tag:blogger.com,1999:blog-69284381223593504122024-03-12T21:40:42.998-04:00LaurenLivingLocallyA blog detailing the cooking adventures of my Community Sponsored Agriculture (CSA) farmshare.LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-6928438122359350412.post-29202119067157294752015-05-04T19:43:00.001-04:002015-05-06T11:07:13.031-04:00Homemade Vegetable Stock<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-1gMZxVi4lGA/VUgKCl7ZPsI/AAAAAAAALHA/-IfDYcq8wAc/s640/blogger-image-496483602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-1gMZxVi4lGA/VUgKCl7ZPsI/AAAAAAAALHA/-IfDYcq8wAc/s640/blogger-image-496483602.jpg"></a></div><br></div>You know when you learn something new, and you can't wait to start telling everyone? When every mildly tangential story seems like the perfect segue? That's how I feel about this trick. With the tiniest change, you can create delicious homemade stock by simply repurposing previously wasted food scraps. <div><br></div><div>Step 1: Put a one gallon ziplock bag in your freezer.</div><div><br></div><div>Step 2: As you prep vegetables, throw any and all left over scraps into the freezer bag. Buttersquash peels, brussels sprout bottoms, turnip nubs, soft carrots, ends of onions, etc. </div><div><br></div><div>Step 3: Once the bag is full, empty the contents into a medium stock pot. Cover generously with water, add two bay leaves and bring to a boil. Once boiling, reduce to a simmer and gently cook for 1 hour. Season with salt if using right away, or hold off if saving for future use. </div><div><br></div><div>Step 4: Strain and voila! Homemade veggie stock. Split into separate servings, freeze the whole bag or if you are feeling very ambitious, freeze in ice cube trays for single use later on. </div><div><br><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-88bwJrIDHOI/VUgtEVqrxFI/AAAAAAAALHQ/UNxWGaMav6I/s640/blogger-image--410870418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-88bwJrIDHOI/VUgtEVqrxFI/AAAAAAAALHQ/UNxWGaMav6I/s640/blogger-image--410870418.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-t4IllBIliEk/VUgtFjJiwRI/AAAAAAAALHY/IGgZsfAGTig/s640/blogger-image-1848389197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-t4IllBIliEk/VUgtFjJiwRI/AAAAAAAALHY/IGgZsfAGTig/s640/blogger-image-1848389197.jpg"></a></div><br></div><div><br></div></div>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-43871793505852418552015-02-27T10:58:00.000-05:002015-02-27T10:58:09.615-05:00Shabu, Shabu: Japanese Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mfCdhyFxTs4/VNlrTX-4xPI/AAAAAAAALFg/RIiyTO_sOFU/s1600/IMG_2480.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mfCdhyFxTs4/VNlrTX-4xPI/AAAAAAAALFg/RIiyTO_sOFU/s1600/IMG_2480.JPG" height="640" width="640" /></a></div>
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"<a href="https://food52.com/blog/3332-friday-night-dinner-party-i" target="_blank">... and our dinner party muscles atrophied</a>."<br />
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I read that spot-on description of life post baby the year Hudson was born, and it hilariously resonated. Entertaining can be a sport. A sport I love, but a sport none the less. Given the 100% increase in tiny people at our house this year, our muscles need training, and in recent months I've found just the regime.<br />
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Enter Shabu Shabu, or Japanese fondue. Our guests do the cooking, and everyone wins.<br />
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There are four steps to a Japanese fondue party. 1) Make a killer dipping sauce, 2) Flavor a broth, 3) Boil rice noodles and 4) Set out mildly styled veggies and protein on platters.<br />
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Below you will see photos of two recent Shabu, Shabu* parties at our house. I am getting back in shape!<br />
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<h3>
Shabu, Shabu </h3>
<b>Ingredients for 4</b><br />
<ul>
<li>Shabu dipping sauce (below)</li>
<li>Shabu broth (below) </li>
<li>8 oz of rice noodles, boiled per the package, rinsed in cold water and tossed with sesame oil </li>
<li>Protein, on separate plates to pass around. 10 total pieces of protein a person. A combo of: </li>
<ul>
<li>1/2 block of firm tofu cut up into squares</li>
<li>12 cleaned shrimp</li>
<li>8 Scallops </li>
<li>12 oz Thinly sliced sirloin pieces </li>
</ul>
<li>Vegetables</li>
<ul>
<li>1/3 cabbage, loosely chopped </li>
<li>4 oz Mushrooms</li>
<li>1 head of broccoli, floret-ted</li>
</ul>
</ul>
<h3>
Shabu Dipping Sauce</h3>
<b>Modified courtesy of <a href="http://www.bestfondue.com/fondue-dipping-sauce-recipe.html" target="_blank">Best Fondue</a></b><br />
Combine:<br />
<ul>
<li>4 tablespoons soy sauce</li>
<li>2 tablespoons BBQ sauce</li>
<li>1 glove chopped garlic</li>
<li>1 tsp red pepper flakes </li>
<li>1 tsp chopped green onions </li>
<li>Water to loosen</li>
</ul>
<h3>
Shabu Broth</h3>
Bring the following ingredients to a
boil, then simmer for 35 minutes before straining and transfering to a warm fondue pot at
the table:<br />
<ul>
<li>3 cups chicken or vegetable broth</li>
<li>3 spring
onions</li>
<li>1 diced tomato</li>
<li>A handful of cilantro</li>
<li>2 shallots OR a white
onion peeled and quartered</li>
<li>A few tablespoons of grated ginger</li>
</ul>
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<a href="http://4.bp.blogspot.com/-xYzbnJBGjVg/VOd--8FVxVI/AAAAAAAALGE/OUGwolo3nBI/s1600/IMG_1316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Japanese Fondue" border="0" src="http://4.bp.blogspot.com/-xYzbnJBGjVg/VOd--8FVxVI/AAAAAAAALGE/OUGwolo3nBI/s1600/IMG_1316.JPG" height="640" title="Shabu, Shabu" width="640" /></a></div>
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*Shabu, shabu is named after the noise that broth makes while bubbling. Repeat the name softly and you may just hear it. LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com1tag:blogger.com,1999:blog-6928438122359350412.post-44621771258332915262015-02-09T11:04:00.003-05:002015-02-09T15:03:37.923-05:00Coconut Milk French ToastMy New Year's Resolution was to start blogging again because I miss
it so. And really, when my life is this beautifully hectic, carving out
a few minutes feels more critical (see Campbell <a href="http://instagram.com/p/spyjSqvFn2/?modal=true" target="_blank">here</a>, he joined us in September and our hearts are singing!!). <div><br></div><div>Since January, I have spent way too much time
worrying about how I would explain my absence in this "I'm
back" post, feeling guilty I had let so much time pass. Then yesterday a best friend reminded me that guilt is an emotion we choose. I can just be back. <br>
<br>
So I'm back, and I'm back
with Coconut Milk French Toast because it has become a weekend favorite. I
may not always have the time to do a full photo shoot on the SLR,
but luckily for you the iPhone 6's new camera feature is pretty darn
amazing. <br>
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<a href="http://2.bp.blogspot.com/-pWqcnZxrn5o/VNjO9_X3VmI/AAAAAAAALFQ/1z5w2nN48x0/s1600/FullSizeRender.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Coconut Milk French Toast" border="0" src="http://2.bp.blogspot.com/-pWqcnZxrn5o/VNjO9_X3VmI/AAAAAAAALFQ/1z5w2nN48x0/s1600/FullSizeRender.jpg" height="640" title="Coconut Milk French Toast" width="587"></a> <br>
<h3>
Coconut Milk French Toast with Apples & Nuts</h3>
<h2>
Ingredients</h2>
<ul>
<li>1 cup coconut milk</li>
<li>1/2 teaspoon vanilla </li>
<li>1/2 teaspoon of cinnamon </li>
<li>4 large eggs </li>
<li>1 tablespoon ground flax seed </li>
<li>6 - 8 slices of good bread</li>
<li>6 tablespoons of butter or coconut oil </li>
<li>2 apples, cored and sliced into 8ths</li>
<li>1/4 cup slivered almonds</li>
</ul>
<h2>
Directions</h2>
<ul>
<li>Whisk the coconut milk, vanilla, cinnamon, eggs and flax seed together in a shallow pan</li>
<li>Melt two tablespoons of butter or coconut oil in a large frying pan over medium heat, and <span class="st">sautée</span> the apples and almonds for 4 - 5 minutes, turning frequently so as not to burn. Remove from the pan to cool</li>
<li>Soak both sides of as many pieces of bread that will fit in the same pan in the coconut egg mixture</li>
<li>Melt 1 tablespoon of butter/coconut oil per two slices of bread in the same pan, and when just bubbling, lay your french toast</li>
<li>Let cook a few minutes until the egg firms, flip and repeat</li>
<li>Keep warm in the oven until all toast is cooked up, top with the apples, nuts and a little maple syrup</li>
</ul>
</div>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com3tag:blogger.com,1999:blog-6928438122359350412.post-47427808170245743002014-03-06T11:38:00.000-05:002014-03-06T11:38:55.085-05:00Carrot & Rice CasseroleUsually when my CSA goodies arrive, I am excited about a seasonal gem, like tomatillos or lately all the great yogurt. But if I am honest, sometimes, just sometimes, I look in the fridge and sigh, "Holy cow! How the heck can I use up all these freaking <<b>insert abundant vegetable</b>>?"<br />
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In this case, it was the carrots. <i>Multiple ... bowls </i>.... <i>full </i>... of both the bright, almost poppy-colored variety, and a plethora of the tamer yellow version. I'd roasted, chopped and pureed as many as I could for baby food, dropped others in salads, soups and stir fry and still, the damn carrot supply held on. <br />
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Determined to try something new, I found this carrot & rice casserole. Had I planned better, it might have made a nice Thanksgiving side for some of you. I'll <a href="https://twitter.com/laurenlocally">tweet</a> that next year. Whether you are long on carrots like me, simply looking for a hearty side dish, or cooking on a Sunday and hoping for a recipe that will sprout leftovers, this dish could be just the trick.<br />
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The whole family devoured, baby included. <br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Carrot & Rice Casserole</span></b></span><br />
<span style="font-size: large;"><b><span style="color: #38761d;"><span style="font-size: small;">Base recipe <a href="http://wholesomebabyfood.momtastic.com/carrotsbabyfoodrecipes.html">here</a>. </span></span></b></span><br />
<span style="color: #38761d;"><b>Ingredients </b></span><br />
<ul>
<li>3 cups grated carrots</li>
<li>3 cups cooked brown rice</li>
<li>1 teaspoon dried oregano or parsley </li>
<li>2 cloves of garlic finely minced </li>
<li>1/2 cup finely chopped onion</li>
<li>1/4 teaspoon of salt</li>
<li>1 1/2 cups plain yogurt</li>
<li>3 eggs, lightly beaten</li>
<li>1/2 -1/3 cup grated Parmesan cheese </li>
</ul>
<span style="color: #38761d;"><b> Directions </b></span><br />
<ul>
<li>Preheat the oven to 350</li>
<li>Combine the carrots, rice, garlic, onion, herbs and salt in a bowl and mix well.</li>
<li>Add the yogurt and beaten eggs and stir to mix</li>
<li>Coat a 2 qt casserole dish with oil or cooking spray, and spread the carrot mix out evenly. Top with cheese</li>
<li>Cook for 45 mins - 1 hour until a knife comes out cleanly. Let rest 5 minutes before serving. </li>
</ul>
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<br />LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-35596537467701174642014-02-27T16:10:00.000-05:002014-02-27T16:10:08.354-05:00Kid-Friendly Meatballs <div class="separator" style="clear: both; text-align: left;">
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<a href="http://1.bp.blogspot.com/-117OUjsoj4g/Uwo4s1L1lgI/AAAAAAAALBY/OJTDPkUcSYY/s1600/DSC_0610.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-117OUjsoj4g/Uwo4s1L1lgI/AAAAAAAALBY/OJTDPkUcSYY/s1600/DSC_0610.JPG" height="422" width="640" /></a><br />
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<span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;">My son <span style="font-size: small;">is two<span style="font-size: small;"> </span>and wit<span style="font-size: small;">h that <span style="font-size: small;">comes an increased <span style="font-size: small;">int<span style="font-size: small;">erest (<strike>demand?</strike>)</span> in <span style="font-size: small;">the food he eats. I appreciate<span style="font-size: small;"> his <span style="font-size: small;">determination</span> <span style="font-size: small;">and <span style="font-size: small;">have to agree that pasta at<span style="font-size: small;"> every meal doesn't <span style="font-size: small;">soun<span style="font-size: small;">d <i>that</i> <span style="font-size: small;">terrible</span>. <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">But the truth is, </span>I <span style="font-size: small;">am not<span style="font-size: small;"> always</span> in the m<span style="font-size: small;">ood to discuss dinner<span style="font-size: small;"><span style="font-size: small;"> and t</span></span>hat<span style="font-size: small;"> is how </span>these little<span style="font-size: small;"> gems <span style="font-size: small;">were born. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Meat has<span style="font-size: small;"> always been one of his <span style="font-size: small;"><span style="font-size: small;">favorite</span> foods<span style="font-size: small;">, <span style="font-size: small;">he's been known to ask (<strike>demand</strike>) for it post nap over milk<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">. </span></span> Shape<span style="font-size: small;"> that <span style="font-size: small;"><span style="font-size: small;">protein</span> into</span> <span style="font-size: small;">tiny-pe<span style="font-size: small;">ople</span> finger <span style="font-size: small;">food</span>, <span style="font-size: small;">and he's in heaven. <span style="font-size: small;">In this case, I jam<span style="font-size: small;"> p<span style="font-size: small;">acked</span> them with <span style="font-size: small;"><span style="font-size: small;">vegetables</span> (kale, carrots, mushrooms and<span style="font-size: small;"> onions<span style="font-size: small;">) for a complete meal in one dish, a<span style="font-size: small;">nd</span> both<span style="font-size: small;"><span style="font-size: small;"> mummy and Hudson are happy. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: large;"><span style="color: #38761d;"><b>Turkey or Chicken Meatballs</b></span></span><br />
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<span class="item-name"><span style="color: #38761d;"><b>Ingredients </b></span></span></div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"> 1 lb of ground turkey or chicken </li>
<li class="ingredient" itemprop="ingredients">3 tablespoons finely diced carrots</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons finely diced mushroom</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons finely diced red or white onion</li>
<li class="ingredient" itemprop="ingredients">1 egg</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons grated parmesean</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon worcestershire sauce</li>
<li class="ingredient" itemprop="ingredients">1/2 cup steamed, finely shredded and diced kale </li>
<li class="ingredient" itemprop="ingredients">2 - 4 tablespoons bread crumbs</li>
<li class="ingredient" itemprop="ingredients">Salt & Pepper </li>
<li class="ingredient" itemprop="ingredients">1/4 cup of vegetable oil</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon of olive oil </li>
</ul>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients">Saute your mushrooms, carrots and onions in olive oil over medium heat until soft, about 4 minutes. With my son, the smaller the dice on the vegetables the better</li>
<li class="ingredient" itemprop="ingredients">Meanwhile, steam and finely chop your kale</li>
<li class="ingredient" itemprop="ingredients">In a large mixing bowl combine the ground meat with the remaining ingrediants aside from the vegetable oil and bread crumbs</li>
<li class="ingredient" itemprop="ingredients">Once combined, add two tablespoons of breadcrumbs. You want the meat still moist but not soggy or drenched. Add more breadcrumbs if neccesary</li>
<li class="ingredient" itemprop="ingredients">Heat the vegetable oil in the same saute pan over medium - low heat</li>
<li class="ingredient" itemprop="ingredients">Add spoon size balls to the pan, frying 4 - 5 minutes per side, being careful not to burn. Flip, and set on a paper towel to drain</li>
<li class="ingredient" itemprop="ingredients">We serve them plain or with a sauce, which can include, greek yogurt, tomato sauce or Tzatziki</li>
</ul>
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<a href="http://1.bp.blogspot.com/--LCU1eXKJqg/UwpNEA4MP-I/AAAAAAAALDo/fhv32Bb-SiY/s1600/photo3.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--LCU1eXKJqg/UwpNEA4MP-I/AAAAAAAALDo/fhv32Bb-SiY/s1600/photo3.JPG" height="400" width="362" /></a>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com1tag:blogger.com,1999:blog-6928438122359350412.post-8710560435034113282013-12-11T22:29:00.001-05:002013-12-13T10:49:04.293-05:00Maple Soufflé Québécois<a href="http://1.bp.blogspot.com/-Ot_m24vTNJk/UqkqHyM-UhI/AAAAAAAAK_4/we_U43uTUhM/s1600/DSC_0691.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Maple Souffle" border="0" height="422" src="http://1.bp.blogspot.com/-Ot_m24vTNJk/UqkqHyM-UhI/AAAAAAAAK_4/we_U43uTUhM/s640/DSC_0691.JPG" title="Maple Souffle" width="640" /></a> <br />
I love a good a tradition. I love that my husband and I celebrate our anniversary at the same restaurant each year, that we give each other the same number of presents at Christmas, that we eat specific food every spring when we open the Montauk house, and that my Christmas morning menu hasn't changed in decades. I find comfort in repetition. It gives me space to relax and enjoy. <br />
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One of the newer traditions in my life was started by my Dad and it has quickly become a favorite. Every time we see each other, we cook a new dish. A dish he has researched, a dish he wants to share or try with me, a dish we will remember. This past weekend, we made a Maple Soufflé from Quebec and his home town. An oozy, sweet, pillowy soufflé chock-full of Canadian goodness with one full cup of <a href="http://en.wikipedia.org/wiki/Maple_syrup">maple syrup</a>.<br />
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This new tradition lets us to sneak away and enjoy a few precious moments together, alone in the kitchen. A great tradition indeed. <br />
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<a href="http://4.bp.blogspot.com/-jYW4G3fiZ4w/Uqkp9phfsyI/AAAAAAAAK9I/ihG9Ngdp6Q8/s1600/DSC_0645.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-jYW4G3fiZ4w/Uqkp9phfsyI/AAAAAAAAK9I/ihG9Ngdp6Q8/s640/DSC_0645.JPG" width="640" /></a></div>
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<span style="font-size: medium;"><span><span style="color: #38761d;"><b>Maple Soufflé Québécois</b></span></span></span></div>
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<span class="item-name"><span style="color: #38761d;"><b>Ingredients </b></span></span></div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"> 1 cup of Canadian maple syrup</li>
<li class="ingredient" itemprop="ingredients">1.5 cups of milk </li>
<li class="ingredient" itemprop="ingredients">1/3 cup of vegetable oil</li>
<li class="ingredient" itemprop="ingredients">1/3 cup of flour</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon of salt</li>
<li class="ingredient" itemprop="ingredients">4 eggs, separated </li>
<li class="ingredient" itemprop="ingredients">Butter for casserole dish </li>
</ul>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li>In a double boiler on your stove top (make shift like ours below works just fine!), combine the maple syrup and milk heating until warm</li>
<li>Add the oil and flour, whisking constantly for 10 minutes</li>
<li>Beat the egg yolks and whisk them into the pot</li>
<li>Let the mixture cool while heating oven to 375</li>
<li>Meanwhile, beat the whites until stiff</li>
<li>Fold the whites into the maple pot and gently transfer all to a butter casserole dish</li>
<li>Place casserole dish in a large pan filled with hot water and bake for 50 minutes</li>
<li>Serve immediately</li>
</ul>
<b>My Dad and our make-shift double boiler </b><br /><div class="separator" style="clear: both; text-align: center;">
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-50838285073849547372013-11-21T09:34:00.002-05:002013-11-21T09:34:43.641-05:00Mark Bittman's Chickpea & Fennel Ratatouille<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-pSunpyCubIc/Uo0s4Ba2mTI/AAAAAAAAK8w/Hr6bXGYyggc/s1600/photo.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Mark Bittman's Chickpea and Fennell Ratatouille" border="0" height="640" src="http://1.bp.blogspot.com/-pSunpyCubIc/Uo0s4Ba2mTI/AAAAAAAAK8w/Hr6bXGYyggc/s640/photo.JPG" title="Chickpea and Fennel Ratatouille" width="480" /></a><br />
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The mark of a good dish can be many things. The creativity, the flavor, or just the simplicity. As the holidays approach and I start to plan a number of larger family meals, the main mark for me becomes making it onto my extended holiday menu. That list of 2-3 meals, outside of the traditional big holiday events, that I will cook for a crowd. After just a few bites, this list was all I could think of when devouring this ratatouille. </div>
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Sure, it came from the Vegan Before Six <strike>marketing bonanza</strike> series. Yes, it happens to be gluten free. But I promise you none of that matters. This dish is just so so so right. When Mr. Bittman calls it one of his best, he really isn't exaggerating. It is deliriously aromatic and so rich in flavor I challenge any meat lover to not enjoy it. It will grandily and happily grace our table this December 26th as a delicious, healthy second act to Christmas eating.<br />
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<span style="font-size: large;"><span><span style="color: #38761d;"><b>Chickpea & Fennel Ratatouille</b></span></span></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><b><a href="http://www.nytimes.com/recipes/1015123/chickpea-and-fennel-ratatouille.html">Courtesy of Mark Bittman</a> </b></span></span></div>
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<span class="item-name"><span style="color: #38761d;"><b>Ingredients </b></span></span></div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients">
Optional: 1 pound eggplant cut into large chunks </li>
<li class="ingredient" itemprop="ingredients">
3/4 pound zucchini, cut into large chunks </li>
<li class="ingredient" itemprop="ingredients">
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained </li>
<li class="ingredient" itemprop="ingredients">
1 onion, finely sliced </li>
<li class="ingredient" itemprop="ingredients">
2 bell peppers, cored, seeded and sliced </li>
<li class="ingredient" itemprop="ingredients">
1 fennel bulb, rimmed and cut into large chunks </li>
<li class="ingredient" itemprop="ingredients">
5 garlic cloves, halved </li>
<li class="ingredient" itemprop="ingredients">
1/4 cup olive oil </li>
<li class="ingredient" itemprop="ingredients">
3 cups cooked or canned chickpeas, drained </li>
<li class="ingredient" itemprop="ingredients"> 1 tablespoon chopped fresh thyme or rosemary</li>
<li class="ingredient" itemprop="ingredients">Salt & Peppers to taste </li>
</ul>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li>Preheat the oven to 425 degrees</li>
<li>Combine all ingrediants except the oil, chickpeas and thyme in a roasting pan. Drizzle the oil over, toss to combine</li>
<li>Roast in the oven, stirring twice, for about 30 minutes</li>
<li>Add the chickpeas, stir to combine, cook for another 10 minutes. Add the herbs, season to taste and enjoy over rice or alone. </li>
</ul>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com1tag:blogger.com,1999:blog-6928438122359350412.post-1863953362763536542013-10-31T13:11:00.002-04:002013-10-31T13:11:59.755-04:00Roasting Pumpkin Seeds - Flash Tip<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uGxkEjaXQ_Y/UnKOObXUjXI/AAAAAAAAK8M/PGvas7U4ADc/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-uGxkEjaXQ_Y/UnKOObXUjXI/AAAAAAAAK8M/PGvas7U4ADc/s640/photo.JPG" width="480" /></a></div>
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If, like us, you are late to the pumpkin carving and seed roasting this year I have a tip for you! Clean your seeds, and then boil them in salted water for 10 minutes. The boil, I learned, ensures that the entire seed cooks evenly and that the inside doesn't blacken up! Post boil, dry them, sprinkle with salt pepper and cayenne, drizzle with olive oil and roast for 10 - 12 minutes at 325. LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-30923851404656151012013-10-20T15:53:00.001-04:002013-10-20T15:53:14.318-04:00Roasted Mushrooms with Crispy Sage and Walnut Oil <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-snizZ_bq1zc/UmQxo8NomiI/AAAAAAAAK70/d2dBrBaIslM/s1600/mushroom.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roasted Mushrooms " border="0" height="640" src="http://2.bp.blogspot.com/-snizZ_bq1zc/UmQxo8NomiI/AAAAAAAAK70/d2dBrBaIslM/s640/mushroom.JPG" title="Roasted Mushrooms " width="640" /></a></div>
You may not have walnut oil in your cabinet, but you are going to buy some. You may have slight sticker shock at the price, but I can all but guarantee you will thank me when you taste these mushrooms. <br />
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I've had walnut oil in my cabinet for sometime and just recently started exploring with it again thanks to the nudging of one of my besties. She was touting the health benefits, of which there are <a href="http://www.medicaldaily.com/seven-great-benefits-walnut-oil-231697">many</a>, but really, it's the huge, earthy flavor that I adore. In the dish below, the sage crisps up, the mushrooms drip and the nutty flavors just scream fall. Enjoy! <br />
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<span style="font-size: medium;"><span style="color: #38761d;"><b>Roasted Mushrooms with Crispy Sage and Walnut Oil </b></span></span><br />
<span style="color: #38761d;"><b>Ingredients (serves 2 as a side) </b></span>
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<ul class="recipe-list">
<li><span class="quantity"></span><span class="item-name"></span> 2 cups of whole button and portobella's chopped into a 2 inch dice. <i>note</i>: bunches of enoki would be glorious here<span class="quantity"></span></li>
<li><span class="quantity">1.5 tablespoons of walnut oil</span></li>
<li><span class="quantity">1 tablespoon of extra virgin olive oil </span></li>
<li><span class="quantity">10 - 12 sage leaves ripped in half</span></li>
<li class="" itemprop="ingredients">
<span class="item-name"> Salt to taste</span> </li>
</ul>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li>Preheat the oven to 425 degrees</li>
<li>Drop the whole button and chopped portobella on a baking sheet, condensing into a single, close knit center</li>
<li>Drizzle with the two oils, sprinkle with sage and toss to coat</li>
<li>Cook for 15 - 20 mnutes until fragrant, but not too shrunken</li>
<li>Season to taste and enjoy </li>
</ul>
<a href="http://1.bp.blogspot.com/-Q1MYfxafG48/UmQxpUaKG0I/AAAAAAAAK74/uLxml60ItRQ/s1600/mushrooms2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Q1MYfxafG48/UmQxpUaKG0I/AAAAAAAAK74/uLxml60ItRQ/s640/mushrooms2.jpg" width="480" /></a>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-496431983605818722013-10-12T21:05:00.003-04:002013-10-12T21:05:38.536-04:00Marcella's Tomato Sauce<a href="http://3.bp.blogspot.com/-ElWTsOCNuyI/UlnskXFjpPI/AAAAAAAAK7k/AEodQj6WQuE/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ElWTsOCNuyI/UlnskXFjpPI/AAAAAAAAK7k/AEodQj6WQuE/s640/photo.JPG" width="640" /></a>Now that my work life and personal passions are so wonderfully, blissfully aligned, I find myself trying things in the kitchen that I wouldn't have otherwise had the gumption to. I've made homemade bread, TWICE, in a week. It was pure elation eating homemade grape jelly on my inaugural <a href="http://instagram.com/p/fFxyRqvFkg/">loaf of bread</a> last week. <br />
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This inspiration has lead to more exploration with tomatoes, which as you may <a href="http://laurenlivinglocally.blogspot.com/2011/09/tomato-tales.html">know</a>, is an unexpected turn. When I read about Marcella Hazan's passing, I knew it was time to try my hand at her tomato sauce. Run to your local market, scoop up the last tomatoes and do the same. I included a few yellow heirlooms creating the lighter hue. <br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Marcella's Tomato Sauce</b></span><span style="color: #38761d;"></span> </span><br />
<span style="color: #38761d;"><b>Ingredients </b></span>
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<strong></strong>
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<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">2</span>
<span class="item-name">pounds fresh, ripe tomatoes, (skins peeled**) or 2 cups canned imported Italian tomatoes skin less, cut up, with their juice</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">5</span>
<span class="item-name">tablespoons butter</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity"> 1</span>
<span class="item-name"> medium onion, peeled and cut in half</span>
</li>
<li class="" itemprop="ingredients">
<span class="item-name"> Salt to taste</span> </li>
</ul>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li itemprop="recipeInstructions"> Put the tomatoes, butter and onion
in a saucepan, and cook uncovered at a simmer for about 45 minutes until the butter slick floats on top. </li>
<li itemprop="recipeInstructions">
Stir from time to time, mashing up large chunks with the back of a wooden spoon.
</li>
<li itemprop="recipeInstructions">
Taste, add salt, discard the onion and enjoy. It's best soupy over pasta with freshly grated cheese. </li>
</ul>
**Boil water and drop the whole tomatoes in for just a minute. Remove, let cool slightly and peel. LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-83020808474069860932013-08-31T20:53:00.000-04:002013-08-31T20:53:11.249-04:00Romano Bean Salad with Shallot Vinaigrette & Egg<div class="separator" style="clear: both; text-align: center;">
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I love this salad. It includes a just
hard-boiled egg, which as <a href="http://laurenlivinglocally.blogspot.com/2011/10/perfect-fromelet.html">you know</a>, makes everything better. It takes
less than 20 minutes to prepare, a major win when on those nights when you just don't feel like putting a lot of time into dinner.
And even the little man in my life loves it. He first sucks off all the
dressing, then delicately pries open the pod to fish the inner bean out with his
tongue. It is a specific and sweetly enjoyable process. </div>
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<span style="font-size: medium;"><span style="color: #38761d;"><b>Romano Bean Salad with Shallot Vinaigrette & Egg</b></span></span></div>
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<span style="color: #38761d;"><b>Ingredients </b></span>
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<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">pound fresh Romano beans, washed and ends trimmed</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span> just hard boiled egg <span class="item-name"></span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span> tablespoon finely minced shallot</li>
<li class="has-quantity" itemprop="ingredients">4 tablespoons of olive oil</li>
<li class="has-quantity" itemprop="ingredients">1.5 tablespoons cider vinegar</li>
<li class="has-quantity" itemprop="ingredients">1 tablespoon dijon mustard</li>
<li class="has-quantity" itemprop="ingredients">Salt & Pepper </li>
</ul>
</div>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span></div>
<div style="text-align: left;">
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">Steam the romano beans to your liking. I prefer them still crispy, just 3 - 4 minutes in a inch of boiling water </li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">Meanwhile, hard boil an egg, keeping it in the water about 10 minutes post boil so the inner most yolk is still tender </span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">Make the dressing by whisking the finely minced shallot, olive oil, vinegar and mustard, then add salt and pepper to taste. You want this dressing to be bright and bold to stand up to the thick beans, so add more vinegar if necessary </span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">Arrange the beans on a plate, crumbling the hard boiled egg over top, and then drizzling with dressing </span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">This salad is best warm, or brought back to room temperature before serving </span></li>
</ul>
</div>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-50302738799675648472013-08-19T12:51:00.002-04:002013-08-19T12:51:26.941-04:00Lauren Lately: Roasted Summer Vegetable Pasta <div class="separator" style="clear: both;">
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<a href="http://3.bp.blogspot.com/-Rr_1Gkdvma8/UhJDyhYVA3I/AAAAAAAAK6I/7WOtQDufk6E/s1600/Veggie+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="369" src="http://3.bp.blogspot.com/-Rr_1Gkdvma8/UhJDyhYVA3I/AAAAAAAAK6I/7WOtQDufk6E/s640/Veggie+2.JPG" width="640" /></a> <a href="https://lh6.googleusercontent.com/-yMwpWvmsaK4/UhFztRXDPdI/AAAAAAAAK54/F8eDc8YkSNY/s640/blogger-image-656716828.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-yMwpWvmsaK4/UhFztRXDPdI/AAAAAAAAK54/F8eDc8YkSNY/s640/blogger-image-656716828.jpg" /></a></div>
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<i>"Lauren Lately" is a series featuring the latest quick meals in my
rotation when I cook but don't necessarily create a blog-worthy meal.</i><b> </b></div>
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<b> </b> </div>
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This is my new midweek staple.
It's barely a recipe and so easily uses up all those summer squash in your crisper. Make it the next time you are long on squash or tonight for a easy mid-week meal. And the little hand grabbing at the vegetables is pretty cute too. Yes, I am biased, but who doesn't love a blurry chubby wrist?</div>
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<span style="font-size: medium;"><span style="color: #38761d;"><b>Roasted Summer Vegetable Pasta </b></span></span></div>
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<span style="font-size: medium;"><span style="color: #38761d;"><b><span style="font-size: small;"><a href="http://www.100daysofrealfood.com/2013/07/18/recipe-roasted-summer-vegetable-pasta/">100 Days of Real Food</a> </span> </b></span></span></div>
<div itemprop="recipeYield">
<span style="color: #38761d;"><b>Ingredients </b></span>
<br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity"><span style="font-size: small;">3 - 4 cups of <span style="font-size: small;">one-inch cubed summer vegetables <span style="font-size: small;">such as zucchini, <span style="font-size: small;">peppers, eggplant, <span style="font-size: small;">carrots and<span style="font-size: small;">/<span style="font-size: small;">or <span style="font-size: small;">tomatoes </span></span></span></span></span></span></span></span></span><span class="item-name"></span></li>
<li class="has-quantity" itemprop="ingredients">1/2 cup of white wine</li>
<li class="has-quantity" itemprop="ingredients">1 cup tomato sauce </li>
<li class="has-quantity" itemprop="ingredients">1/2 - 3/4 cup of shredded mozzarella</li>
<li class="has-quantity" itemprop="ingredients">1 teaspoon dried thyme, basil or oregeno </li>
<li class="has-quantity" itemprop="ingredients"><span class="item-name">Olive Oil</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="item-name">Salt & Pepper </span></li>
<li class="has-quantity" itemprop="ingredients"><span class="item-name">1/2 pound of pasta</span></li>
<li class="has-quantity" itemprop="ingredients">Chili oil (optional) </li>
</ul>
</div>
<span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li>Lightly coat all the diced vegetables in oil, salt, pepper and dried herbs. Toss with the white wine, and roast in a deep dish or pan at 425 for 35 minutes, stirring once. </li>
<li>Meanwhile, cook 1/2 lb of pasta according to instructions, drain and set aside. </li>
<li>Tear up the chunk of mozzarella into bite size pieces. </li>
<li>Remove the veggies from oven, toss in the cooked pasta, 1 cup of sauce, the shredded cheese and if you wish a 1 - 2 tablespoons of chili oil, toss to mix.</li>
<li>Bake for 5-10 minutes until the cheese melts. </li>
<li>If desired, top with more chili oil, then enjoy!</li>
</ul>
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-16420743040729036542013-07-30T22:22:00.003-04:002013-07-30T22:53:15.422-04:00Genius Grilled Fava Beans<a href="http://2.bp.blogspot.com/-5j4KCYtFdgE/UfVZh-iBx7I/AAAAAAAAK1k/eFJz6QhXumg/s1600/DSC_1609.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="http://2.bp.blogspot.com/-5j4KCYtFdgE/UfVZh-iBx7I/AAAAAAAAK1k/eFJz6QhXumg/s640/DSC_1609.JPG" width="640" /></a><br />
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<span style="font-size: small;">This recipe single-handedly changed my view on the large lump of fava beans that frequent my CSA. It literally transforms them into the loveliest, gooiest summer appetizer. No need to peel, no need to boil, no need to pop out the little inner bean out... just toss, grill and enjoy!</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">It, of course, comes by way of the amazing <a href="http://food52.com/blog/category/128-genius-recipes">Kristen Miglore at Food52 </a>who scours the internet and cooking world for transformational recipes. And it makes for gorgeous photos to boot! </span><br />
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<a href="http://4.bp.blogspot.com/-pbZ3SbxWGVw/UfVZ8TVUgCI/AAAAAAAAK24/MnEOqfHn_D4/s1600/DSC_1463.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-pbZ3SbxWGVw/UfVZ8TVUgCI/AAAAAAAAK24/MnEOqfHn_D4/s640/DSC_1463.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="color: #38761d;"><b>Genius Grilled Fava Beans</b></span></span></div>
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<span style="color: #38761d;"><b>Ingredients </b></span>
<br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">pound fresh fava beans in their pods</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">teaspoon salt</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">teaspoon ground chile pepper</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">teaspoon rosemary</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">3 </span> <span class="item-name"> cloves chopped garlic</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/4</span>
<span class="item-name">cup extra-virgin olive oil, plus more to finish</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">2</span>
<span class="item-name">tablespoons water</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name"> lemon</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">8</span>
<span class="item-name"> canned anchovies in oil, chopped finely</span>
</li>
</ul>
</div>
<span class="item-name"></span><br />
<section class="clearfix"><span class="item-name"><span style="color: #38761d;"><b>Directions </b></span></span><ul>
<li itemprop="recipeInstructions">Mix all the ingredients except the lemon and <span class="item-name">anchovies together in a bowl, toss the fava beans well to coat and place them on a grill over medium-high heat. </span></li>
<li itemprop="recipeInstructions">Grill the favas for several minutes, until charred, then
flip them over and char the other side.
</li>
<li itemprop="recipeInstructions"> Remove from grill, and plop them back in the
bowl. Toss the pods to re-coat, and drizzle with fresh lemon juice. </li>
<li itemprop="recipeInstructions">
Add the anchovies to the bowl, and mix well.
</li>
<li itemprop="recipeInstructions"> Arrange the pods on a serving platter and serve! </li>
</ul>
<a href="http://3.bp.blogspot.com/-2DEguWuCvgg/UfVZ0MPiLWI/AAAAAAAAK2k/XwqaL5M3EMI/s1600/DSC_1452.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="http://3.bp.blogspot.com/-2DEguWuCvgg/UfVZ0MPiLWI/AAAAAAAAK2k/XwqaL5M3EMI/s200/DSC_1452.JPG" width="200" /></a><span style="color: #38761d;"><b>About Fava Beans</b></span><br />
It's not all Hannibal Lecter and Chianti, though the latter sounds like a wonderful addition. Fava beans or broad beans as they are referred to in the UK, are native to <a href="http://en.wikipedia.org/wiki/Vicia_faba">North Africa and Southwest Asia</a> and can withstand very harsh climates. <br /> <br />
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</section>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-78997739133437202942013-07-28T14:15:00.003-04:002013-07-28T14:28:19.921-04:00Quick Strawberry Rhubarb "Jam" <a href="http://2.bp.blogspot.com/-o8guo0m5gkI/UfVfldVRhfI/AAAAAAAAK5c/m5RilhWrtNo/s1600/DSC_1443.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://2.bp.blogspot.com/-o8guo0m5gkI/UfVfldVRhfI/AAAAAAAAK5c/m5RilhWrtNo/s640/DSC_1443.JPG" width="640" /></a><span style="font-size: medium;"><span style="color: #38761d;"><b></b></span></span><br />
<span style="font-size: medium;"><span style="color: #38761d;"><b></b></span></span> <br />
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There is a reason these two summer staples are so frequently paired. The sweetness of the berry complements the tartness of the rhubarb. When combined, the sturdy rhubarb strings bind so the result isn't too thin. <br />
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Roasting, my undoubtedly favorite quick cooking technique, brings this together in a snap. Pop it in the oven and less than 30 minutes later you have "jam". Enjoyed over ice cream, on toast, or mixed with goat cheese and spread over crackers, this quick jam is a keeper.<br />
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<span style="font-size: medium;"><span style="color: #38761d;"><b>Quick Strawberry Rhubarb "Jam"</b></span></span><br />
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<span style="color: #38761d;"><b>Ingredients </b></span>
<br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1 quart of strawberries, cleaned, trimmed and cut in half</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">4 stems of rhubarb, scrubbed and cut into 1 inch crescents </span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1 tablespoon balsamic vinegar</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1 teaspoon sugar </span><span class="item-name"></span>
</li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li itemprop="recipeInstructions"> Preheat the oven to 375 degrees</li>
<li itemprop="recipeInstructions">Toss the berries, rhubarb, sugar and balsamic vinegar together</li>
<li itemprop="recipeInstructions">Spread on a baking sheet in a single layer</li>
<li itemprop="recipeInstructions">Roast for 20-25 minutes, mixing once</li>
<li itemprop="recipeInstructions">Let cool, blend until chunky but combined </li>
</ul>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-74817896283955346802013-06-20T23:25:00.001-04:002013-06-20T23:25:24.394-04:00And so it begins!<br />
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<img alt="" class="spotlight" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1002949_10152924635370364_1572853744_n.jpg" style="height: 612px; width: 612px;" /> </div>
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At last, it's late June and my first box has arrived. Isn't the bounty just gorgeous? I am dreaming of <a href="http://laurenlivinglocally.blogspot.com/2011/10/perfect-fromelet.html">omelets</a>, <a href="http://www.brooklynsupper.net/2013/06/grilled-radishes-with-mint-lime/">grilled radishes</a> with mint, and <a href="http://laurenlivinglocally.blogspot.com/2011/06/garlic-scape-pesto.html">garlic scape pesto</a>. A new friend and soon to be neighbor signed up for the same share. Her instagraming of dry-aged meats, home-cased sausages and all around delicious looking meals has me totally inspired as I head into summer blogging. I can not wait to talk veg and share ideas with you here. Happy CSA Season indeed. </div>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-26394292242970607042013-05-20T22:18:00.005-04:002013-05-20T22:19:51.581-04:00Stuffed Cabbage Leaves<div class="separator" style="clear: both; text-align: center;">
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Oh my. I disappeared for a bit. Sorry about that! But spring and its wonderful mass of produce is here. I am feeling inspired again, over my winter root vegetable rut. The farmer's market in town just opened, my CSA will begin next month and just moments ago my girlfriend and I lapped up a fabulous lunch of roasted mushrooms, from enoki to hen of the woods.<br />
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I have been cooking in my absense, and one particularly enjoyable meal was Elissa Altman's stuffed cabbage leaves from her new book, <a href="http://www.amazon.com/Poor-Mans-Feast-Comfort-Cooking/dp/1452107599">Poor Man's Feast</a>. I omit the sugar in her recipe and skip the raisins but otherwise loved these little pockets of tender goodness. They kept all week, feeding the baby for dinner three out of four nights.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Elissa Altman's Galumpki (aka Stuffed Cabbage) </b></span></span><br />
Serves 6<span style="font-size: x-small;"><span style="color: #38761d;"></span></span><br />
<span style="color: #38761d;"><b>Ingredients </b></span>
<br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1 medium onion diced</span><span class="item-name"></span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/2</span>
<span class="item-name">teaspoon sweet paprika </span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span> <span class="item-name">pound ground pork</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="item-name">1 pound ground beef </span>
</li>
<li class="has-quantity" itemprop="ingredients">2 tablespoons long grain rice</li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1 tablespoon fresh lemon juice</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1 large head cabbage</span></li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1/2 cup red wine vinegar</span></li>
<li class="" itemprop="ingredients"><span class="item-name"></span><span class="item-name"><span class="quantity"></span></span>1 28-ounce can crush tomatoes </li>
<li class="" itemprop="ingredients">1 cup of golden raisins (optional, but really who likes raisins in meat?)</li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li itemprop="recipeInstructions"> Bring water to boil in a large stockpot, add the cabbage and cook, covered, for 10 minutes. Remove from the pot, let cool on a platter and then pull off leaves, flattening each one as you go</li>
<li itemprop="recipeInstructions">Meanwhile, place the diced onion in a large saucepan and cover with water by two inches. Add the paprika and simmer over low heat</li>
<li itemprop="recipeInstructions">Combine the meat, rice and lemon juice in a bowl and set aside</li>
<li itemprop="recipeInstructions">Add the vinegar and half of the tomatoes to the onion pot and stir. Raise heat to medium-low</li>
<li itemprop="recipeInstructions">Place 1/4 cup of meat into middle of each cabbage leave, rolling and tucking as you go until all meat is rolled</li>
<li itemprop="recipeInstructions">Carefully nestle each stuffed cabbage leave, seam side down, in the onion mixture. Add the remaining tomatoes on top, increase heat to high and boil for 10 minutes covered. Decrease eat to low simmer and cook, covered, for 2 hours. </li>
<li itemprop="recipeInstructions">Serve with rice or bread</li>
</ul>
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<a href="http://2.bp.blogspot.com/-OykZxA28_TU/UXLZoEdqpdI/AAAAAAAAKvI/HYyRasDZErQ/s1600/DSC_0656.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Poor Man's Feast Stuffed Cabbage Leaves" border="0" height="640" src="http://2.bp.blogspot.com/-OykZxA28_TU/UXLZoEdqpdI/AAAAAAAAKvI/HYyRasDZErQ/s640/DSC_0656.jpg" title="Elissa Altman Galumpki " width="424" /></a></div>
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-72342330098648703052013-03-25T21:21:00.002-04:002013-03-25T21:21:51.208-04:00Stir Fried Cabbage with Fennel Seeds<div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-8_ChQNF46Lw/USEFcy65mCI/AAAAAAAAKkE/u0k0CEFhxrU/s1600/DSC_0034.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-8_ChQNF46Lw/USEFcy65mCI/AAAAAAAAKkE/u0k0CEFhxrU/s640/DSC_0034.JPG" width="640" /></a></div>
<br />
While this dish may seem somewhat ordinary at first pass with it's
monochromatic hues and functional title, don't be fooled.
It packs a wonderful flavor punch without being too hot. I craved another batch for weeks after first
consumption. <br />
<br />
Need further convincing? My husband, typically a cabbage naysayer, sopped it up in seconds,
commenting not once BUT twice how much he was enjoying it. Basically,
get chopping and stir frying. Top it with a fried egg for extra
protein and deliciousness points. <br />
<br />
<a href="http://food52.com/recipes/20448-madhur-jaffrey-s-stir-fried-cabbage-with-fennel-seeds"><span style="font-size: medium;"><span style="color: #38761d;"><b>Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds </b></span></span></a><br />
<span style="font-size: small;"><span style="color: #38761d;"><b>Ingredients </b></span></span><br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1 1/2</span>
<span class="item-name">pound green cabbage (half a large head)</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/4</span>
<span class="item-name">cup vegetable oil</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/4</span>
<span class="item-name">teaspoon cumin seeds</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/2</span>
<span class="item-name">teaspoon fennel seeds</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">teaspoon sesame seeds</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name"> medium onion, peeled and cut lengthwise into fine half rings</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">teaspoon salt</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1/4</span>
<span class="item-name">teaspoon cayenne pepper</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">1</span>
<span class="item-name">tablespoon lemon juice</span>
</li>
<li class="" itemprop="ingredients">
<span class="quantity">1/2</span>
<span class="item-name">teaspoon garam masala</span><span class="item-name"><span class="quantity"></span></span> </li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li itemprop="recipeInstructions"> Remove outer leaves of the cabbage, cut it in half lengthwise and cut into long shreds discarding the core. </li>
<li itemprop="recipeInstructions">
Heat the oil in a nonstick or
cast-iron pan over medium-high heat. When the oil is hot, add the cumin, fennel and sesame seeds. As soon as the sesame seeds
begin to pop, add the onion stir frying for 4 minutes or until
the onion has started to brown.
</li>
<li itemprop="recipeInstructions"> Add the cabbage and stir fy for another 6 minutes until the cabbage has browned. Mix in the salt and cayenne, reduce the heat to medium-low and cook, stirring now and then, for
another 7 to 8 minutes or until the onions appear caramelized and soft. </li>
<li itemprop="recipeInstructions">
Add the lemon juice and garam masala. Mix well and enjoy over rice, or with a fried egg.</li>
</ul>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-31535792326586403642013-03-12T11:24:00.004-04:002013-03-12T11:24:41.534-04:00#FoodPhotography<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-m5gNGswQ3vo/US1whpSpOII/AAAAAAAAKoA/Zi5kJY-bjUE/s1600/DSC_0237.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Carrots" border="0" height="422" src="http://3.bp.blogspot.com/-m5gNGswQ3vo/US1whpSpOII/AAAAAAAAKoA/Zi5kJY-bjUE/s640/DSC_0237.JPG" title="Carrots" width="640" /></a> <br />
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<br />LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-47809308984039630202013-02-17T15:41:00.000-05:002013-02-18T20:13:55.598-05:00Moroccan Carrot Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-dhl43uSqECc/USEEx3HiBsI/AAAAAAAAKig/CrObdrH3Cr0/s1600/DSC_0242.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Moroccan Carrot Salad Food52" border="0" height="422" src="http://4.bp.blogspot.com/-dhl43uSqECc/USEEx3HiBsI/AAAAAAAAKig/CrObdrH3Cr0/s640/DSC_0242.JPG" title="Moroccan Carrot Salad Food52" width="640" /></a><br />
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<span style="font-size: small;">Blink<span style="font-size: small;">, <span style="font-size: small;">a</span> month <span style="font-size: small;">zoomed by. T</span></span></span>he crazy fun intensity of a <a href="http://www.laurenlivinglocally.blogspot.com/2013/01/food52s-roasted-carrot-soup.html">new gig</a><span style="font-size: small;"><span style="font-size: small;"> </span></span>and suddenly it's mid February<span style="font-size: small;">. We've been in a s<span style="font-size: small;">te<span style="font-size: small;">w, left-over, <a href="http://laurenlivinglocally.blogspot.com/2011/10/perfect-fromelet.html">omel</a><span style="font-size: small;"><a href="http://laurenlivinglocally.blogspot.com/2011/10/perfect-fromelet.html">et</a> phase<span style="font-size: small;"> as <span style="font-size: small;">we <span style="font-size: small;"><span style="font-size: small;">navigate</span> new schedule<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">s<span style="font-size: small;">, with not<span style="font-size: small;">hing<span style="font-size: small;"> terribl<span style="font-size: small;">y</span> inspiring to share. <span style="font-size: small;">U</span>ntil now. </span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<br />
<span style="font-size: small;">In<span style="font-size: small;"> the Northeast<span style="font-size: small;"><span style="font-size: small;">, winter really dug her <span style="font-size: small;">teeth <span style="font-size: small;"><span style="font-size: small;">in and</span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"> I<span style="font-size: small;"> am</span> <span style="font-size: small;">find<span style="font-size: small;">ing</span> <span style="font-size: small;">myself</span> more than a little ready for <span style="font-size: small;">the change of seas<span style="font-size: small;">on<span style="font-size: small;">. <span style="font-size: small;">T<span style="font-size: small;">his <span style="font-size: small;">salad <span style="font-size: small;">is</span></span></span></span></span></span></span></span></span></span></span></span> the perfect antidote to these last long few weeks of
winter. <span style="font-size: small;">Brigh<span style="font-size: small;">t</span></span>, zingy, citrusy... a refreshing
alternative to all homey food of late.
If you close your eyes, you can almost taste spring. <br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>Moroccan Carrot Salad </b></span></span><br />
<span style="font-size: small;"><span style="color: #38761d;"><b>Ingredients </b></span></span><br />
<span style="color: #999999;"><a href="http://food52.com/recipes/1097-moroccan-carrot-salad-with-harissa"><span style="font-size: small;"><b><span style="font-size: small;">Food52</span></b></span></a></span><span class="quantity"><span style="font-size: small;"> </span></span><br />
<ul class="recipe-list">
<li class="has-quantity" itemprop="ingredients">2 - 2 1/2 cups of 1/2 inch thick carrot slices (4-6 carrots, depending on size)</li>
<li class="has-quantity" itemprop="ingredients">1 <span class="item-name">tablespoon of Harrisa or Sriracha</span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">2</span> <span class="item-name">tablespoons chopped preserved lemon (or 2 tablespoons, plus juice and rind of fresh lemon)</span>
</li>
<li class="has-quantity" itemprop="ingredients">2 <span class="item-name">cloves of finely chopped garlic </span>
</li>
<li class="has-quantity" itemprop="ingredients">
<span class="quantity">4 tablespoons of</span><span class="item-name"> extra virgin olive oil</span>
</li>
<li class="has-quantity" itemprop="ingredients"><span class="quantity">1.5 </span><span class="item-name">tablespoons white vinegar</span>
</li>
<li class="" itemprop="ingredients">
<span class="item-name"> Salt & Pepper</span></li>
<li class="" itemprop="ingredients"><span class="item-name"><span class="quantity">Optional: Fresh chopped cilantro </span> </span>
</li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li itemprop="recipeInstructions">
Boil the carrots for 10 minutes in salted water until soft but not mushy</li>
<li itemprop="recipeInstructions">Drain, let dry and cool
</li>
<li itemprop="recipeInstructions"> Mix the rest of the ingredients in a bowl, toss in the carrots and and refrigerate over night
</li>
<li itemprop="recipeInstructions">
Serve at room temperature, taste checking to see if more salt or vinegar is needed</li>
</ul>
PS I promise not all my posts will be from Food52. Indulge me a little as the high of working here bubbles on.<br />
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-89419434207637656402013-02-17T10:10:00.003-05:002013-02-23T16:01:37.948-05:00Chicken with 40 Cloves of Garlic<a href="http://1.bp.blogspot.com/-kgHfqT2WuPQ/USEF67YbCKI/AAAAAAAAKlE/qEmjC6QlL-c/s1600/DSC_0258.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="40 Cloves of Garlic" border="0" height="422" src="http://1.bp.blogspot.com/-kgHfqT2WuPQ/USEF67YbCKI/AAAAAAAAKlE/qEmjC6QlL-c/s640/DSC_0258.JPG" title="40 Cloves of Garlic" width="640" /></a><br />
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An old roommate once told me she learned to love garlic living with me. I frequently eat it raw when prepping, and double the amount in just about every recipe I <strike>follow</strike> try. Surprisingly, I hadn't tried my hand at Chicken with 40 Cloves of Garlic until this week. I suppose it just sounded daunting, 40 freaking cloves? <br />
<br />
When the garlic from my winter CSA started piling into mini mountains in my cupboard, I knew it was time. I read a number of uninspiring recipes, like the ones that made a point to note you would not actually NEED all 40 cloves in their version. Isn't that just chicken with lot of garlic? I am stickler for the rules!<br />
<br />
I settled in on the trusted Smitten Kitchen's version which she calls "a cinch with a capital C." Get peeling, or heed her advice and buy peeled cloves. Either way, you are in for a fragrant and juicy meal, that two of you and a baby can happily nosh from all week. <br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>Chicken with 40 Cloves of Garlic</b></span></span><br />
<a href="http://smittenkitchen.com/blog/2007/11/chicken-with-forty-cloves-of-garlic/"><i>Smitten Kitten & New York Times </i></a><br />
<br />
<span style="color: #38761d;"><b>Ingredients </b></span><br />
<ul>
<li>1 3- to 4-pound chicken, cut into 8 pieces or 3- to 4 pounds of chicken thighs at room temperature</li>
<li>Salt and freshly ground black pepper</li>
<li>2 tablespoons olive oil</li>
<li>1 tablespoon unsalted butter</li>
<li>40 large garlic cloves</li>
<li>1/2 cup white wine</li>
<li>1/2 cup chicken stock </li>
</ul>
<span style="color: #38761d;"><b>Directions </b></span><br />
<ul>
<li>Season chicken liberally with salt and pepper. Place a deep skillet or dutch oven over high heat, add the oil and
butter. When hot but not smoking, start browning the chicken skin side
down. Cook until golden brown, about 5 minutes. Flip pieces and brown on the other side for an
additional 5 minutes, working in batches until all the chicken is cooked. </li>
<li>Reduce heat to medium, and nestle the garlic cloves under the chicken in a single layer at the bottom of pan. Saute, shaking pan frequently, until garlic is lightly browned on all sides,
about 10 minutes. Add wine and stock. </li>
<li>Cover and continue cooking 10 to 15 minutes more until the juices run clear when a thigh is pricked. </li>
<li>Serve over rice or potatoes with plenty of pan juice. </li>
</ul>
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-28607542522077887622013-01-12T22:15:00.001-05:002013-01-14T08:46:26.008-05:00Food52's Roasted Carrot Soup<a href="http://1.bp.blogspot.com/-UICfTRIC_vY/UPIfLLE5zFI/AAAAAAAAKhM/hxE26ZdXnSU/s1600/DSC_0229.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="423" src="http://1.bp.blogspot.com/-UICfTRIC_vY/UPIfLLE5zFI/AAAAAAAAKhM/hxE26ZdXnSU/s640/DSC_0229.JPG" width="640" /></a> <br />
<div style="text-align: center;"><b>The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese" </b></div><div style="text-align: center;"><b> </b></div>I am ecstatic to report that as of Monday, (this Monday, the day after tomorrow Monday!?!), I will be starting my new job as Director of Ad Sales at <a href="http://food52.com/">Food52</a>. Apparently, dreams do come true. <br />
<br />
If you haven't checked out the site, please do! It is a wonderful social cooking hub with mouth-watering photography, witty editorial, tens of thousands of user tested recipes and a food hotline. It rocks my culinary world. Outside of family, friends and yoga, I've always had two passions: my sales career and my love of food. The opportunity to marry these two worlds is beyond thrilling. I literally can not wait to get to work!<br />
<br />
In the middle of a particularly icky winter, and to unveil this amazing change in my life we enjoyed a Food52 Best Carrot recipe winner, Roasted Carrot Soup. Rich not heavy, robust not grassy, we all sopped it up. By all, that means baby too!<br />
<br />
Now pardon me while I get back to my happy dance. <br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>Roasted Carrot Soup</b></span></span><br />
<span style="font-size: large;"><span style="color: #38761d;"><b><a href="http://food52.com/recipes/9743_roasted_carrot_soup"><span style="font-size: small;">Best Carrot Winner, Food52.com</span></a> </b></span></span><br />
<span style="color: #38761d;"><b>Ingredients</b></span><br />
<ul class="recipe-list"><li class="has-quantity" itemprop="ingredients"><span class="quantity">8</span> <span class="item-name"> large carrots </span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">1/4 </span> <span class="item-name">cup olive oil</span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">6 </span> <span class="item-name">cups vegetable or chicken stock (low sodium)</span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">1</span> <span class="item-name">inch piece ginger, peeled</span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">1</span> <span class="item-name">sprig thyme, plus more for garnish</span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">1/2</span> <span class="item-name"> large sweet onion, diced</span> </li><li class="has-quantity" itemprop="ingredients"> <span class="quantity">2</span> <span class="item-name"> large garlic cloves, chopped</span> </li><li class="" itemprop="ingredients"> <span class="item-name"> Salt & Pepper</span> </li></ul><span style="color: #38761d;"><b>Directions</b></span><br />
<ul><li itemprop="recipeInstructions"> Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 8 inches from the top, turn broiler on high and broil carrots until they brown, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes. </li><li itemprop="recipeInstructions"> Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme to the pot and simmer for 15 minutes. </li><li itemprop="recipeInstructions"> Place the diced onion in a stock pot with remaining olive oil. Brown over medium heat, stirring frequently. Then add the garlic, and carrots. </li><li itemprop="recipeInstructions"> Remove the ginger and thyme from the stock, then pour the stock into the onion pot. Bring to a boil then simmer for 5 to 10 minutes. </li><li itemprop="recipeInstructions"> Use an immersion or a standard blender to puree until smooth. Add salt and pepper to taste. </li></ul><div style="text-align: center;"><b>My Amazing New Bamboo Personalized Cutting Board, from <a href="http://www.personalizationmall.com/Personalized-Bamboo-Cutting-Boards-You-Name-It-p7924.prod?sdest=prodcat&sdestid=66">here</a></b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KxnHU2CLqj8/UPIfEIBcsdI/AAAAAAAAKgc/FfU88lb28iQ/s1600/DSC_0187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Bamboo Personalized Cutting Board" border="0" height="467" src="http://1.bp.blogspot.com/-KxnHU2CLqj8/UPIfEIBcsdI/AAAAAAAAKgc/FfU88lb28iQ/s640/DSC_0187.JPG" title="Bamboo Personalized Cutting Board" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gGj27PONwcU/UPIfGcKD5EI/AAAAAAAAKgw/RZK5wHjMggk/s1600/DSC_0196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Carrot Rounds for roasting" border="0" height="423" src="http://3.bp.blogspot.com/-gGj27PONwcU/UPIfGcKD5EI/AAAAAAAAKgw/RZK5wHjMggk/s640/DSC_0196.JPG" title="Carrot Rounds for roasting" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3udhlmOLvnw/UPIfJ2kq7KI/AAAAAAAAKg8/HLRz-AA-PcI/s1600/DSC_0197.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="roasted carrots" border="0" height="423" src="http://2.bp.blogspot.com/-3udhlmOLvnw/UPIfJ2kq7KI/AAAAAAAAKg8/HLRz-AA-PcI/s640/DSC_0197.JPG" title="roasted carrots" width="640" /></a></div><div style="text-align: left;"> <b>Leftovers make GREAT Baby Lunches</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RtZfX1FDaHw/UPIfKEc7gTI/AAAAAAAAKhA/wSJgcMvaM0g/s1600/DSC_0220.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Baby lunch, carrot soup" border="0" height="640" src="http://2.bp.blogspot.com/-RtZfX1FDaHw/UPIfKEc7gTI/AAAAAAAAKhA/wSJgcMvaM0g/s640/DSC_0220.jpg" title="Baby lunch, carrot soup" width="424" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com3tag:blogger.com,1999:blog-6928438122359350412.post-78179424820857828002013-01-04T09:37:00.000-05:002013-01-04T09:37:29.440-05:00Pot Au FeuThis super easy Pot Au Feu hails from one of my first and most-used cookbooks, Martha Stewart's <a href="http://www.amazon.com/Martha-Stewarts-Healthy-Quick-Cook/dp/B000KIV6BY">Healthy Quick Cook--Four Seasons of Great Menu's</a>. A good friend gave it to me as a housewarming present almost 15 years ago, and its worn edges and faded cover make me smile.<br />
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The
hearty broth intoxicates the kitchen while simmering on the stove, and the mashed potato topping adds a royal dose of richness. I've enjoyed it for Sunday supper, with a group
of skiers after a day on the slopes, at winter dinner parties and
sometimes, when the root veg overflows my kitchen, as my lunch for the week. The best part about this dish is you can use any root vegetables you have on hand. <br />
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I've made it twice this fall forgetting to photograph the final product. I suppose I can't wait to dive in! <br />
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<a href="http://2.bp.blogspot.com/-4RrTFznGORk/ULp36PdLA0I/AAAAAAAAKaE/XFuL4knhnXw/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pot Au Feu" border="0" height="424" src="http://2.bp.blogspot.com/-4RrTFznGORk/ULp36PdLA0I/AAAAAAAAKaE/XFuL4knhnXw/s640/DSC_0015.JPG" title="Pot Au Feu" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-3BWOO6xkjN0/ULp3_Z17VaI/AAAAAAAAKaM/a_2JxbY5Hug/s1600/DSC_0016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-3BWOO6xkjN0/ULp3_Z17VaI/AAAAAAAAKaM/a_2JxbY5Hug/s640/DSC_0016.JPG" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-E2oJBZGFgC8/ULp4DYH1kTI/AAAAAAAAKaU/c7bZF0506oM/s1600/DSC_0017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Root Vegetable" border="0" height="424" src="http://4.bp.blogspot.com/-E2oJBZGFgC8/ULp4DYH1kTI/AAAAAAAAKaU/c7bZF0506oM/s640/DSC_0017.JPG" title="Root Vegetable" width="640" /></a></div>
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<span style="font-size: large;"><span style="color: #38761d;"><b>Pot-au-Feu with Hor<span style="font-size: large;">seradish Mashed Potatoes</span></b></span></span><br />
<span style="color: #274e13;"><b><span style="color: #38761d;">Ingredients</span> </b></span><br />
<span style="color: #274e13;"><b>Serves 4 </b></span><br />
<ul>
<li> 1 tablespoon vegetable oil
</li>
<li> 1 pound beef tenderloin, trimmed of fat
</li>
<li> 6 cups / enough chicken stock to cover the veggies </li>
<li> 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
</li>
<li> 1 rutabaga or turnip (1 pound) peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
</li>
<li> 2 parsnips, pared, sliced crosswise<b><span style="color: #274e13;"> </span></b>1/2 inch thick on the diagonal and quartered
</li>
<li> 2 celery stalks, sliced crosswise 1/2 inch thick on the diagonal and quartered
</li>
<li> 1 leek, white part only, quartered and thinly sliced
</li>
<li> 1 sprig each fresh thyme, rosemary and parsley </li>
<li>Salt and pepper </li>
</ul>
<span style="color: #38761d;"><i><b>Potatoes </b></i></span><br />
<ul>
<li> 4 russet potatoes, peeled and chopped </li>
<li> 1 cup of milk</li>
<li>2-4 tablespoons of horseradish</li>
<li>Salt, pepper and butter <i><b><br /></b></i></li>
</ul>
<span style="color: #274e13;"><b><span style="color: #38761d;">Directions </span> </b></span><br />
<ul>
<li>
Heat oil in a heavy soup pot over medium heat. Season the meat with
salt and pepper and brown it on all sides. Add vegetables, cover with chicken stock and simmer until the vegetables are tender, 20 to 30
minutes. </li>
<li class="step first">Meanwhile, in a large pot, bring the potatoes to boil in salted water over high, then reduce to simmer and cook until
potatoes are tender, about 15 minutes. Drain
and return potatoes to pot. Mash until potatoes are to your desired consistency.
</li>
<li class="step last">
Meanwhile, in a small saucepan, heat milk and butter
over medium-low until butter melts. Slowly pour mixture into
potatoes, stirring until combined. Whisk in horseradish to taste, and season with salt and pepper.<br />
</li>
<li>
Remove meat onto a cutting board. Season the broth with salt and
pepper. Divide the vegetables among 4 large shallow bowls and ladle
broth into them. Slice the meat into 8 pieces and place two slices in
each bowl. Serve topped with horseradish mashed potatoes.</li>
</ul>
LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com1tag:blogger.com,1999:blog-6928438122359350412.post-10368344149940963842012-12-13T16:49:00.003-05:002012-12-13T16:49:38.615-05:00Baked Apples<div class="separator" style="clear: both; text-align: center;">
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Our <span style="font-size: small;">cri<span style="font-family: inherit;">sper is still <span style="font-size: small;">gloriously </span>filled </span></span><span style="font-family: inherit;">wit</span>h apples varietals from late fall CSA deliveries. I love that these little guys last so long. <a href="http://www.thekitchn.com/how-to-store-apples-for-the-wi-68778">Months</a>, in fact, if stored in the crisper with a moist towel on top.<br />
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While I love a good <a href="http://laurenlivinglocally.blogspot.com/2012/10/rustic-apple-tart.html">tart</a> and never turn down a <a href="http://laurenlivinglocally.blogspot.com/2011/10/ina-gartens-apple-pear-crisp.html">crisp</a>, in the spirit of simple and <a href="http://en.wikipedia.org/wiki/Slow_Food">slow eating</a>, I wanted to share a recipe that all but keeps the apple in tact. Truthfully, a recipe is barely needed to bake apples. Core, stuff, butter and bake... So perhaps use this as a launching pad for your own masterpiece. When company is over, as it was above, I add a dollop of ice cream. <br />
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<span style="color: #38761d;"><span style="font-size: x-large;"><b>Baked Apples</b></span></span><br />
<span style="color: #38761d;"><b>Ingredients</b></span><br />
For every apple you<span style="color: #b00000;"><span style="font-size: large;"><b> </b><span style="font-size: small;"><span style="color: black;">will </span></span></span></span><span style="font-size: small;">bak</span>e:<br />
<ul>
<li>1/2 tablespoon of unsalted butter</li>
<li>1 teaspoon of chopped pecans or walnuts </li>
<li>1 teaspoon of honey or maple syrup</li>
<li>1 dash of nutmeg</li>
<li>1 dash of cinnamon</li>
<li>1 dash of cloves </li>
<li>Water </li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li><span style="font-size: small;">Preheat the oven to 350 degrees</span></li>
<li><span style="font-size: small;">Carefully core the ap</span>ples 3/4th of the way, leaving the bottom in tact. I use a paring knife in a circular motion, then scoop with a narrow spoon</li>
<li>Mix the nuts, honey and spices in a bowl and then scoop into each cored apple and top with a butter pad</li>
<li>Arrange the apples in a baking dish and full with 1 inch of water</li>
<li>Bake for 40 - 50 minutes, until tender </li>
</ul>
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<a href="http://2.bp.blogspot.com/-Ar0djKEw4io/ULp9SSh1KFI/AAAAAAAAKdw/ajtiaTYrJcM/s1600/DSC_0470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Baked Apples" border="0" height="424" src="http://2.bp.blogspot.com/-Ar0djKEw4io/ULp9SSh1KFI/AAAAAAAAKdw/ajtiaTYrJcM/s640/DSC_0470.JPG" title="Baked Apples" width="640" /></a></div>
<a href="http://3.bp.blogspot.com/-hnlVggO5cuM/ULp8m0Ny80I/AAAAAAAAKco/sYLSFFqh2oY/s1600/DSC_0510.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Baked Apples" border="0" height="424" src="http://3.bp.blogspot.com/-hnlVggO5cuM/ULp8m0Ny80I/AAAAAAAAKco/sYLSFFqh2oY/s640/DSC_0510.JPG" title="Baked Apples" width="640" /></a> LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0tag:blogger.com,1999:blog-6928438122359350412.post-32427222069154719932012-12-06T10:06:00.001-05:002012-12-06T10:06:23.540-05:00Jamie Oliver's Sauteed Jerusalem Artichokes <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CeYEELFuH-k/ULp6fR1Xj8I/AAAAAAAAKbQ/2vcnYzE--bA/s1600/DSC_0369.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-CeYEELFuH-k/ULp6fR1Xj8I/AAAAAAAAKbQ/2vcnYzE--bA/s640/DSC_0369.JPG" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-l6xIMNo5otI/ULp6tsxgsKI/AAAAAAAAKbk/5hyqDWO86P4/s1600/DSC_0373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Peeled sunchokes" border="0" height="424" src="http://4.bp.blogspot.com/-l6xIMNo5otI/ULp6tsxgsKI/AAAAAAAAKbk/5hyqDWO86P4/s640/DSC_0373.JPG" title="Peeled sunchokes" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-y9icQFvpMPE/ULp7YSIT-EI/AAAAAAAAKcU/xnbv7Pg8OGk/s1600/DSC_0404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sunchokes" border="0" height="424" src="http://3.bp.blogspot.com/-y9icQFvpMPE/ULp7YSIT-EI/AAAAAAAAKcU/xnbv7Pg8OGk/s640/DSC_0404.JPG" title="Sunchokes" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-Z-rGWuL6doA/ULp7fkuzK4I/AAAAAAAAKcc/qKb4Azo9cn4/s1600/DSC_0406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sauteed Jerusalem Artichokes" border="0" height="424" src="http://2.bp.blogspot.com/-Z-rGWuL6doA/ULp7fkuzK4I/AAAAAAAAKcc/qKb4Azo9cn4/s640/DSC_0406.JPG" title="Jamie Oliver's Sauteed Jerusalem Artichokes" width="640" /></a></div>
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<span style="font-size: small;">If a picture is<span style="font-size: small;"> worth 1,000 words, then a <span style="font-size: small;">sequence of <span style="font-size: small;">eight, on a <span style="font-size: small;">food blog, <span style="font-size: small;">can </span>inspire you to cook<span style="font-size: small;">... </span> right? Don'<span style="font-size: small;">t you just want to <span style="font-size: small;">drop everything, get pe<span style="font-size: small;">eling and </span></span>make this dish ASAP? See how the <span style="font-size: small;">Sunchokes</span> <span style="font-size: small;"><span style="font-size: small;">crisps up like fren<span style="font-size: small;">ch </span>fries? Can't you smell th<span style="font-size: small;">at <span style="font-size: small;">last <span style="font-size: small;">splash<span style="font-size: small;"> of vine<span style="font-size: small;">gar </span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">instan<span style="font-size: small;">tly </span></span></span></span></span></span></span></span></span></span></span></span></span></span>evaporating <span style="font-size: small;">in your pan? </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Yummy, easy, from Jamie Oliver...<span style="font-size: small;">'Nough said. </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><b><span style="color: #38761d;"><b><b>Sauteed Jerusalem Artichokes <span style="font-size: large;">with G</span></b>arlic and Bay Leaves</b> </span></b></span></div>
<div style="margin-bottom: 0px;">
<span style="color: #274e13;"><span style="color: #38761d;"><b>Ingredients</b></span></span><br />
<ul>
<li>1.5 - 2 cups of jerusalem artichokes / sunchokes</li>
<li>2-3 bay leaves </li>
<li>2 cloves of garlic, finely sliced</li>
<li>White wine vinegar</li>
<li>Olive oil </li>
<li>Salt & pepper</li>
</ul>
<span style="color: #38761d;"><b>Directions </b></span></div>
<div style="margin-bottom: 0px;">
<ul>
<li>Peel
the artichokes, and slice them into chunks</li>
<li>Place them in an oiled
frying pan and fry on a medium heat until golden on both sides, about 5-7 minutes</li>
<li>Add the bay leaves, 2 cloves of garlic, a splash of white
wine vinegar, some salt and pepper, and place a lid on top</li>
<li>After about
20 minutes, remove
the lid and the bay leaves. Continue cooking for a couple of minutes to
crisp the artichoke pieces up one last time, add more salt and a last dash of vinegar, then enjoy! </li>
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LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com2tag:blogger.com,1999:blog-6928438122359350412.post-21063257645739432862012-12-04T11:02:00.000-05:002012-12-04T13:42:27.906-05:00Coq Au Vin<a href="http://3.bp.blogspot.com/-dZvt_HF1LdI/ULp-9hSAubI/AAAAAAAAKeY/T6A_BbnoTAE/s1600/DSC_0445.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-dZvt_HF1LdI/ULp-9hSAubI/AAAAAAAAKeY/T6A_BbnoTAE/s640/DSC_0445.JPG" width="640" /></a> <br />
Growing up, we had a new <a href="http://www.aupairinamerica.com/">Au Pair</a> every year. All hailed from Western European countries like Spain, France and German, and many from the UK. While it meant we had a new stranger across the hall each September, it worked well for our family and was wonderful exposure to different cultures. <br />
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A lot of my food memories thus revolve around the Au Pair of the year. There was the year of the quiche, or as we fondly retell it at the Christmas table (said in your WORST French-English accent), "Tonight, I make a quiche." It was that same Au Pair who made a wonderful mussel dish, my first introduction to the briny, special occasion steamed feast, and a <a href="http://en.wikipedia.org/wiki/B%C3%BBche_de_No%C3%ABl">Buche du Noel</a> at Christmas. From the Brits we had many a Shepherd's Pie, and I still maintain that first Sue's was the best. Two British Au Pairs named Sue with rivaling Shepard's Pie recipes... <br />
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While it was various Au Pairs who introduced me to many comforts of French cuisine, like croque monsieur, quiche and toast dipped in Chocolat Chaud for breakfast, it was my father who introduced me to the French stews. Coq au Vin being his specialty. <br />
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When I asked him for his recipe, I learned it has evolved over the years. At first, I was slightly disappointed to find out there was no tried-and-true, passed through the generations recipe. Then I realized I hadn't noticed the difference in recent batches so why be disappointed. His most recent recipe edits are that he no longer scorches the meat in cognac, "it didn't seem to <i>do </i>much", and he added leeks from a Quebecois recipe.<br />
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The final version, after I added in a wee bit of chicken stock, is a rich, fall apart with your fork stew. The recipe seems just right, and I won't be tinkering it any further. The veg all meld together into silky goodness and plopped on top of cous cous or brown rice, we lap it up in mere minutes. Bon Appetit!<br />
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<b><span style="color: #38761d; font-size: large;">Coq au Vin</span></b><br />
<span style="color: #38761d;"><b>Ingredients</b></span><br />
<ul>
<li>4 lbs of chicken thighs or a whole stewing chicken pre-cut into serving pieces</li>
<li>10-12 pearl onions, peeled</li>
<li>2 leeks, washed and diced</li>
<li>1 cup sliced cremini mushrooms</li>
<li>1/2 - 1 cup chopped carrots</li>
<li>1/2 cup chicken stock </li>
<li>2 cloves of thinly sliced garlic</li>
<li>Bouquet Garni: 2 stalks of celery, Bay leaves, two to three sprigs of fresh herbs (rosemary, thyme and/or parsley) and butchers twine</li>
<li>1 bottle of Pinot Noir</li>
<li>Butter </li>
<li>Flour, salt and pepper for dredging</li>
</ul>
<span style="color: #38761d;"><b>Directions</b></span><br />
<ul>
<li>Dredge the chicken pieces in flour, pepper and salt</li>
<li>Melt 2 tablespoons of butter in a 3 qt + dutch oven over medium low heat</li>
<li>Brown the chicken pieces on all sides, remove to a plate</li>
<li>Add the onions, carrots and garlic and cook for 5 minutes, mixing frequently, turn off when finished</li>
<li>In a<span style="font-size: small;"> small pan, saute the leeks and mushrooms in butter for 3-5 minutes, deglaze with the chicken stock and cook another 2 minutes</span></li>
<li><span style="font-size: small;"><span style="font-size: small;">Make the <a href="http://homecooking.about.com/od/allherbrecipes/r/blherb3.htm">Bouqu<span style="font-size: small;">e</span>t </a><span style="font-size: small;"><a href="http://homecooking.about.com/od/allherbrecipes/r/blherb3.htm">Garni</a> b<span style="font-size: small;">y cutting the <span style="font-size: small;">celery in hal<span style="font-size: small;">f, put<span style="font-size: small;">ting<span style="font-size: small;"> the bay leaves<span style="font-size: small;"> and</span> herb sprigs <span style="font-size: small;">in between<span style="font-size: small;">, <span style="font-size: small;">covering up</span> with <span style="font-size: small;">another piece of celery<span style="font-size: small;">, </span>and tyin<span style="font-size: small;">g together into a<span style="font-size: small;"> bundle with the but<span style="font-size: small;">cher's twin</span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;">e</span></span></li>
<li><span style="font-size: small;">Add the chicken<span style="font-size: small;"> back to the dutch oven<span style="font-size: small;">, p<span style="font-size: small;">lace the Bouqu<span style="font-size: small;">et <span style="font-size: small;">Garni in the pot, <span style="font-size: small;">toss in the leek<span style="font-size: small;">/s<span style="font-size: small;">tock</span>/</span>mushroom mixture, and <span style="font-size: small;">cover</span> <span style="font-size: small;"><span style="font-size: small;">with the bottle of wine</span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"> Cook<span style="font-size: small;">, cover<span style="font-size: small;">ed,</span></span> in the ove<span style="font-size: small;">n </span>at 350 degrees,<span style="font-size: small;"> 2.5<span style="font-size: small;"> - 3.5 h<span style="font-size: small;">o<span style="font-size: small;">urs</span></span></span></span></span></li>
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<br />LaurenLivingLocallyhttp://www.blogger.com/profile/01234191241952834072noreply@blogger.com0