tag:blogger.com,1999:blog-42262921426456928112024-03-18T23:02:25.053-04:00Speaking About FoodUnknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4226292142645692811.post-32117600402049107232015-03-29T20:48:00.003-04:002015-03-30T19:29:08.115-04:00Baked Cabbage Casserole<div class="separator" style="clear: both; text-align: center;">
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I’m just back from the market with five bunches of daffodils
along with the groceries for the week.
The daffodils are as much a sign of my readiness for spring as well as a
sign of winter’s cold clutch on our soil that should be sprouting green shoots
and the first flowers of spring. Instead
the landscape is gray and punctuated by stubborn heaps of dirty snow that
just won’t leave. </div>
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If the daffodils and crocus blooms are still weeks away,
then early spring local vegetables such as tender green peas and verdant
asparagus are still months away.<span style="mso-spacerun: yes;"> </span>That
means we’re still eating cabbage, beets, and other winter vegetables. It
also means that it’s time to get creative with these winter stalwarts.<span style="mso-spacerun: yes;"> </span>It’s time to say enough with the buttered
broccoli, the mashed turnips, and the boiled beets.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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It’s time to open the spice cabinet and it’s time to combine
these sturdy vegetables of winter with some sultry cream and exotic spice.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Here’s a recipe for baked cabbage that’s a cinch to make.<o:p></o:p></div>
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1 medium-sized head of green cabbage<o:p></o:p></div>
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1 Batard or loaf of crusty bread<o:p></o:p></div>
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1 dozen eggs<o:p></o:p></div>
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1 pint sour cream<o:p></o:p></div>
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1 pint half and half<o:p></o:p></div>
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1 cup milk<o:p></o:p></div>
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2 tablespoons honey<o:p></o:p></div>
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1 tablespoons salt<o:p></o:p></div>
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1 teaspoons black pepper<o:p></o:p></div>
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1 teaspoons nutmeg<o:p></o:p></div>
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1 teaspoons paprika<o:p></o:p></div>
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1 teaspoons cardamom</div>
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½ cup almond slivers<o:p></o:p></div>
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Core and slice the cabbage into thin wedges that are no more
than ½ inch thick. <span style="mso-spacerun: yes;"> </span>Slice the batard into
thin slices.<span style="mso-spacerun: yes;"> </span>In a blender, mix the eggs,
sour cream, half and half, milk, and spices.<span style="mso-spacerun: yes;">
</span>In an unbuttered casserole, layer the bread and cabbage until the
casserole is full.<span style="mso-spacerun: yes;"> </span>Press it down and add
another layer of cabbage and bread.<span style="mso-spacerun: yes;"> </span>Pour
all but a cup of the egg mixture over the casserole.<span style="mso-spacerun: yes;"> </span>Sprinkle the almond slivers on top, cover,
and bake in a 400 F oven for 40 minutes.<span style="mso-spacerun: yes;">
</span>Remove from the oven and pour the remaining egg mixture on the almond
slivers.<span style="mso-spacerun: yes;"> </span>Bake uncovered for another
40-60 minutes.<span style="mso-spacerun: yes;"> </span>You’ll know that the
casserole is done when the egg custard has set.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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This is a sophisticated cabbage casserole.<span style="mso-spacerun: yes;"> </span>The spices give it a fragrant, complex and
rich flavor while the egg custard is sultry and the bread absorbs all the flavor
and liquid from the custard and cabbage.<span style="mso-spacerun: yes;">
</span>All the while, the cabbage leaves steam gently, retaining their
structure and absorbing flavor from the rich spices.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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This baked cabbage casserole is the main event with the
right balance of protein, green vegetable, and starch that will take you far
from the cold and gray winter that has overstayed his welcome.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-66119821965839360952015-03-27T11:03:00.001-04:002015-03-29T20:50:21.857-04:00Six Tips to Empty the Fridge Before Your Next Trip<div class="separator" style="clear: both; text-align: center;">
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I travel regularly for work and over the years certain
patterns and rituals emerge.<span style="mso-spacerun: yes;"> </span>You know
them.<span style="mso-spacerun: yes;"> </span>You see them coming and
acknowledge there’s absolutely nothing you can do to change them.<span style="mso-spacerun: yes;"> </span>When it comes to these rituals, my husband
and I are a study in contrasts.<span style="mso-spacerun: yes;"> </span>He’ll
start planning for the next trip as soon as the last one ends.<span style="mso-spacerun: yes;"> </span>Me, I start thinking about the next trip
about a week to ten days before it’s wheels-up.<span style="mso-spacerun: yes;">
</span>I’ll scan the calendar for upcoming appointments and will realize that a
trip’s coming up in the next few weeks.<span style="mso-spacerun: yes;">
</span>Immediately, I’ll think about what clothes I’ll need and what clothes
will fit.<span style="mso-spacerun: yes;"> </span>This is usually a good prompt
to get to the gym and cut the fat, carbs, and wine out of the diet.<span style="mso-spacerun: yes;"> </span><br />
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A few days will pass with no real action and then I’ll look
at the calendar again.<span style="mso-spacerun: yes;"> </span>At this point,
I’ll see the trip is about a week away.<span style="mso-spacerun: yes;">
</span>I’ll notice a work dinner or two on the calendar that will need to be
canceled.<span style="mso-spacerun: yes;"> </span>I may learn my husband has a
trip even before mine or he has other commitments that will keep him from a few
meals at home.<span style="mso-spacerun: yes;"> </span>I’ll then realize we’ve
got all this perishable food that needs to be cooked and eaten!<span style="mso-spacerun: yes;"> </span>And this is when my productivity kicks into
overdrive.<span style="mso-spacerun: yes;"> </span></div>
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I’ll take an inventory of what’s in the fridge and on the
kitchen counter and will ask myself, “Why the heck did you defrost a roast and
buy Whole Foods salmon when we’re only home two nights this week?”<span style="mso-spacerun: yes;"> </span>Inevitably the crisper drawers will be full
of lettuce, broccoli, green onions, carrots, and the bags of cranberries from
the holidays.<span style="mso-spacerun: yes;"> </span>Cranberries last forever
and never go bad.<span style="mso-spacerun: yes;"> </span>GMO cranberries or my
Wolf fridge? <span style="mso-spacerun: yes;"> </span>Then I’ll look at what’s on
the counter and see piles of fully ripened bananas, heaps of whatever fruit is
in season, garlic, lemons, limes, chilies, and tomatoes.<span style="mso-spacerun: yes;"> </span></div>
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Instinctively, I’ll calculate how many meals we’ll be eating
at home between now and the start of the next trip.<span style="mso-spacerun: yes;"> </span>Then I’ll come up with ideas on what to cook
to clear the fridge and pantry.<span style="mso-spacerun: yes;">
</span>Inevitably, this involves making breakfast and lunch and bringing meals
to the office, making lots of fruit smoothies, bringing dishes to the office to
share with fellow foodie colleagues.<span style="mso-spacerun: yes;">
</span>They get it.<span style="mso-spacerun: yes;"> </span>They understand the
predicament.<span style="mso-spacerun: yes;"> </span>Ironically, it also means that
I’ll be making a supermarket run or two to buy the missing ingredients for what
I’m going to make.<span style="mso-spacerun: yes;"> </span>It defies logic but I
will find myself running to the supermarket two to three times for that needed
spice, bottle of cooking wine, or special type of noodle after cracking open
Joy of Cooking or How to Cook Everything.<span style="mso-spacerun: yes;"> </span></div>
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Now I’m about three to five days out from trip.<span style="mso-spacerun: yes;"> </span>Reality has set it.<span style="mso-spacerun: yes;"> </span>I’m aware of exactly how much food needs to
be consumed in the course of roughly nine to fifteen meals and it all comes down
to execution.<span style="mso-spacerun: yes;"> </span>Here are tried and true
tips for clearing the fridge and the pantry as well as having the peace of mind
knowing that you’ll be coming home to a clean fridge without having to deal
with the guilt of tossing good and expensive food into the trash.<span style="mso-spacerun: yes;"> </span></div>
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Tip #1:<span style="mso-spacerun: yes;"> </span>Everyone in
the house eats Museli for Breakfast.<span style="mso-spacerun: yes;">
</span>Heck the Scandinavians know this and have been doing it for centuries.<span style="mso-spacerun: yes;"> </span>This is my number one strategy for clearing
the fat free, the 2%, the plain, the vanilla, the Greek style, and tubs of
individual-serve Chobani yogurt that are all in the fridge in vast quantities
before a trip.<span style="mso-spacerun: yes;"> </span>It’s also a great way to
consume fresh fruit and milk.<span style="mso-spacerun: yes;"> </span>I’ve also
made <a href="http://www.speakingaboutfood.com/2014/01/a-contemporary-take-on-muesli.html" target="_blank">Museli</a> with cheese, celery, and carrots in more desperate situations.<span style="mso-spacerun: yes;"> </span>The key is the ratio of fruit to yogurt, to cereal.<span style="mso-spacerun: yes;"> </span>Cereal is not perishable so I only use a
dusting of shredded wheat on large quantities of the fruit and dairy.<span style="mso-spacerun: yes;"> </span></div>
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Tip #2:<span style="mso-spacerun: yes;"> </span>Everyone in
the house brings lunch to work and, regardless of the protein, it’s served on a
tall bed of spinach or salad greens.<span style="mso-spacerun: yes;">
</span>Spinach works well with microwave reheating.<span style="mso-spacerun: yes;"> </span>I’ll pack half a bag of baby spinach into a
glass container and top with stew meat, chicken fricassee, or grilled fish but
I won’t stop there.<span style="mso-spacerun: yes;"> </span>I’ll garnish with
chopped green onions, chilies, fresh garlic, lemon or lime zest, and a good
squeeze of fresh lemon or lime juice.</div>
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Tip #3:<span style="mso-spacerun: yes;"> </span>Smoothies are
the go-to snack.<span style="mso-spacerun: yes;"> </span>There’s nothing more
heavenly and indulgent that a smoothie with fully ripened bananas and the fruit
of the season.<span style="mso-spacerun: yes;"> </span>Have you ever tried a
double banana date smoothie?<span style="mso-spacerun: yes;"> </span>Mix fruit
with yogurt, milk, orange juice, and a few ice-cubes and you’ve got an
indulgent sweet treat and you’ve cleared a whole bunch of perishables!<span style="mso-spacerun: yes;"> </span></div>
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Tip #4:<span style="mso-spacerun: yes;"> </span>Hot Pot
dinners turn leftovers into brand new one pot dishes.<span style="mso-spacerun: yes;"> </span>I usually start by simmering stock, adding a
minimum of noodles and cook for about ten minutes.<span style="mso-spacerun: yes;"> </span>Then I’ll add chopped veggies such as onions,
carrots, broccoli, peppers, or garlic and when they’re cooked I’ll stir-in spinach
or other leafy greens, and finally leftover beef, chicken or fish.<span style="mso-spacerun: yes;"> </span>When the stew is fully warm, I’ll season
with salt, pepper, a handful of dried red chilies, fermented black beans, or
curry.<span style="mso-spacerun: yes;"> </span>And finally, I’ll flavor the hot
pot with a good squeeze of lemon or lime or a healthy splash of white
wine.<span style="mso-spacerun: yes;"> </span>This hot pot dinner isn’t complete
until it’s ladled into white soup bowls and garnished with green onions and
other fresh herbs.<span style="mso-spacerun: yes;"> </span>This meal is
attractive, healthy, low fat, low carb, economical, exotic, fast, and convenient.<span style="mso-spacerun: yes;"> </span>Who could ask for more?<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR2B3U3MWur2RtCwIK0Hwv6Da1dtZtBucL-CQHqKnpotNJnUp_wmB7Px_DOZPyAwG92Bnvl6caz1Odkq_ya4ITRkj1MVSyKyzfuEqvXI4Mwj3NKJY7He1OAL_FS71yXHIwlo8yqQV7q4/s1600/IMG_5120+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR2B3U3MWur2RtCwIK0Hwv6Da1dtZtBucL-CQHqKnpotNJnUp_wmB7Px_DOZPyAwG92Bnvl6caz1Odkq_ya4ITRkj1MVSyKyzfuEqvXI4Mwj3NKJY7He1OAL_FS71yXHIwlo8yqQV7q4/s1600/IMG_5120+copy.jpg" height="640" width="480" /></a></div>
Tip #5:<span style="mso-spacerun: yes;"> </span>Roast your
vegetables for cocktail hour.<span style="mso-spacerun: yes;"> </span>Pass on
the cheese and crackers.<span style="mso-spacerun: yes;"> </span>Toss peppers,
carrots, onions, broccoli, beets, eggplant, squash with olive oil, salt,
pepper, and char under the broiler.<span style="mso-spacerun: yes;"> </span>Then
season with coarse sea salt, lemon or lime zest, and a good squeeze of lemon or
lime.<span style="mso-spacerun: yes;"> </span>You’ll have the crunch and flavor
that’ll stand up to stiffest dry martini.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bEUkAQ7EfHSTZ9DJfz6-4KFAiFLgMhfC5dOEtTVuJMc1eHD4xGsqAqLzBtDyiW-h_A6z8LIQjqIyglVH6c_QqKo3BGIg_XQwWx9HMUT18S8UkyzbxfpGnwY0yfRw80TnUmi4aIRE-iM/s1600/IMG_3638+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bEUkAQ7EfHSTZ9DJfz6-4KFAiFLgMhfC5dOEtTVuJMc1eHD4xGsqAqLzBtDyiW-h_A6z8LIQjqIyglVH6c_QqKo3BGIg_XQwWx9HMUT18S8UkyzbxfpGnwY0yfRw80TnUmi4aIRE-iM/s1600/IMG_3638+copy.jpg" height="640" width="480" /></a></div>
Tip #6:<span style="mso-spacerun: yes;"> </span>Try freezing
it.<span style="mso-spacerun: yes;"> </span>Even despite my best efforts, I am
often left with food that cannot be eaten before a trip and that’s when I turn
to preparing casseroles and other dishes that freeze well.<span style="mso-spacerun: yes;"> </span>When I open the fridge and find myself
staring at containers of perishable food I ask myself, “How would that taste as
a fritter or croquette?”<span style="mso-spacerun: yes;"> </span>Mashed
potatoes, eggs, some grated cheese, onion, and seasoning transforms leftover
salmon, cod, chicken, or pork into a savory treat that freezes very well.<span style="mso-spacerun: yes;"> </span></div>
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Speaking of freezing, I’ve done a lot of experimenting and
have found that many ingredients freeze incredibly well.<span style="mso-spacerun: yes;"> </span>It’s been a trial and error process but over
the years I have found that orange juice, milk, yogurt, peeled bananas, and
even cheese all freeze very well.<span style="mso-spacerun: yes;"> </span></div>
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With these tips and tricks, you too will be able to leave on
your next trip with the satisfaction of knowing you fed your loved ones well,
didn’t waste food, and will be coming home to an empty pantry and fridge ready
to be filled with the makings of new and exciting dishes.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"><br /></span></div>
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What are your go-to tips for emptying the fridge before your
next trip?<span style="mso-spacerun: yes;"> </span>Let us know!<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-66200873983635258082015-03-13T15:28:00.004-04:002015-03-13T15:48:09.659-04:00Past Prime Roast Pepper Onion and Garlic Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CSdsvthbbnInUJfMZsAZHY_D1_q-1K0jORX5pQDCd0V0fLQEQzuhmUb5jBWgrH5pescF01UCDrf8WqXm0755gwgjeqZkbJbXZTakwyk5xq6Ju7-8L-Vhp-QFg8Yj-8t56OIQlolKEa8/s1600/IMG_7366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CSdsvthbbnInUJfMZsAZHY_D1_q-1K0jORX5pQDCd0V0fLQEQzuhmUb5jBWgrH5pescF01UCDrf8WqXm0755gwgjeqZkbJbXZTakwyk5xq6Ju7-8L-Vhp-QFg8Yj-8t56OIQlolKEa8/s1600/IMG_7366.JPG" height="400" width="300" /></a></div>
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It’s taken me too long to make soup from vegetables that are
past their prime.<span style="mso-spacerun: yes;"> This week t</span>he papers were full
of articles about food waste so I was inspired to make soup from the
pile of wrinkly and forlorn vegetables that have been sitting on the kitchen
counter for the last two weeks.<span style="mso-spacerun: yes;"> </span>Instead
of putting them in the compost heap or worse yet the trash, I was motivated to
make something delicious from them after reading about Dan Barber’s new food
waste pop-up, <b style="mso-bidi-font-weight: normal;"><a href="http://www.nytimes.com/2015/03/05/dining/chef-lineup-announced-for-dan-barbers-food-waste-pop-up-wasted.html?_r=0" target="_blank">WastED</a></b>, and what’s
happening in Portland, Seattle, and San Francisco to make <a href="http://www.nytimes.com/2015/03/04/dining/efficiency-in-the-kitchen-to-reduce-food-waste.html" target="_blank">composting go mainstream</a>.</div>
<a name='more'></a><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8jAxtN3fuvqXo9B7ORNympxIJhVQE-5NlEEvrxzaF6A_V1Si1ILCQNoUDHDKHWTghE5hKePrnxoYwLlHLevimDcVanjNcCrN0NbzB6dym3EObRlXtPgaPjAeqFwP9vvF0DJduu6dE4E/s1600/FullSizeRender-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8jAxtN3fuvqXo9B7ORNympxIJhVQE-5NlEEvrxzaF6A_V1Si1ILCQNoUDHDKHWTghE5hKePrnxoYwLlHLevimDcVanjNcCrN0NbzB6dym3EObRlXtPgaPjAeqFwP9vvF0DJduu6dE4E/s1600/FullSizeRender-23.jpg" height="400" width="327" /></a></div>
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The big new idea is that food waste is moving beyond the
good food movement and becoming a broad consumer concern.<span style="mso-spacerun: yes;"> </span>The numbers on food waste are staggering.<span style="mso-spacerun: yes;"> </span>It’s estimated that about 31% of all food in
the United States is wasted and the estimates for global food waste are even
higher.<span style="mso-spacerun: yes;"> </span>What makes these food waste
statistics all the more intriguing is the imperative to expand food production
by 70% by the year 2050 to feed a world population of 9 billion people. Tackling
food waste has the potential to possibly lower the expansion of food production to 40% in a 35 year period.<span style="mso-spacerun: yes;"> </span>That works
out to about a percent a year, a much more manageable target that can be
achieved without further harsh impact on land, water, and air.<span style="mso-spacerun: yes;"> </span>Clearly, food waste is part of the solution
to feeding the world population today and in the future.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvAeTIMuKfrwBllOSIkOavMOSsc7yVYPCg-IefthjhFZGdzQ9_mnkG4OVNThhrdYk47Cl30YMtu9VZW9CtGAIsNTtQNCCsZyNqvnFS1UYSoLbL0t6A4SoYtQom1radg36M9GPxhsalDM/s1600/FullSizeRender-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvAeTIMuKfrwBllOSIkOavMOSsc7yVYPCg-IefthjhFZGdzQ9_mnkG4OVNThhrdYk47Cl30YMtu9VZW9CtGAIsNTtQNCCsZyNqvnFS1UYSoLbL0t6A4SoYtQom1radg36M9GPxhsalDM/s1600/FullSizeRender-24.jpg" height="400" width="343" /></a></div>
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What’s exciting about food waste is that it’s entering
mainstream conversations and is being understood as the complement to the local
food movement.<span style="mso-spacerun: yes;"> </span>Local food production and
food waste form a reinforcing closed-loop with many environmental and social
benefits.<span style="mso-spacerun: yes;"> </span>They both work hand-in hand
and are part of one virtuous local food system where locally produced food builds
the local economy, expands access to varied and more nutritious food, and
tackles food insecurity at the local level, right where it hits hardest.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-spacerun: yes;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0dyBSbraBnpguhMTbjfvZ1hBwiA2k1ydtSYqVzZREH6hmd5vxK_58ubCYHuhnBLYad5PKCatUFzWFtKFHB3wco4PTwK9cE2VhotUAoSvOmaozkdqOK8vb8h6l4fEc5id3PTSQXLbLYU/s1600/IMG_7340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0dyBSbraBnpguhMTbjfvZ1hBwiA2k1ydtSYqVzZREH6hmd5vxK_58ubCYHuhnBLYad5PKCatUFzWFtKFHB3wco4PTwK9cE2VhotUAoSvOmaozkdqOK8vb8h6l4fEc5id3PTSQXLbLYU/s1600/IMG_7340.JPG" height="400" width="300" /></a></div>
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Minimizing food waste and returning compostable matter to
the soil also contributes to this virtuous cycle by dealing with the waste side
of the equation. <span style="mso-spacerun: yes;"> </span>It creates markets and
builds the local economy by diverting healthy and nutritious food from the landfill
and bringing it to food-insecure local communities that simply do not have access
to fresh food, choice, and variety.<span style="mso-spacerun: yes;"> </span>It
also channels compostable matter with precious carbon sequestering and fertilizing
abilities right back to the local food producing soil.<span style="mso-spacerun: yes;"> </span>It’s an elegant, robust, and sustainable
closed loop.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-spacerun: yes;"><br /></span></div>
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Until recently, my understanding of local food was only defined by food miles and the distance between where food is grown and
raised and where it is consumed.<span style="mso-spacerun: yes;"> </span>While
correct, that’s a narrow and literal definition of local food.<span style="mso-spacerun: yes;"> </span>I think <b style="mso-bidi-font-weight: normal;"><a href="http://www.greenmtn.edu/ackermanleistp.aspx" target="_blank">PhilAckerman-Leist</a></b> does a really good job of capturing the broader concept of
local food.<span style="mso-spacerun: yes;"> </span>He says the local food
discussion is at its best when the conversation is an expression of caring, caring
about local landscapes, the ecological impacts of distance, our sense of place,
the people and their needs in our communities, and the building of various
economic relationships at the local level.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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Reading about local food and food waste has gotten me to see
food, and local food in particular, differently.<span style="mso-spacerun: yes;"> </span>I now try to see food as a precious resource
and not as a limitless commodity.<span style="mso-spacerun: yes;"> </span>This
shift in mindset has added some new constraints to my cooking and eating but
it’s also opened me up to many fresh ideas and tasty dishes such as this
gorgeous and delicious soup that was literally rescued from the trash bin.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXRvBE_TXSKuLLw2ttUhHNVT7lC6SN5KCF1e8sUGTzPQSA_8lxTYbBKJSptbbKduC0wkMR7DXtnk4YqYECiijWzmyq3otn72v-kXC0iM6MNsVUDabFs5al7lbICGvJa55cT1XRsJwFiQ/s1600/IMG_7310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXRvBE_TXSKuLLw2ttUhHNVT7lC6SN5KCF1e8sUGTzPQSA_8lxTYbBKJSptbbKduC0wkMR7DXtnk4YqYECiijWzmyq3otn72v-kXC0iM6MNsVUDabFs5al7lbICGvJa55cT1XRsJwFiQ/s1600/IMG_7310.JPG" height="300" width="400" /></a></div>
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Past Prime Roast Pepper Onion and Garlic Soup<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
4 soft, wrinkly peppers<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
2 old dry onions<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
12 cloves of garlic<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup of olive oil<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup of heavy cream (whole milk, 2% milk, soy milk, or almond milk
might be interesting substitutes)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
4 cups chicken stock<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
10-12 basil leaves<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
4-6 dried red chili peppers<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup toasted almond slivers <o:p></o:p></div>
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Sour cream to taste<o:p></o:p></div>
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Salt & pepper to taste<o:p></o:p></div>
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Even though this recipe is very simple and not time consuming, it is
best prepared a day or two ahead to allow the flavors to mature and meld.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijU0uEAemjXKeSmnkEryht6dp-eR_pVSuN_AFDmiffi-NJedNacxuP0obIIMSvloqd1USWFsXTmGxhh7T_tS9sHyXiM-KStAns5TenykkmsODtweOPt09UbHv-fm2f-rvQvGSOUcO7_U/s1600/IMG_7318-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijU0uEAemjXKeSmnkEryht6dp-eR_pVSuN_AFDmiffi-NJedNacxuP0obIIMSvloqd1USWFsXTmGxhh7T_tS9sHyXiM-KStAns5TenykkmsODtweOPt09UbHv-fm2f-rvQvGSOUcO7_U/s1600/IMG_7318-2.JPG" height="300" width="400" /></a></div>
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Begin by peeling and chopping the onions into big chunks.<span style="mso-spacerun: yes;"> </span>Remove the seeds from the peppers and
conserve for planting or composting.<span style="mso-spacerun: yes;">
</span>Chop the peppers into large chunks.<span style="mso-spacerun: yes;">
</span>Remove the outer skin on the garlic and reserve for composting.<span style="mso-spacerun: yes;"> </span>Toss the onions, peppers, and garlic in the
olive oil along with the salt and pepper.<span style="mso-spacerun: yes;">
</span>Spread the vegetables on a baking sheet lined with parchment paper and
roast in the oven for about 40 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg7V5pAJYwBZGoelGELIZVm2aZjRZ-c67cTp2QiwovYFS-LRL-4ygF8HcCvp3c_blCsM_dmygdxQa_rJlydP9cB82EhkQqHoShsaAz1vEHCr9X6tJyMMAfkveAyunfa-G4qPfHwm6amw/s1600/IMG_7319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg7V5pAJYwBZGoelGELIZVm2aZjRZ-c67cTp2QiwovYFS-LRL-4ygF8HcCvp3c_blCsM_dmygdxQa_rJlydP9cB82EhkQqHoShsaAz1vEHCr9X6tJyMMAfkveAyunfa-G4qPfHwm6amw/s1600/IMG_7319.JPG" height="300" width="400" /></a></div>
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Once the roasted vegetables are cool, put them in a bowl with chicken
stock and then store in the refrigerator overnight.<span style="mso-spacerun: yes;"> </span>On the day of serving, puree the roasted
vegetables and chicken stock using an immersion or conventional blender.<span style="mso-spacerun: yes;"> </span>The puree should be an earthy red color.<span style="mso-spacerun: yes;"> </span>After blending, stir ¼ cup of heavy cream
into the puree and then heat gently on the stove top.<span style="mso-spacerun: yes;"> </span>Continue stirring to fully incorporate the
cream into the soup and be careful to not boil it.<span style="mso-spacerun: yes;"> </span>The solids in the heavy cream will separate
and the soup will look like it has been cooked with scrambled eggs.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Once the soup is warm, ladle it into soup bowls and top with croutons
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-42759359439308998292015-03-10T21:27:00.003-04:002015-03-10T21:28:07.064-04:00Roasted Cod with Winter Vegetables<div class="separator" style="clear: both; text-align: center;">
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Cod is one of my all time favorite fish. It cooks fast and its flaky meaty chunks are the perfect canvas for all sorts of accompanying vegetables and sauces but I’ve been cooking it the same way for decades --- oven roasted, topped with tomato slices, olive oil, bread crumbs, fresh herbs, salt, pepper and a good squeeze of fresh lemon juice. It’s a simple dish that takes five minutes to prepare and about 20 minutes to cook. It’s an effortless and elegant dish. The results have stood the test of time but it was time to mix it up a bit.<br />
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My motivation to prepare oven-roasted Cod in a different way really came from a search for affordable fresh vegetables in winter and my hunt for great taste. I was in the supermarket picking up a pint of rather pricey cherry tomatoes and was resigned to pay a lot for colorful tomatoes that would be long on fiber but really short on juice and flavor. </div>
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The magic of this roast cod that has kept me preparing it the same way for decades is the rich sauce from the juices of fresh tomatoes, the fish, and the lemon when roasted with olive oil and fresh herbs. There’s nothing like it. The combination of flakes of mild white fish, toasted breadcrumbs, and a bold citrusy sauce makes for a dish that can’t be beat. </div>
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Unwilling to pay the price for winter tomatoes or compromise on flavor, I set out to find some alternative vegetables for this roasted cod classic. The three that I chose were parsnips, red beets, and broccoli stems all cut into nice uniform cubes</div>
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None of these vegetables would have the intense acidic flavor of vine-ripened tomatoes bursting with juice so I roasted the winter vegetables to intensify their flavor. Roasting intensified the sweetness of the beets, dialed-up the anise from the parsnips, and coaxed the mineral flavors from the broccoli stems.</div>
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In addition to the roasted vegetables, I topped the cod with chopped Medjool dates as the star of the dish.</div>
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Medjools are creamy and sweet with the flavor of molasses, vanilla, and brown sugar. In this roasted cod with winter vegetables, the Medjools impart to the dish the richness and complexity of flavor that the tomatoes provide in the summertime version of the dish.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-73396916382499457862015-03-07T08:47:00.002-05:002015-03-07T09:05:58.717-05:00Summertime Zucchini Tomato and Brioche Casserole in the Dead of Winter<div class="separator" style="clear: both; text-align: center;">
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It’s the middle of winter and when we get to March, that month that “roars in like a lion and leaves like a lamb,” we're hungering for summertime. Hopping on a plane and jetting off to find the sun isn’t an option, so instead we open the freezer and pull out a few glass containers of frozen sunshine.<br />
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The freezer this year is packed with frozen sunshine thanks to our discovery of the <a href="http://localfoodchallenge.org/" target="_blank">Ten Day Local Food Challenge</a>. This is a great idea to get people to convert their local food aspirations into practice for a ten-day period. We discovered the Ten Day Local Food Challenge in October when the local farmers market tables were piled high with juicy tomatoes and monster zucchini, and leafy greens. We really liked the idea of trying the local food challenge but felt it was too late in the season to prepare for and take on so instead we decided to stock up the freezer with stews, soups, broth, and casseroles that we prepared with heaps of local veggies at the peak of flavor and nutrition.<br />
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Without giving it too much thought, these efforts to preserve the best flavors of summer were really only a replication of the age-old practice of storing and preserving foods when they’re in abundance for future consumption when they’re not. The art of home food preservation is making a comeback and we can see why from our own experience using cooking and freezing as a food preservation technique. <br />
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Cooking and freezing are probably the most basic food preservation techniques, so basic that we hardly give them a second thought. They’re much simpler than pickling, fermenting, and drying but even these simple techniques can produce surprisingly good results. <br />
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We’re not big fans of frozen vegetables because they’re often limp and soggy so we had pretty low expectations for preserving the crispness, vibrant color, and distinct flavor of “just cooked” fresh vegetables after a deep winter freeze. We experimented a bit and found that even our cooked leafy greens like chard that had been quickly steamed and then sautéed with fresh tomato and garlic remained crisp and flavor-fresh even after freezing, defrosting, and reheating. We think the step that contributed to these results was only freezing after the vegetables were fully cooled. Dishes that were prepared with uncooked vegetables such as this Zucchini Tomato and Brioche Casserole also produced great results. <br />
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There are a number of other benefits to preserving foods at home that don’t relate to taste but are equally important. Preserving your own food can deepen your connection to good food and can take you on a Proustian reverie back to the languid days of Indian Summer when you filled canvas totes filled with golden and sun drenched vegetables from the farmers market. <br />
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Here’s the recipe for Zucchini Tomato & Brioche Casserole:<br />
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24 green and yellow Zucchini squash<br />
2 quarts cherry tomatoes<br />
5 yellow onions<br />
12 Eggs<br />
2 cups white wine, Sauvignon Blanc or Chardonnay<br />
2 pounds grated Swiss, Gruyere, or Cheddar cheese<br />
1 loaf of brioche bread<br />
3 tablespoons salt or to taste<br />
2 tablespoons black pepper or to taste<br />
2 tablespoons mustard powder or to taste<br />
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Start by pre-heating your oven to 425 F. Then begin to prep all your ingredients putting them into individual bowls. This step involves and lot of chopping, egg breaking, and measuring. This is the most time consuming part of preparing this dish. As the French cooks say, this is the “mise-en-place” phase. So you might want to pour yourself a glass of wine but be careful as you’ll be doing a lot of chopping. <br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash and quarter each Zucchini and then further cut into one-inch chunks<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Peel the onions and then dice into half-inch chunks<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cut the cherry tomatoes into halves<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Break the eggs and put in a bowl<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Grate the cheese and put in a bowl<br />
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Sautee the onions in ½ pound of butter and ½ cup of extra virgin olive oil to a light golden color. While the onions are sautéing, slice and then cube the loaf of brioche bread into 1-inch cubes. Spread the bread cubes onto 2 cookie sheets and toast in the oven. You’ll need to turn the bread cubes several times to ensure that they are evenly brown. This will take about 45 minutes. <br />
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While the bread cubes are toasting, beat the eggs with the white wine, salt, pepper, and dry mustard.<br />
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Once all of the ingredients have reached room temperature, fold them together in a massive mixing bowl. I use a stainless steel bowl that is 2 ½ feet in diameter. Put the toasted bread cubes in the bowl first. Then add the sautéed onions, the cherry tomato halves, grated cheese, and Zucchini chunks. Add the egg mixture last and then fold gently until all the ingredients are moist and combined. If you find that the mixture is too dry, then add a few extra eggs and some white wine that have been beaten together. <br />
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The final step before freezing is to spoon the casserole mixture in casserole dishes. We find it helpful to use casserole dishes of varying sizes and generally include one large casserole, casseroles for two and individual casseroles. After the casseroles are filled, cover with plastic film or Press ‘n Seal which we prefer and freeze.<br />
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Defrost in the refrigerator 2-3 days ahead of when you plan to serve the casserole. Allow the casserole to reach room temperature and then cook for about 45 minutes in a pre-heated 400 F oven or until the cheese is bubbling.<br />
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Serve up a plate of sunshine. Close your eyes and go to the languid days of Indian Summer even on the darkest and coldest day of winter. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-49380585760920174352015-02-08T18:39:00.000-05:002015-02-08T20:15:12.689-05:00Stew for the Darkest Depths of Winter<div class="separator" style="clear: both; text-align: center;">
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Stew is a dinnertime staple during the cold winter months but it doesn’t have to be prepared the same way year after year and meat doesn’t have to play the leading role in this winter production.</div>
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We may not get around to eating stew until the temperature dips below freezing and we’re blanketed in snow but we generally cook stew at the end of the Fall when root vegetables are plentiful and a downright bargain at the local farmers market.</div>
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It’s late November when our 10-quart Dutch oven goes into overdrive. That’s when we’re preparing stews and casseroles with just-harvested onions, parsnips, carrots, potatoes, and a few other surprising ingredients to spice up the winter standard known as stew. As soon as the stew is done cooling, we ladle it into one and two quart glass containers and put them into the freezer. This is our form of flash freezing to preserve the freshness, flavor and sugar content of root vegetables before quickly converting to starch. </div>
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Speaking of starch, the surprise ingredient in this stew is yuca, the edible root of the cassava plant. Yuca has a starchy and more fibrous texture than a potato so we thought it would be a great ingredient to feature in greater abundance alongside the morsels of succulent beef. To further “beef-up” the root veggies in this recipe, we decided to oven roast the carrots, potatoes, yuca, and parsnips to preserve their dense chewy texture.</div>
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This recipe will make about ten quarts of stew, which is between 30-40 servings. For us, this is enough stew for even the longest winter and it’s the perfect dish for dealing with the harsh cold of winter. It’s mighty substantial with plenty of meat and potatoes and its spray of color from the rainbow carrots is a pleasant reminder of the last days of the farmers market when an abundance of root vegetables of all shapes and colors offers so much cooking possibility. </div>
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2 pounds cubed beef</div>
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5 pounds rainbow carrots</div>
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3 pounds yellow onions</div>
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2 heads garlic</div>
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2 pounds assorted potatoes</div>
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1 pound yuca</div>
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1 pound parsnip</div>
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1 pound sliced mushrooms</div>
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2 bottles of red wine</div>
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Salt, Pepper, dry mustard, smoked paprika, ground nutmeg</div>
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It’s best to set aside an afternoon to make this stew. There is a lot of preparation before cooking so you may want to prep all the ingredients on one day followed by a second day of cooking, cooling, and storing. Don’t be put off by the preparation. It’s fun and you’ll essentially be cooking the equivalent of ten family meals. </div>
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Peel and cube the carrots, potatoes, yuca, and parsnip into 1-2” chunks. Coat with olive oil, season with salt and pepper, and then roast on two cookie sheets in a hot oven at 425 F for about 30 minutes or until the vegetables have caramelized nicely on all sides. You’ll have to turn the vegetables a few times for them to brown evenly. </div>
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Peel and course chop the onions and garlic. Put aside in a bowl.</div>
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Dredge the beef cubes in seasoned flour and brown in hot but not smoking olive oil. Brown the beef in small batches so you achieve a nice crisp texture. Then place the browned beef on paper towels to absorb the excess oil.</div>
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Once all the meat has been browned, sauté the chopped onions until they begin to caramelize. Once the onions have started to brown, add the beef cubes, and the two bottles of red wine to the Dutch oven. Season with two tablespoons of salt, one tablespoon of dry mustard, one tablespoon of black pepper, one tablespoon of smoked paprika, and one teaspoon of ground nutmeg. </div>
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Bring the stew to gentle rolling boil and then cook on the very lowest heat for about 90 minutes. Add the roast vegetables in the last 30 minutes of cooking and then add the sliced mushrooms in the last ten minutes of cooking. </div>
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Remove the Dutch oven from hot stove and put in a cold place to quickly cool the stew. We usually put the stew on the terrace for a few hours and then bring it back into the house for the ladling. </div>
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The best method for ladling is to line up the glass containers and place one ladle of stew in each container at a time to ensure equal distribution of the meat and vegetables from the stew. If you don’t ladle the stew this way, you will have some containers that are all meat and others that are all potatoes. </div>
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Once done ladling, cover the containers with the plastic or glass lids and place in the freezer. </div>
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During the winter, we always try to have on hand a quart or two of stew in the refrigerator that’s been defrosted. This way, hot stew can be on the table in a few minutes after a very quick reheat on the stovetop. Once hot, ladle the stew one final time into wide-rimmed soup bowls or plates, top with chopped fresh herbs, and serve with crusty bread to sop up the delicious savory gravy. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-78582330248905296552015-01-31T21:55:00.005-05:002015-02-08T19:37:42.609-05:00Tacos – Global My Way<div class="separator" style="clear: both; text-align: center;">
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<br />
Dinner tonight was on the table in about fifteen minutes and
it’s a pretty good example of how we pull together flavors and ingredients from
many cultures and continents and blend them in dishes that we prepare exactly
to our liking.<o:p></o:p></div>
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It was tacos tonight but not tacos in the traditional sense.<span style="mso-spacerun: yes;"> </span>The corn tortillas were authentic but that’s
where the similarity to Mexican tacos ended.<o:p></o:p><br />
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Here’s how I made tacos – global my way:<span style="mso-spacerun: yes;"> </span>I charred the corn tortillas in olive
oil.<span style="mso-spacerun: yes;"> </span>The meat was leftover braised pork
shoulder, reheated in pan drippings that were flavored with Chinese fermented
black beans and thickened with a few tablespoons of starchy potato water.<span style="mso-spacerun: yes;"> </span>I added lots of chopped Chili peppers,
onions, and parsley for plenty of crunch. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Toppings at the table were simple:<span style="mso-spacerun: yes;"> </span>a pile of shredded Belgian endive, a pile of
cilantro leaves, a pile of Meyer lemon wedges, and Sriracha sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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When I made my taco, I started with a layer of cilantro
leaves.<span style="mso-spacerun: yes;"> </span>Next came a layer of shredded
endive, then the meat, lots of Sriracha sauce, two good squeezes of Meyer lemon
juice, and finally a sprinkling of sea salt.<span style="mso-spacerun: yes;">
</span>And the first bite?<span style="mso-spacerun: yes;"> </span>It was an
explosion of contrasting cultures and continents!<o:p></o:p><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-6168737301827053532014-04-28T21:51:00.002-04:002015-02-08T19:38:15.090-05:00Saturday Night Egg Salad Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgGZW2DV1EkNW54Hyx6bRksVeYtcpX_sB3ck1n2b3989PLSjH93jiZ3zHWws7RwTJGppfVdmkn25brc3sDq7g9f9hXjY43WIg8I90DyzaBn7XExvUxH8miWy2aFCWLXuv_qVaQ99YOw8/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgGZW2DV1EkNW54Hyx6bRksVeYtcpX_sB3ck1n2b3989PLSjH93jiZ3zHWws7RwTJGppfVdmkn25brc3sDq7g9f9hXjY43WIg8I90DyzaBn7XExvUxH8miWy2aFCWLXuv_qVaQ99YOw8/s1600/photo+1.JPG" height="640" width="480" /></a></div>
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Part of our Easter tradition is to dye at least two dozen Easter eggs and then to eat them all week after Easter Sunday. So tonight I made a luscious two course Egg Salad Dinner.<br />
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The first course was simple salad of thinly sliced tomatoes lining the lip of a soup bowl with a healthy scoop of egg salad in the center. What a wonderful combination of the juicy, slightly acidic tomato with the creamy luscious egg salad. The color contrast between the yellow egg salad and the red tomato made for a beautiful presentation. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXl_AEdwNuw7RM2_D8MrLswT4x88aYEBMZakxy8QUp4QmOucp06zEafZct6rAsCUZ5i_9wMHKWoVOBMXK2yDeoQ1YEhg-iNXRKNrm2REG4PhrYBO-rbHojrZYxh6MOn-kyic8pyIcJBZY/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXl_AEdwNuw7RM2_D8MrLswT4x88aYEBMZakxy8QUp4QmOucp06zEafZct6rAsCUZ5i_9wMHKWoVOBMXK2yDeoQ1YEhg-iNXRKNrm2REG4PhrYBO-rbHojrZYxh6MOn-kyic8pyIcJBZY/s1600/photo+3.JPG" height="640" width="480" /></a></div>
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The second course was inspired by all the lovely open-face sandwiches we enjoy so much when in Scandinavia. It started with a slice of good dense whole grain Swedish square bread to which I added a layer of very thinly sliced red tomato that was liberally salted with French sea-salt. And then we added a layer of creamy delicious egg salad. When eaten with a knife and fork, as it should, this makes for a smart main course. <br />
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Our recipe for egg salad: <br />
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6-8 hard cooked eggs, uniformly cubed<br />
2-3 tablespoons good French Dijon mustard<br />
1 medium onion, diced finely<br />
5-6 ribs of celery, diced finely<br />
Salt and pepper to tasteUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-28719420297602306012014-02-17T20:40:00.004-05:002014-02-22T18:24:07.687-05:00Reading the Classics<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJJmSWgg3xaHqEUNae5y2x59J6IBJO8xDd2xuD1Af7Fgexcku8JRdVecNwMzmTkg6FiZFC0ld6-Lb9cnJVXErxr4Av6Tu4EfFA9f-Ve-MKkgW9sAPDBtElUzfru4Ye5OR61WbQ0Vl5a0/s1600/cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJJmSWgg3xaHqEUNae5y2x59J6IBJO8xDd2xuD1Af7Fgexcku8JRdVecNwMzmTkg6FiZFC0ld6-Lb9cnJVXErxr4Av6Tu4EfFA9f-Ve-MKkgW9sAPDBtElUzfru4Ye5OR61WbQ0Vl5a0/s1600/cover.jpg" height="486" width="640" /></a></div>
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We’re always up for trying a classic cocktail, and Harry Craddock’s “The Savoy Cocktail Book” is the go to guide for all of them. Creative titles, and simple straightforward ingredients speak of fun, easy going times - in the hotel bar anyway. Thanks to a dear friend for giving us a first edition a few years ago to enjoy.</div>
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An American hotel of similar grandeur and fable is <a href="http://www.davenporthotelcollection.com/our-hotels/the-davenport-hotel/" target="_blank">The Davenport Hotel</a> in Spokane, Washington. Opened in 1914, the hotel reigned over Spokane society and nightlife for decades - and still does.</div>
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The Matador Lounge and Dining Room was one of the hotel’s restaurants and bars for many years, and is where we get our story today.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpGPlNtmXJgqOOXp5QhBJEbVIURLBg4bZb1r1S_lQcOxAup2rWCCh7TyJU_lwpaJRBFbvckb03oSmrVoB_FnUi-A08f9u0mGWm7VrAL6dJVzNL95qZqlVZVt0DrD5DsC0ZFNcg1fVTTo/s1600/Screen+Shot+2014-02-17+at+7.50.21+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpGPlNtmXJgqOOXp5QhBJEbVIURLBg4bZb1r1S_lQcOxAup2rWCCh7TyJU_lwpaJRBFbvckb03oSmrVoB_FnUi-A08f9u0mGWm7VrAL6dJVzNL95qZqlVZVt0DrD5DsC0ZFNcg1fVTTo/s1600/Screen+Shot+2014-02-17+at+7.50.21+PM.png" height="640" width="474" /></a></div>
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The “Purple Bull” was the 21st birthday milestone drink for lots of people in Spokane. A simple cocktail, but with the celebratory fun being the drink’s name and creative swizzle stick that came with it to take home - along with the glass.</div>
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We found the actual swizzle stick recently - a blown glass purple bull with rolly polly eyes, and a real metal cow bell around his neck.</div>
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We’ve remade it today, guessing a bit at the actual recipe -</div>
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Fill glass with ice</div>
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2 oz Light Rum</div>
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1 oz Crème de Cassis</div>
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Top off with Club Soda</div>
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Stir lightly</div>
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Add slice of Pineapple and the Bull to garnish</div>
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Please tell us your 21st Birthday drink stories!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-72917457132033469242014-02-09T20:13:00.001-05:002014-04-26T21:42:31.928-04:00Pasta Carbonara Inspired by Food Purveyor Peck Milano<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnobLyq6I5XbyAUjP9x06bgisCKzy_13fyaucSceW4HBH_EXbmnPNJQ-X1lfHIq4zDIl2kGB3yogHB6eShhgctqd7gqYaf6ua78qUYJ4QlS0Oi-xIz-1VCfdRISqeheXnJiZyWhte9PqA/s1600/photo+2-13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnobLyq6I5XbyAUjP9x06bgisCKzy_13fyaucSceW4HBH_EXbmnPNJQ-X1lfHIq4zDIl2kGB3yogHB6eShhgctqd7gqYaf6ua78qUYJ4QlS0Oi-xIz-1VCfdRISqeheXnJiZyWhte9PqA/s1600/photo+2-13.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">Pasta Carbonara is the inspiration for this simple and satisfying
dish.<span style="mso-spacerun: yes;"> </span>Preparation for it began more than
six months ago when we bought the rigatoni pasta at Peck Milano as a souvenir
of our summer vacation.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">Peck Milano is one of the great food and wine purveyors of the
world.<span style="mso-spacerun: yes;"> </span>Every village in Italy has a
charming salumeria that sells the cured meats, cheeses, and prepared foods for
which Italian cuisine is renown.<span style="mso-spacerun: yes;"> </span>Peck is
none of this.<span style="mso-spacerun: yes;"> </span>The displays of meats and
cheeses at Peck are stunning and are accorded the same attention,
sophistication, and creativity that are put behind Milano’s powerhouse brands
like Prada and Gucci.<span style="mso-spacerun: yes;"> </span>If Peck Milano
were a garden, and you could possibly argue that it is a garden of heavenly
temptations of the table, you would say it was designed by Le Notre who
designed the gardens of Versailles for none other than the Sun King.<span style="mso-spacerun: yes;"> </span>In fact, the Peck logo is a Baroque depiction
of the sun that would be more at home at the Papal Basilica of Saint Paul’s at
the Vatican than in a food hall.<o:p></o:p></span><br />
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">Peck Milano was on our summer vacation itinerary this past year when we
were touring Milano and the Italian Lake District.<span style="mso-spacerun: yes;"> </span>When we’re on vacation or visiting a new
place we try to devote a day or two to discovering the local food scene.<span style="mso-spacerun: yes;"> </span>Usually that will include touring food halls
like Berlin’s famous KaDeWe or the <span style="mso-bidi-font-weight: bold;">Östermalm
Food Hall in Stockholm</span>, browsing the fantastic food purveyors like La
Grande Epicerie at Le Bon Marche in Paris or Selfridges in London, and, of
course, sampling the local specialties.<span style="mso-spacerun: yes;">
</span>Treasure abounds on these expeditions and we will usually bring home an
ingredient, a sauce, or a kitchen tool to be incorporated into our cooking and
entertaining.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">From Peck, our bounty was unusual shaped pastas and exotic pasta
sauces.<span style="mso-spacerun: yes;"> </span>We brought home a big box of
rigatoni pasta noodles that were about twice the size and thickness of Rigatoni
that is commonly found in the United States.<span style="mso-spacerun: yes;">
</span>Aside from the size, the Rigatoni was not ridged or striated.<span style="mso-spacerun: yes;"> </span>The pasta had a light matte finish to it. <span style="mso-spacerun: yes;"> </span>This gave the Rigatoni a modern look as well
as a useful function, which is to allow the sauce to cling to the pasta.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">This pasta was perfect for a Carbonara sauce.<span style="mso-spacerun: yes;"> </span>Pasta Carbonara is a simple but oh so rich a dish
because of the wonderful ham, lard, cheese, and cream in the sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">For the sauce, I started with a pound and a half of cured country ham
from the Picnic Shoulder.<span style="mso-spacerun: yes;"> </span>I removed the
skin and fat layer from the meat, diced the skin and fat into small cubes for
rendering.<span style="mso-spacerun: yes;"> </span>After a few minutes in the
sauté pan, I had perfect lardons cubes that gave the cream sauce a salty,
savory and crunchy texture.</span><br />
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">Setting the lardons aside for the fat to drain, I removed all but three
to four tablespoons of pork fat from the skillet and made a white sauce roux with
butter, flour, and cream.<span style="mso-spacerun: yes;"> </span>To add some
balance to this rich creamy sauce, I slowly incorporated the better part of a
bottle of a good New Zealand Sauvignon Blanc.<span style="mso-spacerun: yes;">
</span>Next, I seasoned the sauce with about half-a-cup of grated Parmigiano-Reggiano
cheese, truffle-infused sea salt, and fresh-ground black pepper.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">While the sauce simmered, I cooked the pasta.<span style="mso-spacerun: yes;"> </span>Noting the thickness of the large Rigatoni
pasta, I doubled the normal cooking time from the usual 8-9 minutes to 16
minutes but that that still wasn’t enough time.<span style="mso-spacerun: yes;">
</span>The pasta required nearly 20 minutes of cooking before it reached a nice
chewy al-dente texture.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">When draining the pasta, I reserved about one cup of the starchy pasta
water.<span style="mso-spacerun: yes;"> </span>I would use the water to thin and
reduce the flavor intensity of the sauce.<span style="mso-spacerun: yes;">
</span>For both color and much needed heat and acidity to balance the
creaminess of the sauce, I added four diced chili peppers and about a dozen
cherry tomatoes that were halved.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">I folded the pasta into the sauce in a large skillet on a medium heat.<span style="mso-spacerun: yes;"> </span>I kept stirring the pasta until it began to
bubble and then it was ready to serve.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<span style="font-family: Arial; font-size: 12.0pt; line-height: 115%;">I served the Pasta Carbonara in nice white bowls with a wide lip and
seasoned to taste with more Parmigiano-Reggiano cheese!</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4226292142645692811.post-46023791299152672712014-02-02T21:08:00.000-05:002014-02-08T19:38:06.588-05:00#7 Turkey Sandwiches - 7x7 Christmas Turkey Redux<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #535353; font-family: Arial;">It’s time to
bring 7X7 Christmas Turkey Redux to a close and we do it with the simplest and
probably the most satisfying of turkey leftover meals.</span><span style="color: #535353; font-family: Arial;"> </span><span style="color: #535353; font-family: Arial;">In an effort to keep the spirit of the
holidays alive for as long as we could, we used our imagination to see how we
could live up to the spirit of nose to tail, okay beak to tail, cooking to make
full use of the wonderful bird we roasted for the holidays.</span><span style="color: #535353; font-family: Arial;"> </span></div>
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<span style="color: #535353; font-family: Arial;">Well, it took
us longer than seven days to make all of these dishes and we had to buy an
extra turkey but we’ve come up with some great meals.<span style="mso-spacerun: yes;"> </span>We started with Turkey Soup and then moved to
Turkey Tacos.<span style="mso-spacerun: yes;"> </span>We paid homage to
Turkey Tetrazzini and Turkey Scramble.<span style="mso-spacerun: yes;">
</span>We found new interpretations for Roast Turkey Dinner, Turkey Pot Pie and we now end the series with a few turkey sandwiches.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="color: #535353; font-family: Arial;">Yes it’s time
to talk about turkey sandwiches.<span style="mso-spacerun: yes;"> </span>It’s
the meal that needs no recipe.<span style="mso-spacerun: yes;"> </span>It’s the
meal that’s defined by imagination and by what’s on-hand in the
refrigerator.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="color: #535353; font-family: Arial;">There are so
many ways to enjoy a good leftover turkey sandwich --- open face with turkey, dressing, mashed potatoes, and gravy sitting on top of white bread. Adding dressing or cranberry relish can be controversial, akin to the many opinions about roasting the bird with or without dressing. <o:p></o:p></span></div>
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<span style="color: #535353; font-family: Arial;">When it comes
to leftover turkey sandwiches, I think the balance of sweet, salt, and fat is
actually more important than the individual ingredients.<span style="mso-spacerun: yes;"> </span>The bread is pretty important too.<span style="mso-spacerun: yes;"> </span>It’s got to absorb plenty of gravy and mayo
without falling apart.<span style="mso-spacerun: yes;"> </span>It’s also got to
hold together the turkey, stuffing, cranberry relish, and whatever else you
decide to put on your sandwich.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="color: #535353; font-family: Arial;">The first
leftover turkey sandwich we made included crumbled blue cheese, mayonnaise, spinach
leaves, salt and pepper.<span style="mso-spacerun: yes;"> </span>This sandwich
looks good and tastes great.<span style="mso-spacerun: yes;"> </span>It’s hard
to tire of the combination tender turkey, cranberry relish and tangy blue
cheese.<o:p></o:p></span><br />
<span style="color: #535353; font-family: Arial;"></span><br />
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The second sandwich was the deli classic. Good bread, tender roast turkey, cranberry relish, salt, pepper, and lots and lots of cranberry relish. Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-33497711694557651892014-01-22T22:10:00.006-05:002014-02-02T21:25:19.394-05:00#6 Turkey Pot Pie - 7x7 Christmas Turkey Redux<div class="MsoNormal">
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No repertoire for Christmas leftovers is complete without
Turkey Pot Pie.<span style="mso-spacerun: yes;"> </span>So for our second to
last 7 X 7 Christmas Turkey Redux, we bring you a version of a classic English
Turkey Leek Pie.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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This is an original recipe but it takes inspiration from the
tradition of English meat pies instead of from the American
version.<span style="mso-spacerun: yes;"> </span>English pies have great crusts,
a minimum of liquid, can be held in your hand, and eaten on the run.<span style="mso-spacerun: yes;"> </span>American pot pies have more liquid and their
crusts are bread-like and easy to make.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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In this pot-pie recipe, I was trying to call out some
distinct flavors and high notes.<span style="mso-spacerun: yes;"> </span>I did
this by making a béchamel with lots of citrus notes.<span style="mso-spacerun: yes;"> </span>Good Dijon mustard also gave the pie some
complexity and depth of flavor.<span style="mso-spacerun: yes;"> </span>The
apples provided both sweetness and tartness that rounded out the citrus
notes.<span style="mso-spacerun: yes;"> </span>Of course the zest of two lemons
gave the dish an overall brightness of flavor.<span style="mso-spacerun: yes;">
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Let me warn you that this recipe yields one nine-inch round
pie, a large rectangular pie, and two six inch pies that are piled sky high
with meat and savory filling. I made
them all in a day but I would break up the work into three distinct tasks next
time. The first task is prepping,
chopping, and sautéing. There is a lot
of prep here. A tight and uniform chop of
the leeks, onions, apples, and potatoes adds to the visual appeal of the pie
and also helps to keep it together so a pie square or wedge stays in tact in
your hands when you’re eating on the run.
The second task is deboning the turkey meat and tearing it into large
succulent chunks. Believe me. Tearing the meat is worth the effort! The third major task is preparing the pie
dough and baking naked crusts. With
perfect hindsight, I would make the pie dough as well as roast, debone, and
prepare the turkey chunks several days in advance. Then, on the day of baking, I would prep the
remaining ingredients, as well as wash, peel, chop and sauté the leeks, onions,
apples, potatoes, and lemons. </div>
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You will need a massive bowl to mix the pie filling.<span style="mso-spacerun: yes;"> </span>I have a stainless steel mixing bowl that is
two-and-a-half feet in diameter and it was nearly full when all the ingredients
were in the bowl.<span style="mso-spacerun: yes;"> </span>Once you pour the wet
ingredients over the dry, fold gently but completely in the way that you fold
egg whites into a chocolate mousse.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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As for the pie dough, my recommendation is to follow the
tried and true advice of all good pie dough recipes:<span style="mso-spacerun: yes;"> </span>use frozen butter and don’t overwork the
dough.<span style="mso-spacerun: yes;"> </span>It really is as simple as that.<span style="mso-spacerun: yes;"> </span>Even though I have a fancy new silicon
roller, I still rolled the pie dough between sheets of plastic wrap.<span style="mso-spacerun: yes;"> </span>As long as the pie dough is cold and sprinkled
with flour, rolling and handling are a snap.<span style="mso-spacerun: yes;">
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Baking the naked crusts is a must.<span style="mso-spacerun: yes;"> </span>A crisp bottom crust is oh so buttery and
savory and it helps to keep together the pie squares and wedges after
baking.<span style="mso-spacerun: yes;"> </span>Be generous when scooping the
filling into the pie shells.<span style="mso-spacerun: yes;"> </span>At the
center of the pie, the filling should be between five and six inches high.<o:p></o:p></div>
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After covering each pie with the top crust, trim the pastry,
decorate, brush the crust with an egg wash, and then bake in a pre-heated oven
at 450 F for an hour.<span style="mso-spacerun: yes;"> </span>You’ll know the
pie is done when you see the juices bubbling around the ends of the pie.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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The pies took us an entire day to make and they were
gorgeous when we took them out of the oven.<span style="mso-spacerun: yes;">
</span>The aroma awakened the dullest of appetites and it was nearly possible
to simply feast on the beauty of the pies.<span style="mso-spacerun: yes;">
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After cooling, we split one of the small pies. The citrus reached a crescendo that soared above
the savory meat and potatoes, the sweet leeks and onions and the tartness of
apples. The pie stayed in tact and
remained moist as the potatoes absorbed much of the liquid and all of these
wonderful flavors were enrobed in a crisp and buttery golden crust. </div>
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For about a week we ate Leek Turkey Pot Pie with a simple
salad of spinach, clementine sections, almond slivers that were tossed in a
champagne vinaigrette. We put the large
round pie in the freezer for us to enjoy as winter turns to spring. </div>
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Ingredients<o:p></o:p></div>
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2 large leeks<o:p></o:p></div>
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2 large white onions<o:p></o:p></div>
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4 tart apples<o:p></o:p></div>
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2 cups heavy cream<o:p></o:p></div>
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3 cups turkey stock<o:p></o:p></div>
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3 cups sauvignon blanc<o:p></o:p></div>
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2 roasted turkey breasts<o:p></o:p></div>
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2 roasted turkey thighs<o:p></o:p></div>
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2 roasted drumsticks<o:p></o:p><br />
1/2 pound grated gruyere cheese</div>
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Zest of 2 lemons<o:p></o:p></div>
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2 tablespoons sea salt<o:p></o:p></div>
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2 tablespoons ground black pepper<o:p></o:p></div>
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turkey fat for sautéing leeks and onions<o:p></o:p></div>
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6 rounds of pie dough; each one contains:<br />
- 1 1/3 cup flour<br />
- 1/4 cup salted butter<br />
- 3 tablespoons Crisco<br />
- 5 tablespoons water<br />
- 1 teaspoon sugar<br />
- 1/2 teaspoon salt</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4226292142645692811.post-51572618244466050512014-01-21T22:09:00.001-05:002014-02-02T21:25:31.977-05:00#5 Roast Turkey Dinner - 7x7 Christmas Turkey Redux<h2>
</h2>
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We’ve included Roast Turkey Dinner in our 7 By 7 Christmas
Turkey Redux because you just can’t get enough roast turkey, good stuffing,
gravy, and cranberry relish and it’s so easy to prepare. Put on a plate and reheat in the
microwave. </div>
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This is the classic and it’s good enough to repeat. In fact, it gets better the second and third
time around. Here we’ve got roasted
turkey, stuffing, gravy, and cranberry relish with a side of Brussels
sprouts. </div>
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The sprouts are served in a ramekin to keep their sauce from
mixing with the turkey gravy. The sauce
for the Brussels sprouts was an intense reduction of Clementine juice, lemon
zest, and pancetta. This citrus-based
sauce was a nice balance to the mineral flavors from the sprouts and the
richness of the pancetta. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-83697092332290029992014-01-19T10:24:00.002-05:002014-01-24T06:30:10.467-05:00#4 Sunday Morning Leftover Turkey Scramble - 7x7 Christmas Turkey Redux<div class="MsoNormal">
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<span style="background-color: rgba(255, 255, 255, 0);">How simple can breakfast get? Five ingredients. A skillet. One happy family. </span><br />
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This scramble for two began with a sautéed diced onion, a sautéed diced potato, about a cup of cubed turkey breast meat, a handful of halved cherry tomatoes, four eggs, and a few diced chili peppers<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div>
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Into the skillet goes the sautéed diced onion and then the scrambled egg. Then add the tomato halves, followed by the cubed turkey. Add potatoes and chili peppers and then begin folding with a rubber spatula until the eggs are barely set. Season with salt and pepper and garnish with chopped chili peppers. </div>
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<span style="background-color: rgba(255, 255, 255, 0);">Every day should start with a meal like this!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-24383494700246503632014-01-17T08:36:00.001-05:002014-01-24T06:30:39.377-05:00#3 It’s Casserole Time - 7x7 Christmas Turkey Redux<div class="separator" style="clear: both; text-align: center;">
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The classic poultry casserole is Turkey Tetrazzini. It’s an icon and it shouldn’t be changed up too much. Campbell’s Cream soups made the casserole an American dinner staple that could be prepared in thirty minutes.<br />
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My version takes about an hour and the only innovation is in the white sauce. Instead of using cream soup, I make a béchamel with equal parts sauvignon blanc, cream, and turkey stock. <br />
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Pound for pound, portion for portion, this casserole delivers. It’s really assembly cooking but there’s a lot of chopping that can be done a day or two in advance. It’s comfort food at its best, but loaded with fresh veggies and good-for-you foods.<br />
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Mix in a large bowl:<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pound cooked al-dente spaghetti<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 cups shredded cooked turkey meat<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups shredded cheese<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 cups steamed broccoli florets<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 beaten eggs<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 chopped chili peppers<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon salt<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon black pepper<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons ground nutmeg<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups sauvignon blanc<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups half and half cream<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups turkey stock<br />
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Pour ingredients into an ungreased casserole dish like this, and bake at 375 degrees for about an hour.<br />
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It’s the ultimate comfort food so try to limit each portion to a three inch by three inch square! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-4729157588242768372014-01-16T20:44:00.001-05:002014-01-16T20:55:37.917-05:00#2 Weeknight Turkey Tacos - 7x7 Christmas Turkey Redux<div class="separator" style="clear: both; text-align: center;">
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7 By 7 Christmas Turkey Redux #2 - Weeknight Turkey Tacos - takes us south of the border for an easy weeknight meal.<br />
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A weeknight meal, especially when it’s in the first few weeks of the the new year; calls for lots of help and a division of labor. Put the spread of fixins’ on the table and let everyone make his or her own supper.<br />
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All you need to do is some prepping and chopping and that can be kept to a minimum by buying some good guacamole from the prepared food section of your favorite grocery store, along with shredded cheese and sour cream from the dairy case.<br />
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The only cooking required is sautéing the shredded turkey and warming the tortillas. <br />
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Sautee the shredded turkey with conserved turkey or pork fat that you may have on hand from holiday cooking. I used a combination of pork and turkey fat.<br />
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Season with salt, pepper, and red chili flakes.<br />
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Wipe the sauté pan with a paper towel and then heat the tortillas - my tortilla choice is white corn. <br />
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Let the fiesta begin!<br />
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All the Fixins:<br />
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Chopped onion<br />
Chopped chili peppers<br />
Chopped hot red peppers<br />
Seasoned and shredded turkey<br />
Shredded cheese<br />
Guacamole<br />
White corn tortillas<br />
Lime wedges<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-1622222762196958142014-01-15T21:46:00.004-05:002014-01-24T06:31:40.373-05:00#1 Turkey Soup - 7x7 Christmas Turkey Redux<br />
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We start with Turkey Soup and Turkey Broth because they are the basis for all of the dishes in <a href="http://www.speakingaboutfood.com/2014/01/7-by-7-christmas-turkey-redux.html">7 By 7 Christmas Turkey Redux</a>. We are talking turkey leftovers after all and leftovers are dry and that’s where the turkey broth comes into play.<br />
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There is no recipe for this soup. It comes from watching my mother and grandmother make it for generations.<br />
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<b>Ingredients</b><br />
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• carcass from 25 lb turkey<br />
• two additional turkey drumsticks<br />
• two additional turkey thighs<br />
• one additional turkey breast<br />
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• 3 pounds yellow onions<br />
• 5 pounds rainbow carrots<br />
• 1 large head of celery<br />
• 1 bunch fresh flat leaf parsley<br />
• 1 bunch fresh thyme<br />
• 1 bunch fresh tarragon<br />
• olive oil<br />
• sea salt<br />
• pepper<br />
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and<br />
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• 20 quart stock pot<br />
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This soup is really quite a lot of work but it’s the foundation for an entire winter of stock, soup, and other dishes - so it’s worth the effort. Start by pealing and washing the onions, celery, and carrots. <br />
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Once washed, dice them into ½” pieces and then start to brown them in the stockpot. Heat about 1/3 cup of olive oil and then start sautéing the chopped onions. Once the onions start to sweat, add the celery. Sautee the celery until it starts to turn yellow and then add the carrots. By this point the onions should be caramelizing. Lower the flame. <br />
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Now it’s time to tackle the turkey carcass. By the time I make turkey soup after the holidays, the carcass has been in the refrigerator for a few days. Throw the loose thigh and neck bone into the pot. <br />
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Next, put the carcass on its side on a large cutting board and compress the carcass to make it as flat as possible. Add the carcass, additional drumsticks, breast and organ meats to the stockpot. Season with two tablespoons sea salt and one tablespoon ground black pepper. Add the chopped parsley, thyme, and tarragon during the last 30 minutes of cooking. <br />
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Fill the stockpot with water, leaving about three inches of at the top of the pot. Place the lid on the pot, turn the heat to high and bring to a medium boil. Lower the heat to a gentle simmer and allow the soup to cook for about two and a half hours. Leave the pot on the stove to cool for several hours and then move to a cold place on a terrace, garage or cold part of the basement.<br />
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Bring the stockpot back to the kitchen the following day. The soup should be cold and partially congealed for this step. Remove and conserve the fat layer from the top of the pot. Then use tongs to remove large bones, the turkey carcass, and the large pieces of meat. Once you’ve removed the large bones, start ladling the clear broth and vegetables into varying size storage containers. Make sure to leave room in the containers because turkey meat will be added later.<br />
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Use your hands to remove the turkey meat from the bones and break it into large chunks. Evenly divide the turkey meat into the containers with your soup.<br />
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I prefer to use small containers to store the soup. This allows you to reheat only the portion that will be eaten and it prevents heating and reheating the soup. You should end up with about 20 quarts of Turkey Soup and Broth. <br />
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I usually cook rice, noodles, or small pasta shells that I add to the heated soup. Season the soup at the table with salt, pepper, and freshly-grated Parmigiano-Reggiano cheese and enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-40836010974842312222014-01-15T21:21:00.001-05:002014-01-15T21:57:01.467-05:007x7 Christmas Turkey Redux<br />
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It’s the middle of January. The Christmas decorations are still up at our house and we’re still enjoying the holiday season. One reason for that is because we’re still enjoying festive foods, turkey in particular; that we prepared in large quantities for Christmas and the New Year. <br />
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We’ve used our imaginations to see how we could live up to the spirit of nose to tail cooking or more accurately beak to tail cooking to make full use of the wonderful bird we roasted for the holidays.<br />
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So we bring to you Christmas Turkey Redux. Each day this week, we’ll post a new story about how we prepared turkey breast, neck, heart, kidney, wing, and everything in between.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-123789421909063062014-01-08T20:30:00.002-05:002014-01-09T07:21:55.607-05:00A Contemporary Take on Muesli<div class="separator" style="clear: both; text-align: center;">
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'Tis the season for New Year’s resolutions - and high on the resolution list for most of us is exercising and eating better. So here’s a contemporary take on muesli that may help you keep up with your resolution to eat better.<br />
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This alpine cereal seems like the right choice at the breakfast buffet but often disappoints. This version is a combination of ripe cantaloupe, fresh or frozen peaches, thinly sliced celery, crumbled feta cheese, a dusting of shredded wheat, and the juice of half a lemon.<br />
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The vibrant colors will get you moving in the morning faster than the strongest cuppa joe. The combination of sweetness from the fruit, crunch from the celery, and tanginess from the cheese will awaken more than just your taste buds.</div>
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The magic of this muesli is the transformation of some pretty ordinary “good-for-you” foods like celery and shredded wheat into an artful dish that punches above its weight on the basis of nutrition, flavor, freshness, and taste. Calorie for calorie, this one’s an A plus.</div>
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Side note - throw in some chopped chili peppers or jalapenos with some fresh ground pepper and you’ve got yourself the perfect side dish for fish, pork, or chicken!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-28591297002095654102014-01-02T19:30:00.003-05:002014-01-02T19:39:04.896-05:00Christmas Breakfast at the 1770 House<br />
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It looked like all the beds were going to be filled at my uncles’ house for Christmas so I gave myself a holiday present and booked three nights at the <a href="http://1770house.com/" target="_blank">1770 House</a> in in East Hampton, New York. It's a charming inn that really does date back to 1770, actually 1663, with a handful of cozy rooms, a jewel box bar in the basement, and a restaurant that's packed nightly.<br />
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The restaurant at 1770 House is the place to sample contemporary dishes featuring local meat, fish, and cheese from the East End. A native of Eastern Long Island, Michael Rozzi is the chef at the 1770 House. Nightly, he turns out a great selection of dishes featuring ingredients that are sourced from the many Suffolk County farms that make eastern Long Island a food and wine destination.<br />
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The tavern, tucked into the basement, is a bar and casual restaurant. We have used the tavern as the meeting spot for friends and family before venturing out for outings or meals. There we’ve discovered not just great local wines but simply great wines. On another trip, the bartender suggested a 2007 Cabernet Sauvignon of <a href="http://www.charlessmithwines.com/" target="_blank"><b>Charles Smith Wines from Walla Walla, Washington</b></a>. Never would we have expected the bartender to introduce us to great wines from the left coast with the same enthusiasm that he had for selections from local wineries like <a href="http://www.channingdaughters.com/" target="_blank"><b>Channing Daughters</b></a>. <br />
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For three days during Christmas, I've started each day with morning coffee, muffins and bagels in the dinning room at the 1770 House. The inn is always subdued and relaxed but since this is Christmas week, the inn is extra quiet and I'm the only guest in the dinning room.<br />
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The dining room sports a few elegant flourishes like the hearth, which dominates the room, white columns dividing the room into sections, and crown molding that adds a touch of formality. Despite this finery, the dining room is special because it’s just a really cozy and inviting spot. The ceiling is original timber and the dining tables, each slightly different, are all of a colonial design.<br />
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I sat at the same table each morning, a large table for four with a view of the hearth and the dining room. There I would take my coffee, savor the quiet of the morning that stands in bold contrast to the excitement of the season and all the activity at my uncles' house with cousins arriving, meals being prepared, presents being wrapped, and dogs barking. It's Christmas after all!<br />
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Each morning, I told myself I would only have coffee, knowing the treats and wonderful Christmas meals that awaited me with my uncles and cousins but each morning I gave into temptation. The breakfast buffet was limited but of such high quality and so artfully displayed. It was simple, local, unpretentious fare --- hard cooked eggs, delightful cornmeal blueberry muffins, New York bagels, smoked salmon, the very best capers, juicy tomato, and crisp red onion.<br />
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It's the holidays after all and now it's time to join my uncles and cousins.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-5733035413311540432013-12-04T07:42:00.003-05:002013-12-04T19:06:27.168-05:00Zuni Cafe, Wearing Flowers in Her Hair<div class="separator" style="clear: both; text-align: center;">
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Thank you Judy Rodgers for giving us Zuni Cafe and so many wonderful simple dishes that we treasure. We will miss you.<br />
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Judy Rodgers gave us community as much as she gave us good eats. Whether it was a martini at the iconic, slightly curvy copper-topped bar (yes - a martini is a meal especially if the olives are fortified with blue cheese), the Zuni Burger, or the Roast Chicken for Two, Judy’s simple yet urbane dishes inspired people to come together.<br />
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Conversation at the bar at Zuni Cafe is inevitable. With no bar stools or tables, it’s just you - standing at this lovely curvy bar, with friendly bartenders and others crowded together. Conversations and connections simply blossom.<br />
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The Zuni burger has the same magic. The Zuni burger is minimalist. It’s modern. It’s art. It’s proportioned. It’s edited. It’s delicious. And it is only served after 10 PM.<br />
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It’s a round juicy patty seasoned with salt, adorned with a rectangular wedge of cheese, topped with a dollop of aioli, and served on a square focaccia role seasoned with rosemary. Since the burger is only served after 10 PM, the restaurant gets busy right before closing with groups of people looking for a lite bite after a night out.<br />
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I was often one of those people and the order would always be the same: a Zuni burger, a glass of Zinfandel and an order of shoestring fries piled high. Friends and I would end evenings out with burgers at Café Zuni and there was always such anticipation for their arrival. That’s because there’s no exception to the 10 PM rule and we were starving.<br />
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The Roast Chicken for Two had a different type of magic. For me, this was an intimate dish to be shared with a special person. What could be more romantic than eating a succulent roast chicken for two with warm bread salad? The dish takes at least an hour to prepare so there’s plenty of time to enjoy a bottle of wine over conversation and allow your appetite to awaken. The magical thing about this dish is that it’s intimate and communal at the same time. While the dish is usually only shared by two people, it seems like everyone in the restaurant has ordered the roast chicken and is waiting for it like you so it’s a communal experience at the same time. <br />
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For me, Zuni Cafe embodies the lyrics of Scott McKenzie’s song which said, ”If you’re going to San Francisco, wear some flowers in your hair...”.<br />
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Thank you Judy Rodgers.<br />
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Photo Credits: <a href="http://zunicafe.com/">zunicafe.com</a>, <a href="http://sfchronicle.com/">sfchronicle.com</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4226292142645692811.post-34640011170678625812013-11-28T14:18:00.001-05:002013-12-09T22:04:35.765-05:00We Could All Use a Food Guv’nor!<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="background-color: rgba(255, 255, 255, 0);">I </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">found myself running off to spinning class this past</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Sunday</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">so that I would burn off some calories before Thanksgiving dinner.</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I would try to get some extra exercise every day this week in an effort to prepare for the quantum jump in calories that my body will have to metabolize from Thanksgiving through the following Sunday when the Thanksgiving meal really ends.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Like all the other years, it will be a time of big meals, turkey, lots of potatoes and gravy, stuffed shells (my Italian roots), salmon (the influence of the Pacific Northwest), cakes and pies, and leftovers!</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The spinning class instructor called the class the <b><i>Turkey Burn</i></b> and congratulated all of us on braving the cold and doing something to prepare for the onslaught of calories. I was reminded that I was not the only one who followed a ritual of trying to burn off a few extra calories ahead of Thanksgiving and the yearend holiday season. While the music was pounding and the instructor was encouraging us to lean into the burn, my mind was racing off in a totally different direction.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was thinking about the many ways we govern our consumption of food today where eating is less of an intermittent necessity but more of a continuous one that’s as much about fashion, socializing and entertainment. Eating in developed parts of the world is increasingly a social activity and less about sustenance or nutrition.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">A Lady Gaga song came on and I started to think about how many personal rituals we follow to regulate our eating patterns. Given the Thanksgiving season, I started to think of these rituals as food governors, not governors like my state’s governor, Chris Christie, but feedback devices that are used to provide automatic control. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I thought about myself and realized that I rely on many food governors to remain mindful of how much I’m eating. Here are some examples: I deposit calories that I’ve expended at the gym in a mental account that can only be used for consuming alcoholic beverages. So theoretically, I only consume alcohol when I’ve exercised and I’ve become pretty good at estimating the calories in drinks. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">During the work week, I prepare simple but gorgeous meals and store them in attractive glass containers. This allows me to map out my meals for the work day, estimate how many calories I’ll consume, and avoid the temptation of pizza or sandwiches from the cafeteria.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I also post photos of what I’m eating to my foodie friends on Facebook. The act of snapping a photo of what I’m eating and posting it to Facebook gives me five seconds to be present and mindful about what I’m doing. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Lately, I’ve been exploring a number of cell phone apps that simplify the task of keeping food logs. They have improved the accuracy of food logs while making them social and fun. My first experience was with the <b><i>Weight Watchers</i></b> mobile app and it was quite good. I really liked the barcode scanning function and the data base search function.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErSzKAn8t6JwOfv5WFUX1pM39cDruATzqN1mue4fv8jwfd1CweASfZ_UjgqmEYm7HTqEeyKA2l3chT07gsyXnBH8Cg_uBu2gWhMTcReQfyYtaLPaMXp4Z7M5K0XDXdS7aCM0xmqZ-M3M/s640/blogger-image--1303346680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErSzKAn8t6JwOfv5WFUX1pM39cDruATzqN1mue4fv8jwfd1CweASfZ_UjgqmEYm7HTqEeyKA2l3chT07gsyXnBH8Cg_uBu2gWhMTcReQfyYtaLPaMXp4Z7M5K0XDXdS7aCM0xmqZ-M3M/s640/blogger-image--1303346680.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Recently, I’ve been experimenting with <b><i>FitBit</i></b> which simplifies the process of estimating daily energy metabolic balance by combining a wearable pedometer and a robust food log app. <b><i>FitBit</i></b> is Bluetooth-enabled, allowing data to be automatically downloaded to your smart phone or computer. <b><i>FitBit</i></b> is also Bluetooth-enabled to a scale to allow you to easily record your weight and it allows you to share your food and fitness achievements on a social media platform. <b><i>FitBit</i></b> will also send you encouraging emails throughout the day as you achieve daily targets and the wearable pedometer will vibrate when you achieve a goal. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I don't think it will be long before we see devices like <b><i>FitBit</i></b> become totally automated. The technology exists to replace the process of manually keeping food records with a sensor that can be implanted in the cheek of the mouth or with <b><i>Google Glass</i></b> that takes a photograph of everything that is eaten. To some, this is terribly exciting and to others, terribly frightening.<o:p></o:p></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">A</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">t first, I thought the concept of food governors was novel but the <b><i>Guv’nor </i></b>has been with us for a very long time. Looking back on history, you could call William Bradford, the first governor of the Massachusetts Bay colony a food <b><i>Guv’nor</i></b>. Under Bradford’s guidance, the pilgrims suffered less hardship than their compatriots in the Jamestown colony. Relations with the local natives remained relatively smooth in Plymouth and the food supply grew with each passing year.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">M</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ichael Pollen can also be seen as a food </span><b style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>Guv’nor</i></b><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. In the Omnivore’s Dilemma, Pollen talks about the concept of the </span><b style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>fixed stomach. </i></b><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">He explains that the food industry will always bump up against the fact that each adult can only eat about fifteen hundred pounds of food a year. There’s a limit to how much food we can each consume. What this means for food companies, according to Pollan, is that food companies are left with only two options if they hope to increase food sales faster than the population grows: figure out how to get people to spend more money for the same three-quarters of a ton of food, or entice them to actually eat more of one food than another. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Wilbur O. Atwater could very well be the first food <b><i>Guv’nor</i></b> of the modern era. A giant in nutrition science, Atwater’s research led to the understanding of the number of calories stored in proteins, fats, and carbohydrates. In 1887, he explained that a gram of protein or carbohydrate yields less than half the energy of a gram of fat and these differences account for variations in food calories. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Marion Nestle may very well be our most vocal food <b><i>Guv’nor.</i></b> She is delivering a simple but powerful message that the current food environment necessitates broad policies to encourage eating less. In her book Food Politics, Nestle argues that a message of <b><i>Eat Less</i></b> should form the foundation of nutrition advice and standards but explains how and why many food system stakeholders resist <b><i>Eat Less</i></b> messages and policies. After reading her book, I think a more constructive and relevant message would be <b><i>Eat Better</i></b> as it's a more pragmatic and realistic aspiration. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This Thanksgiving, I’ll be thankful for past, present, and future food <b><i>Guv’nors </i></b>as they are the individuals who tackle the prevailing food and social problems of the day.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Photo Credits: Wikipedia, FitBit.com, foodpolitics.com, northjersey.com </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-47167120345550305092013-11-26T21:44:00.001-05:002013-12-04T19:17:34.871-05:00What to Eat BEFORE Thanksgiving<div class="MsoNormal">
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Meals that lead up to the feasts of Thanksgiving and Christmas have their own set of goals. For us, pre-holiday meals should achieve these three plus taste fantastic:</div>
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<li>We try to minimize starches and fats</li>
<li>We like to use canned-goods from the pantry and space-hogging foods from the fridge to make room for turkey and all the ingredients needed for holiday side dishes</li>
<li>We want our pre-holiday eating to be fast and easy</li>
</ul>
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Fast and easy is really important as there is holiday preparation to do, work to wrap-up at the office, and holiday travel. In our case, Thanksgiving is the time for our traditional pilgrimage from the New Jersey suburbs to the Oregon Coast.</div>
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So the Saturday before Thanksgiving we prepared dinner around a supermarket roast chicken and for added inspiration we thought: Mediterranean, Tagine, and Tabouli.</div>
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The dish we made was a savory chicken fricassee with sweet Vidalia onions, carrots, and canned chickpeas. This was a one-pot meal that was prepared and ready to serve in about 45 minutes.<br />
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We started by sautéing in a Dutch oven four medium-sized Vidalia onions in a few tablespoons of olive oil. While the onions were cooking, we peeled a pound of carrots and cut them into julienne strips, cooking them in chardonnay. </div>
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To the onions, we added the cooked carrots, the carrot-wine pot liquor, and a can of chickpeas that were drained and rinsed. We seasoned the dish with truffle salt and then added the cut and quartered roast chicken along with the lovely chicken juice. The fricassee cooked in the Dutch oven for another fifteen minutes, which allowed all of the wonderful flavors to meld. </div>
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The result was a savory fricassee with a depth of flavor that we did not expect from such a fast dish. There was a distinct nutty flavor from the chickpeas, and great balance between the sweetness of the carrots and acidity of the wine. The truffle salt brought all the flavors together with a wonderful umami taste that lingered on the tongue. Sensational.</div>
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And this is just the lead-up to Thanksgiving!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-69276581470433547892013-11-25T20:55:00.000-05:002013-12-11T23:04:08.733-05:00Metabolism Math and the Calorie<br />
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRvTH6q23P5kAfhaegHWc-OK0hoLKzDNBMo0LWiPALesrPQgTQg5WyaOiCf6MfQIUPQ-YDu7UJRsxViqluuLC6flM502u5i0LbRJGVPZHG6WizARuKb3DWW3JgrSmo4sLIcJyLt5mi2Y/s320/Cover.jpg" width="209" /><span id="goog_2072440960"></span><span id="goog_2072440961"></span><a href="http://www.blogger.com/"></a></div>
The holiday season is here so I suppose it’s okay to obsess a little about calories and how many of them can reasonably be consumed between Thanksgiving and the New Year. The holidays are the two acts in the yearly drama known as indulgence and moderation.<br />
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I thought I knew what a calorie was until I read <a href="http://www.amazon.com/Why-Calories-Count-Politics-California/dp/0520280059/ref=sr_1_2?ie=UTF8&qid=1385517287&sr=8-2&keywords=marion+nestle+calorie" target="_blank">Why Calories Count</a> by Marion Nestle and Malden Nesheim. I realized how little I really knew. It is a fascinating book that explains the personal, scientific, and political dimensions of the calorie. It’s a thorough exploration of dense calories, whole calories, empty calories and real calories.<br />
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What I learned from this book was that the science of calories and how we use information about them in our everyday lives are worlds apart. Calories are units of work or heat and one calorie is defined as the amount of heat energy needed to raise the temperature of one gram of water by one degree centigrade at one unit of atmospheric pressure.<br />
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Think about how that definition will help you the next time you’re running through the grocery store and you’re trying to decide between the vitamin-fortified whole grain loaf and the loaf of plain white bread.<br />
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Marion and Madlen realize this and do a great job of helping us get a more intuitive feel for calories. They start by simplifying the definition of a calorie --- a calorie is defined as the amount of heat needed to raise the temperature of a quart of water by one degree centigrade --- but even that simple definition doesn’t help me very much. I found the basic explanation of how calories work to be much more useful and straightforward:<br />
<ul>
<li>Calories are units of energy</li>
<li>Energy is the capacity to do work</li>
<li>Work can be chemical or physical</li>
<li>Chemical and muscle activity produce heat</li>
<li>Heat can be measured as calories</li>
</ul>
Now we’re getting somewhere. Nestle and Madlen teach us that food provides energy to fuel the work bodies do: breathe, circulate blood, keep warm, transmit nerve impulses, excrete waste, and move. So here are some basic, albeit overly simplified, principles of metabolic balance that I have developed around the principle that food is energy for the chemical and physical work that our bodies do:<br />
<ul>
<li>The average chemical & physical work of a male 40-50 is about 2500 calories a day</li>
<li>On average for a male 40-50, food intake below 2500 calories a day results in weight loss</li>
<li>On average for a male 40-50, food intake above 2500 calories a day results in weight gain</li>
<li>A pound of fat is about 3500 calories</li>
<li>About 250 calories are expended during 30 minutes of weight lifting</li>
<li>About 250 calories are expended during 30 minutes of running</li>
<li>About 300 calories are expended during 30 minutes of cycling</li>
</ul>
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Another fascinating fact about the calorie is that gram-for-gram, ounce-for-once, pound for pound, fats contain more than twice the calories of proteins and carbohydrates. We have researchers like Wilbur O. Atwater and Max Rubner to thank for these findings that were developed at the end of the 19th century and still serve as the foundation for the calculation of many USDA food energy values.<br />
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These researchers used Bomb Calorimeters, which are devices that measure the energy value of food. Bomb Calorimeters are essentially chambers that “burn” (oxidize) food to completion which allow for the measurement of the change in temperature of the water surrounding the device.<br />
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These devices can be very accurate at measuring potential calories but the human digestive system works less efficiently than the Bomb Calorimeter because our body doesn’t fully burn all food and some food and calories are excreted as waste. Wilbur O. Atwater was a giant in determining the calorie values of water, protein, fat, and carbohydrates in more than 4,000 foods in humans and his findings are accurate, even today, and they’re surprisingly simple. Atwater discovered that there are 4 available calories per gram of protein, 4 available calories per gram of carbohydrate, and 8.9 (let’s say 9) calories per gram of fat.<br />
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Thanks to Wilbur’s hard work, estimating calories can be quite simple. Most foods that we eat are a combination of carbohydrates, protein, fats, and water. Water has no calories and is present in most foods that contain carbs, proteins, and fats. Water has a dilutive impact on the calorie value of most foods and it allows us to use an average measure of about 3 calories per gram of food. Now given that there are about 450 grams in a pound, there are about 2700 calories in about 2 pounds of food. <br />
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So if you want to measure your calorie consumption by weight, each half pound of food represents roughly 675 calories.<br />
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If you don’t find this way of thinking about calories helpful, you can always fall back on using proxies for portion sizes. According to the American Heart Association, the average portion or serving is quite small. It’s about the size of a small fist, baseball, hockey puck, or computer mouse.<br />
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Happy holidays and good luck with your own drama of moderation and indulgence!<br />
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<i>Credits:</i><br />
<i>Why Calories Count</i><br />
<i>Marion Nestle and Malden Nesheim</i><br />
<a href="http://www.amazon.com/Why-Calories-Count-Politics-California/dp/0520280059/ref=sr_1_2?ie=UTF8&qid=1385516880&sr=8-2&keywords=why+calories+count" rel="" target="_blank"><i>Buy this great book on Amazon</i></a><br />
<i><br /></i>
<i>Wikipedia</i><br />
<a href="http://en.wikipedia.org/wiki/Wilbur_O._Atwater" target="_blank"><i>Photo of Wilbur O. Atwater</i></a><br />
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<i>2012 Book Archive</i><br />
<i>Principles of General Chemistry</i><br />
<a href="http://2012books.lardbucket.org/books/principles-of-general-chemistry-v1.0/section_09/c3f2def4f1ad04996c40999978baa644.jpg" target="_blank"><i>Bomb Calorimeters Image</i></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4226292142645692811.post-67658289985994974272013-11-24T18:43:00.000-05:002014-01-02T19:36:57.562-05:00Memories of Summer Heirloom Tomatoes<div class="MsoNormal">
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The leaves have turned.<span style="mso-spacerun: yes;">
</span>There’s a chill in the air and the offer at the farmers market is
shifting towards brussel sprouts, cabbage, and oh so many types of squash. We’re now past high tomato season so I thought
this was the perfect time to look back on all the ways we prepared and enjoyed
a bumper crop of New Jersey heirloom tomatoes. During the Summer, we came to know the Brandywines, Green Zebras,
Speckled Romans, and the good old Beefsteak. It was a relief to see this
season’s heirloom crop looking so good as the weather this past summer has been
unusual.<span style="mso-spacerun: yes;"> </span>After a long, cold, and wet
spring, we had a scorcher for a couple of weeks in June, with temperatures soaring
into the high 90s, and that was followed by an unusually cool July and
August.<br />
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The season for heirloom tomatoes is short and they don’t
really keep well so the cook’s challenge is to incorporate them into every meal
while they’re in season without eating them the same way over and over again. A further challenge is how to prepare them in
interesting ways without veering too far away from perfection in their uncooked
state. While most would agree that the
best way to eat a juicy heirloom is on thick chewy bread with nothing more than
salt, pepper, and mayo; there are many ways to savor and pair these delightful
beauties.</div>
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We ate a steady diet of heirlooms at lunch and dinner for
about four days at the height of the season.<span style="mso-spacerun: yes;"> </span>Here’s what we ate
along with instructions for these easy to make dishes.<o:p></o:p><br />
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<b>Brandywine Tomato and
Tuna in Iceberg Lettuce Boats</b>: How
simple does it get? Iceberg lettuce,
caned tuna, tomato chunks, olive oil, vinegar, lemon zest, salt and pepper. </div>
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<b>Grilled New York
Strip with a Tricolor Salad of Basil Leaves, Fresh Mozzarella, and Speckled
Romans</b>: It can get simpler! A grilled steak and the most tasty tricolor
--- all seasoned with good olive oil, sea salt, and cracked pepper.</div>
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<b style="mso-bidi-font-weight: normal;">Grilled Tuna Steak
and Brandywine Tomato Jam:</b><span style="mso-spacerun: yes;"> </span>I gave
these tomato chunks a quick sauté mostly to take the edge off the onions and
garlic.<span style="mso-spacerun: yes;"> </span>Again, the seasoning was good
olive oil, sea salt, and cracked pepper.<o:p></o:p></div>
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<b>Sliders with Onion,
Basil, and Brandywine Tomato Slices with Melted Gorgonzola: </b>This was one refined and satisfying
burger!</div>
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<b>Grilled Ratatouille
and Grilled Pork Chops: </b>This was the
surprise dish of the summer. The
combination of grilled zucchini, onions, peppers, eggplant and fresh tomato
chunks was simple as well as balanced.
Grilled vegetables can become dehydrated and saturated with oil. When combined with fresh tomato, finely
chopped garlic, and chili peppers, the grilled vegetables become rehydrated and
plump by absorbing the juice from the tomatoes.
We ate this ratatouille for about a week in a variety of ways. The best was with leftover grilled pork chops
that were heated with the ratatouille.
The chops absorbed some of the juice from the ratatouille and were, as a
result, so succulent. For added
richness, stir in a chunk or two young goat cheese or gorganzola. </div>
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<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2sLeDIH0l_sDFetY5wTj-nKNJ2X4wPmYf3PcdDZxkDe_lMdXtFDPL5dhBr6PY6VjNCGoAOWWd_UwQB1AIh1dwQo0LveOAItTVJYjmiavT0YwIO-EfA302YWfaviinvbUrEkfWJTtSFU/s1600/photo-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2sLeDIH0l_sDFetY5wTj-nKNJ2X4wPmYf3PcdDZxkDe_lMdXtFDPL5dhBr6PY6VjNCGoAOWWd_UwQB1AIh1dwQo0LveOAItTVJYjmiavT0YwIO-EfA302YWfaviinvbUrEkfWJTtSFU/s640/photo-9.JPG" width="480" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Spaghetti in Heirloom
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and your heirloom beauties are no longer so beautiful.<span style="mso-spacerun: yes;"> </span>The sauce starts with a sauté of onions in
butter and olive oil until the onions are soft, sweet, and jammy.<span style="mso-spacerun: yes;"> </span>Then add heirloom cherry tomato halves, a
healthy splash of Sauvignon Blanc, some chopped herbs, salt and pepper.<span style="mso-spacerun: yes;"> </span>Cook until the tomato skins pop.<span style="mso-spacerun: yes;"> </span>Toss with al dente linguini and plenty of
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Another heirloom tomato season has ended and
it’s time to get excited about getting creative with acorn squash, butternut
squash, spaghetti squash, yams, and sweet potatoes!</div>
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<br /></div>
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