tag:blogger.com,1999:blog-60467145096973792302024-03-18T08:27:40.716-07:00a table in the wildernessrecipes for abundanceEmma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-6046714509697379230.post-65279236552367310092020-06-15T15:48:00.003-07:002020-11-18T13:05:53.833-08:00Zaatar Roasted Chicken Breast<p style="text-align: right;"> <i>When you buy strange spices on a whim</i></p><p style="text-align: right;"><i>and then have to find ways to use them.</i></p><p style="text-align: right;"><i>This Mediterranean chicken was a hit. </i></p><p style="text-align: right;"><i>From amazing <a href="https://www.themediterraneandish.com/zaatar-roasted-chicken-breast-recipe/">Egyptian chef Suzy Karadsheh</a></i></p><p style="text-align: right;"><i><br /></i></p><p style="text-align: right;"><i><span style="color: #990000;">NOTE: requires an overnight marination (or at least 4 hours)</span></i></p><p style="text-align: right;"><i><br /></i></p><p style="text-align: left;"><b>The Marinade</b></p><p style="text-align: left;">In a mixing bowl, combine</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>the juice of 2 lemons</li><li>2/3 cup extra virgin olive oil</li><li>1 Tbs sumac</li><li>1 Tbs allspice</li><li>1 Tbs cinnamon</li><li>1 tsp sweet Spanish paprika</li><li>7 large cloves garlic, crushed</li><li>1 medium red onion, sliced</li><li>1/2 large lemon, sliced</li></ul><div><b><br /></b></div><div><b>The Chicken</b></div><div><br /></div><div>In a deep dish, place</div><div><ul style="text-align: left;"><li>4 chicken breasts, bone in, skin on</li></ul><div>Sprinkle with</div><div><ul style="text-align: left;"><li>Salt and pepper</li></ul></div><div>and cover with the marinade, working it beneath the skin of the chicken.</div></div><div><br /></div><div>Cover pan and place in fridge overnight or for at least 4 hours.</div><div><br /></div><div><b><br /></b></div><div><b>The Roasting</b></div><div><br /></div><div>Preheat oven to 400°.</div><div><br /></div><div>Transfer chicken and marinade to a baking dish. </div><div>Sprinkle with</div><div><ul style="text-align: left;"><li>a little more sumac</li><li>a little more paprika</li><li>1 Tbs za'atar</li></ul><div>Work under the skin another</div></div><div><ul style="text-align: left;"><li>1 Tbs za'atar</li></ul><div>Roast 40 - 45 minutes.</div></div><div><br /></div><div>When ready to serve, sprinkle with</div><div><ul style="text-align: left;"><li>a little more paprika</li><li>1 Tbs za'atar</li><li>Toasted pine nuts</li><li>Fresh parsley</li></ul></div><p></p>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-13401578545266291812020-06-14T15:28:00.001-07:002020-11-18T13:07:53.467-08:00Syrian Kale & Carrot Salad with Shattered Dates<p style="text-align: right;">During the hot summers of our new desert existence, </p><p style="text-align: right;">savory salads are my go-to. This deliciousness</p><p style="text-align: right;">adapted from <a href="https://www.foodgal.com/2018/10/all-hail-syrian-kale-and-carrot-salad-with-shattered-dates/">Seattle's Nue</a> was one of the best.</p><p style="text-align: right;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>The Trick</b></p><p style="text-align: left;">1 hour before assembling salad, put in freezer</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>1/4 cup pitted dates </li></ul><p></p><p style="text-align: left;"><b><br /></b></p><p style="text-align: left;"><b>The Dressing</b></p><p style="text-align: left;">Combine in blender and mix well</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>1/2 cup fresh squeezed lime juice</li><li>1/4 cup honey</li><li>1-1/2 Tbs Dijon mustard</li><li>1 Tbs fresh ground black pepper</li><li>2 cloves garlic, mashed and minced</li><li>2 tsp ground cumin</li><li>2 tsp pomegranate molasses</li><li>2 tsp salt</li></ul><div>With blender running, drizzle in until emulsified</div><ul style="text-align: left;"><li>1/2 cup extra-virgin olive oil</li></ul><div>Set aside.</div><div><br /></div><div><br /></div><div><br /></div><div><b>The Salad</b></div><div><br /></div><div>Bring a small saucepan of water to boil.</div><div><br /></div><div>Add and blanch for 30 seconds</div><div><ul style="text-align: left;"><li>1/4 cup sliced almonds</li></ul><div>Drain and set aside to cool. Spread in a single layer on baking sheet and toast until golden brown, about 3 to 4 minutes. Set aside.</div></div><div><br /></div><div>Coarsely chop frozen dates. Combine in large bowl and toss with</div><div><ul style="text-align: left;"><li>1 large bunch young kale, center ribs removed, coarsely chopped*</li><li>2 large carrots, cut into 1/8-inch matchsticks</li></ul><div>Pour on dressing and toss again</div></div><div><br /></div><div>Top with toasted almonds and </div><div><ul style="text-align: left;"><li>1 cup crumbled feta</li><li>Nigella seeds</li></ul></div><div><b><br /></b></div><div><b><br /></b></div><div><b>*If the kale is a little too old and stiff, massage with a little olive oil, a squeeze of lemon juice, and a pinch of salt.</b></div><p></p>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-23388637531801942672020-03-01T15:13:00.055-08:002020-11-18T13:09:50.555-08:00Thai Salmon Curry<p style="text-align: right;"> <i>My son-in-law made this for me first</i></p><p style="text-align: right;"><i>from a <a href="https://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2015/0311/Thai-salmon-curry">Christian Science Monitor recipe</a>.</i></p><p style="text-align: right;"><i>Simply pretty amazing</i></p><p style="text-align: right;"><i><br /></i></p><p style="text-align: left;">In a deep skillet, heat</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>2 tsp peanut oil</li></ul><div>Add</div><div style="text-align: left;"><ul style="text-align: left;"><li>1/2 red bell pepper, cut into strips</li></ul><div>and cook one minute.</div><div><br /></div><div>Stir in</div><div><ul style="text-align: left;"><li>1 (14 fl.oz.) can unsweetened coconut milk</li><li>1 Tbs freshly grated ginger</li><li>1 tsp minced garlic</li><li>1 Tbs brown sugar (or palm sugar or turbinado)</li><li>2 Tbs fish sauce</li><li>2 Tbs red curry paste</li><li>2 Tbs lime juice</li></ul><div>Place skin down in pan and bring to a boil</div></div><div style="text-align: left;"><ul style="text-align: left;"><li>1 lb fresh salmon fillets</li></ul><div>then reduce heat and cover. Simmer 5 minutes.</div><div><br /></div><div>Add to pan</div><div><ul style="text-align: left;"><li>3 scallions, sliced into 3-inch pieces</li></ul><div>and cook 2 -5 minutes more.</div></div><div><br /></div><div>Stir in, just before serving</div><div style="text-align: left;"><ul style="text-align: left;"><li>1/4 cup thinly sliced fresh basil</li><li>2 Tbs chopped cilantro</li><li>1 -2 minced Thai bird chiles</li></ul><div>Serve with</div><div><ul style="text-align: left;"><li>Steamed jasmine rice</li><li>Steamed green beans</li><li>3 - 4 lime wedges</li></ul></div></div></div></div><p></p>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-78789929543895988792019-12-23T01:28:00.001-08:002020-11-18T13:10:37.833-08:00Honey Custard<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">We prefer an eggier, more subtly sweet take <br />on the classic Joy of Cooking baked custard</td></tr>
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Preheat oven to 300°<br />
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Blend together:<br />
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<li>4 c whole milk</li>
<li>1/2 c honey</li>
<li>1/4 tsp salt</li>
</ul>
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Add and beat well:<br />
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<li>5 eggs</li>
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Add:<br />
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<li>1/2 tsp vanilla extract (or the scraped seeds from a 1-inch vanilla bean) </li>
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Once well-beaten, pour into baking dish. </div>
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Dust with: </div>
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<li>Nutmeg</li>
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Place dish into a larger baking dish and fill larger with boiling water. </div>
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Bake an hour or more until custard firm and knife comes out clean. <div class="separator" style="clear: both; text-align: center;">
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<br />Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-46767199594057424862015-09-28T14:55:00.000-07:002020-11-18T13:13:21.910-08:00Basic Cornbread<div style="text-align: justify;">
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<i>Last night was a blood moon - it was also the Chinese Harvest Moon Festival. We called and texted family, all of us sitting outside our distant doors, feeling close because our eyes were all seeing the same drama of death and rebirth as the pale pearl of the moon plunged into an eerie blood-bath shadow and then rose again pure and fair into the velvet sky. </i><br />
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<i>We oohed and ahhed together, although apart, and then those at this address went in and ate cornbread and <a href="http://tableinwilderness.blogspot.com/2013/01/full-moon-soup.html">Full Moon Soup</a> - the food of home.</i><br />
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<i>This moist, dense cornbread is so good with hot spicy soups. No need to slather on butter or honey, it's all baked in already. I learned this recipe from years of baking a very similar version from Mollie Katzen's <u>Moosewood Cookbook</u> - some of her optionals (butter, honey) are for me entirely required. Though I've made this with bacon fat in place of some of the butter and served it up with lots of juicy greens and that's not at all bad.</i></div>
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Preheat oven to 350°. Butter a large oven-proof skillet with (obviously)</div>
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<span style="font-family: Courier New, Courier, monospace;">butter</span></blockquote>
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Whisk together<br />
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<span style="font-family: Courier New, Courier, monospace;">2 cups cornmeal<br />
2 cups flour<br />
4 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt</span></blockquote>
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In a separate bowl, combine<br />
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<span style="font-family: Courier New, Courier, monospace;">2 cups buttermilk, kefir, or plain yogurt<br />
2 eggs<br />
6 Tablespoons honey<br />
3 Tablespoons melted butter</span></blockquote>
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Stir the wet into the dry, mixing just enough to thoroughly combine. Pour batter into the prepared pan. Bake for 30-35 minutes, or until the center is firm to the touch and a blade into the center comes out clean.</div>
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</div>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-58833699357225732822015-09-11T12:04:00.001-07:002020-11-15T15:06:45.005-08:00a life of abundance<div style="text-align: justify;">
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We're going to get to see if it's really true that cutting back makes for a richer abundance. Our former corporate warlord, whose annual compensation is 120 times what midrange middle-aged grunters get, decided his coffers would look better if he found younger hungrier grunters to do the job. Thus we are freed to chase our private unsubsidized rainbows. A blessing, but a hard one.</div>
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Our most promising option at the moment is a couple of years of lean living and fast & furious graduate studies before we can sure-foot our way back onto track. Meanwhile, I am grateful everyday that we've stocked a storage pantry with wheat and oil, honey, salt and yeast (aka BREAD once you add water and stir) plus shelves of pickles and canned goods, buckets of beans and oats and a freezer with most of a half beef and the last of a whole pork, both raised by neighbors in pleasant pastures and pens.<br />
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It makes my new budget so much more livable. </div>
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According to <a href="http://www.usatoday.com/story/news/nation/2013/05/01/grocery-costs-for-family/2104165/">USA Today</a> in 2013, $145 a week was thrifty for food expenses. That seemed squeaking through on bare beans when I first saw it, but apparently vast numbers of householders claim to live on $200 a MONTH. (It's even possible some of them are living on that in 2015, rather than 2001). I'm setting my new budget to squeeze between those two posts.</div>
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Since my gardening is still in the developmental stage (we have parsley, sage, rosemary, and thyme! and tiny green beans! and 4 cucumbers so far!) and since our chickens (those who have survived the depredations of an as of yet unidentified beast with teeth) have not begun to lay, that budget will go for milk, cheese, eggs, fresh or frozen greens and fruit. as well as cleaning supplies, birthday presents, bandaids, toothpaste and other nonperishables of that ilk. Can we do this?</div>
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I think WE CAN.</div>
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But I am aware always how much harder this would be if we didn't have so much to be grateful for.<br />
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<blockquote class="tr_bq"><span style="color: red;"><b><span face=""trebuchet ms" , sans-serif"><i><span style="font-size: x-large;">My Gratitudes</span></i></span></b></span></blockquote>
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<ol>
<li>I'm so grateful we have many <span style="font-size: large;"><span style="color: red;">staples and meat in storage<span style="font-size: small;"><span style="color: black;">.</span></span></span></span></li>
<li>I'm glad I've spent the last many years<span style="color: red;"> <span style="font-size: large;">learning how to make </span></span>bread, stock, beans, and all-veg meals and that my family has been <span style="font-size: large;"><span style="color: red;">learning to enjoy</span> </span>pretty much everything that shows up on the table.</li>
<li>I'm really glad I've already learned to <span style="color: red;"><span style="font-size: large;">shop the perimeter</span></span> and to forgo most packaged glops and mixes. </li>
<li>I'm grateful for the motivation to <span style="font-size: large;"><span style="color: red;">avoid bakery items</span></span> -- better than membership at a fitness club! </li>
<li>I'm glad I recently realized that <span style="color: red;"><span style="font-size: large;">frozen <span style="font-size: small;"><span style="color: black;">is not only better and cheaper than canned, it's also less spendy and nearly as good as fresh.</span></span></span></span></li>
<li>I'm glad I've got a <span style="font-size: large;"><span style="color: red;">kitchen garden</span> </span>started where I can step things up and grow more of my salads and herbs.</li>
<li>I'm glad we started <span style="font-size: large;"><span style="color: red;">keeping chickens</span> </span>this summer and hopeful we'll have our own eggs soon.</li>
<li>I'm grateful for my shelf of <span style="color: red;"><span style="font-size: large;">excellent cookbooks</span> </span>that focus on nutrient-dense, delicious meals without lots of expensive ingredients with <i>Cook's The Science of Good Cooking; </i>Andrea Chesman's <i>366 Delicious Ways to Cook Rice, Beans, and Grains; Recipes from the Root Cellar; All About Braising </i>leading the pack.</li>
<li>I'm grateful for a stocked <span style="color: red;"><span style="font-size: large;">spice shelf<span style="font-size: small;"><span style="color: black;">.</span></span></span></span></li>
<li><span style="color: red;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">I'm grateful I've already scouted out <span style="color: red;"><span style="font-size: large;">less-expensive sources</span></span> for great fruit for canning, bags of onions and garlic, boxes of potatoes and squash to replenish the root cellar I don't have a garden yet to supply. Living in the rural Pacific Northwest has many benefits and this is just one of them. </span></span></span></span></li>
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Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-4847187371752224042014-11-24T13:33:00.000-08:002014-11-24T14:27:47.401-08:00Peppermint Fudgie Brownie Pie<div style="text-align: right;">
<span style="font-size: small;"><i>Bittersweet: the first Thanksgiving </i></span><br />
<span style="font-size: small;"><i>without any daughters at all </i></span><br />
<span style="font-size: small;"><i>to share the cooking.</i></span></div>
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<span style="font-size: small;"><i>But the boys and I will still be making </i></span><br />
<span style="font-size: small;"><i>her signature chocolate pie </i></span></div>
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<span style="font-size: small;"><i>sprinkled with crushed peppermint.</i></span></div>
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<span style="font-size: small;"><i>And I'm posting the recipe here just in case she finds she needs it herself.</i></span><span style="font-size: 100%;"><i> </i></span></div>
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<span style="font-size: small;"><i>Use your favorite unsweetened chocolate: </i></span></div>
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<span style="font-size: small;"><i>the better the chocolate, the better the pie: </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>I think </i><i><a href="http://www.madecasse.com/">Madécasse</a> has far and away the best flavor, </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>sprightly, with an almost citrus tang and smooth rich undertone, </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>beautifully and fairly made from start to finish in Madagascar. </i></span></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Using a half batch of <a href="http://tableinwilderness.blogspot.com/2008/11/ginger-pear-pie-scandinavian-cherry.html">Best Pie Crust</a>, partially pre-bake an empty pie shell to the palest light brown. Don't forget to <b>refrigerate shell for 30 minutes</b><b> before baking</b><b>.</b></div>
<div style="text-align: left;">
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: 100%;">After baked shell is cooling on a wire rack, set oven to 350. </span></div>
</div>
<div style="text-align: left;">
<br />
Meanwhile in a small saucepan, combine and warm over low heat <i>(or a double-boiler)</i><span style="font-size: 100%;">, stirring occasionally until melted </span></div>
<ul>
<li><span style="font-size: 100%;">¾ cup unsalted butter <i>(</i></span><span style="font-size: 100%;"><i>or 1½ sticks)</i></span><span style="font-size: 100%;"> </span></li>
<li><span style="font-size: 100%;">3 oz. unsweetened chocolate</span><span style="font-size: 100%;"> </span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: 100%;"> Remove from heat and let cool.</span></div>
<div style="text-align: left;">
<span style="font-size: 100%;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: 100%;">In a medium bowl, whisk together until smooth</span></div>
<ul>
<li><span style="font-size: 100%;">3 large eggs, lightly beaten</span></li>
<li><span style="font-size: 100%;">1</span>½ cups sugar</li>
<li>6 Tablespoons flour</li>
<li>½ teaspoon salt</li>
<li>1 Tablespoon real vanilla extract</li>
</ul>
<div style="text-align: left;">
Then stir in melted chocolate and mix well.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pour filling into the partially baked shell.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake for 40-45 minutes or until center is just set. (Give pie a quick tug to see if it jiggles).</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Sprinkle with </div>
<ul>
<li>crushed peppermint stick </li>
</ul>
<div style="text-align: left;">
Transfer to a wire rack and let it cool to room temp.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: 100%;"> </span><span style="font-size: 100%;"><i> </i></span></div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-36888856204427334332014-11-15T18:34:00.001-08:002020-11-18T13:13:13.179-08:00Hummus<p style="text-align: right;"> Just the best and basic. </p><p style="text-align: right;">From Molly Katzen's Moosewood Cookbook</p><p style="text-align: right;"><i>We usually keep it a little chunkier and coarser</i></p><p style="text-align: right;"><i>because we chop it with a pastry cutter.</i></p><p style="text-align: right;"><i>You don't have to, but it's a nice change of pace.</i></p><p style="text-align: right;"><br /></p><p style="text-align: left;"><b>Hummus</b></p><p style="text-align: left;"><b><br /></b></p><p style="text-align: left;">Mash with the back of a metal scraper/chopper</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>3 to 4 medium garlic cloves</li></ul><div>Mince</div><div><ul style="text-align: left;"><li>a large handful of fresh parsley</li><li>2 plump scallions</li></ul><div>Combine all the above in a bowl with</div></div><div><ul style="text-align: left;"><li>3 cups cooked chickpeas (2 cans (15-1/2 oz) garbanzos)</li><li>6 Tbs. tahini (sesame butter)</li><li>6 Tbs fresh lemon juice</li><li>3/4 to 1 tsp salt (to taste)</li><li>optional: cayenne and a little cumin to taste</li></ul><div>Mix thoroughly with a pastry cutter. Chill in fridge in a tightly lidded container.</div></div><p></p>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-39595674576154144862014-04-01T14:01:00.000-07:002015-03-31T18:07:54.834-07:00Cinnamon Spice Strawberry-Rhubarb Pie<div style="text-align: right;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbKXZsZnnH3bJpKmP-NjURTShzV8bvokUQBztaocI-DcGlSzkcRAs8WE5uiSlOu_AgF1uGcWESB7QtWbct1aCevDL_T8YZvfjqKpc-p2XZvOgWP81bDM5dZ3yPxwuBECUBI-Bo3SaSt8J/s1600/P3280018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbKXZsZnnH3bJpKmP-NjURTShzV8bvokUQBztaocI-DcGlSzkcRAs8WE5uiSlOu_AgF1uGcWESB7QtWbct1aCevDL_T8YZvfjqKpc-p2XZvOgWP81bDM5dZ3yPxwuBECUBI-Bo3SaSt8J/s1600/P3280018.JPG" height="400" width="300" /></a></div>
<br />
<br />
<i>If you love pies, you will adore Patty Pinner's <b>Sweety Pies</b>, </i><br />
<i>the cookbook from which this recipe is adapted.</i><br />
<i>This is our traditional dessert for Easter Sunday after a simple meal</i><br />
<i>of fresh bread, fish and honeycomb. </i><br />
<br />
<div style="text-align: left;">
<i> </i> </div>
<div style="text-align: left;">
Make one batch <a href="http://tableinwilderness.blogspot.com/2008/11/ginger-pear-pie-scandinavian-cherry.html">Best Pie Crust</a>. Line pie pan with half the dough. Reserve the other half for lattice, tightly wrapped and refrigerated.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 375.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine in a large bowl and mix thoroughly</div>
<ul style="text-align: left;">
<li><span style="font-family: "Times New Roman"; font-size: small;">⅔ - </span><span style="font-size: small;">¾ cup sugar</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-family: "Times New Roman"; font-size: x-small; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¼ cup flour</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">⅛ teaspoon salt</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">⅛ teaspoon cinnamon</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"> ⅛ teaspoon cloves </span> </li>
</ul>
<div style="text-align: left;">
<span style="font-size: 100%;"></span></div>
<div style="text-align: left;">
Add and toss gently until spices thoroughly cover</div>
<div style="text-align: left;">
<br /></div>
<ul style="text-align: left;">
<li>3 cups halved fresh strawberries</li>
<li>3 cups 1-inch chunks fresh rhubarb (or frozen and thawed) </li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Let stand 15 minutes, then toss again. Spoon into the uncooked pastry shell.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dot filling with</div>
<ul style="text-align: left;">
<li>2 Tablespoons unsalted butter, cut small </li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Roll out lattice (or cut flower or heart shapes with cookie cutter) and place over filling.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Brush top pastry lattice (or shapes) with </div>
<ul style="text-align: left;">
<li>heavy cream </li>
</ul>
<div style="text-align: left;">
and sprinkle with<br />
<ul>
<li>coarse sugar </li>
</ul>
Bake 30-45 minutes until the crust is a lovely golden brown, the rhubarb is tender and the kitchen redolent of spices and the warm spring smell of strawberries.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-3586925569417845052013-03-26T18:58:00.000-07:002016-01-04T18:44:30.139-08:00Basic Passover<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<div style="text-align: right;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw_XKfR9-H3imzxrph2ybIwaacZI7JwLd-CGL6eO3TU5O3AHfIpKPOLzD7nYq-S7K0IaNLmC95XuemrLoIkV_d1bQVK8SXyWjo6uJ8HBtV3w33dKizYBgX9ugzVRpa9jjEO7IePTt7gnq/s1600/DSCN8829.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw_XKfR9-H3imzxrph2ybIwaacZI7JwLd-CGL6eO3TU5O3AHfIpKPOLzD7nYq-S7K0IaNLmC95XuemrLoIkV_d1bQVK8SXyWjo6uJ8HBtV3w33dKizYBgX9ugzVRpa9jjEO7IePTt7gnq/s320/DSCN8829.JPG" width="240" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>My family has come to love celebrating Passover as we work through this week building up to Easter. After a simplified Seder with a retelling of the exodus of the Israelites from slavery in Egypt, we eat a simple meal inspired by the traditional Seder plate, to remember Jesus' Last Supper and as a gesture of unity with those yearning for freedom everywhere.<br />
<br />
And now that daughters are away during this time of year, they've asked that I post the basic recipes our family has come to love so we can be united even from a distance.<br />
<br />
(For more authentic Passover menus,<br />
please look at <a href="http://www.epicurious.com/articlesguides/entertaining/partiesevents/markbittmansederrecipes">Epicurious</a>)</i> </span></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana,sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana,sans-serif;"><b>Seder Plate</b>
<br />
sprigs of parsley<br />
salt water<br />
horseradish<br />
radicchio pieces<br />
charoset<br />
lamb shank <span style="font-size: x-small;">(which is not eaten by modern observant Jews, see <a href="http://en.wikipedia.org/wiki/Passover_Seder_Plate">more info</a>)</span><br />
3 matzah bread wrapped in a napkin</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>This year I think we'll try making chicken soup with matzoh balls (which is traditional) and griddled eggs (which are not) though salted hardboiled eggs are. But the following are the recipes that have lasted our several years of experimenting. </i></span></div>
<br />
<br />
<br />
<span style="font-size: large;"><span style="font-size: x-large;"><b>Barley and Lamb</b></span></span><br />
<span style="font-family: Verdana,sans-serif;">(2 hours in oven)</span>
<br />
<div style="text-align: right;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Roasted lamb is not kosher for Passover<br />
ever since the temple in Jerusalem was destroyed,<br />
but would have been included in Jesus' historical meal.<br />
Barley is not kosher for Passover, especially cooked wet like this,<br />
but Passover was timed to coincide with the barley harvest.<br />
Butter is dairy, so never kosher with meat.<br />
<br />
We still like this.<br />
<br />
It's nice that it can finish unattended in the oven<br />
while we go through the lengthy<br />
Passover festivities before the meal. </i></span></span></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">
2 Tablespoons butter<br />
1 cup barley, rinsed and drained<br />
1 tablespoon olive oil<br />
3 cloves garlic<br />
2 medium onions, chopped<br />
1 pound lamb stewing meat, boneless and trimmed of fat, cut into bite-sized pieces<br />
Salt to taste<br />
Pepper to taste<br />
1 tablespoon olive oil<br />
6 cups chicken stock, divided<br />
<br />
</span><br />
<ol><span style="font-family: Verdana,sans-serif;">
<li>Preheat oven to 350 ̊.</li>
<li>Brown barley in butter. Set aside in 2-quart casserole dish.</li>
<li>Saute garlic and onion mixture and add to barley.</li>
<li>Generously sprinkle lamb with salt and pepper.</li>
<li>Brown lamb in olive oil then place atop barley mixture.</li>
<li>Pour 3 cups chicken stock over the meat. Cover casserole dish and bake for approximately 1 hour.</li>
<li>Add the last 3 cups of chicken stock, recover, and bake for 1 more hour.</li>
<li>Dish is done when the lamb is tender with some chicken stock remaining. Season with salt and pepper as desired.</li>
</span></ol>
<br />
<br />
<br />
<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette</b></span></span>
<br />
<div style="text-align: right;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>This was surprisingly tasty -- we loved the lemony dressing. </i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Honey was my change from the original found in Gourmet 2003.</i></span></span></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">1½ Tablespoons fresh lemon juice<br />
1 teaspoon finely grated fresh lemon zest<br />
¼ teaspoon honey<br />
¼ teaspoon salt<br />
¼ teaspoon black pepper<br />
⅓ cup plus 1 tablespoon olive oil<br />
6 cups thinly sliced Napa cabbage (½ lb; from 1 head)<br />
4½& cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)<br />
2 cups thinly sliced radicchio
<br />
</span><br />
<ol><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">
</span><br />
<li><span style="font-family: Verdana,sans-serif;">Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper. </span></li>
</span></ol>
<span style="font-family: Arial,Helvetica,sans-serif;">
<br />
<br />
<br />
<br /><b><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: x-large;">Charoseth</span><span style="font-family: Verdana,sans-serif;"> <span style="font-size: small;">(spicy)</span></span></span></span></b></span><br />
<br />
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Also spelled haroseth, a dried fruit and nut paste </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>that symbolizes the mortar Israelite slaves used </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>when they labored in Egypt. </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Used as a condiment, rather like chutney, </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>this very spicy version is from Yemen. </i></span><br />
<br />
<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">⅔ cup dried Mission figs (6 oz) <br />
⅔ cup dried apricots (6 oz) <br />
⅓ cup pitted dates (4 oz) <br />
1⅓ cups walnuts (4 oz), finely chopped, and cooled</span><br />
<span style="font-family: Verdana,sans-serif;">¼ cup kosher grape juice (part can be balsamic vinegar for more zing) </span><br />
<span style="font-family: Verdana,sans-serif;">¼ teaspoon cinnamon<br />
¼ teaspoon cayenne<br />
⅛ teaspoon ground ginger</span><br />
<span style="font-family: Verdana,sans-serif;"><br />
</span><br />
<ol><span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Chop together figs, apricots, and dates. </span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Mix with walnuts, juice, and vinegar.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle spices evenly over mixture and stir until combined well. </span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Can be made 3 days ahead and kept, covered, in the refrigerator. </span></li>
</ol>
<br />
<div style="text-align: right;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b><span style="font-size: x-large;"> </span></b></span></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><i>I'm very fond of this pan-Mediterranenan Sephardic version <br />
based on a recipe by Adeena Sussman,<br /> Epicurious March 2006. </i></span></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b><span style="font-size: x-large;">Charoseth<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> (banana)</span></span></span></b></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">20 pitted dates (preferrably Medjool) </span><br />
<span style="font-family: Verdana,sans-serif;">3 bananas</span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">½ cup golden raisins, chopped </span></span><br />
<span style="font-family: Verdana,sans-serif;">¼ cup kosher grape juice (part can be balsamic vinegar for more zing) </span><br />
<span style="font-family: Verdana,sans-serif;">3 Tablespoons date syrup (<i>silan</i>) or honey </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span> </span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">½ cup </span></span>walnuts, toasted</span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">½ cup unsalted shelled pistachios, toasted</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">½ cup</span></span></span></span></span></span> whole almonds, toasted</span><br />
<span style="font-family: Verdana,sans-serif;">1½ teaspoons ground cinnamon</span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon ground allspice</span><br />
<span style="font-family: Verdana,sans-serif;">½ teaspoon ground ginger</span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon nutmeg<br />
1 teaspoon ground cloves<br />
</span><br />
<span style="font-family: Verdana,sans-serif;"><br />
</span><br />
<ol>
<li>
<span style="font-family: Verdana,sans-serif;">In food processor, </span><span style="font-family: Verdana,sans-serif;">purée dates until smooth.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add bananas, raisins, grape juice, and honey and process to combine.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add walnuts, pistachios, almonds, allspice, ginger, nutmeg, and cloves and process until smooth.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Keep covered, in refrigerator, until ready to serve. </span></li>
</ol>
<br />
<br />
<br />
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><i>Or if you want something more tame, try this traditional <br />
Ashkenazi version based on a recipe by Adeena Sussman,<br /> Epicurious March 2006. </i></span></div>
<div style="text-align: right;">
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><i>A pinch of salt is sometimes desirable.</i>
<span style="font-family: Georgia, "Times New Roman", serif;"><b> </b></span></span><br />
<br />
<br /></div>
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b><span style="font-size: x-large;">Charoseth<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> (traditional)</span></span></span></b></span></span><br />
<br /></div>
<div style="text-align: left;">
</div>
<span style="font-family: Verdana,sans-serif;">3 medium Honeycrisp, Gala, or Jonathan apples, peeled, cored, and finely diced </span><br />
<span style="font-family: Verdana,sans-serif;">1½ cups walnut halves, lightly toasted, cooled,and coarsely chopped </span><br />
<span style="font-family: Verdana,sans-serif;">½ cup kosher grape juice ((part can be balsamic vinegar)</span><br />
<span style="font-family: Verdana,sans-serif;">1½ teaspoons ground cinnamon</span><br />
<span style="font-family: Verdana,sans-serif;">½ cup raisins, chopped (or more)</span><br />
<span style="font-family: Verdana,sans-serif;">zest from one orange (optional but sensational)&nbsp</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<ol><span style="font-family: Verdana,sans-serif;">
</span>
<li>
<span style="font-family: Verdana,sans-serif;">Mix everything together. </span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Keep covered, in refrigerator, until ready to serve. </span></li>
</ol>
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>In addition, we usually serve honey or vanilla yogurt </i></span></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>with pomegranate mixed in, <span style="font-size: small;">if available</span>. </i></span></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Otherwise, just the yogurt with chopped mint. </i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>And then, of course, dessert . . .</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>which we have decided over the years simply must be </i></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><span style="font-size: small;"><i> </i></span><i><span style="font-size: large;"> </span></i></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://tableinwilderness.blogspot.com/2013/01/almond-pomegranate-thumbprint-cookies.html"><b>Almond Pomegranate Thumbprint Cookies.</b></a></span></span></div>
<div style="text-align: right;">
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com1tag:blogger.com,1999:blog-6046714509697379230.post-36852451287913431292013-01-09T23:03:00.000-08:002016-01-05T21:03:29.643-08:00Kung-pao Stir-fry<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCYywsu0V5RGdYjDDegaXe6ipf6FuqU7OK_h2iZr_WR4d-5RnrToLvET02UrG62nlz2_NQG7KFOmBD2rIWXe3slEhw7BzCUljRVle-_84P301qVATkSR9rmrwzKSGbr6E06k4Dr-xjtaJ/s1600/P2070035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCYywsu0V5RGdYjDDegaXe6ipf6FuqU7OK_h2iZr_WR4d-5RnrToLvET02UrG62nlz2_NQG7KFOmBD2rIWXe3slEhw7BzCUljRVle-_84P301qVATkSR9rmrwzKSGbr6E06k4Dr-xjtaJ/s400/P2070035.JPG" width="400" /></a></div>
<i><br /></i>
<i><br /></i>
<i>Just yum. </i><br />
<i>Also very veggie.</i></div>
<div class="MsoNormal">
<span style="mso-tab-count: 2;"> </span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-variant: small-caps;">chicken marinade</span></div>
<div class="MsoNormal">
1 Tablespoon pineapple juice</div>
<div class="MsoNormal">
1 Tablespoon cornstarch</div>
<div class="MsoNormal">
½ teaspoon salt</div>
<div class="MsoNormal">
⅛ teaspoon pepper</div>
<div class="MsoNormal">
2 chicken breasts, diced (alternatively, tofu chunks,
marinate overnight)</div>
<div class="MsoNormal">
1 Tablespoon peanut oil</div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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1.<span style="font: 7.0pt "Times New Roman";">
</span>Combine juice, starch, salt, and pepper.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l2 level2 lfo1; tab-stops: list .5in; text-indent: -.3in;">
2.<span style="font: 7.0pt "Times New Roman";">
</span>Add chicken and oil, stirring to coat. </div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l2 level2 lfo1; tab-stops: list .5in; text-indent: -.3in;">
3.<span style="font: 7.0pt "Times New Roman";">
</span>Let stand 15 minutes.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-variant: small-caps;">cooking sauce:</span></div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
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<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
2 Tablespoons
tamari (or soy sauce)</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
1 Tablespoon
white wine vinegar</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
2-3 teaspoons
cornstarch</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
(optional
coconut milk)</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
¼ cup liquid:
pineapple juice, mandarin juice, a touch of honey; or broth or water with 2 tsp
sugar</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<br /></div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
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1.<span style="font: 7.0pt "Times New Roman";">
</span>Mix and put aside.</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-variant: small-caps;">stir fry:</span></div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
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<div class="Section6">
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
3-4 cups
vegetables, chunked: broccoli, carrots, bok choy, onions, celery, cauliflower,
green beans, etc.</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
4-6 small dried
hot chili peppers</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
½ cup peanuts
or cashews</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
1 clove garlic,
minced</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
1 teaspoon
fresh ginger, grated</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
2 green onions</div>
<div class="MsoNormal" style="margin-left: .25in;">
(optional: pineapple chunks,
mandarin oranges, bean sprouts, water chestnuts)</div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
3 Tablespoons
peanut oil</div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<br /></div>
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1.<span style="font: 7.0pt "Times New Roman";">
</span>Heat wok over medium heat.<span style="mso-spacerun: yes;">
</span>Add 1T oil.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .35in; mso-list: l5 level1 lfo6; tab-stops: list .35in; text-indent: -.25in;">
2.<span style="font: 7.0pt "Times New Roman";">
</span>Add hot peppers and nuts, stirring until peppers just barely
char.<span style="mso-spacerun: yes;"> </span>Remove and set aside.</div>
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3.<span style="font: 7.0pt "Times New Roman";">
</span>Add 2T oil, heat to high. </div>
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4.<span style="font: 7.0pt "Times New Roman";">
</span>Add ginger and chicken, stir fry until chicken is opaque (3
min).</div>
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5.<span style="font: 7.0pt "Times New Roman";">
</span>Add raw vegetables and stir fry.</div>
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6.<span style="font: 7.0pt "Times New Roman";">
</span>Add peppers, nuts, green onions and optional fruit, etc.<span style="mso-spacerun: yes;"> </span></div>
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</span>Stir cooking sauce and add to pan until sauce bubbles and
thickens.</div>
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8.<span style="font: 7.0pt "Times New Roman";">
</span>Serve with rice.<span style="mso-spacerun: yes;">
</span>(Brown basmati is best.)</div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<i>Makes 4-6 servings</i><br />
<i><br /></i>
<i><br /></i>
<i><br /></i>
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Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-37100080456295079262013-01-09T23:00:00.001-08:002021-12-12T14:29:31.339-08:00Molly Brown Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInTLElP9sOgl7B-g3arflnlBKNW6jwmIN3qQ0bFe88lqXmz4_BbIdOEHrULOqS1G40l4FhKQeqhHoqu6LHUDZBKSfEPnPl_8Xi4hUhyHQ_I8n03cyIPHaLreaTQNy8dyVg0uyiLj-PVjn/s1600/20151212_232751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInTLElP9sOgl7B-g3arflnlBKNW6jwmIN3qQ0bFe88lqXmz4_BbIdOEHrULOqS1G40l4FhKQeqhHoqu6LHUDZBKSfEPnPl_8Xi4hUhyHQ_I8n03cyIPHaLreaTQNy8dyVg0uyiLj-PVjn/s400/20151212_232751.jpg" width="400" /></a><br />
<div style="text-align: center;">
<i>Comfort food from my childhood and a perennial top choice for my own children's birthday dinners. A mid-20th century take on lasagna -- this mildly tangy casserole is easy to make and easy to like. When I can't find crinkly noodles, I use mini lasagna noodles or even regular lasagna broken in pieces or, in a pinch, egg noodles. But the pasta's ruffled edge is part of the pleasure of this dish and worth looking for.</i></div>
<br />
<br />In lightly salted boiling water, cook<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">1 (16-oz) package crinkly noodles</span></blockquote>
then drain and stir with<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">3 Tablespoons butter </span></blockquote>
in a 9"x13" pan. <br />
<br />
Brown<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">1 lb. hamburger</span></blockquote>
Mix<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">1½ cup cottage cheese<br />
8 ounces cream cheese<br />2/3 cup sour cream<br />
¼ cup grated onion<br />
1 teaspoon marjoram</span></blockquote>
<span style="font-family: inherit;">and pour over noodles. </span><span style="font-family: inherit;">Mix browned hamburger with</span><br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">2 cups tomato sauce<br />
½ Tablespoon Worcestershire sauce<br />
3 drops Tabasco sauce</span></blockquote>
and pour
over cheese mixture.
Bake at 350° for 40-45 minutes.Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-61870104936597807492013-01-09T21:22:00.000-08:002013-09-06T15:15:27.549-07:00Coconut Beans + Chapatis<div style="text-align: right;">
<span style="font-size: small;"><i>This simple and satisfying recipe came to us from one of our daughter's</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>friends from Kenya. The chapati recipe is softer than</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>other homemade <a href="http://tableinwilderness.blogspot.com/2009/02/red-butter-chicken-garam-masala.html">chappatis</a> we have made.</i></span><br />
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><span style="font-size: large;">Coconut Beans</span></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">4 cans black beans, drained</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1 can coc<span style="font-size: small;">onut milk</span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 chopped onion</span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 <span style="font-size: small;">Tablespoon oil or fat</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">Salt <span style="font-size: small;">to taste</span></span></span></span></span></span></div>
<div style="text-align: left;">
<br /></div>
<ol style="text-align: left;">
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Fry <span style="font-size: small;">onion in large skillet.</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add drained beans.</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix in </span></span> </span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><!--[if gte mso 9]><xml>
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<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"> </span></span></span></span>Let it simmer<span style="font-size: small;"> until it cooks down, then add the re<span style="font-size: small;">maining </span></span></span></span></span></span><!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¼ can of coconut milk.</span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Serve warm with chapatis or pita bread.</span></li>
</ol>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><b>Chapatis</b></span></span></div>
<div style="text-align: left;">
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"> </span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¾ - 1 cup hot water</span></span></span></span></span></span></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;">melt<span style="font-size: small;">ed butter</span></span></span></span></span></span></div>
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<ol>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix flour, salt<span style="font-size: small;">, and <span style="font-size: small;">hot water. K<span style="font-size: small;">nead until elastic.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Divide dough into fou<span style="font-size: small;">rths.</span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Roll each into thin circles<span style="font-size: small;"> and spread thinly with melted butter.</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Roll up <span style="font-size: small;">like a small jelly roll and then roll it into a coil, tucking end into the middle.</span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Roll flat again.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">L<span style="font-size: small;">igh<span style="font-size: small;">tly oil a hot heavy skillet and fry until golden-brown on both sides.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span> </li>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span> </span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span><b><span style="font-size: large;"> </span></b></div>
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Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-91080152639244000692013-01-09T21:05:00.000-08:002015-03-31T18:10:45.102-07:00Lemon Cakes with Basil Lemon Syrup<!--[if !mso]>
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<span style="font-size: x-small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">These little cakes are ineffably good. We like them with the King's Feast</span></span></i></span><br />
<span style="font-size: x-small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">to celebrate the Triumphal Entry into Jerusalem on Palm Sunday </span></span></i></span><br />
<span style="font-size: x-small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">the week before Easter. It's a wonderful start to Resurrection Week. </span></span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I bake them as mini muffins </span>so they are tiny, </span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">perfectly so. The lemon-basil sauce, though, </span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">is the secret
key. </span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">The original recipe in <b>Gourmet</b>, April 2005, </span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">adds a dollop whipped cream,</span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">which seems gilding the lily to me, </span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">but you could add it if that appeals. </span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">I always have sauce leftover and it is delicious poured over,</span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">for example, apricot & golden raisin bread pudding.</span></i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Cakes</span></b></span></div>
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melted (or olive oil)<br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">⅔ cup plus <!--[if gte mso 9]><xml>
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3 large eggs, separated, at room temperature for 30 minutes<br />
2 tablespoons fresh lemon juice<br />
1 tablespoon finely grated lemon zest </span></span></div>
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<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-size: small;"><span style="font-family: Arial;">Put oven rack in middle position and preheat oven to 350°F. Lightly brush mini-muffin cups with some of melted butter and chill 2 minutes, then butter again
and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess. </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Beat together softened butter, </span><span style="font-family: Arial;"><span style="font-family: Arial,Helvetica,sans-serif;">⅔</span>
cup sugar, and </span><span style="font-family: "Times New Roman";">⅛</span> <span style="font-family: Arial,Helvetica,sans-serif;">teaspoon salt in a large bowl with an electric mixer at
medium-high speed until pale and fluffy, then add egg yolks, 1 at a time,
beating until well blended. </span><span style="font-family: Arial;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Beat in lemon juice and 2 teaspoons zest until
combined. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Add flour and mix at low speed until just combined.</span><span style="font-family: Arial;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Beat whites with remaining </span><span style="font-family: Arial;"><!--[if gte mso 9]><xml>
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teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Add 2 tablespoons sugar, a little at a time, beating, then beat until whites
just hold stiff peaks. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Stir </span><span style="font-family: Arial;"><span style="font-family: Arial,Helvetica,sans-serif;">¼ </span>of egg whites into yolk mixture to lighten,
then fold in remaining whites gently but thoroughly. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Spoon batter into prepared muffin cups.</span><span style="font-family: Arial;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Blend remaining 2 tablespoons sugar
and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake
until cakes are puffed, edges are golden, and a wooden pick or skewer inserted
in center of cake comes out clean, 20 to 25 minutes. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Cool cakes in pan on a
rack 15 minutes, then lift out cakes carefully (tops will break easily) and
cool completely on rack. </span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Syrup</b></span></span><span style="font-family: Arial; font-size: 8.5pt;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 </span></span></span><span style="font-family: Arial; font-size: 8.5pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><!--[if gte mso 9]><xml>
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1 </span></span></span><span style="font-family: Arial; font-size: 8.5pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><!--[if gte mso 9]><xml>
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1 (4<span style="font-size: small;"> x </span>1-inch) strip fresh lemon zest<br />
</span></span></span><span style="font-family: Arial; font-size: 8.5pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><!--[if gte mso 9]><xml>
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8 large fresh basil sprigs </span></span></span></div>
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<li><span style="font-size: small;"><span style="font-family: Arial;">Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan
over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Pour syrup through a sieve into a bowl, pressing on and then discarding solids. </span></span><span style="font-family: Arial; font-size: 8.5pt;"> </span></li>
<li><span style="font-size: small;"><span style="font-family: Arial;">Cool to room temperature.</span></span></li>
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<b><span style="font-family: Arial; font-size: 8.5pt;"></span></b><span style="font-family: Arial; font-size: 8.5pt;"><br />
<b><span style="font-size: large;">Serve</span></b></span></div>
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<span style="font-family: Arial; font-size: 8.5pt;"><span style="font-size: large;"><span style="font-size: small;">Cakes are delicious <span style="font-size: small;">served simply on a plate with sa<span style="font-size: small;">uce <span style="font-size: small;">drizzled generously over them. Garnish with tiny basil leaves<span style="font-size: small;">, if desired. A dish fi<span style="font-size: small;">t for a King!</span></span></span></span></span></span></span></span><b><span style="font-size: large;"> </span></b></div>
<br />Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-9906484158516564332013-01-09T20:11:00.003-08:002020-11-15T14:37:23.059-08:00Full Moon Soup : Portuguese Kale, Bean and Linguica Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4frEpRa7U871gwi8cr4bU7oIglBO5jmEqdOqlwR8w6yRI7ujWj5PjzkmhOqUaWNhUEONo9UtU_GZTCsdnxH78Qdkngr3MtRhy0fNZNBT177t6rZC4DWw2RAFiAeyC15evRBmSPhyOP5-/s1600/20150927_204328.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4frEpRa7U871gwi8cr4bU7oIglBO5jmEqdOqlwR8w6yRI7ujWj5PjzkmhOqUaWNhUEONo9UtU_GZTCsdnxH78Qdkngr3MtRhy0fNZNBT177t6rZC4DWw2RAFiAeyC15evRBmSPhyOP5-/s400/20150927_204328.jpg" width="225" /></a></div>
<i><br /></i>
<i><br /></i>
<i>Portugese kale soup from the best cookbook for children and their adults: <b>Blue Moon Soup</b>, by Gary Goss. We tend to like more vegetables and more spices </i><i>than his recipes call for, so here are our tweaks played upon his general theme. The original recipe calls for canned kidney beans which you can certainly use, but we think it looks especially full moony with lima beans soaked overnight. </i><div><i><br /></i></div><div><div style="text-align: right;"><span style="font-style: italic;"><span style="color: #cc0000;">A quicker always-on-hand version uses frozen kale and canned beans</span></span></div>
<br />
<br />
<br />
Rinse<br />
<blockquote class="tr_bq">
<span style="font-family: "courier new" , "courier" , monospace;">1 cup dried beans </span></blockquote>
and soak overnight in<br />
<blockquote class="tr_bq">
<span style="font-family: "courier new" , "courier" , monospace;">3 cups of water </span></blockquote>
<br />
Crockpot HIGH for 4 hours.<br />
<br />
[or substitute 1 can of beans]<br />
<br />
Heat skillet over medium heat, then add<br />
<blockquote class="tr_bq">
<span style="font-family: "courier new" , "courier" , monospace;">1 Tablespoon olive oil<br />
1 - 2 onions<br />
1 green bell pepper, <i>chopped</i><br />
2 stalks celery, <i>chopped</i><br />
2 - 3 carrots, <i>chopped</i><br />
half of 2 - 3 cups kale, <i>chopped</i><br />
1 - 2 teaspoon dried basil<br />
(or 1 - 2 cubes <a href="http://tableinwilderness.blogspot.com/2013/01/real-split-pea-soup.html">frozen basil</a>)<br />
1 - 2 teaspoon dried oregano<br />
(or 1 - 2 Tablespoon fresh oregano, <i>chopped</i>)<br />
½ teaspoon salt<br />
1 teaspoon freshly ground pepper </span></blockquote>
Sauté for 5 minutes, stirring with a wooden spoon. Add<br />
<blockquote class="tr_bq">
<span style="font-family: "courier new" , "courier" , monospace;">2 cups canned crushed tomatoes<br />
2 pieces linguica sausage, <i>sliced into rounds</i> </span></blockquote>
Sauté for another 5 minutes. Add the other half of the kale, the beans with their broth and more water if desired. Bring to a boil, then reduce heat to simmer, covered, 20 minutes.<br />
<br />
Ladle into bowls and garnish if you wish with<br />
<blockquote class="tr_bq">
<span style="font-family: "courier new" , "courier" , monospace;">minced kale, <i>optional</i><br />
grated parmesan cheese, <i>optional</i></span></blockquote>
<br />
Though it's very good just as it is and even better served with <a href="http://tableinwilderness.blogspot.com/2015/09/basic-cornbread.html">Cornbread</a>.</div>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-14641411528209530732013-01-09T19:45:00.002-08:002013-09-06T15:19:21.667-07:00Dutch Babies<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>We sometimes discuss how these should really be called Dutch Bakies,</i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>because they're a kind of eggy baked pancake, but the other name sticks best.</i></span><br />
<span style="font-size: small;"><i>I'm sure you could fill these with something healthy -- sauteed greens maybe which </i></span><br />
<span style="font-size: small;"><i>I love with a nice scrambled egg and bacon, especially when there's a nutty raisin bread</i></span><br />
<span style="font-size: small;"><i>to soak up the juices -- I can imagine that combination going very nicely with Dutch Babies,</i></span><br />
<span style="font-size: small;"><i>but honestly, we usually just eat them with powdered sugar or jam. Or </i>au natural<i>, </i></span><br />
<span style="font-size: small;"><i>which is also very nice. </i></span></div>
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<br /></div>
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<br /></div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section2">
<div class="MsoNormal">
¼ cup butter </div>
<div class="MsoNormal">
6 eggs</div>
<div class="MsoNormal">
1½ cups milk</div>
<div class="MsoNormal">
1½ cups flour</div>
<div class="MsoNormal">
½ teaspoon salt</div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Preheat
oven 425<span style="font-family: Symbol; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>.<span style="mso-spacerun: yes;"> </span>Melt butter in pan; remove as soon as
butter is melted.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Beat
together eggs, milk, flour, and salt.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pour
batter into hot butter. Return to oven and bake until puffy and nicely
browned, 20-25 minutes.</li>
</ol>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-91989257462213381702013-01-09T19:41:00.002-08:002020-11-15T14:39:04.116-08:00Polenta and Red Lentils<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMWKAIVpKHBsSnyLSyAtu6BbiHqqU69_yjkrDV_43qDhYqkAgHZQGN5s975ZjdS_IkS77soB9uaZGGZHqqZE6cQIjxDE9HJ0dlWyQPO5LxLSBJjbjv33AtXUhPsx2BXXnfeeW457u0dw/s1600/DSCN1165.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMWKAIVpKHBsSnyLSyAtu6BbiHqqU69_yjkrDV_43qDhYqkAgHZQGN5s975ZjdS_IkS77soB9uaZGGZHqqZE6cQIjxDE9HJ0dlWyQPO5LxLSBJjbjv33AtXUhPsx2BXXnfeeW457u0dw/s400/DSCN1165.JPG" width="400" /></a></div>
<span style="font-size: small;"><i><div class="MsoNormal" style="text-align: right;"><br /></div>Polenta, or corn grits, are available for me locally through <a href="http://www.bobsredmill.com/corn-grits_polenta.html">Bob's Red Mill</a> </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>(a coarse cornmeal poured slowly into three times as much boiling water </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>while stirring and then cooked on medium low until thick—stirring regularly </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>all
the while. Season the cooked polenta
with a tablespoon or so of olive oil </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>and salt.). </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i><br /></i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>Red lentils are also sold by <a href="http://www.bobsredmill.com/red-lentils.html">Bob’s Red Mill </a>and can sometimes be
found </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>at my local grocery in the health food / bulk section. They cook up </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>into a beautifully golden, soft
mashed-potato consistency and are surprisingly </i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>satisfying and delicious served
with polenta for breakfast or an easy supper</i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>Slices of very ripe tomatoes would make this combination beyond
delicious.</i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i>Both of the recipes below are based on the directions that used to be</i></span></div>
<div class="MsoNormal" style="text-align: right;">
<span style="font-size: small;"><i> on the <a href="http://www.bobsredmill.com/recipes.php?recipe=144">polenta</a> and red lentil packages from Bob's Red Mill. </i></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<b><span style="font-size: large;">Polenta</span></b></div>
<div class="MsoNormal">
<br /></div>
3 Tablespoons butter (or olive oil)<br />
2 cups polenta<a class="product-671 recipelink" href="http://www.bobsredmill.com/product.php?productid=671"></a> <br />
1 teaspoon sea salt<a class="product-744 recipelink" href="http://www.bobsredmill.com/product.php?productid=744"></a> <br />
6 cups water <br />
<br />
<ol>
<li>
In a large, deep pan over high heat bring water and sea salt to a boil;
gradually stir in polenta. Reduce heat and simmer gently, stirring
frequently to prevent sticking until mixture is very thick (about 30
minutes); use a long-handled spoon because mixture pops and bubbles and
can burn.</li>
<li>
Stir in butter (or olive oil), and more salt if needed.</li>
<li>Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10
minutes. Invert onto a flat plate. Mixture will unmold and hold its
shape. Cut polenta into thick slices and serve hot. </li>
</ol>
<br />
Makes 6 Servings.<br />
<br />
<div class="MsoNormal">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW5EkEYbnxnxzJNd0wDgCWfbfS9cTJqdXU6cokIONUk6Wy8pH3JyCTJZ73b5C-VJsRLc8em0z7jRFbkAMynw4g89u5HOkZ9JISK4CVvIs3c9ofGdlzTfD8GJmLMSLZljhr6Oy-2a5YXw/s1600/DSCN1164.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW5EkEYbnxnxzJNd0wDgCWfbfS9cTJqdXU6cokIONUk6Wy8pH3JyCTJZ73b5C-VJsRLc8em0z7jRFbkAMynw4g89u5HOkZ9JISK4CVvIs3c9ofGdlzTfD8GJmLMSLZljhr6Oy-2a5YXw/s400/DSCN1164.JPG" width="300" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b>Red Lentils</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup onions, chopped</div>
<div class="MsoNormal">
1 - 2 Tablespoon butter or oil</div>
<div class="MsoNormal">
1 cup red lentils</div>
<div class="MsoNormal">
3 cups boiling water</div>
<div class="MsoNormal">
1 ½ teaspoon salt</div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Set
water to boil.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Sauté
onions in butter or oil.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir
in lentils and sauté for a few minutes.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
boiling water. (I've also had good success by just adding to cold water and then bringing to a boil—this method may take a little longer but not much)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Boil
gently 30 minutes, stirring often, until very soft.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
salt and pepper to taste.<span style="mso-spacerun: yes;"> </span></li>
</ol>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<i>Makes 6 (1/2 cup) servings</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-75740488101883066692013-01-09T19:40:00.000-08:002013-10-08T06:46:42.069-07:00Breakfast Plum Cake<!--[if gte mso 9]><xml>
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<div class="Section1" style="text-align: right;">
<i>A hybrid of my mother's Breakfast Cake and</i></div>
<div class="Section1" style="text-align: right;">
<i>my husband's grandmother's Plum Cake.</i></div>
<div class="Section1" style="text-align: right;">
<i>Not for everyday. But enough to make</i></div>
<div class="Section1" style="text-align: right;">
<i>any day a special day. </i> </div>
<div class="Section1" style="text-align: right;">
<br /></div>
<div class="Section1" style="text-align: right;">
<br /></div>
<div class="Section1" style="text-align: right;">
<br /></div>
<div class="Section1" style="text-align: right;">
<br /></div>
<div class="Section1">
</div>
<div class="Section1">
</div>
<div class="Section1">
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section2">
<div class="MsoNormal">
2½ cups flour (white/whole wheat or other grains)<br />
2 teaspoon baking powder<br />
¼ -½ teaspoon salt<br />
¼ -½ teaspoon cardamom (optional)</div>
<div class="MsoNormal">
½ cup honey</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
½ cup mild-tasting oil</div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
⅓ cup juice from frozen of bottled plums </div>
<div class="MsoNormal">
juice from one lemon<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-variant: small-caps;">topping:</span></div>
<div class="MsoNormal">
4 Tablespoon toasted wheat germ (or matzo meal or oats)</div>
<div class="MsoNormal">
¼ cup sugar (turbinado/ brown)</div>
<div class="MsoNormal">
2 teaspoon cinnamon<br />
½ teaspoon nutmeg (optional)<br />
½ teaspoon allspice (optional)<br />
chopped nuts (optional)</div>
<div class="MsoNormal">
2 Tablespoon butter (or good quality bacon fat)<br />
</div>
<div class="MsoNormal">
1 quart frozen or bottled plums (or other fruit)</div>
<div class="MsoNormal">
<br /></div>
</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Sift
dry ingredients.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
oil, eggs, milk and juices. Mix until blended.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Spread
in greased 9x9 square pan.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mix
dry ingredients of topping, then add butter</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place
plums cut-side down on batter.<span style="mso-spacerun: yes;">
</span>Sprinkle topping over batter.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Bake
at 400<span style="font-family: Symbol; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>
for 20-25 minutes.</li>
</ol>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-8694176021209687922013-01-09T17:14:00.001-08:002020-11-15T14:41:35.200-08:00Real Split Pea Soup<div style="text-align: right;">
<span style="font-size: small;"><i>After long search for real split pea soup . . .</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>Something at least as good as the canned stuff.</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>Something approaching the ambrosial peppery split pea </i></span></div><div style="text-align: right;"><span style="font-size: small;"><i>I had on my honeymoon</i></span><i>, high in the Canadian Rockies, </i></div><div style="text-align: right;"><i>after a long cold hike . . .</i></div>
<div style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>. . . I think I've finally found it.</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>[<b>NOTE</b>: To make frozen basil cubes (at their height in summer): chop fresh basil,</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>pack in ice cube tray, fill with water just to barely cover.]</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i> </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>This recipe is loosely adapted from one for Hoppin' John, a black-eyed pea stew,</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>in Rick Rodgers' <b>Christmas 101.</b></i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: right;"><br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">Ham bone <i>(I used the one leftover from our Christmas Eve</i><i> dinner, with still some meaty bits left on) </i></span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">2 medium onions </span></span> </div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">3 medium celery ribs, with leaves, chopped</span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">2 Tablespoons olive oil</span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">2 garlic cloves, crushed and minced</span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">2 teaspoons sweet Hungarian paprika</span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">1 teaspoon dried basil <i>(I used two cubes of frozen chopped basil)</i></span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">1 teaspoon dried thyme <i>(I used a couple of sprigs of fresh thyme from my winter garden)</i></span></span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">plenty of freshly ground black pepper</span></span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;">a scant <i><!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;">1 lb. split peas, rinsed and drained</span></span></span></div>
<div class="MsoNormal">
<br /></div>
<ol>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">Place ham bone, 1 onion, and 1 celery rib in crock pot and add 3 quarts cold water on HIGH.</span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Heat a large skille<span style="font-size: small;">t<span style="font-size: small;"> over medium heat, add oil and the remaining onion and celery ribs. Cook<span style="font-size: small;">,<span style="font-size: small;"> stirring often<span style="font-size: small;">, until softened, about 5 minutes.</span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add garlic and spices (except pepp<span style="font-size: small;">er) </span>and stir until fragrant, about 30 seconds.</span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Stir in split peas<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add to crockpot,<span style="font-size: small;"> <span style="font-size: small;">s</span></span>et at HIGH, for 3-4 hours<span style="font-size: small;">. Cook until peas are soft and mush easily.</span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">R<span style="font-size: small;">emove ham<span style="font-size: small;"> bone and when cooled enough to handle, <span style="font-size: small;">chop any remaining mea<span style="font-size: small;">t and add back to soup.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Blend or mash soup <span style="font-size: small;">thoroughly.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Salt an<span style="font-size: small;">d pepper to taste.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </li>
</ol>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span face="Arial,Helvetica,sans-serif"><span style="font-size: small;"><i> </i></span></span> </span></span></span></span></span></span></div>
<div style="text-align: right;">
<i><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></span> </span></i></div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com2tag:blogger.com,1999:blog-6046714509697379230.post-50589406893389449202013-01-09T14:39:00.005-08:002020-11-15T14:43:22.026-08:00Mujdara / Brown Rice and Lentils<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>When I stir in buttermilk I call this Syrian Mujdara, </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>when I use milk I call it Lentils and Rice.</i></span></div>
<div style="text-align: right;"><span style="font-size: small;"><i>Both ways my family calls it YUM.</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>adapted from Andrea Chesman's</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><b><i>365 Delicious Ways to Cook Rice, Beans, and Grains </i></b></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>which is the one recipe book I would want if I could have only one.</i></span><br />
<br />
<br />
<br />
<br /></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif">1 cup dried green or brown lentils, rinsed</span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif">1 teaspoon salt</span></div>
<div style="text-align: left;">
<span face="Arial,Helvetica,sans-serif">1 <span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ cup uncooked brown basmati rice</span></span><!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">2 ¾ to 3 ¼ cups water</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif"><br /></span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">1 Tablespoon olive oil</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">3 onions, thinly sliced in rings</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">4 garlic cloves, minced</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">1 ¼ cups buttermilk, kefir, yogurt or whole milk</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif">Salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<span face="Arial,Helvetica,sans-serif"><br /></span></div>
<ol>
<li><span face="Arial,Helvetica,sans-serif">In medium saucepan, cover lentils with water by about 3 inches and add <span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ teaspoon salt. Bring to boil, then reduce to gentle boil and cook until lentils tender but still hold their shape, about 25 minutes. Drain lentils a little if too much water remains.</span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">While lentils cook, combine rice, the remaining </span><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ teaspoon salt, and the water. Bring to a boil, then reduce heat to simmer and cook, covered, until rice is tender and the water has been absorbed, 15 to 30 minutes.</span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">While rice and lentils cook, heat olive oil over medium-low heat in a large saucepan. Add the onions and cook, stirring constantly, until the onions are golden, about 7 minutes. Add the garlic and cook until fragrant.</span></span></li>
<li><span face="Arial,Helvetica,sans-serif"><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add the cooked lentils and rice to the onions. Add buttermilk or other milk to moisten and bind mixture. Season with salt and pepper to taste. </span></span></li>
</ol>
<span face="Arial,Helvetica,sans-serif"><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> <i> </i></span></span><br />
<span face="Arial,Helvetica,sans-serif"><br /></span>
<span face="Arial,Helvetica,sans-serif"><span style="font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><i>Delicious served over spears of romaine lettuce with a <a href="http://tableinwilderness.blogspot.com/2012/11/bleu-cheese-vinaigrette.html">blue cheese vinaigrette</a> to the side. </i></span></span>Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-11859836466441654022013-01-09T14:19:00.001-08:002016-01-04T20:02:19.252-08:00Asparagus Basil Risotto<div style="text-align: right;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBk8qqBsGHt_leaUXG7-UYP_KZyzCHhvZ-52H9Vwt4Alg-wbkJcua802EtuK0lyj6dajzsrbA2VxCPcb7BUzVXS-6y5SG9PhpQEWhe86HwrzwqegVlji7RBNA5yxZ6l2FKMt3rCJ5zBHA/s1600/P3280022+quad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBk8qqBsGHt_leaUXG7-UYP_KZyzCHhvZ-52H9Vwt4Alg-wbkJcua802EtuK0lyj6dajzsrbA2VxCPcb7BUzVXS-6y5SG9PhpQEWhe86HwrzwqegVlji7RBNA5yxZ6l2FKMt3rCJ5zBHA/s400/P3280022+quad.jpg" width="385" /></a></div>
<div style="text-align: center;">
<i>Ah! This dish is pure spring to me. Elegant and refined and utterly delicious. We make it to celebrate Palm Sunday, the week before Easter, when Jesus entered Jerusalem and was hailed as King. Asparagus Basil Risotto is the ideal choice, firstly because I love asparagus. It reminds me of my grandma who grew it out along the ditch bank. And secondly, because what says spring so well as this sweet green sprouting grass? And thirdly, asparagus looks so much like a king's scepter and in Greek </i>basileus<i> = king, so asparagus-basil anything seems almost divinely designed for our feast to welcome in Easter's King. </i><br />
<i><br /></i>
<i> I love especially the responsiveness and delicacy of this recipe, the required admiring of its colors and scents, not to mention the "Keep tasting" section. We began making this with a recipe from <b>Healthy Mediterranean Cooking </b>by Rena Salaman and have made a few adjustments to satisfy our own palates.</i></div>
</div>
<br />
<br />
<br />
Cut the tips from
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">14 oz. asparagus, trimmed of hard stems</span></blockquote>
and set aside the tips. Cut each stalk in two and cook in plenty of lightly salted boiling water for 2 minutes. Remove with slotted spoon. Drop asparagus tips in boiling water, 30 seconds only. Remove with slotted spoon. Turn the boiling asparagus cooking water down to simmer.
Place just over half of the asparagus stalk pieces in blender with
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">3 Tablespoons cream
a few basil leaves with their stems</span></blockquote>
and 2-3 Tablespoons of asparagus cooking liquid. Blend into a light green velvety sauce and set aside.
Chop the remaining stalk pieces into thin rounds and set aside.
Heat a heavy skillet and add
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">3 Tablespoons olive oil</span></blockquote>
Sauté<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">1 medium onion, finely chopped</span><span style="font-family: Courier New, Courier, monospace;">4-5 green onions, coarsely chopped</span></blockquote>
until just wilted.
Add gradually
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">14 oz. risotto rice (a short-grained type like arborio)</span></blockquote>
stirring over a gentle heat until well coated in oil. Add
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">½ cup white cooking wine</span></blockquote>
once absorbed, start adding by ladleful
<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">8 cups hot chicken stock</span></blockquote>
and ½ cup of the asparagus cooking liquid. Keep stirring to prevent rice from sticking.<br />
<br />
<div style="text-align: justify;">
<span style="color: #6aa84f;"><b>After about 25 minutes -- when rice has doubled in volume, is losing its chalky color and is becoming soft -- season to taste and add the blended asparagus sauce. Stir the sauce gently into the risotto, which will turn a lovely pale green color. Simmer for 10 minutes more. Keep tasting the rice at this step in order to catch it at the desired moment. It should be soft outside but firm in the middle, with a very creamy appearance. Add more liquid if necessary. </b></span></div>
<div style="text-align: justify;">
<b style="color: #6aa84f;"><br /></b></div>
Once risotto is ready, add<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">salt and freshly ground pepper</span></blockquote>
to taste and gently stir in<div>
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">a couple handsful of basil leaves, roughly torn</span><span style="font-family: Courier New, Courier, monospace;"> <i>- reserving a few pretty leaves for garnish</i></span><span style="font-family: Courier New, Courier, monospace;">and 2 oz. grated parmesan</span></blockquote>
plus the asparagus rounds and half the tips. Mix gently, cover and remove from heat. It can now wait for 5 minutes but no more.
Empty onto a warm platter, scatter the remaining asparagus tips over the top, garnish with a few more basil leaves and serve with a bowl of<br />
<blockquote class="tr_bq">
<span style="font-family: Courier New, Courier, monospace;">1 - 2 oz. of grated parmesan</span></blockquote>
<br />
<br />
<div style="text-align: right;">
<i>And for dessert . . .</i></div>
<div style="text-align: right;">
<b><a href="http://tableinwilderness.blogspot.com/2013/01/lemon-cakes-with-basil-lemon-syrup.html">Lemon Cakes with Basil Lemon Syrup</a></b><i> </i></div>
<div style="text-align: right;">
<i>is simply divine and very Kingly.</i></div>
</div>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-61428562914325973172013-01-09T13:52:00.003-08:002020-11-15T14:53:23.608-08:00Civil Rice for Human Beans : Black Beans & Brown Rice<div style="text-align: right;">
<span style="font-size: small;"><i>Traditional at our house for Martin Luther King Day, </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>this is a simple and simply delicious way to eat black beans and rice.</i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i>based on a recipe in Andrea Chesman's </i></span></div>
<div style="text-align: right;">
<span style="font-size: small;"><i> <b>365 Delicious Ways to Cook Rice, Beans, and Grains </b></i></span></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>BEANS</i></span></span> <br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup dried black beans, rinsed and soaked overnight in 4 cups water then drained</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6 cups water</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 dried chipotle chiles</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 bay leaves </span></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>RICE</i></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 Tablespoon olive oil</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 onion, finely chopped</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 garlic cloves</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 (15-oz) can diced tomatoes</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> 1 (3-oz) jar chopped pimientos, drained</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ cup long-grain white rice</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ cup long-grain brown rice -- <i>jasmine (basmati) is best!</i></span></span></div>
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ¾ cups water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ½ teaspoons salt</span></span></div>
<div class="MsoNormal">
<br /></div>
<ol>
<li>Combine drained beans and 6 cups fresh water, chiles, and bay leaves in crockpot (or large saucepan) on HIGH for first hour, then reduce to LOW for 5 hours. (Or bring to boil, partially covered, then reduce heat and boil gently until beans tender, not mushy, about 1 hour). </li>
<li>Drain beans, discarding chiles and bay leaves</li>
<li>Heat olive oil. Saute onion until limp, 3 minutes.</li>
<li>Add garlic and saute until fragrant.</li>
<li>Add tomatoes and pimientos another 1 minute.</li>
<li>Stir in uncooked rice, cooked beans, water and salt.</li>
<li>Cover and bring to boil, then reduce heat and simmer until most of the water absorbed, about 15 minutes.</li>
<li>Remove from heat and stir with a fork. Crumple a clean kitchen towel over the rice. Replace cover and let sit for 5 minutes. </li>
</ol>
Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-53260273212116271972013-01-09T13:24:00.000-08:002013-03-26T19:07:36.766-07:00Barley and Lamb<div style="text-align: right;">
<i>A simple lamb dish for our Eastertime Passover meal. </i> </div>
<br />
2 Tablespoons butter<br />
1 cup barley, rinsed and drained<br />
1 Tablespoon olive oil<br />
3 cloves garlic<br />
2 medium onions, chopped<br />
1 pound lamb stewing meat, boneless and trimmed of fat, cut into bite-sized pieces<br />
Salt to taste<br />
<br />
6 cups chicken stock, divided<br />
<br />
<ol>
<li>Preheat oven to 350.</li>
<li>Brown barley in butter and set aside.</li>
<li>Saute garlic and onion, then layer in a 2-quart casserole pan.</li>
<li>Generously salt and pepper lamb. Brown lamb in olive oil, then layer over barley mixture.</li>
<li>Pour 3 cups chicken stock over meat.</li>
<li>Cover casserole dish and bake for about 1 hour.</li>
<li>Add another 3 cups chicken stock, cover again and bake for another hour. Dish is done when lamb is tender and some chicken stock remains. Season with salt and pepper as desired.</li>
</ol>
Serves 6.<br />
Prep: 2+ hours Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-17477666070397883362013-01-09T12:46:00.000-08:002013-09-06T15:24:09.451-07:00Brazilian Black Bean Soup <!--[if gte mso 9]><xml>
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<span style="font-size: small;"> <i>We love this bean soup, adapted from one </i></span></div>
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<span style="font-size: small;"><i>in Mollie Katzen's Moosewood Cookbook. </i></span><br />
<span style="font-size: small;"><i>The orange juice is not optional. Trust me, you will love it.</i></span><br />
<span style="font-size: small;"><i><br /></i></span></div>
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2 cups dried black beans, <i>soaked overnight in</i></div>
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6 cups water</div>
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1 Tablespoon olive oil</div>
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3 cups onion, chopped</div>
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10 medium cloves garlic, crushed and minced</div>
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2 teaspoons cumin</div>
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2 to 2 ½ teaspoons salt</div>
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1 medium carrot, diced</div>
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1 medium yellow bell pepper, diced</div>
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4 sprigs fresh cilantro</div>
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1 ½ cups orange juice (fresh is really good)</div>
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black pepper, to taste</div>
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cayenne, to taste (go light)</div>
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(optional: pinch of cinnamon or cardamom)</div>
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2 medium tomatoes, diced</div>
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<span style="font-variant: small-caps;">optional toppings:</span></div>
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sour cream</div>
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minced cilantro</div>
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<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Bring
soaked beans to a boil, cover and simmer until tender (2+ hours). For crockpot directions, see below.</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Heat
olive oil in skillet.<span style="mso-spacerun: yes;"> </span>Add onion,
half the garlic, cumin, salt, and carrot.<span style="mso-spacerun: yes;">
</span>Sauté over medium heat until carrot is just tender.</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add
remaining garlic and the bell pepper.<span style="mso-spacerun: yes;">
</span>Sauté until everything is very tender (another 10 to 15
minutes).<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add
sautéed mixture to the beans, scraping in every last morsel.</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Simmer
until ready to serve, then stir in orange juice, black pepper, cayenne,
and tomatoes.<span style="mso-spacerun: yes;"> </span>Mash or purée some
of the soup and return to pot.<span style="mso-spacerun: yes;">
</span>Simmer over very low heat 10 to 15 minutes more.</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Sprinkle
in minced cilantro and serve topped with a teaspoon dollop of sour
cream.<span style="mso-spacerun: yes;"> </span>Also salsa if desired.</li>
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<i>Delicious served with sweet potatoes baked in their skins
until very soft, then split and sprinkled with fresh lime juice.</i></div>
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<i>To adapt to crockpot:<span style="mso-spacerun: yes;"> </span>Cook beans 1- 2 hours on high alone.<span style="mso-spacerun: yes;"> </span>Then add sautéed carrot, onion, cumin, bell pepper, and garlic to
crockpot.<span style="mso-spacerun: yes;"> </span>Cook on high 4-6 hours (on
low 6-8).<span style="mso-spacerun: yes;"> </span>Right
before serving, stir in orange juice, black pepper, cayenne, and tomatoes. Sprinkle with cilantro.).<span style="mso-spacerun: yes;"> </span></i></div>
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Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0tag:blogger.com,1999:blog-6046714509697379230.post-5495891095318904082013-01-09T12:36:00.002-08:002013-09-06T15:25:58.388-07:00Almond Pomegranate Thumbprint Cookies<div style="text-align: right;">
<span style="font-size: small;"><i>This is a recipe for passover-appropriate cookies I adapted from one in Gourmet, April 2006. </i></span></div>
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<span style="font-size: small;"><i>I buy my almonds already ground into almond meal from <a href="http://www.bobsredmill.com/almond-meal-flour.html">Bob's Red Mill</a>, carried on my local grocery shelves, though you could toast, cool and process blanched sliced almonds if you prefer. My jam of choice is <a href="http://www.stdalfour.us/MarketDetail.cfm/product/32/">St. Dalfour's Red Raspberry Pomegranate Conserve</a>, also found at my local grocery, and delicious. Homemade, I'm sure, would be better. Maybe. </i></span></div>
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<span style="font-size: small;"><i>I only make this once a year, out of the best ingredients, during our Easter celebrations. </i></span></div>
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<b><span style="font-size: x-small;">Yield: Makes about 2 dozen<br />
Active Time: 20 min<br />
Total Time: 1 1/2 hr</span></b><br />
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3/4 cup almond meal<br />
2/3 cup turbinado sugar<br />
2/3 cup matzo cake meal<br />
1/4 teaspoon salt<br />
1/2 cup unsalted butter, melted and cooled slightly<br />
1 large egg, lightly beaten<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon almond extract<br />
About 2 tablespoons red raspberry pomegranate conserve (or other fruit preserves)<br />
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<li>Whisk together almond meal, matzo cake meal, and salt. </li>
<li>Add butter, egg, and extracts until combined well. </li>
<li>Chill dough, covered,
until firm, about 30 minutes.</li>
<li> While dough chills, put oven rack in middle position and preheat oven to
350°F.</li>
<li> Drop level tablespoons of dough 1 inch apart onto parchment paper on baking sheets. </li>
<li>Roll dough into balls, then chill until slightly firm, about 10 minutes. </li>
<li>Make a
1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your
thumb or the rounded end of a wooden spoon. </li>
<li>Fill each
indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are
pale golden and undersides are golden, 10 to 12 minutes. </li>
<li> Transfer cookies to a
rack and cool completely.</li>
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<br />Emma Jhttp://www.blogger.com/profile/05445947251876802806noreply@blogger.com0