tag:blogger.com,1999:blog-64209866840109313082024-02-20T18:39:54.302-08:005 foot gourmetshannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-6420986684010931308.post-34850277114218326842014-04-17T18:40:00.002-07:002014-04-17T18:40:55.628-07:00sharing what's next<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">After 5 years and 130 blog posts I'm saying good-bye to 5 foot gourmet. Life is an ever changing ebb and flow and this blog is just one those chapters that is now closed. Since back in October when I left a full time position in retail, I have spent many an hour praying and seeking the Lord with what is next. There have been several moments over the last few months of saying "Here I am, send me" similar to Isaiah (Isaiah 6:8) although without the intense heaven scene. At my core, I desire to serve God and to give Him pleasure. I desire to bear fruit that lasts and to not have any regrets over wasted time. </span><span style="font-family: Courier New, Courier, monospace;">As best as I can figure I feel like my gift set is smack dab in the center of people and food all wrapped up in faith, like a cozy warm blanket. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sharing life and food around the table is where bonds are strengthened and where we are nourished not only physically but emotionally as well. I am passionate about what kinds of things can happen around the table. It is an opportunity to serve one another with what we have made with our hands. A chance to connect and engage, to slow down and really pay attention to those that are right in front of us. Were the electronic devices are set aside and distractions are quieted(unless you have little ones..and then that's just a season)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">So with 5 foot closed, I would like to introduce you to <a href="http://www.asharedtable.net/">A Shared Table</a><i>. </i>This new format is an opportunity for me to share more specifically about my passion. I'm excited to see where God will take it, I have given it to Him to do as He desires.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is an excerpt from a book I recently read called "Your beautiful purpose-discovering and enjoying what God can do through you" by Susie Larsen. It spoke to me, I hope it speaks to you too!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">"Sometimes it feels like waiting, training and discipline all seem like a waste of time. It takes maturity and humility to wait on God and His timing. The process strengthens and prepares us to last long and finish strong. When the dream seems far off and my flaws and foibles cloud my view, it's the perfect time to be still and know that He is God (Ps. 46:10) God knows how to speak to us in a way we'll understand. He knows what's in us that will hurt us later if we're not rid of it. He's so protective of us, so loving toward us that He'll never send us out unprepared.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you are waiting, not-yet season, slow down and let the Lord speak to you in this place. And when He does speak, do not harden your heart. When he addresses a weakness in your life, don't shrug it off like it's nothing, because it's something. And when He points out an area of inconsistency in your life, don't crumble in despair like your nothing, because your definitely something! He disciplines those He loves. He invests in you because He intends to use you greatly."</span></div>
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<span style="font-family: Courier New, Courier, monospace;">~Shannon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">"Those who look to Him are radiant, their faces are never covered with shame" Ps.34:5</span></div>
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shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-7316987919710597432013-10-08T15:07:00.004-07:002013-10-08T15:15:42.857-07:00success & fried chicken<div class="separator" style="clear: both; text-align: center;">
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Today marks the 1 week anniversary for me leaving my job...and it's been great! I think my husband is loving it as well because we are able spend more time together and of course, I have more time to cook. When I asked him if there was something special he'd like me to fix, the first thing out of his mouth was fried chicken. Who doesn't love fried chicken? but frankly, I don't make it very often only because we would most likely need to be removed from our home by crane if I did.</div>
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I have been trying over the past few years to come up with the "perfect" fried chicken and I think I finally came up with a winner. It is an amalgamation of a few different recipes and techniques. The result is the most tender, moist, juicy meat with an incredibly crunchy, flavorful exterior. And for me, the finisher is a drizzle of a spicy honey. It is amazing!</div>
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As I've been home, trying to figure out next steps I've been reading a book called <i>Visioneering</i> by Andy Stanley. It has been really inspirational and challenging. Kind of like getting a new prescription for my outdated glasses, allowing me to see with greater clarity the God-given vision for my future</div>
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Here are a few excerpts I have been mulling over this week. Hopefully they will inspire you as well.</div>
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<i>God is using your circumstances to prepare you to accomplish his vision for your life. Your present circumstances are part of the vision. If you are "seeking first" his kingdom where you are, then where you are is where he has positioned you. And he has positioned you there with a purpose in mind. Like Nehemiah, it may be difficult for you to make the connection at this point. But in time, it will come together. It always does.</i></div>
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<i>One of the things that makes this stage in the development of a vision so difficult is our confusion regarding success. There is a tendency to confuse success with the rewards of success. If you are where God wants you, fulfilling the responsibilities he has given you, you are successful. Granted, you may not be seeing or experiencing the rewards of your success. But you are successful nonetheless.</i></div>
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<i>Success is remaining faithful to the process God has laid out for you. Certainly there are significant and enjoyable mile makers along the way. But success is not the mile marker. Success is not the raise, promotion, recognition, Christian home, or wonderful children. Those are simply enjoyable mile makers along the way.Success is staying faithful to the process that contributed to those things becoming reality. Unfortunately, we often don't consider ourselves successful until we experience the rewards.</i></div>
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<i>When was Nehemiah successful? I know when he felt like a success. The day he laid the last brick on the wall. That was one of the most exhilarating days of his life. But Nehemiah was successful long before then.</i></div>
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<i>He was successful the day he embraced the vision God laid on his heart. Why? Because he was faithful to what God had called him to do that particular day. He was successful the night he laid in bed and developed a mental inventory of what it would take to rebuild the gates. Why? because he did everything he could do to advance the vision God had given him. He was successful the morning he asked God to grant him favor before the king. He was successful before the king granted his request. Why? because he was doing all he knew to do.</i></div>
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<i>You are a success every day you get up and show up for duty. Everyday of faithfulness where you are with what you have is a successful day. Rewarding? Maybe. Successful? Absolutely. You are as successful now as you will be the day you see your vision materialize. Others may not recognize your success until then. But that does nothing to diminish the significance of what was taking place along the way.</i></div>
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So, even though I'm still processing what God's vision is for me. I'm thrilled to have a small measure of "success" with regards to the fried chicken.</div>
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It's good to celebrate even the small victories!</div>
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<span style="line-height: 18px;"><b>Twice Fried Chicken with Spicy Honey Drizzle</b></span></div>
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For the brine:<o:p></o:p></div>
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1/2 cup salt,<o:p></o:p></div>
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1/3 cup sugar<o:p></o:p></div>
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2 tablespoons fennel seed<o:p></o:p></div>
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2 tablespoons coriander seed<o:p></o:p></div>
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1 teaspoon crushed red pepper flakes<o:p></o:p></div>
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3 bay leaves<o:p></o:p></div>
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1 onion, diced<o:p></o:p></div>
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2 carrots, peeled and diced<o:p></o:p></div>
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2 ribs celery, diced<o:p></o:p></div>
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4 cloves garlic smashed<o:p></o:p></div>
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4 quarts cold water <o:p></o:p></div>
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One 4-to 5-pound chicken, cut into 12 pieces (2 breasts,
halved, 2 legs, 2 thighs, 2 wings</div>
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To make the brine: In a large container, add all of the
ingredients and stir to combine. Submerse the chicken pieces in the brine and
refrigerate overnight. The next day remove the chicken from the brine,
discarding the brine. Rinse the chicken
and pat dry.<o:p></o:p></div>
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Prepare the dredge: <o:p></o:p></div>
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3 cups all purpose flour<o:p></o:p></div>
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4 Tbsp. cornstarch<o:p></o:p></div>
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2 tablespoons seafood seasoning, such as Old Bay<o:p></o:p></div>
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1 tablespoon ground coriander <o:p></o:p></div>
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1 teaspoon chipotle powder<o:p></o:p></div>
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1 teaspoon smoked paprika<o:p></o:p></div>
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Kosher salt<o:p></o:p></div>
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2 cups buttermilk<o:p></o:p></div>
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3 tablespoons honey<o:p></o:p></div>
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3 tablespoons Sriracha<o:p></o:p></div>
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Lard, for frying (this makes a huge difference in the texture,
but another type of oil can be used as well)<o:p></o:p></div>
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In a shallow dish, combine the flour, cornstarch, seafood
seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt
and mix well. Get your dredging station set up with the flour mixture and the
buttermilk in another dish.<o:p></o:p></div>
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In a small bowl, combine the honey and Sriracha. Stir well
and refrigerate until ready to fry the chicken. <o:p></o:p></div>
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In a large Dutch oven, put in enough lard to come 4 inches
up the side of the pot. Heat the lard to 325 degrees F.<o:p></o:p></div>
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When the lard is up to temperature begin dredging the chicken
pieces. Start with the dry mixture, then
the buttermilk and then back into the dry.
Set the dredged pieces on a sheet pan until all are coated. I try to keep one hand dry and use the other
hand for the wet to keep things a little under control.<o:p></o:p></div>
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Beginning with the thighs, add the chicken to the pot,
making sure not to crowd. (This may take several batches.) Place the lid on and
cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the
chicken to a wire cooling rack and repeat with the remaining chicken, if
necessary. (If you're entertaining, you can get ahead by doing all work up to
this point, then continuing just before you plan to serve.) <o:p></o:p></div>
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Once all the chicken is done, heat up the lard to 365
degrees F. Add the chicken in the same batches and cook until dark golden and
crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately
with the Sriracha honey.<o:p></o:p></div>
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shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-27778062083117208732013-10-03T14:49:00.001-07:002013-10-03T17:54:27.203-07:00waiting<div class="separator" style="clear: both; text-align: center;">
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Isaiah 30:18-21</div>
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<i>"Yet the Lord longs to be gracious to you; He rises to show you compassion. For the Lord is a God of justice. Blessed are all who wait for Him.</i></div>
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<i>O people of Zion, who live in Jerusalem, you will weep no more. How gracious He will be when you cry for help. As soon as He hears, He will answer you. Although the Lord gives you the bread of adversity and the water of affliction, your teachers will be hidden no more; with your own eyes you will see them. Whether you turn to the right or to the left, your ears will hear a voice behind you saying, "This is the way; walk in it."</i></div>
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Waiting is not easy for me. it doesn't seem productive. But God's word tells us we are "blessed" when we wait for Him. Now, more than ever I know I need to be patient and give myself time to pray, study, and journal. </div>
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If there is anyone out there who has been reading this blog, you probably know I've been MIA for sometime now. For the past couple years I have been (by choice) totally immersed in a work situation, that now in retrospect looks like it was a hamster wheel. And I was the hamster.</div>
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Thankfully, I am out of the cage that I willingly kept myself in, and am out in open space. A little frightening actually. But also, relieved and kind of excited about my next adventure. I just know I don't want another cage and wheel scenario.</div>
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I love that part of the verse that talks about the voice behind giving step by step direction. This in some ways does imply movement. There is no point in giving direction if your just standing still. How I picture this verse is being blind folded and starting to walk. But being incredibly attentive in listening for His voice. The Lord won't let us walk into danger, but we do have to trust Him, and believe Him at His word, that He will give the necessary direction when needed. </div>
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This waiting period sort of reminds me of artisan bread baking. To start baking artisan bread you first need a culture. That involves mixing some flour and water together and letting it just sit for a few days or up to a week to get some life going. Once you see some activity you start feeding it fresh flour and water everyday. Taking out most of the mixture, leaving a little behind.Then it can properly process the new addition. Once there is a consistent pattern of a rise and fall each day, it is ready to be used as the leaven, that gives the bread it's signature volume.</div>
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I think I'm in that "culture" stage of development. I need to be seeking the Lord and being quiet enough that I can hear His voice saying "This is the way; walk in it."</div>
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I'm excited to see where this next adventure might take me.</div>
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P.S.</div>
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I did start a culture today. So hopefully some beautiful, crusty, delicious loaves are in my near future.</div>
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shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com3tag:blogger.com,1999:blog-6420986684010931308.post-11680211650668918652012-01-23T19:18:00.000-08:002012-01-23T19:18:09.457-08:00pantry staples ~ olive oil<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 11pt; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">I couldn’t cook without olive oil. It is probably the single most important ingredient I use in my kitchen. It enhances the flavors of nearly all of my vegetable dishes and salads as well as soups, and even drizzled over pasta or fish.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">Butter has its place in my cooking-lending richness and velvety smoothness to dishes, but more often than not I will reach for a bottle of olive oil that is always close at hand. It is of course better for you than butter, but as always taste to me is the most important thing, and there isn’t quite anything as lovely as a rich, fruity olive oil.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">The first oils are extracted purely by cold press where neither heat nor chemicals are used in the extraction process; the oil is then allowed to settle and then filtered. Extra virgin olive oil is obtained from the first pressing of the olives. </span><span style="font-size: 11pt;">It can be robust with a round rich nutty or even grassy taste.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Other varieties can be fruity, buttery or even spicy with a distinctive lingering peppery finish.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">Different varieties have their own unique flavor.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The color can range from deep murky olive green to pale and golden and every shade in between.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The price can also range from modest to extremely expensive.</span><span style="font-size: 11pt;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;"><br />
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</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11pt;">I usually have two grades on hand; a less expensive, neutral flavored olive oil for cooking and I tend to save the best extra virgin olive oil for dishes that I feel showcase the virtues of a full flavored oil.</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">It’s good to try different olive oils to find those you like and fit within your budget. Look for labels indicating that the oil has been bottled on the estate on which the olives have been grown, hand-picked and pressed. This is usually a sign of a superior quality. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;"><br />
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</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11pt;">Although a good quality olive oil is expensive compared to other ingredients, there’s no comparing how it transforms the simplest foods.</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">Finally, olive oil should be treated with respect and care. It does not respond well to heat, light or when exposed to air all of which will cause it to oxidize.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-size: 11.0pt;">Here are some of my favorite Olive Oils:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><h1 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="font-size: 11.0pt; mso-bidi-font-weight: normal;">Olio Novello Olive Oil<o:p></o:p></span></h1><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="background: white; font-size: 11.0pt;">Distinguished by its cloudy golden hue with a distinctive green tint, this “new” olive oil is cold-pressed from the first olives of the season. From the Lucero family, producers of olive oil for three generations, the unfiltered blend of 100% California-grown, hand-harvested Servillano, <st1:city w:st="on"><st1:place w:st="on">Mission</st1:place></st1:city> and Manzanillo olives yields an oil rich and robust in flavor with a medium pungency. The finish is big and fruity with hints of apple and grass.</span><o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><h1 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="font-size: 11.0pt; mso-bidi-font-weight: normal;">Ravida Organic Extra Virgin Olive Oil<o:p></o:p></span></h1><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><br />
</div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;">This award-winning certified organic extra-virgin olive oil is produced by the Ravida family on their estate in <st1:place w:st="on"><st1:city w:st="on">Menfi</st1:city>, <st1:state w:st="on">Sicily</st1:state></st1:place>, from 300-year-old wild olive trees. Pressed within eight hours of hand picking, the distinctive blend of Sicilian olives brims with the flavor and aroma of green grass, tomato and almonds. It is cold-pressed from a blend of Cerasuola, Biancolilla and Nocellara olives hand harvested from 300-year-old groves.<span style="font-size: 11.0pt;">The unfiltered oil bursts with intense, fruity aromas and flavors of green grass, tomato and almonds.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="font-size: 11.0pt;"><br />
</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"></div><h1 style="background: white; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"><span style="font-size: 11.0pt; mso-bidi-font-weight: normal;">Marques De Griñon Extra Virgin Olive Oil<o:p></o:p></span></h1><h1 style="background: white; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"><span style="font-size: 11.0pt; mso-bidi-font-weight: normal;"><o:p> </o:p></span></h1><div style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">This world-renowned olive oil represents the very finest that <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place> has to offer. Exhibiting an intensely fresh aroma and complex fruity flavor, it hails from Dominio de Valdepusa, a family estate near <st1:place w:st="on"><st1:city w:st="on">Toledo</st1:city></st1:place> dating back to the medieval 13th century. Led by pioneering winemaker Carlos Falcó, the estate crafts exceptional wines and olive oils using innovative technology. Marqués de Griñón Capilla <st1:state w:st="on">del</st1:state> Fraile is a 100% estate-bottled extra-virgin olive oil from the Montes de Toledo region of <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>. It is <span style="font-size: 11.0pt;">cold-pressed from a blend of three olives - Arbequina, Picual and Manzilla within two hours of hand harvesting. Gleaming golden hue with very light grass-green tones. The aromas are exceptionally vivid and intense with reminiscences of green tomatoes, freshly mown grass, artichokes and green almonds. Smooth, fruity, complex flavor reveals a persistent finish dominated by a pleasant spiciness.<o:p></o:p></span></div><br />
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</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="font-size: 11.0pt;">~Shannon</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="font-size: 11.0pt;"><br />
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</span></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com2tag:blogger.com,1999:blog-6420986684010931308.post-88641169032807172842012-01-17T15:33:00.000-08:002012-01-17T15:36:55.642-08:00ingredients & the pantry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0vcsN_Eov3-qb5dgl6WzfvvRSb62CZNgT8zqqshUJkuLEUVRXOrV3fxdth-IgbBjqEn4hylWx7oYRsfVVdOdoXiQ4TLlvG7S505Pn-hle6ckh0DEmmtbOUIBu8uq3L66CTzhshbbAqDp/s1600/getting+ready+to+cook.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0vcsN_Eov3-qb5dgl6WzfvvRSb62CZNgT8zqqshUJkuLEUVRXOrV3fxdth-IgbBjqEn4hylWx7oYRsfVVdOdoXiQ4TLlvG7S505Pn-hle6ckh0DEmmtbOUIBu8uq3L66CTzhshbbAqDp/s400/getting+ready+to+cook.jpg" width="400" /></a></div><br />
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</div><div class="MsoNormal">To become a cook you only need a few essentials: an appetite, some ingredients, a kitchen to work in, a few tools and a little inspiration. The desire to eat good food is the motivation to become a good cook. By taking pleasure in the process of thinking about food, imagining how it might taste, the flavors and textures you want to achieve, reading books and recipes are a great start.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You do have to spend time in the kitchen before your own ideas come easily, when cooking becomes instinctive. Ideas on what to cook come from a thought process and from practice. One of the best places to start is with ingredients; they have always been my best source of inspiration.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First and foremost you have to have something to cook. One of the best places to look for the freshest most seasonal ingredients is from the farmers’ markets or markets that sell organic and locally grown foods. Go to the market with an open mind before you decide what to cook, see what’s there. Be open to what’s available. I have learned a lot from talking with the farmer’s and those working there. Ask questions like what variety is this? How was it grown? How do you cook it? How long is it in season? </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">When it’s not possible to frequent the farmers’ market and the supermarket is the only option, stick to the periphery of the store, where the fresh, unprocessed food is usually found and avoid the aisles upon aisles of processed food.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients for stocking a pantry I believe should vary with the season. For the winter pantry items such as:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Olive oil</div><div class="MsoNormal">Vinegars</div><div class="MsoNormal">Salt</div><div class="MsoNormal">Black peppercorns</div><div class="MsoNormal">spices</div><div class="MsoNormal">Dried and canned beans: cannellini, chickpeas, black, pinto</div><div class="MsoNormal">French green and brown lentils</div><div class="MsoNormal">Arborio and basmati rice</div><div class="MsoNormal">Faro</div><div class="MsoNormal">Quinoa</div><div class="MsoNormal">Assorted pasta</div><div class="MsoNormal">Couscous</div><div class="MsoNormal">Polenta</div><div class="MsoNormal">Dried mushrooms</div><div class="MsoNormal">Dried chilies</div><div class="MsoNormal">Canned whole San Marzano tomatoes</div><div class="MsoNormal">Anchovies</div><div class="MsoNormal">capers</div><div class="MsoNormal">Imported oil-packed tuna </div><div class="MsoNormal">Flours</div><div class="MsoNormal">Baking Powder and baking soda</div><div class="MsoNormal">Good chocolate</div><div class="MsoNormal">Vanilla</div><div class="MsoNormal">Wine</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If your pantry is stocked with these ingredients, you can be secure in the knowledge that no matter what time it is, and no matter who shows up hungry on your doorstep, there will always be something to eat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">~Shannon</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-1002560985666767082012-01-06T08:35:00.000-08:002012-01-06T08:37:37.155-08:00starting from scratch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX0WPeBi-iL4iAtMVQNFvw10J4kp1yVwGuZTaGSQz3rPaXulQgW2z6emeZSxoLhJREHtyxKI1a1S0VwDu3pGctpSvjWwBfFHvO2br5jbgOIpxujIRIiJ6iGivhs9Z2tkyG9KBVzoRbofY/s1600/knife+and+fork.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX0WPeBi-iL4iAtMVQNFvw10J4kp1yVwGuZTaGSQz3rPaXulQgW2z6emeZSxoLhJREHtyxKI1a1S0VwDu3pGctpSvjWwBfFHvO2br5jbgOIpxujIRIiJ6iGivhs9Z2tkyG9KBVzoRbofY/s640/knife+and+fork.jpg" width="640" /></a></div><br />
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<div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;">With the New Year upon us and all those resolutions listed out like a giant “To-Do” list, I thought that the idea of simplifying our lives in other areas could be helpful. Living more simply, but doing it well. </span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;"> <o:p></o:p></span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;">This will be the first in a series on starting from scratch, a review on the basics of simple food. We’ll cover things like how to choose fresh ingredients, stock a pantry and how to decide what to cook. There will be a focus on essential cooking techniques learning the whys and wherefores and simple model recipes. By learning some fundamental techniques by heart you then are free to enjoy the sheer pleasure of preparing and sharing simple food with your friends and family. </span><span style="background-color: white; color: #333333; font-family: Georgia; font-size: 13pt; line-height: 19.2pt;">Other topics covered will be how to eat seasonally, shop at farmers’ markets, and even plant a garden.</span><span style="background-color: white; color: #333333; font-family: Georgia; font-size: 13pt; line-height: 19.2pt;"> </span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;"><br />
</span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;">I’m convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which is the essence of good cooking.<o:p></o:p></span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;"><br />
</span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;">The foundation of this idea on getting back to basics is for us to bring the family back to the table. Where we can share life and reconnect. This to me is a huge part of what life is all about. The idea of simplifying what seems to be an increasingly complicated concept I believe will be a breath of fresh air. Living life simply and beautifully isn't a new idea, but it is one that deserves to be welcomed back home with open arms.</span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;"><br />
</span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;">shannon</span></div><div style="background: white; line-height: 19.2pt;"><span style="color: #333333; font-family: Georgia; font-size: 13pt;"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-66054127665291440902011-12-31T16:56:00.000-08:002011-12-31T16:56:16.194-08:00drinking chocolate and the new year<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div class="MsoNormal">So many creative pursuits demand a period of solitude for the germination of projects-writing, music-making, painting. It is in these moments of quiet, where creativity seems to take flight. For me it can be in the middle of the night, during a run or even snuggled under a blanket on the sofa with a cup of cocoa in hand. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">These times are few and far between for me and I would imagine for most of us. But when they arrive they are like an old friend whose face brings satisfying warmth from deep within. Sometimes these moments of inspiration might not lead necessarily to a great work per se, maybe a new approach in business, a recipe or even dare I say…resolutions.</div><div class="MsoNormal"> </div><div class="MsoNormal">At this stage of my life, I’ve decided to approach resolutions as lists of To-Do’s and Not To-Do’s; this seems much more palatable and less constraining than resolutions. Truth be told, I’m afraid of resolutions. Afraid to fail I suppose. But lists on the other hand suggest an in-progress approach. I feel that if I am moving in the right direction, there is hope and I can be encouraged. Of course this implies that goals, plans and dreams were the starting point, and the list is a springboard from there.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you need a little encouragement to get started, may I suggest a delicious cup of a deep, slightly spicy hot chocolate to get those creative juices flowing. This thick rich chocolate is warm and bittersweet and has a lingering heat from the pepper. This is the type of thing I crave this time of year-not just the indulgence itself but the experience of consuming it, the slowing down, and the savoring. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So as we are closing the chapter of 2011 and looking forward to a new year, I hope you are inspired to take on some new challenges and maybe even head into uncharted territory with courage and determination. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Happy New Year!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><st1:place w:st="on">Shannon</st1:place></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>Spicy Drinking Chocolate</b></div><div class="MsoNormal"><span style="font-size: x-small;">Serves 1</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">8 oz. whole milk</div><div class="MsoNormal">5 Tbsp. shaved best quality chocolate (I prefer Valrhona 70%)</div><div class="MsoNormal">A pinch of cayenne</div><div class="MsoNormal">A pinch of cinnamon</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-43343486551249598862011-11-29T11:33:00.000-08:002011-12-01T19:52:06.709-08:00remembering...waffles<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMxztqt_gPmLUKTucHmlXn50djkrWLcYWUdCQDADB19spF10b9uEJWair-TAWxcd3zFJ1oGyOY__rM8wqfA0NQp47EhTfP23ngvifmbdBI3cqbR3u2Bl9cPPkscktlx9VvAup_zn38Og3/s1600/waffles+smothered+in+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><span class="Apple-style-span" style="font-size: 15px;">I've been organizing some photos from a recent trip to </span><st1:place style="font-size: 15px;" w:st="on"><st1:city w:st="on">Bruges</st1:city>, <st1:country-region w:st="on">Belgium</st1:country-region></st1:place><span class="Apple-style-span" style="font-size: 15px;">. It's like a place taken from out of a storybook, so beautiful. I think I was looking through the lens of my camera more than not. </span><st1:city style="font-size: 15px;" w:st="on">Bruges</st1:city><span class="Apple-style-span" style="font-size: 15px;"> is known as the “</span><st1:place style="font-size: 15px;" w:st="on"><st1:city w:st="on">Venice</st1:city></st1:place><span class="Apple-style-span" style="font-size: 15px;"> of the North” for its medieval monuments, bridges and romantic scenery. You can experience the city by taking a cruise through the canals, and discover secret gardens, picturesque bridges and wonderfully beautiful still lives.</span></div><div class="MsoNormal"><span style="font-size: 11pt;"><br />
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</span></div><div class="MsoNormal"><span style="font-size: 11pt;">Along the cobblestone streets in <st1:place w:st="on"><st1:city w:st="on">Bruges</st1:city></st1:place> you can stop into anyone of the 49 chocolate boutiques (after all they are the world’s capital of chocolate) </span></div><div class="MsoNormal"><span style="font-size: 11pt;"><br />
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</span></div><div class="MsoNormal"><span style="font-size: 11pt;">or indulge in delicious yeast-raised waffles anytime of day sold by street vendors. Either plain, dipped in chocolate, topped with whipped cream or fruit they are a comfort I enjoyed if not once at least twice a day.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11pt;">I think some waffles with a little chocolate might be just the ticket today.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 11pt;">Enjoy!</span></div><div class="MsoNormal"><span style="font-size: 11pt;">Shannon</span></div><div class="MsoNormal"><span style="font-size: 11pt;"><o:p> </o:p></span><span class="Apple-style-span" style="font-size: 15px;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div style="background: white; border-bottom: solid #EDEAE2 1.0pt; border: none; mso-border-bottom-alt: solid #EDEAE2 .75pt; mso-element: para-border-div; padding: 0in 0in 3.0pt 0in;"><h1 style="background: white; border: none; margin-bottom: .0001pt; margin: 0in; mso-border-bottom-alt: solid #EDEAE2 .75pt; mso-padding-alt: 0in 0in 3.0pt 0in; padding: 0in; vertical-align: baseline;"><span style="font-size: 12pt;">Waffles with Chocolate <o:p></o:p></span></h1><h1 style="background: white; border: none; margin-bottom: .0001pt; margin: 0in; mso-border-bottom-alt: solid #EDEAE2 .75pt; mso-padding-alt: 0in 0in 3.0pt 0in; padding: 0in; vertical-align: baseline;"><span style="font-size: 11pt; font-weight: normal;"><o:p> </o:p></span></h1></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">On a cold winter night (or anytime), indulge in this decadent dessert—homemade waffles dipped into rich chocolate.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: 15px;"><i><br />
</i></span></div><h3 style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 7.5pt; vertical-align: baseline;"><span style="font-size: 11pt; font-weight: normal;"><i>For the waffles:</i><o:p></o:p></span></h3><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">3 eggs, separated<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 3/4 cups buttermilk<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1/2 cup vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 1/2 tsp. vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 3/4 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 1/2 tsp. baking powder<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 tsp. baking soda<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1/2 tsp. salt<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1/3 cup sugar<o:p></o:p></span></div><h3 style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 7.5pt; vertical-align: baseline;"><span style="font-size: 11pt; font-weight: normal;"><i>For the chocolate:</i><o:p></o:p></span></h3><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 cup heavy cream<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">1 lb. chocolate chips<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;">2 to 3 Tbs. flavored liqueur, such as kirsch, amaretto or orange liqueur (optional)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.8pt; vertical-align: baseline;"><span style="font-size: 11pt;"><br />
</span></div><h2 style="background: white; margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 7.5pt; vertical-align: baseline;"><span style="font-size: 11pt; font-weight: normal;">Directions:<o:p></o:p></span></h2><div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><span style="font-size: 11pt;">To make the waffles, preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F.<span class="apple-converted-space"> </span><br />
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In a large bowl, whisk the egg yolks, then whisk in the buttermilk, oil and vanilla until blended. In another bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.<span class="apple-converted-space"> </span><br />
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In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.<span class="apple-converted-space"> </span><br />
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Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat with the remaining batter.<span class="apple-converted-space"> </span><br />
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Meanwhile, make the chocolate fondue: Using the cream, fondue chips and liqueur, prepare the fondue according to the package instructions. Keep warm in a fondue pot.<span class="apple-converted-space"> </span><br />
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Cut the waffles into quarters and serve with the chocolate fondue. Serves 4 to 6.<o:p></o:p></span></div><div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><span style="font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXM3F4ZbmedGrnCQ0T9ayolYQpPe3rYYbitT8a7P5y9I9CIuAtg3_KUpkxBR3J4Y32NaZ8EZd0j_3N6oGFrvkJDikJaSXYqvv2AWmjG83gzhd_tuh6oNdaTS_B9_jmfdqGq72mvk-drpD/s1600/IMG_5802.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXM3F4ZbmedGrnCQ0T9ayolYQpPe3rYYbitT8a7P5y9I9CIuAtg3_KUpkxBR3J4Y32NaZ8EZd0j_3N6oGFrvkJDikJaSXYqvv2AWmjG83gzhd_tuh6oNdaTS_B9_jmfdqGq72mvk-drpD/s320/IMG_5802.JPG" width="320" /></a></div><div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><span style="font-size: 11pt;"><br />
</span></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-35664558567480781902011-11-03T20:19:00.000-07:002011-11-03T20:19:53.800-07:00cookie swap<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M9gfTmoohhbgNlnln4QXdTD5K5kMoe8sPZ45PSHfUf6jb_5N95Cnwy1cBOBgYft6pDXkTE093ecUBiG9Wyv07R2dwSbApssMX49B5SDdazFMOMtCiyM87zipJGzddFko4KcfchPhapil/s1600/chocolate+mocha+chip+cookie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M9gfTmoohhbgNlnln4QXdTD5K5kMoe8sPZ45PSHfUf6jb_5N95Cnwy1cBOBgYft6pDXkTE093ecUBiG9Wyv07R2dwSbApssMX49B5SDdazFMOMtCiyM87zipJGzddFko4KcfchPhapil/s400/chocolate+mocha+chip+cookie.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-left: -.5in; text-align: justify;"><span style="font-size: 11pt;">Home</span><span class="Apple-style-span" style="font-size: 15px;"> </span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-size: 11pt;">Homemade cookies. Few gifts are as thoughtful or as delicious, and nothing is as much fun to create. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-size: 11pt;">The holidays are when we make those extra efforts-large and small to bring out the best.</span><br />
<span style="font-size: 11pt;"> </span><br />
<span style="font-size: 11pt;">When it comes to baking and entertaining we turn to traditional and favorite recipes, made with the very finest ingredients. Pure and intense, fresh and flavorful, these key ingredients are what make our efforts a delicious success in the kitchen.</span><br />
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<span style="font-size: 11pt;">This recipe is a home run for chocolate lovers, only the best Double-Dutch Cocoa (such a Perngotti or Valrhona) plus the addition of espresso powder makes this cookie a rich indulgence. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;">Join in with us on our holiday <a href="http://www.facebook.com/groups/269267499783807/">cookie swap</a>. Share your favorite family holiday cookie recipe, post a picture or a link so we can all enjoy something new and tasty!</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 11pt;">So here it is, one of my favorite chocolate cookie recipes. Talk about in your face, these</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 11pt;"> Double-Dark Chocolate Mocha Drops </span></span><span class="Apple-style-span" style="background-color: white; font-size: 15px;">are spiked with espresso, and loaded with chips. Let’s go!</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; font-size: 15px;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; font-size: 15px;">Enjoy!</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; font-size: 15px;">Shannon</span></div><div class="MsoNormal" style="text-align: justify;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 11pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><o:p> </o:p></span></b></span></div><div class="MsoNormal" style="text-align: justify;"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Double-Dark Mocha Drops<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/2 cup melted butter<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/3 cup granulated sugar<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/4 cup light brown sugar<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/2 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1 tablespoon espresso powder<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1 large egg<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1 teaspoon<span class="apple-converted-space"> </span><a href="http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; color: windowtext; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; text-decoration: none;">vanilla</span></a><o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1/4 cup Double-Dutch Dark Cocoa or<span class="apple-converted-space"> Dutch-process cocoa</span><o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">1 1/4 cups All purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="font-size: 11pt;">2 cups chips: cappuccino, cinnamon, chocolate, or a mixture<o:p></o:p></span></div><div class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><br />
</div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.</span><span style="font-size: 11pt;"><o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Combine the melted butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.</span><span style="font-size: 11pt;"><o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Beat until the mixture is smooth.<o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK. Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they're well-distributed.</span><span style="font-size: 11pt;"><o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.</span><span style="font-size: 11pt;"><o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart. Allow the cookies to cool right on the baking sheet.</span><span style="font-size: 11pt;"><o:p></o:p></span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span></div><div class="group" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">makes about 4 dozen</span></div><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-23029188181106615792011-07-27T19:17:00.000-07:002011-07-27T20:09:08.877-07:00Paris, part 2<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2oZuHthyphenhyphenfYN4tyYpYq04xP1nQDlP5KoHzKW2kpxrqMdgEx5xwjHXdts1DMM1STmfltkuwC8PeHGOfzXoSubzLBnoBk8ljjynRrTk-9hwds4IV0FuFBO9aLCnWmCFMwgFul92loINeD64/s1600/paris%252Ceiffle+tower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2oZuHthyphenhyphenfYN4tyYpYq04xP1nQDlP5KoHzKW2kpxrqMdgEx5xwjHXdts1DMM1STmfltkuwC8PeHGOfzXoSubzLBnoBk8ljjynRrTk-9hwds4IV0FuFBO9aLCnWmCFMwgFul92loINeD64/s640/paris%252Ceiffle+tower.jpg" width="425" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">After having our espresso and croissant at a local café near our hotel, my daughter and I discussed our plans for the day and knew that our first stop had to be the open-air green market in the 7ème Arrondissement at the lovely Marché Saxe-Breteuil, only a couple of minutes walk away. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgya4hMVN3GMAc-h0uO06iDSos-Rs9eLDTiSaS2672fmaeiG0vA1-UVgv4sb9SDA6LH9oEca2e3UYTPjYoOecQL8kCpxGboLGwrFP9s4aBp-T3jhz5eB4zAGgbDna9FI8wDnrKgN_Y4ZZfX/s1600/paris+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgya4hMVN3GMAc-h0uO06iDSos-Rs9eLDTiSaS2672fmaeiG0vA1-UVgv4sb9SDA6LH9oEca2e3UYTPjYoOecQL8kCpxGboLGwrFP9s4aBp-T3jhz5eB4zAGgbDna9FI8wDnrKgN_Y4ZZfX/s400/paris+breakfast.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> There are no fewer than eighty greenmarkets in Paris, the vast majority of them are open-air markets (<i>marchés volants</i>, or roving markets) that operate two or three days a week, most of often in the morning. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> But the Marché Saxe-Breteuil has to be one of the most appealing outdoor food markets in Paris. Set in an upscale residential neighborhood, the market is shaded by two rows of sycamore trees and the tall light poles with modern fixtures provide a bit of architectural glamour. The Eiffel tower is in view which adds to the pleasure. </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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</span></span></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> On thi</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">s particular morning, Paris was awakened by sunshine flooding down through the canopy of trees giving the whole market a golden glow.</span></div></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> As we negotiated our way from stall to stall I was overwhelmed by the mind-numbing assortment of produce</span></span></div><div style="text-align: center;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PSLEN98Rfj-hDZuHh8c978kXLzAJ4acqloP6Wz9iFnYSKRGBC_EF471X1yKSVx6JfcNphldIYgYSywGF84hrY2rXHVTPd0jnoDj9_z-EIyfysSF7QN7NCOtjX38Oa_4LDWDfeOMqIk4r/s1600/paris+markets%252C+snails.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PSLEN98Rfj-hDZuHh8c978kXLzAJ4acqloP6Wz9iFnYSKRGBC_EF471X1yKSVx6JfcNphldIYgYSywGF84hrY2rXHVTPd0jnoDj9_z-EIyfysSF7QN7NCOtjX38Oa_4LDWDfeOMqIk4r/s400/paris+markets%252C+snails.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> not to menti</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">on the household goods. Personal clothing is abundant, flowers, toys, purses, wallets, and other leather goods known as maroquinerie (because they come from Morocco) are displayed as well as oriental carpets, fine lace tablecloths and quilts. </span></div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">But of course for me, it was the food that captivated my attention, it was a sensory awakening.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">I felt a kind of camaraderie as I strolled from stall to stall watching the Parisians discussing with the vendors specific nuances of the what seemed like dozens upon dozens of artisanal cheeses displayed, sampling a little of this and a little of that.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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</div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> I couldn’t believe the abundance of oysters piled high in baskets down a long table. There were <i>plat </i>or flat, and curved/crenellated types. They are numbered 1 through 5 to distinguish the largest (#1) from the smallest #5). A dozen #3’s will set you back as much as a dozen euros in a restaurant, though much less in the open-air market. The vendor seemed to be explaining the fine points of differences among <i>fines de claires, speciales,</i> and <i>belons</i> all from Marennes and Oléron on the Atlantic coast.</span><br />
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</i></span></span></div><div class="MsoNormal" style="margin-bottom: 10pt; margin-left: 0.5in; margin-right: 0.5in; margin-top: 0in; text-align: left; text-indent: -0.5in;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> Paris is a city over flowing with wonderful ingredients to cook with. If you are truly in love with food, you can be assured you will be in love with Paris. And if you are in love for beauty that runs deep through all genres, Paris will happily take you by the hand and accommodate you.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">jouir de,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">shannon</span><br />
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</span></span></div></div><div class="separator" style="clear: both; text-align: center;"></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-75733112952858505942011-07-12T15:55:00.000-07:002011-07-12T16:18:18.554-07:00remembering Paris and Poilâne<div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1XT0vgernIidr-eGLWLpaLgx7T4r791aoV7YeXUoBi4c_lFCoFL1qVc4hJaTmeDNlCRVAahShi1MoUO1g5NEgQR8HE86Lig3pTGMyurDGAb95Cdt2e0UFjUksIdZB1mW4ONwyZ4CY6nz/s1600/star_poilane.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1XT0vgernIidr-eGLWLpaLgx7T4r791aoV7YeXUoBi4c_lFCoFL1qVc4hJaTmeDNlCRVAahShi1MoUO1g5NEgQR8HE86Lig3pTGMyurDGAb95Cdt2e0UFjUksIdZB1mW4ONwyZ4CY6nz/s400/star_poilane.jpg" width="400" /></a><br />
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</div>Whenever I'm asked what I love most about Paris, the reply is of course the food. More specifically, the boulangeries.<br />
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Admittedly not all bread in Paris is created equal, but there are those places that are off the charts. One place in particular is Poilâne. Poilâne is probably France’s most famous bakery, founded in 1932 on the chic rue du Cherche Midi.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop8fp1aNLI2F3SMB8Ymt2C75cACRo47cfym0WkeO4pNSV0FwgBhyphenhyphentgAWxr0zklJ73Jl7uI-V07FVM2mAg1e6246uY4eh5f4oXJ0uH0oskJ4m7rBJRG_Wm1hyPYrlawUxTqRGAAuTBF30K/s1600/poilane+storefront.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop8fp1aNLI2F3SMB8Ymt2C75cACRo47cfym0WkeO4pNSV0FwgBhyphenhyphentgAWxr0zklJ73Jl7uI-V07FVM2mAg1e6246uY4eh5f4oXJ0uH0oskJ4m7rBJRG_Wm1hyPYrlawUxTqRGAAuTBF30K/s320/poilane+storefront.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">The bakery welcomes you with beautifully crafted wrought iron door handles made into the shape of wheat sheaves and then as you enter you are overcome by the warm yeasty smell of freshly baked bread and pastries. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>This bakery produces the most famous starter bread in the world simply called <em>pain Poilâne</em> or<em> miche</em> <em>Poilâne</em>. They have taken the most humble of ingredients, bread, salt and water and have elevated it to an art form. One of the things that make Poilâne’s bread so good is the traditional manufacturing process. They use stone-milled gray flour and Guérande salt. A slow natural fermentation process is used which is what helps the bread develop that deep, earthy flavor that is key, and then baked in wood-burning ovens. <br />
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The bread is formed into giant wheels, of which you can buy a half or quarter, and boasts a thick crust. The top is slashed with the signature “P” and the bottom is slightly charred to perfection. The moist, fragrant crumb begs for some creamy butter and fresh fruit preserves. Aside from this star item, the bakery also sells specialty breads that are baked with rye flour, raisins or Périgord walnuts. <br />
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The wooden slat shelves that support the loaves of bread wrap around the perimeter of the tiny shop. There are also Poilâne-endorsed accessories that make lovely gifts for the bread lover: embroidered aprons, bread bags, bread knives, bread boxes and homemade jams.<br />
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There are croissants that take you’re your breath away<br />
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as well as flans, apple tartlets, and pale blond butter cookies (which can be sampled from a basket at the register) are all for the taking. <br />
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Poilâne’s breads are so distinctive and delicious that loyal fans world wide clamor to have them shipped to far-flung locations. Fortunately, the bread’s crusty exterior and chewy interior lasts up to a week and renders it hardy enough for the voyage, just in case you won’t be able to make a little trip to Paris yourself, grâce à Dieu (thank goodness).<br />
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bonne mémoire.<br />
shannon<br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-59565929037401469742011-04-24T22:30:00.000-07:002011-04-24T22:30:33.770-07:00debut<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPdRn2hjvyLpEJFZOxqWGBBKAPoM-OcPD8eD_-E5xIGR7t1qwtw8QHRuNEWolfV_mXwC1LFZq0EacjcEtV592fhaVycdq_U074AdrW1ExJ8c3y1aWovcdtLws-yXZcjttWcnBUgCn31KA/s1600/hands+holding.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPdRn2hjvyLpEJFZOxqWGBBKAPoM-OcPD8eD_-E5xIGR7t1qwtw8QHRuNEWolfV_mXwC1LFZq0EacjcEtV592fhaVycdq_U074AdrW1ExJ8c3y1aWovcdtLws-yXZcjttWcnBUgCn31KA/s400/hands+holding.JPG" width="400" /></a></div><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For months now, I have been in a trial and error cycle, trying to get “the feel” for making artisinal bread, that intuitive understanding of how bread works. The process in making traditional artisinal bread does not lend itself naturally to a written recipe. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This labor of love has been born from a desire to create and enjoy a beautiful artisan loaf of bread that has a satisfying depth of flavor, a good crust, and a moist, supple crumb that is so difficult to find. </span></div><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I came across Chad Robertson’s book <a href="http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1?ie=UTF8&qid=1303707506&sr=8-1">Tartine Bread</a>, I was inspired. He has translated his method for making his amazing bread at home that is comparable to his bakery in San Francisco. In his book he has documented the process with detailed photographs and instructions for clarity.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The making of this bread requires a devotion to the use of natural leaven, often called sourdough. It begins with a culture that is created when flour and water are combined, and the microorganisms-wild yeasts and bacteria present in the flour, in the air, and on the baker’s hands-begin to ferment spontaneously. After fermentation begins, the baker “feeds” the culture regularly to “train” it into a lively and predictable starter. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> But this is a commitment easily entered into if you desire to enjoy bread that has a deep auburn crust that shatters between the teeth, giving way to a tender, pearlescent crumb. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So if you decide to jump on board and try your hand at creating some extraordinary bread, you have my support. Or if not, I would be happy to share a slice with you.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Shannon</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ40xJ5UKe989wIXsXoI6f_e3P6rRbyAnawIo8mkPFmSMyJp9u_JPB2TNivz9Bo7JjrYeexp5SLgUDc3EtqCZJpFmXRATCowFOc0OUzwT4IepPkt3Yj0q22iU8ye3dJb3ZkXQ8KwTDNPll/s1600/breakfast.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ40xJ5UKe989wIXsXoI6f_e3P6rRbyAnawIo8mkPFmSMyJp9u_JPB2TNivz9Bo7JjrYeexp5SLgUDc3EtqCZJpFmXRATCowFOc0OUzwT4IepPkt3Yj0q22iU8ye3dJb3ZkXQ8KwTDNPll/s400/breakfast.JPG" width="400" /></a></div><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">“It is written: ‘Man does not live on bread alone, but on every word that comes from the mouth of God.’ Matthew 4:4</span></div><div class="MsoNormal"><br />
</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-90099871078131933462011-03-21T11:29:00.000-07:002011-03-21T11:36:15.861-07:00creative domesticating<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBHsjBCiEdCJ10sN1howumP7fXhc_ATF0RsASdVmrK9jpnbJR-MY1EgTJA4_h6rKnih1W08LNkJX2D41litzGZFAyjarMEiPFky-iPTF0rFiBHkjQI6XVe9y4iX7vv3szTNCtF0FnJiCH/s1600/cd2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBHsjBCiEdCJ10sN1howumP7fXhc_ATF0RsASdVmrK9jpnbJR-MY1EgTJA4_h6rKnih1W08LNkJX2D41litzGZFAyjarMEiPFky-iPTF0rFiBHkjQI6XVe9y4iX7vv3szTNCtF0FnJiCH/s640/cd2.JPG" width="426" /></a></div><br />
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</div><div class="MsoNormal">I guess I didn’t think much of my recent project, of turning my refrigerator into a kind of art installation, until I walked in my kitchen a few days ago to find my house guest taking pictures of the fridge and emailing them to friends across the country. He said it was the most beautiful thing he’d ever seen (I had to wonder if he got out much).</div><div class="MsoNormal"> </div><div class="MsoNormal">I have to admit I was a little embarrassed, probably because apparently this isn’t normal. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But why not turn the fridge into an art installation; aren’t most people kind of embarrassed by what’s in their refrigerator? So why not thoughtfully arrange everything from the milk to the eggs into an atheistically pleasing way. The refrigerator is the perfect installation space, an illuminated box. By taking food from its packaging and transferring it to pretty glassware or vintage dishes it is given a place of prominence and is less likely to be pushed into some dark corner and forgotten. Lining shelves with textiles, hanging hooks to hold cured meats or using baskets to house cheese or fresh produce are all ways to create beauty out of the ordinary.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78S4wzLX7rh8P5lJAWQT0ZgXiJBAYCIi4Jp2MAkzMOrt5MxMg6JGte-ukgkBjBkQPSlDfrIZosqpxufaCzdJLhbZ2KemzfZeB-13wUB1cfSJtt6_iOKo8p8QggdArqnEIF9z0BWuhSBmj/s1600/cd3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78S4wzLX7rh8P5lJAWQT0ZgXiJBAYCIi4Jp2MAkzMOrt5MxMg6JGte-ukgkBjBkQPSlDfrIZosqpxufaCzdJLhbZ2KemzfZeB-13wUB1cfSJtt6_iOKo8p8QggdArqnEIF9z0BWuhSBmj/s400/cd3.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">This exercise is great for rethinking the way we live, creating beautiful spaces that we interact with daily. The mundane household chores that can inspire provocative art.</div><div class="MsoNormal"> </div><div class="MsoNormal">Art can be found in a gallery or even a kitchen.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!</div><div class="MsoNormal">Shannon</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg2VzL3REZfwTCGLctOlqCnuJIiETFJCI_KFGtSd_fEEwt32960xMi-qdIxl657wlGT6yW8cKvm1JW3JWd_U_hMRZZAiKKtrdFHJkOPnfZNaTwK6ZgLpAGjj0S9YPKkNfENMMbCVTH0SI/s1600/cd5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg2VzL3REZfwTCGLctOlqCnuJIiETFJCI_KFGtSd_fEEwt32960xMi-qdIxl657wlGT6yW8cKvm1JW3JWd_U_hMRZZAiKKtrdFHJkOPnfZNaTwK6ZgLpAGjj0S9YPKkNfENMMbCVTH0SI/s400/cd5.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com2tag:blogger.com,1999:blog-6420986684010931308.post-58222390084638954372011-02-28T17:11:00.000-08:002011-02-28T17:17:18.438-08:00puppy love<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ21WhpvCYF1Y00koe0kCPg1bKsLcSseQU_y-14eWoHvRHUzEPaJQODMTGvEcV43yo2bTQzMMC_-K14_ct5TT38wimbmf7PlraHeG6p1lpB_uzh1p7ODsT-p7ipeaNMPzV9h4yRUPdbJ_/s1600/puppy+love.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<span class="Apple-style-span" style="line-height: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZH8MoasOXoSzBFEyP-AMZ_JaSNWuFWNof9_VaLD-nCL0aRwg8hFiShaJGEmcuVeHH7mot3NjT6sdvawvy2FLl56fi_dS9WCsVuik1sOA8TWpHqDvxEffwjTq9igS9_gj5SUcgITC-lHSF/s1600/puppy+love.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZH8MoasOXoSzBFEyP-AMZ_JaSNWuFWNof9_VaLD-nCL0aRwg8hFiShaJGEmcuVeHH7mot3NjT6sdvawvy2FLl56fi_dS9WCsVuik1sOA8TWpHqDvxEffwjTq9igS9_gj5SUcgITC-lHSF/s400/puppy+love.JPG" width="266" /></a></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Sans'; font-size: 12px;">If you are a dog lover and want to give your furry friend a little doggie indulgence and puppy pampering then these healthful biscuits are the trick. These biscuits are appealing to fussy-eater dogs that use everyday wholesome ingredients you probably have on hand. Using a fifty-cent biscuit cutter and a little time (no need to work like a dog) you can be treating your puppy to a delicious all-natural oven baked snack that will not only delight but is so good he’ll be begging for more. It will definitely put the “wow” into bow wow.</span></div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;"><o:p>Enjoy!</o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;"><o:p>Shannon</o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
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</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;"><o:p><b>Champs' Biscuits </b></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;">1 cup uncooked oatmeal<span class="apple-converted-space"> </span><br />
1 tablespoon bouillon granules (beef, chicken or<span class="apple-converted-space"> </span></span><span style="font-family: 'Lucida Sans'; font-size: 9pt;">vegetable)<span style="color: black;"> <br />
3/4 cups powdered milk<span class="apple-converted-space"> </span><br />
1 egg, beaten<span class="apple-converted-space"> </span><br />
1/3 c margarine<span class="apple-converted-space"> </span><br />
1 1/2 cups hot water<span class="apple-converted-space"> </span><br />
3/4 cups cornmeal<span class="apple-converted-space"> <o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><span class="apple-converted-space"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;">1 cup shredded cheddar cheese</span></span><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;"><br />
3 cups whole wheat flour<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: 'Lucida Sans'; font-size: 9pt;">Preheat oven to 325 F.<span class="apple-converted-space"> </span><br />
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In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes.<span class="apple-converted-space"> </span><br />
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Stir in powdered milk, cornmeal, cheddar cheese</span><span style="font-family: 'Lucida Sans'; font-size: 9pt;"><span class="apple-converted-space"><span style="color: black;"> </span></span><span style="color: black;">and egg. Add flour, 1/2 cup at a time, mixing well after each addition.<span class="apple-converted-space"> </span><br />
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Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased<span class="apple-converted-space"> baking sheet</span></span>.<span class="apple-converted-space"> </span><br />
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Bake for 50 minutes. Allow to cool and dry out until hard.<span class="apple-converted-space"> </span><br />
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Makes approximately 1 3/4 pounds. Store in an airtight container<span class="apple-converted-space"> </span><br />
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<strong><span style="font-family: 'Lucida Sans';">Storing Dog Treats</span></strong><span class="apple-converted-space"> </span><br />
In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses </span>some<span class="apple-converted-space"> vegetable oil </span><span style="color: black;">or shortening. Your treats may mold or spoil much faster in humid or very hot climates.<span class="apple-converted-space"> </span><br />
</span><span class="apple-converted-space">Refrigeration </span><span style="color: black;">and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.<span class="apple-converted-space"> </span><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="font-family: 'Lucida Sans'; font-size: 9pt;"><span style="color: black;"><span class="apple-converted-space"><br />
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</span></span></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="font-family: 'Lucida Sans'; font-size: 9pt;"><span style="color: black;"><span class="apple-converted-space">Champ was so excited about his biscuits!</span></span></span></div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="font-family: 'Lucida Sans'; font-size: 9pt;"><span style="color: black;"><span class="apple-converted-space"><br />
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</span></span></span></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com4tag:blogger.com,1999:blog-6420986684010931308.post-31801496895079679842011-02-20T16:36:00.000-08:002011-02-20T17:34:48.146-08:003rd and Fairfax<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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What began as a dirt lot for farmers to congregate and sell their fresh produce has now grown into a renowned dining paradise combining nostalgic charm for natives and tourists alike. <st1:city w:st="on">L.A.</st1:city>’s Original Farmers’ Market is the place where visitors can experience authentic cuisines from around the world, enjoy old <st1:place w:st="on">Hollywood</st1:place> stories and maybe even catch sight of a celebrity or two. Fresh produce, meats, seafood, cheeses and baked goods abound in this condensed area.<br />
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If you want to grab something for either breakfast, lunch, dinner or anything in between you can find it here. From Mexican to Middle Eastern to Brazilian and even good ol' American diner fare the Farmers' Market has something for everyone.<br />
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We hit the market at lunch time so we decided to try the famed Pampas Grill. It is a Brazilian barbecue joint that seems to always have a line at least 10 deep.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyWDEAdFTeYcs-RdHOKoaG3nE66xzSA-J1h_tuGVKXLLIU5hSZ6mN7710YC_QCf2LuvzUU7d4vUPiFg2aWYJ_eK6gqI2s5Dr6XhIb4c4mx5g8gZ36jU-MbsPAb1SkMODN3koiIYQYDBxX/s1600/the+line.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyWDEAdFTeYcs-RdHOKoaG3nE66xzSA-J1h_tuGVKXLLIU5hSZ6mN7710YC_QCf2LuvzUU7d4vUPiFg2aWYJ_eK6gqI2s5Dr6XhIb4c4mx5g8gZ36jU-MbsPAb1SkMODN3koiIYQYDBxX/s400/the+line.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In the center of the restaurant, you’ll see a large mesquite barbecue, where the finest cuts of meat are simply prepared and spit-roasted to juicy perfection. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The food is priced per pound, customers select dishes they want as they walk along and pay by weight at the end. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The fried plantains, braised collard greens and black beans were the perfect choice with the succulent lamb for my lunch. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After lunch we headed over to stall 150, Monsieur Marcel’s Gourmet Market. Where carefully chosen imported fine foods and private label groceries are stocked to over flowing. You’ll find over twenty five varieties of extra-virgin olive oil, impressive wines, fine cheeses and top quality essentials such as black truffles, beluga caviar and hundred year-old balsamic vinegars.<br />
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</div><div class="MsoNormal">After narrowing down our purchases which wasn’t easy, we finished up our afternoon with something sweet from Littlejohn’s English Toffee House, it was the perfect ending.</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-31817958943532494622011-02-09T11:33:00.000-08:002011-02-09T12:45:40.791-08:00i won what?<div class="MsoNormal"><div style="text-align: left;"><br />
</div><div style="text-align: left;">When Ally, a marketing coordinator for Condé Nast contacted me via email to say that I had won the <a href="http://www.epicurious.com/community/events/contest">Epicurious Farm Fresh Recipe Contest</a> I was skeptical. My first thought was that this was some sort of “your name has been entered into a drawing” sort of thing or that it was a marketing promotion. And honestly, I didn’t even remember entering any contest for Epicurious. But after a little research sure enough it was legit. And the winning recipe was for my <a href="http://5footgourmet.blogspot.com/2010/05/perfect-paring.html">Rhubarb & Strawberry Crisp</a>.</div></div><div class="MsoNormal"><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMUma4aM8oDrxQ1Cy4Ktzv1ab0hgAmP8GfFtYdc5sdsM4hbKaxLOnfZSN3PCpiAmVJDwd1oDDVTnzLYqSRvYKon5f0axtk48_kGHvoJb-yI3uCwnIMEpvcYfpqGG_azXt1krczv4d5ksE/s1600/rhubarb+crisp.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMUma4aM8oDrxQ1Cy4Ktzv1ab0hgAmP8GfFtYdc5sdsM4hbKaxLOnfZSN3PCpiAmVJDwd1oDDVTnzLYqSRvYKon5f0axtk48_kGHvoJb-yI3uCwnIMEpvcYfpqGG_azXt1krczv4d5ksE/s400/rhubarb+crisp.JPG" width="266" /></a></div><div style="text-align: left;">After a little back and forth communication with Ally, I thought for sure that this award would catapult me into some sort of rhubarb hall of fame…or that maybe Bobby Flay was going to fly to Orange County and personally hand me my check and with his camera crew in tow wanting to challenge me to a rhubarb crisp throw down.</div></div><div class="MsoNormal"><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Sadly, my check arrived with little pomp and circumstance. But my check did arrive none the less. And it is going into the fund for the “eating my way through <st1:place w:st="on"><st1:city w:st="on">Paris</st1:city></st1:place>” this spring with my daughter. So for that I’m very grateful. </div></div><div class="MsoNormal"><div style="text-align: left;"><br />
</div></div><div class="MsoNormal"><div style="text-align: left;">So just in case you’d like to make this Farm Fresh Recipe Challenge Winning Recipe here it is (drum roll please!)</div></div><div class="MsoNormal"><div style="text-align: left;"><br />
</div></div><div class="MsoNormal">Enjoy!<br />
Shannon</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><b>Rhubarb & Strawberry Crisp</b></div><div class="MsoNormal">Serves 8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 lb. rhubarb, sliced in 1 in. pieces</div><div class="MsoNormal">2 pints strawberries, hulled, sliced in half </div><div class="MsoNormal">Zest and juice from 3 blood oranges (or whatever oranges you have on hand)</div><div class="MsoNormal">¼ cup flour</div><div class="MsoNormal">¼ cup sugar</div><div class="MsoNormal">Topping:</div><div class="MsoNormal">1 stick butter, chilled, cubed</div><div class="MsoNormal">¾ cup all purpose flour</div><div class="MsoNormal">½ cup brown sugar</div><div class="MsoNormal">½ cup oats</div><div class="MsoNormal">Pinch of salt</div><div class="MsoNormal">¼ cup toasted hazelnuts, skins removed, chopped coarsely</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350°. Grease an 8 x 11 baking dish and set aside. In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar. Toss gently to incorporate flour and sugar throughout. Pour into prepared baking dish.</div><div class="MsoNormal">For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well. Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas. Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small. Crumble mixture over the top of the strawberry rhubarb mixture. Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.</div><div class="MsoNormal">Serve warm with freshly whipped cream or vanilla ice cream.</div><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-57415489362360985832011-02-04T10:44:00.000-08:002011-02-04T19:54:13.717-08:00don't touch my pork belly!<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0y5OMeWBVKvDYm1E9G0_9RCe0I9YbwdqrTeOYNkLv6a_UUAfXooe4j1uIfspGyC0Mf__0putIXftKPDLJnQUQlkiTPASOe68aCWH6jhTrMbJdCYoZO2RqPEo09sfPsjiEeNLdPQ_951e/s1600/charcuterie+book.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0y5OMeWBVKvDYm1E9G0_9RCe0I9YbwdqrTeOYNkLv6a_UUAfXooe4j1uIfspGyC0Mf__0putIXftKPDLJnQUQlkiTPASOe68aCWH6jhTrMbJdCYoZO2RqPEo09sfPsjiEeNLdPQ_951e/s400/charcuterie+book.jpg" width="400" /></a></div><br />
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<div class="MsoNormal">Confession. If you would have asked me maybe five years ago what <i style="mso-bidi-font-style: normal;">Charcuterie</i> was or even how to pronounce it, I couldn’t have said.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Who would have thought that in a relatively short period of time I would now be, dare I say, a little obsessed with the topic. To the point that when the mention of pork belly comes up I start clapping. Yes, clapping. Sadly I’m now one of “those” (whatever those are). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Just yesterday someone found out that I have a food blog and was asking me about it and what I’m working on now. They should have known better. I began on this dissertation with such animation, throwing terms around I figured everyone knows and was quite chagrined when they began to glaze over the conversation quickly diverted to something else..I think the weather. Am I the only one that gets so passionate about pork belly? Am I alone?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Well, in any case I am plunging head first into this meat adventure. And yes, if you come over you might just see meat hanging from a rope in the kitchen, curing. And no, 8 lbs. of pork belly hanging from a rope in the kitchen is not strange. Believe me when it is cured and ready to be eaten it will be all worth the raised eyebrows. I hope.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So today, thanks to Drew at <a href="http://www.themeathouse.com/">The Meat House</a> I am picking up my fresh pork belly that is flying in from a Quaker farm in <st1:place w:st="on"><st1:state w:st="on">South Dakota</st1:state></st1:place>. The book <i style="mso-bidi-font-style: normal;">Charcuterie</i> by Michael Ruhlman and Brian Polcyn arrived yesterday. I am dangerously close to beginning my meat adventure.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’m so excited!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Shannon</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-41457009577518250372011-01-31T10:07:00.000-08:002011-01-31T12:53:47.997-08:00a year of meat...the challenge<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: 15px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3AFgjTQOFGgO1pBZzcdiahLbyzBxbEUCcbuZPewq7Wi3wexDr7fPtXtbw5Bt3oWlviBUa0HGPCI199UhL-8JJrv_lr1kyzAJX0bnY0_3Cauv1FcjoggHdUoXu-G85Ah0hS9ZcDTLbqBq/s1600/charcutepaloozaSMALL2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3AFgjTQOFGgO1pBZzcdiahLbyzBxbEUCcbuZPewq7Wi3wexDr7fPtXtbw5Bt3oWlviBUa0HGPCI199UhL-8JJrv_lr1kyzAJX0bnY0_3Cauv1FcjoggHdUoXu-G85Ah0hS9ZcDTLbqBq/s320/charcutepaloozaSMALL2.jpg" width="206" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;">The blogoshpere is buzzing with a new contest/challenge for all those brave enough to jump on board and learn how to preserve meat,</span><span class="Apple-style-span" style="font-size: 15px;"> </span><span class="Apple-style-span" style="font-size: 15px;">formally called </span><span class="Apple-style-span" style="font-size: 15px;"><span class="prondelim">Charcuterie pronounced </span></span><span class="Apple-style-span" style="font-size: 15px;"><span class="pron"><i style="mso-bidi-font-style: normal;">shahr-koo-t</i></span></span><span class="Apple-style-span" style="font-size: 15px;"><span class="ital-inline"><i style="mso-bidi-font-style: normal;">uh</i></span></span><span class="Apple-style-span" style="font-size: 15px;"><span class="pron"><i style="mso-bidi-font-style: normal;">-</i></span></span><span class="Apple-style-span" style="font-size: 15px;"><span class="boldface"><i style="mso-bidi-font-style: normal;">ree</i> which is the art and science of making cooked meat preparations (preserving in salt), usually with a special emphasis on pork. </span></span><span class="Apple-style-span" style="font-size: 15px;"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"></span><span class="Apple-style-span" style="font-size: 15px;">The challenge is aptly called <a href="http://www.mrswheelbarrow.com/charcutepalooza/the-ruhls-2/">"Charcutepalooza"</a> quite a mouth full, but fun to say none the less. It is a </span> group of maniacally dedicated food-bloggers across the world currently engaged in a 12-month charcuterie making, salting, curing, cooking and writing contest.</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"></span><span class="Apple-style-span" style="font-size: 15px;">T</span><span class="Apple-style-span" style="font-size: 15px;">h</span><span class="Apple-style-span" style="font-size: 15px;">e co-creators of this challenge are Cathy Barrow <a href="http://www.mrswheelbarrow.com/">(Mrs.Wheelbarrows Kitchen)</a> and Kim Foster <a href="http://theyummymummy.blogspot.com/">(The Yummy Mummy)</a>. The grand prize for the challenge is a trip to <st1:place w:st="on"><st1:city w:st="on">Paris</st1:city></st1:place> from the folks at <a href="http://trufflepig.com/">Trufflepig</a> Travel. The winner will enjoy a week in <st1:place w:st="on"><st1:city w:st="on">Paris</st1:city></st1:place> where you’ll be wined and dined, taken on guided tours of the markets, introduced to fromagieres, and truffle sellers.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"></span><span class="Apple-style-span" style="font-size: 15px;">The winner will also enjoy 5-days at the <a href="http://kitchen-at-camont.com/">Kitchen at Camont</a> in <st1:place w:st="on"><st1:state w:st="on">Gascony</st1:state></st1:place> to sit under the tutelage of Kate Hill for one of her week long butchering classes. Learning about charcuterie where many say the craft was first perfected.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;">T</span><span class="Apple-style-span" style="font-size: 15px;">he numbers of bloggers (180 and counting) are signed on to tackle a recipe each month, from Michael Ruhlman and Brian Polcyn’s 2005 </span><span class="Apple-style-span" style="font-size: 15px;"><a href="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1296495359&sr=8-1">"Charcuterie:The Craft of Salting, Smoking and Curing"</a></span><span class="Apple-style-span" style="font-size: 15px;"> </span><span class="Apple-style-span" style="font-size: 15px;">This is the book that Barrow chose as a reference guide for methodology and technique.</span><span class="Apple-style-span" style="font-size: 15px;"> </span><span class="Apple-style-span" style="font-size: 15px;">But because of all of the crazy press this contest is getting Michael Ruhlman along with chef Bob del Grosso, a former instructor at the Culinary Institute of America have offered to come along side the challenge to help facilitate any questions or comments as they arise.</span><span class="Apple-style-span" style="font-size: 15px;"> </span><span class="Apple-style-span" style="font-size: 15px;">As well as be two of the judges for the winner of the contest.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"></span><span class="Apple-style-span" style="font-size: 15px;"><span style="font-size: 11pt;"><a href="http://www.dartagnan.com/">D'Artagnan</a>, a specialty food purveyor has signed on to offer a special discount for the project participants through use of a secret promotional code sent out on the 15<sup>th</sup> of each month. </span>D’Artagnan is dedicated to procuring the best from small farms that support humane and sustainable farming practices and never use antibiotic or hormones.</span></div><div style="text-align: justify;"><span style="font-size: 11pt;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"></span><span style="font-size: 11pt;">The challenge for the month of February is <a href="http://www.mrswheelbarrow.com/2011/01/charcutepalooza-february-challenge-the-salt-cure/">pancetta</a> or quanciale. If you would like to join in and try your hand at curing up some pork belly just pick up the book <i>Charcuterie</i> or go to Michael Ruhlmans' blog site and follow <a href="http://ruhlman.com/2009/06/home-cured-pancetta.html">his recipe</a> </span><span class="Apple-style-span" style="font-size: 15px;">there. </span><span class="Apple-style-span" style="font-size: 15px;"> </span><span class="Apple-style-span" style="font-size: 15px;">So with the <i>Charcuterie</i> book ordered and in transit from Amazon, the secret code acquired for D’Artagnan (Thanks Cathy!) on getting the discounts for the meat products I’m ready to get started. Pork belly here I come!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></div><span class="Apple-style-span" style="font-size: 15px;"></span><span class="Apple-style-span" style="font-size: 15px;">Better late than never.</span><br />
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</span></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-13597076971036165502011-01-26T13:04:00.000-08:002011-01-26T13:04:28.791-08:00the green monster<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>The market is bursting with citrus right now, saturated color in yellow, orange, and green.<span style="mso-spacerun: yes;"> </span>I can’t seem to help myself when I see these orbs piled high, I inevitably grab way too many thinking that I will incorporated them into something amazing.<span style="mso-spacerun: yes;"> </span>Most of the time, they end up just getting eaten out of hand, which isn’t all bad I suppose.<br />
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There is one citrus in particular that I had yet to try and that is the Pomelo. <span style="mso-spacerun: yes;"> But what to do with this</span> green monster is the question I always seem to ask.<br />
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So I did a little Pomelo research…<br />
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The Pomelo is native to <st1:place w:st="on">Southeast Asia</st1:place> and is usually pale green to yellow when ripe.<span style="mso-spacerun: yes;"> </span>The flesh is very soft, thick and pudgy.<span style="mso-spacerun: yes;"> </span>And sometimes they look all bumpy…I guess that’s normal.<span style="mso-spacerun: yes;"> </span>It tastes like a sweet, mild grapefruit and has little, or none of the common grapefruits bitterness.<br />
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</div><div class="MsoNormal">I decided to make a simple salad of segmented Pomelos with butter lettuce, large chunks of avocado, cooked shrimp, drizzled with a simple dressing of shallots, cilantro, some of the juice from the Pomelo and olive oil.<span style="mso-spacerun: yes;"> </span>It was delicious!</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">So if you see this green monster in your local market and haven’t tried it yet…give it whirl.<span style="mso-spacerun: yes;"> </span>You won’t be disappointed!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!</div><div class="MsoNormal">Shannon</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>Pomelo Salad with Shrimp and Avocado</b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-small;">Serves 2</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 head butter lettuce</div><div class="MsoNormal">1 Pomelo, segmented (reserve juice for the dressing)</div><div class="MsoNormal">1 lb. cooked shrimp</div><div class="MsoNormal">1 ripe avocado, peeled and sliced</div><div class="MsoNormal">1 Tbsp. chopped shallots</div><div class="MsoNormal">¼ cup chopped cilantro</div><div class="MsoNormal">2 Tbsp. champagne vinegar</div><div class="MsoNormal">¼ cup olive oil</div><div class="MsoNormal">Salt and Pepper</div><div class="MsoNormal">Lime for garnish</div><div class="MsoNormal">Extra cilantro leaves left whole for garnish</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For dressing combine in a small bowl the chopped shallots with the reserved Pomelo juice, champagne vinegar and a dash of salt to help soften the shallots a bit.<span style="mso-spacerun: yes;"> </span>Begin to assemble the salad, first layering the butter lettuce (I like to keep the leaves whole) then adding the avocado, the cooked shrimp and the segmented Pomelo.<span style="mso-spacerun: yes;"> </span>Finish off the dressing by whisking in the olive oil and then tossing in the chopped cilantro.<span style="mso-spacerun: yes;"> </span>Taste for seasoning.<span style="mso-spacerun: yes;"> </span>Pour over the composed salad and garnish with lime and the reserved cilantro leaves.</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-87613261071694985222011-01-13T09:19:00.000-08:002011-01-13T09:39:59.728-08:00the good juice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalB0YhHaz5e_rBY7SIQo-ka-A8xRXtWL_9jJ01xk-oyAayB0vudJuUBS7WDZosomHrLW9nGcyLd5CexL2cldNyfILHi2jhTX6VdYLMq3NalFnioy5PLptUEn-THoa4CjkVSPJw3vTzBrg/s1600/green+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalB0YhHaz5e_rBY7SIQo-ka-A8xRXtWL_9jJ01xk-oyAayB0vudJuUBS7WDZosomHrLW9nGcyLd5CexL2cldNyfILHi2jhTX6VdYLMq3NalFnioy5PLptUEn-THoa4CjkVSPJw3vTzBrg/s400/green+1.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> I’m not sure what I like more…the look on my husbands face when I drink the “green juice” or the fact that I get a healthy bolt of energy after drinking a glass of freshly juiced fruits and vegetables. It’s probably both.<br />
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<div class="MsoNormal">With an increased effort to take my nutritional intake up a notch I’ve invested in a top of the line juicer to help me achieve this goal. I use a <a href="http://www.williams-sonoma.com/products/breville-juice-extractor-electric-juicer/?pkey=e|breville%2Bjuicer|4|best|0|1|24||4&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">Breville juicer</a> to make a blend of spinach or kale, celery, cucumber, carrot, and some fruit- either pear, apple, pomegranate, plum, peach, or pineapple and a small piece of gingerroot for a spicy kick. </div><div class="MsoNormal"> </div><div class="MsoNormal">An efficient and well-designed juicer extracts all the liquid and nutrients from fruits and vegetables, peel and all. It couldn’t be easier. I also love the fact I can go through my refrigerator and use up all those leftover veggies before they cross over the “line” if you know what I mean.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But more than health, more than nutritional balance, more than even the time-saving benefits of a cleansing breakfast in a glass (or the look on my husbands face), the reason I love to juice everyday is because of my “inner budding scientist” and that “artist at heart”. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Juicing allows me to bring my own creative interpretation to nature’s bounty, to bring some order to the chaos of the fruit bowl and a little sense to the vegetables. Juicing lets me take A + B and make C. What’s more, there’s lots of noise, and things splash about, and different sizes and shapes go in and liquid comes out, it may be slushy or smooth or frothy and thick, and sometimes it’s sunset pink but other times deep crimson or vivid green.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">There are few times in life when you can give such free rein to your inner artist and feel safe in the knowledge that the results will rarely be less than excellent or beneficial. What could be better?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!</div><div class="MsoNormal">Shannon<br />
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</div><div class="MsoNormal"><b>Green Machine</b></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Suggested reading: <i>Squeezed</i> 250 juices, smoothies and spritzers by Jane Lawson</div><div class="MsoNormal"><br />
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</div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-50082820980716010322011-01-01T06:31:00.000-08:002011-01-09T17:32:49.459-08:00resolved<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">“It is said that without the culinary arts the crudeness of reality would be unbearable.”</div><div style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">This is such a classic line from the movie Kate & Leopold, where Hugh Jackman portrays a gentleman from the 19<sup>th</sup> century, who unexpectedly finds himself in 21<sup>st</sup> century <st1:state w:st="on"><st1:place w:st="on">New York</st1:place></st1:state>. He begins the discourse by sharing that where he comes from, “the meal is the result of reflection and study. Menus are prepared in advance. Timed to perfection.”</div><div class="MsoNormal"> </div><div class="MsoNormal">It all sounds lovely. But is it possible to truly live this way with our hectic schedules, where our alarms are set each day so that we can hit the ground running, trying to complete the “list” that never seems to end. I believe we can, it just takes planning. Food is a powerful vehicle that can transport us in some small way to a time and place to an atmosphere of life that seems fleeting at times. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now that 2010 has been shown the door and 2011 is ushered in we all have a fresh start. Looking ahead, forgetting what is behind…setting that invisible bar to the next level. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This year I hope to take steps toward this idea in different areas of my life, to make the most of every opportunity in relationships, at work, at home, even in the kitchen. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This dish of Oysters with Champagne Granita is (in my opinion) the epitome of good food and the good life. The delicious simplicity of a freshly shucked oyster cannot be rivaled.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">I love the briny, cold, creamy texture of oysters, but when topped with a frozen granita made from champagne it is taken to a whole different level. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">So with the Don Perignon chilled and the oysters at the ready, I raise my glass to you and to the new year.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>For last year’s words belong to last year’s language. And next year’s words await another voice. And to make an end is to make a beginning</i>.~ T.S. Eliot</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cheers.</div><div class="MsoNormal">Shannon</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>Oysters with <st1:place w:st="on">Champagne</st1:place> Granita</b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-small;">Inspired by Anne Burrell</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">2 cups <st1:state w:st="on"><st1:place w:st="on">Champagne</st1:place></st1:state> or Prosecco<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">1/2 cup Champagne vinegar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">1 shallot, finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">1 tablespoon salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">1 tablespoon sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">2 cups rock salt for plating (optional)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.75pt; margin-right: 5.25pt;"><span style="color: black;">12 oysters, freshest and your favorite variety or a mix- whatever you like<o:p></o:p></span><br />
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</span></div><div style="line-height: 15.75pt; margin-bottom: 5.25pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black;">Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 5.25pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black;">Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 5.25pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black;">Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.<o:p></o:p></span><br />
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<b>Suggested reading:</b> <i>Consider the Oyster</i> by M.F.K. Fisher<br />
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<div class="separator" style="clear: both; text-align: center;"></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-85022621586622983092010-11-06T12:54:00.000-07:002010-11-07T11:35:25.550-08:00change and a fried apple pie<div class="separator" style="clear: both; text-align: center;"></div><b><br />
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</div><div class="MsoNormal">"No regrets." This is a phrase that goes through my head every time I have a big decision to make. Weighing the options of the path ahead with the inevitable choices of things left behind. This is especially difficult with regards to relationships. Because so much of our lives revolve around those we interact with day after day. There are those who inspire new ideas and stir passion within us. Some people “sharpen” us through their personalities, sometimes revealing positive or negative things about us. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Recently, with the acceptance of a new position in another company, I will no longer have the privilege of working with my fellow comrades whom I have grown to enjoy so much. In the nature of this workplace, where you hit the ground running, there is seldom time for leisure “talk”. Conversations are intermittent, like bullets shot out in passing, and since my workplace revolves around cooking, it is usually food related. There is never a day that goes by where ideas of new food combinations or recent culinary attempts good or bad are shared. <a href="http://julesfood.blogspot.com/">Jules</a>, a fellow blogger (and amazing photographer) is always trying something new and to my great enjoyment usually brings in a sample or two to try.<br />
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With the onset of fall the fragrance of mulled cider wafts throughout the workplace, and has sparked many a conversation about other possible uses for the mulling spices. Just the other day, our culinary director Rochelle came up with a spoon in her hand and told me to “open up”. It was an ice cream base that she had infused with the mulling spices, creating a delicious crème anglaise that perfumed my head with cinnamon, allspice and star anise. Lovely. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are many more folks I will also miss and all have a special place in my heart. But the one whom I will look back on most and smile is my boss. Probably the best descriptor of him is from a line in the movie Forrest Gump. Forrest shares his moms’ idea of what life is likened: a “box of chocolates”. In that, from day to day “you never know what you’re going to get”. This has been my boss. At one moment he’s a hurricane, ranting about and the next breaking out into show tunes (he has a very good singing voice by the way). Working with him has caused my purchasing of antacid to go up dramatically. But truth be told, I will miss him terribly. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So as a new chapter is beginning and I have the day off. I think I will make some fried apple pies and a batch of Rochelle’s Spiced Vanilla Ice Cream to serve on the side. Reflecting on the experiences and joys I’m leaving, but also looking forward to the adventure ahead. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">“Life is a journey along a bitter-sweet trail. Sorry you faced the delivery of a difficult message today; we are so excited you are joining our team! Together through hard work, sense of true purpose and fun, we will assure this decision is the best one.” </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">(A text I received from my new boss when I told her I officially gave my notice)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">No regrets.</div><div class="MsoNormal">Shannon</div><br />
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<div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal" style="font-weight: bold;">Bourbon Fried Apple Pies </div><div class="MsoNormal">i<span class="Apple-style-span" style="font-size: small;">nspired by Sam Beall</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal">Fried pies, also called half-moon pies or mule’s ears are a well loved southern favorite. Traditionally dried fruit, especially dried apples are used for the filling, but since it is the height of apple season using some unique heirloom varieties found at the farmers' market or even the reliable Granny Smith are a fine option in breaking tradition.</div><div class="MsoNormal">For best results, make the pies ahead of time and freeze them on a tray. They fry best when frozen.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 Tbsp. unsalted butter</div><div class="MsoNormal">½ cup (packed) light brown sugar</div><div class="MsoNormal">½ tsp. ground cinnamon</div><div class="MsoNormal">½ tsp. vanilla</div><div class="MsoNormal">¼ cup Bourbon (optional)</div><div class="MsoNormal">4 tart apples, peeled and cut into 1-inch chunks</div><div class="MsoNormal">1 large egg</div><div class="MsoNormal">1 recipe sweet pastry dough (recipe below)</div><div class="MsoNormal">3 cups vegetable oil</div><div class="MsoNormal">Ice cream, for serving (optional)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium skillet over medium heat combine the butter, sugar, and cinnamon. Boil for about 5 minutes, until very thick and caramelized. Remove from the heat and carefully stir in the Bourbon; the mixture may sputter. Return the pan to medium heat and cook, stirring, for another 3 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the apples and swirl the pan or stir gently to coat the apples with the liquid. Cook for 5 minutes more, or until the apples start to soften. Remove from the heat and let cool to room temperature; refrigerate if not using within an hour or two.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When you’re ready to assemble the pies, beat the egg and add a couple of tablespoons cold water together until smooth. Set aside. Strain the apple mixture through a fine-mesh strainer to remove the solids from the liquid. Set both aside in separate bowls.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">On a floured surface, roll out a quarter of the dough to a thickness of 1/8 inch. With a 4-inch round cutter, cut out circles and transfer them to a parchment lined surface. Brush the circles all over with the egg wash. Spoon a tablespoon of the apple mixture and a little sauce onto the bottom half of each circle. Fold the top of each down to cover the filling, making half moon shapes. Using the tines of a fork or your fingers, press down on the edges to seal the pies. If the dough begins to get to soft, stick it in the refrigerator for a few minutes or so to firm up a bit.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Transfer them to a rimmed baking, still on the parchment, being careful that they don’t touch each other. Place the baking sheet in the freezer for 4 to 5 hours, until the pies are solidly frozen. Once frozen, the pies can either be cooked immediately or transferred to resealable plastic bags and kept frozen for a month.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When ready to serve the pies, place the oil in a large skillet and heat of high heat until a pinch of flour sprinkled into the oil immediately bubbles (but doesn’t spit) and begins to brown, or a deep-fry thermometer registers 350°F. Take the pies out of the freezer and fry a few at a time in the oil, turning them once, for about 5 minutes, until golden brown around the edges and the filling is heat through.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove with a slotted spoon and drain on paper towels. Repeat until all the pies are cooked. Serve them warm with scoops of ice cream on the side.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">1 cup all-purpose flour</div><div class="MsoNormal">1 cup cake or pastry flour</div><div class="MsoNormal">½ cup confectioners’ sugar</div><div class="MsoNormal">¼ tsp. salt</div><div class="MsoNormal">8 Tbsp. (1 stick) unsalted butter, at room temperature</div><div class="MsoNormal">2 large eggs</div><div class="MsoNormal">1 large egg yolk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the all-purpose flour, cake flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the pieces of butter are the size of small peas. In a small bowl, whisk the eggs and yolk together; pour them over the flour mixture and pulse until the mixture forms large clumps.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Scoop the dough out of the processor onto a floured surface (I am really enjoying using a floured pastry cloth for rolling out dough); knead a few times, just until the dough is smooth. Form the dough into a disk and wrap in plastic. Refrigerate for a least 30 minutes, or up to 2 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.</div><br />
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</b></div><div class="MsoNormal"><b>Rochelle's Spiced Vanilla Ice Cream</b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">makes 1 quart</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 cups heavy cream</div><div class="MsoNormal">2/3 cup sugar</div><div class="MsoNormal">1 vanilla bean, seeds scraped out</div><div class="MsoNormal">3 Tbsp. mulling spice mix put into a cheesecloth "purse"</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div style="line-height: 15.75pt; margin-bottom: 5.25pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-size: 11pt;">Heat the cream, sugar, vanilla seeds and the mulling spice “purse” in a small saucepan only until the sugar is dissolved. Be sure not to let the mixture come to a boil. Once the sugar has dissolved, remove from heat and let set for about 20 minutes to allow the mulling spices to infuse the cream mixture. Stain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer’s direction. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.<o:p></o:p></span></div><br />
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</span></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-84497241472873839672010-10-22T19:24:00.000-07:002011-01-12T06:07:37.907-08:00and the winner is...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gZC7sf6IDwaIGTNSBo79MmzphlK1ze0_r9ZJsLmbU_aDS5SOTtg-dOxzoGy1ni22RVmzmZvUe6fnMY-2yEHIzneSa_Yknq7916GDJpK-neO7L5an71FjTZCq1pSS5u39z2aL-4f1etNu/s1600/pumpkin+cheesecake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gZC7sf6IDwaIGTNSBo79MmzphlK1ze0_r9ZJsLmbU_aDS5SOTtg-dOxzoGy1ni22RVmzmZvUe6fnMY-2yEHIzneSa_Yknq7916GDJpK-neO7L5an71FjTZCq1pSS5u39z2aL-4f1etNu/s400/pumpkin+cheesecake.JPG" width="400" /></a></div><br />
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<div class="MsoNormal">“It’s a pie!” “No, it’s a cake!” This was the argument I somehow got in the middle of when I asked the culinary director and her assistant at my workplace for the pumpkin cheesecake recipe that has been such a hit lately. They were getting into the process, what is in it that makes it a pie or for that matter a cake. I really don’t know what the final decision was, and honestly, I didn’t really care. Thankfully though, I did get the recipe and a disgustingly huge slice to take home for snacking on that night after work. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This pumpkin cheesecake has a gingersnap cookie crust that is so buttery, it just melts in your mouth. The filling has of course cream cheese (a boat load), pumpkin, some spices and a splash of bourbon, just because it sounds good. It is so creamy and delicious, and the pumpkin adds a beautiful color as well. The topping, which I think just makes this “pie” is the praline top. A pecan, brown sugar, butter mixture that is baked until bubbly, hardens as it cools and then is crumbled on top to give an extra texture and flavor bump. It is so good.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">This recipe serves twelve, so invite the gang over, and call it whatever you want, they won’t care. They’ll just think you’re a rock star!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!</div><div class="MsoNormal">Shannon</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"></div><div class="MsoNormal"><b>Pumpkin Pecan Cheesecake</b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;">from Bon Appetit</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>For praline</b><br />
1/2 cup (packed) golden brown sugar<br />
3 tablespoons unsalted butter<br />
3/4 cup coarsely chopped pecans<br />
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<b>For crust</b><br />
2 cups gingersnap cookie crumbs (about 9 ounces)<br />
1 teaspoon ground cinnamon<br />
1/4 cup (1/2 stick) unsalted butter, melted<br />
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<b>For filling</b><br />
4 8-ounce packages cream cheese, room temperature<br />
1 1/2 cups sugar<br />
3 tablespoons all purpose flour<br />
1 1/2 teaspoons ground cinnamon<br />
1 teaspoon ground ginger<br />
4 large eggs<br />
1 15-ounce can solid pack pumpkin<br />
3 tablespoons bourbon<br />
2 teaspoons vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Make praline:</b></div><div class="MsoNormal">Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)</div><div class="MsoNormal"><br />
<b>Make crust:</b></div><div class="MsoNormal"></div><div class="MsoNormal">Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.</div><div class="MsoNormal"><br />
<b>Make filling:</b></div><div class="MsoNormal">Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.</div><div class="MsoNormal">Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.</div><span style="font-family: "Times New Roman"; font-size: 12pt;">Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.</span><br />
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<span style="font-family: "Times New Roman"; font-size: 12pt;">Serves 12</span><br />
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</span>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com0tag:blogger.com,1999:blog-6420986684010931308.post-78605418118185068932010-10-01T17:38:00.000-07:002010-10-01T17:47:31.875-07:00dig the fig<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiol0uWa-As17llZQzPsrkCGHUlz_7ba7OOmXD-EakkQlBr_hAxS_W4QGCHgAIqgesfuIzLdXOOc8-57iCGGRqS5Secah9RzFGVl3SN8xbx0lJk3bDRP3asyvukbSKTTfjXv47qC-3GjJHV/s1600/jar+spoon+fig+jam.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiol0uWa-As17llZQzPsrkCGHUlz_7ba7OOmXD-EakkQlBr_hAxS_W4QGCHgAIqgesfuIzLdXOOc8-57iCGGRqS5Secah9RzFGVl3SN8xbx0lJk3bDRP3asyvukbSKTTfjXv47qC-3GjJHV/s400/jar+spoon+fig+jam.jpg" width="400" /></a></div><br />
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Whether fresh or dried, figs have long been prized for their promise of sweetness. Of all fruits, figs contain the most sugar, which may explain why they have been honored for centuries as aphrodisiacs and symbols of abundance, understanding, and love. Versatility is a great descriptor of this fruit, whether baked, roasted, stewed, dipped or stuffed this fruit can take many forms and pairs well with sweet or savory dishes. <br />
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I’ve been playing around with some different recipes for fig jam and have come up with a deliciously sweet preserve that uses only tender, hand-harvested fruit picked at the peak of ripeness, a touch of citrus, a spicy kick from black peppercorns and then topped off with cognac. The result is an earthy sweet jam with a bright fruit character. <br />
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This is a natural to pair with an aged sheep’s milk cheese, spread over a roasted pork loin, poured on top of ice cream or even spooned over ricotta pancakes at breakfast. <br />
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No matter which culinary vehicle you choose to serve with this fig jam, it is well worth the effort.<br />
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Enjoy!<br />
Shannon<br />
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<strong>Drunken Fig Jam</strong><br />
<span style="font-size: x-small;">makes 3- ½ pints</span><br />
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2 lb. black mission figs, stemmed, cut into ½ inch pieces<br />
zest and juice of 1 lemon<br />
2 cups sugar<br />
¼ cup Cognac or brandy<br />
½ cup orange juice<br />
1 tsp. black peppercorns placed in cheesecloth “purse”<br />
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Zest (yellow part only) and juice the lemon. Combine figs, zest, lemon juice, sugar, Cognac, orange juice and the “purse” of black peppercorns into a heavy large deep saucepan. Bring fig mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced by half, stirring frequently and occasionally mashing mixture to crush the larger fig pieces, 30 to 35 minutes. Remove the peppercorn purse and take off the heat. <br />
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Ladle mixture into 3 ½ -pint sterilized glass canning jars, leaving ¼ -inch space at the top of the jars. Remove any air bubbles using a chopstick or skewer. Wipe jar threads and rims with a clean damp cloth. Cover with hot lids; apply screw bands. Process jars in a pot of boiling water for 10 minutes. Cool jars completely, store in a cool dark place up to 1 year.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>shannonhttp://www.blogger.com/profile/15065023129718723190noreply@blogger.com1tag:blogger.com,1999:blog-6420986684010931308.post-17869980962235383482010-09-28T17:31:00.000-07:002010-10-01T17:43:42.285-07:00the mothership of condiments<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>It never occurred to me to make homemade ketchup. That is until I tried the one from Ramos House in San Juan Capistrano. Chef and owner John Q’s recipe is a secret, but is for sale, I think he charges about $8.00 a bottle, which, admittedly I have purchased. But for the sole purpose of trying to figure out what he puts in it. His deliciously nuanced ketchup is spicy, sweet and slightly smoky. I have made a few attempts and think I’ve finally come up with a pretty darn good version of my own. It starts with only the best vine ripened tomatoes cooked with some fresh chilies, ginger, and honey and then simmered with a bundle of spices to round out the flavor. It gets finished off with some apple cider vinegar to give it that subtle tang that we all know and love. <br />
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Given in old-fashioned, hinged-topped, clear glass bottles, this everyday pantry product is even more special when made from the really beautiful tomatoes found in the farmers’ markets right now. What a great way to preserve summer throughout the dark winter months until they make their appearance again next year.<br />
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Enjoy!<br />
Shannon<br />
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<strong>Homemade Spicy Ketchup</strong><br />
<span style="font-size: x-small;">makes about 3cups</span><br />
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Olive oil<br />
5 lbs. red ripe tomatoes, coarsely chopped<br />
1 large red onion, peeled and roughly chopped<br />
2 celery stalks, chopped<br />
A thumb-sized piece of ginger, peeled and roughly chopped<br />
2 cloves garlic, peeled and chopped<br />
3 small fresh red chilies, sliced<br />
3 Tbsp. parsley, chopped<br />
2 Tbsp. kosher salt<br />
2 bay leaves<br />
1 tsp. yellow mustard seed<br />
1 tsp. allspice, whole<br />
1 tsp. coriander seed, whole<br />
1 tsp. black peppercorns<br />
1 cinnamon stick<br />
2 cloves<br />
1/3 cup honey<br />
2 Tbsp. apple cider vinegar<br />
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Put the vegetables, parsley, garlic and salt in a large pot. <br />
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Bring to a simmer over moderate heat, stirring occasionally. Adjust the heat to maintain a brisk simmer and cook until the tomatoes are soft, about 30 minutes. Pass the mixture through a food mill fitted with the fine disk and return the puree to the pot.<br />
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Put the bay leaves, mustard seeds, allspice, coriander, peppercorns, cinnamon stick, and cloves on a square of cheesecloth, and then tie with kitchen twine to make a spice bag. <br />
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Add to the pot with the honey. Simmer over moderate heat, stirring occasionally, until the mixture has reduced by half, about 1 hour. Remove the spice bag and add the vinegar. Continue to simmer, stirring as needed to prevent sticking until the mixture reaches the desired thickness or about 3cups.<br />
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Fill a canning kettle with enough water to cover 2 hinged flask style jars or 3 half pint jars. Bring to a boil. Wash the jars with hot, soapy water; rinse well, and keep upside down on a clean dish towel until you are ready to fill them. Put 3 new lids (never reuse lids) in a heatproof bowl and cover with boiling water, if you’re using the half pint jars.<br />
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Using a ladle and a funnel, and transfer the ketchup to the jars, leaving ½ inch headspace. Wipe rims clean with a damp paper towel. Top with the lids and secure tightly.<br />
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Place the jars on the preserving rack and lower it into the canning kettle. If the water doesn’t cover the jars, add boiling water from a tea kettle. Cover the canning kettle. After the water returns to a boil, boil for 15 minutes. With a jar lifter, transfer the jars to a rack and cool completely. Do not touch the jars again until they are completely cooled. If using the half pint jars you can confirm that a lid has sealed by pressing the center with your finger. If it gives, it has not sealed and the contents should be refrigerated and used within a week. Store sealed jars in a cool dark place for least two weeks before using. They will keep for up to 1 year before opening. Refrigerate after opening.<br />
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