tag:blogger.com,1999:blog-16074217148960786402024-02-22T03:13:50.377-05:00La Dolce BaconA frustrated law student's culinary moments of zendanahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-1607421714896078640.post-63936480889752396562009-05-20T11:23:00.007-04:002010-04-18T19:06:04.544-04:00Back to Bacon: Summer Corn and Shrimp Chowder with... Bacon!Sorry for the extended hiatus- now that I've finally recovered from finals, hopefully I can get this blog going again! I actually did quite a bit of cooking during the finals-prep month, but after plowing through hundreds of pages of Federal Personal Income Tax and Property law, the thought of writing anything extracurricular was definitely beyond my capacities. But, that means that I have some good stories and recipes stored up, so here we go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhms0vTiaSl8A3qsZwKCx-u1sOsdNLGbTTSJsv7IdzfP7tgEGox1CQxoHpAxg4uU6RlbuuOn7rrT_s00RmzQDWnShy-BAs1dXWVyTAZWoeaCmcKtRH4t1FaCiKpiTpMBB7J0YzduT8m90U/s1600-h/DSC01358.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhms0vTiaSl8A3qsZwKCx-u1sOsdNLGbTTSJsv7IdzfP7tgEGox1CQxoHpAxg4uU6RlbuuOn7rrT_s00RmzQDWnShy-BAs1dXWVyTAZWoeaCmcKtRH4t1FaCiKpiTpMBB7J0YzduT8m90U/s320/DSC01358.JPG" alt="" id="BLOGGER_PHOTO_ID_5337931394331415186" border="0" /></a>This chowder is one of my favorite soups to make at home, and also comes with a great set of vacation memories. I went to the Outer Banks in North Carolina last Memorial Day weekend and stayed at a fantastic hotel called <a href="http://thesanderling.com/">The Sanderling</a>, in the gorgeous and pristine Duck area of the Banks. As with any trip, I eagerly checked TripAdvisor and local websites for food and restaurant recommendations, and kept coming back to one repeated tip- "you MUST try the corn chowder at The Sanderling!" Obviously, I went to the hotel's restaurant on the first afternoon (my blood sugar was low, I <span style="font-style: italic;">needed </span>soup!) and thankfully, the corn chowder lived up to its hype. Even better, there was a <a href="http://thesanderling.com/dining_recipes.aspx">recipe</a> posted online, so I made the chowder immediately upon returning to D.C. and have continued to do so all year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRWs87zBXE1qIZD9g7h2G0MiNequiEU60IjKeZ0KWAkyPiAy1wyGaQUJctVFeUOdUQnUc3G9f5urV3-0xxY8pHp8MUijE6UWSGIwusU4ZatxmBJC2E7aFjbLOv4tt3v86WIkd-GzUvEA/s1600-h/DSC01357.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRWs87zBXE1qIZD9g7h2G0MiNequiEU60IjKeZ0KWAkyPiAy1wyGaQUJctVFeUOdUQnUc3G9f5urV3-0xxY8pHp8MUijE6UWSGIwusU4ZatxmBJC2E7aFjbLOv4tt3v86WIkd-GzUvEA/s320/DSC01357.JPG" alt="" id="BLOGGER_PHOTO_ID_5337931385343228594" border="0" /></a>The online recipe is not the best in terms of attention to detail- the first time I made this, I diced the requested red bell pepper and then realized it was still sitting on the counter when the soup was done, since there was no mention of when to add it in! So I've adapted it somewhat, as well as removed the crab meat option and doubled up on the shrimp. Nothing against crab meat, but I just prefer shrimp with all of these gorgeous summer vegetables.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOPez04Y1NupWukEgCuKfaiejq1kisSQEuBZOGGrYjRNy4xlxv1LaqR7qi3gypW6VyD7P2jEPw5TgOEuiznOLN_NMLldldrV43-dcCkxgd1rw2LJFwYKZeqkXym6sInSL1pP7Sf8FNqY/s1600-h/DSC01359.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOPez04Y1NupWukEgCuKfaiejq1kisSQEuBZOGGrYjRNy4xlxv1LaqR7qi3gypW6VyD7P2jEPw5TgOEuiznOLN_NMLldldrV43-dcCkxgd1rw2LJFwYKZeqkXym6sInSL1pP7Sf8FNqY/s320/DSC01359.JPG" alt="" id="BLOGGER_PHOTO_ID_5337931397664955042" border="0" /></a><b>Ingredients:</b> <ul><li> 3 slices of bacon, small diced </li><li> 2 stalks of celery, small diced</li><li> 1 medium onion, small diced</li><li> 1 carrot, small diced</li><li> 1 small green pepper, small diced </li><li> 1 small red pepper, small diced</li><li> 2 Tablespoons butter</li><li> 1 10 oz can of cream style corn </li><li> 2 cups chicken stock</li><li> ½ cup heavy cream</li><li> 2 splashes Tabasco </li><li> ¼ teaspoon black pepper</li><li> 2 Tablespoons flour</li><li> 1 cup frozen corn</li><li> 1 splash Worcestershire sauce<br /></li><li> ½ tsp. salt</li><li> ½ lb. small-size peeled and deveined shrimp (frozen work great here)<br /></li></ul> <p><b>Directions</b>:<br />Heat a large saucepan or Dutch oven over medium heat. Add bacon pieces and cook until crispy. Add onions, celery, peppers, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the butter is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add shrimp and stir well; they will cook in about 2 minutes.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqiFpIu7hiidZLCX4qPURIb12vfVT4vtxvBfINuCdPNOzBnWzPJZv9ixyUrbNLQwZyDpvsLfc9eFSJBkiji7WwJP2rvnLLw39SwjwEYBWNAqLIpRou74Qv03oe5Q7SetaOlgundoqgHE/s1600-h/DSC01355.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqiFpIu7hiidZLCX4qPURIb12vfVT4vtxvBfINuCdPNOzBnWzPJZv9ixyUrbNLQwZyDpvsLfc9eFSJBkiji7WwJP2rvnLLw39SwjwEYBWNAqLIpRou74Qv03oe5Q7SetaOlgundoqgHE/s320/DSC01355.JPG" alt="" id="BLOGGER_PHOTO_ID_5337931379866846930" border="0" /></a></p>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-77794826146222497092009-04-13T13:50:00.002-04:002009-04-13T13:53:54.508-04:00LDB Spring Finals HiatusIt's that glorious time of year again... the countdown to spring semester finals has officially begun, so I'm going to put the blog on a little hiatus. See you after May 9th! <br /><br />xoxo,<br />LDB<br /><a href="http://www.telegraph.co.uk/scienceandtechnology/science/sciencenews/5118283/Bacon-sandwich-really-does-cure-a-hangover.html"><br />A little fun advice to tide you over... </a>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com0tag:blogger.com,1999:blog-1607421714896078640.post-56884361213434114562009-04-06T14:37:00.003-04:002009-04-06T14:50:38.537-04:00Sorry...I know, I know- I have been <span style="font-style: italic;">really </span>bad lately about updating. And to make it worse, I haven't even cooked that much in the past week and a half to update about! But I promise, I have a really good reason- two, actually...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZOwTaklZwaOz2dfWze3LpXWwq2C_a_JAAs3jo0Ak747kfDA7etBonvdfdkD8xWEL0AqMSwlZJeOEfojG9M3Amci9EHNnD6UJEjh9t_p8f_2uwSZOxIieykwR8kU-p3vhBsj9Hx2eXCc/s1600-h/DSC01317.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZOwTaklZwaOz2dfWze3LpXWwq2C_a_JAAs3jo0Ak747kfDA7etBonvdfdkD8xWEL0AqMSwlZJeOEfojG9M3Amci9EHNnD6UJEjh9t_p8f_2uwSZOxIieykwR8kU-p3vhBsj9Hx2eXCc/s320/DSC01317.JPG" alt="" id="BLOGGER_PHOTO_ID_5321650058476221570" border="0" /></a>I got kittens! Gus (left) and Sebastian (right). Needless to say, between adjusting to the two of them and my usual school/work loads, things have been pretty chaotic around the apartment and haven't left much time for cooking. I made a delicious pasta primavera with roasted vegetables from the original "Everyday Italian" cookbook for some friends the night before we ran the Cherry Blossom 10-Miler this Sunday, but didn't even have time or energy to take pictures! Such a bad blogger, I know... but how could you resist this?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBq-DdrNx3N5ENb-aEv7bsE06-NBy2Jjv5KwPZj-tZmtzaWoq2kRSbadW_j74uF9lkRmXzI6ETSt0XvJC2xU5XEYuzZqdGncLjghvyaorPTpdJy5biCPkb1QpQCYJZD0KR96iGFMvjXA/s1600-h/April+2-+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBq-DdrNx3N5ENb-aEv7bsE06-NBy2Jjv5KwPZj-tZmtzaWoq2kRSbadW_j74uF9lkRmXzI6ETSt0XvJC2xU5XEYuzZqdGncLjghvyaorPTpdJy5biCPkb1QpQCYJZD0KR96iGFMvjXA/s320/April+2-+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5321652647043987186" border="0" /></a>Unfortunately, this week doesn't look to be much better in terms of chaos, but I'll try to make it work! First up is Passover on Wednesday- I'm bringing two side dishes to my friend Jill's sedar. So far, I'm thinking Ina's sauteed grape tomatoes with herbs and<a href="http://www.kansascity.com/living/food/story/1102259.html"> this recipe for braised spinach with shallots and pine nuts</a>. Any other good suggestions for tasty and Passover-friendly vegetable sides?danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com1tag:blogger.com,1999:blog-1607421714896078640.post-37512479141891416132009-03-25T15:44:00.000-04:002009-03-25T15:47:30.064-04:00Tartine Poireaux-Oeufs Brouillés: French-Style Open-Faced Sandwich with Leeks and Soft-Scrambled EggsMy secret "escape plan" from my often monotonous days of work and law school is somewhat of a cliche, but that doesn't make it any less tempting. It's especially seductive in this crazy economy, when law students are no longer in demand, and I begin to question if there's a <span style="font-style: italic;">point</span> to my years of studying, researching, and writing endless exams and papers on minute points of law. "If I get laid off...", I muse (often during class or a particularly mind-numbing research project at work), "I'd go to Paris and enroll in culinary school, resurrect my crappy high school French, and obtain fabulous style and <span style="font-style: italic;">joie de vivre</span>."<br /><br />Obviously, I have been reading too many books like <a href="http://www.amazon.com/s/ref=nb_ss_gw_0_11?url=search-alias%3Daps&field-keywords=the+sharper+your+knife+the+less+you+cry&x=0&y=0&sprefix=the+sharper">this one</a>- but it's a nice dream. One great aspect of living in D.C. is that I can pretend, on beautiful sunny days like this past Sunday when spring finally made an appearance, that it is a European city. To keep up this buoyant desire, I like to stroll down to the Dupont Market like it's one of the famed <a href="http://www.v1.paris.fr/EN/Living/markets/markets.ASP">Parisian food <span style="font-style: italic;">marchets</span></a> and buy fresh ingredients to make a delicious, sophisticated lunch.<br /><br />This weekend, <a href="http://orangette.blogspot.com/2005/03/my-mother-and-eggs-la-franaise.html">one of Molly's recipes</a> (shocking, I know!) jumped out at me for this exact quality. I had never soft-scrambled eggs before, but the combination of fluffy curds and tender sauteed leeks seemed so perfectly French- flavorful, simple, yet luxurious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8n8n0KaPP9WGiaKXW3c8T4jiHAsJLMS9xqYytz7BeirKaxK3zKZLo8rkPb5UG12OJQkSw0wepc5QbAjjS7yqie7150KW1lGaK677tXSuOEG7X7N7mYpuvmrbywgLkQOC94A7D63Ycq8/s1600-h/DSC01242.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8n8n0KaPP9WGiaKXW3c8T4jiHAsJLMS9xqYytz7BeirKaxK3zKZLo8rkPb5UG12OJQkSw0wepc5QbAjjS7yqie7150KW1lGaK677tXSuOEG7X7N7mYpuvmrbywgLkQOC94A7D63Ycq8/s320/DSC01242.JPG" alt="" id="BLOGGER_PHOTO_ID_5317213140267379634" border="0" /></a>I bought some leeks and farm fresh eggs at the market, reveling in the gorgeous spring weather that brought what seemed like every resident out of hibernation and into the sun. Then I went home and fixed this sandwich, and it was just bliss.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><div id="header"> </div> <!-- Begin #content --><br /><em>For the leeks:</em><br />3 small leeks<br />A nub of butter<br />1 tsp sugar<br />A pinch of salt<br />½ Tbs crème fraîche (note: I did not have crème fraîche when I made this, but I mixed my leftover leeks with a tablespoon of heavy cream the next day- it was astoundingly good. Next time, I will use the crème fraîche from the start!)<br /><br /><em>For the eggs:</em><br />2 large eggs<br />2 tsp water<br />1/8 tsp salt<br />A small nub of butter, melted<br /><br /><em>For serving:</em><br />Two or three bias-cut slices of baguette, or a large slice of country-style crusty bread, toasted<br />Salt<br />Freshly ground pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Begin by preparing the leeks: trim the root end off each leek, and slice them across their width into roughly ¼-inch-thick coins. Place the cut-up leeks in the basket insert of a salad spinner, place the basket in the bowl of the spinner, and fill the bowl with cold water. Let the leeks sit for a few minutes in the water; then use your hand to swish them around, loosening and removing any dirt that may be hidden in their layers. Remove the basket from the bowl, dump the water out of the bowl, return the basket to the bowl, and spin the leeks dry. [Alternately, if you don’t have a salad spinner, simply soak and wash the leeks in a bowl of water, and dry them with paper towels.]<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQ7UUd-AL1v5ukGKziJBh83TamUUJVrhw5e6Dx5AjsQgfFrPgO0nQxuB54I9H8UchabXR2E_sC_XMDNaLViYzi3mBFS8Vy0fEmftFrW0YW_TuVA68QNR3UGe7ET0vuYfvMdW_skUkwPM/s1600-h/DSC01233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQ7UUd-AL1v5ukGKziJBh83TamUUJVrhw5e6Dx5AjsQgfFrPgO0nQxuB54I9H8UchabXR2E_sC_XMDNaLViYzi3mBFS8Vy0fEmftFrW0YW_TuVA68QNR3UGe7ET0vuYfvMdW_skUkwPM/s320/DSC01233.JPG" alt="" id="BLOGGER_PHOTO_ID_5317213107800499202" border="0" /></a>In a large skillet, melt the butter over medium-low heat. Add the leeks, the sugar, and the salt, and stir to mix. Cover the skillet to allow the leeks to begin to sweat a bit, and, stirring occasionally and adjusting the heat as necessary if they begin to cook too quickly, allow the leeks to cook for about 15 minutes, until they are fragrant, soft, and almost melting. Add the crème fraîche, and cook the leeks a minute or two more, stirring in the crème fraîche as it melts. Set the skillet aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIvvkd5o3gpNHMravGn9bo5me7hssW5OTugCYtiIzt-TZl6hftGy6VxIDvUB763lWom8c0bxoOtDRFdB0qjred1cSh4pZagTu1zvJh8dcgshaNIU6xsNUqOkWQ72Z9QB1JucbPHIl1fs/s1600-h/DSC01236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIvvkd5o3gpNHMravGn9bo5me7hssW5OTugCYtiIzt-TZl6hftGy6VxIDvUB763lWom8c0bxoOtDRFdB0qjred1cSh4pZagTu1zvJh8dcgshaNIU6xsNUqOkWQ72Z9QB1JucbPHIl1fs/s320/DSC01236.JPG" alt="" id="BLOGGER_PHOTO_ID_5317213117921206578" border="0" /></a>In a small bowl, whisk together the eggs, water, salt, and melted butter. Pour this mixture into a small saucepan, and place it over low heat, whisking constantly. When the mixture begins to coagulate ever so slightly and form tiny oatmeal-like lumps, begin a little dance of removing the pot from the heat and replacing it so that the eggs don’t cook too quickly, and reach all over the corners and bottom of the pot with your whisk. The eggs are ready when they resemble loose oatmeal; the process should take between 5 and 9 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH7SKkKm6S5bvTOFrrsyi86RWA_lQjW1VWnDjYZoapiGNaceKDZ4frh86lZCmRxPVPV_IM78Ax4MsgDJngjHK4tMuwNqc-HtA4kGbZIpAk2OCabzGVwUHZDI0dBB6l2fDDgBiz6Wjuvc/s1600-h/DSC01240.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH7SKkKm6S5bvTOFrrsyi86RWA_lQjW1VWnDjYZoapiGNaceKDZ4frh86lZCmRxPVPV_IM78Ax4MsgDJngjHK4tMuwNqc-HtA4kGbZIpAk2OCabzGVwUHZDI0dBB6l2fDDgBiz6Wjuvc/s320/DSC01240.JPG" alt="" id="BLOGGER_PHOTO_ID_5317213120904773618" border="0" /></a><br />Place the slices of toasted bread on a plate, and spoon the scrambled eggs on top of them. Top the eggs with a layer of leeks. Serve immediately, with salt and pepper as needed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgD_hMEccs3IomNefOJx-0e-mchBUQjEcEDIyum2te5qde4lkLULYHWBvyWrRsOXNhtIlW7X-TOOm6wbT1RNfNq4UEng2DpVTFxchTFkVV38X9lnHHPf7fgGny_CpHI21T9ST4YOl9GOA/s1600-h/DSC01241.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgD_hMEccs3IomNefOJx-0e-mchBUQjEcEDIyum2te5qde4lkLULYHWBvyWrRsOXNhtIlW7X-TOOm6wbT1RNfNq4UEng2DpVTFxchTFkVV38X9lnHHPf7fgGny_CpHI21T9ST4YOl9GOA/s320/DSC01241.JPG" alt="" id="BLOGGER_PHOTO_ID_5317213124134887586" border="0" /></a>Serves one, with leftover leeks.danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com1tag:blogger.com,1999:blog-1607421714896078640.post-90982296779398810172009-03-20T17:21:00.001-04:002009-03-20T17:28:56.369-04:00Boat Food: Surf and Turf x 2Last week, I was lucky enough to escape to Florida for a mini-spring break trip- it's not the worst state to be from when you get sick of northern winters! After a few great days at my best friend Mel's house in Jupiter, we drove up to Stuart to spend the weekend on my dad's boat- the infamous Cat Sass (say that slowly, and try not to laugh too hard).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEY2qjNlpKerKFXgRrNKtBOgNPjQT434ZWOiPiI50paUo6BmwDdBc9cp4OYDofblrNtdNGldru84z5LRGl-8s4hsL42usHdIwrPwI3ukAga7b2Zf-MuaKdhy-86JW58j-kOyrrftFyX14/s1600-h/DSC01287.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEY2qjNlpKerKFXgRrNKtBOgNPjQT434ZWOiPiI50paUo6BmwDdBc9cp4OYDofblrNtdNGldru84z5LRGl-8s4hsL42usHdIwrPwI3ukAga7b2Zf-MuaKdhy-86JW58j-kOyrrftFyX14/s320/DSC01287.JPG" alt="" id="BLOGGER_PHOTO_ID_5315381451762413954" border="0" /></a><br />But anyway, this is a food blog, so let's talk about what we ate! Friday night, my dad brought out these bad boys from the freezer- spiny Florida lobster tails he'd caught in the Keys last summer. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ4mKFw2lTyacRvojx0_WxQOIb5rM7uvNgobcajoCTo2cUTnsX6y8_g-hU3dP1u4nmqjdYXu1RXFL-qQRVH4QzVqNgvfTaJl9PMedqSqN9_knZTJtUTTuFUppZcoWdy692VVqVQVE7bc/s1600-h/March+13-+surf+and+turf+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ4mKFw2lTyacRvojx0_WxQOIb5rM7uvNgobcajoCTo2cUTnsX6y8_g-hU3dP1u4nmqjdYXu1RXFL-qQRVH4QzVqNgvfTaJl9PMedqSqN9_knZTJtUTTuFUppZcoWdy692VVqVQVE7bc/s320/March+13-+surf+and+turf+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5315380745570764690" border="0" /></a>How to improve on perfection? Well, I guess some filets wouldn't hurt. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaV_Zw5yOpVykXYL-Uai4gdhiylhcBiNmpkgrx2tLi4I7A-22x5JvdcPTc6tOohfrCMGtHRpXuWArh5m0yCwBk-JtXbt6crjJ3wkV86_3fFprZuiroLnzADTOAeUKZG1XjehTkMN7rsY/s1600-h/March+13-+surf+and+turf.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaV_Zw5yOpVykXYL-Uai4gdhiylhcBiNmpkgrx2tLi4I7A-22x5JvdcPTc6tOohfrCMGtHRpXuWArh5m0yCwBk-JtXbt6crjJ3wkV86_3fFprZuiroLnzADTOAeUKZG1XjehTkMN7rsY/s320/March+13-+surf+and+turf.JPG" alt="" id="BLOGGER_PHOTO_ID_5315380722740425122" border="0" /></a><br />Dad threw the lobsters and steaks on the grill, I roasted some asparagus and made a chopped salad, and Mel overcame her seafood aversion in honor of the lobsters. It was the perfect boat meal!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodjjIOPWGmE65YbGog-wAXNZvHvWXq2VThfDKIaAWCaUYUUYRCWAApeZcRiqzEoQrDqrB69Ylkz1o-QAw4Ha_YWqah4qzQ4zzHTu0yGQMlqYRKWEnlApIe8g5ZgbpnQIZIMdKqHbhTnI/s1600-h/March+13-+surf+and+turf+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodjjIOPWGmE65YbGog-wAXNZvHvWXq2VThfDKIaAWCaUYUUYRCWAApeZcRiqzEoQrDqrB69Ylkz1o-QAw4Ha_YWqah4qzQ4zzHTu0yGQMlqYRKWEnlApIe8g5ZgbpnQIZIMdKqHbhTnI/s320/March+13-+surf+and+turf+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5315380724914275826" border="0" /></a>(bliss)<br /><br /></div>Saturday night, Dad was eager to show off his new toy- a quesadilla maker. Uusally I'm not one for gadgets solely devoted to one thing, since my teeny D.C. condo kitchen is rather limited on storage space (although I make an exception for my ice cream maker!), but I had to admit that this was a good find. We had some leftover steak and lobster, so I sauteed some onions and peppers with the meat for the quesadilla filling. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sRAkJ3-mT76DS5dDZcZz7NN1hjPQ7xTFxG0xQ4EKlFaEp4LxiZlj2GoDeWACaBzmLjQcNPlfl1cac3Fzycf7lwgA1Ueu2wxNnJ-ha1g5C6v2AHSk00ZST16HiyUITV4zu-_TycJB-AA/s1600-h/March+13-+surf+and+turf+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sRAkJ3-mT76DS5dDZcZz7NN1hjPQ7xTFxG0xQ4EKlFaEp4LxiZlj2GoDeWACaBzmLjQcNPlfl1cac3Fzycf7lwgA1Ueu2wxNnJ-ha1g5C6v2AHSk00ZST16HiyUITV4zu-_TycJB-AA/s320/March+13-+surf+and+turf+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5315380731045023794" border="0" /></a><br />Dad took over to show off the quesadilla maker's skills, and look how gorgeous that is- surf n' turf quesadilla!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuBDP_BZSHGeZ-7XjqPKLa86zUX0bLkbroaRAJ162QMocJfb8H44S2ImgJ2I50EEgq7uQIyFzrFlXLkd-N-TD8hNszHQHFj23UVMJTv2D1VVRqQPipoMSKQK3SXz4PBS8NxGHiL7r5XI/s1600-h/March+13-+surf+and+turf+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuBDP_BZSHGeZ-7XjqPKLa86zUX0bLkbroaRAJ162QMocJfb8H44S2ImgJ2I50EEgq7uQIyFzrFlXLkd-N-TD8hNszHQHFj23UVMJTv2D1VVRqQPipoMSKQK3SXz4PBS8NxGHiL7r5XI/s320/March+13-+surf+and+turf+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5315380739623097442" border="0" /></a><br />In case you're in the market for one now, Dad stresses that you <span style="font-style: italic;">must</span> get the model with the chili pepper on top- apparently the others are just sub-par. I'm not sure if the quesadillas would be quite as amazing as they were after a beautiful Florida day out on the water, but it's worth a shot!danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-72695969750210473192009-03-17T21:56:00.004-04:002009-03-17T22:03:32.212-04:00Orangette in D.C.; Chana MasalaI guess it's not very "Irish" to make Indian food on St. Patrick's Day... but I'm not very Irish either, so I'm alright with it. Plus, today was a very happy "food nerd" day for me, and not in the corned beef and cabbage sense. Molly Wizenberg, the author of my very favorite food blog, <a href="http://orangette.blogspot.com/">Orangette</a>, was in town to read from her (amazing) first book, <a href="http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1237316252&sr=8-1">"A Homemade Life"</a>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwzZqkEaHuJWQzHIIwwWe9_lyZIlAUXur7tOo_7m2K83yOxLKIWX_LthaIzdRPu-2lgA_j181UFPsRqIuOaH4f4LRG2td7inE2CSLnbBDJiwbNIcgK3Nu4p591hpWLlBCpO4O934474/s1600-h/a+homemade+life.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 129px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwzZqkEaHuJWQzHIIwwWe9_lyZIlAUXur7tOo_7m2K83yOxLKIWX_LthaIzdRPu-2lgA_j181UFPsRqIuOaH4f4LRG2td7inE2CSLnbBDJiwbNIcgK3Nu4p591hpWLlBCpO4O934474/s320/a+homemade+life.jpg" alt="" id="BLOGGER_PHOTO_ID_5314233352407113154" border="0" /></a><br />I absolutely adore Molly's gorgeous writing and her clean, simple <a href="http://recipesorangette.blogspot.com/">recipes</a>. I've made countless dishes from her blog- <a href="http://orangette.blogspot.com/2004/12/mussels-wine-and-excuse-to-eat-whipped.html">banana bread with chocolate and candied ginger</a>, <a href="http://orangette.blogspot.com/2007/05/safe-to-proceed.html">fresh mint ice cream</a>, <a href="http://orangette.blogspot.com/2007/09/last-hurrah-ii.html">brown buttered corn</a>, <a href="http://orangette.blogspot.com/2005/03/my-mother-and-eggs-la-franaise.html">French leek and soft-scrambled eggs sandwiches</a>, and of course the infamous <a href="http://orangette.blogspot.com/2006/09/9-am-sunday-baked-eggs-and-bacon.html">sweet and spicy bacon</a>- and can't think of one that disappointed. She has an especially amazing way with humble vegetables, like brussels sprouts or cauliflower, and her recipe index is a perfect resource for trying something new.<br /><br />Just a quick summary of Molly's story and her fabulous blog, for those unfamiliar- after growing up in an Oklahoma food-loving family, she struggled to meld her love for cooking and food into a sustainable life and career plan (um, sounds familiar!). She sadly lost her father to cancer during her first year of graduate school- warning to those reading the book, I <span style="font-style: italic;">sobbed</span> reading her wrenching and eloquent descriptions of her father's last weeks- and then spent time in Paris, where a friend suggested she start a "blog" about cooking as a way to write more.<br /><br />A few years later, she has an award-winning and highly influential food blog, a delightful-sounding husband who she met <span style="font-style: italic;">through the blog</span> (possibly the cutest story of all time), and a fantastic book, with hopefully more in the future.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aPgpqK_8FqGVj8sHeWhI4OorRJxbHkRNMQW4rsU7CdUmddDGqOOsaCbuVtpSxl3xsFu-t63TQqxUvY5HsSphNXOJ1sWXR8YfTSSAOuLNvSkQYpJEfydOkw3Of9lpJAi5j6rGjtNncWw/s1600-h/March+17-+chana+masala+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aPgpqK_8FqGVj8sHeWhI4OorRJxbHkRNMQW4rsU7CdUmddDGqOOsaCbuVtpSxl3xsFu-t63TQqxUvY5HsSphNXOJ1sWXR8YfTSSAOuLNvSkQYpJEfydOkw3Of9lpJAi5j6rGjtNncWw/s320/March+17-+chana+masala+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314338203443465586" border="0" /></a><br />As we waited in Borders today, I paged through the recipe pages I'd bookmarked, looking for the first dish to make from the book. I decided to start with "<a href="http://orangette.blogspot.com/2006/02/public-display-of-chickpeas.html">Brandon's chana masala</a>", in order to accomplish one of my resolutions of cooking Indian food at home for the first time- plus, it sounded delicious and simple.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOLcQ2zOAYdNRGAnRTo25tZiMm5xNjChuKhn4k7xa8Dbjp8weDVt7MKtvvTSZ07W0F4qG8GxzSo6E9PvEFiFqj14yint8F8_BTE0aBcfqOCi_vNMkDtMhqJwFUg4NjOZkuI0VKQGbClk/s1600-h/March+17-+chana+masala+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOLcQ2zOAYdNRGAnRTo25tZiMm5xNjChuKhn4k7xa8Dbjp8weDVt7MKtvvTSZ07W0F4qG8GxzSo6E9PvEFiFqj14yint8F8_BTE0aBcfqOCi_vNMkDtMhqJwFUg4NjOZkuI0VKQGbClk/s320/March+17-+chana+masala+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314339414354429906" border="0" /></a>After purchasing a bottle of garam masala spice, I now have all of the requisite spices and only need canned tomatoes, chickpeas, onion, and garlic in my pantry to make this anytime. Although it's not the quickest of dishes, requiring a lot of stirring and waiting patiently for the water to absorb into the ingredients, it's certainly worth the wait.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-y45_LbpJiOnFg59TN_oK3orMPSAu5W_39xCL_IQxy3lsGs7rWkPMKriyQKQeYwIcW_p0W3pqDx8lnciwlMyvl1mbo3zlWQdtK0eMmwH7SveOZ79LzT6WtOccEL0Mefi-vHFrQitDUaY/s1600-h/March+17-+chana+masala+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-y45_LbpJiOnFg59TN_oK3orMPSAu5W_39xCL_IQxy3lsGs7rWkPMKriyQKQeYwIcW_p0W3pqDx8lnciwlMyvl1mbo3zlWQdtK0eMmwH7SveOZ79LzT6WtOccEL0Mefi-vHFrQitDUaY/s320/March+17-+chana+masala+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314338199243411554" border="0" /></a>The process is simple- browned onions mix with spices and water, then tomatoes and chickpeas join in and cook together. The end result is humble in appearance, but when you dig in, you realize the complex layers of flavor from the spices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXol3riSCFcclbKNDlb2mCvo7EFRSZcRfB6dVn0RCrCICbundZsmLJEDeG-HFfeOZHnxU6DORgAfhf4WDEIhyTMwEplZfI4aLdt5E0cOR7aVLgMdfoqzn_xZhSW2K3QIk9crCus8gD-k/s1600-h/March+17-+chana+masala.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXol3riSCFcclbKNDlb2mCvo7EFRSZcRfB6dVn0RCrCICbundZsmLJEDeG-HFfeOZHnxU6DORgAfhf4WDEIhyTMwEplZfI4aLdt5E0cOR7aVLgMdfoqzn_xZhSW2K3QIk9crCus8gD-k/s320/March+17-+chana+masala.JPG" alt="" id="BLOGGER_PHOTO_ID_5314338180483093634" border="0" /></a><br />I mixed in some Greek yogurt to finish, and it was the perfect compliment to the cayenne pepper's heat. Molly notes that her husband's preferred serving is to omit the yogurt and squeeze a few lemon wedges over the dish, which I will have to try tomorrow (leftovers!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcwZBbjT1srl0nixu5pa7wYf0ydNvaZ1hGKrboofKvHZZ8NxSpFptRZbrL5qjB_Zc3Ap9eEWFvsdCN6ieumXMYUSfgpr2HtwvPesLf3GHSTp1I7gl9juOwnASgDfWL-2PMMrpdAZxNwc/s1600-h/March+17-+chana+masala+%287%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcwZBbjT1srl0nixu5pa7wYf0ydNvaZ1hGKrboofKvHZZ8NxSpFptRZbrL5qjB_Zc3Ap9eEWFvsdCN6ieumXMYUSfgpr2HtwvPesLf3GHSTp1I7gl9juOwnASgDfWL-2PMMrpdAZxNwc/s320/March+17-+chana+masala+%287%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314338208369330706" border="0" /></a><br />So, thank you, Molly and Brandon- for your fantastic blog, your wonderful book, and now, your chana masala recipe!<br /><br /><span style="font-weight: bold;">Ingredients<br /><br /></span>Good-quality olive oil<br />1 medium onion, coarsely chopped<br />2 medium cloves garlic, minced<br />1 tsp cumin seeds<br />½ tsp ground coriander<br />¼ tsp ground ginger<br />1 tsp garam masala<br />3 cardamom pods, lightly crushed<br />1 28-ounce can whole peeled tomatoes<br />1 tsp kosher salt, or to taste<br />1 Tbs cilantro leaves, roughly torn, plus more for garnish<br />Pinch of cayenne pepper<br />2 15-ounce cans chickpeas, drained and rinsed<br />6-8 Tbs plain whole-milk yogurt, optional<br />A few lemon wedges, optional<br /><br /><span style="font-weight: bold;">Directions<br /><br /></span>Film the bottom of a large saucepan or Dutch oven—preferably not nonstick—with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.<br /><br />Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.<br /><br />Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce’s flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.<br /><br />Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.<br /><br />Yield: About four servingsdanahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com0tag:blogger.com,1999:blog-1607421714896078640.post-9018209211536347322009-03-16T15:37:00.001-04:002009-03-16T15:39:40.951-04:00Oriecchette with Sausage and Broccoli RabeI've been hesitant about posting this recipe, because honestly... I really didn't like it that much. It's rare for me to make something that completely falls short of my expectations since I know my own taste pretty well at this point, but this was sort of a bummer. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpkUSEpT77ZBuEYl19Su6YcNl6QVHsAwW9NT1OYuSSFHIYINw-V26k2KLZubC_oU_dBl6Fvy8yhPcoCD0oNAxk_n7AMnVz9eWgnnkd6rdHm8S-2k2YWYON9COrqtxH5nxoAK-89iDjxA/s1600-h/DSC01204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpkUSEpT77ZBuEYl19Su6YcNl6QVHsAwW9NT1OYuSSFHIYINw-V26k2KLZubC_oU_dBl6Fvy8yhPcoCD0oNAxk_n7AMnVz9eWgnnkd6rdHm8S-2k2YWYON9COrqtxH5nxoAK-89iDjxA/s320/DSC01204.JPG" alt="" id="BLOGGER_PHOTO_ID_5309551332272298562" border="0" /></a>But, there's really nothing <span style="font-style: italic;">wrong</span> with it... I think (and please, hold the "that's what she said" comments for this next statement!) that it was really just too much of a strong sausage-y dish for my taste. Hehe. Ok! Moving on...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IBExwS7PwVS1Tjy1qEpok6TvjSwQPkVJ2al9xz2uXeSPDN1QHkO2dR2Ls_eaYgixXBElVLQrdlzGtyTQbPlHavcu38v8vYHzyE17LmZxdaXRwTlfrW8uBTgLvQVA4HjeFgVGeewOOS8/s1600-h/DSC01193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IBExwS7PwVS1Tjy1qEpok6TvjSwQPkVJ2al9xz2uXeSPDN1QHkO2dR2Ls_eaYgixXBElVLQrdlzGtyTQbPlHavcu38v8vYHzyE17LmZxdaXRwTlfrW8uBTgLvQVA4HjeFgVGeewOOS8/s320/DSC01193.JPG" alt="" id="BLOGGER_PHOTO_ID_5309550814768578274" border="0" /></a>My main motivation for trying this dish was that I have never cooked with broccoli rabe, and it seemed like a no-brainer. I love broccoli, greens, and pretty much anything remotely related to Italian cooking, so this hit the trifecta.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0yQfFVHZHqYbSWOPa3OgFx4tU0x6Iz22bs79gihtm-116pSq3B2qBi7vj7Tk1NVRy6JGUL8B4sHtnzXcEONDqNT7q457Hn9p6eqs5qiU0rDFv-_qCXHB6u8o0Kj1axykRyLzc5Ocj_U/s1600-h/DSC01197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0yQfFVHZHqYbSWOPa3OgFx4tU0x6Iz22bs79gihtm-116pSq3B2qBi7vj7Tk1NVRy6JGUL8B4sHtnzXcEONDqNT7q457Hn9p6eqs5qiU0rDFv-_qCXHB6u8o0Kj1axykRyLzc5Ocj_U/s320/DSC01197.JPG" alt="" id="BLOGGER_PHOTO_ID_5309550839940995618" border="0" /></a>(that is a whole lot of broccoli rabe)<br /></div><br />Oh- the recipe. I used <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe/index.html">Giada's recipe</a>, but since I can't fathom using a turkey product when there could be pork involved, I used regular spicy Italian sausage.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRkbt89KYSmM2L6QDsj3mbEkMIQVx09xUIWKEqBhLRqV9sqp1h_uo3lLSeulxO8P0xtMls0_y3jELUvRyqLohg1P_3Sjjg_sTRD-vQZ9PAuMPC5qdkjmZlIa84EBlYoIfO1lPiQ9lVgQ/s1600-h/DSC01194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRkbt89KYSmM2L6QDsj3mbEkMIQVx09xUIWKEqBhLRqV9sqp1h_uo3lLSeulxO8P0xtMls0_y3jELUvRyqLohg1P_3Sjjg_sTRD-vQZ9PAuMPC5qdkjmZlIa84EBlYoIfO1lPiQ9lVgQ/s320/DSC01194.JPG" alt="" id="BLOGGER_PHOTO_ID_5309550823096262098" border="0" /></a> (That's what she... no.)<br /><br /></div>First up, I washed and chopped a huge mess of the broccoli rabe, then gave it a quick bath in boiling salted water. So far, so good. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRmksp7InIigbjCZ_gBTG5TUkr_v8Qyxw4W0PWiXNAf4DxXegpiuWtBGvGwKSBSs2asvvRoZGiEgy7sbhQ-I37LJpozCpwre8j_vqthJCUv9RUfi1SnD8AdVq3zNNFCs56KI7Z9DzvnU/s1600-h/DSC01199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRmksp7InIigbjCZ_gBTG5TUkr_v8Qyxw4W0PWiXNAf4DxXegpiuWtBGvGwKSBSs2asvvRoZGiEgy7sbhQ-I37LJpozCpwre8j_vqthJCUv9RUfi1SnD8AdVq3zNNFCs56KI7Z9DzvnU/s320/DSC01199.JPG" alt="" id="BLOGGER_PHOTO_ID_5309550842654387666" border="0" /></a>(veggie spa treatment)<br /><br /><div style="text-align: left;">Next up came the sausage, and then this recipe hit its first snag for me. Everywhere I looked, recipes for this dish asked for the sausage to be cooked with the casings "removed", and I quickly realized that this was no easy task. It's hard for me to get too grossed out cooking, but let's just say that dissecting sausage innards is not high on my favorite activities list now. <br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIO9wVf04Kb-_qc2f2zs_4L2VSIyIcD7gu1DmJD9ta4YMfvJzEGnZgvMpT1TF_5oVtzN82Wm0I0dkzGEY5fCBp8ARuNjWp5IrrgVrzNEGYQ2nRFxX5j05Fl0ucCFcPOftl671Q3C7s_M/s1600-h/DSC01195.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIO9wVf04Kb-_qc2f2zs_4L2VSIyIcD7gu1DmJD9ta4YMfvJzEGnZgvMpT1TF_5oVtzN82Wm0I0dkzGEY5fCBp8ARuNjWp5IrrgVrzNEGYQ2nRFxX5j05Fl0ucCFcPOftl671Q3C7s_M/s320/DSC01195.JPG" alt="" id="BLOGGER_PHOTO_ID_5309550831802302802" border="0" /></a>(sausage guts... yum)<br /></div><br /><div style="text-align: left;">I tried using <a href="http://www.bonappetit.com/tipstools/tips/2008/04/how_to_remove_sausage_casings">this link</a> as a reference guide, but... I wouldn't recommend it. This is not a process for the faint of heart!<br /><br /></div></div>Finally (or so it felt), the sausage dissection was complete and the recipe went easy enough from there. I sauteed the sausage innards (sorry, I can't stop dropping gross descriptions!) with garlic and red pepper flakes, and at the same time cooked the pasta in the broccoli rabe water. This was my first time cooking with oreiecchette- or "orecchiette", per the box, who knows- and it is a delicious, hearty pasta. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70waU-ch-feItmcCyvlyMXNUOM10lc-cjWxop1_6UN5MMAPo_PmE4Isj1sG8SwBuwffPFsHQF00-NdpPdQkP3pRNp1AyddOCtSW7e8p6q88Kj-fCEw0PAg5ftaf_znkRs0wUSDQLzKF4/s1600-h/DSC01200.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70waU-ch-feItmcCyvlyMXNUOM10lc-cjWxop1_6UN5MMAPo_PmE4Isj1sG8SwBuwffPFsHQF00-NdpPdQkP3pRNp1AyddOCtSW7e8p6q88Kj-fCEw0PAg5ftaf_znkRs0wUSDQLzKF4/s320/DSC01200.JPG" alt="" id="BLOGGER_PHOTO_ID_5309551302028918546" border="0" /></a>Once the sausage and pasta were done, you just get everything into the sausage skillet and mix it together with a bit of pasta water and Parmesan cheese. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43AGeutdIo_N-DJzOyCUfmDez6uGw4Va2X-xSEadXexPuJiFzaof7KL05vNZqu1zGKHrYdZsEWBSP1ZQuRf0EWqZys4PgUPPz7MuYNGRibM6yWapGG4cA68Ot1-pLcVmGMIFPh0yNwhc/s1600-h/DSC01202.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43AGeutdIo_N-DJzOyCUfmDez6uGw4Va2X-xSEadXexPuJiFzaof7KL05vNZqu1zGKHrYdZsEWBSP1ZQuRf0EWqZys4PgUPPz7MuYNGRibM6yWapGG4cA68Ot1-pLcVmGMIFPh0yNwhc/s320/DSC01202.JPG" alt="" id="BLOGGER_PHOTO_ID_5309551318646621682" border="0" /></a><br />So... it's a good dish, just not one that will make my "repeat over and over again" list. I think the sausage is a very strong flavor, and the equally strong, slightly bitter taste of the broccoli rabe seemed to fight with it instead of meld harmoniously like I'd envisioned. I think I'll experiment further with broccoli rabe, since that was my favorite part of the dish- any ideas would be very welcome! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzAkyEwTfLDlq7GRYn14WpsXMAJxQjFigmm3zv1deTlLFN6jFwSJuuLKGFcHKc4J82pnDfnNvs5gkqFtAKwRjuLLkIEGf1u9cF0uVGIfrAR1p4WOjSY2i3Nfx_uopG5kXpAfPaHH8VNk/s1600-h/DSC01203.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzAkyEwTfLDlq7GRYn14WpsXMAJxQjFigmm3zv1deTlLFN6jFwSJuuLKGFcHKc4J82pnDfnNvs5gkqFtAKwRjuLLkIEGf1u9cF0uVGIfrAR1p4WOjSY2i3Nfx_uopG5kXpAfPaHH8VNk/s320/DSC01203.JPG" alt="" id="BLOGGER_PHOTO_ID_5309551324804973250" border="0" /></a><br /><span style="font-weight: bold;">Ingredients<br /></span><ul><li>2 bunches broccoli rabe, stems trimmed</li><li>1 pound orecchiette pasta</li><li>3 tablespoons olive oil</li><li>1 pound spicy Italian-style sausage, casings removed</li><li>3 garlic cloves, minced</li><li>Pinch dried crushed red pepper flakes</li><li>1/4 cup grated Parmesan cheese<br /></li></ul><span style="font-weight: bold;">Directions<br /><br /></span>Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. <p>Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 10 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes. </p><p>Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. </p><p>Drain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and about 1/4 cup of the pasta water, and serve immediately.<br /></p><span style="font-weight: bold;"><br /><br /></span>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-12154750150760458732009-03-08T20:44:00.001-04:002010-04-18T19:08:36.837-04:00Chicken Piccata; Creamed Broccoli with ParmesanTonight marks my first recipe for a recent online find that I'm excited about- an Ina Garten recipe group! Since my goals for this blog are to push myself with new techniques and new recipes, I joined the <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers</a>- a collection of food bloggers who try out <a href="http://barefootcontessa.com/">Barefoot Contessa</a> recipes twice a month. I'm hoping that participating in this group will get me baking more often and trying preparations that normally wouldn't be my first choice (hello, fish!).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnEdLXHdZK_itG3pXi5OsNklqoK2k4pm1Ptv7wYNawTZzunC2lLZoX5e76ZK7HHzv7xdb6oBaM0Y9TRjgKEeobW1Cfb4_lK5MDwKXhdnk-00GA7AE4sfR-Voyk5ckC2nq_tX_AnSeWT0/s1600-h/March+9-+INA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnEdLXHdZK_itG3pXi5OsNklqoK2k4pm1Ptv7wYNawTZzunC2lLZoX5e76ZK7HHzv7xdb6oBaM0Y9TRjgKEeobW1Cfb4_lK5MDwKXhdnk-00GA7AE4sfR-Voyk5ckC2nq_tX_AnSeWT0/s320/March+9-+INA.jpg" alt="" id="BLOGGER_PHOTO_ID_5310977116939396722" border="0" /></a>(I'll try to make you proud, Ina)<br /><br /></div>Ironically, the first recipe that came up since I joined is one that I've already made- Ina's <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/reviews/index.html">Chicken Piccata</a>. Although it's not brand-new to me, it's a great method for chicken piccata... and I can never resist a chance to make a lemon-butter sauce!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2TmEk5Qj-7VWqn-CS5DhCGeoLxOKVjnXlYFLiv2P-Ph0ADVWBlViUI3wlDn6Eyb4W3x2HRLIaIplCYu1ur7GA468j5qA_HNrR9TmIXrFtENlQtCcwuD9271x2iznRI3Xw5rxyC70vn0/s1600-h/March+9-+chicken+piccata+FN.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 213px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2TmEk5Qj-7VWqn-CS5DhCGeoLxOKVjnXlYFLiv2P-Ph0ADVWBlViUI3wlDn6Eyb4W3x2HRLIaIplCYu1ur7GA468j5qA_HNrR9TmIXrFtENlQtCcwuD9271x2iznRI3Xw5rxyC70vn0/s320/March+9-+chicken+piccata+FN.jpg" alt="" id="BLOGGER_PHOTO_ID_5310976711135311074" border="0" /></a>(Photo courtesy of FoodNetwork.com)<br /></div><br />With the chicken piccata, I decided to make a recipe I'd flagged in this month's Gourmet: <a href="http://www.epicurious.com/recipes/food/views/Creamed-Broccoli-with-Parmesan-351898">creamed broccoli with Parmesan</a>. I adore creamed spinach but have never had creamed <span style="font-style: italic;">broccoli</span>! It's a simple recipe and creates a very elegant and flavorful side dish. My only change would be to decrease the amount of cream- the recipe calls for 1 cup, but I found that this made it very watery and had to drain a lot off. The next time I make this (which will probably be very soon!), I'll just use 1/2 cup.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WPwxQz8tE9iR4H8Vn2-xUTmNfX7drx3ZpA3gb5kArCk6mgggi1Z4H5uvP-ulBPKI9b2cHtCvAhzJG-3WCHNw_LoITzmcDD5Gkkh6BCFyLvOxEd6kaWlsnmwNyfwzUS5D5-lGYOYzysc/s1600-h/March+9-+creamed+broccoli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 185px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WPwxQz8tE9iR4H8Vn2-xUTmNfX7drx3ZpA3gb5kArCk6mgggi1Z4H5uvP-ulBPKI9b2cHtCvAhzJG-3WCHNw_LoITzmcDD5Gkkh6BCFyLvOxEd6kaWlsnmwNyfwzUS5D5-lGYOYzysc/s320/March+9-+creamed+broccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5310976248943121314" border="0" /></a>(Photo courtesy of Gourmet<br />Magazine and Epicurious.com)<br /><br /></div><span style="font-weight: bold;">Ingredients</span><span><br /><br /></span><span>1 bunch broccoli (1 1/4 pounds)</span><br /> <span>1/2 cup heavy cream</span><br /> <span>2 garlic cloves, smashed and peeled</span><br /> <span>1/4 teaspoon grated nutmeg</span><br /> <span>3 tablespoons grated parmesan </span><br /> <span>1/2 teaspoon fresh lemon juice</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbYIAXhqgwZTjBtdzpHqxvT_eo3woEFKNLv7Nm2ZudeBz4YWxCg1pbaCpbJt_2yf1vfdP9EaTXEBtdMv1XrivOAW9G0XvnYTHqtBsFme3MOipMY6JYFA6n_z2TKfPRtq1Hf1n66LzMpY/s1600-h/March+9-+chicken+piccata.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbYIAXhqgwZTjBtdzpHqxvT_eo3woEFKNLv7Nm2ZudeBz4YWxCg1pbaCpbJt_2yf1vfdP9EaTXEBtdMv1XrivOAW9G0XvnYTHqtBsFme3MOipMY6JYFA6n_z2TKfPRtq1Hf1n66LzMpY/s320/March+9-+chicken+piccata.JPG" alt="" id="BLOGGER_PHOTO_ID_5310980602809997362" border="0" /></a><p>Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdcSZhDksPLGAl3krvPDrhTLGI7u3Y_j-1q2iNxKBLS_XK6CSBQirsPF-o5HaeX7TDQfXvDq4UZFlHDXk5T6gZauOF9SfDWBwZvfh74oRmfOK8y_pFjDaS3uHddAkROWnj5mZVUNN2qg/s1600-h/March+9-+chicken+piccata+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdcSZhDksPLGAl3krvPDrhTLGI7u3Y_j-1q2iNxKBLS_XK6CSBQirsPF-o5HaeX7TDQfXvDq4UZFlHDXk5T6gZauOF9SfDWBwZvfh74oRmfOK8y_pFjDaS3uHddAkROWnj5mZVUNN2qg/s320/March+9-+chicken+piccata+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310980028839215410" border="0" /></a></p> <p>Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.</p> <p>Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes. Remove from heat and stir in parmesan and lemon juice.</p><p style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMab_4QT8inyZXXmkdGuJ3xHIaVz4FtGoKE2zWCcWOA-s0g6V8G8yA5BDT_GTHL1GX7mhxu0tSGurt3IyMea2gIQK5zy8uvAM_HLGLblSlb2BZOkY-aicclaeXMeKBQ92uKSVkyYG321Y/s1600-h/March+9-+chicken+piccata+%287%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMab_4QT8inyZXXmkdGuJ3xHIaVz4FtGoKE2zWCcWOA-s0g6V8G8yA5BDT_GTHL1GX7mhxu0tSGurt3IyMea2gIQK5zy8uvAM_HLGLblSlb2BZOkY-aicclaeXMeKBQ92uKSVkyYG321Y/s320/March+9-+chicken+piccata+%287%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310980038470289666" border="0" /></a>(So, it may look a bit like baby food,but it is DELICIOUS baby food!)<br /></p>Onto the piccata! I remember from my previous try at this recipe that it is VERY lemony, something that usually works quite well for my tastes but could be too much for others. A quick browse through the recipe reviews online showed that this was a common impression (and it turns out, the amounts of lemon juice and wine are unchanged from the book version of the recipe, which serves 4 instead of 2), so I figured that the preparation wouldn't suffer if I decreased the amount of lemon juice.<br /><br /><span style="font-weight: bold;">Ingredients<br /><br /><span style="font-weight: bold;"></span></span>2 split (1 whole) boneless, skinless chicken breasts<br />Kosher salt and freshly ground black pepper<br />1/2 cup all-purpose flour<br /><div class="rcp-wrap clrfix">1 extra-large egg (*NOTE: Ina loves her extra-large eggs, but they are impossible to find- for me, at least. Since this is only for one egg, it will be fine if you use a large egg and add a smidge more water to the egg/water mixture.)<br />1/2 tablespoon water<br />3/4 cup seasoned dry bread crumbs<br />Good olive oil<br />3 tablespoons unsalted butter, room temperature, divided<br />1/4 cup freshly squeezed lemon juice (1 lemon), lemon halves reserved<br />1/2 cup dry white wine<br />Sliced lemon, for serving<br />Chopped fresh parsley leaves, for serving<br /><!--concordance-end--> <h2><span style="font-size:100%;">Directions</span></h2> <p> Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. </p><p>Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcG0frizGRzd2_5GGCMDDnpmeyEStUpTxbe0ekEodn26mkzkGw7WZZLYFaJpq84OTpVgRBKgnr5S9N1mV-8QpkzVAFlv052pvIhPlqBS80iBdj16YELeprzcsuj90xows4WMqmXQjpcw/s1600-h/March+9-+chicken+piccata+%288%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcG0frizGRzd2_5GGCMDDnpmeyEStUpTxbe0ekEodn26mkzkGw7WZZLYFaJpq84OTpVgRBKgnr5S9N1mV-8QpkzVAFlv052pvIhPlqBS80iBdj16YELeprzcsuj90xows4WMqmXQjpcw/s320/March+9-+chicken+piccata+%288%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310981795183911538" border="0" /></a></p><p>Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDuEzW1pOBPwEz5CjQNAHO1zz5c_IX_-fQ-kS25UeIFL18u6Tgbe5q2rt884fnf7Rl-Z2ioLS-9K_F7mXhrHeP7poYwHryGliYChC97E_GN2NYKq0QH8d6z-zULc9EwEAKdtha47wD6I/s1600-h/March+9-+chicken+piccata+%289%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDuEzW1pOBPwEz5CjQNAHO1zz5c_IX_-fQ-kS25UeIFL18u6Tgbe5q2rt884fnf7Rl-Z2ioLS-9K_F7mXhrHeP7poYwHryGliYChC97E_GN2NYKq0QH8d6z-zULc9EwEAKdtha47wD6I/s320/March+9-+chicken+piccata+%289%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310981799318560594" border="0" /></a></p><p>Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpWIW5DVnSLQGO9VxRQVk34Lf6hPfMMdappR54VDqLBvrSctPOql5WESfx4gjK49Ifd2E_5LMEuu_cBlqTZ0r-9b_ETXFM5uRGkGk6cDvXn8oBOQ-SkSME42AP5Apb8yehKGdgw_OSow/s1600-h/March+9-+chicken+piccata+%2813%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpWIW5DVnSLQGO9VxRQVk34Lf6hPfMMdappR54VDqLBvrSctPOql5WESfx4gjK49Ifd2E_5LMEuu_cBlqTZ0r-9b_ETXFM5uRGkGk6cDvXn8oBOQ-SkSME42AP5Apb8yehKGdgw_OSow/s320/March+9-+chicken+piccata+%2813%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310981808061589106" border="0" /></a></p><p>For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOSWAOMP7wFlrNrPg8DAg79AbIz2VEoqEIYMKNTd0GKpqCw8Oh6HNP2xiU8tJkv4u9opF422qxVYqAdj1FWNx6yMkxtIlg1FPFc98xl0Tt_xtl7mwwTiHtg67J4C374V8hatOZg_RAAM/s1600-h/March+9-+chicken+piccata+%2814%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOSWAOMP7wFlrNrPg8DAg79AbIz2VEoqEIYMKNTd0GKpqCw8Oh6HNP2xiU8tJkv4u9opF422qxVYqAdj1FWNx6yMkxtIlg1FPFc98xl0Tt_xtl7mwwTiHtg67J4C374V8hatOZg_RAAM/s320/March+9-+chicken+piccata+%2814%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310981815245182146" border="0" /></a></p><p>Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJwkTs4foBlDKKDk1fTQYa5EOs8j77mPcSS45Zlo1CSSkUIHjWxMOQ2Ki58T7_hCr_A-tNFRZHILvw_5fvJP6KnYxRg59nEURZb_DjBn2MnsYjYbVFQBjC1uiAB96uPlAVwrRIefLZak/s1600-h/March+9-+chicken+piccata+%2815%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJwkTs4foBlDKKDk1fTQYa5EOs8j77mPcSS45Zlo1CSSkUIHjWxMOQ2Ki58T7_hCr_A-tNFRZHILvw_5fvJP6KnYxRg59nEURZb_DjBn2MnsYjYbVFQBjC1uiAB96uPlAVwrRIefLZak/s320/March+9-+chicken+piccata+%2815%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5310981821304254850" border="0" /></a> </div>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com5tag:blogger.com,1999:blog-1607421714896078640.post-36228348934069236212009-03-04T16:11:00.004-05:002010-04-18T22:30:35.433-04:00Culinary ResolutionsfSo, it's a little late (2 months, oops!) but I've seen a few lists of Culinary Resolutions making the <a href="http://thebittenword.typepad.com/thebittenword/2009/01/culinary-resolutions-for-2009.html">local</a> <a href="http://www.cookography.com/2009/culinary-resolutions-updated">food</a> <a href="http://sarahmeyerwalsh.wordpress.com/2009/01/08/culinary-resolutions-for-2009/">blog</a> <a href="http://www.peterandrewryan.com/baking/2009/01/petes-culinary-resolutions-for-2009/">rounds</a> and, like that inescapable Facebook "25 Things" note, I finally couldn't resist. And since LDB celebrated its one-month birthday this past Sunday (!!), what better time to set some goals for the future?<br /><br /><span style="font-weight: bold;">La Dolce Bacon 2009 Culinary Resolutions</span>:<br /><br /><span style="font-weight: bold;">*</span> Make Thai food at home, to make up for the thousands of carry-out green chicken curries I've brought into the office<span style="text-decoration: underline;"></span><span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ-Vv5hiMLSwyxKq84MbMzDN19Hm_vg9WhWfHd1zUgGv13JVLWooQU3XMZ5obVSs-hg0mkJ0Dnb4VvGi-xO89jgm-v78K6gJJcJBblIydCwGaqogih9jBfbL-Yb9sBbyFf5WU-odskLQ/s1600-h/March+4-+curry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 156px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ-Vv5hiMLSwyxKq84MbMzDN19Hm_vg9WhWfHd1zUgGv13JVLWooQU3XMZ5obVSs-hg0mkJ0Dnb4VvGi-xO89jgm-v78K6gJJcJBblIydCwGaqogih9jBfbL-Yb9sBbyFf5WU-odskLQ/s320/March+4-+curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5309443198468529570" border="0" /></a><br />* Try making fresh pasta, even if it's just to give me an excuse to buy the pasta roller attachment for my Kitchen-Aid<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6bFURBOlQ3Z2PfKjKDjCHAMJNYH0HAZ4XVfp9WbrWDs7rYnSMX9FT7wqFpscEuljjaf7FFYMhoCKcy33gGgp9rjUPPBgKXhQSvBIVMti-RqOjEMisgOC_fgLL_9qJFn94rXrTb73Sh0/s1600-h/March+4-+pasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 119px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6bFURBOlQ3Z2PfKjKDjCHAMJNYH0HAZ4XVfp9WbrWDs7rYnSMX9FT7wqFpscEuljjaf7FFYMhoCKcy33gGgp9rjUPPBgKXhQSvBIVMti-RqOjEMisgOC_fgLL_9qJFn94rXrTb73Sh0/s320/March+4-+pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5309443205452955682" border="0" /></a>* I've already been working on this, but one overall goal I have for this year is to make and eat more "meat secondary" dishes. I've been eating vegetarian mains much more often since I read <a href="http://www.nytimes.com/2008/01/27/weekinreview/27bittman.html">this article</a>, and it's nice to know that I can definitely remove meat from my meals a few times a week and be just as happy.<br /><br />* Cook something with the following ingredients for the first time:<br />* Fennel<br />* Rhubarb<br />* Star anise (since I was gifted with a bottle for Christmas- thanks, Cat!)<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMbB3Bs7QmsAxpalZR0F1yMzuGqBn7lKP-vDlgEP11rg1PxrfRWTr2KFefheZfoUee9P8dAFv0-Atc-8xwxr62Kzo3nZwENctLmd4ar4iCWiXF4L-F6Qnyus61Npgs8tNNjhiKIabTI0/s1600-h/March+4-+fennel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 128px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMbB3Bs7QmsAxpalZR0F1yMzuGqBn7lKP-vDlgEP11rg1PxrfRWTr2KFefheZfoUee9P8dAFv0-Atc-8xwxr62Kzo3nZwENctLmd4ar4iCWiXF4L-F6Qnyus61Npgs8tNNjhiKIabTI0/s320/March+4-+fennel.jpg" alt="" id="BLOGGER_PHOTO_ID_5309443889030524098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hoI0kJPwGmmbBN9el_wnVnToRcmq8eKVu78OhTJJjOBvJvJhLXrRK6lopGBvwmpdWbStVWx1OyjwwNTFpkSPs-A9Yna02UvMshQmtI778O_guPV1BDMDpHzGJJfKpUD5ZR5KPBf7j_o/s1600-h/March+4-+rhubarb.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 116px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hoI0kJPwGmmbBN9el_wnVnToRcmq8eKVu78OhTJJjOBvJvJhLXrRK6lopGBvwmpdWbStVWx1OyjwwNTFpkSPs-A9Yna02UvMshQmtI778O_guPV1BDMDpHzGJJfKpUD5ZR5KPBf7j_o/s320/March+4-+rhubarb.jpg" alt="" id="BLOGGER_PHOTO_ID_5309443880365360914" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFmeWCGAi8FZmiTMmLEc-IsPmDxgNLiMOgQtIOGqYEJmo0E7USoB_DZ-TEeJ-gAS98rRQCXG3kPYQaOZLE1Air-18oaQenzQeQjZgVH3otSwHmYwHgWqacrUxFCCY0uRoTuU5u4K1TQ0/s1600-h/March+4-+star+anise.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 130px; height: 98px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFmeWCGAi8FZmiTMmLEc-IsPmDxgNLiMOgQtIOGqYEJmo0E7USoB_DZ-TEeJ-gAS98rRQCXG3kPYQaOZLE1Air-18oaQenzQeQjZgVH3otSwHmYwHgWqacrUxFCCY0uRoTuU5u4K1TQ0/s320/March+4-+star+anise.jpg" alt="" id="BLOGGER_PHOTO_ID_5309444422628499042" border="0" /></a><br /></div>* Make FISH! For a Floridian, my seafood skills are sorely lacking (except for shrimp, but that shouldn't really count) and I have <span style="font-style: italic;">never</span> made fish at home.<br /><br />* Poach an egg- it sounds easy enough when I read it in recipes, but I've never actually<span style="font-style: italic;"> </span>done it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2vAR1tdAkW1bCJFT7WJ0XA-0HHbhdip5zWG8E00T5hhBy6JoRzdQh7ioG2MdrgasXak-W-t1ddPv9sxEpoySvrkVKOT87Bu6ly_eUvHQ6eDGCSOpV3vbmlrbf0Vlow-XOiijv46OPv8/s1600-h/March+4-+poached+egg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 138px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2vAR1tdAkW1bCJFT7WJ0XA-0HHbhdip5zWG8E00T5hhBy6JoRzdQh7ioG2MdrgasXak-W-t1ddPv9sxEpoySvrkVKOT87Bu6ly_eUvHQ6eDGCSOpV3vbmlrbf0Vlow-XOiijv46OPv8/s320/March+4-+poached+egg.jpg" alt="" id="BLOGGER_PHOTO_ID_5309443877888750834" border="0" /></a><br />If you have any other suggestions that I should try this year, please let me know!danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com1tag:blogger.com,1999:blog-1607421714896078640.post-90915345777339949332009-02-17T21:37:00.010-05:002010-04-18T19:11:30.832-04:00Mushroom SaladI find that people fall into two camps on the subject of mushrooms- LOVE!, or, EW FUNGUS GET IT AWAY DON'T LET ANY OF MY FOOD TOUCH IT EWWWW!!! Since the title of this post is (imaginatively) "Mushroom Salad", I'm pretty sure you know where I stand. So... those of you in camp 2 might want to avert your eyes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xnZVgG2crr5ulujO6FNl4jjkOBJHKlni4-fs_5mV3DoYvcj-VBEzUAlpN4Ywc7nAowllTrgTlOns7MJNJJsw6UaYksMR9IwtNwo0gukmxxuk1HHcfurmvTAx1npwVFtsyGWpCkMGEOE/s1600-h/February+14-+mushroom+salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xnZVgG2crr5ulujO6FNl4jjkOBJHKlni4-fs_5mV3DoYvcj-VBEzUAlpN4Ywc7nAowllTrgTlOns7MJNJJsw6UaYksMR9IwtNwo0gukmxxuk1HHcfurmvTAx1npwVFtsyGWpCkMGEOE/s320/February+14-+mushroom+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5303767613292193362" border="0" /></a>(Ahhhh!!! Fungus!!)<br /><br /><div style="text-align: left;">So, the mushroom salad. I have to admit, I kind of love <a href="http://themeltingpot.com/">The Melting Pot</a> restaurant- yes, it's a little hokey and to quote my ex-boyfriend, "You have to cook your OWN FOOD!", but I happen to love cheese a <span style="font-style: italic;">lot</span>, almost as much as I love dipping assorted items into cheese. Anyway- the Melting Pot does have (a few) non-fondue items on the menu, and one that I've been ordering for probably more than a decade now on my occasional visits is the mushroom salad: basically a huge plate of raw, thinly sliced white mushrooms covered with a lemony-Parmesan dressing. That's it, and yet I never thought about making it for myself.<br /><br />And then this past Saturday morning, fate and the Food Network intervened. I was enjoying not having much to do, with my usual Giada/Ina lineup in the background on the tv. Then one of Giada's recipes caught my attention- <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fresh-mushroom-and-parsley-salad-recipe/index.html">mushroom salad</a>, simply dressed with a lemon dressing and Parmesan... that sounded familiar! I added mushrooms and lemons to my list and was off to Whole Foods.<br /><br />So... thankfully I decided to buy two containers of mushrooms, because I "tested" this salad for my lunch and managed to polish off an entire one by myself. It's really that good (if you're the mushroom type, of course), and take approximately thirty seconds to prepare- put sliced mushrooms in a bowl; whisk lemon juice with olive oil; top with the dressing, parsley, grated Parmesan cheese, salt, and pepper. The mushrooms soak in the tangy dressing, and their flavor combines beautifully with the parsley and cheese. It's absurdly simple, but all of the components work together to produce something with a much more complicated taste.<br /><br />Seriously- if you're in the "love mushrooms" camp like me, you will be SO happy to have this up your sleeve.<br /></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO4mx-oa9WUeBuy8V6zmQMChJd8zRhCeMiWIjHfZg-vzPDLA2sEz9h7KV5nRDcV4TTTJi-1tSvgeI8BYcTbwe68Q3lT-txdre9Sn-SW3jKKwWgeA_RARQBk8CnJ7bEDC7q_-u7YoirS8/s1600-h/February+14-+mushroom+salad+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO4mx-oa9WUeBuy8V6zmQMChJd8zRhCeMiWIjHfZg-vzPDLA2sEz9h7KV5nRDcV4TTTJi-1tSvgeI8BYcTbwe68Q3lT-txdre9Sn-SW3jKKwWgeA_RARQBk8CnJ7bEDC7q_-u7YoirS8/s320/February+14-+mushroom+salad+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5303767618483893282" border="0" /></a><span style="font-weight: bold;">Ingredients</span><span style="font-weight: bold;font-size:100%;" ></span><div class="body-text"> <!--concordance-begin--> <ul><li>12 oz. large button mushrooms, trimmed, cleaned and thinly sliced</li><li>Chopped fresh flat-leaf parsley, 2 Tablespoons<br /></li><li>Extra-virgin olive oil, 2 Tablespoons<br /></li><li>Fresh lemon juice, 2 Tablespoons </li><li>Kosher salt and freshly ground black pepper</li><li>1 tablespoon freshly grated Parmesan cheese<br /></li></ul> <!--concordance-end--><span style="font-weight: bold;">Method</span><br /><p>In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. </p><p>Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Add the Parmesan cheese and serve.<br /></p> </div>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com3tag:blogger.com,1999:blog-1607421714896078640.post-11170157581456943062009-02-16T21:22:00.006-05:002010-04-18T19:12:22.579-04:00Asparagus LasagnaLast Friday kicked off quite the weekend of cooking- I got to try out some new recipes and spend time with some of my wonderful friends and family! But after cooking three out of the past four days straight, I'm definitely ready for a breather- hence tonight's leftover spaghetti squash and tomato soup dinner. Leftovers, gotta love 'em.<br /><br />But back to Friday, and the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">afore</span>-mentioned new recipes. My friends Dana and Dave came over Friday to catch up, eat, and- exciting news- discuss my kitchen renovation plans!! I love my little condo, but the kitchen cabinets and counters are sadly stuck in the 80's. Hopefully with Dave's help, that will soon be an unpleasant memory and I'll have a great new kitchen.<br /><br />Since I was working until 5:30 on Friday and my friends were arriving around 7:30, I had to plan my attack carefully. Thursday night, I paged through some of my go-to cookbooks and found <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Giada's</span> recipe for<a href="http://www.foodnetwork.com/recipes/everyday-italian/asparagus-lasagna-recipe/index.html"> asparagus lasagna</a>, which sounded perfect- a classic with a twist that I could prepare right after work, then relax with my friends. I hate having friends over and then being chained to the kitchen <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sauteeing</span> or assembling, so recipes which can be made ahead of time and just stuck in the oven are ideal.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgAhOKLEOJMW3E9Vq057VgknIclfl-H7bd-alCEyBOaMKFjLdfXw6rklydSuiViovVHqjMugwhkU5HTubqODpOgvjlvr1bfdyuLXDUSdf4wepulwNVzw6GwdOTO8UrbiA0HU2bAGlt_4/s1600-h/February+13-+asparagus+lasagna+pic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgAhOKLEOJMW3E9Vq057VgknIclfl-H7bd-alCEyBOaMKFjLdfXw6rklydSuiViovVHqjMugwhkU5HTubqODpOgvjlvr1bfdyuLXDUSdf4wepulwNVzw6GwdOTO8UrbiA0HU2bAGlt_4/s320/February+13-+asparagus+lasagna+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5303578870236014418" border="0" /></a>(photo courtesy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">FoodNetwork</span>.com...<br />but I promise, mine looked almost as pretty!)<br /><br /><div style="text-align: left;">This was fairly easy to assemble, and I <span style="font-style: italic;">love</span> the idea of using a sun-dried tomato pesto instead of a typical marinara. Before making the Whole Foods run, I read some of the <a href="http://www.foodnetwork.com/recipes/everyday-italian/asparagus-lasagna-recipe/reviews/index.html">reader reviews</a> for this recipe on <span class="blsp-spelling-error" id="SPELLING_ERROR_4">FoodNetwork</span>.com, which indicated that dryness could be an issue with the noodles. I decided to substitute a can of diced tomatoes for one of the two recommended sun-dried tomato jars and was really happy with the result.<br /><br />The only issue I had with this recipe is that although it calls for <a href="http://en.wikipedia.org/wiki/Pancetta"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">pancetta</span></a> (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">yay</span>! Italian bacon!), there's no indication what to <span style="font-style: italic;">do </span>with the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pancetta</span> once you've sauteed and drained it. Oops! As a result, my lasagna was completely assembled before I realized the omission, so I just sprinkled it on top. It ended up being fine and probably helped get the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span> pieces a little more crispy, but I may try adding it into the filling next time. I suppose we'll never know what <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Giada</span> intended!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5R860IKXAXr_53GPx4UbQlJe9M5jd2ccZbo5AZ-uDfxxvQT9WS97AFk8maZBva4jP4TlVdobDGsZc-a9bF25TmdcOkdhtXi3bLrTFwXbNp3RyZ5NQjKt6JmUtMBvO6kXcGUxiw0_xrsI/s1600-h/February+13-+asparagus+lasagna+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5R860IKXAXr_53GPx4UbQlJe9M5jd2ccZbo5AZ-uDfxxvQT9WS97AFk8maZBva4jP4TlVdobDGsZc-a9bF25TmdcOkdhtXi3bLrTFwXbNp3RyZ5NQjKt6JmUtMBvO6kXcGUxiw0_xrsI/s320/February+13-+asparagus+lasagna+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5303578013028842274" border="0" /></a>(Poor homeless <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pancetta</span>!)<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cq1A3LqKXq8zs_-yv8sXv0V_pIWRHebCUlXOH7Ago2RGHQgiFgCece8DN70mThWEo1Dpon46tG5QWCUOrhkbEXunyrdZkadlQgs6QeSUCDQWqPCt82f7H8PstuqzRpgtlWIbxSY0mqk/s1600-h/giada_de_laurentiis_049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 288px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cq1A3LqKXq8zs_-yv8sXv0V_pIWRHebCUlXOH7Ago2RGHQgiFgCece8DN70mThWEo1Dpon46tG5QWCUOrhkbEXunyrdZkadlQgs6QeSUCDQWqPCt82f7H8PstuqzRpgtlWIbxSY0mqk/s320/giada_de_laurentiis_049.jpg" alt="" id="BLOGGER_PHOTO_ID_5303583341423626786" border="0" /></a>(Dear <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Giada</span>, where does the<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">pancetta</span> go?! Love, Dana)<br /></div><br /></div></div>So aside from these small issues, the preparation for this lasagna went smoothly. The ricotta cheese filling is mixed with sauteed chopped onions and asparagus, then layered with the sun-dried tomato pesto (sorry, no pics of that... operating both a food processor and a camera strains my meager technical abilities!), noodles, Parmesan cheese, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">mozzarella</span> cheese.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfB8qxfPe2w_fkAQ_8TtfP5U60QRsS9W62mNV9_4_BvwX8h7AqOhNroVT0OoByRt2wsLCRQKT6aOXE-7DVC34_naMhFeO5NPJdfC9ytPqOussBF8AEYWXUikii11yDMQcdxjjj5TtJIc/s1600-h/February+13-+asparagus+lasagna.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfB8qxfPe2w_fkAQ_8TtfP5U60QRsS9W62mNV9_4_BvwX8h7AqOhNroVT0OoByRt2wsLCRQKT6aOXE-7DVC34_naMhFeO5NPJdfC9ytPqOussBF8AEYWXUikii11yDMQcdxjjj5TtJIc/s320/February+13-+asparagus+lasagna.JPG" alt="" id="BLOGGER_PHOTO_ID_5303578008581296946" border="0" /></a>(asparagus filling prep)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp4SQXes5xYWf8ChakAGIe7OXbTXDNpvPlifr2gprFcJS5UMXcSptX1Abe4wae9dPZdCJC87YEbqaWEQgq75NADUNhE1XT27yGrmWf2k5Ka7OK8H7UDSJPG46dTH9DqoeINQHd3Wgc4k/s1600-h/February+13-+asparagus+lasagna+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp4SQXes5xYWf8ChakAGIe7OXbTXDNpvPlifr2gprFcJS5UMXcSptX1Abe4wae9dPZdCJC87YEbqaWEQgq75NADUNhE1XT27yGrmWf2k5Ka7OK8H7UDSJPG46dTH9DqoeINQHd3Wgc4k/s320/February+13-+asparagus+lasagna+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5303578024690652370" border="0" /></a>(asparagus and onions <span class="blsp-spelling-error" id="SPELLING_ERROR_14">sauteeing</span>)<br /></div></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtFDCrbmAjhogkdS3z0xCoF4AxSzNFHtEif_Bd4XodbuVagy-Y2ZgqHtm1ICa2SAdUIuZZJ8yHvG7G9xCzOiqUZp9yqr-ANpNL-V1Rf_AJkEcTshB1It1Rn9yOtk0OMhGS0MIm5DdrRk/s1600-h/February+13-+asparagus+lasagna+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtFDCrbmAjhogkdS3z0xCoF4AxSzNFHtEif_Bd4XodbuVagy-Y2ZgqHtm1ICa2SAdUIuZZJ8yHvG7G9xCzOiqUZp9yqr-ANpNL-V1Rf_AJkEcTshB1It1Rn9yOtk0OMhGS0MIm5DdrRk/s320/February+13-+asparagus+lasagna+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5303578329457727090" border="0" /></a>(Ooh... lasagna cross-section)<br /><br /></div>The final step is to dot the top with butter in preparation for baking, and from there I just wrapped the lasagna and let it hang out until we were ready for dinner. Happily, this was a first-time recipe that worked out beautifully- everyone loved it and impressively, the four of us were able to polish off the entire dish (and a few bottles of wine never hurt!). Maybe I'll make it next to break in my soon-to-be NEW kitchen!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUyoDBKLIJG7CUqME1nuEweXOw2GY9mYGv9eEo2ZNXVyQoaaWuDXQ7n-FH5bPA5_B_3-oEWcKyYUo1O2CKUhv6-DbmaLnRLc1Mb7cuJ7yX3W_cVuKEcA0zpT9oiPoIGQpNSzsv6iVmG0/s1600-h/February+13-+asparagus+lasagna+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUyoDBKLIJG7CUqME1nuEweXOw2GY9mYGv9eEo2ZNXVyQoaaWuDXQ7n-FH5bPA5_B_3-oEWcKyYUo1O2CKUhv6-DbmaLnRLc1Mb7cuJ7yX3W_cVuKEcA0zpT9oiPoIGQpNSzsv6iVmG0/s320/February+13-+asparagus+lasagna+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5303587877043693618" border="0" /></a>(<span class="blsp-spelling-error" id="SPELLING_ERROR_15">Pre</span>-baking, assembled lasagna)<br /></div><div class="rcp-wrap clrfix"> <h2><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li>9 lasagna sheets, fresh or dried<br /></li><li>1 teaspoon olive oil, plus 1 tablespoon, divided</li><li>2 (8.5 oz.) jars sun-dried tomatoes, drained (*or substitute one 12 oz. can of diced tomatoes, and their liquid)<br /></li><li>1 1/2 packed cups fresh basil leaves</li><li>1/2 cup grated Parmesan, plus 3/4 cup</li><li>1/4 pound <span class="blsp-spelling-error" id="SPELLING_ERROR_16">pancetta</span>, diced </li><li>1 medium onion, diced</li><li>2 garlic cloves, minced</li><li>4 bunches asparagus, trimmed and cut into 1-inch pieces</li><li>1 (15 oz.) container whole milk ricotta cheese</li><li>1 teaspoon salt</li><li>1/2 teaspoon freshly ground black pepper</li><li>2 cups shredded whole milk mozzarella cheese</li><li>2 tablespoons butter</li></ul> <!--concordance-end--> <h2><span style="font-size:100%;">Directions</span></h2> <p> Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta. </p><p>In a food processor combine the sun-dried tomatoes and basil (and diced tomatoes if using). Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. </p><p>In a large skillet brown the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">pancetta</span> until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine. </p><p>Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_18">pancetta</span> to top and dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes. </p> </div>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com1tag:blogger.com,1999:blog-1607421714896078640.post-38908121277951256882009-02-14T14:26:00.006-05:002009-02-14T14:58:55.585-05:00Spaghetti Squash "Cacio e Pepe"I love all vegetables, but there are some that I REALLY love, and that favored list includes spaghetti squash. So what better to make for a lazy Saturday lunch for myself?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKaE1u2D1WoThHNt_bciRHlAqRUoueNx_sPc7bZc0J6Sl1XOpWC-7wa5KfKbXNLA2vpGdFOndisOLRScDoDJiU8npXuwt6Ey5PnmUVKpT8AhYbMjP77_Xs4AEK5dxkLkVK_AHhuHvmsc/s1600-h/February+14-+spaghetti+squash+%286%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKaE1u2D1WoThHNt_bciRHlAqRUoueNx_sPc7bZc0J6Sl1XOpWC-7wa5KfKbXNLA2vpGdFOndisOLRScDoDJiU8npXuwt6Ey5PnmUVKpT8AhYbMjP77_Xs4AEK5dxkLkVK_AHhuHvmsc/s320/February+14-+spaghetti+squash+%286%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302743809904860962" border="0" /></a><br />Spaghetti squash was a total mystery to me until this fall, when I read <a href="http://www.alwaysorderdessert.com/2008/10/spaghetti-squash-with-brown-butter-sage.html">this recipe</a> on the amazing blog <a href="http://www.alwaysorderdessert.com/">"Always Order Dessert"</a> written by Reamonn's friend Alejandra. When I tried it out, I couldn't believe that I'd never made spaghetti squash before- it is so easy and delicious! As I've mentioned, I adore pasta and am constantly looking out for ways to make a heaping bowl of pasta a little healthier. This, similar to the <a href="http://ladolcebacon.blogspot.com/2009/02/zucchini-and-yogurt-farfalle.html">zucchini/squash pasta preparation</a>, is the perfect way to get that "big bowl of pasta" comfort food feeling and feel a little healthier too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMQwbldqv414QTH4q3TU6FT_IVsfW8ca0zypbFmMXqEEaxyxiTgFXPYSEAMaM1d4HE1eAoSBfQerFL9hfM3OHeR8R90Z9rc4iPbeLmbFNDZOd8TjA22wKYVunQ4kKc7iIbEGCtp24AEY/s1600-h/February+14-+spaghetti+squash+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMQwbldqv414QTH4q3TU6FT_IVsfW8ca0zypbFmMXqEEaxyxiTgFXPYSEAMaM1d4HE1eAoSBfQerFL9hfM3OHeR8R90Z9rc4iPbeLmbFNDZOd8TjA22wKYVunQ4kKc7iIbEGCtp24AEY/s320/February+14-+spaghetti+squash+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302743790987658610" border="0" /></a>I loved Alejandra's sage and brown butter preparation, but my go-to for spaghetti squash lately has been a sort of "cacio e pepe"- a play on the traditional Roman black pepper and Pecorino Romano pasta. It really couldn't be simpler- after steaming the squash, I toss the strands with olive oil, lemon juice, a little butter, salt, cracked black pepper, and lots of Parmesan cheese. It's very flexible to pantry items; if I have cream in the fridge, I'll toss in a spoon of that as well to coat the strands, and sometimes add in some chopped Italian parsley or arugula (which I had today, yum) for color and a little additional flavor. It's comforting and delicious, the perfect bowl to curl up with on the couch during a lazy hour of tv watching.<br /><br /><span style="font-weight: bold;">Ingredients<br /></span> *1 spaghetti squash<br />*Good extra-virgin olive oil, 1 tablespoon<br />*Butter, 1 tablespoon<br />* Lemon juice, to taste (roughly 1/2 tablespoon)<br />*Grated Parmesan or Peccorino Romano cheese, 1 tablespoon<br />*Chopped Italian parsley or baby arugula leaves, 1 tablespoon<br />* salt and cracked black pepper to taste<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Method</span><br /></span></span>Preheat oven to 375 degrees. Use a sharp knife to split the spaghetti squash in half. Place both halves face down in a roasting pan filled with about an inch of water, and cover with foil. Bake in the oven for 30-40 minutes, or until a fork inserted in the skin of the squash pierces it easily. Flip the squash and cook, uncovered, for an additional 20 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3J7ataZcLx9uq10FeZdWCfdpwrWyglpecULt27X3eAWcJ755DtXVIzaKLvdj4n6kye80TjDD6PzLl3wb1zgGDxDCfwihcDt3CHyKkpP0Wz1xTAMN5zPV0HlPlKeJbpLe2drU8p6Zupm4/s1600-h/February+14-+spaghetti+squash+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3J7ataZcLx9uq10FeZdWCfdpwrWyglpecULt27X3eAWcJ755DtXVIzaKLvdj4n6kye80TjDD6PzLl3wb1zgGDxDCfwihcDt3CHyKkpP0Wz1xTAMN5zPV0HlPlKeJbpLe2drU8p6Zupm4/s320/February+14-+spaghetti+squash+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302743797075056242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX6becJjEYyk2jsmntvjQj99d0Kw6HxJDgXUMk4ZdZMYCw3xGhOgw8ibeDKBc09ehiri84offqkCvZ2h3Pt_MahieutlMolANkUQkQ7jgmnUSm9c_RsiQFF2JNKJf3dzQiNICL8CWzc4/s1600-h/February+14-+spaghetti+squash+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX6becJjEYyk2jsmntvjQj99d0Kw6HxJDgXUMk4ZdZMYCw3xGhOgw8ibeDKBc09ehiri84offqkCvZ2h3Pt_MahieutlMolANkUQkQ7jgmnUSm9c_RsiQFF2JNKJf3dzQiNICL8CWzc4/s320/February+14-+spaghetti+squash+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302744505782770546" border="0" /></a>Let cool. Use a spoon to gently scoop out the seeds from the middle of the squash. Then, use a fork to scrape the flesh of the squash away from the skin- it should pull off in thin strands, like spaghetti.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVpYoZXFCuG-AM8S06n8oLciAoO-6CuQjuPA0SHJ0tei_VtOdNWUjotQSrp40-krFjJOPNotFX7VNcuseHB4suOZx2wUz12Y5m4U4-u8j1325CmpCyj4mrfT35trYNiHxCbs4guthS8I/s1600-h/February+14-+spaghetti+squash+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVpYoZXFCuG-AM8S06n8oLciAoO-6CuQjuPA0SHJ0tei_VtOdNWUjotQSrp40-krFjJOPNotFX7VNcuseHB4suOZx2wUz12Y5m4U4-u8j1325CmpCyj4mrfT35trYNiHxCbs4guthS8I/s320/February+14-+spaghetti+squash+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302743786337681378" border="0" /></a><br />Toss the spaghetti squash with butter, olive oil, lemon juice, Parmesan cheese, parsley or arugula, salt, and pepper.danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-41267116600406514992009-02-14T12:03:00.001-05:002009-02-17T09:04:44.774-05:00Happy Valentine's Day!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Hx2dQPkwGRgRL5_LWmrntWKWwNzfea46BXz7VBCaS8ITvRC8KKqNPymcRqW4qKcje67n36pq0zgPOVmhk2f1aFoiT-hXNhQHUa1Ew9pcDD56jllbQE8LtwRCUGY4kBZzvdDYuxkZcN8/s1600-h/bacon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Hx2dQPkwGRgRL5_LWmrntWKWwNzfea46BXz7VBCaS8ITvRC8KKqNPymcRqW4qKcje67n36pq0zgPOVmhk2f1aFoiT-hXNhQHUa1Ew9pcDD56jllbQE8LtwRCUGY4kBZzvdDYuxkZcN8/s320/bacon.jpg" alt="" id="BLOGGER_PHOTO_ID_5302747085207271762" border="0" /></a>Love, La Dolce Bacon<br /></div>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com0tag:blogger.com,1999:blog-1607421714896078640.post-35745593700269061482009-02-12T22:44:00.000-05:002009-02-12T22:48:42.303-05:00Zucchini and Yogurt FarfalleSometimes I head home from class with an ingredient in my mind, waiting for me in the fridge for a quick preparation. Tuesday night, I had butternut squash on my mind- I'd bought a package of pre-cubed squash a few nights prior and was looking forward to my first time cooking with it. Since it had been a long day of work and class, I was picturing an Ina Garten <a href="http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html">butternut squash risotto recipe</a>; something warm and comforting seemed just the thing for that evening.<br /><br />Unfortunately, my plans hit a snag in the form of some suspicious mold on the squash. Walking the two blocks to Whole Foods was definitely not in my energy level, so I had to figure out a Plan B involving the next fresh vegetable in my fridge: two zucchini. Thankfully, I remembered a recipe that I got this summer at the U Street farmer's market and it proved to be just what I wanted after a long day.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKCqAl8_97dW5ljrEHGrwFncqHQNtAUk7s7TWtBBoXCz6NjLh-3RZkuOcr5kJx880TKpltVYKk89RsXyVi0Es-DCVQ1Jkx1gVgOJSfK7sWhxE1PzV13K5v5ZrGSZYCAQPKNrwxclg8h0/s1600-h/February+9-+Yogurt+and+Zucchini+Farfalle.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKCqAl8_97dW5ljrEHGrwFncqHQNtAUk7s7TWtBBoXCz6NjLh-3RZkuOcr5kJx880TKpltVYKk89RsXyVi0Es-DCVQ1Jkx1gVgOJSfK7sWhxE1PzV13K5v5ZrGSZYCAQPKNrwxclg8h0/s320/February+9-+Yogurt+and+Zucchini+Farfalle.JPG" alt="" id="BLOGGER_PHOTO_ID_5301378760933134354" border="0" /></a><br /><div style="text-align: left;">Pasta is my ultimate comfort food, and adding zucchini to the pasta is something I love to do once I tried this recipe the first time; somehow it feels just a little bit healthier and more virtuous than a straight bowl of pasta, and it looks so pretty. Spring is unfortunately still a few weeks away here in D.C., but when I eat this, it doesn't seem quite so far away.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNgqb3Ha4G2TqKkNU2OVeme1PcYsWOgbOHJC1V9JZBj8kqZpfzdaH7nJSFqr4Y6gxNeClsUPEFYIbCBlg6h1Ki0yPj4IKQicxaEzCQQzBn-LTLdXLLgLyL8bT-hsYzdvJ92CrHGwOnUg/s1600-h/February+9-+Yogurt+and+Zucchini+Farfalle+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNgqb3Ha4G2TqKkNU2OVeme1PcYsWOgbOHJC1V9JZBj8kqZpfzdaH7nJSFqr4Y6gxNeClsUPEFYIbCBlg6h1Ki0yPj4IKQicxaEzCQQzBn-LTLdXLLgLyL8bT-hsYzdvJ92CrHGwOnUg/s320/February+9-+Yogurt+and+Zucchini+Farfalle+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5301378749267307618" border="0" /></a>(leaning tower of Zucchini)<br /><br /><div style="text-align: left;">The method here couldn't be simpler- wash and grate zucchini while salted water boils for pasta, add pasta (I like farfalle or ziti with this); cook pasta for roughly 6-8 minutes until it is a little bit more than al dente (about 1-2 minutes from being perfectly cooked) and then add the zucchini to the pot; drain pasta and zucchini together; toss Greek yogurt, butter, Parmesan cheese, lemon juice, nutmeg, salt, and pepper into the pot and stir together; add pasta and zucchini; toss; eat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHAzFiIqgbwb4UEyg8c_JovTIF5DS2ljGDu14ytQzPXcIf-kvGcRFJ_oyq3cd-yhqyBTqiJgcN14QL9gqSE0pXUWzSpUSnhw2GIecsH6N7J6Oh61KoOixlRz2Ahverr21s9r48Yl5iwI/s1600-h/February+9-+Yogurt+and+Zucchini+Farfalle+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHAzFiIqgbwb4UEyg8c_JovTIF5DS2ljGDu14ytQzPXcIf-kvGcRFJ_oyq3cd-yhqyBTqiJgcN14QL9gqSE0pXUWzSpUSnhw2GIecsH6N7J6Oh61KoOixlRz2Ahverr21s9r48Yl5iwI/s320/February+9-+Yogurt+and+Zucchini+Farfalle+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5301378755574471954" border="0" /></a>(that's it!)<br /><br /><div style="text-align: left;"> Well, almost- I had to add a meat product, so some salami seemed just the thing. But that part is entirely optional, although I definitely think most things are better with pork products (sorry, Mom!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbeTxPoh7TB-yD6MSk_SLdmaSqRgags3-blWowGLLTmWmCfvm2P1sA_WYAuo1cZxWf1F2qlViJ0bRTnZoKeTWxNMvhdk0isioX32w4g7yRnytsFEn2CKJlPsG9kM-_beG3GZzCMSlGXw/s1600-h/February+9-+Yogurt+and+Zucchini+Farfalle+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbeTxPoh7TB-yD6MSk_SLdmaSqRgags3-blWowGLLTmWmCfvm2P1sA_WYAuo1cZxWf1F2qlViJ0bRTnZoKeTWxNMvhdk0isioX32w4g7yRnytsFEn2CKJlPsG9kM-_beG3GZzCMSlGXw/s320/February+9-+Yogurt+and+Zucchini+Farfalle+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5301378768561157202" border="0" /></a><br /></div></div></div></div>I also think that this sauce is really versatile, as a nice alternative to a heavy cream or Alfredo-style sauce for pasta, and it even keeps well- just add a splash of water when reheating the pasta and sauce to bring it back to life after the microwave.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK1dkQnJXpe_xvHOfKNoDsbV6qnSK31ocF7UDyhqq_Z2AKrsKe2MINa3uWDnDfLxHUnM72xjFrajOXTLVWDcM4iVrI4N5ZeW-EelSzz2c5zINYB4oqBd3i22dq9X73Uu2uAI6XCuhbdU/s1600-h/February+9-+Yogurt+and+Zucchini+Farfalle+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK1dkQnJXpe_xvHOfKNoDsbV6qnSK31ocF7UDyhqq_Z2AKrsKe2MINa3uWDnDfLxHUnM72xjFrajOXTLVWDcM4iVrI4N5ZeW-EelSzz2c5zINYB4oqBd3i22dq9X73Uu2uAI6XCuhbdU/s320/February+9-+Yogurt+and+Zucchini+Farfalle+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5302123486545405122" border="0" /></a><br /><span style="font-weight: bold;">Ingredients<br /></span>-Serves<span style="font-weight: bold;"> </span>1-2<br /><br /> * 1/2 lb. farfalle or other small pasta<br /> * 2 medium zucchini, coarsely shredded on a grater<br /> * 2 Tablespoons unsalted butter<br /> * 1/2 cup whole-milk Greek yogurt<br /> * 1/2 cup grated Parmesan cheese, plus more for serving<br /> * 1 Tablespoon lemon juice<br /> * Nutmeg<br /> * Salt and freshly ground pepper<br /><br /><span style="font-weight: bold;">Method<br /><span style="font-weight: bold;"><br /></span></span>1. In a large pot of boiling salted water, cook the farfalle until just before al dente (roughly 6-8 minutes). About 1 minute before the pasta is done, add the shredded zucchini to the pot. Cook for 1 minute more and drain, reserving 1/4 cup of the pasta water.<br /><br />2. Melt the butter over low heat in the pot, then remove from heat. Stir in the Greek yogurt and Parmesan cheese, then season with the lemon juice, nutmeg, and salt and pepper. <span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br /></span></span>3. Add the farfalle, zucchini, and reserved pasta water to the pot and cook over low heat, tossing until the sauce coats the pasta. Serve with additional Parmesan cheese and cracked pepper. <span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-47196796896119496852009-02-11T15:02:00.002-05:002009-02-11T15:05:11.597-05:00Blog RedesignI spotted <a href="http://www.epicurious.com/articlesguides/blogs/editor/2009/02/just-add-bacon.html">this</a> a few days ago- and really, what could be more appropriate for this blog? May I present "<a href="http://bacolicio.us/http://ladolcebacon.blogspot.com">La Dolce Bacon, with bacon</a>!"danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com2tag:blogger.com,1999:blog-1607421714896078640.post-7227152362719075232009-02-09T22:39:00.007-05:002010-04-18T19:13:40.322-04:00Ribollita "Winter Soup"It's a cliche for a reason: there's really nothing more comforting and soothing after a long, cold day in early February than a huge pot of soup. About a month ago, I was browsing "Barefoot Contessa at Home" for the seventh or so time, and <a href="http://www.foodnetwork.com/recipes/ina-garten/ribollita-recipe/index.html">this</a> recipe just tugged at me- loaded with Italian white beans, sourdough bread, kale, and of course, smoky pancetta, it seemed the perfect thing to warm up my apartment and myself during a D.C. winter. As soon as I polished off my first bowl, I was hooked.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWA9AUFtfKZrKs5fKCKH7U7QzF6GAzsIS6iZo_qA09cTMaqfZ9urQYtqr7MM9N2oFDKN2p0eRLSy7C5YOelg-kC3pjNoBG2RX1YSCPAl431LOzYBZOUN75N0TA9CcKMwxhY_HmdW1ofM/s1600-h/February+6-+Ribollita+%289%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWA9AUFtfKZrKs5fKCKH7U7QzF6GAzsIS6iZo_qA09cTMaqfZ9urQYtqr7MM9N2oFDKN2p0eRLSy7C5YOelg-kC3pjNoBG2RX1YSCPAl431LOzYBZOUN75N0TA9CcKMwxhY_HmdW1ofM/s320/February+6-+Ribollita+%289%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299842669196354866" border="0" /></a>This isn't a soup that you taste in delicate sips- it's meaty and robust, and wonderfully filling without being leaden in your stomach afterward. Plus, it makes a BIG pot, which is perfect for a lazy Sunday afternoon when you want a nice project for an hour or so, and enough payoff for a few leftover meals. It's almost ridiculous how many times I've made this in the past month, yet I'm not even slightly sick of it yet.<br /></div><br />I hate to mess with genius, but there are a <span style="font-style: italic;">few</span> aspects of Ina's recipe that I had to tweak to make this soup my own. First, the meat. The first time I made this, I faithfully used pancetta but was disappointed- the smoky aroma dissipated in the soup, leaving fairly bland chunks of pancetta and almost no flavor in the broth. So, I made a switch to smoked BACON (of course!) and was amazed at the improvement. The bacon really infuses its flavor into the vegetable aromatics that make up the base of the soup, and makes the whole dish taste much more complex and delicious. And I swear that's not just my bacon prejudice talking!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYTbrcE80G5VN4ktZCObnAySK5Fai5h_9pjvAhCsNBMKdYILKQptfEaIBgauYsf_i58-lW7s0iC-GOspXKVHFOmzwfA_U29Q-71LMUeygfKFcE4Ic02LrNsfH9cQJTFQjGb3s2DJHHKc/s1600-h/February+6-+Ribollita+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYTbrcE80G5VN4ktZCObnAySK5Fai5h_9pjvAhCsNBMKdYILKQptfEaIBgauYsf_i58-lW7s0iC-GOspXKVHFOmzwfA_U29Q-71LMUeygfKFcE4Ic02LrNsfH9cQJTFQjGb3s2DJHHKc/s320/February+6-+Ribollita+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299842156462516498" border="0" /></a>(Mmmm... aromatics and bacon...)<br /><br /><div style="text-align: left;">Since my crazy life schedule doesn't exactly allow for the planning and execution of something like soaking dried beans overnight, I've used canned cannellini (white kidney) beans instead. Just make sure to rinse off the liquid from the cans before adding them to the soup or food processor. In addition, since there is no "bean soaking liquid", I just use a little chicken stock in the puree step. Sorry, Ina... I promise to try it your way sometime, I swear! I've included both preparations for the recipe below, so definitely let me know if I'm missing out by ignoring the dried beans.<br /><br />I also like to drop in a Parmesan cheese rind once the chicken stock has been added, so that there's enough liquid for the rind to release its flavors into the broth. I read <a href="http://www.cookthink.com/blog/?p=828">this article</a> last year, which gave me the impetus to grab a container of Parmesan rinds at Whole Foods to keep in the freezer for such occasions as this soup. Adding one or two to a pot gives a savory layer of flavor to the soup and also ties in nicely when you add a sprinkling of cheese on top of the finished dish.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLl17Gvd1JnbVtghpz89A9EjZjEJMGyqp8QMguIioFPpUi1d-TlIriQxwG-1ZPvYsSsVmXTbtH6DlCNULn_nlly-vBNjFzLulMu0A8C8NMCkgXVJzV7Fv1Ae3duMLHWc00SW2h61gLKI/s1600-h/February+6-+Ribollita+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLl17Gvd1JnbVtghpz89A9EjZjEJMGyqp8QMguIioFPpUi1d-TlIriQxwG-1ZPvYsSsVmXTbtH6DlCNULn_nlly-vBNjFzLulMu0A8C8NMCkgXVJzV7Fv1Ae3duMLHWc00SW2h61gLKI/s320/February+6-+Ribollita+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5301005580142469842" border="0" /></a>(Cheesy goodness!)<br /></div><br />Finally, I prefer to use a heartier wheat bread for the bread cubes than Ina's recommended sourdough, but you should feel free to try both versions. I like that the wheat bread has more of an earthy, nutty taste- it seems to go with this peasant-y soup to me. I also decreased the amount of bread cubes, since this bad boy can get pretty dense (albeit delicious!).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_FLr9xCSL06WDIBIueGg2TzA1TLqrncRgiuF_TjGJLd48szJrdjE3ySUCBQ0SbwlJwBReqstsmknMcjDM_9jeAhl45JOrQE6Ayc17fEwNysGWTa__dXYC1B4vX07bj1Put0Bs9VtOYI/s1600-h/February+6-+Ribollita+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_FLr9xCSL06WDIBIueGg2TzA1TLqrncRgiuF_TjGJLd48szJrdjE3ySUCBQ0SbwlJwBReqstsmknMcjDM_9jeAhl45JOrQE6Ayc17fEwNysGWTa__dXYC1B4vX07bj1Put0Bs9VtOYI/s320/February+6-+Ribollita+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299842659794917938" border="0" /></a>(I heart carbs)<br /><div class="body-text"><div style="text-align: left;"> </div><h2 style="text-align: left; font-weight: normal;"><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients </span><br /></span></h2><ul style="text-align: left;"><li>1/2 pound dried white beans, such as Great Northern or cannellini (or 2 cans beans)<br /></li><li>Kosher salt</li><li>1/4 cup good olive oil, plus extra for serving</li><li>1/4 pound large diced pancetta (or smoked bacon)</li><li>2 cups chopped yellow onions (2 onions)</li><li>1 cup chopped carrots (3 carrots)</li><li>1 cup chopped celery (3 stalks)</li><li>3 tablespoons minced garlic (6 cloves)</li><li>1 teaspoon freshly ground black pepper</li><li>1/4 teaspoon crushed red pepper flakes</li><li>1 (28-ounce) can Italian plum tomatoes in puree, chopped</li><li>2 cups coarsely chopped or shredded savoy cabbage<br /></li><li>4 cups coarsely chopped kale</li><li>1/2 cup chopped fresh basil leaves</li><li>8 cups chicken stock</li><li>2 cups sourdough bread cubes, crusts removed</li><li>1/2 cup freshly grated Parmesan, for serving</li></ul><div style="text-align: left;"> <!--concordance-end--> </div><h2 style="text-align: left;"><span style="font-size:100%;">Directions</span></h2><div style="text-align: left;"> </div><p style="text-align: left;"> If using dried beans: In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid. </p><p style="text-align: left;">Step 1 if using canned beans; Step 2 if using dried beans: Heat the oil in a large stockpot. Add the pancetta/bacon and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and the basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes. </p><p style="text-align: left;">If using dried beans: Drain the beans, reserving their cooking liquid.<br /></p><p style="text-align: left;">If using canned beans: Rinse the beans in water.<br /></p><p style="text-align: left;">Next step for both preparations: In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid (or chicken stock if using canned beans). Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups (or just add 8 cups stock if using canned beans). Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes. </p><p style="text-align: left;">Add the bread cubes to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. Enjoy! </p> </div><br /></div></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN478VP34kkO0FpqHHOxdZsTGQbNwtepMOA0Yoq2qBBpzpPek12e8u8m2dR6jEBkn7cbGIYQ1dNpCraZJPSR7OAK35lYzBwu5PdRH66uMeERMTDtPSBaJJCK0SeYp0Tj89tqchHuXDU8/s1600-h/February+6-+Ribollita+%287%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN478VP34kkO0FpqHHOxdZsTGQbNwtepMOA0Yoq2qBBpzpPek12e8u8m2dR6jEBkn7cbGIYQ1dNpCraZJPSR7OAK35lYzBwu5PdRH66uMeERMTDtPSBaJJCK0SeYp0Tj89tqchHuXDU8/s320/February+6-+Ribollita+%287%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299842664816717586" border="0" /></a>(Not the prettiest to look at, but trust me,<br />you won't be able to stop eating it!)<br /></div>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com5tag:blogger.com,1999:blog-1607421714896078640.post-12166478622634410952009-02-06T13:41:00.001-05:002009-02-06T13:45:27.391-05:00Goodbye Glasses, Hello Cupcake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DFa5C1ABwh2cBl4yn30AlGnw2krEAttb2LN-9_-CsvZwQaYqDT85kdPNaHTB9h7tHOdk3lVOi2DP5twJBj0b3Q0ehHH7lphkBwLo11DwTbxJcfBchrZv8Z5q2q_nE9ESmJhgTfd0beY/s1600-h/February+6-+Hello+Cupcake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DFa5C1ABwh2cBl4yn30AlGnw2krEAttb2LN-9_-CsvZwQaYqDT85kdPNaHTB9h7tHOdk3lVOi2DP5twJBj0b3Q0ehHH7lphkBwLo11DwTbxJcfBchrZv8Z5q2q_nE9ESmJhgTfd0beY/s320/February+6-+Hello+Cupcake.JPG" alt="" id="BLOGGER_PHOTO_ID_5299757047947041682" border="0" /></a><br />To celebrate my first day of post-Lasik vision, I swung by <a href="http://hellocupcake.com/">Hello Cupcake</a> on my way home from the eye doctor and picked up the "pastry chef's special": pink lemonade cake with lemon-cream cheese frosting. Definitely a delicious decision!danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com3tag:blogger.com,1999:blog-1607421714896078640.post-92043316078871235092009-02-04T22:06:00.003-05:002009-02-04T22:14:50.571-05:00Roasted Shrimp and BroccoliThis recipe is my answer to everyone who tells me that there's never any <span style="font-style: italic;">time</span> to cook a decent meal during the week. I started making this at 8:43 (and Lilly can vouch because that's when we got off the phone!), put it in the oven and sat down on the couch at 8:55, and was eating and watching "LOST" at 9:05. Twelve minutes, people! Twelve minutes of "cooking," and I really use the term loosely for this delicious dish.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlqpD-WXXFgzvYYJ_H-zPurEyyfoalZO7L6QI_GeOHPRBhUWSOmti04plQEhukjyzFP3LOIUjQLktCG563LMxeXiSX1xNQIAffM3muNlQq3uLCunyw6YS3qO0O5Mox8tI14yBcAnbF-Y/s1600-h/February+4-+Roasted+Shrimp+and+Broccoli+NYT.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 190px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlqpD-WXXFgzvYYJ_H-zPurEyyfoalZO7L6QI_GeOHPRBhUWSOmti04plQEhukjyzFP3LOIUjQLktCG563LMxeXiSX1xNQIAffM3muNlQq3uLCunyw6YS3qO0O5Mox8tI14yBcAnbF-Y/s320/February+4-+Roasted+Shrimp+and+Broccoli+NYT.jpg" alt="" id="BLOGGER_PHOTO_ID_5299143005227084114" border="0" /></a>(Photo courtesy of The New York Times...<br />trust me, you'll know when they aren't mine!)<br /></div><br />Melissa Clark, the fantastic food writer for "The New York Times", published <a href="http://www.nytimes.com/2009/01/14/dining/14appe.html?ref=dining">this recipe</a> last month and I have made it four times since- it's truly <span style="font-style: italic;">the</span> perfect quick weeknight meal. Two main ingredients, a small batch of spices, oil, and lemon come together in surprisingly complex flavors for their simplicity, and there are only two dishes to wash at the end! Perfection.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cTKZPhNFatAGTCrqyJFYjOZOvvnIjH3vntYSwWPgRMSqIY6nxDcVugnTfReWZpcWkmb-FGyH7BVwIFL2VNwnwv43rfDUwlDCKzWcc2Lg5d0v8_m0CJaCjPGma85hNyVEUt9trNWuwbc/s1600-h/February+4-+Roasted+Shrimp+and+Broccoli.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cTKZPhNFatAGTCrqyJFYjOZOvvnIjH3vntYSwWPgRMSqIY6nxDcVugnTfReWZpcWkmb-FGyH7BVwIFL2VNwnwv43rfDUwlDCKzWcc2Lg5d0v8_m0CJaCjPGma85hNyVEUt9trNWuwbc/s320/February+4-+Roasted+Shrimp+and+Broccoli.JPG" alt="" id="BLOGGER_PHOTO_ID_5299142883868074226" border="0" /></a>(Patron saint Ina Garten watches over the preparations)<br /></div><br /><span style="font-weight: bold;">Here's what you need: </span><br /><br />*Shrimp: 1 lb.<br />-I always keep a bag of shelled, tail-on shrimp in my freezer for occasions such as this. They thaw in minutes in a colander with a stream of lukewarm water and are perfect for impromptu, throw-together dishes.<br /><br />*Broccoli: 2 lbs.<br />-I used <a href="http://en.wikipedia.org/wiki/Broccolini">broccolini</a>, which is more slender and slightly sweeter than normal broccoli, but both types are equally delicious here. When using broccolini, you can use the entire stalk, but just use the florets when using broccoli.<br /><br />*Spices: Coriander (1 tsp. whole seeds or 1/2 tsp. ground), cumin (1 tsp. whole seeds or 1/2 tsp. ground), 1/8 tsp. chili powder, 1 1/2 tsp. salt, and 1 tsp. pepper.<br /><br />*Olive oil: 4 Tablespoons<br /><br />*Lemon: 1 1/4 tsp. zest (the zest from one lemon), and the juice.<br />-I like this recipe because it makes use of an entire lemon. The zest is used to flavor the shrimp, the juice is squeezed over the whole finished dish, and you can throw the used lemon halves into the disposal for a fresh-smelling kitchen. Martha would approve!<br /><br /><span style="font-weight: bold;">Here's what you do:</span><br /><p><span class="bold"> </span></p><p><span class="bold">1. </span> Preheat oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons oil, coriander, cumin, 1 tsp. salt, 1/2 tsp. pepper and chili powder. <span class="bold"> </span> Spread broccoli in a single layer on a baking sheet and roast for 10 minutes.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f7jSOndYEl3elxFDjNQCwfA5NxMEmXMMLerCk6OcMefN6uxM7urjGXIfxduYEAR2pfiDRg3N2uVINKLCt3H9xceTAB9SnzU9I6Xw8poLgjF56RAm8byxNwu5NMlLdEN_KlC8DdgFQlw/s1600-h/February+4-+Roasted+Shrimp+and+Broccoli+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f7jSOndYEl3elxFDjNQCwfA5NxMEmXMMLerCk6OcMefN6uxM7urjGXIfxduYEAR2pfiDRg3N2uVINKLCt3H9xceTAB9SnzU9I6Xw8poLgjF56RAm8byxNwu5NMlLdEN_KlC8DdgFQlw/s320/February+4-+Roasted+Shrimp+and+Broccoli+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299142891346459410" border="0" /></a></p><p style="text-align: center;"><span class="bold"> (Yummy spices and broccoli)<br /></span></p><p><span class="bold">2.</span> Combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper (I use the same bowl from the broccoli). Add shrimp to the baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCyVChsBMUUcnEdcBC4or6qRAZeNbD8KfE_X7wXsUfzkC-shRmDzoCBGK2gab9WHTzRHyknN9kre6x5eoXCkoQ59uJ-MvZnAslsgljB370b9DCp1VBjw_zMqB0g-qqRBVW9-WO_gHOHY/s1600-h/February+4-+Roasted+Shrimp+and+Broccoli+%286%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCyVChsBMUUcnEdcBC4or6qRAZeNbD8KfE_X7wXsUfzkC-shRmDzoCBGK2gab9WHTzRHyknN9kre6x5eoXCkoQ59uJ-MvZnAslsgljB370b9DCp1VBjw_zMqB0g-qqRBVW9-WO_gHOHY/s320/February+4-+Roasted+Shrimp+and+Broccoli+%286%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5299142899366167538" border="0" /></a></p><p style="text-align: center;">(Did I mention this took 12 minutes?!)<br /></p><p>Yields 4 servings, which can feed 2 hungry people! Tonight, I halved the recipe for myself and polished off the whole plate.<br /></p>Once prepared, it can be served alongside rice or orzo, but I've never had any complaint from just eating it solo. I've also included tofu cubes along with the shrimp before, and recommend adding them with the broccoli so that they have time to get crispy and delicious. Enjoy! And trust me... you have time.danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com7tag:blogger.com,1999:blog-1607421714896078640.post-12147976251002445212009-02-02T15:51:00.019-05:002009-02-03T10:42:15.858-05:00Bastardized Beet Salad with Bacon and Cornbread CroutonsI've had this <a href="http://www.bonappetit.com/magazine/2009/01/beet_salad_with_cornbread_croutons">salad</a> bookmarked in my January 2009 "Bon Appetit" issue for a few weeks now, but seeing the guys at <a href="http://thebittenword.typepad.com/">The Bitten Word</a>'s recent <a href="http://thebittenword.typepad.com/thebittenword/2009/01/beet-salad-with-cornbread-croutons-and-country-ham.html#more">attempt</a> definitely bumped the recipe into my "To Try SOON" mental folder.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwD90DITihrMIkCzZoBQXJu37__YJUznEa4J9n_hTY-NHFkfdTGRp-q_gi42mFhVGSYraGsbAIK4_QjATmA7z1M8ge4mR1OgmipuwIgScvNLvkifEXXT2OhEBp4EQH96_7EV8LbGWb-8/s1600-h/mare_beet_salad_with_cornbread_croutons_v.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwD90DITihrMIkCzZoBQXJu37__YJUznEa4J9n_hTY-NHFkfdTGRp-q_gi42mFhVGSYraGsbAIK4_QjATmA7z1M8ge4mR1OgmipuwIgScvNLvkifEXXT2OhEBp4EQH96_7EV8LbGWb-8/s320/mare_beet_salad_with_cornbread_croutons_v.jpg" alt="" id="BLOGGER_PHOTO_ID_5298307531509422306" border="0" /></a>(Doesn't that look amazing?! Photo from Bon Appetit)<br /></div><br />When I saw a package of vacuum-sealed, pre-steamed beets at Trader Joe's last week, it was a done deal. Now, I definitely applaud Clay and Zach's preparation because this is one complicated dish. It sounds simple enough- roasted beets, goat cheese, country ham, and cornbread croutons with a citrus vinaigrette- but once you get into the recipe, there are a <span style="font-style: italic;">lot</span> of things going on. Certainly way too much going on for my 8:30 cooking time crunch after Property class on a Monday night, so this was going to have to be "bastardized" (I don't know if that's a proper useage of the term, but it's certainly fun to say!).<br /><br />I'm not usually a big proponent of the "supermarket shortcuts", but in some cases the margin of difference between the homemade and the shortcut is way too slim for me to bother. Thus, pre-steamed beats! Thanks, TJ's. These cut out the messy and time-consuming roasting and peeling steps for beets and makes them a much more attractive quick meal option. The package contains about 6 small beets, which I cut into 1/8 size wedges for the salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBab4agLCy1ESJu5Br8EygFvrVqXLZNpAgzP_qoWyww17wzBjMj5eVwAX0WDgNSHjqpwTEBXpa_l8QdISx_hLOApt9IcRALSsnNBwyJiWWJls3ZFtTRahvQKE6Uw2eo7HU91SzzCNihw/s1600-h/February+2-+Roasted+Beet+Salad+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBab4agLCy1ESJu5Br8EygFvrVqXLZNpAgzP_qoWyww17wzBjMj5eVwAX0WDgNSHjqpwTEBXpa_l8QdISx_hLOApt9IcRALSsnNBwyJiWWJls3ZFtTRahvQKE6Uw2eo7HU91SzzCNihw/s320/February+2-+Roasted+Beet+Salad+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5298393113666539346" border="0" /></a>Some other shortcuts would have to be made as well to par this recipe down to weeknight achievement level. I love cornbread and am completely loyal to my stepmom's version, which comes from her mom. She was from Alabama- that's authentic enough for me!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ppk8zxLzEen0Ka4T09ojqd-ia6KC0L-K6RZLt4XbVUuYCH5uTzRYNK0e1ilKp-ydlj0EEJJU4CmxT3i7iZW3RAX-Q4-z6kD8w0aYLpd_jPgcQoefQoEpz75VtO4VBfQRe6qwFkpVRKA/s1600-h/February+2-+Roasted+Beet+Salad+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 197px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ppk8zxLzEen0Ka4T09ojqd-ia6KC0L-K6RZLt4XbVUuYCH5uTzRYNK0e1ilKp-ydlj0EEJJU4CmxT3i7iZW3RAX-Q4-z6kD8w0aYLpd_jPgcQoefQoEpz75VtO4VBfQRe6qwFkpVRKA/s320/February+2-+Roasted+Beet+Salad+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5298393885428812994" border="0" /></a>(Hey- it's a classic for a reason!)<br /><br /><div style="text-align: left;">Plus, it literally comes together in about 3 minutes of prep time. I've made other cornbreads from scratch, but this one is perfect for a simple salad. You can also add anything into the batter; I had some extra green onions, so in they went! Once the cornbread was baked and cooled, I cut it into four slices, diced one into cubes and placed them into the oven to toast and become croutons.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8OGy5DNGMefbQo9xUuvdFc4jxvpe0IN1eIld0OWLutARWU-Q955tOvsaFtkvv0GEau1e-lfYYtwaSCtT7riDdxNVai_YTj4YaIGOWpWM4tFtqDjJDDoTvK4rBPFMVXsnDyUKvWgbafo/s1600-h/February+2-+Roasted+Beet+Salad+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8OGy5DNGMefbQo9xUuvdFc4jxvpe0IN1eIld0OWLutARWU-Q955tOvsaFtkvv0GEau1e-lfYYtwaSCtT7riDdxNVai_YTj4YaIGOWpWM4tFtqDjJDDoTvK4rBPFMVXsnDyUKvWgbafo/s320/February+2-+Roasted+Beet+Salad+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5298394285891290562" border="0" /></a><br /></div></div>Now, the country ham part sounds great but a) apparently country ham is hard to come by in the D.C. area, b) I don't have any in the fridge tonight, c) I love bacon, and d) I have bacon. Done!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVULrmnT18isNWclaw0_e46Nzf8RvFgkr8yHVcn6GqizalFp_iLLN3fGQqAwVo7RVAbMg47ghR6HcXYXVuDmGAsbS6n_YJdsRc5gOVL9VbGxP89DVvdE7Uj3HBd-UEz1m4NohE_hqj90Q/s1600-h/February+2-+Roasted+Beet+Salad+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVULrmnT18isNWclaw0_e46Nzf8RvFgkr8yHVcn6GqizalFp_iLLN3fGQqAwVo7RVAbMg47ghR6HcXYXVuDmGAsbS6n_YJdsRc5gOVL9VbGxP89DVvdE7Uj3HBd-UEz1m4NohE_hqj90Q/s320/February+2-+Roasted+Beet+Salad+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5298394478658973234" border="0" /></a>(yum.)</div><br />Finally, the recipe's citrus vinaigrette also sounds amazing but a little too complicated for weeknight post-class cooking. I decided to check with my go-to reference, Mark Bittman's <a href="http://www.amazon.com/How-Cook-Everything-Simple-Recipes/dp/0471789186/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1233608837&sr=8-2">How to Cook Everything</a>, which is truly a cooking encyclopedia. Pages 90-94 are filled with variations on vinaigrettes, allowing me to concoct a blood orange variety that I hoped would match well with the earthy beets and creamy goat cheese- and of course, salty bacon! Plus, I figured that the blood orange segments would be a natural addition to this salad, and they look gorgeous.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ERmogfwfa0QAmso69RnddinDb3aPnWTE3TPpf0QFr8-2k4m0JJES7Am8BgumMoG7fqM8dvtmDe2MczIvlkspHWnBcD9tYRq3iXIEhJ_1VdQnt_2BzbIldjouyXIxzEn2dmU0wnx6DDk/s1600-h/February+2-+Roasted+Beet+Salad+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ERmogfwfa0QAmso69RnddinDb3aPnWTE3TPpf0QFr8-2k4m0JJES7Am8BgumMoG7fqM8dvtmDe2MczIvlkspHWnBcD9tYRq3iXIEhJ_1VdQnt_2BzbIldjouyXIxzEn2dmU0wnx6DDk/s320/February+2-+Roasted+Beet+Salad+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5298394712409806674" border="0" /></a><br />Once the cornbread is baked, croutons toasted, beets steamed (or microwaved, if you have that TJ's option), and vinaigrette concocted, all that's left is assembly. I placed the croutons at the bottom of the bowl and topped them with the beet wedges, blood orange segments, green onions (just 1 chopped scallion, green and white parts), crumbles of goat cheese (this was an herb chevre from TJ's, but really any flavorful goat cheese will be great), and bacon pieces, then drizzled the blood orange vinaigrette on top.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b_B1hGEmqal3N873Cw2JKK8TP4EzQv6kY8A2hvmoFO8iq3i75n9ay9JylqUFneqdLzOVuJWOkZApq7xSLesjPs59EctJZDdUio1FyKeAR-kJMLewdomi2xkZ749PwoBGXUW3Y48W64g/s1600-h/February+2-+Roasted+Beet+Salad+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b_B1hGEmqal3N873Cw2JKK8TP4EzQv6kY8A2hvmoFO8iq3i75n9ay9JylqUFneqdLzOVuJWOkZApq7xSLesjPs59EctJZDdUio1FyKeAR-kJMLewdomi2xkZ749PwoBGXUW3Y48W64g/s320/February+2-+Roasted+Beet+Salad+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5298399331315020674" border="0" /></a>(so, my photography skills leave a little to<br />be desired, but this was really pretty!)<br /></div><br />Honestly- I was betting that this was going to be good, but I really had no idea. This salad is <span style="font-style: italic;">great.</span> The flavors worked perfectly together and there was enough going on that it wasn't a boring or wimpy salad at all- I had just this (and ok, a slice of cornbread- it was just sitting there waiting!) for dinner and was totally satisfied. And despite the various components, it really does come together quite quickly- if you made the cornbread in advance, it would be almost all assembly time.<br /><br />So, below is my bastardized version of this delicious beet salad- let me know how it goes if you try it out!<br /><br /><span style="font-weight: bold;">Bastardized Beet Salad with Bacon and Cornbread Croutons</span> <span style="font-style: italic;"><br />adapted from </span><a href="http://www.bonappetit.com/magazine/2009/01/beet_salad_with_cornbread_croutons"><em>Bon Appétit </em>(January 2009)</a><br /><p>-2 servings</p><p>BEETS</p><p> *1 package Trader Joe's steamed and peeled baby beets; or alternatively, 6-8 small baby beets, steamed and peeled.</p><p>-Warm beets and cut into 1/8 size wedges.<br /><br />CORNBREAD CROUTONS<br /><br /> * 1 package Jiffy cornbread mix<br /> * 1/3 cup milk (preferably whole)<br /> * 1 large egg</p><p>-Prepare cornbread according to package directions. Cut 2 slices into cubes. Spray a baking sheet with cooking spray and toast at 375 degrees for 15-20 minutes, until croutons are crisp.<br /><br />BLOOD ORANGE VINAIGRETTE</p><p> * Juice of 1 blood orange half (about 1/4 cup)<br /> * 1 tablespoon lemon juice<br /> * 1/8 teaspoon salt<br /> * 1/3 cup olive oil<br /></p><p>-Whisk blood orange juice, lemon juice, and salt together. Continue whisking and add the olive oil in a slow, steady stream. Taste and season to your preference.<br /></p>SALAD<br /><br /> * 3 slices bacon, chopped<br /> * 2 green onions, chopped<br /> * 1 tablespoon finely chopped Italian parsley<br /> * 2 oz. soft fresh goat cheese, crumbled<br /> * Sea salt and cracked black pepper, to taste<br /><p>-Saute bacon in a skillet over low heat until the pieces are lightly browned and crisp; drain on a paper towel.<br /></p><p>-Assemble salad: corn bread croutons, beets, orange segments, bacon, green onions, parsley, goat cheese, and salt and pepper to taste. Drizzle vinaigrette and enjoy!<br /></p>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com3tag:blogger.com,1999:blog-1607421714896078640.post-28817795774966275922009-02-01T22:19:00.001-05:002010-04-18T19:15:05.985-04:00Baking UpdateUpdate on those almond scones... a definite success! I found (and starred on Google Reader, my new favorite tool ever) this recipe on the excellent blog <a href="http://www.lottieanddoof.com/">Lottie + Doof</a>, which Tim adapted from <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. Unfortunately, my camera battery decided to be on the fritz for my first blog picture attempt, but I did freeze eight of the pre-baked scones per Tim's suggestion and promise to capture their delightful image soon. I'll post the recipe below- as I've said, I am NOT a baker but I'm trying, and this was my very first attempt at scones from scratch. I love almond flavor in any form, and these have the perfect amount- not too cloying and not too faint. My only suggestion would be to <span style="font-style: italic;">really</span> press the sliced almonds on top of the formed dough scones- those suckers are very prone to falling right off once baked.<br /><br />Now that I think about it, I think that these scones are only the fourth thing that I've ever baked "from scratch" as an adult (not counting cookies and such growing up, because that was supervised and my input was usually just bowl-licking), and thankfully all of them have turned out pretty decently. The first that I can remember was chocolate peppermint cookies for my first holiday season in D.C. During this glorious pre-law school time, I was always searching for a post-work activity (besides happy hour) and decided to bake Christmas cookies as gifts for my friends and co-workers. I don't remember much about how they turned out, but I don't think there were any complaints. However, I still have the bag of peppermint candies used to make the topping- anyone know how long those things last??<br /><br />The second attempt was this summer, when I decided to make a peach and blackberry cobbler with crystallized ginger biscuits (<a href="http://www.epicurious.com/recipes/food/views/Peach-and-Blackberry-Cobbler-with-Crystallized-Ginger-242722">recipe</a> from Bon Appetit's July 2008 issue). It was my first venture at using my new, gorgeously blue Kitchen-Aid mixer (light of my life! Or definitely my kitchen) and if I do say so, a rousing success. I remember yelping in delight- "I made DOUGH!"- once the mixer had worked its magic and I was rolling out actual biscuit dough<span style="font-style: italic;"> </span>on my authentically floured wood board- I was baking! It's the small things, I guess. In any case, that cobbler was amaaaazing and I can't wait to break it out again this summer.<br /><br />Baking success #3 was almost an epic <a href="http://failblog.org/">FAIL</a>, but thankfully saved at the last minute. My friend Lillian was planning her New Year's Eve get together, and I decided to try Amanda Hesser's recipe for meyer lemon sable cookies from her book <a href="http://www.amazon.com/Cooking-Mr-Latte-Courtship-Recipes/dp/039305196X">"Cooking for Mr. Latte"</a> (one of my absolute favorites, as evidenced by its completely battered and stained condition- oops). Amanda suggests making the cookies a couple days in advance, if you can resist eating them entirely, in order to let the lemon flavor fully develop. So I decided to spend a leisurely Saturday afternoon making the dough- went through all the steps, lovingly wrapped the tubes of dough in plastic wrap to rest in the fridge, ate a crapload of the dough scraps from the mixing bowl, defended said dough-eating against my boyfriend's concerns that it contained raw eggs- "there aren't any eggs in the recipe! I don't know that works, but it tastes great!", and plopped on the couch to review the recipe for the next steps. "Hmm... did that, did that, good, great... 4 egg yolks. Oh crap." Having no baking experience and definitely no advice from Amanda on what to do if you make the dough without any egg yolks, I had no clue how to remedy this screwup. So I decided to just pretend I hadn't already beat the hell out of the dough, dumped the cold rolls back in the mixing bowl, added the egg yolks (side note- I <span style="font-style: italic;">love</span> separating eggs. I think doing it successfully makes me feel all chef-y and professional, which I am far from in reality), and mixed them into the dough. Praying that I hadn't overbeaten or abused my poor cookie dough, I put the logs back in the fridge and hoped for the best. In some baking miracle, they actually turned out great- lemony little gems with a nice hint of sea salt. But yeah... I think that episode demonstrates why I like to think of myself as a cook and not a baker. I like improvising, which there is very little room for in baking, and that very slim margin of error for things like "oops! forgot the eggs!" is certainly an obstacle for me. But hopefully the more I try, the less hilarious errors like that I will make.<br /><br />So, that brings us back to the almond scones and their recipe- here you go. Thanks to Tim again for the inspiration and the recipe!<br /><p><strong>Almond Scones</strong><br /></p> <ul><li>1 cup blanched almonds (whole, slivered, or sliced), toasted</li><li>2 tablespoons sugar</li><li>1 large egg</li><li>1/3 cup cold heavy cream</li><li>1/4 cup cold whole milk</li><li>1/4 teaspoon pure almond extract</li><li>1 3/4 cups all-purpose flour</li><li>1 tablespoon baking powder</li><li>1/4 teaspoon salt</li><li>1 stick (8 tablespoons) cold unsalted butter, cut into small pieces</li><li>1/4 cup sliced almonds (optional)</li></ul> <p>Preheat the oven to 400° F. Line a baking sheet with parchment paper.</p> <p>Divide the toasted almonds in half. finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup of almonds.</p> <p>Stir the egg, cream, milk and almond extract together.</p> <p>Whisk the flour, ground almond/sugar mix, baking powder and salt together in a large bowl. Drop in the</p> <p>butter and, using your fingers toss to coat the pieces of butter with flour. Quickly, rub the butter with your fingers into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, and some smaller pieces.</p> <p>Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds.</p> <p>Still in the bowl, gently knead the dough by hand, or turn in with a wooden spatula 8-10 times. Turn the dough out onto a lightly floured board and divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter, cut into 6 wedges and top each wedge with slices almonds if using. Place them on baking sheet.***</p> <p>Bake for 15-20 minutes or until their tops are golden and firm-ish. Transfer to a wire rack and cool for 10 minutes before serving.</p> <p>***Once the scones are cut out and on the baking sheet you can also freeze some or all of them before baking. Simply put the tray of scones in the freezer and wait until they are firm. Put the frozen scones in a freezer and you’ll have fresh warm scones whenever you like. Do not defrost, simply put the frozen scones on the a parchment lined baking sheet and add a couple of minutes to the baking time.</p>danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com7tag:blogger.com,1999:blog-1607421714896078640.post-27065063504202008412009-02-01T19:14:00.000-05:002009-02-01T22:27:14.504-05:00La Dolce Bacon BeginsNew year, new resolutions... well, a month late or so. I've been kicking around the idea of a food blog for a while- at last count, I subscribe to 35 on my Google Reader!- so we'll see how this goes.<br /><br />With a crazy life juggling law school and "the day job" at a law firm, cooking is my little moment of zen every night and of course, those precious lazy weekend days. There's really nothing better (well ok, there are a few things better, but most are unavailable on a weeknight at 8:30 pm) after coming home from my long day at work and class than immediately turning on today's episode of "Barefoot Contessa" from my trusty DVR and unwinding in the kitchen. I am possibly the least creative person on the planet- no artistic, musical, or dramatic talent whatsoever. But when I started cooking a few years ago, I realized that- finally- I had found my outlet. It's taken a few years and is certainly an endless ongoing process, but I love getting comfortable with both flavors and techniques. I think that there are cooks and there are bakers- and I'm definitely not a baker, but I have been trying lately! In fact, I'm planning to tackle a recipe for almond scones tonight (not the typical Super Bowl recipe, but I'll live)- I'll let you know how it goes.<br /><br />Oh- the name. As you can guess, I love bacon! Like, a lot. And since I love all things Italian, "La Dolce Vida" ("the sweet life") is a pretty good goal to aim for. Putting the two together just feels natural.danahttp://www.blogger.com/profile/07203683048905688427noreply@blogger.com1