tag:blogger.com,1999:blog-78448027833012124482024-02-07T08:04:14.387-06:00Everything is Better with BaconElizabethhttp://www.blogger.com/profile/08628011468226339880noreply@blogger.comBlogger547125tag:blogger.com,1999:blog-7844802783301212448.post-47979326182782427102012-10-10T15:24:00.000-05:002012-10-10T15:24:54.555-05:00Sarkis: The Greatest Place On Earth<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM8Qx5QgyzxXaxc2ePzbLQj4SfavBhyphenhyphenZVnnfDtoEpfPuz60Pu8rLd5CewSN10MHlCVvyMPQoWClEpsEW3k8WJnfj_WsQ6AoHUeuEjNOb_-bsAMzf-s_M5YWyeQUIOH0K9S3P-M1BytGg/s1600/sarkis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM8Qx5QgyzxXaxc2ePzbLQj4SfavBhyphenhyphenZVnnfDtoEpfPuz60Pu8rLd5CewSN10MHlCVvyMPQoWClEpsEW3k8WJnfj_WsQ6AoHUeuEjNOb_-bsAMzf-s_M5YWyeQUIOH0K9S3P-M1BytGg/s320/sarkis.jpg" width="320" /></a></div>
It's almost embarrassing to admit this, but I have been eating Sarkis Lorettas for over 15 years. And I don't mean every once and awhile, I'm talking several days in a row, every time I am back in Chicago and, sometimes, multiple times in one day. That's just how good these things are. Now, for those of you that go to Sarkis and order eggs sunny-side up or waffles, that's just pure armature play. Put your big boy pants on and go for the original. I've tried every Loretta but my staple has always been the ham with everything, special hash browns and a diet coke. Feel free to steal my order. Lucky for Chicagoans, there are two locations; <a href="http://www.yelp.com/biz/sarkis-cafe-evanston">one in Skokie</a> and one on <a href="http://www.sarksinthepark.com/">Fullerton and Clark</a>. They also deliver. Run, don't walk.<br />
<br />Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-19336656324547124812012-07-16T19:43:00.003-05:002012-07-16T19:43:39.569-05:00Pork Belly Watermellon Salad With Balsamic Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40xJmSXvX6mg51SmC01402M-84PhNOSP5fpGVJHpKiYBGSPA4hLuAJiHL2Pavhtx5t0BAPYU2dOyiuDC5znA1iYrz41hlh8B3Car0FBFecbCw9efUf-ebZgcGh7IHM03nrvXGT51yHYc/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40xJmSXvX6mg51SmC01402M-84PhNOSP5fpGVJHpKiYBGSPA4hLuAJiHL2Pavhtx5t0BAPYU2dOyiuDC5znA1iYrz41hlh8B3Car0FBFecbCw9efUf-ebZgcGh7IHM03nrvXGT51yHYc/s320/3.JPG" width="236" /></a></div>
I must say, I really outdid myself on this dish. I made this a couple weeks ago for a small dinner party and it was a mega hit. I created the dish using a memory of a similar dish I ate at a restaurant about a year ago. I have never made pork belly so I just never got to trying to recreate it. Then, I came face to face with a beautiful pork belly and I decided it was time to go for it. I cured it myself using a mixture of kosher salt, brown sugar and fresh herbs. I cured it over night in the fridge and then cut the belly up into lardons and cooked them in a pan on the stove low and slow. <br />
<br />
While the belly was cooking, I put a small pot on the stove with 1 cup of balsamic vinegar and 2 teaspoons of brown sugar. I reduced the vinegar until it covered the back of my spoon in a medium thick consistency and set aside. Probably took about 10 minutes and I whisked it as it reduced. Then, I thinly sliced a jalapeno and marinated it with a juice of a lime in a ramekin. Once the bacon was done, I cubed some watermelon and jicima and arranged it on the plate. I added the bacon, sprinkled the jalapeno slices, drizzled in the vinegar and then topped with some mirco greens. SO FREAKING GOOD!Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-64008755503910437512012-07-16T19:34:00.004-05:002012-07-16T19:34:59.365-05:00Chipotle Coleslaw<img class="image" height="420" src="http://img4-1.myrecipes.timeinc.net/i/recipes/su/03142008/chipotle-slaw-su-1622432-x.jpg" width="420" /><br />
I can't believe it but somehow my husband convinced me to go camping this weekend. I absolutely hate to camp. No matter what, you wake up wet, your back hurts and the smell of campfire has saturated your clothes. And that's just the morning. Don't even get me started on setting up let alone cleaning up a campsite. So the deal is that I will go for one night but I am in charge of all the meals and there has to be a bathroom. <br />
<br />
We always buy Morton's tri tip steaks at Costco so I figure I'll grill that up and serve it with one of my favorite side dishes of all time- coleslaw- but with a Chipotle twist. I found the recipe and pic on <a href="http://www.myrecipes.com/recipe/chipotle-coleslaw-10000001622432/">Cooking Light.</a> Pray for me...<br />
<br />
Chipotle Coleslaw<br />
<ul class="textItems">
<li>1/2 cup mayonnaise </li>
<li>1/2 cup sour cream </li>
<li>3 tablespoons white vinegar </li>
<li>1 tablespoon molasses (not blackstrap) </li>
<li>1 1/2 teaspoons sugar </li>
</ul>
<ul class="textItems">
<li>1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can </li>
<li> About 1 tsp. kosher salt </li>
<li>6 cups each packed shredded green and red cabbage </li>
<li>7 green onions, green and pale green portions, sliced into thin rounds </li>
<li>1 cup tightly packed chopped fresh cilantro leaves </li>
</ul>
<div class="preparationWrapper">
<div class="textItems">
1. Prepare the dressing: In a medium bowl, stir together
mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo
sauce, and 1 tsp. salt.<br />
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup
chopped cilantro. Pour dressing over vegetables, toss well, and
refrigerate for at least 30 minutes and up to 4 hours. Before serving,
add more salt if you like and scatter remaining 1/4 cup chopped cilantro
over the top.<br />
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-9577675799492192382012-06-22T13:23:00.000-05:002012-06-22T13:23:17.649-05:00Annual Trip to Boonville!<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_26527673"></span><span id="goog_26527674"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q1JGwybtFwKN1W5MqDMYphOfrRzWSJrHmmCHjtbPevgKvT8uaPMPLh2ze9XsKPk22qL7mR2Pz0Z339lkJRTvBuUY3Huh7gdN78ID3BNK42aUG_L2q0ClJ52ZPyV_dpu9ipOam-w3T0U/s1600/photo-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
We had a great time up in Boonville a couple weekends ago. We made our stops at <a href="http://www.toulousevineyards.com/">Toulouse Vineyards</a>, the <a href="http://www.philoapplefarm.com/">Apple Farm</a> and stayed and ate at the wonderful <a href="http://boonvillehotel.com/">Boonville Hotel</a>. The weather was beautiful and we enjoyed playing some bocce and napping in the hammock in the hotel gardens. Can't wait to go back!Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-63839260222496517082012-06-11T14:12:00.001-05:002012-06-11T14:13:03.110-05:00Diavola Restaurant<div class="separator" style="clear: both; text-align: center;">
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Drew and I went on our annual trip to Anderson Valley this weekend to stay at the <a href="http://www.boonvillehotel.com/">Boonville hotel</a>. We have a close friend that works at<a href="http://www.diavolapizzeria.com/pizza_salumi.shtml"> Diavola</a> and we decided to stop there for dinner on our drive up. I've put this place on my list of top 3 spots in CA. It's that good. If you're a pizza person, you'll be in heaven. I've tried two of their pies and they were both awesome. The crust is paper thin and crispy and they make their sausage, cured meats and much more in house. The grilled octopus salad that I had on Friday was the best octopus I have ever had in my life. They boil the octopus whole for 3 hours and then flash grill it before serving. I know this because I asked our bartender to ask the chef.<br />
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The greatest part about this place is their meat case in the front by the hostess stand. You can buy house cured pancetta, beef cheek ragu, pork belly cuts, salamis, cheeses and olives. Some of the items sell out fast. I was hoping to get more pancetta this trip but they were out. I bought some pork belly instead. Next time you're up in Healdsburg or the Dry Creek/ Sonoma region, make sure to stop here. They have a great wine and beer list, friendly services and every dish is out of this world. <br />
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<br />Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-19964048561475990412012-03-08T13:30:00.000-06:002012-03-08T13:30:19.713-06:00The Squeeze Inn Cheeseburger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabTzMxeBImRSbddXLeBI9usYt_lwaMsYho1qVSiVg6sHsTc5JbXv9xhojeeqBxa1AZc52xDMgLFHTl6JmQCNURcmwiG45cP3OvFNaCFoOiwy7czrJ8t26o2vCvpW1KkZf8vajnwjjrhQ/s1600/IMG-20120302-00075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabTzMxeBImRSbddXLeBI9usYt_lwaMsYho1qVSiVg6sHsTc5JbXv9xhojeeqBxa1AZc52xDMgLFHTl6JmQCNURcmwiG45cP3OvFNaCFoOiwy7czrJ8t26o2vCvpW1KkZf8vajnwjjrhQ/s320/IMG-20120302-00075.jpg" width="320" /></a></div>
Drew and I hit up Squeeze Inn in Napa last week to try their famous Squeeze Inn burger with cheese. I posted the picture above on Facebook and I had a trillion comments asking where in the world they could find this restaurant so I figured it was worthy of its own blog post. <a href="http://www.squeezeinnhamburgers.com/">The Squeeze Inn</a> has various location in Sacramento and just opened up in Napa. It's a small joint with a long counter where locals (mostly high school kids) roll up their sleeves and get down. The menu is small, I mean it's really about the burger, so don't expect much variety. It's cheap, delicious and I suggest you workout before you go or the next day. Go and get yourself some!Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-53028429836434873292012-03-01T13:32:00.001-06:002012-03-01T13:32:54.713-06:00Cilantro-Lime Chicken with Avocado Salsa<div class="separator" style="clear: both; text-align: center;">
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Every diet requires an 'ah-ha' moment. Unfortunately for me, I had one on Friday. It's been a long time coming. I mean, my yoga mat has dust on it and we buy cheese in bulk from Costco. As we plan our memorial day weekend, I realize I will probably be in a bathing suit. Now my friends, it's go-time and my yoga studio will be sick of my sweaty red face in no time. To pair against my physical activities, I'm lightening our meals. Tonight, this recipe is on the menu. <br />
<br />
<b>Cilantro-Lime Chicken with Avocado Salsa</b><br />
<a href="http://www.cookinglight.com/food/top-rated-recipes/best-chicken-recipes-00412000074069/page19.html"><i>Cooking Light </i></a><b><br /></b><br />
<ul class="textItems">
<li>Chicken:</li>
<li>2 tablespoons minced fresh cilantro</li>
<li>2 1/2 tablespoons fresh lime juice</li>
<li>1 1/2 tablespoons olive oil</li>
<li>4 (6-ounce) skinless, boneless chicken breast halves</li>
<li>1/4 teaspoon salt</li>
<li> Cooking spray</li>
<li>Salsa:</li>
<li>1 cup chopped plum tomato (about 2)</li>
<li>2 tablespoons finely chopped onion</li>
<li>2 teaspoons fresh lime juice</li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon freshly ground black pepper</li>
<li>1 avocado, peeled and finely chopped</li>
</ul>
<h3 class="preparation">
</h3>
<div class="textItems">
1. To prepare chicken, combine first 4 ingredients in a large bowl;
toss and let stand 3 minutes. Remove chicken from marinade; discard
marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill
pan over medium-high heat. Coat pan with cooking spray. Add chicken to
pan; cook 6 minutes on each side or until done.<br />
<br />
2. To prepare salsa, combine tomato and next 4 ingredients (through
pepper) in a medium bowl. Add avocado; stir gently to combine. Serve
salsa over chicken.</div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-42389661893228123592012-02-06T19:17:00.000-06:002012-02-06T19:17:01.285-06:00Fried Potatoes With Spicy Aioli<div class="separator" style="clear: both; text-align: center;">
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Recently I discovered that <a href="http://en.wikipedia.org/wiki/Michael_Symon">Micheal Symon</a> has a new show on the Cooking Network called <i>Symon's Classics.</i> Now, I love this guy. He has a thick Midwest accent, his food is inventive but heavily rooted in classic American cuisine and he's always laughing. We never eat carbs at home so when I am in the mood for a potato or some bread you better get out of the way. When I watched Chef Symon whip this together on his show, I was sold. You can spice this recipe up or down depending on how much Sriracha you use. <b><br /></b><br />
<br />
<a href="http://www.cookingchanneltv.com/recipes/michael-symon/fried-potatoes-with-spicy-aioli-recipe/index.html"><b>Fried Potatoes With Spicy Ailoi</b></a><br />
Potatoes:
1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
<br />
<div class="ingredients clrfix">
Kosher salt </div>
<div class="ingredients clrfix">
</div>
<div class="ingredients clrfix">
Spicy Aioli:
<br />1 cup mayonnaise
<br />2 tablespoons Sriracha
<br />1 teaspoon smoked paprika
<br />1 clove garlic, minced
<br />1 lime, zested and juiced
<br />Kosher salt
<br />Favorite fat, for frying (I love saved bacon fat or duck fat)
<br />2 scallions, thinly sliced on a bias, to garnish
</div>
<br />
For the potatoes: To a small saucepan, add the potatoes and cool water
to cover. Salt the water generously and bring to a boil over high heat.
Reduce the heat to medium-high, and simmer until the potatoes are just
tender when pierced with a fork, 10 to15 minutes. Remove from the water
and let cool. While the potatoes are cooling, make the spicy aioli.
<br />
<br />For the spicy aioli: In a large bowl, combine the mayonnaise,
Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to
combine and set aside.
<br />
<br />To finish the potatoes: Heat a large cast-iron skillet with your
favorite fat until it reaches 350 degrees F. The fat should come 1 to 2
inches up the side of the pan.
<br />
<br />With the heel of your hand, smash the potatoes so they are
relatively flat but still holding together. Add the potatoes to the fat
and cook until golden brown, about 3 minutes. Remove from the fat with a
slotted spoon and place in the bowl with the aioli. Add a spoonful of
the hot fat, stir to coat and transfer to a serving platter. Garnish
with the scallions and serve immediately. I guarantee you will never
look at a French fry the same way again.Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-65291996391691255682012-01-18T18:50:00.001-06:002012-01-18T18:50:03.211-06:00Italian Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
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<br />
We're going to host a Super Bowl party this year and by the look of the 49ers last week we may actually be rooting for a home team! I watch all the dorky competitive cooking shows and Cooking, Bravo and Food Network. It's amazing that Drew puts up with it. Anyway, I was totally cheering for Jeff Mauro, aka the Sandwich King and a Chicago native, to win Next Food Network Star and he did! So, I feel obligated to post one of his Big Game recipes <a href="http://www.foodnetwork.com/holidays-and-parties/big-game-sandwich-recipes/pictures/index.html">I found</a>. This is a do-ahead recipe which makes this a cake walk to pull together and serve warm just before guests arrive. If you are anti veal, no problem. Just go equal parts beef and pork. Happy Super Bowl 2012!<br />
<br />
<b>Italian Sloppy Joes</b><br />
<ul class="kv-ingred-list1">
<li class="ingredient">1 tablespoon olive oil
</li>
<li class="ingredient">1 pound ground sirloin
</li>
<li class="ingredient">8 ounces ground pork
</li>
<li class="ingredient">8 ounces ground veal
</li>
<li class="ingredient">2 cloves garlic, minced
</li>
<li class="ingredient">1 medium onion, diced
</li>
<li class="ingredient">1 teaspoon dried Italian seasoning
</li>
<li class="ingredient">1/4 cup dry white wine
</li>
<li class="ingredient">One 28-ounce can diced tomatoes, with juice
</li>
<li class="ingredient">1/2 cup whole milk
</li>
<li class="ingredient">Kosher salt and freshly ground black pepper
</li>
<li class="ingredient">8 slices aged provolone cheese
</li>
<li class="ingredient">8 hinged hoagie/sub rolls
</li>
<li class="ingredient">Oil-packed hot giardiniera, for serving
</li>
<li class="ingredient">Chianti, for serving</li>
</ul>
<div class="instructions">
<div class="instruction">
Heat the olive oil in a Dutch oven over medium
heat. Add in the sirloin, pork and veal, and brown until no longer
pink, about 10 minutes. With a slotted spoon, remove the meat and store
in a bowl, leaving the juices and fat in the Dutch oven. </div>
<div class="instruction">
<br /></div>
<br />
Sweat the garlic, onions and Italian seasoning in the Dutch oven,
stirring frequently to insure they do not burn. Once the onions are
translucent, add the meat back to the pan and then add the wine to
deglaze. Add in the tomatoes and milk and bring to a simmer, stirring
frequently until the sauce thickens, about 15 minutes. Season with salt
and pepper.<br />
<br />
<br />
Sandwich Build: Place a piece of cheese in each hoagie roll. Place
some meat on top and the some giardiniera on the top of it all. Serve
with a pint of Chianti. <br />
</div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-38823335872179410612012-01-09T19:04:00.000-06:002012-01-09T19:04:17.682-06:00Lemony Orzo-Veggie Salad with Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH3m2VKufD5VEG-m2_PlDAXTKXCG7xrw5_KlN-7lmNw67t1wZvCLn_n9LfLH_4jJ50E_cniVeZHZ0OE9QNAwLStCWTprcWh_z7vBC4xOBBVKbjTroWbZ2esd4-QWdeTbITQ1tSr5WDiw/s1600/1007p28-lemony-orzo-veggie-salad-with-chicken-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH3m2VKufD5VEG-m2_PlDAXTKXCG7xrw5_KlN-7lmNw67t1wZvCLn_n9LfLH_4jJ50E_cniVeZHZ0OE9QNAwLStCWTprcWh_z7vBC4xOBBVKbjTroWbZ2esd4-QWdeTbITQ1tSr5WDiw/s320/1007p28-lemony-orzo-veggie-salad-with-chicken-l.jpg" width="320" /></a></div>
What is with this heatwave? Ski resorts are closed, we grilled tri tips on Sunday and people are jet skiing on the bay. It's just down-right bizarre. It's winter! We should be bundled up in front of the fire and braising short ribs. While we wait for the weather to change, we might as well eat light. Half of you probably made the resolution to lose weight for New Years anyway. Here's a <a href="http://www.cookinglight.com/food/top-rated-recipes/top-rated-vegetable-recipe-00412000069492/page2.html">recipe</a> from the folks at <i>Cooking Light</i> that's guilt free and simple to pull together. If you have access to Meyer lemons that are ripe around this time of year, sub the regular lemons with those instead.<br />
<br />
<b>Lemony Orzo-Veggie Salad with Chicken </b><br />
<br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3/4 cup</span>
<span itemprop="name"> uncooked orzo</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> grated lemon rind</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> fresh lemon juice</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> extra-virgin olive oil</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> kosher salt</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> minced garlic</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> honey</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> freshly ground black pepper</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> shredded skinless, boneless rotisserie chicken breast</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> diced English cucumber</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cupv</span><span itemprop="name">red bell pepper</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/3 cup</span>
<span itemprop="name"> thinly sliced green onions</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> chopped fresh dill</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> (2 ounces) crumbled goat cheese</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<ol itemprop="instructions">
<li>1. Cook orzo according to package directions, omitting salt and
fat. Drain and rinse with cold water; drain and place in a large bowl.</li>
<li>2. While orzo cooks, combine lemon rind and next 6 ingredients
(through black pepper), stirring well with a whisk. Drizzle juice
mixture over orzo; toss to coat. Add chicken and next 4 ingredients
(through dill); toss gently to combine. Sprinkle with cheese.</li>
</ol>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-72493141324646471212012-01-04T19:04:00.000-06:002012-01-04T21:40:05.847-06:00Bubba's BBQ, Jackson WY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfyTJGeCOIyJhMUydSFML1aPkOcOGsM9ZAri1hmSinUtcrBOwQ2769_URI_9xsS__BVAB_16OH6DYI9xMd7dFMhyphenhyphenLtZHfuf4acTTMXFh0QzkCYySniIQyDXc4sZgD9L0x5wNzo2-Sjjs/s1600/114726032.4iuOxttq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfyTJGeCOIyJhMUydSFML1aPkOcOGsM9ZAri1hmSinUtcrBOwQ2769_URI_9xsS__BVAB_16OH6DYI9xMd7dFMhyphenhyphenLtZHfuf4acTTMXFh0QzkCYySniIQyDXc4sZgD9L0x5wNzo2-Sjjs/s320/114726032.4iuOxttq.jpg" width="320" /></a></div>
Drew and I just returned from a much needed 2 week vacation in Jackson Hole, WY. There we skied, ate, napped and drank. It was glorious.<br />
<br />
I've been on a big BBQ kick lately. It all started with a trip to <a href="http://www.memphisminnies.com/">Memphis Minnie's</a>, a joint in the lower Haight in San Francisco just before we left for our trip and it was delicious. It's been tough to find good BBQ in the bay area so if you visit or are from here, check it out. This kick continued through out our trip with BBQ stops during our road trip through Nevada and Idaho and we tried a upscale place not too far from Bubba's in Jackson. None of them beats <a href="http://www.bubbasjh.com/">Bubba's</a> in my opinion. It's the same good food and great low prices that I remember from my college visits. Drew had a giant bowl of chili and went for the brisket lunch platter. Here's why I love the place:<br />
<ul>
<li>It's a locals spot and if they don't know you they'll call you honey or sugar anyway. </li>
<li>The service is down-home and friendly.</li>
<li>Their baked beans are totally legit. Don't miss out on them.</li>
<li>Each dish is served with a massive, buttery slice of Texas toast.</li>
<li>If you want greens they have a fully stocked salad bar.</li>
<li>It's cheap.</li>
</ul>
If you're planning a trip, be sure not to miss Bubba's in Jackson. It's perfect food for the big appetite you work up skiing, hiking, rafting or whatever else adventure awaits you in WY. <br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-84530404072570905192011-12-13T17:14:00.001-06:002011-12-13T17:14:26.355-06:00Steamed Crabs With Garlic Aioli<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<br /></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRA9MC670LJ3fKRoiRYDrKkTkhyf1y4UWCCbG0uDSXdP3HRxLMBgCD_b0lPVVWEqzeh10zd0pZtBjiR3ouF4vzsI5rGoWDd07ITP9Wn45CAevZlob0B3N97dpSv827Jf_tQxJHn8H4Uk/s1600/crab+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRA9MC670LJ3fKRoiRYDrKkTkhyf1y4UWCCbG0uDSXdP3HRxLMBgCD_b0lPVVWEqzeh10zd0pZtBjiR3ouF4vzsI5rGoWDd07ITP9Wn45CAevZlob0B3N97dpSv827Jf_tQxJHn8H4Uk/s320/crab+2.jpg" width="320" /></a></span></div>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">I decided against the rib eye roast
for my birthday dinner after I re-read this recipe in one of my favorite
cookbooks, <a href="http://www.amazon.com/gp/product/1584792876?ie=UTF8&tag=cookstr-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1584792876">I'm
Almost Always Hungry</a>, by Lora Zarubin. Right now is peak season for
Dungeness Crab in the bay area so I would be a fool not to indulge in it (and
its market prices). Prep wise, this meal is a snap. All you have to
do is cook the crab and serve. I did not clean and crack each one for my
(12!) guests, I just gave them a tutorial at the the table and had them do it
on their own. While the crab is the star, the garlic aioli is close
behind. This requires a little arm work so be prepared to do it in shifts
with a partner or switch arms back and forth for rest. </span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><b>Aioli:</b></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif; margin-top: 0in;" type="disc"><ul style="margin-top: 0in;" type="circle">
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">2 cloves garlic, peeled</span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1½ teaspoons coarse sea salt</span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">3 large egg yolks, at room temperature</span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">1½ cups extra virgin olive oil</span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">2 tablespoons freshly squeezed Meyer lemon juice,
for thinning</span></li>
</ul>
</ul>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><b>Crabs:</b></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif; margin-top: 0in;" type="disc"><ul style="margin-top: 0in;" type="circle">
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">6 2-to 2½-pound live whole Dungeness crabs</span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: small;">2 tablespoons coarse sea salt</span></li>
</ul>
</ul>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><b>Directions</b></span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Make the aioli: </span></div>
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<span style="font-size: small;">Place the garlic and salt in a
mortar large enough to hold all the ingredients, and pound it to a smooth
paste. Add the egg yolks and beat with the pestle until well combined.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Begin adding the oil, a few drops at
a time, letting it run down the side of the mortar, beating continually until
the mixture starts to thicken. The aioli mixture should begin to thicken
immediately. Continue adding all the remaining oil slowly in a steady stream,
always adding to the side of the mortar. If the ailoi becomes to thick to beat,
add a few drops of Meyer lemon juice to thin it out. Then stir in the remaining
Meyer lemon juice. Cover and refrigerate until ready to serve.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Prepare the crabs:</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Wash the crabs under cold running
water. Bring a large stockpot (at least 12 quarts) of water to a boil. Add the
salt and 2 to 3 crabs. Return the water to a rapid boil, cover, and boil the
crabs for 12 minutes. To test doneness, pull off a leg—the meat should be firm
and white. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Using tongs, remove the crabs from
the boiling water, and rinse under cold water. Bring the water back to a boil
and cook the remaining crabs in batches.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">To clean the crabs, remove the top
shell and then the gills on either side of the body. Rinse under cold running
water. Turn the crabs over and remove the triangular piece off the breast body.
Cut the crabs in half and tear off the legs.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Place the crab pieces onto a large
platter. If not serving immediately, cover the crab, and refrigerate. Serve
chilled with the garlic aioli.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Tip for making aioli: Drip the oil
from a teaspoon to begin the emulsion process to prevent the aioli from
separating. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0.0001pt;">
<br /></div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-54740797058954728792011-12-06T11:19:00.001-06:002011-12-06T11:21:35.073-06:00My Thanksgiving Turkey!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwB6667EacUzloQLoMYzZ3HGElEdKMjb-zp0RWb4idCVixChQwVjYz5arF_RVhgM08yrrTfD_ou2GYa7FihyphenhyphenBSpDq37KYYODwesfjqNNdFcPxUSPatiLpSEpZw7qdl7P7P5v6aGQgstn0/s1600/turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwB6667EacUzloQLoMYzZ3HGElEdKMjb-zp0RWb4idCVixChQwVjYz5arF_RVhgM08yrrTfD_ou2GYa7FihyphenhyphenBSpDq37KYYODwesfjqNNdFcPxUSPatiLpSEpZw7qdl7P7P5v6aGQgstn0/s320/turkey.JPG" width="287" /></a></div>
A lot of work went into this little sucker including brining over night, an herb compote butter and lots and lots of basting. Not bad for my first time!Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-17967221950528120542011-11-30T11:39:00.001-06:002011-12-02T11:51:26.845-06:00Bacon and Spinach Stuffed Rib-Eye Roast<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrwHV9N4K7KO-SLnqQLtCnsxUOj-hJ2Bs1SM89gWXEPQzW445VT4ryzTojZAGVBT0rxXFQNTZRQmh2ib7nA6H-n-f6ts2CJXm0MJYYKrUGYEexePQssHaod6TjJRZskJb-HN0hyphenhyphenAYpaI/s1600/Bacon-Spinach-Stuffed-Rib-Eye-646%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrwHV9N4K7KO-SLnqQLtCnsxUOj-hJ2Bs1SM89gWXEPQzW445VT4ryzTojZAGVBT0rxXFQNTZRQmh2ib7nA6H-n-f6ts2CJXm0MJYYKrUGYEexePQssHaod6TjJRZskJb-HN0hyphenhyphenAYpaI/s320/Bacon-Spinach-Stuffed-Rib-Eye-646%255B1%255D.jpg" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">It's my birthday next week and it just so happens to be the same day that the town of Sausalito is having their annual Christmas Light Boat Parade and fireworks. We've decided to have 4 couples over for dinner and I think this has to be what I am going to make. I found this recipe while I was flipping through the new December issue of <a href="http://www.bonappetit.com/recipes/2011/12/bacon-and-spinach-stuffed-rib-eye-roast">Bon Appetit</a> and my mouth started watering. I've never made a rib-eye roast but there is no time like the present! </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Bacon and Spinach-Stuffed Rib-Eye Roast</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Stuffing</strong></span><br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div class="ingredient-sets" peppycount="407">
<div class="ingredient-set" peppycount="409">
<ul class="ingredients" peppycount="411">
<li peppycount="412"><span class="ingredient" peppycount="413"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="414">1</span> <span class="unit" peppycount="415">pound</span> <span class="name" peppycount="416">applewood-smoked bacon, cut crosswise into 1/2" pieces</span> </span></span></li>
<li peppycount="417"><span class="ingredient" peppycount="418"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="419">1/2</span> <span class="unit" peppycount="420">cup</span> <span class="name" peppycount="421">finely chopped celery</span> </span></span></li>
<li peppycount="422"><span class="ingredient" peppycount="423"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="424">1/2</span> <span class="unit" peppycount="425">cup</span> <span class="name" peppycount="426">finely chopped shallots</span> </span></span></li>
<li peppycount="427"><span class="ingredient" peppycount="428"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="429">3</span> <span class="name" peppycount="430">garlic cloves, chopped</span> </span></span></li>
<li peppycount="431"><span class="ingredient" peppycount="432"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="433">2</span> <span class="name" peppycount="434">1/2 cups cooked (or three 10-oz. bags frozen, thawed) spinach, squeezed dry, chopped</span> </span></span></li>
<li peppycount="435"><span class="ingredient" peppycount="436"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="437">1/4</span> <span class="unit" peppycount="438">cup</span> <span class="name" peppycount="439">crème fraîche or sour cream</span> </span></span></li>
<li peppycount="440"><span class="ingredient" peppycount="441"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="442">2</span> <span class="unit" peppycount="443">cups</span> <span class="name" peppycount="444">coarse fresh breadcrumbs made from day-old white bread</span> </span></span></li>
<li peppycount="445"><span class="ingredient" peppycount="446"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="447">1/2</span> <span class="unit" peppycount="448">cup</span> <span class="name" peppycount="449">finely chopped scallions</span> </span></span></li>
<li peppycount="450"><span class="ingredient" peppycount="451"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="452">1</span> <span class="unit" peppycount="453">teaspoon</span> <span class="name" peppycount="454">chopped fresh sage</span> </span></span></li>
<li peppycount="455"><span class="ingredient" peppycount="456"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="457">1</span> <span class="unit" peppycount="458">teaspoon</span> <span class="name" peppycount="459">chopped fresh thyme</span> </span></span></li>
<li peppycount="460"><span class="ingredient" peppycount="461"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="462">1/4</span> <span class="unit" peppycount="463">teaspoon</span> <span class="name" peppycount="464">nutmeg, preferably freshly grated</span> </span></span></li>
<li peppycount="465"><span class="ingredient" peppycount="466"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="name" peppycount="467">Kosher salt and freshly ground black pepper</span> </span></span></li>
<li peppycount="468"><span class="ingredient" peppycount="469"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="470">2</span> <span class="name" peppycount="471">large eggs, whisked to blend</span> </span></span></li>
</ul>
</div>
<div class="ingredient-set" peppycount="472">
<h3 peppycount="473">
<span style="font-family: Georgia, "Times New Roman", serif;">Roast</span></h3>
<ul class="ingredients" peppycount="474">
<li peppycount="475"><span class="ingredient" peppycount="476"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="477">1</span> <span class="name" peppycount="478">5-bone standing beef rib-eye roast (10–13 lb.), chine bone removed, fat trimmed to 1/4" thick</span> </span></span></li>
<li peppycount="479"><span class="ingredient" peppycount="480"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="name" peppycount="481">Kosher salt and freshly ground black pepper</span> </span></span></li>
<li peppycount="482"><span class="ingredient" peppycount="483"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="484">2</span> <span class="unit" peppycount="485">tablespoons</span> <span class="name" peppycount="486">olive oil</span> </span></span></li>
<li peppycount="487"><span class="ingredient" peppycount="488"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="quantity" peppycount="489">1/4</span> <span class="unit" peppycount="490">cup</span> <span class="name" peppycount="491">finely chopped fresh thyme</span> </span></span></li>
</ul>
</div>
</div>
<div class="preparation instructions" peppycount="492" sizcache="3399" sizset="0">
<h3 peppycount="493">
<span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></h3>
<div class="prep-steps" peppycount="494">
<h3 peppycount="495">
<span style="font-family: Georgia, "Times New Roman", serif;">Stuffing</span></h3>
<ul peppycount="496">
<li class="step" peppycount="497"><span class="instructions" peppycount="498"><div class="text" peppycount="499">
<span style="font-family: Georgia, "Times New Roman", serif;">Pulse bacon several times in a food processor to coarsely chop. Scrape bacon into a large skillet; cook over medium heat, stirring often, until brown but not crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off and reserve 2 Tbsp. bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl. </span></div>
</span></li>
<li class="step" peppycount="500"><span class="instructions" peppycount="501"><div class="text" peppycount="502">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. <b peppycount="503">DO AHEAD:</b><i peppycount="504"> Can be made 1 day ahead. Cover with plastic and refrigerate,</i> Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and chill until stuffing is firm, about 1 hour.</i peppycount="505"></span></div>
</span></li>
</ul>
</div>
<div class="prep-steps" peppycount="506">
<h3 peppycount="507">
<span style="font-family: Georgia, "Times New Roman", serif;">Roast</span></h3>
<ul peppycount="508">
<li class="step" peppycount="509"><span class="instructions" peppycount="510"><div class="text" peppycount="511">
<span style="font-family: Georgia, "Times New Roman", serif;">Let meat stand at room temperature for 4 hours. </span></div>
</span></li>
<li class="step" peppycount="512"><span class="instructions" peppycount="513"><div class="text" peppycount="514">
<span style="font-family: Georgia, "Times New Roman", serif;">Arrange a rack in lower third of oven and preheat to 450°. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones. </span></div>
</span></li>
<li class="step" peppycount="515"><span class="instructions" peppycount="516"><div class="text" peppycount="517">
<span style="font-family: Georgia, "Times New Roman", serif;">Season roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.</span></div>
</span></li>
<li class="step" peppycount="518"><span class="instructions" peppycount="519"><div class="text" peppycount="520">
<span style="font-family: Georgia, "Times New Roman", serif;">Pull bones away from meat to create a 3–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around bones to keep them in place and secure stuffing. Tie the roast vertically between each bone. </span></div>
</span></li>
<li class="step" peppycount="521"><span class="instructions" peppycount="522"><div class="text" peppycount="523">
<span style="font-family: Georgia, "Times New Roman", serif;">Roast beef for 20 minutes. Reduce heat to 350° and continue roasting for 3 hours–beginning to probe center of roast at the 2-hour mark–until an instant-read thermometer inserted into thickest part of roast registers 110°–115° for rare and 120°–125° for medium-rare.</span></div>
</span></li>
<li class="step" peppycount="524"><span class="instructions" peppycount="525"><div class="text" peppycount="526">
<span style="font-family: Georgia, "Times New Roman", serif;">Transfer roast to a carving board; tent loosely with foil. Let rest for at least 30 minutes and up to 1 hour. Remove twine.</span></div>
</span></li>
<li class="step" peppycount="527"><span class="instructions" peppycount="528"><div class="text" peppycount="529">
<span style="font-family: Georgia, "Times New Roman", serif;">Carving option 1: Cut between ribs to make 5 large bone-in steaks to share.</span></div>
</span></li>
<li class="step" peppycount="530"><span class="instructions" peppycount="531"><div class="text" peppycount="532">
<span style="font-family: Georgia, "Times New Roman", serif;">Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.</span></div>
</span></li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com1tag:blogger.com,1999:blog-7844802783301212448.post-28396014820347789152011-11-09T20:58:00.000-06:002011-11-09T21:09:26.737-06:00Brooks' Sweet Onion Tart<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXcC7I_tSnkCocqgRvhRKvzSL9EvggbuSfVYoqwFNuQoQYtqU9la_L1080-vZ8RSrn1dKZDmLgM9WY_z8a-TfDySA3rDhB0z8xQ7sB2gUGssxN_QWqCKMRddEka9YHdJup4u62f4AZyI/s1600/slice.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXcC7I_tSnkCocqgRvhRKvzSL9EvggbuSfVYoqwFNuQoQYtqU9la_L1080-vZ8RSrn1dKZDmLgM9WY_z8a-TfDySA3rDhB0z8xQ7sB2gUGssxN_QWqCKMRddEka9YHdJup4u62f4AZyI/s320/slice.gif" width="320" /></a></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I am cooking my very first Thanksgiving meal at my house this year - WOO FREAKING HOO! This has been a dream so needless to say, I am pretty excited. I really want to incorporate recipes and traditions from my family and this onion tart is one of them. My aunt really goes all out on Thanksgiving and I will be serving up some of her best dishes from over the years but this tart has always been a staple. It's actually from a local specialty store called <a href="http://www.foodstuffs.com/">Foodstuffs</a> in the northern suburbs of Chicago and the only dish she doesn't make from scratch. They couldn't ship them to me on the West Coast but they were kind enough to share the recipe. </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"></span></div>
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<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><b>Brooks’ Sweet Onion Tart</b></span></div>
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<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;"></span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Serves
approximately 6-8</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Ingredients
:</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Spanish
Onions 1 lb</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Unsalted
Butter 1 Tbsp</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Brown
Sugar 1/2 cup</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Baby
Swiss Cheese, Shredded 1 cup</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Eggs,
Beaten 1 cup</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Heavy
Cream 3/4 cup</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Pie
Shell, Pre-Baked 1 each</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Puff
Pastry Sheets 1 each</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Directions:</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Preheat
oven to 350. Slice onions 1/4” thick. In a sauce pan, add butter and cook
onions.</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Add
brown sugar and caramelize onions. In a separate bowl, add beaten eggs and
cream.</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Add
cooked caramelized onion mixture to egg mixture and blend. Add all ingredients
into</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">the
pre-baked pie shell. Bake in a 350 oven for approximately 60-90 minutes until
set.</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">Slice
puff pastry sheets into 1/2” ribbons. Place on baked tart in a lattice
(criss-cross)</span></div>
<div class="MsoNormal" style="font-family: inherit; line-height: normal; margin: 6pt 0in 0.0001pt;">
<span style="font-size: small;">form.
Place back into the oven for another 8-10 minutes until pastry is golden brown.</span></div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com3tag:blogger.com,1999:blog-7844802783301212448.post-91897547636020187152011-09-25T16:21:00.001-05:002011-09-28T15:08:28.311-05:00Leeks Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcolD8nJKSMMc4X0alo2z0tTHaKq9zDb6jPZbgvyE7LsXuIFB63OV1ahQePrkbCqci8rjB5Y9Lyva45O6xdohws6h-jFkqH1qavKRfkBf3uj15C_GjZWMhLCrk52-DcKhIr58rAddrwUU/s1600/leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcolD8nJKSMMc4X0alo2z0tTHaKq9zDb6jPZbgvyE7LsXuIFB63OV1ahQePrkbCqci8rjB5Y9Lyva45O6xdohws6h-jFkqH1qavKRfkBf3uj15C_GjZWMhLCrk52-DcKhIr58rAddrwUU/s320/leeks.jpg" width="214" /></a></div>
If you're a leek lover like me, this recipe is right up your alley. I was reading my new issue of Bon Appetit yesterday while getting my nails done and this jumped right off the page. I served it last night with a steamed lobster (like that isn't rich enough on its own) and it stole the show. My husband's favorite part was the vinaigrette that it's served with and I'll argue that using coarse- grained mustard is a must. This would be an easy recipe for a dinner party that would wow guests. A big thumbs up. <br />
<strong><a href="http://www.epicurious.com/recipes/food/views/Leeks-Vinaigrette-367716">Leeks Vinaigrette</a></strong><br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div id="ingredients">
<ul class="ingredientsList">
<li class="ingredient">6 medium leeks (about 2 1/2 pounds)</li>
<li class="ingredient">3 tablespoons extra-virgin olive oil, divided</li>
<li class="ingredient">1 tablespoon unsalted butter</li>
<li class="ingredient">1/2 teaspoon kosher salt and freshly ground black pepper</li>
<li class="ingredient">1/4 cup dry white wine</li>
<li class="ingredient">1 cup low-salt chicken stock</li>
<li class="ingredient">5 sprigs thyme</li>
<li class="ingredient">2 tablespoons chopped flat-leaf parsley, divided</li>
<li class="ingredient">1 tablespoon coarse-grained Dijon mustard</li>
<li class="ingredient">1 tablespoon white wine vinegar</li>
<li class="ingredient">2 hard-boiled eggs, whites and yolks separated and chopped</li>
</ul>
</div>
<div class="instructions" id="preparation">
<div class="instruction">
Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley. </div>
</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-19337901135060156732011-09-25T16:10:00.001-05:002011-09-25T16:11:22.812-05:00Steamed Lobster with Lemon-Herb Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbqv6GM8nwQ9TyECTEofwZk3WKw8foHHId7YLlF3OVsfk0mAZnN80Xs-ymHK6OzxCL6tk_0U_eYbcRZSRkpWno6eY_BtqXOQWZSqxxpaIxsmEM1z3pIGawpI4rJA8lNM0q_2NZTE8dZw/s1600/235593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbqv6GM8nwQ9TyECTEofwZk3WKw8foHHId7YLlF3OVsfk0mAZnN80Xs-ymHK6OzxCL6tk_0U_eYbcRZSRkpWno6eY_BtqXOQWZSqxxpaIxsmEM1z3pIGawpI4rJA8lNM0q_2NZTE8dZw/s320/235593.jpg" width="251" /></a></div>
If you live in San Francisco, head over to Clement Street and grab some fresh seafood at discount. They have everything from live lobster, blue crabs, oysters, fish- you name it. Yesterday, Drew and I cruised over there to pick up a 3lb lobster to steam and share for dinner. It was delicious. For a 3lb lobster we steamed it for about 15 minutes. It came out tender and perfect. I served it with my <a href="http://everythingisbetterwithbacon.blogspot.com/2009/05/fontina-risotto-cakes-with-fresh-chives.html">fontina and chive risotto cakes</a> and braised leeks. <br />
<br />
<strong><a href="http://www.epicurious.com/recipes/food/views/Steamed-Lobster-with-Lemon-Herb-Butter-235593">Steamed Lobster with Lemon-Herb Butter</a></strong><br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div id="ingredients">
<div id="ingredients_headline_wrapper">
<h2>
</h2>
</div>
<ul class="ingredientsList">
<li class="ingredient">6 1 1/4- to 1 1/2-pound live lobsters</li>
<li class="ingredient">1 cup (2 sticks) butter</li>
<li class="ingredient">2 teaspoons fresh lemon juice</li>
<li class="ingredient">2 teaspoons chopped fresh Italian parsley</li>
<li class="ingredient">2 teaspoons chopped fresh chives</li>
<li class="ingredient">2 teaspoons chopped fresh basil</li>
<li class="ingredient">Lemon wedges</li>
</ul>
</div>
<div class="instructions" id="preparation">
<div class="instruction">
Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper. </div>
<div class="instruction">
Serve lobsters with lemon wedges and warm herb butter. </div>
</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-1599269951059722772011-09-12T16:23:00.000-05:002011-09-12T16:23:54.674-05:00Shaved Fennel Salad with Avocado and Fresh Herbs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkddA8zo-T6wzIOgIhmnTytvd8oEvLBs7xppSIAwNvnSyJHjImDpSNtM9SvTZwWLMnBTWipOydjlKc8TdB5uZijBaPaCiNGAEspgoQOK-44XulGIrQB1w0kZLT_rGAIm9hnOmPEzMnLs/s1600/fennel-parmesan-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkddA8zo-T6wzIOgIhmnTytvd8oEvLBs7xppSIAwNvnSyJHjImDpSNtM9SvTZwWLMnBTWipOydjlKc8TdB5uZijBaPaCiNGAEspgoQOK-44XulGIrQB1w0kZLT_rGAIm9hnOmPEzMnLs/s1600/fennel-parmesan-salad.jpg" /></a></div>
Drew and I ordered a fennel salad at a local restaurant to compliment a pizza several months ago and ever since I have been making it at home every other week. I made up my own little version of it after poking around at recipes on the Internet. It's a good balance of acid and fat (yes, fat) and it tastes even better if you make it and let it sit in the fridge for an hour or so. Unless you have super hero knife skills, you'll need a mandolin slicer. <br />
<br />
<strong>Shaved Fennel Salad with Avocado and Fresh Herbs</strong><br />
<br />
1 bulb of fennel, sliced thinly<br />
1 bunch of flat Italian parsley, chopped<br />
Juice of 1 lemon<br />
1 tablespoon of good olive oil<br />
1 avocado, sliced<br />
salt and pepper to taste<br />
<br />
Mix ingredients together in a bowl. Season and serve. Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-83996897631467738702011-09-01T17:33:00.000-05:002011-09-01T17:34:41.843-05:00Grilled-Tomato Pizzettes With Basil and Fontina Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLUXuaXisCjiws7kBATsmcVHeureNIPcXCx4cWvLgli3StzmsCAISNSyxGYblrbD4UT6gNXzxPWDOmZjh6ZkKzibadwh3HvWo0U3rC7vjywDM5wVrS65yv9-EQCBNafor9s4LhrT7MwY/s1600/msledf_0703_tompizzettes_xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLUXuaXisCjiws7kBATsmcVHeureNIPcXCx4cWvLgli3StzmsCAISNSyxGYblrbD4UT6gNXzxPWDOmZjh6ZkKzibadwh3HvWo0U3rC7vjywDM5wVrS65yv9-EQCBNafor9s4LhrT7MwY/s320/msledf_0703_tompizzettes_xl.jpg" width="256" xaa="true" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">I love Labor Day weekend. In fact, one year ago this Monday, </span><span style="font-family: Georgia, "Times New Roman", serif;">I married my handsome husband on a sunny beach. To celebrate the weekend and our anniversary, we have a lot planned. First, 2 nights up in Napa hosting friends. I don't want it to be too fussy because I want to relax so these pizzas are a perfect recipe for afternoon grilling by the pool. I recommend picking up some store-bought dough from Trader Joe's or Whole Foods. Costs just a couple bucks and saves you time. This would go great with chilled rose. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /> </span><strong><span style="font-family: Georgia, "Times New Roman", serif;">For the Grilled Tomatoes</span></strong><br />
<div class="item-list" sizcache="23" sizset="34">
<ul class="content-multigroup-group-ingredient" sizcache="23" sizset="34">
<li class="ingredient first"><span style="font-family: Georgia, "Times New Roman", serif;">3 pounds plum tomatoes, cored and halved lengthwise</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons olive oil</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme</span></li>
<li class="ingredient last"><span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></li>
</ul>
</div>
<div class="recipe-section instructions" sizcache="23" sizset="38">
<div class="item-list" sizcache="23" sizset="38">
<ol class="content-multigroup-group-steps" sizcache="23" sizset="38">
<li class="step first"><span style="font-family: Georgia, "Times New Roman", serif;">Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.</span></li>
<li class="step"><span style="font-family: Georgia, "Times New Roman", serif;">Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.</span></li>
<li class="step last"><span style="font-family: Georgia, "Times New Roman", serif;">Return to bowl; cut into rough pieces with kitchen shears</span></li>
</ol>
</div>
<div class="step last">
<span style="font-family: Georgia, "Times New Roman", serif;">Now, for the pizza!</span></div>
<div class="step last">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="step last">
<strong><a href="http://www.marthastewart.com/338534/grilled-tomato-pizzettes-with-basil-and?czone=food/best-grilling-recipes/grilling-recipes&backto=true&backtourl=/photogallery/easy-grilling-recipes"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled-Tomato Pizzettes With Basil and Fontina Cheese </span></a></strong><br />
<strong>Martha Stewart</strong></div>
<div class="step last">
<div class="item-list" sizcache="24" sizset="51">
<ul class="content-multigroup-group-ingredient" sizcache="24" sizset="51">
<li class="ingredient first" sizcache="24" sizset="51"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 recipe </span><a href="http://www.marthastewart.com/282812/grilled-tomatoes"><span style="color: #046e79; font-family: Georgia, "Times New Roman", serif;">Grilled Tomatoes</span></a></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 pound store-bought pizza dough</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">Flour, for work surface</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 cups shredded Fontina cheese</span></li>
<li class="ingredient last"><span style="font-family: Georgia, "Times New Roman", serif;">Fresh basil leaves</span></li>
</ul>
</div>
<div class="recipe-section instructions" sizcache="23" sizset="44">
<div class="item-list" sizcache="23" sizset="44">
<ol class="content-multigroup-group-steps" sizcache="23" sizset="44">
<li class="step first"><span style="font-family: Georgia, "Times New Roman", serif;">After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.</span></li>
<li class="step"><span style="font-family: Georgia, "Times New Roman", serif;">Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.</span></li>
<li class="step last"><span style="font-family: Georgia, "Times New Roman", serif;">Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.</span></li>
</ol>
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com1tag:blogger.com,1999:blog-7844802783301212448.post-77140620400127693662011-08-16T16:37:00.004-05:002011-08-16T16:49:04.976-05:00Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9lF69Fv3jY8YQUUFBdc1Ccbylx3xB7hgcnoc3kD-pVVk5WZGfQtYdZApvX5JyOSGm_cNxjI5a11ljy_Dcfbuy5uPiCoZMBS8eQ_hEZ62q9B8I7N3nAJKmBdop1CpNAvUAgrW1lpxZ5I/s1600/fc33mi024-01%255B1%255D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 270px; DISPLAY: block; HEIGHT: 265px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641571179351831442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9lF69Fv3jY8YQUUFBdc1Ccbylx3xB7hgcnoc3kD-pVVk5WZGfQtYdZApvX5JyOSGm_cNxjI5a11ljy_Dcfbuy5uPiCoZMBS8eQ_hEZ62q9B8I7N3nAJKmBdop1CpNAvUAgrW1lpxZ5I/s320/fc33mi024-01%255B1%255D.jpg" /></a> This summer has been all about squash for me. This weekend, my neighbors gave me some squash from their friend's garden that looks like it's on steriods. They are HUGE. I started brainstorming a good way to use it all up and decided on doing a gratin. I poked around on the internet and found this recipe on <a href="http://www.finecooking.com/recipes/zucchini_summer_squash_gratin.aspx">FineCooking.com</a> and look forward to making it tonight. I don't have any thyme in my kitchen but I have basil so I am going to use that instead. For some crunch, I am going to mix a little panko and olive oil and spread a thin layer on top before baking.
<br />
<br /><strong>Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme</strong>
<br />
<br />For the onions:
<br />2 Tbs. olive oil
<br />2 medium onions (14 oz. total), thinly sliced
<br />2 cloves garlic, minced
<br />
<br />To assemble the gratin:
<br />1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
<br />3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
<br />3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
<br />3 Tbs. olive oil
<br />1/4 cup fresh thyme leaves
<br />1 tsp. coarse salt
<br />1-1/4 cups freshly grated parmigiano reggiano
<br />Freshly ground black pepper to taste
<br />
<br />To cook the onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 minutes Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.
<br />
<br />To assemble the gratin: Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
<br />
<br />Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 min. before serving.
<br />Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-29105744567542514962011-08-08T19:58:00.004-05:002011-08-08T20:18:35.618-05:00Food is love and comfortWe recently had a devastating death in our family and it's been a rough two weeks to say the least. As friends, family, neighbors and acquaintances walked through our house to offer their prayers and regrets, something quite interesting happened- they all brought food. And they all seemed to bring something that they found comforting to them, as if they wanted to share their trick to coping.
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<br />One friend made homemade tortillas and dropped them off in our kitchen early in the morning while everyone was sleeping. We mopped up our eggs with them. Another friend showed up with a bunch of NY strip steaks. We grilled 'em right up for dinner. There was artichoke dip, chicken salad, queso, deli sandwiches, <a href="http://www.loumalnatis.com/">Lou Malnati's </a>pizza OVERNIGHTED from Chicago- the list goes on and on. Yet, never once was a salad dropped off. Salad just doesn't seem to make the cut when it comes to comfort and rightfully so.
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<br />Food is a lot of things but, in my opinion, food has one major common thread: Love and Comfort. And during this time, that's exactly what my family needed. Thanks to all that shared their trick to coping.
<br />Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-80085188190674071442011-07-19T18:57:00.003-05:002011-07-19T19:09:35.592-05:00Roasted Shrimp with Feta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq1S2C1fyzoFWWSiO5opWewYsf06y8RANKB_o8oih3cctLyGEzFZ-5v8MNugaB7LWkVIL0HQ3T6fzO3aUbFSBZhu7BUAuOPutvyHeFDajGa0TASOBhhtkm9Nhzb2cuA5MP9unKpugggE/s1600/5-ina-roastedshrimpwithfeta-1008-xlg-99543087.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631217287763671138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq1S2C1fyzoFWWSiO5opWewYsf06y8RANKB_o8oih3cctLyGEzFZ-5v8MNugaB7LWkVIL0HQ3T6fzO3aUbFSBZhu7BUAuOPutvyHeFDajGa0TASOBhhtkm9Nhzb2cuA5MP9unKpugggE/s320/5-ina-roastedshrimpwithfeta-1008-xlg-99543087.jpg" /></a> If you have read my blog long enough, you'll know that I hope to be <a href="http://en.wikipedia.org/wiki/Ina_Garten">Ina Garten</a> in my next life and pretty much worship the ground she walks on. She entertains in her pimp little Hampton's pad effortlessly, eats basically whatever she wants all the time, can make a dinning room table look absolutely amazing and runs a successful catering business. And that's her JOB! She gets paid to do all that!<br /><br />Anyway, in my boring life, our feta was about to turn and I needed a recipe to use it all up. I decided to test this one out and I added some red onion and red peppers to it as well and toasted some french bread to serve on the side. Delicious. Oh, Ina...<br /><br /><strong>Roasted Shrimp with Feta<br /></strong><br />Serves 4<br /><br />Good olive oil<br />1 1/2 cups diced fennel (1 bulb)<br />1 tablespoon minced garlic (3 cloves)<br />1/4 cup dry white wine<br />1 (14 1/2 ounce) can diced tomatoes, drained<br />2 teaspoons tomato paste<br />1 teaspoon dried oregano<br />1 tablespoon Pernod<br />Kosher salt and freshly ground black pepper<br />1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on<br />3 ounces feta cheese, preferably Greek or French, coarsely crumbled<br />1 cup fresh bread crumbs (see note)<br />3 tablespoons minced fresh parsley<br />1 teaspoon grated lemon zest<br />2 lemons<br /><br />1. Preheat the oven to 400 degrees.<br /><br />2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.<br /><br />3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.<br /><br />4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.<br /><br />5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.<br /><br />Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com1tag:blogger.com,1999:blog-7844802783301212448.post-69256524564864683712011-07-14T14:56:00.006-05:002011-07-14T16:35:11.863-05:00Lamb Meatball Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPL4_qZ2sSzssrMqQg2ccUsd-DMe0YY5zNTRMVdp9Zxoswef_CKkgjk5q6LfxfdbPNQ9Ogp_nZfYnM43rVT6kYN4rZzZCBY8qqDYBPRkvOAXNJDlPEFi7MjtT6OXvtV-Sx6ZC1X9OR_A/s1600/untitled.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629299748931754002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPL4_qZ2sSzssrMqQg2ccUsd-DMe0YY5zNTRMVdp9Zxoswef_CKkgjk5q6LfxfdbPNQ9Ogp_nZfYnM43rVT6kYN4rZzZCBY8qqDYBPRkvOAXNJDlPEFi7MjtT6OXvtV-Sx6ZC1X9OR_A/s320/untitled.bmp" /></a> While we have been doing more than our fair share of grilling this summer, I have been on a serious Indian kick. I think it's because I discovered the cuisine so late in life that now I am doing everything to make up for lost time. I mean, this stuff is so freaking tasty. Cooking it, on the other hand, scares me a bit. Is it the amount of ingredients in each recipes? Or the lack of amount of experience I have with some of these ingredients?<br /><br />Well, it's time to get over it and start making this stuff at home. I looked around and found this recipe at <a href="http://www.essentiallyhealthyfood.com/essentially_healthy_food/2009/09/fragrant-lamb-meatball-curry-1.html">Essentially Healthy Food</a> via <a href="http://www.saveur.com/">Saveur </a>. Wish me luck.<br /><br /><strong>Lamb Meatball Curry</strong><br />Serves 4<br /><br /><strong>Meatballs<br /></strong>500g Lamb Mince<br />10g Fresh Ginger<br />1/2 Red Onion<br />2 Cloves of Garlic<br />1 Tsp Ground Cumin<br />25g Ground Almonds<br />Sea Salt & Freshly Ground Black Pepper<br /><br /><strong>Curry Sauce<br /></strong>1/2 Red Onion, roughly chopped<br />25g Fresh Ginger<br />2 Cloves of Garlic<br />150g Fresh Tomatoes, roughly chopped<br />1 Tsp Ground Cumin<br />1 Tsp Ground Coriander<br />1 Tsp Ground Turmeric<br />15g Coconut Oil<br />4 Whole Cloves<br />4 Cardamon Pods, crushed<br />3 or 4 Small Pieces of Cinnamon Bark<br />1-2 Chillies<br />400ml Coconut Milk<br />50ml Water<br />8 Curry Leaves<br />1 Tsp Garam Masala<br />Juice of ½ a Lemon<br /><br />Coriander Leaves, to garnish<br /><br />To make the meatballs<br />1. Finely chop the onion, ginger and garlic in a food processor. Add to the lamb mince together with the ground cumin, ground almonds and a little salt and pepper. Mix well to combine.<br /><br />2. Divide into 20 even sized pieces and roll into balls.<br /><br />To make the curry sauce<br />1. Place the red onion, ginger, garlic, tomatoes, ground cumin, coriander and turmeric in a food processor and blitz until a paste is formed.<br /><br />2. Heat a shallow saute pan, approximately 5cm (2") deep and 25cm (10") in diameter. Heat the coconut oil and then gently fry the spices until their aroma is released. Add the paste and cook for a few minutes. Then, add the coconut milk, water and whole chillies. Stir well, bring up to the boil then cover and gently simmer for 20 minutes, stirring occasionally.<br /><br />3. Stir in the garam masala, curry leaves and lemon juice and season with salt and pepper.<br /><br />To cook<br />1. Pre heat the oven to 180℃/160℃ Fan.<br /><br />2. Brown the meatballs in a non stick frying pan. Drain any excess fat on kitchen paper. Place the meatballs in a single layer in the pan with the sauce.<br /><br />3. Cover and cook in the oven for 30- 40 minutes.<br /><br />To serve<br />1. Garnish with coriander leaves.Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0tag:blogger.com,1999:blog-7844802783301212448.post-43479192491561269792011-06-13T19:01:00.006-05:002011-06-13T19:46:51.008-05:00Orange and Beet Salad Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW7zM7_xL7PsfcgwpigomSHx7N7mmXOi2foSVIGj548I7rY74dOmlv5pQcW3_VZOBCoJ5V4ZFRVsBZ1B-Gqli1oQnlrXCnKhZlkH2onTtQ99FvCXuNvVk2Z77dwIIr4wARZ2JrBqjQR4/s1600/orange-beet-salad.jpg"><img id="BLOGGER_PHOTO_ID_5617859204477869794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW7zM7_xL7PsfcgwpigomSHx7N7mmXOi2foSVIGj548I7rY74dOmlv5pQcW3_VZOBCoJ5V4ZFRVsBZ1B-Gqli1oQnlrXCnKhZlkH2onTtQ99FvCXuNvVk2Z77dwIIr4wARZ2JrBqjQR4/s320/orange-beet-salad.jpg" border="0" /></a> I've been really craving beets lately. Usually, I'll just slice some and serve it with some greens and goat cheese but that combo can become a bit boring at times. I like this recipe because it's still simple to pull together and the orange totally changes the flavor profile. This salad would be perfect for an alfresco lunch or dinner in the summer heat.<br /><br /><div><strong>Orange and Beet Salad Recipe</strong><br /><em>Simply Recipes</em><br />Ingredients<br />1 bunch of beets, leaves removed (save them for <a href="http://simplyrecipes.com/recipes/beet_greens/">beet greens</a>!) - about 4 or 5 medium sized<br />2 large navel oranges, peels cut off with a small small knife and sliced<br />1 bunch of arugula leaves, cleaned, and any thick stems removed<br />Several thin slices of red onion<br />optional 1/4 cup chopped walnuts</div><br /><div>Dressing<br />In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.<br />1/4 cup white wine vinegar<br />1/4 cup olive oil<br />1/4 teaspoon dried mustard<br />Salt and pepper to taste<br /></div><br /><div>Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.<br /></div><br /><div>Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads. </div>Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com1tag:blogger.com,1999:blog-7844802783301212448.post-13559512595238319532011-05-10T19:26:00.004-05:002011-05-10T19:41:51.415-05:00Chicken Mar i Muntanya with shrimp, mussels, green beans, piquillo peppers, and chorizo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhdh7nm1yXqXW1jvDyPBwetxsDahltJOPOPfbaXBnDryWwYRTW-LxpeiBGgJpTLncJrI5AzpixKuUdhDKMLAVAy3iepKJ8g1EtLxbl15gsqGslylofVlPIYmr8KzNLx5011_eKhr87Co/s1600/DSC01405%255B1%255D.JPG"><img id="BLOGGER_PHOTO_ID_5605249860955138626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 221px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhdh7nm1yXqXW1jvDyPBwetxsDahltJOPOPfbaXBnDryWwYRTW-LxpeiBGgJpTLncJrI5AzpixKuUdhDKMLAVAy3iepKJ8g1EtLxbl15gsqGslylofVlPIYmr8KzNLx5011_eKhr87Co/s320/DSC01405%255B1%255D.JPG" border="0" /></a>I know this isn't a food-porn-quality picture but it does prove that I actually do cook these recipes. I had a dinner party (which turned into a bit or a rager) a couple weeks ago. I was pretty fried from a busy work week so I wanted to do something easy and something family-style. Well, needless to say, I turned to the <a href="http://www.adhocrestaurant.com/">Ad Hoc</a> cookbook (again). <br /><br />What I liked about this recipe is that it has a lot of different flavors that go well together, it all comes together pretty quickly in the end and it is pretty to look at. It's not a paella but it's a close cousin. <br /><br /><strong>Chicken Mar i Muntanya</strong><br />with shrimp, mussels, green beans, piquillo peppers, and chorizo<br />Serves 6<br />From <em>Ad Hoc at Home</em>, by Thomas Keller. Artisan, 2009<br /><br />One 4-pound chicken<br />1/2 recipe Chicken brine (see note), cold<br />12 extra-large shrimp (12-15 count), shells on<br />Kosher salt and freshly ground pepper<br />Piment d'Espelette<br />Canola oil<br />Saffron rice (see note), warm<br />3 piquillo peppers, cut lengthwise into 1/4-inch-wide strips<br />1 cup thin green beans (haricots verts), blanched<br />1/2 cup chicken stock, warm<br />1 Spanish chorizo sausage (about 4 ounces), cut into 1/4-inch-thick slices<br />1/4 cup dry white wine, such as Sauvignon Blanc<br />18 small mussels, preferably Bouchot or PEI<br />Flat-leaf parsley leaves<br />Fleur de Sel<br /><br />Cut the chicken into 10 pieces (I bought seperate pieces). Pour the brine into a container large enough to hold the chicken, add the chicken, and refrigerate for about 12 hours (no longer, or the chicken may become too salty). Preheat the oven to 400F.<br /><br />Remove the chicken from the brine and rinse under cold water, removing any herbs or<br />spices sticking to the skin. Pat dry with paper towels, or let air dry. Set aside.<br />Without removing the shells, using a small pair of scissors or a paring knife, make a<br />shallow cut down the back of each shrimp from head to tail. Gently open up the shrimp<br />and, with your fingers or the paring knife, remove the vein. Rinse the shrimp under cold<br />water.<br /><br />Combine 4 cups water and 1/2 cup plus 2 tablespoons salt in a medium bowl and stir to<br />dissolve the salt. Add the shrimp to the brine and let stand at room temperature for 10<br />minutes. Remove from the brine, rinse, and drain on paper towels.<br /><br />Season the chicken with salt, pepper, and a sprinkling of Espelette. Heat some canola oil<br />in a large frying pan over medium-high heat. Add the dark meat skin-side-down, lower<br />the head to medium-low, and cook until the skin is a rich golden brown and crisp, about<br />8 minutes. (If you turn the chicken too early, more moisture will be released from the<br />meat and you will not get the crisp caramelized surface you are looking for.) Turn the<br />pieces and brown for another 6 minutes, or until golden brown on the second side.<br />Remove from the heat, transfer the dark meat to a plate, and set aside.<br /><br />Return the pan to medium-high heat and add more oil as needed. Add the breasts skinside-<br />down and cook until the skin is crisp and golden brown, about 8 minutes. Turn the<br />chicken and cook for about 5 minutes, until almost cooked through. Remove from the<br />heat.<br /><br />Spread the rice in the bottom of a large heatproof serving dish or baking dish. Arrange<br />half the piquillos and half the green beans over the rice. Tuck the dark meat and the<br />breasts into the rice, pour the stock over the ingredients, and put the dish in the oven.<br />Heat some oil over medium heat in a frying pan large enough to hold the mussels in one<br />layer. Add the chorizo and cook until browned and crisp on the edges, 2 to 3 minutes.<br />Transfer the chorizo to a plate and pour off the excess fat, leaving just a coating in the<br />pan. Add the shrimp to the pan and sauté until just cooked through, 1 1/2 to 2 minutes<br />per side. Transfer the shrimp to a plate.<br /><br />Add the wine to the pan, bring to a boil, and boil for 30 seconds. Add the mussels, cover<br />the pan, and cook until the mussels have opened, 2 to 3 minutes. Remove from the<br />heat.<br /><br />Arrange the chorizo, shrimp, and mussels in the baking dish; set aside in a warm spot.<br />Return the frying pan to the heat, add the remaining peppers and green beans, and heat<br />through. Arrange them over the chicken and shellfish, garnish with parsley leaves, and<br />sprinkle with fleur de sel.<br /><br /><strong>Chicken Brine</strong><br />5 lemons, halved<br />24 bay leaves<br />1 bunch (4 ounces) flat-leaf parsley<br />1 bunch (1 ounce) thyme<br />½ cup clover honey<br />1 head garlic, halved through the equator<br />¼ cup black peppercorns<br />2 cups (10 ounces) kosher salt, preferably Diamond Crystal<br />2 gallons water<br /><br />Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute,<br />stirring to dissolve the salt. Remove from the heat and cool completely, then chill before<br />using. The brine can be refrigerated for up to 3 days.<br /><br /><strong>Saffron Rice</strong><br />¼ cup canola oil<br />¾ cup finely chopped onion (cut just smaller than a grain of cooked rice)<br />Kosher salt<br />1 teaspoon saffron threads<br />2 cups (about 14 ounces) short-grain rice, preferably Calasparra<br />2 ¾ to 3 ½ cups chicken stock or vegetable stock<br /><br />Heat the oil in a large sauté pan over medium heat until hot. Add the onion and season<br />with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron.<br />Reduce the heat to very low, and cook for another 2 minutes; do not brown the onions<br />and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for<br />1 to 2 minutes.<br /><br />Add 2 ½ cups of the stock, stir once, scraping the sides of the pan if necessary, and<br />cover with a parchment lid (see page 120). Bring the stock to a simmer and simmer,<br />adjusting the heat as necessary, for about 8 minutes, until most of the stock has been<br />absorbed. The rice will still be firm. Gently stir the rice, scraping it up from the bottom,<br />and reduce the heat to very low. Add an additional ¼ cup of stock, cover with the lid,<br />increase the heat, and bring to a simmer. Simmer for about 3 minutes, until the stock is<br />absorbed. Taste the rice and, if necessary, continue cooking, adding up to ¾ cup more<br />stock ¼ cup at a time, as necessary, until the rice is almost tender and the final addition<br />of liquid is almost absorbed. Turn the heat to low to allow the rice to absorb the<br />remaining liquid, stirring occasionally. Season with salt and serve hot.Anonymoushttp://www.blogger.com/profile/03300691797567839234noreply@blogger.com0