tag:blogger.com,1999:blog-65453850460558539832024-02-07T07:09:32.108-05:00spoonglishUnknownnoreply@blogger.comBlogger37125tag:blogger.com,1999:blog-6545385046055853983.post-26797666116128120942013-03-28T17:25:00.000-04:002013-03-28T17:31:43.274-04:00Two birthdays<br />
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I am writing in <b>spoonglish</b> again after two months. I obviously did not follow through with my <a href="http://www.spoonglish.com/2013/01/resolution.html" target="_blank">new years resolution</a>. Is anybody surprised? Not only I left my blog aside, but also I forgot <b>spoonglish</b> first birthday, which happened this month without me even thinking about it. We didn't celebrate! I also had my birthday this month, 27 years old already, but we did celebrate that one. What a selfish b**ch I have become!<br />
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Some days ago, I made my favorite lamb tagine recipe. I had a piece of lamb shoulder in the freezer since do-not-ask-me-when, and I decided to take it out some morning to make this dish that I love and that I hadn't made in a while.<br />
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The first time I ever ate tagine was at a Moroccan restaurant called <a href="http://jardin.lacasadelcalifa.com/" target="_blank">El Jardín del Califa</a>, in Vejer de la Frontera. If you ever happen to go to this little village in Cádiz (Spain), you have to go eat at <i>El Califa</i>, it is a wonderful culinary experience.<br />
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I use the recipe from <i>The Gourmet Cookbook</i>. The first time I made it I loved it. This time, I had to substitute some of the vegetables to use up the things that were in my fridge, and I liked it even more.<br />
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<b><span style="color: #e69138;">Lamb tagine with vegetables, prunes and dried apricots</span></b><br />
<i><span style="color: #e69138;">Adapted from <a href="http://www.amazon.com/Gourmet-Cookbook-More-than-recipes/dp/061880692X" target="_blank">The Gourmet Cookbook</a>, serves 4.</span></i><br />
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<span style="color: #e69138;">Tagine gets its name from the dish in which is traditionally cooked in the north of Africa. It is a shallow ceramic casserole with a conical lid. If you have one, that's what you should use to make this, but if you don't, just use whatever you have, as did I.</span></div>
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<span style="color: #e69138;">You can substitute any vegetables you like for the ones in this recipe. Good ones are summer squash, winter squash or sweet potato. I really like the prunes and apricots, but I guess you can also use raisins or other dried fruits instead.</span></div>
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<span style="color: #e69138;">2 lb (1 kg) lamb shoulder </span><br />
<span style="color: #e69138;">1 onion, chopped</span><br />
<span style="color: #e69138;">1 celery rib, chopped</span><br />
<span style="color: #e69138;">1 pinch of saffron threads, crumbled</span><br />
<span style="color: #e69138;">2 carrots, pealed and sliced</span><br />
<span style="color: #e69138;">2 small parsnips, pealed and chopped or sliced</span><br />
<span style="color: #e69138;">3/4 tsp ground ginger</span><br />
<span style="color: #e69138;">1/8 tsp ground </span><span style="color: #e69138;">cinnamon</span><br />
<span style="color: #e69138;">2/3 cup prunes</span><br />
<span style="color: #e69138;">1/2 cup dried apricots</span><br />
<span style="color: #e69138;">2 tsp honey</span><br />
<span style="color: #e69138;">1 pinch of grated nutmeg or to taste</span><br />
<span style="color: #e69138;">Olive oil, salt and pepper</span></div>
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<span style="color: #e69138;">Cut lamb from bones and cut into 1-inch pieces. In a cast-iron pot or skillet or just regular pot heat 1 tablespoon of oil over medium-high heat. Sear the lamb meat and bones, in batches, about 5 minutes per batch or until golden brown on all sides. Transfer to a plate.</span></div>
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<span style="color: #e69138;">Add 1 tablespoon of olive oil to pot and add onion and celery. Cook over medium heat until softened, about 5 minutes. Return meat and bones to pot. Add 1 1/2 cup (350 ml) of water, saffron and season with salt and pepper. Bring to a boil. Lower the heat, cover and simmer for about 1 1/4 hours, stirring occasionally, until meat is tender.</span></div>
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<span style="color: #e69138;">Use a slotted spoon to transfer the lamb to a plate. Discard the bones. Add carrot and parsnip to pot, cover and simmer for about 10 minutes, until vegetables are barely tender. Add ginger, cinnamon, prunes and apricots. Cover and cook for 5 minutes, until fruits and vegetables are tender.</span></div>
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<span style="color: #e69138;">Return lamb to pot. Add honey and season with more salt and pepper if necessary. Sprinkle with nutmeg to taste. Simmer uncovered, stirring occasionally, for 5 more minutes. Serve with couscous. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-2270969196025668082013-01-24T14:28:00.002-05:002013-01-24T15:30:55.814-05:00My american idol<div class="separator" style="clear: both; text-align: center;">
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I don't really ever talk about other food blogs, but the truth is that I read an insane amount of blogs. Well, to be honest, I do follow a lot of food blogs, but I only read a handful of them. Among those, there is one that whenever I see there is a new entry, either on Facebook or on my Google reader, I stop whatever I am doing and read it from beginning to end. That blog is <a href="http://www.smittenkitchen.com/" target="_blank">smitten kitchen</a>.<br />
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I am not the only one who likes Deb's writing and recipes. Her 6 year old blog has almost 112,000 fans on Facebook and her book has been among the top sellers since it was released earlier last fall.<br />
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Her witty writing, her perfectionism when cooking, her beautiful pictures and her lovely toddler combine to perfection to make smitten kitchen one of the most read blogs in the world, and the envy of every blogger. Her cookbook, which I got for Christmas, is not only loaded with delicious recipes and pictures, but also makes a great read because every recipe comes with a story or an essay that will make you laugh.</div>
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I don't think there is any recipe in the book that I don't want to make. As of these short ribs, I have already made them twice. I thought that no braised meat could ever beat my <a href="http://www.spoonglish.com/2012/04/my-favorite-kind-of-people.html" target="_blank">pork cheeks</a>. However, these short ribs are as good, if not better. I adapted the recipe just a bit, because I always like to blend the vegetables with the sauce for a richer flavor and thicker consistency. </div>
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</span></b> If you make it, DO NOT SKIP the parsnip puree. The combination of the parsnip and horseradish flavor of the puree with the sauce of the meat is just AMAZING.<br />
<b><span style="color: #990000;"><br />
</span></b> <b><span style="color: #990000;">Balsamic and beer-braised short ribs with parsnip purée</span></b><br />
<i><span style="color: #990000;">Serves 3-4, adapted slightly from <a href="http://www.amazon.com/Smitten-Kitchen-Cookbook-Deb-Perelman/dp/030759565X/ref=sr_1_1?s=books&ie=UTF8&qid=1359053537&sr=1-1&keywords=smitten+kitchen" target="_blank">The smitten kitchen cookbook</a></span></i><br />
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</span> <span style="color: #990000;">5 lb (about 2 kg) bone-in short ribs( about 6 to 10 depending on the size), separated and trimmed of excess fat</span><br />
<span style="color: #990000;">1 large red onion, chopped</span><br />
<span style="color: #990000;">4 garlic cloves, smashed and peeled</span><br />
<span style="color: #990000;">2 tbsp tomato paste</span><br />
<span style="color: #990000;">1/2 cup (120 ml) balsamic vinegar</span><br />
<span style="color: #990000;">3 tbsp Worcestershire sauce</span><br />
<span style="color: #990000;">2 bottles (24 oz or 660 ml) dark beer</span><br />
<span style="color: #990000;">2 to 3 cups (475 ml to 710 ml) beef stock</span><br />
<span style="color: #990000;">Olive oil, salt and pepper.</span><br />
<span style="color: #990000;"><br />
</span> <span style="color: #990000;">Preheat the oven to 325° F (160° C).</span><br />
<span style="color: #990000;"><br />
</span> <span style="color: #990000;">Season the short ribs with salt and pepper. Heat a large heavy pot or dutch oven over high heat and add olive oil to coat the bottom. Brown the short ribs on all sides, in batches, about 10 minutes per batch. Transfer to a plate.</span><br />
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</span> <span style="color: #990000;">Remove all but one tablespoon of the fat from the pot. Add the red onion and cook over medium heat for about 10 minutes, until it starts to brown. Add the garlic and cook until fragrant, about 3 minutes. Add the tomato paste and cook stirring for about 2 minutes.</span><br />
<span style="color: #990000;"><br />
</span> <span style="color: #990000;">Add the vinegar, beer and Worcestershire sauce, scraping the brown bits stuck in the bottom of the pot. Return the ribs to the pot, meaty side down if you have space to arrange them in one layer, or vertical if you don't. Add beef stock so it covers the ribs completely. Bring to a simmer.</span><br />
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</span> <span style="color: #990000;">Turn of the heat, cover and put in the preheated oven. Braised for about two and a half to three hours, or until the meat is super tender and falling off the bone.</span><br />
<span style="color: #990000;"><br />
</span> <span style="color: #990000;">At this point you have two options: refrigerate over night or keep going. If you choose to refrigerate it, the next day discard most of the fat that will have solidified on the top and put the pot back over low-medium until heated up. </span><br />
<span style="color: #990000;"><br />
</span> <span style="color: #990000;">Remove the ribs from pot. Puree the sauce in a blender to give the sauce a better consistency. Pour sauce back in pot and bring to a boil. Simmer for about 15 minutes or until reduced by a third. Arrange the ribs on a serving platter or in plates and pour the sauce over. Serve with parsnip purée. </span><br />
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</span> <b><span style="color: #990000;">Parsnip purée</span></b><br />
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</span> <span style="color: #990000;">2 lb (1 kg) parsnips, peeled and sliced into big chunks</span><br />
<span style="color: #990000;">4 tbsp (55 g or 1/2 stick) butter</span><br />
<span style="color: #990000;">1/3 cup (80 ml) heavy cream</span><br />
<span style="color: #990000;">1 tbsp prepared horseradish sauce or freshly grated horseradish</span><br />
<span style="color: #990000;">1/2 tbsp salt</span><br />
<span style="color: #990000;">1/4 tsp freshly ground black pepper</span><br />
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</span> <span style="color: #990000;">In a large pot combine parsnip with enough cold water to cover. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 20-30 minutes, until tender. Drain.</span><br />
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</span> <span style="color: #990000;">Puree hot parsnips,horseradish, butter, heavy cream, salt and pepper until smooth.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-4113098431141657802013-01-06T21:47:00.000-05:002013-01-06T21:47:52.202-05:00Resolution<br />
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Happy New Year Everyone!</div>
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I hope you had a wonderful Christmas surrounded by family and loved ones. </div>
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I decided to start this year with a good breakfast at 2 PM, and made those good-looking pancakes my first meal of 2013. They are pumpkin and chocolate chip pancakes adapted from <a href="http://acozykitchen.com/pumpkin-chocolate-pancakes/" target="_blank">here</a>. And they are deliiicious. I made them in a cast iron skillet that I have had for a while and was never brave enough to use it because it requires seasoning. Well, it wasn't that hard. Just washed it with water and spread some oil on it after I used it. No big deal. So from now on I will be using it more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FADGxPbRBjMxgX2o2qF6RRax30S7NaXrbGSfh0pNJBFfRwxA8WBgSHQG3YIK_n_HuN9DJtSpHiYiC77WAR0coG3bWXbmmbs25eCeaTgelks_SUq3mu6-1AUh8AeRh0G9vjUNYFESMfvi/s1600/20130101-IMG_5881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FADGxPbRBjMxgX2o2qF6RRax30S7NaXrbGSfh0pNJBFfRwxA8WBgSHQG3YIK_n_HuN9DJtSpHiYiC77WAR0coG3bWXbmmbs25eCeaTgelks_SUq3mu6-1AUh8AeRh0G9vjUNYFESMfvi/s608/20130101-IMG_5881.jpg" /></a></div>
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I usually don't have a lot of new year's resolutions, as I think that any day is a good day to start a new project or try to achieve something. Actually, I think that any day is a good day to decide that you are starting something the following monday. However, I do have a resolution for this year: </div>
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<b>To cook more and to blog more about it. </b></div>
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As I have been a very good girl this year, Santa brought me four new cookbooks full of delicious recipes that I can't wait to try and share with you. </div>
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Besides all the cooking and blogging, so many other exciting things are happening this year. I will probably be moving to a new city and I will start a new job. And the most exciting of all, I am getting married!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MyTwaVcqUw9UfDfq2xUSxc-31iFZOmRgxo5MzOKJFFOi4qxjDWNvYuJEEbxRaKhGsnz4D5RB_bM1NMDFcyJJdEyUlQOjpeqEfHwRwx80RLr6DToSNysRwZl9drQHZdZafJQKQ1iOpIUr/s1600/20130101-IMG_5887.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/AVvXsEg7MyTwaVcqUw9UfDfq2xUSxc-31iFZOmRgxo5MzOKJFFOi4qxjDWNvYuJEEbxRaKhGsnz4D5RB_bM1NMDFcyJJdEyUlQOjpeqEfHwRwx80RLr6DToSNysRwZl9drQHZdZafJQKQ1iOpIUr/s608/20130101-IMG_5887.jpg" /></a></div>
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I wish you all a wonderful 2013 full of adventures and good things and pancakes. I probably won't be having many more pancakes though (wedding pressure is starting).<br />
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<b><span style="color: #b45f06;">Pumpkin chocolate chip pancakes</span></b></div>
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<i><span style="color: #b45f06;">Adapted from <a href="http://acozykitchen.com/pumpkin-chocolate-pancakes/" target="_blank">A Cozy Kitchen</a>, makes 10.</span></i></div>
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<span style="color: #b45f06;">1 cup all-purpose flour</span></div>
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<span style="color: #b45f06;">1 1/2 tablespoons lightbrown sugar</span></div>
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<span style="color: #b45f06;">1 teaspoon baking powder</span></div>
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<span style="color: #b45f06;">1 teaspoon baking soda</span></div>
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<span style="color: #b45f06;">1/4 teaspoon salt</span></div>
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<span style="color: #b45f06;">1 teaspoon cinnamon</span></div>
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<span style="color: #b45f06;">1/4 teaspoon nutmeg</span></div>
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<span style="color: #b45f06;">1/8 ground cloves</span></div>
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<span style="color: #b45f06;">1/8 ground ginger</span></div>
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<span style="color: #b45f06;">1/2 cup heavy cream</span></div>
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<span style="color: #b45f06;">1/2 cup milk</span></div>
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<span style="color: #b45f06;">1 egg</span></div>
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<span style="color: #b45f06;">1/4 cup pumpkin puree</span></div>
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<span style="color: #b45f06;">1/2 tablespoons of butter, melted and cooled slightly</span></div>
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<span style="color: #b45f06;">1/2 cup chocolate chips</span></div>
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<span style="color: #b45f06;">In a medium bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves and ginger. </span></div>
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<span style="color: #b45f06;">In another bowl, add the cream and the milk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. </span></div>
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<span style="color: #b45f06;">In two batches, gradually add the dry ingredients to the wet ingredients and mix until combined. The batter should have some small to medium lumps.</span></div>
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<span style="color: #b45f06;">Heat up a heavy skillet over medium low-heat and brush with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Top each pancake with desired amount of chocolate chips. I added about 10-15 chips per pancake. Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side for about 40 seconds, or until golden brown. Repeat with the rest of the batter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c3Bfw21nN_s9yObmmDaCiNmgGCZFI2j9QsHNteXiFiV4Djt0r8_Qwvr7JUG9E8JGY5uG4NNJwK5PJkFZ2LaG74r-uXpvCQ_3F16SYekjKvU70nuZm9D99ti483psMgoG97JP4iomxEZc/s1600/20130101-IMG_5912.jpg" imageanchor="1" style="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/AVvXsEh5c3Bfw21nN_s9yObmmDaCiNmgGCZFI2j9QsHNteXiFiV4Djt0r8_Qwvr7JUG9E8JGY5uG4NNJwK5PJkFZ2LaG74r-uXpvCQ_3F16SYekjKvU70nuZm9D99ti483psMgoG97JP4iomxEZc/s608/20130101-IMG_5912.jpg" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6545385046055853983.post-3758039646438605902012-12-07T12:27:00.000-05:002012-12-07T12:27:01.531-05:00Playing doctor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5XiOWLfywy6SLg00RKFR_Rj1BdgRg-SK9vWCqkmOGSszhrDxquxc7f5qb_fthbxFkBA3-vBNrGdfi4aKxXu-Pbc3mCtQVZPePm5MWn2OyWunAQt8HdqCswZGOBR4B9pduRzgnNdDmxJs/s1600/20121129-IMG_5399.jpg" imageanchor="1" style="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/AVvXsEhJ5XiOWLfywy6SLg00RKFR_Rj1BdgRg-SK9vWCqkmOGSszhrDxquxc7f5qb_fthbxFkBA3-vBNrGdfi4aKxXu-Pbc3mCtQVZPePm5MWn2OyWunAQt8HdqCswZGOBR4B9pduRzgnNdDmxJs/s608/20121129-IMG_5399.jpg" /></a><br />
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Last week I played doctor with a turkey. It was, by far, one of the best cooking experiences ever. I took away the insides, injected the turkey, sewed it's skin, stuffed it... I felt like <a href="http://www.google.com/imgres?hl=en&sa=X&tbo=d&biw=1920&bih=955&tbm=isch&tbnid=f6-eROZAQBBGuM:&imgrefurl=http://www.patrickdempsey.co/greys-anatomy/mcdreamy-derek-shepherd/&docid=LSjSDk-Jm4AqLM&imgurl=http://www.patrickdempsey.co/wp-content/uploads/2009/08/6a00d83451bdb269e200e54f73bd058833-800wi2.jpg&w=300&h=400&ei=4hnBUKGjL8av0AHJ3YGYAg&zoom=1&iact=rc&dur=323&sig=117201609317428828760&page=1&tbnh=144&tbnw=110&start=0&ndsp=69&ved=1t:429,r:1,s:0,i:156&tx=76&ty=93" target="_blank">McDreamy</a>.</div>
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But let me start from the beginning, because there is a beginning. Last week was the week after thanksgiving, and on Monday, Scott and I went to the store. They were out of almost everything, because like us, so many people were just back from the Holiday and needed to stock up with food. However, they still had a lot of turkeys, and because Thanksgiving was over, they were on sale. It was not my idea to buy a turkey (we had just had lots of turkey the week before), but I (almost) never say no to my fiance. You know, one time I said <b>yes</b> and he gave me a diamond ring, so now I try to always say yes, just in case. </div>
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For 3 days the turkey was thawing in the refrigerator and I was looking for the best way to cook it. Then I thought that the best turkey I have ever had is the turkey that is roasted at my grandparents' house every Christmas. Besides, as I am not going to be home to eat that delicious turkey this Christmas for the first time in my whole life, so I had to make it myself.</div>
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My great aunt, la Tia Carmen, used to be the one in charge of making the turkey every year. After she passed away, my grandma and my aunt Isabel took over. Now it's mostly Isabel who makes it, but my grandma supervises her very closely to make sure that everything is perfect. </div>
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Isabel gave me the recipe. She sent me a voice note through <i>Whatsapp</i> while she was at the grocery store. Gotta love technology! And aunts! ( Thanks Isa!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEA5hlYiY0FmiWw_3r0Dvj9iKnY_wKdFSM2wZarcuTvlyYIA5mTMXywaAln4HtcIPOKcvN3PVbQjvFBJrAbQvA2Gl6aT55LKAOO3FNVMrbQtpDzE02A5wQvlfcEnJZ7vfKBtrkRu_9N1e/s1600/20121129-IMG_5386.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/AVvXsEiGEA5hlYiY0FmiWw_3r0Dvj9iKnY_wKdFSM2wZarcuTvlyYIA5mTMXywaAln4HtcIPOKcvN3PVbQjvFBJrAbQvA2Gl6aT55LKAOO3FNVMrbQtpDzE02A5wQvlfcEnJZ7vfKBtrkRu_9N1e/s608/20121129-IMG_5386.jpg" /></a></div>
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I started by taking the giblets from inside the turkey. Then I injected it all with brandy. This was so cool, it really felt like being a surgeon in the OR. Once injected, I made the stuffing, which is a cooked mix of ground meats, bacon, sausage, apple, and dried fruits. I added some brandy to it too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVzkCa5-xbEjqK5hhyphenhypheniqs_bk8a-UEm120BsUZyVNTXm7iI1sWo_zY6rscQtvZ64GvUSJQeCHk8QWk14Q-tdB4JshRqEDN84VharjC3fr5hrWl7mJDHhBRzv-qjh2ch2N-kBCSWvxLbUfN/s1600/20121129-IMG_5389.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/AVvXsEimVzkCa5-xbEjqK5hhyphenhypheniqs_bk8a-UEm120BsUZyVNTXm7iI1sWo_zY6rscQtvZ64GvUSJQeCHk8QWk14Q-tdB4JshRqEDN84VharjC3fr5hrWl7mJDHhBRzv-qjh2ch2N-kBCSWvxLbUfN/s608/20121129-IMG_5389.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghh_MmbgCr4pghMIM0T3jP2CNwXGLTBYHDQ9JiBYgsWhZkXM-wLxCTJVajfXCTX7hcNie7CEaV33m93S68LizOAVM5J9pyEA8G_hO-kQBXDSjAb4FeK0OitCqANGORc2mt15c-s-aTwRR8/s1600/20121129-IMG_5398.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/AVvXsEghh_MmbgCr4pghMIM0T3jP2CNwXGLTBYHDQ9JiBYgsWhZkXM-wLxCTJVajfXCTX7hcNie7CEaV33m93S68LizOAVM5J9pyEA8G_hO-kQBXDSjAb4FeK0OitCqANGORc2mt15c-s-aTwRR8/s608/20121129-IMG_5398.jpg" /></a></div>
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I stuffed the turkey with the stuffing, which was a lot harder than it seemed. Then, I was told that I had to sew the skin to close the cavity in both the head and tail sides. Here came the CRISIS! I didn't have a needle that was thick enough for kitchen twine (to be honest, I did not have ANY kind of needle). I asked my aunt if I could just not close the bird -what a terrible surgeon I am- but she said no because then the stuffing would come out (kind of like what would happen with real patients if you don't close them up) and would not finish cooking . More CRISIS. She suggested to staple it. I don't even have a stapler!<br />
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However, I had come this far and I was not going to give up on my Christmas turkey now, plus sewing it would mean more surgeon playing. I used my engineering skills and I came up with a solution. I tied the twine to a toothpick and attached both with tape. I am not kidding.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-XFnIn_ZlygBXXvSky23GI6uhI3M1wblatFdUsELSdfQHpVWlLQd5n9NsExwyd6xsM14LuiBONj0qnIm7GO5rq8mv7CAeSAZRupdkbju8s60nHPDtiqOS4EWGF7ua5vCTd1qQJbZgGN-/s1600/20121129-IMG_5391.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/AVvXsEie-XFnIn_ZlygBXXvSky23GI6uhI3M1wblatFdUsELSdfQHpVWlLQd5n9NsExwyd6xsM14LuiBONj0qnIm7GO5rq8mv7CAeSAZRupdkbju8s60nHPDtiqOS4EWGF7ua5vCTd1qQJbZgGN-/s845/20121129-IMG_5391.jpg" /></a></div>
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It was a hard task, but the coolest of them all. I must have used at least 10 different toothpicks, as they kept coming out of the thread, or braking. But I did it! I sewed the cavity and it looked good! After that, the hard work as over. I just rubbed the turkey with salt and olive oil and roasted it for what it seemed eternity.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkndd-2D2BBCdJIzZXcq1jKcBHno6Vt1ZzEwN1B7QCYruNyWsepl_2G0w9mSoVZJLGdUM4ZJF_E4TBeyXhgVECXZsTnVpOYjOtOFCqLqYVmlvuJ-eNb2WV1NAbvPkPXIh_TXPTUtYfvWc/s1600/20121129-IMG_5407.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/AVvXsEhSkndd-2D2BBCdJIzZXcq1jKcBHno6Vt1ZzEwN1B7QCYruNyWsepl_2G0w9mSoVZJLGdUM4ZJF_E4TBeyXhgVECXZsTnVpOYjOtOFCqLqYVmlvuJ-eNb2WV1NAbvPkPXIh_TXPTUtYfvWc/s608/20121129-IMG_5407.jpg" /></a></div>
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It was perfectly cooked, the stuffing was good, the turkey was very tasty and moist. We made cranberry sauce and Brussels's sprouts too. And the turkey the tasted just like the one at my grandma's! Something to really take pride on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0NDAkB_Ga_HvQIga16lzQKHKsbI-FCWiGr1nShyphenhyphenohNREt5nWh_nscthEdwdP_mPDkJkF9XgJC5n52TFk1Iqa8V5k0H0q1yxfDIjTvMC48_1Ldy2s8t1GHrzmZN-RK9WLFLpseuMLCkUs/s1600/20121129-IMG_5439.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/AVvXsEiA0NDAkB_Ga_HvQIga16lzQKHKsbI-FCWiGr1nShyphenhyphenohNREt5nWh_nscthEdwdP_mPDkJkF9XgJC5n52TFk1Iqa8V5k0H0q1yxfDIjTvMC48_1Ldy2s8t1GHrzmZN-RK9WLFLpseuMLCkUs/s608/20121129-IMG_5439.jpg" /></a></div>
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<b><span style="color: #0b5394;">My family's Christmas Turkey</span></b></div>
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<span style="color: #0b5394;"> <u>For the stuffing</u></span></div>
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<span style="color: #0b5394;">1/2 lb (250 g) bacon, chopped</span></div>
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<span style="color: #0b5394;">1 pack dried shitakee mushrooms, rehidrated, OR 1 tbsp grated truffle</span></div>
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<span style="color: #0b5394;">1/2 lb (250 g) white sausage</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 lb (250 g) ground veal</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 lb (250 g) ground pork</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 cup (120 ml) cognac or sweet wine</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">9 oz (250 g) prunes</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 apple, cored and cut in 1/2 inch cubes</span></div>
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<span style="color: #0b5394;"><br /></span></div>
<div style="text-align: justify;">
<u><span style="color: #0b5394;">For the turkey</span></u></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 fresh or thawed turkey, clean, insides discarded</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 cup (230 ml) of brandy</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">Olive oil or lard</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">3 cups (700 ml) turkey or chicken stock</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><u>Make the stuffing</u></span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">Put the bacon and mushrooms in a big heavy skillet over medium heat. When a lot of fat is released add the sausage and cook for 2 minutes. Add the ground meats and season with salt and pepper. Add the wine or cognac. When it is partially cooked (about 10 minutes), remove from heat and mix in the prunes and the apple. Let it cool.</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><br /></span></div>
<br />
<div style="text-align: justify;">
<span style="color: #0b5394;"><u>Make the turkey</u></span><br />
<span style="color: #0b5394;">Rinse well the turkey in and out and pat it dry. Add salt and oil inside the cavity, distributing it well.</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Use an injector to inject the brandy in the turkey's meat, distributing well between the breast and the legs.</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Stuff the cavity with the stuffing, packing it well inside. You might not be able to fit all of it, depending on the size of the turkey.</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Using kitchen twine and a thick needle, sew the skin to close both entrances to the cavity.</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Truss the turkey so that the legs ad wings are tight for an even roasting. Spread salt and lard (or oil) all over the turkey. </span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">Preheat the oven to 375°F (180° C).</span><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Put the turkey in a baking pan. Cover the breast with aluminum foil. Roast for 30 minutes. Remove the foil and pour some chicken stock over the turkey, spreading it with a brush. Roast for 2 more hours (or until a total time of 15 minutes per pound of turkey), turning occasionally for an even roast and adding stock every 20 minutes. The turkey will be cooked when the juices come clear when inserting a knife between the thigh and the drumstick, or when the temperature on a thermometer inserted on the thickest part of the thigh reaches 165° F (70°C ).</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Pour the juices in a bowl and let the turkey rest for 20-30 minutes covered with foil before carving.</span></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-7066637454410878632012-12-02T13:03:00.000-05:002012-12-02T13:10:59.377-05:00The healthiest fast food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGa0D7dhmEbKw3OqfIarVp7kN4smwahwxUycvaa-qEq1ShC78S4WanBA_q0jUVx3nVKCjR7hwvokXtJMQLwGwPHqB3WUvBrY-yK8JGExtfPRr2RIZoiUX1I4SK_gsz_HYVduInIAOaduQx/s1600/20121129-IMG_5377.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/AVvXsEgGa0D7dhmEbKw3OqfIarVp7kN4smwahwxUycvaa-qEq1ShC78S4WanBA_q0jUVx3nVKCjR7hwvokXtJMQLwGwPHqB3WUvBrY-yK8JGExtfPRr2RIZoiUX1I4SK_gsz_HYVduInIAOaduQx/s608/20121129-IMG_5377.jpg" /></a></div>
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I know I know I know, I haven't been writing a lot lately! And I am sorry! The truth is that I have a full time job and 3 kids and a dog and I volunteer on the weekends, so I really don't have time! Ok, all the former is a total lie, but what do you want me to say? I have been busy. And I have to plan a wedding. </div>
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Anyway, last week was Thanksgiving, which means that I gained the 4 pounds that I had lost over like 2 months. So all I want to eat now is low fat, low carb, low calorie food. I am obsesed with healthy food. I even started a pinterest board call healthy weeknight dinners, because even when I am in healthy mode, I refuse to give up taste and pleasure in food. I know this sounds like one of those Jenny Craig comercials, but the truth is that it is possible to enjoy low calorie food. </div>
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Although I don't think I will completely stop making cupcakes or ice cream, this coming year I am going to try to cook healthier than I usually do...you know, we have to look skinny on our big day, says Vogue and all..</div>
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<br /></div>
<div>
<div style="text-align: justify;">
On my trip to Spain 3 weeks ago, my mom made salmon <i>en papillote</i>. <i>Papillote</i> is a beautiful french word that means<i> parchment</i>, but sounds so much better. This cooking technique involves wrapping the food in a little parchment packet so it cooks in its own steam when you put it in the oven. It is super easy, super clean, super tasty and super healthy. So the other day I was looking through my food magazines in an obsesive look for healthy food and I found this recipe. Took like 20 minutes to make, of which at least 5 where for taking pictures. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwShdwWMQAo5RDM_LIFBkYTGnXhqhOShrjn_ZZaqIDyP-KmwqsibBISkdRgOU9d3nT9HodAxP_tpj95-uWXNygMGttOPhhYjB-UpKTmyx00KOZy6eJCE7nadlXAF4wD2LH5tVm1okzAHeT/s1600/20121129-IMG_5332.jpg" imageanchor="1" style="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/AVvXsEhwShdwWMQAo5RDM_LIFBkYTGnXhqhOShrjn_ZZaqIDyP-KmwqsibBISkdRgOU9d3nT9HodAxP_tpj95-uWXNygMGttOPhhYjB-UpKTmyx00KOZy6eJCE7nadlXAF4wD2LH5tVm1okzAHeT/s608/20121129-IMG_5332.jpg" /></a><br />
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I started with some salmon, sliced zuchinni, some cherry tomatoes, half a shallot and fresh basil. You can substitute pretty much any other fish and vegetables you like.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2DS0QWmHJYY7fHZm5a-e6NLqYNZr5CCodbNctHsilOdWieoNG1lSMT4xAmJLCyv2Ff4Ar-pG1d6S13qEvcHNm29pOio-5Q2BnzJ6_SYKIBb-Gvtp1cFt4TzTqKhSUHml03BHgaiezbs-/s1600/20121129-IMG_5358.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/AVvXsEjO2DS0QWmHJYY7fHZm5a-e6NLqYNZr5CCodbNctHsilOdWieoNG1lSMT4xAmJLCyv2Ff4Ar-pG1d6S13qEvcHNm29pOio-5Q2BnzJ6_SYKIBb-Gvtp1cFt4TzTqKhSUHml03BHgaiezbs-/s608/20121129-IMG_5358.jpg" /></a></div>
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I put it over a sheet of parchment, drizzled everything with olive oil and a splash of white wine, and seasoned it with salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4__POLHeEDxHvbaPStxKww_ji4IHZQNmAQfT3ixG2-pj6jco7j168d5tALKLMsSNk2B1U3rVo5pKa9hW1AyuXLxENTeXDMO9qFwgFBA29KtA-R3OMNRltLQ5vLAHHoYQU_mFxiq8Wi1t/s1600/20121129-IMG_5371.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/AVvXsEjc4__POLHeEDxHvbaPStxKww_ji4IHZQNmAQfT3ixG2-pj6jco7j168d5tALKLMsSNk2B1U3rVo5pKa9hW1AyuXLxENTeXDMO9qFwgFBA29KtA-R3OMNRltLQ5vLAHHoYQU_mFxiq8Wi1t/s843/20121129-IMG_5371.jpg" /></a></div>
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Then I had to close the packet and I had no idea how to do it. This <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/05/cooking-with-parchment-paper.html">video</a> was really helpful!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnFuqBAtji83PIA3AmJe9Ke-RIvYQ8mmV6pu39YrF0VKSCt7UXSNdNe8mysJVXGU7_U2eAhJUdMbVrnFfqI-A4wsq-KGS0qV6dxqZ4_ON7uwaPvJM_FNPG6Cg18exM2jMgbGfFHOwEBnQ/s1600/20121129-IMG_5380.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/AVvXsEiFnFuqBAtji83PIA3AmJe9Ke-RIvYQ8mmV6pu39YrF0VKSCt7UXSNdNe8mysJVXGU7_U2eAhJUdMbVrnFfqI-A4wsq-KGS0qV6dxqZ4_ON7uwaPvJM_FNPG6Cg18exM2jMgbGfFHOwEBnQ/s608/20121129-IMG_5380.jpg" /></a></div>
</div>
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After 12 minutes at 400 degrees, tadaaaa, nicely cooked!<br />
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<b><span style="color: #274e13;">Salmon <i>en papillote</i></span></b><br />
<i><span style="color: #274e13;">From Bon Appétit, October 2012, serves 1.</span></i><br />
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<div style="text-align: justify;">
<span style="font-style: italic;"><span style="color: #274e13;"><br />
</span></span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">1 salmon steak</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">4 cherry tomatoes, halved</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">1/2 small zucchini , thinly sliced</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">3 basil leaves, chopped</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">1/2 shallot, thinly sliced</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">2 tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">1 tbsp white wine</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">Preheat the oven to 400° F (200°C).</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">Place a square of parchment on a work surface. Layer the squash, tomatoes, shallot and basil over it. Season it with salt, drizzle with the wine and 1 tbsp of olive oil. Place the salmon atop, season with salt and pepper and drizzle with 1 tablespoon of oil.</span></div>
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<span style="color: #274e13;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #274e13;">Fold parchment over the mixture and crimp edges tightly to for a sealed packet. Put the packet on a baking sheet and place it in the oven for 15 minutes. Carefully open the packet and enjoy a tasty healthy dish.</span></div>
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-6545385046055853983.post-65514205178277474862012-10-12T15:26:00.000-04:002012-10-12T15:29:18.229-04:00Pumpkin and Politics<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JuyQxbS4oMA9IWRaQOJoshU9PankEd1kLVQH16z5WREHKhyphenhyphenoDpx_JuV3rQ_z02_aKnTaqFnR_aVFO_2m1dlG-SS9msd6r0vUTl1E8nnaU7d9zZW-vduS7zBTjxBpE-Zvi-IG4kd4h4im/s1600/20121003-IMG_5106.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/AVvXsEh7JuyQxbS4oMA9IWRaQOJoshU9PankEd1kLVQH16z5WREHKhyphenhyphenoDpx_JuV3rQ_z02_aKnTaqFnR_aVFO_2m1dlG-SS9msd6r0vUTl1E8nnaU7d9zZW-vduS7zBTjxBpE-Zvi-IG4kd4h4im/s608/20121003-IMG_5106.jpg" /></a></div><br />
<div style="text-align: justify;">Pumpkin is to fall what politics is to Washington DC. And that is why I made pumpkin cupcakes and brought them to a debate watching party. Because it's fall already, and because this Washington DC. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My friends and family back in Spain will find it weird to hear that I meet with my friend's at someone's house to watch the presidential debate. Probably a lot of Americans would also think it's kind of weird, or boring, or even lame. However, in this city, politics are a huge part or everyday life as so many jobs here are directly or indirectly related to government. Most of my friends here are lobbiests, lawyers, senator staffers, engineers that work for government contractors..so since I moved here I have had to get used to have politics be a really frequent conversation subject. I guess in Spain we don't really talk about it that much among friends as it is impossible to do so and have a good time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But I am not as much into politics as I am into food, so I had to bring something to eat to this debate watching gathering. I made Martha Stewart's pumpkin cupcakes recipe. I had tried these cupcakes last year at a Halloween party, and after eating like four of them I had to ask the host where she got the recipe from. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcFAv9YRZ-xtGWpSAzMPwbh2tKxQ1luk_rB4kK264U0-qEVeld0ofTQBm2LprnRCzy-hE4BDxjPAUtYZbrMIVSDCjUB_T2BuQwgvi5kNS_EdI5Gdo1Q5GsMuSUJ56a9Kfm5bUzsIuoW55/s1600/20121003-IMG_5051.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/AVvXsEjbcFAv9YRZ-xtGWpSAzMPwbh2tKxQ1luk_rB4kK264U0-qEVeld0ofTQBm2LprnRCzy-hE4BDxjPAUtYZbrMIVSDCjUB_T2BuQwgvi5kNS_EdI5Gdo1Q5GsMuSUJ56a9Kfm5bUzsIuoW55/s608/20121003-IMG_5051.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BoJ9_GGIygMKLYmWgpceh2S8Os7EWtoEwHVh0C_mEGlLoLuYTSC5mxn_E_OKkTNSOJ4Vvh3Obj9SfDSx7nwxEv7NCUWOmyBuxpepDdl6zMhfcmmeH8EFkQq35xwKKS79Sd5ZsdDPVJ8F/s1600/20121003-IMG_5063.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/AVvXsEj7BoJ9_GGIygMKLYmWgpceh2S8Os7EWtoEwHVh0C_mEGlLoLuYTSC5mxn_E_OKkTNSOJ4Vvh3Obj9SfDSx7nwxEv7NCUWOmyBuxpepDdl6zMhfcmmeH8EFkQq35xwKKS79Sd5ZsdDPVJ8F/s608/20121003-IMG_5063.jpg" /></a></div><br />
<div style="text-align: justify;">I used a one bowl approach for this recipe. Sometimes I like to get my hands dirty and my arms tired instead of using the stand mixer. This recipe was simple enough for it, as no whipping or beating was required.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMehTUJcg1xFUAB6lFA-ebD0cGQf0KitC-ebrg7ylVeN-NH3ayI8BzmwD4vvjJ0b-3wFcIcpuisVPG7EDSFmXtITlYFhyTuImzblDy9Os8MWFlDbfxY-CprosqXAeVmaKBsTFlhe-fHNGQ/s1600/20121003-IMG_5071.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/AVvXsEiMehTUJcg1xFUAB6lFA-ebD0cGQf0KitC-ebrg7ylVeN-NH3ayI8BzmwD4vvjJ0b-3wFcIcpuisVPG7EDSFmXtITlYFhyTuImzblDy9Os8MWFlDbfxY-CprosqXAeVmaKBsTFlhe-fHNGQ/s608/20121003-IMG_5071.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbvBtbodH1LVtDIpamj2B5yUDlIF09zFaT80lwJrvSHPWjpff6_wqpX5zCY0EWo5A8kyPMIhaLKSmGBzVHbwUU7Sa6zKitAFfMbneXE4I5SSI4cfb0rc6uRPu_pAGRMYOuuE7bdAXERZS/s1600/20121003-IMG_5101.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/AVvXsEhHbvBtbodH1LVtDIpamj2B5yUDlIF09zFaT80lwJrvSHPWjpff6_wqpX5zCY0EWo5A8kyPMIhaLKSmGBzVHbwUU7Sa6zKitAFfMbneXE4I5SSI4cfb0rc6uRPu_pAGRMYOuuE7bdAXERZS/s608/20121003-IMG_5101.jpg" /></a></div><br />
<div style="text-align: justify;">For the icing I used the recipe from <a href="http://www.patentandthepantry.com/2008/10/22/pumpkin-cupcakes-with-cream-cheese-icing/" target="_blank">Patent and the Pantry</a> and from now on I tell you that this is going to be my go to cream cheese frosting recipe. So good that when I was done covering the cupcakes, I had to pipe some of the leftover icing directly into my mouth. I also think it sounds gross, but it tasted like heaven. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSMeyh0YBY9w0YLhaUPHfu-9caZTdQ0VF6azAxaG6s5yeKO-92ItpO4wGHMwZMhGQUUr1fPQGAuO4LcbfgRIz2Z79gF6vgVDDI3DauGRH1p0RvHXGrMQ1W6ojD_eShYkhvwzuFddz55-B/s1600/20121003-IMG_5079.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/AVvXsEgHSMeyh0YBY9w0YLhaUPHfu-9caZTdQ0VF6azAxaG6s5yeKO-92ItpO4wGHMwZMhGQUUr1fPQGAuO4LcbfgRIz2Z79gF6vgVDDI3DauGRH1p0RvHXGrMQ1W6ojD_eShYkhvwzuFddz55-B/s608/20121003-IMG_5079.jpg" /></a></div><br />
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<b><span style="color: #e69138;"><br />
</span></b> <b><span style="color: #e69138;"><br />
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<div style="text-align: justify;">Obama did a terrible job in that debate, but the cupcakes were the touch of fall that we all needed.</div><div style="text-align: justify;"><br />
</div><b><span style="color: #e69138;">Pumpkin cupcakes with cream cheese frosting</span></b><br />
<i><span style="color: #e69138;">Adapted from <a href="http://www.marthastewart.com/317069/pumpkin-cupcakes" target="_blank">Martha Stewart</a>, makes 12</span></i><br />
<span style="color: #e69138;"><br />
</span> <b><span style="color: #e69138;">For the batter:</span></b><br />
<span style="color: #e69138;">1 cups (128 g, 4.5 oz) all-purpose flour</span><br />
<span style="color: #e69138;">1/2 teaspoon baking soda</span><br />
<span style="color: #e69138;">1/2 teaspoon baking powder</span><br />
<span style="color: #e69138;">1/2 teaspoon coarse salt</span><br />
<span style="color: #e69138;">1/2 teaspoon ground cinnamon</span><br />
<span style="color: #e69138;">1/2 teaspoon ground ginger</span><br />
<span style="color: #e69138;">1/4 teaspoon freshly grated nutmeg</span><br />
<span style="color: #e69138;">1/2 cup packed light-brown sugar</span><br />
<span style="color: #e69138;">1/2 cup granulated sugar</span><br />
<span style="color: #e69138;">1/2 cup (1 stick, 110 g) unsalted butter, melted and cooled</span><br />
<span style="color: #e69138;">2 large eggs, lightly beaten</span><br />
<span style="color: #e69138;">1/2 can (210 g, 7.5 oz) pumpkin puree</span><br />
<span style="color: #e69138;"><br />
</span> <b><span style="color: #e69138;">For the frosting:</span></b><br />
<span style="color: #e69138;">8 oz (220 g) cream cheese, room temperature</span><br />
<span style="color: #e69138;">1/2 cup butter (1 stick, 110 g), room temperature</span><br />
<span style="color: #e69138;">3 cups (385 g) confectioners sugar, sifted</span><br />
<span style="color: #e69138;">1 tsp pure vanilla extract</span><br />
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<div style="text-align: justify;"><b><span style="color: #e69138;">Make the batter and bake the cupcakes:</span></b><br />
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<div style="text-align: justify;"><span style="background-color: white; line-height: 16px; text-align: left;"><span style="color: #e69138; font-family: inherit;">Preheat oven to 350</span></span><span style="color: #e69138;"><span style="line-height: 16px;">°F (180°C)</span></span><span style="background-color: white; color: #e69138; font-family: inherit; line-height: 16px; text-align: left;">. </span></div><b><span style="color: #e69138;"><br />
</span></b></div><div style="text-align: justify;"><span style="color: #e69138;">In a medium bowl mix the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In another bowl mix the sugars and the butter until light and fluffy. Add the eggs, one at at time and mix until well incorporated. Add the dry mixture to the wet mixture gradually and mix well. Mix in pumpkin puree.</span></div><div style="text-align: justify;"><span style="color: #e69138;"><br />
</span></div><div style="text-align: justify;"><span style="color: #e69138;">Line a cupcake pan with liners and fill each one about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Transfer to wire rack and let cool completely before icing.</span></div><div style="text-align: justify;"><span style="color: #e69138;"><br />
</span></div><div style="text-align: justify;"><b><span style="color: #e69138;">Make the icing and finish:</span></b><br />
<b><span style="color: #e69138;"><br />
</span></b></div><div style="text-align: justify;"><span style="color: #e69138;">While the cupcakes are cooling down, beat butter and cream cheese until light and fluffy. Add vanilla and sugar and mix until incorporated. </span></div><div style="text-align: justify;"><span style="color: #e69138;"><br />
</span></div><div style="text-align: justify;"><span style="color: #e69138;">Spoon the icing into a pastry bag with a star tip and pipe the frosting on top of the cupcakes starting on the edges and forming a spiral towards the center. </span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpR8WMZK9KFicLUYKzd8IHwJoNzIsStZjUCxcH0d2lBiKtzF_WaoRsFiLa3N4UulpbhMePf4Au7sTyNNwyxj8x_cHfe7vuUnDPMbT-EJKEBdXOQ-k5AJFeht8m1rrhyphenhyphenHNbhPdgTSL4uJz/s1600/20121003-IMG_5113.jpg" imageanchor="1" style="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/AVvXsEgUpR8WMZK9KFicLUYKzd8IHwJoNzIsStZjUCxcH0d2lBiKtzF_WaoRsFiLa3N4UulpbhMePf4Au7sTyNNwyxj8x_cHfe7vuUnDPMbT-EJKEBdXOQ-k5AJFeht8m1rrhyphenhyphenHNbhPdgTSL4uJz/s815/20121003-IMG_5113.jpg" /></a><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-5854779940495151442012-10-09T15:56:00.000-04:002012-10-12T15:37:47.368-04:00Hi five duck<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskRNsKL58Y7OLxhtpD-mEm7n5rOAIfkrSNKbGoApdvt8DS0PsyldjkHX7k6L3jAN-S47gb1APP_-OBnYH5x3Rt1kwpzaH3QmsD4EeeQvlqaJJebXWMlV2GUtkQOlltFKohrjHPaNnksKB/s1600/20120919-IMG_4995.jpg" imageanchor="1" style="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/AVvXsEhskRNsKL58Y7OLxhtpD-mEm7n5rOAIfkrSNKbGoApdvt8DS0PsyldjkHX7k6L3jAN-S47gb1APP_-OBnYH5x3Rt1kwpzaH3QmsD4EeeQvlqaJJebXWMlV2GUtkQOlltFKohrjHPaNnksKB/s608/20120919-IMG_4995.jpg" /></a><br />
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When it comes to food, some people are very easy to please. They are happy with every homemade food you give them and almost never complain. They like, almost, everything. Examples of that kind of people are my mom, my sister and myself. Scott is not one of those. He is much more demanding, he loves to eat, but he won't eat anything. He is much harder to please, much more sophisticated. So when I put food on the table, he tries it and says: "Oh my...this is just perfect!", and he gives me a high five, then, guys, I have cooked something really awesome.</div>
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That is exactly what happened when he had his first bite of this duck confit. And when that happens, I smile, mark the recipe as a good one, and share it on spoonglish with you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYe2LO6sitPQasglOuucIyxcG8fEIoW7myxg-p3ZWl_VSFcfq_EERVDFj_2M5RpbWFcBGkYIuf5mvzbU7imw7LBj9UYt5uhwWR1dayQZyWusemGiHW3Z0YE2vpV52jIrYQHHnDXwjKL8I/s1600/20120917-IMG_4973.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYe2LO6sitPQasglOuucIyxcG8fEIoW7myxg-p3ZWl_VSFcfq_EERVDFj_2M5RpbWFcBGkYIuf5mvzbU7imw7LBj9UYt5uhwWR1dayQZyWusemGiHW3Z0YE2vpV52jIrYQHHnDXwjKL8I/s608/20120917-IMG_4973.jpg" /></a></div>
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So what is duck confit? Duck confit is a french recipe for cooking duck legs in duck fat at a low temperature for a long period of time. After it's cooked, the duck can be stored in the fat for a long period of time before it's eaten, so it is some kind of preserve. I had eaten duck confit many times at home, but always from cans. However, since I have an obsession for making things that most people buy already made (ice cream, baguette, burger buns), I also felt that I had to make this delicious french specialty from scratch; and so I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmmoYNI-BhWOvOwROUHH_SbMg6X952Fx1Cn8p0rs4MFmcqXJbepah7LcLKfRemjMsQ_tYZbPWPzWlwM1UFdwQAaJR9KZqrs9SUXCvRIQ_59rddnNma2XNODStODxk25ccq1IpH0cJTE6P/s1600/20120917-IMG_4977.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmmoYNI-BhWOvOwROUHH_SbMg6X952Fx1Cn8p0rs4MFmcqXJbepah7LcLKfRemjMsQ_tYZbPWPzWlwM1UFdwQAaJR9KZqrs9SUXCvRIQ_59rddnNma2XNODStODxk25ccq1IpH0cJTE6P/s608/20120917-IMG_4977.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyt1SOhieqQ6rCZdyRFCmdWQ22XW_8ZHPM4PqaIT9I04oVmGOK61Uwp1acrJuWLHMz9ISogogkaNPmvOXIlBOnNifNN-AabitiNl_7XnXP5Um2AA0h_g6h14nJ512iNzIv-M1BLYMOT6m/s1600/20120919-IMG_4983.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyt1SOhieqQ6rCZdyRFCmdWQ22XW_8ZHPM4PqaIT9I04oVmGOK61Uwp1acrJuWLHMz9ISogogkaNPmvOXIlBOnNifNN-AabitiNl_7XnXP5Um2AA0h_g6h14nJ512iNzIv-M1BLYMOT6m/s608/20120919-IMG_4983.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_ivTa5peBUXo0a8MhlbPoElEBJn0g6LpBzM4xOCeEuUe5PfUcbKaOjkmPmKvOBFAJgc9JOaVHPR4-exlaf3Yjdl309m0nLzRgzDkYmdJEpmGRTHz6HIHG0z1V1AXY1nRXXbawGRzaNi0/s1600/20120919-IMG_4991.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_ivTa5peBUXo0a8MhlbPoElEBJn0g6LpBzM4xOCeEuUe5PfUcbKaOjkmPmKvOBFAJgc9JOaVHPR4-exlaf3Yjdl309m0nLzRgzDkYmdJEpmGRTHz6HIHG0z1V1AXY1nRXXbawGRzaNi0/s608/20120919-IMG_4991.jpg" /></a></div>
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<b><span style="color: #741b47;">Duck Confit</span></b></div>
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<i><span style="color: #741b47;">Makes 6, adapted from Bon Appetit and French Cooking</span></i></div>
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<span style="color: #741b47;">So this recipe has 2 parts. In the first part, I explain how to make the duck confit. It is extremely easy to make, it just takes time. The second part of the recipe is just an idea of what you can make with duck confit. I like it pan seared because the skin gets crunchy, and it is delicious served with a sweet sauce. However, you can also serve it cold in salads, with pasta, with rice or pretty much anything you can imagine.</span></div>
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</span></div>
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<span style="color: #741b47;">6 duck legs</span></div>
<div style="text-align: justify;">
<span style="color: #741b47;">3 tbsp coarse kosher salt</span></div>
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<span style="color: #741b47;">1/2 tbsp dried thyme</span></div>
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<span style="color: #741b47;">2 tsp ground white pepper</span></div>
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<span style="color: #741b47;">1 bay leaf, chopped</span></div>
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<span style="color: #741b47;">6 garlic cloves, peeled</span></div>
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<span style="color: #741b47;">4 8oz containers of rendered duck fat</span></div>
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<span style="color: #741b47;">1/2 cup water</span></div>
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<span style="color: #741b47;">2 tablespoons vegetable oil</span></div>
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</span></div>
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<span style="color: #741b47;">Mix salt, bay leaf, thyme and white pepper in a bowl. Pat dry the duck legs and rub the mixture on both sides. Put them in a plastic bag with the garlic cloves and refrigerate overnight. </span></div>
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<span style="color: #741b47;">Preheat the oven to 325°</span><span style="color: #741b47;">F (160</span><span style="color: #741b47;">°C).</span></div>
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<span style="color: #741b47;">Melt the duck fat with 1/2 cup of water in a sauce pan and bring to a simmer. Keep cooking until simmer slows and the water has evaporated, about 20 minutes. </span><br />
<span style="color: #741b47;"><br />
</span> <span style="color: #741b47;">Rinse the duck legs to get rid of the salt mixture and pat dry. Arrange the legs in a baking pan, on one layer. Pour the duck fat over the duck legs. Cover the pan with foil. Place in oven and let it cook until the meet is tender and falling of the bones, about 3 1/2 hours. Let it cool slightly and transfer to the fridge for at least 4 hours. </span></div>
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<span style="color: #741b47;">The confit can be stored in the fridge for up to 1 month. Make sure it is always completely covered in the duck fat. The duck fat can the be reused for other recipes, like potatoes baked in duck fat.</span></div>
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<b><span style="color: #741b47;">Pan seared duck confit in red wine sauce with duck fat baked potatoes</span></b></div>
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><i>Serves 2 hungry ones or 4 not so hungry ones</i></span></span></div>
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<b><span style="color: #741b47;">For the potatoes</span></b></div>
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<span style="background-color: white;"><span style="color: #741b47; font-family: inherit;">3 yukon gold potatoes, thinly sliced</span></span></div>
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<span style="background-color: white;"><span style="color: #741b47; font-family: inherit;">1 small onion, thinly sliced</span></span></div>
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<span style="background-color: white;"><span style="color: #741b47; font-family: inherit;">2 tbsp duck fat melted</span></span></div>
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<span style="color: #741b47; font-family: inherit;">3 tbsp olive oil</span></div>
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<span style="color: #741b47; font-family: inherit;">salt and pepper</span></div>
<span style="color: #741b47;"><br />
</span> <span style="color: #741b47;"><b>For the sauce</b> </span><br />
<span style="color: #741b47;">1 cup of red wine</span><br />
<span style="color: #741b47;">1/4 cup (50g) sugar</span><br />
<span style="color: #741b47;">2 tbsp honey</span><br />
<span style="color: #741b47;">1 clove</span><br />
<span style="color: #741b47;">2 tbsp balsamic vinegar</span><br />
<span style="color: #741b47;">1 container concentrated gelatine-like beef stock (like <a href="http://www.knorr.com/product/detail/246077/beef-stock">this</a>)</span><br />
<span style="color: #741b47;"><br />
</span> <span style="color: #741b47;"><b>For the duck</b> </span><br />
<span style="color: #741b47;">4 duck confit legs</span><br />
<span style="color: #741b47;">2 tbsp olive or vegetable oil</span><br />
<span style="color: #741b47;"><br /></span>
<span style="color: #741b47;"><b>Make the potatoes</b></span><br />
<span style="color: #741b47;">Preheat the oven to 425°</span><span style="color: #741b47;"> F (210</span><span style="color: #741b47;">°</span><span style="color: #741b47;">C). Put the oil and the melted duck fat in a big bowl. Add the potatoes and onion and toss to coat. Season with salt and pepper. In a baking dish layer the potatoes and the onion. Bake for 45 minutes.</span><br />
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><b><span style="color: #741b47;">Make the sauce</span></b></span></span></div>
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><span style="color: #741b47;">In a medium sauce pan heat the wine with the sugar, the honey, the vinegar and the clove. Add the concentrated stock and bring to a simmer over medium heat. Let it simmer, stirring frequently, for about 45 minutes or until desired consistency.</span></span></span></div>
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><b><span style="color: #741b47;">Sear the duck.</span></b></span></span></div>
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><span style="color: #741b47;">Preheat the oven to 400</span></span></span><span style="color: #741b47;">°</span><span style="background-color: white; color: #741b47; font-family: inherit;"> F (200</span><span style="color: #741b47;">°</span><span style="background-color: white; color: #741b47; font-family: inherit;"> C).</span></div>
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<span style="color: #741b47;"><span style="background-color: white;"><span style="color: #741b47;"><span style="font-family: inherit;">Take the duck legs out of the fat and clean to get rid of most of the attached fat. Heat oil in a sauce pan on medium high. Add 2 duck legs skin down and cook for 1 minute. </span>Transfer<span style="font-family: inherit;"> to a baking sheet. Cook the other 2 legs and transfer to same baking sheet. Place in the oven and cook for 15 minutes. </span></span></span></span></div>
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<span style="color: #741b47; font-family: inherit;"><span style="background-color: white;"><span style="color: #741b47;">Finally, serve the duck legs, skin side up, with some sauce and potatoes. Enjoy, and expect high fives!</span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-13770084297511154542012-09-07T10:55:00.000-04:002012-09-07T10:55:50.714-04:00See you later, summer<div class="separator" style="clear: both; text-align: center;">
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Labor day is supposed to be the last weekend of the summer. To say goodbye to it, we went to the beach. I don't think I have ever told you how much I love the beach. I never get tired of it. We went to the Outer Banks in North Carolina, where some of my favorite beaches in America are. The weather was on an off, like a struggle between the sunny summer and the rainy fall. The beach was almost empty and the water was warm after all the summer months. </div>
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It has been a great summer. It all started with the trip to Chincoteague. Then came Italy. After that, Almu's visit and our trip to NYC. Then a month in Spain with trips to Paris, Lisbon and Tarifa. Then my sister's visit and a second trip to New York City with her. And finally, the OBX. Wow, now that I think about it, it has been amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx0ROyp3fvO8NhJbcNFN9BQ84b7iGtEsbxlk-clxIY3jAU_xW6VN1ABXjEkQ0-ucN_ew0tVjsFAvUfTipjGaKa_GjNnz-bUuJ6Hh-ympU0X9SbgdNWZptett6K-XN1067M627EfJVpwok/s1600/20120906-IMG_4810.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/AVvXsEjRx0ROyp3fvO8NhJbcNFN9BQ84b7iGtEsbxlk-clxIY3jAU_xW6VN1ABXjEkQ0-ucN_ew0tVjsFAvUfTipjGaKa_GjNnz-bUuJ6Hh-ympU0X9SbgdNWZptett6K-XN1067M627EfJVpwok/s608/20120906-IMG_4810.jpg" /></a></div>
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Now it's time to wrap up, put away the flip-flops and the summer dresses and say<b> <i>see you later, summer</i></b>. And here is (what might be) this year's last summer recipe: cantaloupe and ham salad. I learnt this recipe from my mom, who learnt it from my aunt Papusa one time we visited her like a million years ago. The only thing I have changed is the type of melon because in America I can't find the Spanish type of melon. However, it can be made with any kind of melon as long as it is ripe and sweet.<br />
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This is a much better version of the typical prosciutto and melon appetizer. It is refreshing, and the combination of flavors can't be any better. I don't know what else can I say about a salad, but I really want to convince you to make it. Make it know, when the cantaloupes are in season. Make it with a good Serrano or Iberian ham if you can, or just try it with prosciutto or a cured ham of your choice. Do not forget the pine nuts because the add a great crunchiness to it. Do not ever skip the mint because that is the ingredient that wraps all the flavors and adds a super refreshing touch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kmQuSbDsutCxgOYDMUNYNwKWawqNbFZF4r9m5RL7b8i3KsH_VkkrwJquQfy0Sft7qdGrdzudE2A_2O4db2FpFtbrrHKUBZCYGkhqJePw-JNT0FgQYrgMzacK8mEyluWcQzMSA2t6Txlb/s1600/20120906-IMG_4784.jpg" imageanchor="1" style="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/AVvXsEi1kmQuSbDsutCxgOYDMUNYNwKWawqNbFZF4r9m5RL7b8i3KsH_VkkrwJquQfy0Sft7qdGrdzudE2A_2O4db2FpFtbrrHKUBZCYGkhqJePw-JNT0FgQYrgMzacK8mEyluWcQzMSA2t6Txlb/s608/20120906-IMG_4784.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0VFEWbEg_ZCQSW8uDwTINjuURJFJn9_4p9gCU3rsGT0QLQhg-666SiLehD-17GuB3xYBCcr7wwk1Qa1ZiJA1leCAM0A_rdepNDqMDu05Fq2DfeL3nmJ7O72LtM7m_zoJBtix7S3aByya/s1600/20120906-IMG_4786.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/AVvXsEhu0VFEWbEg_ZCQSW8uDwTINjuURJFJn9_4p9gCU3rsGT0QLQhg-666SiLehD-17GuB3xYBCcr7wwk1Qa1ZiJA1leCAM0A_rdepNDqMDu05Fq2DfeL3nmJ7O72LtM7m_zoJBtix7S3aByya/s608/20120906-IMG_4786.jpg" /></a></div>
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<span style="color: #e69138;"><b>Cantaloupe</b></span><b><span style="color: #e69138;"> and Ham Salad</span></b><br />
<i><span style="color: #e69138;">Serves 4 </span></i><br />
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<span style="color: #e69138;">1 cantaloupe, diced (or balled)</span><br />
<span style="color: #e69138;">3 oz (85 g) thinly sliced cured ham (such as Serrano or prosciutto), chopped</span><br />
<span style="color: #e69138;">2 tbsp toasted pine nuts</span><br />
<span style="color: #e69138;">10 mint leaves, chopped</span>
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<span style="color: #e69138;">1 tbsp white wine vinegar</span><br />
<span style="color: #e69138;">1 tbsp lemon juice</span><br />
<span style="color: #e69138;">4 tbsp olive oil</span><br />
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<span style="color: #e69138;">In a serving bowl add the melon, ham and pine nuts. Add the chopped mint and salt to taste. In a small bowl mix the lemon, vinegar and oil to make a vinaigrette. Pour the vinaigrette over the salad ( no need to use all, use as much as you like) and toss to coat. Refrigerate until ready to eat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg-XdEuHy_g7ciaOv4LckmoB04ftlH7FaD5fLHgE05GtoXxiyZ_aQQ6jZFFc8b96TJy-F_SMkt32QvEVJj12Zia9cVAmRqwxxcRJ291zKEdudnGTc4FT5BSLJbrODi3mzIaNac6VMHYbj/s1600/20120906-IMG_4788.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/AVvXsEiJg-XdEuHy_g7ciaOv4LckmoB04ftlH7FaD5fLHgE05GtoXxiyZ_aQQ6jZFFc8b96TJy-F_SMkt32QvEVJj12Zia9cVAmRqwxxcRJ291zKEdudnGTc4FT5BSLJbrODi3mzIaNac6VMHYbj/s608/20120906-IMG_4788.jpg" /></a></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6545385046055853983.post-40591581716134529362012-08-22T11:17:00.000-04:002012-08-22T11:17:13.992-04:00Dinner for one<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw__2TKhnQWyHFAZSA6BZ93pPO-xZxny0u9NImNQacW48e_Qkfe3r_EciwvBiOUHgH1qkXdyfCQlgSg9th-dVzmfwPMOl93uDRleLjiC7bnMeF5P5kv3HsFrVgEwVm-DQvBBPbJ4qez7-/s1600/20120821-IMG_4190.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/AVvXsEiYw__2TKhnQWyHFAZSA6BZ93pPO-xZxny0u9NImNQacW48e_Qkfe3r_EciwvBiOUHgH1qkXdyfCQlgSg9th-dVzmfwPMOl93uDRleLjiC7bnMeF5P5kv3HsFrVgEwVm-DQvBBPbJ4qez7-/s608/20120821-IMG_4190.jpg" /></a><br />
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I have been home alone for a couple of days. I am pretty bad at being alone with myself. I like me, don't get me wrong, but when it comes to entertain myself, I am not enough.- <i>It's not me, it's myself, I need something else, I understand, right?- Yes. -OK.</i> (See? Not good at being alone). Fortunately my sister is coming today to take me away from this crazy solitude.</div>
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One of the things that I'm bad at when I'm alone is eating. I tend to skip lunch, and then I get super hungry and I start going to the fridge to snack trying to deceive my stomach until dinner. Yesterday was no exception. I spent all day cleaning and doing laundry like a crazy person, and I forgot to eat lunch. When I finished the chores I decided that I was going to eat dinner like a normal person, or actually, like two normal persons, because I was very very hungry. So I found this recipe and 3 perfect reasons to make it: 1) it looked yummy; 2) I had chicken in the freezer and parsley in a glass of water; 3) I wanted to use our new food processor and I hate hate <b>hate</b> chopping parsley by hand.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sduCInyzSeQhtoiY0lwbGkH9ShI5B76cQGOXrOMRNypSm48-jXovRjmPhbGiIvTicUHX9MGw0poH4ncFwDN5fjr1zRrTUpHsXZWmGK_v9MRgEfaNVnV0n_B74EJAK52jE2Vu_wlF5v2T/s1600/collage+parsley.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sduCInyzSeQhtoiY0lwbGkH9ShI5B76cQGOXrOMRNypSm48-jXovRjmPhbGiIvTicUHX9MGw0poH4ncFwDN5fjr1zRrTUpHsXZWmGK_v9MRgEfaNVnV0n_B74EJAK52jE2Vu_wlF5v2T/s608/collage+parsley.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YqtcRZaPRoiiaggy78-R2F1dKQAMVJ_QWWH3JPVctg4H6e0V0ibMY7ldbmRpMwutSIVjYx5I34BKWjEWL4hKedIGbdwlChBkHZsV4r0A64A-U_cp6spre3RHtZ-0riMaM4LtGeWYiPRA/s1600/20120821-IMG_4164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YqtcRZaPRoiiaggy78-R2F1dKQAMVJ_QWWH3JPVctg4H6e0V0ibMY7ldbmRpMwutSIVjYx5I34BKWjEWL4hKedIGbdwlChBkHZsV4r0A64A-U_cp6spre3RHtZ-0riMaM4LtGeWYiPRA/s608/20120821-IMG_4164.jpg" /></a><br />
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The trick of putting the parsley in a glass of water is something that I have learnt from my mom and my grandma. It's a great idea! It stays fresh for about 2 weeks. Another way to keep fresh parsley that my grandma recently showed me is to freeze it in a tupperware once chopped. The food processor worked great for chopping the parsley, a process that lasted exactly 5 seconds. I was so amazed. Goodbye chopping parsley with a knife!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YBjnu_DC4bZOd8WNHOrxUhnmda6QYSasuTlXV20ljWnoUU9qPobqgm0mtikauhFk0-C-HkMZQ2Thaqm20vpLLYaqKPSWQAwslRYN-G46LZm1EGfcGFb1OS6lxAwpeohyhnWeoHhIX9TA/s1600/20120821-IMG_4170.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YBjnu_DC4bZOd8WNHOrxUhnmda6QYSasuTlXV20ljWnoUU9qPobqgm0mtikauhFk0-C-HkMZQ2Thaqm20vpLLYaqKPSWQAwslRYN-G46LZm1EGfcGFb1OS6lxAwpeohyhnWeoHhIX9TA/s608/20120821-IMG_4170.jpg" /></a></div>
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The recipe did not disappoint. On the contrary, it was delicious. Although it calls for one hour and fifteen minutes of braising, I only cooked it for 45 minutes. Scott always accuses me of cutting down cooking times, but this time I was about to starve so I couldn't help it. </div>
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Finally, I got my meal of the day in company of these pretty roses. I don't like eating alone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlitFLf3uP8hfdFd4yDyMi2b8It9cAYimlpIsc1lu-Ogep3hZaErMj6fAXlrpZga5ziG7w6LwfIbzubCeUew4geR6CiJeeosRGP5sA726vXORTlWST6cAKISON56R6JI-v05JVRZ_uIys/s1600/20120821-IMG_4187.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlitFLf3uP8hfdFd4yDyMi2b8It9cAYimlpIsc1lu-Ogep3hZaErMj6fAXlrpZga5ziG7w6LwfIbzubCeUew4geR6CiJeeosRGP5sA726vXORTlWST6cAKISON56R6JI-v05JVRZ_uIys/s911/20120821-IMG_4187.jpg" /></a><br />
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<b><span style="color: #38761d;">Braised chicken with parsley and capers</span></b></div>
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<i><span style="color: #38761d;">Adapted from <a href="http://www.bonappetit.com/recipes/2012/09/braised-chicken-with-capers-and-parsley" target="_blank">Bon Appétite</a>, Serves 1</span></i></div>
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<span style="color: #38761d;">1 small onion, finely chopped</span> </div>
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<span style="color: #38761d;">2-3 chicken thighs, or drumsticks, or combination</span></div>
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<span style="color: #38761d;">1/4 cup (4 tbsp) chopped parsley</span></div>
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<span style="color: #38761d;">2 tbsp capers, rinsed</span></div>
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<span style="color: #38761d;">1 1/2 cups (350 ml) chicken stock</span></div>
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<span style="color: #38761d;">1/4 cup (60 ml) white wine vinegar</span></div>
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<span style="color: #38761d;">Olive oil, salt and pepper</span></div>
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<span style="color: #38761d;">Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 4 minutes. Transfer onion to a bowl. </span></div>
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<span style="color: #38761d;">Add more oil to the skillet and increase heat to medium-high. Season chicken with salt. Add chicken to skillet and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer chicken to a plate.</span></div>
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<span style="color: #38761d;">Add reserved onion, parsley and capers to skillet and cook for 1 minute. Add chicken stock, vinegar and chicken with juices. Reduce heat to medium-low, cover and simmer until meat is tender and falling off the bone, about 1 1/4 hours (or 45 minutes if you can't wait). Transfer chicken to a plate. Season sauce with salt and pepper and spoon over the chicken. Eat, alone or not. </span></div>
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<i><span style="color: #38761d;">Note: For 2 servings, just add more chicken. For 4 servings, double the stock, the vinegar, the parsley, the onion and the capers. </span></i></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-39253702057257831852012-08-20T20:44:00.000-04:002012-08-20T20:44:38.026-04:00A soup that is on a diet<div style="text-align: justify;">
I was thinking about starting this post apologizing for having almost abandoned you in the past couple months. I wanted to explain to you why I have been missing and tell you that I'm going to be better at writing in spoonglish from now on. But I'm not going to do that. Whatever, right? It's not like you care that much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OOermAFuX_KQY7p7d65RpFbBC4X-dENnAVkKGPadqSIdzqM-yIcvNhzrobqitt250iel8oeeVUNP9C4orxA8t6lpI2L_B_qjXLIV4bPuuJlYwbbZx5fqmjVkxbgBoNTZ50IpM1bhkv24/s1600/IMG_4156.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OOermAFuX_KQY7p7d65RpFbBC4X-dENnAVkKGPadqSIdzqM-yIcvNhzrobqitt250iel8oeeVUNP9C4orxA8t6lpI2L_B_qjXLIV4bPuuJlYwbbZx5fqmjVkxbgBoNTZ50IpM1bhkv24/s608/IMG_4156.JPG" /></a></div>
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Instead, I'm just going to write about this AMAZING tomato soup. It's from the book <i>Essentials of French Cooking</i>, from Williams-Sonoma. The pictures of this book are so mouthwatering that you want to make everything that is in it. However, when you start making the recipes, the pictures are only there to tell you that your version doesn't look nearly as good. But who cares about looks, right? Beauty is inside, and in this case, inside a soup bowl with a puff pastry cover. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB9GBCK5PyX0uHkqLq9Cbu-PWQP8lrx3LcdsmZeVipZepAcOwK8DFC8V9U7rmBG68WK-v7fO1HoCoLMdOXHCgeMHPX2ALUd9Ajll7XDCt6R06UMmcGhnQ6HR-n3KLNL1LKksw2wRAH4B/s1600/20120818-IMG_4100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB9GBCK5PyX0uHkqLq9Cbu-PWQP8lrx3LcdsmZeVipZepAcOwK8DFC8V9U7rmBG68WK-v7fO1HoCoLMdOXHCgeMHPX2ALUd9Ajll7XDCt6R06UMmcGhnQ6HR-n3KLNL1LKksw2wRAH4B/s608/20120818-IMG_4100.jpg" /></a><br />
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My favorite thing about this recipe is the flavor added by the fresh thyme. It makes it different from most tomato soups and so delicious. I also love the idea of the puff pastry on top. It makes it look like a mushroom and then it's so good to eat it breaking the pastry into the soup and eating it all together. </div>
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What I did not find so compelling was the 4 cups of heavy cream that the recipe calls for. Four cups! That's when the eternal question comes again: why aren't french people fat? I decided to make this soup be on a diet and halve the amount of cream, because I prefer to have more tomato flavor and less regret. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djJoCVlYNyDADM8ziYq4cbbwJkG83b0m3mASNliBHfWkmqWvYtadzHI7wUudVsCwGBoeuN6eZeDd85vY7iT0OwDGXz9OjPouOId9bg4S1e5R_ZyLKyYWDSmzlERrlEbATmztWDy4AYIY/s1600/20120818-IMG_4111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djJoCVlYNyDADM8ziYq4cbbwJkG83b0m3mASNliBHfWkmqWvYtadzHI7wUudVsCwGBoeuN6eZeDd85vY7iT0OwDGXz9OjPouOId9bg4S1e5R_ZyLKyYWDSmzlERrlEbATmztWDy4AYIY/s608/20120818-IMG_4111.jpg" /></a><br />
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Although this might seem like a pretty wintery dish, now is when tomatoes are at their best, so now it's when you want to make this. Here is the adapted recipe:</div>
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<b><span style="color: #cc0000;">Tomato soup with puff pastry</span></b></div>
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<i><span style="color: #cc0000;">Serves 4-6. Adapted from Essentials of French Cooking, Williams-Sonoma</span></i></div>
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<i><span style="color: #cc0000;"><br /></span></i></div>
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<span style="color: #cc0000;">2 lb (1 kg) ripe tomatoes</span></div>
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<span style="color: #cc0000;">1/2 cup (125 g) unsalted butter</span></div>
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<span style="color: #cc0000;">1 small or 1/2 big yellow onion, chopped</span></div>
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<span style="color: #cc0000;">2 garlic cloves, minced</span></div>
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<span style="color: #cc0000;">1 bay leaf</span></div>
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<span style="color: #cc0000;">2 teaspoons of minced fresh thyme</span></div>
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<span style="color: #cc0000;">2 cups (500 ml) heavy cream</span></div>
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<span style="color: #cc0000;">2 sheets of puff pastry</span></div>
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<span style="color: #cc0000;">1 large egg beaten with 2 tbsp water</span></div>
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<span style="color: #cc0000;"><br /></span></div>
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<span style="color: #cc0000;">Bring a big saucepan of water to a boil. Score an X on to bottom of each tomato and add them to the boiling water. After 30 seconds take the tomatoes out of the water using a slotted spoon. Peel and quarter the tomatoes. </span></div>
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<span style="color: #cc0000;">In a large saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and stir for 1 minute. Reduce the heat to low and add the tomatoes, bay leaf, thyme, salt and pepper. Cook, stirring often, until the tomatoes are soft, about 20 minutes. Discard the bay leaf.</span></div>
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<span style="color: #cc0000;">Working in batches in a blender, or using an immersion blender, puree the tomato mixture until smooth. Strain through a fine-mesh sieve and return to pan. Stir in the cream and bring to a simmer over medium heat. Remover from heat.</span></div>
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<span style="color: #cc0000;">Preheat the oven at 400°</span><span style="color: #cc0000;">F (200</span><span style="color: #cc0000;">°</span><span style="color: #cc0000;">C). Roll out the puff pastry until 1/4 inch (6 mm) thick and cut rounds that are slightly larger than the diameter of an ovenproof bowl. Place the soup bowls on a baking sheet and ladle the soup into the bowls. Place the pastry rounds on top of each bowl and pull the edges tight. Brush the pastry with the egg wash. Bake until the pastry is puffed and golden, about 15 minutes. Serve immediately. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_6SqY63TnBBLbVjbIB-uu7fr8kziuCF5xHYN_cJQhLP56QIfJu7iXsR_y7jfM6l8Mm3J_kjj3PhMcmdn7P2h_FzHE_n41wX2KhyhFnIOYi6oOshyNoDLeA7AaVjkMCFltOqJFMZaJ811/s1600/collage+tomato+soup.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_6SqY63TnBBLbVjbIB-uu7fr8kziuCF5xHYN_cJQhLP56QIfJu7iXsR_y7jfM6l8Mm3J_kjj3PhMcmdn7P2h_FzHE_n41wX2KhyhFnIOYi6oOshyNoDLeA7AaVjkMCFltOqJFMZaJ811/s608/collage+tomato+soup.png" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-53889059547173516842012-08-01T11:02:00.000-04:002012-08-01T11:02:39.369-04:00Americanizing myself<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLseg-sYQV8q38vOmnWYW8XHUGFTxzjfHDqejEUrRkNVSA4fyLkaE7JRewROXIoar9O-RCmA9VhSMC83qIZUgb0_0zqD_qLGQHG376on34w5ePBQixmkY-W3w1JDz2xAaYVF2YIJr80TaI/s1600/20120701-IMG_3592.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLseg-sYQV8q38vOmnWYW8XHUGFTxzjfHDqejEUrRkNVSA4fyLkaE7JRewROXIoar9O-RCmA9VhSMC83qIZUgb0_0zqD_qLGQHG376on34w5ePBQixmkY-W3w1JDz2xAaYVF2YIJr80TaI/s755/20120701-IMG_3592.jpg" title="" /></a></div>
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It has been a year since I moved to America. It was summer (obviously) and Scott and I had huge fights about the air conditioning all the time. He, as a good American, wanted to have the air conditioning on all the time so the apartment was constantly at 67º F. I, as a good Spaniard, hated the AC and wanted to turn it on only if the temperature went over 80º F. In Spain, summer is supposed to be hot and most people believe that air conditioning is not good for you. That's just the way it is. But now, a year after, America has won the battle. We never fight about the AC anymore, and it's always on. When my friend Almu visited us from Spain, she didn't stop complaining about the Air Conditioning in restaurants, the metro, the stores and...our apartment! I realized that I now love the AC and that going from a 100º F street to a 68º F store is like going from hell to heaven. </div>
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Now I am in Spain, and I can't get used to not having air conditioning. The heat keeps me up at night and sweaty during the day. It makes me be in the mood of notdoinganything, and that includes cooking and blogging. Also, I am at my mom's, so why would I cook? However, people ask me why I haven't been blogging recently, so I decided to finish this post, which I started to write about 3 weeks ago, after making delicious peach tart for the first time.</div>
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Since I saw <a href="http://www.food52.com/recipes/14217_peach_tart" target="_blank">Amanda Hesser's peach tart recipe</a> last winter I had been wanting to make it. However, I had to wait for the summer to come and sweet afordable peaches to arrive to the grocery store. Finally, <strike>last week</strike> about 3 weeks ago, the wait finished.</div>
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I used white peaches the first time, the one you can see in the pictures. The second time I made it I used yellow peaches. It's delicious with both as long as they are ripe.The first time the crust was too thin, so the second time I doubled the recipe (thanks Lisa) and used enough to get the desired thickness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nM7UKWAOV1kR0FmQVGlt0VA4LfqM2b1hPwBWWFMgPwB1EQ7804UhQwF6j34hb2PEy_S9y0rTe70xd7P1qdbn-or10siOiaAo05IAaMEifn-jqZ_7yBwtfbTZ4pcCLZqc7JiyvQD-t92Y/s1600/20120701-IMG_3593.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/AVvXsEg2nM7UKWAOV1kR0FmQVGlt0VA4LfqM2b1hPwBWWFMgPwB1EQ7804UhQwF6j34hb2PEy_S9y0rTe70xd7P1qdbn-or10siOiaAo05IAaMEifn-jqZ_7yBwtfbTZ4pcCLZqc7JiyvQD-t92Y/s608/20120701-IMG_3593.jpg" /></a></div>
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<br /></div>
<div style="color: #990000; text-align: justify;">
<b>Peach tart</b></div>
<div style="color: #990000; text-align: justify;">
<i>Adapted from Amanda Hesser, <a href="http://www.food52.com/recipes/14217_peach_tart" target="_blank">Food 52</a>. Serves 8.</i> </div>
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<div style="color: #990000; text-align: justify;">
For this tart I used a 11 inch (27 cm) diameter removable bottom tart pan. </div>
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</h3>
<div class="recipe_ingredients" style="color: #990000; text-align: justify;">
3 cups (380 g)
plus 2 tablespoons all-purpose flour
<br />
1 1/4 teaspoons
kosher salt
<br />
3/4 cups (150 g)
plus 2 teaspoon sugar
<br />
1/2 cup (120 ml)
vegetable or canola oil
<br />
1/2 cup (120 ml)
mild olive oil
<br />
4 tablespoons
whole milk
<br />
1 teaspoon
almond extract
<br />
2 tablespoons
cold, unsalted butter
<br />
4 small ripe peaches, pitted and thickly sliced (about 1/2-inch (1 cm) wide)<br />
1 handful of chopped bleached almonds </div>
<div style="color: #990000;">
</div>
<div class="hotline clearfix" style="color: #990000; text-align: justify;">
<a class="reply" href="http://www.food52.com/recipes/14217_peach_tart#"><br /></a>
</div>
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</div>
<div style="color: #990000; text-align: justify;">
Heat the oven to 425º F (220º C). </div>
<div style="color: #990000; text-align: justify;">
In a mixing
bowl, stir together 3 cups (380 g) flour, 1 teaspoon salt and 2 teaspoon
sugar. Stirring enables the salt and sugar to sift the flour, so you
don’t need to sift it in advance.</div>
<div style="color: #990000; text-align: justify;">
<br /></div>
<div style="color: #990000; text-align: justify;">
In a small bowl, whisk together the
oils, milk and almond extract. Pour this mixture into the flour mixture
and mix gently with a fork, just enough to dampen; do not over work it.
Then, transfer the dough to an 11-inch tart pan, and use your hands to pat out the dough so it covers the
bottom of the pan, pushing it up the sides to meet the edge. It should be about 1/ 8-inch thick all
around. Trim and discard excess dough. </div>
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<br /></div>
<div style="color: #990000; text-align: justify;">
</div>
<div style="color: #990000; text-align: justify;">
In a bowl, combine 3/4 cup sugar, 2
tablespoons flour, 1/4 teaspoon salt and 2 tablespoons butter. (If your peaches
are especially juicy, add 1 tablespoon additional flour.) Using your
fingers, pinch the butter into the dry ingredients until crumbly, with a
mixture of fine granules and tiny pebbles. </div>
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<br /></div>
<div style="color: #990000; text-align: justify;">
</div>
<div style="color: #990000; text-align: justify;">
Starting on the outside, arrange the
peaches overlapping in a concentric circle over the pastry. Fill in the
center in whatever pattern makes sense. The peaches should fit snugly.
Sprinkle the pebbly butter mixture over top (it will seem like a lot). Sprinkle the almonds.
Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping
the fruit and the crust is slightly brown. Cool on a rack. Serve warm or
room temperature. It is delicious with vanilla ice cream. </div>
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6545385046055853983.post-75927868220128097932012-07-02T16:35:00.000-04:002012-08-01T11:16:44.508-04:00A fall cake for a summer birthday<div class="separator" style="clear: both; text-align: center;">
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I know, its been ages since I last posted. First there were too many things going on and I didn't have time to post, and then an amazing two week vacation in Italy happened. But stop worrying, in case you were worrying, because I am back and I have plenty of recipes to talk about.</div>
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Let's start from the beginning. Scott's birthday was on June 5th (almost a month ago). I don't know how it is in your family, but in my family, and in his family, if it's your birthday you get to choose the dinner menu. He chose a bunch of things I am not going to write about now: truffle bacon mac and cheese, fried rice, sweet-sour pork and bl-tomatoes. Three out of the four have bacon in it. The weekend after his birthday we celebrated it with friends and I made a cake that he also chose: <b>bourbon pumpkin cheesecake</b>. This cake is anything but summery. The color, the ingredients and the flavor make the most fall-like cake you can think of. I wanted to make a layer chocolate and raspberry cake, or a blueberry and lemon cake, but if it's your birthday you choose and this is what Scott chose.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7jl0oCV9hdg_NU1MmINC5JOjuZhGa3stIWb9wscsFxSHza54_f4ebnrQbDXDbl94t8qpsVi8LBBgxI7NRuy8TNQDFUx_REIi09rE8tVsyXn_xKMLvjRtytfz8GHJguSVqbxSWFS_HSwZ/s1600/collage+cake.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/AVvXsEgk7jl0oCV9hdg_NU1MmINC5JOjuZhGa3stIWb9wscsFxSHza54_f4ebnrQbDXDbl94t8qpsVi8LBBgxI7NRuy8TNQDFUx_REIi09rE8tVsyXn_xKMLvjRtytfz8GHJguSVqbxSWFS_HSwZ/s608/collage+cake.jpg" /></a></div>
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<div style="text-align: justify;">
<b><span style="color: #3d85c6;">Bourbon Pumpkin Cheesecake</span></b></div>
<div style="text-align: justify;">
<i><span style="color: #3d85c6;">Adapted from Gourmet, November 2003, via <a href="http://smittenkitchen.com/2006/11/candy-corn-for-really-lucky-grown-ups/" target="_blank">smitten kitchen</a></span></i></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span><br />
<span style="color: #3d85c6;">For this recipe you need a 9 inch spring form pan. If you don't have one you can use a regular cake pan, but you won't be able to present it so pretty. If you only have a bigger pan, increase the amount of crackers and butter or the crust will be too thin. Everything else can remain the same, but the whole cake will be thinner.</span><br />
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #3d85c6;"><u>For the crust</u></span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">3/4 cup (75 g) graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 cup (69 g) pecans, finely chopped</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/4 cup (35 g) packed light brown sugar</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/4 cup (45 g) granulated sugar</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 stick (60 g) unsalted butter, melted and cooled</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><u>For the filling</u></span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 1/2 cups (350 g) canned solid-pack pumpkin</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">3 large eggs</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 cup (70 g) packed light brown sugar</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">2 tablespoons heavy cream</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 teaspoon vanilla</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 tablespoon bourbon liqueur or bourbon (optional)</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 cup (90 g) granulated sugar</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 tablespoon cornstarch</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 1/2 teaspoons cinnamon</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 teaspoon freshly grated nutmeg</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 teaspoon ground ginger</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1/2 teaspoon salt</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">3 packages (24 oz / 680 g) cream cheese, at room temperature</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><u>For the topping:</u></span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">2 cups (500 g) sour cream</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">2 tablespoons granulated sugar</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">1 tablespoon bourbon liqueur or bourbon (optional)</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">Pecan halves for garnish</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<u><span style="color: #3d85c6;">Make crust:</span></u><br />
<span style="background-color: white; color: #3d85c6;">Stir together cracker crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of a buttered 9-inch spring form pan, then chill crust, 1 hour.</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><u>Make filling and bake cheesecake:</u> </span><br />
<span style="background-color: white; color: #3d85c6;">Put oven rack in middle position and preheat oven to 350°F.</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a bowl until combined. </span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. <span style="background-color: white;">Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.</span></span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<u><span style="color: #3d85c6;">Make topping:</span></u><br />
<span style="background-color: white; color: #3d85c6;">Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes. Arrange pecan halves on top of the cake. </span><span style="background-color: white; color: #3d85c6;">Cool cheesecake completely in pan on rack, about 3 hours.</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #3d85c6;">Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.</span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-30953674925681958642012-06-01T12:54:00.003-04:002012-06-01T12:54:32.752-04:00Summer flavor<div class="separator" style="clear: both; text-align: center;">
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Not having to wear socks for 4 months, flip flops, summer dresses, ice cream, pools, sun, the beach, barbecues, tanning, going out at night without a coat. In case you haven't noticed, I am talking about the summer. I am talking about why the summer is my very favorite time of the year. And I am talking about that because, finally, the summer has arrived!</div>
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Last weekend we went away and experienced the beginning of the hot season first hand with a good dose of beach, friends, ice cream, grilling, playing in the sun, and mosquito bites (that's not one of my favorite summer things). We went to Chincoteague Island (Chincowhat?), a beautiful retreat in Virginia, and we happened to rent the most amazing house just by the water. </div>
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But now we are back to our tiny apartment on the 22nd floor, without an ocean view, looking at rooftops and surviving thanks to the AC. I really had to make something to get that nice feeling of summer back, and so I did. I made Salmorejo. </div>
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Salmorejo is a very typical Spanish cold tomato soup. -Gazpacho?-You ask. No, Gazpacho is Salmorejo's little brother. Salmorejo is the fatty version of gazpacho. The flavor and the texture are a little different, as gazpacho has more vegetables, less oil and less bread than salmorejo . While gazpacho is more liquid, more acidic and more refreshing, salmorejo is thicker, creamier, tastier and much heavier. Gazpacho is usually garnished with cubed tomatoes and cucumbers. Salmorejo is garnished with croutons, cured ham and hard boiled egg. While eating a bowl of gazpacho always makes you want more, eating a bowl of salmorejo makes you not want to eat more in a week. You get it, right? </div>
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Salmorejo makes me think of summer. It reminds me of the beach of Cadiz, where I spent many summers of my life.<br />
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What foods bring YOU summer memories?</div>
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<b><span style="color: #cc0000;">Salmorejo</span></b><br />
<i><span style="color: #cc0000;">Serves 4 </span></i><br />
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<span style="color: #cc0000;">The important thing here is to use very ripe and flavorful tomatoes. Plum tomatoes are good for this, and tomatoes on the vine are also fine if they are ripe. I usually don't peel the tomatoes because I have a very powerful blender, but if you don't or you find that the skin is too thick, peeling them should be better. Salmorejo should be thick and the thickness will depend on the amount of water in the tomatoes. If you find it not thick enough, add more bread. If you find it too thick, just add water. </span></div>
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<span style="color: #cc0000;"><u>For the salmorejo</u></span></div>
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<span style="color: #cc0000;">2lb (1kg) ripe tomatoes</span></div>
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<span style="color: #cc0000;">2 garlic cloves, peeled</span></div>
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<span style="color: #cc0000;">3 slices white bread</span></div>
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<span style="color: #cc0000;">1/2 cup (8 tbsp, 120ml) extra virgin olive oil</span></div>
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<span style="color: #cc0000;">1 1/2 tsp salt</span></div>
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<span style="color: #cc0000;">1 tbsp cider vinegar</span></div>
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<span style="color: #cc0000;"><u>For the garnish</u></span></div>
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<span style="color: #cc0000;">2 tbsp chopped serrano ham or prociutto</span></div>
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<span style="color: #cc0000;">1 egg, hard boiled, chopped</span></div>
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<span style="color: #cc0000;">Croutons</span></div>
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<span style="color: #cc0000;">To peel the tomatoes, boil water in a medium sauce pan. Score the bottom of each tomato with a cross and put in the boiling water, in batches, for 30 seconds. After this process the skin becomes lose and really easy to remove. </span></div>
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<span style="color: #cc0000;">Peel and quarter the tomatoes, and put them in the blender. Add the garlic cloves. Soak the bread in water and squeeze it with your hands. Add the bread to the blender. Puree until smooth, about 3 minutes (it will depend on the blender, but the soup should be smooth with no lumps). Open the blender and add the oil, salt and vinegar. Close the blender and mix for 10 more seconds. Pour the soup in a bowl and refrigerate for at least 2 hours.</span></div>
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<span style="color: #cc0000;">Serve the salmorejo in soup bowls and sprinkle with some serrano ham, hard boiled egg and croutons. Drizzle with olive oil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSsLnu-BR4Jv48i9a6Xv9gJHIfjhi5uPE6D1WI8-RRFn3Qylgf-vuzJe_9olHLRSS1jSO8NQwqo13GlYgfKxc-bW7PcEa1SOR2jvpRynpLLkQvQUq2vhL4fGZ5UWqLNDFJwuRaX4ePZby/s1600/20120522-IMG_2179.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/AVvXsEhHSsLnu-BR4Jv48i9a6Xv9gJHIfjhi5uPE6D1WI8-RRFn3Qylgf-vuzJe_9olHLRSS1jSO8NQwqo13GlYgfKxc-bW7PcEa1SOR2jvpRynpLLkQvQUq2vhL4fGZ5UWqLNDFJwuRaX4ePZby/s608/20120522-IMG_2179.jpg" /></a></div>
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<b>"If you don't get it right the first time, try again."</b>- That's my motto. Well, not really, but it was yesterday when my first attempt to make cream puffs turned into a complete failure. Another possible motto can be: <b>"If you add one extra egg, the result will be bad"</b>. That's what happened, I added one extra egg because the recipe said 6 eggs. Apparently one was for the egg wash, though I didn't realize this until I had to make the egg wash. Fail. </div>
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So there came the second attempt and the pride of having persevered and succeeded, followed by the regret of having eaten too many of them knowing that they have a whole stick of butter and a lot of heavy cream. Oh well...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_gskffF0z03oE3bEJ_lQMuqhWCd-EeFcaFLbo9NQRGf56EbDoa53wwcWvvIqPV8vZHVCJltwvBRsNBosrHZpRyfaYeFjnRXJPeuIZlfWtKsqert2X93foxX3ethCktIWqE2e4aAFx68H/s1600/20120521-IMG_2125.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/AVvXsEiK_gskffF0z03oE3bEJ_lQMuqhWCd-EeFcaFLbo9NQRGf56EbDoa53wwcWvvIqPV8vZHVCJltwvBRsNBosrHZpRyfaYeFjnRXJPeuIZlfWtKsqert2X93foxX3ethCktIWqE2e4aAFx68H/s608/20120521-IMG_2125.jpg" /></a>I used a different recipe the second time because I got mad at the <i>Bon Appétit</i> recipe for not specifying in the ingredients that one of the eggs was for the egg wash. So I used the recipe from Su, of the blog <i>webos fritos</i>, which was actually pretty similar to the <i>Bon Appétit</i> one but a little simpler. And you know my motto: <b>"The simpler, the better"</b>. </div>
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A few tips from an expert, a.k.a. myself (two attempts in one day make me quite an expert). Make this. It's totally worth it and super easy (if you read the instructions right). The texture and the flavor are delicious and as good as any professional cream puffs. If your family is not big enough to eat about 20 cream puffs in one or two days, you can always take them to work; you will make your coworkers very happy. If you don't like your coworkers and you don't want to make them happy, then you can just bake the puffs that you are going to eat and freeze the rest for next time. Awesome, right?</div>
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<b>Cream puffs</b></div>
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<i>Makes about 20, adapted from <a href="http://webosfritos.es/2009/05/bocaditos-de-nata-pasta-choux-basica/" target="_blank">webos fritos</a></i><br />
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For this recipe you need patry bags and tips. If you don't have them, you can use a resealable or freezer plastic bag as a pastry bag, cutting one corner.<i> </i>The result will be less pretty, but it should work.</div>
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7 tbsp/ 100g unsalted butter</div>
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1/2 cup /125ml water</div>
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1/2 cup / 125ml milk</div>
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1 1/2 tsp / 5g granulated sugar</div>
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1/2 tsp salt</div>
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1 1/4 cups /160g sifted all purpose flour</div>
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4 large eggs</div>
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1 cup / 250 ml heavy whipping cream</div>
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2 tbsp powder sugar plus more for dusting </div>
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Preheat the oven to 350°F / 180°C.</div>
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In a medium sauce pan put the butter, water, milk, salt and sugar and bring to a boil over medium heat. Remove from heat and add the flour at once. Stir vigorously until the flour is integrated. Return to heat and keep stirring until the dough becomes glossy, about 1 or 2 minutes. </div>
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Transfer dough to a bowl. Add one egg and stir until fully incorporated. <b>Add 3 more eggs</b>, one at a time, stirring until fully incorporated before adding the next one. The final dough should be thick, smooth and glossy. </div>
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Line a baking sheet with parchment paper. Spoon the dough into a pastry bag with a wide plain tip. Pipe out 10 puffs onto the prepared baking sheet 1.5 inches apart from each other (*). Bake in the center of the oven for 30 minutes. Cool over a wired rack. Pipe out the rest of the puffs and bake like the first batch. When the puffs are still warm, cut them open in the center using a serrated knife. </div>
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Beat the cream with the powder sugar until stiff picks form. Use a pastry bag with an open star tip to fill the puffs with the cream. Using a fine mesh sieve, sprinkle with powdered sugar.</div>
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<span style="color: #cc0000;">(*) You can freeze the puffs that you are not planning to bake. To do that, freeze the puffs on the baking sheet and once they are frozen transfer them to a plastic bag. When you are ready to bake them, place them on a parchment lined baking sheet and bake as directed ( do not defrost).</span></div>
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6545385046055853983.post-11005315644979012712012-05-20T13:20:00.000-04:002012-05-20T13:20:24.347-04:00Arlington's Farmers MarketNo recipe today, just some pictures of the Arlington's farmers market. Happy Sunday!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK54Ep6hErZFlepQBVA_7_CIosrAxxbXUIAQ6_Erwn_vP7rTh3a9kY3ybguCuLNU8PQ-W7NiRd37kJG86vaZ-G43BBXbJexUuno7oOL1clsxhMIDFNIZXa5i6R6L-g2pAHN9f8IB7AfdM/s1600/20120519-IMG_2120.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/AVvXsEiAK54Ep6hErZFlepQBVA_7_CIosrAxxbXUIAQ6_Erwn_vP7rTh3a9kY3ybguCuLNU8PQ-W7NiRd37kJG86vaZ-G43BBXbJexUuno7oOL1clsxhMIDFNIZXa5i6R6L-g2pAHN9f8IB7AfdM/s608/20120519-IMG_2120.jpg" /></a></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6545385046055853983.post-52962901533881305072012-05-17T10:55:00.000-04:002012-05-17T10:55:10.340-04:00Homesick cake<div class="separator" style="clear: both; text-align: center;">
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Yesterday I made my mom's lemon cake. This cake used to be a regular in her pantry. She would make it and we would eat it for breakfast everyday. When we finished it, she made another one. If I was at home when she put it in the oven, I just couldn't wait for it to finish baking to have a piece. It smelled so delicious and it's so good when still warm.</div>
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Having my parents over for the weekend made me a little homesick. I thought that this cake would give our little apartment the smell of home, and that was just what I needed. However, when I was gathering the ingredients I realized that I didn't have lemon yogurt. I didn't even have plain yogurt. The only yogurt I had was a blueberry yogurt. I looked at it and then thought, <i>why not?</i> So I transformed my mother's lemon cake into a blueberry cake. It wasn't better, but it was very good too. Next time I will make it with less sugar, as blueberry yogurt is sweeter than lemon yogurt. Another possibility is to make it with plain yogurt and add some lemon juice and lemon zest to it. </div>
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<b><span style="color: #cc0000;">Breakfast cake</span></b></div>
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<span style="color: #cc0000;">3 eggs</span></div>
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<span style="color: #cc0000;">3/4 cup / 170g sugar</span></div>
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<span style="color: #cc0000;">1/3 cup / 80g vegetable oil</span></div>
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<span style="color: #cc0000;">4oz (a normal small container) of blueberry yogurt (or lemon yogurt for lemon cake)</span></div>
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<span style="color: #cc0000;">1 1/3 cups / 170g all purpose flour</span></div>
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<span style="color: #cc0000;">1 pinch salt</span></div>
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<span style="color: #cc0000;">4 tsp / 16g baking powder</span></div>
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<span style="color: #cc0000;">Preheat the oven to 350°F / 180°C.</span></div>
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<span style="color: #cc0000;">In a big bowl whisk the eggs and the sugar until fluffy. Add the oil and the yogurt and stir until incorporated. </span><br />
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<span style="color: #cc0000;">In another bowl shift the flour. Add the salt and baking powder and whisk. Slowly add the dry mixture to the wet mixture, mixing until </span><span style="color: #cc0000;">just</span><span style="color: #cc0000;"> </span><span style="color: #cc0000;">incorporated.</span></div>
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<span style="color: #cc0000;">Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave it in the oven with the door open for 5 minutes. Let it cool over a wired rack. Serve warm or cold.</span></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-72269095307211302942012-05-15T13:58:00.001-04:002012-05-15T13:59:59.065-04:00Eat your veggies!<br />
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Last weekend my family visited from Spain. My parents and their best friends, M&MT, came from Madrid to see us and the American capital. It was a great weekend of walking around DC, speaking Spanish, seeing museums, eating at great restaurants and enjoying the company. The weather could not have been better. </div>
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Yesterday, back to normal life, I realized that I had been eating out all weekend and that veggies had not been part of the menu. I'm a fruit and vegetable addict, and I was already feeling the withdrawal. Luckily, my mom bought me some veggies and some chicken at Eastern Market on Sunday, so making a healthy dinner was easy peasy. <br />
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This recipe doesn't have to be strictly followed. You can adapt it to your needs and taste as much as you want. You can substitute any of the veggies for others like butternut squash, yellow squash, green or red peppers. You can also change the quantities and you can't really go wrong with it. For the chicken, same thing. I made it with boneless skinless chicken thighs, but you can make it with bone-in thighs, breasts, drumsticks or whatever your favorite part of the chicken is. </div>
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<span style="color: #cc0000;"><b>Pan seared chicken with ratatouille</b></span></div>
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<i><span style="color: #cc0000;">Serves 4</span></i></div>
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<span style="color: #cc0000;"><u>For the ratatouille:</u></span></div>
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<span style="color: #cc0000;">1/3 cup olive oil</span></div>
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<span style="color: #cc0000;">1 onion, coarsely chopped</span></div>
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<span style="color: #cc0000;">1 yellow bell pepper, diced</span></div>
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<span style="color: #cc0000;">2 small zucchinis, diced</span></div>
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<span style="color: #cc0000;">1 small eggplant, peeled, diced</span></div>
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<span style="color: #cc0000;">1 14oz can of diced tomatoes, drained.</span></div>
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<span style="color: #cc0000;">2 tbsp sugar</span></div>
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<span style="color: #cc0000;">1/2 tsp <i>herbes de provence</i></span></div>
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<span style="color: #cc0000;"><u>For the chicken:</u></span></div>
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<span style="color: #cc0000;">4 tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="color: #cc0000;">8 chicken thighs (I used boneless skinless)</span></div>
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<span style="color: #cc0000;">Heat 1/4 cup of olive oil in a heavy deep skillet. Add the onion and cook over medium heat, stirring often, for 2 minutes. Stir in the pepper and let it cook for 5 minutes. Add the zucchini and the eggplant and cook, stirring often, for 5 minutes. Stir in the diced tomatoes and the sugar. Season to taste with salt and pepper and add the spices. Cook, stirring often, until desired doneness, for about 20 to 30 minutes. Meanwhile make the chicken.</span></div>
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<span style="color: #cc0000;">Preheat the oven to 450°F/ 230°C. Season the chicken with salt and pepper on both sides. Heat 4 tablespoons of olive oil in a frying pan and sear the chicken over medium-high heat, 2 minutes on each side. Transfer the chicken to a roasting pan. Roast in the oven for 15 minutes or until desired doneness.</span></div>
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<span style="color: #cc0000;">Serve the chicken over a bed of ratatouille.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-65098252394817622262012-05-11T10:22:00.000-04:002012-05-14T13:41:15.757-04:00The sushi burger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienlGCwubEnlWzqzqJmLNexU-ixQE8-xn8a9Sxl0XgoKQtsxduIrZUPPy0GFlQy-QQEbEnUaOW6binIj90o99oGuP-BTFFlFQeya_9RfvRUpeZipvX0FSBX8iR8EumRbFt0Cp35IqB5xo-/s1600/20120508-IMG_1603.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/AVvXsEienlGCwubEnlWzqzqJmLNexU-ixQE8-xn8a9Sxl0XgoKQtsxduIrZUPPy0GFlQy-QQEbEnUaOW6binIj90o99oGuP-BTFFlFQeya_9RfvRUpeZipvX0FSBX8iR8EumRbFt0Cp35IqB5xo-/s707/20120508-IMG_1603.jpg" /></a></div><br />
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Make some room in your calendars because this burger is not an elective. I would say that it's a mandatory recipe for anyone who enjoys cooking. Although I didn't make up this recipe, I decided to call it <b>sushi burger</b>. Oh yeah! Japanese-American fusion. Call me Ferran Adria. Actually, don't.</div><div style="text-align: justify;"><br />
Why did I call it sushi burger? Well, I didn't burn my brain for this one, it's pretty obvious. Because it's a tuna burger and it has wasabi, ginger, cucumber, avocado and sesame seeds (on the bread). The only missing ingredient is rice (not that rice is important in sushi at all...) Anyway, it's my burger and I decide how to call it. Well, it isn't my burger, but I decided to rename it anyway.</div><div style="text-align: justify;"><br />
I'm super proud of the sushi burger. I had been thinking for weeks trying to find a recipe to use a huge tuna steak that had been sitting in the freezer for a while. Finally, I was able to sleep well. I had also been wanting to make these burger buns from <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/" target="_blank">smitten kitchen</a>, so this was just the perfect occasion. Yay happiness!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGvaD1Wk38XgxlBY0SIMVCGOes6kOKzNV_yZWf0PHNhGIb35qNz1tudhsLpiqXR8ffRzgrp4md0Mmb48u7aTg5Cl7gTUefpdfnZsPV9hcqDemZumJ47XFjODole7z1Ir2Nr26W9atdIYr/s1600/20120508-IMG_1565.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/AVvXsEh8lald1ReAjoxXBNFFdgqPa7nN-e5faHijWIUwpTLHRmX0U-r9Rs4GnILa0qfL6T7M1Asp7O_VQz8D5XbHDguarkxJ7KNvQKjaTdDEmTH4qWGOGCJEVYOUZWChEEBPLguChfTN1VCHbNi6/s608/20120508-IMG_1564.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">To be honest, it took a long time to make this. The night before I took the tuna out of the freezer and put it in the fridge. In the morning I made the dough for the buns, which is a light brioche dough. There is nothing like working with a buttery dough because it smells awesome and it doesn't stick when you knead it. I put the dough in the fridge and I left for work (yes, I work, sometimes). In the evening I got home and I shaped the dough into balls. I went to the store and bought the ingredients I needed. I came back and preheated the oven. Then I chopped the tuna, the scallions and grated the ginger to make the burgers. I put the bread in the oven. I made the wasabi mayo and I cut the cucumber and the avocado. I took the bread out of the oven. I cooked the burgers. During the whole process I took multiple photos (except when making the burgers. Sorry, I forgot). Then we put everything together and we ate <b>2 burgers each</b>.<br />
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Friends, when I had the first bite, I realized that all the work had been totally worth it. Trust me, this is not a regular burger. It's a burger made with quality tuna, sushi-inspired ingredients and a home made brioche roll. Plus you are not going to find this at any American or Japanese restaurant.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What if I don't have so much time?- you ask.- Then buy burger buns at the store.</div><div style="text-align: justify;"><br />
What if I don't have tuna in my freezer?- Then you must be weird. Just kidding, just go buy some tuna.<br />
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What if I still don't have enough time?- Then buy a plane ticket to DC and I'll make them for you!<br />
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What if I don't have the money for the ticket? -Then go to McDonald's and stop asking so many questions.</div><br />
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<div style="text-align: justify;"><b><span style="color: #274e13;">Sushi burger</span></b><br />
<i><span style="color: #274e13;">Makes 4. Adapted from Merrill of <a href="http://www.food52.com/blog/2176_tuna_burgers_with_wasabi_ginger_mayo" target="_blank">Food52</a>.</span></i><br />
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<span style="color: #274e13;">1lb / 500 g good quality tuna</span><br />
<span style="color: #274e13;">4 scallions, chopped</span><br />
<span style="color: #274e13;">1tbsp grated ginger</span><br />
<span style="color: #274e13;">1 egg, beaten</span><br />
<span style="color: #274e13;">1/2 cucumber</span><br />
<span style="color: #274e13;">1/2 avocado</span><br />
<span style="color: #274e13;">1 box alfalfa sprouts</span><br />
<span style="color: #274e13;">1/2 cup/ 100ml mayonnaise</span><br />
<span style="color: #274e13;">1 tbsp wasabi</span><br />
<span style="color: #274e13;">1tbsp chopped pickled ginger</span><br />
<span style="color: #274e13;">4 burger buns (see recipe below) </span></div><div style="text-align: justify;"><br />
<div><span style="color: #274e13;">Finely chop the tuna, almost like if was ground meat. Put it in a big bowl. Add the chopped scallions and grated ginger. Season with salt and pepper. Add the egg and mix everything. Shape the mixture into 4 hamburgers and put them on a tray. Cover with plastic wrap and refrigerate for 5 minutes.</span><br />
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<span style="color: #274e13;">Meanwhile, mix the mayonnaise, the wasabi and the chopped picked ginger. Refrigerate.</span></div><div><br />
<span style="color: #274e13;">Take the burgers out. Heat a nonstick pan with 3 tablespoons of oil. Fry the burgers, 2 minutes on each side, os less if you like rare tuna (I do).</span></div><div><br />
<span style="color: #274e13;">Peel and slice the avocado. Peel the cucumber and slice it into wide ribbons using a peeler. Serve the burgers in the buns with the wasabi mayo, some slices of cucumber, some slices of avocado and some alfalfa sprouts.</span></div><br />
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<div><b><span style="color: #cc0000;">Brioche burger buns</span></b></div><div><i><span style="color: #cc0000;">Makes 8. Adapted from <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/" target="_blank">smitten kitchen</a>.</span></i></div><br />
<div><span style="color: #cc0000;">1 cup / 230ml warm water</span><br />
<span style="color: #cc0000;">3tbsp / 45ml warm milk</span><br />
<span style="color: #cc0000;">2 tsp / 6g active dry yeast </span><br />
<span style="color: #cc0000;">2 1/2 tbsp / 33 g sugar</span><br />
<span style="color: #cc0000;">2 2/3 tbsp / 35g unsalted butter, softened</span><br />
<span style="color: #cc0000;">3cups / 420g bread flour</span><br />
<span style="color: #cc0000;">1/3 cup/ 50 g all purpose flour</span><br />
<span style="color: #cc0000;">1 1/2 tsp / 8 g salt</span><br />
<span style="color: #cc0000;">2 eggs (one for the dough and the other one for brushing egg wash)</span><br />
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<span style="color: #cc0000;">In a glass measuring cup combine the water, milk, sugar and yeast. Stir well and let is stand for 5 minutes. Meanwhile beat 1 egg.</span><br />
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<span style="color: #cc0000;">In a big bowl combine the flours and salt. Add the butter and mix with your hands, to achieve a crumbled texture. Add the liquid mixture and the egg to the flour mixture and mix with a spatula or a dough scraper. When the flour and liquid are incorporated, cover the bowl with plastic and let it stand for 5 minutes. Scrape the dough onto a floured surface and knead for 8 minutes. Grease a big bowl with butter and put the dough inside. Cover with plastic and refrigerate for 8 hours or overnight. You can also leave it a room temperature for 1 to 2 hours, until doubled in size.</span></div><div><br />
<span style="color: #cc0000;">Arrange 2 baking sheets floured with parchment paper. Scrape the dough onto a working surface and divide in 8 equal parts using a sharp knife or a scraper. Flatten each piece and shape it into a ball. Place the balls on the baking sheets, 2 inches apart from each other. Cover loosely with buttered plastic wrap and let them proof for 1 hour.</span><br />
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<span style="color: #cc0000;">Put a deep baking pan with water in the lower part of the oven. Preheat the oven to 400°F / 200°C. Beat an egg and brush the buns with it. Sprinkle some sesame seeds over the buns. Bake one tray for 15 minutes in the center of the oven. If they get too dark, cover with foil and lower the temperature a little. Keep baking till the end. Let the buns cool on a wired rack. Bake the second tray. </span></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCyRdVPiyCu9o2XdjKJBU-Pj5PgEWcVq6MndIYPXYWgdT0RjiZvHjUE3kL5gPKs18vtylR3IcQ4QyEwrMbnNJibXfHg8fVCCcc4l2EVzhgDaQ7uqNMTTHptHKxZMGHbabkT2Bg2_1mJ25/s1600/20120508-IMG_1584.jpg" imageanchor="1" style="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/AVvXsEhaCyRdVPiyCu9o2XdjKJBU-Pj5PgEWcVq6MndIYPXYWgdT0RjiZvHjUE3kL5gPKs18vtylR3IcQ4QyEwrMbnNJibXfHg8fVCCcc4l2EVzhgDaQ7uqNMTTHptHKxZMGHbabkT2Bg2_1mJ25/s608/20120508-IMG_1584.jpg" /></a></div></div><br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6545385046055853983.post-59581388919859183102012-05-10T09:57:00.000-04:002012-05-10T09:59:11.778-04:00Typical Spanish meal, part II<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGPgMonXVN5bbpEadDKbc_J4tbKkLn8l5j86roQVwIXQLVT2WAvD0xrhBZyOw3T5a2bW4Zgja5JFsGqRMEfs0oV6Q6th8Q3LwAnkPG5QiWBRuduT1qO_yJKhNT7i8tZrYSqQ9EjIqL3gn/s1600/20120507-IMG_1539.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/AVvXsEgbGPgMonXVN5bbpEadDKbc_J4tbKkLn8l5j86roQVwIXQLVT2WAvD0xrhBZyOw3T5a2bW4Zgja5JFsGqRMEfs0oV6Q6th8Q3LwAnkPG5QiWBRuduT1qO_yJKhNT7i8tZrYSqQ9EjIqL3gn/s610/20120507-IMG_1539.jpg" /></a></div>
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Hi friends. Today I bring to you the second course of a very typical Spanish meal. If you missed the first one, it's <a href="http://www.spoonglish.com/2012/05/typical-spanish-meal-part-i.html" target="_blank">here</a>. </div>
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So the second course, as I already advanced, is<i> <b>tortilla de patata</b></i> (Spanish potato omelet). If you are a Spanish reader, you might not like this post so much, because you probably already know how to make tortilla and you might even think that your recipe is better, or that I am doing something wrong. Please let me know. I will be really happy to read your comments or recipes. However, if you are not a Spanish reader, this is a very valuable piece of information I am giving you, a very good recipe for <i>tortilla de patata</i>.<br />
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This dish is so versatile! You can have it for lunch or dinner, with a lettuce and tomato salad. You can have it for breakfast (it's eggs, right?). You can put it inside a good piece of bread and call it a tortilla sandwich (this is my mom's favorite way). Guys, this is the <b>queen of Spanish cuisine</b>. You will find it at university cafeterias, side-of-the-road bars, family-dinner tables and three-star restaurants. It's easy, it's cheap, it's made of ingredients that everyone has at home, and it's delicious.</div>
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Now you go to the recipe and read the ingredients, and then you say: <b>Cheap?</b> Two cups of olive oil is cheap? Well, it's true that unless you live in Spain or other Mediterranean country, olive oil is kind of a liquid gold. Trust me, I know, I live in America. I remember one summer I went to Pennsylvania to learn English, about ten years ago and stayed with a host family for a month. One night I wanted to cook for them and <i>tortilla</i> was the only thing I knew how to make. I still remember the face of my host mother when she saw me pouring their entire bottle of olive oil into a pan to fry the potatoes.<br />
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But hey, here is the thing, olive oil is reusable! Just let it cool down, filter it using a colander and store it in a glass or metal jar for next time. And if you still refuse to use olive oil, just use vegetable oil and well, it will still be good, but not as good and not as Spanish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJMOyMIbXTy8-z-Tg-8-gzEKQbGAIIYzixsIKSBZBiIo1YF1HPYeebw2Cg-_d3Dgc_yAd_n0zbwdwZvRSk2OdlX89-wCnGrDNBhXbaYv6LhVp2W3tgFkloU-079Q9jNHBgI5aKV8ovzua/s1600/20120508-IMG_1554.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/AVvXsEhWJMOyMIbXTy8-z-Tg-8-gzEKQbGAIIYzixsIKSBZBiIo1YF1HPYeebw2Cg-_d3Dgc_yAd_n0zbwdwZvRSk2OdlX89-wCnGrDNBhXbaYv6LhVp2W3tgFkloU-079Q9jNHBgI5aKV8ovzua/s610/20120508-IMG_1554.jpg" /></a></div>
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<b><span style="color: #741b47;">Tortilla de patata (potato omelet)</span></b></div>
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<span style="color: #741b47;">3 big potatoes or 4 small potatoes</span></div>
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<span style="color: #741b47;">1/2 big onion or 1/2 small onion</span></div>
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<span style="color: #741b47;">2 cups olive oil</span></div>
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<span style="color: #741b47;">5 eggs</span></div>
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<span style="color: #741b47;">Peel the potatoes, cut them in half, slice them as thin as you can and put them in a big bowl. Cut the onion in half and slice it thin. Add the onion to the bowl. Season with salt and toss to coat.</span></div>
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<span style="color: #741b47;">Heat the oil in a heavy deep skillet for about 3 minutes on high heat. Lower the heat to medium and add the potatoes and onions. Cook, stirring often until the potatoes are soft, about 10 minutes.</span></div>
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<span style="color: #741b47;">Arrange a fine colander over a big bowl. Using a slotted spoon transfer the potatoes and onions to the colander. Let them drain for 5 minutes.</span></div>
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<span style="color: #741b47;">Meanwhile beat the eggs in another bowl. In a nonstick frying pan heat 3 tablespoons of the oil from frying the potatoes. Add the potatoes to the eggs, stir the mixture a little bit and rapidly pour it into the preheated pan. Use a wooden spoon to even out the potatoes on the surface. Lower the heat to medium and let it cook for about 5 minutes, until the edges of the tortilla seem cooked.</span></div>
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<span style="color: #741b47;">Now comes the hard part. Cover the pan with a plate that is a little bigger than the pan. Hold the plate with the palm of your hand while holding the pan handle with the other hand. Lift the pan in the air and flip it over, holding the plate so the omelet rests on it. Carefully slide the omelet into the pan again, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with a spatula. Put it back on the stove and let it cook over medium heat for 2 minutes, or less if you like the eggs a little undercooked (like I do). Slide it onto a serving plate.</span></div>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-72162299968858366162012-05-08T14:21:00.003-04:002012-05-10T09:57:54.710-04:00A typical Spanish meal, part I<div class="separator" style="clear: both; text-align: center;">
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Today I have the first of a series of two very Spanish dishes that together will make a delicious very Spanish meal. They are for sure two of my favorite dishes since I was little, as my mom makes both of them often and really delicious. They are <b>lentils soup with chorizo </b>(lentejas con chorizo) and <b>Spanish potato omelet</b> (tortilla de patata). </div>
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Let's start with the lentil soup, as it's always a first course. I LOVE lentils. I make lentils so often that Scott calls me <b>Grandma Lentils</b>. I even made my own curried lentils recipe, but that's not the one I bring today. Today's recipe is the very typical Spanish lentil soup, with chorizo and Spanish smoked paprika, a.k.a. pimentón. </div>
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The recipe is my mom's, although I adapted it a little bit. I added more carrots, as I really like the sweetness that they give to this stew. I didn't add pork belly fat although my mom usually does and it's really delicious, so feel free to add it if you want some extra calories and flavor. They are also great with some other veggies, like celery, green peppers, leeks or grated potato. The greatness of this dish is that it is super easy and adaptable. All you have to do is combine the ingredients in the beginning and let it cook. Yay for easy recipes!</div>
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<b>Lentil soup with chorizo</b></div>
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<i>Adapted from my mom</i></div>
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1/2 onion, chopped</div>
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4 carrots, sliced</div>
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1 bay leaf</div>
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1 garlic clove<br />
1/2 Spanish chorizo* cut in 1 inch thick slices </div>
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10oz / 300g brown lentils, rinsed</div>
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3 tbsp olive oil <br />
1 tsp flour</div>
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1/2 tsp smoked paprika</div>
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In a big pot put the lentils, onion, carrots, bay leaf, garlic and chorizo. Add 1 quart / 1 liter of water and bring to a boil. Cover and lower the heat. Let it simmer for 1 to 2 hours (this depends on the type of lentil and the water), until the lentils are cooked and soft. Add more water, if needed, to desired consistency. Season with salt and pepper.</div>
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<span style="color: #cc0000;">In a small pan heat the oil. Lower the heat and add the flour, stirring well for about 2 minutes, until slightly toasted. Stir in the paprika and rapidly remove from heat, so the paprika doesn't burn. Pour this mixture into the lentils pot and stir. Serve warm and enjoy.</span></div>
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<span style="color: #cc0000;">* Spanish chorizo, like Palacios, can be found in some American grocery stores and online in </span><a href="http://www.amazon.com/Palacios-Mild-Chorizo/dp/B000NO72UE" style="color: #cc0000;" target="_blank">Amazon</a><span style="color: #cc0000;"> and </span><a href="http://www.tienda.com/food/chorizo.html" style="color: #cc0000;" target="_blank">La Tienda</a><span style="color: #cc0000;">.</span></div>
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And in the next post, a delicious tortilla de patata! <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-37621301321992177842012-05-04T10:52:00.000-04:002012-05-08T14:57:15.847-04:00Your first bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_gLCPSIys83ARGEsZM2xcLE_Pq7vjU5jIMYH7xO2x_eJ7ujYI64QGI0hweaz7y-rrwjFEY1cDNGSvFNuSvYT6yNoIpewZ8mSgwjsHE-ntcMS_jgymKLxeL3Pz2YOCDNMU8KdzBsu16wT/s1600/20120430-IMG_1494.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/AVvXsEi2_gLCPSIys83ARGEsZM2xcLE_Pq7vjU5jIMYH7xO2x_eJ7ujYI64QGI0hweaz7y-rrwjFEY1cDNGSvFNuSvYT6yNoIpewZ8mSgwjsHE-ntcMS_jgymKLxeL3Pz2YOCDNMU8KdzBsu16wT/s608/20120430-IMG_1494.jpg" /></a></div>
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¡Chan-ta-ta-chan! ¡Finally, I bring bread!<br />
Some of you who know about my bread-making addiction asked me to post a bread recipe on the blog. The reason why I haven't done it yet is because I wanted to find a recipe that was basic and easy but good at the same time. When I started to make bread I usually chose easy recipes with very bad results. Then I started to make harder longer recipes. I read blogs, forums and webs exclusively about bread. I bought books and read them from start to end. I made my first sourdough starter, and then the second and the third. I experimented with different types of flour, different kneading techniques, different fermentation times. Bread making is a whole world, but lets start from the beginning. </div>
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Bread is basically made of flour, water, salt and yeast. These 4 elements, time, and temperature cause a series of chemical processes that transform this mixture into bread.<br />
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The flour used in bread is usually flour with high protein content, called strong flour or bread flour. When mixed with water, the gluten proteins arrange themselves in a chain structure. These structures are what give bread the elasticity of its crumb. The gluten chains are achieved either by leaving the dough alone for several hours or by kneading it, which accelerates the process. Some additives, like salt, make this structure stronger. For other types of bread, bread flour is usually mixed with other types of flour (whole wheat, rye, barley, corn..) in different proportions.<br />
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Yeasts are unicellular microorganisms that belong to the the fungi family. They feed from sugars and transform them into alcohol and carbon dioxide. The carbon dioxide makes the dough grow and have wholes in its crumb. Once the bread reaches a certain temperature in the oven, the yeasts die and the alcohol evaporates. That's why it's important to let the bread grow before baking. Yeast can be bought in two formats: fresh yeast and dry yeast. Fresh yeast needs to be stored in the refrigerator and only lasts about two weeks. Dry yeast has a much longer life and doesn't need refrigeration. Yeast can also be homemade. In that case it's known as sourdough starter or natural yeast. To make it, whole grain flour and water are mixed in a jar. The flour has natural yeasts from the environment, and doing this, their reproduction is encouraged. After 4 or 5 days feeding the mixture with more flour and water every 24 hours, an active culture of yeast is obtained. The starter is ready to make bread when it doubles in volume some hours after the feeding. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3o2xrIUMGerOnSoiL3hz_YfgsTZEiC0aVZBefV-yptParWIV_IXiGGAluPAKqpLEl-nN4XvVWqF3cfjXQr2kjiws2D0tudr-Pzjf1CBwKc7TUQvVElwA4gnVxnt5J4h9q1SReMHAefcU/s1600/IMG_1492.JPG" imageanchor="1" style="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/AVvXsEjr3o2xrIUMGerOnSoiL3hz_YfgsTZEiC0aVZBefV-yptParWIV_IXiGGAluPAKqpLEl-nN4XvVWqF3cfjXQr2kjiws2D0tudr-Pzjf1CBwKc7TUQvVElwA4gnVxnt5J4h9q1SReMHAefcU/s912/IMG_1492.JPG" /></a></div>
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Uff, as you can see I can start to talk about bread and never stop. And so far I only talked about the basic ingredients. Let me tell you a little about the bread-making process and then I'll give you the recipe.<br />
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Making bread consists basically in the following steps: mixing, autolysis, kneading, first rising, shaping, proofing, scoring and baking.<br />
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In the <b>mixing</b> phase all the ingredients are mixed together.<b> Autolysis</b> consists on leaving the mixture stand for 15-20 minutes after mixing so the flour fully hydrates and the gluten structure starts to appear. To talk about <b>kneading</b> I would need a whole new post, but in general it consists of stretching and folding the dough to encourage the formation of the gluten chains. The <b>first rising</b> can last between an hour and some days, depending on several factors, such as the temperature and the baker's preferences. Once the dough has fermented, it would have doubled its size. Then it's time to <b>shape</b> it. There are so many different ways to shape bread: baguette, boule, crown, ciabatta, loaf, buns... Once shaped, the bread is left alone to <b>proof </b>during 1 or 2 hours or until it doubles its size again. <b>Scoring</b> is done right before baking and it consists of making some cuts on the bread's surface to guide the expansion of the bread in the oven and stopping it from breaking in other parts of the crust. Finally, the bread is <b>baked</b> in a very hot oven with steam.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzmz-hMoM7KaBD2jv4TpSe8dvqr-axPGe7GCOqjncaFiqUjhA4ARBNLlM6V5n9rLo-2PPs2rrp8egDrIsGC4WLmdWxOBtvASdhxoC1z7TuipeWuLhlL-AuMRMvkcy421CyRgvlfPu2vtc/s1600/panes.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzmz-hMoM7KaBD2jv4TpSe8dvqr-axPGe7GCOqjncaFiqUjhA4ARBNLlM6V5n9rLo-2PPs2rrp8egDrIsGC4WLmdWxOBtvASdhxoC1z7TuipeWuLhlL-AuMRMvkcy421CyRgvlfPu2vtc/s608/panes.jpg" /></a><br />
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So that was just a very short introduction to the world of bread. Next time I talk about bread I will tell you more things and I will post some links to sites where people know a lot more than I do, in case you are interested. But let's do this little by little. Otherwise it would be overwhelming.<br />
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Today's recipe is for beginners. The only difficult thing about it is that the dough is pretty wet, which is the secret for the bread to be lighter and have bigger wholes (hey, I'm telling you secrets already). Wet doughs are much harder to handle but the results are always better. The original recipe, like most bread recipes, is made with bread flour. I wanted to try to make it with regular all purpose flour, just to see who it turned out, and it actually worked pretty well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LksEz_VXRRYDoCA-Cq_JCloBky3ev-DwiSdLWoOwUsYahUjBEZGy1gDTRh3ZghL0jQE7mWdDgQAVPEksYjIYUDibnQE7Won3ki02tgprOmsHbe6J1nvAF8GUNdqb1BbcRFgPJEadkDNR/s1600/IMG_1520.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LksEz_VXRRYDoCA-Cq_JCloBky3ev-DwiSdLWoOwUsYahUjBEZGy1gDTRh3ZghL0jQE7mWdDgQAVPEksYjIYUDibnQE7Won3ki02tgprOmsHbe6J1nvAF8GUNdqb1BbcRFgPJEadkDNR/s912/IMG_1520.JPG" /></a></div>
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<b>Simple Baguette</b></div>
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<i>Adapted from Artisan Breads Everyday, by Peter Reinhart</i></div>
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2 1/4 cups / 280 g bread flour or all purpose flour</div>
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1 cup / 225 g water</div>
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1/2 tsp / 2 g active dry yeast </div>
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3/4 tsp / 5 g salt</div>
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Put the water and the yeast in a big bowl and stir well. Add the flour and the salt and mix well using a scraper, a wooden spoon or your hands, until the flour has fully incorporated. Cover with plastic wrap and let it stand for 10 minutes.<br />
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Dust a clean surface with flour. Scrape the dough onto the surface. Now it's time to knead. This is the hardest part because this dough is very sticky. This <a href="http://vimeo.com/31204943" target="_blank">video</a> and this <a href="http://link.brightcove.com/services/player/bcpid1578073873?bctid=9341658001" target="_blank">video</a> show the french kneading technique, very useful for wet doughs. Knead during 8 to 10 minutes, until the dough is less sticky and very smooth. Shape the dough into a ball. Grease a medium bowl with oil, put the dough inside and cover it with plastic wrap. Let it rise for 1 to 1:30 hours, or until it has doubled its size. <br />
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Scrape the dough on a lightly floured surface using a scraper or a spatula. Carefully with your fingers, extend the dough to form a rectangle. Fold the third of the rectangle that is furthest from you onto the center and seal with your fingers. Turn the dough 180 degrees. Fold the other third, that is now furthest from you, over the center and seal with your fingers. Fold the furthest half of the dough over the closest half and seal with your hands. Put the dough so the seam side is down and using your hands roll it back and forth to stretch it to the sides, starting in the center and slowly moving your hands to the sides. This is much easier to understand if you watch this <a href="http://www.youtube.com/watch?v=HP-E8qXuIQ4" target="_blank">video</a> and this <a href="http://www.youtube.com/watch?v=fdNRogR10nM&list=UUTAw7NbDHh78qitybBqT1JA&index=17&feature=plcp" target="_blank">video</a>.</div>
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Put the bread over a baking sheet lined with floured parchment paper. Cover with a kitchen towel and let it stand for 1 hour. After 30 minutes, preheat the oven to 475°F/ 250°C and put a metal baking pan in the bottom of the oven. After the loaf has doubled its volume, score it making diagonal cuts using a very sharp knife or a razor blade. This <a href="http://www.youtube.com/watch?v=3QdzHuhJ-ls" target="_blank">video</a> has a great explanation about how to do it.<br />
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Pour a cup of water over the preheated baking pan and put the baking sheet with the bread in the center of the oven. After 15 minutes, remove the water pan and lower the temperature to 400°F / 200°C. If the bread is baking unevenly, rotate it 180 degrees. Bake for 15 more minutes or until golden brown.<br />
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Let it cool on a wire rack.</div>
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<b>Tips and variations:</b><br />
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1. If you have a baking stone, put it in the center of the oven before the preheating step. When transferring the dough to the oven, do it sliding the parchment paper onto the stone so the bread doesn't loose its shape.<br />
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2. This bread is exquisite when it's still warm and some hours after baking, but it's not so great the day after. Because it has commercial yeast and no preservatives it doesn't last long.<br />
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3. Do not try to shorten the rising times. Patience is the most important thing when making bread. In general, making bread requires little active time but long waiting times and it's extremely important to wait. The pimple that my baguette had was due to not letting it proof enough.</div>
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4. You can use fresh yeast instead of dry yeast using twice the weight as when using dry yeast. In this case, you would need 4-5 grams. Add the fresh yeast to the water crumbling it with your fingers. The rest of the process remains the same.</div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6545385046055853983.post-35103381592289453652012-04-30T15:48:00.002-04:002012-04-30T16:03:01.954-04:00Ice cream for breakfast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-V4WIH1b9vcklDsQJpQMAj82iFA2kbXu-nGJZelXx__iMaGHLIZ0SCP9o4mosFnGjKzAR_nGn5oCLa5h7GK9J-XRxpIYrX8f8INOOkfTtg7XG5TfAPoaIjK_HD_8AkFzKnALPgDFqc8sC/s1600/20120428-IMG_1426.jpg" imageanchor="1" style="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/AVvXsEg-V4WIH1b9vcklDsQJpQMAj82iFA2kbXu-nGJZelXx__iMaGHLIZ0SCP9o4mosFnGjKzAR_nGn5oCLa5h7GK9J-XRxpIYrX8f8INOOkfTtg7XG5TfAPoaIjK_HD_8AkFzKnALPgDFqc8sC/s608/20120428-IMG_1426.jpg" /></a><br />
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I'm sorry, I made ice cream again. Strawberry and coconut milk ice cream this time. The strawberries are caramelized in the oven first. The coconut milk is used along with eggs and sugar to make the custard. Everything is put together in the ice cream maker and the result is a source of heavenly pleasure, which finishes freezing in the freezer. This ice cream tastes like strawberry piña colada, like butter and jelly, like strawberries and cream, like summer... Those of you who don't have an ice cream maker and a freezer must be green with envy right now. You have two options:<br />
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<li><b>Option 1</b>: Go to the store, buy a pint of Haagen-Dazs and wrongly believe, immerse in the deepest ignorance and living in the darkest dark, that it's as good as homemade ice cream. <i>Pros:</i> it's cheaper, it's faster. <i>Cons:</i> it's really not as good, it makes you fatter, it isn't cool because you didn't do it yourself, and you will be in the dark for the rest of your life.</li>
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<li><b>Option 2</b>: Spend a little more and buy an ice cream maker. Make this ice cream. <i>Pros</i>: you will know what <b>heaven is like</b>. <i>Cons:</i> <b>None</b>. Unless you think that having <b>ice cream for breakfast</b> is inappropriate. </li>
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The decision is ultimately yours. And no, I don't sell ice cream makers. I just do this because I care about you guys. Really.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQLam2_SfC-DpPhgiNnfDcd6ev-2BvZd28dlEFGdmgFwVCycR8tcZpa9rThyphenhyphen1kBrUgMvH-UEhdAszj5XI6pv_GzAW69OHXvPA2vjn9KTBXNAN_6xdQke0uTsCvVXInVTyQBxqiMByv03E/s1600/20120428-IMG_1352.jpg" imageanchor="1" style="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/AVvXsEiCQLam2_SfC-DpPhgiNnfDcd6ev-2BvZd28dlEFGdmgFwVCycR8tcZpa9rThyphenhyphen1kBrUgMvH-UEhdAszj5XI6pv_GzAW69OHXvPA2vjn9KTBXNAN_6xdQke0uTsCvVXInVTyQBxqiMByv03E/s718/20120428-IMG_1352.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQGAr0hyphenhyphenyhtTVTJpIGzRM4QTHjPjITSR5N7nQWKAtPccRLaqVhyphenhyphenOEbs4cd_q_kz4p09dPiOkGArCcMsB5b6O4Ha6kzNn25P0AFRtv99TYpgVhUp7sfGv4ISjjvACmwgSP9ebYcmui-BF_/s1600/collage+strawberries.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/AVvXsEiYQGAr0hyphenhyphenyhtTVTJpIGzRM4QTHjPjITSR5N7nQWKAtPccRLaqVhyphenhyphenOEbs4cd_q_kz4p09dPiOkGArCcMsB5b6O4Ha6kzNn25P0AFRtv99TYpgVhUp7sfGv4ISjjvACmwgSP9ebYcmui-BF_/s608/collage+strawberries.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfloeckM6Fgl92jLRR_hv0iM6NNxC-Au4zSoqvoOrQ00Jxb9kaoQEhrCZ1pdxkZ8BZbzfRdtqwgd4mitLwOmiLZVEU47BHSijaOFwj0bCUld5wWyYyVHLL4CMg0hHq3IEp1ONei4bEA7N/s1600/20120428-IMG_1425.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/AVvXsEhxfloeckM6Fgl92jLRR_hv0iM6NNxC-Au4zSoqvoOrQ00Jxb9kaoQEhrCZ1pdxkZ8BZbzfRdtqwgd4mitLwOmiLZVEU47BHSijaOFwj0bCUld5wWyYyVHLL4CMg0hHq3IEp1ONei4bEA7N/s608/20120428-IMG_1425.jpg" /></a></div>
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<span style="color: #cc0000;"><b>Caramelized strawberry and coconut ice cream</b></span></div>
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<span style="color: #cc0000;"><i>Adapted from <a href="http://www.sproutedkitchen.com/home/2012/4/9/roasted-strawberry-coconut-milk-ice-cream.html" target="_blank">Sprouted Kitchen</a></i></span></div>
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<span style="color: #cc0000;">1lb / 500g strawberries, quartered</span></div>
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<span style="color: #cc0000;">2 tbsp sugar</span></div>
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<span style="color: #cc0000;">1 pinch of salt</span></div>
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<span style="color: #cc0000;">2 egg yolks</span></div>
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<span style="color: #cc0000;">1 cup/ 200g sugar</span></div>
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<span style="color: #cc0000;">1 13.5 can/ 400 ml coconut milk</span></div>
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<span style="color: #cc0000;">Preheat the oven to 300°F / 150°C</span></div>
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<span style="color: #cc0000;">Cover a baking sheet with parchment paper. Put the strawberries over it, making a mountain, and sprinkle it with 2 tablespoons of sugar and 1 pinch of salt. Toss to coat and spread the strawberries to form an even layer. Roast in the oven for 25 minutes. Let them cool completely.</span></div>
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<span style="color: #cc0000;">In a medium glass bowl beat the egg yolks and the sugar. Put the bowl in a water bath (immerse the bowl in a bigger pot half full of boiling water over the stove) and keep stirring until the sugar dissolves completely. Add the coconut milk and keep stirring until the mixture thickens and covers the spoon. Transfer to a chilled container and refrigerate for 2 hours.</span></div>
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<span style="color: #cc0000;">Use the ice cream maker to churn the custard following the manufacturer's instructions. After 3/4 of the churning time has passed, mash the strawberries a little with a fork and add the to the ice cream maker. Let it continue until the end. Pour the ice cream in a chilled container with lid and freeze for a minimum of 2 hours before consuming. </span></div>
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<span style="color: #cc0000;">Congratulations, you have experienced heaven without having to die.</span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6545385046055853983.post-88276278331777924072012-04-26T12:01:00.000-04:002012-04-27T13:47:18.970-04:00An ode to the spring<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbh3mmd_Z6MdyTcTTr0vm2UoPIdnC_ZVPZJr0f9icy8Cluu7ehnnhMInyMhYxV1zdOzZ10j6Q4Zh6TeZmCN9CnXyars_4YIpzBIDzlY9uInnBX4VjHUrrtmAmiYTqGhsPj-FV5npEsKxA/s1600/20120425-IMG_1337.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/AVvXsEgxbh3mmd_Z6MdyTcTTr0vm2UoPIdnC_ZVPZJr0f9icy8Cluu7ehnnhMInyMhYxV1zdOzZ10j6Q4Zh6TeZmCN9CnXyars_4YIpzBIDzlY9uInnBX4VjHUrrtmAmiYTqGhsPj-FV5npEsKxA/s608/20120425-IMG_1337.jpg" /></a></div>
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I love the spring. For a number of reasons. First of all because it comes after the winter and I absolutely dislike the winter. My ideal place to live would be a place with no winter at all. No coat, no scarf, no gloves, and overall, no <b>socks</b>. Very few things make me happier than the weather being good enough to not wear socks.</div>
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There are many more reasons. Flowers bloom everywhere, the trees grow leaves and everything becomes greener. Being able to read outside, eat outside, and do whatever outside without freezing or melting.<br />
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Another big reason is spring seasonal food. I wouldn't say that spring is my favorite season for food, because I really love summer fruit and vegetables. But the spring is the preface of the summer, and it starts giving you some treats to make you forget the dullness of the winter and prepare you for the summer explosion. The spring gives you strawberries, which are a great prize when you have been eating apples and oranges for so long. The spring gives you green onions, leeks, Swiss chard and asparagus. Spring asparagus are just so much better than any other time of the year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDLg0-HxiPoCbBuJZ7hHaIeURSYwtA9iFbsMqAr10WMPmwTdmr6GfI7IEBPojSnyeYDxlijppBoi9hAqDSgXSoirPf3G0pMVZOh8jCBHhqBkhsOUiRYqbh1dHNU52ASAsJZZE6Af49_Bf/s1600/20120425-IMG_1322.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/AVvXsEghDLg0-HxiPoCbBuJZ7hHaIeURSYwtA9iFbsMqAr10WMPmwTdmr6GfI7IEBPojSnyeYDxlijppBoi9hAqDSgXSoirPf3G0pMVZOh8jCBHhqBkhsOUiRYqbh1dHNU52ASAsJZZE6Af49_Bf/s608/20120425-IMG_1322.jpg" /></a>Having written that very corny introduction about flowers and strawberries, I am going to talk about what I made last night for dinner and why. What did I make? I made <b>mushroom and asparagus risotto</b>. Why did I make it? I made it because yesterday I posted a question on my Facebook profile and on <a href="http://www.facebook.com/spoonglish" target="_blank">Spoonglish Facebook profile</a> asking for suggestions for dinner (If you<i> like </i><a href="http://www.facebook.com/spoonglish" target="_blank">spoonglish on facebook</a>, you will see on your feed when there is a new post). I received a number of very delicious ideas. My friend Ana suggested that I made a boletus risotto. Boletus are a type of mushroom that I have never seen at the store here. However, this was my favorite suggestion, so I decided to make it with a different type of mushroom, shiitake. When I got to the store and saw the asparagus I decided to incorporate them to the dish too, so I would have a more seasonal risotto.</div>
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I really wanted this dish to be really good, and a very effective way to improve a risotto is to use homemade stock instead of store-bought chicken stock. Then I remembered that I had 2 ham bones in the freezer that I bought when I went to the <a href="http://www.spoonglish.com/2012/04/holy-jetlag.html" target="_blank">farmers market</a> (that trip to the farmers market was so productive, I really have to go back). And I was like, "Oh my! A risotto made with a ham stock? That sounds amazing!". So I made the ham stock. It's very easy to make, but it takes a while and you need to have the bones. As an alternative, you could use a couple of chicken drumsticks, and make a chicken broth. And as not-so-great alternative, you can buy store chicken or ham stock and it will be good too (but not as good).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi_iMjIdF5ZjVVuZUcuqBB20cIXPKdWxzG8VANP1UMSQtB2WHcvwTEo2kiS1tLO-ocoCrll0bYNJrmUAZ8TcaeTrir-Cn_BOcSHuKUodWKyEYo5zxs01hj4pEEDuBxcjnREZkl8b_U-iB/s1600/20120425-IMG_1330.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/AVvXsEgZi_iMjIdF5ZjVVuZUcuqBB20cIXPKdWxzG8VANP1UMSQtB2WHcvwTEo2kiS1tLO-ocoCrll0bYNJrmUAZ8TcaeTrir-Cn_BOcSHuKUodWKyEYo5zxs01hj4pEEDuBxcjnREZkl8b_U-iB/s608/20120425-IMG_1330.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOjWBJ2gi9jpULNp_g7fkPmC7UM8Qqm0YY-nVKND9TMe4wlmivXMSpxhyi2Q_yRZwkXQVwgeF5WoK34aU0kQ7ghhwFdeajRFGbNRkAOy1gYO0Y9GZ8ZvoqKAbHeTt-6BT2CRq6hYMiPMy/s1600/20120425-IMG_1334.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/AVvXsEhjOjWBJ2gi9jpULNp_g7fkPmC7UM8Qqm0YY-nVKND9TMe4wlmivXMSpxhyi2Q_yRZwkXQVwgeF5WoK34aU0kQ7ghhwFdeajRFGbNRkAOy1gYO0Y9GZ8ZvoqKAbHeTt-6BT2CRq6hYMiPMy/s608/20120425-IMG_1334.jpg" /></a></div>
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<b><span style="color: #38761d;">Mushroom and asparagus risotto</span></b></div>
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<span style="color: #38761d;"><i>Serves 4. Adapted from <a href="http://www.epicurious.com/recipes/food/views/Asparagus-and-Shiitake-Risotto-108102" target="_blank">Gourmet</a></i></span></div>
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<span style="color: #38761d;">1lb / 500g green asparagus, cut into 1/2inch(1cm) slices, leaving tips longer</span></div>
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<span style="color: #38761d;">6 cups / 1 1/2 l ham stock (see recipe below) or chicken stock </span></div>
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<span style="color: #38761d;">1 tbsp olive oil</span></div>
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<span style="color: #38761d;">4 tbsp butter, divided</span></div>
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<span style="color: #38761d;">1lb/ 500g shiitake (or any other type) mushrooms, clean and cut to 1/4inch(1/2cm) slices</span></div>
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<span style="color: #38761d;">1/2 onion, chopped</span></div>
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<span style="color: #38761d;">1 1/2 cups/ 300g arborio rice</span></div>
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<span style="color: #38761d;">1/2 cup / 120 ml white wine</span></div>
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<span style="color: #38761d;">1/2 cup / 30g grated Parmigiano-Reggiano</span></div>
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</span></div>
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<span style="color: #38761d;">In a medium sauce pan, bring the stock to a boil and add the asparagus. Cook for 4 minutes, until crisp-tender. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep the stock simmering on low heat.</span></div>
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<span style="color: #38761d;">In a heavy deep skillet or a 4 quart sauce pan, heat the oil and 1 tablespoon of butter. Add the mushrooms and cook over medium heat for 4 minutes. Season with salt and pepper and transfer to a bowl.</span></div>
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<span style="color: #38761d;">Add 2 tablespoons of butter to the pan and cook the onions, over medium heat, until softened, about 5 minutes. Add the rice and stir for 1 minute. Add the wine and stir for 1 minute, until absorbed. Add one cup of stock to the rice and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. Not all the broth needs to be used, just stop adding stock when the rice is cooked.</span></div>
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<span style="color: #38761d;">Remove from heat and stir in remaining 1 tablespoon of butter, cheese, salt and pepper. Gently stir in the asparagus and the mushrooms. Cover and let it sit for 1 minute. Serve immediately and rejoice in the goodness of the spring.</span><br />
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<b><span style="color: #38761d;">Ham stock</span></b></div>
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<span style="color: #38761d;">2 2inch wide ham bones</span></div>
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<span style="color: #38761d;">1 leek, white and light green part only, halved</span></div>
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<span style="color: #38761d;">2 carrots, peeled and halved</span></div>
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<span style="color: #38761d;">1 celery stalk</span></div>
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<span style="color: #38761d;">1 garlic clove, peeled</span></div>
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<span style="color: #38761d;">Put all the ingredients in a big pot and cover with 2 quarts (2 liters) of water. Bring to a boil and cook for 1 hour. Strain the stock through a fine colander to get rid of the solids. Let it cool and remove the fat from the surface with a slotted spoon, if necessary.</span></div>
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<span style="background-color: white; font-family: 'Lucida Grande',Arial,Verdana,sans-serif; font-size: 10px; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutZM3oKKF3lF6qkkG3awpGorW9lgP60DLOuv9P-OrxHWhHQuiU8x7pGsEx-X0ge8fZE7FdvQuH5SjkUBbmzwgWL7bz-Pqxgaz0M7bZCeuXmbQPDQGIqKdU7Xg_1iY_02bFBOh91ni506F/s1600/20120425-IMG_1343.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/AVvXsEiutZM3oKKF3lF6qkkG3awpGorW9lgP60DLOuv9P-OrxHWhHQuiU8x7pGsEx-X0ge8fZE7FdvQuH5SjkUBbmzwgWL7bz-Pqxgaz0M7bZCeuXmbQPDQGIqKdU7Xg_1iY_02bFBOh91ni506F/s780/20120425-IMG_1343.jpg" /></a></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6545385046055853983.post-24460403063839964042012-04-23T11:53:00.002-04:002012-04-23T11:53:38.324-04:00For the rainy Sundays<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mF55P2A1ZwP_hqaT9LdbDRuf6daa79caYGlgHfovTU-x24-GB1dxaVrJUeDoRkYnHnwDMvEUmpkDov14pQmB_cDLZehKFAKhp8DlNJl-w7VQslaJiKMC4kzlWPZXv9OXb_ehLoiZBr7Z/s1600/20120422-IMG_1319.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/AVvXsEj4mF55P2A1ZwP_hqaT9LdbDRuf6daa79caYGlgHfovTU-x24-GB1dxaVrJUeDoRkYnHnwDMvEUmpkDov14pQmB_cDLZehKFAKhp8DlNJl-w7VQslaJiKMC4kzlWPZXv9OXb_ehLoiZBr7Z/s608/20120422-IMG_1319.jpg" /></a></div>
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Yesterday was one of those rainy Sundays. You know what I mean, right? You wake up and it is so dark outside that the idea of going out for brunch does not even show up in your brain. However, cooking a nice breakfast that gives you the energy to not go back to bed, that's what a rainy Sunday is about.<br />
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I made these pancakes, and then we went shopping. Convincing Scott to go shopping is much more than challenging. I think these pancakes helped. I mean, you can't say no to whom feeds you the most delicious pancakes for breakfast, can you?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJHQgWrUbtuYzBFquBrtjl4S_lYQFt4y5Y8cNat3ilBpQUe_OL5zOD_xV9XS-lE8S6wq2_bE8AolTTPJTPxp7Ym05g-oSarQaq2vwn1wvKV9l2yi43SvMGC6e-oHdu_4giQgGPwzYFi4z/s1600/20120422-IMG_1296.jpg" imageanchor="1" style="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/AVvXsEggJHQgWrUbtuYzBFquBrtjl4S_lYQFt4y5Y8cNat3ilBpQUe_OL5zOD_xV9XS-lE8S6wq2_bE8AolTTPJTPxp7Ym05g-oSarQaq2vwn1wvKV9l2yi43SvMGC6e-oHdu_4giQgGPwzYFi4z/s608/20120422-IMG_1296.jpg" /></a><br />
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These are not regular pancakes. They have ingredients most pancakes don't have, like lemon juice and cream cheese. The baking powder, baking soda and stiff egg whites give them the best spongy and light texture, and the cream cheese chunks that melt in your mouth are just heaven. The original <a href="http://food52.com/recipes/1843_lemony_cream_cheese_pancakes_with_blueberries" target="_blank">recipe</a> has blueberries, but I was certainly not going to go to the store to get them and they were the only ingredient I didn't have, so I substituted them with strawberries, and I do not regret it.<br />
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I halved the recipe because the original says it serves 6 people. However, I only got 6 pancakes, so if you are very hungry I recommend making the whole recipe. It will make about 10-12 pancakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvp_ldC4GtUcWisC6R7usWAX1v-TIh5SG1v7eGdGmREeBzlCvabvGFMkvfO0UVx8dVGRCtN9L5S2cGb0raWsq5FmkPLQwj_P4LScNhtPxWyY5wdTyGmIC1PD5dbFNY-nC7myRIqW2DH6b/s1600/20120422-IMG_1314.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvp_ldC4GtUcWisC6R7usWAX1v-TIh5SG1v7eGdGmREeBzlCvabvGFMkvfO0UVx8dVGRCtN9L5S2cGb0raWsq5FmkPLQwj_P4LScNhtPxWyY5wdTyGmIC1PD5dbFNY-nC7myRIqW2DH6b/s608/20120422-IMG_1314.jpg" /></a></div>
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This is the best advice I can give you right now: MAKE THESE PANCAKES.<br />
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<b><span style="color: #0b5394;">Strawberry and cream cheese pancakes</span></b><br />
<i><span style="color: #0b5394;">Adapted from ENunn, best pancake contest winner in <a href="http://www.food52.com/recipes/1843_lemony_cream_cheese_pancakes_with_blueberries" target="_blank">FOOD52</a></span></i><br />
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<span style="color: #0b5394;"> 1 1/2 cups / 200g flour</span><br />
<span style="color: #0b5394;"> 1 tbsp / 15g sugar</span><br />
<span style="color: #0b5394;"> 1 tbsp / 15g baking powder</span><br />
<span style="color: #0b5394;"> 1/2 tsp baking soda</span><br />
<span style="color: #0b5394;"> 1 pinch of salt</span><br />
<span style="color: #0b5394;"> 2 eggs, whites and yolks separated </span><br />
<span style="color: #0b5394;"> 1 cup / 235ml buttermilk</span><br />
<span style="color: #0b5394;"> 6oz / 180g cream cheese, cut into 1/2 inch cubes</span><br />
<span style="color: #0b5394;"> 1 tbsp melted butter</span><br />
<span style="color: #0b5394;"> 1 tsp vanilla extract</span><br />
<span style="color: #0b5394;"> 2 tbsp lemon juice</span><br />
<span style="color: #0b5394;"> 10 strawberries, thinly sliced</span><br />
<span style="color: #0b5394;"> Butter or oil to grease the pan</span><br />
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<span style="color: #0b5394;"> In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.</span><br />
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<span style="color: #0b5394;"> In a separate bowl, whisk the egg yolks and the buttermilk. Add the cream cheese and whisk until the cheese separates into very small lumps. Stir in lemon juice, vanilla extract and melted butter.</span><br />
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<span style="color: #0b5394;"> Add the dry ingredients to the wet mixture and stir to combine.</span><br />
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<span style="color: #0b5394;"> Beat the egg whites until stiff peaks form. Fold them gently into the batter.</span><br />
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<span style="color: #0b5394;"> Heat a griddle or cast iron pan (I used a non-stick) over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Working in batches, drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the strawberries. After 2 minutes, or when they have completely puffed, turn them over and cook for another 1 or 2 minutes. Grease the pan before making every batch. Serve with honey or maple syrup or jam.</span><br />
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</span></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6545385046055853983.post-23738009274005937442012-04-19T19:20:00.000-04:002012-04-19T19:39:09.366-04:00Creativity<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9U6LK70_Pvt1mND4wOJCLEYoqTKkSW1D7m_I5oVi2U8-9pQ-M46gAuRMybiljwVHoLv_ePcFZjg-G1F8iRciiBUjWYZ8BkVAecJ4-5lHICt10Nk6SDrZLsHu-VMZsm49mFBFUKW_nlQh/s1600/20120419-IMG_1194.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/AVvXsEhC9U6LK70_Pvt1mND4wOJCLEYoqTKkSW1D7m_I5oVi2U8-9pQ-M46gAuRMybiljwVHoLv_ePcFZjg-G1F8iRciiBUjWYZ8BkVAecJ4-5lHICt10Nk6SDrZLsHu-VMZsm49mFBFUKW_nlQh/s608/20120419-IMG_1194.jpg" /></a></div>
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<a href="http://www.food52.com/" target="_blank">FOOD52</a> is a food site that, among other things, organizes weekly recipe contests. For each contest there is a theme (holiday roasts, summer desserts), a main ingredient (pumpkin, eggs ) or a type of dish (risotto, paella, pie). The only rule to participate is that the recipe you send has to be your own. Plagiarism is, of course, not accepted. The coolest thing about it is that the winning recipes are published in their annual cookbook.<br />
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So this week's contest theme is <b>alliums</b>. Alliums? I have no idea what that means. OK, let me ask Google. Google shows me the Wikipedia site for alliums. Have I ever told you how much I<b> love</b> Wikipedia? So it turns out that alliums are the family of onions, garlic, chives, shallots and leeks. <b>Shallots and leeks</b>! I love shallots and leeks! I'm going to send something to this contest, and if I don't win, at least I will have invented a recipe with shallots and leeks, and I will be able to eat it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbjl0TtRG4jan3U4kjgHaQkhKNkcMnicj_mBYDAbowFU1OaVvX8mT6HsuFFCn4PEpt94j85t3f-JBBGNjSPQR972xWLib1H3qeVDw4OEwbGWCA5njuGSfunjhZXhcF557z8Om5CVaLxuS/s1600/collage1tart.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbjl0TtRG4jan3U4kjgHaQkhKNkcMnicj_mBYDAbowFU1OaVvX8mT6HsuFFCn4PEpt94j85t3f-JBBGNjSPQR972xWLib1H3qeVDw4OEwbGWCA5njuGSfunjhZXhcF557z8Om5CVaLxuS/s608/collage1tart.jpg" /></a><br />
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It's time to be creative my friends. I hate that word, <b>creativity</b>. It's on everybody's mouth right now. Like everyone has to be creative and write it on their resumes. Hey, I'm creative! I'm creating a recipe! Maybe I am the future CEO of Google. Anyway. Let me go back to the recipe.<br />
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So what can I make with shallots and leeks without copying the guy that is sitting in front of me?<br />
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(I decided to censor the main part of the creative process, just in case you copy me and get to be Google's CEO before I do).<br />
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So the result is this leek and shallot quiche. This quiche is more french than any french quiche because it has Dijon mustard and goat cheese, so that makes it super french. I would say it's pretty delicious, but that's just my opinion. You know, mothers always think that their babies are the cuttest.<br />
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Maybe it isn't a contest winner. Maybe it is. I'll let you know. Be creative my friends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvpCMMDdH05xITA6wJj9gGMD2UZnUFljrKn3EWoWs9l5R5uS_lrc6fntpQ5IHFsnG86Yv9ocw6ZwQmJr2XWR44xsFQaaFQEPZ_8ijDtwHEwkcmXz2MI-LmV2cAryJGdOko7FCxeS01YYo/s1600/20120419-IMG_1204.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/AVvXsEidvpCMMDdH05xITA6wJj9gGMD2UZnUFljrKn3EWoWs9l5R5uS_lrc6fntpQ5IHFsnG86Yv9ocw6ZwQmJr2XWR44xsFQaaFQEPZ_8ijDtwHEwkcmXz2MI-LmV2cAryJGdOko7FCxeS01YYo/s608/20120419-IMG_1204.jpg" /></a></div>
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<span style="color: #38761d;"><b>Leek and shallot quiche</b><br />
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<u>For the tart shell:</u></span><br />
<span style="color: #38761d;">2cups</span> / <span style="color: #38761d;">250g flour<br />
1/2 tsp salt <br />
1stick / 8 tbsp / 115g butter cut into pea-size cubes<br />
1 large egg<br />
2 tbsp ice-cold water</span><br />
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<span style="color: #38761d;"><u>For the filling:</u><br />
4 tbsp olive oil<br />
3 leeks, white and light green parts only, thinly sliced<br />
3 shallots, thinly sliced<br />
1 cup / 230ml heavy cream<br />
3 eggs<br />
1/4 tsp ground nutmeg<br />
1 tbsp Dijon mustard<br />
3/4 cup / 3.5oz / 100 g crumbled goat cheese<br />
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<u> To make the tart shell:</u></span><br />
<span style="color: #38761d;"><i>Adapted from <a href="http://webosfritos.es/2012/04/pasta-quebrada/" target="_blank">webos fritos</a></i><br />
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Preheat the oven to 375°</span><span style="color: #38761d;">F / 190</span><span style="color: #38761d;">°</span><span style="color: #38761d;">C. </span><br />
<span style="color: #38761d;">In a big bowl, mix the flour and salt. Add the butter and mix well (you can use a stand mixer or a wooden spoon or your hands). At this point, the texture will be like coarse sand. Add the egg and keep mixing. Now the dough has to be sticking together a little more. Add 2 tablespoons of cold water, one at a time, and keep mixing. Scrape the dough onto a clean surface and knead a little bit with your hands. Form the dough into a ball and then flatten it to make a thick disk. Cover it with plastic wrap and refrigerate for a minimum of 1 hour.</span><br />
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<span style="color: #38761d;">When you are ready to prebake the shell, take it out of the refrigerator and remove the plastic wrap. On a floured surface, roll the dough until you have a 12inch/ 30 cm circle. Place the dough in a buttered tart pan and press it over the walls of the pan. Using a rolling pin cut excess dough against the tart pan. </span><br />
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<span style="color: #38761d;">Place a circle of parchment paper over the shell and cover it with pie weights or beans. Bake for 15 minutes, until very lighty golden.</span><br />
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<u style="color: #38761d;">To make the filling:</u><br />
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<span style="color: #38761d;">Preheat the oven to </span> <span style="color: #38761d;">375</span><span style="color: #38761d;">°</span><span style="color: #38761d;">F / 190</span><span style="color: #38761d;">°</span><span style="color: #38761d;">C. </span><br />
<span style="color: #38761d;"> Heat 4 tablespoons of olive oil in a heavy skillet. Add the leeks and the shallots and cook over medium heat for 10 minutes, until very soft. </span><br />
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<span style="color: #38761d;">In a medium bowl, beat the eggs. Add the heavy cream, nutmeg, mustard, salt and pepper and whisk to blend.<br />
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Spread the leeks and shallots over the prebaked tart shell. Pour the cream and egg mixture over, until it reaches the edge of the shell (discard any leftover mixture). Sprinkle the goat cheese crumbs over.<br />
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Bake for 35 min, or until the surface is light golden. Let it cool a little bit, cut and serve with green salad. Say <i>Oh la la.</i></span></div>Unknownnoreply@blogger.com2