tag:blogger.com,1999:blog-15199789340021310962024-02-02T08:24:09.393-08:00Cook and Destroychristianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-1519978934002131096.post-25765702724702747832013-07-14T18:53:00.000-07:002013-07-15T09:14:26.327-07:00Roasted Tomato Soup with Basil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8j6YFU33Rfj7LISu2NmAqU3VssqTA5f4fJKell1HilA_X3xXMbf3D2vEbB5O2U2pRNbnTgX4MUlXIUrNw_zpPtxVhauoZ2YAin3xvGsPIWG3Yc07IkWzJU_XrGtNniee_b_ZovxhBXi0/s1600/new+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8j6YFU33Rfj7LISu2NmAqU3VssqTA5f4fJKell1HilA_X3xXMbf3D2vEbB5O2U2pRNbnTgX4MUlXIUrNw_zpPtxVhauoZ2YAin3xvGsPIWG3Yc07IkWzJU_XrGtNniee_b_ZovxhBXi0/s400/new+soup.jpg" width="400" /></a></div>
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<span style="font-size: large;">I</span>'ve worked on a few different approaches to tomato soup, but I think this one is a favorite. I love the flavor imparted by the roasting process, as well as the inclusion of basil. And heavy cream. You can never go wrong with heart-clogging heavy cream.<br />
<br />
<div style="text-align: center;">
<b>Roasted Tomato Soup with Basil</b></div>
<br />
<b>Ingredients </b><br />
2 1/2 pounds tomatoes, quartered and cored<br />
6 cloves garlic<br />
I medium yellow onions, sliced<br />
1/2 cup extra-virgin olive oil<br />
Salt and freshly ground black pepper<br />
24 ounces chicken stock<br />
2 bay leaves<br />
4 tablespoons butter<br />
1/4 cup chopped fresh basil leaves<br />
3/4 cup heavy cream<br />
<br />
<b>Directions </b><br />
1) Preheat oven to 450 degrees F.<br />
<br />
2) Spread the tomatoes, garlic cloves and onions onto a baking tray that has been covered in foil, then drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 30 min.<br />
<br />
3) Remove roasted tomatoes, garlic and onion from the oven and transfer to a pot. Add chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.<br />
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4) Wash basil leaves and add to the pot.<br />
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5) Remove the bay leaves, then working in batches, puree the soup until smooth. As you are blending, pour a bit of cream into each blender batch, drizzling it in as the blender is running to temper the cream.<br />
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6) Return soup to pot, season to taste with salt and freshly ground black pepper.<br />
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<b>Notes</b><br />
I have been using an olive oil called Amphora and really like it. When roasting the tomatoes, it'd be interesting to experiment with different lengths of cooking time to see how a deeper roast would affect the flavor.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-18220784133959125302013-07-04T12:55:00.001-07:002013-07-04T12:56:15.470-07:00Apple, Dried Cherry and Walnut Salad with Apple Cider Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO4xx3DPss_bfz7a6Eo81Z-HfRxLlu8cPauLIPxS0yyPi50vuBgtV5tAC2V3fV16gUyMkkywlwYnDMYq85SRyNn0oAsJStLGtSetyzMRD310lpSlL8IWWMUlPA9zlpafd8akLFKLwwpE/s1000/ensalada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO4xx3DPss_bfz7a6Eo81Z-HfRxLlu8cPauLIPxS0yyPi50vuBgtV5tAC2V3fV16gUyMkkywlwYnDMYq85SRyNn0oAsJStLGtSetyzMRD310lpSlL8IWWMUlPA9zlpafd8akLFKLwwpE/s400/ensalada.jpg" width="400" /></a></div>
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<span style="font-size: large;">I</span> made this on a particularly hot day, which pretty much describes every day in summer here, and found it to be quite refreshing. I have shaved pears on a mandoline for a salad, so apples seemed like a logical step.<br />
<br />
<div style="text-align: center;">
<b>Apple, Dried Cherry and Walnut Salad with Apple Cider Vinaigrette</b></div>
<br />
<b>Ingredients</b><br />
6 tablespoons good quality olive oil<br />
4 tablespoons apple cider vinegar<br />
2 tablespoons minced shallot<br />
2 tablespoons organic honey<br />
1 cup dried cherries (about 6 oz.)<br />
1 Fuji apple, sliced thinly on a mandoline<br />
1 cup coarsely chopped, toasted walnuts<br />
Your favorite salad greens<br />
Salt and Pepper to taste<br />
<br />
<b>Directions</b><br />
1. Whisk the first four ingredients together, then season with salt and pepper.<br />
<br />
2. Combine greens, walnuts and cherries, then toss with vinaigrette to coat,<br />
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<b>Notes</b><br />
These days I am using an olive oil called Amphora. It costs $9 per bottle and is reasonably priced, yet still has a rich flavor. Regarding the apple, I found that I only used about half of it.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com1tag:blogger.com,1999:blog-1519978934002131096.post-59497122870618603932013-06-26T19:48:00.001-07:002014-11-17T20:28:26.800-08:00Potato Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24FU1zb6AnqrdMYwU1e7OJMEzT-OqOUsA70PMB323pR3Oa0xjpB3_kXbpcKOkZJD3gTd64Be_Jwv0nFF861OSu7tlOKuAjnFZDQyWT0uRzw4BEDv3ChM26YgJMdXyM5FbLzJU2oojC-g/s1600/po+taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24FU1zb6AnqrdMYwU1e7OJMEzT-OqOUsA70PMB323pR3Oa0xjpB3_kXbpcKOkZJD3gTd64Be_Jwv0nFF861OSu7tlOKuAjnFZDQyWT0uRzw4BEDv3ChM26YgJMdXyM5FbLzJU2oojC-g/s400/po+taco.JPG" height="300" width="400" /></a></div>
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<span style="font-size: large;">B</span>ack in the day I used to gorge myself on the potato tacos served up by Chef Felix at El Ranchero in Vista, CA. In later years I tried potato tacos at other restaurants and was appalled at what basically amounted to flavorless mashed potatoes in a tortilla. For me, the key to a yummy potato taco is preserving the diced potatoes and making sure they have ample seasoning. I hope that I have succeeded as I add yet another taco to my arsenal.<br />
<br />
<div style="text-align: center;">
<b>Potato Tacos</b></div>
<br />
<b>Ingredients</b><br />
1.5 to 2 pounds of white potatoes, peeled and medium diced<br />
2 teaspoons cumin<br />
2 teaspoons chili powder<br />
1/4 teaspoon pepper<br />
1/4 teaspoon salt<br />
1/4 teaspoon garlic powder<br />
2 tablespoons butter<br />
Cabbage, chopped<br />
Tomatoes, diced<br />
Grated cheese<br />
Salsa<br />
Canola oil, about 2 cups<br />
Tortillas<br />
<br />
<b>Directions</b><br />
1. Boil potatoes until tender, but not crumbling.<br />
<br />
2. Strain and gently place potatoes on a sheet pan.<br />
<br />
3. Melt butter, then baste potatoes.<br />
<br />
4. Combine all spices, then sprinkle over potatoes<br />
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5. Heat oil in skillet, then place potatoes on a tortilla. Fry each tortilla and potato filling until it begins to brown.<br />
<br />
6. Top with cabbage, cheese, tomatoes, salsa, then feast!<br />
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<b>Notes</b><br />
These are really easy to make. I think the hardest part is getting your frying technique down.. I can't really tell you how to do it properly. Everyone has their own style.<br />
<br />
As for salsa, I love Herdez. Es el mejor.<br />
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christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com0tag:blogger.com,1999:blog-1519978934002131096.post-47769478226863255082013-06-18T13:34:00.003-07:002013-06-26T17:06:17.172-07:00Achiote and Chipotle Braised Lamb Tacos with Mango Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs17AM5LvJ_1Cdq6ouBnWmgCulGd_2N7HEj23YKqKeQYo_Au6M3-m3MUdUVx8xBMn0n7V54CKugd_PbAk_a4FpSt6BAHCT-xx7zXfTBjalXeh_Fu39WNTQ9YvVW0AfkUtKKqH7GWruvk8/s1600/DSC01198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs17AM5LvJ_1Cdq6ouBnWmgCulGd_2N7HEj23YKqKeQYo_Au6M3-m3MUdUVx8xBMn0n7V54CKugd_PbAk_a4FpSt6BAHCT-xx7zXfTBjalXeh_Fu39WNTQ9YvVW0AfkUtKKqH7GWruvk8/s400/DSC01198.JPG" width="400" /></a></div>
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<span style="font-size: large;">O</span>kay, I'll admit it. The thought of eating the leg of some poor little lamb kind of freaked me out at first. Eventually I reasoned that the lamb was probably a real jerk and had it coming. Maybe he lived at a petting zoo where he was the surliest, bitiest little bastard lamb anyone had ever seen. Yeah, that's it.<br />
<br />
These tacos are insane, but you must commit to a two day preparation. If you don't the flavor will suffer and the lamb will pay you back with a gamy taste.<br />
<br />
<div style="text-align: center;">
<b>Achiote and Chipotle Braised Lamb Tacos with Mango Salsa</b></div>
<br />
<b>Yield </b><br />
Serves four<br />
<br />
<b>Ingredients</b><br />
2
tablespoons achiote powder<br />
1
tablespoon orange or tangerine juice<br />
1/2
teaspoon cumin<br />
1/8
teaspoon cloves<br />
1/8
teaspoon allspice<br />
3
cloves garlic, crushed<br />
1
tablespoon vinegar (white or cider)<br />
1
teaspoon salt<br />
1/2
teaspoon pepper<br />
1
teaspoon lemon or lime juice<br />
2 tablespoons adobo sauce from canned chipotles<br />
Lard<br />
3 pounds lamb stew meat, in 2-inch pieces<br />
1 cup red wine<br />
1 onion, chopped<br />
2
chipotles, seeds removed<br />
32 ounces cups vegetable broth<br />
3
bay leaves<br />
<br />
<b>Directions</b><br />
1) Mix together first 11 ingredients to form a paste. Rub into lamb and marinate for four to six hours<br />
<br />
2) Heat 3-4 tablespoons of lard in a dutch oven and working in batches sear lamb meat. Because the marinade is like a paste, the lamb will not sear easily, so simply try to get it as brown as you can.<br />
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3) After, deglaze the butch oven with the red wine and add chopped onions then sauté.<br />
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4) In a blender, puree vegetable broth with chipotles.<br />
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5) Add the liquid to the pan, then add bay leaves. Bring to a boil, then cover and cook on low heat for about two hours or until lamb is fork tender.<br />
<br />
6) Remove dutch oven for heat, then let cool and refrigerate over night.<br />
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7) Before service the next day, heat the lamb in the braising liquid. While it is warming, strain two to three cups of the braising liquid intoa sauce pen. Simmer and reduce into a nice sauce to accompany the tacos.<br />
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8) When ready to serve, remove lamb, shred with a fork and place on tortillas with a bit of teh reduced sauce and mango salsa.<br />
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<b>Notes</b><br />
Letting the lamb sit in the braising liquid overnight is critical to get rid of any gamy flavour. It's time consuming, but so worth it!<br />
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christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com0tag:blogger.com,1999:blog-1519978934002131096.post-69216664420475405302013-06-16T13:44:00.000-07:002013-06-26T17:06:17.200-07:00Mango Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVz1g1S0eYijkm_EGizHTWK1KnBzq-DJ45taqSP206hESnHn7Dl_xGhlKVR1qdEgLbULYuJ5q7L1hK4C5k90dm0pKw9wkqTz6rE_FArOcaPZ-63HDFpsyQZ3ImZo6wD_0HE-XhxKDSEQ/s1600/DSC01196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVz1g1S0eYijkm_EGizHTWK1KnBzq-DJ45taqSP206hESnHn7Dl_xGhlKVR1qdEgLbULYuJ5q7L1hK4C5k90dm0pKw9wkqTz6rE_FArOcaPZ-63HDFpsyQZ3ImZo6wD_0HE-XhxKDSEQ/s400/DSC01196.JPG" width="400" /></a></div>
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<span style="font-size: large;">W</span>hat is there to say about mango salsa? Uh, er, I know! Do not use a ripe mango. It must be a little immature otherwise you cannot dice it.
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<br />
<div style="text-align: center;">
<b>Mango Salsa </b></div>
<br />
<b>Ingredients</b><br />
1 unripe mango, diced<br />
1/2 medium red onion, chopped<br />
1 Jalapeño chile without seeds, minced<br />
1 cup diced cucumber<br />
Fresh chopped cilantro leaves<br />
2-3 tablespoons lime juice<br />
Salt and pepper to taste<br />
<br />
<b>Directions</b><br />
1. Easy. Combine and toss.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com0tag:blogger.com,1999:blog-1519978934002131096.post-44621796367142657162013-06-13T20:37:00.001-07:002013-06-26T17:06:17.164-07:00Middle Eastern Spiced Carrot and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GF0dCZ-9HnTB15AhH8F2oMRgz4JDiXWwpcuIszfW1btJL_FhPJN0Wqo-bd0Wt6jtUIrJq9WfWpNhLnytz-5bjeGzA4MH4gKYLQra0C3dfhyphenhyphen9pH22bqww9eyFRZLYZcrxr_vu9uveTFM/s1600/0612132011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GF0dCZ-9HnTB15AhH8F2oMRgz4JDiXWwpcuIszfW1btJL_FhPJN0Wqo-bd0Wt6jtUIrJq9WfWpNhLnytz-5bjeGzA4MH4gKYLQra0C3dfhyphenhyphen9pH22bqww9eyFRZLYZcrxr_vu9uveTFM/s400/0612132011.jpg" width="400" /></a></div>
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<span style="font-size: large;">I </span>was working in the garden and found a bunch of carrots still in the raised beds. Knowing that they would likely not do well through the hot summer, I decided to make soup. I have experimented with a few different carrot soups and this is yet another attempt. They have all been pretty good and this one is a good addition to the mix. The inclusion of potatoes makes it quite filling.<br />
<br />
<div style="text-align: center;">
<b>Middle Eastern Spiced Carrot and Potato Soup</b></div>
<br />
<b>Ingredients </b><br />
½ teaspoon ground coriander<br />
½ teaspoon ground cumin <br />
½ teaspoon ground fennel seeds<br />
½ teaspoon ground turmeric<br />
1/2 teaspoon ground ginger<br />
3-4 tablespoons olive oil<br />
1 medium onion, diced<br />
1 fennel bulb, diced<br />
2 garlic cloves, diced<br />
2 bunches (roughly 2 pounds) carrots, peeled, chopped into medium size coins<br />
3 medium potatoes, chopped into rough dice<br />
1 teaspoon sugar<br />
6 cups chicken stock<br />
Salt to taste<br />
Chopped coriander for garnish<br />
Greek-style yogurt for garnish<br />
<br />
<b>Directions</b><br />
1. Heat oil in pot, then add onion and fennel and sweat for 10-20 minutes until soft and translucent<br />
<br />
2. Add garlic and spices and sweat for another five minutes.<br />
<br />
3. Add carrots, potatoes, sugar, and stir.<br />
<br />
4. Add stock, bring to boil and reduce heat to low and simmer for 20 to 30 minutes or until potatoes and carrots are soft.<br />
<br />
5. Working in batches, puree soup in blender until smooth and return to pot.<br />
<br />
6. Add salt to taste, then garnish with yogurt, coriander and a pinch of cumin.<br />
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<b>Notes</b><br />
I used Yukon Gold potatoes as they cook rather quickly and have a really nice texture and flavor.<br />
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<div style="text-align: center;">
<i>I love all the funky shapes and colors of homegrown carrots!</i></div>
christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com0tag:blogger.com,1999:blog-1519978934002131096.post-9574916861171311072013-06-11T21:04:00.000-07:002013-06-26T17:06:17.228-07:00Pasta with Oven Roasted Tomatoes, Garlic and Basil<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">T</span>he missus has a new chef position, so it's up to me to pull dinner detail for a while. Awesome! I am pretty slow in the kitchen and tend to flavor rather complex dishes, so I need to build up an arsenal of quicker, easier meals. I figure it's hard to go wrong wit pasta, so here's a simple dish with a surprising amount of flavor. This dish will serve two and only takes 30 minutes to pull off.<br />
<br />
<div style="text-align: center;">
<b>Pasta with Oven Roasted Tomatoes, Garlic and Basil</b></div>
<br />
<b>Ingredients</b><br />
8 ounces spaghetti<br />
10 ounces cherry tomatoes<br />
4 garlic cloves, thinly sliced<br />
Oregano<br />
1 tablespoon butter<br />
Parmigiano-Reggiano<br />
Small basil leaves<br />
<br />
<b>Directions</b><br />
1. Preheat oven to 450.<br />
<br />
2. Set four quarts, salted water to boil and cook pasta to al dente. Reserve 6 tablespoons of the water.<br />
<br />
3. Put foil on a baking sheet, spray with Pam and place tomatoes, garlic, oregano and 2 tablespoons oil on it. Cook until the tomatoes are just starting to burst, about 10 minutes. Be careful to not let the garlic burn, so you may want to place the sheet on a top rack.<br />
<br />
4. In a saucepan, combine the 6 tablespoons pasta water with 2 tablespoons of water. Boil for a few minutes to reduce and emulsify. Remove the saucepan from the heat and whisk in 1 tablespoon of butter. Toss the sauce with the pasta and tomatoes/garlic.<br />
<br />
5. Garnish with basil leaves - be generous - and use a microplane to grate Parmesan cheese. Enjoy!<br />
<br />
<b>Notes</b><br />
About the Parmigiano-Reggiano - It's expensive, but I prefer to use the real deal.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com3tag:blogger.com,1999:blog-1519978934002131096.post-68306843903547753292013-01-04T19:47:00.001-08:002013-06-26T17:06:17.198-07:00Breaded Chicken Cutlet with Veloute Sauce and Marjoram<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg6DppkUot7_AuiQ1iMIdIU-zpiMEVyeogeFQe0X1Qmy-vvorh1EO9p43Vn_BI7DjdxuWVF34_0a3gZlBFo_5gU77fAxQlX7wN0VJhbFJd8NEtj7QH8G-LZw9SibeVg7dgJkRytdtlTU/s1600/DSC00343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg6DppkUot7_AuiQ1iMIdIU-zpiMEVyeogeFQe0X1Qmy-vvorh1EO9p43Vn_BI7DjdxuWVF34_0a3gZlBFo_5gU77fAxQlX7wN0VJhbFJd8NEtj7QH8G-LZw9SibeVg7dgJkRytdtlTU/s400/DSC00343.JPG" width="400" /></a></div>
<br />
I don't eat a lot of chicken. It's not my favorite kind of meat and eating a large piece of it kind of squicks me out. Nevertheless, in small portions and carefully prepared, I am okay with it. Tonight's meal was designed to give me practice with pan frying, sauce making and enduring the chewy weirdness that is chicken.<br />
<br />
<div style="text-align: center;">
<b>Breaded Chicken Cutlet with Veloute Sauce and Marjoram</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
Chicken melanese, 1 cutlet per person</div>
<div style="text-align: left;">
1/2 cup flour, seasoned with salt and pepper</div>
<div style="text-align: left;">
3/4 cup Panko bread crumbs</div>
<div style="text-align: left;">
1 egg, beaten</div>
<div style="text-align: left;">
2-3 tablespoons vegetable oil</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
1. Bring vegetable oil up to temperature</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. Dip the chicken first in the flour, then the egg, and finally the bread crumbs. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. Cook the chicken in the oil.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4. Drizzle with veloute sauce and serve. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Notes</b></div>
<div style="text-align: left;">
The veloute sauce instructions can be found <a href="http://www.cookanddestroy.com/search/label/Chicken%20Veloute">here</a>. You can add 1/2 teaspoon of minced marjoram for a nice bit of flavor. </div>
christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com4tag:blogger.com,1999:blog-1519978934002131096.post-32559896897857384272013-01-02T21:22:00.001-08:002013-06-26T17:06:17.154-07:00Black-Eyed Peas with Bacon and Ham Hock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hTo6qcy2ezFyA5EVpM_z_H77FoUxTSQUS4zCYHPklU0R-TRSgditDW2Ww3uISygGLRsRgb4KnC7f_E9zFtZHYIXkHN731r1mh4UJ7G33MI4-ASJfsqfJGxkCn8Iw2yrsnNcLgVj6Oho/s1600/DSC00315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hTo6qcy2ezFyA5EVpM_z_H77FoUxTSQUS4zCYHPklU0R-TRSgditDW2Ww3uISygGLRsRgb4KnC7f_E9zFtZHYIXkHN731r1mh4UJ7G33MI4-ASJfsqfJGxkCn8Iw2yrsnNcLgVj6Oho/s400/DSC00315.JPG" width="300" /></a></div>
<br />
<span style="font-size: large;">I</span> was escorting the missus on her shopping duties, so I decided to do some marketing of my own. Sadly, I don't have the same budget as my wife's clients, so I was taken aback by the prices at Whole Foods and Gelsons. Holy hell, I paid $11 for two ham hocks and $5 for four pieces of thick cut bacon.<br />
<br />
Despite the wallet gouging, I managed to pull off a wonderful meal. I understand that black-eyed peas on New Year's Day are a traditional way to ring in the new year in the South. I guess I am a day late, so maybe next year.<br />
<br />
<div style="text-align: center;">
<b>Black-Eyed Peas with Bacon and Ham Hock</b></div>
<div style="text-align: center;">
<br /></div>
<b>Ingredients</b><br />
16 ounces black-eyed peas, frozen<br />
4 slices thick cut bacon, cubed<br />
1 medium onion, diced<br />
1 celery stalk, diced<br />
4 garlic cloves, minced<br />
48 ounces chicken broth<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 ham hock<br />
<br />
<b>Directions</b><br />
1. Cook the bacon in a dutch oven over medium heat. Remove bacon when it is browned and reserve for another use.<br />
<br />
2. Sweat onions, garlic and celery in the bacon grease until soft.<br />
<br />
3. Add stock, ham hock, salt and pepper. Increase heat to high until it starts to boil, then reduce to a simmer.<br />
<br />
4. Cook for 1 to 1 1/2 hours. Skim occasionally.<br />
<br />
5. Blend 1 cup of the stew in a blender then add back to the pot.<br />
<br />
6. Remove ham hock from stew and pull out as much meat as possible. Place meat back in stew and serve.<br />
<br />
<b>Notes</b><br />
This is an easy to prepare, yet flavorful stew. In the future I might try substituting the celery with fennel in order to add some depth of flavor.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-69934558579607406632012-12-31T19:19:00.002-08:002013-06-26T17:06:17.202-07:00Strawberry, Pineapple and Orange Juice Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisowq148m3CwYFp6lVAo8rnpLf6-lxJkcuxeVq6z-oJZLWhsv0F6I2M5XK8VRFMY_TWc3nr2zL4DHbis0zlNl3FynGbGY8FDBbY5S3CZAIsRkko4V_nv_DawAhbaEi3puwQU6cW5yLFAw/s1600/DSC00299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisowq148m3CwYFp6lVAo8rnpLf6-lxJkcuxeVq6z-oJZLWhsv0F6I2M5XK8VRFMY_TWc3nr2zL4DHbis0zlNl3FynGbGY8FDBbY5S3CZAIsRkko4V_nv_DawAhbaEi3puwQU6cW5yLFAw/s400/DSC00299.JPG" width="300" /></a></div>
<br />
<span style="font-size: large;">I</span>'ve been working on formulas and methodologies for my goodness, reading about what delineates between a smoothie, a slushy, a frappe, a milkshake, etc. I still have a way to go as I'd like to eventually incorporate powders and other nutritional supplements.<br />
<br />
For today I wanted to work on a simple ratio from yesterday's effort. It came out pretty well, so perhaps it's a good formula - 14 to 16 ounces fruit, 8 to 10 ounces juice and 7 to 8 ounces yogurt.<br />
<br />
<div style="text-align: center;">
<b>Strawberry, Pineapple and Orange Juice Smoothie</b></div>
<br />
<b>Ingredients</b><br />
7 ounces frozen pineapple<br />
7 ounces frozen strawberries<br />
10 ounces orange juice<br />
7 ounces vanilla yogurt<br />
<br />
<b>Directions</b><br />
1. Place all ingredients in a blender and let 'er rip.<br />
<br />
<b>Notes</b><br />
You can adjust all of the ingredients by an ounce or two to suit your needs. This makes four large glasses of fruity goodness.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com1tag:blogger.com,1999:blog-1519978934002131096.post-13996363829130833192012-12-28T21:48:00.000-08:002013-06-26T17:06:17.141-07:00Raspberry and Cranberry Slushie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXsd-b8xmIQ3-Esp1us6VJonzwX-4yDAzrUrW_461czWSXs_H2m-Obgfhh0bHHPlC3tqgZyohUEKfYPln0Wyrxnf6Hz08HD8EmV66ZfN3EoJqTHsyabGPXSLjGuQktOD_AAX0e_C8OgY/s1600/raspberry+slushie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXsd-b8xmIQ3-Esp1us6VJonzwX-4yDAzrUrW_461czWSXs_H2m-Obgfhh0bHHPlC3tqgZyohUEKfYPln0Wyrxnf6Hz08HD8EmV66ZfN3EoJqTHsyabGPXSLjGuQktOD_AAX0e_C8OgY/s400/raspberry+slushie.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">O</span>ne of the kitchen themes lately is to build a small arsenal of yummy, blended beverages. The experiments are going swimmingly and today's effort was a big hit, despite my concerns that the cranberry juice might make the slushie a bit bitter. No complaints were voiced, however, and many extra servings were drained. Success!<br />
<br />
<div style="text-align: center;">
<b>Raspberry and Cranberry Slushie</b></div>
<br />
<b>Ingredients</b><br />
2 cups cranberry juice<br />
10 oz frozen raspberries<br />
1 tablespoon sugar<br />
7 ounces vanilla yogurt<br />
8 ice cubes<br />
<br />
<b>Directions</b><br />
1. Blend all ingredients in a blender. Easy!<br />
<br />
<b>Notes</b><br />
You can use a kitchen scale to help you measure the berries and yogurt This recipe will yield four large glasses of juicy goodness.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com5tag:blogger.com,1999:blog-1519978934002131096.post-75205179028900832122012-12-27T17:38:00.000-08:002013-06-26T17:06:17.210-07:00Roasted Beef Tenderloin with Creamy Horseradish and Garlic Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ366-8Dq19JYQhdNSkeadHEGJZoyVsxCba5NbrWQLQftusprLLEBXimfOd14gA4daib_AKgM2gwF10FrOTnTyFUID4XsB61lqsV9_uzWYE1lRNft_qxYkQLnzHXISR-ebXfnJIsCBJeM/s1600/tenderloin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ366-8Dq19JYQhdNSkeadHEGJZoyVsxCba5NbrWQLQftusprLLEBXimfOd14gA4daib_AKgM2gwF10FrOTnTyFUID4XsB61lqsV9_uzWYE1lRNft_qxYkQLnzHXISR-ebXfnJIsCBJeM/s400/tenderloin.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">I</span> was sure that I was going to despise this sauce when I was making it. Horseradish <i>and</i> garlic? Really? Still, I had heard that this was a great sauce and pressed on.<br />
<br />
Oh. My. God. So good!<br />
<br />
There's not a lot I have to say about this dish other than it is insanely good, tender and flavorful. The combination of the searing, rub and sauce really makes for a complex blend of flavors.<br />
<br />
<div style="text-align: center;">
<b>Roasted Beef Tenderloin with Creamy Horseradish and Garlic Sauce</b></div>
<br />
<b>Ingredients</b><br />
<i>For the Sauce</i><br />
1 head garlic<br />
Olive oil<br />
Kosher salt<br />
2 cups heavy cream<br />
1/4 cup drained, bottled horseradish<br />
1/8 teaspoon white pepper<br />
<br />
<i>For the Tenderloin</i><br />
1 3-4 pound beef tenderloin roast, tied if necessary<br />
Freshly ground black pepper<br />
2 teaspoons granulated beef bouillon<br />
Kosher salt<br />
3/4 teaspoon cornstarch<br />
3/4 teaspoon dried oregano, crumbled<br />
3/4 teaspoon garlic powder<br />
3/4 teaspoon sweet paprika<br />
Extra virgin olive oil
<br />
<br />
<b>Directions </b><br />
<i>For the Sauce</i><br />
1. Put oven rack in middle position and preheat oven to 375°F.<br />
<br />
2. Cut off and discard top fourth of garlic head.<br />
<br />
3. Drizzle exposed garlic with oil and sprinkle with just a pinch of salt, then wrap head in foil but not so tight that you will not be able to easily open and check it as it cooks.<br />
<br />
4.Roast garlic until tender and lightly golden, about 1 hour.<br />
<br />
5. While garlic roasts, simmer cream in a saucepan over low heat. Stir occasionally but do not scrape the bottom of the saucepan. Simmer until reduced to about 1 cup, then transfer to a bowl.<br />
<br />
6. Squeeze cooked garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and a pinch of salt using a fork.
Stir garlic mixture into cream.<br />
<br />
7. Place cream and horseradish mixture back into a saucepan and simmer on low for a few minutes to marry the flavors.<br />
<br />
<i>For the Tenderloin</i><br />
1. Increase oven temperature to 425°F.<br />
<br />
2. Trim excess fat and silver skin from tenderloin.<br />
<br />
3. While oven is warming, pat tenderloin dry, sprinkle with salt and pepper and sear in saute pan with 1 tablespoon of oil until you have a good crust.<br />
<br />
4. Stir together bouillon, cornstarch, oregano, garlic powder, and paprika in a small bowl. You can also add a bit of salt and pepper.<br />
<br />
5. Rub mixture into the meat when it is cool enough to handle.<br />
<br />
6. Put tenderloin in oven on baking sheet lined with foil. Roast until a thermometer placed in the center of the tenderloin reads 150-155 degrees.<br />
<br />
7. Remove meat from baking sheet and let rest on a cutting board, lightly tented with foil for 5 minutes.<br />
<br />
8. Thinly slice the tenderloin, then drizzle with sauce.<br />
<br />
<b>Notes</b><br />
This dish will take about two hours to prepare, but most of that is waiting for the garlic to roast. because it's rather fussy, I'd prepare any accompaniments the day before or get some help. Devote all your attention to the tenderloin.<br />
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christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com3tag:blogger.com,1999:blog-1519978934002131096.post-79257808751688358302012-12-26T10:22:00.001-08:002013-06-26T17:06:17.212-07:00Banana, Kiwi and Lemon Smoothie<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: large;">T</span>he eldest boy child has recently complained about the substandard quality of the juices and smoothies a relative has been making for him. In response, I've been tinkering with various teas, juices (fruit and vegetable) and smoothies in order to make a little recipe book for him to follow. Alternatively, he can tap the relative on the shoulder and politely say, "Enough with the beets in the blender. Make this!" This morning's effort was pretty decent, but would even better with a simple homemade touche.<br />
<br />
<div style="text-align: center;">
<b>Banana, Kiwi and Lemon Smoothie</b></div>
<br />
<b>Ingredients</b><br />
3 kiwis, peeled and chopped<br />
2 bananas, peeled and chopped<br />
4 scoops <a href="http://www.cookanddestroy.com/search/label/Lemon%20Sorbet">homemade lemon sorbet</a><br />
<br />
<b>Directions</b><br />
Place all ingredients in the blender and blend.<br />
<br />
<b>Notes</b><br />
This will yield four, six ounce servings. You should try to use home-made sorbet if you can, as the store bough variety can be a little too sweet. Barring that, try to find a lemon sorbet that is light in sugar. Not sugar free, just not cloying. This smoothie can be fortified with protein power or other supplements if you like.<br />
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christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com3tag:blogger.com,1999:blog-1519978934002131096.post-28595153643608064132012-12-24T14:58:00.000-08:002013-06-26T17:06:17.151-07:00Lemony Tea with Chamomile and Ginger<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">T</span>o quote the Tick, "Sometimes, when I'm feeling like a raving ding-dong, I find a nice bit of chamomile tea."<br />
<br />
This piping hot cup of goodness not only offers chamomile, but is also fortified with ginger and lemon for lots of vitamin C and soothing tummy relief. The holidays can be brutal, yo, so treat yourself to a nice cup of chill.<br />
<br />
<div style="text-align: center;">
<b>Lemony Tea with Chamomile and Ginger</b></div>
<br />
<b>Ingredients</b><br />
1 small Meyer lemon, sliced<br />
2-3 tablespoons dried chamomile flowers<br />
1 1/2" ginger, peeled and sliced<br />
2 tablespoons honey, more to taste if needed<br />
<br />
<b>Directions</b><br />
1. Combine all ingredients in a heatproof bowl.<br />
<br />
2. Add 1 quart hot water, then allow to steep.<br />
<br />
3. Strain and serve. (Provides four generous cups.)<br />
<br />
<b>Notes</b><br />
If you don't have chamomile flowers, two teabags will do.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCb8I8SA1v4fPZQyuEYs-lqMm_aaZO0DjlrPJaWj894Zzx3LWZGxcozZ6qJVEGp76wiPsSgi1H4bG_6HTkGMui3FD8nQ9R0FcmHOVsMBEk2QyUNcy3G2bxuAwPhGS_DKo6w8UG66_l8ac/s1600/DSC07569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCb8I8SA1v4fPZQyuEYs-lqMm_aaZO0DjlrPJaWj894Zzx3LWZGxcozZ6qJVEGp76wiPsSgi1H4bG_6HTkGMui3FD8nQ9R0FcmHOVsMBEk2QyUNcy3G2bxuAwPhGS_DKo6w8UG66_l8ac/s320/DSC07569.JPG" width="240" /></a></div>
<br />christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com6tag:blogger.com,1999:blog-1519978934002131096.post-3909276242410512022012-03-15T20:44:00.001-07:002013-06-26T17:06:17.158-07:00Mesclun with Minty Vinaigrette, Toasted Walnuts and Borage Flowers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPrAAxnNqPCC7ESXxSMZnMqOczfscGrp-yl7PojowkQNRKdpo1bFPH4EnWx8gRFtbGIv8x53-QLyaYt1ORz0PsDIA_pf3G-5dKVZxV-tg6v_-Q0LWPCAVh7iv7pGTL3q5JorAr3yQgiY/s1600/DSC05090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPrAAxnNqPCC7ESXxSMZnMqOczfscGrp-yl7PojowkQNRKdpo1bFPH4EnWx8gRFtbGIv8x53-QLyaYt1ORz0PsDIA_pf3G-5dKVZxV-tg6v_-Q0LWPCAVh7iv7pGTL3q5JorAr3yQgiY/s400/DSC05090.JPG" width="400" /> </a></div>
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<span style="font-size: large;">I</span> tried to grow as much of this salad as I could. The mint, mesclin and borage came from my garden. The rest - of course - came from the store. I'm hoping to be able to grow greens throughout the summer, but it gets terribly hot here. I'll see if I can find some cool corners of the garden in which to coax greens out of the August heat. <br />
<br />
<div style="text-align: center;">
<b>Mesclun with Minty Vinaigrette, Toasted Walnuts and Borage Flowers</b></div>
<br />
<b>Ingredients</b><br />
Mesclun, washed and spun<br />
Walnuts, toasted and chopped<br />
5 fresh mint leaves<br />
¼ cup extra virgin olive oil<br />
2 tablespoons balsamic vinegar<br />
1 teaspoon stone ground mustard<br />
½ teaspoon packed golden brown sugar<br />
Borage flowers<br />
salt and paper to taste<br />
<br />
<b>Directions</b><br />
1) Blend the mint leaves, olive oil, balsamic vinegar, mustard and brown sugar. Add water if the emulsion is a little thick. One tablespoon may do. Add salt and pepper to taste.<br />
<br />
2) Toss the greens with the vinaigrette, then sprinkle with borage flowers and walnuts. <br />
<br />
<b>Notes</b><br />
Adding crumbled chevre might be a nice addition to this salad.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-83320867071575071942012-03-01T21:07:00.000-08:002013-06-26T17:06:17.218-07:00Baby Red Leaf Lettuce and Nasturtium Petals with Black Cherry Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHMv55l_ekSxGqLQ0FLjjDKzKMcpzi2tmJmnxuv6uRs9RjwPQwmBwP20DOFeNbqM_NpoFmdzqgI-g6vas0i4pibHlPwdxDX862zcjcH1lQeL4NAf1Em-T7QbeMhON27ZolRJvnYkaaHE/s1600/DSC05001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHMv55l_ekSxGqLQ0FLjjDKzKMcpzi2tmJmnxuv6uRs9RjwPQwmBwP20DOFeNbqM_NpoFmdzqgI-g6vas0i4pibHlPwdxDX862zcjcH1lQeL4NAf1Em-T7QbeMhON27ZolRJvnYkaaHE/s400/DSC05001.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">I</span>n college I had a professor - this was in 1989 - who urged every one of us students to get some land, raise some animals and to learn how to be more self-sufficient. I'm pretty far from that goal , but I like to think that 22 years later I am finally making progress. To that end, I grew this salad from seeds. The missus worked her magic with the vinaigrette and together we came up with a lovely salad. I paired this with some stuffed quail and it was an excellent combo.<br />
<br />
We got our black cherry balsamic vinegar from Trader Joes, although I have also found it online. The nasturtiums and red lettuce are easy to grow, so altogether this is a fairly easy salad to put together.<br />
<br />
<div style="text-align: center;">
<b>Baby Red Leaf Lettuce and Nasturtium Petals with Black Cherry Vinaigrette</b></div>
<br />
<b>Ingredients</b><br />
Red lettuce leaves, washed and spun<br />
Nasturtium petals (See notes)<br />
1/2 cup extra virgin olive oil<br />
1/4 cup black cherry balsamic vinegar<br />
1 tablespoon minced shallot<br />
2 tablespoons honey<br />
1 teaspoon dijon mustard<br />
Kosher salt and pepper to taste<br />
<br />
<b>Directions</b><br />
1) Whisk the honey and Dijon together.<br />
<br />
2) Add the black cherry balsamic vinegar and whisk.<br />
<br />
3) Add shallots, the salt and pepper to taste.<br />
<br />
4) Spin greens to ensure that they are dry, then dress with vinaigrette. Sprinkle nasturtium petals and serve.<br />
<br />
<b>Notes</b><br />
Some people have sensitive allergies, so it's a good idea to remove the petals from the stamen and pistils.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com0tag:blogger.com,1999:blog-1519978934002131096.post-45662660509405313082012-02-27T09:11:00.001-08:002013-06-26T17:06:17.166-07:00Roasted Quail With Apple Stuffing And Chicken Veloute<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv5ooDYpQXnNlZIGfewVpXCD4TSVNGBHSvRa2UwIFAkH0fg8xf0NV2_3qlDxBQ9N3lXHaHP_vhDUXR5RuMy0eseg_RkY7TakwrqN7syJwye8w2xIM0lVyMVJSmiZszmNAXL5MAyRMwW4/s1600/DSC04983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv5ooDYpQXnNlZIGfewVpXCD4TSVNGBHSvRa2UwIFAkH0fg8xf0NV2_3qlDxBQ9N3lXHaHP_vhDUXR5RuMy0eseg_RkY7TakwrqN7syJwye8w2xIM0lVyMVJSmiZszmNAXL5MAyRMwW4/s400/DSC04983.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">W</span>hen I was a little boy I lived on a ranch in Acton, California for two years. It was a dry, desert area near Palmdale. Every once in a while my grandfather and grandmother would come visit. They'd bring shotguns and we'd go quail hunting. The birds were - and remain - pretty easy to shoot. They aren't hard to flush, fly in a low, straight line and tire quickly. That means that they don't fly very far. In short order it's easy to bag an entire meal.<br />
<br />
Sadly, there's not much in the way of quail hunting in Los Angeles, so I had to but my quail from a specialty food store in Culver City called Surfas. Dear God, I spent $40 for four quail. Oy vey. Next time one of my buddies goes hunting - I still have a few friends who hunt - I am going to ask them to blast a couple of extra birds for me.<br />
<br />
This dish is pretty amazing. It will take about 90 minutes to prepare and will provide an amazing centerpiece for any meal. <br />
<br />
<div style="text-align: center;">
<b>Roasted Quail With Apple Stuffing And Chicken Veloute</b></div>
<br />
<b>Ingredients</b><br />
<i>For the Quail</i><br />
4 quail, boned and thawed<br />
3 tablespoons butter, divided<br />
1 garlic clove, minced<br />
1 quarter of a medium onion, diced<br />
2 tablespoons fennel, diced <br />
Sprigs of thyme<br />
Salt and pepper<br />
<br />
<i>For the Stuffing</i><br />
3 cups baguette, ¼ to ½ inch dice<br />
1 tablespoon extra virgin olive oil<br />
3 tablespoons butter, divided<br />
½ cup Granny Smith apple, ¼ inch dice<br />
3 tablespoons fennel, fine dice<br />
8-10 lavender flowers<br />
1 teaspoon rosemary, fine dice<br />
salt and pepper<br />
½ cup+ chicken stock
<br />
<br />
<i>For the Chicken Veloute</i><br />
1 1/2 cups chicken stock<br />
2 tablespoons unsalted butter<br />
2 tablespoons flour<br />
1 bay leaf<br />
Salt and pepper<br />
<br />
<b>Directions</b><br />
<i>For the Stuffing</i><br />
1. Preheat the oven to 350.<br />
<br />
2. Add 1 tablespoon oil and 1 tablespoon butter to a saute pan. Over medium low heat, sweat the apples until they are softened.<br />
<br />
3. While the apples are cooking - about halfway through - add the lavender flowers, fennel and rosemary.<br />
<br />
4. Remove the mixture from the saute pan and reserve.<br />
<br />
5. In the saute pan add 2 tablespoons of butter and toast the baguette cubes until golden brown. When done, add them to the apple mixture.<br />
<br />
6. Gradually add the chicken stock to the stuffing until it is moist. <br />
<br />
7. Bake the stuffing for 25 minutes until it begins to firm up, yet still yields to the touch. Reserve the stuffing and allow it to cool.<br />
<br />
<i>For the Veloute</i><br />
1. In a small saucepan, bring the stock to a simmer.<br />
<br />
2. Meanwhile, prepare a white roux by melting the butter over low heat. Whisk in the flour a bit at a time until smooth.<br />
<br />
3. Increase the heat to medium and whisk in the stock. Add the bay leaf. Bring to a simmer, then reduce heat and cook until the taste of the flour has vanished. This may take 10 to 20 minutes. You may skim any skin that forms on the surface with a spoon. Whisk frequently and add stock as needed to keep it from becoming too thick.<br />
<br />
4. Add salt and pepper to taste. Strain through a chinois or fine mesh strainer if you'd like.<br />
<br />
<i>For the Quail</i><br />
1. Preheat oven to 450.<br />
<br />
2. Prepare a baste by sweating the onions, garlic and fennel in one tablespoon of oil and 1 tablespoon of butter. Strain and reserve.<br />
<br />
3. Gently stuff the quail.<br />
<br />
4. Season each one with salt and pepper. Place a dollop of butter atop each bird.<br />
<br />
5. Bake at 450 for 10 minutes. Every three minutes, baste with the butter.<br />
<br />
6. Drizzle each quail with veloute, garnish with sprigs of thyme and serve. <br />
<br />
<b>Notes</b><br />
For the veloute, you may need to add additional stock if it cools and thickens while you are waiting for the quail to roast. The quail will start to smoke in the last few minutes of the cooking process as the fat begins to render. Just make sure you have adequate ventilation. You can also double the stuffing recipe and serve each bird on a bed of stuffing.christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com3tag:blogger.com,1999:blog-1519978934002131096.post-13348430820726891122012-02-19T13:04:00.000-08:002013-06-26T17:06:17.137-07:00Meyer Lemon and Honey Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmUFz4RDPdnNGFMBxU18wX4WLn2ybgW2JM3oumutNvwAwTfWqZ-pgvUqipn1gNDp1EFKWFUlfsxjhAnZFmeirR7tIYwKl7k4dJPyxZ0T2bvJMPqoBgdV_ndrg2KAAZ_lHpdbhZorqdbg/s1600/DSC04809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmUFz4RDPdnNGFMBxU18wX4WLn2ybgW2JM3oumutNvwAwTfWqZ-pgvUqipn1gNDp1EFKWFUlfsxjhAnZFmeirR7tIYwKl7k4dJPyxZ0T2bvJMPqoBgdV_ndrg2KAAZ_lHpdbhZorqdbg/s400/DSC04809.JPG" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-size: large;">I</span> have a pet peeve when I'm out to dinner. I ha-ha-hate ordering a wonderful steak only to have it served with a lackluster vegetable accompaniment. I think a fresh, simple salad is a great compliment to beef. Done right, it's quick, cheap and flavorful. I served this salad with a beef tenderloin and it was just perfect. The Meyer lemon, radishes and baby greens came from my garden. The tomatoes were store-bought.<br />
<br />
For a decadent meal, serve this dressing on a salad, as well as the two previous dishes presented on this blog (Lobster Bisque and Beef Tenderloin). You will be in some kind crazy good food coma.<br />
<br />
<div style="text-align: center;">
<b>Meyer Lemon and Honey Vinaigrette</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
4 tablespoons Meyer lemon juice</div>
<div style="text-align: left;">
6 tablespoons Pinot Grigio wine vinegar</div>
<div style="text-align: left;">
2 tablespoons organic honey</div>
<div style="text-align: left;">
2 tablespoons minced shallot</div>
<div style="text-align: left;">
4 tablespoons extra virgin olive oil</div>
<div style="text-align: left;">
Kosher salt and freshly ground pepper to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
1. Whisk together the oil, lemon juice and vinegar to begin the emulsifying process.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. Drizzle in the honey and continue to whisk.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. Add the shallot, salt and pepper, whisk and taste.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4. Dress the salad, making sure they are as dry as possible. (Wet greens will repel the dressing.)</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Notes</b></div>
Here's a bit of trivia: Meyer lemons originated in China, and were brought to the United States by a US Dept. of Agriculture employee with a last name of Meyer in 1908. They were popularized by Alice Waters and Martha Stewart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHReuvd7KCoGhxhERc3ykyOlSE97ovuhNEZWXHwHgJSCvhf-fzI_BLfTiW1XU-ego13EgaN0OlSM-s2AgFm0Vot3i-lgL_Ie9Zc81IQ5z88-b4-sYyeA3keJlYzhWBXxSEjj-H92rY_4/s1600/395088_2811158810956_1618327891_2593101_1025725104_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHReuvd7KCoGhxhERc3ykyOlSE97ovuhNEZWXHwHgJSCvhf-fzI_BLfTiW1XU-ego13EgaN0OlSM-s2AgFm0Vot3i-lgL_Ie9Zc81IQ5z88-b4-sYyeA3keJlYzhWBXxSEjj-H92rY_4/s400/395088_2811158810956_1618327891_2593101_1025725104_n.jpg" width="400" /></a></div>
<br />christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-89956513165124991622012-02-12T18:47:00.000-08:002013-06-26T17:06:17.222-07:00Lobster Bisque<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtuDlioKkthLKYuwFn_MUspCFYB0tIqijhXoOWnJuQKKAE16I06oqgdHVPh4okZk7_YEn_ARLWwBXJ3Rdsg9IXxW1r_M0gaWVduizUb06m5TgMCQGYYc4aNyjFOv5xTUzzIwO4_0fEIc/s1600/DSC04547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtuDlioKkthLKYuwFn_MUspCFYB0tIqijhXoOWnJuQKKAE16I06oqgdHVPh4okZk7_YEn_ARLWwBXJ3Rdsg9IXxW1r_M0gaWVduizUb06m5TgMCQGYYc4aNyjFOv5xTUzzIwO4_0fEIc/s400/DSC04547.JPG" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-size: large;">I</span>t took me a few attempts to get this bisque dialed in. It will require about two hours of effort and will yield about 2 quarts. I think this is one of those dishes that is best prepared with a helper.<br />
<br />
<div style="text-align: center;">
<b>Lobster Bisque </b></div>
<br />
<b>Ingredients </b><br />
16 oz. lobster tails, removed from shells and diced. Reserve shells.<br />
3 tablespoons extra-virgin olive oil<br />
3 tablespoons unsalted butter<br />
2 small, sweet onions, small dice<br />
2 stalks celery, small dice<br />
2 carrots, small dice<br />
4 sprigs fresh thyme, minced<br />
2 tablespoons tomato paste<br />
6 Roma tomatoes, skin and seeds removed, each cut into 8 chunks<br />
1 cup sherry<br />
3 tablespoons all-purpose flour<br />
2 cups heavy cream<br />
3 cups of beef stock<br />
1 tablespoon sugar<br />
Kosher salt and freshly ground pepper to taste<br />
<br />
<b>Directions </b><br />
1) Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the lobster shells, onion, celery, carrots, thyme, tomatoes, and tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.<br />
<br />
2) Pour in the sherry, then sprinkle in the flour, stir, and cook for another 2 minutes.<br />
<br />
3) Add beef stock and cream and salt and pepper to taste.<br />
<br />
4) Gently simmer until the soup is reduced and thickened 45 minutes to 1 hour.<br />
<br />
5) Remove lobster shells.<br />
<br />
6) Add the diced lobster and cook for additional 10 minutes.<br />
<br />
7) Garnish with chopped parsley and serve.<br />
<br />
<b>Notes </b><br />
This bisque takes a fair amount of effort and prep, but it is so worth it!christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-35180759830259054842012-01-16T17:06:00.000-08:002013-06-26T17:06:17.155-07:00Beef Tenderloin with Balsamic Espresso Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC1AoTLDEyBHg9jUhO7aHiuQg7GjczZ_llwMfl5-AAeBZuzaIC6LLHJ-OoYCJiu_GxmTHt8czG35zCJPzq45fEjm0r4NM0kdiV82gagjjw2dMIsEl4SXJtuH6YMxXIlowAqjNJj-qN8w/s1600/DSC04557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC1AoTLDEyBHg9jUhO7aHiuQg7GjczZ_llwMfl5-AAeBZuzaIC6LLHJ-OoYCJiu_GxmTHt8czG35zCJPzq45fEjm0r4NM0kdiV82gagjjw2dMIsEl4SXJtuH6YMxXIlowAqjNJj-qN8w/s400/DSC04557.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garnish with roasted french radishes and chopped parsley</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-size: large;">T</span>he local halal market has a great meat counter. One day we noticed that the beef tenderloin was $8.99 a pound. We picked up a few pounds and invited friends over for dinner. This is a really great entree because the marinade is reduced to make a sauce. It's not too labor intensive, either.<br />
<br />
<div style="text-align: center;">
<b>Beef Tenderloin with Balsamic Espresso Sauce</b></div>
<br />
<b>Ingredients</b><br />
2 1/2 to 3 pounds beef tenderloin<br />
<div class="MsoNormal">
3 tablespoons grainy mustard or Dijon mustard</div>
<div class="MsoNormal">
1 tablespoon finely chopped garlic</div>
<div class="MsoNormal">
1 tablespoon finely chopped shallot</div>
<div class="MsoNormal">
1/3 cup balsamic vinegar</div>
<div class="MsoNormal">
1/4 cup extra virgin olive oil, divided</div>
<div class="MsoNormal">
2 cups espresso (I use instant espresso and mix it into cold
water.)</div>
<div class="MsoNormal">
1/3 cup brown sugar</div>
<div class="MsoNormal">
cracked pepper to taste</div>
<div class="MsoNormal">
salt to taste</div>
<div class="MsoNormal">
1 cup beef broth</div>
<div class="MsoNormal">
2 tablespoons unsalted butter<br />
<br />
<b>Directions</b></div>
1. Remove the silver skin.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. If necessary, fold thin ends back on themselves and tie to create a uniform thickness. (See photo below.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Combine mustard, garlic, shallots, balsamic vinegar, 2
tablespoons oil, espresso, brown sugar, beef broth and black pepper in a large
bowl or in doubled up gallon Ziplock bags. Add the meat and marinate for 2
hours, turning occasionally.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. Remove the meat from the marinade, strain and reserve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. Bring marinade to a boil and then lower the heat to medium low.
Reduce the sauce by 1/2 or until nape. Add 2 tablespoons of butter and whisk it in. (Keep an
eye on the sauce to make sure it doesn’t cook down into a syrup.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6. Dry the meat with paper towels, sprinkle with sea salt or kosher salt and grill or
sear in a hot pan. </div>
<div class="MsoNormal">
Cook the meat for about 3-5 minutes per side. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7. Transfer to a baking sheet and finish the
meat in a 450 degree oven until it’s medium rare. (Insert a meat thermometer until it reads 160 degrees.) </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8. Let the meat rest, slice, spoon sauce on top, then garnish. </div>
<div class="MsoNormal">
<br /></div>
<b>Notes</b><br />
With this dish the only things to keep in mind are to tie the ends if they are thin so that the tenderloin roasts evenly. Also, make sure that the sauce does not reduce so much that you end up with a syrup. That's it, really. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZB_qMRDJmKaSi9YtfhkgVAqf0VRJsE2JEY6uiGFS19QLeY6yXyn57JIUT-urzNazxE49CnmNFIBsFF1KUHYoSg5-V_cRXeyCKNVSWs7r7ccOEbuuanFtuQB3Qt-_pqvLDujOGmiN9mg/s1600/11+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZB_qMRDJmKaSi9YtfhkgVAqf0VRJsE2JEY6uiGFS19QLeY6yXyn57JIUT-urzNazxE49CnmNFIBsFF1KUHYoSg5-V_cRXeyCKNVSWs7r7ccOEbuuanFtuQB3Qt-_pqvLDujOGmiN9mg/s400/11+-+1.jpg" width="400" /></a></div>
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You can see how I folded the thin end of the tenderloin back on itself and tied it to create a uniform thickness. </div>christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-55080322307784455892011-12-27T19:30:00.001-08:002013-06-26T17:06:17.180-07:00Ham and Parsley Quiche<div class="separator" style="clear: both; text-align: center;">
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<span class="s1"><span class="Apple-style-span" style="font-size: large;">M</span></span>y wife needed a quick appetizer for a party, so I whipped up these little bad boys. You can buy a very similar product from Trader Joes, but a major difference will be the cup. Baking them fresh really makes a big difference. If you serve these as wee breakfast bites, I bet they'd be amazing with a dollop of Hollandaise sauce on top.<br />
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This recipe will make 12 servings and will take about 45 minutes (25 active) to prepare. </div>
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<b>Ham and Parsley Quiche</b></div>
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<b>Ingredients</b></div>
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3 eggs, beaten</div>
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1/4 pound ham, finely chopped</div>
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1/4 cup cheddar cheese, finely shredded</div>
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Salt and pepper</div>
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1 (8 oz.) can refrigerated crescent rolls</div>
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1 tablespoon parsley, finely chopped</div>
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<b>Directions</b></div>
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1. Preheat oven to 375 degrees. </div>
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2. In a medium bowl combine eggs, cheese, ham, parsley, salt and pepper.</div>
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3. Unroll the dough and separate into four rectangles. Then, cut each rectangle into thirds to create twelve pieces of dough. </div>
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4. Shape each piece into larger, thinner shape and press into a well greased mini muffin pan. </div>
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5. Pour 1 tablespoon of the egg mixture into each cup. Bake for 15-20 minutes or until the the eggs are set and the quiche golden brown. </div>
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<b>Notes</b></div>
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Chopping the parsley and ham finely will ensure that they are held in suspension in the egg and do not sink to the bottom of the cup. Also, you'll need to spray the mini muffin pan with more Pam than you'll think you need. Finally, I think it's a good idea to stagger the quiche in the muffin pan, so you may need to use two pans or one large one. When the quiche come out of the oven, you can trim any burnt edges for a nice presentation. </div>christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com5tag:blogger.com,1999:blog-1519978934002131096.post-51168606961084573002011-11-09T20:33:00.000-08:002013-06-26T17:06:17.178-07:00Potage du Rouge Vif d'Etampes<div style="text-align: center;">
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<span style="font-size: large;">I</span>'m still amazed that I can take a seed packet and turn it into food. It trips me out. I never really even liked pumpkins before as an edible item. I just liked the way they looked on the vine. I gave this French heirloom variety a shot, though, and I am so happy that I did. What a great pumpkin, those Cinderellas. </div>
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This soup is easy to make and I think you'll enjoy it a great deal, especially if you mix in some yummy croutons. You could even serve the soup in shots with a sauteed slice of leek on top.<b> </b><br />
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<b>Potage du Rouge Vif d'Etampes </b></div>
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<b>Ingredients</b><br />
4 cups pumpkin puree<br />
6 cups chicken stock<br />
1 tablespoon olive oil<br />
1 tablespoon butter<br />
1 cup chopped onions<br />
1 clove garlic, minced<br />
1/2 teaspoon chopped fresh thyme<br />
5 peppercorns<br />
1/2 cup heavy cream<br />
Salt and pepper to taste<br />
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<b>Directions</b><br />
1. In a large pot, sweat onions and garlic in olive oil and butter over medium-low heat.<br />
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2. Add pumpkin, chicken stock, thyme and peppercorns and simmer for 30 minutes.<br />
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3. Puree soup in very small batches in blender. Return soup to the pot.<br />
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4. Add cream, salt and pepper to taste, then serve.<br />
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<b>Notes</b><br />
I made this soup using a french heirloom variety that I grew in my garden. The pumpkin - Cinderella or Rouge Vif d'etampes - has incredible floral notes and an almost cantaloupe scent.<br />
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If you want your soup to be a bit thicker, you can reduce the soup after you've pureed it and added the cream. After you've let it simmer for a bit, you can blend the soup once more if you find the consistency has changed, if there's a bit of a film on top or if the milk solids have coagulated.<br />
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Finally, I made the puree by halving the pumpkin, then removing the seeds. I brushed the inside with olive oil, then placed the halves on a foil-lined baking dish. I roasted the pumpkins for 45 minutes at 375 degrees. Then I increased the temperature to 425 and cooked the pumpkin halves for another 15 minutes. I let the halves cool for about an hour, then scooped out the flesh.<br />
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I garnished the soup with the <a href="http://www.cookanddestroy.com/2011/07/rosemary-and-garlic-croutons.html">Rosemary And Garlic Croutons</a>.<br />
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christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com6tag:blogger.com,1999:blog-1519978934002131096.post-10814408615411835742011-07-28T15:22:00.000-07:002013-06-26T17:06:17.126-07:00Rosemary And Garlic Croutons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I</span> hope you like butter. <br />
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While not good for you at all due to the high butter content, these croutons are ridiculously good. The aroma of butter, garlic and rosemary that will fill your kitchen is insane. You can use these for soup or for a salad. <br />
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<b>Rosemary And Garlic Croutons</b></div>
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<b>Ingredients</b></div>
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4 cups of 3/4" diced baguette</div>
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1/3 cup butter</div>
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1 tablespoon finely chopped, fresh rosemary</div>
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2 garlic cloves, minced</div>
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1/4 teaspoon salt</div>
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</b></div>
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<b>Directions</b></div>
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1) Melt butter in a large saute pan. Add garlic, salt and rosemary. Stir to combine</div>
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2) Add bread cubes and toss to evenly coat.</div>
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3) Cook over medium low heat for about 10 minutes, stirring occasionally until bread is toasted. </div>
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<b>Notes</b></div>
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If using these croutons for a salad, I would buy fresh or day old bread since I do not like food that is very hard. If using the croutons in a soup, I would prefer two day old bread. The croutons won't get soggy like they would if the bread was very fresh and will instead have a nice consistency once they soak up the soup. </div>christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com2tag:blogger.com,1999:blog-1519978934002131096.post-27499141422973224882011-07-13T10:57:00.000-07:002013-06-26T17:06:17.149-07:00Sauteed Ronde de Nice With Marjoram And Thyme<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WkVef32YXE8ZkHLNKrxl_jVLkAWyWVgwtD8f8kJlCuiCF72tLaVv8u9WCjnzWN8ZoAwTTeXCz7Df4fBKv_v7RfbbLcpKRsebZ725n2tTsiH3meD8yC3Wl-6Nqtt30u5gbiYgPtfpf2o/s1600/DSC02239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WkVef32YXE8ZkHLNKrxl_jVLkAWyWVgwtD8f8kJlCuiCF72tLaVv8u9WCjnzWN8ZoAwTTeXCz7Df4fBKv_v7RfbbLcpKRsebZ725n2tTsiH3meD8yC3Wl-6Nqtt30u5gbiYgPtfpf2o/s400/DSC02239.JPG" width="400" /></a></div>
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<span style="font-size: large;"> T</span>here's nothing terribly original nor artistic about sauteed squash, but I am quite pleased with this little accompaniment as it's the first thing I ever brought from a seed to my plate. </div>
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This dish started as seeds I ordered online. I had never heard of Ronde de Nice and they certainly aren't sold in stored here in LA. I loved that they are widely enjoyed in Europe and that they have a perfect, baseball size and shape. I planted the seeds, cared for the plants and harvested my first squash. I took it straight away to the kitchen to experiment. </div>
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<b>Sauteed Ronde de Nice With Marjoram And Thyme</b></div>
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<b>Ingredients</b></div>
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1 Ronde de Nice, sliced into wedges</div>
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1 medium onion, diced </div>
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1 tablespoon olive oil</div>
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1 tablespoon butter</div>
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1 sprig thyme, minced</div>
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1 sprig marjoram, minced</div>
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salt and pepper to taste</div>
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<b>Directions</b></div>
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1.Sweat onions over medium heat until soft in butter and oil. Make sure the onions do not brown.</div>
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2. Add ronde de nice, thyme and marjoram and cook over medium heat of 3 to 5 minutes. Once you notice a hint of transluscene in the squash, turn teh heat to medium high for 1 to 2 minutes. Do not let the squash get mushy and slimy!</div>
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3. Serve.</div>
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<b>Notes</b></div>
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When cooking the ronde de nice, it's better to error on the side of crisp than to let them go too long and get mushy and slimy. That is not a pleasant mouth feel. Not even a little. </div>
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Get in mah belly!!!</div>christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com7tag:blogger.com,1999:blog-1519978934002131096.post-21211265119273730842011-07-02T13:59:00.000-07:002013-06-26T17:06:17.145-07:00Albondigas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">T</span>he missus and I continue working on some of our favorite Mexican food dishes, bummed out by the lazy slop we are often served at nearby tacquerias. I can't tell you how many times I've ordered a cheese enchilada only to find that the cheese inside isn't melted. What is that about?!<br />
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Since I like soup so much, I thought I'd take on albondigas and try to do better than the flavorless, dry meatballs in watery broth that I usually get. You'll find that this albondigas soup is based on a beef stock, which runs a bit contrary to what you normally get at a restaurant, but I think that the addition of zucchini, tomato, carrots and lime juice really creates a nice, full flavor. If you were to make your own beef stock, it'd really be insane as the stock you often get at the store is way too salty. </div>
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<b> Albondigas</b></div>
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<b>Ingredients</b><br />
<i>Meatballs</i><br />
2 large, fresh poblano chiles </div>
<div>
1 pound ground beef<br />
1/2 cup coarsely grated zucchini<br />
1/4 cup minced onion<br />
1/4 cup Panko breadcrumbs<br />
1 large egg, beaten to blend<br />
2 garlic cloves, pressed<br />
1 tablespoon ground cumin<br />
1 teaspoon dried oregano<br />
1/2 teaspoon kosher salt<br />
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<i>Soup</i><br />
1 tablespoon olive oil<br />
1/2 small onion, minced</div>
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2 garlic cloves, minced<br />
1 tablespoon chile powder<br />
9 cups low-salt beef broth<br />
1/2 teaspoon dried oregano</div>
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1/2 zucchini, diced<br />
1 carrot, thinly cut on the bias with a mandoline<br />
1/4 cup diced tomatoes<br />
1/4 cup chopped fresh cilantro<br />
1 tablespoon (or more) fresh lime juice<br />
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<i>Toppings</i><br />
4 corn tortillas, cut into 1/4-inch-wide strips<br />
Chopped fresh cilantro<br />
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<b>Directions</b><br />
<i>Meatballs</i><br />
1) Line large rimmed baking sheet with plastic wrap.<br />
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2) Roast chiles over direct flame until blackened. Place in paper bag and steam 10 minutes. Stem, seed, and peel chiles. Then chop finely<br />
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3) Place chiles in large bowl. Gently mix in beef and all remaining ingredients.<br />
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4) Using moistened hands and scant tablespoonful for each, roll meat mixture into 3/4 inch meatballs. Arrange meatballs on sheet.</div>
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<i>Soup</i><br />
1) Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender.<br />
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2) Add chile powder and cumin; stir for a few minutes to allow spices to roast.<br />
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3) Add broth and oregano, then ring to a boil. Reduce heat to low, just below simmer, and cook 10</div>
<div>
minutes.<br />
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4) Stir zucchini, carrots and tomato into broth.</div>
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5) Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes.<br />
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6) Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.</div>
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<i>Toppings</i><br />
1) Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute.<br />
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2) Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.<br />
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3) Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro</div>
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<br />
<b>Notes</b><br />
Make sure soup is at medium heat and just barely simmering before you add the meatballs. The soup must be hot or the meatballs will fall apart. If the soup is boiling, the meatballs may also fall apart. So keep it just barely simmering.</div>christianhttp://www.blogger.com/profile/09650456794111980661noreply@blogger.com11