tag:blogger.com,1999:blog-43278572112190901872024-03-04T23:58:05.004-06:00NuJoi's Kitchen DiaryThis is about the joy of creating something new and wonderful; the disappointment of a failed effort; and the addictions associated with both. It is a testament to my love of the right and often the best kitchen tools. Hopefully, this blog makes you hungry, provides a useful tip or two and (most importantly) inspires you to get in the kitchen with the right tools.NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-4327857211219090187.post-73788759265519048352016-01-17T09:11:00.001-06:002016-01-17T09:11:24.513-06:00My New Favorite Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
Since last spring, I've been addicted to egg and soldiers with grapefruit and tea for breakfast. It came from my fascination with English tea, new china and silverware. I am now the proud owner of egg spoons!<br />
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Anyhoo. Last week, bobby Flay rocked my world! <i>Brunch @Bobby's</i> on the Food Network opened my eyes to <a href="http://www.foodnetwork.com/recipes/bobby-flay/avocado-toast-three-ways.html">avocado toast</a>.<br />
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<a href="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2015/10/23/0/AS0606H_Avocado-Toasts_s4x3.jpg.rend.sni12col.landscape.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado Toast Three Ways" border="0" height="240" src="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2015/10/23/0/AS0606H_Avocado-Toasts_s4x3.jpg.rend.sni12col.landscape.jpeg" width="320" /></a></div>
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My version is more simple; I didn't want the cilantro. I take half an avocado, smash it and divide it between my English muffin halves. One half also get's a poached egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSJ6VOr71mc4v2psloz88FKnEE-_aWWB5ymEF5Eb-OUmZ7fJuZVdsl9gnj6-IoB_X5ISZOYvO9-t0sJ-IxuqwFYCxKqkKKMx6YKbNCNtA9YM-ujwgZ_n9jYvkAj5kcbjCfy2i5YsL9A8/s1600/20160117_082214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSJ6VOr71mc4v2psloz88FKnEE-_aWWB5ymEF5Eb-OUmZ7fJuZVdsl9gnj6-IoB_X5ISZOYvO9-t0sJ-IxuqwFYCxKqkKKMx6YKbNCNtA9YM-ujwgZ_n9jYvkAj5kcbjCfy2i5YsL9A8/s640/20160117_082214.jpg" width="360" /></a></div>
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Absolutely delicious!</div>
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Now you know there's a gadget involved. For a no-fuss poached egg, go with this</div>
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imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Image result for fusionbrands poachpod" border="0" 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It's called a <a href="http://www.fusionbrands.com/products/poachpod">PoachPod</a>.<span id="goog_1587222846"></span><span id="goog_1587222847"></span><a href="https://draft.blogger.com/"></a> Don't let the silicone fool you; you need to oil this to get a perfect release. Boiling water and six and a half minutes get you perfection.</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-85781274403170770222015-12-23T06:57:00.001-06:002015-12-23T06:57:28.765-06:00Christmas 2015<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFZgy2m70Cs49LblWZfILlQwzdu_5GRJkTAS5EYnAJgRCm4KFElSkpSiP_v8tX_-TupgqY5cGEyE-jrVdQdNIkWjOB1C1EBILCD9QpqYqnhCBONkKr3WSGVsFXjglYxWkhB6tRN-BdvA/s640/blogger-image--386715051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFZgy2m70Cs49LblWZfILlQwzdu_5GRJkTAS5EYnAJgRCm4KFElSkpSiP_v8tX_-TupgqY5cGEyE-jrVdQdNIkWjOB1C1EBILCD9QpqYqnhCBONkKr3WSGVsFXjglYxWkhB6tRN-BdvA/s640/blogger-image--386715051.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I am making a fruitcake. Why? My Thanksgivings are about the challenge. For Christmas, I want stress-free comfort: gumbo and a dessert that doesn't require kitchen acrobatics. More importantly, I like fruitcake!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I'm serious about the stress-free part; I'm using a fruitcake kit from King Authur Flour. It has a dried fruit blend and a box mix. The candied cherries weren't included. I wish I'd gotten two jars. Oh well. I added a jar of crystallized ginger.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Everybody's hanging out with the rum now. Tonight we bake :-)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Wish I had done more research about rum versus brandy and the history of fruitcake. All I know is I like them and I wanted one for Christmas.</div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-16571112491648547752015-11-24T08:04:00.001-06:002015-11-24T08:04:17.190-06:00Tuesday's Plan<div dir="ltr" style="text-align: left;" trbidi="on">
I woke up thinking about napkin rings, lol. So, which will it be? Black or brown dinner plate? Brown or silver napkin ring? I love the black plate. I like the silver napkin ring, but I NEVER get to use the brown ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ePow1IHj8-2lMLqr9POgRs6jTFPGAejB9ncGanF0niGjGZLjM7sPLv63R67v-DZ3pEK4IyFc-luBQXN1l_jv6PK2V08x1UHRca3kxLoBfoyQJQqAs98OJB9pDLm7hG3fYu9NLwTDBH4/s1600/IMG_0191.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/AVvXsEi_ePow1IHj8-2lMLqr9POgRs6jTFPGAejB9ncGanF0niGjGZLjM7sPLv63R67v-DZ3pEK4IyFc-luBQXN1l_jv6PK2V08x1UHRca3kxLoBfoyQJQqAs98OJB9pDLm7hG3fYu9NLwTDBH4/s320/IMG_0191.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ePow1IHj8-2lMLqr9POgRs6jTFPGAejB9ncGanF0niGjGZLjM7sPLv63R67v-DZ3pEK4IyFc-luBQXN1l_jv6PK2V08x1UHRca3kxLoBfoyQJQqAs98OJB9pDLm7hG3fYu9NLwTDBH4/s1600/IMG_0191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ePow1IHj8-2lMLqr9POgRs6jTFPGAejB9ncGanF0niGjGZLjM7sPLv63R67v-DZ3pEK4IyFc-luBQXN1l_jv6PK2V08x1UHRca3kxLoBfoyQJQqAs98OJB9pDLm7hG3fYu9NLwTDBH4/s1600/IMG_0191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebjx9C3MtuzPjU1D9k00VWK0AWy2npIZAjTxNgiv8sgqrCx51_EbUkQUh265bqci5WNXosLKuNt5Xs1I7CAK20pHi3lj4-l1oJOMn14NFo7xEqIB7gLXI654GTteSiN15DSgLvzb__I0/s1600/IMG_0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebjx9C3MtuzPjU1D9k00VWK0AWy2npIZAjTxNgiv8sgqrCx51_EbUkQUh265bqci5WNXosLKuNt5Xs1I7CAK20pHi3lj4-l1oJOMn14NFo7xEqIB7gLXI654GTteSiN15DSgLvzb__I0/s320/IMG_0190.JPG" width="240" /></a></div>
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Decided to put my to do list in Google Keep. Trying to make technology work for me :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa7STNIjbHYVHm5LFXqA3QTMQvi7Hf2wclTkwhzfzUM-ZhD5vmsH6OZOGHC4TKXPByufE99TrdTGOI9Z4ImEmFuv9ds1HCTuRSk9nMbEalV4RzFUc27TYwciVNq7tR_g87MZGMxqva8A/s1600/Screenshot_2015-11-24-06-45-20.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa7STNIjbHYVHm5LFXqA3QTMQvi7Hf2wclTkwhzfzUM-ZhD5vmsH6OZOGHC4TKXPByufE99TrdTGOI9Z4ImEmFuv9ds1HCTuRSk9nMbEalV4RzFUc27TYwciVNq7tR_g87MZGMxqva8A/s320/Screenshot_2015-11-24-06-45-20.png" width="200" /></a></div>
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Today I get to play with my new food processor when I make cornbread. I am very sad about the demise of my old food processor. The dishwasher killed the handle on the work bowl. I can't find a replacement bowl. In b-school, I learned about the network effect. It's like being an Android or Apple person. You pick one because everything works together so nicely. After you choose, it's really hard to switch because you are vested in the current platform. </div>
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That's how I feel about KitchenAid. My new food processor is a KitchenAid, only because all of my other countertop appliances, except two, are KitchenAid onyx black, (The offending two match each other and are together in another part of the kitchen.) Here's the problem -- I already hate this new food processor! Why? It is so lightweight compared to the old one. It feels like they took all the metal out! I also can't use any of my zillions of discs and attachments from the old model. That's a damn shame and really crappy since for the Kitchenaid stand mixers, any attachment works on just about any mixer. Grrr. </div>
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Last night, before going to bed, I found all of the serving dishes. Those will be run through the dishwasher today.Today I'm making greens, brining the turkey and rocking a pound cake. I won't break a sweat until tomorrow :-) #Thanksgiving2015</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-28119967866383192402015-11-24T00:48:00.001-06:002015-11-24T00:48:53.720-06:00Day 1 #Thanksgiving2015<div dir="ltr" style="text-align: left;" trbidi="on">
I'm out of practice lol! I decided to make vanilla ice cream. When I reached for my vanilla beans, they we crunchy, so extract to the rescue. I have two ice cream cookbooks, one by Ben & Jerry, the other is by Williams-Sonoma. I prefer the Ben & Jerry book. The problem is, the recipies are for no-cook custard. Works fine for me, but my guests may have issues. I proceeded to cook and then overcook my custard :-( We'll see how it churns tomorrow.<br />
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I could be a Breyer's Ice Cream commercial -- fou ingredients you can pronounce!<br />
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I made turkey stock for the greens today. Shout out to the Cuisinart Slow Cooker - 9.5 hours on high. I start simple, just onion and garlic. </div>
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Get you some smoked turkey wings and low sodium chicken broth. </div>
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So here's the deal. I gave up pork in the mid '90s because of my family health history. It was either that or sweets and I have a distinct love for butter and sugar. Anyhoo, nothing flavors greens and beans like pork. Folks who claim turkey is the same are lying! Turkey is good, but it doesn't have the power of pork! </div>
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Here's what I do to compensate. Use chicken broth or stock with your smoked turkey. Water won't do you any favors when it comes to flavor. Don't add any salt! Even low-sodium products have enough salt. </div>
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I'll let it cool and then remove the fat.</div>
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You want your bones to be brittle and appear bleached. This means you've extracted all the flavor. These might be a little underdone. I want more than spotty white patches. If the stock doesn't set up properly (really gelatinous), back to the slow cooker!</div>
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I got my serving dishes down and started on my table. Not bad, huh?</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-64345387779852324332015-11-23T08:47:00.001-06:002015-11-23T08:58:19.677-06:00I'm Ready<div dir="ltr" style="text-align: left;" trbidi="on">
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I feel really good about this year! Groceries are bought. The major house cleaning is done. Recipes are out and ready for use. The only side project this year is a coconut cake. (I know. It's a major project.) The challenge this year -- dinner is at 12:30!</div>
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Today I start the greens. The turkey has been thawing since Friday night.</div>
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#Thanksgiving2015</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-33501024430814528732015-08-30T23:07:00.001-05:002015-08-31T13:18:20.018-05:00Sunday Dinner<div dir="ltr" style="text-align: left;" trbidi="on">
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Earlier today, I made sweet tea and lemonade. It's funny that my dinner is so fall-themed. In terms of fresh stuff, I had apples, kale and a sweet potato in the house. Add packaged gnocchi. Sounds like a plan!<br />
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It all started with the sweet potato and apple. Cut 'em chunky. Season with salt, pepper, nutmeg, cinnamon and rosemary. Throw in a couple of pinches of sugar to help with the browning. I added about a teaspoon of unsalted butter.<br />
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Toss and throw everything into a screaming hot pan. Roast in a 400 oven. I would have used cast iron, but there's no way I'm hand washing dishes on a Sunday night. Tri-ply All-Clad works nicely.<br />
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You're looking for some deep caramelizing. Turn the pieces over so they can brown on the other side.<br />
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Once done, transfer the food from the pan. Put the pan on the stove top. Drizzle in some olive oil and add a pat of butter. Add the gnocchi and toss to coat.<br />
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Don't forget to season. I used some ground sage this time.<br />
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<span style="text-align: left;">Once these are done on one side, grab another pan for the brown butter. I use cold butter on heat.</span></div>
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Watch the butter carefully. See it's just starting to change color at the top of the pan. This happens after the foaming starts to subside.</div>
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Add the roasted stuff to the gnocchi to make sure everything is warm.<br />
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Slowly. Slowly.<br />
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When the solids turn the color of toast, you're good.<br />
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Add some of the brown butter to the pan and toss.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc7aox9qffEH2YY7-rYYHSVZE77h16DUVmK_1tPbCQjhzhxHEvJZYjEhbMA_vqUhZQ5pVF9CGqZz5yKqbgsgN4e-Tr58QGijNRsuaNzK3pyqRMKiYdTiROvq9-3-CtYtsLRUgYco814I/s1600/20150830_201258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc7aox9qffEH2YY7-rYYHSVZE77h16DUVmK_1tPbCQjhzhxHEvJZYjEhbMA_vqUhZQ5pVF9CGqZz5yKqbgsgN4e-Tr58QGijNRsuaNzK3pyqRMKiYdTiROvq9-3-CtYtsLRUgYco814I/s320/20150830_201258.jpg" width="320" /></a></div>
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Plate, drizzle with more brown butter and add a little cheese. The apply added surprisingly bright flavor -- very unexpected.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXqrlUCIk28QjUasffvL9d-zDqv-FzVPFDjltt9sACGrQwpCxgmpC8dVtIDhaz0nS2MbRWM5UCsXCaxjEVM1KxM13Juv79ZKE4-t2w2jxWqMagl1ZTpyX1OJSGdHSCD7ek_o6fRPRHKU/s1600/20150830_201825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXqrlUCIk28QjUasffvL9d-zDqv-FzVPFDjltt9sACGrQwpCxgmpC8dVtIDhaz0nS2MbRWM5UCsXCaxjEVM1KxM13Juv79ZKE4-t2w2jxWqMagl1ZTpyX1OJSGdHSCD7ek_o6fRPRHKU/s320/20150830_201825.jpg" width="320" /></a></div>
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This is really missing some green. Fresh rosemary and sage would have been perfect. I also could have sauteed some kale. I was concerned about how kale, rosemary and sage would go together.<br />
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Tools of the Trade<br />
<ul style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #996633; text-decoration: none;"><a href="http://www.amazon.com/All-Clad-Stainless-8-Inch-Fry-Pan/dp/B00005AL8C/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1223760544&sr=8-4" style="color: #7c93a1; text-decoration: none;">All-Clad 8" Fry Pan</a></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="http://www.amazon.com/All-Clad-Stainless-Petite-Braiser-Pan/dp/B00005AL8D/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1223738793&sr=8-1" style="color: #7c93a1; text-decoration: none;"><span style="color: #996633;">All-Clad Petite Braiser</span></a></li>
</ul>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-24025414024710770062015-08-23T12:54:00.001-05:002015-08-31T13:09:04.329-05:00Thank You Food Network<div dir="ltr" style="text-align: left;" trbidi="on">
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I wote this on a cell phone; please forgive the errors. I'll fix the formatting one day.</div>
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I have been really late to jump on the kale salad bandwagon. I was there for butternut squash and cupcakes. (Collards and red velvet cake were already part of my existence.)</div>
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After one astronomical restaurant experience and one good one. I decided it was time. I purchased two bags of kale on a Friday night.</div>
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The next morning, salad karma proved itself true as I watched the Food Network. Damaris Phillips made her <a href="http://www.foodnetwork.com/recipes/damaris-phillips/kale-caesar-salad.html">Kale "Caesar" Salad</a>. People -- this has changed my life. (So much so, it made me blog.)</div>
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It starts with the most fabulous dressing. I really do mean fabulous. I double the recipe and store it in a 2 - cup Pyrex measuring cup.</div>
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Garlic, capers and kosher salt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz63bAZ4omwJbbVNdy-X7RvFwVfnnCW6hKqWYZQt_oK7b0pKdQLaZUs3nz6w8IBZBHBO6pUL_OoyvWRfu2bLCftEkWUW9N89_S1cCpNdGbQDfX41nZFO2VpOe0Hn4X-y97jLGVCT8HV3E/s1600/20150823_121608.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz63bAZ4omwJbbVNdy-X7RvFwVfnnCW6hKqWYZQt_oK7b0pKdQLaZUs3nz6w8IBZBHBO6pUL_OoyvWRfu2bLCftEkWUW9N89_S1cCpNdGbQDfX41nZFO2VpOe0Hn4X-y97jLGVCT8HV3E/s320/20150823_121608.jpg" width="320" /></a></div>
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Making a paste is such a chef-y technique :-) I give the garlic a rough chop first. Sprinkle with the salt and smash away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOKqRRlVm1RlcXoSvVcriXDdRlGH7SzisAwn5oPk8YWA6R4TDRykEK9kVbFqTqZembqWr3RFeCO3TtcIeTOElF7vrVwnxmF0_skqKTlHq-KT80qLfpyutqGZ1oTQZqa-Vi0JdtjRoYmg/s1600/20150823_121751.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOKqRRlVm1RlcXoSvVcriXDdRlGH7SzisAwn5oPk8YWA6R4TDRykEK9kVbFqTqZembqWr3RFeCO3TtcIeTOElF7vrVwnxmF0_skqKTlHq-KT80qLfpyutqGZ1oTQZqa-Vi0JdtjRoYmg/s320/20150823_121751.jpg" width="320" /></a></div>
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We have a paste!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSoct7uUVQHpq4nNozodnJPIxreW7rRBkzS6V4Y0m9XMU11wPtt8xOQj5X0O91IUanDrTOiXf94AkQLa4HNNPO4T7MmW-ZCnRzYpT9UQGNYaOIFgdfDWrKNTR40U-5Lutbymb6bLRl0Y/s1600/20150823_122246.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSoct7uUVQHpq4nNozodnJPIxreW7rRBkzS6V4Y0m9XMU11wPtt8xOQj5X0O91IUanDrTOiXf94AkQLa4HNNPO4T7MmW-ZCnRzYpT9UQGNYaOIFgdfDWrKNTR40U-5Lutbymb6bLRl0Y/s320/20150823_122246.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Assemble and combine the unusual suspects. Missing from the pic are freshly-ground black pepper, cayenne and lemon juice (freshly-squeezed of course). Life is easier if you have ground cloves.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TXTc5qJYvmKri3kI2t-loWf_xTV-ApDQbHSY2ShX1W1G7Xl_blQHdsMjRXu1ExZ9CrkM03Lg1RJ0_WUkP-HTYznkHOxM-Lux4Dz7CFvWYZFyWv6m47IdzxNn0T17vEBcG-gktzHzqa0/s1600/20150823_132001.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TXTc5qJYvmKri3kI2t-loWf_xTV-ApDQbHSY2ShX1W1G7Xl_blQHdsMjRXu1ExZ9CrkM03Lg1RJ0_WUkP-HTYznkHOxM-Lux4Dz7CFvWYZFyWv6m47IdzxNn0T17vEBcG-gktzHzqa0/s320/20150823_132001.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Introduce everyone ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaqQEHsAHUcn3EsT4sT94ZhxiCBkAYATIdOJ5L5mg9LIwdzCv9PdTV5-SDTUa-JZXjQSzhyJZJV1wJPzJFN1y2YwCcI4QJG6SlStrnCdyijvGBIjwn_yIH1Vg7y2QjqBopss6QCMar98/s1600/20150823_122635.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaqQEHsAHUcn3EsT4sT94ZhxiCBkAYATIdOJ5L5mg9LIwdzCv9PdTV5-SDTUa-JZXjQSzhyJZJV1wJPzJFN1y2YwCcI4QJG6SlStrnCdyijvGBIjwn_yIH1Vg7y2QjqBopss6QCMar98/s320/20150823_122635.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">See how nicely they get along?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNIWTwkpsioFpxA1QRvpIvxK6nALrGyUMY83o9cFnkcfSmd2uD5njLQ2Md1dQWkqJlmcGRDiyWNFb_3iLoK0q6_ywj7hjT8D3DwqHZcJ92rBT7tBvdDffkt90TUB_Zo0-Tu1cQbBrlnY/s1600/20150823_123136.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNIWTwkpsioFpxA1QRvpIvxK6nALrGyUMY83o9cFnkcfSmd2uD5njLQ2Md1dQWkqJlmcGRDiyWNFb_3iLoK0q6_ywj7hjT8D3DwqHZcJ92rBT7tBvdDffkt90TUB_Zo0-Tu1cQbBrlnY/s320/20150823_123136.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">I love my lidded measuring cups!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAFjNzdBUeBJSpeUzHPhMaAVJsXNWPIxMh_Gh9Enlr36SAteMzuMzSnSvrmCPJ0BwxGtHxUEsdhSLNnauq-Lpm8KYFvdbF9tHen-6PyDdnFYts-IDZMILDFkJSs4Yo6zS2YalN3Fn-O8/s1600/20150823_123246.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAFjNzdBUeBJSpeUzHPhMaAVJsXNWPIxMh_Gh9Enlr36SAteMzuMzSnSvrmCPJ0BwxGtHxUEsdhSLNnauq-Lpm8KYFvdbF9tHen-6PyDdnFYts-IDZMILDFkJSs4Yo6zS2YalN3Fn-O8/s320/20150823_123246.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Dress the kale and stash it in the fridge. It needs to hang out for at least 30 minutes or as my co-worker puts it, the kale will taste "all forest-y."</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUQ4DhxMty9DSW3IsX0VMRs8WZDFSGNZvN-MayTLZpfdevl-nz9q26pteg_OIohtRL4hXKNYYcCRMW35ZT-b7EH8rn3NnHe7hXB8Djx_HYLOms2OqbrHd9kiWTPRCnAE6gfIng0rWa_c/s1600/20150823_130150.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUQ4DhxMty9DSW3IsX0VMRs8WZDFSGNZvN-MayTLZpfdevl-nz9q26pteg_OIohtRL4hXKNYYcCRMW35ZT-b7EH8rn3NnHe7hXB8Djx_HYLOms2OqbrHd9kiWTPRCnAE6gfIng0rWa_c/s320/20150823_130150.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Here's where I leave the recipe. Toast some pine nuts. Chill a wine glass.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm2hPz5WXbqkmWCPOfnxIfa55fuTvSEp0mS8hj9VsKyCwFNRVQ5tKkoUkXJiAThPVP5dKdXYC3ZJUwKeO-ORLD9vjS-SGC6y6NRcLPX7XcbdEP75HPqTEmj8tAjJxJxXMoG9K5RnRBDs/s1600/20150823_131806.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm2hPz5WXbqkmWCPOfnxIfa55fuTvSEp0mS8hj9VsKyCwFNRVQ5tKkoUkXJiAThPVP5dKdXYC3ZJUwKeO-ORLD9vjS-SGC6y6NRcLPX7XcbdEP75HPqTEmj8tAjJxJxXMoG9K5RnRBDs/s320/20150823_131806.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Don't know if you can see it, but the kale is less sturdy now. It still has some chew to it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG5RxEO3-FzDfbcwSt2labQhfYf4rfg3Wnm3l7KH2CvbEX0lApwobSQq3E2k57t4n7dWxn-GhAoQfIyPou6ekgQ636TLTQMfyaBpVm-g2w4sLb-7iVhsuX49WZ0Bi57gA1yErDJXVzlI/s1600/20150823_133433.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG5RxEO3-FzDfbcwSt2labQhfYf4rfg3Wnm3l7KH2CvbEX0lApwobSQq3E2k57t4n7dWxn-GhAoQfIyPou6ekgQ636TLTQMfyaBpVm-g2w4sLb-7iVhsuX49WZ0Bi57gA1yErDJXVzlI/s320/20150823_133433.jpg" width="320" /></a></div>
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<span style="font-family: sans-serif; text-align: center;">Toss everything, plate and find your wine! A note on cheese: I add grated Parmesan with the pine nuts for flavor. The shaved is to make it look pretty.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hVrqGOPOVBJv9IcWlnsYaBRV1vkR711Wcas_sOk1u_9e4O1pGmXklrIcQYk2bze603uZm81tMt_51LIKssCSch0ab8AkwY7spjM9wSklxpmCjRPwfY4hQtUQ3DPuXKVmS4XMXLzXkM/s1600/20150823_134045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hVrqGOPOVBJv9IcWlnsYaBRV1vkR711Wcas_sOk1u_9e4O1pGmXklrIcQYk2bze603uZm81tMt_51LIKssCSch0ab8AkwY7spjM9wSklxpmCjRPwfY4hQtUQ3DPuXKVmS4XMXLzXkM/s320/20150823_134045.jpg" width="320" /> </a> </div>
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Tools of the Trade</div>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="http://www.amazon.com/Totally-Bamboo-Butcher-Block-Board/dp/B000A389P0?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" style="color: #7c93a1; text-decoration: none;" target="_blank">Totally Bamboo Butcher Block 3 Prep Board Honey</a></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" style="color: #7c93a1; text-decoration: none;" target="_blank">Shun DM0706 Classic 8-Inch Chef's Knife</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0000Y7KNQ" style="background: rgb(255, 255, 255); border: none !important; box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="http://www.amazon.com/Pyrex-Prepware-2-Cup-Measuring-Cup/dp/B0000CFFWN/ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1203190068&sr=8-8" style="color: #7c93a1; text-decoration: none;"><span style="color: #996633;">2-Cup Pyrex Measuring Cup</span></a></li>
</div>
NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-71661500583638958112013-01-21T11:13:00.000-06:002013-01-23T08:11:16.365-06:00Winter Veggies<div dir="ltr" style="text-align: left;" trbidi="on">
This post is an ode to my trainer. He seems convinced I don't know what a vegetable is. Anyway, long weekend = cooking. Roasted veggies are super easy. You know I love roasting because it brings out the natural sugars and intensifies flavors. Last night, I cranked up the oven to roast sweet potatoes, carrots and Brussels sprouts. I made my distant-cousin-to-the-real-thing version of <a href="http://www.deepsouthdish.com/2010/06/southern-fried-corn.html">fried corn</a> on the stove top.<br />
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Brussels sprouts are easy. Rinse, trim and cut them in half. Toss with olive oil, salt and pepper. You can use kosher or sea salt. Always use freshly ground black pepper. I jazzed it up and used lemon pepper this time.<br />
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Place them cut side down on a baking sheet and roast them in a 400-425 oven.<br />
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Remember, caramelized is synonymous with delicious!</div>
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Moving on to carrots. Rinse peel and chop. Toss with olive oil, salt, pepper and a pinch of sugar. Spread on a baking sheet and roast at 400-425. Right before they are done, toss with chopped fresh rosemary. If you are using dried rosemary, you can add it when you're giving the carrots the olive oil massage.<br />
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No pics of the sweet potatoes, but here's how you do it: Pierce them with a knife after scrubbing them. Place on a baking and roast at 400-425. When you see that awesome clear, sticky goodness drip from the cuts, you know they are done.<br />
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Lazy girl's lighter fried corn: Grab a 10" skillet. Add 2 tsp olive oil and 1 tsp light butter. Warm the oil and then add two slices of turkey bacon. You're trying to flavor the oil, so cook the bacon slowly.<br />
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Once the bacon is done, pull it and replace with some fresh sage leaves. Notice the fond in the pan? That's what you want.</div>
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Add a bag of frozen corn. Season with salt and pepper.</div>
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Cover and cook on low until corn is hot. The thawing corn deglazed the pan. Make sure you scrape up all that brown goodness.</div>
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Stir in chopped fresh sage and rosemary if you have it.</div>
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I don't add the turkey bacon back to the corn (I would if it got crispy like pork bacon.) I did chop it and eat it with the Brussels sprouts.</div>
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The next post will be coconut ice cream!</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-56259787338240897712013-01-19T09:33:00.003-06:002013-01-21T11:14:17.777-06:00Good Morning<div dir="ltr" style="text-align: left;" trbidi="on">
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This is my favorite hurry-up breakfast: my version of an Egg McMuffin. Turkey bacon, egg, reduced-fat cheddar, multigrain English muffin with a teaspoon of olive oil. Egg ring required.</div>
NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-16907727267275404282012-11-18T06:45:00.001-06:002012-11-18T07:21:04.518-06:00Getting Started<div dir="ltr" style="text-align: left;" trbidi="on">
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It's that time of the year again :-) Turkey Day approacheth. I have company arriving on Tuesday this year, so my cleaning can't be as casual as it has been in years past. </div>
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Let me just say how sometimes OCD is a great thing. Check out the freezer. Yeah, that's a lot of Community Coffee on the top shelf.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaecIQGsRTa3o8zLhL4Afb-jHKmmjGieJjGdGe-bhDEbYg0sapM_XoVrz3WZSt_2yLnUIIhmI9w2f8jHXuo4nI4QsVWa88YkOt3ooJ-sua4HvmaRfg413UNDVClMo7gfJec9sALDwD2Y/s1600/1353241736279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaecIQGsRTa3o8zLhL4Afb-jHKmmjGieJjGdGe-bhDEbYg0sapM_XoVrz3WZSt_2yLnUIIhmI9w2f8jHXuo4nI4QsVWa88YkOt3ooJ-sua4HvmaRfg413UNDVClMo7gfJec9sALDwD2Y/s640/1353241736279.jpg" /> </a> </div>
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And the fridge</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmAKND8sbxpZ9GAhjabZ9dC7QMIVV-O3LSRnSuqPQx4FE5SyyN6lqGWkW7FctjxcEKOiqZdwqJ4XrFHqZN5hFAQoDSeXZGqRExSdwYfu70Qhh-q3iDFctPjv1MpRd38SJQo7wiqSE9L0/s1600/1353241688228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmAKND8sbxpZ9GAhjabZ9dC7QMIVV-O3LSRnSuqPQx4FE5SyyN6lqGWkW7FctjxcEKOiqZdwqJ4XrFHqZN5hFAQoDSeXZGqRExSdwYfu70Qhh-q3iDFctPjv1MpRd38SJQo7wiqSE9L0/s640/1353241688228.jpg" /> </a> </div>
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Left side of the pantry. Since I am a firm believer in the concept of extra, all of my flour and sugar won't fit in my countertop containers. Therefore, I have to employ Mr. Ziplock.</div>
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Right side of the pantry. Oops! I forgot to do the teas!</div>
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Some lightweight cooking did occur. I made Crock-Pot smoked turkey wing stock for my greens. Three cartons of chicken stock, smoked turkey wings and nine hours overnight on low. I've been on a quest to amp up the smokey flavor in my dishes because turkey just ain't the same as pork. I'm hoping this slow-cooked stock is the answer.</div>
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I skimmed some of the fat off. I think I'm just going to refrigerate it and let the fat turn solid for easier removal.</div>
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Today's to do list? Pound cake, biscuits, spotless kitchen and sitting area (I need to give that space a name) and find the decorations.</div>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-78249059370133135282012-09-05T07:45:00.001-05:002012-09-05T08:23:52.561-05:00Dinner is Blogged: Meatloaf & Whipped Potato Cupcakes. Sort Of.<div dir="ltr" style="text-align: left;" trbidi="on">
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Let me start by saying from a taste perspective, this was not a fail. The meatloaf was moist and didn't crumble. So glad I added just 1/4 C of panko bread crumbs. Now, the presentation left a little to be desired. <a href="http://chicago.seriouseats.com/2012/03/standing-room-only-the-meatloaf-bakery.html?ref=carousel">Here's</a> what I was going for</div>
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<img alt="Meatloaf is not cool. Never has been, and, hopefully, never will be. Satisfying and filling? Sure. But cupcakes... The two are combined at The Meatloaf Bakery, a tiny shop in Lincoln Park." src="http://media-cache-ec3.pinterest.com/upload/254734922643275389_vQ9BR9hH_f.jpg" />
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Here's what I got.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOv2bV4KuynJ3kJykBfzmsYOwbOvgpPLUfIGoxbzrAmQ4loZ5i3OtQvGBWueTosN09XrVdseEtyGEsau8cekd_ULqq6gqUQi5cLflArsJI1FXfqRIXj_N1ksh572UbH01NbP2nDBeD_0/s1600/P9030785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOv2bV4KuynJ3kJykBfzmsYOwbOvgpPLUfIGoxbzrAmQ4loZ5i3OtQvGBWueTosN09XrVdseEtyGEsau8cekd_ULqq6gqUQi5cLflArsJI1FXfqRIXj_N1ksh572UbH01NbP2nDBeD_0/s320/P9030785.JPG" width="320" /></a><br />
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Presentation aside, the elements tasted great! Would you belive I've taken the Wilton Cake Decorating series three times?! Now that I compare the two pic, I was clearly delivering the ice cream cone look when I should have been opting for a different type of spiral.</div>
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Anyhoo. You saw the prep work <a href="http://nujoiskitchendiary.blogspot.com/2012/09/the-makings-of-meatloaf.html">here</a>. When it came down to choosing a pan, I opted for a popover pan. I figured I'd get a larger portion size and I wouldn't have to use my muffin cups. I used parchment paper for nonstick insurance. Now that I think about it, I really didn't need it because of shrinkage.</div>
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I put the remainder in a mini loaf pan. I have got to cook earlier in the day. At night, there's just not enough light for good pictures.</div>
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Now for the glaze. It starts with dark brown sugar. I keep adding ketchup and yellow mustard until it tastes right. I add tomato paste for depth. I also drizzle in a little honey for complexity.<br />
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All ready for the oven.<br />
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Had I not used the parchment, I would have been able to get the glaze down the sides during the second slathering. Live and learn.
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Let's move on to the potatoes. These have to be steamed. Cut your baking potatoes into 1" dice and add them to a steamer. Do not let the boiling water touch the potatoes. Cook for 20-25 minutes. In the meantime, get your dairy together. I was out of milk, so I used half and half. I also differed from <a href="http://www.cookscountry.com/recipes/Whipped-Potatoes/26100/?incode=M00KSCR00">Cook's Illustrated</a> in that I steeped four huge cloves of garlic in the dairy.<br />
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Once the potatoes are done, you have to return them to the hot dry pot and cook any remaining moisture away. Then, get thee to a standing mixer. Work fast.<br />
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You should end up with a creamy taste of heaven.</div>
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Add the potatoes to a piping bag with a large tip. (I used a freezer bag.)</div>
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Now let's eat. Look ma! No crumbly meatloaf.</div>
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<span style="color: #bf9000;">Tools of the Trade</span></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<ul style="text-align: left;">
<li>Chicago Metallic Popover Pan</li>
<li>Chicago Metallic Mini Loaf Pan</li>
<li>All-Clad 3-qt Saucepan</li>
<li>All-Clad Steamer Insert</li>
<li>All-Clad 2-qt Saucepan</li>
<li>KitchenAid Stand Mixer</li>
<li>Wilton Tip #8B</li>
</ul>
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NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-15671607902482737452012-09-03T16:52:00.000-05:002012-09-03T16:52:27.271-05:00The Making(s) of Meatloaf<div dir="ltr" style="text-align: left;" trbidi="on">
And so it begins! My meatloaf is mixed and getting to know itself better in the refrigerator. I glanced at recipes from Alton Brown and Cook's Illustrated, but I didn't really follow either of them.<br />
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Here's the prep work. My aromatics:<br />
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Post food processor mini bowl</div>
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That's ground turkey and spicy chicken sausage with wine and *gulp* cheese. I would have preferred either sweet or hot turkey sausage, but neither Target nor Trader Joe's were working with me. I refused to stop at the traditional grocery store; I felt two stores should be enough.<br />
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Here is where I started to doubt myself: a little over two pounds of meat and just 1/4 C panko bread crumbs?? We'll see. The bread crumbs are soaking in a beaten egg with a few dashes of soy and Worcestershire sauces.<br />
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Isn't that colorful? Fresh parsley, dried thyme, seasoned pepper, kosher salt, tomato paste, more soy and Worcestershire.<br />
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Gently mixed and chillin' in the fridge. I couldn't resist adding more Worcestershire after I took the pic.<br />
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Lord, save me from crumbly meatloaf!</div>
NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-78643967057148786982012-09-01T22:30:00.003-05:002012-09-01T22:30:33.469-05:00Kitchen Omens<div dir="ltr" style="text-align: left;" trbidi="on">
In preparation for Hurricane Issac, my aunt made meatloaf. (It makes great sandwiches when the power is out.) I was scrolling through my Pinterest boards a couple of days ago and saw this <a href="http://chicago.seriouseats.com/2012/03/standing-room-only-the-meatloaf-bakery.html?ref=carousel">wonder</a>:<br />
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<img alt="Meatloaf is not cool. Never has been, and, hopefully, never will be. Satisfying and filling? Sure. But cupcakes... The two are combined at The Meatloaf Bakery, a tiny shop in Lincoln Park." src="http://media-cache-ec3.pinterest.com/upload/254734922643275389_vQ9BR9hH_f.jpg" />
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So while the majority of the country has been thinking about the last barbecue of the season, my mind has been on meatloaf. Further confirmation -- today's episode of Cook's Country featured <a href="http://www.cookscountry.com/recipes/Whipped-Potatoes/26100/?incode=M00KSCR00">whipped potatoes</a>.<br />
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It's so on!! Got my supplies at Trader Joe's today. Tomorrow may just be the day (or maybe Monday). </div>
NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-7991090995405734882011-12-25T19:39:00.000-06:002011-12-25T19:48:10.883-06:00Bah. Humbug. Ooo! Tasty!<div dir="ltr" style="text-align: left;" trbidi="on">
I've been the unreformed Grinch this year. I just couldn't get into the Christmas spirit. It's the first year I didn't put up a tree.<br />
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I planned a haphazard dinner -- I was thinking fried chicken and my favorite <a href="http://nujoiskitchendiary.blogspot.com/2009/12/thanksgiving-2009-butternut-squash.html">roasted butternut squash ravioli</a>. Coconut cupcakes and Brussels sprouts were late entries. Damn, I forgot to list the dressing, just like I forgot to put it in the oven before 6. It was from the Thanksgiving batch.<br />
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So when I got home from church, I had good intentions. I made my ice cream base (more about that in another post). I roasted my butternut squash, I brined the chicken. By then, it was nearly dark and what little enthusiasm I had for cooking left with the sunlight. What's a girl to do?<br />
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Ta-Daaaaaa! All the flavors of the ravioli without making pasta by hand. <br />
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Start with roasted butternut squash. Make sure it's caramelized.</div>
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In the meantime, mix heavy cream and mascarpone cheese until smooth. Season with salt, cinnamon, freshly ground black pepper and nutmeg. Add sprigs of time and rosemary. Simmer and reduce.</div>
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Boil some pasta. <em style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; line-height: 16px; text-align: -webkit-auto;">Orecchiette</em> is great choice. </div>
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Slosh in some sauce.<br />
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Garnish with toasted pecans, rosemary and sage. Delicious!!!<br />
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One final note. I have an announcement to make. I believe in pretty chicken!<br />
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I'm going to kick back now and finish my glass of screw-top wine. (I'm running a quality establishment over here.) <br />
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<span style="color: #cc0000;">Merry</span> <span style="color: #38761d;">Christmas</span>, y'all!<br />
<br /></div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-42676387848993207622011-12-23T11:07:00.000-06:002011-12-23T11:52:47.865-06:00Ode to Vermont and Canada<div dir="ltr" style="text-align: left;" trbidi="on">
I'm so not feeling the Christmas spirit this year. I want a shirt that says, "Bah. Humbug." However, the bright sunny morning cheered me a little and I decided to celebrate the first day of me not checking my Blackberry all day with some scones. Not just any scones -- maple-glazed pumpkin scones to be exact. I wanted to make these over Thanksgiving, but a family emergency kept me from my kitchen most of my time off.<br />
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You've seen the scone recipe <a href="http://nujoiskitchendiary.blogspot.com/2008/01/its-400-somewhere.html">before</a>, so let's get to it. It starts pretty much the same; pulse dry ingredients in the food processor. Add cold butter.<br />
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Here's the departure: make <a href="http://traderjoes.com/">Trader's Joe's</a> Pumpkin Butter your friend. Y'all might even be best friends after this :-)<br />
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Mix it into the cream really well. Instead of a full cup of cream, I used 3/4 C. Add the cream to the flour mixture. </div>
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<a href="http://www.cooksillustrated.com/">CI</a> has you do this by hand, I just added mine to Miracle and pulsed until it formed a dough.</div>
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Now comes the messy part. Dump the dough on the counter. Knead very gently to incorporate all the dry bits. Form a ball or two, depending on how you will shape your scones.</div>
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I made two balls because I used a 6" cake pan so I could have mini scones.</div>
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Press the dough into the pan.</div>
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Invert.<br />
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Slice (do a better job than I did.) Remember to press straight down. I'll show you what happens later when you don't.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpq5g2Ye85tnKXG6y-BpAlB-8HgHYvRV8zXseDKqbtS8N7XBAtjn-fhbJdkocA1WOF5snANFWsCj7B3BkF3A9n7M2t3xB8Vxl9lNfHlsTTZFuQUxvz0rFZ-EfqOlEs-pTO-smgtBRWjQ/s1600/PC230258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpq5g2Ye85tnKXG6y-BpAlB-8HgHYvRV8zXseDKqbtS8N7XBAtjn-fhbJdkocA1WOF5snANFWsCj7B3BkF3A9n7M2t3xB8Vxl9lNfHlsTTZFuQUxvz0rFZ-EfqOlEs-pTO-smgtBRWjQ/s320/PC230258.JPG" width="320" /></a></div>
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I did better on the second round.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTLOq0MZfomCZM9IR2Bi4XM05bCUpap6o2OT7fb62MGE0LNZQJhmk3UArPfRseYYsLutcROaGjOh33yj5P2Cwth-oqbXtADVByo2hHz6xzI8k9CUiuSEF1BwbLVD3b9azrMLA3Q6LLKA/s1600/PC230260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTLOq0MZfomCZM9IR2Bi4XM05bCUpap6o2OT7fb62MGE0LNZQJhmk3UArPfRseYYsLutcROaGjOh33yj5P2Cwth-oqbXtADVByo2hHz6xzI8k9CUiuSEF1BwbLVD3b9azrMLA3Q6LLKA/s320/PC230260.JPG" width="320" /></a></div>
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I started with refrigerated instead of my usual frozen butter, so I parked these in the refrigerator while I took a bacon detour. </div>
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I did say MAPLE pumpkin scones. No way I was going to have a hot oven, maple syrup on the counter and bacon in the refrigerator without making maple-glazed bacon <a href="http://nujoiskitchendiary.blogspot.com/2008/10/redemption.html">again</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R8Ld1awRgHBNnRY4BuLTpuKhCUuP_hBKQVACef2VBYOKqlgiPOlxOtWompoEhhk2WXpUPw84k6TxkDjZ46xx02gZGdXait0UX01p4aJa_rSZPF9xqH7G4XyCn6PaUCxVNyIaTTwQ9MA/s1600/PC230264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R8Ld1awRgHBNnRY4BuLTpuKhCUuP_hBKQVACef2VBYOKqlgiPOlxOtWompoEhhk2WXpUPw84k6TxkDjZ46xx02gZGdXait0UX01p4aJa_rSZPF9xqH7G4XyCn6PaUCxVNyIaTTwQ9MA/s320/PC230264.JPG" width="320" /></a></div>
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Back to the scones. I heated some butter and maple syrup together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO2da3xj4S9z01vgYSVVOVlHxBQ_V1qQstILYW5DcSsrxgxyWS6GZYBJiqTD9717oAbb_wLWLNPfu7kgjmBR0kRLagkK7-4pVinvQTng5sOZmP7QMR-lyemN1J76Ie98RBdFHAIrL5Ag/s1600/PC230251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO2da3xj4S9z01vgYSVVOVlHxBQ_V1qQstILYW5DcSsrxgxyWS6GZYBJiqTD9717oAbb_wLWLNPfu7kgjmBR0kRLagkK7-4pVinvQTng5sOZmP7QMR-lyemN1J76Ie98RBdFHAIrL5Ag/s320/PC230251.JPG" width="320" /></a></div>
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I gave the scones a beautiful brush-on tan and to the oven they went.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDQd1YJrXaMe16-ZJBoHxZeFYti85qaBhNI9Ipf8xNB79SiDyQ085Cve90yPwj7vLyk_nO-oGQL0exfOiA8oSEqithnvVo9CKY71tY5-wU9CiDZ4GrJ1lVMi1GUs9bGXwj9CRNnoiDFI/s1600/PC230263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDQd1YJrXaMe16-ZJBoHxZeFYti85qaBhNI9Ipf8xNB79SiDyQ085Cve90yPwj7vLyk_nO-oGQL0exfOiA8oSEqithnvVo9CKY71tY5-wU9CiDZ4GrJ1lVMi1GUs9bGXwj9CRNnoiDFI/s320/PC230263.JPG" width="320" /></a></div>
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Here's what I got.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_pzX3L4f7DNgkFKlN2GhIq_PpmqRNFqbLD0B46P4bpae3m4B5YafhJV4_kBNzHRLlEP-P4UsFQaohj95dK4WfPmXfiGJVlSbcOIqyOANxKaX_QfzOHTV6MFbN74iXjDqtBT9kNpS_bM/s1600/PC230268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_pzX3L4f7DNgkFKlN2GhIq_PpmqRNFqbLD0B46P4bpae3m4B5YafhJV4_kBNzHRLlEP-P4UsFQaohj95dK4WfPmXfiGJVlSbcOIqyOANxKaX_QfzOHTV6MFbN74iXjDqtBT9kNpS_bM/s320/PC230268.JPG" width="320" /></a></div>
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Absolutely delicious! The texture was closer to a biscuit or even cake. I prefer my scones on the drier side, but the flavor made up for the break with tradition. The pumpkin butter was pretty sweet, so I would knock out some of the sugar when I try these again. The maple syrup kept the outside of the scones from getting hard, so next time, I'll make half with the glaze on before baking and put the glaze on the other half after baking to see which I like best. </div>
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With <a href="http://www.teavana.com/the-teas/black-teas/p/english-breakfast-high-grown-black-tea">Teavana's English Breakfast Tea</a>, these made a wonderful morning treat. On a side note, here's another vote for Silpat -- the burnt syrup just flakes off. Easy cleanup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxKRMwIqgK8q79ITp17Aevsn1ZBk02alLSEdfZTQNu01tyjQkqNFQg1GHktGVKozhIQ-1q61kognOdEBfr6rqvWE9GcOXv2RYgNGeWExKuN0Pb7Gr1BuAD9rcyNNSGp5aB60Vvt8ejN4/s1600/PC230277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxKRMwIqgK8q79ITp17Aevsn1ZBk02alLSEdfZTQNu01tyjQkqNFQg1GHktGVKozhIQ-1q61kognOdEBfr6rqvWE9GcOXv2RYgNGeWExKuN0Pb7Gr1BuAD9rcyNNSGp5aB60Vvt8ejN4/s320/PC230277.JPG" width="320" /></a></div>
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Remember my note to press straight down when cutting? Here's what happens when you don't. He's all crooked :-( I'm working on a granite counter, so I use my bench scraper to cut dough. Moving to a cutting board so I can use my knives is too much work. And even still, I think it's just the way I cut and lack of wrist strength. I sometimes have lopsided biscuits too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAUA0o8McBcZ_lmzfKmfnukjXhdH2-Io5ZEP4OLwrS0tfSDHEbEf-t_PmXF8-k_LCORFn24BBrExH7Wf98JEzt29SFYXiRD13VQJjWlLWGp9JqxDQOm7ZsmMXRULexPFiQisx3O_mAi4/s1600/PC230276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAUA0o8McBcZ_lmzfKmfnukjXhdH2-Io5ZEP4OLwrS0tfSDHEbEf-t_PmXF8-k_LCORFn24BBrExH7Wf98JEzt29SFYXiRD13VQJjWlLWGp9JqxDQOm7ZsmMXRULexPFiQisx3O_mAi4/s320/PC230276.JPG" width="320" /></a></div>
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Tools of the trade<br />
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<ul style="text-align: left;">
<li><a href="http://www.amazon.com/KitchenAid-KFP750OB-700-Watt-12-Cup-Processor/dp/B0002MH3OC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1324659616&sr=1-1">Kitchenaid Food Processor</a></li>
<li><a href="http://www.wilton.com/store/site/product.cfm?sku=pg_decpreferredround">Wilton Cake 6" Deep Pan</a></li>
<li><a href="http://www.amazon.com/Pyrex-Prepware-2-Cup-Measuring-Cup/dp/B0000CFFWN/ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1203190068&sr=8-8">2-Cup Pyrex Measuring Cup</a></li>
<li><a href="http://www.amazon.com/Silpat-Non-Stick-Silicone-Baking-8-Inch/dp/B00008T960/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1324659422&sr=1-1">Silpat</a></li>
<li><a href="http://www.amazon.com/OXO-Grips-Silicone-Pastry-Brush/dp/B000JPSI8C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1324659457&sr=1-1">OXO Pastry Brush</a></li>
<li><a href="http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=pd_bxgy_k_img_b">OXO Bench Scraper</a></li>
</ul>
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<br /></div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-84468154639559109992011-11-22T11:40:00.001-06:002011-11-22T11:45:47.074-06:00And So It Begins<div dir="ltr" style="text-align: left;" trbidi="on">
Got a pound cake in the oven and the sweet potatoes are scrubbed and ready to go. I was so proud of myself because I thought I had finished all of my grocery shopping yesterday around five. Some kinda way, I only purchased 6 pounds of sweet potatoes. Grrrrrr. Luckily, I have a three-pound bag of garnet sweet potatoes stashed away. I was using those for the candied yams. They will be conscripted into pie service; I have only one guest coming this year and I don't have to have candied yams, so I'll just make yams for one with a few of those.</div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-42996974306493840812011-03-13T20:55:00.001-05:002011-03-13T21:06:24.617-05:00If You're Going To Do It, Do It Right<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwl-dWabu_Al7Ayjn4Sratj5A5yw2MQufZLB1UoNHTLDF9niF2pZYbRvjfA39nIh1J2kGiXd2aAJVe26LI4gsD8gsPM2kBwCgZ4uYlZlJyEOirMYUf9HvB2opTH9xoQNKN8gG5TaIZCk/s1600/P3130387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwl-dWabu_Al7Ayjn4Sratj5A5yw2MQufZLB1UoNHTLDF9niF2pZYbRvjfA39nIh1J2kGiXd2aAJVe26LI4gsD8gsPM2kBwCgZ4uYlZlJyEOirMYUf9HvB2opTH9xoQNKN8gG5TaIZCk/s400/P3130387.JPG" width="400" /></a></div><br />
Today, my church fasted from 6 a.m. to 6 p.m. No biggie. Much improved over last year's monthly 25-hour fast. However, I remembered we were fasting around 7 this morning. I had been up since 5:00 and I was ready for breakfast. This was going to be a long day.<br />
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After service, I spent the afternoon watching TV in bed; I had to conserve my energy (and I wouldn't be tempted to snack). Around 6, I hit the kitchen with my mind set on two things -- chicken and waffles and sweet potato chips. Okay, that's three things, but chicken and waffles kinda count as one. If I was only getting one meal today, it was going to be a meal to remember. I was actually going to fry something! Weight Watchers be damned!<br />
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I knocked out the sweet potato chips first. I got up on my step ladder and hauled down what I now affectionately refer to as The Beast - my De Buyer Professional Mandoline. I may have used this thing five times in the 10 years I've owned it. But today, I took it out of its case for a single sweet potato ...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr6GUbWPE19yTFv2_AfsbJvxAQWPp7-E2oAXzc4jkPGag7Z4O4yzTz9TYqCHOg6w9I9iTATzBww5imRE5hTBlLs6n7gn3gd6D1L70JjjZUTzy7toKxwwDdVcWKOg9chUReWPTR_4lV-I/s1600/P3130367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr6GUbWPE19yTFv2_AfsbJvxAQWPp7-E2oAXzc4jkPGag7Z4O4yzTz9TYqCHOg6w9I9iTATzBww5imRE5hTBlLs6n7gn3gd6D1L70JjjZUTzy7toKxwwDdVcWKOg9chUReWPTR_4lV-I/s320/P3130367.JPG" width="320" /></a></div><br />
WA-Fa thin!<br />
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Get thee to some hot grease and grab a spider.<br />
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I am a firm believer that at all times, sweet potatoes should taste like sweet potato pie. (This time with pronounced salt and pepper.)<br />
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Sweet potato chips fry up dark. God bless those caramelizing sugars.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe2LTQjHPBs5HPu0p_o3x8kPZTPHytbnZ7KfwQUdDDuKv96H1FA9m8xo_qQuO1-dxQtLWv4IhfSVs3iUeP3D43gH7vo224cxfS0UvyC4TzJo5FtiFwOJOmdyVegYyG3_9axSH0eyMM-g/s1600/P3130375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe2LTQjHPBs5HPu0p_o3x8kPZTPHytbnZ7KfwQUdDDuKv96H1FA9m8xo_qQuO1-dxQtLWv4IhfSVs3iUeP3D43gH7vo224cxfS0UvyC4TzJo5FtiFwOJOmdyVegYyG3_9axSH0eyMM-g/s320/P3130375.JPG" width="320" /></a></div><br />
Ooo wee! I had to move these outside of my reach so that I would have some left for dinner. Sweet potato chips had been on my mind for a couple of weeks. I had some at work and I knew I could make them better. I'm going to cut these a hair thicker next time and they will be perfect.<br />
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Now for the chicken and waffles. These are my tried and true recipes.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Seasoned meat, seasoned flour, seasoned buttermilk (including hot sauce). Dry-wet-dry to coat. If you have the time, coat twice and let it air dry for a while. Please start with brined chicken. Add to hot grease.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2LIQTvFNel9sO4CooIBqtHMTghg1UoY1pdLZgIyAUFAV__bxIB06zrNbkHU7Rxxsv_MHlXY28pdprRLE8lQDZr-2yF-5HXlvZwR9nZ7DPXkExFbqG5LSNi2DDVpvbuHScLiaEhF3EKQ/s1600/P3130381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2LIQTvFNel9sO4CooIBqtHMTghg1UoY1pdLZgIyAUFAV__bxIB06zrNbkHU7Rxxsv_MHlXY28pdprRLE8lQDZr-2yF-5HXlvZwR9nZ7DPXkExFbqG5LSNi2DDVpvbuHScLiaEhF3EKQ/s320/P3130381.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Waffle recipe from Cook's Illustrated.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4Yffk8oGu2OdnjVKvnQqqPHlG4r6_xyoPb1xpKQ4j4fg-4Zm43pUojadDwPW4YtiVh-7dy86VofcXyn7GpmXRGSDMre3JmB7YfmdIg8Vj_DNRdja58Iy6vvCGw2h50uNOClduxTQGGE/s1600/P3130382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4Yffk8oGu2OdnjVKvnQqqPHlG4r6_xyoPb1xpKQ4j4fg-4Zm43pUojadDwPW4YtiVh-7dy86VofcXyn7GpmXRGSDMre3JmB7YfmdIg8Vj_DNRdja58Iy6vvCGw2h50uNOClduxTQGGE/s320/P3130382.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake and assemble including maple syrup and hot sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwl-dWabu_Al7Ayjn4Sratj5A5yw2MQufZLB1UoNHTLDF9niF2pZYbRvjfA39nIh1J2kGiXd2aAJVe26LI4gsD8gsPM2kBwCgZ4uYlZlJyEOirMYUf9HvB2opTH9xoQNKN8gG5TaIZCk/s1600/P3130387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwl-dWabu_Al7Ayjn4Sratj5A5yw2MQufZLB1UoNHTLDF9niF2pZYbRvjfA39nIh1J2kGiXd2aAJVe26LI4gsD8gsPM2kBwCgZ4uYlZlJyEOirMYUf9HvB2opTH9xoQNKN8gG5TaIZCk/s320/P3130387.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes Lord! I had homemade ginger lemonade too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9moUIGH_sGUbbFsTmQMYElmfJJ_y2MfRnrgnEXne8kgH6-wpfoAWrhVU3KdwLykkpvuLojCI1oJ0LkzhK6w6mZO5CRlzDhwXJD5TMA7jbh6DhOGq7uaQraeBJOgR0Lk_qNmclQa93eE/s1600/P3130390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9moUIGH_sGUbbFsTmQMYElmfJJ_y2MfRnrgnEXne8kgH6-wpfoAWrhVU3KdwLykkpvuLojCI1oJ0LkzhK6w6mZO5CRlzDhwXJD5TMA7jbh6DhOGq7uaQraeBJOgR0Lk_qNmclQa93eE/s320/P3130390.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now I have the itis, so I'm going to bed. I'll correct the typos later and add my Tools of the Trade. Shout out to my cast iron skillet!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-33851695910378048542010-12-25T08:27:00.000-06:002010-12-25T08:27:47.831-06:00Merry Christmas<img src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs407.ash2/68570_1686301444958_1460323321_31659352_2855342_n.jpg" /><br />
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Merry Christmas! I hope yours is a blessed one. We have fresh snow for a white Christmas.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHYVWiVIrpFJcpY9RwbIk-b5Mi2BUk6fJmDAUDWXPDhlLo00tQKvkZiXfbVBnT0RPYAUqYpd-WxSWqEZnatx8E7ufAmd9bgTSwOn9EpmYSRrRCCItSf-sMQ4qagU22f_KnqFgc7jQXGo/s1600/PC240002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHYVWiVIrpFJcpY9RwbIk-b5Mi2BUk6fJmDAUDWXPDhlLo00tQKvkZiXfbVBnT0RPYAUqYpd-WxSWqEZnatx8E7ufAmd9bgTSwOn9EpmYSRrRCCItSf-sMQ4qagU22f_KnqFgc7jQXGo/s320/PC240002.JPG" width="295" /></a></div><br />
Santa brought me mostly <a href="http://seamsenjoiable.blogspot.com/2010/12/under-tree.html">sewing stuff</a>, but I also got a new cookbook too. I'll skim through the <a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=477">Cook's Illustrated 2010 Annual</a> today.<br />
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I wanted to make Christmas gumbo, but settled on Christmas chili instead. Of course there will be cornbread. I'm also going to attempt to make some sandwich bread today, since I forgot to buy some yesterday.<br />
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Happy Holidays!NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-44188744956158516002010-12-11T10:14:00.001-06:002010-12-11T10:14:54.909-06:00A KeeperMy aunt found this <a href="http://draft.blogger.com/">recipe</a> for carrot s<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">oufflé</span>. It is now a family favorite. I didn't start dinner until 7 something Sunday night and I had a gang of stuff to do. My goal in life was to make this as quickly as possible using as few dishes as possible. Here's how I did it.<br />
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Chop a pound of carrots. This was my lazy cooking night, so I started by breaking them down.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfK3AfSAW_3l8pKfYcYEds5WSNacIRjYszbp8dEVKllVNxfycgdNLFawa9XCd-TH8t0Snh3IkppfH7kS5XO5O36ZqQQ-iQ8jvtDRaQCRjvCWB3pRO8yFPa1o_KQIIaIDp_b5O6_e0gLg/s1600/PC040058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfK3AfSAW_3l8pKfYcYEds5WSNacIRjYszbp8dEVKllVNxfycgdNLFawa9XCd-TH8t0Snh3IkppfH7kS5XO5O36ZqQQ-iQ8jvtDRaQCRjvCWB3pRO8yFPa1o_KQIIaIDp_b5O6_e0gLg/s320/PC040058.JPG" width="320" /></a></div><br />
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Then, I let Miracle do the work. I put the carrots in a 2-qt pot and added enough water to barely cover them. I know. I know. I've preached about my preference for roasting instead of boiling veggies. Again, I made it to the kitchen around 7 on a Sunday night; boiling was faster. Don't forget to add salt to the water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUOT-RnzF3DlLS8jCex-A9eJUUnuGNukcHYnoCqqFvj-_1zk1Y-h-X-D3DCEMeZuU2VI4mMynoz9wsFERFHy3Mz9xlUP1o8wCPj5G9VyhPHjowtJaPQ_VM19dDjaNFN0rPu1JMHH0dYo/s1600/PC040061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUOT-RnzF3DlLS8jCex-A9eJUUnuGNukcHYnoCqqFvj-_1zk1Y-h-X-D3DCEMeZuU2VI4mMynoz9wsFERFHy3Mz9xlUP1o8wCPj5G9VyhPHjowtJaPQ_VM19dDjaNFN0rPu1JMHH0dYo/s320/PC040061.JPG" width="320" /></a></div><br />
Hot fresh carrots! Now, we need to cool things down. Here's where I veer from the recipe. Blend the butter and carrots. My aunt uses a blender; you can mash by hand if you want. I planned on using the FP for as many steps as I could. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT5R_QjNh8_48-eksB_K8svE-SB1c5xfXp428ZWNCWLhGXp8KJoBetZeBa6QUnrl0oFXzEbVBvnl5zeSI2oSAZwJ4cD4enXzIsNPj5n9DHvMNRNhi9n4OLYNBqrGCBq8lP4YAir_ier8/s1600/PC040065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT5R_QjNh8_48-eksB_K8svE-SB1c5xfXp428ZWNCWLhGXp8KJoBetZeBa6QUnrl0oFXzEbVBvnl5zeSI2oSAZwJ4cD4enXzIsNPj5n9DHvMNRNhi9n4OLYNBqrGCBq8lP4YAir_ier8/s320/PC040065.JPG" width="320" /></a></div><br />
Now add the sugar and blend. Don't forget to scrape the bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBEuST6JRuvPkHGAB8hzpqLApckiiE-cPmPb7UIHg3nxObmfUoSqrz-Xaha3__a7afA-4iQeHjhlUns5ju6XTEHXWGHNGKvomOcfFOkPeEtKuU5VOqO4hDC0To6a43l4r1JG-xqlXBrw/s1600/PC040067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBEuST6JRuvPkHGAB8hzpqLApckiiE-cPmPb7UIHg3nxObmfUoSqrz-Xaha3__a7afA-4iQeHjhlUns5ju6XTEHXWGHNGKvomOcfFOkPeEtKuU5VOqO4hDC0To6a43l4r1JG-xqlXBrw/s320/PC040067.JPG" width="320" /></a></div><br />
By now, the mixture should be cool enough to keep from scrambling your eggs and stealing your vanilla flavor. Add both of those now and blend.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05tZ3czcPAnXEfPcSmNl6yXinDDea8zm5tCFMPN2cebWyLthsPE9an0gfHZ9cTCTzSd-E74N4pivNd4Rylbv5NCOFna00G0tEu5BklNCnFYhjmiiOmsm_HRkkap_ukRtMR7pzAVMNKYE/s1600/PC040070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05tZ3czcPAnXEfPcSmNl6yXinDDea8zm5tCFMPN2cebWyLthsPE9an0gfHZ9cTCTzSd-E74N4pivNd4Rylbv5NCOFna00G0tEu5BklNCnFYhjmiiOmsm_HRkkap_ukRtMR7pzAVMNKYE/s320/PC040070.JPG" width="320" /></a></div><br />
Add flour, salt, and baking powder. Blend some more.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghNCV9UENo8_IuR_u4g4qcYavzHvJLaUlKAqv22W_Z8sKWiE2qM8KprXUFciAyqeOir82pyemg6_8jkJt_ZanGLnV6hqhdV06XOKQPaykSRsa7j0K-QSApcWcmL4bXctqfIacFC7SJ4c/s1600/PC040071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghNCV9UENo8_IuR_u4g4qcYavzHvJLaUlKAqv22W_Z8sKWiE2qM8KprXUFciAyqeOir82pyemg6_8jkJt_ZanGLnV6hqhdV06XOKQPaykSRsa7j0K-QSApcWcmL4bXctqfIacFC7SJ4c/s320/PC040071.JPG" width="320" /></a></div><br />
Everything should be all smooth. Pour into a greased baking dish. Is CorningWare French White the official bake ware of America?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnLpbRQbERwBy1ihGyhnUgdV4qQcNkXUR-p8VP1N9PHXzWCc0NBBP08KRocpqP4pN7HuD-iOiXjtg-hjpMVtYyCudtHxyM5gY1oEDKXeHb-j3N1zFSj5jYE4pQk1lqsofiE3dpWTW2YU/s1600/PC040072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnLpbRQbERwBy1ihGyhnUgdV4qQcNkXUR-p8VP1N9PHXzWCc0NBBP08KRocpqP4pN7HuD-iOiXjtg-hjpMVtYyCudtHxyM5gY1oEDKXeHb-j3N1zFSj5jYE4pQk1lqsofiE3dpWTW2YU/s320/PC040072.JPG" width="320" /></a></div><br />
Bake for 45 minutes. Isn't it pretty?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2RlxYKcLEq0SZcB9voE8kZSO3CUakolB5Feap5OtM7IZN1XSBYvWjh7tWDpL947kvCHjqBq0itZvdGHn5pyX3DoFwuVrytoejcSRLGeZPp_2vYOKzrioSZuOPX33EPfUBj1YwMFwVxo/s1600/PC040075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2RlxYKcLEq0SZcB9voE8kZSO3CUakolB5Feap5OtM7IZN1XSBYvWjh7tWDpL947kvCHjqBq0itZvdGHn5pyX3DoFwuVrytoejcSRLGeZPp_2vYOKzrioSZuOPX33EPfUBj1YwMFwVxo/s320/PC040075.JPG" width="320" /></a></div><br />
Look at that texture. And the taste? Oh man ... You won't believe how good this is! Whenever I run across a killer recipe, I file it in my "Husband-Only" cookbook. I'm single now, but when he finds me, he'll eat well! This one made it in with a gold star.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Bdiu9INrYTHJVeBmR7Sd5jaUdK_jXeBUQwU28qtOr-aVF9Nocma1ksjvy1LJ1SnIAvL408bYqjWHsSkvpQu4_n1WrZ5-Jjcdz_ofRlowVzQZhdAlFPURrCKBNA6RjWNozbWJERwMbU/s1600/PC040078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Bdiu9INrYTHJVeBmR7Sd5jaUdK_jXeBUQwU28qtOr-aVF9Nocma1ksjvy1LJ1SnIAvL408bYqjWHsSkvpQu4_n1WrZ5-Jjcdz_ofRlowVzQZhdAlFPURrCKBNA6RjWNozbWJERwMbU/s320/PC040078.JPG" width="320" /></a></div><br />
Tools of the trade:<br />
<br />
<ul><li><a href="http://www.amazon.com/Totally-Bamboo-Butcher-Block-Board/dp/B000A389P0?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Totally Bamboo Butcher Block 3 Prep Board Honey</a></li>
<li><a href="http://www.amazon.com/Shun-DM0718-Classic-7-Inch-Santoku/dp/B0000Y7KPO?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0000Y7KPO" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li><a href="http://www.amazon.com/KitchenAid-KFP750OB-700-Watt-12-Cup-Processor/dp/B0002MH3OC?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">KitchenAid KFP750OB 700-Watt 12-Cup Food Processor, Onyx Black</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0002MH3OC" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li><a href="http://www.amazon.com/All-Clad-5202-Stainless-2-Quart-Saucepan/dp/B00005AL5K?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">All-Clad Stainless 2-Quart Saucepan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B00005AL5K" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li><a href="http://www.amazon.com/CorningWare-French-White-2-Quart-Oval/dp/B0000CFSJS?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">CorningWare French White 2-1/2-Quart Oval Dish</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CFSJS" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
</ul>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com1tag:blogger.com,1999:blog-4327857211219090187.post-34809010468498970402010-11-26T07:50:00.001-06:002010-12-08T19:27:36.183-06:00Thanksgiving 2010I rolled out of bed around 5:30 yesterday morning. Before 9:30, I was snacking on cheese, crackers, roasted butternut squash seeds and chilling with a glass of wine.<br />
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Let's start with the seeds. Pat them dry and concoct a tight spice paste with olive oil. I used my favorite combo: cumin, chili powder, coriander, black pepper and kosher salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsUnL2C1EnXRddy1_QLPkSnLPZQJnIS5QlTMH_59dLIOdekqZ41itxq-OAK19hpITG1aoP4LqnFg9pv5lu97-rCmy6c1E-i-ZvMwDyglZVp6r6m5JQHQq7FWho45MUZwEkiUWx8b4D5E/s1600/PB240090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsUnL2C1EnXRddy1_QLPkSnLPZQJnIS5QlTMH_59dLIOdekqZ41itxq-OAK19hpITG1aoP4LqnFg9pv5lu97-rCmy6c1E-i-ZvMwDyglZVp6r6m5JQHQq7FWho45MUZwEkiUWx8b4D5E/s320/PB240090.JPG" width="320" /></a></div><br />
Add the seeds and toss to coat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1Z6HyeiRo1b7N_3VtWONtu2kqwwtyrDPhv0_dYPsoYf-2g5pbKBEv5midTzQdXlwH-Bk52cG5UxjHShyphenhyphenTl7FDHrETBAFr9xhRLgcjeGH0pE1deRsdPtWue2EKZVbPSu7ckzR6cbIwhw/s1600/PB240091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1Z6HyeiRo1b7N_3VtWONtu2kqwwtyrDPhv0_dYPsoYf-2g5pbKBEv5midTzQdXlwH-Bk52cG5UxjHShyphenhyphenTl7FDHrETBAFr9xhRLgcjeGH0pE1deRsdPtWue2EKZVbPSu7ckzR6cbIwhw/s320/PB240091.JPG" width="320" /></a></div><br />
Roast in a shallow pan (I used an 8" skillet) until the seeds are dry. When you shake the pan, the seeds should move easily. Munch on!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c41UPTByoj5AfnmUealwim9xe5otUeyLTVu-cb2FlcnI94ROaVxRnE8oVq5BIHQwzH2zh1tOYt5zTTtGcs3T9aN61_SqlEqM885vR7yKZypuQZQXm70tK_HRCXjagl3xUbnSuV46LPo/s1600/PB240096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c41UPTByoj5AfnmUealwim9xe5otUeyLTVu-cb2FlcnI94ROaVxRnE8oVq5BIHQwzH2zh1tOYt5zTTtGcs3T9aN61_SqlEqM885vR7yKZypuQZQXm70tK_HRCXjagl3xUbnSuV46LPo/s320/PB240096.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>At 2:30, I had another glass of wine and homemade, hand-cut pasta. The pasta was the scraps from my ravioli. I had a pot of boiling salted water, so I couldn't resist. I gave my feet a rest for more than an hour while I <a href="http://nujoiskitchendiary.blogspot.com/2010/11/sides-for-sale.html">blogged</a> about Tuesday's and Wednesday's efforts in the kitchen. Clearly this was going to be a very leisurely Thanksgiving. I didn't eat my meal until 9:05 p.m.!<br />
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Blame it on the turkey I was too tired to brine Wednesday night. It didn't get its fragrant bath until 6:30 Thanksgiving morning. Blame the rest on the Dallas Cowboys! During the third quarter, I got tricked into thinking we were going to win. This completely distracted me and I totally forgot about oven management (you know when you shift the turkey to make room for the sides). After we lost, I started reading a book (you have this luxury when it's just you at dinner.)<br />
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The best part about all of this is that because I took my time, cleaned my kitchen as I went (the dishwasher and I did five rounds of dishes) and wasn't on my feet until I could no longer stand -- I didn't have a huge mess staring at me after I passed out from the food-induced coma. I even managed to put away all but two of the side dishes before I fell asleep. Final clean up will be a breeze in a couple of hours.<br />
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About the food: I vowed to <a href="http://seamsenjoiable.blogspot.com/">sew</a> instead of cook this year, but I caved at the last minute. I'm quite proud of the restraint I showed this year regarding the number of dishes: turkey ($4 for a 12-pound bird) <a href="http://nujoiskitchendiary.blogspot.com/2009/12/thanksgiving-2009-butternut-squash.html">butternut squash ravioli</a>, <a href="http://nujoiskitchendiary.blogspot.com/2008/11/thanksgiving-10-after-fact.html">creamed collard greens</a>, <a href="http://nujoiskitchendiary.blogspot.com/2007/12/dressing-my-way.html">dressing</a>, <a href="http://nujoiskitchendiary.blogspot.com/2010/11/sides-for-sale.html">homemade cranberry sauce</a>, <a href="http://nujoiskitchendiary.blogspot.com/2008/04/rising-to-occasion.html">yeast rolls</a> and <a href="http://nujoiskitchendiary.blogspot.com/2007/12/sweet-potato-pie.html">sweet potato pie</a>. These are all TNT (tried and true) recipes for me. The butternut squash ravioli took forever to make. I've added a <a href="http://www.amazon.com/Norpro-Ravioli-Maker-and-Press/dp/B000BBGV0G/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1290772748&sr=8-2">ravioli maker</a> to my <a href="http://amzn.com/w/2QWCVCN3I3ZDC">wish list</a>.<br />
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Since I don't have all of my turkey how-to tips in one post, I'll do so here.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lKFR_ABhFQQMRSK17TAjclk2CeEWQMWDVjEBJfIjpITbPassR6bVlvlGnkRCGVzUEwiOeCXdVFk8zFT3LhuAmrZyHwPDg3KwAPWPvD0QSgITeC2tTZfeG_ikLpA1w5i5hZKeLHpMZB4/s1600/PB250116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lKFR_ABhFQQMRSK17TAjclk2CeEWQMWDVjEBJfIjpITbPassR6bVlvlGnkRCGVzUEwiOeCXdVFk8zFT3LhuAmrZyHwPDg3KwAPWPvD0QSgITeC2tTZfeG_ikLpA1w5i5hZKeLHpMZB4/s320/PB250116.JPG" width="320" /></a></div><br />
Oops! No pics of the brine this year. This is from last year. Brining is your friend. Embrace your friend. I tried this <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/cranberry-glazed-breast-of-turkey-recipe/index.html">brine</a> from Emeril once and I've never looked back since. You're supposed to brine the bird for 12 hrs. Since I started the day of, my turkey had a nine-hour soak. <br />
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After brining, here's where you get to know the turkey in an intimate way. I love the result, but I hate the process -- compound butter under the skin. You can take advantage of your spice rack and use a dried mix of poultry seasoning if you like. Do NOT add salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBWmetT72iIAkKfZtpbQi1OnhyogAPoBTBDOB19DnErkvsWG98pMw4cFoxom4D0R4vIg4aqXfhg03NQKU0bVI6ljJ9yrKko9IeFXhOL8HHm7e36EPVqS8DxPg63fUz2PvuVf2rSRvqxA/s1600/PB250015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBWmetT72iIAkKfZtpbQi1OnhyogAPoBTBDOB19DnErkvsWG98pMw4cFoxom4D0R4vIg4aqXfhg03NQKU0bVI6ljJ9yrKko9IeFXhOL8HHm7e36EPVqS8DxPg63fUz2PvuVf2rSRvqxA/s320/PB250015.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After you get the butter on there, pat the skin dry. Rub the outside of the bird down with butter or olive oil and season. Use dried herbs here. Do NOT use any salt. I like to use poultry seasoning that isn't finely ground into dust (the powdery kind is fine for dressing.) Grab your pepper mill.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1CSYTIfSRpFnPfErNRllreVQt4xMCvDYwjtiPyjQsfhbTan0yD_GYQsBvNsvL0HpTT6uYRj-FtpLRIKlPkkCgOtd5tQrSyjcnIfZtPE1BtOzGPW_nubweCr6ifFCxbzL1HLyMWoAn0/s1600/PB240019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1CSYTIfSRpFnPfErNRllreVQt4xMCvDYwjtiPyjQsfhbTan0yD_GYQsBvNsvL0HpTT6uYRj-FtpLRIKlPkkCgOtd5tQrSyjcnIfZtPE1BtOzGPW_nubweCr6ifFCxbzL1HLyMWoAn0/s320/PB240019.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made a conscious effort to do two things this year: let the turkey sit out a while before baking and not stuff the cavity. I kinda cheated on the first because although I took it out of the fridge, I left it in the brine. This was a generic bird and I wanted it to have as much contact with the brine as possible. Here's what I've noticed with generic birds: no flavor difference, but look for extra feathers. One of the wing tips was missing too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I roast my birds breast side down first. You get this:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqTaoydiptgLsHOfZuN5mCcq-e67TbHhx_FGKkFyYwS1EH-dYhcvDUwuInGeheETj1S_I7stkqjU1BDPgqzoiq17di-FJtdAvgJPIegWgS3BzQN6qwDubfa2yhm_DqsvdROsl46LUXI8/s1600/PB240025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqTaoydiptgLsHOfZuN5mCcq-e67TbHhx_FGKkFyYwS1EH-dYhcvDUwuInGeheETj1S_I7stkqjU1BDPgqzoiq17di-FJtdAvgJPIegWgS3BzQN6qwDubfa2yhm_DqsvdROsl46LUXI8/s320/PB240025.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And this:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmuxQbiRB-499RwNiNqpSrsd-wdtz9cr1Tityswd2SJt9SfLhyBnnjf5BbL9iX7RXAAUTj2J5PeKWpzaPGwm0_Zb_p5LUSBGA4AwhvKfzBbsb2e3-ZTijtm2u8ZUUfkrQUp-RvaiTku4/s1600/PB240027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmuxQbiRB-499RwNiNqpSrsd-wdtz9cr1Tityswd2SJt9SfLhyBnnjf5BbL9iX7RXAAUTj2J5PeKWpzaPGwm0_Zb_p5LUSBGA4AwhvKfzBbsb2e3-ZTijtm2u8ZUUfkrQUp-RvaiTku4/s320/PB240027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Usually, I don't get the pan marks, but the Cowboys had me distracted and I didn't flip the bird soon enough. Here's my finished product:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzB1AIlV5HDAW1JxLvhnbSqpvUL4SJnx5O14w8ltDqAzkW1Hxtyy95wn4Mzi9bCBGQbcODkl_NuyP4GxYa_FIXNX9QPjD8x9Op5zDiqlZIdTFjC4ygAD0q3-L599Cl-uxcNT2oawKIFs/s1600/PB240031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzB1AIlV5HDAW1JxLvhnbSqpvUL4SJnx5O14w8ltDqAzkW1Hxtyy95wn4Mzi9bCBGQbcODkl_NuyP4GxYa_FIXNX9QPjD8x9Op5zDiqlZIdTFjC4ygAD0q3-L599Cl-uxcNT2oawKIFs/s320/PB240031.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can never seem to insert the thermometer correctly to take the temp of the thigh or the breast, so here's how I know if a turkey is done:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Check the pan juices. Are they clear?</div><div class="separator" style="clear: both; text-align: left;">2. Shake hands with your turkey. Are the limbs loose?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That, my friends, is how you make a foolproof turkey. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here are the ravioli and greens in pictures. Blogger is not working with me today to get two small pics on the same row. Inserting pictures is the one thing I hate with Blogger; it's so frustrating!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Butternut squash ravioli</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtkK9VBG8m3q91v-cEIiAcfUJ5gLd50988_mT3SSoNh6QqADti8VaRGZLIqHRFaatJXssySIEHXPLOVRPed9iZmlOyb_YaL9dOPZTEGadmGsM9dd7LW-b2j2OAQVuWBVklIaqr4DsHwc/s1600/PB240003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtkK9VBG8m3q91v-cEIiAcfUJ5gLd50988_mT3SSoNh6QqADti8VaRGZLIqHRFaatJXssySIEHXPLOVRPed9iZmlOyb_YaL9dOPZTEGadmGsM9dd7LW-b2j2OAQVuWBVklIaqr4DsHwc/s200/PB240003.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkcPtOqDTyGPBSEQGVBOwhWjkN5Xl_zL_q5AJ0W-JDkFdIkaYT6Fy1gTnR8JwipK6VH-3PrWxI48Tt_2TUAiX8w1iCJ1XOGICFdLEBFN6IHg7b_yKUN2-LOcSjY7mtM4fsUdLlt8YFj0/s1600/PB240004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkcPtOqDTyGPBSEQGVBOwhWjkN5Xl_zL_q5AJ0W-JDkFdIkaYT6Fy1gTnR8JwipK6VH-3PrWxI48Tt_2TUAiX8w1iCJ1XOGICFdLEBFN6IHg7b_yKUN2-LOcSjY7mtM4fsUdLlt8YFj0/s200/PB240004.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1htsVrE7jc6HVDNx8fqzUdaoRF5CgTZ345WqNsqDFkU_8JfjvYry5twn8crwBb92nu6xeovTSmhh1GQxpnvCTUJ6d8yTVJb8cS-aVN_Z7-h7gGoeUAP0tjVn5Ay-WSB1SBcKWixvgik/s1600/PB240039.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBKmOFqAVKrJ-yZrcNNN9fgyUDe6Rwe7X88j9zg83q0mKil2UshYethvrRll9EBeG5pSOCpzQFM_jxgTStd2IMHe8YdJ6al15E13j4Swdgep_U1Bj1ue-x4bpHxbFC4Tud5NkTgTST9s/s1600/PB240035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBKmOFqAVKrJ-yZrcNNN9fgyUDe6Rwe7X88j9zg83q0mKil2UshYethvrRll9EBeG5pSOCpzQFM_jxgTStd2IMHe8YdJ6al15E13j4Swdgep_U1Bj1ue-x4bpHxbFC4Tud5NkTgTST9s/s200/PB240035.JPG" width="200" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1htsVrE7jc6HVDNx8fqzUdaoRF5CgTZ345WqNsqDFkU_8JfjvYry5twn8crwBb92nu6xeovTSmhh1GQxpnvCTUJ6d8yTVJb8cS-aVN_Z7-h7gGoeUAP0tjVn5Ay-WSB1SBcKWixvgik/s1600/PB240039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1htsVrE7jc6HVDNx8fqzUdaoRF5CgTZ345WqNsqDFkU_8JfjvYry5twn8crwBb92nu6xeovTSmhh1GQxpnvCTUJ6d8yTVJb8cS-aVN_Z7-h7gGoeUAP0tjVn5Ay-WSB1SBcKWixvgik/s200/PB240039.JPG" width="200" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqile5aN0kk5c-2wFf-cZE8uFJjwka9Hmt0xbGGsntHHiQRGGKcyyUyfhyphenhypheni4sPtvJdR_0AZGjY6mZxJY2sr-M9yep5jkCeVoUC43KKJ4czDs8_n7D5KIQQWXSv3eHuhuD_MgaHruiqoo/s1600/PB240045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqile5aN0kk5c-2wFf-cZE8uFJjwka9Hmt0xbGGsntHHiQRGGKcyyUyfhyphenhypheni4sPtvJdR_0AZGjY6mZxJY2sr-M9yep5jkCeVoUC43KKJ4czDs8_n7D5KIQQWXSv3eHuhuD_MgaHruiqoo/s320/PB240045.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Creamed collard greens. One recipe note I will add, <span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="font-family: inherit;">s</span><span class="Apple-style-span" style="font-family: inherit;">autéed</span></span> and creamed greens should be a sinus-opening adventure; reach for the cayenne.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd62Nkiy3QCDY2ec0dlaUAfypPF4tNCq1xXHAI22ul3vzGvAyAHqQEbthcQXZVGLgRY8JoRyTr-9HKjj6fsFy2WVIr2wdxtgowUAPHTn7WHotKTjkjzlgohNLGMx4tXAho5cEYi5oQTc/s1600/PB240077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd62Nkiy3QCDY2ec0dlaUAfypPF4tNCq1xXHAI22ul3vzGvAyAHqQEbthcQXZVGLgRY8JoRyTr-9HKjj6fsFy2WVIr2wdxtgowUAPHTn7WHotKTjkjzlgohNLGMx4tXAho5cEYi5oQTc/s200/PB240077.JPG" width="200" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoU9nIr897PqHisPa86Qb_aW_9JBptl47wmbXIl0r0-T2UR2YSeys5SLzhOVrxiUeutQbEQRXz7iiTtJ_3uWk_4NS4NtwnMsv4FasXvcyuJeLlXBHGUPwoC8V2wssH21Lkip1beBJ2KA/s1600/PB240081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoU9nIr897PqHisPa86Qb_aW_9JBptl47wmbXIl0r0-T2UR2YSeys5SLzhOVrxiUeutQbEQRXz7iiTtJ_3uWk_4NS4NtwnMsv4FasXvcyuJeLlXBHGUPwoC8V2wssH21Lkip1beBJ2KA/s200/PB240081.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW-81PU5zuMzvwMWZXMw8QunIEH0IGYe6j5pWY9BMYHGL4TJHUurTsgLMiUS6Cv5U5nXgZXMnKDQ7FqTcGDXMg0_y5r54C0QHAF8tmT1-h7q0k1-AUTfjRYR6QK-6cNocV80G6gaJs_s/s1600/PB240083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW-81PU5zuMzvwMWZXMw8QunIEH0IGYe6j5pWY9BMYHGL4TJHUurTsgLMiUS6Cv5U5nXgZXMnKDQ7FqTcGDXMg0_y5r54C0QHAF8tmT1-h7q0k1-AUTfjRYR6QK-6cNocV80G6gaJs_s/s200/PB240083.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kiZBpMiqC90YeJaiJ8sH9MRdHthHnCmU6xA-fXGOV3_3z87jmK2xIvxGQbL-Ik2nl-dd5oD6CfHGeKoavGl2GUALerVrSo2uU-Ckv27DZLG6Xkj4we99Pqbspyaf8wiOiDeermFJVOc/s1600/PB240085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kiZBpMiqC90YeJaiJ8sH9MRdHthHnCmU6xA-fXGOV3_3z87jmK2xIvxGQbL-Ik2nl-dd5oD6CfHGeKoavGl2GUALerVrSo2uU-Ckv27DZLG6Xkj4we99Pqbspyaf8wiOiDeermFJVOc/s200/PB240085.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI3MrIXapkDY5-Wj4oBddTAUlWR7SEBo55MJT9unz1SmaVLtcI4fa_C6QeSj8ku-COhdu-c-X9uofRfMx7-_CJMW7rw0A_3G8y-ETGYbeNCPXpn7T7WjphPRJUOdJh-Qplnqq6z5j-1Q/s1600/PB240037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI3MrIXapkDY5-Wj4oBddTAUlWR7SEBo55MJT9unz1SmaVLtcI4fa_C6QeSj8ku-COhdu-c-X9uofRfMx7-_CJMW7rw0A_3G8y-ETGYbeNCPXpn7T7WjphPRJUOdJh-Qplnqq6z5j-1Q/s320/PB240037.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't arrange everything artfully on my plate for a final pic. I can tell you that it was all good! Hope your Thanksgiving was a blessed one!</div>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-78178446200618097752010-11-25T15:12:00.000-06:002010-11-25T15:12:39.560-06:00Sides for SaleI received a wonderful offer to prepare the Thanksgiving sides for a family: macaroni and cheese, greens, dressing, candied yams and rolls. This was a challeng<span class="Apple-style-span" style="font-family: inherit;">e because It was for eight people, plus leftovers and I'm not a big fan of traditional mac and cheese and greens. Let me clarify that; I love traditional mac and cheese, but I never make it (I </span><a href="http://nujoiskitchendiary.blogspot.com/2008/04/grown-sexy-mac-cheese.html" style="font-family: inherit;">stepped up my game</a><span class="Apple-style-span" style="font-family: inherit;"> years back) and I'd rather have s</span><span class="Apple-style-span" style="font-family: inherit;">autéed greens with a ton of garlic than greens floating in pot liquor.</span><br />
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Here are the highlights:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5aQWrX6m6Xq7n3xos5t92XZEDyBNHAYIhuhUUfMvWiunRMJjMRa6DxLpXE8fot-mzCyq-Fgc6tAX7Ei6INTkLKMe0KpMiepe96p8NwEej3dL6oxoatmQcG6dcLixsfzS3ZST_6bUIE/s1600/PB220033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5aQWrX6m6Xq7n3xos5t92XZEDyBNHAYIhuhUUfMvWiunRMJjMRa6DxLpXE8fot-mzCyq-Fgc6tAX7Ei6INTkLKMe0KpMiepe96p8NwEej3dL6oxoatmQcG6dcLixsfzS3ZST_6bUIE/s320/PB220033.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsz97J9edlVtZyXnbJD9ttrLyPVeQJBzj98iFp450P_vD2_o0qcfiMBV3ln_asWyGu18FSi_90arEPJOPp6fbTlSgc20bYpx06LguuHbmqVh7sK-HHMhX5NKBihVlvuhlb7ZOBztAP27c/s1600/PB220034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsz97J9edlVtZyXnbJD9ttrLyPVeQJBzj98iFp450P_vD2_o0qcfiMBV3ln_asWyGu18FSi_90arEPJOPp6fbTlSgc20bYpx06LguuHbmqVh7sK-HHMhX5NKBihVlvuhlb7ZOBztAP27c/s320/PB220034.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKFFNmjSa4JOFGWNyPHfPbgPXbj524A_718lb5SqoQzd3YFnt6I973dLBVB2uIanB39yypnzL-r6rChyphenhyphenPotBNV0TdmhIObrtkGFXD8UG0QhltGhR074yjGFJ3ShtNoLxpMLClVvLw1Ug/s1600/PB220043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKFFNmjSa4JOFGWNyPHfPbgPXbj524A_718lb5SqoQzd3YFnt6I973dLBVB2uIanB39yypnzL-r6rChyphenhyphenPotBNV0TdmhIObrtkGFXD8UG0QhltGhR074yjGFJ3ShtNoLxpMLClVvLw1Ug/s320/PB220043.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I do have to say that I did put my foot in those greens! I grabbed a forkful the next morning and they were delicious. After cleaning eight pounds of them, I would have been sorely disappointed had they turned out otherwise. I guess I should give you some sort of recipe.<br />
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1. Cover meat, meat onion and garlic in cold water. Bring to a boil and simmer until the meat floats. Make sure you salt the water. I use extra meat because I use turkey instead of pork.<br />
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2. Add the greens and cook until beyond tender (I'm Southern and we don't abide al dente greens when pot liquor is involved.<br />
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3. Remove the bones and grab some cornbread. I do a final seasoning check and add some heat, white vinegar and Tony Chachere's. What really sets them off is if you can get your heat and vinegar in the same <a href="http://www.amazon.com/dp/B0025UOIRO/ref=asc_df_B0025UOIRO1332280?smid=ATVPDKIKX0DER&tag=pg-641-11-20&linkCode=asn&creative=395093&creativeASIN=B0025UOIRO">bottle</a>. I'm the oddball in the family (surprise) because I like a little raw chopped onion on top. I have also been known to eat them with my fingers ... (you gotta mash them up with the cornbread). As I'm writing this, I'm thinking I should have kept some of those greens for me. I did buy a pound for myself, but those have been creamed. (Yes, I picked a total of nine pounds of greens for Thanksgiving. I must have done four pounds Sunday for dinner with friends. I will not be cooking greens again until Easter!) <br />
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Mac and cheese. I used <a href="http://www.cooksillustrated.com/">Cook's Illustrated's</a> recipe for Classic Macaroni and Cheese. It was good, but it wasn't slap-yo'-mama-good. (I have standards.) I need to find a killer recipe for creamy regular-folk mac and cheese. Back in the day, I was content to layer cheese, noodles, eggs and Pet milk. I might have to revisit that. I don't like the consistency of the roux-based white sauces. They are smooth, but I can feel the flour. This does not bother me with gumbo and etoufee, but I think it's the reason I don't like gravy.<br />
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I digress. Here are the pics:<br />
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Mac (two boxes)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQFW01dR9X_Sd1whRZa5d_trnPzx463SCJiw9UTZOyQCcfCyg0n58k6HoW_O5RtJXDUIpuNgnrupzzcz0u59Qq8ogXXBoV3uBS2R2NCwA4jz5fMFB9JAlJo9zx0vU_0b_s80QjuWTCrE/s1600/PB230052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQFW01dR9X_Sd1whRZa5d_trnPzx463SCJiw9UTZOyQCcfCyg0n58k6HoW_O5RtJXDUIpuNgnrupzzcz0u59Qq8ogXXBoV3uBS2R2NCwA4jz5fMFB9JAlJo9zx0vU_0b_s80QjuWTCrE/s320/PB230052.JPG" width="320" /></a></div><br />
and cheese. I shredded a block of colby-jack, cheddar and fontina. I added eight ounces of shredded cheddar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix28mWkBh63WdGFk2ypA236AwLKXEPHoPD7UvyZw0VUVVeiU7VEPcA9JP-k8W2EL6sT64fyhCNlsS_Kslq7Co-cpf9sznR9yycSa6cXNTZZSPdLzHvmFPQZXNDPETYttUMzng1XcH4MAw/s1600/PB230050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix28mWkBh63WdGFk2ypA236AwLKXEPHoPD7UvyZw0VUVVeiU7VEPcA9JP-k8W2EL6sT64fyhCNlsS_Kslq7Co-cpf9sznR9yycSa6cXNTZZSPdLzHvmFPQZXNDPETYttUMzng1XcH4MAw/s320/PB230050.JPG" width="320" /></a></div><br />
Starting the roux.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ19joEdI5GQGBzOmbEJWi6NfTIelHIaDtq46VyUQigJYLWIGz2vBbViszn2C5XbH6rAZqzTbOko899fIw65vAb5FZlrW-HPigridmHbzgAsQpq5QUueorwGCT35XiYj_QxzuStXUmTlY/s1600/PB230051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ19joEdI5GQGBzOmbEJWi6NfTIelHIaDtq46VyUQigJYLWIGz2vBbViszn2C5XbH6rAZqzTbOko899fIw65vAb5FZlrW-HPigridmHbzgAsQpq5QUueorwGCT35XiYj_QxzuStXUmTlY/s320/PB230051.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Milk, cheese and extra seasoning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrvfQSw_o-8fknT4MViMPc9NwjwEYOsLLe-NWBBmN7SvHaOAnNcndSVUGC_YmyNRE4_sMWPgWmvL4o6gNz3uwFp_C-xc-cGngQ0xEQz1bdt_e7evjqyuONLNdU7XDTwc3V3xKpuWwELk/s1600/PB230055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrvfQSw_o-8fknT4MViMPc9NwjwEYOsLLe-NWBBmN7SvHaOAnNcndSVUGC_YmyNRE4_sMWPgWmvL4o6gNz3uwFp_C-xc-cGngQ0xEQz1bdt_e7evjqyuONLNdU7XDTwc3V3xKpuWwELk/s320/PB230055.JPG" width="320" /></a></div>I poured the sauce over the pasta, stirred it up and put in in a baking dish. I sprinkled cheese on top and let it cool. It will get baked today when it's heated up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLphGKiyntFgWafvoL6SBrbZDtarFv-Lrc_CF8I9iX40xFzrNVfL0FForDCNvDhIudjYxP_vOvUU1Ic3E-M-AODQxFhTl7DqmndgHMxP4uBiFMG5lMg8D7nBqzaA9NYulsbKNttdDgZDA/s1600/PB230059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLphGKiyntFgWafvoL6SBrbZDtarFv-Lrc_CF8I9iX40xFzrNVfL0FForDCNvDhIudjYxP_vOvUU1Ic3E-M-AODQxFhTl7DqmndgHMxP4uBiFMG5lMg8D7nBqzaA9NYulsbKNttdDgZDA/s320/PB230059.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Candied yams. My peeler got a workout! 10 pounds of sweet potatoes! I have learned my lesson from years past and now put the peels in the garbage instead of feeding them to the garbage disposal. Yeah; they got all over the floor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9jrEYA-jhRJ7sOMOwzRR9ErRBnTmq5-KPMvn28H-crAQxjw6Xqfqzl2uhjncGBUnrNB43aDo9l3sv9xk6t07fUZ_cTMSxwDrr4cTvSmTeHyvPL2fV2STCxuJHS-6CPS9dKZQeo2CQhg/s1600/PB220038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9jrEYA-jhRJ7sOMOwzRR9ErRBnTmq5-KPMvn28H-crAQxjw6Xqfqzl2uhjncGBUnrNB43aDo9l3sv9xk6t07fUZ_cTMSxwDrr4cTvSmTeHyvPL2fV2STCxuJHS-6CPS9dKZQeo2CQhg/s320/PB220038.JPG" width="320" /></a></div><br />
Now they are all ready to go.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKU4XRinPLWwXC1Ab_35cKDKt9pEPRspR8JfByxjY-XGPjkAJqPqVz_6cRadPx5_mi5bZuwNsn2aq-oXLy_EzHFXBFd8xtFeNfSDhMOmlV8CYLjMsml5ZunA5Ebw-GBSHbuCO1J9TUNU/s1600/PB220039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKU4XRinPLWwXC1Ab_35cKDKt9pEPRspR8JfByxjY-XGPjkAJqPqVz_6cRadPx5_mi5bZuwNsn2aq-oXLy_EzHFXBFd8xtFeNfSDhMOmlV8CYLjMsml5ZunA5Ebw-GBSHbuCO1J9TUNU/s320/PB220039.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Layer with cinnamon, nutmeg, butter and sugar (a mix of brown and white). Cook on low. I remember Jeff Smith, the Frugal Gourmet being amazed at how "blacks cook candied yams." That's right, no water.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSjT9hrdrf61dL1zDOcDMp7h6zMw6f7hiZTYwOVjtFyqjplOeaN8hsZDkVRF2YV7kFaJsODaNCefsD6lQxrOHjqWH2PUeSVnHCvdPQfa_tQlSchAixGx7e9qU2zK2b6S5TuX9Th-LIs/s1600/PB220042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSjT9hrdrf61dL1zDOcDMp7h6zMw6f7hiZTYwOVjtFyqjplOeaN8hsZDkVRF2YV7kFaJsODaNCefsD6lQxrOHjqWH2PUeSVnHCvdPQfa_tQlSchAixGx7e9qU2zK2b6S5TuX9Th-LIs/s320/PB220042.JPG" width="320" /></a></div><br />
I forgot to take a picture of the finished dish, but hopefully, you've seen candied yams before. Now for the dressing. I take no shortcuts. You've seen it <a href="http://nujoiskitchendiary.blogspot.com/2007/12/dressing-my-way.html">before</a>. I'm glad you've seen it before because I forgot to take pictures!<br />
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Yeast rolls. As I write this, I'm making my third batch for the holiday. Here are yesterday's:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw4ZOtle-_Q0AjDfpJr2ESyJK2Duc-QYI4XYihgoaxBHJBvPUMa0Xm2BWlogJA0JQPpNXGWlopFO5OzE0UFm2zXzpi5_XLUtXYINhkHmnAKxMz-k06vJskLXQPyJ274IbZa6EmtCpdds/s1600/PB230064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw4ZOtle-_Q0AjDfpJr2ESyJK2Duc-QYI4XYihgoaxBHJBvPUMa0Xm2BWlogJA0JQPpNXGWlopFO5OzE0UFm2zXzpi5_XLUtXYINhkHmnAKxMz-k06vJskLXQPyJ274IbZa6EmtCpdds/s320/PB230064.JPG" width="320" /></a></div><br />
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Ooo wee! <br />
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I par-baked them. They looked great when I took them out, but then they started to fall a little.<br />
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I threw in a <a href="http://nujoiskitchendiary.blogspot.com/2007/12/sweet-potato-pie.html">sweet potato pie</a> and cranberry sauce on the house. Oh, how I love homemade cranberry sauce.<br />
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I was exhausted after I finished yesterday; I think I'd been in the kitchen for 11 hours, plus the evening before. Only six hours were spent chopping, dicing, standing over the stove, etc. The rest went to all the dishes and cleaning up.<br />
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Speaking of which, I need to tackle the current mess. This will be my fourth cleaning of the day. This is one of the reasons I actually like doing Thanksgiving by myself - no pressure. I can take my time and eat at 7 pm if I want to (which is usually the case). I might take a nap after I start the dishwasher :-)<br />
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If I don't post again today, Happy Thanksgiving! I'm thankful for the opportunity to continue family traditions, knowing my way around the kitchen and my dishwasher. Of course, there are family and friends whom I'm thankful for. I can't call them now because they're eating and when they call me, I'll be eating or asleep. It's the game we play every year. Go Cowboys!NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-77137472560656949672010-11-06T11:31:00.001-05:002010-11-06T11:31:51.722-05:00I'm Makin' Waffles!<div class="separator" style="clear: both; text-align: center;"></div>I loved when Donkey said, "I'm makin' waffles!" in <i>Shrek</i>. Good times. Anyhoo. I was unable again to pass up buttermilk in the store, so now I have to use it before it goes bad. I've had it for a week and I can't remember why I bought it.<br />
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Use #1: <i><a href="http://www.cooksillustrated.com/default.asp">Cook's Illustrated's</a> </i>Buttermilk Waffles for Two<br />
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You see before you AP flour, cornmeal, salt, and baking soda. There's buttermilk (of course), melted butter, and a separated egg. The egg white has a pinch of cream or tartar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vox_lhuNpDDKA7PjXGfTRKCYVXV_whNR93lIPw265H1tT_GzV85EHhucrWzbT2BkMbRpDCiJIlSeAFe-siJA5cjCHHOvRej73PSxuALCeNXJzxqbIFe8vgJizx-NkZEMF8fASqlhHVk/s1600/PB050482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vox_lhuNpDDKA7PjXGfTRKCYVXV_whNR93lIPw265H1tT_GzV85EHhucrWzbT2BkMbRpDCiJIlSeAFe-siJA5cjCHHOvRej73PSxuALCeNXJzxqbIFe8vgJizx-NkZEMF8fASqlhHVk/s320/PB050482.JPG" width="320" /></a></div><br />
Now, get to combining. Whisk all of the dry ingredients and make a well in the center.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA7JtcbrxQRgOeyt3vavPxM_reF31CUu3nrJ8tA03jpQ2A5jGfarRk6pKLMc7dvDn6Q9GmgzK8650e34ndyeKm43BHVc7Hrqr-WA6NnxeUy1anprD3jPdaJoIHbvvVd6RGDa5ScUUdmE/s1600/PB050487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA7JtcbrxQRgOeyt3vavPxM_reF31CUu3nrJ8tA03jpQ2A5jGfarRk6pKLMc7dvDn6Q9GmgzK8650e34ndyeKm43BHVc7Hrqr-WA6NnxeUy1anprD3jPdaJoIHbvvVd6RGDa5ScUUdmE/s320/PB050487.JPG" width="320" /></a></div><br />
Beat the egg yolk and add the melted butter. Whisk together and add that to the buttermilk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnHSMlMDzHUHFCkcbR_cn8a3FLEhXkaR_LFVhHw85ocMo2EEPH_2OjHQE85etWzLpXBx38cs5ZTExzYQD-XzPD6eVXWsx92V64uNYDSZpmHh1sIgLwCVKiINXMwGqJiviNLL_UiNb6D0/s1600/PB050488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnHSMlMDzHUHFCkcbR_cn8a3FLEhXkaR_LFVhHw85ocMo2EEPH_2OjHQE85etWzLpXBx38cs5ZTExzYQD-XzPD6eVXWsx92V64uNYDSZpmHh1sIgLwCVKiINXMwGqJiviNLL_UiNb6D0/s320/PB050488.JPG" width="320" /></a></div><br />
Whip out your hand mixer and attack the egg white. <a href="http://www.amazon.com/gp/product/B003WIZ5RU/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER">Sparkle</a> performed nicely. You're looking for stiff peaks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k8SaJ8Pti0Lg_J92K4aBsgG7Z7axcFiff8u1DtFYv_La25B45Cmtq7kSkkIJ39JMfpE-rSm3goJWHK5vMA6q48CBDowWxRnerCwOcowrqnovzZJ1Oh-POwkyno7-28DLlUZfqCU6C-A/s1600/PB050485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k8SaJ8Pti0Lg_J92K4aBsgG7Z7axcFiff8u1DtFYv_La25B45Cmtq7kSkkIJ39JMfpE-rSm3goJWHK5vMA6q48CBDowWxRnerCwOcowrqnovzZJ1Oh-POwkyno7-28DLlUZfqCU6C-A/s320/PB050485.JPG" width="320" /></a></div><br />
Fold the liquid in to the dry ingredients. Please don't over mix. Looks like a sticky biscuit dough, huh?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFoJzFPM8vJzQV9oJMfpmIJ1lsCkBKiARDJwRKNLCDU2yzpW8VIyz3xcNAQzfOyYVfP3t2-lOsG7fhmh6KYFubauJKcgv9OsgIu4zbo_JDlo0TS5HcH2BYYW8pm4O8o1y6OPPnuOn8UI/s1600/PB050489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFoJzFPM8vJzQV9oJMfpmIJ1lsCkBKiARDJwRKNLCDU2yzpW8VIyz3xcNAQzfOyYVfP3t2-lOsG7fhmh6KYFubauJKcgv9OsgIu4zbo_JDlo0TS5HcH2BYYW8pm4O8o1y6OPPnuOn8UI/s320/PB050489.JPG" width="320" /></a></div><br />
We've gone through this before, but it bears repeating. You must make a sacrifice to the mixing gods. Take about 1/4 of the egg white and dump them into the bowl. Don't mix these with wild abandon because you'll jack up the dough. What you want to do is get the egg white incorporated so that it lightens the dough some. The rest of the egg white will live a happier life because of it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZrGiun5LVDWAwNKpwsUoteNTAA704dy0Cd9E5tV2AleGoviR0zKheYo-kw1dZnzQbAQSzQKk2gQOEcU86KZ3TKkBqlVgw7pwWtzoOG7E0lm0XGSFe25axmaUlC3aClqYrzugT6a7deo/s1600/PB050502.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZrGiun5LVDWAwNKpwsUoteNTAA704dy0Cd9E5tV2AleGoviR0zKheYo-kw1dZnzQbAQSzQKk2gQOEcU86KZ3TKkBqlVgw7pwWtzoOG7E0lm0XGSFe25axmaUlC3aClqYrzugT6a7deo/s200/PB050502.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwhcEIuUQ1V4mWygm_G2bHiBeKcZQAe0oksXz6SDuBC5kokUhGw5ZcZELa8-RHf4jLexLUjV9MawjDVol0efjjc5WGWzwbgd9xoBKZOEizfuxhe4cJqX86IIk7euCLWEjG7Bz318VbyU/s1600/PB050499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwhcEIuUQ1V4mWygm_G2bHiBeKcZQAe0oksXz6SDuBC5kokUhGw5ZcZELa8-RHf4jLexLUjV9MawjDVol0efjjc5WGWzwbgd9xoBKZOEizfuxhe4cJqX86IIk7euCLWEjG7Bz318VbyU/s200/PB050499.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Gently fold in the rest of the egg white.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZkJz8BAdsQd9GgXCcI5I5CHTHHQkJ1o0EJ3kKHd9XiJzr3prE3o2mW1HJ6BHRbf1nO4WPBrMgzPcJZoSa_rUGHxUYGWI-AOTqdOkduKcjBnWd-jrZFovVWCnK9F0MVCff3hdmUH7KjM/s1600/PB050505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZkJz8BAdsQd9GgXCcI5I5CHTHHQkJ1o0EJ3kKHd9XiJzr3prE3o2mW1HJ6BHRbf1nO4WPBrMgzPcJZoSa_rUGHxUYGWI-AOTqdOkduKcjBnWd-jrZFovVWCnK9F0MVCff3hdmUH7KjM/s320/PB050505.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hope you were preheating the waffle iron during all of this; I was.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf-L-aJVDQKqgSja793IK3dg1H8dI58uQHi2J_pvJxFXmri1W_nWOnbCUthRT1rKbO3JqtNC5ccFqgXRyU-BqDtE-2qOUAkCk9HAliVvlbH0fE0pIxwcKtrwE33vamdjVFDpxe649Vds/s1600/PB050507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf-L-aJVDQKqgSja793IK3dg1H8dI58uQHi2J_pvJxFXmri1W_nWOnbCUthRT1rKbO3JqtNC5ccFqgXRyU-BqDtE-2qOUAkCk9HAliVvlbH0fE0pIxwcKtrwE33vamdjVFDpxe649Vds/s320/PB050507.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I rarely make waffles without pecans. Close the lid and seal the deal. Have syrup and more butter waiting in the wings.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6fA6jxSGAnqIEop87g2L-8lb6maMQxOlvJsHmt4kL7wzr2Dta4CAh3knJGwBpjIWU-gcF3wh7wnvjDoPWpGeAJPaBDqW-rV8mclpNyVcGRXs29SRz_aabY2ZUBMvvmWirnlnBOrnVCk/s1600/PB050513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6fA6jxSGAnqIEop87g2L-8lb6maMQxOlvJsHmt4kL7wzr2Dta4CAh3knJGwBpjIWU-gcF3wh7wnvjDoPWpGeAJPaBDqW-rV8mclpNyVcGRXs29SRz_aabY2ZUBMvvmWirnlnBOrnVCk/s320/PB050513.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yummy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tools of the Trade</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><a href="http://www.williams-sonoma.com/products/glass-mixing-bowl-10-piece-set/?pkey=e%7Cglass%2Bmixing%2Bbowls%7C2%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">Glass mixing bowls</a></li>
<li><a href="http://www.amazon.com/RSVP-Spice-Measuring-Spoon-Set/dp/B0000VONY8/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1289059882&sr=1-20">Measuring spoons</a></li>
<li><a href="http://www.williams-sonoma.com/products/stainless-steel-french-whisk/?pkey=e|all-clad%2Bwhisk|125|best|0|1|24||17&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">French whisk</a></li>
<li><a href="http://www.amazon.com/gp/product/B003WIZ5RU/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER">KitchenAid Hand Mixer</a></li>
<li>Villaware Classic Round Waffle Maker (I hate that my model has been discontinued. I want you to have one.)</li>
</ul>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com1tag:blogger.com,1999:blog-4327857211219090187.post-81577170642690655952010-09-14T06:57:00.000-05:002010-09-14T06:57:11.558-05:00Making It OfficialYou can tell by my lack of posts in the last year that I haven't spent much time in the kitchen. Even when I do make something new, blogging about it is more of a chore than something fun. My new hobby, sewing, is the culprit. So, until I get more inspired in the kitchen (perhaps a Williams-Sonoma catalog would help), you can read about my life at <a href="http://seamsenjoiable.blogspot.com/">Seams Enjoiable</a>.<br />
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You know there will be some Thanksgiving baking, so stay tuned. LOLNuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com0tag:blogger.com,1999:blog-4327857211219090187.post-30162059060692535722010-08-14T20:03:00.057-05:002010-08-14T20:03:00.356-05:00H2-Ohhhh!I was so hot last Saturday, all I wanted was ice cold water and watermelon. I had to be hot because I almost always drink room temperature water. I'd been out and about in the heat and in a hot kitchen for four hours.<br />
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Anyhoo, I know flavored waters are all the rage. I have to say that my favorite is what I call spa water. I remember people were baffled by the flavor combination in 2001. I had some at a hotel last week and I was reminded of how refreshing it was.<br />
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Start here:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbidAyNYQuAtgBogKcJln0nyI4MaTq7LyvF-BXLXyPhtIe5_FNP2t5qK3MddPK-Lp5HOVs4jZTuLQoRjXszOdXe3JQg9WFgiMP0weneLHYDiyPlXoaQJvHvIyJ4iDseEzU6gleKqAicP8/s1600/P8070155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbidAyNYQuAtgBogKcJln0nyI4MaTq7LyvF-BXLXyPhtIe5_FNP2t5qK3MddPK-Lp5HOVs4jZTuLQoRjXszOdXe3JQg9WFgiMP0weneLHYDiyPlXoaQJvHvIyJ4iDseEzU6gleKqAicP8/s320/P8070155.JPG" /></a></div><br />
Slice the lemon and lime in half. Slice the cucumber. I used about half of that. You're probably supposed to remove the seeds, but I grew up eating the skin and the seeds. I'm way too lazy to remove either as an adult. Pick the mint and basil (yep, basil) leaves and slightly bruise them with your fingers. Layer everything into a pitcher with ice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3EzQ5YY-KfesejMdJlqPUJo2EgbNgjSaSx1lTKFCPpL7aXaSjYYIsqjWho86aniC-qPUACkmzVxXFL30mV92LznybzNt16Y3a5-7M8JSXA5G2oI8QfWpNkCinuFRPmP6O3s34eBeWZ4/s1600/P8070158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3EzQ5YY-KfesejMdJlqPUJo2EgbNgjSaSx1lTKFCPpL7aXaSjYYIsqjWho86aniC-qPUACkmzVxXFL30mV92LznybzNt16Y3a5-7M8JSXA5G2oI8QfWpNkCinuFRPmP6O3s34eBeWZ4/s320/P8070158.JPG" /></a></div><br />
Oops. That photo is a little dark. Add your water and give it a stir.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dhccixWalRdjTp-5Gb-Sa3T-f_zXEg0AlKIyHv8-UfkP55IMS7IP8Imfbcvf_X7OZbcVsdrD3qrKsUBJ-8aNuS64xZpEf-Or6YM6PMLD0JH0c4sz7Br-IbTzvcHKez4-JhGgKr4vnSc/s1600/P8070160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dhccixWalRdjTp-5Gb-Sa3T-f_zXEg0AlKIyHv8-UfkP55IMS7IP8Imfbcvf_X7OZbcVsdrD3qrKsUBJ-8aNuS64xZpEf-Or6YM6PMLD0JH0c4sz7Br-IbTzvcHKez4-JhGgKr4vnSc/s320/P8070160.JPG" /></a></div><br />
Of course at the hotel, everything was suspended so beautifully in the lemonade jar ... . This will do for just me. Let this sit in the refrigerator for about an hour. Afterward, take out all of the solids or the water will turn bitter. Save them and use them for garnish. Wonderfully refreshing!<br />
<br />
<ul><li><a href="http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shun DM0706 Classic 8-Inch Chef's Knife</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0000Y7KNQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li><a href="http://www.amazon.com/Totally-Bamboo-Butcher-Block-Board/dp/B000A389P0?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Totally Bamboo Butcher Block 3 Prep Board Honey</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B000A389P0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li><a href="http://www.crateandbarrel.com/dining-and-entertaining/pitchers-decanters/impressions-pitcher/s216704">Impressions Pitcher</a></li>
</ul>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com1tag:blogger.com,1999:blog-4327857211219090187.post-19434064938701085492010-08-08T19:47:00.002-05:002010-08-08T21:52:55.220-05:00Oui<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdu6qAP5RhvcnUBbPFP3iCB32xbFcFcrkyDSDsEoxxpDOlY4z7AMGDQPKNc-CwISZq-epprUKxGLpRxohwEdIcaSBJ9iQbdV2dU_lamwubNACU8x-IllkjHia3YZpsO8dMtQAA9waCxw/s1600/P8070245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdu6qAP5RhvcnUBbPFP3iCB32xbFcFcrkyDSDsEoxxpDOlY4z7AMGDQPKNc-CwISZq-epprUKxGLpRxohwEdIcaSBJ9iQbdV2dU_lamwubNACU8x-IllkjHia3YZpsO8dMtQAA9waCxw/s320/P8070245.JPG" /></a></div><br />
That's the only word I know in French. But, it did give you a clue about the post, right? I finally made it back into the kitchen -- this time with a French flair.<br />
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This was precipitated by the volunteer work I did yesterday. I hung out at a community kitchen, preparing meals for the homeless. The good folks from the Evanston Farmer's Market came by with produce to donate. There was corn, greens (collard, mustard and turnip), yellow string beans, endive, parsley, basil, radishes and mirlitons. It was the last two that got me excited. I didn't know what I was going to do with the mirlitons, but I knew my adopted home status in New Orleans would be revoked if I didn't bring them with me. The radishes were a no-brainer - Ina Garten's radishes with butter and salt <a href="http://www.foodnetwork.com/recipes/ina-garten/radishes-with-butter-and-salt-recipe2/index.html">recipe</a>. It's funny how a recipe can stay with you for years, even if you've never made it.<br />
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Let's start with the appetizer. (I'll do the mirlitons in a future post.) At some point during my childhood, I declared that radishes tasted like fire. I've pretty much avoided them ever since. Well, I eat a lot of things now that I didn't when I was little, so why continue to be afraid of the radish (especially when I could get free ones)?<br />
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I have to admit that I felt very fancy and sophisticated once this was plated. It's really easy. Wash the radishes, leave the tops on, but trim the roots. The tops are very gritty, so wash them well. Arrange them on a plate.<br />
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Get some French bread, slice it on the bias and lightly toast it.<br />
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Now here comes the best part: compound butter. I don't have any pics, but the recipe link has video from the show. I used unsalted butter, kosher salt, freshly ground black pepper, fresh parsley, dried dill, lemon juice and grated garlic and onion. Let the butter get soft and mash it up with the other ingredients.<br />
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Now, I am not a big fan of butter. I'd much rather have olive oil. My aunt says this is because I use unsalted butter. Honey, I almost fell out after I tasted this butter! It was so good. See?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-2gt27w-bUzbJO42vNmux6ryc4NoZepNXCP1FhtO8JoXGwPdKpmcGgX0LOAlvi4SftHS4MUxOk5ILR70-lAYPLzP5yTv4J5C7ii884HzinGBhSgs4Z9FSiff4m2vvYwC7yT1GRbA0W8/s1600/P8070254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-2gt27w-bUzbJO42vNmux6ryc4NoZepNXCP1FhtO8JoXGwPdKpmcGgX0LOAlvi4SftHS4MUxOk5ILR70-lAYPLzP5yTv4J5C7ii884HzinGBhSgs4Z9FSiff4m2vvYwC7yT1GRbA0W8/s320/P8070254.JPG" /></a></div><br />
Slather the butter (if you haven't eaten it all) on your bread. Arrange artfully on a plate (to the best of your ability). Add some sea salt to the plate as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0-OEBojYhQTFuz3Fwofs4vEWqY-Tq-YXkivl7dNImxTaKaAsuzQIPII-D8VwYIKLV3mYES-XTD9XpKWP0D_0s9IjlrkyvoGF-OBKEF0mxZGdKybTCGpVp4xZe1JZEg-5UXK7aY1f8xg/s1600/P8070242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0-OEBojYhQTFuz3Fwofs4vEWqY-Tq-YXkivl7dNImxTaKaAsuzQIPII-D8VwYIKLV3mYES-XTD9XpKWP0D_0s9IjlrkyvoGF-OBKEF0mxZGdKybTCGpVp4xZe1JZEg-5UXK7aY1f8xg/s320/P8070242.JPG" /></a></div><br />
When I started to eat this, I did my usual thing -- I tried to eat the radish and bread separately. Yep. Radishes still taste like fire. Ina G. said people fed this to their children. Why??!! Then, I did something I rarely do, I took a bite of radish and then a bite of the bread and ate them together. Oh my damn! The French are geniuses! The salt was a waste (please know that expensive Fleur de sel will be put to another use), but the butter took away that irritating burn from the radish. I like spicy food, but raw radishes ain't me. <br />
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However, with the butter, I am a proud member of the clean plate club! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetGZkoAy85V08qRvkAcL9SL6PejlcuWMG2lJ5KuxGjLLarsnZnUc9CuAxctYx__tYQyJUA6w33yCpTziI6yXi_cV6uG-hSro5BaHti7O_n3Fh1gSvVytXoHHKbVA2z34EdiYpbALSi3Q/s1600/P8070256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetGZkoAy85V08qRvkAcL9SL6PejlcuWMG2lJ5KuxGjLLarsnZnUc9CuAxctYx__tYQyJUA6w33yCpTziI6yXi_cV6uG-hSro5BaHti7O_n3Fh1gSvVytXoHHKbVA2z34EdiYpbALSi3Q/s320/P8070256.JPG" /></a></div><br />
Tools of the trade:<br />
<br />
<ul><li><a href="http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shun DM0706 Classic 8-Inch Chef's Knife</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B0000Y7KNQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
</li>
<li><a href="http://www.amazon.com/Shun-DM0741-Classic-Ultimate-Utility/dp/B000NW106S?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shun DM0741 Classic U2 (Ultimate Utility) Knife</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B000NW106S" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li><a href="http://www.amazon.com/Totally-Bamboo-Butcher-Block-Board/dp/B000A389P0?ie=UTF8&tag=nujskitdia-20&link_code=btl&camp=213689&creative=392969" target="_blank">Totally Bamboo Butcher Block 3 Prep Board Honey</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nujskitdia-20&l=btl&camp=213689&creative=392969&o=1&a=B000A389P0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
</ul>NuJoihttp://www.blogger.com/profile/14082462241210413826noreply@blogger.com1