tag:blogger.com,1999:blog-50285955311812258442024-03-21T14:59:20.326-07:00Saucy SeattleiteSeasonal, original recipes with a focus on whole foods from a Pacific Northwest perspectiveEmily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-5028595531181225844.post-60408991224965558902015-01-29T18:56:00.000-08:002015-01-29T18:56:04.491-08:00How does one even start...
<span style="font-family: Calibri;">How does one even start to write a post after they’ve
been away for so long? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmT3AIrIg1dE4GWiuBTKa2RZleF06cSh7EJzHf_fP1h2MXYZ_v2WLN0iR7z5jJuS6Dm1wtuKVl9nku3mxFW42REPiLeWiQud7zXVxbDQzdlATOIUaMLSzfjoQC6R8uNlwPGEcBD_JGXNB/s1600/IMG_20150129_184343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmT3AIrIg1dE4GWiuBTKa2RZleF06cSh7EJzHf_fP1h2MXYZ_v2WLN0iR7z5jJuS6Dm1wtuKVl9nku3mxFW42REPiLeWiQud7zXVxbDQzdlATOIUaMLSzfjoQC6R8uNlwPGEcBD_JGXNB/s1600/IMG_20150129_184343.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Calibri;">Talk about the Seahawks? BEAST MODE!!</span></div>
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<span style="font-family: Calibri;">Confess to the absurd amount of aged cheese and fine Italian cured meats and hemp water and kale chips and goat yogurt and coconut chips and seaweed snacks I consumed at the Fancy Food show? Easily enough to feed a large village!</span></div>
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<span style="font-family: Calibri;">Tell you about the long overdue kitchen remodel? NEW STOVE! NEW DISHWASHER! SHINY THINGS!</span></div>
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<span style="font-family: Calibri;">Count the cups of coffee consumed? To be honest, I
stopped counting at 6,982,034! </span></div>
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<span style="font-family: Calibri;">Did my life suddenly get way more exciting? Not really.
But caffeine overdose aside, I’m beyond ecstatic to tell you that I’ll be moving this blog to a brand
new, freshly designed site on my very own domain:</span></div>
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<a href="http://www.saucyseattleite.com/"><span style="color: #0563c1; font-family: Calibri;"></span></a><span style="color: #0563c1; font-family: Calibri;"><a href="http://www.saucyseattleite.com/">www.saucyseattleite.com</a></span><a href="https://www.blogger.com/null"></a><a href="https://www.blogger.com/null"></a><span style="font-family: Calibri;"></span></div>
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<span style="font-family: Calibri;"><a href="https://www.blogger.com/null">Go</a> check it out, I hope you love it as much as I do.
Cheers!</span></div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-11182992248077172242014-08-09T18:44:00.001-07:002014-08-09T18:44:21.849-07:00Charred Corn Crêpes with Tomatoes & Honey Rum Brown Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSamC68ljxsBL-3DLm-4ugtS2VIF7hWtKpdwqnYSRdIBLyN5S7fjJiDfpIG8wcNi-WdtEL2sSJtESeFgxtgEzNTDrlURQh52rQpC5nrdmBh4cd3qeOIGwrSKJ9oLUuT94krEQrcZQaSTs/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSamC68ljxsBL-3DLm-4ugtS2VIF7hWtKpdwqnYSRdIBLyN5S7fjJiDfpIG8wcNi-WdtEL2sSJtESeFgxtgEzNTDrlURQh52rQpC5nrdmBh4cd3qeOIGwrSKJ9oLUuT94krEQrcZQaSTs/s1600/1st.jpg" height="265" width="400" /></a>
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<span style="mso-bidi-font-family: "Times New Roman";">Eating
this is like eating summer. Not sunscreen lotion, grass clippings or algae-infested
lake water—although I’m pretty sure they serve a cocktail like that in some hipster
bar on Capitol Hill, fresh grass tincture anyone? This dish only tastes of the absolute best of summer’s bounty, concentrated
sunshine on a plate: golden, sweet yellow
corn with a hard, smoky char from the grill and tomatoes still warm from the
vine, full of mineraly earth and water from the backyard hose. </span><br />
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<span style="mso-bidi-font-family: "Times New Roman";"></span><span style="mso-bidi-font-family: "Times New Roman";">I am
of the persuasion that brunch is the best meal of the day, because what other
eating occasion combines breakfast, lunch, dessert and booze all in one sitting?
This dish is no exception. The savory crepes get a modern face-lift with masa
harina, the nutty corn flour used to make tortillas (not to be confused with
corn meal) and leftover grilled corn scraped off the cob for a doubly-corny
crepe. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman";"></span><span style="mso-bidi-font-family: "Times New Roman";">This
preparation eschews the traditional, complicated filling in favor of unadorned, chopped
tomatoes. The only way you can get away with such a simple topping is using
only the sweetest, juiciest sun-ripened beauties you can find. No peeling,
seeding, or even seasoning is necessary beyond a generous sprinkling of flaky
sea salt.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman";"></span><span style="mso-bidi-font-family: "Times New Roman";">To
tie things together and bring it to that whole decadent-boozy-sweet-brunch
level is a swirl of saucy brown butter, rum and clover honey. Please promise me
you won’t let even a drop go to waste and swipe a ripe strawberry or two through
the pan before you wash it (pro-level tip, you’re welcome). Bonus points for enjoying this on the patio, with good friends and some strong Bloody Mary's. Summer never tasted sweeter. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman";"></span><strong>Charred Corn
</strong><strong><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Cr</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pes</span></strong><strong> with Tomatoes & Honey Rum Brown Butter</strong></div>
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No doubt other super ripe summer fruit would work equally
as well as tomatoes here: peaches, plums, cherries, blackberries, etc. </div>
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<i style="mso-bidi-font-style: normal;">Serves 6</i></div>
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</div>
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<em><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Cr</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span></em><em>pes</em></div>
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150g (1 cup) charred corn kernels, about 1 cob</div>
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60g (½ cup) masa harina</div>
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60g (½ cup) all-purpose flour</div>
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300g (1¼ cups) milk</div>
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100g (2 large) eggs</div>
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56g (4 tablespoons) butter</div>
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4g (¾ teaspoon) kosher salt</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Brown Butter Honey</i></div>
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113g (½ cup) butter</div>
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170g (½ cup) honey</div>
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56 (¼ cup) rum</div>
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<i style="mso-bidi-font-style: normal;">To serve</i></div>
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3-4 super ripe tomatoes, diced</div>
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Charred corn kernels</div>
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Flaky sea salt</div>
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</div>
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<strong>For the c</strong><strong><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pe</span></strong><strong>
batter, </strong>place all the ingredients in a blender and puree until smooth.
Refrigerate the batter for at least 1 hour and up to 2 days. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Heat a nonstick
skillet </b>or crepe pan over medium high heat. Pour in ¼ cup c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pe</span> batter and
swirl to coat the pan in an even layer. If the first c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pe</span> doesn’t completely
cover the bottom of the pan, add a little more batter next time. Cook for 2-3
minutes, until the top is no longer shiny. Peel the edge of the c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pe</span> off the
pan with a spatula or your fingers and flip it over; the c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pe</span> should be golden
in spots. Cook the other side for 1 minute, then remove to a plate. Repeat with
the remaining batter.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Continue to stack</b>
the cooked c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pes</span> on the plate until all the batter is used up; you should have
10-12 c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pes</span>. If you’re not going to use them immediately, wrap the stack in
plastic wrap and refrigerate for up to 5 days. For longer storage, stack the
c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pes</span> between layers of plastic wrap, then double wrap the entire stack and
place in a zip top bag and freeze for up to 2 months.</div>
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<b style="mso-bidi-font-weight: normal;">Melt the butter</b>
in a small saucepot over medium heat. Cook the butter for several minutes,
swirling it frequently. Watch it closely as it starts to brown; look for little
caramel brown flecks of milk solids in the bottom of the pan and a nutty aroma.
Immediately add the honey and rum and stir to combine. Remove from the heat. </div>
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<b style="mso-bidi-font-weight: normal;">To serve, </b>fold
the c<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">r</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">ê</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pes </span>into quarters and place two on each plate. Top each with a pile of
tomatoes and corn, then drizzle with the honey butter and sprinkle with a
little sea salt. </div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-44821494961347198602014-05-16T10:49:00.001-07:002014-05-16T10:49:21.381-07:00Spicy Garlic & Dill Pickled Asparagus<div style="text-align: left;">
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There are times in the kitchen when
hard work pays off. For example, the repeated folding, rolling and chilling of
dough all for the momentary pleasure of the sweet, yeasty scent and crispy layers
of buttery, flaky croissants. <br />
<br />
Another example would be paella; more than a
dozen ingredients including pricey saffron and fresh seafood to be prepped,
layered and cooked in an intricately timed dance (ideally) over an open fire.<br />
<br />
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The result of these efforts should be celebrated with great ceremony
and company, for they do not happen nearly as often as they should. *Side note,
if you’re having a paella party this summer, please invite me.</div>
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Then there are the culinary triumphs that require no practically
no skill at all, yet still yield delicious results, such as pickling. Hardly a recipe and more of a technique—a
lifestyle really—a refrigerator with jars of various pickles will yield
countless satisfying meals. We’ve talked about it <a href="http://saucyseattleite.blogspot.com/2013/12/quick-pickled-baby-turnips-cauliflower.html" target="_blank">before</a>;<span style="mso-spacerun: yes;"> </span>it merely involves chopping up the freshest
produce from your CSA basket or nearest farmers market and dunking it in a
savory brine for at least 24 hours and up to 2 months (but probably even much,
much longer than that). <br />
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<br />
This is my latest pickle permutation; a spicy batch of garlic-and-dill-flavored
asparagus spears. If the first thing that popped into your head was “Bloody
Mary!”, then you clearly you, dear reader, are awesome. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>*Side
note, if you’re having brunch next weekend, please invite me.</div>
<br />
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<b style="mso-bidi-font-weight: normal;">Spicy Garlic &
Dill Pickled Asparagus</b></div>
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</div>
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<i style="mso-bidi-font-style: normal;">Serves 12-14 as an
appetizer</i></div>
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</div>
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360g (1½ cups) distilled white vinegar</div>
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360g (1½ cups) water</div>
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54g (3 tablespoons) kosher salt</div>
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2 dried birds eye chiles</div>
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5 whole peppercorns</div>
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2 bay leaves (fresh if possible) </div>
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1 bunch fresh asparagus</div>
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1 small head garlic, peeled</div>
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3 sprigs fresh dill</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Trim the tough ends</b>
(usually 1-2 inches from the bottom) of the asparagus. If the spears are
especially large, steam over simmering water for 3 minutes until bright green,
yet still very crisp. If the asparagus are pencil thin, skip the steaming step.
Place the asparagus in a container just large enough to hold them, along with the
garlic and fresh dill. <o:p></o:p></div>
<div style="text-align: left;">
</div>
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<b style="mso-bidi-font-weight: normal;">Combine the vinegar</b>,
water, salt, chiles, peppercorns and bay leaves in a medium saucepan. Bring to
a boil and whisk until the salt is dissolved, then pour over the asparagus
until they are fully submerged. Allow to cool uncovered until room temperature,
then cover and refrigerate for at least one day and for up to two months (or
probably longer!)</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-45233564804134973842014-05-10T17:22:00.002-07:002014-05-10T17:28:04.652-07:00Asparagus & Potato Cake with Salsa Verde<div class="separator" style="clear: both; text-align: center;">
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<br />
Besides the fact that tomorrow is Mother’s Day, spring
always reminds me of my mom. She would get so excited at each little indication
of spring from under the gray blanket of Seattle winter; the first tulip
emerging from the soil, the fluffy pink cherry blossoms and blooming dogwood trees
were all celebrated with as much gusto as us kids celebrated the first snow
storm. <br />
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This is the perfect spring brunch dish that I know my mom
would have loved. A tender cake of asparagus and potatoes, held together by a
light batter of eggs, olive oil and a little flour with some baking powder for
lift. The cake can be cut into squares and eaten warm or room temperature and
would probably be quite excellent in a sandwich or wrap for lunch on Monday. </div>
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It was inspired by the traditional Spanish <i style="mso-bidi-font-style: normal;">tortilla Española, </i>a rich, olive
oil-infused potato omelet and Ottolenghi’s genius <a href="http://smittenkitchen.com/blog/2010/10/cauliflower-and-parmesan-cake/" target="_blank">cauliflower cake</a>. You could swap out the
potatoes and asparagus for any cooked vegetables; steamed asparagus, broccoli,
caramelized onions, butternut squash, fennel, sweet potatoes, wilted greens
like spinach, Swiss chard or kale, sautéed mushrooms, etc. </div>
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I have a feeling you could use chickpea flour instead of the all-purpose flour, or tinker around with a mixture of gluten-free flours if that's your thing. You could top the
cake with cheese, but it certainly doesn’t need it. What makes the dish sing though is a generous
drizzle of zesty salsa verde.</div>
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This isn’t the tomatillo-based version you may be familiar
with on your enchiladas. This sauce is a riff on the classic Italian salsa
verde, packed with fresh herbs, lemon, capers, Dijon mustard and olive oil. The secret ingredient is fish sauce; it brings salty, umami-packed flavor that rounds out the sauce and doesn't make it taste the least bit fishy. </div>
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This sauce would be fantastic on any steamed vegetable, or even grilled salmon or chicken.
Actually, my fiancé loves it so much he told me he would drink it by itself, which I can't say I recommend.</div>
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Happy Mother’s Day Mom! This one’s for you xoxo </div>
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<b style="mso-bidi-font-weight: normal;">Asparagus &
Potato Cake with Salsa Verde</b></div>
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<i style="mso-bidi-font-style: normal;">Serves 8 generously </i></div>
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Ingredients: </div>
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<i style="mso-bidi-font-style: normal;">For the salsa verde: </i></div>
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2 cups chopped Chinese chives or green onions (about 2
bunches)</div>
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1 bunch cilantro or parsley (leaves and stems) </div>
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1 cup extra virgin olive oil</div>
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2 lemons, zested and juiced</div>
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2 tablespoons brined capers</div>
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1 tablespoon Dijon mustard</div>
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1 tablespoon fish sauce</div>
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<i style="mso-bidi-font-style: normal;">For the cake: </i></div>
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1 bunch asparagus</div>
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2 large baking potatoes, scrubbed</div>
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8 large eggs</div>
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¼ cup extra virgin olive oil, plus extra </div>
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1 cup all-purpose flour </div>
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1 teaspoon salt</div>
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1 teaspoon baking powder</div>
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<b style="mso-bidi-font-weight: normal;">For the salsa verde, </b>place
all the ingredients in a blender. Puree until very smooth, adjusting the consistency
with water as necessary to form a thick, yet pourable sauce. Taste for
seasoning, and add more lemon juice and fish sauce as desired. The salsa verde will keep for up to one week in the refrigerator. </div>
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<b style="mso-bidi-font-weight: normal;">For the cake, </b>trim
the tough ends of the asparagus and cut into 1-inch lengths. Place in a steamer
basket over simmering water and cook for 5 minutes, until bright green and
tender; remove to a plate and set aside. Leaving the skin on, slice the
potatoes into ¼-inch slices and steam for 10-12 minutes, until tender and set aside.</div>
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<b style="mso-bidi-font-weight: normal;">In a blender, combine
the eggs</b>, olive oil, flour, salt and baking powder. Whip until completely
smooth and frothy. Preheat the oven to 350<span style="mso-bidi-font-family: "Times New Roman";">°</span>F and grease an 8x8-inch baking dish liberally with
olive oil. Arrange the asparagus and potatoes in the dish, then pour over the
batter. Bake until a skewer comes out clean and the top is lightly browned,
about 30-40 minutes. Allow to cool for 10 minutes before cutting into pieces
and serving with the salsa verde. Alternatively, the cake can be made several
hours in advance and served at room temperature. Leftovers will keep for 3 days, refrigerated. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com1tag:blogger.com,1999:blog-5028595531181225844.post-18215332156322838692014-05-04T19:52:00.000-07:002014-05-06T10:58:32.287-07:00Buttermilk Pea Soup with Chinese Chives<div class="separator" style="clear: both; text-align: center;">
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<br />
If you’re a fan of dim sum, then it’s
probable that you and I would get along famously. Whether it’s crispy pan-fried
pot stickers, fluffy char siu bao with red barbecue pork, unctuous soup
dumplings, <span style="mso-spacerun: yes;"> </span>steamed lotus leaves with
glutinous rice and pork belly, steamed gai lan with oyster sauce, chewy red
bean sesame balls or flaky egg tarts, <span style="mso-spacerun: yes;"> </span>there’s something for everyone…that is, unless
you’re vegan. Don’t worry; we can still be friends, just not <i style="mso-bidi-font-style: normal;">dim sum </i>friends. <br />
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It’s safe to say that if you’ve pulled off your fair share
of bamboo steamer baskets and platters from the rickety wheeled carts, there’s also
a good chance that you’re familiar with shumai (also <i style="mso-bidi-font-style: normal;">siumai</i> or <i style="mso-bidi-font-style: normal;">shaomai</i>), the delectably
moist pork and shrimp dumplings chock full of Chinese chives, garnished with a
dab of orange roe. In Seattle, they are easy to find, whether at the high end
<a href="http://dintaifungusa.com/" target="_blank">Din Tai Fung</a> or any of the small, steamy dim sum <a href="http://www.yelp.com/biz/harbor-city-restaurant-seattle" target="_blank">houses</a> in the International
District. </div>
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Also easy to find in these parts are the laundry list of
prerequisite ingredients for the somewhat intricate process of making homemade
dumplings: shaoxing rice wine, black mushrooms, toasted sesame oil, crispy
water chestnuts and fresh ginger. What’s not easy is locating the fresh Chinese
chives, emerging only in the spring at Asian markets and ethnic produce stands.
Also called <i style="mso-bidi-font-style: normal;">garlic chives</i>, <i style="mso-bidi-font-style: normal;">gau choy</i>, or <i style="mso-bidi-font-style: normal;">nira</i>, the beautifully flat emerald leaves are over a foot long and
sold in thick bundles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmAOPatwHht-gubQTAEfEFsgFVVQT2bQQPPc9vjhhCbYqjhGdcQ2J3ZA7lm_LaJJIkSwFz0moHY9UQBVlwVnd5oLIFATVx9qzMByj7yfpTbqh49u8nVuOyxuSPwZP0PlnimdnFEQekv_4/s1600/6th+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmAOPatwHht-gubQTAEfEFsgFVVQT2bQQPPc9vjhhCbYqjhGdcQ2J3ZA7lm_LaJJIkSwFz0moHY9UQBVlwVnd5oLIFATVx9qzMByj7yfpTbqh49u8nVuOyxuSPwZP0PlnimdnFEQekv_4/s1600/6th+-+Copy.jpg" height="265" width="400" /></a></div>
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Homemade dumplings are one of those traditional, old school
foods that are a pain in the ass to make, but well worth the effort (just be
sure to invite a few friends over, so someone can appreciate your hard work
besides your Instagram followers). </div>
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There’s something ritualistic and sacred about setting up a
dumpling production line; hand-kneading the supple dough on the countertop, rolling
it out into paper thin rounds, and stuffing each with a spoonful of filling,
aromatic with rice wine, ginger and garlic. Finally, the hardest step is crimping
each one shut with little pinched folds, a skill acquired only over hours of
dumpling formation. Then comes the ten longest minutes of your life, while the
little pouches steam over simmering water, before being lightly dipped in soy
sauce with maybe a splash of black vinegar and a few shards of julienned raw
ginger. The filling is tender and juicy, savory and aromatic, encased in its
chewy wrapper.</div>
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Uggghhhhhh</div>
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</div>
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</div>
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But unfortunately (for you. And me) this post isn’t about making
shumai; it’s about a creamy buttermilk pea soup, made bright green with Chinese
chives. The sweet green split peas offer heft; rich in fiber and protein (11g
each per serving!), B vitamins and iron, this soup will undoubtedly keep you
satiated for hours. The tart buttermilk, leftover from a baking project, lends
a creamy texture and acidity, much needed in the otherwise garlicky pea soup. </div>
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I’m saving shumai production for another day; perhaps one
where there’s less laundry and weeding, errands to run for Grandma and
spreadsheets to populate for work. Side note—anyone up for an afternoon dim sum
run? </div>
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<b style="mso-bidi-font-weight: normal;">Buttermilk Pea Soup
with Chinese Chives</b></div>
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Fresh favas or field peas would be mah-valous; just blanch
them until tender and puree with the stock, buttermilk and chives. If you can’t
find Chinese chives, use a combo of regular chives and spinach.</div>
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<i style="mso-bidi-font-style: normal;">Serves 8 </i></div>
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Ingredients:</div>
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2 tablespoon olive oil</div>
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1 small yellow or sweet onion, chopped</div>
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1 small head garlic, chopped</div>
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1 pound split peas</div>
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2 quarts chicken stock, vegetable stock or water</div>
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2 bay leaves</div>
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2 cup Chinese chives, cut into 1-inch lengths (plus extra
for garnish)</div>
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2 cups buttermilk</div>
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Salt to taste</div>
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<b style="mso-bidi-font-weight: normal;">Heat 1 tablespoon of
the olive oil</b> in a Dutch oven or large pot over medium heat. Add the onion
and garlic and sweat for 10 minutes, until translucent. Add the peas and stock
(or water), bay leaves and bring to a boil. Reduce the heat to low and simmer
for 1½-2 hours, until the peas are completely tender and the soup is thickened;
remove from the heat and pull out the bay leaves.</div>
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<b style="mso-bidi-font-weight: normal;">Heat the remaining
olive oil </b>in a skillet over high heat. Add the chives and sauté for 2-3
minutes, until bright green and tender. Add the chives and buttermilk to the
pea soup, stirring to combine.</div>
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<b style="mso-bidi-font-weight: normal;">Puree the pea soup </b>in
batches, until completely smooth. Stir all the soup together adjusting the
consistency with water if too thick and add salt to taste. Serve hot or
chilled, garnished with a swirl of buttermilk and chopped chives.</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-88736677595616001622014-04-18T17:04:00.001-07:002014-05-23T13:34:23.465-07:00Chocolate Cupcakes with Tahini Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkK5ugQVeUfmo6q_LNs-M0dCfUJHzUDQpnXtjTrF7UJqbG-RI9lCZm54pvwe5TNIiBnpo1VDUOC-EhVXfSeF4UzBYt_Py8ComMuWXrtsRbFHM37uv45DL-zKK-IjgxKZ_zKPpmhMN5vZA/s1600/1st+(edited).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkK5ugQVeUfmo6q_LNs-M0dCfUJHzUDQpnXtjTrF7UJqbG-RI9lCZm54pvwe5TNIiBnpo1VDUOC-EhVXfSeF4UzBYt_Py8ComMuWXrtsRbFHM37uv45DL-zKK-IjgxKZ_zKPpmhMN5vZA/s1600/1st+(edited).jpg" height="265" width="400" /></a></div>
<br />
Sometimes, the idea of getting out a bunch of ingredients and
measuring cups and whipping egg whites and tempering chocolate sounds like fun
(no one? Ok, I guess it’s just me). But sometimes, you just need a cupcake, in
your face, like 10 minutes ago.<br />
<br />
I happened to be especially desperate today, because well,
it’s Friday. Luckily, my friend Amy was kind enough to have sent me a pouch of her
new dark chocolate cupcake mix. She owns the Denver-based company <a href="https://www.etsy.com/shop/SweetVictoryLLC?ref=l2-shopheader-name" target="_blank">SweetVictory</a>, maker of fine, handcrafted baking mixes, candies and fruit preserves,
and needed someone to test the new mix at sea level. Being in Seattle, I
happily volunteered my baking-and cake-eating services.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MqVF40q31H3jAclTKI65OgPoUHQJJye2p9F-2i-3KmpgCF6nj6z-vRw6vaiclNOmnoqRhksN4mwGWccFwD1Vet_knO7CWwp-tRcpd6hW5m-AMUJrj2P1N7mmpBGkEjC-J-cr6upIPQJx/s1600/2nd+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MqVF40q31H3jAclTKI65OgPoUHQJJye2p9F-2i-3KmpgCF6nj6z-vRw6vaiclNOmnoqRhksN4mwGWccFwD1Vet_knO7CWwp-tRcpd6hW5m-AMUJrj2P1N7mmpBGkEjC-J-cr6upIPQJx/s1600/2nd+-+Copy.jpg" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhYFFwpkjn-8qjopb-ZPWrUNHJF5lc31zq_yn1Gfl4m4LqBCwGcdnuOxSkLba6odWDSk9kvO9BEGeTCrMepuH32XJuGZOiQAyXsrZj2VfxqLeElEzYIBwRKF95HrYgwQyir5fcTBGeEoW/s1600/3rd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhYFFwpkjn-8qjopb-ZPWrUNHJF5lc31zq_yn1Gfl4m4LqBCwGcdnuOxSkLba6odWDSk9kvO9BEGeTCrMepuH32XJuGZOiQAyXsrZj2VfxqLeElEzYIBwRKF95HrYgwQyir5fcTBGeEoW/s1600/3rd.jpg" height="265" width="400" /></a></div>
<br />
Having no milk and no eggs, and cupcake liners a size too
big, I wasn’t the most prepared tester. But once a chocolate craving starts, it’s
pretty much impossible to stop. Like an insidious little seed, it starts in
your brain and quickly spreads throughout your body until the only thing you
can think about is getting your fix. I’ve never done crack, but I’m pretty sure
this is what it feels like (or so the <a href="http://newsfeed.time.com/2013/10/16/oreos-may-be-as-addictive-as-cocaine/" target="_blank">scientists</a> say). <br />
<br />
Upon inspection of the package though, I realized these were
gluten-free, <i style="mso-bidi-font-style: normal;">vegan</i> cupcakes—SCORE! I
could make these without a trip to the store and would make do with the wonky
liners. I quickly grabbed some almond milk and vegetable oil from the pantry
and furiously whisked in some espresso powder, to which Ina Garten would
certainly approve (almost all her chocolate <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cupcakes-recipe2.html" target="_blank">confections </a>are enhanced by some sort of
coffee flavor). <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8l-ZkYsnRJVGwZR1LFEtvzMsXyodcEpWIDl2W4_bO3okF5sEXAeqCMjcl6qrzf6dQIid2sOtZU_z8Hf0CLORiq3tAvpLOj-CryCUaRaUG4D04j3SoIUug0co5lUA9M2x_lgqM0lWC0mW/s1600/4th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8l-ZkYsnRJVGwZR1LFEtvzMsXyodcEpWIDl2W4_bO3okF5sEXAeqCMjcl6qrzf6dQIid2sOtZU_z8Hf0CLORiq3tAvpLOj-CryCUaRaUG4D04j3SoIUug0co5lUA9M2x_lgqM0lWC0mW/s1600/4th.jpg" height="265" width="400" /></a></div>
<br />
<br />
I dumped the mix and the milky, latte-like wet ingredients into
a bowl and in 20 seconds, I had cake batter. Now, I will confide that because
these babies are gluten-free, the batter is not quite as lick-able as regular
batter; it’s gritty from the mixture of brown rice flour and starches.
Obviously, this did not stop me from licking the spoon. Crack, people—it’s like
crack. <br />
<br />
To my great pleasure, the batter baked up into beautifully
tender and fluffy cupcakes. They were surprisingly un-vegan and gluten-free-like,
with an especially deep, dark chocolate crumb and small fissures on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9Bdec3dR5flw2CSwBQHrVVmeYLjuxNZpXOECWLq8DjBHx6sFC3smWhsnbIT2wWcxv2ZWcaHF8FpS9QgqSCiGDU376So8dskMnd5cCHkmCNvfwLy-OIpaLTMcB6cmtp84Nf7XeFfxrNG1/s1600/5th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9Bdec3dR5flw2CSwBQHrVVmeYLjuxNZpXOECWLq8DjBHx6sFC3smWhsnbIT2wWcxv2ZWcaHF8FpS9QgqSCiGDU376So8dskMnd5cCHkmCNvfwLy-OIpaLTMcB6cmtp84Nf7XeFfxrNG1/s1600/5th.jpg" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkSSnjphi8PW1ol5JYTP1EvYNL5YeTLAQpCMiIclCPb8U8CjRPl3lE37u8Y2U277jzhs2sznKdHPAKKY74SB2n2AH3ETScwWuWIQotASSIPKUQP2hWDo82NTVY_uhNWzlfYeb1dfZLqo3/s1600/6th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkSSnjphi8PW1ol5JYTP1EvYNL5YeTLAQpCMiIclCPb8U8CjRPl3lE37u8Y2U277jzhs2sznKdHPAKKY74SB2n2AH3ETScwWuWIQotASSIPKUQP2hWDo82NTVY_uhNWzlfYeb1dfZLqo3/s1600/6th.jpg" height="265" width="400" /></a></div>
<br />
Luckily, during the short 20-minute bake time, I had enough
sense about me to whip up some sesame buttercream with tahini instead of
butter. Think peanut butter + chocolate. This is similar, yet different. Not only does this keep the cupcakes vegan, but the nutty, rich flavor
of toasted sesame is quite a sophisticated accompaniment to the chocolate. Well,
as sophisticated as a lazy, chocolate-feening baker can manage anyway. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0FVW5WK11JVyh4s4PgKbEi3wF0zPrmLYA_W27_w_jObTI6arYZZWGaOt0D-mndU9pM2pWCzYGDoqcmd3aFDtg7sKDjLhdQ_0_irAlmPillvHiYiGWkV65qTWrMGV_8cF7FuXT7XPPy4X/s1600/7th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0FVW5WK11JVyh4s4PgKbEi3wF0zPrmLYA_W27_w_jObTI6arYZZWGaOt0D-mndU9pM2pWCzYGDoqcmd3aFDtg7sKDjLhdQ_0_irAlmPillvHiYiGWkV65qTWrMGV_8cF7FuXT7XPPy4X/s1600/7th.jpg" height="212" width="320" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;">Chocolate Cupcakes
with Tahini Buttercream</b><br />
<br />
Get your pouch of vegan, gluten-free dark chocolate cupcake
mix <a href="https://www.etsy.com/listing/178841130/dark-chocolate-cake-mix-gluten-free?ref=shop_home_active_3" target="_blank">here</a>, and while you’re at it, pick up some of this blueberry amaretto <a href="https://www.etsy.com/listing/177905290/blueberry-amaretto-jam-4-oz-lower-sugar?ref=shop_home_active_5" target="_blank">jam</a>.
Trust me. This vegan cake <a href="http://joythebaker.com/2012/02/simple-vegan-chocolate-cake/" target="_blank">recipe</a> would also work, although it's not gluten-free. <br />
<br />
<em>Makes 12 cupcakes</em><br />
<br />
Ingredients: <br />
<br />
<i style="mso-bidi-font-style: normal;">Chocolate Cupcakes</i><br />
<br />
1 pouch Sweet Victory Dark Chocolate Cake Mix<br />
1 cup liquid (250g) 1 used almond milk<br />
1 teaspoon (1g) espresso powder (optional)<br />
1 cup (220g) vegetable oil<br />
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</div>
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<i style="mso-bidi-font-style: normal;">Tahini Buttercream</i></div>
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</div>
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1 cup (200g) coconut oil, room temperature (or butter, if you don't care about them being vegan)<br />
¾ cup (200g) tahini</div>
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¼ cup (60g) water</div>
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½ teaspoon ground vanilla beans (or 1 teaspoon vanilla
extract)</div>
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1 pinch kosher salt</div>
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3 ¾ cups (450g) powdered sugar, sifted</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Line a cupcake tin</b>
with paper liners (or nonstick spray) and preheat<b style="mso-bidi-font-weight: normal;"> </b>the oven to 350<span style="mso-bidi-font-family: "Times New Roman";">°</span>F.
In a measuring cup or small bowl, whisk together the liquid, espresso powder
(if using) and vegetable oil and set aside.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">In a medium bowl, </b>whisk
together the cake mix and wet ingredients until thoroughly combined. Scoop a
heaping quarter cup of batter into each cupcake liner. Bake for 20-22 minutes
or until a toothpick comes out clean, rotating halfway through baking. Allow to
cool in the pan for 5 minutes, then remove to a wire rack to cool completely
(about 1 hour). </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">For the buttercream, </b>beat
together the coconut oil (or butter), tahini and water in a bowl with a handheld mixer until smooth. Add
the vanilla, salt and powdered sugar and continue to mix for 2-3 minutes, until
thick and fluffy. Scoop the buttercream into a pastry bag and pipe onto cooled
cupcakes. The frosted cupcakes will keep for a couple days in an airtight
container at room temperature.</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-80190217601179857512014-04-14T08:41:00.000-07:002014-04-14T08:49:04.879-07:00Greek Yogurt-Creamed Swiss Chard & New Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiTS5JEAt4AFEJH78xH_QC92cZczTjZO6DHvg1x-mNgrBFY-Vz31LeDP0qO9yYAhNemB_xK4iOi5ZKWYDhYCjkBDXGWbp5cLSh-AbzR5H9MKeKPCgWa0sAkcnnwRYEMrAlgsSmQCDLvxI/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiTS5JEAt4AFEJH78xH_QC92cZczTjZO6DHvg1x-mNgrBFY-Vz31LeDP0qO9yYAhNemB_xK4iOi5ZKWYDhYCjkBDXGWbp5cLSh-AbzR5H9MKeKPCgWa0sAkcnnwRYEMrAlgsSmQCDLvxI/s1600/1st.jpg" height="265" width="400" /></a></div>
<br />
This dish is the delicious love child of an excessive amount of spring
produce and Greek yogurt. If warm, yogurt coated vegetables sounds ridiculous, <span style="font-family: inherit;">trust me<span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Arial; mso-fareast-language: EN-US;">—</span>just go with it;</span> you can thank me later.<br />
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If you're still not convinced (when have I ever led you astray?), chances are also good that you my friend haven’t met Yotam
Ottolenghi yet. The Israeli-born chef, restaurateur and author is quite
possibly one of my biggest culinary inspirations. I’ve yet to visit his
restaurants, but I pore over his <a href="http://www.amazon.com/s/ref=nb_sb_ss_c_0_5?url=search-alias%3Dstripbooks&field-keywords=yotam%20ottolenghi&sprefix=yotam%2Caps%2C313" target="_blank">books</a> like a sorority girl reading Cosmo. </div>
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His food is produce-heavy, with a strong Middle Eastern
& Mediterranean influence. Ingredients like fresh herbs, za’atar, toasted
nuts, labneh and tahini punctuate his dishes with bold flavors and textures. </div>
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But what’s truly amazing about it isn’t that his cooking is
stuffed with obscure ingredients or weird flavor combinations, it’s that he
takes everyday ingredients and reworks them into completely fresh dishes with
just a few simple twists. Like, absolutely genius combos that make you feel
stupid for not having tried them before. Like yogurt and vegetables. </div>
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According to Ottolenghi, pasta with yogurt sauce is a
classic combo in the Palestinian dish <i style="mso-bidi-font-style: normal;">shishbarak</i>.
Molly’s written about it <a href="http://orangette.blogspot.com/2013/06/told-you-so.html" target="_blank">here</a> and the folks at Food52 have a delightful Greek
twist over <a href="http://food52.com/blog/8897-diane-kochilas-pasta-with-yogurt-and-caramelized-onions" target="_blank">here</a>. But no pasta, no problem.</div>
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There’s something synergistic about a dish of tangy yogurt
sauce and,<span style="mso-spacerun: yes;"> </span>in this case, deeply green
Swiss chard, steamed new potatoes and unabashedly large dose of fresh dill and
lemon. <span style="mso-spacerun: yes;"> </span>The hardest part is waiting for the
chard stems to caramelize in olive oil until they are rendered sweet and
tender, a step I promise you won’t want to skip. </div>
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You better believe I’ll be making this sauce with
everything: steamed asparagus, green beans, kale, radishes, spinach, green
peas, fava beans, etc. After you try it just once, you will too<span style="font-family: Arial;">.</span> I won't even say I told ya so. </div>
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<b style="mso-bidi-font-weight: normal;">Greek Yogurt-Creamed
Swiss Chard & New Potatoes</b></div>
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With a filet of seared salmon or grilled chicken, this is <i style="mso-bidi-font-style: normal;">the </i>answer to the weeknight dinner
conundrum. Add a sliced boiled egg or two, and lunch at your desk won’t seem so
dull. Heck, pour a couple mimosas and this would be the perfect accoutrement to
a sunny Easter brunch on the deck.</div>
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<i style="mso-bidi-font-style: normal;">Serves 4 as a side
dish</i></div>
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Ingredients: </div>
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4 medium or 8 small new potatoes, scrubbed</div>
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1 large bunch Swiss chard</div>
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2 tablespoon extra-virgin olive oil</div>
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1 clove garlic, finely minced </div>
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Kosher salt</div>
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½ cup plain Greek-style yogurt </div>
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¼ cup chopped fresh dill, plus extra for garnish</div>
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1 teaspoon lemon zest</div>
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3 tablespoons lemon juice, plus extra wedges for serving</div>
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2 tablespoons cream (optional; you could also use milk,
white wine or broth)</div>
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<b style="mso-bidi-font-weight: normal;">Cut the potatoes </b>into
1/4'’ slices. Place in a steamer basket over simmering water and cook for 10
minutes, until tender. Remove from the heat and set aside to cool.</div>
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<b style="mso-bidi-font-weight: normal;">Clean the Swiss chard
</b>by swishing it in a large bowl of water to remove any debris. Tear off the
greens from the stems. Finely chop the stems and set aside. Spin the greens dry
in a salad spinner, then roughly chop.</div>
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<b style="mso-bidi-font-weight: normal;">Heat 1 tablespoon of
the olive oil </b>in a large skillet; add the chard stems and cook over medium heat
for 15 minutes, until caramelized and tender. Add the chard greens, garlic and ½
teaspoon salt. Cook for 5 minutes, tossing frequently. </div>
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<b style="mso-bidi-font-weight: normal;">Add the yogurt, dill,
lemon</b> zest & juice, remaining olive oil and cream (if using) and remove
from the heat. Add the cooked potatoes and toss to coat in the sauce. Taste for
seasoning and add more salt and lemon juice if necessary. Serve warm or room
temperature, garnished with extra sprigs of dill and lemon wedges for
squeezing. </div>
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Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-43846989306773927492014-04-02T16:50:00.002-07:002014-04-02T16:52:28.530-07:00Salty Spiced & Seeded Mango Snacks <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23YfT-JeT8E1mO2S3qhZ2DuF0ef9DZP51yFbN1kYeQzHse5W8mBflMp3VMZLWzbqc-iuwUp0N51tTmhdtEJHbUpqmNAPIje_yElo1VXLQjn6gacMIG7bQ0hyphenhyphenN3jzlZHTIW7axKMn7T8P5/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23YfT-JeT8E1mO2S3qhZ2DuF0ef9DZP51yFbN1kYeQzHse5W8mBflMp3VMZLWzbqc-iuwUp0N51tTmhdtEJHbUpqmNAPIje_yElo1VXLQjn6gacMIG7bQ0hyphenhyphenN3jzlZHTIW7axKMn7T8P5/s1600/1st.jpg" height="265" width="400" /></a></div>
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Spoiler alert: there's no groundbreaking culinary masterpiece or scientific theory below. There's no complicated steps or even a process to follow. It's kind of a ridiculous post, but I love this snack so much that I have to share it with you. You might already be familiar with the concept; if so, it's because I totally jacked it from the fruit vendors in Mexico. <br />
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Sold in cups from a street cart on wheels, chunks of fresh fruit like mango, watermelon, and papaya, sometimes cucumber and jicama, are doused with lime juice and sprinkled with salt and chile pepper. They offer a cooling respite from the heat and, in my opinion, help to offset the tequila and tacos al pastor. Mmmmm <a href="http://saucyseattleite.blogspot.com/2014/03/crispy-carnitas-with-blood-orange-chile.html" target="_blank">tacos</a>...<br />
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I recently bought a huge case of my favorite fruit, Ataulfo
or Champagne mangoes at the produce stand. Bright golden yellow, they were
starting to wrinkle and were a little sticky, perfectly ripe but turning fast.<br />
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Feeling the pressure to use them up quick, I happily infused
my diet with fresh mangoes. I ate one plain and then a few chopped into yogurt.
I blitzed them into thick smoothies with tangy buttermilk and fresh turmeric, and
stir fried them with vegetables and sambal ooelek for lunch. </div>
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But where they really shone was snack time; soon they
started to get so ripe and custardy that I could eat them like an avocado,
right out of the skin. I cut away the fleshy halves on either side of the flat
pit and started tinkering. I sprinkled on kosher salt, cinnamon, cayenne and toasted coconut.
I dusted them with hemp seeds and tart, citrusy <a href="http://www.aidamollenkamp.com/2012/06/get-to-know-sumac/" target="_blank">sumac</a>. <span style="mso-spacerun: yes;"> </span>I squeezed on fresh lime juice, crunchy chia seeds and
smoky chipotle powder. It was revelatory.<br />
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What did this little mango rampage over the last few days teach me? Firstly, that salted, spiced fruit makes the perfect afternoon snack. Also, that cayenne pepper makes a
surprisingly effective caffeine replacement at 3pm. But mostly, that I just want to go to Mexico and lay on the beach and eat tacos and drink tequila. *Sigh*</div>
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<b style="mso-bidi-font-weight: normal;">Salty Spiced & Seeded Mango Snacks </b></div>
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</div>
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If your mango isn’t super ripe, but still gives a little
when squeezed, you can peel it with a vegetable peeler, cut the fruit off in
chunks and dice it before seasoning.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<i style="mso-bidi-font-style: normal;">Serves 1 </i></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Ingredients: </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
1 very ripe ataulfo mango </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Kosher salt</div>
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Fresh lime juice </div>
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Spices like cinnamon, cayenne, sumac, or cumin</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Seeds like hemp, chia, sesame, or poppy</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Chopped, fresh cilantro</div>
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Toasted nuts or coconut</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Cut the wide, flat
sides of the mango </b>away from the pit. Eat off any flesh attached to the pit
and throw away. </div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Sprinkle the salt,
</b>lime juice and any desired seasonings, seeds or toppings. Scoop the fruit
out of the skin with a spoon to eat.</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-3331739476378958212014-03-28T13:52:00.000-07:002014-03-28T13:52:44.819-07:00Triple Coconut Granola <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhui57GDuNhRGbGeVBt7LKA6QuUeuvi_pRzEsbIBnElRRL4tKu-WtjxRRC17i7eJ_76dNaQAwfHjD_HlGS5DZ6wEN4PGjzO0PTBKJKWJepdtMRxw_LR0wjY7MJW_6It23iskZhFqGHoUiK4/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhui57GDuNhRGbGeVBt7LKA6QuUeuvi_pRzEsbIBnElRRL4tKu-WtjxRRC17i7eJ_76dNaQAwfHjD_HlGS5DZ6wEN4PGjzO0PTBKJKWJepdtMRxw_LR0wjY7MJW_6It23iskZhFqGHoUiK4/s1600/1st.jpg" height="265" width="400" /></a></div>
<br />
<div style="text-align: left;">
Homemade granola is one of those things that almost makes
you feel duped the first time you make it. You start questioning everything about
your life: if homemade granola is ten times tastier and 5 times cheaper than
store bought granola...then what else am I doing wrong?! <span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-spacerun: yes;"></span>It makes a respectable breakfast, sprinkled onto yogurt, hot
cereal or <a href="http://www.pinterest.com/search/pins/?q=chia%20pudding" target="_blank">chia pudding</a>. <span style="mso-spacerun: yes;"> </span>I’ve also
decided it is also completely appropriate to shove it in your face by the
fistful, any time of day. </div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclqpmbhC8Th7MpNPlrANyzH1N3bs-WtIrL1FceCfR2mAPvRMpy_zwYvAqKr01c_JSPeVXEdOpkaDXOMQLpNjo76Ejyt7OS4awcCL6OfWNFgKdK5fssrh_p9rHVgrLNKI1LUlFXc3Am318/s1600/2nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclqpmbhC8Th7MpNPlrANyzH1N3bs-WtIrL1FceCfR2mAPvRMpy_zwYvAqKr01c_JSPeVXEdOpkaDXOMQLpNjo76Ejyt7OS4awcCL6OfWNFgKdK5fssrh_p9rHVgrLNKI1LUlFXc3Am318/s1600/2nd.jpg" height="265" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR15kImMtorB-awyImMhIY77FfmefywympvFV5J7HRnRrO38j5HRv_RJCMxL57YWXYEbtp9jB07XUxmIv5elQDXp7oVo0x_1BnLQ7iTKwMAnsNoHinJQmHpFX43_Wswv8mvLyybbM3je1o/s1600/3rd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR15kImMtorB-awyImMhIY77FfmefywympvFV5J7HRnRrO38j5HRv_RJCMxL57YWXYEbtp9jB07XUxmIv5elQDXp7oVo0x_1BnLQ7iTKwMAnsNoHinJQmHpFX43_Wswv8mvLyybbM3je1o/s1600/3rd.jpg" height="265" width="400" /></a></div>
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</div>
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I started playing with this recipe a couple years ago,
originally from Kim Boyce’s <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300" target="_blank">Good to the Grain</a>. It’s extremely versatile, and
works well with any permutation of ingredient swaps: honey instead of maple
syrup; rolled rye or barley instead of oats; butter or olive oil instead of coconut
oil; and any kind of seed and any kind of dried fruit. It’s a beautiful,
beautiful thing.<a name='more'></a><br />
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Coconut oil, the newest darling to the world of culinary
fats, is also some good stuff. I like to buy organic, virgin coconut oil, which smells
like vacation, aka tropical locales and fruity day-drinking by the pool. </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
It’s
chock full of saturated fat, specifically medium chain fatty acids, which sounds
scary but emerging research suggests coconut oil may have a beneficial effect
on cholesterol levels. Most experts agree that there isn’t quite enough scientific
evidence to start swimming in the stuff, but swapping it out for butter or
olive oil in cooking every now and then is perfectly fine. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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</div>
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As long as you have a solid 45 minutes to hang out in the
kitchen to make sure the syrup doesn’t boil over on the stove and toasted nuts
don’t burn, you will be golden. And crunchy. And sweet. Life as you know it will
never be the same.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Triple Coconut
Granola </b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
I like using dates because they have such a
mellow, caramel flavor that doesn’t overpower the granola. </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<i style="mso-bidi-font-style: normal;">Makes 16, ½ cup
servings </i></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<i style="mso-bidi-font-style: normal;">Ingredients: </i></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
300g (3 cups) rolled oats (not quick cooking)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
55g (1/2 cup) coconut flour (ground flax or wheat germ work too) </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
295g (1 cup) maple syrup</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
55g (1/4 cup) coconut oil, plus extra for greasing the
pan</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
6g (1 teaspoon) kosher salt</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
160g (2 cups) unsweetened flaked coconut, toasted</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
115g (1 cup) chopped, walnuts, toasted (or other nut)</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
115g (1 cup) pumpkin seeds, toasted (or other seed, such
as sunflower or sesame) </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
180g (1 ½ cups) chopped, pitted dates (or other dried
fruit, such as blueberries or raisins)</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Toss together the
oatmeal </b>and coconut flour in a large bowl and set aside. Preheat the oven
to 325<span style="mso-bidi-font-family: "Times New Roman";">°</span>F and grease
a baking sheet with coconut oil. </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Bring the maple
syrup </b>to a boil in a small saucepan, then reduce the heat to low and simmer
for 6 minutes. Add the coconut oil and salt; whisk until the coconut oil is
thoroughly melted and all is combined. Pour the syrup over the oat mixture and
toss with a spatula until thoroughly mixed. Spread out evenly in a clumpy layer
on the greased baking sheet. </div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Bake the granola </b>for
30 minutes, scraping with a spatula from the edges inward and redistributing evenly
every 10 minutes. When the granola is light brown, it is done. Remove to a
cooling rack for an hour, until room temperature, then stir in the coconut
flakes, nuts, seeds and dates. Granola will keep in an airtight container for
at least a week, if not longer (we’ve never been able to keep any longer than a
few days because it’s all gone!)</div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-50589655778904213722014-03-25T14:42:00.000-07:002014-03-25T17:40:55.216-07:00Crispy Carnitas with Blood Orange & Chile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf-IAlRLyig5KQiKr8XjRvKIOVRmFWoYXgKj9SuRywIz0v23v5XC1yCZKfRxghx1sTugaSQTL0MCS6ztS2AP4cVh42Lx_-KBtOih9o91Gsz5axoA6R26SjRVbwqOxpYWEKZ517SxUdeUJ/s1600/9th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf-IAlRLyig5KQiKr8XjRvKIOVRmFWoYXgKj9SuRywIz0v23v5XC1yCZKfRxghx1sTugaSQTL0MCS6ztS2AP4cVh42Lx_-KBtOih9o91Gsz5axoA6R26SjRVbwqOxpYWEKZ517SxUdeUJ/s1600/9th.jpg" height="265" width="400" /></a></div>
<br />
Once upon a time during my college years, when I was not
yet 21, I did a stint living with my dad in Southern California. Most mornings
I slept in till 11 am, then picked a grapefruit from the tree in the backyard
for breakfast and laid out by the pool for a couple hours to work on the
essential SoCal perma-tan. Like a college student before their first loan
payment, I really didn’t know how good I had it til it was over.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T58FXeJ_b1fVkEbimV-xFcLSgEGvuX4U2SbgbRUADowoi_xznOvCikk7UMaVeN-4ptx6sYakbMeL8mKdDTBsK8QajGiuwJbeCHeczUr2EIhi_MxOSyho8zID67Dprdg3ozR0VSmRlarP/s1600/2nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T58FXeJ_b1fVkEbimV-xFcLSgEGvuX4U2SbgbRUADowoi_xznOvCikk7UMaVeN-4ptx6sYakbMeL8mKdDTBsK8QajGiuwJbeCHeczUr2EIhi_MxOSyho8zID67Dprdg3ozR0VSmRlarP/s1600/2nd.jpg" height="265" width="400" /></a></div>
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
By night, I worked at a fine dining restaurant, tossing
salads, shucking oysters, grilling asparagus, brûléing crepe cake, burning
chocolate tarts and shaving paper thin carpaccio. I got my ass kicked on the
line and got some well-deserved forearm burns. </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
After work, I would hang out with some of the other girls
from the restaurant, and sometimes we would go into bars that didn’t notice (or
care?) that we recycled the same ID at the door. We drank tequila sunrises and
rum & cokes with lime and somehow, we only got 86’d once. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><br />
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
There were Milkshake Mondays on Chef’s day off, where we
would make mouth-coating gut bombs of vanilla gelato, heavy whipping cream (I
know, I’m ashamed to even <i style="mso-bidi-font-style: normal;">write</i> this),
and Captain Crunch cereal—worst decision ever, I might add, before a 10 hour
shift on a 100<span style="mso-bidi-font-family: "Times New Roman";">°</span>F
line with little air flow; sort of like eating a stick of butter before
starting boot camp in Death Valley.</div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;">
Often, family meal at the restaurant was leftover pomme
puree (almost equal parts potato and butter) and whatever we could find in the
depths of the walk-in; not the most nutritious, or delicious grub. On rare
occasions, the family meal would be prepared by the prep cooks and dishwashers.
They would take over the back of the kitchen and make a spread for everyone of <span style="mso-spacerun: yes;"> </span>frijoles rich with lard, Oaxacan mole, watermelon
scraps leftover from the brunch shift with salt and chile, and long-marinated carne
asada seared on the flat top. </div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQupIV-9z-RdsDRlaVnagxqFT_DdbgcZtcPyDIOd67W8kAgdj_7FlJ-P9gqNQ0vhwanpT2JQrfHXoHY5uJ-N5t8F0moWIrCJtHyjAsiOlvi0YdoB4UJAoNrCqFb6qkCG5nzb61IsDM-Lxw/s1600/8th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQupIV-9z-RdsDRlaVnagxqFT_DdbgcZtcPyDIOd67W8kAgdj_7FlJ-P9gqNQ0vhwanpT2JQrfHXoHY5uJ-N5t8F0moWIrCJtHyjAsiOlvi0YdoB4UJAoNrCqFb6qkCG5nzb61IsDM-Lxw/s1600/8th.jpg" height="265" width="400" /></a></div>
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During one particularly delicious family meal, while devouring some fresh fried tortilla chips and salsa I even lost a tooth, a fake tooth that is, which sat in the front
of my top row of teeth. I don’t think I uttered a single word for the remainder of my shift, for
fear of anyone other than the dishwasher who saw it happen finding out about it (he sure did
remember to make fun of me in Spanish for the rest of my time there though). </div>
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</div>
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While I don’t miss the ridiculous restaurant hours or
searing Palm Springs heat, I can’t help but look back at that time fondly. I
learned that a good <a href="http://en.wikipedia.org/wiki/Michelada" target="_blank">michelada</a> cures all, how to organize my mise en place, and
to let the small stuff roll off my back. Also, that family meal is the most
important meal of the day, even if it’s eaten hurriedly while standing over a
stainless steel prep table.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwKgZDeU3UPjeVPc7RBnxuHXe1M6jnrS97HWhNtyZiuK0L-5hZ1xTVyh65ne1AgNhTEZ2Ocm_dnCz_qnw6VuJoPvhS9xxGC-N6I4Ji7T7CuS3V0gCYa1OffzAzNZf2BGUI93wZujk7Q4F/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwKgZDeU3UPjeVPc7RBnxuHXe1M6jnrS97HWhNtyZiuK0L-5hZ1xTVyh65ne1AgNhTEZ2Ocm_dnCz_qnw6VuJoPvhS9xxGC-N6I4Ji7T7CuS3V0gCYa1OffzAzNZf2BGUI93wZujk7Q4F/s1600/1st.jpg" height="265" width="400" /></a></div>
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<span style="mso-spacerun: yes;"></span> </div>
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<span style="mso-spacerun: yes;"></span><strong>Crispy Carnitas with </strong><strong>Blood Orange & Chile </strong></div>
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</div>
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I always keep some homemade <a href="http://saucyseattleite.blogspot.com/2014/01/pickled-jalapenos.html" target="_blank">pickled jalapenos</a> in the
fridge, but occasionally I make a mix that’s meant just for tacos: equal parts
small diced jalapenos, carrots and white onions with a bay leaf and a couple
garlic cloves, pickled in apple cider brine. That taco truck ain’t got nothin’
on me baby!</div>
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</div>
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Obviously, pico de gallo or salsa would be welcome here,
but I kind of like the simplicity (and winter/early spring friendliness) of
this taco sans tomato. </div>
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</div>
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<i style="mso-bidi-font-style: normal;">Serves 8-10</i></div>
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<em>Carnitas: </em></div>
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4-5 pound pork shoulder roast (also called pork butt or
Boston butt) </div>
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Kosher salt</div>
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1 tablespoon olive oil</div>
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2 cups water</div>
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4 whole chiles de arbol or 2 teaspoons red pepper flakes
(or more to taste) </div>
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1 tablespoon smoked paprika</div>
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1 teaspoon ground cumin</div>
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2 tablespoon maple syrup or honey</div>
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3 blood oranges cut in half, plus more for serving (navel oranges or limes are good too)</div>
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<i style="mso-bidi-font-style: normal;">Optional, to serve:
</i></div>
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Warm corn tortillas or <a href="http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/" target="_blank">these</a> paleo ones</div>
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Shredded cabbage</div>
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Pickled jalapenos/veggies</div>
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Sliced avocados </div>
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Hot sauce or salsa</div>
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Crema, sour cream or Greek yogurt</div>
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Fresh cilantro leaves</div>
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Blood orange or lime wedges</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Pat the meat dry</b>
with a paper towel, then shower the salt liberally over all sides of the roast.
Heat the oil in a Dutch oven or heavy bottomed skillet over medium high heat.
Sear the roast for 5 minutes on each side, or until it is well browned and
crusty. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Add the water,
chiles,</b> paprika, cumin and maple syrup to the meat. Squeeze the juice from the orange halves
into the pot, then throw them in too. Bring to a simmer, then reduce the heat
to low and simmer for 3-4 hours until the meat is completely tender and falling
apart. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Remove the meat</b>
to a plate, discard the oranges and chiles, and bring the remaining liquid to a boil. Reduce until you have
about 1 cup of sauce, then pour into a bowl just big enough to hold it. Allow
the liquid to cool and settle, then spoon off the fat from the top into a
separate little bowl. While the liquid is cooling, pick over the meat to remove
any gristle or fat and shred it into large chunks, and then pour the liquid
back over the meat. </div>
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</div>
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At this point, you can refrigerate the meat along with
the bowl of fat for up to four days until you are ready to crisp it, or you can
proceed with the recipe. </div>
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<b style="mso-bidi-font-weight: normal;">To crisp the
carnitas, </b>heat a large nonstick skillet over medium heat and scoop 1-2
tablespoons of the reserved fat into the pan. Add just enough meat to cover the
bottom of the skillet, as to not overcrowd the pan. Cook for 5-6 minutes
undisturbed, until the meat develops a deep brown crust on the bottom. Toss the
meat and redistribute, cooking until the meat is juicy and crusty all over, but
not burnt. Repeat with the remaining meat, until it’s all been crisped; discard
any remaining fat. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">To serve, </b>mound
some carnitas in a double layer of corn tortillas and top with the shredded
cabbage, pickled jalapenos, avocado, hot sauce, crema and cilantro and pass
with orange or lime wedges to squeeze over the top. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com2tag:blogger.com,1999:blog-5028595531181225844.post-81331271040666373222014-03-21T17:34:00.001-07:002014-03-21T17:34:35.885-07:00Fennel, Fuji Apple & Parsnip Slaw with Turmeric <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCN_Zl31zMUSBi2L2iCvUzDelhS-zIgABw9kVSxCgrpjTBqiUdbQmKO07HKexWBlrB_L9GmUfNoY-HxzbxgqAIJxR2-b5zfNsU8P0RiRCHaVkK2FB4hRsxl6bZ5xdrmtw5AaTX5li4lBjj/s1600/11th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCN_Zl31zMUSBi2L2iCvUzDelhS-zIgABw9kVSxCgrpjTBqiUdbQmKO07HKexWBlrB_L9GmUfNoY-HxzbxgqAIJxR2-b5zfNsU8P0RiRCHaVkK2FB4hRsxl6bZ5xdrmtw5AaTX5li4lBjj/s1600/11th.jpg" height="265" width="400" /></a></div>
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I recently heard that Seattleites own the most sunglasses
per capita than anywhere else in the US and I had to laugh. It’s not because we need them (le
<em>duh</em>), but because we lose them sometime during the seemingly endless season of
gray, only to snatch another pair up within a millisecond of that blinding yellow
orb peeking out from behind a rain cloud. <span style="mso-spacerun: yes;"> </span>No doubt, I own more than 6 pairs myself—not that
I currently know where any of them are. </div>
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Many a school field day, family camping trip and BBQ cookout
has been ruined by the ever looming rainclouds and yet, no one here carries an
umbrella. I wouldn’t go so far as to say that we are <i style="mso-bidi-font-style: normal;">optimistic</i>, but we certainly appreciate the appearance of the sun
more than anyone around. </div>
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The first day of spring in yesterday was uncharacteristically
beautiful. The cherry trees are blossoming and the daffodils have popped up out
of nowhere; I even wished I had dug out a pair of sunglasses to shield my tender
eyes from the sweet, sunny light. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnduc7m91wi1c98jpm5UYeAo4tSPfzODGmuLfUSZzpVQvJuSQ0rY_Ewt3zqvb_PBheWQOG3sneu8vo522Oxp9717j6PBCZXGlqCQ9Y1UZRiqlWV9U8vO8jXD-mDeAgUOGRfoU71zqZfcEN/s1600/5th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnduc7m91wi1c98jpm5UYeAo4tSPfzODGmuLfUSZzpVQvJuSQ0rY_Ewt3zqvb_PBheWQOG3sneu8vo522Oxp9717j6PBCZXGlqCQ9Y1UZRiqlWV9U8vO8jXD-mDeAgUOGRfoU71zqZfcEN/s1600/5th.jpg" height="265" width="400" /></a></div>
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Alas, the juicy strawberries aren’t here yet, but something
bright and fresh tasting was certainly in order. I had just picked up some fresh
turmeric and decided to whisk it into a bright yellow vinaigrette to celebrate
the season. Turmeric is the new “it-girl” of aromatics; with it’s almost neon
color and subtle earthy flavor, its best known as a key flavor in traditional Indian curry
powder, but is suddenly in the spot light as a trendy, health-promoting ingredient. <a name='more'></a><br />
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</div>
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The fresh version is distinctly sharper and brighter than its
dry counterpart, with hints of ginger and citrus. It’s perfect in soothing tea, juices,
smoothies, stir fries, sauces, vinaigrettes and anything else where a bright
yellow color is welcomed.</div>
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Turmeric’s reputation as a powerful anti-inflammatory should
not be overlooked, as well as its other beneficial effects as an
antioxidant, antibacterial and anti-carcinogen. But there’s no need to get too
dry and scientific here, the benefits of turmeric as a flavor and color enhancer
are reason enough pick up a couple knobby fingers at your nearest ethnic market
or high end grocery store. </div>
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A decidedly winter-friendly slaw of crunchy shaved fennel,
paper-thin parsnips and sweet Fuji apples is given a springy update with the lemony
turmeric dressing, going from white and blah to sunny with a quick toss of the
tongs. Find your sunglasses people—spring is coming!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqm10rSU8CeVf4vgCB1NB3K6d_u3YjIwhYVrmsi-OcFEuBkywWOt1birtTT2qgKUQD78qRRXq70Cq1heXbkjQGODvsPZJHAyjdGih8ox6jQrlhTFrrhA2rR1cHoobGqOP52ScByksyoJK/s1600/9th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqm10rSU8CeVf4vgCB1NB3K6d_u3YjIwhYVrmsi-OcFEuBkywWOt1birtTT2qgKUQD78qRRXq70Cq1heXbkjQGODvsPZJHAyjdGih8ox6jQrlhTFrrhA2rR1cHoobGqOP52ScByksyoJK/s1600/9th.jpg" height="265" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Fennel, Fuji Apple
& Parsnip Slaw with Turmeric </b></div>
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</div>
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Any crunchy vegetables would work in the slaw, such as red
or green cabbage, carrots, kohlrabi, radishes, celery, etc. and Asian pears
would make a delicious substitute for the Fuji apple. </div>
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</div>
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Pro tip: freeze any extra turmeric, whole, in a zip-top bag
and grate as much as you need while it’s still frozen, then pop the rest of the
root back in the bag for later. This works for ginger and galangal too!</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Serves 4</i></div>
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</div>
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Ingredients:</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Turmeric Vinaigrette</i>:
</div>
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1 heaping tablespoon finely grated fresh turmeric (about 1 skinny,
two-inch finger)</div>
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1 teaspoon finely grated fresh horseradish (or prepared
horseradish from a jar)</div>
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1 small clove finely grated or minced garlic</div>
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1 tablespoon raw honey</div>
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1 teaspoon lemon zest</div>
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¼ cup lemon juice</div>
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Sea salt to taste</div>
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¼ cup extra virgin olive oil</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Slaw:</i></div>
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½ large fennel bulb, thinly shaved (about 2 cups)</div>
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½ Fuji apple, julienned (about 1 cup) </div>
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1 large parsnip, peeled and thinly sliced (about 1 cup) </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Whisk together the
turmeric, </b>horseradish, garlic, honey, lemon zest, lemon juice and a healthy
pinch of salt together in a medium bowl. Drizzle in the olive oil until
thoroughly combined and set aside. Alternatively, the dressing can be prepared
up to 3 days in advance and refrigerated until ready to use.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Toss the fennel, </b>apple
and parsnip together in a large bowl, then drizzle on ¼ cup of the vinaigrette
and toss to coat. Taste the slaw for seasoning, add more salt if necessary,
then serve immediately. Alternatively, the prepared slaw ingredients can be
kept in ice water for a few hours before being drained, dried in a salad
spinner and dressed. </div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-6809620741525530122014-03-08T15:37:00.002-08:002014-03-09T16:52:16.608-07:00Oxtail Phramen <div class="separator" style="clear: both; text-align: center;">
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</div>
I’ll never forget the day my fourth grade teacher, Mrs.
Saunders, explained that in order to break the rules of grammar successfully,
you needed to know how to follow them correctly first. This little lesson,
while only meant to apply to writing, has never led me astray, especially in
cooking. <br />
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You can’t leave out punctuation until the reader is confident
you are doing it with purpose, otherwise you look like a fool. You can’t make a
cake and just eyeball the measurements until you can follow the recipe. Combining
pho and ramen, two of the best loved Asian noodle soups, takes skill and care
man. You can’t take a twenty-cent orange packet of noodles and sprinkle on some
Chinese five spice powder and a squirt of sriracha; it just doesn’t work. </div>
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<a name='more'></a><br />
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But authentic, no shortcut, oxtail pho served with homemade
egg noodles? If this sounds sacrilegious to you, then I’m not sure we can be
friends anymore. This sort of cross cultural, fusion has given birth to <a href="http://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html" target="_blank">Pad Thai</a>, arguably the best noodle dish on earth and <a href="http://www.npr.org/blogs/codeswitch/2013/12/26/257359977/cooking-in-a-latin-jewish-melting-pot" target="_blank">matzo ball pozole</a>, which is
nothing short of genius. </div>
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</div>
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Say you took a couple pounds of meaty oxtails and seared
them thoroughly, dumped in a bunch of charred onions (and I mean, <i style="mso-bidi-font-style: normal;">charred</i>, as set off the smoke alarm but don’t
burn the house down charred), sliced ginger, along with a whole mess of spices and
water and let it simmer for eight hours. You would have some damn fine pho
broth. </div>
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Then say, you were to make some thick, whole wheat noodles
with the help of your food processor and pasta machine, designating them ‘ramen’
(however untraditional the preparation) before mounding them in a large bowl.
To this you added a few chunks of the supremely tender and succulent oxtail
meat, and then ladled over the heavenly spiced broth. If you did all that, it
would be quite good, like the best beef noodle soup you never had from a
red-and-white-labeled can. </div>
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</div>
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But if you were to lightly garnish the bowl with slivered
green onions, Thai basil leaves, a lime wedge, sliced jalapenos, splash of soy
sauce and a few drops of chili sesame oil, you would have something amazing. An
<a href="http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/seven-minutes-to-perfection#seven-minutes-to-perfection/?slide=4&_suid=139432148644708191101342772832" target="_blank">oozing, soft cooked egg</a> would not be a bad decision, although superfluous at
this point. </div>
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I’d like to think that I have learned to know when to follow the rules (don’t rush the broth), when to bend them (stir sriracha into the bowl or serve on the side?) and when to snap them completely in half (phramen). Mrs. Saunders, you were so right. </div>
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<strong>Oxtail Phramen</strong> </div>
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</div>
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<i style="mso-bidi-font-style: normal;">For the broth:</i></div>
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2 pounds meaty oxtail pieces </div>
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1 large onion, sliced into rings</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
1 3-inch piece ginger</div>
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3 bay leaves</div>
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2 cinnamon sticks, broken in half</div>
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1 teaspoon black peppercorns</div>
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1 teaspoon fennel seeds</div>
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6 cloves</div>
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6 cardamom pods</div>
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10 star anise pods</div>
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</div>
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<i style="mso-bidi-font-style: normal;">For the ramen noodles</i>:
</div>
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125g (1 cup) whole wheat flour or buckwheat flour</div>
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125g (1 cup) all-purpose flour </div>
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6g (1 teaspoon) salt</div>
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150g (3 large) eggs, beaten</div>
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</div>
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<i style="mso-bidi-font-style: normal;">To garnish, as desired: </i></div>
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Fresh lime wedges</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
Herbs such as Thai basil, cilantro, <a href="http://en.wikipedia.org/wiki/Eryngium_foetidum" target="_blank">culantro</a>, slivered green
onions</div>
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Sauces such as hoisin sauce, sriracha, fish sauce, soy sauce, chili oil,
sesame oil</div>
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Sliced jalapenos</div>
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Soft boiled eggs</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Heat the oil </b>in a
large stock and sprinkle the oxtails liberally with salt. Sear on all sides
until thoroughly browned, 10-15 minutes. </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Meanwhile, spread the
onion</b> out on a sheet pan and place 3 inches from the broiler. Cook until
the onion is thoroughly charred on one side, about 4 minutes. Scrape into pot
with the oxtails, along with the ginger, spices and a gallon of water. </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Bring to a simmer, </b>then
reduce the heat to low. Cover with a slightly offset lid and simmer for 6-8
hours, until the meat is completely tender. Take out the oxtail pieces and set
aside. </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Pour the broth</b>
through a colander to remove the large chunks and discard. Then line a mesh
strainer with a coffee filter or cheesecloth and strain the broth, discarding
any remaining solids. Put the oxtails back in the broth and allow to cool to
room temperature before refrigerating overnight. The next day, scoop the fat
off the top of the broth and discard. Heat the broth to liquefy it (it should
be wobbly like loose Jell-O from all the natural gelatin) Take out the oxtails and
shred the meat, discarding the bones and cartilage. Set the meat and broth
aside (or refrigerate for up to 5 days). </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">To make the noodles, </b>combine
the flours and salt in a food processor (or large bowl if making by hand). Add the
eggs and pulse (or knead) until a stiff dough forms. If it’s not coming
together, add a tablespoon of water and mix until combined. Form the dough into
a disk, cover with plastic wrap and set aside for 30 minutes.</div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Set up a pasta
machine</b> and cut the dough into sixths. Take one piece, coat it lightly with
flour and feed it through the machine on the widest setting. Fold into thirds
like a letter, then feed it through the machine again. Pass it through repeatedly,
reducing the setting each time until it’s a “4” or a “5”. Coat the pasta sheets
liberally with flour, then cut with the machine or by hand into ¼” noodles.
Toss with flour again and lay out on a sheet pan, then cover with a dish towel
until ready to cook (or freeze on the sheet pan, then place in plastic bags for
storage up to 2 months). </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">Bring a gallon of
water </b>to a boil. Shake off the excess flour off half the noodles and cook for
3 minutes, until al dente. Remove the noodles to a large bowl and coat lightly
with oil. Repeat with the remaining noodles. </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;">To serve, </b>mound a
serving of noodles in a shallow bowl, along with some of the shredded oxtail
meat. Pour the broth over the noodles and serve, along with little bowls of
garnishes and allow the diners to help themselves. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-33544155872739228302014-02-24T18:28:00.001-08:002014-03-17T11:06:10.674-07:00Maple & Black Pepper Smoked Salmon <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtIbsi6vmTQWFrgnQoWPR8CZIRVxKtq8MU8-tYJvcmaP-uewd3JcmwSrbz-PlaWHueTQZQ47u9Ed354Ol5GCXMq7kacCZvMy0Ip5s5Ydp7dRLK1o6fbPXH6o7RtQKX3Ua9OJF0F98lj6B/s1600/9th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtIbsi6vmTQWFrgnQoWPR8CZIRVxKtq8MU8-tYJvcmaP-uewd3JcmwSrbz-PlaWHueTQZQ47u9Ed354Ol5GCXMq7kacCZvMy0Ip5s5Ydp7dRLK1o6fbPXH6o7RtQKX3Ua9OJF0F98lj6B/s1600/9th.jpg" height="265" width="400" /></a></div>
<br />
I’ve been writing this here blog for a couple years now, and
not once have I posted a salmon recipe. Sure, there are <a href="http://www.saucyseattleite.blogspot.com/2013/11/fig-jalapeno-chutney.html" target="_blank">figs</a> and <a href="http://www.saucyseattleite.blogspot.com/2012/10/backyard-apple-plum-torte.html" target="_blank">apples</a> from my
backyard, hand-picked <a href="http://www.saucyseattleite.blogspot.com/2013/07/fresh-bay-blueberry-gin-fizz.html" target="_blank">berries</a> and <a href="http://www.saucyseattleite.blogspot.com/2013/08/squash-blossom-goat-cheese-frittata.html" target="_blank">squash blossoms</a>, all local delicacies to be
sure. But no salmon? This is ridiculous. I'm ashamed.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC4zf2i2NYGmifrINDkVXAirYpGKfPsJbdze3reGpCyG_1Cydz_HGPnCgUnXbSGJcSszk28ALCdj8txMJ9WDuRThsMeBYnrqHnUBuD8tbNWVHCB5WVIqlIiZ_aLWA2ohNkIWKvvfzvK6v/s1600/3rd+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC4zf2i2NYGmifrINDkVXAirYpGKfPsJbdze3reGpCyG_1Cydz_HGPnCgUnXbSGJcSszk28ALCdj8txMJ9WDuRThsMeBYnrqHnUBuD8tbNWVHCB5WVIqlIiZ_aLWA2ohNkIWKvvfzvK6v/s1600/3rd+-+Copy.jpg" height="265" width="400" /></a></div>
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There’s a lot to love about salmon, from the bountiful B-vitamins and omega-3
fats, to the elusive <a href="http://www.hsph.harvard.edu/nutritionsource/vitamin-d/" target="_blank">vitamin D</a> and plenty of protein. But that’s not why I eat it;
it’s delicious and <em>free</em> when you catch it yourself! I happen to have a surplus of
filets in my freezer from last summer, thanks for an awesome fiancé who likes
to fish.</div>
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</div>
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The deep red flesh of sockeye salmon is breath taking, but nothing
compares to Alaskan Chinook salmon. It’s so moist and buttery, with a delicate
flavor and firm, flaky texture, there’s a good reason they call it “king” salmon. A
quick rubdown with olive oil, liberal showering of kosher salt and a hard pan sear are all that’s necessary to
let it shine.<br />
<a name='more'></a><br />
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But what about the other kinds of salmon? The pinks, steelhead,
or in this case, pale (and slightly freezer burnt) chum? Those are fine salmon,
albeit not as expensive (or special) as king salmon, and sometimes need a
little extra TLC to boost their flavor. That’s where smoking comes in to save
the day. </div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1cun_MbwtF5biCG3BnMz4QEusrgit4oycJ0uKkiOknBhj5FJpTg8OPOt0_X5ZIuWErqC5bPmr2Cj3EXNaDV8YJGtCiuROPBUPLE-HqGLQJNq6mjfCkV4vMDULSq-E3ojpk47EM4jbt9V/s1600/6th+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1cun_MbwtF5biCG3BnMz4QEusrgit4oycJ0uKkiOknBhj5FJpTg8OPOt0_X5ZIuWErqC5bPmr2Cj3EXNaDV8YJGtCiuROPBUPLE-HqGLQJNq6mjfCkV4vMDULSq-E3ojpk47EM4jbt9V/s1600/6th+-+Copy.jpg" height="265" width="400" /></a></div>
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</div>
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There aren’t many things that elicit the oohs and aahs the
way an impressive slab of smoked salmon does. It takes quite a bit more forethought
than whipping up a bowl of hummus for a party, but is absurdly easy and well
worth the effort. </div>
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</div>
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It’s luxurious, rich and highly flavored. A little goes a
long way, so even a small filet of salmon is something to get excited about. Even
chum, the lowliest of salmon, eats like a million bucks when brined, smoked
over alder wood chips and glazed with maple syrup and cracked black peppercorns.</div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Maple & Black
Pepper Smoked Salmon </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
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I have a propane <a href="http://www.smokehouseproducts.com/" target="_blank">Smokehouse smoker</a>, which works great. I’m
no expert though, and there are many options out there. Heck, you could even
<a href="http://www.instructables.com/id/How-to-Build-a-Smoker/" target="_blank">jerry rig</a> one of your own. </div>
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</div>
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You could do a smaller batch, but why would you? It takes just as much propane and wood chips to smoke one pound as it does 10 and smoked salmon keeps incredibly well in the freezer. </div>
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</div>
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Ingredients: </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
185 g (¾ cup) kosher salt</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
325 g (1 cup) maple syrup for brine, 160 g (½ cup) maple syrup for glaze</div>
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3 bay leaves</div>
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2 tablespoon whole black peppercorns</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1.9 kg (2 quarts) cool water</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2.3 kg (5 lbs) salmon filets</div>
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4-5 cups Alder wood chips (or other wood chips, such as
cherry, oak, maple or hickory)</div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Combine the salt, </strong>1 cup of the maple syrup,<b style="mso-bidi-font-weight: normal;"> </b>bay leaves and 1 tablespoon
of the peppercorns with 1 quart of the water in a large nonreactive bowl. Whisk
vigorously to combine, until the salt is mostly dissolved. Add the
remaining water and whisk to combine. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Place the salmon </b>in
the brine, flesh side down. Cover with plastic wrap and refrigerate for 24
hours. Place the remaining peppercorns in a plastic bag and whack with a mallet
or skillet to crack them into coarse pieces. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Remove the salmon </b>to
a wire rack set on a sheet pan and sprinkle liberally with the cracked
peppercorns; discard the brine. Place next to a fan and allow the salmon to dry
out for 4 hours, until it is shiny and tacky to the touch. This step is
critical, as it forms a “pellicle”, which protects the fish from drying out and
better allows the smoke to adhere to the meat. Meanwhile, cover the wood chips
with cool water and set aside to soak. </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Fire up the smoker to
200</b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman";">°</span>F; </b>mine is propane, and it needs to be on very
low to maintain this temperature. Fill up the little box with soaked chips, and
pour 2-3 cups water in the water basin. Coat the racks with nonstick spray,
then put the salmon on the racks. Close the door and wait! </div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">After one hour, </b>open
the door and brush the filets with some of the remaining maple syrup. Check to see if the water and wood
chips need refilling (discard them if they are completely charred black and no
longer producing much smoke and add fresh chips). Continue to smoke for another
hour. Repeat this process again (glazing with maple syrup, refilling chips)
until the fish has smoked for a total of 6 hours, is fully cooked (at least 145<span style="mso-bidi-font-family: "Times New Roman";">°</span>F internal temperature)
and is a deepened reddish color. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Allow the filets to
cool </b>for an hour, then refrigerate until ready to serve. For longer
storage, wrap in plastic wrap and store in the refrigerator for up to 10 days,
or double wrap in plastic and place in a zip lock bag for storage in the
freezer. Alternatively, vacuum pack and it should keep for 3 weeks or 6 months
in the freezer. </div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com5tag:blogger.com,1999:blog-5028595531181225844.post-56046673930609051002014-02-14T11:05:00.000-08:002014-02-14T11:37:27.906-08:00Cauliflower & Rutabaga Fondue Gratin <div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
Are you the type of person who asks for two olives in your
martini? Do you make cookies, just so you can eat the dough? Request extra
jalapenos on your nachos? Cherries, fudge, sprinkles <i style="mso-bidi-font-style: normal;">and</i> whipped cream on your sundae? A side of ranch to go with your
fries? Bacon bits on your <a href="http://voodoodoughnut.com/doughnuts.php" target="_blank">maple bar</a>? </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Do you think more really is, well, more?</div>
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If the answer is yes, then you my friend are going to love
this. It’s a big, warm dish of ooey-gooey, browned-on-top-so-you-know-it’s-legit,
cheesy fondue vegetables. No, not vegetables to dip <i style="mso-bidi-font-style: normal;">in</i> fondue (cuz that would be sooo 1964), but fondue-sauced and
gratin<span style="mso-bidi-font-family: "Times New Roman";">é</span>ed cauliflower
and rutabaga puree.</div>
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It’s got all the classic flavors of cheese fondue: white
wine, a splash of kirsch, a hint of garlic, and rich, nutty gruy<span style="mso-bidi-font-family: "Times New Roman";">è</span>re. No skewering tidbits
of bread and slender vegetables, none of that politely waiting your turn to dip
business. </div>
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This is real deal comfort food, ready to be scooped into a bowl and
lapped up with a spoon. Or for the more refined among us, to be served
alongside simple roast chicken and a hearty green salad. </div>
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I’m not trying to knock traditional fondue, I’m just saying
there’s a time (après ski, fancy date) and a place (Swiss chalet, next to the
fireplace) to mess with sternos and special pots, fancy long-handled forks and
emulsified cheese. And it ain’t always that time. </div>
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Sometimes you have a head of
cauliflower and a couple of rutabagas rolling around in the produce bin, a nub
of cheese, a bit of wine leftover from the weekend. And while it would make lovely fare for a romantic Valentine's Day soiree, it would fit just as easily into a cozy, Netflix/<a href="https://www.google.com/search?q=bates+motel&source=lnms&tbm=isch&sa=X&ei=6mf-UsukIcTyoAS5toAQ&ved=0CAcQ_AUoAQ&biw=1366&bih=599#q=psycho&tbm=isch" target="_blank">Bates Motel</a> marathon for one.</div>
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And you deserve fondue, because <i style="mso-bidi-font-style: normal;">fondue.</i></div>
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<em></em> </div>
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<b style="mso-bidi-font-weight: normal;">Cauliflower & Rutabaga
Fondue Gratin </b></div>
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If you’ve never had rutabagas before, this is most definitely
how you should get acquainted; the cruciferous edge is complemented by the
nutty cheese and white wine (as are most things in life). </div>
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The puree can be made up to three days in advance of
serving, then broiled just prior to serving. If you choose this method, warm up
the puree on the stove top before transferring it to a casserole, sprinkling
with cheese and broiling to ensure the middle is hot and gooey!</div>
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Serves 6 </div>
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Ingredients:</div>
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<i style="mso-bidi-font-style: normal;">Fondue Sauce: </i></div>
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1 tablespoon unsalted butter</div>
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1 tablespoon cornstarch</div>
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1 small garlic clove, minced</div>
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½ cup white wine</div>
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Splash of kirsch, optional</div>
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1 cup milk, non-dairy milk, chicken stock or vegetable stock</div>
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1 teaspoon salt</div>
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Heavy pinch each of cayenne pepper, freshly ground nutmeg </div>
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½ teaspoon freshly ground black pepper (or white pepper, if you like)</div>
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1 cup grated gruy<span style="mso-bidi-font-family: "Times New Roman";">è</span>re,
emmentaler, raclette or fontina (or a combination), plus extra for sprinkling
on top </div>
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<i style="mso-bidi-font-style: normal;">Puree: </i></div>
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1 large head cauliflower</div>
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2 medium rutabaga</div>
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<b style="mso-bidi-font-weight: normal;">Melt the butter </b>in
a medium saucepot over medium heat. Add the cornstarch and garlic, whisking to
combine. Slowly pour in the wine, kirsch (if using) and milk (or stock),
whisking constantly. Then sprinkle in 1 cup of the grated cheese and continue
to whisk until melted into the sauce. Cover and set aside to keep warm.</div>
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<b style="mso-bidi-font-weight: normal;">Chop the cauliflower</b>
into<b style="mso-bidi-font-weight: normal;"> </b>½-inch pieces and place in a
steamer basket over ½-inch boiling water. Cover and steam for 10 minutes until
tender, then dump into a Vitamix blender or food processor.</div>
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<b style="mso-bidi-font-weight: normal;">Cut the rutabaga</b> into
¼-inch slices and put in the steamer for 10-13 minutes, until tender; set
aside.</div>
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<b style="mso-bidi-font-weight: normal;">Pour half the cheese</b>
<b style="mso-bidi-font-weight: normal;">sauce</b> onto the cauliflower and puree
until smooth; remove to a bowl. Repeat with the rutabaga and remaining sauce.
Fold the two purees together and taste, adjusting the seasoning with more salt,
pepper, cayenne and/or nutmeg as desired. Scoop the puree into a casserole dish
and sprinkle with the remaining cheese. Broil for 3-5 minutes, until hot,
bubbly and the cheese on top is brown. Serve immediately. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-75342541158172214762014-02-07T18:06:00.002-08:002014-02-13T10:24:01.808-08:00Whole Wheat Sourdough Bread<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBGhbQdk9jJnOy77zdpbzmSE5SBcHkrRJu-GF9jj5-Uoc9HqOpuc0GO4MtlIhFo-ek4DT80d55G4jypLC-9aHDZlDSrd9LZCnMoCya-EBojP6VD1zIlj3nO5Q51BEPR2FsiLl_RQpTt33/s1600/5th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBGhbQdk9jJnOy77zdpbzmSE5SBcHkrRJu-GF9jj5-Uoc9HqOpuc0GO4MtlIhFo-ek4DT80d55G4jypLC-9aHDZlDSrd9LZCnMoCya-EBojP6VD1zIlj3nO5Q51BEPR2FsiLl_RQpTt33/s1600/5th.jpg" height="265" width="400" /></a></div>
<br />
The crunchy crust, moist and chewy
crumb, the heavenly scent of toasted flour and fermented yeast; bread is so
much more than the sum of its parts.<br />
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It’s hard to write about bread, one of the most controversial
foods these days. I feel a little bit guilty...wait no, no I don't. It also happens to be one of the oldest, most well-documented
foods in human history. Nothing more than flour, water, salt and yeast, the
sticky mix magically turns into the life-sustaining foodstuff we know and love
(or love to hate), with nothing more than time and heat. </div>
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Of course, not all bread inspires such poetic
description. Like all good things in life, fresh bread doesn’t retain its fresh
flavor or texture for long. In modern times, we’ve come up with new ingredients
and technology to make “better” bread; to speed the fermentation process up, stretch
the gluten to maximum capacity for increased volume and a tender crumb, increase
browning, fortify the vitamin/mineral/fiber content, <span style="mso-spacerun: yes;"> </span>delay staling and retard molding. </div>
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<a name='more'></a>Unfortunately, this hasn’t made bread a whole lot better.
The flavor and texture suffers, as do our bodies. While scientists are still
baffled by the increase in autoimmune diseases, such as celiac disease, in
recent years, the industrialization of bread production certainly hasn’t
helped. From selectively breeding the highest yielding/pest resistant/protein-packed
wheat varietals without mind to flavor or nutrition, to decreasing the traditional
fermentation time from a couple days down to just a couple hours, the effect is
bread that is less easily tolerated by our increasingly sensitive immune
systems.<br />
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</div>
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But not all bread is equal. In several small <a href="http://www.cghjournal.org/article/S1542-3565(10)00987-0/abstract" target="_blank">studies</a> (and
many anecdotal <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/long-fermented-breads-for-the-gluten-sensitive-taste-great" target="_blank">stories</a> of bakers), a long fermentation period has been shown
to actually decrease the concentration of gluten in wheat bread, so much so
that it could be safely served to those with celiac disease. </div>
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This isn’t a post on how to make gluten-free bread. It
isn’t about low carb bread or quick bread. It’s about beautiful, complexly
flavored, and surprisingly easy sourdough bread. I don’t really care if my
bread goes stale after a few days; it means glorious toast and tender French
toast, crisp croutons and bread crumbs for meatballs. It’s a pleasure to make
and takes little active time, just a bit of forethought. It’s delicious with
any meal of the day, especially with <a href="https://www.facebook.com/sweetvictory" target="_blank">Sweet Victory's</a> Blueberry Amaretto Jam. But perhaps most importantly, it feeds the soul.</div>
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<b style="mso-bidi-font-weight: normal;">Whole Wheat
Sourdough Bread</b></div>
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I developed this recipe after much trial and error, and
was deeply inspired by Jim Lahey’s <a href="http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304" target="_blank">My Bread</a> and Jeffrey Hamelman’s <a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/1118132718/ref=sr_1_1?s=books&ie=UTF8&qid=1391823511&sr=1-1&keywords=jeffrey+hamelman" target="_blank">Bread</a>. The
no knead method is awesome, but didn’t consistently offer the loaf volume that
a bit of kneading encourages. Baking the bread in a covered Dutch oven creates
steam and traps the heat for an incredibly crusty loaf that rivals the best artisan
loaves. </div>
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Feel free to swap out different flours (more whole wheat, rye, spelt, etc.), just make sure
the total weight of flours/germ/seeds is 475 grams. Although volumetric
measurements are listed here, I strongly recommend you weigh your ingredients. Here’s
<a href="http://glutenfreegirl.com/2011/03/why-we-dont-use-cups-in-our-recipes/" target="_blank">why</a>. </div>
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Makes 1 loaf</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Ingredients:</i></div>
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300g (2 cups plus 2 tablespoons) bread flour, plus extra</div>
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150g (1¼ cups) whole wheat flour</div>
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25g (1/4 cup) ground flax seed</div>
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8g (1 ½ teaspoons) salt</div>
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200g (1 scant cup) levain, see recipe below</div>
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300g (1 1/3 cups) cool water</div>
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42g (2 tablespoons) honey, optional </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Stir together</b>
the dry ingredients in the bowl of a standing mixer (or large bowl). In a
separate bowl, whisk together the wet ingredients (including the levain) and
pour into the dry. Stir together until combined. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Knead</b> for 6 minutes
on medium speed (or about 10 minutes by hand—careful not to add too much extra flour, even though
the dough will be very sticky), adding 20-30g (3-4 tablespoons) additional flour if the dough doesn't clear the sides of the bowl after 5 minutes. Gather the dough into a ball, folding the edges in towards the center, and cover with a
dish towel. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Place in a warm</b>,
draft-free spot (I use my unheated oven) for 18-24 hours. After about 8 hours,
fold the dough in on itself a couple times with a spatula, then recover and
repeat again after another 8 hours (the timing doesn’t have to be absolutely
perfect). This degases the dough, aligns the gluten strands for better texture
and reintroduces fresh food to the yeast. </div>
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<b style="mso-bidi-font-weight: normal;">Shape the loaf </b>by
picking up the dough with floured hands and tucking the edges in underneath, forming a tight ball
(the dough will be very sticky). Coat the dough very generously with flour and
place on a well-floured dish towel, then fold the ends of the towel loosely
over the dough. Allow to rise for 1-2 hours.</div>
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<b style="mso-bidi-font-weight: normal;">Preheat the oven </b>to
475 degrees 30 minutes before the end of the second rise. Place a Dutch oven
with a lid (unscrew the plastic handle though—it will melt) on the middle rack.
When the dough has almost doubled in volume, take the pot out of the oven, uncover
and dust the bottom with flour. Place the dough gently in the pot and use a
very sharp knife or scissors to make several cuts (3-4) on the top of the loaf;
replace the lid and bake for 30 minutes.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Uncover the pot</b>
and continue to bake for an additional 15-30 minutes, until the loaf is very thoroughly
browned. Remove to a wire rack to cool for at least 2 hours before slicing.
When cool, store in a zip lock bag for up to a couple days. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Liquid Levain (Sourdough Starter)</b></div>
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180g (1½ cups) whole wheat</div>
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180g (3/4 cup) water</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Mix</b> the flour
and water together well in a container with a lid. Set the lid askew on top of
the container (mostly covered but not shut) and allow to stand at room
temperature for 24 hours. Pour off half the mixture (use in pancakes or
crepes and the like). Add the same amount of flour and water listed above, mix well, set the lid on top
and allow to stand at room temperature another 24 hours. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Feed the levain</b>
by repeating the above step for seven days. At this point it should be ready for
bread baking and can be stored in the refrigerator. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">It’s ripe </b>when
the surface is covered with tiny bubbles, smells yeasty and tastes sour. If it
smells rotten, throw it out and start over. It is recommended to use your
levain once a week or so. If you leave your levain alone for a month, it may
take longer to come back to life.</div>
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<strong>When ready to use </strong>the levain, remove from the refrigerator 24 hours in advance of baking and feed it with again (pouring off half and adding equal parts flour and water). If you want to build up the levain to make more loaves of bread, don’t throw away the half but double the amount of added flour and water. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-54130271174783042832014-01-31T19:05:00.001-08:002014-01-31T19:05:58.182-08:00Pickled Jalapenos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCKGE-R0gE2ZX2ef5U4H-y2gvikL_tTZJWXN1ZDBPhRQ93ljeU4yyy6lAgThw4gul7Fqpv9UC89T8V43X3TFCpSKDvjRhyphenhyphenrjBKZm3w2oKcPcBP1kkWzpbkiw609ruEsepUoL4eWgIHhV8/s1600/2nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCKGE-R0gE2ZX2ef5U4H-y2gvikL_tTZJWXN1ZDBPhRQ93ljeU4yyy6lAgThw4gul7Fqpv9UC89T8V43X3TFCpSKDvjRhyphenhyphenrjBKZm3w2oKcPcBP1kkWzpbkiw609ruEsepUoL4eWgIHhV8/s1600/2nd.jpg" height="265" width="400" /></a></div>
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<div style="text-align: left;">
Being of a certain Pacific Northwestern persuasion, it’s not much
of a secret who I’ll be rooting for in the big game this Sunday. Although
Denver, the home of my alma mater, will always have a spot in my heart, it
would be a flat out lie to say that I’m “torn” over who to root for. The 12<sup>th</sup>
man. Legion of Boom. Beast Mode. As passive aggressive and politically correct
as we usually are, Seattleites don’t mess around when it comes to cheering on
their favorite team.</div>
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</div>
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But this isn’t a sports blog; this here is a place where food
is celebrated. Like millions of other Americans, I’ll doing my part by chowing down on chips
and dip and beer on Sunday. Good old classics like buffalo wings and chili, spinach
dip, seven-layer dip, onion dip and hummus. Subtle flavors would seem out of place
during such a raucous event; only bold and spicy flavors will do for a crowd so
<a href="http://www.guinnessworldrecords.com/news/2013/12/seattle-seahawks-fans-cause-minor-earthquake-with-world-record-crowd-roar-53285/" target="_blank">loud</a> and proud.<a name='more'></a><br />
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These quick pickled jalapenos fit the bill perfectly; crunchy,
spicy and vinegary they will quickly impart a fiery bite into anything and everything.
In our house they get tossed into salads, sprinkled on eggs and shoved into
sandwiches. For the game, I picture potato skins, nachos, guacamole, chile con
queso, salsa—you name it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZikO0O89oRIMIsFWd7ogwkuYUkWxBujYpvjpEL3ZIZjz1bG5g61Whm_2RKI3BdEmE_5c2y8WhVeK2iwmajSD4t-_PI70J7q4Ei9vZC2drsl364Oz5uica5FjhdI5hlEvmSAR1JdoaAqM/s1600/3rd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZikO0O89oRIMIsFWd7ogwkuYUkWxBujYpvjpEL3ZIZjz1bG5g61Whm_2RKI3BdEmE_5c2y8WhVeK2iwmajSD4t-_PI70J7q4Ei9vZC2drsl364Oz5uica5FjhdI5hlEvmSAR1JdoaAqM/s1600/3rd.jpg" height="265" width="400" /></a></div>
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GO SEAHAWKS! </div>
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<b style="mso-bidi-font-weight: normal;">Pickled Jalapenos</b></div>
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</div>
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This recipe is a template; use ½ pound of whatever
vegetable you like. It can be doubled or tripled, made with different spices or
vinegars, without sweetener, whatever your little heart desires. Just stick
with the vegetable to vinegar/water/salt brine ratio and you’ll be good to go. </div>
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</div>
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<i style="mso-bidi-font-style: normal;">Makes ½ pound
pickles (about 3 cups)</i></div>
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</div>
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Ingredients:</div>
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</div>
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240g (1 cup) apple cider vinegar</div>
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240g (1 cup) water</div>
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21g (1 tablespoon) honey or sugar</div>
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36g (2 tablespoons) kosher salt</div>
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3 cups sliced jalapenos (300g or about 20 peppers)</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Place the jalapenos</b>
in a plastic or glass container with a tight-fitting lid, just big enough to hold
all the peppers. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Combine the brine
ingredients </b>in a medium saucepan. Bring to a boil, then remove from the
heat and pour over the peppers. Allow to cool uncovered until room temperature,
then cover and refrigerate for at least one day and for up to a month (or
probably longer!)</div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-17092497577056761562014-01-24T17:02:00.001-08:002014-01-24T17:10:10.716-08:00Saffron Cauliflower Risotto with Elk Sausage<div class="separator" style="clear: both; text-align: center;">
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When you saw the title of this post, you probably thought
one of four things:<br />
<br />
1. I love cauliflower! It’s great in risotto, I’ll
get out my stash of Arborio rice<br />
2. Risotto without rice? What kind of fraud of are
you?<br />
3. This will be perfect for dinner, because I’m not
eating rice these days due to my grain-free/grass-fed/organic/protein-and-vegetable-based-lifestyle.
And I’ve got lots of free-range elk sausage in my freezer to use up<br />
4. Risotto made from cauliflower, that’s <i style="mso-bidi-font-style: normal;">genius</i>. Tell me more!</div>
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Hopefully, it was something along the lines of number three or four, but if not, let me explain. Originally, I started drooling thinking about a comforting, savory vegetable side dish that didn’t involve roasting; it had nothing to do with staying away from rice. Roasting is an awesome preparation for many vegetables, rendering them tender and caramelized, and cauliflower just might be best prepared roasted, but there comes a time when enough is enough and other methods must be explored. </div>
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Looking at the sachet of Hungarian saffron my brother
brought back with him from his adventures in Europe this summer, I immediately
thought of those wise Northern Italians who perfected the traditional Risotto
alla Milanese, a creamy rice dish flavored with saffron, butter and cheese.
Cauliflower loves cheese and butter, and so do I! <span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span> </div>
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<span style="mso-spacerun: yes;"></span> </div>
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<span style="mso-spacerun: yes;"></span> </div>
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<span style="mso-spacerun: yes;"></span>I reasoned there was no way cauliflower wouldn’t taste
absolutely delicious when prepared in the same, slowly simmered method with white
wine and stock, finished with a pat of butter, handful of grainy, salty Grana
Padano cheese and cracked black pepper. I also opted for an additional flavor
boost from some savory elk sausage, a lovely Christmas gift from friends in
Montana. Another brilliant idea, but pancetta would be good too, as it almost
always is. </div>
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As per usual, I was right; it was delicious. Wait, you
already knew butter and cheese make everything taste amazing? Cool, glad we’re
on the same page here. Whether you are eating carbs like there’s no tomorrow or
living like a caveman, this dish will be sure to please. Unless you’re a vegan.
Then it will be the opposite of pleasing. </div>
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<b style="mso-bidi-font-weight: normal;">Saffron Cauliflower Risotto
with Elk Sausage</b></div>
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Here’s a little tip for those of you without room in your
budge for saffron purchases—a pinch of turmeric will provide a hint of bright
yellow color similar to that of pricy saffron. Careful though, a little goes a
long way. </div>
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<i style="mso-bidi-font-style: normal;">Serves 6 </i></div>
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Ingredients:</div>
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</div>
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1 teaspoon olive oil</div>
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2 ounces finely diced, cured elk sausage or pancetta
(optional)</div>
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½ medium onion, finely diced</div>
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2 cups chicken or vegetable stock</div>
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Pinch saffron </div>
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1 large head cauliflower</div>
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1 cup dry white wine</div>
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Salt to taste</div>
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2 tablespoons butter</div>
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½ cup grated Grana Padano or Parmesan cheese</div>
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Freshly ground black pepper</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Heat the olive oil</b>
in a heavy bottomed pot over medium heat. Add the sausage (or bacon) and cook
for 2-3 minutes, until light brown; add the onion and continue to cook for
another couple minutes, until transluscent.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Heat the stock </b>to
a simmer in a small saucepot or in the microwave. Add the saffron and set
aside.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Meanwhile, cut the
cauliflower</b> into chunks and pulse in a food processor until chopped into
small pieces (about 1/4-inch). Reserve 1 cup of the cauliflower and set aside
for later; add remaining the cauliflower to the sausage and onion and stir to
coat. Pour in the wine, saffron infused stock, salt and stir to combine. </div>
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<b style="mso-bidi-font-weight: normal;">Cover the pot</b> and
bring to a simmer, then reduce the heat to low and simmer for 10 minutes until
the cauliflower is tender. Add the reserved cauliflower and cook for another 5 minutes
then remove from the heat and stir in the butter, cheese and black pepper to
taste; add more salt if necessary. Serve immediately.</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-87583539818490994032014-01-18T13:54:00.005-08:002014-01-18T14:02:50.501-08:00Earl Grey Chocolate Sandwich Cookies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7VFeZvTePp1kbyFPQMPybk_TM0Puqs3s15Mc962_g2jVDJ2uH-gLywibZPSPIQ4ZJwkBjV3yiSFXS2u4XCT4QTvjvrFzODAC0IY530Sfam9rgcvGQf7evq3mNLp5-OgKpFsEvJPgxDn9/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7VFeZvTePp1kbyFPQMPybk_TM0Puqs3s15Mc962_g2jVDJ2uH-gLywibZPSPIQ4ZJwkBjV3yiSFXS2u4XCT4QTvjvrFzODAC0IY530Sfam9rgcvGQf7evq3mNLp5-OgKpFsEvJPgxDn9/s1600/1st.jpg" height="265" width="400" /></a></div>
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Hopefully by now you’ve managed to keep up any New Year’s
resolutions and are living the most well balanced, healthy, fun and interesting
life you’ve ever <a href="http://www.thegoldengirlblog.com/home/10-ways-to-be-a-better-version-of-yourself-in-2014" target="_blank">lived</a>. Whether you vowed to drink more green smoothies or hit
the gym daily, get off your mobile device more often or wear red lipstick, I sincerely
hope it’s working out for you. And these cookies have absolutely nothing to do
with that.<br />
<br />
It’s probably a bit premature to be prepping for Valentine’s
Day and Christmas baking is looong over, so I really have no valid excuse to be
making cookies, at all. Except to derail all of your good intentions, of course.
These don’t qualify as health food (not a single <a href="http://thesalivatingseattleite.blogspot.com/2011/02/chocolate-beet-cupcakes.html" target="_blank">vegetable</a> here), they won’t
get you out of the house or off Pinterest, and they’ll certainly mess up your
lipstick. </div>
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Since we’ve gotten all that out, let’s move on to the
cookies. First there’s the floral Earl Grey tea infused brown butter (yes, that’s
a real thing), orange zest and vanilla. Then powdered sugar and a mix of flours
to provide structure; I chose a fifty-fifty mix of all-purpose and rye flour,
because that’s what badasses do. </div>
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<a name='more'></a><br /></div>
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Piping the cookies into perfectly round shapes is the
hardest part, but if ovals or squares or blobs are more your style, that’s cool
too. Once baked to a golden crisp, the cookies are sandwiched with a thick
layer of melted semisweet chocolate. Just because. If you’ve got raspberry jam
or Seville marmalade, those would be fabulous. </div>
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And if these cookies are way too fancy-schmancy for your unsophisticated palate, skip the tea-infused butter step and use regular unsalted butter, use all-purpose flour and dip or drizzle the cookies with chocolate for a perfectly acceptable (and delicious) variation. It's <em>your</em> life, live it up! </div>
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<b style="mso-bidi-font-weight: normal;">Earl Grey Chocolate
Sandwich Cookies</b><br />
<br />
<i style="mso-bidi-font-style: normal;">Makes 38 sandwich cookies or 76 individual cookies</i><br />
<br />
Ingredients:<br />
<br />
113g (1 stick) unsalted butter, cut into tablespoons<o:p></o:p></div>
<div style="text-align: left;">
2g (1 teabag) Earl Grey black tea<o:p></o:p></div>
<div style="text-align: left;">
100g (¾ cup + 1 heaping tablespoon) powdered sugar<o:p></o:p></div>
<div style="text-align: left;">
2g (1 teaspoon) orange zest<o:p></o:p></div>
<div style="text-align: left;">
5g<span style="mso-spacerun: yes;"> </span>(1 teaspoon)
vanilla extract<o:p></o:p></div>
<div style="text-align: left;">
99g (3 large) egg whites, room temperature<o:p></o:p></div>
<div style="text-align: left;">
156g (1¼ cups) flour, such as a mix of all-purpose and whole
grain flours<o:p></o:p></div>
<div style="text-align: left;">
2.3g (½ teaspoon) baking powder<o:p></o:p></div>
<div style="text-align: left;">
1.5g (¼ teaspoon) salt<o:p></o:p></div>
<div style="text-align: left;">
113g (4 ounces) semisweet chocolate, chopped<br />
<br />
<b style="mso-bidi-font-weight: normal;">Melt the butter</b> in
a small saucepot over medium heat. Cook the butter for several minutes, swirling
it frequently. Watch it closely as it starts to brown; look for little caramel
brown flecks of milk solids in the bottom of the pan and a nutty aroma.
Promptly remove the pan from the heat and cut open the tea bag, dumping the tea
into the butter. Pour into a bowl and allow to sit for about an hour. <br />
<br />
Once you're ready to make the cookies, preheat
the oven to 300<span style="mso-bidi-font-family: "Times New Roman";">°</span>F
and line two sheet pans with silicone-coated baking mats or parchment paper. If the room is cool and the butter has solidified, pop it in
the microwave for a couple seconds to liquefy it, then strain it through a fine
mesh strainer, pushing hard to squeeze out all the butter from the leaves. If a
few speckles of tea come through, that’s totally fine. </div>
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<b style="mso-bidi-font-weight: normal;">Cream the butter</b>,
powder sugar, orange zest and vanilla in a large bowl (or standing mixer) for 3
minutes then scrape down the bowl. Add the egg whites and mix for one minute
until thoroughly combined. </div>
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<br />
<b style="mso-bidi-font-weight: normal;">Sift</b> the flour(s),
baking powder and salt together, then dump onto the butter mixture and mix until
well combined, making sure to scrape down the bottom of the bowl. Transfer the
batter to a pastry bag and pipe into 1-inch round cookies onto the sheet pans.
Wet the tips of your fingers and smooth out any pointy edges of batter, if you care about that sort of thing. </div>
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<br />
<b style="mso-bidi-font-weight: normal;">Bake the cookies </b>for
20 minutes, rotating the pans halfway through baking. When the edges of the cookies
are light brown, remove the pans to wire racks to cool completely. </div>
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<br />
<b style="mso-bidi-font-weight: normal;">Melt the chocolate </b>in
a microwave safe bowl for 1-2 minutes, stirring every 30 seconds until smooth.
Continue to microwave in 15 second intervals if necessary (so as not to burn
the chocolate!). With an offset spatula, coat the underside of a cookie with
chocolate, then top with another cookie, pressing together lightly; repeat with
the remaining cookies. Allow the chocolate to harden, about 30 minutes. Cookies
will keep for 1 week in an airtight container. <o:p></o:p></div>
<div style="text-align: left;">
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com4tag:blogger.com,1999:blog-5028595531181225844.post-32353026700535922102014-01-10T17:36:00.000-08:002014-01-10T17:36:01.809-08:00Roasted Long Beans with Coconut Tōgarashi<div class="separator" style="clear: both; text-align: center;">
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<br />
A few weeks ago, you and I had a
little sit down <a href="http://thesalivatingseattleite.blogspot.com/2013/11/doenjang-roasted-red-potatoes.html" target="_blank">discussion</a>. Actually, it was more of a confessional really. We
talked about how some people feel an overwhelming desire to stock up on little
bottles of spices, bags of beans, sachets of seeds and dozens of jars of potent,
fermented sauces. Well, we talked about <i style="mso-bidi-font-style: normal;">me</i>
buying an excessive amount of random ingredients/condiments. Ok, I talked about
me. Having too many ingredients. <br />
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To illustrate, on New Year’s Eve, we had a couple friends
over to the house.<span style="mso-spacerun: yes;"> </span>Someone opened the freezer
to grab some ice and the whole group erupted into commentary on how amazingly
well stocked the freezer is. Rows of tape-labeled containers, filled with chili
and soup, roasted vegetables, cooked brown rice and chicken bones for stock. Sharpie-labeled
bags of whole grains and flours, flax seeds, hemp seeds, and chia seeds for baking,
smoothies, and morning porridges. Stale bread for crumbs, frozen egg yolks and
lemon juice, lemongrass and galangal, and dozens of other odds and ends. </div>
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While it’s very nice to have a plentiful pantry and freezer
full of meals, it’s actually come to the point where I can’t cook any new
dishes unless they use up things in the freezer or refrigerator. It’s time for
a massive detox! A pantry purge! Spring cleaning! Wait, spring is still 67 days
and 21 hours away.</div>
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These long beans, also called Chinese long beans, yardlong
beans or snake beans, are really impressive looking and are just as easy and
delicious as fresh green beans. I roasted them until shriveled, sweet and tender.
Meanwhile I grabbed a bunch of stuff from the fridge, freezer and spice cabinet
to spice up the beans.</div>
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I found some toasted coconut and hemp seeds in the freezer,
a sheet of nori leftover from sushi night in the miscellaneous drawer, a humongous
bag of Korean chile powder in the back of a cupboard and some black and white
sesame seeds. I blended it all into a Japanese-style chile seasoning blend
called shichimi tōgarashi, traditionally made with orange peel and ginger. </div>
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The beans were spicy, nutty, sweet and savory. They were
good cold for lunch the next day too; there wasn’t even any leftovers for the
freezer.</div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Roasted Long Beans
with Coconut Tōgarashi</b></div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Use the tōgarashi recipe as a template; try different chile
flakes, ground spices, black pepper, toasted nuts, or whatever else suits your
fancy.</div>
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</div>
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Serves 4</div>
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</div>
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Ingredients:</div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;">Coconut Tōgarashi</i></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 sheet nori</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 tablespoons toasted, shredded coconut</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tablespoon toasted sesame seeds</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tablespoon black sesame seeds </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tablespoon hemp seeds </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tablespoon (or more) Korean chile powder or red pepper
flakes</div>
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</div>
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<i style="mso-bidi-font-style: normal;">Long Beans</i></div>
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1 bunch fresh Chinese long beans</div>
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1 teaspoon olive oil </div>
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Salt, to taste</div>
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1 tablespoon toasted sesame oil</div>
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<b style="mso-bidi-font-weight: normal;">Make the tōgarashi. </b>Over
an open flame or grill, lightly toasted the nori until it is fragrant and
crispy (but not browned); alternatively, broil the nori in the oven. Crumble
into small flakes and mix with the coconut, sesame seeds and red pepper flakes.
Use immediately or store in an airtight container for up to 2 months. </div>
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<b style="mso-bidi-font-weight: normal;">Roast the beans. </b>Preheat
an oven to 400<span style="mso-bidi-font-family: "Times New Roman";">°</span>F. Cut
the beans on the bias into 2-inch lengths and toss with the olive oil and salt
on a baking sheet. Roast for 20-25 minutes, until wrinkly and well browned (but
not burnt). Drizzle with sesame oil and sprinkle with plenty of the coconut tōgarashi.</div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-52102233045069011232014-01-03T13:08:00.001-08:002014-01-03T16:54:46.765-08:00Smashed Sunchokes with Satsuma & Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm0mWT4RkHPGkBY4K81soiHXOVtFu_RoJxKYZhMvngdSi9JY4XEgw5R-JFIwkrERZ46AVOJuHkKNswFF07lZcSILTY63b7Qyix0N9WI70M41Dsu2Ne4tPJ4zygC7a5asNd47pC8Wdas2f/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm0mWT4RkHPGkBY4K81soiHXOVtFu_RoJxKYZhMvngdSi9JY4XEgw5R-JFIwkrERZ46AVOJuHkKNswFF07lZcSILTY63b7Qyix0N9WI70M41Dsu2Ne4tPJ4zygC7a5asNd47pC8Wdas2f/s400/1st.jpg" width="400" /></a></div>
<br />
I usually wax on and on about food over here; luscious <a href="http://thesalivatingseattleite.blogspot.com/2013/11/olive-oil-semolina-cake-with-fresh-figs.html" target="_blank">fruits</a>, chewy <a href="http://thesalivatingseattleite.blogspot.com/2013/09/dark-chocolate-chunk-buckwheat-cookies.html" target="_blank">cookies</a>, and crispy <a href="http://thesalivatingseattleite.blogspot.com/2013/11/doenjang-roasted-red-potatoes.html" target="_blank">roast</a> vegetables. But today, I wanted to talk about a dear friend of mine, Renata. <br />
<br />
Some relationships build slowly over time, requiring years
to build trust and companionship. But sometimes, you just know right away when
you’ve met someone really special. Renata is one of those people; she’s a petite
woman with long, jet black hair and an unmistakable voice that speaks at least
five languages in loud staccato, with frequent laughter. She's a supplemental aunt/mother/friend to countless people, and I'm blessed to count myself among them. <br />
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I met Renata a few years ago, when we started using her test
kitchen for a bread development project at work. She would stop in to check on
the kitchen and taste my samples (usually after my boss had gone home for the
day) trouble shooting and providing tips that might help me refine the formula
over dozens and dozens of failed iterations. She would listen to my frustrated rambling,
offer a little pep talk and a much needed hug. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOKXsh8FUpm1q5vuS5kxW3biIco4iNq3xSEVijzUoXubLibTAf7XHOdKdKVdNIn_m3Spl_2C0ej4EyhG6r-VXBn2wHRoY_kZ_PFDAqxTJvNI1_2pCYKBnUNcFDDocZQ0aiTWw7r5sxlNH/s1600/2nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOKXsh8FUpm1q5vuS5kxW3biIco4iNq3xSEVijzUoXubLibTAf7XHOdKdKVdNIn_m3Spl_2C0ej4EyhG6r-VXBn2wHRoY_kZ_PFDAqxTJvNI1_2pCYKBnUNcFDDocZQ0aiTWw7r5sxlNH/s400/2nd.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjdyOkEHbmkq4-h2xqjX4_bcyCYh6hJ57OHkwc5bjShOaN3N3dRjQZyB8-FLkxjh1P6aaKyJSSAEf5NZrOp3Jrj2HsCF_g5Qeqbc7YvB119qQUbbJWquYWufkxYt7LdNHn6ZrDVInJE3d/s1600/3rd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjdyOkEHbmkq4-h2xqjX4_bcyCYh6hJ57OHkwc5bjShOaN3N3dRjQZyB8-FLkxjh1P6aaKyJSSAEf5NZrOp3Jrj2HsCF_g5Qeqbc7YvB119qQUbbJWquYWufkxYt7LdNHn6ZrDVInJE3d/s400/3rd.jpg" width="400" /></a></div>
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The woman usually runs around about a hundred miles an hour.
She’s helped open almost a dozen restaurants and masterminded catered events
for thousands, plus underground dinners, charity events, and governor’s
dinners. Oh, and organic and natural product development projects in addition
to running a commercial kitchen. She regularly hosts exchange students, mothers
two <i style="mso-bidi-font-style: normal;">huge </i>Doberman pups and tends to a
lush garden chock full of apple trees, <a href="http://thesalivatingseattleite.blogspot.com/2013/08/squash-blossom-goat-cheese-frittata.html" target="_blank">zucchini</a>, squash, chives, potatoes, kale, oregano, mint, rosemary, a
huge <a href="http://thesalivatingseattleite.blogspot.com/2013/07/fresh-bay-blueberry-gin-fizz.html" target="_blank">bay</a> laurel and much more. </div>
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She dug up these beautifully knobby little sunchokes (also
called Jerusalem artichokes) from her yard the last time I was at her house a
few weeks ago. They are mild, sweet and creamy, with an artichoke-like flavor without the prickly choke. I didn’t even try to peel them, just scrubbed them clean and
chopped them up, then steamed until tender and mashed them with sweet butter,
garlic, bright Satsuma zest and juice for an easy and impressively tasty side
dish. You could also try them in this creamy <a href="http://thesalivatingseattleite.blogspot.com/2011/02/jerusalem-artichoke-and-cauliflower.html" target="_blank">soup</a> I made a few years back. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLqvsOwBe8KfjPTNFMteQET5nt7Ty9T0555MIpknumxOgjIOLOpk2zagwWBUdf2joLWnjY05Rsbo1V6IGvdsRzDi1D6O8X9oE3ZbAc-D8fHoezdbFc6LHjkeY0l-5m5UF3Q4sDp_bKPZE/s1600/4th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLqvsOwBe8KfjPTNFMteQET5nt7Ty9T0555MIpknumxOgjIOLOpk2zagwWBUdf2joLWnjY05Rsbo1V6IGvdsRzDi1D6O8X9oE3ZbAc-D8fHoezdbFc6LHjkeY0l-5m5UF3Q4sDp_bKPZE/s400/4th.jpg" width="400" /></a></div>
<a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykPsVg2rrd3O6N_w3QnzdZW9QwMd8j25yaUrooAifPsUHhsa-ahaCMf03iDqICmA1aud5v0aG3ESaxnu4v1H893M-nJiqlrtOa47PdtHdtFT2z_mnA6HPejc6y1VSnNcvgmt4kO8PA1zQ/s1600/6th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykPsVg2rrd3O6N_w3QnzdZW9QwMd8j25yaUrooAifPsUHhsa-ahaCMf03iDqICmA1aud5v0aG3ESaxnu4v1H893M-nJiqlrtOa47PdtHdtFT2z_mnA6HPejc6y1VSnNcvgmt4kO8PA1zQ/s400/6th.jpg" width="400" /></a></div>
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A well-traveled, well-seasoned chef, Renata can throw down
in the kitchen. She has a meat tooth, eschewing sweets in favor of tender
braised oxtails, prosciutto and duck fat. Move over <a href="http://thesalivatingseattleite.blogspot.com/2011/03/whole-wheat-gougeres-with-pecorino-and.html" target="_blank">goug<span style="mso-bidi-font-family: "Times New Roman";">è</span>res</a>, her addictively cheesy, warm <a href="https://www.google.com/search?q=P%C3%A3o+de+Queijo&rls=com.microsoft:en-US:IE-Address&rlz=1I7GGNI_enUS518&tbm=isch&tbo=u&source=univ&sa=X&ei=ZBXHUtXoJYTcoATP_4CwBg&ved=0CMYBEIke&biw=1366&bih=571" target="_blank">Pão de Queijo</a>,
just might be the best snack you’ve ever had in your life (and she probably has
a couple bags ready to go in the freezer at any given moment). </div>
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But last year Renata had to slow down. <span style="mso-spacerun: yes;"> </span>A bout of food poisoning in May 2012 was the
catalyst for kidney failure, a debilitating condition that progresses over
time. Without healthy kidneys, waste and excess fluid from the body cannot be
removed, building up as toxins in the body. Initially this can be controlled
through a very strict diet, limiting protein, salt, phosphorous and potassium
(which excludes dairy, animal protein, dark green vegetables, nuts, seeds and
most whole grains i.e. most healthy foods!)</div>
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Eventually though, the
fatal progression to end-stage kidney failure is only delayed through dialysis
(filtering of the blood by a machine over ~four hours, several times a week) or
kidney transplant. There are currently over <a href="http://optn.transplant.hrsa.gov/" target="_blank">120,000</a> adults in the US waiting for an organ
transplant; of those, 98,000 need a kidney. The average wait time for a kidney
is three to five years during which a third of patients will die waiting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HDvDb3Kt31txAFraTTUY6Kfgk3hvvXn-UdT1ogRJxdLX5GYyzmIXrdDpx4dp4fzfo3Mu7-NZ5prhtSqE63ed2GcgC6cF39ZtGZb6RZz_VK_SZLyoZtVRWQgnJcDU93ivQoRVydKKP3Kv/s1600/8th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HDvDb3Kt31txAFraTTUY6Kfgk3hvvXn-UdT1ogRJxdLX5GYyzmIXrdDpx4dp4fzfo3Mu7-NZ5prhtSqE63ed2GcgC6cF39ZtGZb6RZz_VK_SZLyoZtVRWQgnJcDU93ivQoRVydKKP3Kv/s400/8th.jpg" width="400" /></a></div>
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Renata has controlled her disease through diet alone in the
last year, an astonishing feat. However, her kidney function is continuing to
decline and she will start dialysis in a month. She has had over twenty gracious
people volunteer to undergo the battery of tests for kidney donation, but none
have been an eligible match.</div>
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Unfortunately, Renata isn’t the only person I know that’s
been affected by kidney disease; my uncle passed away just this summer after
several years on dialysis and the kidney transplant wait list. This is my plea to the internets; please consider learning
more about donating a kidney. Like Renata’s Facebook page <a href="https://www.facebook.com/FindAKidneyForRenataB" target="_blank">here</a>, check out <a href="http://www.kidney.org/transplantation/beadonor.cfm" target="_blank">this</a>
and <a href="http://www.kidneyregistry.org/?cookie=1" target="_blank">this</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlIdSbtMYeHTtCxxrN6-02SpmVmEJafZ3w-5DbBVJfQwiMkRPDKPwjV0eEAfiHfzy1zOfbV_oQNi2o6uBm9j0JON8Dck-FpIBaEU8oKZbFxqj39kYIyoYmuf9nywOt5-okWxHeQBRIXz6/s1600/9th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlIdSbtMYeHTtCxxrN6-02SpmVmEJafZ3w-5DbBVJfQwiMkRPDKPwjV0eEAfiHfzy1zOfbV_oQNi2o6uBm9j0JON8Dck-FpIBaEU8oKZbFxqj39kYIyoYmuf9nywOt5-okWxHeQBRIXz6/s400/9th.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Smashed Sunchokes
with Satsuma & Garlic</b></div>
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</div>
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Look for sunchokes at farmer’s markets (or your neighbor’s
front lawn. Just kidding!) from October to April. If you can’t find any,
substitute your favorite root vegetable; celeriac would be lovely.</div>
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Sunchokes, aka Jerusalem artichokes are a rich source of
iron, vitamin B1 and inulin, a type of fiber not digested in the large
intestine, which can cause gastric discomfort if consumed raw or in excess. A
serving of cooked sunchokes shouldn’t give you any grief though. </div>
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</div>
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<i style="mso-bidi-font-style: normal;">Serves 6</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients: </div>
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2 pounds sunchokes (or other root vegetables)</div>
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2 tablespoons butter, room temperature</div>
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1 teaspoon Satsuma zest (or other citrus)</div>
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2 teaspoons Satsuma juice (or other citrus)</div>
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1 small clove garlic, minced to a paste</div>
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½ teaspoon kosher salt</div>
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½ teaspoon black pepper, freshly ground </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Wash.</b> Put the
sunchokes in a large sink and scrub thoroughly with a brush to remove any dirt.
Fill a bowl with water and add the sunchokes, rubbing them all over to remove
any dirt. Repeat this process until the water in the bowl is clear (up to three
times). *If you bought your sunchokes at a Farmer’s Market, they might already
be relatively clean. As you can see, mine were freshly dug from the garden and
needed lots of TLC.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Butter.</b> In a
small bowl, smash together the butter, zest, juice, garlic, salt and pepper.
Set aside while you cook the sunchokes.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Steam.</b> Bring a
medium saucepan with water to a simmer. Meanwhile, cut the sunchokes into ½-inch
pieces, skin and all and put them in the steamer basket. Place over the
simmering water and cook for 10-15 minutes, or until tender. Remove from the
heat. </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Smash.</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> Pour the water out of the pan and put the sunchokes back in, along with
the butter. Smash the sunchokes with a potato masher.</span></div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-66127414072397580122013-12-19T10:07:00.001-08:002013-12-19T10:12:56.060-08:00Quick Pickled Baby Turnips & Cauliflower with Mustard Seeds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y7EbORRxdq8DpoRFOhkq_Efjj1L6DaJ7fkcm3maA_XcUo35bmr-mOx-LOTg4nOLBF5HeUT8yUyA3wZRpUDN3P1BqpSkUdk1Of3Nmq4hTRYrrsYZEoO4Te00b-zaBoZhc2Nhvq3HCQ6ah/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y7EbORRxdq8DpoRFOhkq_Efjj1L6DaJ7fkcm3maA_XcUo35bmr-mOx-LOTg4nOLBF5HeUT8yUyA3wZRpUDN3P1BqpSkUdk1Of3Nmq4hTRYrrsYZEoO4Te00b-zaBoZhc2Nhvq3HCQ6ah/s400/1st.jpg" width="400" /></a></div>
<br />
<div style="text-align: left;">
Like other people might occasionally make chocolate chip
cookies, I occasionally make pickles. Refrigerator pickles to be specific, the
kind that don’t involve exact measurements, sanitized jars, perfect
temperatures and lid sealing. The kind that take 10 minutes to make, are
ready to be enjoyed in a day or two and last in the fridge at least a month.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Also known as quick pickles or <i style="mso-bidi-font-style: normal;">lazy </i>pickles, to which I take absolutely no offense, but rather
pride that something so easy to make can produce something so delicious and
impressive, in that special, I-pickle-my-own-vegetables-from-the-Farmer’s-Market-way
(I’m lookin’ at you fellow Seattleites and Portlandians). Seriously, if you can
chop vegetables and boil water, you can make these. </div>
<div style="text-align: left;">
</div>
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Can’t go wrong with pickled jalapenos, but little radishes,
daikon strips, red onions, mini cucumbers or turnips, shredded cabbage, carrot sticks and asparagus
spears all make awesome pickles. Heck, any firm vegetable rolling around in the
produce bin will do (although, I haven’t tried broccoli, not so sure about that
one). </div>
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<a name='more'></a><br />
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If you haven’t yet guessed, we’ve got a few pickle lovers
in this house. They get wolfed down in eggs, sandwiches, nachos, pizza, salads
and even by themselves. And while I won’t go so far as to say pickled
vegetables can <i style="mso-bidi-font-style: normal;">replace</i> potato chips,
they do offer a lot of bang for their buck: crunchy, salty, vinegary (and spicy,
if you like), making practically any savory meal a little more exciting.</div>
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Added bonus, pickles are a way to use up obscure spices
that are crowding your cupboards. Mustard seeds? Add a fun pop of texture.
Cloves? They aren’t just for ham and pomanders anymore. Cardamom pods? I like
chai as much as the next guy, but try ‘em in savory pickles for something new. <span style="mso-spacerun: yes;"> </span>Dried birds eye chiles? Move over Thai curry,
these babies are going in pickles! </div>
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<b style="mso-bidi-font-weight: normal;">Quick Pickled Baby
Turnips & Cauliflower with Mustard Seeds</b></div>
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</div>
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This recipe is a template; use ½ pound of whatever
vegetable you like. It can be doubled or tripled, made with different spices or
vinegars, without sweetener, whatever your little heart desires. Just stick
with the vegetable to brine ratio and you’ll be good to go. </div>
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<i style="mso-bidi-font-style: normal;">Makes ½ pound
pickles (about 2 cups)</i></div>
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Ingredients: </div>
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<em>Brine:</em> </div>
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1 cup apple cider vinegar</div>
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1 cup water</div>
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2 tablespoons honey (or sugar)</div>
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2 tablespoons kosher salt</div>
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1 teaspoon turmeric (or curry powder)</div>
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2 tablespoons mustard seeds</div>
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1 small dried chile (such as Bird’s Eye)</div>
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1 bay leaf</div>
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2 cardamom pods</div>
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2 cloves</div>
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1 bunch whole baby turnips </div>
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1 cup cauliflower florets</div>
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<strong>Prep the vegetables. </strong>Remove any greenery from the turnips and reserve for another use. If your turnips are
large, cut them into sticks or cubes and if they are small, leave them whole. Place
the turnips and cauliflower in a plastic or glass container with a
tight-fitting lid, just big enough to hold all the vegetables. </div>
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<b style="mso-bidi-font-weight: normal;">Make the brine. </b>In
a medium saucepan, combine all the brine ingredients. Bring to a boil, then
remove from the heat and pour over the vegetables. Allow to cool uncovered
until room temperature, then cover and refrigerate for at least one day and for
up to a month (or probably longer!). </div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com2tag:blogger.com,1999:blog-5028595531181225844.post-47106752664463398212013-11-29T14:10:00.000-08:002013-11-29T14:10:07.957-08:00Everything Granola Bars <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAUZPmMqOScJVB70Q1fH0HMUH4eTum1Y4AxEpmD8gU-32VqjwIKXFG75EGBT6Wwv436mccRj4SdyNjE5qw-YV0ougoSP78iC0T_to729DE3ZFpXvX021Lq13r7s21Ev0Rph8SVhZ23eO5/s1600/2nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAUZPmMqOScJVB70Q1fH0HMUH4eTum1Y4AxEpmD8gU-32VqjwIKXFG75EGBT6Wwv436mccRj4SdyNjE5qw-YV0ougoSP78iC0T_to729DE3ZFpXvX021Lq13r7s21Ev0Rph8SVhZ23eO5/s400/2nd.jpg" width="400" /></a></div>
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It takes quite a bit of stamina to get through this next
month of festivities and feasting with friends and family. Spreading peace, love
and joy? More like stress on the stomach, bank account and liver. <o:p></o:p><br />
<br />
It all starts with Thanksgiving, which interestingly enough is
a holiday intended to provide an annual place holder for a moment of gratitude
and peace in our ever busy lives. It always seems to quickly morph though into
a stress-filled day of last minute grocery shopping, endless prepping, traffic-jam-traveling
and forceful eating, followed by reluctant dishwashing.<br />
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That theme is immediately carried over into Black Friday,
the opening day of Christmas shopping for gifts intended for loved ones, which has
now become overshadowed by ugliness and violence that gets more shocking every
year. From what I’ve already seen on Facebook and Instagram today, no thank
you. </div>
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Before the holidays get into full swing (and I get too
cynical), I’m extending Thanksgiving into the weekend, to relax and get caught
up on life: shredding old papers, cleaning out a closet, organizing old photos,
reading magazines and making granola bars.</div>
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These granola bars aren’t diet food (sorry!), they’re
delicious. I could tout the health properties of omega-3's in flax seeds, fiber-rich chia seeds, or protein-packed pumpkin seeds, but I won't. I will say that they're full of good ingredients to keep you satisfied and a chewy, sweet bite. </div>
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Chock full of whatever nuts, seeds, fruit and any other odds and
ends else lurking in the pantry, these bars are the type of thing I like to
make when I know I’ve got a full week ahead. Or six.</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Everything Granola
Bars</b></div>
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</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
Like suggested below, swap out whatever ingredients for
stuff you have on hand/prefer. No chia seeds? Use all flax. No nuts? Use all
dried fruit. You can also skip the peanut butter completely, ain’t no thang.</div>
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</div>
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Ingredients:</div>
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160g (2 cups) rolled oats or barley</div>
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50g (¼ cup) chia seeds or sesame seeds</div>
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30g (¼ cup) ground flax seeds or wheat germ</div>
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65g (1/2 cup) dried, chopped fruit, such as cranberries,
cherries, apricots, raisins, etc.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
60g (1/2 cup) chopped nuts/seeds, such as walnuts, almonds,
sunflower seeds, pumpkin seeds, etc.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
175g (½ cup + 1 tablespoon) honey or maple syrup</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
50g (1/4 cup) brown sugar</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
6g (1 teaspoon) kosher salt</div>
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56g (4 tablespoons) coconut oil or butter</div>
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65g (1/4 cup) peanut butter (or other nut butter)</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Toast the oats. </b>Preheat
oven to 325<span style="font-family: "Calibri","sans-serif";">⁰</span>F and
spread the oats evenly on a baking sheet. Toast the oats until like golden
brown, about 15-18 minutes. Pour into a large bowl along with the seeds, fruit
and nuts; toss to combine. Line a 9x9-inch baking pan with parchment paper (leaving
enough to hang out the edges of the pan) and coat with nonstick spray; set
aside. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Make the syrup. </b><span style="mso-spacerun: yes;"> </span>In a medium sauce pan, bring the honey, brown
sugar and salt to a simmer; cook for 5 minutes (actually time it). Remove from
the heat and whisk in the coconut oil and peanut butter until smooth. Pour the
syrup over the dry ingredients and toss with a rubber spatula until all is
evenly coated. Dump into the prepared pan and press the mixture firmly and
evenly. </div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Bake the bars. </b>Bake
for 25 minutes, rotating the pan after 15 minutes. Remove from the oven and
allow to cool for 10 minutes in the pan, then lift the bars out of the pan with
the parchment paper on to a cutting board. Cut into 16-20 bars and allow to
cool completely. Once cool, the bars can be kept in an airtight container for
up to 5 days (before they get a little stale, still yummy though!).</div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com1tag:blogger.com,1999:blog-5028595531181225844.post-60176992619969858572013-11-15T14:00:00.000-08:002013-11-15T14:04:14.106-08:00Fresh Fig & Jalapeno Chutney<div class="separator" style="clear: both; text-align: center;">
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“The figs are RIPE!”<br />
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No, this isn’t code for a covert operation or slang for
downing one too many drinks; literally, the figs are ripe. </div>
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The last rays of sunshine have been gone for weeks and
the sidewalks are covered in damp red and yellow leaves, along with scattered
chunks of pumpkin flesh from the recent Halloween shenanigans. It now gets dark at 4:30pm,
almost like some sort of sick joke. Meanwhile, for the last two weeks the figs
on our tree have been morphing into luscious purple orbs, one by one.<br />
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Ameen spotted them first and I seriously didn’t believe
him when he told me. You see, our fig tree has been pumping out hard little
green rocks ever since I can remember; when we were kids my brother and I would
pluck them off the branches, the fresh cut top of the fruit oozing white liquid
like pus from a wound. <br />
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The insides were white and underdeveloped, crunchy and
tasteless—disappointed, we would continue to pick them off the tree and rip
them open just for fun. I’ve wondered in recent years if the previous homeowners
were duped into planting a poor tasting varietal, because the figs have never
ripened on the tree, going from hard and green to shriveled, black and moldy. The
saying goes, “when life gives you lemons, make lemonade”, but it's pretty damn hard to make anything at all with flavorless figs. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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The supposed season for figs in Seattle is August through October and that has long passed, so you can imagine my bewilderment and joy when I ran
outside to the fig tree and saw that the branches were indeed speckled with
plump, ripe figs (verging on <a href="http://en.wikipedia.org/wiki/James_and_the_Giant_Peach" target="_blank">James & the Giant Peach</a>-level excitement). <br />
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I proudly hand-select the ripest figs from the tree
throughout the week, letting them gather on the counter until I decide what to
do with them. I turned last weekend’s bounty into this sweet and spicy chutney.</div>
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The subtly sweet figs get a boost from brown sugar and
red wine, with a swift kick in the pants from fresh jalapeño, ginger and apple
cider vinegar. Some softened onions and a mix of cardamom, cinnamon, bay leaf
and allspice successfully straddle the line between sweet and savory.</div>
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This sort of late-blooming, home-grown bounty calls for
serving in a celebratory manner; baked into an <a href="http://thesalivatingseattleite.blogspot.com/2013/11/olive-oil-semolina-cake-with-fresh-figs.html" target="_blank">olive oil cake</a> or <a href="http://thesalivatingseattleite.blogspot.com/2011/09/flax-crepes-with-honeyed-thyme-figs-and.html" target="_blank">roasted</a> with
thyme and honey; perhaps glazed onto roast pork, sautéed with wilted greens and
toasted almonds or simply dolloped warm over a triple crème brie. Finally, after
years of bitter harvest, I was able to make sweet, sweet lemonade. </div>
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<b style="mso-bidi-font-weight: normal;">Fresh Fig & Jalapeño
Chutney</b></div>
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Ingredients: </div>
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5g (1 teaspoon) vegetable oil</div>
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40g (1/4 cup) minced onion</div>
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15g (1 small) jalapeno, seeds removed and finely minced</div>
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6g (1 tablespoon) fresh ginger, grated on a microplane</div>
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2 cardamom pods</div>
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1 cinnamon stick</div>
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1 bay leaf</div>
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Dash allspice</div>
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3g (½ teaspoon) salt</div>
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350g fresh figs, diced</div>
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220g (1 cup) brown sugar</div>
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60g (¼ cup) apple cider vinegar</div>
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240g (1 cup) red wine</div>
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<b style="mso-bidi-font-weight: normal;">Sweat the
aromatics. </b>In a medium sauce pan, heat the oil over medium heat and sauté
the onion, jalapeno and ginger until translucent and fragrant; about 5 minutes.
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<b style="mso-bidi-font-weight: normal;">Simmer the
chutney. </b>Add all of the remaining ingredients, bring to a boil and reduce
the heat to low. Simmer the chutney for 1 hour, until thickened. Taste the
chutney and adjust the seasoning if necessary with salt or cider vinegar; it
should be a balance of sweet and tart with some mild jalapeno heat on the
finish. Allow to cool and pack into a jar or airtight container; refrigerate up
to one week. </div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com4tag:blogger.com,1999:blog-5028595531181225844.post-28018273496986481782013-11-10T21:12:00.000-08:002013-11-10T21:12:21.263-08:00Doenjang Roasted Red Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">It’s about time I just admitted it: I have an addiction to
buying food. Not dooms day bulk canned goods or obsessive coupon clipping-type offenses,
and certainly not everyday stuff like apples or yogurt, but obscure, foreign, even
weird ingredients. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">My absolute favorites are the kind where none of the writing
on the label is in English and the country of origin doesn’t require nutrition
facts panels, with maybe only a picture of an obscure fruit dish to offer any clue
as to what to do with it. Never seen it? Look cool? It’s going in tonight’s
dinner. Makes me feel alive, <i style="mso-bidi-font-style: normal;">risqué</i> if
you will.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">There’s the Chinese dried mushrooms, bulk chiles of all
sizes, packages of seaweed (I think its seaweed anyways), dried various colored
beans and cans of tropical fruits (young green jackfruit? Yes please!). </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Spices
and condiments are probably my most frequent indulgences; from the huge jar of
shawarma spices that I could only finish if I opened a gyro hut out of the
garage, and oily red shrimp paste, to jars of curry paste every color of the
rainbow; I just can’t help myself!</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Last weekend I went on a binge at <a href="http://www.yelp.com/biz/ht-oaktree-market-seattle" target="_blank">HT Market</a>, my favorite ethnic
grocery in north Seattle. The Asian noodle aisle always smells a little too ripe (what is
rotting in the dry goods section?) and I’ve actually seen moldy cojita cheese for
sale (marked down to just 99 cents!), but that’s part of what makes a trip there
so entertaining. What really keeps me coming back though is the endless
selection of international ingredients to feed my habit. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">This tub of “mild Korean soybean paste”, called doenjang,
was the result of a recent binge. Traditionally used as a seasoning in soups, stews,
and vegetable dishes, this highly flavored condiment is actually quite nutrient
dense. The fermentation process renders crushed soybeans into a thick paste rich
in vitamins, minerals and savory umami-rich flavor, like a chunkier
version of miso. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">When tossed with parboiled potatoes and roasted, the
doenjang forms a deliciously caramelized, crusty exterior. Although this is a
rather crude comparison, they are not unlike a grown up version of addictively
seasoned curly fries, guaranteed to get you hooked after the first taste. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPro_8BTPD-epCyVTT2J38C0j6eQNOCkDyaOi7G74127G9ToFVAgIoRXCZEDU7iH5HwcAWAIrXjjIxKjwwpfQVdCMLWvmTfqMetLrbvyIMfpP1RkzjYXK3yv85AKAlLwWDQpex2FxpMRm/s1600/8th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPro_8BTPD-epCyVTT2J38C0j6eQNOCkDyaOi7G74127G9ToFVAgIoRXCZEDU7iH5HwcAWAIrXjjIxKjwwpfQVdCMLWvmTfqMetLrbvyIMfpP1RkzjYXK3yv85AKAlLwWDQpex2FxpMRm/s400/8th.jpg" width="400" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Doenjang
Roasted Red Potatoes </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span></b><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Don’t be shy when tossing the potatoes with the doenjang, the
goal is to rough up the edges of the potatoes and get some of the potato starch
and doenjang to form a coating on the outside that will crisp up in the oven.</span></div>
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<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Serves
4</span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span></i> </div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span></i><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Ingredients: </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 pound Red Bliss potatoes (or other small potatoes), cut in
half</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">3 tablespoons mild doenjang (Korean fermented soybean paste)</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">½ teaspoon Korean red pepper flakes </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">3 tablespoons vegetable oil </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Sliced green onions, to garnish </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Steam the
potatoes. </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Preheat the oven to 450</span><span style="font-family: "Cambria Math","serif"; mso-bidi-font-family: "Cambria Math"; mso-bidi-font-size: 12.0pt;">⁰</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">F. <span style="color: #222222;">Meanwhile, fill a pot with a ½-inch of water and bring to
a simmer. Place the potatoes in a steamer basket over the water and cook for 10
minutes, until a knife goes through with only a little resistance; dump into a
large mixing bowl.</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"><span style="color: #222222;"></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"><span style="color: #222222;"></span></span><b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Season the potatoes. </span></b><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Coat a heavy
bottomed sheet pan (thin pans can lead to scorching) with two tablespoons of
oil and allow to preheat in the oven for 5 minutes. To the potatoes, add the doenjang,
red pepper flakes, and the remaining tablespoon of oil. Toss the potatoes vigorously
for 2 minutes, until there is a thick, starchy coating on the outside. </span></div>
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<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span> </div>
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<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"></span><b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Roast the potatoes. </span></b><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Place the potatoes
cut side down and evenly spaced on the preheated, oiled baking sheet. Roast for
15 minutes, then slide a thin metal spatula underneath the potatoes while
pressing down on the baking sheet, so as to not rip off any crust on the
potatoes, and redistribute cut side down again. Cook for another 10-15 minutes
until the bottoms are well browned and crusty. Flip the potatoes over and cook
for another 10 minutes until crusty all over. <span style="mso-spacerun: yes;"> </span>Remove to a platter and sprinkle with the
green onions; serve hot. </span></div>
</div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0tag:blogger.com,1999:blog-5028595531181225844.post-54989904012245354282013-11-01T16:10:00.001-07:002013-11-01T16:31:32.719-07:00Olive Oil Semolina Cake with Fresh Figs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV_hOIDrBGHhOdPTDAY4cxhkUGxzNHkJa6UP-OlGvI_pH6XGu8INVnrn_ro6D6RLrJn22YdzHcayeOXMnkdxk4agfIyDH2pEgxB0Pq2A0cFjJWVhuwyEjz882MI8ht-jDN1fj7UPXofel/s1600/1st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV_hOIDrBGHhOdPTDAY4cxhkUGxzNHkJa6UP-OlGvI_pH6XGu8INVnrn_ro6D6RLrJn22YdzHcayeOXMnkdxk4agfIyDH2pEgxB0Pq2A0cFjJWVhuwyEjz882MI8ht-jDN1fj7UPXofel/s400/1st.jpg" width="400" /></a></div>
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I received a second hand comment the other day that I feed
my guys a lot of vegetables…maybe too much. I would have to agree that yeah, I
do cook a lot of vegetables around here, from grinding them into<a href="http://thesalivatingseattleite.blogspot.com/2012/03/coconut-kale-berry-smoothie.html" target="_blank"> smoothies</a>,
chopping them into <a href="http://nomnompaleo.com/post/3195098303/asian-cauliflower-fried-rice" target="_blank">“fried” rice</a>, piling up huge <a href="http://thesalivatingseattleite.blogspot.com/2013/08/swiss-chard-avocado-blueberry-breakfast.html" target="_blank">salads</a>, or even hiding them in
<a href="http://thesalivatingseattleite.blogspot.com/2011/02/chocolate-beet-cupcakes.html" target="_blank">cake</a>. </div>
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I’m always looking for creative ways to unload the overflowing produce
drawer into our daily meals. I pick fruit from the trees in our backyard and I love buying locally grown goodies from the farmer's market. The cooking experiments I deem best get posted to this blog, hence the abundance of produce-based dishes. But overdoing it?
Hardly.</div>
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I guess I should come clean here and say that what I <i style="mso-bidi-font-style: normal;">don’t </i>post are the occasional bags of
orange-dusted tortilla chips, <a href="http://www.ddir.com/" target="_blank">Dick’s</a> burgers and fries on a night out and the
candy bowl way up high on the china cabinet we all pick at. They certainly aren’t
the seasonal, homemade foods I lovingly cook up for my family on a daily
basis, but that’s ok. I'm a human. </div>
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What I try best to do is to prepare healthy foods with
fresh ingredients that actually taste delicious, so instead of feeling deprived
and worst of all, <em>deserving</em>, of a junk
food binge, I can walk past the leftover Halloween candy without having withdrawal
symptoms. Like a boss. </div>
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This here cake isn’t crazy healthy, I might add. It has white
sugar, fresh ripe figs from our tree (more evil sugar), white flour and golden, sandy semolina
flour (a higher protein flour made from durum wheat, usually used to make
pasta). It has cholesterol from whole eggs and fat from green, extra virgin
olive oil (but no butter, phew!). It’s a cake.</div>
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The internet sure devotes a large amount of space portraying
too-perfect still life shots of gorgeous food, cuz no one really cares about your homely veggie stir fry; they want natural lighting, antique tea cups, scattered pomegranate arils and worn wooden boards as props. </div>
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Even more space is dedicated to ripping
apart bad ingredients/lifestyle choices; is it gluten, corn syrup or pink slime this week? Wait, quinoa isn't a <a href="http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html" target="_blank">sustainable</a> choice anymore? Will someone please just tell me if I should be vegan or Paleo? </div>
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Worst of all is the amount of energy
in general spent making people feel inadequate, about food and everything else. To be quite honest, I don’t
really give a damn if people think I eat too many vegetables or that I’m a bad
person for eating French fries. I say, let them eat cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcatpDeSjr3Gj8ZF2pNGcbRMjgl0emlQI7mQQWF-nUHjiyqVequY-7GxsPp9Zjc7Rf2LI_O-DlDeL5u39qMTSVctgXeHZOpEYnfXQexSXQy_FX9tRzIpJ5990nhmvOlu0IDj1khjROah1c/s1600/9th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcatpDeSjr3Gj8ZF2pNGcbRMjgl0emlQI7mQQWF-nUHjiyqVequY-7GxsPp9Zjc7Rf2LI_O-DlDeL5u39qMTSVctgXeHZOpEYnfXQexSXQy_FX9tRzIpJ5990nhmvOlu0IDj1khjROah1c/s400/9th.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Olive Oil Semolina
Cake with Fresh Figs</b></div>
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Adapted liberally from the lovely Olive Oil Cake recipe in <i style="mso-bidi-font-style: normal;"><a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300" target="_blank">Good to the Grain</a> </i>by Kim Boyce.</div>
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Makes 1 9-inch round cake</div>
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<i style="mso-bidi-font-style: normal;">Ingredients</i></div>
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125g (¾ cup) semolina flour</div>
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185g (1 ½ cups) all-purpose flour </div>
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150g (3/4 cup) granulated sugar</div>
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7g (1 ½ teaspoons) baking powder</div>
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4g (¾ teaspoon) salt </div>
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150g (3 large) eggs</div>
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225g (1 cup) olive oil, plus extra for greasing the pan </div>
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185g (¾ cup) milk (dairy, almond or soy are all fine) </div>
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4g (1 teaspoon) vanilla extract</div>
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450g (12 small) fresh figs, sliced into quarters</div>
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12.5g (1 tablespoon) coarse sugar crystals</div>
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<b style="mso-bidi-font-weight: normal;">Prep.</b> Move a rack
to the middle position and preheat the oven to 350<span style="font-family: "Calibri","sans-serif";">⁰</span>F. Rub a nine-inch cake pan liberally with
olive oil and set aside.</div>
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<b style="mso-bidi-font-weight: normal;">Dry ingredients.</b> In
a large bowl, sift together the flours, sugar, baking powder and salt; set aside.</div>
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<b style="mso-bidi-font-weight: normal;">Wet ingredients.</b> In
a medium bowl, whisk together the eggs, olive oil, milk and vanilla extract.
Pour over the dry ingredients and gently fold together until just combined.
Scrape into the prepared pan, arrange the figs over the top and sprinkle with
coarse sugar.</div>
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<b style="mso-bidi-font-weight: normal;">Bake.</b> Bake the
cake for 50-60 minutes, until a toothpick inserted in the center comes out clean,
the top is nicely browned and the fig juice is bubbly and caramelized. Remove
to a wire rack and allow to cool completely. Keeps well wrapped in plastic for
up to two days. </div>
Emily Mundayhttp://www.blogger.com/profile/15290038307175539021noreply@blogger.com0