tag:blogger.com,1999:blog-365155732024-03-13T12:10:18.497-04:00il piatto blucarlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.comBlogger293125tag:blogger.com,1999:blog-36515573.post-82344959604858855792012-02-13T11:00:00.000-05:002012-02-13T11:00:10.614-05:00How I'm roasting chicken right now<div class="separator" style="clear: both; text-align: center;">
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The bird comes from <a href="http://www.littleredhenfarm.com/">Little Red Hen</a> now. They are just too good, in every way. I split it and roast 1/2 at a time. The other half I freeze for another night. There's only 2 of us and somehow still always leftovers, even with cooking just half at a time. Turn the oven up to 450 and let my cast iron pan heat up with it. Dry the chicken, rub on olive oil, salt and pepper, maybe paprika. When the oven and pan are hot, in it goes, cut side down. After 15-20 minutes (depending on size of the chicken) I turn off the oven and let it stay there for another 15 minutes. It is done perfectly every time.</div>
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If I want veggies--wedge half a red onion, some carrots, always garlic cloves (still in their peel), dress them in just a little olive oil. Nudge them in under the chicken after about 10 minutes of cooking. This time I added fresh shittake mushrooms too, but a bit later on--maybe at the 20 minute mark. They came out crispy yet tender. </div>
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I barely know what to do with myself now, but how can you not love a dinner that basically makes itself?</div>
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<br />carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-21528024734882009542012-02-08T11:00:00.000-05:002012-02-08T11:00:01.047-05:00Momofuku Bo Ssam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20SMIKv-XrEHLxZn7dwD7rg-a5UIcxzphXdOBBhZEQGXbyVpv4BO0_qJVE-7CeIk14CWpnDgNI3yxeK5vWCX7HpoN4nFWG5v-Sx0WYQEjuyMG-7NKNY4nDVbk8CLVhyu87SNz8w/s1600/DSC_8325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20SMIKv-XrEHLxZn7dwD7rg-a5UIcxzphXdOBBhZEQGXbyVpv4BO0_qJVE-7CeIk14CWpnDgNI3yxeK5vWCX7HpoN4nFWG5v-Sx0WYQEjuyMG-7NKNY4nDVbk8CLVhyu87SNz8w/s640/DSC_8325.JPG" width="640" /></a>My parents got us a NY Times Sunday subscription for Christmas (and it is <i>fabulous</i>, every Sunday morning we tune out completely for a couple hours to drink coffee, listen to the bizarre reggae show on <a href="http://www2.gsu.edu/~www885/index.html">88.5</a>, and read the paper, it's heaven.) and a couple weeks ago they had a recipe from Momofuku. I have never been to Momofuku, and I'm not sure if I'll ever get around to it. This recipe offered melty roasted pork cooked in a salty-sugar crust that you basically just pull apart and eat all rolled up in lettuce leaves with tangy sauces. Pretty great! I tore it out and saved it for a week or so, analog style. </div>
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Now, observe: 1.) any given pork butt is way too big for just us to eat on our own; 2.) the actual eating of this meal sounds fun and communal; 3.) the recipe is wicked easy and basically fail-proof. This adds up to a recipe tailor-made for a casual dinner party...it was super fun and everyone freaked out about how yummy it was.</div>
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Here's the recipe, more or less as God and the January 15, 2012 Times Magazine intended it:</div>
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<u>Pork Butt:</u></div>
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1 whole pork butt [they said 8-10 lbs; I used about 7 lbs.]</div>
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1 cup each [!] sugar and kosher salt</div>
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Mix the sugar and the salt; rub all over your pork butt. Put said pork butt in the fridge, <a href="http://en.wikipedia.org/wiki/Laura_Palmer">wrapped in plastic</a>, at least 6 hours, or overnight which is what I did.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4kRxtZ_J7t7fGRfERwSYp019xPrfAZcXL6DNnUv7_lE6pLM5emRdFewNzqsRdBlfflzWIWltqmP6DZy2rTFKRCPdFJvti2lbx0N3R0qIf5MkVD2aBd8-7ZkFaecLZXP9XBy8PQ/s1600/DSC_8302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4kRxtZ_J7t7fGRfERwSYp019xPrfAZcXL6DNnUv7_lE6pLM5emRdFewNzqsRdBlfflzWIWltqmP6DZy2rTFKRCPdFJvti2lbx0N3R0qIf5MkVD2aBd8-7ZkFaecLZXP9XBy8PQ/s640/DSC_8302.JPG" style="cursor: move;" width="640" /></a></div>
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The next day, turn the oven to 300 and put the pork in there in a roasting pan for about 6 hours.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMH_BqUm6CBichg9C0V0gMqZPob-kpDWXuu3Tn_x_Wo0HYDqjPwforCRjs4u41fU2pmFirnepfzv1atybYssDJHmJWW3uC8aYIhZiSlyzYiJ1vzgy0b-zYBqzeqpBTvXoecDSeA/s1600/DSC_8315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMH_BqUm6CBichg9C0V0gMqZPob-kpDWXuu3Tn_x_Wo0HYDqjPwforCRjs4u41fU2pmFirnepfzv1atybYssDJHmJWW3uC8aYIhZiSlyzYiJ1vzgy0b-zYBqzeqpBTvXoecDSeA/s640/DSC_8315.JPG" style="cursor: move;" width="640" /></a></div>
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The best thing is how the recipe now says "meanwhile, make the sauces." These two sauces will take you approximately 10 minutes to make. Count on having 5 hours and 50 minutes to "meanwhile" on something else. For example, I cleaned the house and studied some <a href="http://en.wikipedia.org/wiki/Planned_Parenthood_v._Casey">Supreme Court nuttery</a> for school. Here's the two sauces:</div>
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<u>Ginger-scallion sauce:</u></div>
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Mix 2 1/2 cups thin sliced scallions with 1/2 cup minced fresh ginger, 1/4 cup oil [I used peanut; they recommended grapeseed, fight!], 1 1/2 teaspoons soy sauce, 1 teaspoon sherry vinegar, and 1/2 teaspoon salt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjrdO2pVSS468S9Ou87ufcFPZ2qJhu_TyTLOLqCLrsCQWNCt13PQiRelpMVsvlCJ3cGunh0qRvg3Mex1b_pgiItmhI0p1bvrmMJwAI3mEC1Gtq_LvLENsN9ZL1w2UgZqJUA3RnA/s1600/DSC_8318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjrdO2pVSS468S9Ou87ufcFPZ2qJhu_TyTLOLqCLrsCQWNCt13PQiRelpMVsvlCJ3cGunh0qRvg3Mex1b_pgiItmhI0p1bvrmMJwAI3mEC1Gtq_LvLENsN9ZL1w2UgZqJUA3RnA/s640/DSC_8318.JPG" style="cursor: move;" width="640" /></a></div>
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<u>Ssam sauce:</u></div>
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Mix 2 tablespoons <i>ssamjang</i> paste with 1 tablespoon <i>kochujang</i>, 1/2 cup sherry vinegar, and 1/2 cup oil [see above]. <i>Ssamjang</i> is a fermented bean-chili paste. You'll need to go to an Asian market for it; ditto <i>kochujang, </i>which is a Korean chili paste. They are totally worth having around; you will find a <a href="http://www.theawl.com/2012/01/gochujang-korean-go-to-all-in-one-magic-chile-sauce">thousand delicious uses for them</a>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa4oveM_npL0jaenPO2TRcPXIgiFFp3_1qnfdvKoHGxv93wem6qTvpyrx3ZsNop6NCBDaYKoozYnZXdO0PyJLurhBdL_a0Z39hrb6IvtJifIujt4e0I9lufnUO6d0Y-4MP6u6pg/s1600/DSC_8321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa4oveM_npL0jaenPO2TRcPXIgiFFp3_1qnfdvKoHGxv93wem6qTvpyrx3ZsNop6NCBDaYKoozYnZXdO0PyJLurhBdL_a0Z39hrb6IvtJifIujt4e0I9lufnUO6d0Y-4MP6u6pg/s640/DSC_8321.JPG" style="cursor: move;" width="640" /></a></div>
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To accompany the roasted pork butt you'll have both these sauces, plus white rice (2 cups, cooked), and several heads of Bibb lettuce to wrap it all up in. Kimchi is good in there too.</div>
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When you are close to being ready to eat, take out the pork. It should be really soft and falling apart to the touch. Stir together 1 tablespoon salt with 7 tablespoons brown sugar. Rub it all over the pork and put it back in the oven, crank it up to 500 and let it get dark and caramel-sticky for about 10 minutes. It should have a really nice, dark crust all over. Pull it out, get all the accompaniments in little bowls, call your friends and eat. You just pull off bits of pork, stuff it into lettuce leaves, and add sauces as you like. It's ridiculously good and a lot of fun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gSrkU21uMclPwG5eq3IpnLWNvihNyStj-xVtQuDScg48V7gAOS23_AU79oune65bJaVHxk6ihHdTX1AGxBOtlXJuE8trVasgmMZ5tKj5Jr2wGptxxxkI9wpcABdNYPTVF0gmtg/s1600/DSC_8328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gSrkU21uMclPwG5eq3IpnLWNvihNyStj-xVtQuDScg48V7gAOS23_AU79oune65bJaVHxk6ihHdTX1AGxBOtlXJuE8trVasgmMZ5tKj5Jr2wGptxxxkI9wpcABdNYPTVF0gmtg/s640/DSC_8328.JPG" width="640" /></a></div>
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Here's a link to the <a href="http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html">actual article in the New York Times</a>, if you want to see a really trustworthy version of what I just told you and if you haven't hit your paywall for the month yet. Their pictures, of course, are nice too.</div>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-55396326296772063992012-02-06T20:23:00.002-05:002012-02-06T20:23:43.142-05:00There and back again<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPbp5gri5dFAH2CPPTgsOv3pWHeo-AGDOUrDGMpGkjX5-wGK8dSPuUDBnhA28pHP6O3-JJpg0ogTw0BE4WmoB3BbWtz7BFJBBkpSiIiW7b8URNqEoz_1nsDI7k1aKWAw9G3ye4A/s1600/DSC_8334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPbp5gri5dFAH2CPPTgsOv3pWHeo-AGDOUrDGMpGkjX5-wGK8dSPuUDBnhA28pHP6O3-JJpg0ogTw0BE4WmoB3BbWtz7BFJBBkpSiIiW7b8URNqEoz_1nsDI7k1aKWAw9G3ye4A/s640/DSC_8334.JPG" style="cursor: move;" width="640" /></a>Super simple lunch time. Black beans--2 cups dried soaked in very hot tap water for 30 minutes. Drain and cover with cold water (probably at least 4-5 cups) and bring to a boil with 2 tablespoons epazote (can be hard to find but here, <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysepazote.html">Penzey's can explain it</a>) and 2 cloves of garlic, crushed. Let simmer for 1 1/2 - 2 hours. Drain, but reserve a cup or so of the cooking liquid. Saute 1/2 onion (and I had a little bit of carrot in there too but only because it needed using up) in oil or butter then put the beans back in with their cooking liquid. Stir often and let cook for 10 minutes, then stir in 1 teaspoon sherry vinegar plus a drizzle of soy sauce and a splash of hot sauce, if you like hot sauce. Add salt to taste and stir it all really well together to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z6KXWhz2_dTItiaY9ca9s9v-aAm97WJHpOK5eO2xu7xdjn8pEDyWErX2rSm8yt9ZZ-447R4CTbjXzEDZbcgfxrVQTKhDleHIBvVOAEXkswLM7_wscC6Z6Y7M00dPkyLO-RtEOQ/s1600/DSC_8336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z6KXWhz2_dTItiaY9ca9s9v-aAm97WJHpOK5eO2xu7xdjn8pEDyWErX2rSm8yt9ZZ-447R4CTbjXzEDZbcgfxrVQTKhDleHIBvVOAEXkswLM7_wscC6Z6Y7M00dPkyLO-RtEOQ/s640/DSC_8336.JPG" style="cursor: move;" width="640" /></a></div>
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Meanwhile cook 2 cups quinoa in 3+ cups water. I've noticed that quinoa lies somewhere between couscous (1:1) and rice (1:2) in the ratio of solid to liquid as far as cooking goes. Bring it to a boil with a little salt and a pat of butter, then turn to simmer until the quinoa has absorbed all the liquid. </div>
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For lunch--a scoop of the quinoa and a scoop of the black beans, topped with chunks of queso fresco or whatever tangy cheese you have in the fridge. Add cilantro, hot sauce, leftover pulled pork, a hard-boiled egg...it can go on like this all week long...</div>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-2351898685755379242012-01-31T21:28:00.004-05:002012-01-31T21:35:22.508-05:00Sugar-jojoba lip exfolliant<div>I know this isn't a recipe like I usually do, but hey, it's what I've been up to lately and I'm into it so I think I should share!</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS4WsPkv2wmescpF2hqqpORnqVbgok70SVqAYdxBrRkm8mcT5_K_7946DM-k5RrUmIq5kpCG1v-8jltzeNe0d5tZwVsGOt4_RRTpFbmvbqW6fN3D1dard5wry0005JOaSYTD3Lw/s400/DSC_8292.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703989027217578562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /><div><div style="text-align: left;">Lip exfolliant! It's winter, you are dry and sad and your lipstick looks crusty because your lips are weathered! Mix a couple teaspoons of sugar with a few drops of jojoba oil until it forms a gritty paste. Rub it on your lips enthusiastically and rinse off gently. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIQ-Xb73CUQea7XXoGf2WCYW4jUjKC8Fo_RhbW8b61_hLu5qcpCvdHupkO6lMbfbLuVrt1CwZ7tmIjpKk6WcaBINj-ziskqGzOrxD0039BQDouRmKoZZrqH0Et_81SLGzZmWhHQ/s1600/DSC_8293.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIQ-Xb73CUQea7XXoGf2WCYW4jUjKC8Fo_RhbW8b61_hLu5qcpCvdHupkO6lMbfbLuVrt1CwZ7tmIjpKk6WcaBINj-ziskqGzOrxD0039BQDouRmKoZZrqH0Et_81SLGzZmWhHQ/s400/DSC_8293.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703989034292427234" /></a>The jojoba oil will moisturize like whoa and the sugar will take off dead skin. You look great.</div>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-71887269007716391162012-01-31T16:52:00.008-05:002012-01-31T21:27:37.552-05:00Clementine panna cotta<div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraU5l8Ew_MYGiFCsa3u0Vr5sQC1hjINuJqEfcv8JbE5OZMIe9MV56DUNkzNyw3izn5ViY9hpmozOLEWP0L8x5v8QcVvmKlZvvr2Lzvt1ztLZ4VfDWiccjMJfxFp3Uiwl17G8ySQ/s400/DSC_8283.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918057207660594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div>Guess what? The most delicious dessert in the world is also the super easiest thing to make! How often does <i>that</i> happen?</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenDMrASSya2SAn16KXk1mNf20qF1pAweX-d83TfLSjfFd61wHaY0VdTfmmn6QNWEM7oJaO5AJ5oRJ-lVAFqzutgAThQvuIPz8ashdaA6otTfChUnNyccYDFn0QoWOik2b2HAG0Q/s400/DSC_8233.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919312357204162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span><div><div style="text-align: left;"><span class="Apple-style-span">Phil's </span>boss<span class="Apple-style-span"> was coming for dinner (doesn't that sound retro for some reason?) and I was going full-on Italian for the main course so I thought panna cotta sounded really good. It's yet another example of cultural culinary cross-pollination--it's basically vanilla pudding...or flan..or </span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><em style="font-style: normal; ">crème brûlée, sans the </em></span><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><em style="font-style: normal; ">brûlée</em></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;">.</span> I made my version with zest and juice from clementines because I love winter citrus right now. At the end I drizzled a little honey that had been melted together with orange liqueur right over the top for extra flavor. Start by sprinkling one packet of unflavored gelatin over 3 tablespoons water. Let it stand while you take care of everything else--it should absorb for 5-10 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGq6PsMpofcjG19ywL9_L1Mvc0VGqyT8y3vPBE6rj_BSHPPeekqA_hpiOUyY6srWUkyxUYO3ByWPfvkgHjkoJ7Dlxv5gvDJQ91XwzeJeIZh3X2WamBLJYK2x12k1KZcciqCBEz8Q/s400/DSC_8236.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919308011824098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Now heat up 1/3 cup of sugar with 3 cups heavy cream. Yes, that sounds insane, just typing it down here. Three cups of cream! You must be out of your damn mind. Substitute in a cup half-and-half to help make up the 3 cups, if it makes you feel better. I'm pretty sure that's what I did.</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk4uqpkd_4qDrNs_fQF31DVDxsg7lX1Dnn8wkyPht8t7t2LhEAtSn743TqqTrhgvmrc5UC4D94Rj4BszDQEF2FZpZD_hVj43UW4FVAvv0zswDz_ybk8K3sHie1YkIefiXJfR6pA/s1600/DSC_8226.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk4uqpkd_4qDrNs_fQF31DVDxsg7lX1Dnn8wkyPht8t7t2LhEAtSn743TqqTrhgvmrc5UC4D94Rj4BszDQEF2FZpZD_hVj43UW4FVAvv0zswDz_ybk8K3sHie1YkIefiXJfR6pA/s400/DSC_8226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919318324687602" /></a>Heat it up quite hot, almost to a boil, until the sugar has all dissolved. Zest in your clementine and squeeze in some juice too. If, let's say, you wanted to make it cardamom flavored instead, or maybe vanilla-ginger or something, this is where you'd add those flavors. I just stuck with the citrus but <span class="Apple-style-span" style="font-family:georgia;">it's</span> a really great blank canvas.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnyRYw88ehLAfGzgiqmlKjz8OQLRZGCDfp42d3nU9RoeH4ELmMZMTDVc9Aw7HfMDN1oj_YHKik8QHzIuGhyphenhyphen9fCtGLzOV8SX1q15LP-dsU-q7IiVceYz1Y3yFINr9Yatnvi_fQ0w/s400/DSC_8237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919081761774834" />Remove it from heat and pour over the gelatin mixture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhgpEBF5Z3f4y8BaGgRLxC-Lg28w5WPTK3ltpmMs-Uw4Nxa67T39WU9jKnUdlymTcWUhSgxu9WgWk0EK-VL0R3Ejl6yZPRtQkUqZu9b8bn5qsEaKddfRc-hRnFnBGovzKEWqxTQ/s1600/DSC_8245.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhgpEBF5Z3f4y8BaGgRLxC-Lg28w5WPTK3ltpmMs-Uw4Nxa67T39WU9jKnUdlymTcWUhSgxu9WgWk0EK-VL0R3Ejl6yZPRtQkUqZu9b8bn5qsEaKddfRc-hRnFnBGovzKEWqxTQ/s400/DSC_8245.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919073758970146" /></a>Stir it all up until completely dissolved...you can see here how it is already getting thickened.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5Is901clSW82FHKEh9wT4yKZ8a95wK0f7ul4uSvz7QxBX4xpAqjlhLCBveIStoQyhMzuBO3kn9soheGdwso6Vfqe7KQsGiM1n-e-vRfL1jJpgPAnq3gBxd2XpUhYqlK8sylHIQ/s1600/DSC_8250.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5Is901clSW82FHKEh9wT4yKZ8a95wK0f7ul4uSvz7QxBX4xpAqjlhLCBveIStoQyhMzuBO3kn9soheGdwso6Vfqe7KQsGiM1n-e-vRfL1jJpgPAnq3gBxd2XpUhYqlK8sylHIQ/s400/DSC_8250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919069351009490" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxTKsokHoJ9DKAMMzsEEQcUq9pupYf30PmCM4m-Nf6Z0C31LGwWqYT_bbDBokgCY9QR_T3wwahZsyJdL2iWhSVMIHDzmZJUPuovh_3CB4NM3T3uEJDDyl8OXAYt9WxdyfxNjB-w/s1600/DSC_8253.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxTKsokHoJ9DKAMMzsEEQcUq9pupYf30PmCM4m-Nf6Z0C31LGwWqYT_bbDBokgCY9QR_T3wwahZsyJdL2iWhSVMIHDzmZJUPuovh_3CB4NM3T3uEJDDyl8OXAYt9WxdyfxNjB-w/s400/DSC_8253.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919059639812914" /></a>Now! You have probably ordered panna cotta at a restaurant and it came out all cute and molded onto a plate and topped with berries or something. That's a lovely way to do it and if you want to go the molded custard route, go ahead and grease up some ramekins so they will unmold properly after the panna cotta has set. But! If you are lazy and/or afraid of unmolding something and having it break <i>right before the boss comes to dinner</i>, go ahead and pour it into cute cups instead and skip the unmolding part.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrtrb8_udhx8aNi8aioBR4LtPItoEVMUfTdHa_V9FwqLGPfgfpHMDcT0tfoDIuYzv3SMfIjZyYQqYy3-IHFgyhCt4d3f7q_jxDOJe4OYNyH4UgEl1E3Zj5jyKdLNbjuJ1ReP7vA/s1600/DSC_8257.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrtrb8_udhx8aNi8aioBR4LtPItoEVMUfTdHa_V9FwqLGPfgfpHMDcT0tfoDIuYzv3SMfIjZyYQqYy3-IHFgyhCt4d3f7q_jxDOJe4OYNyH4UgEl1E3Zj5jyKdLNbjuJ1ReP7vA/s400/DSC_8257.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703919055130191298" /></a>Here's my cute cups. My bestie Jocelyn and I accidentally stole them from a roommate when we were very young and lived in a huge dirty old house with a bajillion other people.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY8ECN6cCnJlTL3B3_E96tS_FpUxfuTwDKd7hRQ-F0IZugzdW35MCKd8zoC9bXf-0tp8YX5ojEgqumWQ2r2-I1itGlbr2fOYvA3AzUWN3bkYHO5qOZDA9d2ilxt1Cgv4nGaRf6Q/s1600/DSC_8259.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY8ECN6cCnJlTL3B3_E96tS_FpUxfuTwDKd7hRQ-F0IZugzdW35MCKd8zoC9bXf-0tp8YX5ojEgqumWQ2r2-I1itGlbr2fOYvA3AzUWN3bkYHO5qOZDA9d2ilxt1Cgv4nGaRf6Q/s400/DSC_8259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918469741454546" /></a>I feel kind of bad about it now but it was a really long time ago.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu7-3nYKQ7gHqCZv29DzfsS2qqfY7uI0nWQlXljk7-CtpTQOzmhLLcP8Mj3ne0PJ-rnmVGPZCs5tu1hPxy2Ro3W-_ChyyjYHChAhWOd0GSC_XJk-nETcKxMN9zDDDd_J_eFGkxw/s1600/DSC_8260.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu7-3nYKQ7gHqCZv29DzfsS2qqfY7uI0nWQlXljk7-CtpTQOzmhLLcP8Mj3ne0PJ-rnmVGPZCs5tu1hPxy2Ro3W-_ChyyjYHChAhWOd0GSC_XJk-nETcKxMN9zDDDd_J_eFGkxw/s400/DSC_8260.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918463280849010" /></a>I think it would be weird to track him down on Facebook and return them at this point, right?<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPLbbgb2JuaY8vBf4s6PG7vX2g97vmwQcS4YRDzJxd-mBS_SMK_alQ9PXSzOc8d8ajqQk23K3LQ52OwFnHvynP1QSoeyyY2eGljV48PR1Pe4XfWKo-Q9AMFRAO2ZJ6kjJNjvt8A/s1600/DSC_8262.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPLbbgb2JuaY8vBf4s6PG7vX2g97vmwQcS4YRDzJxd-mBS_SMK_alQ9PXSzOc8d8ajqQk23K3LQ52OwFnHvynP1QSoeyyY2eGljV48PR1Pe4XfWKo-Q9AMFRAO2ZJ6kjJNjvt8A/s400/DSC_8262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918457241320530" /></a>I had a bunch leftover so the rest went into espresso cups and came to work with me the next day. Teeny espresso cups are <i>perfect</i> for panna cotta! So cute.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JLFEMWV4w05WdiY30Ru_uDZWnVswtq0XiDMFfHmcvlDYMKuzc3wPDLiOm7WG1Wh94cOmzfHII6eM26AncAfBHZmW3v6_C-MsKwR4pI7Zd6UyeZSilrx4aEsrLaZoaJgsiVxqjQ/s1600/DSC_8263.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JLFEMWV4w05WdiY30Ru_uDZWnVswtq0XiDMFfHmcvlDYMKuzc3wPDLiOm7WG1Wh94cOmzfHII6eM26AncAfBHZmW3v6_C-MsKwR4pI7Zd6UyeZSilrx4aEsrLaZoaJgsiVxqjQ/s400/DSC_8263.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918448628016258" /></a>They chill for at least 2 hours. Mine went overnight--this really is the perfect make-ahead dessert!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnrutU_9PMPWEsyhHvKMH46ncShwaZK1VJ2Ypi92buNaMCyUWc1iIM0bKqU82iVIeGWLwLIJoFr-06hISG2A9u9bMooU3NQfjdAJwDPOWGSO3Ug1svkp2WtL765chiZmI920vxA/s1600/DSC_8268.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnrutU_9PMPWEsyhHvKMH46ncShwaZK1VJ2Ypi92buNaMCyUWc1iIM0bKqU82iVIeGWLwLIJoFr-06hISG2A9u9bMooU3NQfjdAJwDPOWGSO3Ug1svkp2WtL765chiZmI920vxA/s400/DSC_8268.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918441884350162" /></a>And for a drizzle on top--I heated up 2 tablespoon honey with 1 tablespoon orange liqueur...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nG7o_F9CgPG8UJV6Ks7K1RuH5B3SuRhvS5aXykAEmk32egLj7NaF9J2jC73wUofoDlFFEsIXL7hE56LwCYZLtF0JMEmOGY_Swb1LQxNDrzBzAUUsQ9lAaeSeW-jEhAdVd-IkNQ/s1600/DSC_8270.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nG7o_F9CgPG8UJV6Ks7K1RuH5B3SuRhvS5aXykAEmk32egLj7NaF9J2jC73wUofoDlFFEsIXL7hE56LwCYZLtF0JMEmOGY_Swb1LQxNDrzBzAUUsQ9lAaeSeW-jEhAdVd-IkNQ/s400/DSC_8270.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918077304157346" /></a>And just spooned it over the top in a puddle.<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgec9OUeKGPrrgwgmbFZlU0P9bmgilGGgVSvMRZh1MHFvUh-w0fwxj1w3-8RDbGJDy0kDebEnjIZjBId3UPDdTKQhOfxI9s9qfJ62VPxaNwRSv2Vi5iU2cP8-ae301BQgQVSe63JA/s400/DSC_8275.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918068214627762" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AtFxXeD4O0xlmwBkJSjQc3rsMU0NjKOrbXPwwGtfKwruTUaO6fLfSWgZJL1kt_gHfXFsNONsC_AZ_saFuHAHvcEe0jReAk_3BWRydVckiRpWVchC3M1G5Jxm92Z3rNXSWlngrw/s1600/DSC_8272.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AtFxXeD4O0xlmwBkJSjQc3rsMU0NjKOrbXPwwGtfKwruTUaO6fLfSWgZJL1kt_gHfXFsNONsC_AZ_saFuHAHvcEe0jReAk_3BWRydVckiRpWVchC3M1G5Jxm92Z3rNXSWlngrw/s400/DSC_8272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918074443822882" /></a>A little twist of clementine peel on the very top et voila! You are done with dessert.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStOX963MJkDqqPMCeyd2FkzteqkPZSQVt_QGnexwZ2V-yeySp5257nqkX2D1RSmUyY61rYHGRox7eKHm26oDsWsMtL4kop8viqo8PVXXbsZBWtDMZYD439QoU1raSjUqgaw0NCg/s1600/DSC_8279.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStOX963MJkDqqPMCeyd2FkzteqkPZSQVt_QGnexwZ2V-yeySp5257nqkX2D1RSmUyY61rYHGRox7eKHm26oDsWsMtL4kop8viqo8PVXXbsZBWtDMZYD439QoU1raSjUqgaw0NCg/s400/DSC_8279.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703918059560306546" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraU5l8Ew_MYGiFCsa3u0Vr5sQC1hjINuJqEfcv8JbE5OZMIe9MV56DUNkzNyw3izn5ViY9hpmozOLEWP0L8x5v8QcVvmKlZvvr2Lzvt1ztLZ4VfDWiccjMJfxFp3Uiwl17G8ySQ/s1600/DSC_8283.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com2tag:blogger.com,1999:blog-36515573.post-57199250663123556862011-11-01T20:19:00.008-04:002011-11-02T08:03:49.378-04:00Bacon brittle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVENxrAEhWrpfWqtPzBuPlurIrC6NVx0SeqXAP3M6VxAQmbqb25yYIfAFzEtP_PJEzNVUWSBxP7xKWkWwpl2HeHLr-SYFuD8dVqBe2D7APpFVaShVQ60FMi6OeniuQ7UyKVOBw/s1600/DSC_8220.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187198471181090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVENxrAEhWrpfWqtPzBuPlurIrC6NVx0SeqXAP3M6VxAQmbqb25yYIfAFzEtP_PJEzNVUWSBxP7xKWkWwpl2HeHLr-SYFuD8dVqBe2D7APpFVaShVQ60FMi6OeniuQ7UyKVOBw/s400/DSC_8220.JPG" /></a>This is crispy, salty, sweet and ultra-easy! It's also an excellent way to get more bacon into your daily diet. I think it would make a great holiday treat to hand out--it's also amazing without the bacon so don't let that deter you...though bacon is so rarely a deterrent.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq9FUXB5mgVw1WQKsuavizk9tPzZ9QjbkGbPDc9d-a5-Qn5xHKdureqLWHXArdtRLmsaRKkyPiZKMpOFAIISTTW_OOHkHqp0gRT27mmeNTq5mJtauBEorGuy25lptaY9bhVOkVg/s1600/DSC_8191.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670188171009370962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq9FUXB5mgVw1WQKsuavizk9tPzZ9QjbkGbPDc9d-a5-Qn5xHKdureqLWHXArdtRLmsaRKkyPiZKMpOFAIISTTW_OOHkHqp0gRT27mmeNTq5mJtauBEorGuy25lptaY9bhVOkVg/s400/DSC_8191.JPG" /></a>Fry up a couple pieces of bacon and set aside. I used 4 slices of fairly thick cut fancy local bacon so you may need more of thinner bacon. Meanwhile melt together 1/2 cup brown sugar with 2 sticks of butter. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_55Ve4uz7MksFxyV0uEQNJhWLLJ9z18txK4x0bNicl7u65Licsx5HAmowLybIwa4LH2G0VrNj3tzgqOiEWKZr_6AUXhH1RA48sLqME-FzzX-xas7AxpcVQiyU2HpSkBjmEsd-GA/s1600/DSC_8193.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187694006586674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_55Ve4uz7MksFxyV0uEQNJhWLLJ9z18txK4x0bNicl7u65Licsx5HAmowLybIwa4LH2G0VrNj3tzgqOiEWKZr_6AUXhH1RA48sLqME-FzzX-xas7AxpcVQiyU2HpSkBjmEsd-GA/s400/DSC_8193.JPG" /></a>After the butter melts down, bring it to a boil and let it simmer for about 2 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC999qqhWlpjMfgVaIGcTWD4loz1WcT5OTrWSej2xAKXhjuQcZyRKJI7rFBbftSw8MS-UF6qmHJzJJwYu_IbUJOaGiN1aaqd1pKmFbfv7FWyuN-I_3PTsBlhgYN81EtDOAKxftA/s1600/DSC_8197.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187686886887682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC999qqhWlpjMfgVaIGcTWD4loz1WcT5OTrWSej2xAKXhjuQcZyRKJI7rFBbftSw8MS-UF6qmHJzJJwYu_IbUJOaGiN1aaqd1pKmFbfv7FWyuN-I_3PTsBlhgYN81EtDOAKxftA/s400/DSC_8197.JPG" /></a> By now you should have some crispy bacon...ready to be crumbled/chopped up.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0nXU-cTvK6KvyDv4ZR5wwcn0U1hhyphenhyphenfL1zZRSa352Lf5Z66BcTwPgv_lFdBpbMyHvRnrFHFmXwbwDlnkhKpb8jb8mO_vZODta7OrW40FpjBLbncZHtu79nbeAg-OwnTT-jVkQw/s1600/DSC_8198.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187680056320882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0nXU-cTvK6KvyDv4ZR5wwcn0U1hhyphenhyphenfL1zZRSa352Lf5Z66BcTwPgv_lFdBpbMyHvRnrFHFmXwbwDlnkhKpb8jb8mO_vZODta7OrW40FpjBLbncZHtu79nbeAg-OwnTT-jVkQw/s400/DSC_8198.JPG" /></a> And you'll need a heaping cup of nuts...I chopped up a bunch of pecans but you can also use sliced almonds. Pecans go really well with bacon though.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM72ksdGzr54VhHsZGuWHQKvl6RbeXzLgB8cTTw2TRMGDpQ_8Q6l3qBJ58cPm3Q0gusXcoHVjJ5e83ujFdWO4CJN6aO8cO9miDOlQ2OK7zD2n_AhibioNK7CL0ASGVNHDBSQXnXA/s1600/DSC_8199.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187455848972306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM72ksdGzr54VhHsZGuWHQKvl6RbeXzLgB8cTTw2TRMGDpQ_8Q6l3qBJ58cPm3Q0gusXcoHVjJ5e83ujFdWO4CJN6aO8cO9miDOlQ2OK7zD2n_AhibioNK7CL0ASGVNHDBSQXnXA/s400/DSC_8199.JPG" /></a> Now get a sheet of parchment paper and lay it over a rimmed baking sheet. Find your graham crackers and lay them out in a more-or-less single layer to cover the whole pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOjflfars2EkhM6uWDbicS4eReSXN9cmK3qzG8TXrU2pWOKQlR0ypAByy37MdVN7KucBH2Ivuif2hlkx0hOK2zxRDOTghprDT_XjTC657mTivVV-sNocl2Uzc4JFwe6eNL-px-A/s1600/DSC_8203.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187447305410642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOjflfars2EkhM6uWDbicS4eReSXN9cmK3qzG8TXrU2pWOKQlR0ypAByy37MdVN7KucBH2Ivuif2hlkx0hOK2zxRDOTghprDT_XjTC657mTivVV-sNocl2Uzc4JFwe6eNL-px-A/s400/DSC_8203.JPG" /></a> And sprinkle over your pecans...then make an even covering of bacon over the nuts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFuRx2BZ9hl6B-TqCnY5iuFLZWXbrwGUJjwUPjq0J-0tsPnwol7H6vZgiPWTHec8yCHjJwRv8g5DNyuw3xwghzmPmcgfygtUK3CBBtwLtssPrWpwbV4wRBtCxas9reZxDFBvPAA/s1600/DSC_8207.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187216091056162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFuRx2BZ9hl6B-TqCnY5iuFLZWXbrwGUJjwUPjq0J-0tsPnwol7H6vZgiPWTHec8yCHjJwRv8g5DNyuw3xwghzmPmcgfygtUK3CBBtwLtssPrWpwbV4wRBtCxas9reZxDFBvPAA/s400/DSC_8207.JPG" /></a> Now pour your butter-sugar mixture over the top of that! Like a toffee. This can be hard to do evenly so just keep drizzling until you think you hit every nook and cranny.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEsPX2lgn05ioLRSacRYNqJ9c2EjA3LFqwFz3xpn16rpYlj6Rh3Nvf5oTOnoegA2XF1qPJYoGqcUJ633AResuPdf_LYDQ0cmbcFiwlWfkcD9DBXPuloKSQIpzJOqkdz3eNbu6Aw/s1600/DSC_8212.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187206906513362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEsPX2lgn05ioLRSacRYNqJ9c2EjA3LFqwFz3xpn16rpYlj6Rh3Nvf5oTOnoegA2XF1qPJYoGqcUJ633AResuPdf_LYDQ0cmbcFiwlWfkcD9DBXPuloKSQIpzJOqkdz3eNbu6Aw/s400/DSC_8212.JPG" /></a> Then you bake in a 350 degree oven for 10 minuites, let it cool for about an hour--then break it up into squares! If you didn't use any bacon (and maybe even if you did) a sprinkle of sea salt over the top gives it that addictive sweet-salty crunch. Make them today!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVENxrAEhWrpfWqtPzBuPlurIrC6NVx0SeqXAP3M6VxAQmbqb25yYIfAFzEtP_PJEzNVUWSBxP7xKWkWwpl2HeHLr-SYFuD8dVqBe2D7APpFVaShVQ60FMi6OeniuQ7UyKVOBw/s1600/DSC_8220.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670187198471181090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVENxrAEhWrpfWqtPzBuPlurIrC6NVx0SeqXAP3M6VxAQmbqb25yYIfAFzEtP_PJEzNVUWSBxP7xKWkWwpl2HeHLr-SYFuD8dVqBe2D7APpFVaShVQ60FMi6OeniuQ7UyKVOBw/s400/DSC_8220.JPG" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-43623609534113190742011-10-07T10:00:00.003-04:002011-10-07T10:17:06.462-04:00Arugula-pepper frittata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeC-DhW97lx32Feosof_oZyB7s05Wh28iWkS1pLVsVxsy61_3KF_7aHFOxQwHoWH_AVq-_Y1Vbu0yzBZ6_vWV_bx3yMZqlaGK-DmJjBUZS_bMIBIInBEdcfmERx7NjsZaT3-ajg/s1600/DSC_8087.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeC-DhW97lx32Feosof_oZyB7s05Wh28iWkS1pLVsVxsy61_3KF_7aHFOxQwHoWH_AVq-_Y1Vbu0yzBZ6_vWV_bx3yMZqlaGK-DmJjBUZS_bMIBIInBEdcfmERx7NjsZaT3-ajg/s400/DSC_8087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539618383237218" /></a>I had tons of arugula and noticed on <a href="http://www.informationisbeautiful.net/visualizations/taste-buds/">Information Is Beautiful</a>'s taste buds graphic that it would be good with peppers...so this simple and luscious frittata was the answer! It's good warm or at room temperature and makes a perfect cocktail hour snack as well as dinner. I used 1 big poblano pepper plus two small jalapenos, but you can use any combination of long green peppers with good flavor that you like--maybe anaheim or something. Start by preheating your oven to 350.<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfh5sN8OlnsYubEtWMfQAnv3AeAOfokW4nUNtwpTJ_QMILmsn1gzfgCOUo22GbF6jnrfQU1mQk_3cUfnwFPv_VenpslHlJ3CY7EvKyk8ItBdxNgbLCVhHLYhYZbSGwfpuoksZeA/s400/DSC_8040.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660543811061307506" />Cut the peppers into super thin strips. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrA9ubQXCP4TNOggLRI236Mpd6OUv6G3wYB_q8jzIqfFmTNTpPhrKajKVxraUO3-WyAEYEF78CwhVkF-_EpfndzyqPnSJ87a__clZisSDO_KG1XT5KDTkiLwY6MN1R7LlDmfMKw/s1600/DSC_8042.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrA9ubQXCP4TNOggLRI236Mpd6OUv6G3wYB_q8jzIqfFmTNTpPhrKajKVxraUO3-WyAEYEF78CwhVkF-_EpfndzyqPnSJ87a__clZisSDO_KG1XT5KDTkiLwY6MN1R7LlDmfMKw/s400/DSC_8042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660543805737222578" /></a> <div>And saute them in a little olive oil in a big pan over medium high heat until they are getting soft.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb_y-3KkALbdyabwysl5h7HOGt2SU42qn8ogWMoekvgU1_uzu6KvAyosNqkqGKLHRvNg49OMxtXPVpLmwPbdGYehlP8hScUJs6IpURYL_o8gpKJuwXD0KHoy38BK_YAO_4yy60w/s400/DSC_8044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660543805062513186" /><div>Add in 1/4 cup thinly sliced sweet onion and continue to saute until all are very soft--probably about 6 minutes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji694biVMlp7Ssl_ZsaRNTlns7qpqDxq73xpzDgRw7qLbVQ2EA5RxQF67iVwLqg20ce8vDALPKzrQlI0tnHfctcM-rh_c8ODBKfruTV2vuKzkfEVKDW2aLQd_Ok6NHcxccGNDMAQ/s1600/DSC_8045.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji694biVMlp7Ssl_ZsaRNTlns7qpqDxq73xpzDgRw7qLbVQ2EA5RxQF67iVwLqg20ce8vDALPKzrQlI0tnHfctcM-rh_c8ODBKfruTV2vuKzkfEVKDW2aLQd_Ok6NHcxccGNDMAQ/s400/DSC_8045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660543794611646178" /></a>Get about 6 cups arugula...it will seem like a ton but it cooks down into zero, trust.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJow8BVcqbFm82sev-oJdgzbmigc5rb6GK7PIQjfXM6-HN03_KN_VlHQFxlYYgmvQOklaS6_EhncyANL6Iz2Y_mkO8qb4EHrplVySIrIcKwzhu_dXXIfNfqoq7Kus6XMiyG9IKSg/s400/DSC_8047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660542405237094994" />Chop it up and add it into the pan with the peppers and saute until wilty.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqRYp5OLAkPxKXvtp6K7oNaPGVK1oeXMMHTZYl6vDcw5LuJYARqnktJdhy7j508PsX2S3L6gAnbycszQKI1Gg0CQUM5-NfdQA7-_ybcM5nUErrTUuPsUZdW25EYYKKE5OUxD81Q/s400/DSC_8049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660542400288792210" />That will take pretty much no time at all--the arugula cooks very quickly.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eDf0eBtDsH4BxMJrB4aNJo0vuGNu_xx_LslaWP0klkO3M5zJbuOWyzAuquHHTh9W5NFE7je31oHXy2BAnvkXI5irt-O8hGP2n8X988TaYhZ1q2CDaBXf7RBKdxPC_4GU9eoP0Q/s1600/DSC_8052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eDf0eBtDsH4BxMJrB4aNJo0vuGNu_xx_LslaWP0klkO3M5zJbuOWyzAuquHHTh9W5NFE7je31oHXy2BAnvkXI5irt-O8hGP2n8X988TaYhZ1q2CDaBXf7RBKdxPC_4GU9eoP0Q/s400/DSC_8052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660542397820351250" /></a>Meanwhile, combine 5 eggs with salt, pepper and 1/4 cup grated parmesan cheese.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKWogOO24a-qKM38IrquXuWGafRt3_OxzwF6f66HefzUjnFz0X7ISCssgZRFLiEnTYLhbzQt1Bzu6ALlwJcEGUJCL3FI15OafBh0ktUYGnzZLZbWtAkj66C_a8V-f6V8Taqcxng/s400/DSC_8053.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660542386300561858" />Beat them all together pretty well...</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCvOhPMloAnx9H6OMbarblnN2-9xo8Bw0c0FCnZksNYZ7Vf7PnPqISiS93bj57she6tvaRMYu3chssg6BOpezE-KaeDGs9wdSysNiAG1-9NrPFhf7xqu1_nwd8Hd-WC6eyr3qMg/s400/DSC_8056.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660540790488795202" /><div>And add in all your veggies. You can add a couple of dabs of goat cheese in if you want as well--I thought that was pretty tasty.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PW2VAn9v_Vy9z4tNHmmALnAKZ2zXkNtrkqYqG9TNS9Os2MVPreVXnMcqntzJy5j0ulBFuHLC5Q_VcH26A5PvuFsPahnAB-yewJXNj_L1Yp3X-qVAJk26MpVovKWqEjIKajq5Lw/s1600/DSC_8061.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PW2VAn9v_Vy9z4tNHmmALnAKZ2zXkNtrkqYqG9TNS9Os2MVPreVXnMcqntzJy5j0ulBFuHLC5Q_VcH26A5PvuFsPahnAB-yewJXNj_L1Yp3X-qVAJk26MpVovKWqEjIKajq5Lw/s400/DSC_8061.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660540775706587714" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLndOoTVtQP8swC4fdUA6e37nJOIDXNklBayqLsicrcohauZ7ztm7WSiKz6cd_XGsltwJM8msGhlpU47UREgQ2omRo47GvRLBA_Xk3fkaF_ZLR98c8n4UiaqVZl6zLynakf8MPfg/s1600/DSC_8063.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLndOoTVtQP8swC4fdUA6e37nJOIDXNklBayqLsicrcohauZ7ztm7WSiKz6cd_XGsltwJM8msGhlpU47UREgQ2omRo47GvRLBA_Xk3fkaF_ZLR98c8n4UiaqVZl6zLynakf8MPfg/s400/DSC_8063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539988604155122" /></a>Meanwhile, heat up a heaping tablespoon of butter in a 10" pan that can go in the oven. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlg-lvR0bJwtu7T4jTcgH6vepO7gqKBb18f_NW_8XrbeNEXjgUddBSzlOHltT_9yn9dG6mi6oAHzv4PvnnTsdSq7u8fwNLGMx1Yr-tayuRcWj1vgyN1Ea8q4U-Zb7hxF5v3qNDQ/s400/DSC_8057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660540785403931682" />After the butter is hot, pour in your vegetable-egg mixture, don't stir it all all, and let it cook undisturbed for 10 minutes.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGfvn0_GOy941nSMdsFGqYny0dXayuqurPw1ziZqXQEoKWUvI2ZfVQAZc7-CTznAGD2xbWZYjdipnutAx2YeeIe1NuJIILYRiTDoK-LTirmAbEb0IecbEYWwUMai1W-pEy6zzSQ/s400/DSC_8065.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539977964011586" /><div>It will get a bit more solid.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvPHXJx2PowlFv3gLG8ZHbuqu6r_zGlmMfNOdW3nHky4FmuldbgdNn5Wh_zq7mGE4HbM-o3N5y_Vm38YpXznxS8BkTtCn_vmJxGB33tyzpobmvrxsfJLlZ4SW5cXtLIpsfx2nDA/s400/DSC_8067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539972426928338" /><div> After 10 minutes on the stovetop, transfer it to the 350 degree oven for 5 more minutes. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6R_akRuwoow3AHr43dljkxG7NL8kyY1K79_-H7yZzeiJmyf2aAkAzvACtB__lCfsRHumls2ogqVMDYwUaxZvduKmYXdAppBMHUtzULNPgv52ojf822WSYHe2msWf1shiy4ryZZQ/s400/DSC_8071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539971290811602" /><div>After you pull it out, let it sit for 1 or two minutes, then flip the pan over on a cutting board to pop the fritatta out. Mine got kind of browned because I made it in cast iron, but I think it was awesome that way.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqaJwN8fh0qmKLdVaBWP316V1SEdPXS883U0ihNYDcbObVcdDaUWJb0negLQbI3qBi-5bT_pjJdmaCes2PB4Y5RDl_FfSw2aMkVR_hhpL4SmBnniGQxJ62ts7Gll759_d4Im27Q/s1600/DSC_8077.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqaJwN8fh0qmKLdVaBWP316V1SEdPXS883U0ihNYDcbObVcdDaUWJb0negLQbI3qBi-5bT_pjJdmaCes2PB4Y5RDl_FfSw2aMkVR_hhpL4SmBnniGQxJ62ts7Gll759_d4Im27Q/s400/DSC_8077.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539627652395442" /></a>Cut it all into wedges and add a sprinkle of kosher salt over the top.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDh7zqTKdY1tvJLIOPwgIbGWyqnejCUpa4r24rzjPOQHKYueDAhOh9TZn00GRc0WF3AerzUUDM_ztOb7SkRhTZalSB4p6r-5c58mWTVkKtir857QXpiBZHoG2qw1PRmED-eEaKzw/s1600/DSC_8085.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDh7zqTKdY1tvJLIOPwgIbGWyqnejCUpa4r24rzjPOQHKYueDAhOh9TZn00GRc0WF3AerzUUDM_ztOb7SkRhTZalSB4p6r-5c58mWTVkKtir857QXpiBZHoG2qw1PRmED-eEaKzw/s400/DSC_8085.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539622973385586" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeC-DhW97lx32Feosof_oZyB7s05Wh28iWkS1pLVsVxsy61_3KF_7aHFOxQwHoWH_AVq-_Y1Vbu0yzBZ6_vWV_bx3yMZqlaGK-DmJjBUZS_bMIBIInBEdcfmERx7NjsZaT3-ajg/s1600/DSC_8087.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeC-DhW97lx32Feosof_oZyB7s05Wh28iWkS1pLVsVxsy61_3KF_7aHFOxQwHoWH_AVq-_Y1Vbu0yzBZ6_vWV_bx3yMZqlaGK-DmJjBUZS_bMIBIInBEdcfmERx7NjsZaT3-ajg/s400/DSC_8087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539618383237218" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT68Z1qoAh3Qyaa4TxesFo1vpisvh65DqmYrVbntadSwxuX8juIlNABRdOpnmBYyDtBFPSzz-DXhtGD-bbnjlIZPQ_jGbq4u40KszF8GmXlRME7mv7IUU-2oEUBuBrVnEzlk6lg/s1600/DSC_8090.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT68Z1qoAh3Qyaa4TxesFo1vpisvh65DqmYrVbntadSwxuX8juIlNABRdOpnmBYyDtBFPSzz-DXhtGD-bbnjlIZPQ_jGbq4u40KszF8GmXlRME7mv7IUU-2oEUBuBrVnEzlk6lg/s400/DSC_8090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539613036028530" /></a>Like I said--it's great at room temperature too so a perfect ahead of time appetizer, if you cut it into cute strips or something. Or just a couple big slices for a healthy dinner.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5QjzgqbfKmgtsANMbA46ZYEah4BXG6q75ZFsRgag8en6sb0UG-PSQbRYNdYneCWmNiAmudo88YvWH8zvXuNdpQQCJz_o-5d3QkqJ55ZoEkVBSps9t61tjyAgUCspywuo6U84QQ/s1600/DSC_8092.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5QjzgqbfKmgtsANMbA46ZYEah4BXG6q75ZFsRgag8en6sb0UG-PSQbRYNdYneCWmNiAmudo88YvWH8zvXuNdpQQCJz_o-5d3QkqJ55ZoEkVBSps9t61tjyAgUCspywuo6U84QQ/s400/DSC_8092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660539608467235746" /></a><br /></div>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-60394973542374065222011-10-06T10:45:00.005-04:002011-10-06T10:52:34.937-04:00Data visualization for your taste buds...This is from <a href="http://www.informationisbeautiful.net/">informationisbeautiful.net</a> and it was just too good not to share. <a href="http://www.informationisbeautiful.net/visualizations/taste-buds/">Go here to see (and use!) this visually elegant way to help you play "what's in the pantry?</a>"<a href="http://www.informationisbeautiful.net/visualizations/taste-buds/"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImflhPsDCyzksqiourI5WCnR5CDRPq5C7BCnBMFTw7fTC9aK5YCcFfv2MI4id_PqvgxGJ8XpFYOSuSKcqpU9jnRfSkKLLd0fK4jETWrCRR03Bjblxy_lgXkfLzRf361uK913hpQ/s1600/taste_buds.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 54px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5660390770262630018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImflhPsDCyzksqiourI5WCnR5CDRPq5C7BCnBMFTw7fTC9aK5YCcFfv2MI4id_PqvgxGJ8XpFYOSuSKcqpU9jnRfSkKLLd0fK4jETWrCRR03Bjblxy_lgXkfLzRf361uK913hpQ/s400/taste_buds.png" /></a></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-47727430641820412012011-10-03T21:16:00.002-04:002011-10-03T21:20:41.032-04:00Calvados and ginger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnwAmZiUElP8-PG8wRV_S6WtXfn6BQJzTeONz_0L3_VuaCXDXjYPzI9xrpS8wI6Ha8b1d_HfiuuZHz9ZHF3xYadqtk1HEYAbG1m2I1BSa8A33x5FBl9_2yhkJACfFZy0BitmTiw/s1600/DSC_8024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnwAmZiUElP8-PG8wRV_S6WtXfn6BQJzTeONz_0L3_VuaCXDXjYPzI9xrpS8wI6Ha8b1d_HfiuuZHz9ZHF3xYadqtk1HEYAbG1m2I1BSa8A33x5FBl9_2yhkJACfFZy0BitmTiw/s400/DSC_8024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659439763950485058" /></a>We have been feeling fall around here...time to put away the Campari and uncork the Calvados! This is the drink de casa at the moment so I thought I'd share--combine a few healthy slugs of Calvados with a good ginger beer and a lime twist, over ice. Like a Dark and Stormy but with a sweet apple-y flavor from the Calvados. Delicioso.carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-9309709985745111632011-10-03T21:06:00.004-04:002011-10-03T21:42:45.736-04:00Green tomato sauté<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pO5cCraMwy7izWjnL7gtJMZvK_PQo7MDMo7Ns8z7c0cXTfnZ5Z9ieEAycFjY6ix5dsUiOUIEsfDF7UYvZSpgdKl_sJ3I8USirciyZmpc11htBCmwnjLIk9eRFlQv8d300dO2xA/s1600/DSC_8030.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pO5cCraMwy7izWjnL7gtJMZvK_PQo7MDMo7Ns8z7c0cXTfnZ5Z9ieEAycFjY6ix5dsUiOUIEsfDF7UYvZSpgdKl_sJ3I8USirciyZmpc11htBCmwnjLIk9eRFlQv8d300dO2xA/s400/DSC_8030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659438956070358530" /></a>This time of year there are plenty of green tomatoes hanging around. It's the end of the season--if you're my mother, you've probably got bushels of them in your garden that never got a chance to ripen up before the fall set in. I have been loving their tangy flavor in a simple sauté (maybe actually even more of a quick stewing, since there ends up being so much moisture?). It tastes like it could be eggplant but it is sweet-and-sour in the best possible way. This can use up a ton of them and I love it served over buttery orzo. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kaQG5ozyUAmEdpBzd0FmEV71xk4uIQssS-7CYxffiBVMgaNKGuunYbgdkYpMItcMdJzqndr4fSnTlicx1E89Am6zKZwXHXfSzqTYBovUnRmMoxuHP6-OvayaUiWx22_GmF3nKw/s1600/DSC_8006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kaQG5ozyUAmEdpBzd0FmEV71xk4uIQssS-7CYxffiBVMgaNKGuunYbgdkYpMItcMdJzqndr4fSnTlicx1E89Am6zKZwXHXfSzqTYBovUnRmMoxuHP6-OvayaUiWx22_GmF3nKw/s400/DSC_8006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439571406332514" /></a>I used 4 pretty big sized green tomatoes. It made enough for a side dish for 4 people with a bit left over. You'll also want about 1/2 of a Vidalia onion--both the onion and the green tomatoes came from a farm stand while on a trip to Savannah and Tybee Island a week or so ago...still seemed like summer just then!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVXTMFCi_Z98aabwZG3fIrLInjihlF7KjzP-31g39SW_u5XfHJ0nleUTe_ykNxXUW1Ny6R01Jdo6Dcy2wZkhnOwX_cWbopQBLDSRPVwZVa8myjd2yiCf4jzUUr_4rizpvBjICXQ/s1600/DSC_8008.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVXTMFCi_Z98aabwZG3fIrLInjihlF7KjzP-31g39SW_u5XfHJ0nleUTe_ykNxXUW1Ny6R01Jdo6Dcy2wZkhnOwX_cWbopQBLDSRPVwZVa8myjd2yiCf4jzUUr_4rizpvBjICXQ/s400/DSC_8008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439568837839250" /></a>Slice up half the Vidalia into thin thin thin half moons. To sauté the vegetables you can use any number of cooking fats...once I cooked them in the brown fond left over from roasting a chicken and it was practically transcendent. This time I made them in a healthy tablespoon of bacon fat. You can also easily sauté them in a combination of 1 tablespoon butter and 1 tablespoon olive oil.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ugv785ZcAJ1CkIkRpdHptFA7BzzHGk6jlswh2CtA8Jrj1GkkV9u6KjUIz7NEXPBOyAUudzgS8DI07tY_8vz0BaKi6Ab77wEavz5RztJZoUD_olqFNfR7K637Omry_OZ4_2HhvA/s1600/DSC_8009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ugv785ZcAJ1CkIkRpdHptFA7BzzHGk6jlswh2CtA8Jrj1GkkV9u6KjUIz7NEXPBOyAUudzgS8DI07tY_8vz0BaKi6Ab77wEavz5RztJZoUD_olqFNfR7K637Omry_OZ4_2HhvA/s400/DSC_8009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439385771694834" /></a>Turn them around frequently...about 5 minutes or so over medium heat until they are nicely soft and lightly colored but not crispy-brown. You want to get them cooked before you add any tomatoes since the acid will keep the onions from cooking properly any further.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4FO_Rnk_73j59-HRCNiK4mmpAOOBouxFeS6pbTP7_Wb3zffRGxeYyiiviF5zG-qlgxJRXjTu-8RMeVqMjGxq2U2wr8xAhDWgE-mDFPpIucYtTNwUGDf0pv3cjVeEJSIfbn27sg/s1600/DSC_8011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4FO_Rnk_73j59-HRCNiK4mmpAOOBouxFeS6pbTP7_Wb3zffRGxeYyiiviF5zG-qlgxJRXjTu-8RMeVqMjGxq2U2wr8xAhDWgE-mDFPpIucYtTNwUGDf0pv3cjVeEJSIfbn27sg/s400/DSC_8011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439380698177298" /></a>And cut up all your gorgeous greenies! I like thin wedges best for this recipe.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U-o-Qe9PXDWc0DVmRD11K7fgG0UOp__bo_UURNCb0tPtEnA98PiBLt-slr2Rapr0-eBe6BUWKyDLZfJW0HIDEENvQuDapr15WjMXAmXBUnvmRVMVi8FsBKpeK61qWp6xjjcxeA/s1600/DSC_8012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U-o-Qe9PXDWc0DVmRD11K7fgG0UOp__bo_UURNCb0tPtEnA98PiBLt-slr2Rapr0-eBe6BUWKyDLZfJW0HIDEENvQuDapr15WjMXAmXBUnvmRVMVi8FsBKpeK61qWp6xjjcxeA/s400/DSC_8012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439368418045298" /></a>Turn up the heat slightly, and stuff them all into your pan. This is sort of stupid looking--probably you can use fewer tomatoes, cook in batches, or use a bigger pan. But I am dumb. They do cook down though, sort of like spinach?<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIRLoUhMCbCmYJVWqIHyuMP8dMAqfVFjjGvfwDlOAcoz1xaFqocGdo81FWd6QnA7YMJLEpKeb0bzJXjnc8VYyJx0MAZWayQjTfPFbBtoE1GYJVxv3Y8gr1gawSury6a3PhE98w/s1600/DSC_8016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIRLoUhMCbCmYJVWqIHyuMP8dMAqfVFjjGvfwDlOAcoz1xaFqocGdo81FWd6QnA7YMJLEpKeb0bzJXjnc8VYyJx0MAZWayQjTfPFbBtoE1GYJVxv3Y8gr1gawSury6a3PhE98w/s400/DSC_8016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439362382967234" /></a>I just sort of mooshed them around. This is why it was more like stewing and less like a sauté.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoQRhIQ_S_LCNk4rbCVd31uZSK_ywl_DdfHFIuz8H3DDtqiL2c-6SnC-_VRHBmXzCb894ZaHuSZEbyG9z49hb_uMIkkMXByHT83afi9Hv21-5ZZUnZjjGEe-vefHzqCNbCCLHVg/s1600/DSC_8017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoQRhIQ_S_LCNk4rbCVd31uZSK_ywl_DdfHFIuz8H3DDtqiL2c-6SnC-_VRHBmXzCb894ZaHuSZEbyG9z49hb_uMIkkMXByHT83afi9Hv21-5ZZUnZjjGEe-vefHzqCNbCCLHVg/s400/DSC_8017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659439357863399090" /></a>I stirred them around semi-frequently, allowing them to develop some nice browned bits and probably cooked them for about 10 minutes or so until they fell apart in the right way. Add 1 teaspoon each fresh ground black pepper, salt, and sugar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCnNfBwheLuBYQsDhrhuwpWDmuw4fGE10CVYPc8p0ve5fiTK7UgjgWZqt8fL9twCkj5eGR6Wqfo8P225507lECNFhIF1kReGrqXlWtCfb0VhAQAwJcePWDY8RjexDjKvtmxr2vA/s1600/DSC_8019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCnNfBwheLuBYQsDhrhuwpWDmuw4fGE10CVYPc8p0ve5fiTK7UgjgWZqt8fL9twCkj5eGR6Wqfo8P225507lECNFhIF1kReGrqXlWtCfb0VhAQAwJcePWDY8RjexDjKvtmxr2vA/s400/DSC_8019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659438965329677058" /></a>Meanwhile, chop up about 3-4 whole, peeled canned tomatoes. You can also use red fresh tomatoes, but I didn't find any in the markets at this point. They make a nice sweet contrast to the tangy green ones. Add them and all their juice into the green tomatoes and continue to sauté for another 3 minutes or so.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguetQwcKJrtJezcXigpSWJV5hnxFSGg0TJWP8LkCDhbY3k9s7lzj-22Fcl70u6fAJq-jNUJDpaj9mY_lyxQ6C3k45c7NrD0ijB_nsXvlgsCvrkYva0hokKTGjJCBRar3tvGQmS2g/s1600/DSC_8021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguetQwcKJrtJezcXigpSWJV5hnxFSGg0TJWP8LkCDhbY3k9s7lzj-22Fcl70u6fAJq-jNUJDpaj9mY_lyxQ6C3k45c7NrD0ijB_nsXvlgsCvrkYva0hokKTGjJCBRar3tvGQmS2g/s400/DSC_8021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659438963351270658" /></a>They should be completely falling apart and looking sort of chutney-like. I also added in 4 sliced sweet pickled peppadew peppers right before the tomatoes finished up.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ17DaTh91992kYFWmJGIQCQAAHGiS05d9ixj1MXqY70bpZ1z7hvimwnyvKwE4c-KkkpsP9CP39o7o3w0BtLzmpRoremjjFp6UX71f9wMKgUCiNpuigpiu-epRkatqFXqFk5Tmqw/s1600/DSC_8025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ17DaTh91992kYFWmJGIQCQAAHGiS05d9ixj1MXqY70bpZ1z7hvimwnyvKwE4c-KkkpsP9CP39o7o3w0BtLzmpRoremjjFp6UX71f9wMKgUCiNpuigpiu-epRkatqFXqFk5Tmqw/s400/DSC_8025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659438960945950722" /></a>Taste for salt and serve hot or at room temperature. Goodbye to summer--but if it ends like this, I'm cool with it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoJ7Dpq6F7YOylGnKnt6tT5cHfl6HbCga45vbtG5V4MYjpW_pd4zK83nBMVeKAcG4Gs0O4OkWrjD6FirEXTsUW6y2cCluqPc3ZAA7mCgDbIZLc-0upE2eNWasJ7TiMlLdg4k8mw/s1600/DSC_8031.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoJ7Dpq6F7YOylGnKnt6tT5cHfl6HbCga45vbtG5V4MYjpW_pd4zK83nBMVeKAcG4Gs0O4OkWrjD6FirEXTsUW6y2cCluqPc3ZAA7mCgDbIZLc-0upE2eNWasJ7TiMlLdg4k8mw/s400/DSC_8031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659438949766678482" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-19282537203696306572011-08-21T15:22:00.009-04:002011-08-21T15:43:22.834-04:00Watermelon and feta steaks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3DApz19u6AiehjUP4AUc8FMt6GMOoNuUtjlAc-tM2IsUDPnLXYY9cZZ0mBsjLW0XtQAW6JvWCF9tcR32MY8YMub2gsdl6wsXLCJM4dzz7BhijbpqDJ3pMGwJpqqI3Vz3VhTGPg/s1600/DSC_7950.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3DApz19u6AiehjUP4AUc8FMt6GMOoNuUtjlAc-tM2IsUDPnLXYY9cZZ0mBsjLW0XtQAW6JvWCF9tcR32MY8YMub2gsdl6wsXLCJM4dzz7BhijbpqDJ3pMGwJpqqI3Vz3VhTGPg/s400/DSC_7950.jpg" alt="" id="BLOGGER_PHOTO_ID_5643394471459683186" border="0" /></a>This is in imitation of a watermelon steaks appetizer from <a href="http://www.starprovisions.com/">Abbatoir</a> that I had a few weeks ago. It's a really pretty, really simple first course that hits sweet, salty, tangy and spicy all at the same time. At Abbatoir they use watermelon rind pickles but I didn't have any so I just made a quick pickle with thin slices of vidalia onion marinated for a few hours in 1/4 cup cider vinegar, a little olive oil, plus two teaspoons sugar and 1/2 teaspoon salt.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJIzKgoUATVOro7LCjZmTeRZobjV3bgskCfAauDXitp-MmEUUPe-kNW8CBKdG0aptIROp4lbaBiDR83c3crP1KN_6umLuxMIhE73l26svEZHHS76KVPEtDPBJH1AurXmA02pVFw/s1600/DSC_7925.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJIzKgoUATVOro7LCjZmTeRZobjV3bgskCfAauDXitp-MmEUUPe-kNW8CBKdG0aptIROp4lbaBiDR83c3crP1KN_6umLuxMIhE73l26svEZHHS76KVPEtDPBJH1AurXmA02pVFw/s400/DSC_7925.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392546320242674" border="0" /></a>You'll need a sweet, in-season watermelon...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpR-ar_DmklhYXSvtSpF5N6pmLU1b44UYGdmps0031r36SCalMp6tSjyPMdcM9Y2s_7qcPnIFir7EXLbZEt5hbweKUHqefK0DmUEahgbKcf2oOYRU4ShODQNhrPSWzpQL-Y4XhA/s1600/DSC_7926.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpR-ar_DmklhYXSvtSpF5N6pmLU1b44UYGdmps0031r36SCalMp6tSjyPMdcM9Y2s_7qcPnIFir7EXLbZEt5hbweKUHqefK0DmUEahgbKcf2oOYRU4ShODQNhrPSWzpQL-Y4XhA/s400/DSC_7926.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392544005444226" border="0" /></a>You'll only need enough to cut 4 long bricks. Save the rest for snacking on all week long.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-AS0BwAEzlYeoQ7SzyW3p2aWYNUn1uGT8iBbCVYK2KUS9Hi2Io9yBI6Xn_2Pc5gT-5M6HY2iAV2ogZhBKt-0qJ9wsYKdIexiMs9rF1TMRuaEjUy94PIHE8l66QORIeehLUZIcg/s1600/DSC_7930.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-AS0BwAEzlYeoQ7SzyW3p2aWYNUn1uGT8iBbCVYK2KUS9Hi2Io9yBI6Xn_2Pc5gT-5M6HY2iAV2ogZhBKt-0qJ9wsYKdIexiMs9rF1TMRuaEjUy94PIHE8l66QORIeehLUZIcg/s400/DSC_7930.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392438884205986" border="0" /></a>I cut these by slicing two thick wedges and trimming them down into 2 pieces each.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHiezLKtYb1tMq3QWpFl0gVYqciinQG_pntadJ3f2UTFE6sRN2I_Ul_BhDBUbRpPiX1L4BCyEjxiGvrBbkwajxeykCIZYIjvW1sbws1nrYhGLzdaWEIE8uRFpbShjE-yfdvI4HQ/s1600/DSC_7931.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHiezLKtYb1tMq3QWpFl0gVYqciinQG_pntadJ3f2UTFE6sRN2I_Ul_BhDBUbRpPiX1L4BCyEjxiGvrBbkwajxeykCIZYIjvW1sbws1nrYhGLzdaWEIE8uRFpbShjE-yfdvI4HQ/s400/DSC_7931.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392431673036770" border="0" /></a>Gather about a quarter cup each of mint and basil leaves...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBC3Cug5SxYu874yDccsKN90Wdz-oTPqJ7tGl0-dZZf1ai3DXqMlUEaYsZdBG8uQe3sOQNrD7i-7oOtfFEmX0aJ-VpmCbQNQMNWHtLA6aRWQ0TadLMizabw9ODe4RajKjDqp2WyA/s1600/DSC_7934.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBC3Cug5SxYu874yDccsKN90Wdz-oTPqJ7tGl0-dZZf1ai3DXqMlUEaYsZdBG8uQe3sOQNrD7i-7oOtfFEmX0aJ-VpmCbQNQMNWHtLA6aRWQ0TadLMizabw9ODe4RajKjDqp2WyA/s400/DSC_7934.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392428408090530" border="0" /></a>Mince them all up together and set aside. They'll go on top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CItnoe-znPIIHCHVRCrhB7XVVocaNIl1CxVXFVK-85OANhVvQuwPn1-GcM_jkp7bxoKcmE3rh7glVmd1WwFVqpCj87bXqu4BKKJ3bPftURdm1vq39Q851F8zXBMW-9kGq5PqSg/s1600/DSC_7936.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CItnoe-znPIIHCHVRCrhB7XVVocaNIl1CxVXFVK-85OANhVvQuwPn1-GcM_jkp7bxoKcmE3rh7glVmd1WwFVqpCj87bXqu4BKKJ3bPftURdm1vq39Q851F8zXBMW-9kGq5PqSg/s400/DSC_7936.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392428656446930" border="0" /></a>I wanted a mild, not-too-sharp feta--the cheese gal at Whole Foods thought this would do the trick. Cut it into slabs to fit on top of your watermelon.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiSyN5w6nuZcQz96KDr9xwBXS2WrM-0q_AG8sJXU886gDTdZDJ_h2PwADHJ1WECvsyM1hKrWocRAq4FJYaKugzRNCjQ6-Q-eUWZZxlHAHE5YVv_St6U1LbPxmasBR0ibK6BjUYA/s1600/DSC_7938.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiSyN5w6nuZcQz96KDr9xwBXS2WrM-0q_AG8sJXU886gDTdZDJ_h2PwADHJ1WECvsyM1hKrWocRAq4FJYaKugzRNCjQ6-Q-eUWZZxlHAHE5YVv_St6U1LbPxmasBR0ibK6BjUYA/s400/DSC_7938.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392425272738050" border="0" /></a>And you'll need some heat! I don't know what kind of peppers these were but they were aromatic, fruity and quite hot.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApP-B2bLaP2mY-2-YS7kWf3zYESNWYk0Od9oWILodSoLLqRK0NN2yqUNgf8O8lan2ISyuY3R5HhmHE1oqtSgKDnH4IDVVdd7eC5uAOfcTLpigxEl0EclHKWz27dKOThNhwtNv2w/s1600/DSC_7943.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApP-B2bLaP2mY-2-YS7kWf3zYESNWYk0Od9oWILodSoLLqRK0NN2yqUNgf8O8lan2ISyuY3R5HhmHE1oqtSgKDnH4IDVVdd7eC5uAOfcTLpigxEl0EclHKWz27dKOThNhwtNv2w/s400/DSC_7943.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392234079250162" border="0" /></a>De-seed them unless you're really a masochist. I touched my eyes after this accidentally by the way...regrets, I've had a few.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qON0RkxYcf_XLCKMVgvQwmPykTQ6HF6V-p5wWejjSopspmDfUGyrI6axFqFPoGvhA-tat2lnZ1d9Tse6opp4nyWtXqSe60GuHyqZcX_sjhZoMhHcN_qaEtML4YmQSfnBNTOroQ/s1600/DSC_7944.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qON0RkxYcf_XLCKMVgvQwmPykTQ6HF6V-p5wWejjSopspmDfUGyrI6axFqFPoGvhA-tat2lnZ1d9Tse6opp4nyWtXqSe60GuHyqZcX_sjhZoMhHcN_qaEtML4YmQSfnBNTOroQ/s400/DSC_7944.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392230010888402" border="0" /></a>And slice them into thin strips.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrmty_-5HUo9oGPYoGQDYyERaiXpqnoD4PYJQcDmcosFraATPtxOTAO8mzhhGBVeqjBXz7ExRgHYVZ9VKnLgD1rkCX6KzejjhNBHg9jNzrO9yEIU7j7sZOMXrlV-CMlrWwpb8jw/s1600/DSC_7948.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrmty_-5HUo9oGPYoGQDYyERaiXpqnoD4PYJQcDmcosFraATPtxOTAO8mzhhGBVeqjBXz7ExRgHYVZ9VKnLgD1rkCX6KzejjhNBHg9jNzrO9yEIU7j7sZOMXrlV-CMlrWwpb8jw/s400/DSC_7948.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392224538187218" border="0" /></a>Assembly is easy! Slab of feta over the watermelon...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxreDsg3gjNTE7PX_eS7Ns249hqQJsGOfcHR3ZNdg2C_QdAQ9yoZ0TbOjtXpZL1zk3SXVU9zmo2tCtQzqUbVYCsHbZuLpYzp11fRfylSyH656et0gVLfnEqjCh-Z4zUayynMP2A/s1600/DSC_7954.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxreDsg3gjNTE7PX_eS7Ns249hqQJsGOfcHR3ZNdg2C_QdAQ9yoZ0TbOjtXpZL1zk3SXVU9zmo2tCtQzqUbVYCsHbZuLpYzp11fRfylSyH656et0gVLfnEqjCh-Z4zUayynMP2A/s400/DSC_7954.jpg" alt="" id="BLOGGER_PHOTO_ID_5643392224981694210" border="0" /></a>
<br />Then vidalia pickle tucked in and around the melon, plus peppers and basil/mint mixture right on top. I sprinkled with a little crushed black pepper as well, right before serving.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IUAMEWv0QVqchFrrUNFojdQqVwCgH0nwp7jnEJmhN8jlaIVZ8yhtcaTAdn3C-UX3XP3O-LraUEaIOLRyJrRU8qToE5j-d-eu2VrvzaOqzqbKXe5jIIkIzQlPTXzu7d62ydSKiA/s1600/DSC_7950.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IUAMEWv0QVqchFrrUNFojdQqVwCgH0nwp7jnEJmhN8jlaIVZ8yhtcaTAdn3C-UX3XP3O-LraUEaIOLRyJrRU8qToE5j-d-eu2VrvzaOqzqbKXe5jIIkIzQlPTXzu7d62ydSKiA/s400/DSC_7950.jpg" alt="" id="BLOGGER_PHOTO_ID_5643396294884041890" border="0" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-51783831096339535902011-07-22T10:22:00.003-04:002011-07-22T11:13:17.308-04:00Fruit and nut crackers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO0pzWN_Ahjl-5r4RZQ2I0nVS3WRENB3Grmt7ZI7kFiLc2NBX9oPaiUsuWy1BkkFEvw8Izd-klDUV-34z-oghhefBp3g8mwOxv1WxcsLcZnEZxfPbHRgw4DUB0zs9_7PI4hRW2w/s1600/DSC_7916.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224477516092018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO0pzWN_Ahjl-5r4RZQ2I0nVS3WRENB3Grmt7ZI7kFiLc2NBX9oPaiUsuWy1BkkFEvw8Izd-klDUV-34z-oghhefBp3g8mwOxv1WxcsLcZnEZxfPbHRgw4DUB0zs9_7PI4hRW2w/s400/DSC_7916.jpg" /></a>There's a new place in the neighborhood called <a href="http://www.wreckingbarbrewpub.com/">Wrecking Bar Brew Pub </a>and not only do they have the freshest, tastiest beer in town, but they also have these delicious little crackers. They're packed full of different seeds, nuts and fruit and they are great with cheese. I was <em>slightly</em> tipsy there one evening and was begging our server to just bring me a huge pile of them to wallow in ("All I want...are some more of these crackers. Can just get, like, a basket of these? But they're so gooooood!" And so on). She gracefully/wisely demurred and so I went home and figured out how to make them myself. This recipe is flexible--feel free to change it up with different combos of fruits and nuts! It uses a technique similar to making biscotti--first you bake the cracker batter together in a loaf, then once it is cool you slice into thin sections and bake once more until crisped.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-X8Ey8EhFHVhzSVkeNas_DuiO5AMFuV8rsKxfJNUeD3OceyfYTIaMnAntTKyx72BO8PNXi9r_X0KLe_ap-bhC9rtafJCxlUkHf5z6FxbK7Xmk8n-bPPj9GPUOpvaNtVKH6Dj1A/s1600/DSC_7819.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225281654018370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-X8Ey8EhFHVhzSVkeNas_DuiO5AMFuV8rsKxfJNUeD3OceyfYTIaMnAntTKyx72BO8PNXi9r_X0KLe_ap-bhC9rtafJCxlUkHf5z6FxbK7Xmk8n-bPPj9GPUOpvaNtVKH6Dj1A/s400/DSC_7819.jpg" /></a>You need a total of 1 1/2 cups of seeds/nuts and 1 cup of dried fruit. In this batch I used a combination of hazelnuts, almonds, pecans and sunflower seeds for the nuts...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSfBVEzcp92G5pH8M3rE-5S-lGVfs_Og9T2xMycE8b2N4aITt95a3oeEP_zrAUewg2cABXvYLBeuDfh3qrid6pgYwXjJ0gqLD6MwV0QGo8gQuMfd04J5JD4pc3OPWNglLESMX1w/s1600/DSC_7828.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225277742558290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSfBVEzcp92G5pH8M3rE-5S-lGVfs_Og9T2xMycE8b2N4aITt95a3oeEP_zrAUewg2cABXvYLBeuDfh3qrid6pgYwXjJ0gqLD6MwV0QGo8gQuMfd04J5JD4pc3OPWNglLESMX1w/s400/DSC_7828.jpg" /></a>And golden raisins and dates for the fruit. Dried cranberries would be excellent in here! Or dried apricots. So would pumpkin seeds.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCLsLaw0mB9b7l3V9amJskO3ymmx0deOVUSNCbfihmWGmm2xjN2LUU3hnq8zu4v_6yEJrWSxIrFXL98-CtItp-p5OSIKAlbKsmpQTkQEBIZBcmRP8x7f7zJJs4nRZ3uJVHhddbA/s1600/DSC_7824.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225280145927634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCLsLaw0mB9b7l3V9amJskO3ymmx0deOVUSNCbfihmWGmm2xjN2LUU3hnq8zu4v_6yEJrWSxIrFXL98-CtItp-p5OSIKAlbKsmpQTkQEBIZBcmRP8x7f7zJJs4nRZ3uJVHhddbA/s400/DSC_7824.jpg" /></a>I liked the nutty, full flavor of the crackers at Wrecking Bar, so I figured I'd try to duplicate with a combination of whole grains along with regular white flour. You will need 2 cups of flour total and I think at least 1 cup should be regular white flour, to keep the loaf from being too dense. My combination was the following: 1 cup white + 1/2 cup rye flour + 1/4 cup wheat bran + 1/4 cup flax seed meal. The rye was a great touch although Phil thought it tasted a little like a bagel (not a bad thing if you like bagels). But you can do 1:1 with white and whole wheat, or even just all white if you feel like it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcvoM8ipVJeJJV5YjC63zMfhygEDNVVBXU7Dt26J24_SSQ3-9fJjY5Vdk_oQOCpuXWKHpL1MruuG4yBouBxf9fOdUEOejKUjkJUXPXNpdX3VceQtX1kpxMCqUb1IVVrYUvsYzag/s1600/DSC_7830.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225272292799106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcvoM8ipVJeJJV5YjC63zMfhygEDNVVBXU7Dt26J24_SSQ3-9fJjY5Vdk_oQOCpuXWKHpL1MruuG4yBouBxf9fOdUEOejKUjkJUXPXNpdX3VceQtX1kpxMCqUb1IVVrYUvsYzag/s400/DSC_7830.jpg" /></a>Mix the flours up very well along with 2 teaspoons baking soda and 1 teaspoon salt.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb4K15Utta4nhTqvT4K8o1srtS4z862CEwE14UKUB2PL3myNLhTo4mFMN-JJporv-nqz-YNGJy8X-Z26ey6iM43z40aHcwEObkstg2c8d-Q8b_rBhptF2YJHWV5f4QhOh4LwwCw/s1600/DSC_7832.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225068587083298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb4K15Utta4nhTqvT4K8o1srtS4z862CEwE14UKUB2PL3myNLhTo4mFMN-JJporv-nqz-YNGJy8X-Z26ey6iM43z40aHcwEObkstg2c8d-Q8b_rBhptF2YJHWV5f4QhOh4LwwCw/s400/DSC_7832.jpg" /></a>Make a well in the center and add in 1/2 cup of sweetener. I used 1/4 cup each of brown sugar and honey.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4fVoZkm5hnJdZasnDdJD2ESOjchqz8P2P-RMrpDIaQzFKmQ1JTJ0OkDbQSDyetw5gmXztAslBugUcZDMUNrkKWArFNXpHs7zELlKD_8vbbKkW2BQWCnI2KD3SK5y07YUCGLJoA/s1600/DSC_7834.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225064170877698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4fVoZkm5hnJdZasnDdJD2ESOjchqz8P2P-RMrpDIaQzFKmQ1JTJ0OkDbQSDyetw5gmXztAslBugUcZDMUNrkKWArFNXpHs7zELlKD_8vbbKkW2BQWCnI2KD3SK5y07YUCGLJoA/s400/DSC_7834.jpg" /></a>Measure out 2 cups of yogurt. You can also use buttermilk.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbobMjELR9qthod4qt9w7Wbdm6nMjjUcRUUxo1DXSAflEsosEN8ZJIF-qqjri2_Ku-5-tYKZXiFwLT8DgsyQm4jZvGD-mEyowGU6QaBOuJ-dKjxO92BNXGdOavHPAB-da8dmO9A/s1600/DSC_7836.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225064224803090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbobMjELR9qthod4qt9w7Wbdm6nMjjUcRUUxo1DXSAflEsosEN8ZJIF-qqjri2_Ku-5-tYKZXiFwLT8DgsyQm4jZvGD-mEyowGU6QaBOuJ-dKjxO92BNXGdOavHPAB-da8dmO9A/s400/DSC_7836.jpg" /></a>And add it in!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYbwI7d55YieEmqDbKULKRQ4EO3tlhKODCyfR5oMbsryI1wAFmBTyc1O3HxCQLP_SrdmjfoUgSlBWtOBg9dKfJMDs0teGp0H6rZs86IxKQn_utJ3q7IJHbf1EaNAr5pK7SVX1sQ/s1600/DSC_7839.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225061144665042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYbwI7d55YieEmqDbKULKRQ4EO3tlhKODCyfR5oMbsryI1wAFmBTyc1O3HxCQLP_SrdmjfoUgSlBWtOBg9dKfJMDs0teGp0H6rZs86IxKQn_utJ3q7IJHbf1EaNAr5pK7SVX1sQ/s400/DSC_7839.jpg" /></a>It will be a very thick batter so get ready to wrestle.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmK3szvF5vt6EB430MoYJG259jlbjoIEk8ZT5xPTxaAdS9C50W2MgOdSynOt7ymtJVPj3szHUMY3SLBmzpjyp0Onj7aiX-Luc0g0VTCcYyzUeYPzf9ierSVlY134eQJiuMffW4w/s1600/DSC_7840.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225058465764050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmK3szvF5vt6EB430MoYJG259jlbjoIEk8ZT5xPTxaAdS9C50W2MgOdSynOt7ymtJVPj3szHUMY3SLBmzpjyp0Onj7aiX-Luc0g0VTCcYyzUeYPzf9ierSVlY134eQJiuMffW4w/s400/DSC_7840.jpg" /></a>And add in all your fruits and nuts! Mix it up as well you can but don't overbeat it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN1ZGxYuOpf4-nEv0EIS3I908cPy6hVXRJDotyBok0TcKrvk0ZKohgtuacVy5MYQCvZwwsyvFj1hc2tERm4IdImy1yWWXH-xZQIQnSTcIxLkd4JfioBoeKsKDJcuq9OA-bHV_zA/s1600/DSC_7841.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224901945259042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN1ZGxYuOpf4-nEv0EIS3I908cPy6hVXRJDotyBok0TcKrvk0ZKohgtuacVy5MYQCvZwwsyvFj1hc2tERm4IdImy1yWWXH-xZQIQnSTcIxLkd4JfioBoeKsKDJcuq9OA-bHV_zA/s400/DSC_7841.jpg" /></a>Actually, I don't think you can overbeat it. It's like concrete.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDAg0K3jeUk7AVIwEZVFR_wo48m-QtZtQPNDj56Bf1Lkk07jNxvnUrExHszwwixlL_Q8g6rrag7yv-PEzmmlBBObqADL6o1S2J62iVTYGWtMX3qQBQyLwwuX4aoql_E9nZnIVnQ/s1600/DSC_7843.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224903090587138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDAg0K3jeUk7AVIwEZVFR_wo48m-QtZtQPNDj56Bf1Lkk07jNxvnUrExHszwwixlL_Q8g6rrag7yv-PEzmmlBBObqADL6o1S2J62iVTYGWtMX3qQBQyLwwuX4aoql_E9nZnIVnQ/s400/DSC_7843.jpg" /></a>Grease a couple of loaf pans well with olive oil, or a cooking spray. If you only have one loaf pan and really have no idea where the other one went go ahead and use your weird vintage <a href="http://en.wikipedia.org/wiki/Fire_King">Fire King</a> dishes. At one point I kind of kitsch collected this stuff. These are the only two pieces I have left, now that the loaf pan has walked off.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwadAV2nBB3USDYaNNw5eWxpgcEegKbYCCmJp9Qxrx3boSfgQ7dAclhFLIbeieD5lxXJM_qm0Q0H8CnMDJQhNYGRSKdOyJNiY93N651L552epTbM1jpr9go2Svc0siJ7cZGyw8LQ/s1600/DSC_7846.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224895668218002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwadAV2nBB3USDYaNNw5eWxpgcEegKbYCCmJp9Qxrx3boSfgQ7dAclhFLIbeieD5lxXJM_qm0Q0H8CnMDJQhNYGRSKdOyJNiY93N651L552epTbM1jpr9go2Svc0siJ7cZGyw8LQ/s400/DSC_7846.jpg" /></a>Fill 'em up. They will rise a little bit so leave some room.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6TMmlmh_4b14jwvJJJt5xye2XiLVxD1jihWzWzd6G8E1enNu6o2O7YWVbeP__PPh6hpagEjVjXCxHVXZCSRkveHqnUf35nxRYCDKylAK-a70illuzUR0fwgx4T8JgtfG18DbCw/s1600/DSC_7849.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224892239718418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6TMmlmh_4b14jwvJJJt5xye2XiLVxD1jihWzWzd6G8E1enNu6o2O7YWVbeP__PPh6hpagEjVjXCxHVXZCSRkveHqnUf35nxRYCDKylAK-a70illuzUR0fwgx4T8JgtfG18DbCw/s400/DSC_7849.jpg" /></a>They bake in a preheated 350 degree oven for 20 minutes. After they've cooled for a few minutes in their pans, turn them out to a wire rack to finish cooling off.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE7GG_PRUqSBOZG4b2N_157NxY1AFYky2QKmOEy42xGplu9gqWeSd7sqn4UKZjFDfelhspfG7CVizGCmwVhnN-kxpw3F4yoOWERwZGVroJITYZ_Kaye3IuBGn1hxwBKp2-v5Tww/s1600/DSC_7851.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224887589984306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE7GG_PRUqSBOZG4b2N_157NxY1AFYky2QKmOEy42xGplu9gqWeSd7sqn4UKZjFDfelhspfG7CVizGCmwVhnN-kxpw3F4yoOWERwZGVroJITYZ_Kaye3IuBGn1hxwBKp2-v5Tww/s400/DSC_7851.jpg" /></a>Very nicely browned. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ_HRUT6dJ2sDkoFqwDbLNQtMqem1HejKFzWAVJxRhWa5DTXkZUEAdgnUTTgf9cdX4q7GMfPWueuSMLXByGrX70sP9hHLSdaaJhijnavxnMaekFMb8VkWuF4ttq8y42ArjWI9iw/s1600/DSC_7855.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224702933510914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ_HRUT6dJ2sDkoFqwDbLNQtMqem1HejKFzWAVJxRhWa5DTXkZUEAdgnUTTgf9cdX4q7GMfPWueuSMLXByGrX70sP9hHLSdaaJhijnavxnMaekFMb8VkWuF4ttq8y42ArjWI9iw/s400/DSC_7855.jpg" /></a>Put the loaves into your freezer for about 15 minutes. This will make them firm and easy to slice for the next step of cracker-making. You'll need a sharp knife! I sliced mine into very thin wafer-like slices. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVu5wgtZNb5DaBMvPUrnTCSrXtUSJzKVDWR5vM__kCB1piGKgBIjLgZjVViC4bgRX0DNE0uFa7sU1B3j1DSODG-npUz2on0UrADP5UcakA6UizVk8MnzQPglzESD1JNTHuU4oQw/s1600/DSC_7876.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224698642172978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVu5wgtZNb5DaBMvPUrnTCSrXtUSJzKVDWR5vM__kCB1piGKgBIjLgZjVViC4bgRX0DNE0uFa7sU1B3j1DSODG-npUz2on0UrADP5UcakA6UizVk8MnzQPglzESD1JNTHuU4oQw/s400/DSC_7876.jpg" /></a>I only used the big loaf and it made an epic quantity of these crackers. I froze the two other little ones to slice up and bake at a later point.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7Ioetk-VsWnNjdLIjo8lzvHvzs8JN2CpFdxAYRNyzmsaaY0P2Crfdmq3YCZM168jXEXZ_ZLfsQgHPQ0e2chyphenhyphenqbr40aWzQbIwITGAU7nceiTE4RPPmydkjUFq6D9eP-m-vS4vUQ/s1600/DSC_7879.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224699770926338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7Ioetk-VsWnNjdLIjo8lzvHvzs8JN2CpFdxAYRNyzmsaaY0P2Crfdmq3YCZM168jXEXZ_ZLfsQgHPQ0e2chyphenhyphenqbr40aWzQbIwITGAU7nceiTE4RPPmydkjUFq6D9eP-m-vS4vUQ/s400/DSC_7879.jpg" /></a>So many crackers...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJkY70WCrkF_cC52TLl-XMZjJmzfJwwqC-MlM1HPSMU7pUfRatBqcN1KXV2JqjjkWp8uGphp9ftPO70454sC-IvGiQ3uOK2lViO_vkAVX5KMzJ-_ZbPuUexbj0kQNNdGIe8rtDg/s1600/DSC_7881.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224697185332914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJkY70WCrkF_cC52TLl-XMZjJmzfJwwqC-MlM1HPSMU7pUfRatBqcN1KXV2JqjjkWp8uGphp9ftPO70454sC-IvGiQ3uOK2lViO_vkAVX5KMzJ-_ZbPuUexbj0kQNNdGIe8rtDg/s400/DSC_7881.jpg" /></a>Lay them in a single layer on an ungreased baking sheet...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXiTcK1A8DCys8JqQsQ-UbThfYH2QJLpzij4MxUxnBhRT70i56Pfo0TaiO9su07YhZNQ6GA8p0HqZG05D30F_8QdKzG9K2KCWwujrGymJHjwRPccGFn-kgXYLnzhyphenhyphenXH8mVFWAyQ/s1600/DSC_7883.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224691870809410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXiTcK1A8DCys8JqQsQ-UbThfYH2QJLpzij4MxUxnBhRT70i56Pfo0TaiO9su07YhZNQ6GA8p0HqZG05D30F_8QdKzG9K2KCWwujrGymJHjwRPccGFn-kgXYLnzhyphenhyphenXH8mVFWAyQ/s400/DSC_7883.jpg" /></a> And let them crisp up for 10 minutes in a 300 degree oven. Flip them over and let crisp on the other side for another 10 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX568DcZi4S67OvctC7g-HDGdtYUHz8-f2L9khA3RQweltQU6ThXl8LZmKQdTieaIycGMcWD5l6IJmrMX4xfVJrji2GyQnircqL4aH5neBx8JTFkJi5d-kn8NFfEg0RPQ8NA7iUg/s1600/DSC_7884.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224490146146370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX568DcZi4S67OvctC7g-HDGdtYUHz8-f2L9khA3RQweltQU6ThXl8LZmKQdTieaIycGMcWD5l6IJmrMX4xfVJrji2GyQnircqL4aH5neBx8JTFkJi5d-kn8NFfEg0RPQ8NA7iUg/s400/DSC_7884.jpg" /></a> Some of the thinner ones may get a bit over-toasty but that's OK. Take them out and let cool.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0OQVGkGzC_SyH61fTOVWVLvFHVGNNfV738GTI2ywU6bUfAIIrkeaT6cLMMqOemnWFcIiV64EAkX31bEFCz2WVex_7Nk5I8EylvnejyT988xfGYVT8KthoL7M6e6vtBErJaUUFQ/s1600/DSC_7911.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224486142555570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0OQVGkGzC_SyH61fTOVWVLvFHVGNNfV738GTI2ywU6bUfAIIrkeaT6cLMMqOemnWFcIiV64EAkX31bEFCz2WVex_7Nk5I8EylvnejyT988xfGYVT8KthoL7M6e6vtBErJaUUFQ/s400/DSC_7911.jpg" /></a>They're so flavorful! And possibly even nutritious?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzlEFKURsQ0BBZvz6Rsc1Deg4mtP17PGTF-gnx25urMPt1pTDrdCutdnLYbYAPykfMWkJOd1jiw9V1E3GhN4SY26QG_deQ5IGKeW_xSG3KSCXIXh-Cw3Z1sB9BxEmDPqcn2AUzg/s1600/DSC_7913.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224482346826338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzlEFKURsQ0BBZvz6Rsc1Deg4mtP17PGTF-gnx25urMPt1pTDrdCutdnLYbYAPykfMWkJOd1jiw9V1E3GhN4SY26QG_deQ5IGKeW_xSG3KSCXIXh-Cw3Z1sB9BxEmDPqcn2AUzg/s400/DSC_7913.jpg" /></a>Wonderful with brie or farmer's cheese and some fresh figs. Enjoy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UOGQ3fdijHICiDt6brfPMk3lTMciwPxCEdtVaaqDdmsWCVy2Ss7LYsJ0Tz7zw6DykBFPjRmhj3fJI4HnjIkhBUXZZJPnUQXNCBzBD3mosMadc6gUOLTaPYcX8kbfln3NqX32uw/s1600/DSC_7922.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631224476309230066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UOGQ3fdijHICiDt6brfPMk3lTMciwPxCEdtVaaqDdmsWCVy2Ss7LYsJ0Tz7zw6DykBFPjRmhj3fJI4HnjIkhBUXZZJPnUQXNCBzBD3mosMadc6gUOLTaPYcX8kbfln3NqX32uw/s400/DSC_7922.jpg" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-63848777000372701772011-07-19T20:30:00.004-04:002011-07-20T10:59:34.596-04:00Jet fuel cold-brewed coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYDpu2mw9lpZ3XivRoX33q7jDmJtz8sVQmThwstaCCEMK0G5sGEYZOIyUjGeekbCo6jWocPMlhyphenhyphenCjjQjk_6xUMQnivPvARUWMP332yMYG3ard4HADkmvnwrtr67VwlLGanTUPrw/s1600/DSC_7910.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631226005798005282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYDpu2mw9lpZ3XivRoX33q7jDmJtz8sVQmThwstaCCEMK0G5sGEYZOIyUjGeekbCo6jWocPMlhyphenhyphenCjjQjk_6xUMQnivPvARUWMP332yMYG3ard4HADkmvnwrtr67VwlLGanTUPrw/s400/DSC_7910.jpg" /></a>Is it hot by you? Because it is en fuego down here in Georgia. I started craving icy cold coffee in the morning and decided it was time to make a huge batch. The best thing about this recipe is that is makes a TON of coffee that lasts for at least one month in the fridge. Cold-brewing results in very low-acid coffee; the lack of exposure to heat is what keeps the acidity from developing. This method also keeps the natural caffeine from breaking down, resulting in the nickname "jet fuel." Don't drink it at night if you are caffeine-sensitive, is what I'm saying! But it will jump start you in the morning for sure. So let's review--easy to make a ton of it that keeps on hand for a long time, icy delicious in the summertime, and wakes you the eff UP. What's not to love?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vDFJztIC6hzpsZahtjd_Dws1uTqcCawBJ2zb0xse5y1S-PY56isWaE9fh8eXCGtgN9rnFenexshZVB9uhmVADzGXLrH33ZR3Lh80CMEagStxgLnJ9O5WW90cSf5t1iD7HoaWOA/s1600/DSC_7815.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225996840273202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vDFJztIC6hzpsZahtjd_Dws1uTqcCawBJ2zb0xse5y1S-PY56isWaE9fh8eXCGtgN9rnFenexshZVB9uhmVADzGXLrH33ZR3Lh80CMEagStxgLnJ9O5WW90cSf5t1iD7HoaWOA/s400/DSC_7815.jpg" /></a>You basically just soak 1 pound of ground coffee in 8 quarts of water for 8 hours. I just gave you the recipe. That is literally all there is to it. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh387gN-9Jy_9Kk-UJdUI5PP6Fd4im-J8Ti5U17XmpHMKvb5c0J9udKwB-4782KoTvAw-mNN6L9qc8LjBrdlAQ4nGW1gYT56-U1qAtPuz27mMw_wVTQF3FOCSwVPsHx74BDiMpdHA/s1600/DSC_7818.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225993560182738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh387gN-9Jy_9Kk-UJdUI5PP6Fd4im-J8Ti5U17XmpHMKvb5c0J9udKwB-4782KoTvAw-mNN6L9qc8LjBrdlAQ4nGW1gYT56-U1qAtPuz27mMw_wVTQF3FOCSwVPsHx74BDiMpdHA/s400/DSC_7818.jpg" /></a>OK, maybe something about type of coffee...honestly, I'm not sure it matters too much. The first time I used a medium roast Breakfast Blend, ground for drip coffee makers. It was from <a href="http://www.dekalbfarmersmarket.com/">Your DeKalb Farmers Market</a> and it worked great. This most recent time, I used a Trader Joes brand--it wasn't as strong but it's still delicious.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p1juiJTRxo9OLOAIhtHvArpYx716clYGBUg76Iwahpqx11jHSUJu4ZE_c1s3q_K9yZnU6q9rnH2cM7sUbJ0qsq3KawjXDgWlnKNRNRdcnrT7MEqMgiva5OzWh8SedEAnyFDEog/s1600/DSC_7890.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 210px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225998959829410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p1juiJTRxo9OLOAIhtHvArpYx716clYGBUg76Iwahpqx11jHSUJu4ZE_c1s3q_K9yZnU6q9rnH2cM7sUbJ0qsq3KawjXDgWlnKNRNRdcnrT7MEqMgiva5OzWh8SedEAnyFDEog/s400/DSC_7890.jpg" /></a>You'll need a really big container (or two fairly large ones and just divide it up between them). I poured 8 quarts of water over the pound of grounds at about 10:30 in the morning...and then just went about my day until 6:30 pm that night. It won't look very different after 8 hours of soaking. Maybe the grounds are a bit more swollen.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNgeJRDrpjg6XtAcxzf4-N2we2YeWws-81c6KfoKfid73kR9PKxc2M0nSlUDwvtSVvGdjllD7zIAHlPsi0XiKGvrLYnyUd6tAoEJ9ZkSm0x_0oO-82V2a_WXpyCM3bFMgxaEsrQ/s1600/DSC_7893.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225992364531474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNgeJRDrpjg6XtAcxzf4-N2we2YeWws-81c6KfoKfid73kR9PKxc2M0nSlUDwvtSVvGdjllD7zIAHlPsi0XiKGvrLYnyUd6tAoEJ9ZkSm0x_0oO-82V2a_WXpyCM3bFMgxaEsrQ/s400/DSC_7893.jpg" /></a>Then here's the only hard part. You need to pour it through 2 layers of cheesecloth that are over a fine-wire mesh strainer into a clean container, in order to get all the grounds out.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MLfKHFW78AxK4naLA9jYfr7qTns0yybSUhA0xyfaC_Kr8WXUPLILTisOEXnH4Z3T8LXYpfEFKFzHq3phlg1wLSyrHUzEACkBekuPiDp9M7hmGcwQnrrwAiIo2T_L8SzVpJ0-1Q/s1600/DSC_7895.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225694573638674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MLfKHFW78AxK4naLA9jYfr7qTns0yybSUhA0xyfaC_Kr8WXUPLILTisOEXnH4Z3T8LXYpfEFKFzHq3phlg1wLSyrHUzEACkBekuPiDp9M7hmGcwQnrrwAiIo2T_L8SzVpJ0-1Q/s400/DSC_7895.jpg" /></a>It might be a little messy so strain it over the sink, if you can.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmYxHIr2tHdS6CMaisWsVhaKnzccwlTLF5J2RGRZELxsBj-kIJlaZfWY_ml81u9AKZ6wUiDtCjOqkZdHCcrBztStk5k9qyLRbT6f8vyubp0zz6T-GUdDqEhiaAK9Finin7JdEBQ/s1600/DSC_7894.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225698630630354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmYxHIr2tHdS6CMaisWsVhaKnzccwlTLF5J2RGRZELxsBj-kIJlaZfWY_ml81u9AKZ6wUiDtCjOqkZdHCcrBztStk5k9qyLRbT6f8vyubp0zz6T-GUdDqEhiaAK9Finin7JdEBQ/s400/DSC_7894.jpg" /></a>And it leaves a lot of coffee grounds behind! Just throw them out and keep pouring through until it is all strained out.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOcI3i1JY0Efy_4araFd0rxia6FgDXr-j2qr0DZurLRNlxie3f-o0Yom2D9ah6sLIPm-HdfuQWBrW6ya09wdddq1MThMsA9Vys1UC_2wtPAFRYWwPVs71drcT4oT9S9xhWxOXDw/s1600/DSC_7898.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225692733581986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOcI3i1JY0Efy_4araFd0rxia6FgDXr-j2qr0DZurLRNlxie3f-o0Yom2D9ah6sLIPm-HdfuQWBrW6ya09wdddq1MThMsA9Vys1UC_2wtPAFRYWwPVs71drcT4oT9S9xhWxOXDw/s400/DSC_7898.jpg" /></a>I keep mine in a big iced tea dispenser in the fridge. It may end up discoloring the plastic though, so perhaps I should try to find a glass one to store it in.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-SNZ0iozRPb2y9Qsa24PsfEwVpxiDGYUtAK3QxB-6jKyY07rTwZqjs0plrFvNxd3tn5xLIcyWk2EdsTSsIGITu0xfdANTl1M0xfCQX9g93DeV5RS2u3Fx3YGg45QcGf7oQOhAA/s1600/DSC_7902.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225689070945778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-SNZ0iozRPb2y9Qsa24PsfEwVpxiDGYUtAK3QxB-6jKyY07rTwZqjs0plrFvNxd3tn5xLIcyWk2EdsTSsIGITu0xfdANTl1M0xfCQX9g93DeV5RS2u3Fx3YGg45QcGf7oQOhAA/s400/DSC_7902.jpg" /></a>To sweeten it I use simple syrup since it dissolves in cold liquid--just combine equal parts water and sugar, boil until all the sugar is dissolved, cool and use. It keeps indefinitely in the fridge so I always have some on hand. I think you could make a great cocktail with this and some Kahlua and cream. And what about a Thai iced coffee? Stir in some cardamom and top it gently with a couple tablespoons of sweetened condensed milk. And a plain old iced coffee with vanilla soy milk is pretty awesome too. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9n8fVJ6Zf4G4rlbQfqIyNtkb_VMBod6XaBOqPxH_5pjHOr71gospNDRtyWYM8ALrMAzWdv5ov3mYw4UAwcQXetbPrq_5IpSONxL6Vi5sfJeMJlRbAbF0LQg3xPIsjfLJm4vR9g/s1600/DSC_7903.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631225682254457554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9n8fVJ6Zf4G4rlbQfqIyNtkb_VMBod6XaBOqPxH_5pjHOr71gospNDRtyWYM8ALrMAzWdv5ov3mYw4UAwcQXetbPrq_5IpSONxL6Vi5sfJeMJlRbAbF0LQg3xPIsjfLJm4vR9g/s400/DSC_7903.jpg" /></a>Enjoy these hot summer days!carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com3tag:blogger.com,1999:blog-36515573.post-68547285241719070682011-07-05T21:40:00.010-04:002011-07-06T11:43:04.389-04:00Pan-fried chicken on the 4th of July<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMzKcKOvm09chVSEQFVXL1jU0dJutEdmjAbB1rQIYd3fkBM6yK6i9czqmZwP_ryN2k1wdbOhw2PonZ50HQPgWKPKU4uAzFliCWCzeZPfFjhZMqbxNqYYliWXRsWRvwd04mlpjVA/s1600/DSC_7807.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048615456038866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMzKcKOvm09chVSEQFVXL1jU0dJutEdmjAbB1rQIYd3fkBM6yK6i9czqmZwP_ryN2k1wdbOhw2PonZ50HQPgWKPKU4uAzFliCWCzeZPfFjhZMqbxNqYYliWXRsWRvwd04mlpjVA/s400/DSC_7807.jpg" /></a>The Fourth of July is probably my family's favorite holiday. Growing up we really threw ourselves into the fireworks, the parades, and the food--and to this day I have to make sure we celebrate the holiday properly. This year we spent the day at the pool and then had friends over to eat fried chicken and biscuits, watermelon and corn on the cob...totally <em>classic</em>. It absolutely poured rain though, so the fireworks were kind of a bust. But we had this delicious pan-fried chicken to make up for it--the recipe comes from <a href="http://www.amazon.com/Gift-Southern-Cooking-Revelations-American/dp/0375400354">The Gift of Southern Cooking</a>, by Scott Peacock and Edna Lewis. Scott Peacock used to be the chef at <a href="http://www.watershedrestaurant.com/">Watershed Restaurant</a> here in town which is justifiably legendary for their fabulous fried chicken served every Tuesday evening. Making it at home takes a little effort and planning ahead but it's totally worth it, especially for the best holiday of the year.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBi83RRlxHSvUeBwN9TuJPxNTtxUGLnBjaSuZ2ZkRKbhAV1DPWvQHxPiH6yqXuugSBa0OS9SMnA0aTwgfyIhOBTsWFcPPCVH9o8ThLDkkZxRnmUEywKcAPyPG3ntVHbi3lgiHkg/s1600/DSC_7749.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049303168755922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBi83RRlxHSvUeBwN9TuJPxNTtxUGLnBjaSuZ2ZkRKbhAV1DPWvQHxPiH6yqXuugSBa0OS9SMnA0aTwgfyIhOBTsWFcPPCVH9o8ThLDkkZxRnmUEywKcAPyPG3ntVHbi3lgiHkg/s400/DSC_7749.jpg" /></a>Start with a 3 pound chicken (these days I only buy from <a href="http://www.springermountainfarms.com/">Springer Mountain Farms</a>) cut up into 8 serving pieces. Make enough brine to cover the pieces--for this amount, 2 quarts of water mixed with 1/2 cup kosher salt will be enough.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogvJOPPwf_rW_xQaVpraT4SEpKecD02ifczmO-8rRQ3lrcH78-KGXXLDg-E2BLyhdaBJUxBzBQzFID3BkDzXbkZ6kWD3x4vWbZQ2lWyerDtnlEWDFuuGovusq2Jjc8X9n50T4JQ/s1600/DSC_7772.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049290713015154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogvJOPPwf_rW_xQaVpraT4SEpKecD02ifczmO-8rRQ3lrcH78-KGXXLDg-E2BLyhdaBJUxBzBQzFID3BkDzXbkZ6kWD3x4vWbZQ2lWyerDtnlEWDFuuGovusq2Jjc8X9n50T4JQ/s400/DSC_7772.jpg" /></a>That's why this recipe takes so long--it's all the time needed for brining. Let it sit 8-12 hours in the fridge (basically put it together before you go to bed the night before and you'll be fine). The salty brine really needs the time to get in there to make the chicken unbelievably juicy and tender.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ONZPv7_j5hF4JyNFQeCIw5HgGPHQNwFMjSAnoxLo6tHnoI0_kdXfad_A07L3vsf04onSDaym7AV1rETD_M14YN_F8g52L0OjLM7k8Qgx8g26tMDD38xgPZRj0X_0M-U4tHEE1w/s1600/DSC_7774.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049283645658514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ONZPv7_j5hF4JyNFQeCIw5HgGPHQNwFMjSAnoxLo6tHnoI0_kdXfad_A07L3vsf04onSDaym7AV1rETD_M14YN_F8g52L0OjLM7k8Qgx8g26tMDD38xgPZRj0X_0M-U4tHEE1w/s400/DSC_7774.jpg" /></a> Bright and early the next morning (or 8-12 hours before dinnertime, whichever comes first), drain the chicken from the brine...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYS4h2h60yDuvxAKfH6TGUEBNBNxdComXSzA8fGWRDV5mtdIB_aaVX9ujQdxEx2puYlTILNL78jNYAmh8nFtjW1im4D-Xk-zZiIju0cAqvpu2nau-Q1YMj44tUKxDO1YSsFd_gQ/s1600/DSC_7776.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049274095956914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYS4h2h60yDuvxAKfH6TGUEBNBNxdComXSzA8fGWRDV5mtdIB_aaVX9ujQdxEx2puYlTILNL78jNYAmh8nFtjW1im4D-Xk-zZiIju0cAqvpu2nau-Q1YMj44tUKxDO1YSsFd_gQ/s400/DSC_7776.jpg" /></a>Fail to plan ahead adequately and make a run to Kroger for buttermilk (but it's OK because that means you can get some doughnuts for breakfast!).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdqZfOZBKRvkfbe1u7r9sLJKjQ2ZuJIQyX67nPMmqMwFZrZN4qW2IH-5sKh0cUFSzcF87jiFxtth3tAA9Ucms_NHvB99jqtFsFPVinH4gP3vAp_77t1khniA9TpT-o-oZECWEZA/s1600/DSC_7777.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 234px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049265452879426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdqZfOZBKRvkfbe1u7r9sLJKjQ2ZuJIQyX67nPMmqMwFZrZN4qW2IH-5sKh0cUFSzcF87jiFxtth3tAA9Ucms_NHvB99jqtFsFPVinH4gP3vAp_77t1khniA9TpT-o-oZECWEZA/s400/DSC_7777.jpg" /></a>Pour one quart of buttermilk over the drained chicken pieces.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxz7hhQCbiabOUBhdJ4Mi98InDUhuUUEOtS4stxBig8sCxQFuOspMqhajsAAsxuAPGE4fhU0w8LUydAnsyHDn5RgOVWkh7KBL0_KtPqYSxGkn6n7gFw0dlqOARoWtHwanW6ksWA/s1600/DSC_7779.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049088931304386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxz7hhQCbiabOUBhdJ4Mi98InDUhuUUEOtS4stxBig8sCxQFuOspMqhajsAAsxuAPGE4fhU0w8LUydAnsyHDn5RgOVWkh7KBL0_KtPqYSxGkn6n7gFw0dlqOARoWtHwanW6ksWA/s400/DSC_7779.jpg" /></a>And let it all soak in the fridge for another 8-12 hours. Again, as with the salty brine you made earlier, the buttermilk just needs some time to get in there to tenderize and add its unmistakable flavor. You should go to the pool in the meanwhile. After enough time has elapsed, you can go ahead and drain the buttermilk off 'cause you are ready to fry!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamNG8fEJAjWOxvlc82ZHekAiX-rd00pd4HK579xb1eJ74KZSReP5icg6CgoltwdOx7eCs7kZYGm4jm13rdvTY7ucTRTaXsxnL4iQMnfHax8F4C9eMXgjKZ_Dn5m1TGNL7gNG_3g/s1600/DSC_7791.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049561167846210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamNG8fEJAjWOxvlc82ZHekAiX-rd00pd4HK579xb1eJ74KZSReP5icg6CgoltwdOx7eCs7kZYGm4jm13rdvTY7ucTRTaXsxnL4iQMnfHax8F4C9eMXgjKZ_Dn5m1TGNL7gNG_3g/s400/DSC_7791.jpg" /></a>Well, almost ready. There's a lot of preparation involved in making proper fried chicken, in case you hadn't noticed. You need to get your fat right. At Watershed they use a combo of 1 stick butter and 1 pound lard but I don't really have any lard, generally speaking. So I used 1 stick of butter together with all of my saved up bacon fat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQOX9DOckKFiWsk7erth87EWtn5oiigZN55PUAG9jnYwfP1m8NbAlhQPiuyKqTNBFI2plZb0Yrw0kP9KJ5IoCm1KyMrbEcwXfVDNt_xB9Glnr7hirl5uxgHjzPi6ptkePeIT7XA/s1600/DSC_7788.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049079643721458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQOX9DOckKFiWsk7erth87EWtn5oiigZN55PUAG9jnYwfP1m8NbAlhQPiuyKqTNBFI2plZb0Yrw0kP9KJ5IoCm1KyMrbEcwXfVDNt_xB9Glnr7hirl5uxgHjzPi6ptkePeIT7XA/s400/DSC_7788.jpg" /></a>Melt the fat and the butter together and cook over low heat for 30 minutes, skimming off any milk fat solids from the butter that rise to the surface. When you are ready to start frying, heat it up over medium-high until it is sizzling. The original recipe calls for the frying fat to be at 350 degrees, in case you have a thermometer handy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNbggIsw7ZunQFKGmMPBDnuwiSZVLJJmDnCMJM4Fb3OGv8KpezC6CPKe1DwlgOEQ_-noI9600ZNLkIerDgXsobeCYZUzaFtRpNpfrXepmibOmnmA3PEKm5vSYVdVhSTnK5iqerQ/s1600/DSC_7789.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626049069381564722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNbggIsw7ZunQFKGmMPBDnuwiSZVLJJmDnCMJM4Fb3OGv8KpezC6CPKe1DwlgOEQ_-noI9600ZNLkIerDgXsobeCYZUzaFtRpNpfrXepmibOmnmA3PEKm5vSYVdVhSTnK5iqerQ/s400/DSC_7789.jpg" /></a>Mix together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon salt and freshly ground black pepper. Dredge your chicken pieces one by one in this mixture, tapping off any excess. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6C_0MLujyMuOjDcAAZGQZWiepnqm2bd4UWJAmqPvm0jDN-wDWfaHMuTmavTb7-U_d3-zW7iqS3Y7TvkyvknqvH5GmCDn2UVq1I16IyRM17vvii5n3Nw1XSzeASEvF79bT9w9Bw/s1600/DSC_7793.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048826801657570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6C_0MLujyMuOjDcAAZGQZWiepnqm2bd4UWJAmqPvm0jDN-wDWfaHMuTmavTb7-U_d3-zW7iqS3Y7TvkyvknqvH5GmCDn2UVq1I16IyRM17vvii5n3Nw1XSzeASEvF79bT9w9Bw/s400/DSC_7793.jpg" /></a>And set aside on a plate. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTvi8GLuRzXTyM0ZyNX1I0-xNUBHfZmZIc1Ny-3mR2RLIp5-d79fNJLdW-O79kYoYt5u8iDRGEd4uBjhF0SSu9-L07108rwqhBx8mpTGn4LdfGFRgZhodZd3fFRcT40v1aE3ApA/s1600/DSC_7796.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048823845555106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTvi8GLuRzXTyM0ZyNX1I0-xNUBHfZmZIc1Ny-3mR2RLIp5-d79fNJLdW-O79kYoYt5u8iDRGEd4uBjhF0SSu9-L07108rwqhBx8mpTGn4LdfGFRgZhodZd3fFRcT40v1aE3ApA/s400/DSC_7796.jpg" /></a>OK, you have your chicken all ready to go and your fat is all prepared--now it is time to fry. For real this time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSvrLJHjvxzeDVf7Wkb_oST8W8IZBgZvtOzslp1gClEa7aS-d9RDCtjZsZD9gs0xelBi_zn9-Gbt5KzYuLWos5Z_HqfItMs6mjyAC0kPV3BFFrnPc3C10rXiEw91QqLsuqSjX_w/s1600/DSC_7798.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048819750879906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSvrLJHjvxzeDVf7Wkb_oST8W8IZBgZvtOzslp1gClEa7aS-d9RDCtjZsZD9gs0xelBi_zn9-Gbt5KzYuLWos5Z_HqfItMs6mjyAC0kPV3BFFrnPc3C10rXiEw91QqLsuqSjX_w/s400/DSC_7798.jpg" /></a>Fry the chicken on each side until it is a gorgeous golden-brown, 8-10 minutes per side.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WMdddv_e8FksxKrfYUDOesJnSM0qvkcTjAlpES1kpFdA4uYsaPRhmbGo1G2VScRmy6MkpNfeO00xBrtaem_nYN9cQ12XJsruJkrgRQhNGPUXF_tPlddF6f7Lcdu5kydZBgAeRQ/s1600/DSC_7800.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048810663470194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WMdddv_e8FksxKrfYUDOesJnSM0qvkcTjAlpES1kpFdA4uYsaPRhmbGo1G2VScRmy6MkpNfeO00xBrtaem_nYN9cQ12XJsruJkrgRQhNGPUXF_tPlddF6f7Lcdu5kydZBgAeRQ/s400/DSC_7800.jpg" /></a> You do not want to crowd the pieces in--give them lots of room and be sure to cook in batches if needed! I needed to do mine in 2 batches and I do have a very large pan, so adjust as needed for your size of kitchen equipment. I also ended up turning on two burners to keep an even heat--this will only work if you have a large pan and a stovetop that permits a pan to fit over at least 2 burners at once.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g2xAY-ym39oZILalQGGurv5jkCbt7hDODBOLu73GhqHN0z4gPDwR0D0eRB6V3Gr8APlouBPeuDzg37AYtCblePsOBL9MUBbOghviXQAp61lFxj7a_iG3serip6ZeKtIZAbIB-Q/s1600/DSC_7803.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048626899722578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g2xAY-ym39oZILalQGGurv5jkCbt7hDODBOLu73GhqHN0z4gPDwR0D0eRB6V3Gr8APlouBPeuDzg37AYtCblePsOBL9MUBbOghviXQAp61lFxj7a_iG3serip6ZeKtIZAbIB-Q/s400/DSC_7803.jpg" /></a>When both sides are lovely and browned, remove and drain the pieces on a wire rack over some newspaper to catch all the drips.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2NE3avbMWUO8m-kI4r_hGTh6o7kqoCYH9VV11w1MNzbwWVhm3uOLr3d_2LPFZFPjmXM7x0-LEPpbdLrmglHd6gEUojk-io641x5v50mx2l4MUpOQRLo6eW18C3YR7ArhjoYNBw/s1600/DSC_7804.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048620430950898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2NE3avbMWUO8m-kI4r_hGTh6o7kqoCYH9VV11w1MNzbwWVhm3uOLr3d_2LPFZFPjmXM7x0-LEPpbdLrmglHd6gEUojk-io641x5v50mx2l4MUpOQRLo6eW18C3YR7ArhjoYNBw/s400/DSC_7804.jpg" /></a>I thought I'd need to, but in the end didn't end up keeping it warm in the oven or anything like that between batches. It stayed crispier that way and was perfectly flavorful simply warm or at room temperature. Serve with honey and fresh biscuits. Phil makes great biscuits--he cuts in the butter by hand and uses yogurt to mix them together. I should get him to do a guest post sometime :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4CQdoerohOQo5Kp1XimqYJSU_3BPPFvm_NI_Vi6aLD5HE99B7s7kAFoBthzf6bxgH3ilNxFlSanrehwKA06MKUFwtV_AoAJYm9mtx3_6mE9gMoh8ugPHKAUHMinLhIJ4HGDQGA/s1600/DSC_7809.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048609093555762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4CQdoerohOQo5Kp1XimqYJSU_3BPPFvm_NI_Vi6aLD5HE99B7s7kAFoBthzf6bxgH3ilNxFlSanrehwKA06MKUFwtV_AoAJYm9mtx3_6mE9gMoh8ugPHKAUHMinLhIJ4HGDQGA/s400/DSC_7809.jpg" /></a>Enjoy your chicken--every last piece! It makes a perfect new Fourth of July tradition.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlYFnfkQRa8eo1zKQPeMsnM4OAXGMpENN8DHK6HPC-9TM8WRoFX7kjNVZXCMyXzcLK7JtWIi1bu8tVt-b2v22Urk7jtF8mLu093HuD_9eyIHnEbK2thQK9GAqQ4cfIS2k2D6JSw/s1600/DSC_7811.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5626048601865872722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlYFnfkQRa8eo1zKQPeMsnM4OAXGMpENN8DHK6HPC-9TM8WRoFX7kjNVZXCMyXzcLK7JtWIi1bu8tVt-b2v22Urk7jtF8mLu093HuD_9eyIHnEbK2thQK9GAqQ4cfIS2k2D6JSw/s400/DSC_7811.jpg" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com3tag:blogger.com,1999:blog-36515573.post-72304656475276407172011-06-20T22:00:00.010-04:002011-06-20T22:30:17.605-04:00Beet and green garlic stacks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNj65MFG414UQ2aRkU1rdn0LvOFHGtE-uiCITVNHL6PBgxuT71NK-E2vNAyPjlyQOEobem4HQIaN-yoTOQO3jUtALdrkXa46kAkFnRMyaIHZujqvp6P-b8iJtp7hwEcV15vajKg/s1600/DSC_7701.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNj65MFG414UQ2aRkU1rdn0LvOFHGtE-uiCITVNHL6PBgxuT71NK-E2vNAyPjlyQOEobem4HQIaN-yoTOQO3jUtALdrkXa46kAkFnRMyaIHZujqvp6P-b8iJtp7hwEcV15vajKg/s400/DSC_7701.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488022272161282" border="0" /></a>These look like candy but they're perfect for a savory first course! And, ok, maybe they taste a little like candy too since the beets and green garlic are roasted to sweetness and topped with a tangy lemon-honey drizzle.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7MN7_V2xQqXNUUt1z1JkG8rJo2HCUgsbq1GxPcqrQNmhRcpZ1XGNp1bd5wNLqNuq8UiejzLP9oBVMcvM8SlbKkMECGO-Wx7198ZGJ0l70BZu8bhb0mUDIAs2s61TtG-ghUYZOA/s1600/DSC_7652.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7MN7_V2xQqXNUUt1z1JkG8rJo2HCUgsbq1GxPcqrQNmhRcpZ1XGNp1bd5wNLqNuq8UiejzLP9oBVMcvM8SlbKkMECGO-Wx7198ZGJ0l70BZu8bhb0mUDIAs2s61TtG-ghUYZOA/s400/DSC_7652.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488790243841506" border="0" /></a>I used 4 smallish beets, no bigger than my punching fist. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzttHjltSkWJ_sZ7r8vXV950PGeTYf8GV30TVQPZ3GsUw1Am4VC_xEOUA4_-l1dFx6tnlKBf9xeI8KJCr333e68l6WBXjsvKKOgt8EM67oLYmGIc7enDo7iAk_yInRqN2rgAtPA/s1600/DSC_7664.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzttHjltSkWJ_sZ7r8vXV950PGeTYf8GV30TVQPZ3GsUw1Am4VC_xEOUA4_-l1dFx6tnlKBf9xeI8KJCr333e68l6WBXjsvKKOgt8EM67oLYmGIc7enDo7iAk_yInRqN2rgAtPA/s400/DSC_7664.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488627692880626" border="0" /></a>And for a comparison, my punching fist is smaller than a spaniel's head, just so it's all perfectly clear.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbOB3LkQyWYoBkhBsE-o3oLqeEtYN_n0IgJ7RxG-fB8F3NSh3xAypvRb8Idf0CZ2R7u7DAGPXO76b8KtMpsDk7yDLf4jEN8s_LyTK5Hlhl3JNgqv1uGPIquJdFTaBoYwQ_Oxs8w/s1600/DSC_7665.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbOB3LkQyWYoBkhBsE-o3oLqeEtYN_n0IgJ7RxG-fB8F3NSh3xAypvRb8Idf0CZ2R7u7DAGPXO76b8KtMpsDk7yDLf4jEN8s_LyTK5Hlhl3JNgqv1uGPIquJdFTaBoYwQ_Oxs8w/s400/DSC_7665.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488620998608962" border="0" /></a>Prick the beets lightly all over with a fork and let them roast at 400 for about 30 - 45 minutes. It will depend on size, but since you now know to look for beets smaller than a small dog's head, I think it will be fine.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Hl4d21PvXuw7FGmd1iaLFj1Z8SzLZSxLbEzMdReGZnG1wazsifjWIDIaP6GleeoJVS15KQKkmaZP0YnRVfUcVFHKCMl7qnQ8I4cWUtbUR9nPU9F7Va0_kq7p37Ye57BQpKgOVA/s1600/DSC_7657.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Hl4d21PvXuw7FGmd1iaLFj1Z8SzLZSxLbEzMdReGZnG1wazsifjWIDIaP6GleeoJVS15KQKkmaZP0YnRVfUcVFHKCMl7qnQ8I4cWUtbUR9nPU9F7Va0_kq7p37Ye57BQpKgOVA/s400/DSC_7657.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488645129093442" border="0" /></a>While they are roasting, peel the outermost layer from 3 bulbs of green garlic and trim the ends.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5TDJ4Eex-vwWJqhNEKE_Q7vEyyO6SgbyBCT8QjcJRW5rscwACYxIgweLtKY6b2t5iDYkovJKPvPrPqofHq2vVQ1XrzxLj3dEWCtyS_BNvV9ACNeDnM5Y4uKgX04jb9hDVA319g/s1600/DSC_7658.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5TDJ4Eex-vwWJqhNEKE_Q7vEyyO6SgbyBCT8QjcJRW5rscwACYxIgweLtKY6b2t5iDYkovJKPvPrPqofHq2vVQ1XrzxLj3dEWCtyS_BNvV9ACNeDnM5Y4uKgX04jb9hDVA319g/s400/DSC_7658.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488637844921234" border="0" /></a>After beets have a roasting head start of about 20 minutes, go ahead and add in the whole bulbs of green garlic plus 1 tablespoon olive oil, 2-3 tablespoons white wine (or stock or water) and some salt and pepper. Pop them back into the oven to finish out their time.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZosUMh6oAbv8FbOufaa46VwXe6NqJTdvJUYTwZVKSRbPg9zmjxO8WbhTw1oDNyZ9q35HiOGvjum4NVlqLGWy74orfpTjJ7vNQJHyz9XcYFj2i-wYlh0ckCe6q5sJkl4Wz7G_1g/s1600/DSC_7662.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZosUMh6oAbv8FbOufaa46VwXe6NqJTdvJUYTwZVKSRbPg9zmjxO8WbhTw1oDNyZ9q35HiOGvjum4NVlqLGWy74orfpTjJ7vNQJHyz9XcYFj2i-wYlh0ckCe6q5sJkl4Wz7G_1g/s400/DSC_7662.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488632963121090" border="0" /></a>Meanwhile you can make the sauce to drizzle over top. Half a lemon, 1 tablespoon each of honey and olive oil, plus just a pinch of grated fresh ginger--maybe a teaspoon or less. You can omit this if you don't have fresh ginger root on hand--it's totally not worth it to run out and buy specially for such a tiny amount. I keep mine in the freezer so I always have some handy, by the way. Just chop it up into 1" chunks and freeze the pieces in a ziploc.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi812E4sy4YTVlRBj5fV151rRxwVWAUTAypCCYwEie9qxXjH5JyB0a_1dPsmc4IyHl2MyLCvpIU14j-iXQOirP4_MITVWcAKOGB65YiOE8c0_-dJN12CUciuwXQlTGn2d8rcbJS5A/s1600/DSC_7667.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi812E4sy4YTVlRBj5fV151rRxwVWAUTAypCCYwEie9qxXjH5JyB0a_1dPsmc4IyHl2MyLCvpIU14j-iXQOirP4_MITVWcAKOGB65YiOE8c0_-dJN12CUciuwXQlTGn2d8rcbJS5A/s400/DSC_7667.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488356151276962" border="0" /></a>This honey is still the best I've ever had--we got it from the farmer's market up in <a href="http://ilpiattoblu.blogspot.com/2010/08/still-waiting-for-my-kitchen.html">Blue Ridge</a> last year... that has my vote for our most enjoyable mini vacation of all time.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5JunzmF3tEg1HJ_-aUf_QInO-ZJRVPyLluXHeK7o-Dn1F73SXNzFndRty2Ru0J_F2cx4N8NwRwhNOGSpaWq8LUXpitkNOBE-eAiXH-TVtCS0zU8mpsERNsSUS7TCeG5oNXsXTQ/s1600/DSC_7668.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5JunzmF3tEg1HJ_-aUf_QInO-ZJRVPyLluXHeK7o-Dn1F73SXNzFndRty2Ru0J_F2cx4N8NwRwhNOGSpaWq8LUXpitkNOBE-eAiXH-TVtCS0zU8mpsERNsSUS7TCeG5oNXsXTQ/s400/DSC_7668.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488347559572450" border="0" /></a>Mix up the honey, lemon juice, olive oil and ginger in a little dish with a teeny bit of salt and pepper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkBpCVNqwlSiamSK1sVumoJCGaX3f9-WGXkeDZccW28LOgizCnfDmXAH9SMGbvwCBwR4SejgzkUcJd9wNpnNIf2sEdvTgjMoMOavHsxC_Xz_JXTlHnVlx5dPCA8xahKlRk-0TRg/s1600/DSC_7674.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkBpCVNqwlSiamSK1sVumoJCGaX3f9-WGXkeDZccW28LOgizCnfDmXAH9SMGbvwCBwR4SejgzkUcJd9wNpnNIf2sEdvTgjMoMOavHsxC_Xz_JXTlHnVlx5dPCA8xahKlRk-0TRg/s400/DSC_7674.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488342417798962" border="0" /></a>Your beets are roasted and soft!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUU7BfpNgINBtrGaQGL-FePfu6BjvuUsbJOp8r1IOoPqiNe1WSUkpTSVrZChc3bY4LGvkZwgQ0a9s6Dlzs9U7zhq-qGqypCenaTohgso22Kt3o24ZRrBojMWpWkv-T3OXVClfPw/s1600/DSC_7680.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUU7BfpNgINBtrGaQGL-FePfu6BjvuUsbJOp8r1IOoPqiNe1WSUkpTSVrZChc3bY4LGvkZwgQ0a9s6Dlzs9U7zhq-qGqypCenaTohgso22Kt3o24ZRrBojMWpWkv-T3OXVClfPw/s400/DSC_7680.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488336400785522" border="0" /></a>Let them cool slightly so you don't burn your paws, then peel them--the skins should slide right off. Slice into thin rounds.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GXkAkzW18Z3Utyphml7V6lYU2M_cbnoshBCdpBMcMcr8eDqRQKPDY7AWDZnoy4bSxcn4xL1Vx9y9EPBpmyA8DesZHgbDjkWDznksI4paz7oZC0Ps4q8y5MHOC6Z_63E90YNF2Q/s1600/DSC_7684.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GXkAkzW18Z3Utyphml7V6lYU2M_cbnoshBCdpBMcMcr8eDqRQKPDY7AWDZnoy4bSxcn4xL1Vx9y9EPBpmyA8DesZHgbDjkWDznksI4paz7oZC0Ps4q8y5MHOC6Z_63E90YNF2Q/s400/DSC_7684.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488335346789394" border="0" /></a>Stack the rounds and top with a roasted green garlic bulb...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefTmr8YKimqBJEzHghfkiTaAKvfSl-I864l-lFmGX433u7ZF-Gca_gH6e2hG0Q2WBFLxaXdqK-P7AbYQVF2gRsBK-HEhr1W5R8OOOxcRyGC-pvPhEq4VszkKneSvFvE2803gKKQ/s1600/DSC_7685.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefTmr8YKimqBJEzHghfkiTaAKvfSl-I864l-lFmGX433u7ZF-Gca_gH6e2hG0Q2WBFLxaXdqK-P7AbYQVF2gRsBK-HEhr1W5R8OOOxcRyGC-pvPhEq4VszkKneSvFvE2803gKKQ/s400/DSC_7685.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488033878411186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXduVIZvgGDWGk8okCQSjdlbRQKD7tce-FPtW1fIuUjfkA5JWC8Tdzwm-Y-skbDMYnzZwZsoED6XAyu1hVFYcfg6-ZN3u7E9hIU1B6oT-Q_4MjUFB2zxHFuQ_PN7iMabMSgwOA/s1600/DSC_7690.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXduVIZvgGDWGk8okCQSjdlbRQKD7tce-FPtW1fIuUjfkA5JWC8Tdzwm-Y-skbDMYnzZwZsoED6XAyu1hVFYcfg6-ZN3u7E9hIU1B6oT-Q_4MjUFB2zxHFuQ_PN7iMabMSgwOA/s400/DSC_7690.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488028172143682" border="0" /></a>And drizzle with the honey-lemon sauce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist58d2DcC473eIeWPgqndta8QmExeoaRweipJ62nzoOhgcgDl4h5jxNMpxeQqoSkQFkPvt3tOucfGhaqYbY5CQiRnHtDjoQk1RCiZd_kzbdz9le26BzZkJCkbswvas6F58aCLag/s1600/DSC_7696.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist58d2DcC473eIeWPgqndta8QmExeoaRweipJ62nzoOhgcgDl4h5jxNMpxeQqoSkQFkPvt3tOucfGhaqYbY5CQiRnHtDjoQk1RCiZd_kzbdz9le26BzZkJCkbswvas6F58aCLag/s400/DSC_7696.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488019491155746" border="0" /></a>Pretty and dramatic! I like it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU7BNlk5xvBJKIKN64K_UnQvRqsgbZ-aC7pfhukPqQjXc6s908lYMk-WogbIFfExB6ONktSWKy-HnsRGuKm6K1178zl55DDWgkl3BSgVP2ce5LVc1rJBMn_qleqFLCVKI2eY1NA/s1600/DSC_7702.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU7BNlk5xvBJKIKN64K_UnQvRqsgbZ-aC7pfhukPqQjXc6s908lYMk-WogbIFfExB6ONktSWKy-HnsRGuKm6K1178zl55DDWgkl3BSgVP2ce5LVc1rJBMn_qleqFLCVKI2eY1NA/s400/DSC_7702.jpg" alt="" id="BLOGGER_PHOTO_ID_5620488014315824642" border="0" /></a><br /></spaniel,>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-38310483323711810962011-06-12T19:09:00.007-04:002011-06-20T22:30:34.551-04:00Swordfish on leeks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPimxwp_BOx1vDT-SZ-rHiPGC1RpM3WVU3XlgoB055sU3kv1mMJ7mWeOIHtTohUGAtGk7hv68pvSpvsIdycCHH5-reB5rvx7CxGeuRrgPbzcufsKacB44m29XM6vyw86Kn1ak8w/s1600/DSC_7594.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPimxwp_BOx1vDT-SZ-rHiPGC1RpM3WVU3XlgoB055sU3kv1mMJ7mWeOIHtTohUGAtGk7hv68pvSpvsIdycCHH5-reB5rvx7CxGeuRrgPbzcufsKacB44m29XM6vyw86Kn1ak8w/s400/DSC_7594.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480837195431554" border="0" /></a>Leeks look like hairy, skinny onions. In the allium world they are the scrawny teenage boy who just learned to grow a mustache, which is totally off-putting. But they turn tender and sweet when they are braised on the stovetop and they make a nice nest for meaty swordfish steaks.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85JH-5bCjdLq_L9lPDrWBd5C9oHQ_nDlzatvIf6uWvno__t4rXKqMAsY1QDXqBhuCaURw2TJ_L3aLIV0aIQS2ROGEmI1bWxYAjMSly39Gvzut9HamGMNa5WRwTxcREAOSpNp3tg/s1600/DSC_7646.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85JH-5bCjdLq_L9lPDrWBd5C9oHQ_nDlzatvIf6uWvno__t4rXKqMAsY1QDXqBhuCaURw2TJ_L3aLIV0aIQS2ROGEmI1bWxYAjMSly39Gvzut9HamGMNa5WRwTxcREAOSpNp3tg/s400/DSC_7646.jpg" alt="" id="BLOGGER_PHOTO_ID_5617474852065328626" border="0" /></a>Peel off the toughest outer layer and split your leeks in half longwise. You can trim the ends if you like, but I left them on because I think they look neat--just don't eat them.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh082H5eOrxf5q0-4hs61mWEKylyifpyB_PjLS7Vo30sWZ4FAgU-wmZIRs88ZHOiSTtFndMDVLa1_UdQebxNq1i4JjoO5oaLtDOU-YrNwW6NrUUF_KAlIl9Co-g0VonPR-cFNuqUg/s1600/DSC_7595.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh082H5eOrxf5q0-4hs61mWEKylyifpyB_PjLS7Vo30sWZ4FAgU-wmZIRs88ZHOiSTtFndMDVLa1_UdQebxNq1i4JjoO5oaLtDOU-YrNwW6NrUUF_KAlIl9Co-g0VonPR-cFNuqUg/s400/DSC_7595.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480826515550418" border="0" /></a>Leeks are always a bit sandy. Wash them well by swishing them in a bowl of cold water and letting all the dirt settle out while you do other things.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO46BJdqPkeGHbZHNySuPsip4zGdD2rKufDWCiaO2v1GL8I_3DD7G0WowTYWPdWJtPeIkgBqkVrcs7pUlTovB39flR9Hs9_7IneyInZVNTcjlQqhmHsHmjZS6KWTg-waOimKeAKg/s1600/DSC_7597.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO46BJdqPkeGHbZHNySuPsip4zGdD2rKufDWCiaO2v1GL8I_3DD7G0WowTYWPdWJtPeIkgBqkVrcs7pUlTovB39flR9Hs9_7IneyInZVNTcjlQqhmHsHmjZS6KWTg-waOimKeAKg/s400/DSC_7597.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480821816346882" border="0" /></a>Swordfish was on sale at Whole Foods! It's delicious but we barely ever eat it because of the over-fishing issues and the cost. But I figured if it was on sale they probably had a lot of it and who wants any waste of such a top fish?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-4d6u6KNpzwHTHpAzpBdkQvzwU5JOKQdct0p-KumEJtF19PHN3TN5p4g3bnINLiCJ8lqt38cRBcFghjUD05anVonnBs0dAh13hrQ_DhFE6J89ewSJTWGbDT8nZbpU_dmtKDY_Q/s1600/DSC_7599.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-4d6u6KNpzwHTHpAzpBdkQvzwU5JOKQdct0p-KumEJtF19PHN3TN5p4g3bnINLiCJ8lqt38cRBcFghjUD05anVonnBs0dAh13hrQ_DhFE6J89ewSJTWGbDT8nZbpU_dmtKDY_Q/s400/DSC_7599.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480822816128114" border="0" /></a>Salt, pepper, and marinate very lightly for 30 minutes with a tablespoon of olive oil and the juice from 1/2 lemon, plus a few slices cut from the squeezed out half.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw3KnrjyaoGZUopBtpqmhqBXXOKWBdQ5j9riPpb1FHGa1P_BHrW_twESFd9Dxkgqvc-W2vdB9XFdBKzT1XThhqxH5MM4zSOsNRdWh1SO9F5PRNPA0jEnv56u3mD_PYYcUuh3K1g/s1600/DSC_7602.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw3KnrjyaoGZUopBtpqmhqBXXOKWBdQ5j9riPpb1FHGa1P_BHrW_twESFd9Dxkgqvc-W2vdB9XFdBKzT1XThhqxH5MM4zSOsNRdWh1SO9F5PRNPA0jEnv56u3mD_PYYcUuh3K1g/s400/DSC_7602.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480589992364226" border="0" /></a>Melt about 2 tablespoons butter over medium heat and add in your (drained and dried) leeks.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRe0MLJrGz95xOF835ttOlpf3urzhRc3wTaexeRj9tiUvTnn_y7QG-BOnmmU_mDOu8SgmlqIkMWEMeniDpc3IakhSwtviQLYBuaMn-K2_wtvZQ4b-3sNdkNHsY8Vs7qB7SJ90rA/s1600/DSC_7610.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRe0MLJrGz95xOF835ttOlpf3urzhRc3wTaexeRj9tiUvTnn_y7QG-BOnmmU_mDOu8SgmlqIkMWEMeniDpc3IakhSwtviQLYBuaMn-K2_wtvZQ4b-3sNdkNHsY8Vs7qB7SJ90rA/s400/DSC_7610.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480586144626994" border="0" /></a>They'll start to get a little bit soft after 5 minutes or so; add in 1/4 cup chicken stock and a drizzle of white wine. Let them cook for another 10 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0IQnyf9VLiy6vunb6CoJB3VqWj6RubX10HkjHdPZYdeDTAvQMwpIVNOSp6eWqGA8PSWzhhvkLBC4MOCQmVr4q_XZuA07PVUQQeJVcIMr6GliR6dbHJ7HDyuNQj5Lm14W13znAg/s1600/DSC_7616.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0IQnyf9VLiy6vunb6CoJB3VqWj6RubX10HkjHdPZYdeDTAvQMwpIVNOSp6eWqGA8PSWzhhvkLBC4MOCQmVr4q_XZuA07PVUQQeJVcIMr6GliR6dbHJ7HDyuNQj5Lm14W13znAg/s400/DSC_7616.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480577306197266" border="0" /></a>Meanwhile, zest a small lemon (or do doubleduty and take the zest from the half lemon you used earlier, if it's big enough).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8SDwt3PWkgkTHHzbPw2qFkuhMOoEZPGAyW8DDySoHRDkXkAc0TBwxEdHlB4_3kOr2rjtDmjupL0mnATJu-VOw8vrYAg7X61CgYqNJdgZyAKpMNnXR7RKfD3M1lXXglFXNlqZGA/s1600/DSC_7617.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8SDwt3PWkgkTHHzbPw2qFkuhMOoEZPGAyW8DDySoHRDkXkAc0TBwxEdHlB4_3kOr2rjtDmjupL0mnATJu-VOw8vrYAg7X61CgYqNJdgZyAKpMNnXR7RKfD3M1lXXglFXNlqZGA/s400/DSC_7617.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480570146084914" border="0" /></a>Add the zest to the leeks along with another 1/4 cup chicken stock and 1/4 cup or so more white wine. Cover and turn the heat up to medium-high for 7 minutes, then check on them.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIG3L4U6W_Isvl87ynZOzXJOUghLKoKHyVowYZtHG2ruO0yMfoAcs4b3RyneK1ytzwUVuUAGqXFftxRyIfJnFbeq3AshPRKiLWUKBDatrbTpjZhqZJJ6KqGIU5PBLtPabusDvwSw/s1600/DSC_7620.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIG3L4U6W_Isvl87ynZOzXJOUghLKoKHyVowYZtHG2ruO0yMfoAcs4b3RyneK1ytzwUVuUAGqXFftxRyIfJnFbeq3AshPRKiLWUKBDatrbTpjZhqZJJ6KqGIU5PBLtPabusDvwSw/s400/DSC_7620.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480565363461394" border="0" /></a>They should be dry and looking like this with some yummy browned bits.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTivhoq9ufdgvoFOnC3im3iWf80XLI0N75Gp84frP1H1qcEajrFSvyKv6PmLLeAsZ4vC9DFI4dGdUhdr1kf276JwXFL4MsG6RGZyJlv45SqX6i5svcplYFu6S6Ags5pY5zfkr6Iw/s1600/DSC_7624.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTivhoq9ufdgvoFOnC3im3iWf80XLI0N75Gp84frP1H1qcEajrFSvyKv6PmLLeAsZ4vC9DFI4dGdUhdr1kf276JwXFL4MsG6RGZyJlv45SqX6i5svcplYFu6S6Ags5pY5zfkr6Iw/s400/DSC_7624.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480291581397106" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLUTPZ0ltYKczAI9eUkUYsPykVmx2Zr5r_aGh8LG3BHdpZvbtUxzAB_bBxqDpfPM5LhA1vNK_YEOv1KOqun9k5lLcsrCs5BbgfezDLsadzwOaFFO76XFfYZp90cNU0WiwaEXbbg/s1600/DSC_7626.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLUTPZ0ltYKczAI9eUkUYsPykVmx2Zr5r_aGh8LG3BHdpZvbtUxzAB_bBxqDpfPM5LhA1vNK_YEOv1KOqun9k5lLcsrCs5BbgfezDLsadzwOaFFO76XFfYZp90cNU0WiwaEXbbg/s400/DSC_7626.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480281299731602" border="0" /></a>Flip them around and add in a bit more wine (just pour it out from the glass you're drinking out of anyway) and a splash more chicken stock to deglaze the fond. Add also the lightest sprinkle of sugar, plus salt and pepper. Let it cook down for 5 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eHLt0Nhq6Tu1pCgfc0xyHr79Dy7juqHDzk2_MLF-S9pCuPzZxjTn3b6gpwHla89audWor9rOgR724eWexrvnMBG9ABOPmqqb2vF6HKq1YBljSAeNxnAVNvgZKG8Zzyn2fMpcTg/s1600/DSC_7630.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eHLt0Nhq6Tu1pCgfc0xyHr79Dy7juqHDzk2_MLF-S9pCuPzZxjTn3b6gpwHla89audWor9rOgR724eWexrvnMBG9ABOPmqqb2vF6HKq1YBljSAeNxnAVNvgZKG8Zzyn2fMpcTg/s400/DSC_7630.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480272141118242" border="0" /></a>Meanwhile, that's practically all the time you need to finish your swordfish steaks! Get your broiler cranked up and put in your swordfish steaks with some olive oil in the pan. Let them cook for 3 minutes per side then remove from heat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwk2QCH0jBe1GTACpT0DL5Unlus_jRll3vpy437EmCkqwQzioFL8gfj2cNidD0zpS4JBAEQCp2fX1WyA_qu2bW7MvD6qE1de90hA6i-qV7CPErzR_eyAbeDq4I864LoiKB-Km0Q/s1600/DSC_7633.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwk2QCH0jBe1GTACpT0DL5Unlus_jRll3vpy437EmCkqwQzioFL8gfj2cNidD0zpS4JBAEQCp2fX1WyA_qu2bW7MvD6qE1de90hA6i-qV7CPErzR_eyAbeDq4I864LoiKB-Km0Q/s400/DSC_7633.jpg" alt="" id="BLOGGER_PHOTO_ID_5620480270312482114" border="0" /></a>The leeks cooked off all their liquid and are lying there exhausted.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01eLxB5A9umsy9feD0OWwijdRtA4VOYVtNcGwt8q8cOtfz4Nef-unc0_b5XlZ2vQbp34cm-bG9fSrraiN74sNJBr80tAB7gmqqyh1ngopTMrLzJMCIt9Lx1BJ1pKXKMCBXf67cA/s1600/DSC_7636.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01eLxB5A9umsy9feD0OWwijdRtA4VOYVtNcGwt8q8cOtfz4Nef-unc0_b5XlZ2vQbp34cm-bG9fSrraiN74sNJBr80tAB7gmqqyh1ngopTMrLzJMCIt9Lx1BJ1pKXKMCBXf67cA/s400/DSC_7636.jpg" alt="" id="BLOGGER_PHOTO_ID_5617474870480008002" border="0" /></a>Pile them into a bed on some couscous...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nqFw2gmjj26kkfUn5GmhrVaSB_ovcb93zd7aWML4KwUXTrAfsRcq7l5Gjt0RMcL9Lu7_PYXZLLDg5m9IvdbNgBJlfZOPssxlnU_aJ83im5aJvCqvjH0gh3D00fAlkAfiVtlWiw/s1600/DSC_7637.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nqFw2gmjj26kkfUn5GmhrVaSB_ovcb93zd7aWML4KwUXTrAfsRcq7l5Gjt0RMcL9Lu7_PYXZLLDg5m9IvdbNgBJlfZOPssxlnU_aJ83im5aJvCqvjH0gh3D00fAlkAfiVtlWiw/s400/DSC_7637.jpg" alt="" id="BLOGGER_PHOTO_ID_5617474862961713554" border="0" /></a>And hello there! Swordfish on top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIwR8RUKoGYZkkRCUN1zlHykCkch41B3jly3TGhez6URviyINNTkr0aYJ22wBLmh-1XmPXCWhSqU0hRjdWnZUrFJUp8f8wMkE8jgaHkcPI1lqd87MmcOl4bCiH1230tZgF7Zqtg/s1600/DSC_7642.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIwR8RUKoGYZkkRCUN1zlHykCkch41B3jly3TGhez6URviyINNTkr0aYJ22wBLmh-1XmPXCWhSqU0hRjdWnZUrFJUp8f8wMkE8jgaHkcPI1lqd87MmcOl4bCiH1230tZgF7Zqtg/s400/DSC_7642.jpg" alt="" id="BLOGGER_PHOTO_ID_5617474862201654290" border="0" /></a>Enjoy! Have another glass of wine. You've earned it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfBjWAfDwVrDBfK55rlSJBNY6QuGFB6MPt0Y_e285bwJChpDwXMjzVQJiAFbCFqy0BzZPBYjm_u08rj10PvjggYnLX4rXqsjzA_0e6wZ3qygckf5N0SNTskmIKRzFzGD5dGmR7Q/s1600/DSC_7647.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfBjWAfDwVrDBfK55rlSJBNY6QuGFB6MPt0Y_e285bwJChpDwXMjzVQJiAFbCFqy0BzZPBYjm_u08rj10PvjggYnLX4rXqsjzA_0e6wZ3qygckf5N0SNTskmIKRzFzGD5dGmR7Q/s400/DSC_7647.jpg" alt="" id="BLOGGER_PHOTO_ID_5617474846609177906" border="0" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-46659969299366821592011-06-12T18:53:00.005-04:002011-06-12T19:09:13.342-04:00Roasted broccolini with green garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYBJ8Ni_0Z4C4APi46WgqKbLmIwIO06MORbtZJKO-3GYfUqKLtAFGdRC4gls3AVKtT5_CDVeHhLofJTmsagFdErqaw90p7Roc_O15oHI-1f9lB59RDNWvXe2TF_aSzzTM9DYxhA/s1600/DSC_7582.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYBJ8Ni_0Z4C4APi46WgqKbLmIwIO06MORbtZJKO-3GYfUqKLtAFGdRC4gls3AVKtT5_CDVeHhLofJTmsagFdErqaw90p7Roc_O15oHI-1f9lB59RDNWvXe2TF_aSzzTM9DYxhA/s400/DSC_7582.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470648297752754" border="0" /></a>Broccolini and fresh green garlic were just both in season here in Georgia so I roasted them together. I actually don't usually love broccolini--I always think it tastes too bitter. But roasted using the<a href="http://ilpiattoblu.blogspot.com/2010/11/roasted-broccoli.html"> revelatory broccoli method </a>it mellows out a lot. And the green garlic is so tender that it becomes soft in no time at all.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bRVoTuj8xt5S2B8DAosajNSFkC3sdx6A6dEwj2xqUoo3dtjFm0q3-SKmDFRUzDelGg4ofwEbRick2NtoRCiZVzsbhaAxGLXOa_1dyILGTKkynAnFMIcYM7AMTzruGqwRats0qQ/s1600/DSC_7538.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bRVoTuj8xt5S2B8DAosajNSFkC3sdx6A6dEwj2xqUoo3dtjFm0q3-SKmDFRUzDelGg4ofwEbRick2NtoRCiZVzsbhaAxGLXOa_1dyILGTKkynAnFMIcYM7AMTzruGqwRats0qQ/s400/DSC_7538.jpg" alt="" id="BLOGGER_PHOTO_ID_5617471391858553714" border="0" /></a>Chop up the broccolini into manageable chunks--I think these were in 2" pieces. Peel the green garlic...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-oLoPTOYtbEgx97G-x7c8aTTdO391NE0_7ke3CBJ2mor_Nb4CFHNsUmjdAmduv_g0PQOsNghUEYvMcD_-rehARkwObqRS4xGesikk7KpXnuAvVSFtSgjLXGTnOlXtevrQIuYw/s1600/DSC_7543.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-oLoPTOYtbEgx97G-x7c8aTTdO391NE0_7ke3CBJ2mor_Nb4CFHNsUmjdAmduv_g0PQOsNghUEYvMcD_-rehARkwObqRS4xGesikk7KpXnuAvVSFtSgjLXGTnOlXtevrQIuYw/s400/DSC_7543.jpg" alt="" id="BLOGGER_PHOTO_ID_5617471387006035970" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfRBCbq2fZlnR9mIHGP6aAzK627kwQofKywet3weFsP3kbfjUCFnsN1CI0GKDS0BO99EPly4ChgmBn_GsWLZzfmJs_GduqnClG0fqHDZkuUjpJ0no5RaLFMe6-r1vy0ysJNPlbA/s1600/DSC_7546.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfRBCbq2fZlnR9mIHGP6aAzK627kwQofKywet3weFsP3kbfjUCFnsN1CI0GKDS0BO99EPly4ChgmBn_GsWLZzfmJs_GduqnClG0fqHDZkuUjpJ0no5RaLFMe6-r1vy0ysJNPlbA/s400/DSC_7546.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470995726126994" border="0" /></a>And chop into quarters, depending on how big they are.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZynOWsl9O8cUaIypxU6LdR9niJzkQukm9L9YPc7E0ZzJFrsrA9J2A_v4F3xRkzZzrw3yCBsFVmuWbRZPffNHRHHK9ivoPUS14P65uLPFfqZwCZe2FpQVVcNG_zzbLgaNK-hFHQ/s1600/DSC_7547.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZynOWsl9O8cUaIypxU6LdR9niJzkQukm9L9YPc7E0ZzJFrsrA9J2A_v4F3xRkzZzrw3yCBsFVmuWbRZPffNHRHHK9ivoPUS14P65uLPFfqZwCZe2FpQVVcNG_zzbLgaNK-hFHQ/s400/DSC_7547.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470991026525538" border="0" /></a>Scatter amongst the broccolini pieces...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yVUV67XcpVmeB8gCSZ_FDv5RWVpI2QdoMtWVSNShvmMJsFduDZOqNMCb0Bo8MsGcFlMAgpLeOMPdmJyalWab-sLNdB85psLZJjVcaITy7OG-eljURuWGsuPz3-kiqV8AWi5LoQ/s1600/DSC_7548.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yVUV67XcpVmeB8gCSZ_FDv5RWVpI2QdoMtWVSNShvmMJsFduDZOqNMCb0Bo8MsGcFlMAgpLeOMPdmJyalWab-sLNdB85psLZJjVcaITy7OG-eljURuWGsuPz3-kiqV8AWi5LoQ/s400/DSC_7548.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470983065988226" border="0" /></a>And drizzle with about 2 tablespoons olive oil, plus salt and pepper.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhro2gO0s8wIqJd9_gea8OMZexkn_uWVppGra5Ur3nRf5W0Vcvh6FAfQNq_pgvnN4CyuQ9mk_mqpfT7gnNoXIE2eS5eP2yQhd8UiC9czhB3q8niQL1Zjhk9e0zbJ1s7U6OWls_fQ/s1600/DSC_7552.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhro2gO0s8wIqJd9_gea8OMZexkn_uWVppGra5Ur3nRf5W0Vcvh6FAfQNq_pgvnN4CyuQ9mk_mqpfT7gnNoXIE2eS5eP2yQhd8UiC9czhB3q8niQL1Zjhk9e0zbJ1s7U6OWls_fQ/s400/DSC_7552.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470975556557410" border="0" /> </a>Toss it together so everything gets evenly coated before roasting.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMnap01WbC9aE3dnSP1bMzOBcI35ka20tAwkrNrLOe8hcDZP7v3rcMPsj4H433uvCfIOHpkS14Q09tTbsfkYMC2IeaSEXY79EyBC4sogzq8JLXNw8IX4ncSyyBUjA7VHrW0FzwQ/s1600/DSC_7555.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMnap01WbC9aE3dnSP1bMzOBcI35ka20tAwkrNrLOe8hcDZP7v3rcMPsj4H433uvCfIOHpkS14Q09tTbsfkYMC2IeaSEXY79EyBC4sogzq8JLXNw8IX4ncSyyBUjA7VHrW0FzwQ/s400/DSC_7555.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470961885873282" border="0" /></a>Let it go for 20-25 minutes at 400. Check in often though--here it is after about 10 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPOpFJcZQDcu0AlAS2Yg2UWNl80VofxTCceroq8XpreB75aQZxx3Zv8uv2Flw-1VTvfBy-7bpaWVuHvHUqO-Mgg-rkVGhW5sXdm0nARW_gWQOLr6kiSbJ0RcXnnc39Y7TbwZeNQ/s1600/DSC_7571.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPOpFJcZQDcu0AlAS2Yg2UWNl80VofxTCceroq8XpreB75aQZxx3Zv8uv2Flw-1VTvfBy-7bpaWVuHvHUqO-Mgg-rkVGhW5sXdm0nARW_gWQOLr6kiSbJ0RcXnnc39Y7TbwZeNQ/s400/DSC_7571.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470662498735122" border="0" /></a>When you pull it out it won't look pretty--the broccolini leaves are browned and crisp.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU1LN0b1v0TP9QjZb72GsqhZFp5uK2XpE23kgRHGUGpptQkbU4Jtg3eF5jmQGLn8594lEEOfTl6SE0jo7Ea6rWcGKuDvarW2S6ST5YC5dd19hutaIUmis4Br3elKSKWnKm6d3Tw/s1600/DSC_7576.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU1LN0b1v0TP9QjZb72GsqhZFp5uK2XpE23kgRHGUGpptQkbU4Jtg3eF5jmQGLn8594lEEOfTl6SE0jo7Ea6rWcGKuDvarW2S6ST5YC5dd19hutaIUmis4Br3elKSKWnKm6d3Tw/s400/DSC_7576.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470659471890898" border="0" /></a>But they taste perfect. Shave a lot of fresh Parmesan over the top plus a squeeze of lemon juice.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMLHFf_e7XBr-bxmdJ0h0rwVSoiHFyJPYJmoCCNklARs_3AZ0aHxN91iuCEV9Aes7ZtYfC_7a7kQMlJX2hLkEhdpWOZ9vTw-S2le9NkfUuP2UnY_DFg0Ct-bk2g3JnN2JoeqNyA/s1600/DSC_7579.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMLHFf_e7XBr-bxmdJ0h0rwVSoiHFyJPYJmoCCNklARs_3AZ0aHxN91iuCEV9Aes7ZtYfC_7a7kQMlJX2hLkEhdpWOZ9vTw-S2le9NkfUuP2UnY_DFg0Ct-bk2g3JnN2JoeqNyA/s400/DSC_7579.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470651039133234" border="0" /></a>I like how they look on the plate in a big tangle--especially good with steak.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JoEQW6_KIozOnXisVHqN7yaoCSZTXsDwA_lZM7lA3iEC1DSXsStSGqw-lu1Xq4C2HoxbqatSl8aWockXvVVHOv4EkWQj08pZLmeBs60Z53iL-G7h_iXro8getF0Cyjp2k-DTjw/s1600/DSC_7588.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JoEQW6_KIozOnXisVHqN7yaoCSZTXsDwA_lZM7lA3iEC1DSXsStSGqw-lu1Xq4C2HoxbqatSl8aWockXvVVHOv4EkWQj08pZLmeBs60Z53iL-G7h_iXro8getF0Cyjp2k-DTjw/s400/DSC_7588.jpg" alt="" id="BLOGGER_PHOTO_ID_5617470644098811762" border="0" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com2tag:blogger.com,1999:blog-36515573.post-54696639688246226642011-05-03T09:00:00.001-04:002011-05-03T09:00:14.737-04:00Of corndogs and final exams<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocZhq9MxwVeSBK2dKuKEKm1OaTmNR6cKoplFCP8NRRtGXMkjRXAScwdk132LCxnWwhwEpplmdELAirRQMiyTMeditRpCfYON25hrarXfz1sPQDzd3Ge19axy1iBuTE4DLoCV1Hg/s1600/DSC_7528.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocZhq9MxwVeSBK2dKuKEKm1OaTmNR6cKoplFCP8NRRtGXMkjRXAScwdk132LCxnWwhwEpplmdELAirRQMiyTMeditRpCfYON25hrarXfz1sPQDzd3Ge19axy1iBuTE4DLoCV1Hg/s400/DSC_7528.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5597467021136988642" /></a><br />I haven't been cooking lately, so apologies for my temporary absence. <a href="http://ilpiattoblu.blogspot.com/2010/05/veggie-corndogs.html">Just like last year</a>, I am in the thick of final exams and eating like a child. But I'm coming up on a relaxed summer and looking forward to posting lots of great new stuff to cook...carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-64157309478593285322011-04-19T20:43:00.010-04:002011-04-20T12:00:23.954-04:00Balsamic vinegar-cocoa nib glazed oven ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuUh0CiNWNsxSntSqFvOq-KlLCAA2lsEZyru_zJHVJ7lGR7FhjO0Fhkpk0YG4j6On0cqa5bQm9jepM33iGoHkP0HZPT8sKmyUVnlhNZBBjqnTo3JrUeSZFckeiadO8TUC1asDXQ/s1600/DSC_7520.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597460905627414770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuUh0CiNWNsxSntSqFvOq-KlLCAA2lsEZyru_zJHVJ7lGR7FhjO0Fhkpk0YG4j6On0cqa5bQm9jepM33iGoHkP0HZPT8sKmyUVnlhNZBBjqnTo3JrUeSZFckeiadO8TUC1asDXQ/s400/DSC_7520.jpg" /></a>This was some good stuff, my friends. I encourage you to make these ribs along with my preceding recipe for <a href="http://ilpiattoblu.blogspot.com/2011/04/goat-cheese-grits.html">goat cheese/vidalia onion laced grits</a>. Maybe for Easter dinner this coming weekend? I based these ribs somewhat on <a href="http://www.nytimes.com/2011/04/06/dining/06ribsrex1.html">this recent recipe from the New York Times</a>, but it departs in a couple key places, as you'll see. I used 2 pounds of ribs here; this serves 2 people happily. If you're having company, double the amounts called for in the rib sauce. For the ribs themselves, you should increase to at least 5 pounds for 4 people. For the grits, you can just straight double the amount called for in the <a href="http://ilpiattoblu.blogspot.com/2011/04/goat-cheese-grits.html">recipe</a>. Anyway!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxcrDaPldJjtvStFplSB-xsgHQPNs7xfaJnl9jyETzzToSiSKLhTjfuivk2l7eI_IXtJqxGWq-WDTDn4DFi1K7-t8k29dF8IyUyoSjLxip95WQfiz417msxluL8B4BU_DPuL-pw/s1600/DSC_7344.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462316838077730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxcrDaPldJjtvStFplSB-xsgHQPNs7xfaJnl9jyETzzToSiSKLhTjfuivk2l7eI_IXtJqxGWq-WDTDn4DFi1K7-t8k29dF8IyUyoSjLxip95WQfiz417msxluL8B4BU_DPuL-pw/s400/DSC_7344.jpg" /></a>Get you some baby back ribs and lay them out on a long sheet of heavy-duty aluminum foil...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF3S6M6UzNYF18yh2oVkWSxjBjqsrudc_-G39eB2jmcqXuaFGuwLypHM9yzlttfC1TdBm6M3rCTaXt60F5I1Qo2ggDRh0lPhsMg_kweSso-Kfr9vz6DzGe4IcvkqWLqqcPPN1Zg/s1600/DSC_7349.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462314936182322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF3S6M6UzNYF18yh2oVkWSxjBjqsrudc_-G39eB2jmcqXuaFGuwLypHM9yzlttfC1TdBm6M3rCTaXt60F5I1Qo2ggDRh0lPhsMg_kweSso-Kfr9vz6DzGe4IcvkqWLqqcPPN1Zg/s400/DSC_7349.jpg" /></a>Salt and pepper them on both sides, then drizzle on 2 tablespoons olive oil.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgiOm8zgFpfcytbYru5a88gidjqEol_AFxbfRB-ws4pCd5IkSrUZMLYZhwdxvf7IA4k677PUEmOquaeEOUZi8Jb-js_zV0oIqISwG6sXR2V__lpDZw88d10kImQhw2tBaAi3-jw/s1600/DSC_7351.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462314431585602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgiOm8zgFpfcytbYru5a88gidjqEol_AFxbfRB-ws4pCd5IkSrUZMLYZhwdxvf7IA4k677PUEmOquaeEOUZi8Jb-js_zV0oIqISwG6sXR2V__lpDZw88d10kImQhw2tBaAi3-jw/s400/DSC_7351.jpg" /></a>If you made the grits before, you should have some baby vidalia onion greens left over. Slice them in half, long ways, and lay out over the ribs, along with 4 cloves of garlic, slivered. If you don't have the green spring onion tops, you can use small bunches of chive instead.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y167R68rfVhq9LeR-IfvOuPdNjXss7R0d_u4cQMO_Mukws80W2dQwhGuWBPdwtst2ZAtHOGoGnKqRYqDYrv6XZx0OvR6Lt1CO9DVJTufXEXAwFHiw_-BQJL6T2xUKQ63eQlrlQ/s1600/DSC_7354.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462309774033714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y167R68rfVhq9LeR-IfvOuPdNjXss7R0d_u4cQMO_Mukws80W2dQwhGuWBPdwtst2ZAtHOGoGnKqRYqDYrv6XZx0OvR6Lt1CO9DVJTufXEXAwFHiw_-BQJL6T2xUKQ63eQlrlQ/s400/DSC_7354.jpg" /></a>Now let's pack 'em up right. Fold the long end of the foil over the ribs...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdXXvnaGOAT2mrhxy6yL5CNHNbPcZFISIpZLOzJyn-FYuIBAPCXU-3f5x6LLP02l4iSWjPhtOH4jRBKGfY53JGwfMh2s4yFReYHlEKMQCFgkTM26Q9enycNx_uYAhBkDY4FSZ2Q/s1600/DSC_7357.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462153701708914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdXXvnaGOAT2mrhxy6yL5CNHNbPcZFISIpZLOzJyn-FYuIBAPCXU-3f5x6LLP02l4iSWjPhtOH4jRBKGfY53JGwfMh2s4yFReYHlEKMQCFgkTM26Q9enycNx_uYAhBkDY4FSZ2Q/s400/DSC_7357.jpg" /></a>And crimp the edges down to form a packet. A packet of ribs! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjod9qQbbMCeLQKR2L-2ct1wktCN1fdc_UkaqWitfRb5PJU9aVo3r20dAq2j2zBHUCCTfzC1XyqiKIGmDeegQT1pgBH1lYut_CtmRMJbN3GEM7k4_SHMv4dTmW3eTrJR64VzMYx4A/s1600/DSC_7358.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462146806865890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjod9qQbbMCeLQKR2L-2ct1wktCN1fdc_UkaqWitfRb5PJU9aVo3r20dAq2j2zBHUCCTfzC1XyqiKIGmDeegQT1pgBH1lYut_CtmRMJbN3GEM7k4_SHMv4dTmW3eTrJR64VzMYx4A/s400/DSC_7358.jpg" /></a> Put in a big pan and roast at 350 for 30 minutes, then turn the heat down to 250. They will cook for about 1 1/2 - 2 hours, so you've got some time on your hands now.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXicQAVbJWVTtl9gbFOjR0HalJmXuoGQcNFZG2d1vGTJF_HPdswkJLWdgHLfaC6Q9_D2IHLWMv-1rJh5Jx5zZIpUodeu46E8kiOtoBMxE41paemD11wRUl2dHdfvFRdfYqjkTqA/s1600/DSC_7361.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462141020076690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXicQAVbJWVTtl9gbFOjR0HalJmXuoGQcNFZG2d1vGTJF_HPdswkJLWdgHLfaC6Q9_D2IHLWMv-1rJh5Jx5zZIpUodeu46E8kiOtoBMxE41paemD11wRUl2dHdfvFRdfYqjkTqA/s400/DSC_7361.jpg" /></a>Here's how to make the sauce: measure 1/2 cup balsamic vinegar, put in a pot and bring it to a boil, allowing it to reduce slightly for a minute or so over high heat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ohSBYwKm5An_IyY3BuFwCuhDEgcCqomE-_TUkO_vYBSbOtbnVPGIi0QovG8k4ZMOTfGf74IO7m1mqbT1tg_sQ9qxoyYe0D5PjJIY1I69WBIrDIZayiQByDR6HRlVDEM2UElQg/s1600/DSC_7363.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462139397201330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ohSBYwKm5An_IyY3BuFwCuhDEgcCqomE-_TUkO_vYBSbOtbnVPGIi0QovG8k4ZMOTfGf74IO7m1mqbT1tg_sQ9qxoyYe0D5PjJIY1I69WBIrDIZayiQByDR6HRlVDEM2UElQg/s400/DSC_7363.jpg" /></a>Stir in 3 tablespoons dijon mustard and 1 cup white wine until smooth, then add in 1/4 cup ketchup and a couple dashes tabasco. Let it all come to a simmer.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsacA_NWDgSkuAlJmULe4VysRzJYOtv1KQG0RiKx1Ig4N8uchCROYApDYtxjBYG3ZtSNKAyztjb5v6KOCwLeXvzs2AnZ6vZudPwsqzBSzF2hiH3_0cK1rIYEib21SxhjD9XB2TvQ/s1600/DSC_7366.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597462136754849874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsacA_NWDgSkuAlJmULe4VysRzJYOtv1KQG0RiKx1Ig4N8uchCROYApDYtxjBYG3ZtSNKAyztjb5v6KOCwLeXvzs2AnZ6vZudPwsqzBSzF2hiH3_0cK1rIYEib21SxhjD9XB2TvQ/s400/DSC_7366.jpg" /></a> Now! You need some cocoa nibs. I bought these on impulse a while back at the DeKalb Farmers Market. They weren't expensive so I didn't worry that I had no idea what to do with them.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-CUdJDKPsU396tIexAm4-C5vxyLspTcA5G6SqIrJdHT00j4E3rH3ZYNBjzYN_xD15jaLBnqTB5KZ3YPcb1bHb6p-LNM4-bwI8yRdsbOmiWkn0EpyuF3hEPqnI6QyJXNJaXUDEA/s1600/DSC_7369.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461954333039970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-CUdJDKPsU396tIexAm4-C5vxyLspTcA5G6SqIrJdHT00j4E3rH3ZYNBjzYN_xD15jaLBnqTB5KZ3YPcb1bHb6p-LNM4-bwI8yRdsbOmiWkn0EpyuF3hEPqnI6QyJXNJaXUDEA/s400/DSC_7369.jpg" /></a>They are the crunchy hulls of the cocoa bean. I nibbled on one raw--they're not bitter, as you might expect from unsweetened cocoa.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEightReF70Z9VWM0opePXNa2KANGCmxE-yGMmZ-DE0eVHvEq64EtdzcRapoNmip_zZwU3RJ1qL95_3bP4tZX6NarbOHTrHgUTOc_S4XdRgU7HEFfcTlyHkqjkE6xynPzWoH-gaupg/s1600/DSC_7371.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461943667354610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEightReF70Z9VWM0opePXNa2KANGCmxE-yGMmZ-DE0eVHvEq64EtdzcRapoNmip_zZwU3RJ1qL95_3bP4tZX6NarbOHTrHgUTOc_S4XdRgU7HEFfcTlyHkqjkE6xynPzWoH-gaupg/s400/DSC_7371.jpg" /></a>I seriously can't believe the flavor though--it adds something deep and smokey to the sauce! I ended up putting them in granola this week too--the texture is awesome. I can see a lot of potential uses for them so get ready to see them again in the next month or so.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6AGDi9RywHKY1ThfnbYPCZqQZS0GSEs6mk-vWU8iEKSWwVz8DeAZa7uwFwVHwbY45_VUTQKF9FgAtQTS7Mq6Osl_HIUequdEI0LA6f3yRpCjdmtsBhwnQtZIPKgDBKDntEyunQ/s1600/DSC_7375.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461940521964658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6AGDi9RywHKY1ThfnbYPCZqQZS0GSEs6mk-vWU8iEKSWwVz8DeAZa7uwFwVHwbY45_VUTQKF9FgAtQTS7Mq6Osl_HIUequdEI0LA6f3yRpCjdmtsBhwnQtZIPKgDBKDntEyunQ/s400/DSC_7375.jpg" /></a>I used about 1/4 cup for the sauce and smashed them with a rolling pin to break them down a bit.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2NwbxsRE4gsj3e8Yo78GQlRViyQ75KqD0rvyTJBQeXmZw7b6ooS6OtX8ZvcAWp8zPaIxwSEYSvlpymDWfTD1Co0ZiRWoHh5c5g4A6R2eQXH2GND1GgTJU5ZRgnCXd97dbuG76A/s1600/DSC_7384.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461937265748962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2NwbxsRE4gsj3e8Yo78GQlRViyQ75KqD0rvyTJBQeXmZw7b6ooS6OtX8ZvcAWp8zPaIxwSEYSvlpymDWfTD1Co0ZiRWoHh5c5g4A6R2eQXH2GND1GgTJU5ZRgnCXd97dbuG76A/s400/DSC_7384.jpg" /></a>Add the cocoa nibs into the sauce along with 1/2 cup brown sugar.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVVgrAewjU0ufdYRtFH0WmyPE2QuwkzeMVzUL3N31VYMN0NNg9ynthr1AghyOkr83kOG7yaTwwhSBKGl_z4LEDK-OpQGvcEsKUdOcf2hdiXEHoDQO5hI9xeHoWm1HcMssyzO8eg/s1600/DSC_7386.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461934880734370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVVgrAewjU0ufdYRtFH0WmyPE2QuwkzeMVzUL3N31VYMN0NNg9ynthr1AghyOkr83kOG7yaTwwhSBKGl_z4LEDK-OpQGvcEsKUdOcf2hdiXEHoDQO5hI9xeHoWm1HcMssyzO8eg/s400/DSC_7386.jpg" /></a> Here's where you can use up the rest of that baby vidalia onion.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5EVRdUI7vmImQnB_4GPIDbbhGXSCPZHIX6B0427UNLCjB-UqZcZqdONWUhUmBVR17why11Ua8lm6qYGiwOLG27qpFEhuZE17iCTLFOqiFxIgzIXYfxKdSUjKEV38ik5jBgceZg/s1600/DSC_7396.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461726497119106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5EVRdUI7vmImQnB_4GPIDbbhGXSCPZHIX6B0427UNLCjB-UqZcZqdONWUhUmBVR17why11Ua8lm6qYGiwOLG27qpFEhuZE17iCTLFOqiFxIgzIXYfxKdSUjKEV38ik5jBgceZg/s400/DSC_7396.jpg" /></a>Dice the white bulb from 1 small baby vidalia. If you don't have no baby vidalia onions, just substitute with 2 big shallots, diced. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9aiUiPli0KBPJSdE-C9ilwk7r8WuDQCacKkW69sDtWOcy8HRPk-o9UkZEvBFlvHD_BcO-CoSfxNwM-TXpjpAhS1XjjAUjOf0QWtmoUC27KI6C_PeBqFAquBt4yVpd-vSnDOxTQ/s1600/DSC_7399.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461718558177298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9aiUiPli0KBPJSdE-C9ilwk7r8WuDQCacKkW69sDtWOcy8HRPk-o9UkZEvBFlvHD_BcO-CoSfxNwM-TXpjpAhS1XjjAUjOf0QWtmoUC27KI6C_PeBqFAquBt4yVpd-vSnDOxTQ/s400/DSC_7399.jpg" /></a> Add it to the sauce and bring it all to boil, then turn down to simmer for 30 min, stirring occasionally.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf5hCjIeP6uAog1DaQWlfYvEEbBYb6hfGn4EPJEG0sQQlahbnES4s9s6ITR6E3bLBdOLOV0nzBPCKPy69L22e37_0oXOzlUjLzgmwXUosmmFpgefGZ5HmzROe3_EEO6qe1pmLjg/s1600/DSC_7405.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461707962605570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf5hCjIeP6uAog1DaQWlfYvEEbBYb6hfGn4EPJEG0sQQlahbnES4s9s6ITR6E3bLBdOLOV0nzBPCKPy69L22e37_0oXOzlUjLzgmwXUosmmFpgefGZ5HmzROe3_EEO6qe1pmLjg/s400/DSC_7405.jpg" /></a>When the ribs are done they should be soft and pulling off the bone. Get them out of the oven and unwrap.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kdWR5o86X1WGKYA6ob4LixK_IfM91bu_1Nz0Z8Dy6TKw1FnPSjSBGqOIr1pyPTZsFvB1lcqlIIia5vRtxfClRHc6rGUGRdXp3LhvrY6t4axyFSDRHPhBR93k7d6TrwU4OVpCVg/s1600/DSC_7488.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461708140898370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kdWR5o86X1WGKYA6ob4LixK_IfM91bu_1Nz0Z8Dy6TKw1FnPSjSBGqOIr1pyPTZsFvB1lcqlIIia5vRtxfClRHc6rGUGRdXp3LhvrY6t4axyFSDRHPhBR93k7d6TrwU4OVpCVg/s400/DSC_7488.jpg" /></a>Lay them out on a baking sheet and let them cool for just a couple minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwconJ2goCDB_KB0JnDXEUoTIJueNras_sXqmh5hiX7IDA1G0JFDu4TbtT3HjWB9XiNQMP1vrz9sypZZcL6_-J08aZRH9DQAuKUAK1NZIdlXTKh4laoqo622CXx4L7-yWZ865zRQ/s1600/DSC_7491.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461145770059538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwconJ2goCDB_KB0JnDXEUoTIJueNras_sXqmh5hiX7IDA1G0JFDu4TbtT3HjWB9XiNQMP1vrz9sypZZcL6_-J08aZRH9DQAuKUAK1NZIdlXTKh4laoqo622CXx4L7-yWZ865zRQ/s400/DSC_7491.jpg" /></a>After the 30 minutes of cooking, your sauce should be reduced and pretty thick. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl75szB7vBs24s-6dNttFnh46FMla_sUp8eFI0GpyH7MlldPISsYjJINi2ZFZDdVpX-mZRZOfj96hBgdb-qf_U_gdG1I1_bq78yWcV7wb0-5Bp3cA6WsAwAM8i6_-Z-Ino8E5Eg/s1600/DSC_7493.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461139960231074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl75szB7vBs24s-6dNttFnh46FMla_sUp8eFI0GpyH7MlldPISsYjJINi2ZFZDdVpX-mZRZOfj96hBgdb-qf_U_gdG1I1_bq78yWcV7wb0-5Bp3cA6WsAwAM8i6_-Z-Ino8E5Eg/s400/DSC_7493.jpg" /></a>Baste the ribs on all sides with the sauce. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzq6IJF1TLmtJni-IyYoIt0-q94Fpq_UQoLeyJtyZboz0uvP4px9YB0dbBrHwjCDkl8BAbuIefwm_7zqOHxlshmFtj0_CAH7IUIXu43uZ7rVj37idWACi7bJQF2JqGbF0C0a1ow/s1600/DSC_7494.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461140109716530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzq6IJF1TLmtJni-IyYoIt0-q94Fpq_UQoLeyJtyZboz0uvP4px9YB0dbBrHwjCDkl8BAbuIefwm_7zqOHxlshmFtj0_CAH7IUIXu43uZ7rVj37idWACi7bJQF2JqGbF0C0a1ow/s400/DSC_7494.jpg" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zV1IV2KvhlmYLSoiyPn4NleGLesfHOPkXas0qkuJjSaHv3B9U3wnTt259jJmuNBu__1pd6VAx-uDsFtZzVfvY463pUfVxZvEUZwxY-zeCJ4buay9IYqR_S-gVJyujtTotZz-3Q/s1600/DSC_7497.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461137825540594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zV1IV2KvhlmYLSoiyPn4NleGLesfHOPkXas0qkuJjSaHv3B9U3wnTt259jJmuNBu__1pd6VAx-uDsFtZzVfvY463pUfVxZvEUZwxY-zeCJ4buay9IYqR_S-gVJyujtTotZz-3Q/s400/DSC_7497.jpg" /></a>You can broil them for a few minutes, or I like better to turn the oven up to 475, let them cook in there for 5 minutes, then re-baste them and cook for a few minutes more so the sauce really gets all into everything.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2A2ED1McaCFe0vPW-yoSORVqVAH15F3LctMQGPcG78-kQ8li3IN99oASd9DCiRO_8G2Hbmdm3rwaJ3oogS_VUCPYN3PIeueZTdvl6bJkgaCxPL-WoIi5t0yF0dRVk1WMRhpiN2A/s1600/DSC_7505.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597461129220805714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2A2ED1McaCFe0vPW-yoSORVqVAH15F3LctMQGPcG78-kQ8li3IN99oASd9DCiRO_8G2Hbmdm3rwaJ3oogS_VUCPYN3PIeueZTdvl6bJkgaCxPL-WoIi5t0yF0dRVk1WMRhpiN2A/s400/DSC_7505.jpg" /></a>They're so good. It's a deep flavored sauce and the meat is so tender. All you need now is a scoop of goat cheese grits...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGB7KSIf9U4lBqBSEsoGcT30d0rRAPscLjArTJNVv_sRlHHRgh1-eMckkdKEHt5dvoL_ckoJra39okEZTmcGi5eJ5Vhyphenhyphenlh76LaJGS8mIzWH6IY_KKzjfi291VOpAjMO0Lb2U6Mw/s1600/DSC_7508.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597460919871745266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGB7KSIf9U4lBqBSEsoGcT30d0rRAPscLjArTJNVv_sRlHHRgh1-eMckkdKEHt5dvoL_ckoJra39okEZTmcGi5eJ5Vhyphenhyphenlh76LaJGS8mIzWH6IY_KKzjfi291VOpAjMO0Lb2U6Mw/s400/DSC_7508.jpg" /></a>And the ribs on top. Total heaven. Enjoy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GcssI6V0P5Qf1JW05EdDp5ucJri4g9EB8d7riNzsqHSxUaE51zXAr6j5nNPQJsWMOlvYL7MeQQJKYPMxNt67613nv9yyw8_iea9mvfkSBVXqNfrsOgKIaGV1ERyKUtOguoSNrw/s1600/DSC_7513.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597460915425472226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GcssI6V0P5Qf1JW05EdDp5ucJri4g9EB8d7riNzsqHSxUaE51zXAr6j5nNPQJsWMOlvYL7MeQQJKYPMxNt67613nv9yyw8_iea9mvfkSBVXqNfrsOgKIaGV1ERyKUtOguoSNrw/s400/DSC_7513.jpg" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-72996942376739860162011-04-19T20:32:00.012-04:002011-04-20T10:56:15.813-04:00Goat cheese grits with baby vidalia onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ChYXMve6LO3Dt0Sy8qSMVgGDsKm41n-coKjNHoW1xFbtGjJPaf8Azui6DEgQvvyMLDXe5k3uodDhL8Y5DIdD4RSEVUY2rodsWVItV0lvKBHPWPJIi2BoOwoZpkdR4ZiLqrVQsA/s1600/DSC_7511.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458261380219330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ChYXMve6LO3Dt0Sy8qSMVgGDsKm41n-coKjNHoW1xFbtGjJPaf8Azui6DEgQvvyMLDXe5k3uodDhL8Y5DIdD4RSEVUY2rodsWVItV0lvKBHPWPJIi2BoOwoZpkdR4ZiLqrVQsA/s400/DSC_7511.jpg" /></a>These really were made to go with the recipe that follows for balsamic-cocoa glazed oven ribs--they are a match made in heaven! Start your grits in a mixture of 1 1/2 cups water, 1/2 cup milk, and 1/2 cup white wine. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvDdVbK1HpApo5_FmB7qHgeuBVQQK-IYQtN5S7t7sNCdcznEUIQc4QGzVCpssQU06XZOh3fhLuVIdmcdoHMiOBgNzWp4ZtCBscCqU90z4Oc1xCKMgbyEVvKmnijXA-zG56c98oA/s1600/DSC_7408.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597459196652113378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvDdVbK1HpApo5_FmB7qHgeuBVQQK-IYQtN5S7t7sNCdcznEUIQc4QGzVCpssQU06XZOh3fhLuVIdmcdoHMiOBgNzWp4ZtCBscCqU90z4Oc1xCKMgbyEVvKmnijXA-zG56c98oA/s400/DSC_7408.jpg" /></a> Combine in a pot with 2 tablespoons butter.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLTCqAQit65iHIzj4k0KhSFAAe2ichoXXos-3QzBwdCL4UIw7ytOJY3mVHmvtmr7jEjO_sN9Z416BIEjFpgi86GAPT2JJo4lCH0yF4G2KRl-_eFcIpRcU5jSxUbNE2JU5qaggSA/s1600/DSC_7417.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597459192458946498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLTCqAQit65iHIzj4k0KhSFAAe2ichoXXos-3QzBwdCL4UIw7ytOJY3mVHmvtmr7jEjO_sN9Z416BIEjFpgi86GAPT2JJo4lCH0yF4G2KRl-_eFcIpRcU5jSxUbNE2JU5qaggSA/s400/DSC_7417.jpg" /></a> And bring it to a boil.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClwu1mZBfSYXDUNz6UrH2XCAc3h301oynfRixQqJL3TrWTkZ847CT03YU-jZTU64oL_319CX07kEh-A5ZCQMxQNnObXvn93CZnEsPy1GlpZ3-YenepxIA8TNMTlgSO4Fve2YnKg/s1600/DSC_7425.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458869220208546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClwu1mZBfSYXDUNz6UrH2XCAc3h301oynfRixQqJL3TrWTkZ847CT03YU-jZTU64oL_319CX07kEh-A5ZCQMxQNnObXvn93CZnEsPy1GlpZ3-YenepxIA8TNMTlgSO4Fve2YnKg/s400/DSC_7425.jpg" /></a>You need some grits! Not the instant kind--get real, slow-cooking grits.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXJJprveyXOfZ1uJpj5ztfP2fS1lnsC-mlWpl1PRBq9k_4HlYkY7DAz6TLaff9RyT9hx6Az61u5oIYh8SNpd55fYiIfaQTDiNUeasdovuhXJIchUSho444dW1QZb7zGBIeesoHQ/s1600/DSC_7448.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458667488571890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXJJprveyXOfZ1uJpj5ztfP2fS1lnsC-mlWpl1PRBq9k_4HlYkY7DAz6TLaff9RyT9hx6Az61u5oIYh8SNpd55fYiIfaQTDiNUeasdovuhXJIchUSho444dW1QZb7zGBIeesoHQ/s400/DSC_7448.jpg" /></a>You need 1/2 cup. Doesn't look like much, does it? But it will end up as enough for a side for 2-3 people. Amazing.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFRWHJDusyod8seucdzaXsI92bm8fifn_6DT5c9BssCOvjlzkmjLEQqJ_Q75lGCFdAATv-TAQ3rvIU7_dEzhpj9zYmbI2V7gbArRRxgxzsBEy2CEwgm2QjYEnA40K5PJ91yjvew/s1600/DSC_7451.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458668645015106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFRWHJDusyod8seucdzaXsI92bm8fifn_6DT5c9BssCOvjlzkmjLEQqJ_Q75lGCFdAATv-TAQ3rvIU7_dEzhpj9zYmbI2V7gbArRRxgxzsBEy2CEwgm2QjYEnA40K5PJ91yjvew/s400/DSC_7451.jpg" /></a>Slowly whisk the grits into the boiling water-milk-wine mixture.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoDeuUrnSAVPdVhRvtsoWNo5BFrjUubN1roBA_D3dfwRjc7S-c-dz9Uhq0PM9i-_SzlFw41JDjW_DqvgJz3xrqOqKKwznr0VCzKWIOcGIvLbLDli3-G3u57yDHNLM5_S0f8Iffg/s1600/DSC_7455.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458661303633138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoDeuUrnSAVPdVhRvtsoWNo5BFrjUubN1roBA_D3dfwRjc7S-c-dz9Uhq0PM9i-_SzlFw41JDjW_DqvgJz3xrqOqKKwznr0VCzKWIOcGIvLbLDli3-G3u57yDHNLM5_S0f8Iffg/s400/DSC_7455.jpg" /></a>It will seem pretty liquidy even after incorporating it all in. But that's OK.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDQhoFYfOFXXJafchowpZboJ7BJ4QMcGKT7IUy61sJ5bNUQbeGV2TOoyBJZLLeCJYW6oBfHMZQrWytcrMnGC21aD6dfKQ3rNDHMdcwuUR-ytpLxkMy6EMg_ShWaHZM45YDV8aOA/s1600/DSC_7462.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458659798139714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDQhoFYfOFXXJafchowpZboJ7BJ4QMcGKT7IUy61sJ5bNUQbeGV2TOoyBJZLLeCJYW6oBfHMZQrWytcrMnGC21aD6dfKQ3rNDHMdcwuUR-ytpLxkMy6EMg_ShWaHZM45YDV8aOA/s400/DSC_7462.jpg" /></a>Cook over medium heat, stirring occasionally, until thickened. It will take about 30-40 minutes, but doesn't require psychotic attention so you can concentrate on doing other things.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lmw7Sk_CLKhqJh3Hu52ad94myATsMpMCnuId8GgT75tERjAvpAhPH3rJPRTdhfy1fVlIWZixvneuP5HuVgHfN4dpfSHhDP8UnUqoQl4Exdfi6JJSyYWjWPqYI5GBUEIZb6v_xg/s1600/DSC_7464.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458284290198674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lmw7Sk_CLKhqJh3Hu52ad94myATsMpMCnuId8GgT75tERjAvpAhPH3rJPRTdhfy1fVlIWZixvneuP5HuVgHfN4dpfSHhDP8UnUqoQl4Exdfi6JJSyYWjWPqYI5GBUEIZb6v_xg/s400/DSC_7464.jpg" /></a> Voila. Pretty much done here.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNjs0d8ptvW7v3eLAVb_aZtmkMW8TpHiJyIKqFg3kzWC15OI_6K8Ii_pEXlxoo6ILio4HMTAkG4P0TPhe4wMepjDTtu-T4HHTyXFGAr7LfvDHjBY8R_mboR3rTG9gCvMSAaUkA/s1600/DSC_7499.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458284426694754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNjs0d8ptvW7v3eLAVb_aZtmkMW8TpHiJyIKqFg3kzWC15OI_6K8Ii_pEXlxoo6ILio4HMTAkG4P0TPhe4wMepjDTtu-T4HHTyXFGAr7LfvDHjBY8R_mboR3rTG9gCvMSAaUkA/s400/DSC_7499.jpg" /></a>Meanwhile, you can get the seasonings together. I had a bunch of baby vidalia onions--they started showing up in markets not long ago down here in Georgia. I love their flavor; they aren't so sharp like scallions. If you can't find baby vidalias specifically, you can use spring onion. It has three parts--the white bulb, the long middle white part, and the green tops.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvCUItOeZmKQD3mXyVCJfD9wd8EmXTVtZ-Ao2Kgkkc2DxfVSAI_wZsRlhb-15TaQA1iTo9B65nLJlTdNz6XaX89ngzWAEovKDGCN1MhsY3nlkuyTSSPBXhQEH4FBqplyeLL3M1Q/s1600/DSC_7394.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597459195945887826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvCUItOeZmKQD3mXyVCJfD9wd8EmXTVtZ-Ao2Kgkkc2DxfVSAI_wZsRlhb-15TaQA1iTo9B65nLJlTdNz6XaX89ngzWAEovKDGCN1MhsY3nlkuyTSSPBXhQEH4FBqplyeLL3M1Q/s400/DSC_7394.jpg" /></a>Cut apart all three, and slice the middle white part into thin rings.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLgb84ALC8mAcscPHnXA5482Pn_SSv6pvS2TBB2_8ZUIQbHaZg9DARYN87T9byBlOqiehuMWjYJN7ZSUTmDj5MKJT0gmU7k7OAQDYKxnlgE04yhUvG5oTCTG9c8RkvNxXdQM1UQ/s1600/DSC_7429.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458867347424738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLgb84ALC8mAcscPHnXA5482Pn_SSv6pvS2TBB2_8ZUIQbHaZg9DARYN87T9byBlOqiehuMWjYJN7ZSUTmDj5MKJT0gmU7k7OAQDYKxnlgE04yhUvG5oTCTG9c8RkvNxXdQM1UQ/s400/DSC_7429.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbACbhBLojt5TlGZsNpmhVndjhNrYh8_AHsyYHzYjc27yub1_wtK-mI44CpR9cfdnFj8CJDgZ2BYNdgJbpPz5EVGR2P_areyOSYDbotVhLJLNSPkWrIbeupNBxjZ3TAud6P7Sfg/s1600/DSC_7433.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458856324536162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbACbhBLojt5TlGZsNpmhVndjhNrYh8_AHsyYHzYjc27yub1_wtK-mI44CpR9cfdnFj8CJDgZ2BYNdgJbpPz5EVGR2P_areyOSYDbotVhLJLNSPkWrIbeupNBxjZ3TAud6P7Sfg/s400/DSC_7433.jpg" /></a>Set aside the sliced white rings and reserve about 2 tablespoons of the green ends for the grits as well (you can use the bulb and the rest of the greens up when you make the ribs).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-MNWtRRNRTUWBJgKhUrWVEDnUV4d9Q_bHISlSqV4E4PFf_odZo6TRPL-x5Z4Ss6ollMXj52qWRjYRZSAi9dzK02dL_f5Ne9WgpPz4yra-w9659GMnKisp1MbAYz6G8rCubkjI0w/s1600/DSC_7437.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458852458268578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-MNWtRRNRTUWBJgKhUrWVEDnUV4d9Q_bHISlSqV4E4PFf_odZo6TRPL-x5Z4Ss6ollMXj52qWRjYRZSAi9dzK02dL_f5Ne9WgpPz4yra-w9659GMnKisp1MbAYz6G8rCubkjI0w/s400/DSC_7437.jpg" /></a>And get some goat cheese!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNrRgZZwWUlnyMbJgZJmYG_oRj2CnyGM8Q517UDilM6LjR4N0bFexS4lCOcUEverSqGoEvT52QP6e-EAjPaOv8SkfuZC8lyIv7_4EsFFFuqu91OnnkHxLE2sBL1B0auuwJC81Uw/s1600/DSC_7439.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458848056043346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNrRgZZwWUlnyMbJgZJmYG_oRj2CnyGM8Q517UDilM6LjR4N0bFexS4lCOcUEverSqGoEvT52QP6e-EAjPaOv8SkfuZC8lyIv7_4EsFFFuqu91OnnkHxLE2sBL1B0auuwJC81Uw/s400/DSC_7439.jpg" /></a>You need about 2 ounces (that's half of the small cylinder package above).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQZD8_2RdhxSq7htNVUIk3cBrQ4SDn0_lQaGbFczyt27GTVh3ssNoxmcQezqqfr7XAVzG22aMPvsNEOHIQlnYEOzL57l_9Z47Iz2P9eZ7IppGj4-kb2rCaMgvoX8o5__3AQbPEg/s1600/DSC_7447.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458672746345698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQZD8_2RdhxSq7htNVUIk3cBrQ4SDn0_lQaGbFczyt27GTVh3ssNoxmcQezqqfr7XAVzG22aMPvsNEOHIQlnYEOzL57l_9Z47Iz2P9eZ7IppGj4-kb2rCaMgvoX8o5__3AQbPEg/s400/DSC_7447.jpg" /></a>Your grits are done, so turn them down to low and stir in the goat cheese until it all melts in...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlgihcKN3H8sfhluKbxa_5GrLmakbYZyoLyK_g_nQHfjNWVpRoCZG9QN2XDyekY19rJtr_9NoC8o-qGEUWJK6fn4yYiYlkeymAChVZphfKyM_l0D4Lfv0A9kyvtCE-RYprleBwQ/s1600/DSC_7501.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458275453715010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlgihcKN3H8sfhluKbxa_5GrLmakbYZyoLyK_g_nQHfjNWVpRoCZG9QN2XDyekY19rJtr_9NoC8o-qGEUWJK6fn4yYiYlkeymAChVZphfKyM_l0D4Lfv0A9kyvtCE-RYprleBwQ/s400/DSC_7501.jpg" /></a>And add in the white thin rings of the onion, plus salt and pepper to taste.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8KY0yIL9cU77_hGtKlxKSqhp54ys94nhSc8piwVH-ygjd7y1lAA3UdJko8P2Wa2xwv91b6DndpOFaRKYo428qTzF84q-_5DTtmlM22vsly5V-VcA_6waJHlBIi3Gxx_qECBHdg/s1600/DSC_7504.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458266559026466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8KY0yIL9cU77_hGtKlxKSqhp54ys94nhSc8piwVH-ygjd7y1lAA3UdJko8P2Wa2xwv91b6DndpOFaRKYo428qTzF84q-_5DTtmlM22vsly5V-VcA_6waJHlBIi3Gxx_qECBHdg/s400/DSC_7504.jpg" /></a>And finish them up with a sprinkly of the greens on top. Creamy and delicious. Lonely though--they really want some ribs on top...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ChYXMve6LO3Dt0Sy8qSMVgGDsKm41n-coKjNHoW1xFbtGjJPaf8Azui6DEgQvvyMLDXe5k3uodDhL8Y5DIdD4RSEVUY2rodsWVItV0lvKBHPWPJIi2BoOwoZpkdR4ZiLqrVQsA/s1600/DSC_7511.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597458261380219330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ChYXMve6LO3Dt0Sy8qSMVgGDsKm41n-coKjNHoW1xFbtGjJPaf8Azui6DEgQvvyMLDXe5k3uodDhL8Y5DIdD4RSEVUY2rodsWVItV0lvKBHPWPJIi2BoOwoZpkdR4ZiLqrVQsA/s400/DSC_7511.jpg" /></a>Ahhhh. There we go.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8jcwD4PRdJkn6OmMlERUbqUfRjnlcXQv9OsFQkiRyYIr1Bcfl3T8G0PZW1oPQNY305MzjKCiGJCRhbO4lz-zxS3lXZil7xDuCmAsR3yUrkcJuozcmFiqbOHhIJFbHwJnLqi_eQ/s1600/DSC_7516.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5597460915389716210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8jcwD4PRdJkn6OmMlERUbqUfRjnlcXQv9OsFQkiRyYIr1Bcfl3T8G0PZW1oPQNY305MzjKCiGJCRhbO4lz-zxS3lXZil7xDuCmAsR3yUrkcJuozcmFiqbOHhIJFbHwJnLqi_eQ/s400/DSC_7516.jpg" /></a>It's amazing you know--but this is really just the same thing as a classic <a href="http://ilpiattoblu.blogspot.com/2010/01/polenta-every-which-way.html">polenta with a slow-cooked meat ragu </a>on top. Southern American or Southern Italian--really, what's the difference? :)carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-27425944184480854162011-04-04T22:46:00.015-04:002011-04-06T10:07:30.762-04:00Spring green vegetable soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxMzjpVoRv1YDIkf_whvcaXFea9UFUGA2ACEEC3J4rMmKP1BMQTmyIaY27ONJ3kEqpnOstbYYHjyQ32dwyaZX3lPPSKg0EEv-miL-0TT3ivDDCt26xatOKu0oF8hgFnnWeUibhQ/s1600/DSC_7333.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591925858149562002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxMzjpVoRv1YDIkf_whvcaXFea9UFUGA2ACEEC3J4rMmKP1BMQTmyIaY27ONJ3kEqpnOstbYYHjyQ32dwyaZX3lPPSKg0EEv-miL-0TT3ivDDCt26xatOKu0oF8hgFnnWeUibhQ/s400/DSC_7333.jpg" /></a>Here's a spring green vegetable soup for you--creamy, full-flavored and perfect for an April evening. It's fast to put together, and you won't believe how many vegetables I managed to fit in here. Check it out: broccoli, spinach, carrots, potatoes, onion and garlic!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dj9GS8F9eOdCmKEYT5pYLRrRwhZqzecFtZLwASQg5uPnMoa6bpZm6JFI-E1RJB3oonSnCFDKx0AmSpR0uaXmQfvcmgmbiq1NmAPZlGAriftkNyGQH7ryt6G3IfSTV7Qj3j-XfQ/s1600/DSC_7242.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926943679267730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dj9GS8F9eOdCmKEYT5pYLRrRwhZqzecFtZLwASQg5uPnMoa6bpZm6JFI-E1RJB3oonSnCFDKx0AmSpR0uaXmQfvcmgmbiq1NmAPZlGAriftkNyGQH7ryt6G3IfSTV7Qj3j-XfQ/s400/DSC_7242.jpg" /></a> First, I just want to note--the amounts are very flexible! If you have a little less broccoli or a little more spinach or one fewer carrot, do not worry about it. It all gets blended up together and will taste great no matter what. Start by prepping all your vegetables. Chop 3 small heads of broccoli, including the stems (peel them first)...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPVLK95CkJE9V2bEdawC0E7AA0QxunsJoJO7TR9Osi-ZJjoYrnuKIx4TKte5pesxUfLmQIZEJScjjBfKJ2yGJTcrfW14laufFOaJg9F2v7bK0qkl5XnmzRBBUzSQjQ5jSNhOAfw/s1600/DSC_7249.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926839718729314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPVLK95CkJE9V2bEdawC0E7AA0QxunsJoJO7TR9Osi-ZJjoYrnuKIx4TKte5pesxUfLmQIZEJScjjBfKJ2yGJTcrfW14laufFOaJg9F2v7bK0qkl5XnmzRBBUzSQjQ5jSNhOAfw/s400/DSC_7249.jpg" /></a>And roughly chop 1 small onion (or, because I actually had really big onions, use 1/2 of a large onion).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhzHs4MKjjESW2W2fHEH_GhOK9GxEWdA5IYDbdxmo53Rhq0shUUrOVfZuRLncwuFniFNqFA4U06uCiYXzm2zsS2u4H34WsI0coZ3KWQ_cmNOX4SfzOS7VkU2m3SShJ_kdeXZFOg/s1600/DSC_7253.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926826934255714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhzHs4MKjjESW2W2fHEH_GhOK9GxEWdA5IYDbdxmo53Rhq0shUUrOVfZuRLncwuFniFNqFA4U06uCiYXzm2zsS2u4H34WsI0coZ3KWQ_cmNOX4SfzOS7VkU2m3SShJ_kdeXZFOg/s400/DSC_7253.jpg" /></a> Depending on how much you love it--smash and peel 3 to 6 cloves of garlic.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCLQq-fmZ_XkFupyh_4cpvmz7e4qp-1eZpBQk82mn-xO3837img5-z6fKGLZXSUxUX-zIGA_nYeiDgyUNaFfU-649DF6lZTmg7jzeVjdSu2zAdRR3bp6bNyb8IKxYUnXLvIcGKA/s1600/DSC_7274.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926640721341474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCLQq-fmZ_XkFupyh_4cpvmz7e4qp-1eZpBQk82mn-xO3837img5-z6fKGLZXSUxUX-zIGA_nYeiDgyUNaFfU-649DF6lZTmg7jzeVjdSu2zAdRR3bp6bNyb8IKxYUnXLvIcGKA/s400/DSC_7274.jpg" /></a> Peel and chop 2 medium carrots into small chunks. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLE4xNAqwkdxUdP96aUPFpn1vfdRqBDW7ep1HYzB2CFPzkJJMFJxyNRepvxSH6eo2V6Um_xSESecLZZMW6-UCHUqEG8YuqLmEGe9w4Y8dstDrpMlP6kC9JvLbnAbyznf5YsrhHQ/s1600/DSC_7256.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926827659923458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLE4xNAqwkdxUdP96aUPFpn1vfdRqBDW7ep1HYzB2CFPzkJJMFJxyNRepvxSH6eo2V6Um_xSESecLZZMW6-UCHUqEG8YuqLmEGe9w4Y8dstDrpMlP6kC9JvLbnAbyznf5YsrhHQ/s400/DSC_7256.jpg" /></a> And about 2 cups total of peeled, chopped Yukon Gold potatoes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fjcCDXm2kWqohT5F3W8D6Iq-LW3UfW7cPUrJMr_V-maOeBsY3tREIAxMsSxMODmsr2lyhjixiYusMpCzhARpL966eb1T-2XkSk0mwkGQWJbWBQsCj3l3c_ThUn-N20CsZmWJVA/s1600/DSC_7259.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926821952583410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fjcCDXm2kWqohT5F3W8D6Iq-LW3UfW7cPUrJMr_V-maOeBsY3tREIAxMsSxMODmsr2lyhjixiYusMpCzhARpL966eb1T-2XkSk0mwkGQWJbWBQsCj3l3c_ThUn-N20CsZmWJVA/s400/DSC_7259.jpg" /></a> Combine 1 tablespoon each butter and olive oil in a large soup pot over medium heat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCEhQzbgEH7J38yahtVQTvwyIrV4YrZo6Q8Dj-_OummciTEFfd_FBUqBfa5b6a-Mr2D9ga2Qhc1PtPYNTOTrQx_bifEhVt0szbDEpTgr2mp9e7bGj9MDwFRELJQizZvRtNHpAFQ/s1600/DSC_7248.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926841680691858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCEhQzbgEH7J38yahtVQTvwyIrV4YrZo6Q8Dj-_OummciTEFfd_FBUqBfa5b6a-Mr2D9ga2Qhc1PtPYNTOTrQx_bifEhVt0szbDEpTgr2mp9e7bGj9MDwFRELJQizZvRtNHpAFQ/s400/DSC_7248.jpg" /></a>And add in all those gorgeous vegetables.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzPpGXQJXtGcBYmRn3_h0YQSNQkXc4pxFyyOkCxNvOE7xgtSubexN26O4OcRXP6lmufqfjwj25qT9SGPA-wnuvPC3s3D4hhq1VFF-fsFV7C-7O85_kcqZMZH-dSGl1x3esAvnVg/s1600/DSC_7264.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926645506606370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzPpGXQJXtGcBYmRn3_h0YQSNQkXc4pxFyyOkCxNvOE7xgtSubexN26O4OcRXP6lmufqfjwj25qT9SGPA-wnuvPC3s3D4hhq1VFF-fsFV7C-7O85_kcqZMZH-dSGl1x3esAvnVg/s400/DSC_7264.jpg" /></a> Saute together in the butter and olive oil for about 5 minutes. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2v3pw5lH_9nR4X4em42w_dNusW_w5URpGMOsAaN15yPPlKohAM6zTr7RTlKfAduAlKCXgZGI8izQDFPNT_bCVZD7Iouh6VKOB3VPxI26ANuZZbKxpKYqNj7PkDjyWNGerK22N2g/s1600/DSC_7268.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926643159127794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2v3pw5lH_9nR4X4em42w_dNusW_w5URpGMOsAaN15yPPlKohAM6zTr7RTlKfAduAlKCXgZGI8izQDFPNT_bCVZD7Iouh6VKOB3VPxI26ANuZZbKxpKYqNj7PkDjyWNGerK22N2g/s400/DSC_7268.jpg" /></a> Add in 3 cups of water and 1/2 teaspoon baking soda. The baking soda addition is taken from Cook's Illustrated--apparently it works to break down the broccoli and brings up the vegetal flavor. Bring it all to a simmer, cover and cook for 25 - 30 minutes, stirring occasionally.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeeiMDCW663rX4GaF92bmeGdmkReZrwN3ck1oY1TpvJefkQ2uRzwZtQan87fcSa7LjfLBS9A_qyc6SRODqmUNmHaozDspoTWmHUuvPI7l-_T-NFYY1oTLjUbSEGFYFqy8U0qwfQ/s1600/DSC_7281.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926636400679666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeeiMDCW663rX4GaF92bmeGdmkReZrwN3ck1oY1TpvJefkQ2uRzwZtQan87fcSa7LjfLBS9A_qyc6SRODqmUNmHaozDspoTWmHUuvPI7l-_T-NFYY1oTLjUbSEGFYFqy8U0qwfQ/s400/DSC_7281.jpg" /></a> Since we have a few minutes to spare, you can make some croutons for the soup! At least that's what I did anyway. I had a bunch of ends of bread in the freezer and I had let them get a bit stale. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHkKpENRVcik1KbMBavMe4lnt_kc0_RYvmu3ZtqkHH6aKDhU8FPJjTwoA_AGylcpJ5_jl2eMEdHsqxy3b7iE6_JF-r4eiE60B1uDB87wbNnyVgzXBHwuxWH4LNXDghKy-HQ9Hkw/s1600/DSC_7294.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926260428146066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHkKpENRVcik1KbMBavMe4lnt_kc0_RYvmu3ZtqkHH6aKDhU8FPJjTwoA_AGylcpJ5_jl2eMEdHsqxy3b7iE6_JF-r4eiE60B1uDB87wbNnyVgzXBHwuxWH4LNXDghKy-HQ9Hkw/s400/DSC_7294.jpg" /></a> Cut them into cubes...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_sZznszTRSkxf4Opn_Yp_g8d1LBCYb5Ns1Z7WyImio5B5H8aOPhBNsWn8inFmo40eYGHxHmOfeXovHcL1x0n3tJU2pqrduLO659BVpDNHWtPgjidywv9_0O9MGxB9V2oxrtOJg/s1600/DSC_7298.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926257060116322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_sZznszTRSkxf4Opn_Yp_g8d1LBCYb5Ns1Z7WyImio5B5H8aOPhBNsWn8inFmo40eYGHxHmOfeXovHcL1x0n3tJU2pqrduLO659BVpDNHWtPgjidywv9_0O9MGxB9V2oxrtOJg/s400/DSC_7298.jpg" /></a> And toss them in a big bowl with olive oil (at least 2-3 tablespoons) and salt and pepper.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinROimyyFW3YWo7o0IZhJse-GgKaDBg-qBiyAcgzbiztJwaCzerJle8yp0YtiwRXvwS2HMf1A4e6Oh9QKA7WMSHYXHVE3WmcgEtX-8iy6qJiEYMBv4diyQZNM6jiMGRX6GSTrXJw/s1600/DSC_7301.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926257390052594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinROimyyFW3YWo7o0IZhJse-GgKaDBg-qBiyAcgzbiztJwaCzerJle8yp0YtiwRXvwS2HMf1A4e6Oh9QKA7WMSHYXHVE3WmcgEtX-8iy6qJiEYMBv4diyQZNM6jiMGRX6GSTrXJw/s400/DSC_7301.jpg" /></a>Add some fresh parmesan cheese...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yVNJNMFV5M9zXl26puaAfNvELJQHq3BpS5U60Cf26JdnmR31-GrEklm4C3jXGt2DPebg8BFvgIz99hAu_buvtqDwW_3k4ZcDFtl8qR5muo3-w_GRaLmJ0CF4-aku-YIhR254mw/s1600/DSC_7305.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926250942591874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yVNJNMFV5M9zXl26puaAfNvELJQHq3BpS5U60Cf26JdnmR31-GrEklm4C3jXGt2DPebg8BFvgIz99hAu_buvtqDwW_3k4ZcDFtl8qR5muo3-w_GRaLmJ0CF4-aku-YIhR254mw/s400/DSC_7305.jpg" /></a> And spread out on a baking sheet. Let them bake at 300 until crispy, stirring them around occasionally. It will probably take about 10-15 minutes but keep an eye on them because they can burn easily.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNcO7Csetvaz9_aU9jbaI4nGgV35oVeW-27xOW1jhBUYYIBU3p98eKerCpvkqASlbrzaBmqCpZ7xaLFyILCRn0G6l5VEp09reFDVZu8R7d-1Y3ZLNw20tS0bSZKbn2i6SuEMZgA/s1600/DSC_7309.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926078929885186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNcO7Csetvaz9_aU9jbaI4nGgV35oVeW-27xOW1jhBUYYIBU3p98eKerCpvkqASlbrzaBmqCpZ7xaLFyILCRn0G6l5VEp09reFDVZu8R7d-1Y3ZLNw20tS0bSZKbn2i6SuEMZgA/s400/DSC_7309.jpg" /></a>After 25-30 minutes of cooking, all your veggies should be quite soft. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJP_3TyLNpIuzybWujc3YaPDYzGof_B2vFQRaOrS7RilzYUvhUHmCE59qqXST7l7YiziBhhDfyUGDKGuo1doAbzEQijOXassvjE5wCXkzMGx_6oda1g2bqHLEbEVEn4Hk8efA5JA/s1600/DSC_7332.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqRWM2QLHGEtlw9Bj_cIgomvX5DeXIpzO9DIejYBr6BWuf3kL37tg-mhTpK7YzkC-FJgs0q_mIcLVESQY2VQdOp4lrM3tyGA8RCjw7cFzBN2PqFt5vh99FyrYueWeRfKqJ1Xlhw/s1600/DSC_7314.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926076966834706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqRWM2QLHGEtlw9Bj_cIgomvX5DeXIpzO9DIejYBr6BWuf3kL37tg-mhTpK7YzkC-FJgs0q_mIcLVESQY2VQdOp4lrM3tyGA8RCjw7cFzBN2PqFt5vh99FyrYueWeRfKqJ1Xlhw/s400/DSC_7314.jpg" /></a>Add 2 cups chicken stock (or vegetable stock for a completely vegetarian version) and bring it up to a simmer again. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqGBVFuot0OMgw6VbhEoM9ezuna4HgPMOS8EUNQMdRe4pQ9_Cc0ka3FRuFRPfXiSPisiLajrHh58aHfeZO8u9gKKeoTMOWzvJmVZY9TzARuoVs9R9Inwux1smDeRC2V2iK-EMAg/s1600/DSC_7316.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926069871836402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqGBVFuot0OMgw6VbhEoM9ezuna4HgPMOS8EUNQMdRe4pQ9_Cc0ka3FRuFRPfXiSPisiLajrHh58aHfeZO8u9gKKeoTMOWzvJmVZY9TzARuoVs9R9Inwux1smDeRC2V2iK-EMAg/s400/DSC_7316.jpg" /></a> Remember your big pile of spinach?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIdvePAc4TOQdRM0GcbuKcuCxtT0VYRFS2lgQEQiiuSIkAAj0443MboJYGZzblkboNhveI79tpCUA-Qt6N8NP7gRBi-214sC9Q-fUbh9H6oJl3CT_vDXIMeljvayjV4XhI437tw/s1600/DSC_7286.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926633366860210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIdvePAc4TOQdRM0GcbuKcuCxtT0VYRFS2lgQEQiiuSIkAAj0443MboJYGZzblkboNhveI79tpCUA-Qt6N8NP7gRBi-214sC9Q-fUbh9H6oJl3CT_vDXIMeljvayjV4XhI437tw/s400/DSC_7286.jpg" /></a>Chop it up--should be more or less 2 cups worth. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm473HOEwoidfDVBfegjbgBeC3MJ7VqlpVWBFD3a8F1MN5S2rWjySBC1WEL7hxmMOill0q56pKfktlAPpA0kWT0O24JsmhorvYHHlYqcvKdSffgGBSTFnRVUJW8PM77Ch385YnQ/s1600/DSC_7318.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926065681863714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm473HOEwoidfDVBfegjbgBeC3MJ7VqlpVWBFD3a8F1MN5S2rWjySBC1WEL7hxmMOill0q56pKfktlAPpA0kWT0O24JsmhorvYHHlYqcvKdSffgGBSTFnRVUJW8PM77Ch385YnQ/s400/DSC_7318.jpg" /></a>Add to the pot and let it wilt for about a minute or so into the hot soup. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YlfYAZj1GQLhCia4I1PW1Q14ATFzyuh5Fhe-vhQ4kBdqaS711Qdd7lziS5AzoqqLLNpW5uXLGTgYSM2xxELsjqdF0BnP-B11veLT0ioKUQzB_3Ni6d_KWqXDTj0geuayZGGhsA/s1600/DSC_7321.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926063117815314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YlfYAZj1GQLhCia4I1PW1Q14ATFzyuh5Fhe-vhQ4kBdqaS711Qdd7lziS5AzoqqLLNpW5uXLGTgYSM2xxELsjqdF0BnP-B11veLT0ioKUQzB_3Ni6d_KWqXDTj0geuayZGGhsA/s400/DSC_7321.jpg" /></a> And now get your beloved immersion blender (seriously, from a totally non-gadgety person,this is the best gadget ever)and puree it all up together!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuF_in65KPgsoTZlabqC5XFg9l9I45mAxOk1fvvGK3v6sYkyFCk6lHCmZ6cuUJhEqRAZSMgn5bht1UG_xse9pd3fMv1ywDnSVemUpcCbsy7_FWpJ9FqTdJjUCznHHdy2ec-ZEtw/s1600/DSC_7322.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591925864117828194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuF_in65KPgsoTZlabqC5XFg9l9I45mAxOk1fvvGK3v6sYkyFCk6lHCmZ6cuUJhEqRAZSMgn5bht1UG_xse9pd3fMv1ywDnSVemUpcCbsy7_FWpJ9FqTdJjUCznHHdy2ec-ZEtw/s400/DSC_7322.jpg" /></a>This is optional but I added in 1/2 cup shredded cheese--this time it was a combination of jack and gouda.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yUKY4d975lD_G7HdC6sYDkjWgAKFSxMcQdMwlILdsl0shz6JOW6QS-PYnQvQIQL7dh5a1oogYkmRKrG3ScPYFjGzsUD1ugqKR_wR2y-9RGuPAMG5yHrxBM2pyh7so2EbwOHjDg/s1600/DSC_7291.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926261531985682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yUKY4d975lD_G7HdC6sYDkjWgAKFSxMcQdMwlILdsl0shz6JOW6QS-PYnQvQIQL7dh5a1oogYkmRKrG3ScPYFjGzsUD1ugqKR_wR2y-9RGuPAMG5yHrxBM2pyh7so2EbwOHjDg/s400/DSC_7291.jpg" /></a>Puree again after adding in the cheese...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0B4GvRWrynpLYm87qKXWwiyUEkkQpK62VRx3sFtEWG56nlbz9FxXGwhe5RVOm4Wc8jHJjIXXE7GrhUK5rERYLyxNFyZvOoKbWDptB-nUyHqER93jQF-kKgHPPeMMmFjEBZa7ag/s1600/DSC_7323.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591925866320110802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0B4GvRWrynpLYm87qKXWwiyUEkkQpK62VRx3sFtEWG56nlbz9FxXGwhe5RVOm4Wc8jHJjIXXE7GrhUK5rERYLyxNFyZvOoKbWDptB-nUyHqER93jQF-kKgHPPeMMmFjEBZa7ag/s400/DSC_7323.jpg" /></a>And it really looks pretty, doesn't it? <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHonzCu3DWWg-IG3I5PuCkctP849baQ6bv2WiDNAhLNgQYWePk_sGBpNoWm49uQLaLmVF5VkzzHuqJEXSZDAdJ-_BbQLgL8ty8ojPrFlQM4jAwfVF6892yMS4jcxXM053ZNiEjZQ/s1600/DSC_7328.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591925860947829458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHonzCu3DWWg-IG3I5PuCkctP849baQ6bv2WiDNAhLNgQYWePk_sGBpNoWm49uQLaLmVF5VkzzHuqJEXSZDAdJ-_BbQLgL8ty8ojPrFlQM4jAwfVF6892yMS4jcxXM053ZNiEjZQ/s400/DSC_7328.jpg" /></a> Taste and add salt and pepper, then serve with a handful of the croutons and a spoonful of Greek yogurt.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgREHnlwOtqR1r3b42Hn0EZFmj_QmcQZ_Ci03NHPZ9iZkqfBn8Qj6ehIhKIi8VFciMuo0h2cxWNaEWzKcMOG5Xu9brjFP-aPiAcrBBbMPJKLtEgfx-NpK49QQabyvzbJWv2JBsg/s1600/DSC_7339.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591926944244723922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgREHnlwOtqR1r3b42Hn0EZFmj_QmcQZ_Ci03NHPZ9iZkqfBn8Qj6ehIhKIi8VFciMuo0h2cxWNaEWzKcMOG5Xu9brjFP-aPiAcrBBbMPJKLtEgfx-NpK49QQabyvzbJWv2JBsg/s400/DSC_7339.jpg" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com4tag:blogger.com,1999:blog-36515573.post-43052974572107728562011-03-28T11:00:00.004-04:002011-03-28T15:26:11.812-04:00Greens and bacon mac & cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuAHPKHFvijIWtscCtjul2Ltlx1mkvW5A29kaoaSpDGArCpM2fWB6MzWH6lcAOv5iGoZhXtQ6-m9u7_CuSdDh7BMSuZrzQ3JiP0InUh06H_1SPA9H0VAe1suzo02r0G5ZtThTSQ/s1600/DSC_7221.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586741776182656178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuAHPKHFvijIWtscCtjul2Ltlx1mkvW5A29kaoaSpDGArCpM2fWB6MzWH6lcAOv5iGoZhXtQ6-m9u7_CuSdDh7BMSuZrzQ3JiP0InUh06H_1SPA9H0VAe1suzo02r0G5ZtThTSQ/s400/DSC_7221.jpg" /></a>I'm really not even going to try to convince you all that this is a healthy mac and cheese. Yes, it has tons of dark leafy greens baked in there...but it's also all bacony and cheesey. My <a href="http://ilpiattoblu.blogspot.com/2011/03/bolognese-di-due-madri.html">mom</a> bought them at the farmers market here and then forgot to bring them back home with her to Wisconsin. So there they were in my fridge, staring at me--an enormous pile of greens.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioESGXEPQY_JkbBDUWfUE4jsfvYp4b8GMW3cnoPITPRtUzZtidsZvJS_n_NhllW_QxqPAQMFlDDdgKgwePAjiyL2nbc8TFKHgtpmmuPlt01kREYadpV693NKA9FBSTt1xRi5IUlg/s1600/DSC_7143.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740554849760706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioESGXEPQY_JkbBDUWfUE4jsfvYp4b8GMW3cnoPITPRtUzZtidsZvJS_n_NhllW_QxqPAQMFlDDdgKgwePAjiyL2nbc8TFKHgtpmmuPlt01kREYadpV693NKA9FBSTt1xRi5IUlg/s400/DSC_7143.jpg" /></a> It was a healthy mix--some chards, some turnip greens, kale, plus some who knows what. After trimming and cutting into chiffonade, it looks slightly more manageable.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqktw5gj_SP2PjJBOSozyYJMWM8RpmlDVWOvew97q2mR6d-BnxLUHDpYSx7anWDABlWu6zkTOefu-bu-88bUQXScXp2BUEYdDMWdFrvq9-jNA2NN67h2r91WnV0z47IBk-jFuegA/s1600/DSC_7145.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740550670533522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqktw5gj_SP2PjJBOSozyYJMWM8RpmlDVWOvew97q2mR6d-BnxLUHDpYSx7anWDABlWu6zkTOefu-bu-88bUQXScXp2BUEYdDMWdFrvq9-jNA2NN67h2r91WnV0z47IBk-jFuegA/s400/DSC_7145.jpg" /></a>I then cut about 1/2 pound of bacon into 1" chunks and cooked until browned. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5dnznfwbPuBNnAVSVMqd5EH9osn5MAyuAa_te-Uk3QfjafrTGZLbgGden1NE7ha7-LR6fmj61h2O9LpOlhQoT9cnbDkajsG47FKqQb1dIk6TWiz1bbBZNUexpNQB61ZeLOeKBw/s1600/DSC_7149.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740789128195138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5dnznfwbPuBNnAVSVMqd5EH9osn5MAyuAa_te-Uk3QfjafrTGZLbgGden1NE7ha7-LR6fmj61h2O9LpOlhQoT9cnbDkajsG47FKqQb1dIk6TWiz1bbBZNUexpNQB61ZeLOeKBw/s400/DSC_7149.jpg" /></a>And removed to a plate to add back in later.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiZHbCVX072Zo114z8rqxsdB-TjbZeGuhFSoy10mQ4IiUC5jYMMT5qAX5EcTkBzP8K-JAimzzcnSufMkVU4kEnM-hdJvvouizt47sQ1qZrvh-zYEN3QDmdZHy4Q1OkvAs8pcImQ/s1600/DSC_7171.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740033182647106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiZHbCVX072Zo114z8rqxsdB-TjbZeGuhFSoy10mQ4IiUC5jYMMT5qAX5EcTkBzP8K-JAimzzcnSufMkVU4kEnM-hdJvvouizt47sQ1qZrvh-zYEN3QDmdZHy4Q1OkvAs8pcImQ/s400/DSC_7171.jpg" /></a> Turn the heat to medium in the big bacony pot, and add in all the greens...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjYeddiVqpKqrcTKWmbxhRaroaVEI6_MReYwnenn4JkqoT55WEY5Peoh5u19g43_DFm1wuJXMQMpKxBb3kQ4ZgoKwMuJ-gtLCqPFwIGJcfkyM59qYE0SqwHO5eb69iFc3A-IXtg/s1600/DSC_7153.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740339960618882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjYeddiVqpKqrcTKWmbxhRaroaVEI6_MReYwnenn4JkqoT55WEY5Peoh5u19g43_DFm1wuJXMQMpKxBb3kQ4ZgoKwMuJ-gtLCqPFwIGJcfkyM59qYE0SqwHO5eb69iFc3A-IXtg/s400/DSC_7153.jpg" /></a>Saute them until they soften up. They'll wilt right away,but if you have some heartier greens in there (like the kale) it will take about 3-5 minutes of cooking for them to get soft enough. If you have just chard they'll be done a bit faster since that's a less tough green.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0qACQ5-Cd0hvu5NIf29BHiXY092pkR-ZtI1T2ssRWcMqOwQC3CFeC7-h0MMsItvmUFzjiOtugbyFJvQNCN-WjGckh3qh9rAR7X-cOuOkmDjCUCkN4CARTqFO280TvYAeLfHUUw/s1600/DSC_7156.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740334239132610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0qACQ5-Cd0hvu5NIf29BHiXY092pkR-ZtI1T2ssRWcMqOwQC3CFeC7-h0MMsItvmUFzjiOtugbyFJvQNCN-WjGckh3qh9rAR7X-cOuOkmDjCUCkN4CARTqFO280TvYAeLfHUUw/s400/DSC_7156.jpg" /></a> Once your greens are cooked, scoop them into a wire colander and kind of press them with a spoon to get them to drain out some liquid. The idea it to get them as dry as possible so you don't add soggy vegetables to your nice creamy mac and cheese. Set the greens aside and rinse out your pot.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH670M2NjLQJQ53px1cuLctu217CG7rRQy7jxIIynCqYiXABe01vMGhcJjzrh_QLMUO6jXDVyKYV8qBnqAZ7mHhasyYKJF6McvYGIM9JAhjYmpQpDWRqiKg1QC9l-r3RykdZ4RUw/s1600/DSC_7157.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740329613092450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH670M2NjLQJQ53px1cuLctu217CG7rRQy7jxIIynCqYiXABe01vMGhcJjzrh_QLMUO6jXDVyKYV8qBnqAZ7mHhasyYKJF6McvYGIM9JAhjYmpQpDWRqiKg1QC9l-r3RykdZ4RUw/s400/DSC_7157.jpg" /></a>Melt 1/2 stick of butter (4 tablespoons) over medium-low heat and add in 1/2 minced onion to saute until the onion is soft--about 3-5 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLD8wto2407Pl9j_zDo-Yveo8i28QvkK95KkFSTdSO1AgrVyc45zOW_UrUykPNCVNyupBrT5BxorQqBrn8pKacLoB7Aeemo0iqhWeCvCUikkClZIJ3hyphenhyphenKNv38J2CQEMQD-EU_RYg/s1600/DSC_7162.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740322514531154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLD8wto2407Pl9j_zDo-Yveo8i28QvkK95KkFSTdSO1AgrVyc45zOW_UrUykPNCVNyupBrT5BxorQqBrn8pKacLoB7Aeemo0iqhWeCvCUikkClZIJ3hyphenhyphenKNv38J2CQEMQD-EU_RYg/s400/DSC_7162.jpg" /></a> Measure out 3 tablespoons flour...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJoyxobcexZSjvjIeVbNBoqtUk28rsTgmkk_LKdK7bnQ_GnM1pbIKnUhFVY9eXxr4r9cefK0P3EEIivtcPaRi_bn8SLKuHEAu8mTDwJ1WisX-3L61GRF6WKlCDG5TN1MoTL7qNg/s1600/DSC_7165.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740039161253890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJoyxobcexZSjvjIeVbNBoqtUk28rsTgmkk_LKdK7bnQ_GnM1pbIKnUhFVY9eXxr4r9cefK0P3EEIivtcPaRi_bn8SLKuHEAu8mTDwJ1WisX-3L61GRF6WKlCDG5TN1MoTL7qNg/s400/DSC_7165.jpg" /></a>And sprinkle it into your butter-onion mixture.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6H_MCijqKmuAqchnoUjRhcGBeX_IyUHfBLn3c5rn2eS0I5B1zqdyWdexYRNoPFyrspOOQZm1UDm1psqgLHPsszueIPS_75CZUAPVTbr4KZGWz0cgmq8yVwGT_4Xv0PEEDZSrIg/s1600/DSC_7177.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740027990073186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6H_MCijqKmuAqchnoUjRhcGBeX_IyUHfBLn3c5rn2eS0I5B1zqdyWdexYRNoPFyrspOOQZm1UDm1psqgLHPsszueIPS_75CZUAPVTbr4KZGWz0cgmq8yVwGT_4Xv0PEEDZSrIg/s400/DSC_7177.jpg" /></a>Get a whisk and move it around--it will turn into a paste. You're making a light roux for the thickening base of your cheese sauce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypUzLNzmwwvU23An8dTFFql44JrKr_B-uviwRnl_eyG4ElipvzL0tyOZrmNj7r_7VFK5H7qAtz8qzI7brLYQAUK-lvQABwDTwJv6etBoduaSO397acZjeKkHNVJ0oLpFedGIBCA/s1600/DSC_7180.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739779060787010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypUzLNzmwwvU23An8dTFFql44JrKr_B-uviwRnl_eyG4ElipvzL0tyOZrmNj7r_7VFK5H7qAtz8qzI7brLYQAUK-lvQABwDTwJv6etBoduaSO397acZjeKkHNVJ0oLpFedGIBCA/s400/DSC_7180.jpg" /></a>Heat up (but don't boil!) 1 1/2 cups of milk...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgSlHToB-Wx_C9ZHSV6xPsD8U0azjOIf9JKwwkUse5i14oRbO10ZXy5hqaLDE1qbkKR6aHgglu-krfDB_r0qFWpsjsSU5bYc281cEV8G-m7x1w50fVw9qVVlgegYdM7YiiyKJzg/s1600/DSC_7159.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740322384186626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgSlHToB-Wx_C9ZHSV6xPsD8U0azjOIf9JKwwkUse5i14oRbO10ZXy5hqaLDE1qbkKR6aHgglu-krfDB_r0qFWpsjsSU5bYc281cEV8G-m7x1w50fVw9qVVlgegYdM7YiiyKJzg/s400/DSC_7159.jpg" /></a>Turn down the heat to as low as possible and gradually add the milk to your roux, whisking it in a bit at a time. It will get really thick but by the time you add all the milk, it should be not at all pasty. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIJteimSq7JDnjYTNDgU_TtiruOEaqOftdG6nLuOqVKfoCbon_bdigj1B0rBYMNQtON1N0WMwHfD93PKmPpCfbp2wcVYumDfl2quPZDWq3fI7Usr2tAYaGl1Xl8eAmsquRkFV8A/s1600/DSC_7181.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739770089870450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIJteimSq7JDnjYTNDgU_TtiruOEaqOftdG6nLuOqVKfoCbon_bdigj1B0rBYMNQtON1N0WMwHfD93PKmPpCfbp2wcVYumDfl2quPZDWq3fI7Usr2tAYaGl1Xl8eAmsquRkFV8A/s400/DSC_7181.jpg" /></a>Whisk until smooth and add in salt and pepper.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnBOKCksJHg6mjif2flpQTqtFbhe6NRPOTL8RoKMc0mORoXd_63M9z2SLdQVd7EwwxSOIfRBNCbIcxCveXbNdoBmVdX2O5u49U3it6rH7dq0YDE6mLNXeSKFnHnLRrDxoBZ8Gew/s1600/DSC_7184.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739769217812850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnBOKCksJHg6mjif2flpQTqtFbhe6NRPOTL8RoKMc0mORoXd_63M9z2SLdQVd7EwwxSOIfRBNCbIcxCveXbNdoBmVdX2O5u49U3it6rH7dq0YDE6mLNXeSKFnHnLRrDxoBZ8Gew/s400/DSC_7184.jpg" /></a>Get 1/2 cup of dry white wine...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhCYgwnwVfkFz2cT3qj5iTEL-AeLdqgC74zgU3JdS0ijU_ZjqmUddaGO1tvCwf8fgdmA4EBFHLtuVxX0_c8fl_tbrQcmNDMalEaae8Q0RL-qhc3t9FqH7jXt-NWPZBKjdQyRjHA/s1600/DSC_7185.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739769234942194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhCYgwnwVfkFz2cT3qj5iTEL-AeLdqgC74zgU3JdS0ijU_ZjqmUddaGO1tvCwf8fgdmA4EBFHLtuVxX0_c8fl_tbrQcmNDMalEaae8Q0RL-qhc3t9FqH7jXt-NWPZBKjdQyRjHA/s400/DSC_7185.jpg" /></a>And whisk it into the sauce. It should be the perfect consistency at this point.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTVOK2gTZ9dcFa6FkGyPc5Cnn0VvcQQnaNJync1PMmdYO5AuBHO6kD9PqGwa0-nQT2zJ9oq6l51rykgM-ZGu_DVvMpXdBMl5Zhp13Hd6oljLcVG3kGWhvIRRr6IbeGZy4gVICAA/s1600/DSC_7190.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739766669772050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTVOK2gTZ9dcFa6FkGyPc5Cnn0VvcQQnaNJync1PMmdYO5AuBHO6kD9PqGwa0-nQT2zJ9oq6l51rykgM-ZGu_DVvMpXdBMl5Zhp13Hd6oljLcVG3kGWhvIRRr6IbeGZy4gVICAA/s400/DSC_7190.jpg" /></a>Now here's the cheesy part! I had a bunch of of cheese odds-n-ends hanging out in my fridge--orphan cheeses, if you will. This is a great way to use up lots of little bits in one big melty goo. I had some gouda, some Amadeus cheese (I don't know much of anything about it, it's from Austria and tastes yummy and is presumably named after Mozart), and some pepper jack, although I don't think I ended up needing to use that last one. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Pks08cLEVfipdhszCcS0qi7_nqBu0RUd-bjpzj4pBz3JCDgpTl4YcSuKS5t_KqQZTOp23U4MyXny75gAF2SVSTuucrQ7I5mZwt4NTrknysc1TID7_LYa851xA6LKL-VC9Mu6uw/s1600/DSC_7167.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740039644163650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Pks08cLEVfipdhszCcS0qi7_nqBu0RUd-bjpzj4pBz3JCDgpTl4YcSuKS5t_KqQZTOp23U4MyXny75gAF2SVSTuucrQ7I5mZwt4NTrknysc1TID7_LYa851xA6LKL-VC9Mu6uw/s400/DSC_7167.jpg" /></a> Shred it all up--you need about 1 1/2 cups total.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8WGj8N0iyKWl-jONkomc0081L_v_3E4_DW9sMplNCnWXooQ2AMXKMLbBGnk9_zyAUo7ZMNR-7EeVUHul571YUStcz8RouSKcYji5pRf-5rpBZraZ9MCNcy2RGJH6Sc6QqDqaQA/s1600/DSC_7172.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586740026396505458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8WGj8N0iyKWl-jONkomc0081L_v_3E4_DW9sMplNCnWXooQ2AMXKMLbBGnk9_zyAUo7ZMNR-7EeVUHul571YUStcz8RouSKcYji5pRf-5rpBZraZ9MCNcy2RGJH6Sc6QqDqaQA/s400/DSC_7172.jpg" /></a>And whisk it in! Shred it up. Whisk it in. Lock it down.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-Eh0AwkgMFYdgVzezIo3T_6Kfk9pdIoTx0zNea5SBGrcVZFMhWQ-rRmhoQPLXQ1B9jZjVLrn-DZb-PnDnrCtQV61mF15t0ypKWTHgXtJ112oHus3WTi1huyHa-ZHPYArsyY7Pw/s1600/DSC_7193.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739526417446242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-Eh0AwkgMFYdgVzezIo3T_6Kfk9pdIoTx0zNea5SBGrcVZFMhWQ-rRmhoQPLXQ1B9jZjVLrn-DZb-PnDnrCtQV61mF15t0ypKWTHgXtJ112oHus3WTi1huyHa-ZHPYArsyY7Pw/s400/DSC_7193.jpg" /></a> And add a couple dashes of hot sauce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoyEJfyVMU9GjXMoGqUUwknKzSeWPt1rU2-09Rf5FvNjd8whMqOC6YgO718sa2X77Rn-J46tQamXE9suHLDKKr8ukpCV8MIVJw1evjd7lRyO9yYD2oC8LbQ4SCRS4FCyRwifYbQ/s1600/DSC_7197.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739521919364994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoyEJfyVMU9GjXMoGqUUwknKzSeWPt1rU2-09Rf5FvNjd8whMqOC6YgO718sa2X77Rn-J46tQamXE9suHLDKKr8ukpCV8MIVJw1evjd7lRyO9yYD2oC8LbQ4SCRS4FCyRwifYbQ/s400/DSC_7197.jpg" /></a> While the cheese sauce is cooking, boil about 3/4 pound (so, almost, but not all of 1 package) of macaroni. Drain it, and add in to the finished sauce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBHjiEHwdsKi9vIFVdkq9gNpO-nu-WSgBMTZ9UkN4RS5QWhQl0SsmVp3USLtzPYtfr_NsGaQzy4LeUJizOC2vM3vxeqkHX_a7PAeP5uWOoaVXB5nM9jndqPPpZ_aCEKKxuhWd2w/s1600/DSC_7201.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739517931955522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBHjiEHwdsKi9vIFVdkq9gNpO-nu-WSgBMTZ9UkN4RS5QWhQl0SsmVp3USLtzPYtfr_NsGaQzy4LeUJizOC2vM3vxeqkHX_a7PAeP5uWOoaVXB5nM9jndqPPpZ_aCEKKxuhWd2w/s400/DSC_7201.jpg" /></a> After you've incorporated the macaroni, add in your patiently waiting greens...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd9C9CYkabvZwr2z7-_Kw4gJewVSmfRooNBT76lVN35UC9NH2ky0pPqSc-0FOvVEmGrZLJCNftfE_hCMa3jUMqYN2vi-r2hMHRT08x0SRoddkv2BGGIazcpkJbjTpyoEJe5yVbA/s1600/DSC_7204.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739510060696322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd9C9CYkabvZwr2z7-_Kw4gJewVSmfRooNBT76lVN35UC9NH2ky0pPqSc-0FOvVEmGrZLJCNftfE_hCMa3jUMqYN2vi-r2hMHRT08x0SRoddkv2BGGIazcpkJbjTpyoEJe5yVbA/s400/DSC_7204.jpg" /></a>And the even more patiently waiting bacon...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiVALWY68HSBnDVy3LtYYu_zbFWomDEJoiTaCuTZ0hZgAiNC-l4u2VLRr2CZB8GgLeNRpVe_9ePGGLpnkB9_JjuRYztMomR9WkXUedCSmUTN7d-48F__-PwwfiZVxIGtu6ARjzQ/s1600/DSC_7208.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739509704531938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiVALWY68HSBnDVy3LtYYu_zbFWomDEJoiTaCuTZ0hZgAiNC-l4u2VLRr2CZB8GgLeNRpVe_9ePGGLpnkB9_JjuRYztMomR9WkXUedCSmUTN7d-48F__-PwwfiZVxIGtu6ARjzQ/s400/DSC_7208.jpg" /></a> And transfer the whole shebang to a baking dish.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiF87SHtC60xFSKMlBRVbf1HmVXjs8R17s8fbTJLYQLnsukAGQKITMjcdx_VnaJXR1thldaIPyE4a5fucypube2tuvqZKOrZhJ1wsfTbQRCmIHj8EDmiPesumhmLov3-0QKRjIA/s1600/DSC_7212.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739263549722402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiF87SHtC60xFSKMlBRVbf1HmVXjs8R17s8fbTJLYQLnsukAGQKITMjcdx_VnaJXR1thldaIPyE4a5fucypube2tuvqZKOrZhJ1wsfTbQRCmIHj8EDmiPesumhmLov3-0QKRjIA/s400/DSC_7212.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZKMdAJyUfbkwkeDeRlndOaira6U5bsO4mQ8d2goYhflqtRW9_XAo5bp4JaTXlsh6s_n42u6EP8Rbf22umtqYVCSxucYDKL01CPa5HN9JoAjchTEbYJii44LbVrk61BzGDIki8g/s1600/DSC_7216.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739257004128898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZKMdAJyUfbkwkeDeRlndOaira6U5bsO4mQ8d2goYhflqtRW9_XAo5bp4JaTXlsh6s_n42u6EP8Rbf22umtqYVCSxucYDKL01CPa5HN9JoAjchTEbYJii44LbVrk61BzGDIki8g/s400/DSC_7216.jpg" /></a>I topped mine with a handful of bread crumbs and a bit more shredded cheese--optional, but it does add a nice crunch.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJGiuRs5u4ZmBU2nsIQmlZBLbyf0EaCE5t6fbXpc11sVsLf23nlqG1rjuJVZ_kKGp4jrXNhoux7PG8q_8OQM8ZHDX3AqrUQ3B6GWM3BKLhwonjdK8H081Qt8j-eEKBSnz8Vie3A/s1600/DSC_7219.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739250587912194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJGiuRs5u4ZmBU2nsIQmlZBLbyf0EaCE5t6fbXpc11sVsLf23nlqG1rjuJVZ_kKGp4jrXNhoux7PG8q_8OQM8ZHDX3AqrUQ3B6GWM3BKLhwonjdK8H081Qt8j-eEKBSnz8Vie3A/s400/DSC_7219.jpg" /></a> Bake at 350 for about 20 minutes--if you want to you can broil it at the very end for just a few seconds to get a nice crisp top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjTxj6pWHRX6vCn6eXP8dYntNfSdMa1DXnCXtduDWdCjAXPpu2wCc_Pk2VPf8kZWH0iGrVrRAG34DCLOWIX96d_9wkWeupTNbWLVpF09iZK-VIZj_xb-Kpf9K7DcuFE1ADyPTqg/s1600/DSC_7223.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739248077794050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjTxj6pWHRX6vCn6eXP8dYntNfSdMa1DXnCXtduDWdCjAXPpu2wCc_Pk2VPf8kZWH0iGrVrRAG34DCLOWIX96d_9wkWeupTNbWLVpF09iZK-VIZj_xb-Kpf9K7DcuFE1ADyPTqg/s400/DSC_7223.jpg" /></a>And yes, it is very very good. Please enjoy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxHeSR1TAbuLfVYSm94vGtYFeIvpYzLhPi1tH5fVvsyUUpWI0VJ5C93std4UKW349YeOfhyeqlSWKJnjdRjxIOXuak8TOxUi9n3Owa_6nBvE2_NwzxO3zAX-VsR9rEJ6OlA1HtA/s1600/DSC_7235.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586739246518299346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxHeSR1TAbuLfVYSm94vGtYFeIvpYzLhPi1tH5fVvsyUUpWI0VJ5C93std4UKW349YeOfhyeqlSWKJnjdRjxIOXuak8TOxUi9n3Owa_6nBvE2_NwzxO3zAX-VsR9rEJ6OlA1HtA/s400/DSC_7235.jpg" /></a><br /><a href="http://ilpiattoblu.blogspot.com/2011/03/bolognese-di-due-madri.html"></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0tag:blogger.com,1999:blog-36515573.post-48896440824041727342011-03-23T11:00:00.003-04:002011-03-23T11:00:13.571-04:00Bolognese di due madriThis sauce has two mommies.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlC7iRJJlKwmrUYckGRoQQn41V1baP4Rh_uaouSd62rrnaJteNVJ-9hoCD1L9jMioFExIHE0H2x0dk-USTi-peAXHyIZCZh8oOz9IY97p1axmgLNysQFSDH-yn55wba_5KcqmNw/s1600/DSC_7002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737999515600722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlC7iRJJlKwmrUYckGRoQQn41V1baP4Rh_uaouSd62rrnaJteNVJ-9hoCD1L9jMioFExIHE0H2x0dk-USTi-peAXHyIZCZh8oOz9IY97p1axmgLNysQFSDH-yn55wba_5KcqmNw/s400/DSC_7002.jpg" /></a>We spent a recent weekend in the company of our parents and it was a really lovely time. My mom wanted to make a bolognese sauce for dinner with Phil's mom, and who can say no to that? The two of them puttered around the kitchen--Phil's mom taking notes and my mom scooting around doing everything at top speed, <a href="http://ilpiattoblu.blogspot.com/2008/12/arancini-di-riso.html">as usual</a>. I got stuck prepping ingredients/doing dishes, and tried to grab a few pictures along the way. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2NU4aIdIe043jPSuw3Am3DxJws4A_jEPUuMxhFcWq4M34W9wnbA1NYsgfdbdmto4MQtceHc2B4bEbv3YEmKXD289vWrIR0C1SoE2USbJ7v0sGmXEaBJgXzPDZ8xlBERAEr032w/s1600/DSC_6986.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737996882811586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2NU4aIdIe043jPSuw3Am3DxJws4A_jEPUuMxhFcWq4M34W9wnbA1NYsgfdbdmto4MQtceHc2B4bEbv3YEmKXD289vWrIR0C1SoE2USbJ7v0sGmXEaBJgXzPDZ8xlBERAEr032w/s400/DSC_6986.jpg" /></a>This sauce uses a combination of 1/2 pound baby back pork ribs and 1 pound ground sirloin. My mom was really pleased with the way the meats turned out together for the sauce--it isn't too heavy but does develop a nice, deep flavor from the bones. Start by seasoning the ribs with salt and pepper...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv7-7L1MtQ1NlQHMiIq4q-DRzGxs0qLbb9EtTwIqlGe35iGPn5_1mSBMT8erbDsRgAw_IdBMCXthQYLXynUEd0_H-KpFT7piPJl-jDzZ-Ed9yFHL5P0z6lBFnsgi10qsz3Legkg/s1600/DSC_6989.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737997686088978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv7-7L1MtQ1NlQHMiIq4q-DRzGxs0qLbb9EtTwIqlGe35iGPn5_1mSBMT8erbDsRgAw_IdBMCXthQYLXynUEd0_H-KpFT7piPJl-jDzZ-Ed9yFHL5P0z6lBFnsgi10qsz3Legkg/s400/DSC_6989.jpg" /></a>Then brown them in a tablespoon of olive oil, along with a handful of chopped onion (you'll need about 1/2 a chopped onion, in total, by the way--you'll be adding some to the ground beef as it browns as well).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzihH_ZiMQXaRNJozODggvdtHnTfGTDfuH0n355rQxdrXkDIRFNTLMkdT7CBMoJvfYg0MDJsqM_JgdZ6I_kpJdv8PsSJfpvOvrTBfl19XCDaB0A_TkQJN-gLqbX17BWE-GJ2XNBw/s1600/DSC_7008.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737989420573810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzihH_ZiMQXaRNJozODggvdtHnTfGTDfuH0n355rQxdrXkDIRFNTLMkdT7CBMoJvfYg0MDJsqM_JgdZ6I_kpJdv8PsSJfpvOvrTBfl19XCDaB0A_TkQJN-gLqbX17BWE-GJ2XNBw/s400/DSC_7008.jpg" /></a>She browns the two meats in separate pans. I cut corners here and do it all together--don't be like me. Be like my mom. (But it makes extra dishes.)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOesiu8C7CJABGSGAavGcRsYR07kfbJuL6d88WlyBlcMnSkXkYbUpVE0Ob3ahmt4Pju8EqGb7dI0KAztr_xh-hD0t6hkJd6zLJWQOfV1Uc4-EDV5YRJKAeAwVuJvvKRRDMZ2zjw/s1600/DSC_7015.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737733336901378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOesiu8C7CJABGSGAavGcRsYR07kfbJuL6d88WlyBlcMnSkXkYbUpVE0Ob3ahmt4Pju8EqGb7dI0KAztr_xh-hD0t6hkJd6zLJWQOfV1Uc4-EDV5YRJKAeAwVuJvvKRRDMZ2zjw/s400/DSC_7015.jpg" /></a>Over in a big sauce pot, she crumbles in the ground sirloin, and browns it with a tablespoon or so of olive oil and the rest of the chopped onion.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktv4mi4vmBfnE4Lhw60Wy5A5yEfJv8jSy4Cr9_7Gql2mqfgwkw2tIwbjLGuUks2WqIy-qJqjToB3-OmNJ_NyJh-F4Uz7F-T5vD5zPbqEELIqEouLNWfTN0iqNUKb1ti3YHta0cw/s1600/DSC_7012.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737988413220834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktv4mi4vmBfnE4Lhw60Wy5A5yEfJv8jSy4Cr9_7Gql2mqfgwkw2tIwbjLGuUks2WqIy-qJqjToB3-OmNJ_NyJh-F4Uz7F-T5vD5zPbqEELIqEouLNWfTN0iqNUKb1ti3YHta0cw/s400/DSC_7012.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2IKM-sc634DrvONVxh5eX6HipjH4OPdHwcP5-Rxxzp92-XJsiP8xxr3GUn2MRza-HFxPU2X4HLpsm7Q-CM5YEq8IQaCSZnQVfSsl3k883y6GikoU4Fo0Cyk3SUd8hw2EgJPA0g/s1600/DSC_7014.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737736064160114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2IKM-sc634DrvONVxh5eX6HipjH4OPdHwcP5-Rxxzp92-XJsiP8xxr3GUn2MRza-HFxPU2X4HLpsm7Q-CM5YEq8IQaCSZnQVfSsl3k883y6GikoU4Fo0Cyk3SUd8hw2EgJPA0g/s400/DSC_7014.jpg" /></a>We are a short people.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vvfSjkYMTj2gjUjpSSta64CP_YFXTYbRnNfKxGJf5ldl7KKTip6oejtFoUoM4RKaO5_lENryECIE1HbwrGs4aGDpZ3Z1qItbgYIw-lAeAiHc_W7TtcNC9zrxOvsWcd7Vr8lYkg/s1600/DSC_7025.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 360px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737730793676994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vvfSjkYMTj2gjUjpSSta64CP_YFXTYbRnNfKxGJf5ldl7KKTip6oejtFoUoM4RKaO5_lENryECIE1HbwrGs4aGDpZ3Z1qItbgYIw-lAeAiHc_W7TtcNC9zrxOvsWcd7Vr8lYkg/s400/DSC_7025.jpg" /></a>When the meats are browned, add about 1/4 cup of red wine to each pan to loosen up all the good fond.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-ZuN7QLumbs_DPVnVmaNAILuGXaAK2Tw4qc6dc48QzQJeqipTphcyyZR1T8na9XMMHpAY5cxOI4BTyj1iPphEKmyCatewhTBTEK2PEJ_-X-VX7nz5Re2JVvxPeoF9N9wLBPhvQ/s1600/DSC_7027.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737726227069010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-ZuN7QLumbs_DPVnVmaNAILuGXaAK2Tw4qc6dc48QzQJeqipTphcyyZR1T8na9XMMHpAY5cxOI4BTyj1iPphEKmyCatewhTBTEK2PEJ_-X-VX7nz5Re2JVvxPeoF9N9wLBPhvQ/s400/DSC_7027.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCxncnXSDvtuUy16iS1iJAGfxreTa_5BSMAMU-dOOsao_6-Ycw4lAss9xxvDvvJFHEXNKgeyfKsC4DaMNuUFM7JXM3lMWpSN0yjUCIcd_L4Kjt4r9-uYeXsNGFGM65ijMzlWdSw/s1600/DSC_7031.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737518777436994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCxncnXSDvtuUy16iS1iJAGfxreTa_5BSMAMU-dOOsao_6-Ycw4lAss9xxvDvvJFHEXNKgeyfKsC4DaMNuUFM7JXM3lMWpSN0yjUCIcd_L4Kjt4r9-uYeXsNGFGM65ijMzlWdSw/s400/DSC_7031.jpg" /></a>And make sure to do the pork ribs too. Here they are, sizzling in the wine she just poured in. They will get loose and a little bit saucy right away.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXKm21vNTvwjhauHb3wHZdDM9RHTTozHsR8aXXxz_sBveG3-3OW3wkOshMNFfZIi15zrCEvLRPrfrkrJUDvUE-YH7kkI3U7aQIPYT56dKzuPSYy0_HI3xLd2iaAmASsCMIppEqg/s1600/DSC_7030.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737519874325186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXKm21vNTvwjhauHb3wHZdDM9RHTTozHsR8aXXxz_sBveG3-3OW3wkOshMNFfZIi15zrCEvLRPrfrkrJUDvUE-YH7kkI3U7aQIPYT56dKzuPSYy0_HI3xLd2iaAmASsCMIppEqg/s400/DSC_7030.jpg" /></a>Now you can just pour everything from the rib pan into the big pot along with the rest of the meat and take it from there. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJP6UGkOk4uzHYEM79xe_t5lbtfezftzF-b_j4BrT3PgoNS-ya4qk2bnPgQUPX8InHZG54QrYwFuz07OQRi_bBtXeNUGES7-qUEZASuSTNzgooO8lMimtu_Rv8h9_B3I-hMCVpzQ/s1600/DSC_7033.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737516736392562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJP6UGkOk4uzHYEM79xe_t5lbtfezftzF-b_j4BrT3PgoNS-ya4qk2bnPgQUPX8InHZG54QrYwFuz07OQRi_bBtXeNUGES7-qUEZASuSTNzgooO8lMimtu_Rv8h9_B3I-hMCVpzQ/s400/DSC_7033.jpg" /></a>Now you add a 28-oz can of tomatoes to the pan--but use whole tomatoes and puree them smooth before adding to the sauce. I just stuck my immersion blender right into the open can and whizzed them smooth. You can also use a regular blender or just squish them up with your hands in a bowl. Any way you do it, just get your whole tomatoes in smooth form, then pour them in.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3uBXBUf2VjbbNZBJWB_mWJFZzzK86Ksttj8VHh5ugQngjmOYTejzsdn3Nb4xfRX7QDFfDYZDOM1FfYZhJfLo_IjSI5uMvjskp3a6WgWM6bPShpN4OM4Es4bd_a2eNJ-P7lTlpQ/s1600/DSC_7036.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737510963514610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3uBXBUf2VjbbNZBJWB_mWJFZzzK86Ksttj8VHh5ugQngjmOYTejzsdn3Nb4xfRX7QDFfDYZDOM1FfYZhJfLo_IjSI5uMvjskp3a6WgWM6bPShpN4OM4Es4bd_a2eNJ-P7lTlpQ/s400/DSC_7036.jpg" /></a>And then add about 1/4 can's worth of water as well.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlEO5X-93-bZhuUxlBqRCqucyy1sJl7Vq_fbuGhwGVtYAt1-zx3J9C9p8WpH__w-v3tpvqISTjk-LN_tiSz56rlfDssnj8d9SXBp5hXQWchAWEFpTS-f59mSNosD4ix301e3qVQ/s1600/DSC_7041.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737509463824690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlEO5X-93-bZhuUxlBqRCqucyy1sJl7Vq_fbuGhwGVtYAt1-zx3J9C9p8WpH__w-v3tpvqISTjk-LN_tiSz56rlfDssnj8d9SXBp5hXQWchAWEFpTS-f59mSNosD4ix301e3qVQ/s400/DSC_7041.jpg" /></a>The most important is to taste as you go along. You add just a little salt at a time as you go along.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV1A2fNSxYqEuMAfe0LhkCeG18SK1PtDfwFdajLugkBeu7anXyf3kZ7BhV2lxWN2xElu_14dLYaDSlgQzbOX5UdRWWEK6PZ6nDoGPTI5UvQ4Zka52xF02WXWKOHAvCqFRolE38w/s1600/DSC_7044.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737295109507202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV1A2fNSxYqEuMAfe0LhkCeG18SK1PtDfwFdajLugkBeu7anXyf3kZ7BhV2lxWN2xElu_14dLYaDSlgQzbOX5UdRWWEK6PZ6nDoGPTI5UvQ4Zka52xF02WXWKOHAvCqFRolE38w/s400/DSC_7044.jpg" /></a>And add in 2 bay leaves.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuML01gHn7xh6bq1rp0fAyq0Nsg9esecdoyV39NdABKVkMlV8g0O86XU-juDd3scdNHetl8anz7M8k1Z6XDUdZQRBPm4jvs_1E6BRFbQixAqs7LLnlsDNFN19kdzht9CUU-McHQ/s1600/DSC_7045.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737287503429506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuML01gHn7xh6bq1rp0fAyq0Nsg9esecdoyV39NdABKVkMlV8g0O86XU-juDd3scdNHetl8anz7M8k1Z6XDUdZQRBPm4jvs_1E6BRFbQixAqs7LLnlsDNFN19kdzht9CUU-McHQ/s400/DSC_7045.jpg" /></a>And grind in pepper, as needed. Taste, taste, taste.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gAI_zGypV3s9OkP26wX3llYdPQ4EnBORbvEswl3dxUlYxst3aEqyTi13URzd9Hxjs6DLdFADmtR2tokKgsvZHNzsQNNCDBIS74Pmwj72d8A17WHuKArkAQvbBKc29GgYGbREjA/s1600/DSC_7047.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737285132924754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gAI_zGypV3s9OkP26wX3llYdPQ4EnBORbvEswl3dxUlYxst3aEqyTi13URzd9Hxjs6DLdFADmtR2tokKgsvZHNzsQNNCDBIS74Pmwj72d8A17WHuKArkAQvbBKc29GgYGbREjA/s400/DSC_7047.jpg" /></a>Here's where things get a little Sicilian. Jocelyn gave me this lovely little container, made of cinnamon bark...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZUOWvFSXioK0BrmHKlKkz96ZWngV6cMB7ErvRUh_Vt8cFPIhSizY9VlOoOzATUc1Ghr-VAyHL8S_1nXgo33si4JxocGW3eTI8v3ATSxfkfPDziUsAwV8d-pG9ScSojLtiMAv9A/s1600/DSC_7048.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737285493339650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZUOWvFSXioK0BrmHKlKkz96ZWngV6cMB7ErvRUh_Vt8cFPIhSizY9VlOoOzATUc1Ghr-VAyHL8S_1nXgo33si4JxocGW3eTI8v3ATSxfkfPDziUsAwV8d-pG9ScSojLtiMAv9A/s400/DSC_7048.jpg" /></a>Turns out it holds cinnamon sticks perfectly. Makes sense, right? You add 1/2 of one cinnamon stick to the sauce, along with 1 teaspoon sugar.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLFcivAFN4FP8ETIhxdWtsZcewcOpAaG-qBkauill61H1I1oHmduyLSyi8Yt8hX3CYz8hAZStZhiuIzHceCIK_J3MXuPu0xlhx61-9HycRxVTAZc5ZLV3uhXUsFhGxq8vUrpIpw/s1600/DSC_7052.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737282297098066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLFcivAFN4FP8ETIhxdWtsZcewcOpAaG-qBkauill61H1I1oHmduyLSyi8Yt8hX3CYz8hAZStZhiuIzHceCIK_J3MXuPu0xlhx61-9HycRxVTAZc5ZLV3uhXUsFhGxq8vUrpIpw/s400/DSC_7052.jpg" /></a> And let simmer all together for one hour.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSp2WMVA5ERHpnzBJKSEJf1EEmvU-I3lT0Z9RTzs3tI-u2hXioiJdGXxtnKKwgJ10XhHdsp6XrEYlHEo9caeRJdqYic1PFRWDxRUDp1bP4S4jWtu7IHi2wHLZJkmiLygWQ3N4pw/s1600/DSC_7058.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737063400679682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSp2WMVA5ERHpnzBJKSEJf1EEmvU-I3lT0Z9RTzs3tI-u2hXioiJdGXxtnKKwgJ10XhHdsp6XrEYlHEo9caeRJdqYic1PFRWDxRUDp1bP4S4jWtu7IHi2wHLZJkmiLygWQ3N4pw/s400/DSC_7058.jpg" /></a>Cover it to keep from over-reducing as it simmers.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ox3wP_vaxAxSyKzRWsSlaX_NEcDWCeHbDY8qmk9J4OfxaPbp_TjXqrhax4LcPMOCEGHXIKs3mSlUjNLJ5HPorPs2-GMPNq-dmkRcBFnc2hNoRlueo96MFG5H7Tpej3GmSk1rTg/s1600/DSC_7064.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737055554795618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ox3wP_vaxAxSyKzRWsSlaX_NEcDWCeHbDY8qmk9J4OfxaPbp_TjXqrhax4LcPMOCEGHXIKs3mSlUjNLJ5HPorPs2-GMPNq-dmkRcBFnc2hNoRlueo96MFG5H7Tpej3GmSk1rTg/s400/DSC_7064.jpg" /></a>And taste. Taste, taste, taste.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVZHw3miNO52NixKFdoUqLyxuYT8z4Br5gmXf-a5JQPTZ2XOWj6Pmqvf4U_KoPdtYbT2FtrbiJRkuRxFsQVUj00jTF8C_BPKNUJcPmswQ-_6HmD5-AXOemQyo69LJKFg4VNaAhA/s1600/DSC_7067.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737041705130482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVZHw3miNO52NixKFdoUqLyxuYT8z4Br5gmXf-a5JQPTZ2XOWj6Pmqvf4U_KoPdtYbT2FtrbiJRkuRxFsQVUj00jTF8C_BPKNUJcPmswQ-_6HmD5-AXOemQyo69LJKFg4VNaAhA/s400/DSC_7067.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOApwt6vh8yr5x0RWHCtCk-3pvh2c3KCOLySoARwLNx3Xp8GLK_1ywituYoShHqG0Pm8emuJntcKmHrKrxNtx7DKM1BC1nADXd2Y2Z7tiCg15y-nhbb9v737e35byz4HpBg6Vgw/s1600/DSC_7068.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737036121432642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOApwt6vh8yr5x0RWHCtCk-3pvh2c3KCOLySoARwLNx3Xp8GLK_1ywituYoShHqG0Pm8emuJntcKmHrKrxNtx7DKM1BC1nADXd2Y2Z7tiCg15y-nhbb9v737e35byz4HpBg6Vgw/s400/DSC_7068.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-OcUqmcduXGyVDyDj2Z4a12QjXhqmvqQDwVfF0YS6PQ18RnU4bWAYLgRsBSSJWRJ2c5npR7P_glvvlj32JRiA9PslBpkIeOXROwjvhbmf9Gx72_JbnJRzeDBpL569XjuKQ4tsA/s1600/DSC_7074.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586736833634090546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-OcUqmcduXGyVDyDj2Z4a12QjXhqmvqQDwVfF0YS6PQ18RnU4bWAYLgRsBSSJWRJ2c5npR7P_glvvlj32JRiA9PslBpkIeOXROwjvhbmf9Gx72_JbnJRzeDBpL569XjuKQ4tsA/s400/DSC_7074.jpg" /></a>My mom brought her own pasta with her, packed in her carry-on. That's commitment, right there. Any nice big pasta will do fine here though--this isn't a sauce for thin noodles.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3pALl6OEH36x69a-X1f8WtFfrafT4KLoQvjKm6xeeNZxWSvU5f4cQqxfvWYOmM3KAtuLul2JRHHBV6bxsCSX39FAC2u_YmpHpXBFAzvZ56dyexnDKzHx8axtKW4_tFgIsEW_jg/s1600/DSC_7060.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 360px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737058987838114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3pALl6OEH36x69a-X1f8WtFfrafT4KLoQvjKm6xeeNZxWSvU5f4cQqxfvWYOmM3KAtuLul2JRHHBV6bxsCSX39FAC2u_YmpHpXBFAzvZ56dyexnDKzHx8axtKW4_tFgIsEW_jg/s400/DSC_7060.jpg" /></a> Boil in plenty of salted water until al dente.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XEnMqqcy_pgufkg1nidRCV2Qq6hYnDsUXd4eIXulMP_vyQO1XW9CbcY932m1vDhDZ8sIpGhS1fDUuFqCvHzjkWJp4Y7FR82RB_UQcrMEmm72XOFgQQzAuoU50I96kCpdTLdLsg/s1600/DSC_7077.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586736828726124370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XEnMqqcy_pgufkg1nidRCV2Qq6hYnDsUXd4eIXulMP_vyQO1XW9CbcY932m1vDhDZ8sIpGhS1fDUuFqCvHzjkWJp4Y7FR82RB_UQcrMEmm72XOFgQQzAuoU50I96kCpdTLdLsg/s400/DSC_7077.jpg" /></a>Your sauce should be looking and smelling wonderful right about now, with the pork ribs just falling off the bone. Our next-door-neighbors said they could smell it all the way down the block.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqw7SW0rurU3G1CN8QqVOxy0Wa8BMs1w1Z2281fIYvC-vK5wp70p9x1D8WR9laPwJFIpAS9UTJ6LIHoYqfeg3EdkVYWoQHtpOHzgCSa-rhto87jEl5WQ0XiQXp9sK5FWbEpEOHA/s1600/DSC_7080.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586736822152823810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqw7SW0rurU3G1CN8QqVOxy0Wa8BMs1w1Z2281fIYvC-vK5wp70p9x1D8WR9laPwJFIpAS9UTJ6LIHoYqfeg3EdkVYWoQHtpOHzgCSa-rhto87jEl5WQ0XiQXp9sK5FWbEpEOHA/s400/DSC_7080.jpg" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z-ncr8hPkzvb7pn-b7Pll6AemQqxblpXP3bQJo9cYbU8bpKCzf_xrEs1mS0D9fthS5ZWC88CxczdMD54Mz3kIsztEASImYWgnpy9aQsAz5StMtxWXNeuIWEOb55BcXn6DRgD9w/s1600/DSC_7089.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586736818093745106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z-ncr8hPkzvb7pn-b7Pll6AemQqxblpXP3bQJo9cYbU8bpKCzf_xrEs1mS0D9fthS5ZWC88CxczdMD54Mz3kIsztEASImYWgnpy9aQsAz5StMtxWXNeuIWEOb55BcXn6DRgD9w/s400/DSC_7089.jpg" /></a>Allora, è finito. Enjoy this fabulous sauce with some fresh grated parmesan at the table.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm3T0r6eEeMSoC8b0NFgZ6-eZW-8o4xIG9HcXpo0rzh1-u7TD3b0VD3zwaj4iQGDnFbKzsCNwmrc11H9EDY0L-OdOQ6S4jGoY7ItWuzftpbI_-DxETh0d5SIGCuSnnDUkh89YuA/s1600/DSC_7083.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586736814439917746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm3T0r6eEeMSoC8b0NFgZ6-eZW-8o4xIG9HcXpo0rzh1-u7TD3b0VD3zwaj4iQGDnFbKzsCNwmrc11H9EDY0L-OdOQ6S4jGoY7ItWuzftpbI_-DxETh0d5SIGCuSnnDUkh89YuA/s400/DSC_7083.jpg" /></a>And, lest you think only moms rock the kitchen, here's evidence that my father is no slouch either: he made us some fresh baked bread in time for dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUBCE-scwodnCaihlNkf8WzRHKC2W7ZqOn9M0m57HVOBaBl1dFzXDGQoLQtfakzhf-eVR87b7uWi2slQjlcL34oCjhCZ7T4JAML1pASjn2jQjgbpVMncH1qbS7x8mUEHR3i-YEQ/s1600/DSC_7020.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5586737728718413714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUBCE-scwodnCaihlNkf8WzRHKC2W7ZqOn9M0m57HVOBaBl1dFzXDGQoLQtfakzhf-eVR87b7uWi2slQjlcL34oCjhCZ7T4JAML1pASjn2jQjgbpVMncH1qbS7x8mUEHR3i-YEQ/s400/DSC_7020.jpg" /></a>He uses the <a href="http://ilpiattoblu.blogspot.com/2009/01/no-need-to-knead-just-make-sure-you.html">no-knead dough recipe that I have made here before</a>...but his turns out better, of course.<br /><br />(many thanks to Emily, for thinking of the idea for this post and reminding me to take pictures of the moms cooking!)carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-91619568798420114542011-03-21T22:50:00.004-04:002011-03-21T23:08:26.698-04:00St. Patrick's Day 2011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzJcWwAKcLYZQ2OBEsd4RoOvSbxXGl8Z9GvWFZc45BG9NHTGJaKxfFzekSjx6KA0NO9hzNr7mDsoFUGE0J7rTsiTm0sng4VvzSuA4OkYUxrZs3yEdGcga9Y8bp3OU5l4X1wpsmQ/s1600/DSC_7139.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzJcWwAKcLYZQ2OBEsd4RoOvSbxXGl8Z9GvWFZc45BG9NHTGJaKxfFzekSjx6KA0NO9hzNr7mDsoFUGE0J7rTsiTm0sng4VvzSuA4OkYUxrZs3yEdGcga9Y8bp3OU5l4X1wpsmQ/s400/DSC_7139.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732013119955650" border="0" /></a>One major difference for this year's St. Patrick's Day: Rick moved out of town so I had to make the Irish soda bread myself. But besides that, all the regulars showed up...4 heads of cabbage.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86f_oZpSFOSu7w-oFbdyo17bxiqInKWZLj0iLQ9GgK70G3ZgFM6woz8lHwGP-vBVkNKDXMzMpoAlEQfEidbd-hcoU2ow_XpaZhaJ4cAZ5BXd1LiNXakzfTYeJTHJz7lvpWhr4Yg/s1600/DSC_7127.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86f_oZpSFOSu7w-oFbdyo17bxiqInKWZLj0iLQ9GgK70G3ZgFM6woz8lHwGP-vBVkNKDXMzMpoAlEQfEidbd-hcoU2ow_XpaZhaJ4cAZ5BXd1LiNXakzfTYeJTHJz7lvpWhr4Yg/s400/DSC_7127.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732098595157922" border="0" /></a>Many potatoes...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8uHrpyyZRik60uZkbKlO6CEpR2n639nbWDqTIxS1m9ZcuTQNAuWcabrra_m-5i-8LCALF7gLVvXqqMk0EE8JMQpxI4jPIxIGe0pKrm3UkeAebafUa-L0lbgHxPtnumF1ePMVZA/s1600/DSC_7133.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8uHrpyyZRik60uZkbKlO6CEpR2n639nbWDqTIxS1m9ZcuTQNAuWcabrra_m-5i-8LCALF7gLVvXqqMk0EE8JMQpxI4jPIxIGe0pKrm3UkeAebafUa-L0lbgHxPtnumF1ePMVZA/s400/DSC_7133.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732019044091794" border="0" /></a>And assorted roots. Not the stars of the show but they build good flavor.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEiLpe6RDW9ehnNLAhPhqEWSXu6d_5TpdTmmLrEDO1rfY23LrQyqTYmarezkP81_mJuzNMBjTU8xrc_d25tPTSsU_mLPv7YOONKwX1PBzZgMHgQVzJrZ5RvXGUgtw9eTIyNpbIQ/s1600/DSC_7130.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEiLpe6RDW9ehnNLAhPhqEWSXu6d_5TpdTmmLrEDO1rfY23LrQyqTYmarezkP81_mJuzNMBjTU8xrc_d25tPTSsU_mLPv7YOONKwX1PBzZgMHgQVzJrZ5RvXGUgtw9eTIyNpbIQ/s400/DSC_7130.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732031454777842" border="0" /></a>Here's where those <a href="http://ilpiattoblu.blogspot.com/2011/03/corning-of-beef.html">12 pounds of beef </a>went! Borrowed the world's largest pot from the Blivmore family so I could cook it all together at once. Covered the corned beef in water and let simmer for about 3 1/2 hours, until tender. Then added in the vegetables to cook for the last hour or so.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBZSLh-qO7MWato2ftVIVIvxwn5iT8fLp2qfW-OM7H_Lr_nPrYlAw7-xCbbSj8KLjwC8BDLmleUUeGWMVy4L0xN41-pygednAb7c_0AtShIrcM7y4zvyuusxknjhV2l9LdfoX-Q/s1600/DSC_7100.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBZSLh-qO7MWato2ftVIVIvxwn5iT8fLp2qfW-OM7H_Lr_nPrYlAw7-xCbbSj8KLjwC8BDLmleUUeGWMVy4L0xN41-pygednAb7c_0AtShIrcM7y4zvyuusxknjhV2l9LdfoX-Q/s400/DSC_7100.jpg" alt="" id="BLOGGER_PHOTO_ID_5586731686188393410" border="0" /></a>The soda bread wasn't too hard to make, thanks to Rick's careful instruction. I'll add the recipe here later as an update if he says I can share it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqdo5DU6P8Z8jRumfODOEHdVJKuwySM86ftJirPVr0WiqnnK_BC2ksYQkzsviQdOPyyLtsOh_KxvsJt_252O5_H8d2k3-h1J6w8hwSOokVdNbjqrW4ARQWpjif8j1I6OAB8mWLw/s1600/DSC_7098.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqdo5DU6P8Z8jRumfODOEHdVJKuwySM86ftJirPVr0WiqnnK_BC2ksYQkzsviQdOPyyLtsOh_KxvsJt_252O5_H8d2k3-h1J6w8hwSOokVdNbjqrW4ARQWpjif8j1I6OAB8mWLw/s400/DSC_7098.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732012983855218" border="0" /></a>And the stand mixer helps too...just mix it and knead it all in one place, which helps when you're making 4 separate batches. I had no idea how often I would be using this! An excellent gift from my parents who know better about these things. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavqCQ8QP2eZcuDLiOXLA8oRF1l-xKURPaCzkGVkUa4OsxCeC-kKuvsEAO8m9KCyfULruIWocqWiHnARzxesb-u8whasXcDeldKoFA4bPq3PsjyEHAu47g8UVxDkCoIu4nxAOScg/s1600/DSC_7105.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavqCQ8QP2eZcuDLiOXLA8oRF1l-xKURPaCzkGVkUa4OsxCeC-kKuvsEAO8m9KCyfULruIWocqWiHnARzxesb-u8whasXcDeldKoFA4bPq3PsjyEHAu47g8UVxDkCoIu4nxAOScg/s400/DSC_7105.jpg" alt="" id="BLOGGER_PHOTO_ID_5586731665280074818" border="0" /></a>It basically looks like a brain.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk-jZAqIA7hkgHIs2lu5bQpqXh7F9uu70wBxSiNnuH65LM9rGNorU1gTItW-gg8GzCwUafo8w6cUgHfH_xpjwNcpddb9DXvLAn4-uS1sN6WKPm7MraNdCGr0uaJzmyKAOU3lWoQ/s1600/DSC_7104.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk-jZAqIA7hkgHIs2lu5bQpqXh7F9uu70wBxSiNnuH65LM9rGNorU1gTItW-gg8GzCwUafo8w6cUgHfH_xpjwNcpddb9DXvLAn4-uS1sN6WKPm7MraNdCGr0uaJzmyKAOU3lWoQ/s400/DSC_7104.jpg" alt="" id="BLOGGER_PHOTO_ID_5586731675093536162" border="0" /></a>You just plop it right on the baking sheet in its free-form brain shape.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGEAclmBrshn5XASwS67zixK1K6n9PZvAals3qPdviiD0mXM-yzRESIUBnaQxMYPeRdeTtfg-y6-BuQTf6Z4CrxoKBj1BStmJvWNr6USa1AcYz7B7bcx9yaf4wHZZV3fdfaEIYA/s1600/DSC_7107.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGEAclmBrshn5XASwS67zixK1K6n9PZvAals3qPdviiD0mXM-yzRESIUBnaQxMYPeRdeTtfg-y6-BuQTf6Z4CrxoKBj1BStmJvWNr6USa1AcYz7B7bcx9yaf4wHZZV3fdfaEIYA/s400/DSC_7107.jpg" alt="" id="BLOGGER_PHOTO_ID_5586731663745538274" border="0" /></a>And it is beautiful. I made two loaves with raisins and two without.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBktOKuq5fxvESJXwpqIsSJoWQhyphenhyphenKuyKfIWyJbYcrLD0Um_Qq_t5Y5Ro3VLBi_Ct4nbByzg_A3xvUu5kn5nMoDu9aQW59_yjEDBqt7bSxAEKxfpNXHj6q6V1vV6zAHtAvAts2cw/s1600/DSC_7137.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBktOKuq5fxvESJXwpqIsSJoWQhyphenhyphenKuyKfIWyJbYcrLD0Um_Qq_t5Y5Ro3VLBi_Ct4nbByzg_A3xvUu5kn5nMoDu9aQW59_yjEDBqt7bSxAEKxfpNXHj6q6V1vV6zAHtAvAts2cw/s400/DSC_7137.jpg" alt="" id="BLOGGER_PHOTO_ID_5586732011809164306" border="0" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com1tag:blogger.com,1999:blog-36515573.post-85379001741968651032011-03-11T10:00:00.000-05:002011-03-11T09:37:44.795-05:00Dark and stormy pork chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAxEI7xG4-Om4Kyed8k5frdfgznNVGE2q48kBUWjl-l5FbP-hDPfnzo4m9q2FRH1WbG2ipKH-pXccGb9fH6rhyphenhyphenf_1SIdk9rrRefwWepqq5stKd5u45MHLD1jVAg-_fRgskCDPvA/s1600/DSC_6967.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627285076987010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAxEI7xG4-Om4Kyed8k5frdfgznNVGE2q48kBUWjl-l5FbP-hDPfnzo4m9q2FRH1WbG2ipKH-pXccGb9fH6rhyphenhyphenf_1SIdk9rrRefwWepqq5stKd5u45MHLD1jVAg-_fRgskCDPvA/s400/DSC_6967.jpg" /></a>These were made on a dark and stormy night! And, yes, inspired by delicious <a href="http://en.wikipedia.org/wiki/Dark_">Dark & Stormy cocktails</a>, except these chops were marinated with bourbon instead of Gosling's rum. Get two thick-cut boneless pork chops and cover in 2 tablespoons minced fresh ginger, plus a pinch of red pepper flakes and 1 minced clove of garlic...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz2BznaZjFCPyNIB6EUax1k3HQqQp0b_RyGBHx7BDiybOAt9QbmLyUSUwqn6ZhUBNRi-A7TKl0ONz5gpMpynlLEXvachIiXhUdFCAoDyGitz_c4tmYpDBeAzZH-T5VU_v54sdug/s1600/DSC_6917.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627768072029906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz2BznaZjFCPyNIB6EUax1k3HQqQp0b_RyGBHx7BDiybOAt9QbmLyUSUwqn6ZhUBNRi-A7TKl0ONz5gpMpynlLEXvachIiXhUdFCAoDyGitz_c4tmYpDBeAzZH-T5VU_v54sdug/s400/DSC_6917.jpg" /></a> This isn't the <a href="http://ilpiattoblu.blogspot.com/2011/02/ginger-maple-float.html">first time we've seen this ginger beer </a>around here, is it? Looks familiar to me!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTb1CxX9yX8wgTyuLWxyh2rNlS5KMStIyAKUwtIXW1MwILeZcFs6-IvZ-FJ9Ag2iDOVDIBKdTCZBYwtvpWzaFskwC6iMEd9eA6coM9qTUUjdKhD1Xz9ejx2nMtHXAiApb6gcB86Q/s1600/DSC_6920.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627764422250498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTb1CxX9yX8wgTyuLWxyh2rNlS5KMStIyAKUwtIXW1MwILeZcFs6-IvZ-FJ9Ag2iDOVDIBKdTCZBYwtvpWzaFskwC6iMEd9eA6coM9qTUUjdKhD1Xz9ejx2nMtHXAiApb6gcB86Q/s400/DSC_6920.jpg" /></a> Cover the pork chops with about 1/2 cup of the ginger beer, a couple good shots of dark spiced rum or bourbon, plus the juice from half a lime and 1 tablespoon soy sauce. Let marinate for at least 1 hour, refrigerated, but a few hours would be even better.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oC3gjHzHn2CB01LXVwJp0KglHj8Aq8YNgGTMg-AWp5y2PDLCk8CuvwqPfgifTi7Lf0uKENWlrbZGRLgLw783dafpg8zPQ5Zahsu8RXE2cWbSHxmmMzSdm5VCgNAygT5OFQRHSQ/s1600/DSC_6925.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627575473399298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oC3gjHzHn2CB01LXVwJp0KglHj8Aq8YNgGTMg-AWp5y2PDLCk8CuvwqPfgifTi7Lf0uKENWlrbZGRLgLw783dafpg8zPQ5Zahsu8RXE2cWbSHxmmMzSdm5VCgNAygT5OFQRHSQ/s400/DSC_6925.jpg" /></a> Meanwhile, mince you up 2 shallots.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwwFI_gU-jdAX-w0QPD4vwDTzj0b66nGHgd1y4tZjslB6yrb_9E74KiibMdQDatQ16qCfHOZg9fcFeawpdzR1me50Bpd7DfQakP1zicsk_exlezZHCll_12qlJapTRcexOeY7xQ/s1600/DSC_6928.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627574086600130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwwFI_gU-jdAX-w0QPD4vwDTzj0b66nGHgd1y4tZjslB6yrb_9E74KiibMdQDatQ16qCfHOZg9fcFeawpdzR1me50Bpd7DfQakP1zicsk_exlezZHCll_12qlJapTRcexOeY7xQ/s400/DSC_6928.jpg" /></a> Remove your chops and reserve the marinade. Heat a tablespoon olive oil over medium high heat and add in the pork chops, getting each side browned well.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWnnQe0Bhr_Jhv267rbldzGkQJQMupTyyqOaOy_nL7rXk7RxMyhyWqti-RWEQC9tGNqmWjHsC73XjtXFVl9Yt6eKhqro5_BgZZjeAIkKYV_kAd6bC47x0yTmxwmAhdsHYO1mZBw/s1600/DSC_6950.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627571968861298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWnnQe0Bhr_Jhv267rbldzGkQJQMupTyyqOaOy_nL7rXk7RxMyhyWqti-RWEQC9tGNqmWjHsC73XjtXFVl9Yt6eKhqro5_BgZZjeAIkKYV_kAd6bC47x0yTmxwmAhdsHYO1mZBw/s400/DSC_6950.jpg" /></a> It will probably take about 3-4 minutes per side.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Eor56_dQtx6PYQ-sLUhLD-t2XKC0tCXy1VUBUukL422yWS-XlqCHuuPde5z5lks06I8quXS3hGvyWF8VRl258Im8Hbfr5b4kliUs79FASPAeznKMx_QDhhIGnN43WKCeY2cnYw/s1600/DSC_6953.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627564154786546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Eor56_dQtx6PYQ-sLUhLD-t2XKC0tCXy1VUBUukL422yWS-XlqCHuuPde5z5lks06I8quXS3hGvyWF8VRl258Im8Hbfr5b4kliUs79FASPAeznKMx_QDhhIGnN43WKCeY2cnYw/s400/DSC_6953.jpg" /></a> Remove those lovely beasts to a plate once they're nice and browned. They don't need to be cooked all the way through, so don't worry about that yet.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUVcsvgWXixAY5HqdTu5A_QSX903HTu2GSHE1_j4KEsrwmOBYaHWzNFb1er_VybGGC4DdIa4TJYWzaIYg36SggLxHFIoI2IW_NrSzSTsuo9HkgSXXguU7M8WPGxxbEKgCYxpMVA/s1600/DSC_6954.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627566697130962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUVcsvgWXixAY5HqdTu5A_QSX903HTu2GSHE1_j4KEsrwmOBYaHWzNFb1er_VybGGC4DdIa4TJYWzaIYg36SggLxHFIoI2IW_NrSzSTsuo9HkgSXXguU7M8WPGxxbEKgCYxpMVA/s400/DSC_6954.jpg" /></a>Enter the shallots! Dump them in your pan over medium heat and sauté briefly (maybe 3 minutes) until soft. You shouldn't need to add any more fat, but if it seems dry you can kick in a little butter or olive oil.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELVzeV76ZB84HKQ_tAmeXHYsPouyyUlUNWiGE0Hb0tzOzKcRi_c9fXvTylcbowMPV1gQPVvYoezr26APbfWkoPgKPUdmH56tS9ogwnwcAynNrAUjRZissiblxk0oRd1GsOVPLkA/s1600/DSC_6959.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627304830591778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELVzeV76ZB84HKQ_tAmeXHYsPouyyUlUNWiGE0Hb0tzOzKcRi_c9fXvTylcbowMPV1gQPVvYoezr26APbfWkoPgKPUdmH56tS9ogwnwcAynNrAUjRZissiblxk0oRd1GsOVPLkA/s400/DSC_6959.jpg" /></a>Lovely. Once the shallots are soft, turn up the heat to medium high and add in the marinade. The ginger beer will sizzle and foam up in an entertaining manner. Let it cook until somewhat reduced, maybe 2 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvr0rcAUjpdQJLdfXI1Pw3Z-1yGcujIwTlqHR5iY5DRcg1vria5UrMNxNB3sTySlDCQmCA_KV2DF1m_baG9lQjsPijJXBMZ13CEwHmjQ7NPjaztN5fGM5cxqNhgOF9JSOSziTHQ/s1600/DSC_6964.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627297507398530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvr0rcAUjpdQJLdfXI1Pw3Z-1yGcujIwTlqHR5iY5DRcg1vria5UrMNxNB3sTySlDCQmCA_KV2DF1m_baG9lQjsPijJXBMZ13CEwHmjQ7NPjaztN5fGM5cxqNhgOF9JSOSziTHQ/s400/DSC_6964.jpg" /></a>Now you must pick whichever side of your pork chops is the prettiest. Set it best side up in the reduced marinade-shallots mixture and turn the heat to medium-low so they can cook all the way through. The USDA says pork should check in at an internal temperature of 160 before serving. I just use my instant read thermometer because it's hard to be sure with the thick cut kind of chops whether they are done through. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XqyNpZOnMcwj0z0tmYoJU3xQG4It-BLxUg3PtTvPG4ulUsqtG1vvXa7h-AXQGw_ObxeU1GarA6EkrV1bby1sLSh4BAqRMD08gIv9_ne9C_oEZtV_I4to5dQmWserF8g0hyBm0g/s1600/DSC_6965.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627292428520066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XqyNpZOnMcwj0z0tmYoJU3xQG4It-BLxUg3PtTvPG4ulUsqtG1vvXa7h-AXQGw_ObxeU1GarA6EkrV1bby1sLSh4BAqRMD08gIv9_ne9C_oEZtV_I4to5dQmWserF8g0hyBm0g/s400/DSC_6965.jpg" /></a>Yes. Looks good. You can serve with a wedge of lime for the real cocktail experience.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5yEMT3KjALE-roJ4chLQYu2rzNR4aOA9iV9nw_eRpj0HKIGBa9kPb2wChhwk6YuJcdE3iS1OSH4I4XSkX_hW7R84YqhnrJD6K2bizMUCmouGGW9ULcfVhCBDfChp48bjZOpmQg/s1600/DSC_6982.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5579627282750419666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5yEMT3KjALE-roJ4chLQYu2rzNR4aOA9iV9nw_eRpj0HKIGBa9kPb2wChhwk6YuJcdE3iS1OSH4I4XSkX_hW7R84YqhnrJD6K2bizMUCmouGGW9ULcfVhCBDfChp48bjZOpmQg/s400/DSC_6982.jpg" /></a>carlahttp://www.blogger.com/profile/07816007114819408368noreply@blogger.com0