tag:blogger.com,1999:blog-47399056758716798082024-02-07T06:20:47.268-05:00Rock 'n' Roll GourmetWhen someone asks you if you're a god, you say YES!RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-4739905675871679808.post-58392258332560064322012-02-25T10:36:00.000-05:002012-02-25T10:36:06.534-05:00Rosemary Red Wine Pulled Pork w/ Armagnac Prunes<div class="separator" style="clear: both; text-align: center;">
This giant pot of awesome came about because I was having some friends over for a dinner party & the main course request was for pork. I have made something very similar with lamb before, so I decided to give it a whirl with pork instead. Also, the fact that pork shoulder costs quite a lot less than a similar cut of beef or lamb makes it a good choice for feeding a crowd on a budget. And right now I don't know anyone who isn't on a budget.</div>
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As with all slow-cooked foods, this tasted even better on Day 2, so consider making this in advance if you choose to entertain with it.</div>
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Start by breaking down a 6lb pork shoulder (or "butt") into fairly equal size cubes, roughly 2 inches square each. You can skip this step and just get pork stew meat from your butcher, but I dislike buying the random cubes. </div>
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However if you are less than secure in your knife skills, or squeamish about having to skin and cube the shoulder yourself, by all means get the butcher to do it for you.</div>
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I would recommend buying some loose pork bones from your butcher tho (about 2 lbs). The recipe does not call for them, but they will add a bit of richness to your final product, not to mention you might get lucky and find a little marrow to snack on at the end of the cooking process.</div>
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In a small bowl to the side, have about 20-30 prunes, roughly chopped, soak in about 1 cup of Armagnac (or brandy) for 1 hour. Stir occasionally to make sure they all have time to pick up some flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapf0qbsTOy2YK5nr3E5pSHP6c4qEhIpaWg4WSD76TF9RX5t3r_dP8FonULesD5e2eeDdKMfxqPLehKwahVDZxlleu-TRPNmiQPiKTcuRV9AD6PyIdhWpYSfPDHO31vFnKQ90FDAM2f18/s1600/IMG_1488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapf0qbsTOy2YK5nr3E5pSHP6c4qEhIpaWg4WSD76TF9RX5t3r_dP8FonULesD5e2eeDdKMfxqPLehKwahVDZxlleu-TRPNmiQPiKTcuRV9AD6PyIdhWpYSfPDHO31vFnKQ90FDAM2f18/s320/IMG_1488.JPG" width="320" /></a></div>
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In your heavy-bottomed pot, heat a little olive oil and brown your (seasoned) pork cubes in batches. Try not to rush this step as it adds a nice level of flavor to the finished product. Set aside the browned pieces in a bowl, making sure not to lose any juices that accumulate.</div>
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Next: Bacon.</div>
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I add about 4-5 slices to the bottom of the pan (heat reduced to medium-low) and render until crispy.</div>
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Remove cooked bacon.</div>
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Feel free to snack on this, or save to add back into the pot at the end as you prefer.</div>
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Into the rendered bacon fat over medium heat goes 1 large diced onion and 4-6 large peeled & chopped carrots. When the onions start to become translucent I add in 4 minced cloves of garlic and allow them to become fragrant for another minute or so.</div>
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Then add in the prunes with their Armagnac and stir to get any remaining brown bits (fond) off the bottom of the pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i4OjkQfyj2SowPKZk_YDd7FDKKHFBBKAygQdnPegQsIFWr_WlLGLRVepLxhMr8GuhrlL8S9DGtFm_0_N_GyMEwYHkNrV89bARKQ9aVC1AOjZRy0KNHb8Va9mQD0twLRIGqh2FZcewi4/s1600/IMG_1490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i4OjkQfyj2SowPKZk_YDd7FDKKHFBBKAygQdnPegQsIFWr_WlLGLRVepLxhMr8GuhrlL8S9DGtFm_0_N_GyMEwYHkNrV89bARKQ9aVC1AOjZRy0KNHb8Va9mQD0twLRIGqh2FZcewi4/s320/IMG_1490.JPG" width="320" /></a></div>
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Return the browned pork to the pot along with any juices in the bowl. Add in the pork bones if you have them, your bouquet garni, and 1 bottle of red wine.</div>
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As always, the rule with the wine is to only use something you would actually drink.</div>
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I also add in about 3/4 cup of ruby port, as I like the richness it adds to the finished dish.</div>
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Resist the urge to add stock to this mixture, even if you are afraid the liquids do not come up high enough in your pot. Adding stock will vastly change the finished product, leaving you with something quite loose and lacking the rich flavor. </div>
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The finished product should be dense and almost sticky.</div>
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For the bouquet garni: 3 rosemary stems, 3 fresh thyme stems, 2 bay leaves</div>
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I put all of this in a loose tea bag or cheese cloth tied with twine, along with about 8 black peppercorns I crush under the flat of my knife.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHRjT-_RVfjWGeqWXoA-SvdS-T729nsXy9qOGnsc5D_z3OmSASug6nJpWGd0HiCTIc3RQ94XR8OjTf7eglmdZvFVGPcAR7edUPwu1HW3KZNM4S9GIw_fNCcxQaDDyXhuk-RFLdrKtbj4/s1600/IMG_1491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHRjT-_RVfjWGeqWXoA-SvdS-T729nsXy9qOGnsc5D_z3OmSASug6nJpWGd0HiCTIc3RQ94XR8OjTf7eglmdZvFVGPcAR7edUPwu1HW3KZNM4S9GIw_fNCcxQaDDyXhuk-RFLdrKtbj4/s320/IMG_1491.JPG" width="320" /></a></div>
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Bring the whole mixture to a simmer on your stovetop and then transfer to a 320º oven for 3 hours, lid on, stirring once or twice along the way.</div>
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The result should be dense, slightly sweet, and nicely caramelized with very little liquid left at all in the pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wj_k2FnnU1Rz61iu5MyF6ATDo4sanP3UnV79GivXsw1Aii6f8RKjiPRMahfyXrk7-Up4Uxrm2vIc9kI7t8gx1Re5pMnuFQzNXzN3jHXdenmojkORMmf2QaYMC6F_kUHbXce2koOP3Uw/s1600/IMG_1493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wj_k2FnnU1Rz61iu5MyF6ATDo4sanP3UnV79GivXsw1Aii6f8RKjiPRMahfyXrk7-Up4Uxrm2vIc9kI7t8gx1Re5pMnuFQzNXzN3jHXdenmojkORMmf2QaYMC6F_kUHbXce2koOP3Uw/s320/IMG_1493.JPG" width="320" /></a></div>
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Remove the bouquet garni & bay leaves, and I find the easiest way to break everything down is with a potato masher. Gently crush the cubes of meat until you have a gently shredded/pulled consistency.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiHpvwt4IF3i4KElem4OM49W9UVFfLJo29_JCCVxuMI2JISb6CVeZU4MkvN6jtSqDbgVJsGmzy48pfBlu4oVlyKNVUNqtQLfDyslB_M6_m4sDdTUdFCka1hwSArEqImJTsTHOIz_7vSc/s1600/IMG_1509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiHpvwt4IF3i4KElem4OM49W9UVFfLJo29_JCCVxuMI2JISb6CVeZU4MkvN6jtSqDbgVJsGmzy48pfBlu4oVlyKNVUNqtQLfDyslB_M6_m4sDdTUdFCka1hwSArEqImJTsTHOIz_7vSc/s320/IMG_1509.JPG" width="320" /></a></div>
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I chose to serve this over polenta, but it would also go very well over either quinoa or couscous. If serving this over polenta, keep it simple. Do not add a ton or milk or cheese to the bubbling mixture. Just water or stock, salt, and maybe a little butter at the end.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22BiP2P8OafvIsfVcImDeDY10XQGGCiwrm5EcywsY6SNn9Re1Q04EmfxZRXeuTgNcgJ5vho3aBHE9qx5JB3rYg10n1ESLDxn_VeSFmsqHYYAYa-FgkwVooRvIdpJDz-kI3-FnafSnLxo/s1600/IMG_1512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22BiP2P8OafvIsfVcImDeDY10XQGGCiwrm5EcywsY6SNn9Re1Q04EmfxZRXeuTgNcgJ5vho3aBHE9qx5JB3rYg10n1ESLDxn_VeSFmsqHYYAYa-FgkwVooRvIdpJDz-kI3-FnafSnLxo/s320/IMG_1512.JPG" width="320" /></a></div>
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As I said, this followed the rule of tasting better on Day 2, so if you have the time try to make it a day in advance. Especially as breaking down the shoulder and browning all the meat takes quite a bit of time, so you might even want to do that the day before if you don't have time to do it all in one day.</div>
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Either way, this dish was a BIG hit with my friends, and it easily fed 6 hungry people with leftovers.</div>
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Try it out before the cold weather passes.</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1tag:blogger.com,1999:blog-4739905675871679808.post-91066472255520125732012-02-11T20:35:00.001-05:002012-02-11T20:35:43.838-05:00Chipotle Curry Lentil Soup<div style="text-align: center;">
To preface: this was an experiment.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FTvyctq8_umVJW7shnt0QjzJ7OcYXgQ0QqD35mVX0UcHyjQYMBy-ZqECmAPMcOLEAIahgLzzbOUNA3zZ3fsICBL0x1La7cSS8c4-hR7qAuziPmn7NCDBRU9Bcp-CC1zwnpvuGpNe5Ow/s1600/IMG_1467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FTvyctq8_umVJW7shnt0QjzJ7OcYXgQ0QqD35mVX0UcHyjQYMBy-ZqECmAPMcOLEAIahgLzzbOUNA3zZ3fsICBL0x1La7cSS8c4-hR7qAuziPmn7NCDBRU9Bcp-CC1zwnpvuGpNe5Ow/s320/IMG_1467.JPG" width="320" /></a></div>
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I don't really enjoy lentils.</div>
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However, they are something of a super legume, so I am trying to incorporate them into my diet wherever I can. Somewhere in my brain it was decided that smoked chipotle + lentils = less blech.</div>
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Then I decided to add some curry powder.</div>
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And of course, bacon.</div>
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Because bacon will make it better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXhLjZENnRfdKqlQVhzv21hXi5_A-UEZPr08JjeIMN3HQU2exB1HjBnKXzOwb5W_DUPK_ztvVk9AVppPOqO6jH3S8Gr8hV1cahPTkezjJrRkYZHtPyQ8u4Afze6JaygBNCcTGSgjshlI/s1600/IMG_1463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXhLjZENnRfdKqlQVhzv21hXi5_A-UEZPr08JjeIMN3HQU2exB1HjBnKXzOwb5W_DUPK_ztvVk9AVppPOqO6jH3S8Gr8hV1cahPTkezjJrRkYZHtPyQ8u4Afze6JaygBNCcTGSgjshlI/s320/IMG_1463.JPG" width="320" /></a></div>
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After the bacon rendered it's fatty goodness, I added the trinity of onion, celery & carrot, and threw in some extra kale stalks for good measure.</div>
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A pinch of salt and a few minutes of sweating out and I add some white wine and a pinch of chipotle pepper flakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA8Q34fthKbUr1_mkkXSPsUq023Jb3v3_9lFlp4rquxRJpXEphJMpikrQ1fIw7rcme0D-MrexfJ_up99RK2E_LEKYG1U7Y6iqGUoE3tA2mCK-NYgIx3D97qLX3iK5ndp84o_wuNc8ISY/s1600/IMG_1464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA8Q34fthKbUr1_mkkXSPsUq023Jb3v3_9lFlp4rquxRJpXEphJMpikrQ1fIw7rcme0D-MrexfJ_up99RK2E_LEKYG1U7Y6iqGUoE3tA2mCK-NYgIx3D97qLX3iK5ndp84o_wuNc8ISY/s320/IMG_1464.JPG" width="320" /></a></div>
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I'm not supporting a brand, but they are... convenient.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46r-VdICQSaj4ryS0cvhj8UJn7rBQaLb6acObiQnxxw6jZseKRpTxYzncVVDT68OCoXBDU43Da8eTrM6rvyHywuA64jPmtdkd0mMyNR28xlOIrP0IXLwG5Kl3UI3k4zwW0pp_Ep9HBIw/s1600/IMG_1465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46r-VdICQSaj4ryS0cvhj8UJn7rBQaLb6acObiQnxxw6jZseKRpTxYzncVVDT68OCoXBDU43Da8eTrM6rvyHywuA64jPmtdkd0mMyNR28xlOIrP0IXLwG5Kl3UI3k4zwW0pp_Ep9HBIw/s320/IMG_1465.JPG" width="320" /></a></div>
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After the wine has cooked out I add about 1 1/2 TBSP mild curry powder and a cup of lentils that I soaked overnight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk1RxKUOIMVLpoJEDfe_FyujBBCJGqoTY9S5rGHSd-5kOw7UxCYONAyOd8NTdnr2FO3_vaizFofH5Bv534_5dxpeCus-2qbvbIRLn3JhQhteDW9iLRkXgzKRSVou3Byu6m6FqqX4uaPs/s1600/IMG_1469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk1RxKUOIMVLpoJEDfe_FyujBBCJGqoTY9S5rGHSd-5kOw7UxCYONAyOd8NTdnr2FO3_vaizFofH5Bv534_5dxpeCus-2qbvbIRLn3JhQhteDW9iLRkXgzKRSVou3Byu6m6FqqX4uaPs/s320/IMG_1469.JPG" width="320" /></a></div>
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I let the curry blend in a bit and then cover everything with chicken stock.</div>
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Bring up to a boil, reduce the flame to low, add the lid, and let the pot simmer for about 30-40 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw1Uq_jrVllmB_dZz8U1EueouyLeJ6909007fu5YifS-oozemTp_2oIVb1QMAwaZvmn3gwfN5PeMtCfnx_zVCQi05YeRDao039yO3S9vuuiC0ioV29rML6rqau1xvtGYUflb4xhg_cro/s1600/IMG_1470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw1Uq_jrVllmB_dZz8U1EueouyLeJ6909007fu5YifS-oozemTp_2oIVb1QMAwaZvmn3gwfN5PeMtCfnx_zVCQi05YeRDao039yO3S9vuuiC0ioV29rML6rqau1xvtGYUflb4xhg_cro/s320/IMG_1470.JPG" width="320" /></a></div>
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Purée with an immersion blender and taste for seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaTXxmvRSDh_USt0M9OF95BWXtQ6T2EmkOU79PiNB7RtyRGc1V9NAJRG1AtOMr4Yu3T3S-XlePnWPIxVusi7wqY09t1RDTU2SJ_LRBrI-FNdH3Wz5LXpftgoEFXvP3Ay9mgLp3Dpj3Ms/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaTXxmvRSDh_USt0M9OF95BWXtQ6T2EmkOU79PiNB7RtyRGc1V9NAJRG1AtOMr4Yu3T3S-XlePnWPIxVusi7wqY09t1RDTU2SJ_LRBrI-FNdH3Wz5LXpftgoEFXvP3Ay9mgLp3Dpj3Ms/s320/IMG_1474.JPG" width="320" /></a></div>
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This is not my favorite soup, but it's flavorful, healthy and hearty for a cold winter afternoon. Add a dollop of plain yogurt... or mascarpone... to make it really decadent.</div>
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Later I plan to add a sausage or pork product to make a heartier, more Hubby-friendly meal out of the leftovers, but for now it's a simple healthy bowl of goodness.</div>
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Experiment... mostly successful.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1tag:blogger.com,1999:blog-4739905675871679808.post-4507891143179218722012-01-06T18:52:00.000-05:002012-01-06T18:56:15.858-05:00Lemon Ricotta Cookies<div class="separator" style="clear: both; text-align: center;">
When it comes to cookies, I'm a stickler for homemade. I loathe 95% of cookies that you can buy in a store. Unfortunately, I'm not big on baking. I'd much rather make dinner and have someone who enjoys baking bring the dessert.</div>
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These cookies are one of my exceptions.</div>
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They are cake-like and sweet but bright and light from the lemon, and I tend to make them every year around the holidays.</div>
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Sometimes I even give them to people who are nice to me...</div>
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Sadly I can't take credit for the recipe. I found it years ago in a Giada cookbook.</div>
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But it's a really good cookie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2oJq_Tx1Yk2SP8Va4YrGoG9PufjbFYuqeUmfwXViKvfSFwB222M9VHfr_OMkvfN4uLcletnk__2P_cNKrti3yPpyNZI7FjzsJJDHMeMQgld6q5hI6murbLnlGUgHEjJ5u1VYwPfcqnY/s1600/IMG_1558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2oJq_Tx1Yk2SP8Va4YrGoG9PufjbFYuqeUmfwXViKvfSFwB222M9VHfr_OMkvfN4uLcletnk__2P_cNKrti3yPpyNZI7FjzsJJDHMeMQgld6q5hI6murbLnlGUgHEjJ5u1VYwPfcqnY/s320/IMG_1558.JPG" width="320" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 1/2 cups all-purpose flour</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 tsp baking powder</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1tsp salt</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 stick unsalted butter, softened</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 cups sugar</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 eggs</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 (15 oz) container of whole milk ricotta cheese</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">3 TBSP lemon juice</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 lemon, zested</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Preheat your oven to 375º</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Combine all the dry ingredients in one bowl and set aside.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I was making so many of these cookies I didn't have a mixing bowl large enough... so I opted for my stainless steel stock pot!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8upfchyPGE-6kYw_a4gYTwCg5KTR8_tsecQvEs7bjkFE9hrZ2Ttrp59MmkrwI3JehEs4L9nNT_mxYcbFlX-jsihne0LmKIYCWo0e6v6YI-r6Q3Kf_cSd29hbY1Br7R_IsRnN4k2HMRc/s1600/IMG_1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8upfchyPGE-6kYw_a4gYTwCg5KTR8_tsecQvEs7bjkFE9hrZ2Ttrp59MmkrwI3JehEs4L9nNT_mxYcbFlX-jsihne0LmKIYCWo0e6v6YI-r6Q3Kf_cSd29hbY1Br7R_IsRnN4k2HMRc/s320/IMG_1440.JPG" width="320" /></a></div>
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With the butter at room temperature, add the sugar and cream together until combined, about 3 minutes with an electric mixer.</div>
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Add eggs to the butter & sugar mixture.</div>
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Beat until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BgLRp5Anf10AFP_Fn4HJemF0QCMTt5qfsp_qluQjyfdlUaRBiLHiO-RJah6cWIc1VXRtlfxyJwpP92jb3aPPMhWj2qQXFkGu0KwxAaxAIslQynN_QQosybgEqUw0-7IkT7pWDMXlTi8/s1600/IMG_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BgLRp5Anf10AFP_Fn4HJemF0QCMTt5qfsp_qluQjyfdlUaRBiLHiO-RJah6cWIc1VXRtlfxyJwpP92jb3aPPMhWj2qQXFkGu0KwxAaxAIslQynN_QQosybgEqUw0-7IkT7pWDMXlTi8/s320/IMG_1441.JPG" width="320" /></a></div>
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Add 15 oz of ricotta & the juice and zest of one lemon.</div>
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Mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCmRgOJepuPrAfcPFGJZAMXEf1T-J5FfZCwKa1Y-fJE-GAUynFehGgBVK8WBLzpY9BOpKqE1O4QPHKlHy3SD5BUj4osFNo0Ia1lTI1knlvVTvM7gg3go3hrGxkIYtp7mJdDRCrqsIfBs/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCmRgOJepuPrAfcPFGJZAMXEf1T-J5FfZCwKa1Y-fJE-GAUynFehGgBVK8WBLzpY9BOpKqE1O4QPHKlHy3SD5BUj4osFNo0Ia1lTI1knlvVTvM7gg3go3hrGxkIYtp7mJdDRCrqsIfBs/s320/IMG_1556.JPG" width="320" /></a></div>
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Add in your dry ingredients slowly, and once well-combined spoon the dough onto parchment paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZE-EBrTqX4ilNtMYbNUrH_1-ywE2b0OAqLa4WhsH8nPwYQaCeOYcu9BN3Sgc43BDhtGSJs-3bmJ02hjTMQq-n06UTlcnL-hQQ23KwpRkL_oVq_NdsAVAoJz-x0l9DLlslJwSSoUrhi8/s1600/IMG_1445.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZE-EBrTqX4ilNtMYbNUrH_1-ywE2b0OAqLa4WhsH8nPwYQaCeOYcu9BN3Sgc43BDhtGSJs-3bmJ02hjTMQq-n06UTlcnL-hQQ23KwpRkL_oVq_NdsAVAoJz-x0l9DLlslJwSSoUrhi8/s200/IMG_1445.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgZqml5T8J8UUjQTVHBpPWLJufZQSF1gtSAhEys6psu5QhCI_Y7khYWXfSiZvMbhOHzPgn3E2B9Jv373h954tVRp63Mb0cO2z5TtVG8Xjbz2Ypy8e0UgFzEED_yXPwn-0Dakq2MUo_RU/s1600/IMG_1446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgZqml5T8J8UUjQTVHBpPWLJufZQSF1gtSAhEys6psu5QhCI_Y7khYWXfSiZvMbhOHzPgn3E2B9Jv373h954tVRp63Mb0cO2z5TtVG8Xjbz2Ypy8e0UgFzEED_yXPwn-0Dakq2MUo_RU/s200/IMG_1446.JPG" width="200" /> </a></div>
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If excessively sharp in shape, dampen your fingers and smooth the surface as you would making cream puffs or gougères.</div>
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Bake for 15 minutes. The base should be lightly golden but the cookies will still appear quite pale.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrWf3175zFMg9zjx7FIHWhOoL1kursLuQOggPapyONutXSchVYxnaKFsgGwzahUdSxErL9Etc71Wr4lYQJoNYKcC9LWDljar2WaYUrpml69bwHchhZ198pbbu-yAlmnexwg8Eg_xKjlU/s1600/IMG_1448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrWf3175zFMg9zjx7FIHWhOoL1kursLuQOggPapyONutXSchVYxnaKFsgGwzahUdSxErL9Etc71Wr4lYQJoNYKcC9LWDljar2WaYUrpml69bwHchhZ198pbbu-yAlmnexwg8Eg_xKjlU/s320/IMG_1448.JPG" width="320" /></a></div>
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For the glaze, take 1 1/2 cups powdered sugar and the juice and zest of one lemon (about 3 TBSP juice). Stir well and spoon over the cookies (once cool).</div>
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Allow to set for 2 hrs before packaging.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJql04BFGLp3kRVN2lUnSxOrNo2QFvzgtHnV5CEfh3WtJjsuaafl1vPJ54C9Ay3y1T1UO1J76-R0knCRDt-vMj-weTtGTelCd40Q7NAECXjw0Ld4optTlmeR3wcNJDouwSLQtzgIIMZb4/s1600/IMG_1450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJql04BFGLp3kRVN2lUnSxOrNo2QFvzgtHnV5CEfh3WtJjsuaafl1vPJ54C9Ay3y1T1UO1J76-R0knCRDt-vMj-weTtGTelCd40Q7NAECXjw0Ld4optTlmeR3wcNJDouwSLQtzgIIMZb4/s320/IMG_1450.JPG" width="320" /></a></div>
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Yum.</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com4tag:blogger.com,1999:blog-4739905675871679808.post-90438729669366863052011-12-22T17:48:00.000-05:002011-12-22T17:48:25.259-05:00Happy Holidays<div style="text-align: center;">
May your holidays be filled with sparkling wine, sparkling wit, loved ones, and chocolate-covered strawberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWs24eY8RqT_MtKfinKCmA-ZqbTLYZF7vaG9WfMDVTDp6YY4Q_zIH-_0uVwlHY3cw798E0fATQZftXn-zsxX6uKrERgC44OoHuQayXjiSYnPTeTkcWt3cuo6sUYd63koegOwIDnkIn0c/s1600/IMG_1597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWs24eY8RqT_MtKfinKCmA-ZqbTLYZF7vaG9WfMDVTDp6YY4Q_zIH-_0uVwlHY3cw798E0fATQZftXn-zsxX6uKrERgC44OoHuQayXjiSYnPTeTkcWt3cuo6sUYd63koegOwIDnkIn0c/s400/IMG_1597.JPG" width="400" /></a></div>
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Hopefully the sparkling wine and strawberries will be edible, rather than ornamental.</div>RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-23223426485827259472011-12-17T10:01:00.000-05:002011-12-17T21:52:44.309-05:00Awesome Short Rib Ragu<div class="separator" style="clear: both; text-align: center;">
I have been making this every weekend for three weeks running because short ribs have been on sale, and frankly, this is just so delicious that I don't mind that it taking 2 days to make it.</div>
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If you like slow-cooking beef, give this a try.</div>
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If you don't like slow-cooking beef... give this a try.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1u_08CCMaAsXfNBOOmrL7bakOtBI4vmnAQ27UUb7iLwfd-c7KC-kJ14tB6t-S6ZHRWZNMs6hUNXa_KES3bVCxeSH5GxzZu8BR1wC3rVRyi3kruDYFh7zzrMa8oj_1X96cV_qzGatAEbs/s1600/IMG_1390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1u_08CCMaAsXfNBOOmrL7bakOtBI4vmnAQ27UUb7iLwfd-c7KC-kJ14tB6t-S6ZHRWZNMs6hUNXa_KES3bVCxeSH5GxzZu8BR1wC3rVRyi3kruDYFh7zzrMa8oj_1X96cV_qzGatAEbs/s400/IMG_1390.JPG" width="400" /></a></div>
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Step 1 - brown that meat.</div>
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Let your short ribs (about 3 lbs worth) come to room temperature, trim off any of that really thick, hard fat, season with salt, and get a good sear on the outside (use a little evoo in the pan).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf3x9vlqb-F1dMjgQzCXoTqzB3SrwL7x_mbN_jCdD1ezy8HsEjm036kHk93TbSYONukpS-FNgVRLWKTC529fsETxznpIDzKHQ2X8uufRRXpHbP34cJlVrc6ETn5Wucrp4hmRXTFSi93k/s1600/IMG_1405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf3x9vlqb-F1dMjgQzCXoTqzB3SrwL7x_mbN_jCdD1ezy8HsEjm036kHk93TbSYONukpS-FNgVRLWKTC529fsETxznpIDzKHQ2X8uufRRXpHbP34cJlVrc6ETn5Wucrp4hmRXTFSi93k/s400/IMG_1405.JPG" width="400" /></a></div>
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Do this in batches so you don't end up steaming your meat.</div>
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Yuck.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGXdyepRfdh9tY85OhfsUotgojIwwzM3qI6k00qD1Au-omblfQtA-C7PEOC32RoA4ZQQZ_4H7ACG1Ua57QhjAM40IO1XO1yRB9Ty35eFHFIW_BzCV5cVJEW6ZIUlGjeRpmuKoCa8wgHA/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGXdyepRfdh9tY85OhfsUotgojIwwzM3qI6k00qD1Au-omblfQtA-C7PEOC32RoA4ZQQZ_4H7ACG1Ua57QhjAM40IO1XO1yRB9Ty35eFHFIW_BzCV5cVJEW6ZIUlGjeRpmuKoCa8wgHA/s200/IMG_1391.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIkMCUf8_-2cCOcK3AM1zZ2zY0vwqc5tWxMawAUjmPHT_mIf-oQl8Ko6i5BZNrMCAHBYHO-0qS8aL9ei9Xv2sOXCDOUmTpjvHUYlvsJQuAYemi8CIw_XEP6CBeBr2dRzFocPDmuS5kAs/s1600/IMG_1392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIkMCUf8_-2cCOcK3AM1zZ2zY0vwqc5tWxMawAUjmPHT_mIf-oQl8Ko6i5BZNrMCAHBYHO-0qS8aL9ei9Xv2sOXCDOUmTpjvHUYlvsJQuAYemi8CIw_XEP6CBeBr2dRzFocPDmuS5kAs/s200/IMG_1392.JPG" width="200" /></a></div>
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Add 1 medium/large white onion, 2 celery ribs, and 3 carrots, 4 garlic cloves, all medium diced, into the bottom of the pan with all the tasty brown bits left by the meat. Season with salt.</div>
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You may need another drizzle of olive oil to get them all going.</div>
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Cook until the onions are almost translucent.</div>
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Next add a TBSP or so of tomato paste to the pot and pour in one bottle of dry red wine: tempranillo, cabernet, even a dolcetto would work.</div>
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Just make sure you like the taste of it to drink before you cook with it.</div>
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Throw in your herb bundle (use cheesecloth if you have it. I use tea bags meant for loose tea.)</div>
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Inside it should have: 1-2 bay leaves, half a sprig of fresh rosemary (or 2 tsp dry), 3-4 fresh thyme stems (or 1 -2 tsp dry), 1/4 tsp ground clove, 1/2 tsp ground allspice, 5-6 crushed black peppercorns.</div>
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Allow that to simmer for about 10 minutes and then allow to cool.</div>
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Pour over browned short ribs, or place short ribs in the pot with the wine mixture, and refrigerate overnight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW96UZmO9NI-_AJl6qyhry6Mx7nIlsPvf_3MucSIpZIvcMq89sNXQ4n-bdqV96KtideXlWlmSidmlQ1hl5MtIJLMgQqulGOoGH1Kpd7VY3u3RJs_2-PzcJEbyhUJ8a5wFFhcb0Z9WSb0o/s1600/IMG_1393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW96UZmO9NI-_AJl6qyhry6Mx7nIlsPvf_3MucSIpZIvcMq89sNXQ4n-bdqV96KtideXlWlmSidmlQ1hl5MtIJLMgQqulGOoGH1Kpd7VY3u3RJs_2-PzcJEbyhUJ8a5wFFhcb0Z9WSb0o/s400/IMG_1393.JPG" width="400" /></a></div>
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The next day allow the chill to come off everything before starting to cook.</div>
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Over medium low heat on the stove, add 1 28 oz can of crushed tomatoes and 3-4 cups of beef stock. Enough to cover all the meat in the pot but not come more than 3/4 of the way up the sides of the pot.</div>
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Optional addition: chopped, reconstituted porcini mushrooms.</div>
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Once up to a simmer, turn off the burner, add the lid to the pot and place in a 325º oven for 3 hrs.</div>
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If you remember, stir once or twice over the 3 hrs to move things around.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KhPB4zEEcBVPrxpXxQZ0f-_LbNq1krRC-4RhQfV_o3w3MpFLIOGnoqbHGK4bwb4m5NoxnYfpncFz-6gQCKE4Y15HCzmYflll5xsbPGZgCNWZakq1WFtNwQZjzCTH_as7HOYb1ZXHtHU/s1600/IMG_1394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KhPB4zEEcBVPrxpXxQZ0f-_LbNq1krRC-4RhQfV_o3w3MpFLIOGnoqbHGK4bwb4m5NoxnYfpncFz-6gQCKE4Y15HCzmYflll5xsbPGZgCNWZakq1WFtNwQZjzCTH_as7HOYb1ZXHtHU/s400/IMG_1394.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No, these are not Fig Newtons or dog treats.</td></tr>
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By the time you remove it from the oven, the meat should have fallen away from the bones (see above).</div>
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At this point I like to remove the meat and the bones and reduce the liquids in the pot over medium-high heat for another 40-45 minutes, or until thick.</div>
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I also shred apart the meat once it has cooled for easier consumption.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wjf7vOxljSPOPJTR3T-F1zlaBYMiIYH92v0vnsdw61q3RBPjOAL1dmRjfitfZFgAS-axnVb96exfkWikfpQPuRW6h3G-h1_QFUQCXY49_WxBzol2WefPaLVeYnmlWuH7VLgL9dGjeeM/s1600/IMG_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wjf7vOxljSPOPJTR3T-F1zlaBYMiIYH92v0vnsdw61q3RBPjOAL1dmRjfitfZFgAS-axnVb96exfkWikfpQPuRW6h3G-h1_QFUQCXY49_WxBzol2WefPaLVeYnmlWuH7VLgL9dGjeeM/s400/IMG_1397.JPG" width="400" /></a></div>
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Add the meat back in and allow to set.</div>
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I prefer to let it sit overnight again, eating it on Day 3.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYB17vpRCIuuOUUCMa55XL1qj9CitozR2eUHaMqHOwPVRr9gXREEPszVATIoSkhSYDosVOiY_HzcZAyvp97LnwGRwj2dz1yHBxU3UdyV95T1z7r6EVMGACVOZELCvx-XmZtnA1W4g1GM/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYB17vpRCIuuOUUCMa55XL1qj9CitozR2eUHaMqHOwPVRr9gXREEPszVATIoSkhSYDosVOiY_HzcZAyvp97LnwGRwj2dz1yHBxU3UdyV95T1z7r6EVMGACVOZELCvx-XmZtnA1W4g1GM/s400/IMG_1398.JPG" width="400" /></a></div>
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This goes brilliantly over most things: polenta, pasta, couscous, hearty bread... whatever you have on hand.</div>
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I was really in the mood for pappardelle, so that's what I made this time around.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMf4pV9SLYLv2HwHf2k-vtgcgYTaGnyofAvPp5U34XO8FoJTf03gGE8keKXfgvPbSqpVewlPcQtneD1G6lGaQGGvBBr4k-uoxW5vqAXJ1j7lfB5GsvpiaeadUYMRhcHmFZ2BUnVdwkBNg/s1600/IMG_1400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMf4pV9SLYLv2HwHf2k-vtgcgYTaGnyofAvPp5U34XO8FoJTf03gGE8keKXfgvPbSqpVewlPcQtneD1G6lGaQGGvBBr4k-uoxW5vqAXJ1j7lfB5GsvpiaeadUYMRhcHmFZ2BUnVdwkBNg/s400/IMG_1400.JPG" width="400" /></a></div>
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As always, cook the pasta in salted boiling water, drain, and cook the final minute or two with the sauce so the flavors combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANL3Tr9s2qxQxQVlzQnK6MQO6Nnt_CE9kCOJ43Farap8GtoUpqhEWby3QVhfoqCPIG-sv8hxAn8a-ErfF6cG0quPq3iAEBD01LAFuFKALrACok39Ci0fjQ2Wyr3WTXLp__Qsi7Em4edQ/s1600/IMG_1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANL3Tr9s2qxQxQVlzQnK6MQO6Nnt_CE9kCOJ43Farap8GtoUpqhEWby3QVhfoqCPIG-sv8hxAn8a-ErfF6cG0quPq3iAEBD01LAFuFKALrACok39Ci0fjQ2Wyr3WTXLp__Qsi7Em4edQ/s400/IMG_1402.JPG" width="400" /></a></div>
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I gave this a sprinkle of pecorino, but it doesn't need it.</div>
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It's perfect just as it is... somewhere between a stew and a ragu.</div>
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Try it out the next time you have a laid-back weekend.</div>
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You won't be sorry.</div>
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And if you've been reading my blog for a while now, yes, this is essentially what I made for the<a href="http://rocknrollgourmet.blogspot.com/2010/10/so-bronx-teachers-dinner-party.html"> So-Bro(nx) Dinner Party</a>, but I have perfected it since then, so it deserved a second showing.</div>
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I think this will be showing up for Christmas Eve Dinner as well.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com4tag:blogger.com,1999:blog-4739905675871679808.post-31472874154975671792011-12-04T23:10:00.001-05:002011-12-10T11:46:25.017-05:00Feline Moussassin<div class="separator" style="clear: both; text-align: center;">
This is what we have been entertaining ourselves with for the past week:</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy1aBpdgqYJJ8iyglviiSIO1RGDTb04zbyo42aRd7SNBl7LwA4mK01XDa_BU9CWCyUb4Bhs36ed_rZnA28X' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
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The smart cat has since become the destroyer of all iPad related movement... while the less-smart cat watches sans comprehension...</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzoMx6AhPJWrdIl6X1rZAC4dY8Si1wYOR6LPYjPiSW_Tcr_TovL1Be5aBY3y7GA0yroWLrMdtZKJ8hp0zRKZA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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The Hubs has created a monster, as now both cats prowl looking for either an iPad or an iPhone to attack, even when there are no virtual mice running across them.</div>
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But they sure are cute when they tucker themselves out:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoiyxENfmN4KHir8nSaobA-VTRcDO__Wu-OFpkSOzkeQWzCT1fJ2KL-PK1hfdmt6kmAMEjEdMnMAfFgNzbFKEHoWUvDVZNEFJ1DGpM11rXDbj6RJSZMo_lJSj-zUtXf3i4wlTv4kodW4/s1600/IMG_0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoiyxENfmN4KHir8nSaobA-VTRcDO__Wu-OFpkSOzkeQWzCT1fJ2KL-PK1hfdmt6kmAMEjEdMnMAfFgNzbFKEHoWUvDVZNEFJ1DGpM11rXDbj6RJSZMo_lJSj-zUtXf3i4wlTv4kodW4/s400/IMG_0925.JPG" width="400" /></a></div>
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<br /></div>RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-87033423456673079132011-12-03T09:46:00.000-05:002011-12-03T09:46:20.985-05:00Mahi Mahi with Orange Beurre Blanc Sauce<div class="separator" style="clear: both; text-align: center;">
I saw this recipe by Robert Irvine on the Food Network's website and decided it tweak it to my preferences, and availability. And it was REALLY tasty.</div>
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And actually rather easy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aNDe5kCSryK3HpnjguH1CPl6UsubVFUphYVfXDQI5B9Gw0Q8YpC2xRf7fxTXGZGkTO2p4zQX5f7geiQqWgPcjGMVWecS4-W1DHAC0dEbPbrZ7IyWzcBNPIiP5WJOAoGMObdjjsYqQr0/s1600/IMG_1373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aNDe5kCSryK3HpnjguH1CPl6UsubVFUphYVfXDQI5B9Gw0Q8YpC2xRf7fxTXGZGkTO2p4zQX5f7geiQqWgPcjGMVWecS4-W1DHAC0dEbPbrZ7IyWzcBNPIiP5WJOAoGMObdjjsYqQr0/s400/IMG_1373.JPG" width="400" /></a></div>
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Step one: marinate your fish. You could use just about any firm-fleshed fish (but not tuna) in this dish. As so often happens, I was using what was on special that week.</div>
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I squeezed the juice of one lemon, mixed with about 2-3 TBSP of tequila (silver), and poured that over my 2 portions of fish with a pinch of salt.</div>
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You don't want them to marinate too long or the acids will start to cook the fish itself, so I would do this right as you start to make your beurre blanc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWNblhfMUuf1KGJTp5j7-UQP7QyFJWpTJSTZv-uY0ob6rm23yOZSbWsv-uH07TpGsDTF8_DixHviphcKv2uq2NHiOqsltbFLZweR1WQKRXUd4RSlPbqMZee7nMB2Jfocm0iI1XfizIzk/s1600/IMG_1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWNblhfMUuf1KGJTp5j7-UQP7QyFJWpTJSTZv-uY0ob6rm23yOZSbWsv-uH07TpGsDTF8_DixHviphcKv2uq2NHiOqsltbFLZweR1WQKRXUd4RSlPbqMZee7nMB2Jfocm0iI1XfizIzk/s400/IMG_1408.JPG" width="400" /></a></div>
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Beurre blanc is a decadent butter sauce that can be made any number of ways, but the base needs to be acidic for the emulsification to work. You can use vinegar, wine, a citrus juice, or a combination thereof. I used 3/4 cup of orange juice with 3/4 cup white wine for my base, as I thought both white wine and orange would go nicely with the fish..</div>
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Bring this to boil and allow to reduce by half.</div>
If you like, add some finely chopped shallot while reducing. They will retain much of their onion-y flavor without being too powerful.<br />
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Once the liquids have reduced by half, remove the pot from the heat and start adding cubes of butter, whisking them each in one at a time. Occasionally put back over the heat for a moment to keep things warm.</div>
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(When making this for 2 people, I used about half a stick of butter. More will make a <i>really</i> rich sauce. Too rich for me. But go with what makes your dish happy.)</div>
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The finished product should be glossy and moderately thick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWGBD8_xrpyzsFZcZNCWGFBcALGghg-fxF__UC4bee3wr9icH82hsQ3GIqHOozUtSZdoxa1ROQFZNH8dOFCBiZtLaP1ChAFGCbIyn6IMKuh4VIye7L2AaUGW0ZsCogoVZH9dTnTv1r1c/s1600/IMG_1411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWGBD8_xrpyzsFZcZNCWGFBcALGghg-fxF__UC4bee3wr9icH82hsQ3GIqHOozUtSZdoxa1ROQFZNH8dOFCBiZtLaP1ChAFGCbIyn6IMKuh4VIye7L2AaUGW0ZsCogoVZH9dTnTv1r1c/s400/IMG_1411.JPG" width="400" /></a></div>
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Once the sauce is finished allow it to sit and thicken up a bit while you cook your fish.</div>
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In a non-stick pan on medium-high heat, add a drizzle of olive oil and the other half of your (optional) shallot and place your fish filets skin-side down.</div>
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Flip after 2-4 minutes, once the skin is crisp.</div>
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Cook another 4-5 minutes, or until firm and opaque.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjohMaYZhYidqRpYXBOteNN1UFJe65LCSz4GiX58HAiHXcVf1-rdFk0HoPNe2BWg39J7lgau8jSb35As1GMgLXYouK4O7L54wl2iT4JXNHigprlAxkVqL0gH7sjEcv8IGm6RPraiSJ0FM/s1600/IMG_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjohMaYZhYidqRpYXBOteNN1UFJe65LCSz4GiX58HAiHXcVf1-rdFk0HoPNe2BWg39J7lgau8jSb35As1GMgLXYouK4O7L54wl2iT4JXNHigprlAxkVqL0gH7sjEcv8IGm6RPraiSJ0FM/s400/IMG_1415.JPG" width="400" /></a></div>
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Transfer your fish to a plate and pour the rich beurre blanc sauce over the top.</div>
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I served this simply with a side of peas as it was a light dinner (well... except for the half stick of butter...) but this would also go nicely with a bed of pasta or couscous as well.</div>
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Voila! A fancy-sounding dinner in under 30 minutes. </div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com2tag:blogger.com,1999:blog-4739905675871679808.post-35544287495406680072011-11-26T14:19:00.001-05:002011-11-26T14:52:10.197-05:00Thanksgiving 2011-Style<div style="text-align: center;">
There were two 12 lb turkeys, mashed potatoes made w/ ricotta, corn w/ butter, stuffing a la my great-aunt's recipe, and possibly the best gravy my mother has made in years.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PHeG9FCf_o_TMedK_9ceOtAKdqSOMwNHYc4DYzzbhJQVZD2sRBuZwPpyIw8IW6drLgzrE9mmmgExyA4KOMzA1ASuRXIcQrr3Oz6r64X_tpGiFD5X-zB5S2YvEi5hXSDecv-Frzg1n-0/s1600/IMG_1423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PHeG9FCf_o_TMedK_9ceOtAKdqSOMwNHYc4DYzzbhJQVZD2sRBuZwPpyIw8IW6drLgzrE9mmmgExyA4KOMzA1ASuRXIcQrr3Oz6r64X_tpGiFD5X-zB5S2YvEi5hXSDecv-Frzg1n-0/s400/IMG_1423.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Queen Of Turkey Rides Again</td></tr>
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It was very similar to last year... with a few exceptions:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe9oxwxz3xsi1foaQaLYN5Otpn81N3JxJIW8WzuSlzgydfusl3aPPIJaE96ctKKq1nHyCWAQcZxfEHlayHmFzbjHj1SPYjO_LnkvLHKf4I2DBc3tJVoGfnislnO6mZJtAZMtadK2PeJo/s1600/IMG_1406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe9oxwxz3xsi1foaQaLYN5Otpn81N3JxJIW8WzuSlzgydfusl3aPPIJaE96ctKKq1nHyCWAQcZxfEHlayHmFzbjHj1SPYjO_LnkvLHKf4I2DBc3tJVoGfnislnO6mZJtAZMtadK2PeJo/s200/IMG_1406.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1kog2dxdpZYZYQTawBEVoi70CVq7ymXqA0vjpHdL9kz-aGm2MYrDMzOiTbdfGxaxv9TuUeowbk37hbFAIdMv6Fqh8h24UlOSupVEOh7ypqfCKzGXpaHjpEHWpV2eKDE4aE-8YVlib6g/s1600/IMG_1409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1kog2dxdpZYZYQTawBEVoi70CVq7ymXqA0vjpHdL9kz-aGm2MYrDMzOiTbdfGxaxv9TuUeowbk37hbFAIdMv6Fqh8h24UlOSupVEOh7ypqfCKzGXpaHjpEHWpV2eKDE4aE-8YVlib6g/s200/IMG_1409.JPG" width="200" /></a></div>
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<i>Get up under that turkey skin w/ the softened herb butter!</i></div>
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My mother checked the liquor cabinet before I arrived and thought the open bottle of Apple Jack would work in place of regular brandy this year. She might have been right.</div>
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However.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1kog2dxdpZYZYQTawBEVoi70CVq7ymXqA0vjpHdL9kz-aGm2MYrDMzOiTbdfGxaxv9TuUeowbk37hbFAIdMv6Fqh8h24UlOSupVEOh7ypqfCKzGXpaHjpEHWpV2eKDE4aE-8YVlib6g/s1600/IMG_1409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdd2xfFJRqmBR7QMIQ42jKqTbP5jDuDsBiGwL7I3nYIm3qFUouZbdn1ldPKtXcf75JXPLMtvuKYK5AGoo1hQ5SJntvh2xG-Sje17toX7_d3EOL0Yazeysel0eS9ID6FgCBtNd5ZH835A/s1600/IMG_1411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdd2xfFJRqmBR7QMIQ42jKqTbP5jDuDsBiGwL7I3nYIm3qFUouZbdn1ldPKtXcf75JXPLMtvuKYK5AGoo1hQ5SJntvh2xG-Sje17toX7_d3EOL0Yazeysel0eS9ID6FgCBtNd5ZH835A/s200/IMG_1411.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4f51VJW0xoBb_zc-7-gbk9en7aVMEjK1lTvowhfNvAOBnPHzRUj0Ww5d_XFCbVLptoI4YttAHn1AeG9lAVZTGYwY2Hqajyr61qKErlpTDgNbb6vhQc6yztW9hfGPztXZUN4nGafX2qP4/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4f51VJW0xoBb_zc-7-gbk9en7aVMEjK1lTvowhfNvAOBnPHzRUj0Ww5d_XFCbVLptoI4YttAHn1AeG9lAVZTGYwY2Hqajyr61qKErlpTDgNbb6vhQc6yztW9hfGPztXZUN4nGafX2qP4/s200/IMG_1413.JPG" width="200" /></a></div>
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Make sure the alcohol you use to deglaze the bacon fat has not been open for more than a decade <i>(or 4)</i>, as you will end up with more water than booze in the pan, and not only does that not add flavor, it will spit at you like a dozen flaming ornery llamas.</div>
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<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/AVvXsEhQsir5JDn8MiNdG7o1xgxCt7tzRV5JO-4F2DjKrJa6Tnid8ZVmt563ZmTGKXVVSlYUc66Ps6UDSeVVVkfygNMnVIYO3mG_ixwypAQTJLwJH9IFXa9WrlzABs96Gd-zzyf-eYUlDGL6m4w/s1600/IMG_1410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsir5JDn8MiNdG7o1xgxCt7tzRV5JO-4F2DjKrJa6Tnid8ZVmt563ZmTGKXVVSlYUc66Ps6UDSeVVVkfygNMnVIYO3mG_ixwypAQTJLwJH9IFXa9WrlzABs96Gd-zzyf-eYUlDGL6m4w/s320/IMG_1410.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remember to roast the neck for added richness in your gravy, <br />as well as a snack while the bird rests!</td></tr>
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Additionally, try not to have the element in your electric oven <b>suddenly glow white-hot and crack</b>, dripping molten metal onto your oven floor. That puts a kink in ones' cooking marathon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIE-LpYyZOrPDmYNx9852iiED98E59Hc-Wn3BPxTqXFNEdOevBrL6b-A_7kSJyYgr3ggOX0QzRLjk9VtAlUdjZi1y7ZaN2ajFILJc2XCg7u-UHQQrGECLxZXc1X4OjFBzsFby5dPj1Ze4/s1600/IMG_1414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIE-LpYyZOrPDmYNx9852iiED98E59Hc-Wn3BPxTqXFNEdOevBrL6b-A_7kSJyYgr3ggOX0QzRLjk9VtAlUdjZi1y7ZaN2ajFILJc2XCg7u-UHQQrGECLxZXc1X4OjFBzsFby5dPj1Ze4/s320/IMG_1414.JPG" width="238" /></a></div>
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Luckily my parents have two stacked wall ovens, so with careful planning everything got made on time, and the above pale yet promising turkey (note the flecks from the bacon drippings) turned into:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LB6_8meKEub-eroxQWwCmk4zDjcaOukxULoN7xomjnzZkKd2_om7g735LJyF6nb_wcX9FweCIRCmAWn2foXZ6tI6jULKf5vVOap4gMCqIqAaMW2iD2yVSfjgmIr-pDQVq4bWsJOiqGI/s1600/IMG_1420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LB6_8meKEub-eroxQWwCmk4zDjcaOukxULoN7xomjnzZkKd2_om7g735LJyF6nb_wcX9FweCIRCmAWn2foXZ6tI6jULKf5vVOap4gMCqIqAaMW2iD2yVSfjgmIr-pDQVq4bWsJOiqGI/s320/IMG_1420.JPG" width="238" /></a></div>
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...the golden number you see above.</div>
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Once more: Bacon, Brandy, Butter, and 12 minutes/pound at 325º<br />Make sure your bird is completely defrosted before cooking, and weigh your bird once defrosted for best accuracy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCwnYlMvLHsiIE27Be16uS8rWxC0xXyZ68D091Zjqgdt2ESexlAGY_outaJ3epqir_QdkbDYMK8iuax-9V-gnl1nhFecY4_wPeEx986IjPjApW_KHuvIsH7N7_dkQRgf6YfRfcSIw1W8/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCwnYlMvLHsiIE27Be16uS8rWxC0xXyZ68D091Zjqgdt2ESexlAGY_outaJ3epqir_QdkbDYMK8iuax-9V-gnl1nhFecY4_wPeEx986IjPjApW_KHuvIsH7N7_dkQRgf6YfRfcSIw1W8/s320/IMG_1428.JPG" width="320" /></a></div>
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Save the skin from bird #1 and in the last 10 minutes of cooking bird #2, lay the foil w/ skin over bird #2's breast, baste the extra skin, and you will have extra cracklings to serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfX3H3qrTFHgBUL9GkQdcP7MmkBIHBaGHfuu6tU7g-Fv_fWSoRHsUffSK5Bosk2nwila6911qEQg-6V9Z94TEpAC-lxSsbklo8b1qq7nY3chWZ4ADOiheGhGXFGg-BUTks5uURLrRRrg/s1600/IMG_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfX3H3qrTFHgBUL9GkQdcP7MmkBIHBaGHfuu6tU7g-Fv_fWSoRHsUffSK5Bosk2nwila6911qEQg-6V9Z94TEpAC-lxSsbklo8b1qq7nY3chWZ4ADOiheGhGXFGg-BUTks5uURLrRRrg/s320/IMG_1439.JPG" width="320" /></a></div>
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After resting for 45 minutes, I carved the bird (without mishap) and we all sat down to one of the most pleasant Thanksgivings we have passed in the last decade.</div>
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I hope the same can be said about yours.</div>
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Happy Holidays!</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com4tag:blogger.com,1999:blog-4739905675871679808.post-72278105430415421952011-11-19T15:16:00.000-05:002011-11-19T15:16:28.164-05:00Fennel-Braised Chicken Legs<div class="separator" style="clear: both; text-align: center;">
I love Autumn weather as it inspires weekend after weekend of slow-cooked, satisfying foods in my kitchen. I have been braising things left and right, but as there has been a lot of red meat lately, I tried to lighten it up with some chicken this time around.</div>
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Sadly, I didn't find this (Michael Symon recipe) to be the most enjoyable dish as the fennel flavor was a little too pronounced for my taste, but if you are a fan, try this out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlI7WIC9EmsHz9Sx71t7H7wf_MaWxMPnwvogz5cqFz9boA_PfPdZ7ir1c_a-F0H3kAvSgD23XLNr-4GyLJsg8wEqou7vFvIH8XqHq16AjxxKOBAZRiFNFLLBusa6OXECqPl7bOflHKCQ/s1600/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlI7WIC9EmsHz9Sx71t7H7wf_MaWxMPnwvogz5cqFz9boA_PfPdZ7ir1c_a-F0H3kAvSgD23XLNr-4GyLJsg8wEqou7vFvIH8XqHq16AjxxKOBAZRiFNFLLBusa6OXECqPl7bOflHKCQ/s400/IMG_1361.JPG" width="400" /></a></div>
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Start by browning your seasoned chicken legs in a large heavy-bottom pan with a bit of olive oil. When crisp and easy to lift, remove and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65TwykxizdAzlW7MvXcjeMWfA_-JTbYKWZrlrY4F83fhX1eMAABDXjw3O5tJXYVbKT-AujCUAodrZieGsunZTUKRaH5c-w2mxBGmpHt42S47nmR1VKReCGrdnXoWVchHYNYn7NVtbGtU/s1600/IMG_1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65TwykxizdAzlW7MvXcjeMWfA_-JTbYKWZrlrY4F83fhX1eMAABDXjw3O5tJXYVbKT-AujCUAodrZieGsunZTUKRaH5c-w2mxBGmpHt42S47nmR1VKReCGrdnXoWVchHYNYn7NVtbGtU/s200/IMG_1360.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_1Sxqfbq45UTmrFGAOenkLsKoaOhOEFmFCRDzz7RPH-QnHb8fv2LcLMLKM5qvd14ArZnXY3QQGnplEnuDfXcn8ww7FtUSIS0Sy46a8cImEexsdW1VmzcbOxLFjmv2upRVRoO3GdUD6g/s1600/IMG_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_1Sxqfbq45UTmrFGAOenkLsKoaOhOEFmFCRDzz7RPH-QnHb8fv2LcLMLKM5qvd14ArZnXY3QQGnplEnuDfXcn8ww7FtUSIS0Sy46a8cImEexsdW1VmzcbOxLFjmv2upRVRoO3GdUD6g/s200/IMG_1362.JPG" width="200" /></a></div>
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The other goodies: one whole fennel bulb, one medium onion, four cloves of garlic, fresh thyme, potatoes, bay leaf, red pepper flakes, and one orange.</div>
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Chop the fennel, onion, and potatoes into large wedges.</div>
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Add the fennel and some of the onion to the pan drippings and allow to brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmcz5GyaZ8MUDx0LgtqZmVhl1VoEIIEtVDNeG8B0XZ4SjOJAny6xyQhloS4iS7wJlWpadyOxBYSKs1C-E-e9vi559MT0Z1NIwcIOzXY0P-59bh4hhiLD6nqw-2p8gbHq1PatZ9RMxekU/s1600/IMG_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmcz5GyaZ8MUDx0LgtqZmVhl1VoEIIEtVDNeG8B0XZ4SjOJAny6xyQhloS4iS7wJlWpadyOxBYSKs1C-E-e9vi559MT0Z1NIwcIOzXY0P-59bh4hhiLD6nqw-2p8gbHq1PatZ9RMxekU/s400/IMG_1363.JPG" width="400" /></a></div>
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Add the potatoes, garlic, any remaining onion, red pepper flakes, and thyme. Season with salt.</div>
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Deglaze the pan with 1 cup of white wine, scraping up the tasty brown bits with a wooden spoon.</div>
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Then add the chicken back into the pan on top of the veggies and add chicken stock until almost halfway up the sides of the legs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-5kx1bQ_3J5y2klGMbgtUDHMtYLSV9RL_vHyKGmHaiYBGoXuGFQPefy3U_vwroIyiT5monjL40TAwIuKp9TThB8lwPzPZ6ixy678gEwbgf2Lm75mAC1b9ChkupNrZZrS04N9wNFc8-c/s1600/IMG_1365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-5kx1bQ_3J5y2klGMbgtUDHMtYLSV9RL_vHyKGmHaiYBGoXuGFQPefy3U_vwroIyiT5monjL40TAwIuKp9TThB8lwPzPZ6ixy678gEwbgf2Lm75mAC1b9ChkupNrZZrS04N9wNFc8-c/s400/IMG_1365.JPG" width="400" /></a></div>
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Add the bay leaf and a few more sprigs of thyme, place the lid on top and place into a 350º oven for 35-45 minutes until the chicken is cooked through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1cEbSDpHKCHMdyImXRwDJjb76vUSRTDf52gMrirPAM6afEXV8K38hZiiYL2oDRsSJEssIN4ze7-j7q4N9bhiCowi4wDr3dhpOVuIgfUCsa7bggsrnc0mYKbuh8UkKIQkJ_87BNa4D4M/s1600/IMG_1367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1cEbSDpHKCHMdyImXRwDJjb76vUSRTDf52gMrirPAM6afEXV8K38hZiiYL2oDRsSJEssIN4ze7-j7q4N9bhiCowi4wDr3dhpOVuIgfUCsa7bggsrnc0mYKbuh8UkKIQkJ_87BNa4D4M/s400/IMG_1367.JPG" width="400" /></a></div>
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Remove the chicken to plate and add the zest and juice of the orange to the pot for a bit of brightness.</div>
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Reduce the drippings until thickened as desired and pour over the chicken and vegetables.</div>
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Tho the chicken was tender, I found the flavors in this a bit thin in general. To combat this next time, while reducing the liquids I would add a bit of chicken glacé to make a richer sauce, and definitely use stock instead of the suggested water for the braise. I love braising chicken in cider, whether apple or pear, as it adds a sweetness to the meat once cooked. Water does nothing to help flavor chicken.</div>
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While I really like Michael Symon (<i>his giggle kills me!</i>) and I want to like fennel, this did not succeed in winning me over.</div>
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If you try this and come up with something delicious, pass along your tips!</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1tag:blogger.com,1999:blog-4739905675871679808.post-25083665765980086502011-11-11T16:26:00.001-05:002011-11-11T16:32:07.561-05:00Count Down to Turkey<div class="separator" style="clear: both; text-align: center;">
Thanksgiving is less than 2 weeks away, so I thought I would <strike>just relive the glory of last year</strike> repost last year's Thanksgiving post for those who are wondering what to do with their turkey this year.</div>
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Or in my family's case, with 2 turkeys.</div>
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<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/AVvXsEgXuUH2Iivyx0-MjMc0lgyOWVlqV95YLHmzlvq-rQ0QNOMKgt1tHtDv9_F4Ls35PXo2Pv5rudKpOvKV-4I0quGWEFm66ej5Y0pvDWX0oNTKRvEvrOdTHJxS7q2rmeIroNg0tfzXIeHM_Do/s1600/IMG_6523.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuUH2Iivyx0-MjMc0lgyOWVlqV95YLHmzlvq-rQ0QNOMKgt1tHtDv9_F4Ls35PXo2Pv5rudKpOvKV-4I0quGWEFm66ej5Y0pvDWX0oNTKRvEvrOdTHJxS7q2rmeIroNg0tfzXIeHM_Do/s400/IMG_6523.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey #2 from last year</td></tr>
</tbody></table>
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The Three B's will not let you down:</div>
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Bacon</div>
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Brandy</div>
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Butter</div>
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Go forth and <a href="http://rocknrollgourmet.blogspot.com/2010/11/my-first-thanksgiving.html">make awesomeness</a> for those you love.</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com4tag:blogger.com,1999:blog-4739905675871679808.post-8624702388987171652011-11-05T11:15:00.000-04:002011-11-05T11:15:18.813-04:00Cauliflower & Lentil Soup<div class="separator" style="clear: both; text-align: center;">
I am not a huge fan of lentils. I have to say that up front. I have memories of dark and mushy-yet-grainy lentil soup that just looked like murky mud. No thank you.</div>
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But as they are such a great source of protein, fiber, iron, and folate, I'm trying to learn to like them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8ME2EVg89TIFTPI4UuIJBoThYSiTilqTdimsm9_jbnAlj9RB44IghtjGVzHH3TkBGfuMjRmQgnJaXhgxTe9LDldfrGWIxrbkNMaz0B7SdeeokaPOchFDo3cn-YF__AV0aQnBIHvN9F0/s1600/IMG_1346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8ME2EVg89TIFTPI4UuIJBoThYSiTilqTdimsm9_jbnAlj9RB44IghtjGVzHH3TkBGfuMjRmQgnJaXhgxTe9LDldfrGWIxrbkNMaz0B7SdeeokaPOchFDo3cn-YF__AV0aQnBIHvN9F0/s400/IMG_1346.JPG" width="400" /></a></div>
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This summer my mother brought home some lentil soup from a gourmet deli that she had thought was chicken vegetable, mistaking the hunks of cauliflower for potatoes. </div>
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She was no longer interested once she discovered her error, so I gave it a try.</div>
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It was GOOD!</div>
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It had light flavors, broth I could see thru, and was tasty while being massively healthy. So I looked online and actually found the recipe, which I have to say I made with great success... if a few tweaks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAi_KA4qFc5D-T6xdOW7WmNCLGuwho8kvyvsZcxC49qEYsu04gzUBAZ2rtVfe2DTjg4KwKevmuZbEuek8txheYPh46PWLjBLhNyA3NLhOFaBePdddUX2u4sTCOQ54dJ2blOWPS1t6pSc/s1600/IMG_1331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAi_KA4qFc5D-T6xdOW7WmNCLGuwho8kvyvsZcxC49qEYsu04gzUBAZ2rtVfe2DTjg4KwKevmuZbEuek8txheYPh46PWLjBLhNyA3NLhOFaBePdddUX2u4sTCOQ54dJ2blOWPS1t6pSc/s400/IMG_1331.JPG" width="400" /></a></div>
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Step one if you know you want to make this soup: you have to let your lentils soak for about 24 hrs.</div>
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<i>So annoying</i> for this Instant Gratification Girl, but many good things take time, so, try to plan in advance!</div>
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After 1 cup of lentils have soaked, drain and rinse them and they're ready to go.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr57Ntx9mv1Gsv8C0FwcEIX9hdA_-yxlyqEFAgH6dRCywLyDxvOaHhI5sr5K3eJMWPb_SVgpI9HFDDJexp9E5Ukn5pAt9ZXB2ZFDrUOLb2JBUj2aXruYg2o37kKLO3ut5nSv9O1hyphenhyphenNAms/s1600/IMG_1332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr57Ntx9mv1Gsv8C0FwcEIX9hdA_-yxlyqEFAgH6dRCywLyDxvOaHhI5sr5K3eJMWPb_SVgpI9HFDDJexp9E5Ukn5pAt9ZXB2ZFDrUOLb2JBUj2aXruYg2o37kKLO3ut5nSv9O1hyphenhyphenNAms/s200/IMG_1332.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6eO8ukLqBleTiL71EggDk83PU3AxkndCi1aPCuKuHTQTs88t2CNrMQeVmC_O3-jDAtpKkt8BgfdUsuMwx9HNgI2SVoKpsgnYCUy_yWTwVkQ0lYGoZiWalI2p3UfwAPnHVXpOQ417-0Y/s1600/IMG_1336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6eO8ukLqBleTiL71EggDk83PU3AxkndCi1aPCuKuHTQTs88t2CNrMQeVmC_O3-jDAtpKkt8BgfdUsuMwx9HNgI2SVoKpsgnYCUy_yWTwVkQ0lYGoZiWalI2p3UfwAPnHVXpOQ417-0Y/s200/IMG_1336.JPG" width="200" /></a></div>
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Fine dice on 2 carrots and 2 celery stalks, as well as one onion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNBgGU1hulwSJmk2vpeSPN0pVCYc8_3SEc0hH3O-Jj2_Q_XFXx0_amxsCl60CUAXeZreV-Wslt9utfyNe6g5Dwfh7cIcv_iubnzX84a5EOVUCnfgc58aklaLQ7ZM-pqQTnvfnDAFsye8/s1600/IMG_1337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNBgGU1hulwSJmk2vpeSPN0pVCYc8_3SEc0hH3O-Jj2_Q_XFXx0_amxsCl60CUAXeZreV-Wslt9utfyNe6g5Dwfh7cIcv_iubnzX84a5EOVUCnfgc58aklaLQ7ZM-pqQTnvfnDAFsye8/s200/IMG_1337.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr3-syjufWYlPd1w8sfSlpskSNbGD34UP0g_b-74aWfRlagfcrOJzXf4E-Cl4zyculOg7X2szKCyXBIt-FM7aWEcREGtm96Qo5s6bCuiCsf0yWoC_3WN6VGp-0EacDsGDZICqT1BYjAs/s1600/IMG_1338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr3-syjufWYlPd1w8sfSlpskSNbGD34UP0g_b-74aWfRlagfcrOJzXf4E-Cl4zyculOg7X2szKCyXBIt-FM7aWEcREGtm96Qo5s6bCuiCsf0yWoC_3WN6VGp-0EacDsGDZICqT1BYjAs/s200/IMG_1338.JPG" width="200" /></a></div>
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With 2-3 TBSP of olive oil in the bottom of a large pot or dutch oven, start by browning 3 slices of prosciutto. (Clearly, this is not a vegetarian dish, but you could skip this step if you need to. But this is where I began to see why I liked this soup...) </div>
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Next add the onions and allow to soften for about 4 minutes.</div>
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After that add your celery and carrots, a pinch of salt, and give a good stir.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXMV3TmyLebFCTpwgpg0gxTvT5_0D7niydk-tSNORFCj9pcdKGXY_l5EL6hFDozry759GWSi4cfNxEuXD7KE-HZXA1aQ4INIPyWFC-4FbbmM3PF_-yFK3TEg5ihIb2Fqb3vfaXSETRMs/s1600/IMG_1341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXMV3TmyLebFCTpwgpg0gxTvT5_0D7niydk-tSNORFCj9pcdKGXY_l5EL6hFDozry759GWSi4cfNxEuXD7KE-HZXA1aQ4INIPyWFC-4FbbmM3PF_-yFK3TEg5ihIb2Fqb3vfaXSETRMs/s400/IMG_1341.JPG" width="400" /></a></div>
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Next throw in one whole head of cauliflower, broken down into bite-size pieces, the drained lentils, and 2 bay leaves.</div>
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Stir.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_WejhlVBJMbBCfKxaWon484R7_E517ni1p-FJK2ks0-cJ6DJQDzWd4nIlBTPE_lLfyZPLMm00KSG-coduTkMhe1uNvv8jcTBgYHPlRTv1F-bi3JCcS0DBDos30BR5y1fMVpkRThrM1A/s1600/IMG_1342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_WejhlVBJMbBCfKxaWon484R7_E517ni1p-FJK2ks0-cJ6DJQDzWd4nIlBTPE_lLfyZPLMm00KSG-coduTkMhe1uNvv8jcTBgYHPlRTv1F-bi3JCcS0DBDos30BR5y1fMVpkRThrM1A/s400/IMG_1342.JPG" width="400" /></a></div>
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The recipe called for a 14 oz can of plum tomatoes. I only had 32oz of crushed, and that was not the right consistency, so instead I diced 1 late summer heirloom tomato and added that in, as well as enough chicken stock to cover everything.</div>
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(Recipe called for vegetable stock, but I rarely have that on hand, so I just used a combination of homemade chicken stock and stock in a box. My substitution had the Hubs eating cauliflower without complaint, so do whatever works for you!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZDOfq_6mZf1TVmA1V4imG5YHkvw6Ra9pkYvuQWdEBxe4g38swCS9Ie6u4ePHqB3Nlt9r79hrjvcN3TP88L3UfXIFh5ddF8IiEYX9ImJ9UzcRapBfGEd121dVWnVvDlFmkcGmfdKjD08/s1600/IMG_1343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZDOfq_6mZf1TVmA1V4imG5YHkvw6Ra9pkYvuQWdEBxe4g38swCS9Ie6u4ePHqB3Nlt9r79hrjvcN3TP88L3UfXIFh5ddF8IiEYX9ImJ9UzcRapBfGEd121dVWnVvDlFmkcGmfdKjD08/s400/IMG_1343.JPG" width="400" /></a></div>
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Bring everything up to a boil and then lower the heat to allow the soup to simmer for 45 minutes with the lid on. I also threw in 4-6 sprigs of fresh thyme about halfway thru cooking when I went to stir everything. (I was wary of bay leaves being the only extra flavor agent.)</div>
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After 45 minutes check to see that the lentils are tender, remove the bay leaves and thyme stems, and season the soup with salt and pepper.</div>
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Remember, much like beans, lentils absorb seasonings so you might end up adding more than you would first think. Add a little/taste a little until you find the right balance.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pA-nORCW_07HH0hYEZA4xfxGhbH9w5ipGlnoAdx-nog_nWGAYLOLj-4AZeX2XozT4Rcze31ahyphenhyphenn98FNSXkSIdA4-aou8VHXZXDza5F5RgyEzfrJCs5zzTnyNrhztMy2QvrTDXmNamcU/s1600/IMG_1345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pA-nORCW_07HH0hYEZA4xfxGhbH9w5ipGlnoAdx-nog_nWGAYLOLj-4AZeX2XozT4Rcze31ahyphenhyphenn98FNSXkSIdA4-aou8VHXZXDza5F5RgyEzfrJCs5zzTnyNrhztMy2QvrTDXmNamcU/s400/IMG_1345.JPG" width="400" /></a></div>
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Whether converted to a vegetarian/vegan soup or adjusted the way I made it, this soup was warm, comforting, filling, and so healthy I actually felt smug while eating it!</div>
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It can also feed an army of 10 on a really small budget.</div>
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Add a baguette, ciabatta, or crusty bread of preference and you're all set!</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com3tag:blogger.com,1999:blog-4739905675871679808.post-61525861512707311262011-10-28T13:03:00.000-04:002011-10-28T13:03:27.843-04:00Eggplant, Prosciutto, & Mushroom Pizza<div class="separator" style="clear: both; text-align: center;">
This could also be considered a "Leftover Pizza" but really I was just fortunate with what I had on hand that I could make something <i>this awesomely tasty!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUesnLz43DPkmtScLLC17Yp41ZvapDkdSs248drSxjPm5aHF1mN2BqyqBPzEu0pSyxs26ZPfc83E7PWseZdWJ3nB6dAgqGS36wWBdTpVmJN3IKidvC7qcqqe3jdzRhfOl0EIJEqtihbM/s1600/IMG_1308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUesnLz43DPkmtScLLC17Yp41ZvapDkdSs248drSxjPm5aHF1mN2BqyqBPzEu0pSyxs26ZPfc83E7PWseZdWJ3nB6dAgqGS36wWBdTpVmJN3IKidvC7qcqqe3jdzRhfOl0EIJEqtihbM/s400/IMG_1308.JPG" width="400" /></a></div>
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Raw dough left to rest and the stretched by hand got topped with some olive oil and salt and was then given about 5 minutes to pre-cook in a 475º oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza4biSEDhc2XAeThemPBnACG6jM11zvSwuKq6yokCsxHaxU2_alpCiu-RMGi1flbLfPjjmrcxk2isoGW633Jo9fw4_dc2u8zF1Atjvqgj3UNpLXLT3earNI9UpaVLFtlOs9N4JY31_E4/s1600/IMG_1305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza4biSEDhc2XAeThemPBnACG6jM11zvSwuKq6yokCsxHaxU2_alpCiu-RMGi1flbLfPjjmrcxk2isoGW633Jo9fw4_dc2u8zF1Atjvqgj3UNpLXLT3earNI9UpaVLFtlOs9N4JY31_E4/s400/IMG_1305.JPG" width="400" /></a></div>
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I had some leftover eggplant that had been cooked in tomato sauce, so I used that for my base. Onto that I added some sliced mushrooms I sautéed with just a splash of olive oil and salt, some thinly sliced fresh mozzarella, some prosciutto, and some torn fresh basil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KZan-xkzRGZj6Gj276ooM2wcPar7g8M9AYnU3JanOaAXSSbIoOOVn3tP8JoJ9YYoVZAu1FbTtg8q36yJcPXQPHriHOci0lNdzffdrCqHNZsW0vvw31agJID8P7u9FaUAb7zLHKIo9Co/s1600/IMG_1306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KZan-xkzRGZj6Gj276ooM2wcPar7g8M9AYnU3JanOaAXSSbIoOOVn3tP8JoJ9YYoVZAu1FbTtg8q36yJcPXQPHriHOci0lNdzffdrCqHNZsW0vvw31agJID8P7u9FaUAb7zLHKIo9Co/s400/IMG_1306.JPG" width="400" /></a></div>
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Sprinkled with a light dusting of pecorino and it was ready for the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjnotLVofSfAO3RRisUYwPMrV_rT2ABYBWFe1NXR8a1PVJBeu4yNHjUx6wvf4A0-2svxskCNH09ZQBuhmLOa6nmoPq_6uytKVu5VNdO7jiLsv7q2U44Z3zXWusbkvQS_NSlWndN1n9OI/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjnotLVofSfAO3RRisUYwPMrV_rT2ABYBWFe1NXR8a1PVJBeu4yNHjUx6wvf4A0-2svxskCNH09ZQBuhmLOa6nmoPq_6uytKVu5VNdO7jiLsv7q2U44Z3zXWusbkvQS_NSlWndN1n9OI/s400/IMG_1307.JPG" width="400" /></a></div>
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14 minutes later this was bubbling madness, but it was <i>delicious</i> madness. </div>
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Pizza is pretty much always a crowd pleaser, and a really easy way to make use of little bits and pieces of leftovers that otherwise would not make up a meal by themselves.</div>
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Get creative!</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-62829542281775400192011-10-22T12:51:00.000-04:002011-10-22T12:51:08.320-04:00Ginger Sesame Tuna Steak<div class="separator" style="clear: both; text-align: center;">
So tasty and so fast. Fresh ginger gives it zing and a touch of toasted sesame oil makes it a pungent and pleasing meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJlEJIGLkg5iabZnPzyUXg62q7Vh-JZsy7c-Dx4wg0YoV3nLjEx03ZDJYVMJlMEs_HCyF2dUIg-Gijf8SkAe0siH4TQ6Uf-17atwa2FLxqyyAT7ZDjs8-WlBxdB9qgnBIy2TEzNAsnA0/s1600/IMG_1296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJlEJIGLkg5iabZnPzyUXg62q7Vh-JZsy7c-Dx4wg0YoV3nLjEx03ZDJYVMJlMEs_HCyF2dUIg-Gijf8SkAe0siH4TQ6Uf-17atwa2FLxqyyAT7ZDjs8-WlBxdB9qgnBIy2TEzNAsnA0/s400/IMG_1296.JPG" width="400" /></a></div>
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That's about one inch of fresh ginger I grated into a bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU61i0OIn6IwS3KE3xrtGPS3tcFjj1ES4BhlCZl2W7WdvbV9a-UcFJEo19FHH2MOPHYE_OeWoswvqKoF68G3YTqZQtJYw3VFXHIvZPMvxbRsBOdqq-7CzP0U5VGEqNJww1WC5tlMJ5ba8/s1600/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU61i0OIn6IwS3KE3xrtGPS3tcFjj1ES4BhlCZl2W7WdvbV9a-UcFJEo19FHH2MOPHYE_OeWoswvqKoF68G3YTqZQtJYw3VFXHIvZPMvxbRsBOdqq-7CzP0U5VGEqNJww1WC5tlMJ5ba8/s400/IMG_1297.JPG" width="400" /></a></div>
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Season your tuna steaks with salt and let a pan get nice and hot with TBSP of grapeseed oil (or olive oil) and a splash (maybe 1/2 tsp) of sesame oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PN0_PBsFqyeqUQYd1Xtmua6o5ORdyv1spg4KsXSXAAMA5oxwyQhT9XfGmPuaDsppVXG0RSZpJ1qXzMsZyWGF9wE3ljQx9-3bIx2zaxYVbfbbKWx8Gi6WCBZLM6bEm5zFQBSQNdFTc8o/s1600/IMG_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PN0_PBsFqyeqUQYd1Xtmua6o5ORdyv1spg4KsXSXAAMA5oxwyQhT9XfGmPuaDsppVXG0RSZpJ1qXzMsZyWGF9wE3ljQx9-3bIx2zaxYVbfbbKWx8Gi6WCBZLM6bEm5zFQBSQNdFTc8o/s400/IMG_1299.JPG" width="400" /></a></div>
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Add your tuna in, seasoned-side down, and cook about 2 minutes per side depending on thickness. Remember you want it to finish still pink inside before you take it off the heat.</div>
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Once I had flipped the tuna I added the grated ginger to the pan so it could infuse the oil in the pan and get into the tuna.</div>
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Finish by sprinkling with sesame seeds (I used black sesame seeds) and drizzle with the ginger-sesame oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouvjVS4utdt-puPlTMcc6_2HyMJkWm00h51uAdI-FocxEB9rcIBUtgGgYzQcRsFniILJmGadlXQb5oFFSqZptmD_E6bxyYA_EuLhQ9P9-33X-6FAau4lj70yIaDSlyLmNskL_plas4b4/s1600/IMG_1304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouvjVS4utdt-puPlTMcc6_2HyMJkWm00h51uAdI-FocxEB9rcIBUtgGgYzQcRsFniILJmGadlXQb5oFFSqZptmD_E6bxyYA_EuLhQ9P9-33X-6FAau4lj70yIaDSlyLmNskL_plas4b4/s400/IMG_1304.JPG" width="400" /></a></div>
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In the background is some leftover avocado purée, as tuna & avocado are a fabulous pairing, but if you had a regular avocado, just slicing it and giving it a spritz of lime juice and a sprinkle of salt would make a nice creamy accompaniment.</div>
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This was a definitely a successful dinner to keep in mind the next time tuna steaks go on sale!</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-43937270446968722512011-10-16T11:57:00.002-04:002011-10-16T11:57:59.075-04:00Kale & Leek Leftover Soup<div class="separator" style="clear: both; text-align: center;">
The more I cook, the more I am into making leftovers into soup.</div>
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See: <a href="http://rocknrollgourmet.blogspot.com/2011/02/kitchen-sink-chili-soup.html">Kitchen Sink Chili Soup</a></div>
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I didn't have the soffritto trifecta of celery, carrot & onion on hand with which to start this soup, but it still turned out nicely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeR1o-5biemz6Rov1Cd6tq595zUd1MvxQh7biJw0Pau6i9LEP3ldmhWZ6FCwctyR0G1NQDvXRMFum4tHy2TKF0T00d3X5Zp9oThPn3Ek1QdhITJI74_LZ5lW5TNlWLjGm_08j4HacKNd8/s1600/IMG_1101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeR1o-5biemz6Rov1Cd6tq595zUd1MvxQh7biJw0Pau6i9LEP3ldmhWZ6FCwctyR0G1NQDvXRMFum4tHy2TKF0T00d3X5Zp9oThPn3Ek1QdhITJI74_LZ5lW5TNlWLjGm_08j4HacKNd8/s320/IMG_1101.JPG" width="320" /></a></div>
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This time I had half a roast pork tenderloin leftover as the hubs was 3,000 miles away with his family, and I had already made 2 meals out of the first half.</div>
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So, soup it is!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUkkxJMv1KiWXPsUpSthCQUDmrr7TXUf1alsXfJRRfzuIEzOVGwziIIaP7cnticNdcE7eAlE-vHRkwD_ldv5nVxtaPVrZaxM4mrk7RQFJMN349vpo9lXGpH2ePuMJdAV720bB-oLBI_c/s1600/IMG_1091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUkkxJMv1KiWXPsUpSthCQUDmrr7TXUf1alsXfJRRfzuIEzOVGwziIIaP7cnticNdcE7eAlE-vHRkwD_ldv5nVxtaPVrZaxM4mrk7RQFJMN349vpo9lXGpH2ePuMJdAV720bB-oLBI_c/s320/IMG_1091.JPG" width="320" /></a></div>
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I started by sautéing half a leftover leek in some bacon fat and olive oil (also leftovers from making the <a href="http://rocknrollgourmet.blogspot.com/2011/09/linguine-with-clams-leeks-bacon.html">Linguine w/ Clams, Leeks & Bacon</a>) with the stems of the kale with a pinch of salt.</div>
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Halfway thru the wilting process I added 2 cloves of garlic, minced.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXT-mc6OC9FL6_-wzJALXewXDYddLvEdvGJh4B7fXZ_v3ClOu28mMT5FVmZadqhBazmAGEXbAAnsFiGK8kBHp8EEYWOPA726woabZSfJZPc-ei5jMDmNwM_VV5Eh1lFrpZZgfs1mnId4/s1600/IMG_1094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXT-mc6OC9FL6_-wzJALXewXDYddLvEdvGJh4B7fXZ_v3ClOu28mMT5FVmZadqhBazmAGEXbAAnsFiGK8kBHp8EEYWOPA726woabZSfJZPc-ei5jMDmNwM_VV5Eh1lFrpZZgfs1mnId4/s320/IMG_1094.JPG" width="320" /></a></div>
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Chop the kale leaves into manageable pieces and add to the pan with a splash of white wine.</div>
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Add the lid to wilt.</div>
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While the kale is wilting I purée one can of white beans with some chicken stock. If you prefer, keep your beans whole. I like how puréeing them thickens the whole soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BmZ_oj5F_-XYc2uKRRJpkIi_XU0ZCJjOOqSmMlsMPOCEIJGVIuU2Hav1bszmukeKiQ3ufX0aAV9q9xx4L2oSAAWIw2S0giDQyNePOhivyu1fuk9NYHoscngaO113tHtXUbFW7mHC9dM/s1600/IMG_1097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BmZ_oj5F_-XYc2uKRRJpkIi_XU0ZCJjOOqSmMlsMPOCEIJGVIuU2Hav1bszmukeKiQ3ufX0aAV9q9xx4L2oSAAWIw2S0giDQyNePOhivyu1fuk9NYHoscngaO113tHtXUbFW7mHC9dM/s320/IMG_1097.JPG" width="320" /></a></div>
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Add the beans and season with salt and an optional tsp of ground rosemary.</div>
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<i>(My pork tenderloin had been cooked with rosemary and sage, so I did not add extra to the soup, fearing it would overwhelm the final product.)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLZRpzAJYVr29KfoYkP4b7qqXeoLNk5CCqwcxFtGOUf1_qxrlODPCy02QndNtgFgOTckTkB8FblpQ3H1zmRlkDm2GKaPepU4Ur4-NUjYbJMzs-KcYDnwmYuxyzJF-XjwkG1b2NnY7-zo/s1600/IMG_1099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLZRpzAJYVr29KfoYkP4b7qqXeoLNk5CCqwcxFtGOUf1_qxrlODPCy02QndNtgFgOTckTkB8FblpQ3H1zmRlkDm2GKaPepU4Ur4-NUjYbJMzs-KcYDnwmYuxyzJF-XjwkG1b2NnY7-zo/s320/IMG_1099.JPG" width="320" /></a></div>
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Cover everything with chicken stock, add a hearty handful of grated parmigiano reggiano, and bring to a simmer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEjU8icOQtenKv8I5MIiEjIZocxGQVKZwumV_lZ-e4Kl-5hGN58nHhZK3aczAIy0wpqZkllr5Q0nhVhW4iRWjLcuAtuCC5CtRZPOtiv5-f3td6w7f3XvIxxfFZgJthhReLGoB0UH4MIE/s1600/IMG_1100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEjU8icOQtenKv8I5MIiEjIZocxGQVKZwumV_lZ-e4Kl-5hGN58nHhZK3aczAIy0wpqZkllr5Q0nhVhW4iRWjLcuAtuCC5CtRZPOtiv5-f3td6w7f3XvIxxfFZgJthhReLGoB0UH4MIE/s320/IMG_1100.JPG" width="320" /></a></div>
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I dice up the leftover pork (note it is nice and pink in the middle) and keep it wrapped in the fridge to add a little bit per portion once the soup has already been reheated. That way the pork does not get overcooked or tough. Instead the heat from the soup warms each bite thru while maintaining its tender texture.</div>
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The bacon from the beginning adds a background of smokiness, the leeks add sweetness, the beans protein and body, the kale is a superfood, and the tender bites of pork are always a treat.</div>
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I love making Leftover Soup!</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-74368034990294933362011-10-12T13:14:00.003-04:002011-10-12T13:14:41.161-04:00Garlic Bean Steak Sandwich<div class="separator" style="clear: both; text-align: center;">
This was immediately voted into regular meal rotation. It's delicious, it's filling, it's packed with protein and iron, and it's super easy to make.</div>
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All good things.</div>
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<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/AVvXsEj5K9q0ApCSwBbJ8NN61ZBBfSnA1Iek3LuecxlurKPi2EcLhjcCC_E5tppqDIH3SBMhW9qL46uBdP1fHK4EhNTfAiMaC0oChnMh65G9J1DX6gAaqN0o7O_dAtHo0qPKKBYXXG12o_dI5NA/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5K9q0ApCSwBbJ8NN61ZBBfSnA1Iek3LuecxlurKPi2EcLhjcCC_E5tppqDIH3SBMhW9qL46uBdP1fHK4EhNTfAiMaC0oChnMh65G9J1DX6gAaqN0o7O_dAtHo0qPKKBYXXG12o_dI5NA/s400/IMG_1264.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like a lot, but really was not</td></tr>
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This came about because I got a hanger steak (from my food delivery service) and it was barely .65lb of beef, which was just not going to be enough for the steak dinner for 2 I had planned. I had to come up with some way to stretch it out, and a peek in the fridge for leftovers was my answer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8RWS8EqY69tp08ZBV6grE11FMERor9DsYR6OmeJ5niMjrfmxOZVIDsJGSLNkxkfsgD5kqU1X-UR-5s5ENT9YasTd0-Vv1dVvUcBdbqbr0AsD_Dpa0gmH1qLg_QW2nj0Gi3eP2T0kxo0/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8RWS8EqY69tp08ZBV6grE11FMERor9DsYR6OmeJ5niMjrfmxOZVIDsJGSLNkxkfsgD5kqU1X-UR-5s5ENT9YasTd0-Vv1dVvUcBdbqbr0AsD_Dpa0gmH1qLg_QW2nj0Gi3eP2T0kxo0/s400/IMG_1268.JPG" width="400" /></a></div>
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Once again, the <a href="http://rocknrollgourmet.blogspot.com/2011/06/garlic-white-beans.html">Garlic White Beans</a> came to the rescue. I layered those on a toasted ciabatta roll (par-baked and kept in the freezer, they are ready to use in 20 minutes whenever I need them) and then layered the steak on top.</div>
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If you want to make this sandwich easier to eat you could mash or purée the white beans before slathering them on the toasted ciabatta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz957PnNUw3yk6kfDgB-J-FMt2pga8EXRvG9wL7CmFWS06maIYh1hgPFXmSGtwjMlRb6N9ie0eeTGCo0BbzWoHMNIUR7cAwiivitlbhkgEuB53IPGPgwbUdrMaI1bX0iJqos0DAZhSCpE/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz957PnNUw3yk6kfDgB-J-FMt2pga8EXRvG9wL7CmFWS06maIYh1hgPFXmSGtwjMlRb6N9ie0eeTGCo0BbzWoHMNIUR7cAwiivitlbhkgEuB53IPGPgwbUdrMaI1bX0iJqos0DAZhSCpE/s400/IMG_1273.JPG" width="400" /></a></div>
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The steak was cooked to medium rare in a hot pan with a touch of olive oil, seasoned with salt (and pepper if you like) and allowed to rest 5 minutes before carving. </div>
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The tender chewiness of the hanger steak, the garlicky creaminess of the beans, and the crunch from the roll made a fantastic and filling sandwich.</div>
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Try this the next time you need a quick yet filling meal.</div>
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Note: This also makes an easily portable picnic or lunch item, still delicious at room temperature.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com2tag:blogger.com,1999:blog-4739905675871679808.post-29281062442952656112011-10-06T11:19:00.000-04:002011-10-06T11:19:24.871-04:00Tomato Soup Comfort<div class="separator" style="clear: both; text-align: center;">
Do you remember those Campbell's Soup commercials where the kid comes home from school and the mom puts out a warm bowl of tomato soup and a grilled cheese sandwich?</div>
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It always looked so warm and tasty.</div>
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Unfortunately I have always hated tomato soup as it is no longer a fresh vibrant tomato, nor is it slow-cooked tomato sauce. It's something kind of sad in a middle stage.</div>
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However, on the afternoon after we got home from London there was little in the house, I'd only grabbed a few things from the store, and it was a cool and rainy night.</div>
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I decided to attempt some tomato-ish soup and grilled cheese.</div>
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I wanted that picture from the commercial!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99C9NY8OMYuLslUOrQSMHrBMxxeal4drub1b2vKlo2pXkgmw4VZtaJAjgqoX-e8hogzDuLhhuwXrzxzBh9Zmz6-cjGN9oaLkUxZswo7MOU7e7iMBWC1RpxyzWWzSr0FvC_HCDkY0-cuM/s1600/IMG_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99C9NY8OMYuLslUOrQSMHrBMxxeal4drub1b2vKlo2pXkgmw4VZtaJAjgqoX-e8hogzDuLhhuwXrzxzBh9Zmz6-cjGN9oaLkUxZswo7MOU7e7iMBWC1RpxyzWWzSr0FvC_HCDkY0-cuM/s400/IMG_1229.JPG" width="400" /></a></div>
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I started with the usual suspects of diced onion/shallot and 2 cloves of garlic in a bit of olive oil. I then added 2 carrots that I had peeled and diced. Once those had started to soften I added a pint of sliced grape tomatoes, because that was what I had grabbed at the store, and a few cups of chicken stock.</div>
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Add a pinch of dried thyme, some salt, and a bay leaf.</div>
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Simmer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y0tZJT3eIOl5UU9WOBDvPtFTf5hrnBRwlk41IDHXClgrsdslAz-6T3COrCUZB3VOXPCSmpkX_l6OBfzp88kQq-o9JYVwfIwMApL2Xvj-puBqQCcmxtnjiJKV5d8JC0vFJHs1Hw4acTw/s1600/IMG_1230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y0tZJT3eIOl5UU9WOBDvPtFTf5hrnBRwlk41IDHXClgrsdslAz-6T3COrCUZB3VOXPCSmpkX_l6OBfzp88kQq-o9JYVwfIwMApL2Xvj-puBqQCcmxtnjiJKV5d8JC0vFJHs1Hw4acTw/s400/IMG_1230.JPG" width="400" /></a></div>
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After about 20 minutes I removed the bay leaf and puréed the soup with an immersion blender.</div>
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Popped the bay leaf back in and left the soup on low heat to give it more time to combine flavors.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgmEEfCr2vvQxaYszUZub6IY0Xza6A98t6ZR2idWnIzLnl7bEMvTQshAQHN_YgFHisbGOIxXAceqPlZzadqu585bR_JAj7OgLX9jqyXb2Jhf9KEP533ctopbDqZ-QC75868lD7tZ1x3A/s1600/IMG_1233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgmEEfCr2vvQxaYszUZub6IY0Xza6A98t6ZR2idWnIzLnl7bEMvTQshAQHN_YgFHisbGOIxXAceqPlZzadqu585bR_JAj7OgLX9jqyXb2Jhf9KEP533ctopbDqZ-QC75868lD7tZ1x3A/s400/IMG_1233.JPG" width="400" /></a></div>
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I happen to love having muenster cheese in my deli drawer. It's great melted over corn chips for nachos and makes nice, gooey grilled cheese sandwiches seasoned with a pinch of garlic salt.</div>
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Tip: butter the bread instead of just melting it in the pan and everything will come out evenly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi0rbiUEe57Eqfdhu37HdvmftG47WHZQWPQfMHEBwZMlAqSY_Cb3eoC_a-tkKcNYRlm7fHNLDh9KCt0owzjDrB7SbFlLpR292l1CzQJhPSSGDENrrGhKvrhIRzYbWQI1TFvSP-H-8WMM/s1600/IMG_1231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi0rbiUEe57Eqfdhu37HdvmftG47WHZQWPQfMHEBwZMlAqSY_Cb3eoC_a-tkKcNYRlm7fHNLDh9KCt0owzjDrB7SbFlLpR292l1CzQJhPSSGDENrrGhKvrhIRzYbWQI1TFvSP-H-8WMM/s400/IMG_1231.JPG" width="400" /></a></div>
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Instead of adding cream to the whole batch of soup, I just put a dollop in each serving. That means that the leftovers will freeze nicely, as dairy doesn't always freeze well in soups (it tends to separate.)</div>
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If you wanted to get <i>really</i> decadent, use a spoonful of mascarpone cheese instead of cream.</div>
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Happily for my arteries, I was lacking in that much decadence at the moment.</div>
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Still it was a fairly tasty meal, and very satisfying.</div>
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And while I have not come close to perfecting my recipe for tomato soup, I'm guessing this tasted a damn sight better than anything out of a can!</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-7193624566548987282011-09-28T12:23:00.000-04:002011-09-28T12:23:13.017-04:00Linguine with Clams, Leeks, & Bacon<div class="separator" style="clear: both; text-align: center;">
This is a nice twist to wake up the same old linguine and clams.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlc8CbRyiRzimrDIqux3Oj-6gRoKrLEL_hyphenhyphenF_fDSXsj0CRh4hLDLokneNi8O4BLFtfRLwNxdL_7Us0waIvqvDP7Lh5EYsVsHr-_Xdee8uM5dbxNlwjIdQamUPgkhVbO-b2I1Ew28N-1A/s1600/IMG_1079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlc8CbRyiRzimrDIqux3Oj-6gRoKrLEL_hyphenhyphenF_fDSXsj0CRh4hLDLokneNi8O4BLFtfRLwNxdL_7Us0waIvqvDP7Lh5EYsVsHr-_Xdee8uM5dbxNlwjIdQamUPgkhVbO-b2I1Ew28N-1A/s400/IMG_1079.JPG" width="400" /></a></div>
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Yes. There are two leeks shown there.</div>
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Just use one to feed two people.</div>
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Live and learn.</div>
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Remove the root end and the darkest green part, split in half and rinse the dirt from between the layers of the leek. If your leek appears REALLY dirty as you are prepping it, slice it into half-moons and soak it in a cold water bath so the dirt falls to the bottom of the bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Sa5MjwzZpqUejHk9GBNuj8YDeP8FHmp6o0qg7iX1oJCJ_gQI1D4Ss3MIUeQM-IpSIgSydgXBUgNxZ1RKjNEQW5thPBUGJm7bbrzkQXQh3qyQmjolhKyoVrvzWaG_VHqQsr7Pcnh754A/s1600/IMG_1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Sa5MjwzZpqUejHk9GBNuj8YDeP8FHmp6o0qg7iX1oJCJ_gQI1D4Ss3MIUeQM-IpSIgSydgXBUgNxZ1RKjNEQW5thPBUGJm7bbrzkQXQh3qyQmjolhKyoVrvzWaG_VHqQsr7Pcnh754A/s400/IMG_1080.JPG" width="400" /></a></div>
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Bacon.</div>
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Yes please.</div>
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That's about 2 slices split, but figure one to two slices per person.</div>
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<i>(More if you know you're going to snack on it while cooking...)</i></div>
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Once the bacon has rendered its fat and become crispy, place it on a paper towel to drain and keep the fat in the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6ZjJMz3dJU-RpL2fEyu4K_LA1WG8v2rhwUVjOLEm1MdzFowl69z7VuHuQdU4l6Q31DODZbsAOp0UFa-7CsMbamhdx3f8paHupqHPFUtWBA4Q6JhjqfhkKq_1tGRO7N3SoTgTvRXk-xQ/s1600/IMG_1081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6ZjJMz3dJU-RpL2fEyu4K_LA1WG8v2rhwUVjOLEm1MdzFowl69z7VuHuQdU4l6Q31DODZbsAOp0UFa-7CsMbamhdx3f8paHupqHPFUtWBA4Q6JhjqfhkKq_1tGRO7N3SoTgTvRXk-xQ/s400/IMG_1081.JPG" width="400" /></a></div>
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Add the washed (and dried) chopped leeks to the bacon fat and allow to soften over medium heat, 5-7 minutes. Use only a pinch of salt to season as the bacon fat is salty.</div>
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Half way thru cooking, grate (or mince) two cloves of garlic into the mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJMWFYwR01EXPlVuOYutij8mVAwKbKlwt2AVkp7jV_YdVgY87CE_29E3BSLDWPQ5NhdC8WV4hRmYAU2ZWkym8-G9YQ7s7QxrESHUOQ6qzyXRdsTkdHSRD1Rpj6FAnTtYwxf4XAOI2kjA/s1600/IMG_1082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJMWFYwR01EXPlVuOYutij8mVAwKbKlwt2AVkp7jV_YdVgY87CE_29E3BSLDWPQ5NhdC8WV4hRmYAU2ZWkym8-G9YQ7s7QxrESHUOQ6qzyXRdsTkdHSRD1Rpj6FAnTtYwxf4XAOI2kjA/s400/IMG_1082.JPG" width="400" /></a></div>
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If you want to let the leeks go a little farther into caramelizing, that would also be delicious with this combination of flavors. </div>
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I was just in a hurry to eat, so mine only got to wilt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBPGafGzKSuTycLTRHMze4QuRCJ06CcHsnHZnCMI5jXpzdForumsPY1lpT1JAvv5aQyB0ME8kDfSm0qDnv8twSuUM6pfU7Imvo-ObfLeqAyAncrHul1RjUJmxz8HmckXIdpeb5Xde9qY/s1600/IMG_1083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBPGafGzKSuTycLTRHMze4QuRCJ06CcHsnHZnCMI5jXpzdForumsPY1lpT1JAvv5aQyB0ME8kDfSm0qDnv8twSuUM6pfU7Imvo-ObfLeqAyAncrHul1RjUJmxz8HmckXIdpeb5Xde9qY/s400/IMG_1083.JPG" width="400" /></a></div>
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After scrubbing your clams and letting them sit in cold salted water for 30 minutes to discharge their grit:</div>
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Cook the clams in a covered sauce pan with white wine and one bay leaf over medium-high heat 6-8 minutes, or until all the clams opened.</div>
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Give the pan a shake to make sure they have room to open.</div>
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Discard any unopened clams, as well as the bay leaf.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_gUzy9LeF02onjiK5EfmO1vMXoD_51Ilm4IP8a31pbewm9lfblZfnJEszIayNkXzfIceX0iX9Ic5fdTdPbzoiAlCO7FVeFbFfcRrP_DelnWWlyNVfpFogfrqtJ7LbXxvK88QxSOV9y0/s1600/IMG_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_gUzy9LeF02onjiK5EfmO1vMXoD_51Ilm4IP8a31pbewm9lfblZfnJEszIayNkXzfIceX0iX9Ic5fdTdPbzoiAlCO7FVeFbFfcRrP_DelnWWlyNVfpFogfrqtJ7LbXxvK88QxSOV9y0/s400/IMG_1084.JPG" width="400" /></a></div>
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I remove the shells when I make this so eating it is easier, but if you want to keep them for presentation's sake, go for it.</div>
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Put your linguine, cooked 1 minute shy of the directions on the box, into the remaining white wine and clams and add in the cooked leeks and garlic mixture. Add a bit of chopped parsley or basil and a tablespoon of butter (or 2) and stir to combine.</div>
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Check your seasoning after a minute and then plate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFFXy6WPVJKQHo_kE11IcytRIdtZq3ghjdq08pl41_UnTEVRs-EYRCNSApJcLRkGcdn-jQGuROvEAOElXcczoW-LGYc_5wjuswKGP3qy6gn1TUH3igN7kAQOJkz_K-bxGXv3vXvlZUY/s1600/IMG_1087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFFXy6WPVJKQHo_kE11IcytRIdtZq3ghjdq08pl41_UnTEVRs-EYRCNSApJcLRkGcdn-jQGuROvEAOElXcczoW-LGYc_5wjuswKGP3qy6gn1TUH3igN7kAQOJkz_K-bxGXv3vXvlZUY/s400/IMG_1087.JPG" width="400" /></a></div>
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I top the dish with the cooked bacon as I hate soggy bacon, but really the bacon drippings make this dish as they impart all their smokey, porky goodness into the cooking leeks.</div>
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Without it you'd just be eating very onion-y pasta.</div>
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But I'd call this one a hit!</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-86089339285801557482011-09-21T14:54:00.002-04:002011-09-21T14:54:44.663-04:00Mojito Chicken<div class="separator" style="clear: both; text-align: center;">
Step aside <a href="http://rocknrollgourmet.blogspot.com/2011/08/cilantro-lime-chicken.html">Cilantro-Lime Chicken</a>.</div>
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Make way for the boozy chicken!</div>
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(Not to be confused with this boozy but brilliant <a href="http://rocknrollgourmet.blogspot.com/2010/10/best-roast-chicken-ever.html">Best Roast Chicken</a>.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb83AlyQe3BzpipaaOBjjhezqJjSoWkvu5O3zq3OqiWKqKFCZMjq-uqDtncCwEqzU5J4479D3B_pkk2PlT1Ac9sAIMTGOH-7yTSPrbqe0ZMHUaQOQmUAOad_sRdR-AQnb33AZCc0CuTOU/s1600/IMG_0990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb83AlyQe3BzpipaaOBjjhezqJjSoWkvu5O3zq3OqiWKqKFCZMjq-uqDtncCwEqzU5J4479D3B_pkk2PlT1Ac9sAIMTGOH-7yTSPrbqe0ZMHUaQOQmUAOad_sRdR-AQnb33AZCc0CuTOU/s400/IMG_0990.JPG" width="400" /></a></div>
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In a large bowl combine:</div>
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1/2 cup light rum</div>
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1/2 cup mint</div>
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1/2 cup lime juice</div>
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1/2 cup chopped onion</div>
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2 cloves of garlic, minced</div>
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1 TBSP lime zest</div>
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1/4 cup agave nectar</div>
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1 jalapeño, seeded</div>
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1 tsp cayenne pepper</div>
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1 TBSP cumin</div>
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1/2 tsp cinnamon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcwfQiDRV9pY9ri7ywkD34s8jN7HustiuBDWGYIHMCoXM_eCgpB8H2oalmXWYTUmIsO9kGbGvVay01GB0wXYnNFgQxY1UzI-iwu-6JpWV6T3iggWJ9sz1jqNYgMMR9ayCUkwz9TSWQVs/s1600/IMG_0993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcwfQiDRV9pY9ri7ywkD34s8jN7HustiuBDWGYIHMCoXM_eCgpB8H2oalmXWYTUmIsO9kGbGvVay01GB0wXYnNFgQxY1UzI-iwu-6JpWV6T3iggWJ9sz1jqNYgMMR9ayCUkwz9TSWQVs/s400/IMG_0993.JPG" width="400" /></a></div>
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Blend all of the ingredients in a food processor, pour back into the bowl and add chicken, breasts or thighs as you prefer, and allow to marinate in the refrigerator 2-4 hrs.</div>
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When ready to cook, remove the chicken and discard the marinade.</div>
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Season both sides with salt before cooking, and throw on either a hot pan or a hot grill, tho a grill is preferred. </div>
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(You know you're eking out those last few warm nights before putting the grill away for the winter!)</div>
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Then: </div>
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<b>don't forget to take pictures of the finished product</b> </div>
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or you will have no final "wow that looks tasty" moment for your blog post.</div>
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Whoops.</div>
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Still, this was pretty tasty and made a lovely change for a light dinner. Try serving it with some quinoa with fresh mint and cilantro mixed in, and maybe some queso fresco.</div>
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Dinner. Done.</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1tag:blogger.com,1999:blog-4739905675871679808.post-42437598724704028272011-09-15T13:01:00.000-04:002011-09-15T13:01:11.579-04:00Broccoli Bow-tie Carbonara<div class="separator" style="clear: both; text-align: center;">
Carbonara is such a decadent and satisfying meal. I mean, it's pasta with bacon.</div>
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What's not to like?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6BS5UN7p54tNl7K2T1uCYYkilf0H51hT28EtwrHRlLgeKFPm33Eeo3tO1PzqjCwi6UtHIyHbfg6bTaIjOt71ZdewrT1ZmWUEjBJ97r4rUHjAUcrrA2BPhg85YEKPPvcX5PAZ3b8COWw/s1600/IMG_1061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6BS5UN7p54tNl7K2T1uCYYkilf0H51hT28EtwrHRlLgeKFPm33Eeo3tO1PzqjCwi6UtHIyHbfg6bTaIjOt71ZdewrT1ZmWUEjBJ97r4rUHjAUcrrA2BPhg85YEKPPvcX5PAZ3b8COWw/s400/IMG_1061.JPG" width="400" /></a></div>
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There are arguments as to whether or not carbonara has cream in the sauce or if it's just egg yolks.</div>
I fall in the middle and occasionally use 1/4 cup or less of cream for a little added richness but not a huge shift in the sauce's texture.<br />
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But traditionally it's just egg yolks and grated parmigiano.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LPkGuyvAFFoRfk60L2hVTfwiEKC9dBn2MEPcmszFX3DJwf7SCTA_tQnyfTvwCUBraanSp0GFxZZTPR4sXT5_sub5y6An4ElEXuwXKxbbL3v78CbuVbaYoqV5kYEL7uCFpLN5wOEveLw/s1600/IMG_1051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LPkGuyvAFFoRfk60L2hVTfwiEKC9dBn2MEPcmszFX3DJwf7SCTA_tQnyfTvwCUBraanSp0GFxZZTPR4sXT5_sub5y6An4ElEXuwXKxbbL3v78CbuVbaYoqV5kYEL7uCFpLN5wOEveLw/s400/IMG_1051.JPG" width="400" /></a></div>
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Traditionally there are no vegetables in carbonara either, but I'm a vegetable nut, and I can also tell myself this dish is not as evil of a diet-killer if I throw a bunch of green things in it as well.</div>
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This time I had broccoli on hand, so that's what went in.</div>
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Chop up one large broccoli stem and steam them with a pinch of salt so they are still slightly firm, only about 4-5 minutes. Drain and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QuQFA3tXmJKb_e4k0p_uyx7co1rrkycp207kgsYjnORl30Y0hwd0ZSnSuhm9uMR1YuaIROcaJHE8YPghyphenhyphenDR991XVpUdwLTi3pTldxF9PrFQp3Kvh78Ul1Fp4ujuaQSj4rL4f_3XaITI/s1600/IMG_1053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QuQFA3tXmJKb_e4k0p_uyx7co1rrkycp207kgsYjnORl30Y0hwd0ZSnSuhm9uMR1YuaIROcaJHE8YPghyphenhyphenDR991XVpUdwLTi3pTldxF9PrFQp3Kvh78Ul1Fp4ujuaQSj4rL4f_3XaITI/s400/IMG_1053.JPG" width="400" /></a></div>
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Technically you only need 1 egg yolk per person, but as I was using quite a bit of broccoli, which does not coat with sauce as easily as say, peas or zucchini when mixed in with pasta, I used 4.</div>
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Also, I wanted a LOT of sauce.</div>
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Make sure your eggs are fresh!</div>
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And save the whites for an egg-white omelette the next morning.</div>
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(<i>Tho it's smart to label the clear white goo...</i>)</div>
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Beat the egg yolks together with about 1/2 cup of grated parmigiano (pecorino can make it too salty once combined with the bacon) and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRdbe1MQEW-_-iuRrMLoP3YlOUPoM8b7t3jZnHI5j70dtEiCBdsEP9Mw-VgAN0NcXLDlQDYAWwAWWhcgv4FheKc3GwuYZ5ByLkmrbva92J0Z72pYJUE0GehkqENS47OAxPlJBq0qc-EM/s1600/IMG_1055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRdbe1MQEW-_-iuRrMLoP3YlOUPoM8b7t3jZnHI5j70dtEiCBdsEP9Mw-VgAN0NcXLDlQDYAWwAWWhcgv4FheKc3GwuYZ5ByLkmrbva92J0Z72pYJUE0GehkqENS47OAxPlJBq0qc-EM/s400/IMG_1055.JPG" width="400" /></a></div>
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Mmmm... bacon.</div>
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I used two slices per person, but you can make as much as you like of course.</div>
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Just make sure you do not have too much rendered fat in the pan when you add the pasta and vegetables. Maybe 1-2 TBSP tops.</div>
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Crumble the bacon and add the broccoli into the pan with the drippings.</div>
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Stir to combine a bit.</div>
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Add the cooked pasta to the pan with the broccoli and drippings and remove it from the heat source.</div>
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Take a medium ladle-full of the hot and starchy <i>RESERVED </i>pasta water and, while stirring, add it to the egg and cheese mixture. This is "tempering" your egg.</div>
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If you add the yolks directly to a hot pan, you will just get scrambled eggs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiEDI5AblMpdLAyBcJTYH5vd7Aah2xexa6k9uo2dOBmgG2_jwUCkwFBy8ODmfI7pk-lpxd3XLLCNigWD3hi_s89HLDhiQ3s1gpH8ZsuaMlijBwtD9v062n74VdnLUhO5WAOvEHaEv6m0/s1600/IMG_1059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiEDI5AblMpdLAyBcJTYH5vd7Aah2xexa6k9uo2dOBmgG2_jwUCkwFBy8ODmfI7pk-lpxd3XLLCNigWD3hi_s89HLDhiQ3s1gpH8ZsuaMlijBwtD9v062n74VdnLUhO5WAOvEHaEv6m0/s400/IMG_1059.JPG" width="400" /></a></div>
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Toss everything well to combine, adding more pasta water if the sauce seems too tight.</div>
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Garnish with crumbled bacon and black pepper (unless you are like me and hate black pepper) and Get It While It's HOT!</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-83988288139230526662011-09-09T11:33:00.002-04:002011-09-09T11:35:35.193-04:00Quick Veal Stew<div class="separator" style="clear: both; text-align: center;">
Leftover roast veal, leftover cioppino base, a few veggies and some pantry items came together recently to make an unfairly delicious stew.</div>
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Unfair to the Hubs as I made it when he was out of town.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp0IeliNTCKcz4pt_GSk9RIiVEFoGBp20QuFvjURGkO0Y8ZHbNiV5Z7juYzlvA4dsElo4BZpRyLfyBbp4Jq062NwLaW-UyKIyiCjQ-l9-WzGhW6iq1htLoDgAQvig0vZ9kimTEFHm0w8/s1600/IMG_1127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp0IeliNTCKcz4pt_GSk9RIiVEFoGBp20QuFvjURGkO0Y8ZHbNiV5Z7juYzlvA4dsElo4BZpRyLfyBbp4Jq062NwLaW-UyKIyiCjQ-l9-WzGhW6iq1htLoDgAQvig0vZ9kimTEFHm0w8/s400/IMG_1127.JPG" width="400" /></a></div>
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So it was all mine.</div>
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It appears that Mother Nature was checking her watch very closely this year, and the instant Labor Day was over she sent a serious bout of rain and chilly Autumn weather to douse NYC.</div>
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Frankly I'm FINE with that because I'd rather wear fuzzy sweaters and socks over sweating in spaghetti-strap sundresses any day. <i>(Could a throw a few more S's in there?) </i></div>
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Even more so, it made a great excuse to make warm and savory food!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcf92DIHtGFo-_2fJvuRD_lXYKoBXlUxqg41BBQYbcffUFS8cwmGq8f3gl7HHQeHBlFVFaGxf83Guq0LPjxtV6mRjxMhYFKdWiFKwWNh5sSsxrlSJXDz0YVKM3TKrRSdhIAbzC5F2fod8/s1600/IMG_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcf92DIHtGFo-_2fJvuRD_lXYKoBXlUxqg41BBQYbcffUFS8cwmGq8f3gl7HHQeHBlFVFaGxf83Guq0LPjxtV6mRjxMhYFKdWiFKwWNh5sSsxrlSJXDz0YVKM3TKrRSdhIAbzC5F2fod8/s400/IMG_1117.JPG" width="400" /></a></div>
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For this stew I used 2 peeled and sliced carrots, 1 minced shallot, 2 cloves of garlic, about 1/2 cup of chopped reconstituted porcini mushrooms, 1 tsp dried rosemary, leftover cioppino for the tomato aspect, and some concentrated veal glacé.</div>
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Add hot water to your dried porcinis before you start peeling and chopping so they have 20 minutes or so to get plump again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm03yQtp-pX5QWQnV0AVyXeCogXE51mTUseiqQfO3qfdRP_7K0nEjOIxkChwZREMY4YLFbRRue-4I_wn69wDUSGWhne5KT_U8COxOhKtRpzPFfJULQ9Sk1k9YM2i5jSdnat1dETk1AVQw/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm03yQtp-pX5QWQnV0AVyXeCogXE51mTUseiqQfO3qfdRP_7K0nEjOIxkChwZREMY4YLFbRRue-4I_wn69wDUSGWhne5KT_U8COxOhKtRpzPFfJULQ9Sk1k9YM2i5jSdnat1dETk1AVQw/s400/IMG_1118.JPG" width="400" /></a></div>
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There was also the glorious roast veal. It was super flavorful and tender, leftover from a huge meal at <a href="http://bettonyc.com/">Betto</a> in Williamsburg, Brooklyn.</div>
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This baby cow did not die in vain.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYi-JjlVIzqdTrPvkpcXp5dKpK9_QZjYJBXgcIcH3kKnKJhbhehCLo8tNdTllhrEji_SUQMuENiCrTAMES3edERQQadtBFQEX9eeuR83PRYMSnTzlCdI1Wsz49fY35HmPyvcUjer72Ww/s1600/IMG_1120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYi-JjlVIzqdTrPvkpcXp5dKpK9_QZjYJBXgcIcH3kKnKJhbhehCLo8tNdTllhrEji_SUQMuENiCrTAMES3edERQQadtBFQEX9eeuR83PRYMSnTzlCdI1Wsz49fY35HmPyvcUjer72Ww/s400/IMG_1120.JPG" width="400" /></a></div>
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Start with the obvious, sautéing the shallot, garlic, and carrot in some olive oil with a pinch of salt.</div>
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When that begins to soften add the porcini mushrooms (squeezed dry) and cook another 2-3 minutes.</div>
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Next I added the strained water that I rehydrated the porcinis in, as it was now mushroom stock, as well as the glacé and dried rosemary.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlurm3zVj7C24Hy2XPWMSzfMJeosYc770NcGGpbAfY-hRzj77G4nv281j8w46IBi6aExTov2ttLvx8QhJQ_ZT0U3PU2aLUtVDllmmkTXeuZLlAHHdP4lM-F4VY2EDcYOZfaXwMvAZbqBQ/s1600/IMG_1123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlurm3zVj7C24Hy2XPWMSzfMJeosYc770NcGGpbAfY-hRzj77G4nv281j8w46IBi6aExTov2ttLvx8QhJQ_ZT0U3PU2aLUtVDllmmkTXeuZLlAHHdP4lM-F4VY2EDcYOZfaXwMvAZbqBQ/s400/IMG_1123.JPG" width="400" /></a></div>
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I was really happy that the leftover cioppino base worked in this. Not that I'm surprised as it's really just tomato, fennel, white wine and chicken stock, (I use chicken instead of fish stock so the Hubs will eat it.) but I was worried for a moment that the fennel flavor would throw off the final product of the stew.</div>
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It did not.</div>
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The real element that brought this stew together tho was removing the skin and a section of fat from the roast veal and letting it simmer in the stew for almost an hour. I left it whole so I could remove it before serving, but it imparted a huge amount of flavor. Without it this would have been edible, but nothing special.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1axA61oDL9geqvHtFvMKuY_TQHNPBHfO61N90lRzgNyc1_Jw7E06951_pNeRYnzZVxt0IpnQxvqDIjx2tiLJinKxqd5rVjoZ91A_XRYUh_u3S_z0ZsUCpNcdUGv7cxEKOlnvpjkUBwas/s1600/IMG_1124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1axA61oDL9geqvHtFvMKuY_TQHNPBHfO61N90lRzgNyc1_Jw7E06951_pNeRYnzZVxt0IpnQxvqDIjx2tiLJinKxqd5rVjoZ91A_XRYUh_u3S_z0ZsUCpNcdUGv7cxEKOlnvpjkUBwas/s400/IMG_1124.JPG" width="400" /></a></div>
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For a base I had some polenta squares in my freezer from a while back, and since polenta freezes beautifully, it came back to life with a few minutes on the counter and only a little help from the microwave.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpK21zdNXigKHKtoOluzOFEmQoW5UNLkAWpF7aciBGh5vQvgzxHdRy0FV3pey0Hm5fYoJ-guRPkT8bEnD45ENC_LRh_ZKpKcT2d_EomxrlDBDcez89XqX9p6PRlk7iCTMgIPnkRb_uck/s1600/IMG_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpK21zdNXigKHKtoOluzOFEmQoW5UNLkAWpF7aciBGh5vQvgzxHdRy0FV3pey0Hm5fYoJ-guRPkT8bEnD45ENC_LRh_ZKpKcT2d_EomxrlDBDcez89XqX9p6PRlk7iCTMgIPnkRb_uck/s400/IMG_1128.JPG" width="400" /></a></div>
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As I do with leftover pork tenderloin in my soups, I added the chopped veal to the bowl first and then ladled the hot stew over top to heat it thru. I wanted the veal to retain its original flavor rather than just absorb the flavors of the stew.</div>
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I encourage anyone to get creative with the bits and pieces in their fridge.</div>
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You just might end up with something wonderful.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-55750531094331440652011-09-05T14:40:00.002-04:002011-09-05T14:42:31.031-04:00London, Returned<div style="text-align: center;">
Well, yes, we made it, but Hurricane Irene denied us 2 days of our vacation, so there were no romantic trips to outlying villages or day trips to Oxford or Canterbury.</div>
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But if you ignore the horrid head cold I had for the entire trip, it was still a lovely time.</div>
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Some highlights:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI8Cn4y2gSAjf0lGcuS8ENiEbZa-BNv_Dz945TNq7v0hMJAT137-G8XgoBGpcthnyRC3hepJnhyK0_GWVt1YPE0wyhyphenhyphenDkUzAhvK-S3IK0VhnDlki47xP2DWeYY-sUbPnSQjeZC5Mw7-A/s1600/IMG_1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI8Cn4y2gSAjf0lGcuS8ENiEbZa-BNv_Dz945TNq7v0hMJAT137-G8XgoBGpcthnyRC3hepJnhyK0_GWVt1YPE0wyhyphenhyphenDkUzAhvK-S3IK0VhnDlki47xP2DWeYY-sUbPnSQjeZC5Mw7-A/s400/IMG_1136.JPG" width="400" /></a></div>
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Accidentally caught the end of the guards' march.</div>
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They do pomp right in England.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjQ2oajI4SoRQuF51jOVRCstUJzXeq8hTTW2iI90iOAYTdftNC0xZcVYfnAID5mENJIkv7yAL-RpzXBdvB4pxtE6kJhtdu9IWN6KnunVKLkGV6sjUmcdbcRrqYWA2ZlxDUujib4k6NHo/s1600/IMG_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjQ2oajI4SoRQuF51jOVRCstUJzXeq8hTTW2iI90iOAYTdftNC0xZcVYfnAID5mENJIkv7yAL-RpzXBdvB4pxtE6kJhtdu9IWN6KnunVKLkGV6sjUmcdbcRrqYWA2ZlxDUujib4k6NHo/s400/IMG_1147.JPG" width="300" /></a></div>
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Look! I found the corner that I <strike>stole</strike> borrowed the other pic from!</div>
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This is me and the hubs sitting in the back of a double-decker bus. It's quite bouncy on the top, hence the fuzzy photo. I have to hand it to London tho, as their buses are much more frequent and convenient than NYC buses. (Tho they have no express subways, so it can take an hour to get from one end of London to the other.)</div>
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And now, to Nerd Out.</div>
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We went to "The Doctor Who Experience" and were just about the only adult couple there without children. (Some kids came dressed as the Doctor. Kinda cute.)</div>
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It makes sense that British children would like the show as it's about time travel and has monsters and aliens and yet no blood, gore, or cursing (so, happy parents) but as far as I know, "Doctor Who" is only a hit with the 20-40 group in America.</div>
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I'll totally introduce my nephew to it once the Hubs is done showing him every comic book he deems important.</div>
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So, maybe when he's 9?</div>
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<tr><td class="tr-caption" style="text-align: center;">Heeeeeeeeeeee!</td></tr>
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INSIDE THE TARDIS!!!</div>
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Well, a model anyway.</div>
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I remember seeing The Silence.</div>
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There were costumes from most of the main characters as well as the monsters, but I particularly liked seeing the bit from "The Doctor's Wife." Neil Gaiman did really well writing that one.</div>
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The Hubs was classy when we had lunch at the Tate Modern.</div>
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Walking the Millenium Bridge toward St. Paul's Cathedral.</div>
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The Tower of London (facing Tower Bridge)</div>
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Tower Bridge (made miniature by me, that is the real bridge)</div>
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Inside the walls of The Tower</div>
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Useful notices (note the rat attacking the achilles tendon)</div>
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It was interesting to see the various parts added and rebuilt over time and after fires and wear and tear.</div>
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The Rosetta Stone at the British Museum</div>
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Not what I think of when I think Ferrari...</div>
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Sherlock Holmes address</div>
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Interestingly this is next to the Sherlock Holmes "museum" and not along Abbey Road</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSCdTAuWEs26CTv9S6ewX0deo7dVqSaZ8pUB2iWo02hL1O3mGbjUTGuvNGp8DdzJv9yDtUG3dN9_DBw6UlnVFd8aAIkwYtkvUBBDfXDBIOGczf-frH9-4eDwGVUuZPPCEVWNEN2Yxjx4/s1600/IMG_0863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSCdTAuWEs26CTv9S6ewX0deo7dVqSaZ8pUB2iWo02hL1O3mGbjUTGuvNGp8DdzJv9yDtUG3dN9_DBw6UlnVFd8aAIkwYtkvUBBDfXDBIOGczf-frH9-4eDwGVUuZPPCEVWNEN2Yxjx4/s400/IMG_0863.JPG" width="400" /></a></div>
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This was our local pub in Dalston, East London</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV3jBAtRqJEwGL4YQbrCBH8jeMYMNsi-4m7QUDER6a5WYVE1VBDe7BFxC8TDMxicGrCQnTF6pm8y3UV_gsDlzT-ExjwDrwZgwGthIgcarW4CafI_aOY8v8hucRCogufiTYfq6RQZ6gLA/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" id=":current_picnik_image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkONQNECnqI5oyTcF5pNVcyMXMfI_EZ3b_2DzvD3xNo95RnuKONFEmvYcxzs5rRJ9BTG0GnriPUxS2h1qzFYPHpinT9ObFyaqiUOaHwoXMSFaMhsWiJFkx16QHDT6lN01x2vJE9SephwY/s1600/16200728471_V9NTs.jpg" width="297" /></a></div>
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And the obligatory wasting of the last of the £ on English chocolate.</div>
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I should have bought more!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7muzVYFfLd38FRkaMAk73DzDPEfiX7j_eAfZUjW6TxeX5kK-YNYf3-P_LjjSXmNWz3RxSHiKhNuBJgXGwc81dkJD4LTvUnkMM2UnajH7YWNXTZqDGvEEpvPSNITvFGrXnNHcE2oc_VOo/s1600/IMG_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7muzVYFfLd38FRkaMAk73DzDPEfiX7j_eAfZUjW6TxeX5kK-YNYf3-P_LjjSXmNWz3RxSHiKhNuBJgXGwc81dkJD4LTvUnkMM2UnajH7YWNXTZqDGvEEpvPSNITvFGrXnNHcE2oc_VOo/s400/IMG_0865.JPG" width="400" /></a></div>
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I didn't actually like this candy bar, but I had to giggle like an immature child at the description.</div>
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It took 3 trains, 2 planes, a bus and a subway over 17 hrs (almost to the minute) for us to get home, but it was still a good trip. Next time however I will be healthy if I have to inject myself with experimental drugs.</div>
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Back to recipes and real life now.</div>
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Hope everyone had a lovely Labor Day Weekend!</div>
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RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com3tag:blogger.com,1999:blog-4739905675871679808.post-57549843166741584912011-08-26T16:09:00.001-04:002011-08-26T16:09:10.628-04:00London Calling<div class="separator" style="clear: both; text-align: center;">
And I'm answering!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ibMRUgjCLWTFh9IFbP5fVKGDP7fEmZllITGWwtcd41kBUpraYgeQnsYcMktpLmjxzC5UX4xo_X6-hON7aS5CFwQxa0oD9QrmVGlBMRcfvpdgVN_X4LMBM2OX37qORFfxVVjJB38blFs/s1600/London_telephonebooth.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ibMRUgjCLWTFh9IFbP5fVKGDP7fEmZllITGWwtcd41kBUpraYgeQnsYcMktpLmjxzC5UX4xo_X6-hON7aS5CFwQxa0oD9QrmVGlBMRcfvpdgVN_X4LMBM2OX37qORFfxVVjJB38blFs/s400/London_telephonebooth.jpeg" width="298" /></a></div>
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The Hubs and I are off for our first non-family related vacation in five years.</div>
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Enjoy the end of Summer and I'll be back after Labor Day!</div>
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(And keep yourselves safe on the East Coast... we're <i>really</i> hoping we get out before Hurricane Irene hits.)</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1tag:blogger.com,1999:blog-4739905675871679808.post-90437298942833431402011-08-22T11:51:00.000-04:002011-08-22T11:51:51.179-04:00Quick Chicken Soft Tacos<div class="separator" style="clear: both; text-align: center;">
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I've been doing a lot of variations on salsa this summer. In the winter I sometimes find salsa to be too light and unsatisfying, but in the hotter months I find I'm using it left and right, on eggs, on top of fish, and this time, to fill a soft taco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9gNAHI1XoeV-OzxWq_RAtzwczphKEYeDJ0gMXFsWQMWP4SGXBlRfrbnSVD9zzy9asQAtx95bf6ijbCLfgGAnuxHcp0zbQfKbmG3TzdEFLwDU6lWpkfeLc5THHvDxoaqGv2WkgZ_b558/s1600/IMG_1076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9gNAHI1XoeV-OzxWq_RAtzwczphKEYeDJ0gMXFsWQMWP4SGXBlRfrbnSVD9zzy9asQAtx95bf6ijbCLfgGAnuxHcp0zbQfKbmG3TzdEFLwDU6lWpkfeLc5THHvDxoaqGv2WkgZ_b558/s400/IMG_1076.JPG" width="400" /></a></div>
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For this dish I used a little leftover basmati rice for The Hubs, as he likes more of a burrito than a soft taco, but I made mine using just the chicken and <a href="http://rocknrollgourmet.blogspot.com/2011/07/black-bean-corn-salsa.html">Corn &amp; Black Bean Salsa</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvcCz_4XYpE9QG8mKoi-e6mBzf1iKJ8RRNPbc6jEKLdRapsAQTsRSfWlaRARvkW2ENpykNdSoTc_FHJd4XVfXosRAdYA9052R_lJoQ-PqI3YqX197XBpceiBQ8yeNaeIzjohurhLJwZ0/s1600/IMG_1070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvcCz_4XYpE9QG8mKoi-e6mBzf1iKJ8RRNPbc6jEKLdRapsAQTsRSfWlaRARvkW2ENpykNdSoTc_FHJd4XVfXosRAdYA9052R_lJoQ-PqI3YqX197XBpceiBQ8yeNaeIzjohurhLJwZ0/s400/IMG_1070.JPG" width="400" /></a></div>
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First I took two chicken breasts and cut them into bite-sized pieces. I sprinkled them with salt, ground cumin, and chili powder and rolled them around until evenly coated. (About 1/2 tsp each.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTUfy597vdwxCgvRUGlsNofTw0-qz02hY7za3rq1mG27UC_SStp9tttxB58sCR0b5J8NEiciFyQE6l1KVOcjypKhWD9SvNekndxg4yU_ZFc05FF4N7dLliy6nZXECXCAHl91HO0EcJPs/s1600/IMG_1071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTUfy597vdwxCgvRUGlsNofTw0-qz02hY7za3rq1mG27UC_SStp9tttxB58sCR0b5J8NEiciFyQE6l1KVOcjypKhWD9SvNekndxg4yU_ZFc05FF4N7dLliy6nZXECXCAHl91HO0EcJPs/s400/IMG_1071.JPG" width="400" /></a></div>
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Then in a non-stick pan on medium-high heat and with a bit of olive oil, I cooked the chicken until opaque, about 5-7 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsH0vpOjQF5JpsqZp5I6Os0nWd8wGGOqbTycnHhNG8DNxasUPp9OqKs-srXi8vK3UrwdMgi2xEWRKJubw2kdI23B_-z9AEV8oPCLpGIs-BR1OuA4ZKdwseoyO_wFf1koE7Bz3tXAo_Gco/s1600/IMG_1072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsH0vpOjQF5JpsqZp5I6Os0nWd8wGGOqbTycnHhNG8DNxasUPp9OqKs-srXi8vK3UrwdMgi2xEWRKJubw2kdI23B_-z9AEV8oPCLpGIs-BR1OuA4ZKdwseoyO_wFf1koE7Bz3tXAo_Gco/s400/IMG_1072.JPG" width="400" /></a></div>
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This salsa is really the clincher of the dish, as it has the most flavor.</div>
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A little sautéed shallot, corn, 1 pat of butter, black beans (from soup), and a heap of fresh cilantro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp957Bsrqcp_p5JlKM-TdKfJBvCDEHqkerliwAr0oMWNLvUPd7EKkU7IxJtIqf3VhRDQBWoJ8WRJb7GgfmrL0Nhr0Em9uoJrZX_9Z3g5CX5gw7FxJSgRIOyL_wji0T5fqL7AVnCyRcBws/s1600/IMG_1074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp957Bsrqcp_p5JlKM-TdKfJBvCDEHqkerliwAr0oMWNLvUPd7EKkU7IxJtIqf3VhRDQBWoJ8WRJb7GgfmrL0Nhr0Em9uoJrZX_9Z3g5CX5gw7FxJSgRIOyL_wji0T5fqL7AVnCyRcBws/s400/IMG_1074.JPG" width="400" /></a></div>
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Sweet, savory, and bright all at once.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7yI49mqc04FJa3uBvtCx1KFp7EzRZ-AUnE8sTQ7D5udp4sDaSjUYrIsBggJyv7bqnpS8Q0u6K8z-s0rSAisBwmD-INQHIPanmRy1dcdbkjhc9L5nZB11X8dFygG9fKYTlvfpBR1zjlk/s1600/IMG_1077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7yI49mqc04FJa3uBvtCx1KFp7EzRZ-AUnE8sTQ7D5udp4sDaSjUYrIsBggJyv7bqnpS8Q0u6K8z-s0rSAisBwmD-INQHIPanmRy1dcdbkjhc9L5nZB11X8dFygG9fKYTlvfpBR1zjlk/s400/IMG_1077.JPG" width="400" /></a></div>
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This would also taste fabulous with some of my <a href="http://rocknrollgourmet.blogspot.com/2011/08/turbot-with-avocado-puree-pineapple.html">Avocado Purée </a>slathered on the tortilla before filling it (which is how I ate the leftovers for lunch the next day!) but all told this dinner took under 20 minutes start to finish. </div>
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And The Hubs had seconds, so you know it was pretty good.</div>
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<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-30542014146694695272011-08-19T13:25:00.001-04:002011-08-19T13:25:22.046-04:00Breakfast Zucchini Pizza<div class="separator" style="clear: both; text-align: center;">
Take home your leftovers whenever possible.</div>
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Because really, you've paid for your meal, you may as well get to eat it all!</div>
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Granted, some things are harder to rejuvenate the next day, but in general, I'm all for doggy bags. Especially as I am more of a Grazer than a 3-Squares-A-Day type of gal.</div>
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Below see a gorgeous half zucchini pizza from <a href="http://www.frannysbrooklyn.com/">Franny's</a> that I just could not finish the night before.</div>
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Now known as Breakfast Pizza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3Fh4z9Z-CVNsVtOweUppU9yHeJLj51Bw6j25yUlPQAg8bmCsDYyZTg5zjR0JqYDd0yCLYWK8KzRCxzgRAyRt4FG-cwI2gGNwUnNj8OsiQj3-GtbjEXsCAIaJsX1wWnoYZUWXwzqW6Qg/s1600/IMG_0663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3Fh4z9Z-CVNsVtOweUppU9yHeJLj51Bw6j25yUlPQAg8bmCsDYyZTg5zjR0JqYDd0yCLYWK8KzRCxzgRAyRt4FG-cwI2gGNwUnNj8OsiQj3-GtbjEXsCAIaJsX1wWnoYZUWXwzqW6Qg/s400/IMG_0663.JPG" width="400" /></a></div>
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I opted to add a poached egg because I like the runny yolk and soft white, but if that's not your style an egg fried in bacon fat would be a <i>perfect</i> topper for this (including some crumbled bacon, of course.)</div>
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You've got carbs, vegetables, and protein ready to go.</div>
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Just make sure to use a skillet to re-crisp your pizza crust while your egg is cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t1JRjIeh46mse28NcM6dhBAoMsQoFXInuyorshQijL8pr-zm3IP_aIUdrCRrgpRr4_1WMUv5kUHn9PWjoC30U3RvH88vHlHarmwU5jamxc8dOI8kZ6JDOc2kFeI3ByNTsC5nTXim9ms/s1600/IMG_0664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t1JRjIeh46mse28NcM6dhBAoMsQoFXInuyorshQijL8pr-zm3IP_aIUdrCRrgpRr4_1WMUv5kUHn9PWjoC30U3RvH88vHlHarmwU5jamxc8dOI8kZ6JDOc2kFeI3ByNTsC5nTXim9ms/s400/IMG_0664.JPG" width="400" /></a></div>
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I do not understand countries that don't believe in doggy bags.</div>
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Like my dear beloved Italy, a country that knows not to waste stale bread because they can thicken soups with it or make a panzanella salad, but they don't believe in taking home leftovers.</div>
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Luckily I'm writing this in the USA, so doggy bags are go!</div>
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Get creative with your leftovers next time.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com0tag:blogger.com,1999:blog-4739905675871679808.post-86764780296029777212011-08-15T12:24:00.001-04:002011-08-15T12:25:32.611-04:00Linguine a la Cioppino<div class="separator" style="clear: both; text-align: center;">
This is an alternate use, or use for any leftover <a href="http://rocknrollgourmet.blogspot.com/2011/02/cioppino.html">Cioppino</a> base that you may have on hand.</div>
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Lately I have been devouring cioppino, a.k.a. Italian fish stew. I just love it as a light dinner of fish poached in a light but flavorful tomato base with a hunk of bread to sop up the remains.</div>
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Also, once you have made the base and have it in your fridge, dinner only takes 10 minutes.</div>
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And as previously stated, in the summer, having any source of heat at a minimum is best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bce0mUKit_c7kS_NnCCsaT1qYojOIxyVekLYOQRxtWYYJcBrES8iEn6ucZRj69IjLd9gBAp44OaNR7YA1Kj9vWQMd-jxlXkRGjiKft5NZjHjUiakt8DB2UIU6ObiH1z9pmfbxy26M90/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bce0mUKit_c7kS_NnCCsaT1qYojOIxyVekLYOQRxtWYYJcBrES8iEn6ucZRj69IjLd9gBAp44OaNR7YA1Kj9vWQMd-jxlXkRGjiKft5NZjHjUiakt8DB2UIU6ObiH1z9pmfbxy26M90/s320/IMG_1040.JPG" width="320" /></a></div>
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This time around I only had enough for one, so I decided that just using it as a base for pasta and clams might be good.</div>
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And it was.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZalD9USQhN5Gvtb8EtdAXZPna-g2fioK0RTVQ5Tu2oiPGLxS6rPoYl5PYfQtgWNbuqIwACizz1tUBqb9OYTE8sUarDX8OJ-SOtWrqadcN2KNOYZUIxI24QGvPl-dhL6GAy0IUvl2APE/s1600/IMG_1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZalD9USQhN5Gvtb8EtdAXZPna-g2fioK0RTVQ5Tu2oiPGLxS6rPoYl5PYfQtgWNbuqIwACizz1tUBqb9OYTE8sUarDX8OJ-SOtWrqadcN2KNOYZUIxI24QGvPl-dhL6GAy0IUvl2APE/s320/IMG_1042.JPG" width="320" /></a></div>
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Above you see the sand and grit that was expelled from the clams when I put them in a bowl of cold salted water for half an hour. </div>
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Do <i>not</i> skip this step, as you definitely do <i>not</i> want all of that crud in your food!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x4sdVfz86wdg-KVzXYS9ZrDrAK-6iSsxl6kuNhhWRsCObkbLGCvdmmZrsWXZX7tgl9CeF_CYeFAlUGbwHDHnUYPvlsuvl4I2e3FXxPA5mOQs58iLN6sdDlWvHtrZMFXkbVFoA0Jluus/s1600/IMG_1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x4sdVfz86wdg-KVzXYS9ZrDrAK-6iSsxl6kuNhhWRsCObkbLGCvdmmZrsWXZX7tgl9CeF_CYeFAlUGbwHDHnUYPvlsuvl4I2e3FXxPA5mOQs58iLN6sdDlWvHtrZMFXkbVFoA0Jluus/s320/IMG_1043.JPG" width="320" /></a></div>
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With the pasta already dropped into boiling salted water, I brought the leftover cioppino stew base up to a simmer and added the cleaned clams.</div>
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Put the lid on the pot and let it bubble for 6-7 minutes, or until all the clams have opened.</div>
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Give the pot a jiggle every few minutes if the clams are cramped for space to open.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjothOP0gFl22703kh_tbLlLgW8-NCrxOe5qfPgA7WpMEIMNZpdKdGT4D9xin3ijQgUUF3IrIw804kwVg_a6EmLJuRbqBLgjQFJhWwnGH_KmZfGn8aXSakPU4jNrs3yK-26Pro4a5hcRFg/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjothOP0gFl22703kh_tbLlLgW8-NCrxOe5qfPgA7WpMEIMNZpdKdGT4D9xin3ijQgUUF3IrIw804kwVg_a6EmLJuRbqBLgjQFJhWwnGH_KmZfGn8aXSakPU4jNrs3yK-26Pro4a5hcRFg/s320/IMG_1044.JPG" width="320" /></a></div>
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I prefer to remove the shells before serving so there's less mess while eating.</div>
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Discard any clams that do not open.</div>
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Add the cooked pasta to the cioppino sauce for the last minute of cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17y0tGZ5GQKtdqKTgdEp-8tBHm95ETazbjLA3cIe1K-E8HUyY49UA9Uw15j9U6NwfD8YoDu-hhbXgTr28VQH5_3Mceacyw5cE2ih-jjlcTrYgeYIEmK9EwUviWay5wRZM4_e1bTH-YTc/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17y0tGZ5GQKtdqKTgdEp-8tBHm95ETazbjLA3cIe1K-E8HUyY49UA9Uw15j9U6NwfD8YoDu-hhbXgTr28VQH5_3Mceacyw5cE2ih-jjlcTrYgeYIEmK9EwUviWay5wRZM4_e1bTH-YTc/s320/IMG_1046.JPG" width="320" /></a></div>
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This really could have served two people in the end, so I'll remember that for next time.</div>
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But it turned out quite nicely, kind of like a cross between red clam sauce and marinara, but with the undertone of fennel.</div>
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Nice change-up from the usual fish stew.</div>
<br />RocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.com1