tag:blogger.com,1999:blog-50301119211139895522024-02-19T05:06:29.863-08:00Dina Loves BaconDinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-5030111921113989552.post-56315500125589462512012-12-02T16:38:00.003-08:002012-12-02T16:38:43.369-08:00Sweet Potato Gnocchi<div dir="ltr" style="text-align: left;" trbidi="on">
I'm not a huge fan of sweet potatoes, but they've redeemed themselves in my book for this use. While in Austin a few weeks ago I had some sweet potato gnocchi that were insanely delicious; they were fluffy and super buttery and rich. Then I got a couple sweet potatoes in my CSA box around Thanksgiving so set off to make my own sweet potato gnocchi.<br />
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I substituted sweet potatoes for regular potatoes in my great-grandmother's gnocchi recipe and served them in a meat ragu which I'll also provide the recipe for here. Making everything is a big endeavor, but so worth it. I also discovered that the gnocchi in the meat ragu freezes quite well; just defrost and bake to before serving. As an easy alternative you can skip the meat ragu and toss the gnocchi in browned butter with fresh sage.<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>Meat ragu (recipe to follow)</li>
<li>2 large sweet potatoes</li>
<li>1 stick butter, melted</li>
<li>salt</li>
<li>approx 3 cups of AP flour </li>
<li>2-3 egg yolks</li>
<li>Parmesan, shredded</li>
</ul>
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<ol style="text-align: left;">
<li>Wash the sweet potatoes and piece a few times with a fork. Place in oven at 400 for 45 minutes or until cooked through. Remove from oven and allow to cool enough to handle. </li>
<li>Cut lengthwise and remove insides from skin. Put potato through ricer to get smooth texture. </li>
<li>Place potato in large bowl and mix in melted butter and add 1 tablespoon of salt.</li>
<li>To make dough, start by combining the potato with an equal amount of flour (So if you have 2 cups potato use 2 cups of flour). I used a stand-up mixer with the paddle attachment and then dough hook, but you can use your hands too, but don't over mix. </li>
<li>Once flour and potato is combined add 1 egg yolk and mix until combined. Continue to add 1 egg yolk at a time until dough comes together. Usually it takes 2-3 yolks. The dough should be spongy and just dry enough to handle. You can add more flour if dough is too wet. </li>
<li>Place dough onto floured surface and shape into ball. Cut into 8ths so it's easy to handle.</li>
<li>Take each piece of dough and roll into long 1 inch thick rope. Then off 1 inch long pieces from rope. Dust pieces of gnocchi with flour. Using your thumb, roll each piece across a gnocchi board or around a fork and place on dusted sheet pan. </li>
<li>Once all gnocchi are created, bring a large pot of salted water to rolling boil. Then gently place gnocchi into water in batches so they don't crowd and stick together. Cook for 4 minutes and taste gnocchi to make sure cooked properly and adjust cooking time if needed. Remove cooked gnocchi from water and place directly into warm sauce as others cook. </li>
<li>Serve immediately, sprinkled with Parmesan. Or refrigerate/freeze in sauce and reheat by baking in covered dish. </li>
</ol>
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Meat Ragu Ingredients:</div>
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<ul style="text-align: left;">
<li>1 onion, chopped</li>
<li>salt and pepepr</li>
<li>2 tablspoons olive oil</li>
<li>4 cloves garlic, chopped</li>
<li>2 tablespoons dried oregano</li>
<li>1/2 lb ground beef</li>
<li>1/2 lb Italian sausage, removed from casing</li>
<li>2 cups red wine (Merlot, Zin, Sangiovese, etc)</li>
<li>1-28oz can of tomato puree</li>
<li>1-6oz can of tomato paste</li>
</ul>
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<ol style="text-align: left;">
<li>Heat olive oil in large pot. Add onion and garlic, season generously with salt and pepper and cook until begins to soften. </li>
<li>Add oregano and cook for 2 more minutes. </li>
<li>Add beef and sausage. Break up into small pieces and cook through. </li>
<li>Pour in wine, tomato sauce, and tomato puree, and mix to combine.</li>
<li>Using immersion blender, puree only slightly (about half of sauce).</li>
<li>Allow ragu to simmer for 2 hours. It should be thick, but if it thickens too much add a little water. </li>
</ol>
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Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-87770693047115454212012-09-23T18:15:00.000-07:002012-09-23T18:15:44.500-07:00Peach Shortcake Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
I had lots of peaches that had finally ripened and, only being able to eat so many in one day, I set about on a quest to find a recipe to use them up. I didn't want to do a pie or crumble or crisp or anything else predictable. I came across a recipe for strawberry shortcake cookies. Like the classic dessert, but in portable to-go cookie form. Genius! I substituted my peaches for strawberries, made a couple of adjustments to the recipe, and I was rockin' and rollin'.<br />
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You should not confuse shortcake with the sponge cake often used (incorrectly) in "strawberry shortcake." Shortcake is more like a sweet biscuit and is leavened with baking powder. The dough is really easy to make; in fact, just as easy as any other cookie dough. You can use almost any fruit in this recipe: peaches, strawberries, raspberries, blackberries, apricots, etc, so get creative!<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>3 cups chopped peaches (leave skin on) or any other fruit you want to use</li>
<li>1/2 cup sugar, divided</li>
<li>2 cups pastry flour</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon kosher salt</li>
<li>6 tablespoons cold butter, cut into cubes</li>
<li>2/3 cup heavy cream</li>
<li>1/2 tablespoon vanilla extract</li>
</ul>
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<ol style="text-align: left;">
<li>Preheat oven to 375F. </li>
<li>Toss fruit with 2 tablespoons of sugar and set aside.</li>
<li>Combine the remaining 6 tablespoons of sugar, flour, baking powder, and salt.</li>
<li>Add in butter and mix with hands until it resembles course crumbs. Then stir in cream and vanilla. Finally, add fruit and mix together. </li>
<li>Drop dough (about 2 tablespoons) onto cookie sheets lined with parchment paper or use silmats, leaving 2 inches between cookies. </li>
<li>Bake for 20-25 minutes, or until golden brown and edges are slightly crispy. </li>
</ol>
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Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-63952963575529847102012-09-16T08:06:00.000-07:002012-09-16T08:06:43.945-07:00Sticky Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Fluffy clouds of ooey-gooey deliciousness is the best way to describe these! The dough itself is rich, soft, and moist. But the highlight of the sticky buns, is the glaze: sweet carmelized sugar and slightly salty, it finds its way into all the crevices between layers of dough so every bite is like party that melts in your mouth. This is a sure way to impress so make these for on a special occasion or holiday for breakfast or dessert. I'm usually not a big fan of sweets, but these sticky buns are amazing. And when fresh out of the oven, they are to die for!</span></div>
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<span style="font-family: inherit;">Sticky buns are rolled pieces of rich, leavened dough that are compressed together into a baking loaf or pan which is lined with a sticky glaze. As it is baked, the glaze bubbles up and is absorbed into the buns, getting all in between the layers of dough. After cooling, the pan is turned upside-down so the glaze ends up on the top of the buns. You have to scale ingredients and there are many steps, but it is not hard. The final product will be well worth it!</span></div>
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<span style="font-family: inherit;">Ingredients- Dough:</span></div>
<ul style="background-color: white; line-height: 16px;">
<li style="line-height: inherit;"><span style="font-family: inherit;">4 oz butter (you can substitute 1-2 oz of butter for shortening to make dough easier to handle)</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">4 oz sugar</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">0.4 oz salt</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1 oz non-fat milk solids (dried milk)</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">3 oz eggs</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">8 oz water</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">0.525 oz dry instant yeast (fast acting or rapid rise)</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1 lb bread flour</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">4 oz cake flour</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">cinnamon-sugar</span></li>
</ul>
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<span style="font-family: inherit;">Ingredients- Glaze:</span></div>
<ul style="background-color: white; line-height: 16px;">
<li style="line-height: inherit;"><span style="font-family: inherit;">1 stick butter</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1/2 cup sugar</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1/2 cup brown sugar</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1/2 cup corn syrup</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1 tsp vanilla</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1 tsp salt</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">1 cup toasted pecans (optional)</span></li>
</ul>
<ol style="background-color: white; line-height: 16px;">
<li style="line-height: inherit;"><span style="font-family: inherit;">Start by making the dough. Using a paddle in an electric mixer, cream together the butter, sugar, salt, and non fat milk solids. Then slowly add in the eggs, allowing them to incorporate before adding more. Next, add in the water. In a separate bowl, combine the yeast ad flours. Then add in the flour to form a dough. You can add a little more cake flour if dough is too loose. Switch to a dough hook and knead for 4 minutes.</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">The dough will need to ferment for 1.5 to 2 hours at 75F. Be sure to cover it so it doesn’t dry out. While the dough is fermenting, make the glaze. Cream together all ingredients using a paddle in an electric mixer. Spread the glaze onto the bottom of a pan with tall sides (and sprinkle with pecans if using), such as a roasting pan, and cover.</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">Once the dough is done fermenting, transfer it to a floured surface. Fold the dough 2-3 times. Then roll out into a rectangle. Sprinkle with cinnamon and sugar. Roll dough into log and cut into 8 even pieces. Place the rolls into the pan, resting on top of the glaze. Cover and let proof for 30-45 minutes.</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">Bake at 375 for 30-35 minutes. Glaze will be bubbly and buns will be browned.</span></li>
<li style="line-height: inherit;"><span style="font-family: inherit;">Let cool for 5-10 minutes and then turn pan over onto parchment paper.</span></li>
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Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-58847173365200978562012-09-12T17:27:00.000-07:002012-09-12T20:02:24.361-07:00Croxetti Con Sugo Blanco<div dir="ltr" style="text-align: left;" trbidi="on">
You may have noticed that I haven't blogged much. I haven't given it up, but I've been focusing on find myself, culinarily speaking. I've spent a lot of time learning about regional Italian cooking and, in particular, researching the cuisine from the area where my great-grandmother, Gram, is from. I've got family from all over Italy, but I was close to Gram and when I think of comfort food, it's her cooking that comes to mind. Gram came from Grondola, which is a village within the commune of Pontremoli. It lies in the northeast corner of Tuscany (land of the peasant bean-eaters), near the borders of Liguria (where pesto hails from) and Emilia-Romagna (a gastronomic nirvana). Additionally, Pontremoli is where many trade routes over the Appenine mountains converged and it lies on the Via Francigena, an important pilgrimage route in medieval times. The cuisine of Grondola is centered around local ingredients, but is influenced by the heavy interaction with its neighbors throughout history.<br />
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Croxetti con sugo blanco is a simple, but delicious dish that makes me feel close to Gram. Croxetti is pasta shaped like large flat coins and have a coat of arms or ornate image stamped onto them. You probably won't find these at a supermarket, but can easily find them at an Italian specialty shop (like I did) or on the Internet. Croxetti cook up just like any other dried pasta and then the white sauce is made in a matter of seconds in a food possessor. It's similar to a creamy pesto, but uses marjoram rather than basil and not so much of it. </div>
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Ingredients:</div>
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<ul style="text-align: left;">
<li>1 pound dried croxetti pasta</li>
<li>salt and pepper</li>
<li>4 tablespoons unsalted butter</li>
<li>1 cup pine nuts</li>
<li>2 cloves garlic, peeled and roughly chopped</li>
<li>1/4 cup olive oil</li>
<li>1/4 cup whole milk</li>
<li>1/4 cup chopped marjoram</li>
<li>freshly grated Parmesan, for garnish</li>
</ul>
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<ol style="text-align: left;">
<li>Melt butter over low heat and then remove to cool. </li>
<li>Bring large pot of salted water to a boil. Cook pasta according to package directions, but do not overcook. Reserve 1 cup of pasta water and then drain.
</li>
<li>Place into food processor the pine nuts, garlic, olive oil, milk, and marjoram. Add pinch of salt and pepper. Pulse to combine. Then slowly add the butter to prevent the sauce from creating a foam, continuing to blend. Season to taste. Sauce should be thick at this point.</li>
<li>Thin the sauce with a few tablespoons of the reserved pasta water and then toss with the drained pasta. </li>
<li>Serve immediately, garnished with grated Parmesan. </li>
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Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-53738727131147691262012-06-24T18:43:00.000-07:002012-06-24T18:43:08.216-07:00Sugar-Vanilla Clouds, aka Marshmallows<div dir="ltr" style="text-align: left;" trbidi="on">
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You have officially been warned. No store bought marshmallow can ever compare to these homemade marshmallows. They are ultra fluffy and light; you might as well be eating a cloud of sugar and vanilla! They will give your hot cocoa a special touch or just eat them alone (my husband does!). They even toast up nicely over a campfire and will make the most ooey-gooey s'more ever.<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>3 packages unflavored gelatin</li>
<li>1 cup ice-cold water, divided</li>
<li>1 1/2 cups granulated sugar</li>
<li>1 cup light corn syrup</li>
<li>1/4 teaspoon salt</li>
<li>1 teaspoon vanilla extract</li>
<li>1/4 cup powdered sugar</li>
<li>1/4 cup corn starch</li>
<li>non-stick spray</li>
</ul>
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<ol style="text-align: left;">
<li>Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the ice-cold water. Have the whisk attachment standing by. </li>
<li>In a saucepan combine the remaining 1/2 cup ice-cold water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover, and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240F, about 7-8 minutes. Remove from the heat. </li>
<li>Turn on the mixer to medium-low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Then turn mixer to high speed and continue to whip until the mixture become thick and is luke-warm, about 12-15 minutes. Add the vanilla during the last minute of whipping. </li>
<li>Prepare the pan while the marshmallow is whipping. Combine the powdered sugar and corn starch in a small bowl. Pour this mixture into a 9x13 pan and toss around to coat evenly. Return the remaining mixture to the bowl for use later.</li>
<li>Once the marshmallow is done whipping pour it into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with the cornstarch mixture and reserve the rest for later. Allow the marshmallows to sit, uncovered, for 4 hours. </li>
<li>Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the cornstarch mixture. Once cut, lightly dust all side of each marshmallow with the remaining cornstarch mixture. </li>
<li>These are ready to serve, or store in an airtight container for up to 3 weeks.</li>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-60464478115057073992012-04-07T16:43:00.000-07:002012-04-07T16:43:22.297-07:00Your Basic Deviled Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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Deviled eggs is the food I look forward to the most at Easter time. This year my husband and I decided to stay home rather than visiting the family, but I won't go without the deviled eggs. The great thing is that you can make as many or as few as you like. If your making them for a large group you may want to make a couple dozen, but if you're making them just for yourself (as I'm doing this year) then you can make just a couple.<br />
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This is a super-basic deviled egg because it's the only kind I like. I hate when sweet relish is added or any other "creative ingredients" for that matter. But when you have such a basic recipe it has to be spot on. These actually earned me an A on a final in culinary school last year. First, you want to make sure you don't use really fresh eggs. As an egg ages, it starts to pull away from that membrane between the egg and shell, making it easier to peel once the egg is cooked. Second, you want to make sure you cook the eggs properly. Nobody likes rubbery egg whites or green yolks from overcooking.<br />
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How to make a proper hard-boiled egg.<br />
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<ol style="text-align: left;">
<li>Bring eggs to room temperature by leaving them out for about an hour. </li>
<li>Place eggs in a pot and over them with tap water. </li>
<li>Place over high heat and bring to a boil. </li>
<li>Let boil for just 1 minute (no longer) and then turn off the heat. </li>
<li>Set a timer for 12 minutes. </li>
<li>At the end of 12 minutes, remove the eggs from the hot water and place in a cold water bath to stop the cooking process.</li>
</ol>
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Your egg should look like this. The whites will be soft and the yolks yellow. </div>
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How to make deviled eggs.</div>
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Ingredients:</div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>6 hard boiled eggs</li>
<li>1/4 cup mayo</li>
<li>1 tablespoon Dijon mustard</li>
<li>pinch of salt</li>
<li>pinch of cayenne pepper</li>
<li>paprika, for garnish</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Peel eggs and cut in half length-wise. Remove the yolks and place them in a bowl. Set the whites aside. </li>
<li>To yolks, add mayo, Dijon, salt, and cayenne pepper. Add more salt to taste. </li>
<li>Put the yolk mixture into a piping bag with tip. If you don't have a piping bag, just use a zip lock bag with a corner cut off. Pipe the mixture in the egg whites. </li>
<li>Sprinkle lightly with paprika. Refrigerate and serve once fully chilled. </li>
</ol>
</div>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-9819866402298040112012-04-04T17:06:00.001-07:002012-04-04T17:06:59.493-07:00Mmmm... Meatballs and Spaghetti<div dir="ltr" style="text-align: left;" trbidi="on">
Italians eat spaghetti. Italians eat meatballs. Italian do not, however, eat spaghetti and meatballs. That is an American invention and a splendid one at that.<br />
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My husband, Jimmy, and I had lunch at an Italian restaurant one day where Jimmy ordered their famous giant meatball (yes, just one as this thing was the size of a softball) with spaghetti. His meatball was bland and crumbly. I promised him that I would make him the best meatball he's ever had. And I did. Combining ground beef, pork, and pancetta, packs a huge punch of flavor. My meatballs are rich, moist, and far from bland. This recipe makes a lot of meatballs and is great for entertaining a large crowd. I love making meatball subs with the leftovers too!<br />
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Meatballs Ingredients:<br />
<ul style="text-align: left;">
<li>1 1/2 cups Panko bread crumbs</li>
<li>1 cup milk</li>
<li>2 eggs</li>
<li>1 lb lean ground beef</li>
<li>1 lb lean ground pork</li>
<li>6 oz pancetta, finely chopped</li>
<li>2 cloves garlic, smashed into a paste</li>
<li>1 cup grated Parmesan cheese</li>
<li>1/4 cup minced fresh Italian parsley</li>
<li>1 teaspoon powdered gelatin, dissolved in 2 tablespoons cold water</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon pepper</li>
</ul>
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Sauce Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>2 tablespoons olive oil</li>
<li>1 onion, finely chopped</li>
<li>4 cloves garlic, minced</li>
<li>1/2 teaspoon red pepper flakes</li>
<li>1 teaspoon dried oregano</li>
<li>2 cups red wine</li>
<li>2-28 oz cans San Marzano tomatoes, with juice</li>
<li>1-6 oz can tomato paste</li>
<li>salt and pepper, to taste</li>
<li>sugar, to taste</li>
<li>grated Parmesan, for serving</li>
<li>2 lbs spaghetti</li>
</ul>
</div>
<div>
<ol style="text-align: left;">
<li>Start by making meatballs. Preheat oven to 400F and spray 2 baking sheets with non-stick spray or olive oil. </li>
<li>In a large bowl, mix together the Panko and milk, letting it sit for a few minutes and mash with a fork against the side of the bowl. Then add all the rest of the ingredients and fold everything together. </li>
<li>Roll into meatballs about the size of a golf ball and place on the baking sheets. This will give you about 30-40 balls. Place in oven and set timer for 25 minutes. When meatballs are done, remove from the oven and reduce heat to 300F. </li>
<li>While meatballs are cooking, start on the sauce. In (very) large pot, heat olive oil over medium heat and saute the onions with a couple pinches of salt until translucent. Add the garlic, red pepper flakes, and oregano, and cook for 2-3 minutes more.</li>
<li>Pour in the wine, tomatoes, and tomato paste, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Use an immersion blender to puree the sauce. Simmer for another 10 minutes. </li>
<li>Adjust taste using salt, pepper and sugar. Use a teaspoon of sugar at a time- this will deepen the flavor, but don't use too much. You can also add more oregano right now if you'd like. </li>
<li>Place the meatballs into the sauce and try to get them mostly covered with sauce. Cover pot with foil and place in the oven for 1 hour. </li>
<li>In separate pot, cook the spaghetti according to the package directions minus 1 minute. Drain the spaghetti and return to the pot. Stir in a little sauce from the meatballs. </li>
<li>To serve, place spaghetti on a plate and then top with 2-3 meatballs plus more sauce and a sprinkle of Parmesan. </li>
</ol>
</div>
</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-36893552851753339692012-01-30T17:33:00.000-08:002012-01-30T17:33:44.805-08:00Bucatini Alla Matriciana<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Bucatini alla Matriciana is one of the most famous Roman dishes (right next to Spaghetti alla Carbonara and Bruschetta) and yet you have, more than likely, never heard of it. Probably because at the center its flavor profile is guanciale which is cured pork jowl or cheek. If that scares you or if you just can't find it where you live, then you can substitute pancietta or bacon and still have a delicious meal, but you'd be missing out on some serious authentic Italian flavor. There are tomatoes in the sauce, but the tomato is far from the star; the rich guanciale and Pecorino Romano take center stage here. If you want to take a bite out of Italy the key is using Italian ingredients. It gets a bit pricey for the real deal, but well worth it and lot cheaper than a plane ticket to Rome. </span><br />
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<span style="font-family: inherit;">Ingredients:</span></div>
<div style="text-align: left;">
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<ul style="text-align: left;">
<li><span style="font-family: inherit;">1/2 lb guanciale, cut into cubes/lardons</span></li>
<li><span style="font-family: inherit;">2 small/medium yellow onions, diced</span></li>
<li><span style="font-family: inherit;">3 cloves garlic, minced</span></li>
<li><span style="font-family: inherit;">1/2-1 teaspoon crushed red pepper flakes, depending on your preference</span></li>
<li><span style="font-family: inherit;">salt to taste</span></li>
<li><span style="font-family: inherit;">1 28 oz can San Marzano Tomatoes, diced, plus the juice</span></li>
<li><span style="font-family: inherit;">1 lb bucatini pasta, cooked 1 minute less than directed on
package (buy the best quality pasta you can find)</span></li>
<li><span style="font-family: inherit;">1 cup grated Pecorino Romano plus more for garnish</span></li>
<li><span style="font-family: inherit;">Olive oil</span></li>
</ul>
<div>
<ol style="text-align: left;">
<li><span style="text-indent: -24px;"><span style="font-family: inherit;">Cook the guanciale over medium-low heat in large skillet until fat is rendered out. Remove most of fat, leaving ¼ cup in pan.</span></span></li>
<li><span style="text-indent: -24px;"><span style="font-family: inherit;">Add onion, couple pinches of salt, and red pepper flakes. Cook until onions become translucent. Add in garlic and cook for a couple minutes more.
</span></span></li>
<li><span style="text-indent: -24px;"><span style="font-family: inherit;">Add tomatoes and bring sauce to a boil. Reduce to low simmer and cook for 1 hour. The sauce should reduce into a thick paste.
</span></span></li>
<li><span style="text-indent: -24px;"><span style="font-family: inherit;">Toss the pasta into the sauce. Add cheese and drizzle of olive oil to help the cheese bind to the sauce. Toss until sauce is evenly distributed.</span></span></li>
<li><span style="text-indent: -24px;"><span style="font-family: inherit;">Serve topped with more cheese. </span>
</span></li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-76657305893577092532012-01-23T20:30:00.000-08:002012-01-23T20:33:45.731-08:00The Croque Monster<div dir="ltr" style="text-align: left;" trbidi="on">
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I am a San Francisco girl, born and raised in the east bay, and my heart is broken over the 49ers loss yesterday. What better way to deal with disappointment than with bacon? I'm making a croque monsieur for dinner tonight, which is basically a fancy, French named for grilled ham and cheese sandwich. I had to make these in culinary school where I started calling it a "croque monster" and the name just stuck.<br />
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There are countless varieties of a croque monsieur. Aside from using Canadian bacon instead of ham, I'm going pretty traditional. I've got white bread with crusts removed, a Swiss cheese (Gruyere), and bechamel sauce. It sounds simple, and it is, but it's so delicious. It's crunchy on the outside and ooey-gooey cheesy on the inside. </div>
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Ingredients (makes 4 sandwiches):</div>
<div>
<ul style="text-align: left;">
<li>8 slices white bread, crusts removed, toasted, and lightly buttered on both sides</li>
<li>16 small slices/8 oz Swiss cheese (Gruyere or Emmental)</li>
<li>8 oz sliced ham (or Canadian bacon)</li>
<li>1 tablespoon butter </li>
<li>1 1/2 tablespoons AP flour</li>
<li>1 cup hot milk</li>
<li>1/2 teaspoon salt</li>
<li>pinch of nutmeg</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 400.</li>
<li>First make bechamel sauce. Place butter in sauce pan and melt over low heat. Once, melted, add flour and stir for 2-3 minutes. Slowly whisk in milk. Increase heat to medium, stirring continuously until thickened. Season with salt and nutmeg. Remove from heat and cover with plastic film to prevent film from forming until ready for use. </li>
<li>Place a slice of cheese on each piece of buttered toast and put it in the oven until the cheese is meted.</li>
<li>Warm the ham either in a skillet or grill top - or a microwave will do too. </li>
<li>Assemble the sandwich, placing 1 oz of ham on one slice of bread and a smear of bechamel sauce on the other. Gently push the 2 pieces of bread together and slice diagonally. Variation: Instead of putting the bechamel sauce in the sandwich, you can pour it over the top, making it a knife and fork sandwich. </li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-44341916756805379272012-01-12T10:45:00.000-08:002012-01-12T10:45:04.639-08:00Speedy Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; text-align: -webkit-auto;">I </span><span style="font-family: inherit; line-height: 19px; text-align: -webkit-auto;">still remember the first time I ever tried Indian food. I was backpacking in Europe after graduating high school and we went to Wales for a weekend to visit a friend. They eat a lot of Indian food in the UK and my friend ordered some take out from a local restaurant. I don’t remember what we ate, but I remember the flavors were like nothing else I’d ever eaten before. It was spicy, rich, and so flavorful. I was immediately hooked.</span></div>
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<span style="font-family: inherit;">Chicken tikka masala is probably the most popular Indian dish despite the fact that it technically isn’t from India. Chicken tikka masala was invented in England, and although the origins are disputed, it is most likely spin off of Murgh Makhani, or butter chicken, which is an Indian dish. Butter chicken was invented by Kundan Lal Gujral who owned a restaurant in Peshawar named Moti Mahal. While trying out new recipes, Gujral tried cooking chicken in tandoors, which were ovens used by locals to cook bread. And so Gujral had invented tandoori chicken. Punjab was partitioned in 1947 and Gujral fled to India with thousands of other Hindu refugees. He re-opened Moti Mahal in Daryagani, Delhi, and the popularity of tandoori chicken soon spread. The leftover tandoori chicken didn’t keep too well as it would dry out quickly. So in order to keep the chicken moist, one of the chefs at Moti Mahal invented a tomato-based gravy, and so was born butter chicken.</span></div>
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<span style="font-family: inherit;">Kundan Lal Gujral’s grandson, Monish Gujral, published a Moti Mahal cookbook where he gives the original recipe for butter chicken. Simply do an Internet search for “Moti Mahal’s Murgh Makhani” and it will be easy to find. It's quite involved though so I've created this quick version that might be just as delicious. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="line-height: 19px;">
<span style="font-family: inherit;">Ingredients:</span></div>
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<ul style="text-align: left;">
<li><span style="line-height: 19px;">1 rotisserie chicken, white and dark meat cut into bite-size chunks</span></li>
<li><span style="line-height: 19px;">4 tablespoons butter</span></li>
<li><span style="line-height: 19px;">1 onion, finely diced</span></li>
<li><span style="line-height: 19px;">2 cloves garlic, minced</span></li>
<li><span style="line-height: 19px;">1 tablespoon Garam Masala</span></li>
<li><span style="line-height: 19px;">1 teaspoon fenugreek powder</span></li>
<li><span style="line-height: 19px;">1 teaspoon cumin</span></li>
<li><span style="line-height: 19px;">1 teaspoon chili powder (optional)</span></li>
<li><span style="line-height: 19px;">2 heaping tablespoons tomato paste</span></li>
<li><span style="line-height: 19px;">1 cup cream</span></li>
<li><span style="line-height: 19px;">1/2 cup roasted cashew pieces</span></li>
<li><span style="line-height: 19px;">salt, to taste</span></li>
<li><span style="line-height: 19px;">Serve with basmati rice and naan.</span></li>
</ul>
<div style="text-align: left;">
<ol style="text-align: left;">
<li><span style="line-height: 19px;">In large skillet, melt butter completely over medium heat. </span><span style="line-height: 19px;">Add onion and cook until soft.</span></li>
<li><span style="line-height: 19px;">Reduce heat to medium-low. Add garlic and spices, and allow to cook for a couple minutes in the butter. </span></li>
<li><span style="line-height: 19px;">Stir in tomato paste and cook for another minute. Add cream and cashews, and salt to taste. Toss chicken in the sauce and allow to simmer for 3 minutes over low heat before serving. </span></li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-52811904091247867362012-01-08T08:30:00.000-08:002012-01-08T17:06:35.803-08:00What Vegetables? Tortilla Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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A coworker brought this delicious tortilla soup to a potluck and I fell in love with it. I hate cauliflower and was so impressed that I was devouring it, "What do you mean there is vegetables in this?" This is basically nothing but pureed vegetables with a Mexican flare and thickened with tortillas. I have slightly adapted it and you should feel free to change it up to suite your own tastes or to use up any vegetables you have on hand. The soup is wonderfully savory and has a little kick of spice to it too. The garnishes really make the dish and it's fun to see your diners make their bowl of soup their own. I like mine with shredded cheddar, avocado, and few dashes of hot sauce.<br />
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Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>1 tablespoon vegetable oil</li>
<li>2 leeks, white and light green parts only, chopped. You can substitute an onion if leeks aren't available.</li>
<li>3 carrots, peeled and chopped</li>
<li>3 stalks celery, chopped</li>
<li>5 cloves garlic, smashed and peeled but left whole</li>
<li>5 mild chili peppers (Anaheim, Poblano, Pasilla), charred over flame or under broiler, then chopped</li>
<li>6 cups chicken broth</li>
<li>water</li>
<li>1 head cauliflower, chopped</li>
<li>1 bunch cilantro, roughly chopped with large stems removed</li>
<li>tortillas - 2 medium flour or 4 small corn, toasted in oven and crushed into small pieces. You can also use a handful of tortilla chips instead if you have that on hand. </li>
<li>salt to taste</li>
<li>milk (optional)</li>
<li>garnish ideas: shredded sharp cheddar cheese, chopped avocado, sour cream, tortilla strips, and/or hot sauce.</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Heat oil in soup pot over medium heat. Add leeks, carrots, celery, and garlic, and saute until fragrant and start to soften. </li>
<li>Add in peppers and saute another 5 minutes. </li>
<li>Pour chicken broth over vegetables and increase heat to high until it boils. Decrease heat to medium simmer ad add cauliflower. Add water if needed to cover the cauliflower completely. Simmer for 10-15 minutes, until cauliflower can be easily pierced with a fork. </li>
<li>Add cilantro and tortillas. Using immersion blender, puree until smooth.</li>
<li>Season with salt. If soup is too spicy you can add a cup or 2 of milk to decrease the heat.</li>
<li>Serve with garnishes. </li>
</ol>
</div>
</div>
</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-46652436568066188952012-01-07T11:01:00.000-08:002012-01-08T17:06:57.081-08:00Salted Caramel Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm not really into sweets, but when it's ice cream I have little self control. I can and will eat a pint of ice cream in one sitting. So you can imagine my delight (and my fear) when I received an ice cream maker for Christmas. I had been holding onto a special ice cream recipe as I knew the day would eventually come when I could use it: salted caramel ice cream from non other than Rori herself.<br />
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Rori's Artisanal Creamy is located in my hometown of Santa Barbara. Their ingredients are organic, local, and super fresh, sourcing their dairy from Marin county, fruit from the farmer's market, and fair-trade chocolate from San Louis Obispo. Their commitment to quality is evidence when you taste their ice cream. I was watching the Barefoot Contessa on Food Network one Saturday morning when Rori made a guest appearance and shared her recipe for her salted caramel ice cream. This stuff is perfectly sweet and salty, and deliciously creamy.<br />
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You can also use this ice cream base recipe and add in all kinds of flavors. I made a sinfully rich dark chocolate ice cream by melting 7 oz of high quality dark chocolate and blending in 3/4 cup of heavy cream. Then I added that to the ice cream base with 1 tablespoon of vanilla. Delish!<br />
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Ice Cream Base:<br />
<br />
<ul style="text-align: left;">
<li>1 cup whole milk</li>
<li>4 large egg yolks</li>
<li>3/4 cup sugar</li>
<li>2 cups heavy cream</li>
</ul>
<div>
<div>
<ol style="text-align: left;">
<li>Heat the milk in a sauce pan over medium-low heat.</li>
<li>Prepare an ice bath by setting a 2 quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.</li>
<li>In a separate bowl, whisk together the egg yolks and sugar until pale yellow in a color and the sugar has dissolved. Gradually pour in the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3-5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.</li>
<li>Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly.</li>
</ol>
</div>
</div>
<div>
Caramel Sauce:</div>
<div>
<ul style="text-align: left;">
<li>1 1/4 cups sugar</li>
<li>3/4 cup heavy cream</li>
<li>2 teaspoons flaky sea salt, such as Maldon</li>
<li>1 tablespoon pure Tahitian vanilla extract</li>
</ul>
</div>
<div>
<ol style="text-align: left;">
<li>Heat the sugar in a dry heavy-bottom sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt. Then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color. </li>
<li>Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. (Personal note: I use 1 1/2 teaspoons salt as I like it more salty)</li>
<li>Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the ice cream base and add the vanilla. </li>
</ol>
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Lastly, place the finished ice cream batter into an ice cream maker and finish using manufacturer's directions. </div>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-68292044111645138522011-12-05T17:38:00.001-08:002012-01-08T17:07:13.637-08:00Meatloaf and Mashed Potato Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
You are probably thinking that the words "meatloaf" and "cupcakes" should not be used in the same sentence, let alone in the same recipe title. Have no fear, these are just mini-meatloaves topped with mashed potatoes. They just <i>look </i>like cupcakes.<br />
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You can use your own recipes for meatloaf and mashed potatoes, but I'll provide basic ones as well. Simply bake the meatloaf in a cupcake pan. For an extra surprise, inject some ketchup or BBQ sauce into the center of the meatloaf using a small piping tip before baking them. Once slightly cooled, top your meatloaf cupcakes with mashed potato frosting using a large piping tip, an ice cream scoop, or a spatula.<br />
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Basic Meatloaf Ingredients:<br />
<ul style="text-align: left;">
<li>1/2 onion, chopped small</li>
<li>1 red bell pepper, chopped small</li>
<li>1/2 tablespoon cooking oil</li>
<li>1 lb lean ground beef</li>
<li>1 egg</li>
<li>1 cup panko bread crumbs</li>
<li>1 tablespoon salt</li>
<li>1/2 tablespoon pepper</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Saute the onion and pepper in cooking oil until soft. Allow to cool. </li>
<li>Mix together sauteed vegetables, ground beef, egg, panko, salt, and pepper, being careful to not over-mix.</li>
<li>Place meat mixture into cupcake tins and bake at 350 for 30 minutes or until the meatloaves reach 165 degrees. </li>
<li>Remove from cupcake tin and place on paper towels to absorb excess fat.</li>
</ol>
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Basic Mashed Potato Ingredients:</div>
</div>
<div>
<ul style="text-align: left;">
<li>5 medium yellow or red potatoes, peeled and quartered</li>
<li>1/2 cup heavy cream</li>
<li>2 tablespoons butter</li>
<li>salt and pepper to taste</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Boil potatoes in salted water until fork tender.</li>
<li>Put potatoes through a ricer for perfectly smooth consistency. </li>
<li>Mix in cream, butter, and salt and pepper to taste.</li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-57242761177153898922011-11-25T17:01:00.001-08:002011-11-25T17:11:40.894-08:00Oreo Stuffed Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Oh. Em. Gee. You better have a serious sweet tooth to attempt these cookie gut-bombs. I love Oreos and I loved home made chocolate chip cookies, but these are more than just the sum of it's parts. Fresh out of the oven, the Oreo's center is warm and gooey. Be sure to have plenty of milk on hand when you serve these up.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>24 Double Stuf Oreo cookies</li>
<li>1 batch of your favorite cookie dough (I just follow the Nestle's Toll House recipe, leaving out the nuts for this recipe)</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 350F.</li>
<li>Wrap each Oreo in a small layer of cookie dough. Make the layer as thin as you can. If it's too thick, it will spread out too much. </li>
<li>Bake for 12 minutes or until slightly golden. </li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com1tag:blogger.com,1999:blog-5030111921113989552.post-38639748299224270802011-11-25T16:22:00.001-08:002012-01-08T17:07:29.376-08:00Not Just for Thanksgiving Turkey and Stuffing<div dir="ltr" style="text-align: left;" trbidi="on">
Both my family and my husband's family live 300+ miles away and this year we were unable to make the long drive to see them. We still wanted traditional Thanksgiving turkey feast, but without all the big fuss of a whole bird. First, start with your favorite stuffing and spread it across a baking dish. Top it with some turkey cutlets, brushed with sage and butter, and bake. Downside to not cooking a whole turkey is not having the drippings to make a delicious gravy. Just buy some turkey stock, add to a roux with some sage, and, voila, you've got gravy - problem solved. This dish is so easy, I make it all year round.<br />
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Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>1 batch of your favorite stuffing - or use my recipe below</li>
<li>5-6 turkey cutlets</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon vegetable oil</li>
<li>1 teaspoon salt</li>
<li>1/2 tablespoon dried, ground sage</li>
<li>Gravy - recipe below</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Spread stuffing into a 9x13 baking dish.</li>
<li>Melt butter. Add in the vegetable oil, salt, and sage, and whisk together. Brush onto both sides of the chicken cutlets. </li>
<li>Place chicken cutlets over the top of the stuffing. </li>
<li>Cover and bake for 20 minutes at 350. Remove cover, and bake 10 minutes. Flip over turkey cutlets and bake another 10 minutes. Turkey and stuffing should both reach a temp of 165F. </li>
</ol>
</div>
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<div>
Stuffing Ingredients:</div>
<div>
<ul>
<li>2 tablespoons butter</li>
<li>1 onion, chopped</li>
<li>1 apple, peeled/cored and chopped</li>
<li>salt and pepper</li>
<li>1 tablespoon dried, ground sage</li>
<li>6 cups croutons - dice any kind of bread and toast in oven until dried out</li>
<li>1/2 cup almond slivers</li>
<li>2 cups + turkey stock</li>
</ul>
<div>
<ol>
<li>Saute the onion and apple in the butter with some salt and pepper, and the sage. </li>
<li>Add croutons and almond slivers, and mix together.</li>
<li>Slowly add in turkey stock and mix well. I like my stuffing moist like it came out of the bird, so I use extra stock. Use more or less, depending on your preference. </li>
</ol>
<div>
Easy Turkey Gravy Ingredients:</div>
</div>
</div>
</div>
</div>
<div>
<ul style="text-align: left;">
<li>2 tablespoons butter</li>
<li>2 tablespoons flour</li>
<li>1 tablespoon dried, ground sage</li>
<li>2 cups turkey stock</li>
<li>salt and pepper to taste</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Over medium heat, melt butter. </li>
<li>Add sage and flour and cook for 2-3 minutes, stirring with a whisk. </li>
<li>Slowly add in turkey stock, whisking continuously. Increase heat and bring to a simmer. Gravy should be thickened by now.</li>
<li>Reduce heat and season to taste with salt and pepper.</li>
</ol>
</div>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-13356928177786618182011-11-23T16:26:00.001-08:002012-01-08T17:07:49.402-08:00Key Lime Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">Key lime pie is, hands down, my most favorite food. I just love that it's tangy, but sweet, fresh, and creamy. 'Nuff said. </span></div>
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Key limes, originally from Malaysia, were brought to Florida by the Spanish in the 1500s. They are smaller than a golf ball, pale yellow-green in color, and are more acidic than regular limes. The first known key lime pie was made in the late 1800s, by Aunt Sally, a cook for William Curry, who was Florida's first self-made millionaire. However, many people say that Aunt Sally just perfected the popular delicacy of the area.</div>
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<span class="Apple-style-span" style="font-family: inherit;">Aficionados will argue over the proper way to make a key lime pie. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? Personally, I like a graham-cracker crust and whipped cream. A chemical reaction occurs between the lime juice and the condensed milk so there is no need to cook it, but most people chose to because of the raw egg and because it helps the filling set more firmly. The one thing that everyone does agrees on, is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">My key lime pie consists of 3 parts: graham-cracker crust, filling, and whipped cream.</span></div>
<ul style="line-height: 19px; text-align: -webkit-auto;">
<li><span class="Apple-style-span" style="font-family: inherit;">Graham-cracker crust: In a food processor, blend together 1 package of crushed graham-crackers, 5 tablespoons of melted butter, and 1/4 cup sugar. Press the mixture into a pie tin and bake at 350 for 8 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Filling: Using electric mixer on high-speed, whip 3 egg yolks and the zest of 3 key limes for about 5 minutes. Slowly add in 1 14 oz can of sweetened condensed milk and 1 tablespoon of vanilla extract (the vanilla is my secret ingredient). Turn speed to low and slowly add in 1/2 of key lime juice, but don't over mix at this point. Taste and if it's too tart, add some sugar, or if it's too sweet, add more key lime juice (I like it tart so I added more lime).</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Pour the filling into the pie crust and bake for 10 minutes at 350. Let cool and then place in fridge for at least 2 hours before serving.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Garnish with fresh whipped cream (made from 1 cup whipping cream and 1/3 cup powdered sugar) and some lime zest.</span></li>
</ul>
</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-33393142419875042042011-11-13T09:54:00.001-08:002012-01-08T17:08:12.907-08:00Baked Pear Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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This oven-baked pear pancake transports me back to Amsterdam. I had gone for bicycle ride out to the countryside and stopped at a cute little restaurant where I enjoyed a pancake similar to this one on their garden patio. Although I love American pancakes (especially with blueberries!), these European style pancakes are a special treat. Make this for your significant other on a weekend morning for a romantic breakfast in bed!</div>
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Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>3/4 cup flour</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon cinnamon</li>
<li>3 tablespoon sugar</li>
<li>2 eggs</li>
<li>1 cup milk</li>
<li>3 tablespoons butter, melted</li>
<li>1 teaspoon vanilla</li>
<li>1 pear, peeled and cut into bite-size pieces</li>
<li>non-stick spray</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 400. Spray 2 9-inch round pans with non-stick coating.</li>
<li>Whisk all ingredients (except the pear) together. Mix in the pear.</li>
<li> Pour evenly into the 2 pans, spreading out the pears. </li>
<li>Bake for 15 minutes. Reduce heat to 325 and cook for another 10 minutes. </li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com1tag:blogger.com,1999:blog-5030111921113989552.post-57820521228887124282011-11-04T21:05:00.000-07:002012-01-08T17:08:33.439-08:00Copy Cat: The Olive Garden's Zuppa Toscana<div dir="ltr" style="text-align: left;" trbidi="on">
I sometimes get a crazy craving for the endless soup, salad, and bread sticks at The Olive Garden. We used to drive 45 minutes one way just for the Zuppa Toscana, but then I discovered how easy it is to duplicate at home. Neither Jimmy or I could tell the difference between the home-made version and the real thing, and it was delicious on this cold, wintry Friday night at home!<br />
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Despite it's name, this soup is not really Tuscan at all except for the kale, but it tastes great anyway. Who wouldn't love a soup with Italian sausage, potatoes, and kale in a lightly creamed onion and garlic broth? </div>
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<div>
Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>1 lb Italian sausage</li>
<li>1 white onion, small dices</li>
<li>4 cloves garlic, minced</li>
<li>1 tablespoon olive oil</li>
<li>3 cups chicken broth</li>
<li>5 cups water</li>
<li>2 russet potatoes, skin intact, cut in half lengthwise and then sliced 1/8 inch thin</li>
<li>1 bunch kale, stems removed and roughly chopped</li>
<li>1/2 cup heavy cream</li>
<li>salt and pepper, to taste</li>
</ul>
<div>
<div>
<ol style="text-align: left;">
<li>Remove sausage from casing and crumble. Cook through and set aside. </li>
<li>In large pot, saute onion and garlic in olive oil.</li>
<li>Add chicken broth and water, and bring to a boil.</li>
<li>Reduce to a simmer and add potatoes cooking until done. </li>
<li>Add sausage and kale, and let simmer for 5 more minutes. </li>
<li>Stir in cream and season well. </li>
</ol>
</div>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-53021859268626232982011-10-11T14:55:00.000-07:002012-01-08T17:09:08.830-08:00Date with a Pig<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">A couple of years ago my mom came to town for a weekend visit and we ate dinner at Milk and Honey, a tapas restaurant in downtown Santa Barbara. After two different friends highly recommended we order the "Date with a Pig" we, of course, could not resist. Simply, a date wrapped in bacon and drizzled with honey, it was amazingly delicious. </span>We even ordered a second helping after devouring the first dish that came out. </div>
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Could I recreate the Date with a Pig at home? After much experimentation I have concluded that they must deep fry their bacon wrapped dates; I just couldn't get it exactly right in an oven no matter what I tried. However, my version is pretty darn good and I love bringing these little babies to parties. <span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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Ingredients:</div>
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="line-height: 19px;">10 dates, cut in half lengthwise with the pits removed</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">10 strips of thick cut bacon, cut in half to make 20 short pieces</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">salt</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">honey</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">20 toothpicks, soaked in water for 20 minutes</span></li>
</ul>
<div>
<ol style="text-align: left;">
<li><span class="Apple-style-span" style="line-height: 19px;">Wrap each date with a piece of bacon and secure with a toothpick. </span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">Place on a sheet pan and sprinkle with salt.</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">Cook for 20 minutes at 350. Turn over and cook for another 10-20 minutes, or until bacon is crispy. </span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">Allow to cool slightly and serve drizzled lightly with honey. </span></li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-48070488195444014452011-10-10T19:20:00.000-07:002012-01-08T17:09:24.446-08:00Italian Style Braised Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">These rich Italian style braised short ribs will impress your diners, but also impart a sense of comfort. Although it takes a long time to braise, the hands-on cooking time is not long at all. It can also be served a variety of ways. I usually serve the short ribs over creamy Parmesan polenta, but it would be good as a sauce for cheese tortellini or along side some garlic mashed potatoes.</span><br />
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Ingredients:<br />
<ul style="text-align: left;">
<li>2 lbs beef short ribs</li>
<li>1 tablespoon olive oil</li>
<li>1/2 onion, chopped</li>
<li>2 carrots, chopped</li>
<li>2 stalks celery, chopped</li>
<li>6 cloves of fresh garlic</li>
<li>1 tablespoon tomato paste</li>
<li>fresh herbs: thyme, bay leaf, and/or rosemary</li>
<li>1 cup red wine</li>
<li>2 cups beef stock</li>
<li>salt and pepper</li>
<li>Parmesan for garnish</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 250. </li>
<li>Rub short ribs with salt. In large pot, sear ribs in olive oil. Do in batches in necessary. </li>
<li>Set meat aside. Add onion, carrots, celery, and garlic to pot and brown well. Add in tomato paste, wine, and beef stock, and deglaze pot. Bring to a simmer. </li>
<li>Tie herbs together with a string and add to the pot. Add back in ribs, cover, and place in oven. </li>
<li>Cook for 2 hours, stirring occasionally. Remove the lid and cook for another hour. The meat should be very tender.</li>
<li>Remove the meat from the pot and cut into portions or shred if being used as a sauce. </li>
<li>Remove the herbs, and using an immersion blender, puree the vegetables and liquid. Simmer to reduce if necessary. Add back in the meat and season to taste. Serve sprinkled with grated Parmesan.</li>
</ol>
<div>
To make a creamy Parmesan polenta, follow instructions on package of instant polenta. I used 1/4 cup instant polenta to 1 cup water and this makes 2 servings. Add in 2 tablespoons of cream and 2 tablespoons of grated Parmesan. Salt to taste. </div>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-54121435378518200232011-10-09T17:08:00.000-07:002012-01-08T17:09:55.834-08:00Not-So-French Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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A French dip is a simple sandwich of thinly sliced roast beef on a baguette or french roll that is dipped in beef "jus." It's origins are not French at all, but has it's roots in Los Angeles, California. According to Philippe of Philippe's restaurant, a policeman eating a roast beef sandwich "saw some gravy in the bottom of a large pan of roast meat. He asked me if I would mind dipping one side of the French roll in that gravy. I did, and right away five or six others wanted the same." And so was born the beef dip sandwich. Philippe's was affectionately called Frenchy's and so the beef dip soon became known as the French dip.<br />
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I like to braise tri-tip for my French dip sandwiches. If you aren't from California then you might not be familiar with this cut, but you can ask your butcher for part of the triangle muscle from the bottom sirloin. It is a lean muscle so there is usually a cap of fat attached to the tri-tip. I remove this as braising will keep the meat moist enough.<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>approx 1.5 lb tri-tip with fat cap removed</li>
<li>salt and pepper</li>
<li>1 tablespoon olive oil</li>
<li>4 cups beef stock</li>
<li>6 crusty French rolls</li>
<li>horseradish, optional</li>
</ul>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 350.</li>
<li>Rub tri-tip with salt and pepper. </li>
<li>Sear both sides of the tri-tip in olive oil over high heat in large pan. </li>
<li>Pour beef stock over tri-tip, deglazing the pan and scrapping up the caramelized bits from the bottom of the pan. Place pan in oven, uncovered. Cook for approx 45 minutes or until meat is cooked to 145 degrees, turning half way through. For well done, cook to 155 degrees. </li>
<li>Remove tri-tip from jus and allow to rest for 10 minutes. Set jus aside and toast bread while waiting for meat to rest. </li>
<li>Thinly slice tri-tip and place in toasted bread, served with jus on the side. For a little kick, serve with horseradish. </li>
</ol>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-50141873483665069472011-09-21T20:07:00.000-07:002011-09-22T09:08:13.451-07:00The Food Truck Craze<div dir="ltr" style="text-align: left;" trbidi="on">
Unless you've been living under a rock, you know that food trucks are all the rage. No longer referred to as "roach coaches," these trucks even reach gourmet status. What's the big deal with these trucks anyway? Well, the obvious is that they come to you. They are there when you drunkenly stumble out of the club downtown or are parked in front of your office building on your lunch break. In my opinion the best thing about food trucks is that you, potentially, get superb food at a low price. With lower overhead costs than a restaurant they can afford to give you gourmet food for much cheaper.<br />
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Just this year food trucks have started popping up in Santa Barbara and I couldn't be happier. Next time you are here, be sure to hit up these guys; you'll often find them parked along the beach or off of State Street. And tell them Dina sent you.<br />
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<b>The Burger Bus</b><br />
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The Burger Bus has actually been around for a couple years. They serve- you guessed it- burgers. But they also make the best pickle chips I've ever had. If you've never had pickle chips, they are simply dill pickle slices in a beer batter and deep fried, and they are amazing! Their onion "rings" are pretty darn good too. What I really love about The Burger Bus is their commitment to high quality local ingredients. Everything is local; the meat, cheese, bread, spreads, and produce. Their signature burger is known as the "CB&J" which is short for cheeseburger and jelly. Jelly on a burger isn't as crazy as it sounds once you've tried one.<br />
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<b>The O Street Truck</b><br />
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The O Street Truck prides itself on it's French-Mex-Vietnamese fusion cuisine. They frequently feature new, seasonal items on their menu, but they always sell banh mi style sandwiches and tacos. For only $5, the banh mi sandwiches come on a 6 inch baguette with your choice of marinated chicken or steak, or BBQ pulled pork (my favorite), carrots, cucumbers, cilantro, and their spicy "cha cha" sauce. Occasionally, I'll splurge on one of their french pastry pizzas which aren't really pizzas, but are sinfully delicious.<br />
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<b>THAI on a Truck</b><br />
When I went to Thailand I tasted some of the best food I've ever had. The problem was coming back to the United States and finding that all Thai food failed in comparison to the real thing. Well, these guys at THAI on a Truck are the real deal and never leave me disappointed. They go all the way to LA to find specialty ingredients to make their food as authentic as possible. Their Panang curry is, hands down, my favorite dish, but everything is delicious. They offer a few main dishes and usually a daily special, a variety of small bites, and a not-too-sweet Thai iced tea.<br />
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<b>Road Dogs</b><br />
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The newest mobile cuisine in town is the Road Dogs, a mobile gourmet hot dog cart. I can't express to you how happy my husband was when these guys opened up. These aren't just any wieners, but are Hoffy, and if you're a hot dog connoisseur that means something. Long and thin, and with a great snap, you won't be disappointed. You can get anything from a plain, no-fuss dog to dogs loaded with all kinds of homemade toppings. My favorite is the Sweet Baby Ray which comes topped with BBQ sauce, crunchy bacon, and fried onions.</div>
Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com2tag:blogger.com,1999:blog-5030111921113989552.post-80490796841673318232011-09-17T07:43:00.000-07:002012-01-08T17:10:24.834-08:00Italian Sausage Hero<div dir="ltr" style="text-align: left;" trbidi="on">
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This is more of a non-recipe, but it was so easy and delicious that I wanted to share it. Plus I learned something while trying to figure out what to call my sandwich. I was pretty impressed to find how serious people take their sandwiches on the east coast. They have so many names- grinder, sub, blimpie, hoagie, zep, po' boy, and the list goes on- while we just call them all "sandwiches" here on the west coast. I finally decided to call my sandwich a "hero" which implies it is served on a roll and has Italian flavors. In case you are wondering, the name has no relation to the Greek gyro.<br />
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I took a classic Italian combination of sausage, peppers, and onions, and stuffed it into a toasted roll. Squirt a little bit of spicy mustard on there and that is all you need for this flavorful Italian sausage hero. The sausage is the star of this dish so be sure to buy some nice Italian style ones. Or if you are feeling adventurous, make your own!<br />
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Ingredients:<br />
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<ul style="text-align: left;">
<li>1/2 onion, cut into bite size chunks</li>
<li>1 bell pepper, cut into bit size chunks</li>
<li>4 Italian sausages</li>
<li>1/2 tablespoon olive oil</li>
<li>1/2 teaspoon salt</li>
<li>dash red pepper flakes</li>
<li>4 hero rolls, sliced and toasted</li>
<li>spicy mustard</li>
</ul>
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<ol style="text-align: left;">
<li>Heat olive oil in large skillet and cook sausages- you want them to get dark and crispy on the outside so you some medium-high heat. Split the sausages in half lengthwise and put back in the skillet cut side down and get that nice and crispy too. Remove from pan.</li>
<li>Reduce heat to medium and place onions and peppers in pan. Sprinkle with salt and cook until soft, stirring occasionally, until softened. </li>
<li>Cut sausage into bite size chunks and toss into onion and pepper mixture. Add red pepper flakes and just cook a minute, enough to reheat the sausage.</li>
<li>Pull some of the stuffing from the middle of the toasted rolls so your filling has a nice pocket to go and won't spill out the sides. Stuff your heros and top with mustard if desired. </li>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-15366298427086132582011-09-14T09:12:00.000-07:002012-01-08T17:10:44.070-08:00The Perfect Pizza Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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The dough is what makes a pizza good. It needs to have flavor, the perfect chew, and be crispy too..The main problem I used to have with making pizza dough is keeping it thin. I'd roll out the dough and it would spring back on me. You need to use a high protein flour (bread flour rather than all purpose) to get a good chewiness to the crust, but too much gluten development and the crust will be tough and the dough will be too springy to roll out properly even after letting the dough relax.<br />
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I've got 2 secrets. First, use "00" flour. You can find this at specialty stores (I found it at a local Italian grocer) or buy it on the Internet. This flour has a lot of protein, but is highly refined and powdery. It really is worth the effort of getting the special flour. The second secret is letting the dough ferment in the refrigerator overnight rather than on the counter for a few hours. The cold slows fermentation so it has to be allowed a full day in the fridge (but don't let it go longer than 72 hours). The cold prohibits gluten development though. The benefits of this is full flavor will less stretch. The dough actually rolls out easily and doesn't spring back at all. The final result is a crispy, thin, and slightly chewy crust.<br />
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Top your pizza with whatever your heart desires. I like to keep mine simple with a little bit of tomato sauce, basil, vegan mozzarella, and a sprinkle of nutritional yeast. Sometimes I really like a pesto sauce with a ton of vegetables too. Cooking on a pizza stone is ideal, but if you don't have one, bake it on a cookie sheet until it's firm and then transfer directly to the oven rack so the bottom can crisp up.<br />
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Ingredients:<br />
<ul style="text-align: left;">
<li>3 cups "00" flour (16 1/2 oz)</li>
<li>2 teaspoons sugar</li>
<li>1/2 teaspoon instant or rapid-rise yeast</li>
<li>1 1/3 cups cold water</li>
<li>1 tablespoon light olive oil</li>
<li>1 1/2 table salt</li>
</ul>
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<ol style="text-align: left;">
<li>In standing mixer with paddle attachment, combine flour, sugar, and yeast. Over low speed, slowly add in water- you may not need all of it- until dough forms into a ball and pulls away from the sides of the bowl. Switch to a dough hook attachment and mix for a couple of minutes, until dough is smooth. Allow to sit for 10 minutes (this allows the flour to hydrate).</li>
<li>With the dough hook still attached, turn mixer onto low speed. drizzle in olive oil and add salt. Knead dough by letting mixer run at medium-low speed for 5 minutes. </li>
<li>Form dough into tight ball, place in lightly oiled bowl, and tightly cover with plastic wrap. Place in refrigerator for at least 24 hours, but no more than 72 hours. </li>
<li>Remove dough from fridge and, using a knife, cut into 2 even pieces to make 2 large pizzas or 4 even pieces to make 4 smaller (individual size) pizzas. Note that the dough is pretty tough and this is okay. As it warms to room temp, it will soften and relax. On lightly floured surface, form pieces into round smooth balls and allow to sit, covered, for 1 hour. </li>
<li>Preheat oven (and a pizza stone if you have one) to 500F with rack placed at the top of oven. </li>
<li>On lightly floured surface, squash a ball of dough into a flat disk and roll out thin. Place on pizza stone or baking sheet, and add pizza toppings. </li>
<li>Bake for 8-12 minutes, depending on size of pizza, or until crust is nicely browned. Place pizza on wire rack to cool for 5 minutes before serving. </li>
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</div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com0tag:blogger.com,1999:blog-5030111921113989552.post-86584562744984887812011-09-13T17:58:00.000-07:002012-01-08T17:11:00.725-08:00Spaghetti al Limone<div dir="ltr" style="text-align: left;" trbidi="on">
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This is currently my favorite dish to eat. This recipe for Spaghetti al Limone is super simple. It is exactly what you think; spaghetti with a light lemon sauce. You can add chicken and vegetables to it, but I think it's perfect just as it is. I got this straight out of Cook's Illustrated. Have you ever read this magazine? If not, you should. The writers attack a dish with passion and make it the best it can be by breaking down every aspect of the recipe, explaining their process and the science behind it. I love that they tell us what techniques don't work for a particular recipe and why. So I changed nothing about their recipe as I trust that they perfected it.<br />
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While enjoying this meal picture yourself in Italy, along the Amalfi Coast. You can serve the meal outside in the sun with a nice Pinot Gris and some soft Italian music playing in the background.<br />
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Ingredients:<br />
<ul>
<li>1 lb spaghetti (dried)</li>
<li>1/4 cup good quality extra virgin olive oil</li>
<li>1 shallot, minced</li>
<li>1/4 cup cream</li>
<li>3 juicy lemons: get 2 teaspoons finely grated zest and 1/4 cup juice</li>
<li>1/2 cup finely grated Parmesan cheese</li>
<li>salt and pepper, to taste</li>
<li>2 tablespoons chiffonade of basil leaves</li>
</ul>
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<ol>
<li>Prepare pasta al dente (slightly underdone) according to package directions.</li>
<li>Reserve 1 3/4 cups cooking water and set drained pasta aside. </li>
<li>Using same pot, heat 1 tablespoon olive oil over medium heat. Add shallot and pinch of salt, and cook until softened, about 2 minutes. </li>
<li>Whisk in 1 1/2 cups reserved pasta water and cream into pot, bring to a simmer, and cook for 2 minutes.</li>
<li>Remove from heat and add back in pasta, tossing thoroughly to coat well. Stir in the remaining 3 tablespoons olive oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper. </li>
<li>Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup water. Stir in basil and season with salt and pepper to taste. </li>
<li>Serve individual portions sprinkled with more cheese and drizzled with more olive oil if desired. </li>
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<br /></div>Dinahttp://www.blogger.com/profile/10953997420746613093noreply@blogger.com2