tag:blogger.com,1999:blog-36057567668081773022024-02-22T12:59:16.264-08:00NuM NuMNuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-3605756766808177302.post-39098720912447951162011-03-15T09:31:00.000-07:002012-09-26T20:41:42.143-07:00A Bridal Shower and Pizza Puffs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MrcuTHEwqUSo1zRJirQg3rypZBFxjjfYC2x_xJNwGGg1QKJIF3ffSmf7Xlp9Ze7s_mNsyUtCbMoWoHmuEGbCNX8_I-0-Ric4PIQJ8lxBg-5apR0Qleg62evUDt-5NCZi0dK9ERVMxWdF/s1600/buffet.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580773987625812450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MrcuTHEwqUSo1zRJirQg3rypZBFxjjfYC2x_xJNwGGg1QKJIF3ffSmf7Xlp9Ze7s_mNsyUtCbMoWoHmuEGbCNX8_I-0-Ric4PIQJ8lxBg-5apR0Qleg62evUDt-5NCZi0dK9ERVMxWdF/s400/buffet.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: justify;">
Last weekend we threw a bridal shower for my sister so I had an opportunity to try a few new recipes. We featured mostly finger foods so guests could enjoy them while playing games and sipping on our signature cocktail for the afternoon. The spread included:<br />
<br />
<a href="http://lisasnumnum.blogspot.com/2011/01/nummy-pesto-sammie.html">Nummy Pesto Sammie</a><br />
Pizza Puffs<br />
<a href="http://lisasnumnum.blogspot.com/2010/12/broccoli-pesto-and-double-broccoli.html">Double Broccoli Quinoa</a><br />
Prosciutto & Gruyere Palmiers<br />
<a href="http://www.epicurious.com/recipes/food/views/Orzo-with-Everything-5608">Orzo with Everything Salad</a><br />
<a href="http://lisasnumnum.blogspot.com/2010/11/raspberry-lemonade-cupcakes-with-swiss.html">Raspberry Lemonade Mini Cupcakes</a><br />
Brownie Pops<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5s1SgtF4Cjyu67qPqo0SOAr5P-tmZu3fYZvPwp_neex5QNBibwpzB_-YR_kfzK6hbIxkJZlVZsXykNafbdePr2XC9cWDEQb3Z9B4rRrVGL7h-Q1uT3_V10-kbpOVVA1gkP7St1IwQiadk/s1600/pizza+puffs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580773975578544450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5s1SgtF4Cjyu67qPqo0SOAr5P-tmZu3fYZvPwp_neex5QNBibwpzB_-YR_kfzK6hbIxkJZlVZsXykNafbdePr2XC9cWDEQb3Z9B4rRrVGL7h-Q1uT3_V10-kbpOVVA1gkP7St1IwQiadk/s400/pizza+puffs.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
These pizza puffs were well received and I personally enjoyed the bite size pizzas almost more then a regular pizza - which further supports my infatuation for all things cute and little. These would be great to serve for any party as an appetizer and they come together fast. The best thing is they freeze beautifully and your guests will never know :) <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtZyOENzgrsi0-qHfKj97GdlO1hOsQCWwb4uU-46z6AmPIE9ztnaPxGYIX4bg71WaoFCwp-uiNLGgw9AmQyyT9PGEjMEloTQjXBWefAkBcndwbPs1Pnlj0QeI6S7kMtVYuDp_hZ72jlsc/s1600/table.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580773979856623378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtZyOENzgrsi0-qHfKj97GdlO1hOsQCWwb4uU-46z6AmPIE9ztnaPxGYIX4bg71WaoFCwp-uiNLGgw9AmQyyT9PGEjMEloTQjXBWefAkBcndwbPs1Pnlj0QeI6S7kMtVYuDp_hZ72jlsc/s400/table.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
The bridal shower was a success and the bride was B&B (beautiful & buzzed) opening gifts and spending her last days as a single woman with good friends.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNtQ1F9mLN_2bJR4eN4Cbf3b76fm95HoNbBVnflPwI_H_pAtCQ6nfr3h61ht0icn44O-y_wR0NI2tnqSVQsxiLgm2KqoiCMehVT0xS1T5RHNSnpHKRZDF6btfOBxvZ5yd2eoom3hLxB3U/s1600/cupcakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580773979092213122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNtQ1F9mLN_2bJR4eN4Cbf3b76fm95HoNbBVnflPwI_H_pAtCQ6nfr3h61ht0icn44O-y_wR0NI2tnqSVQsxiLgm2KqoiCMehVT0xS1T5RHNSnpHKRZDF6btfOBxvZ5yd2eoom3hLxB3U/s400/cupcakes.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Pepperoni Pizza Puffs</span><br />
<span style="font-size: 85%;">24 mini pizza puffs<br />Recipe from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Pepperoni-Pizza-Puffs">Rachael Ray</a></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">3/4 cup all purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">3/4 tsp baking powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">3/4 cup 2% milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">1 egg, lightly beaten</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">4 oz about 1 cup 4-cheese blend (Trader Joes) can sub mozzarella</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">4 oz pepperoni, small dice</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">1/2 tsp garlic powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">1/2 tsp dried oregano</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">1/2 cup Parmesan cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;">1/2 cup pizza sauce (Trader Joes)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;"><br /><span style="font-family: Times; font-size: 10pt;"><span style="color: orange;"></span><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;"><span style="font-family: Times; font-size: 10pt;">In a large bowl, whisk together the flour and baking powder. Mix in the milk and egg. Stir in cheese and pepperoni. Turn oven to 375 degrees and let batter sit for 10 minutes while oven heats to temp.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
<span style="font-size: 100%;"><span style="font-family: Times; font-size: 10pt;">When oven is ready, stir batter and fill 24 mini-cup greased muffin cups about 3/4 way full – sprinkle tops with parm cheese. Bake 20 - 25 minutes. Serve pizza sauce on the side for dipping.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0.1pt 0in;">
</div>
<span style="font-size: 100%;">Note: These can be made ahead of time. Place baked puffs on a baking sheet and put in the freezer until frozen about 25 minutes. Transfer to a storage bag. When ready to eat, preheat oven to 350 degrees, place puffs on a baking sheet, and bake for 8 to 10 minutes or until warm and heated through.<strong><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></strong></span><br />
<strong><o:p></o:p></strong><br />
<!--EndFragment--><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtZyOENzgrsi0-qHfKj97GdlO1hOsQCWwb4uU-46z6AmPIE9ztnaPxGYIX4bg71WaoFCwp-uiNLGgw9AmQyyT9PGEjMEloTQjXBWefAkBcndwbPs1Pnlj0QeI6S7kMtVYuDp_hZ72jlsc/s1600/table.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5s1SgtF4Cjyu67qPqo0SOAr5P-tmZu3fYZvPwp_neex5QNBibwpzB_-YR_kfzK6hbIxkJZlVZsXykNafbdePr2XC9cWDEQb3Z9B4rRrVGL7h-Q1uT3_V10-kbpOVVA1gkP7St1IwQiadk/s1600/pizza+puffs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com1tag:blogger.com,1999:blog-3605756766808177302.post-60825323887557166212011-03-13T09:41:00.000-07:002011-03-13T09:41:00.267-07:00Orange Sherbert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYnmyzCFXlWi0lhfmhnIKqVkgCX5xLbe4iNeMrNGOs0smz1DGSbMhXlEqvweCzJ2E5pHQVeuuCOmoV0h6W1sNTXjXBbPcuht9aGxdayZ1v89dB9zPjguWPQA83viYW30qw-Hai19ntd46/s1600/IMG_7197.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYnmyzCFXlWi0lhfmhnIKqVkgCX5xLbe4iNeMrNGOs0smz1DGSbMhXlEqvweCzJ2E5pHQVeuuCOmoV0h6W1sNTXjXBbPcuht9aGxdayZ1v89dB9zPjguWPQA83viYW30qw-Hai19ntd46/s400/IMG_7197.JPG" alt="" id="BLOGGER_PHOTO_ID_5573394321074042162" border="0" /></a><br /><div style="text-align: justify;"><span>One of my favorite ice cream flavors growing up was orange sherbert. There was always something about that bright vibrant hue of orange that would catch my eye. Back in the day when an ice cream cone was .35 cents was a real treat, now you can pay anywhere up to $5 bucks for it! My goodness - how old do I sound! Making it at home brought back all those loving childhood memories and then some. The sherbert was very refreshing and sweet but with a bit of tartness. Not so tart where your lips pucker, but just the perfect amount. I had an abundance of super tart oranges that were going to waste since they were too sour to eat, but made for the perfect sherbert. So depending on how sweet your oranges are, the results may vary a bit, but will be fantastic nonetheless. </span>Enjoy!<br /></div><span style="font-weight: bold;"><br /><br />Orange Sherbert</span><br /><span style="font-size:85%;">Recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/index.html">Alton Brown</a><br />Makes about 1 quart</span><br /><ul><li class="ingredient">7 ounces sugar</li><li class="ingredient">1 1/2 tablespoons finely grated orange zest</li><li class="ingredient">1/4 teaspoon <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/salt/index.html" class="crosslink" debug="80 90">kosher salt</a></li><li class="ingredient">2 cups freshly squeezed <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/orange/index.html" class="crosslink" debug="120 125">orange</a> juice, approximately 2 to 3 pounds oranges</li><li class="ingredient">1 tablespoon freshly squeezed <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/lemon/index.html" class="crosslink" debug="204 208">lemon</a> juice</li><li class="ingredient">1 teaspoon <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/extracts/index.html" class="crosslink" debug="231 245">vanilla extract</a></li><li class="ingredient">1 1/2 cups very cold whole milk*</li></ul> <!--concordance-end--> <h2>Directions</h2> <p> In the bowl of a <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/food-processor/index.html" class="crosslink" debug="17 30">food processor</a> combine all of the ingredients except the milk and process until the <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/sugar/index.html" class="crosslink" debug="101 105">sugar</a> is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.</p> <p>Pour the mixture into an <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/ice-cream/index.html" class="crosslink" debug="351 359">ice cream</a> maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.</p>*I used 2%NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com2tag:blogger.com,1999:blog-3605756766808177302.post-43852303502655560962011-03-10T09:34:00.000-08:002011-03-10T09:34:00.535-08:00Grilled Portobello "Benedict"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboj8jUIk_eWHyiu6Erm1VFPJpldXdJg3DcvGa9677IHAVsKd2mkQ8tf9P0rzybm2zjaa2afiwsjsmEHoS6MXqPvvfk5IlmE89tt0TKemrM27fKexqshpg8h-UdZV49nq-2CJhMKN1H4oH/s1600/IMG_6843.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboj8jUIk_eWHyiu6Erm1VFPJpldXdJg3DcvGa9677IHAVsKd2mkQ8tf9P0rzybm2zjaa2afiwsjsmEHoS6MXqPvvfk5IlmE89tt0TKemrM27fKexqshpg8h-UdZV49nq-2CJhMKN1H4oH/s400/IMG_6843.JPG" alt="" id="BLOGGER_PHOTO_ID_5567714607329558354" border="0" /></a><span style="font-weight: bold;"><br /></span><span>As I've mentioned before, breakfast is one of my favorite meals and this portobello "benedict" reminded me of the many reasons why I enjoy it so much. Anytime I order eggs benedict I can never seem to get past the over easy egg and always find myself eating around the yolk. This "benedict" however was right up my alley with the addition of pesto and scrambled eggs - YUM MAY! Substituting the english muffin for the portobello mushroom was a brilliant idea as well and added a bit of "meatyness" to the dish. Make your breakfast a little extra special and give this a try :)<br /><br /></span><span style="font-weight: bold;"><br />Grilled Portobello "Benedict" </span><br />Adapted from Ellie Krieger, So Easy via <a href="http://kelseysappleaday.blogspot.com/2010/09/grilled-portobello-benedict.html">Apple a Day Blog</a><br /><br />Ingredients:<br />cooking spray<br />2 portobello caps (about 4 oz. each)<br />1 tsp olive oil<br />S&P<br />4 slices Canadian bacon (1/8" thick)<br />Store-bought or <a style="font-weight: bold;" href="http://lisasnumnum.blogspot.com/2010/05/prosciutto-chicken-sandwich-and-basil.html">homemade pesto</a>, to taste<br />2 large eggs<br />4 large egg whites<br />1 TBSP milk or water<br />freshly-ground black pepper, to taste<br />2 tbs. freshly-grated Parmesan cheese<br />3-4 fresh basil leaves, chiffonade<br /><br />Directions:<br />1. Preheat a grill or grill pan sprayed with cooking spray over medium-high heat.<br /><br />2. With a spoon, gently scrape out the gills from the inside of the mushroom caps, taking care not to break the caps. Brush both sides with the oil or spray with PAM olive oil and sprinkle both side with S&P. Grill the mushrooms until they are tender and their juices begin to release, about seven minutes per side or until cooked all the way through. Transfer each mushroom to a plate, top side down.<br /><br />3. One the same grill or grill pan, cook the Canadian bacon slices until they are warm and grill marks have formed, about 1 minute per side. Place one to two slices of bacon on each mushroom cap. Spread pesto over the Canadian bacon.<br /><br />4. While the mushrooms are grilling, whisk the eggs, egg whites, and water/milk together in a medium bowl until well combined. In a medium-sized skillet over medium-low heat, scramble the eggs until cooked through. Mine took about 15 minutes. Season with salt and pepper and add basil and cheese.<br /><br />5. Divide the scrambled eggs over the pesto and if so desired, sprinkle more cheese. Serve immediately.NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-37596715841224813312011-03-04T09:28:00.000-08:002011-03-04T10:49:30.123-08:00Involtini di Pesce Spada - Stuffed Swordfish Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqQJZCIIPbERTEgUzG89B6sZjIt-is6g43JjdQOPAYfjxdvmMYjmBG105ChkMZ04aKpDLZXOCLPHvFsV7WR13CdDzjvdGf9oaUVZ0wtUQFDgRgmheCN2CGhAmQ-Nt0ITgAAv7kiVTLPHr/s1600/IMG_3611.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqQJZCIIPbERTEgUzG89B6sZjIt-is6g43JjdQOPAYfjxdvmMYjmBG105ChkMZ04aKpDLZXOCLPHvFsV7WR13CdDzjvdGf9oaUVZ0wtUQFDgRgmheCN2CGhAmQ-Nt0ITgAAv7kiVTLPHr/s400/IMG_3611.JPG" alt="" id="BLOGGER_PHOTO_ID_5519555257702786162" border="0" /></a><br /><div style="text-align: justify;">I've been eating an obscene amount of glutinous food lately so I thought I'd make something healthier for a change. Apparently I'm trying to eat my way to utter oblivion so this dish stopped the madness. I had this meal for the first time when lobster and I were in Rome on our honeymoon. We ate at a restaurant called Sicilianbocca and the food was absolutely AMAZING. I still dream about our meals till this day. One dish I remember in particular were these stuffed swordfish rolls. They were thin slices of swordfish stuffed with raisins, pine nuts and cheese. I found a similar recipe online and it was a close rendition of the original but does not compare to the dish we had in Rome. Nonetheless, it was tasty, light and good for the waistline.<br /></div><br /><span style="font-weight: bold;"><br />Involtini di Pesce Spada<br /></span>Adapted from <a href="http://www.epicurious.com/recipes/member/views/SICILIAN-STUFFED-SWORDFISH-ROLLS-1201145">Epicurious</a><br />3 to 4 servings<br /><br />For the involtini:<br />1/2 cup of breadcrumbs (freshly ground, if possible, made with day old bread with crust removed)<br />1 tbs of fresh young Pecorino cheese<br />2 tbs of grated Parmigiano reggiano<br />1 tablespoons pine nuts (pignoli), toasted<br />1 tablespoons raisins<br />1 cloves of garlic, diced<br />1 1/2 tablespoons fresh parsley, chopped<br />Salt<br />Freshly ground pepper<br />About 1 tablespoons extra-virgin olive oil<br />1 1/4 pounds swordfish steaks, pounded thin*<br />Olive oil to fry<br /><br />1. Place the breadcrumbs in a medium sized bowl. Add the Pecorino, parmigiano, pine nuts, raisins, garlic and parsley into a food processor and chop very finely. Toss together and season to taste with salt and freshly ground pepper.<br />2. Drizzle the mixture while tossing with 1 tablespoons of extra virgin olive oil and toss. The olive oil will help to hold the filling together but should not leave the filling soaked – use your discretion.<br />3. Flatten the swordfish slices further between 2 pieces of wax paper, pounding with the side of a mallet or heavy cleaver very gently so you don’t break through the flesh. Each slice should be about 5 1/2 x 3 1/2 inches.<br />4. Season each slice of fish with salt and pepper and spoon about 2 tablespoons of the filling on top of the fish. Be careful not to overdo it with the filling….a little goes a long way.<br />5. Fold in the sides of the fish. Tuck in the end nearest you and roll up the slice. Secure with a toothpick or kitchen twine<br />6. Repeat for remaining slices.<br />7. Brush some olive oil all over swordfish and season with salt and pepper. Prepare skillet at medium high and cook fish for two-three minutes. Rotate 90 degrees and cook one to two more minutes, then repeat twice to cook on all sides.<br />8. Plate and serve with slices of lemon<br /><br />*Next time I think I'll try to freeze the fish for about thirty minutes and then slice it. Let me know if you try the recipe and it works out for you. Or ask the fish monger to slice it as thin as possible<br /><br /><br /><span style="font-weight: bold;">Mesclun Salad Vinaigrette</span><br />Adapted from Ina Garten<br /><br />2 tablespoons good olive oil<br />1 teaspoon minced garlic<br />1/2 teaspoon Dijon mustard<br />2 tablespoons champagne vinegar<br />Kosher salt and freshly ground black pepper<br /><br />Mix all ingredients together.NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-36724672199130383782011-03-02T09:16:00.000-08:002011-03-02T09:16:00.543-08:00Feta Sun-Dried Tomato Turkey Burger Sliders<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCrljfiw-OPdM0ryNY-rUvBr7r8WrE1t4rCnwH1WDSmcVNOu_LrmvBPLFsFP0qC2b_LKUIfPpqEdA6uf-Ug5yovFqEctcISQ7iK0XWHzY4zTiahE1mKWrhieyZ8sY3nNvjRJy29kZV-Ei/s1600/IMG_7519.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBBMlEGqM0EQqjVlTOVm8jnvOqKXgYGaCoGNKtZa5rFYGvCpRrobB1zdnE2PLR8oGTB5WgjLdpQsmgAH4nMUU5tRyiZ0i5uU0LKy8nx4Fsh9JTxAklrJxESLQDYdwtyWLuWty-UfG_mIe/s1600/IMG_7523.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 362px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBBMlEGqM0EQqjVlTOVm8jnvOqKXgYGaCoGNKtZa5rFYGvCpRrobB1zdnE2PLR8oGTB5WgjLdpQsmgAH4nMUU5tRyiZ0i5uU0LKy8nx4Fsh9JTxAklrJxESLQDYdwtyWLuWty-UfG_mIe/s400/IMG_7523.JPG" alt="" id="BLOGGER_PHOTO_ID_5576237258343163730" border="0" /></a><br /><div style="text-align: justify;">Feta, sun-dried tomatoes, and turkey. I don't know why I didn't realize I've made something similar to this in the past. I guess when you try a different recipe for every meal, some of them are bound to overlap - especially when they feature my favorite ingredients. If you've ever tried <a href="http://lisasnumnum.blogspot.com/2010/10/happy-halloweenie-and-ultimate-meatloaf.html">The Ultimate Meatloaf Sammie</a> or the infamous <a href="http://lisasnumnum.blogspot.com/2010/06/50000-burger.html">50,000 Burger,</a> then you are sure to love these sliders. While the recipes are quite similar, the preparation and condiments are different so I thought it deserved its own NuM NuM post. These little sliders would make great party food and I think all things served in "mini-me" versions always please a crowd - or maybe just pleases me :D<br /><br /></div><div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCrljfiw-OPdM0ryNY-rUvBr7r8WrE1t4rCnwH1WDSmcVNOu_LrmvBPLFsFP0qC2b_LKUIfPpqEdA6uf-Ug5yovFqEctcISQ7iK0XWHzY4zTiahE1mKWrhieyZ8sY3nNvjRJy29kZV-Ei/s1600/IMG_7519.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCrljfiw-OPdM0ryNY-rUvBr7r8WrE1t4rCnwH1WDSmcVNOu_LrmvBPLFsFP0qC2b_LKUIfPpqEdA6uf-Ug5yovFqEctcISQ7iK0XWHzY4zTiahE1mKWrhieyZ8sY3nNvjRJy29kZV-Ei/s400/IMG_7519.JPG" alt="" id="BLOGGER_PHOTO_ID_5576237259607172050" border="0" /></a><br />While the burgers were full of flavor, I wasn't really a fan of the slider buns. While they were cute to look at, they were really dense so we removed some of the crumb and turned our sliders into turkey cups, which gave a better burger to bread ratio. These are also delicious topped with Trader Joe's Cheddar Jalapeno Pub Cheese which is HIGHLY ADDICTING if you wanted to forgo the aioli! Enjoy!<br /></div><div style="text-align: justify;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mBPhpc8sWmVWi9tyAivp7ppd4RWUNLeJyqmqdEYR3wesmc2WIo7TASdElSUW8H9ZvQ5R1Lk8OXo97aKyXRNDwclHlDHC58SSNyj4xCXCY7No0V1vZdao9ImWqLbmErlW2VZM0QK9JXt-/s1600/IMG_7532.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mBPhpc8sWmVWi9tyAivp7ppd4RWUNLeJyqmqdEYR3wesmc2WIo7TASdElSUW8H9ZvQ5R1Lk8OXo97aKyXRNDwclHlDHC58SSNyj4xCXCY7No0V1vZdao9ImWqLbmErlW2VZM0QK9JXt-/s400/IMG_7532.JPG" alt="" id="BLOGGER_PHOTO_ID_5576234529452211522" border="0" /></a><br /></div><span style="font-weight: bold;">Feta Sun-Dried Tomato Turkey Burger Sliders</span><br /><span style="font-size:85%;">Adapted from <a href="http://picky-palate.com/2010/02/25/feta-sun-dried-tomato-turkey-burger-sliders/">Picky Palate</a><br />Makes about 10 sliders</span><br /><br />1 Tablespoons extra virgin olive oil<br />10 oz ground turkey<br />1/4 Cup + 1 tbs crumbled feta cheese<br />2.5 tbs sun-dried tomatoes, jarred in olive oil, drained and finely chopped<br />1/4 Cup+1 tbs fresh baby spinach leaves, chopped<br />Pinch of Kosher salt, fresh cracked pepper and Garlic Powder with Parsley<br /><br /><span style="font-weight: bold;">Sun-Dried Tomato Aioli</span><br />1/4 Cup mayonnaise<br />1 Tablespoons sun-dried tomatoes, packed in olive oil, drained finely chopped<br />Baby hamburger buns or dinner rolls, split and warmed (Trader Joe's slider buns)<br />1/2 Cups fresh baby spinach leaves<br /><br />1. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Make a test patty and cook and check for seasonings. I had to add more garlic powder and S&P. Using a heavy duty baking sheet, remove meat from bowl and pat it down into a square using the baking sheet as your guide to about ¾-inch thick. Using a 2 inch cookie cutter cut out meat. Or you can also use a 1/4 cup measuring cup and shape into little patty’s and place onto a cookie sheet. Once all are formed, place under broiler and cook to 165. To broil burgers, turn the broiler to high in stove and let it heat up for a few minutes. Put the patties on the broiling pan and position the pan about 4 to 5 inches below the broiler. Flip the burgers once the first side gets brown, maybe about three minutes. Cook until the inside reaches the desired temperature. Or you can cook these on a grill or skillet using the 1 tbs of EVOO.<br /><br />2. Toast buns then place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of toasted warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com1tag:blogger.com,1999:blog-3605756766808177302.post-57646797975597505872011-02-27T08:43:00.000-08:002011-02-27T08:43:00.251-08:00Chocolate Chip Cookie Dough Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0AdMPLXBCBKKKo3PwLFdcxIEPdiNFVgdLsSaXUzJAwbB3u8QG9zm_jbrKrLWUAvF95eWjhiH2w3e8GtpTZCgJqT8eX7b15ShXvEDGGNe0RSYAGYPsmfTAr_KcTLuTJ2M1dzXLTHBRMti/s1600/IMG_7288.JPG">
<br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nc8aqKVMpzmEffTIvzzk8TRXZy6s9Mt_AYEFnKBGwhYUoaUum3y8lYBmYSs8-ki6eJ8vb9z10lOX_szoOLWQGiHmtjkel9I1tz60nTHP4JhVlHhOhBaWfofd6ktXH7CXqbkc_TYYogbG/s1600/IMG_7287.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nc8aqKVMpzmEffTIvzzk8TRXZy6s9Mt_AYEFnKBGwhYUoaUum3y8lYBmYSs8-ki6eJ8vb9z10lOX_szoOLWQGiHmtjkel9I1tz60nTHP4JhVlHhOhBaWfofd6ktXH7CXqbkc_TYYogbG/s400/IMG_7287.JPG" alt="" id="BLOGGER_PHOTO_ID_5573791081243241474" border="0" /></a>
<br /><div style="text-align: justify;">Ever since I saw this dessert on Mel's Kitchen, I knew one day we would meet again. The hardest part about making a cheesecake is that it feeds an army! Which is fine if you have an army to feed, but when it's just the two of you, it's mucho difficult-o. I even cut the recipe in half and we still had 3/4 of it left. I served this for Valentine's Day and it was the perfect ending to the rich and hearty Osso Buco.
<br /></div><div style="text-align: justify;">
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0AdMPLXBCBKKKo3PwLFdcxIEPdiNFVgdLsSaXUzJAwbB3u8QG9zm_jbrKrLWUAvF95eWjhiH2w3e8GtpTZCgJqT8eX7b15ShXvEDGGNe0RSYAGYPsmfTAr_KcTLuTJ2M1dzXLTHBRMti/s1600/IMG_7288.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0AdMPLXBCBKKKo3PwLFdcxIEPdiNFVgdLsSaXUzJAwbB3u8QG9zm_jbrKrLWUAvF95eWjhiH2w3e8GtpTZCgJqT8eX7b15ShXvEDGGNe0RSYAGYPsmfTAr_KcTLuTJ2M1dzXLTHBRMti/s400/IMG_7288.JPG" alt="" id="BLOGGER_PHOTO_ID_5573793892459664690" border="0" /></a>
<br />While I thoroughly enjoyed the cheesecake, I would have liked more of an even distribution of cookie dough balls in the batter, so I made my reflections below. While the cheesecake part was nice and tangy, some of my bites consisted of <span style="font-style: italic;">only</span> cookie dough and it was a bit of an overkill - so I had to fish around my slice for an equal ratio of cheesecake to cookie dough. I think perhaps even using half the amount of cookie dough would work as well. Also during baking the top of the cake browned a bit too quickly - might have been due to cooking it in my toaster oven - but it did not affect the end result whatsoever. Rich, decadent and oh so sweet!
<br />
<br />
<br /></div><span style="font-weight: bold;font-family:times new roman;font-size:100%;" >Chocolate Chip Cookie Dough Cheesecake</span><span style="font-size:100%;">
<br /></span><span style=";font-family:times new roman;font-size:100%;" ><span style="font-size:85%;">One 7-inch cheesecake
<br />Recipe adapted from <a href="http://www.melskitchencafe.com/2010/07/chocolate-chip-cookie-dough-cheesecake.html">Mel's Kitchen Cafe</a></span>
<br /></span><span style="font-size:100%;">
<br /></span><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link style="font-family: times new roman;" rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>388</o:Words> <o:characters>2217</o:Characters> <o:company>Genentech</o:Company> <o:lines>18</o:Lines> <o:paragraphs>4</o:Paragraphs> <o:characterswithspaces>2722</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"맑은 고딕"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} p {margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-fareast-font-family:Cambria; mso-hansi-font-family:Times; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-fareast-font-family:"맑은 고딕"; mso-hansi-font-family:Calibri;} </style> <![endif]--> <!--StartFragment--> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em>Crust:</em>
<br />2 tablespoons butter, melted
<br />1 1/4 cups chocolate cookie crumbs <em>(I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)</em></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em>
<br /></em></span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em>Filling:</em>
<br />2 (8-ounce) blocks cream cheese, softened to room temperature
<br />1/2 cup sugar
<br />2 large eggs
<br />1/2 teaspoon all-purpose flour
<br />1/2 teaspoon vanilla
<br />1/2 cup sour cream <em>(I used light and it worked just fine)</em></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em>
<br /></em></span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em>Cookie Dough:</em>
<br />1/4 cup butter, softened
<br />1/4 cup sugar
<br />1/4 cup packed light brown sugar
<br />1 tablespoon water or milk
<br />1 teaspoon vanilla extract
<br />1/2 cup all-purpose flour
<br />1/8 teaspoon salt
<br />1 cup mini chocolate chips</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and 1/2 cup of the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">For the crust: Lightly grease the bottom and sides of a 7-inch springform pan and wrap outside with foil to prevent any water from leaking into the pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs until smooth. Add flour and blend until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Pour half the batter into the prepared crust. Drop half of the cookie dough balls into the batter that is in the pan distributing them evenly in the pan. Gently stir in the remaining cookie dough balls and remaining half of mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Place in a water bath using cold water. Bake the cheesecake at 325 degrees for 50 minutes to one hour. Cake should slightly jiggle in the middle. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices.</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><em><b style="">Recipe Source:</b></em><em> adapted from Nate and Kylie W. (my brother and sister-in-law)</em></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <!--EndFragment-->
<br />
<br />NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-38992379339210483712011-02-24T08:35:00.000-08:002011-02-24T08:35:00.128-08:00Osso Buco with Olives, Lemon, and Parsley<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSeabI0wt2at1pq2zjgnlHOS-d8MXShwTl-dJhJef9v2BhguKiwBn68nZxFVcpWsC97pvYuV_jyGWH0zMNyptrd5ZBKVeg76Hb_V9fKmONhsGYXrHXPPmi3iPpPHOyy3IICAEhZ1PpAmF/s1600/IMG_7262.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSeabI0wt2at1pq2zjgnlHOS-d8MXShwTl-dJhJef9v2BhguKiwBn68nZxFVcpWsC97pvYuV_jyGWH0zMNyptrd5ZBKVeg76Hb_V9fKmONhsGYXrHXPPmi3iPpPHOyy3IICAEhZ1PpAmF/s400/IMG_7262.JPG" alt="" id="BLOGGER_PHOTO_ID_5574432909756857698" border="0" /></a>
<br /></div><span style="font-size:100%;">Lobster and I opted to stay in for Valentine's Day and dined at Chez NuM NuM. Our menu consisted of:</span>
<br /><div style="text-align: justify;">
<br /><span style="color: rgb(204, 0, 0);font-size:100%;" >Bruschetta with Burrata and Heirloom Tomatoes</span>
<br /><span style="color: rgb(204, 0, 0);font-size:100%;" >Osso Buco with Olives, Lemon, and Parsley</span>
<br /><span style="color: rgb(204, 0, 0);font-size:100%;" >Rissoto Milanese</span>
<br /><span style="color: rgb(204, 0, 0);font-size:100%;" >Sauteed Baby Broccoli</span>
<br /><span style="color: rgb(204, 0, 0);font-size:100%;" >Chocolate Chip Cookie Dough Cheesecake</span>
<br />
<br /><span style="font-size:100%;">Lobster always orders osso buco any time he sees it on a menu, so I thought I'd try to recreate it at home. I was a bit timid at first, but it turned out to be a total success! Ranked as one of the top recipes of all time on Epicurious, it was utterly foolproof. The meat was fall of the bone rich, tender, and juicy. The gremolata was a lovely surprise and a definite <span style="font-style: italic;">must</span> since it cuts the richness of the meat. I did not try the bone marrow inside the veal shank ,but Lobster said it was delicious - it grosses me out - so I'll take his word for it. <a href="http://lisasnumnum.blogspot.com/2011/02/risotto-milanese.html">Risotto Milanese</a> is the traditional accompaniment served with osso buco and it did not disappoint either. We finished our meal with a decadent Chocolate Chip Cookie Dough Cheesecake, not for the faint-hearted, and it was the perfect ending to Valentine's Day.</span>
<br /></div><div style="text-align: justify;">
<br /></div><span style="font-size:100%;"><span style="font-weight: bold;">
<br />Osso Buco with Olives, Lemon, and Parsley</span>
<br /></span><span style="font-size:100%;"><span style="font-size:85%;">Recipe from <a href="http://www.epicurious.com/recipes/food/views/Osso-Buco-with-Tomatoes-Olives-and-Gremolata-107747"><span style="text-decoration: underline;">Epicurious</span></a>
<br />Serves 2</span>
<br />
<br /></span> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>402</o:Words> <o:characters>2293</o:Characters> <o:company>Genentech</o:Company> <o:lines>19</o:Lines> <o:paragraphs>4</o:Paragraphs> <o:characterswithspaces>2815</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Courier New"; panose-1:2 7 3 9 2 2 5 2 4 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 65536 0 -2147483648 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} h2 {mso-style-link:"Heading 2 Char"; mso-style-next:Normal; margin-top:12.0pt; margin-right:0in; margin-bottom:3.0pt; margin-left:0in; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:2; font-size:14.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-fareast-font-family:"Times New Roman"; mso-hansi-font-family:Calibri; font-weight:bold; font-style:italic;} p {margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-fareast-font-family:Cambria; mso-hansi-font-family:Times; mso-bidi-font-family:"Times New Roman";} span.Heading2Char {mso-style-name:"Heading 2 Char"; mso-style-locked:yes; mso-style-link:"Heading 2"; mso-ansi-font-size:14.0pt; mso-bidi-font-size:14.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-fareast-font-family:"Times New Roman"; mso-hansi-font-family:Calibri; font-weight:bold; font-style:italic;} p.instructions, li.instructions, div.instructions {mso-style-name:instructions; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-fareast-font-family:Cambria; mso-hansi-font-family:Times; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1180238283; mso-list-template-ids:-405366272;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:1291715749; mso-list-template-ids:-854414044;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l2 {mso-list-id:1432629647; mso-list-template-ids:275529146;} @list l2:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--> <h2 style="margin: 0.1pt 0in;"><span style="font-size:100%;">Ingredients</span></h2>
<br /><p class="MsoNormal"><span style="font-size:100%;"><b style=""><span style="font-family:Times;">For stew</span></b><span style="font-family:Times;"> <o:p></o:p></span></span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">2 (10-12oz) meaty cross-cut veal shanks (osso buco; 2 to 2 1/2 lb total), each tied with kitchen string<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/4 cup all-purpose flour<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1 tablespoons olive oil<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1.5 tablespoons unsalted butter<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1 medium onions, halved lengthwise and thinly sliced<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 small carrot, finely chopped<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 celery rib, finely chopped<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">2 garlic cloves, finely chopped<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 cup dry white wine<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 cup chicken broth<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1 (15 oz) can whole plum tomatoes with juice (not in purée), coarsely chopped<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">3/4 teaspoons fresh thyme leaves<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1 fresh flat-leaf parsley sprig<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 Turkish or 1/4 California bay leaf<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1 (2- by 1/2-inch) strips fresh <a href="http://www.epicurious.com/recipes/food/views/106139"><span style="color:blue;">lemon zest</span></a> , cut crosswise into fine julienne<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 teaspoon salt, or to taste<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/4 teaspoon black pepper, or to taste<o:p></o:p></span></span></li></ul> <p class="MsoNormal"><span style="font-size:100%;"><span style="font-family:Times;">
<br /><b style="">For gremolata</b> <o:p></o:p></span></span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1.5 tablespoons chopped fresh flat-leaf parsley<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style="font-family:Times;">1/2 large garlic clove, minced<o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" ><span style="font-size:100%;">1/2 teaspoon finely grated fresh fresh <a href="http://www.epicurious.com/recipes/food/views/106139"><span style="color:blue;">lemon zest</span></a></span><o:p></o:p></span></span></li></ul> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" ><o:p> </o:p></span></span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" ><span style="font-size:100%;">Special equipment: heavy ovenproof pot (wide enough to hold shanks in 1 layer)</span><o:p></o:p></span></span></li></ul> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <h2 style="margin: 0.1pt 0in;"><span style="font-size:100%;">Preparation</span></h2> <p class="instructions" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><strong><span style="font-family:Times;">
<br /></span></strong></span></p><p class="instructions" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><strong><span style="font-family:Times;">Make stew:</span></strong>
<br /></span></p><div style="text-align: justify;"><span style="font-size:100%;">Preheat oven to 325°F. </span></div><div style="text-align: justify;"> </div><p class="instructions" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;">Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 1 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate. </span></p><div style="text-align: justify;"> </div><p class="instructions" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;">Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, (about 2 1/2 hours) Remove strings from osso buco and discard along with parsley sprig and bay leaf.<span style=""> </span>(If cooking day ahead – remove parsley sprig and bay leaf – remove strings just before serving.<span style=""> </span>
<br /></span></p><p class="instructions" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;">
<br /></span></p><p class="instructions" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;"> <strong><span style="font-family:Times;">Make gremolata and serve osso buco:</span></strong>
<br />Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately. </span></p><div style="text-align: justify;"> </div><p style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;">Cooks' notes: • Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes. (mine took a bit longer)
<br /></span></p><div style="text-align: justify;"> </div><p style="margin: 0.1pt 0in; text-align: justify;"><span style="font-size:100%;">• Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.<span style=""> </span></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">
<br /></span></p><p style="margin: 0.1pt 0in;"><span style="font-size:100%;">*With leftover use pasta and eat with sauce too</span></p> <!--EndFragment--> <span style="font-size:100%;">
<br /></span>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-16852679372723849352011-02-21T09:32:00.000-08:002011-02-21T18:30:07.430-08:00Risotto Milanese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgvRP1DN2qpiqxrneFz1UOybCZLZ4lpiijc1UOqNSkjN6JkhP9PzQV_7qHgOkhAu0onm6y9qJZxRaY4WX0bpLiBEfOa-tRRD9dWAVsYRDGSRwYSDEDwc0WL0R2WOCIwr7eyLE5l1JGfs3/s1600/IMG_7258.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgvRP1DN2qpiqxrneFz1UOybCZLZ4lpiijc1UOqNSkjN6JkhP9PzQV_7qHgOkhAu0onm6y9qJZxRaY4WX0bpLiBEfOa-tRRD9dWAVsYRDGSRwYSDEDwc0WL0R2WOCIwr7eyLE5l1JGfs3/s400/IMG_7258.JPG" alt="" id="BLOGGER_PHOTO_ID_5575957316129378418" border="0" /></a><br /><div style="text-align: justify;"><span>Risotto Milanese is the traditional accompaniment served with osso buco in Italy. The creamy rice is the perfect counterpart to the tender fall off the bone veal shanks. Normally risottos are made with chicken stock, but this recipe called for beef broth. The beef broth added a hearty deep flavor to the rice making it rich and velvety which I enjoyed with every returning bite.<br /><br />I've made risotto in the past however I made this one a little "differently." Usually I'm like a hovering parent with the pot attached to my hip, stalking and stirring - <span style="font-style: italic;">literally</span> for the entire 40 minutes. But this time I used more broth with each addition to the risotto and only stirred it a few times every few minutes. What transpired was a wonderful risotto cooked in less time then the past. Win - win! Risotto really is a labor of love, but when executed properly, it is well worth it! </span>Enjoy!<br /><br /></div><span style="font-weight: bold;"><br />Risotto Milanese</span><br /><span style="font-size:85%;">2 servings<br />Adapted from Barefoot Contessa<br /></span><br />• Kosher salt and freshly ground black pepper<br />• 4-5 cups beef broth (low sodium)<br />• 3 tablespoons unsalted butter or I can’t believe it's not butter<br />• 1/4 cup minced shallots (1 large)<br />• 3/4 cup Arborio rice<br />• 1/4 cup dry white wine<br />• 1/2 teaspoon saffron threads<br />• 1/4 cup freshly grated Parmesan cheese<br /><br />Directions<br /><br />Preheat the oven to 400 degrees.<br /><br />Meanwhile, heat the beef broth in a small covered saucepan. Leave it on low heat to simmer.<br />In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook until evaporated. Add 2 full ladles of stock to the rice plus the saffron, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the Parmesan cheese. Mix well and serve.<br /><br />Note: When plating risotto, the rice should spread a little on the plate. Not like a soup, but not a clumpy mess either.NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-66490167453007090342011-02-20T08:58:00.000-08:002011-02-20T08:58:00.308-08:00Soba Noodles with Ginger Scallion Sauce, Pickled Cucumbers and Tempura<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIc2y1ZaRndJtXYVidn9m5YjY_7zsKhyCqiWNKycSRjDBgqrYGdjTFKIIEBcA_oBBeDp9vQ0FV2WLdIN_68UKOpw8uwIfGp2HiS6iR4R-ODOO_gMrwnRnDckLWDMwkqzghyj9qXRzP83v/s1600/IMG_7084.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIc2y1ZaRndJtXYVidn9m5YjY_7zsKhyCqiWNKycSRjDBgqrYGdjTFKIIEBcA_oBBeDp9vQ0FV2WLdIN_68UKOpw8uwIfGp2HiS6iR4R-ODOO_gMrwnRnDckLWDMwkqzghyj9qXRzP83v/s400/IMG_7084.JPG" alt="" id="BLOGGER_PHOTO_ID_5569882849437970034" border="0" /></a><br /><div style="text-align: justify;"><em style="color: rgb(51, 51, 51);">The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com</em><br /><em style="color: rgb(51, 51, 51);"></em></div><em style="color: rgb(51, 51, 51);"><br /></em><div style="text-align: justify;"><span style="color: rgb(51, 51, 51);">For this month's Daring Cooks' challenge we made cold soba and tempura. I've made soba in the past, but the extent of my "cooking" was boiling noodles and mixing it with a bottle of soba noodle soup base. While it is quite satisfying and refreshing on a hot day, no real "recipe" is involved. I found a recipe for David Chang's Ginger Scallion Sauce with Quick Pickled Cucumbers and he suggests serving it with noodles. While the cucumbers were a nice contrast to the noodles, the sauce itself lacked a bit and I was forced to reach for my old ye faithful soup base - which elevated the dish to an edible state. </span> <span style="color: rgb(51, 51, 51);">To round out the meal, the second part of our challenge was to make tempura. I've never really liked tempura so I used a recipe I found on the Internet. I was not a fan of the end result so I'll spare you and not provide the recipe. Oh well, at least it photographed well :)<br /></span> </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUuNc1k0h8P85dCGy3bASIChuGQd0Rynlr5-KqEFfAzNhu08QmgWI-Sc9-p-HpCB9O5vuBVY3q5cjdCzLlB0wYegkfwwdwvd39qKGiA_8nc-EPmA6RcaIH90ZV_BPkVeiV2ZksZZBLDru/s1600/IMG_0560.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUuNc1k0h8P85dCGy3bASIChuGQd0Rynlr5-KqEFfAzNhu08QmgWI-Sc9-p-HpCB9O5vuBVY3q5cjdCzLlB0wYegkfwwdwvd39qKGiA_8nc-EPmA6RcaIH90ZV_BPkVeiV2ZksZZBLDru/s400/IMG_0560.JPG" alt="" id="BLOGGER_PHOTO_ID_5575513006984602194" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 51);">Ginger Scallion Sauce</span> <span style="color: rgb(51, 51, 51);font-size:85%;" >Adapted from David Chang<span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span>Makes about 1 cup<span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span> <span style="color: rgb(51, 51, 51);">1 ¼ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) </span><p style="color: rgb(51, 51, 51);">1/4 cup finely minced peeled fresh ginger</p> <p style="color: rgb(51, 51, 51);">2 tbs grapeseed or other neutral oil</p> <p style="color: rgb(51, 51, 51);">1 teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets</p> <p style="color: rgb(51, 51, 51);">1 tsp sherry vinegar </p> <p style="color: rgb(51, 51, 51);">½ teaspoon kosher salt, or more to taste<br /></p> <p style="color: rgb(51, 51, 51);" class="MsoNormal">12 oz soba noodles</p><p style="color: rgb(51, 51, 51);" class="MsoNormal">Soba soup base/sauce<br /></p><p style="color: rgb(51, 51, 51);" class="MsoNormal">Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Cook soba noodles and drain under cold water and mix with sauce. Add soba soup base to taste. Top with cucumbers and tofu if desired. <b style=""><br /><o:p> </o:p></b></p><p style="font-family: times new roman; color: rgb(51, 51, 51);" class="MsoNormal"><br /><b style=""><o:p></o:p></b></p><p style="font-family: times new roman; color: rgb(51, 51, 51);" class="MsoNormal"><span style="font-size:100%;"><b style=""><o:p>Quick Pickled Cucumbers</o:p></b><br /></span></p><p style="font-family: times new roman; color: rgb(51, 51, 51);" class="MsoNormal"><span style="font-size:100%;">3 Kirby/Persian Cucumber, cut it's 1/8" slice discs<br /></span></p><p style="font-family: times new roman; color: rgb(51, 51, 51);" class="MsoNormal"><span style="font-size:100%;">1 tablespoon sugar, or more to taste<br /></span></p><p style="font-family: times new roman; color: rgb(51, 51, 51);" class="MsoNormal"><span style="font-size:100%;">1 teaspoon kosher salt, or more to taste</span></p><p style="font-family: times new roman; color: rgb(51, 51, 51);"> <span style="font-size:100%;">1. Combine the vegetable with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.</span></p> <span style="font-size:100%;"><span style="font-family:times new roman;"><span style="color: rgb(51, 51, 51);"> 2. Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours</span> <span style="color: rgb(51, 51, 51);">*Recipe from David Chang</span><br /></span></span> <!--EndFragment--> <!--EndFragment-->NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-83506216571455898692011-02-19T09:37:00.000-08:002011-02-19T09:37:00.036-08:00Strawberry Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolNg1krxI6lBtG0xhvABiy4qsHke0Ln6LBet0t2Ox7Yw9Ciylg0c-e8H4jv_2m6tdvtm5CW24u1wDQP4G2CrLhPYjFzsbhkUaVkWBGxKHYjbTiEldPrA0tPuHgtAq6ybWqeIgH8pTWwi/s1600/IMG_7229.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolNg1krxI6lBtG0xhvABiy4qsHke0Ln6LBet0t2Ox7Yw9Ciylg0c-e8H4jv_2m6tdvtm5CW24u1wDQP4G2CrLhPYjFzsbhkUaVkWBGxKHYjbTiEldPrA0tPuHgtAq6ybWqeIgH8pTWwi/s400/IMG_7229.JPG" alt="" id="BLOGGER_PHOTO_ID_5573391460622729394" border="0" /></a><br /><div style="text-align: justify;">Lobster made this strawberry tiramisu for Valentine's Day and it was <span style="font-style: italic;">heavenly</span>!! If you're a fan of <a href="http://lisasnumnum.blogspot.com/2010/08/tiramisu.html">tiramisu</a> like me, this is a wonderful spin on the traditional "pick me up" dessert. The strawberry puree lightens up the dish and adds a bit of freshness to this mountain of love. I thought it tasted fantastic the first night, but the next day it was insanely good! Even though the recipe states it feeds four, I somehow managed to eat half of it by myself in one sitting. Needless to say, this did not last long in our house. Enjoy!<br /></div><br /><br /><span style="font-weight: bold;">Strawberry Tiramisu</span><br /><span style="font-size:85%;">Recipe from <a href="http://allrecipes.com//Recipe/strawberry-tiramisu-for-two/Detail.aspx">All Recipes</a><br />4 servings<br /></span><br />• 1 pint fresh strawberries<br />• 1/2 cup confectioners' sugar<br />• 1 cup mascarpone cheese<br />• 1/2 cup heavy cream<br />• 2 tablespoons Kahlua<br />• 18 ladyfingers<br />• 1/3 cup chilled espresso<br />• 1/2 teaspoon unsweetened cocoa powder<br /><br />Directions<br /><br />1. Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.<br />2. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.<br />3. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup confectioners sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.<br />4. Place espresso in a bowl. Drop half of a ladyfinger horizontally into the espresso quickly roll and remove. Place 6 ladyfingers on a serving plate, spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.<br />5. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.<br />6. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.<br />7. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-4149667857222213032011-02-16T08:54:00.000-08:002011-03-07T14:44:11.508-08:00Parmesan Puffs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUWITAwEIaoD_K3Hjv2QmogGyZzmLLkTWIlaHAXUGF1XrQEpv-7GqSrVYxfRX8nr_e6zKmsGY-Jq-u2oh4kJ6GmGeUq3UIHs5l8GonpFFt4YNpnDBXLrjhjEdkCb-cgfYNn7GW5r-Gkcr/s1600/IMG_7218.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUWITAwEIaoD_K3Hjv2QmogGyZzmLLkTWIlaHAXUGF1XrQEpv-7GqSrVYxfRX8nr_e6zKmsGY-Jq-u2oh4kJ6GmGeUq3UIHs5l8GonpFFt4YNpnDBXLrjhjEdkCb-cgfYNn7GW5r-Gkcr/s400/IMG_7218.JPG" alt="" id="BLOGGER_PHOTO_ID_5573211921560354834" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>104</o:Words> <o:characters>593</o:Characters> <o:company>Genentech</o:Company> <o:lines>4</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>728</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Courier New"; panose-1:2 7 3 9 2 2 5 2 4 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 65536 0 -2147483648 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} h3 {mso-style-noshow:yes; mso-style-link:"Heading 3 Char"; mso-style-next:Normal; margin-top:10.0pt; margin-right:0in; margin-bottom:0in; margin-left:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan lines-together; page-break-after:avoid; mso-outline-level:3; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-fareast-font-family:"Times New Roman"; mso-hansi-font-family:Calibri; color:#4F81BD; mso-bidi-font-weight:bold;} span.Heading3Char {mso-style-name:"Heading 3 Char"; mso-style-noshow:yes; mso-style-locked:yes; mso-style-link:"Heading 3"; mso-ansi-font-size:12.0pt; mso-bidi-font-size:12.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-fareast-font-family:"Times New Roman"; mso-hansi-font-family:Calibri; color:#4F81BD; font-weight:bold;} span.plaincharacterwrapbreak {mso-style-name:"plaincharacterwrap break";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1895849137; mso-list-template-ids:1955523288;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2094475963; mso-list-template-ids:528007888;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold; text-align: justify;"><span style="font-weight: normal;">Parmesan puffs, parmesan puffs, parmesan puffs! Warning: these are <span style="font-style: italic;">highly</span> addicting and you will <span style="font-style: italic;">not </span>be able to stop at just one! All will power goes out the window when it comes to these bad boys! Lobster made dinner the other night and served these miniature marvels as our appetizer. They were so delicious, I asked him where he bought them from? To my surprise, he made them from SCRATCH! Yes ladies, the Lobster can bake too. What a wonderful hubby! Okay, I'll stop being disgusting now.
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold; text-align: justify;"><span style="font-weight: normal;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold; text-align: justify;"><span style="font-weight: normal;">These parmesan puffs are quite similar to the <a href="http://lisasnumnum.blogspot.com/2011/01/blue-cheese-gougeres.html">gougeres</a> I've made in the past, but I think they're even better! With the gougeres the cheese flavor is a bit milder since the inside is hollow, but with these babies, they're denser so there's delicious cheesy-ness (is that a word?) all over. Both would serve as a great appetizer, it just depends on the theme of your party. Parmesan puffs: barbecue. </span><span style="font-weight: normal;">Gougeres: cocktail party. </span><span style="font-weight: normal;">Heck.....mix and match and serve them both, 'cuz who wouldn't want to eat a delicious ball of cheese! Enjoy!
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold;"><span style="font-weight: normal;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold;"><span style="font-weight: normal;"></span>
<br /></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-weight: bold;">Parmesan Puffs</p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:85%;">Serves 4 </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:85%;">Adapted from <a href="http://allrecipes.com//Recipe/parmesan-puffs/Detail.aspx">All Recipes</a></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><a href="http://allrecipes.com//Recipe/parmesan-puffs/Detail.aspx">
<br /></a></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><o:p> </o:p></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 cup milk</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/4 cup butter
<br /></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 cup all-purpose flour</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">2 eggs</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1 1/2 cup grated Parmesan cheese</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1 cup marinara sauce</li></ul> <p class="MsoNormal" style="margin: 0.1pt 0in 0.1pt 0.25in;"><o:p> </o:p></p> <h3 style="margin: 0.1pt 0in;">
<br /></h3><h3 style="margin: 0.1pt 0in;">Directions</h3> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span class="plaincharacterwrapbreak">Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span class="plaincharacterwrapbreak">In a medium saucepan, bring milk and butter to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat. </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span class="plaincharacterwrapbreak">Beat eggs into the mixture until smooth. Stir in Parmesan cheese. </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span class="plaincharacterwrapbreak">Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping. </span></li></ol>
<br />Note: Lobster would suggest to use less butter then the original amount
<br /><!--EndFragment--> NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-43495509201857567282011-02-13T09:39:00.000-08:002011-02-13T09:39:00.590-08:00Cornbread and Fun Math<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_z7mZSBUk-bousAgAuqAk6iL3AvJ5KkHHfzWQEu6AXfwR1rgs5Sarc5AmC1DBa-JJvXGXLrYh5Zw2aCjG5U73mK3fbmcgquJg8F-wiKlYBXXCwhDnpA-LF8BnniqEXde0nvveLEu8eAsi/s1600/IMG_7076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_z7mZSBUk-bousAgAuqAk6iL3AvJ5KkHHfzWQEu6AXfwR1rgs5Sarc5AmC1DBa-JJvXGXLrYh5Zw2aCjG5U73mK3fbmcgquJg8F-wiKlYBXXCwhDnpA-LF8BnniqEXde0nvveLEu8eAsi/s400/IMG_7076.JPG" alt="" id="BLOGGER_PHOTO_ID_5572233369948790338" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link style="font-family: times new roman;" rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>108</o:Words> <o:characters>620</o:Characters> <o:company>Genentech</o:Company> <o:lines>5</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>761</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> <w:usefelayout/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"맑은 고딕"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"맑은 고딕"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:KO;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; text-align: justify;font-family:times new roman;"><span style="font-size:100%;">If you are like moi and always on the lookout for a tried-and-true cornbread recipe, well look no further because this one's got it all. </span><span style="font-size:100%;">It's perfectly sweet with a crumbly texture and stays nice and moist during baking. </span><span style="font-size:100%;">I have one more cornbread recipe in my files, so I'll have to do a taste comparison,- but I'll definitely be returning to this one again and again.
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; text-align: justify;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; text-align: justify;font-family:times new roman;"><span style="font-size:100%;">Since it was just Lobster and I eating the cornbread, I made a smaller amount then the recipe called for. I discovered an amazing website that converts any recipe to fit whatever baking dish you have in your kitchen - which will help reduce having to buy a bajillion different pan sizes. You simply figure out the volume of the pan you are using and divide it by the volume of the pan in the original recipe. Multiply that number with the measurement for each ingredient in the original recipe and voila: your recipe is scaled down for you. It may sound a bit daunting, but seriously, math and I have never gotten along, but this is the type of math even <span style="font-style: italic;">I</span> can do.
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; text-align: justify;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; text-align: justify;font-family:times new roman;"><span style="font-size:100%;">Here's an example with the pan I used for this recipe. The original recipe called for an 8-inch square pan which is equal to 8 cups in volume. The pan I used was a 1.2 qt baking dish which is equal to 5.76 volume. So you take 5.76 and divide it by 8 which equals .72. Now all you have to do is multiply each ingredient by .72 and you have your new converted amount. In hindsight, I could've just cut the recipe in half and made cornbread muffins, but then how would you have learned this cool new trick :D Apply this method to any recipe you'd like to convert and you'll be excited to do math again. Good luck!
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;">
<br /></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:10pt;"><span style="font-weight: bold;">
<br /></span></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">Cornbread</span></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">Recipe from <a href="http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html">Mel's Kitchen</a></span></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">To convert a recipe click <a href="http://www.baking911.com/howto/recipes_doubletriplecut.htm#CONVERTING%20RECIPES">here</a> and <a href="http://allrecipes.com//HowTo/cake-pan-size-conversions/Detail.aspx">here</a></span>
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">
<br /><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">½ cup cornmeal <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">1 ½ cup flour
<br />2/3 cup sugar
<br />1 tablespoon baking powder
<br />½ teaspoon salt
<br />1/3 cup oil
<br />3 tablespoons butter, melted
<br />2 eggs, beaten
<br />1 ¼ cup milk <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><b>
<br /></b></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><b>Honey Butter:</b></span><span style="font-size:100%;">
<br />2 sticks butter, softened
<br />1/2 cup honey
<br />1/2 cup marshmallow fluff<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;">Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><b><i>
<br /></i></b></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal; font-family: times new roman;"><span style="font-size:100%;"><b><i>Recipe Source:</i></b><i> Nate and Kylie
<br /></i></span></p><p class="MsoNormal" face="times new roman" style="margin: 0.1pt 0in; line-height: normal;">
<br /></p><p class="MsoNormal" face="times new roman" style="margin: 0.1pt 0in; line-height: normal;"><span style="font-size:100%;"><i>Note: I did not try the honey butter but read great reviews about it.
<br /></i></span></p> <!--EndFragment--> NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-91454853065841001272011-02-10T09:13:00.000-08:002011-02-10T09:13:00.845-08:00Raspberry Pecan Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOnQ1D9FJWjAsqddTsvcdzPsG0jiCsPon1qQ1pnw2QHJz9JDs8vQi-89F_IEuB6eBdQvRSmEIJJPvAvOjTXkhzNXHj8qgC9OYLDdq_9p7hIkQfv5lDMOoYmILSVTLuZqR1OQReDdmhYw8/s1600/IMG_7104.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOnQ1D9FJWjAsqddTsvcdzPsG0jiCsPon1qQ1pnw2QHJz9JDs8vQi-89F_IEuB6eBdQvRSmEIJJPvAvOjTXkhzNXHj8qgC9OYLDdq_9p7hIkQfv5lDMOoYmILSVTLuZqR1OQReDdmhYw8/s400/IMG_7104.jpg" alt="" id="BLOGGER_PHOTO_ID_5569601344138099650" border="0" /></a>
<br /><div style="text-align: justify;">With Valentine's Day quickly approaching, why not make your honey breakfast in bread and surprise them with this marvelous raspberry pecan bread. Just look at those gorgeous flecks of red, not to mention the beautiful raspberry river running through the middle. Who wouldn't want that from their special someone :)
<br /></div>
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHjv4L7OBuAcs6MM7nlJZgjfnhXKJ4Y-b1mhyZnkfOZVt13h73KkX6dAj1_QBtkvbpW8wWspfL9oK1jvK4HT3ptmoDBQbbagmAcl9Xa5AGVh61qVJn5uNdu3m7XhcM-wphWR6UieccUfZ/s1600/IMG_7097.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHjv4L7OBuAcs6MM7nlJZgjfnhXKJ4Y-b1mhyZnkfOZVt13h73KkX6dAj1_QBtkvbpW8wWspfL9oK1jvK4HT3ptmoDBQbbagmAcl9Xa5AGVh61qVJn5uNdu3m7XhcM-wphWR6UieccUfZ/s400/IMG_7097.JPG" alt="" id="BLOGGER_PHOTO_ID_5569601039318317762" border="0" /></a>
<br /><div style="text-align: justify;">This bread has a wonderful delicate flavor with the perfect amount of sweetness, along with a lovely hint of orange and a bit of tartness from the raspberries - there's a lot of delicious elements goin' on in this simple loaf! The taste and aroma is heavenly and fills the house with the smell of sweet berries, so no need to splurge on scented candles for the big day either...two-fer!! So make your Valentine's Day extra special and whip up a batch of this bread. You'll be praised from your special someone and hopefully in return they'll clean the mess you made in the kitchen - fingers crossed :)
<br /></div>
<br />
<br /><span style="font-weight: bold;">Raspberry Pecan Bread</span> <span style="font-size:85%;">
<br />Recipe adapted from Ocean Spray via Food Bride Blog
<br />Makes one large loaf or two smaller loaves
<br /></span><span style="font-size:100%;">
<br /></span> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>140</o:Words> <o:characters>803</o:Characters> <o:company>Genentech</o:Company> <o:lines>6</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>986</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> <w:usefelayout/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"맑은 고딕"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"맑은 고딕"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:KO;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" >2 cups flour
<br />1 cup sugar
<br />1 1/2 tsp baking powder
<br />1 tsp salt
<br />1/2 tsp baking soda
<br />2 Tbsp butter
<br />3/4 cup orange juice
<br />1 Tbsp orange zest
<br />1 egg
<br />1 1/2 cup raspberries or cranberries
<br />3/4 cups pecans, chopped and toasted
<br />1/4 cup demerera sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" >
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" >Preheat oven to 350. Grease a 9 (or 10) x 5 loaf pan (or 2 smaller loaf pans). <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" >Mix together flour, sugar, baking powder, salt and baking soda in the bowl of your stand mixer. Turn on medium and add shortening until combined. Add orange juice, orange zest, and egg. Mix until well-blended. Stir in berries and nuts. Pour the batter into the pan and spread evenly. Spread demerera sugar evenly over the top.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:100%;" >Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. <span style=""> </span>Mini loaves should take 35-40 minutes.<span style=""> </span>Cool in the pan for 15 minutes. Remove the bread from the pan and let cool completely. Wrap the cooled loaf tightly with plastic wrap or foil to keep it moist.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; line-height: normal;"><span style=";font-family:Times;font-size:12pt;" >
<br /><o:p></o:p></span></p> <!--EndFragment-->
<br />NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com2tag:blogger.com,1999:blog-3605756766808177302.post-88363661789945595522011-02-08T09:15:00.000-08:002011-02-08T09:15:00.333-08:00Pea Pesto Crostini<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyZCc9BEhGcDaYKoxUz9cLyHiG5nIXheBXkpIwIzoi95JlaaKPZEKITdyk7HRf_uLlnf-_9aj1LOY_bzKV04eqbD8WycK8gZz4CTrGo_XrieY_50hckN-bQ3WkU66ABsLD8BMCQICfUEQ/s1600/IMG_7140.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyZCc9BEhGcDaYKoxUz9cLyHiG5nIXheBXkpIwIzoi95JlaaKPZEKITdyk7HRf_uLlnf-_9aj1LOY_bzKV04eqbD8WycK8gZz4CTrGo_XrieY_50hckN-bQ3WkU66ABsLD8BMCQICfUEQ/s400/IMG_7140.JPG" alt="" id="BLOGGER_PHOTO_ID_5570117622895195266" border="0" /></a><span>Pea Crostinis - not to be mistaken for green booties :)</span><br /><br /></div><div style="text-align: justify;"><span><br />Since I'm on a new healthy kick, I thought I'd make an ass friendly dip to munch on before my meal. Who knew the taste of </span><span>sweet </span><span>peas, tofu (shhh...it's a secret, no one will be the wiser) and a little Parmesan cheese could transform into such an appetizing appetizer. Appetizing appetizer, appetizing appetizer, say that three times fast - I'm having difficulty just typing it. </span><br /><br /><span>I don't know why the idea of a pea dip seemed so strange to me. Perhaps since peas are a vegetable they had no place being the star of a dip! </span><span>I thought: peas in a dip - ew, no way. </span><span>Yet, I have no qualms eating a spinach artichoke dip - and that's a double whammy of veggies! But after eating these little veggies in a dip I am now a convert! Go ahead, make this dip and give peas a chance :) </span><br /></div><span><br /></span><span style="font-weight: bold;"><br />Pea Pesto Crostini</span><span style="font-size:85%;"><br />Adapted from <a href="http://gimmesomeoven.com/sweet-pea-and-ricotta-crostini/">Gimme Some Oven</a><br />Makes 2 cups</span><br /><ul><li>1 baguette (sliced thin on a diagonal)</li><li>1 (10 oz.) package frozen peas, thawed and drained<br /></li><li>1/2 cup extra firm/firm tofu - squeezed dry<br /></li><li>1 ounce Parmesan, grated</li><li>one squeeze of fresh lemon juice, to taste<br /></li><li>salt and pepper</li><li>Extra-virgin olive oil, to taste<br /></li></ul> <p><strong>Method:</strong></p> <p style="text-align: justify;">Heat oven to 375 degrees F. Toast until golden, about 10-12 minutes. (Watch carefully so they don’t burn!)</p><p style="text-align: justify;">Place tofu between paper towels and squeeze as much liquid out as possible<br /></p><div style="text-align: justify;"> </div><p style="text-align: justify;">Meanwhile, in a food processor fitted with the metal blade, puree the peas, and tofu. Place mixture in bowl and add parmesan and lemon juice, salt (about 1/2 tsp.), and pepper (about 1/4 tsp.) to taste. I ended up adding more lemon juice, and S&P. If you feel the dip is too chunky or taste a little gritty add olive oil until it reaches the consistency you like.<br /></p><div style="text-align: justify;"> </div><p style="text-align: justify;">Spread the pea mixture on the crostini and top with grated Parmesan, if desired.</p>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com2tag:blogger.com,1999:blog-3605756766808177302.post-23962219248003041032011-02-06T09:03:00.000-08:002011-02-06T09:03:00.311-08:00Roasted Cauliflower with Gremolata Bread Crumbs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ336ZYkfo9LkRN1bBeDW8wre3keROJnOR3eB6RKVENEgL7XKbhlOt0j7tMfiQNMHxQnlrMl9pGMnhd6AlsC5m4S2HItwtI2PmrxixjyFfqvpP8dSmpEAuBsvFrtUNGHZMhPycxEYyb6T8/s1600/IMG_6733.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ336ZYkfo9LkRN1bBeDW8wre3keROJnOR3eB6RKVENEgL7XKbhlOt0j7tMfiQNMHxQnlrMl9pGMnhd6AlsC5m4S2HItwtI2PmrxixjyFfqvpP8dSmpEAuBsvFrtUNGHZMhPycxEYyb6T8/s400/IMG_6733.JPG" alt="" id="BLOGGER_PHOTO_ID_5565214248527096242" border="0" /></a><span><br />Did you know when you roast cauliflower it becomes a little sweet? </span><span>Roasting the cauliflower imparts a sweet nutty taste to this underused vegetable turning it from "eww cauliflower," into a welcoming weeknight side dish. </span><span>If you've never had roasted cauliflower or broccoli before, you are surely missing out my friend. The gremolata is a unique addition and the lemon, garlic and panko add another dimension of flavor and texture making these little white trees anything but boring. This is best served at room temperature, but I found it equally delicious straight from the fridge - with fork in hand.<br /><br /></span><span style="font-weight: bold;"><br />Roasted Cauliflower with Gremolata Bread Crumbs</span><br /><span style="font-size:85%;">Recipe from The Thin Chef via Food 52 Blog<br />Serves 3</span><br /><br />• 1 large head cauliflower<br />• 2 tbs plus 1 tablespoons olive oil, divided<br />• 1/4 teaspoon coarse salt, divided<br />• 1/8 teaspoon freshly ground black pepper<br />• 1/4 cup panko (Japanese bread crumbs)<br />• Zest of 1/2 lemon<br />• 1 cloves garlic, finely minced<br />• 1 tablespoons roughly chopped fresh parsley<br /><br />1. Preheat oven to 425°F.<br />2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 2 tbs oil, 1/8 teaspoon salt and pepper; toss to combine.<br />3. Spread cauliflower out on a large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.<br />4. Meanwhile, heat remaining 1 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/8 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside. (I also added a fresh squeeze of lemon juice as well)<br />5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.<br /><br />*if you wait until the cauliflower is cool to sprinkle the bread crumbs on top, they'll stay good and crispNuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com5tag:blogger.com,1999:blog-3605756766808177302.post-33706958059641414482011-02-04T09:30:00.000-08:002011-02-04T09:30:01.411-08:00S'mores Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMbaC3v7AWKutxELLhDwaeRtCmDw_NSEAKVmiM15Zq2xLyrplMZH86vg0RrmoBWc2GYv45Hsq6IIZmsZlq8VAFGs916F1A4ACK-mTBhwEBJweFAjoj5wa6XcHouWEHXzK4x3ZYH6JJswz/s1600/IMG_6834.JPG">
<br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdE8Qk0NW2yT1r7mvsjR-fJRkA-ftwOpPD7fl0k4mVlhfUE4RKOVglbt5wkGAXqLgAentbtZtTFC_FQsUNbIOeuV1UgOxEISsHHydh7AcpN9ga3s13AineZdhXT5j2hHKZY8z9A8AbH807/s1600/IMG_6807.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdE8Qk0NW2yT1r7mvsjR-fJRkA-ftwOpPD7fl0k4mVlhfUE4RKOVglbt5wkGAXqLgAentbtZtTFC_FQsUNbIOeuV1UgOxEISsHHydh7AcpN9ga3s13AineZdhXT5j2hHKZY8z9A8AbH807/s400/IMG_6807.JPG" alt="" id="BLOGGER_PHOTO_ID_5567702109629124866" border="0" /></a>
<br />S'mores brownies anyone? Don't you hate it when you find a brownie recipe and the person neglects to describe what the brownie tastes like?! Well fear not friends, these brownies have a lovely chocolatey flavor, are not super dense or fudgey and fall a little more on the cakey side rather than chewy. My favorite parts were the crisp, chewy edges - they were the jam - so I found myself eating around the perimeter of the pan. I'm more of a chewy brownie girl myself, so I popped them in the fridge to rest overnight in hopes of changing the texture. What arose were perfectly dense, fudgey chewy brownies - problem solved :D These were fun to make and a welcomed change to the traditional brownie. I brought these to a potluck and they were well received but one friend suggested adding chocolate chips to make them oooey and gooey (note to self for next time) which I think would make a fabulous addition. Enjoy!
<br />
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMbaC3v7AWKutxELLhDwaeRtCmDw_NSEAKVmiM15Zq2xLyrplMZH86vg0RrmoBWc2GYv45Hsq6IIZmsZlq8VAFGs916F1A4ACK-mTBhwEBJweFAjoj5wa6XcHouWEHXzK4x3ZYH6JJswz/s1600/IMG_6834.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMbaC3v7AWKutxELLhDwaeRtCmDw_NSEAKVmiM15Zq2xLyrplMZH86vg0RrmoBWc2GYv45Hsq6IIZmsZlq8VAFGs916F1A4ACK-mTBhwEBJweFAjoj5wa6XcHouWEHXzK4x3ZYH6JJswz/s400/IMG_6834.JPG" alt="" id="BLOGGER_PHOTO_ID_5567702393646427042" border="0" /></a>
<br />Similar recipes you might enjoy:
<br /><a href="http://lisasnumnum.blogspot.com/2010/06/peanut-butter-chocolate-cheesecake.html">Peanut Butter Chocolate Cheesecake Brownies</a>
<br /><a href="http://lisasnumnum.blogspot.com/2010/10/smores-bars-no-campfire-required.html">S'mores Bars</a>
<br /><a href="http://lisasnumnum.blogspot.com/2010/11/fatwitch-bakerys-chocolate-conconut.html">Fatwitch Bakery's Chocolate Coconut Pecan Congo Bars</a>
<br /><a href="http://lisasnumnum.blogspot.com/2010/12/christmas-party-dessert-bar-and-chewy.html">Chewy Brownies</a>
<br />
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>216</o:Words> <o:characters>1232</o:Characters> <o:company>Genentech</o:Company> <o:lines>10</o:Lines> <o:paragraphs>2</o:Paragraphs> <o:characterswithspaces>1512</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Courier New"; panose-1:2 7 3 9 2 2 5 2 4 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 65536 0 -2147483648 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; mso-bidi-font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-fareast-font-family:Times; mso-hansi-font-family:Times; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1463572048; mso-list-template-ids:1965715562;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--><b style="">
<br />S’mores Brownies</b> <p class="MsoNormal" style="margin: 0.1pt 0in;">Adapted from Bon Appetit, October 1991 via <a href="http://www.joythebaker.com/blog/2009/04/smores-brownies/">Joy the Baker</a></p><p class="MsoNormal" style="margin: 0.1pt 0in;">
<br /></p> <p class="MsoNormal" style="margin: 0.1pt 0in 0.1pt 0.5in;"><o:p> </o:p></p> <p class="MsoNormal" style="margin: 0.1pt 0in 0.1pt 0.5in;"><o:p> </o:p></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">3/4 cups all purpose flour</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1 teaspoons baking powder</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 teaspoon salt</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 cup (1 stick) unsalted butter</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">3 ounces unsweetened chocolate, chopped</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">2.5 large eggs</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">3/4 cups dark brown sugar</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 cup granulated sugar</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1 teaspoons vanilla</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">1/2 cup graham cracker, roughly crushed with your hands</li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;">9 big marshmallows (I also diced 3 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in. Up to you!)</li></ul>
<br /><span style="font-family: times new roman;font-size:100%;" >Preheat oven to 350°F. Butter 8x8-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.</span> <p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;"><span style="font-size:100%;">Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 9 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 35 minutes minutes.</span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;"><span style="font-size:100%;">Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, plastic knife will give you cleaner edges. Serve or wrap individually in wax paper for storing.</span></p> <!--EndFragment-->
<br />NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com2tag:blogger.com,1999:blog-3605756766808177302.post-34717709030874838522011-02-02T08:55:00.000-08:002011-02-02T08:55:00.274-08:00Superbowl Party FoodThe Superbowl is the perfect time to sit around with friends, relax, and munch on some delicious grub! Here are a few of my favorite treats to get you ready for the BIG game! Go Packers!!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RI-g9zcsEvhNfYn9JZooFqQWGfRZwexKUHllNDD1HwfcXqn-wsPfj1nhowGI6PTrX-P3gd3I0dj7cHTqpVSApJE7BKflMnnUZUt5zlG4AczdrnrNaEba9vQeDOL8arifOATvUev2zjTQ/s1600/IMG_6553.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RI-g9zcsEvhNfYn9JZooFqQWGfRZwexKUHllNDD1HwfcXqn-wsPfj1nhowGI6PTrX-P3gd3I0dj7cHTqpVSApJE7BKflMnnUZUt5zlG4AczdrnrNaEba9vQeDOL8arifOATvUev2zjTQ/s400/IMG_6553.JPG" alt="" id="BLOGGER_PHOTO_ID_5568842990800636546" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2011/01/blue-cheese-gougeres.html">Blue Cheese Gougeres</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm7BPQHYF0hZde7DgK94clGn7VJOE4atoS5ENUYPd4aLKI_GT1F_ZQScSYe2qDYI6yW0O5ybvMFsL7ID3A_6LMUXQD5iw_zrgwa5zhp9ybuARjKJzX7iiQwYeuKPrQO40oFOAlR6_C6AY/s1600/IMG_6008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm7BPQHYF0hZde7DgK94clGn7VJOE4atoS5ENUYPd4aLKI_GT1F_ZQScSYe2qDYI6yW0O5ybvMFsL7ID3A_6LMUXQD5iw_zrgwa5zhp9ybuARjKJzX7iiQwYeuKPrQO40oFOAlR6_C6AY/s400/IMG_6008.JPG" alt="" id="BLOGGER_PHOTO_ID_5568842613615920882" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/12/jalapeno-popper-dip.html">Jalapeno Popper Dip</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMDgmqSjrqunzy5uSGwQAPdZxccssqjCafQf_MIyHMuHyKSU__7Gq7EtaISNVrXwoifHxBWDl8JhhXS1xDZkMUlbeuquGRtvIRzBip0rQljyBbqtyrqEP8KSaQC_XDJ1rFEoNtgvkywNo/s1600/IMG_3286.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMDgmqSjrqunzy5uSGwQAPdZxccssqjCafQf_MIyHMuHyKSU__7Gq7EtaISNVrXwoifHxBWDl8JhhXS1xDZkMUlbeuquGRtvIRzBip0rQljyBbqtyrqEP8KSaQC_XDJ1rFEoNtgvkywNo/s400/IMG_3286.JPG" alt="" id="BLOGGER_PHOTO_ID_5568844358153927330" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/08/spinach-parmesan-dip-and-pita-chips.html">Healthy Spinach Parmesan Dip</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA6doteZJpzjMiF963ByTA2XnWS9Y3i4OSS4J-KPBFRHuhvHWZVVq7waWrc_9A_uZ4qdAEfR-d8NfuAZ1GFfrIQ2WatJLmAcSNz5zfLYnzUH_yzUNQtzjZ8I_LWD_zyxq6_w4SBoRduqS/s1600/IMG_0680.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA6doteZJpzjMiF963ByTA2XnWS9Y3i4OSS4J-KPBFRHuhvHWZVVq7waWrc_9A_uZ4qdAEfR-d8NfuAZ1GFfrIQ2WatJLmAcSNz5zfLYnzUH_yzUNQtzjZ8I_LWD_zyxq6_w4SBoRduqS/s400/IMG_0680.JPG" alt="" id="BLOGGER_PHOTO_ID_5568844617064625618" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2009/12/pumpkin-seed-dip.html">Pumpkin Seed Dip</a><br /></div><div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiYulP-dOAUQq0rzzf4cYyEr6ftMfPTZUPydzychTEWOScOKK6ri-PylhfOjzWGxWQUa2Ll4IOrbHBsrAIqaJG3F0bRWuPja2CCh4C_beDqK_4xu6GehU1ajryV8pUE5edTAUxJeeVZUW/s1600/IMG_6722.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiYulP-dOAUQq0rzzf4cYyEr6ftMfPTZUPydzychTEWOScOKK6ri-PylhfOjzWGxWQUa2Ll4IOrbHBsrAIqaJG3F0bRWuPja2CCh4C_beDqK_4xu6GehU1ajryV8pUE5edTAUxJeeVZUW/s400/IMG_6722.JPG" alt="" id="BLOGGER_PHOTO_ID_5568841505682811250" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2011/01/creamy-beet-spread-with-blue-cheese-and.html">Creamy Beet Spread with Blue Cheese and Bacon</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdFMH8eSV4MdudxViXBIzFENMf-hGSNeOob6Dg77OXe2tdNHWK98XXu80oEp_apRSi_b6HPRNMN0_zI-gM3MryDEfckhDhO4qHfzXaB_cQZJafXG5E-FLcq1A_8WMYOdlbX4U1UAFGQCo/s1600/IMG_6637.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdFMH8eSV4MdudxViXBIzFENMf-hGSNeOob6Dg77OXe2tdNHWK98XXu80oEp_apRSi_b6HPRNMN0_zI-gM3MryDEfckhDhO4qHfzXaB_cQZJafXG5E-FLcq1A_8WMYOdlbX4U1UAFGQCo/s400/IMG_6637.JPG" alt="" id="BLOGGER_PHOTO_ID_5568842233147686690" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2011/01/nummy-pesto-sammie.html">Nummy Pesto Sammie</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpwiXczeHZSftMOIuaDjv5aYnVi2CUWrxH6TXKzdQuxeeJogUtazYYr05pQfpALIps46siY27HS5HqwYUz5wbTwgYkljsI8xYw7Z7RPxSLtQnBfxTK1cKl1SiudbRWitbzLg1iQZSamkX/s1600/IMG_4487.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpwiXczeHZSftMOIuaDjv5aYnVi2CUWrxH6TXKzdQuxeeJogUtazYYr05pQfpALIps46siY27HS5HqwYUz5wbTwgYkljsI8xYw7Z7RPxSLtQnBfxTK1cKl1SiudbRWitbzLg1iQZSamkX/s400/IMG_4487.JPG" alt="" id="BLOGGER_PHOTO_ID_5568843589407989042" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/10/happy-halloweenie-and-ultimate-meatloaf.html">Ultimate Meatloaf Sammie</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUPTdbr1wQN7Hf5PTBhCAbbpbBhcZdRDTsvkbC8Z8rEpL9VxJkEwteJxljqwU7OeoMqfRdGa86RWUOr1aO1f28sT_Ea5li6NmBDmDit3NN2BWrQDQU98J9NTtBSSFFcL_6bvwFejudYZq/s1600/oatmeal.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUPTdbr1wQN7Hf5PTBhCAbbpbBhcZdRDTsvkbC8Z8rEpL9VxJkEwteJxljqwU7OeoMqfRdGa86RWUOr1aO1f28sT_Ea5li6NmBDmDit3NN2BWrQDQU98J9NTtBSSFFcL_6bvwFejudYZq/s400/oatmeal.jpg" alt="" id="BLOGGER_PHOTO_ID_5568846284144270850" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/02/peanut-butter-chocolate-chip-oatmeal.html">Peanut Butter Chocolate Chip Oatmeal Cookies</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZXi7TFaekXNhF1LMXXR96jvBsUoKKOl_zJjfxm605d_-RsheZBVbc5zrYytcwgg74N7IZPYLiwDSUdd-0uZhkVOVaP0RpirWuLtDQQDQtU43SCzzc0Xj9Wj6SX72IvNtOBQEhC7ChUOx/s1600/IMG_4819.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZXi7TFaekXNhF1LMXXR96jvBsUoKKOl_zJjfxm605d_-RsheZBVbc5zrYytcwgg74N7IZPYLiwDSUdd-0uZhkVOVaP0RpirWuLtDQQDQtU43SCzzc0Xj9Wj6SX72IvNtOBQEhC7ChUOx/s400/IMG_4819.JPG" alt="" id="BLOGGER_PHOTO_ID_5568845498852590866" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/11/fatwitch-bakerys-chocolate-conconut.html">Chocolate Coconut Pecan Congo Bars</a><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRG5VnvEfcK30oWSmT_GQ8rsCZPobw47P0RYGntesbUKR9L0vpZz2qlyEQIFET0YysElS3FlgK7m6iZlK8B-2eKxVbQ8tYFrXljlBJiBFgyjvSpyFgbDxmNDr2beO2UlGeT8gyUBMxo4sw/s1600/IMG_2482.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRG5VnvEfcK30oWSmT_GQ8rsCZPobw47P0RYGntesbUKR9L0vpZz2qlyEQIFET0YysElS3FlgK7m6iZlK8B-2eKxVbQ8tYFrXljlBJiBFgyjvSpyFgbDxmNDr2beO2UlGeT8gyUBMxo4sw/s400/IMG_2482.JPG" alt="" id="BLOGGER_PHOTO_ID_5568845960820369218" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/06/peanut-butter-chocolate-cheesecake.html">Peanut Butter Chocolate Cheesecake Swirl Brownies</a><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuRq0LcSC-x882CIKWurifp6DA78b-MdDcfRxHGwyuo9It3FTSSOvwAXb9vE9JygxaV0xxLpWRrJW9zh6YUbvHihyphenhyphenMSg2E3BVETknVFH5K2CTWZX7JTjYYoCoz8p9AGfN96TzEo1CnmLb/s1600/IMG_3861.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuRq0LcSC-x882CIKWurifp6DA78b-MdDcfRxHGwyuo9It3FTSSOvwAXb9vE9JygxaV0xxLpWRrJW9zh6YUbvHihyphenhyphenMSg2E3BVETknVFH5K2CTWZX7JTjYYoCoz8p9AGfN96TzEo1CnmLb/s400/IMG_3861.JPG" alt="" id="BLOGGER_PHOTO_ID_5568845750351066210" border="0" /></a><a href="http://lisasnumnum.blogspot.com/2010/10/peanut-butter-and-jelly-bars.html">PB&J Bars</a><br /></div>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-51489486087150665462011-01-31T08:13:00.000-08:002011-01-31T08:13:00.802-08:00Turkey Burgers with Garlic-Rosemary Mayonnaise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPPQxtVeWoH-6eY8jyw_pNVa7q66dBliRLuX7YotbUYDYPwvA9rFIcZ60m0kbYcZMHU7LflN5Lt_ci9fVgSoRDv7150KoyEwM4URk5UbHUf-ED70IkXJ6QBC5RHzF5-rklUWx8gNC3q2W/s1600/IMG_6477.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPPQxtVeWoH-6eY8jyw_pNVa7q66dBliRLuX7YotbUYDYPwvA9rFIcZ60m0kbYcZMHU7LflN5Lt_ci9fVgSoRDv7150KoyEwM4URk5UbHUf-ED70IkXJ6QBC5RHzF5-rklUWx8gNC3q2W/s400/IMG_6477.JPG" alt="" id="BLOGGER_PHOTO_ID_5558202175097562354" border="0" /></a>
<br /><div style="text-align: justify;"> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>237</o:Words> <o:characters>1356</o:Characters> <o:company>Genentech</o:Company> <o:lines>11</o:Lines> <o:paragraphs>2</o:Paragraphs> <o:characterswithspaces>1665</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Courier New"; panose-1:2 7 3 9 2 2 5 2 4 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 65536 0 -2147483648 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"맑은 고딕"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"Malgun Gothic"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-fareast-font-family:"맑은 고딕"; mso-hansi-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; mso-fareast-language:KO;} h1 {mso-style-link:"Heading 1 Char"; mso-style-next:Normal; margin-top:24.0pt; margin-right:0in; margin-bottom:0in; margin-left:0in; margin-bottom:.0001pt; line-height:115%; mso-pagination:widow-orphan lines-together; page-break-after:avoid; mso-outline-level:1; font-size:14.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:"맑은 고딕"; mso-hansi-font-family:Cambria; color:#365F91; mso-font-kerning:0pt; font-weight:bold;} h2 {mso-style-link:"Heading 2 Char"; mso-style-next:Normal; margin-top:10.0pt; margin-right:0in; margin-bottom:0in; margin-left:0in; margin-bottom:.0001pt; line-height:115%; mso-pagination:widow-orphan lines-together; page-break-after:avoid; mso-outline-level:2; font-size:13.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:"맑은 고딕"; mso-hansi-font-family:Cambria; color:#4F81BD; mso-fareast-language:KO; font-weight:bold;} h3 {mso-style-link:"Heading 3 Char"; mso-style-next:Normal; margin-top:10.0pt; margin-right:0in; margin-bottom:0in; margin-left:0in; margin-bottom:.0001pt; line-height:115%; mso-pagination:widow-orphan lines-together; page-break-after:avoid; mso-outline-level:3; font-size:11.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:"Malgun Gothic"; mso-hansi-font-family:Cambria; color:#4F81BD; font-weight:bold;} a:link, span.MsoHyperlink {font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"; color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {mso-style-noshow:yes; color:purple; text-decoration:underline; text-underline:single;} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} span.Heading1Char {mso-style-name:"Heading 1 Char"; mso-style-locked:yes; mso-style-link:"Heading 1"; mso-ansi-font-size:14.0pt; mso-bidi-font-size:14.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria; color:#365F91; font-weight:bold;} span.Heading2Char {mso-style-name:"Heading 2 Char"; mso-style-locked:yes; mso-style-link:"Heading 2"; mso-ansi-font-size:13.0pt; mso-bidi-font-size:13.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria; color:#4F81BD; mso-fareast-language:KO; font-weight:bold;} span.Heading3Char {mso-style-name:"Heading 3 Char"; mso-style-locked:yes; mso-style-link:"Heading 3"; mso-ansi-font-size:11.0pt; mso-bidi-font-size:11.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-fareast-font-family:"Malgun Gothic"; mso-hansi-font-family:Cambria; color:#4F81BD; font-weight:bold;} span.nocoupons {mso-style-name:nocoupons;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1134711663; mso-list-template-ids:893173430;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:1866558124; mso-list-template-ids:177789926;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-hansi-font-family:Calibri;} </style> <![endif]-->HELLO burger! Does that <span style="font-style: italic;">not </span>look like the largest burger EVER! Apparently we wanted you to get the full grasp of how yummy this burger was with a gargantuan "in your face" type of photo.
<br />
<br />The verdict: It's definitely not your fatty red meat "animal-style" kind of burger. But a grown up sophisticated burger for all you burger aficionados out there. Could I have said the word burger any more times? Anyway, this burger (haha) was a definite treat for a weeknight meal. The yogurt and mayo kept the burger nice and moist and the rosemary adds a nice heartiness to the burger. This isn't the type of burger I'd feed to kids, but it's definitely a burger adults would enjoy. It's also healthy and figure-friendly too, might I add! So start your year off right with this guilty healthy pleasure and try these burgers. Burger! :D
<br /></div>
<br /><span style="font-size:100%;">
<br /></span><span style="font-weight: bold; color: rgb(51, 51, 51);font-size:100%;" >T<span style="font-family: times new roman;">urkey Burgers with Garlic-Rosemary Mayonnaise</span>
<br /></span><span style="color: rgb(51, 51, 51); font-family: times new roman;font-size:85%;" >2 servings
<br />Adapted from Giada at Home</span><span style="font-weight: bold; color: rgb(51, 51, 51); font-family: times new roman;font-size:100%;" >
<br />
<br />Mayonnaise</span> <ul style="margin-top: 0in; color: rgb(51, 51, 51); font-family: times new roman;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1/4 cup 0% fat greek yogurt <o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1/4 cup <a href="http://www.foodterms.com/encyclopedia/mayonnaise/index.html"><span style="text-decoration: none;">low fat mayonnaise</span></a><o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1 tbs + 1 tsp fresh rosemary, finely minced<o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1/2 large clove <a href="http://www.foodterms.com/encyclopedia/garlic/index.html"><span style="text-decoration: none;">garlic</span></a>, grated with a microplane <o:p></o:p></span></li></ul> <p class="MsoNormal" style="margin: 0.1pt 0in 0.1pt 0.5in; line-height: normal; color: rgb(51, 51, 51); font-family: times new roman;"><span style=";font-size:100%;" ><o:p> </o:p></span></p> <h3 style="margin: 0.1pt 0in; color: rgb(51, 51, 51); font-family: times new roman;">
<br /></h3><h3 style="margin: 0.1pt 0in; color: rgb(51, 51, 51); font-family: times new roman;"><span style=";font-size:100%;" >Burgers:</span></h3> <ul style="margin-top: 0in; color: rgb(51, 51, 51); font-family: times new roman;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >10 oz ground turkey<o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1/8 teaspoon freshly ground black pepper<o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1 ¼ tsp Montreal Steak Grill Seasoning <o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >2 sandwich rolls or burger buns<o:p></o:p></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt; line-height: normal;"><span style=";font-size:100%;" >1/2 cup <a href="http://www.foodterms.com/encyclopedia/arugula/index.html"><span style="text-decoration: none;">arugula</span></a> or any salad greens, divided<o:p></o:p></span></li></ul> <p class="MsoNormal" style="margin: 0.1pt 0in 0.1pt 0.5in; line-height: normal; color: rgb(51, 51, 51); font-family: times new roman;"><span style=";font-size:100%;" ><o:p> </o:p></span></p> <h2 style="margin: 0.1pt 0in; color: rgb(51, 51, 51); font-family: times new roman;"><span style="font-size:100%;">
<br /></span></h2><h2 style="margin: 0.1pt 0in; color: rgb(51, 51, 51); font-family: times new roman;"><span style="line-height: 115%;font-size:100%;" >Directions<o:p></o:p></span></h2> <p style="color: rgb(51, 51, 51); font-family: times new roman;"><span style="font-size:100%;">For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.<o:p></o:p></span></p> <p style="color: rgb(51, 51, 51); font-family: times new roman;"><span style="font-size:100%;">For the burgers: Preheat a gas or charcoal grill or place a <a href="http://www.foodterms.com/encyclopedia/grill-pan/index.html"><span style="text-decoration: none;">grill pan</span></a> over medium-high heat. In a large bowl, add the ground turkey, 1/8 teaspoon pepper, grill seasoning and 1/2 of the mayo. Using clean hands, gently combine the ingredients and form the chicken mixture into 2 patties. (I let them set up in the fridge for a couple hours)<span style=""> </span>Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.<o:p></o:p></span></p> <p style="color: rgb(51, 51, 51); font-family: times new roman;"><span style="font-size:100%;">Brush the cut side of the top half of each roll with the mayo mixture. Grill for 1 to 2 minutes until slightly golden. <o:p></o:p></span></p> <p style="color: rgb(51, 51, 51); font-family: times new roman;"><span style="font-size:100%;">To assemble the burgers: Place the chicken burgers on the bottom halves of the buns. Top each with lettuce greens, and a few slices of tomato. <o:p></o:p></span></p> <p><span style="font-size:11pt;"><span style="color: rgb(51, 51, 51); font-family: times new roman;font-size:100%;" >Accompaniment: tomato and/or raw red onions or grilled onions</span><o:p></o:p></span></p> <!--EndFragment--> NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-74304391429311327352011-01-29T08:55:00.000-08:002011-01-29T08:55:00.308-08:00Mexican Southwestern Enchisagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YX0vO0cmLuJCvSTDh0blVLgVjdHhYwtIvF0jwCmwMy6wAC2jsxmglU8Hpd-gQcwKqWTDEZ-M2MjS-7T7pxld7umE_2Q35Ibf4YJT4oqx1odC0YBca81l-TpDCBwEYYqWez-7ogTfxn4L/s1600/IMG_6691.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YX0vO0cmLuJCvSTDh0blVLgVjdHhYwtIvF0jwCmwMy6wAC2jsxmglU8Hpd-gQcwKqWTDEZ-M2MjS-7T7pxld7umE_2Q35Ibf4YJT4oqx1odC0YBca81l-TpDCBwEYYqWez-7ogTfxn4L/s400/IMG_6691.JPG" alt="" id="BLOGGER_PHOTO_ID_5565188891956944386" border="0" /></a><br /><div style="text-align: justify;"><span>Today I bring you a quick and easy Mexican Southwestern Enchisagna! What's that you ask? Well let me share the wealth. It's a layered lasagna filled with tortillas and Southwestern ingredients, smothered with a salsa verde "enchiladaesque" sauce. It's a hybrid of cultures resulting in a wonderfully easy weeknight meal - si, es bueno :D </span><br /><br /><span>The dish came together relatively quickly since I took a bit of help from the store and </span><span>(gasp!) </span><span>bought a bottled salsa verde sauce. I was too lazy to make my own and it was a good substitute. However if you'd like to make your own sauce, <a href="http://lisasnumnum.blogspot.com/2010/11/enchilada-throwdown.html">this one</a> yields great results. So switch up your "Taco Tuesday" nights and try this Enchisagna!</span><br /></div><span><br /></span><span style="font-weight: bold;"><br />Mexican Southwestern Enchisagna</span><br /><span style="font-size:85%;">Adapted from 30-Minute Meals<br />2 servings</span><br /><ul><li class="ingredient"><span style="font-size:100%;">1 tablespoons olive oil</span></li><li class="ingredient"><span style="font-size:100%;">8 oz leftover chicken, shredded </span></li><li class="ingredient"><span style="font-size:100%;">1 tablespoons <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/chili-powder/index.html" class="crosslink" debug="128 139">chili powder</a></span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoons ground <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/cumin/index.html" class="crosslink" debug="164 168">cumin</a></span></li><li class="ingredient"><span style="font-size:100%;">1/2 <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/onion/index.html" class="crosslink" debug="182 186">onion</a>, chopped</span></li><li class="ingredient"><span style="font-size:100%;">1/2 red bell pepper</span></li><li class="ingredient"><span style="font-size:100%;">1 cup corn or 1 whole corn roasted, kernels removed<br /></span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup black beans, drained</span></li><li class="ingredient"><span style="font-size:100%;">Green salsa verde to taste (La Costena Green Mexican Salsa Verde)<br /></span></li><li class="ingredient"><span style="font-size:100%;">Salt</span></li><li class="ingredient"><span style="font-size:100%;">4 (6 inch) corn tortillas</span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 cups Mozzarella or Monterey cheese, shredded</span></li></ul> <!--concordance-end--> <h2><span style="font-size:100%;">Directions</span></h2> <p><span style="font-size:100%;"> Preheat the oven to 425 degrees F.</span></p> <p><span style="font-size:100%;">Preheat a large skillet over medium high heat. Add olive oil. Add onions and saute until soft. Add chicken and season with chili powder, cumin. </span><span style="font-size:100%;">Add black <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/beans/index.html" class="crosslink" debug="303 307">beans</a> and corn. </span><span style="font-size:100%;">Add salsa verde sauce to taste. I added about a cup but add as much as you want until the dish is seasoned to your liking. Just make sure you do not add too much of the sauce and make the dish watery. Heat the mixture through, 3 to 5 minutes then season with salt, to your taste.</span></p> <p><span style="font-size:100%;">Coat a shallow <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/cookware-and-bakeware-materials/index.html" class="crosslink" debug="417 427">baking dish</a> (I used a large souffle dish that fit the tortillas perfectly) with cooking spray. Heat tortillas over an open flame until pliable and toasted. (Cook them as much as you would to eat a taco) Build layers starting with tortilla, chicken mixture then cheese. Continue to build the layers ending with the cheese so it can melt on top. Bake 12 to 15 minutes until <a onclick="'s_objectID=" href="http://www.foodterms.com/encyclopedia/cheese/index.html" class="crosslink" debug="709 714">cheese</a> is brown and bubbly.<br /></span></p>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com1tag:blogger.com,1999:blog-3605756766808177302.post-23962825330524414502011-01-27T09:24:00.000-08:002011-01-27T15:23:09.303-08:00Naan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtqPy8mfm_sxQvtpeF78fIsgK1MVrwGQB6oQFUnlHLNBXpmxUufNtd5bMB72LBzapa3BjBqiJsz_NXA00NQSd0pIEg4gX0rPRSzxwtepzshNcEcc16ir2HA-tzLhSYWM98KCOJHzwJcgx/s1600/IMG_6748.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtqPy8mfm_sxQvtpeF78fIsgK1MVrwGQB6oQFUnlHLNBXpmxUufNtd5bMB72LBzapa3BjBqiJsz_NXA00NQSd0pIEg4gX0rPRSzxwtepzshNcEcc16ir2HA-tzLhSYWM98KCOJHzwJcgx/s400/IMG_6748.JPG" alt="" id="BLOGGER_PHOTO_ID_5565062824826943570" border="0" /></a>
<br /><div style="text-align: justify;">Who knew you could make fabulous restaurant quality naan in the comfort of your own home. Not only is it fantastic, but it's a cinch to make. If you've never had naan before, it tastes and looks like a pita but soooo much better! It's fluffier, lighter and made for the perfect vessel to scoop the <a href="http://lisasnumnum.blogspot.com/2011/01/green-chicken-curry.html">curry</a> I served it with. It's a great accompaniment with curry, but you could also wrap it with some <a href="http://lisasnumnum.blogspot.com/2010/04/kefta-stuffed-pita-pockets-and-greek.html">kefta,</a> top it with <a href="http://lisasnumnum.blogspot.com/2010/02/baked-falafel-patties-with-tzatziki.html">tzatziki sauce</a> and you'll have yourself one fabulous meal! Enjoy!
<br /></div>
<br />
<br /><span style="font-weight: bold;">Naan</span>
<br /><span style="font-size:85%;">Recipe from Aarti Party via <a href="http://thenovicechefblog.com/?p=1683">The Novice Chef Blog</a>
<br />Makes about 4 - 6 inch naans</span>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>138</o:Words> <o:characters>787</o:Characters> <o:company>Genentech</o:Company> <o:lines>6</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>966</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} p {margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-fareast-font-family:Cambria; mso-hansi-font-family:Times; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--> <p style="margin: 0.1pt 0in; text-align: center;font-family:times new roman;" align="center"><span style="font-size:100%;">
<br /></span></p><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">1/4 cup warm water
<br />1 tsp. active dry yeast
<br />1/2 tsp. sugar
<br />1 1/4 cups all-purpose flour, plus extra for rolling
<br />1/4 tsp. salt
<br />2 tbs canola oil
<br />3 tbs Chobani Greek fat free plain yogurt
<br />1/2 large egg
<br />olive oil for cooking*
<br /></span></p><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><div style="text-align: left; font-family: times new roman;"> </div><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.</span></p><div style="text-align: left; font-family: times new roman;"> </div><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.</span></p><div style="text-align: left; font-family: times new roman;"> </div><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">Divide the dough into 4 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval about 1/8" thick.
<br /></span></p><div style="text-align: left; font-family: times new roman;"> </div><p style="margin: 0.1pt 0in; text-align: left;font-family:times new roman;"><span style="font-size:100%;">Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit–you’re not frying it) (I used PAM spray) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.</span></p><div style="text-align: left; font-family: times new roman;"> </div><p style="margin: 0.1pt 0in; text-align: left; font-family: times new roman;">
<br /></p><div style="text-align: left;"> <!--EndFragment-->*With leftover naan, toast it in the toaster for a couple minutes to soften it again
<br /></div>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-32167993534668082302011-01-25T09:14:00.000-08:002011-01-25T09:14:00.862-08:00Green Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEX8isQ3kvrceZCB9R_DiEY2XLh_5aOEi0Ub2_MAyaIPanl_xAA5lfBeshj91jGv0Brvb-eMG32S5EdJ-CmS_qtfKjqEcfeOFi0Zg4m2yH_VlI3gDKkzM-A6TVpGkRO5qqYzhjV7fA2C2A/s1600/IMG_6766.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEX8isQ3kvrceZCB9R_DiEY2XLh_5aOEi0Ub2_MAyaIPanl_xAA5lfBeshj91jGv0Brvb-eMG32S5EdJ-CmS_qtfKjqEcfeOFi0Zg4m2yH_VlI3gDKkzM-A6TVpGkRO5qqYzhjV7fA2C2A/s400/IMG_6766.JPG" alt="" id="BLOGGER_PHOTO_ID_5565060887117237362" border="0" /></a><br /><div style="text-align: justify;">For last night's meal, Lobster and I traveled to India for a Bollywood festive meal - green chicken curry and naaaaan! For some reason or other we rarely eat Indian food when we go out, but making it at home was a different story! It was actually fun to try something new, different, and <span style="font-style: italic;">very</span> foreign to us.<br /><br />This dish has a lingering bit of heat and isn't too overwhelming in the "curry" taste department. Strangely enough, curry powder isn't even in the list of characters compiling this dish. So next time I make this I would add a teaspoon of curry powder to bump up the flavor a bit. If you try this, you MUST make the naan - it's easy-peasy and oh so wonderful! Curry + naan = a lovely weeknight meal. Enjoy!<br /></div><br /><br /><span style="font-weight: bold;">Green Chicken Curry</span><br /><span style="font-size:85%;">Adapted from Aarti Sequeria via <a href="http://thenovicechefblog.com/?p=1716">The Novice Chef Blog</a><br />3 servings</span><br /><br /><div style="text-align: left;">1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups<br />1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups<br />1 red onion, chopped<br />6 cloves garlic<br />1 1/2-inch piece ginger, peeled and coarsely chopped<br />Kosher salt and freshly ground black pepper<br />1/4 cup chicken broth (low sodium), plus 1 1/4 cups<br />2 tablespoons olive oil<br />2 shallots, thinly sliced<br />2 teaspoons ground cumin<br />1 teaspoon ground coriander<br />1 teaspoon garam masala<br />1/2 teaspoon ground turmeric<br />1/4 to 1/2 teaspoon cayenne pepper*<br />3 boneless, skinless chicken breasts (1 1/2 lb)<br />1/4 cup Chobani Greek plain fat free yogurt<br />Cooked basmati rice or warm naan bread, for serving </div><p style="text-align: left;"> </p><p style="text-align: left;">Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.</p><div style="text-align: left;"> </div><p style="text-align: left;">In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.</p><div style="text-align: left;"> </div><p style="text-align: left;">Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.</p><div style="text-align: left;"> </div><p style="text-align: left;">Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.</p><div style="text-align: left;"> </div><p style="text-align: left;">Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.</p><p style="text-align: left;">*I started with 1/4 tsp of cayenne then added more once I added the yogurt<br /></p>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com4tag:blogger.com,1999:blog-3605756766808177302.post-85121653131564312552011-01-23T08:45:00.000-08:002011-01-23T08:45:01.150-08:00Creamy Beet Spread with Blue Cheese and Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOES_A_fhOhzSd-7JGHGr5ZtzpmUMi_av7xtKbAJMuTJzvWv7BWnza_yNtHJ9LPKC3DhQu4K6gfG2xkcNjnYbtz_ty13bqy2ZOqRFmOyHpOEIwSAuWFF_YiR7ZjZYbjgxvGuupCEOe3k4A/s1600/IMG_6722.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0xlmcg9tad7CjJlNIxzCeKL8Uu7heD-AUhdheJCXDrJBWXyb5IeDdaiZwz9Aro7NCZhx8y8Vj5ZZAiQc2qBEYg_t9HS1MkdgTu_1JZpV75m1M4zWMDvt90Lsl57Or8pU_N5nwI4KqoM0/s1600/IMG_6722.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0xlmcg9tad7CjJlNIxzCeKL8Uu7heD-AUhdheJCXDrJBWXyb5IeDdaiZwz9Aro7NCZhx8y8Vj5ZZAiQc2qBEYg_t9HS1MkdgTu_1JZpV75m1M4zWMDvt90Lsl57Or8pU_N5nwI4KqoM0/s400/IMG_6722.JPG" alt="" id="BLOGGER_PHOTO_ID_5565111574933432146" border="0" /></a><br /><div style="text-align: justify;">I realize this looks like a brighter version of something you'd drink when you have an upset stomach - don't worry, I was a bit skeptical too. But trust me, this dip is fantastic! (Aren't you glad I'm your guinea pig) However, I must warn you though - the color may freak some people out - especially one crustacean in particular named Lobster. I was literally following him around the house trying to get him to eat it. But one bite and he was pleasantly surprised - still scurrrred - but he was hooked.<br /><br />The vibrant hot magenta hue comes from roasted beets. I personally enjoy eating beets and think they're highly underrated. But if you're not a fan of them, (ahem, W.M. and sister-in-law) maybe this dip isn't for you. But hey, ya never know. There's enough <span style="font-style: italic;">other</span> delicious flavorings goin' on that you may not even notice this humble root vegetable. Like blue cheese and bacon - let's face it, everything's better with cheese and bacon! Sweet, salty, tangy, and smoky all in one bite! Serve this surprisingly delicious Alice in Wonderland concoction to your guests and they will be intrigued and delighted. Fun, whimsical and fabulous! Hope you give it a try :)<br /></div><br /><br /><span style="font-weight: bold;">Creamy Beet Spread with Blue Cheese and Bacon</span><br />Adapted from <a href="http://www.food52.com/recipes/3357_an_american_patzaria_creamy_beet_spread_with_blue_cheese_and_bacon">Food 52 blog via Savour</a><br />Serves 3-4<br /><br />* 2 medium beets<br />* 1 cup nonfat Greek style yogurt*<br />* 1.5 ounces blue cheese, finely crumbled<br />* 2 pieces bacon<br />* 1 tablespoon chives, finely minced<br />* Pita bread cut into triangles or baguette slices, lightly toasted<br /><br />1. Scrub the beets, drizzle with olive oil, sprinkle with salt, enclose in a foil packet and roast at 400 degrees for 40 minutes, or until tender. Let cool, peel off outer layer with paper towel and chop into a fine dice.<br />2. Fry the bacon until crisp. (Heat bacon slowly so it renders more fat) Let cool, and chop finely.<br />3. Combine the yogurt and the blue cheese in a small bowl and mash with a fork until the cheese in incorporated into the yogurt.<br />4. Add the bacon and chives. Add chopped beets. (I would add the beets to taste b/c you do not want the beets to overwhelm the other flavors). Mix thoroughly until the entire mixture is a rather alarming magenta hue. The mixture may be covered and stored in the refrigerator right away, or eaten immediately.<br />5. Serve with toasted pita triangles or baguette slices. Enjoy.<br /><br />*I could only find full fat and I did not add chivesNuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-43210634755845402192011-01-21T09:49:00.000-08:002011-02-25T16:53:41.069-08:00Nummy Pesto Sammie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrRs-LGwQ5ObXrIR670wjm6ulSerh8XrmxSbmeCpjMINQKvG4pqhBFUVrCCp-lolsQLCrKjQmNVer95GdYKffyqgUxbha0S2tjguATohz721EEYGDWmggfzZy8qkWRbZAFfYZQ0VwTILi/s1600/IMG_6637.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrRs-LGwQ5ObXrIR670wjm6ulSerh8XrmxSbmeCpjMINQKvG4pqhBFUVrCCp-lolsQLCrKjQmNVer95GdYKffyqgUxbha0S2tjguATohz721EEYGDWmggfzZy8qkWRbZAFfYZQ0VwTILi/s400/IMG_6637.JPG" alt="" id="BLOGGER_PHOTO_ID_5561929179113947410" border="0" /></a>
<br />When I found this recipe on the "Taste of Home" website, it was called Baked Deli Focaccia Sandwich. The title seemed a bit blase to me, so I have officially renamed it the "Nummy Pesto Sammie." I think the readers of "Taste of Home" would appreciate the name change, don'tcha think?
<br />
<br />What really takes this sandwich from ordinary to extraordinary is the addition of the homemade pesto sauce. The pesto is bright, zesty, and delicious! I found myself smearing pieces of bread against the bowl looking for every last bit of the sauce. By the time I was done with that sucker, it was spotless - didn't even need to be washed. :) Who knew such a simple sauce could elevate these sandwiches to be worthy enough to serve to company. If you're hosting any type of luncheon celebration, these would be perfect to serve your guests. Easy and elegant - a definite keeper!
<br />
<br /><span style="font-weight: bold;">
<br />Nummy Pesto Sammie</span>
<br /><span style="font-size:85%;">Adapted from <a href="http://www.tasteofhome.com/Recipes/Baked-Deli-Focaccia-Sandwich">Taste of Home</a>
<br />4 servings</span>
<br />
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>174</o:Words> <o:characters>997</o:Characters> <o:company>Genentech</o:Company> <o:lines>8</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>1224</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} h1 {mso-style-link:"Heading 1 Char"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; mso-outline-level:1; font-size:24.0pt; mso-bidi-font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Times; mso-hansi-font-family:Times;} span.Heading1Char {mso-style-name:"Heading 1 Char"; mso-style-locked:yes; mso-style-link:"Heading 1"; mso-ansi-font-size:24.0pt; font-family:Times; mso-ascii-font-family:Times; mso-hansi-font-family:Times; mso-font-kerning:18.0pt; font-weight:bold; mso-bidi-font-weight:normal;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><b style=""><span style="font-family:Times;">Ingredients<o:p></o:p></span></b></p> <h1 style="margin: 0.1pt 0in;"><span style="font-size:12pt;"><o:p> </o:p></span></h1> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">1 loaf (12 ounces) round focaccia bread<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">Prepared pesto or use pesto recipe below<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">1/4 pound sliced deli ham<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">1/4 pound sliced deli smoked turkey<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">1/4 pound sliced deli turkey pastrami<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">5 slices process American cheese*<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">Red onion, thinly sliced<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;">1 small tomato, sliced 1/8” thick<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;">
<br /><span style="font-family:Times;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family:Times;"><o:p></o:p></span><b style=""><span style="font-family:Times;">Pesto Sauce</span></b></p><p class="MsoNormal" style="margin: 0.1pt 0in;">Makes about 3/4 cup</p><p class="MsoNormal" style="margin: 0.1pt 0in;">
<br /><b style=""><span style="font-family:Times;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span style="font-family:Times;">1/4 cup roasted pistachio nuts
<br />3 medium size garlic cloves
<br />4 cups loosely packed basil leaves (about 4 ounces)
<br />1/4 cup extra-virgin olive oil
<br />S&P to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Times;">1/2 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
<br />
<br />Preparation
<br />Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and pepper; process until blended, scraping sides occasionally. Spoon into a bowl and fold in cheese. <span style=""> </span>Season to taste with S&P<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Times;">
<br />~ I like my pesto pretty chunky.<span style=""> </span>If you want it more runny add more EVOO</span></p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><span style="font-weight: bold;">To assemble sandwich</span>
<br /><span style="font-family:Times;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><b style=""><span style="font-family:Times;"><o:p> </o:p></span></b></p> <h1 style="margin: 0.1pt 0in;"><span style="font-size:12pt;"><o:p> </o:p></span></h1> <h1 style="margin: 0.1pt 0in;"></h1><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Cut focaccia horizontally in half. </span><span style=";font-family:Times;font-size:100%;" >Remove a bit of the bread from top half of focaccia</span><span style=";font-family:Times;font-size:100%;" >; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges<o:p></o:p></span></p> <!--EndFragment--><span style="font-size:100%;">
<br /></span><p class="MsoNormal"><span style="font-size:100%;">* I used plain Havarti cheese, 4 thin slices which roughly equaled 1/4 lb</span></p><p class="MsoNormal"><span style="font-size:100%;">**This serves 8 if you are having a large luncheon along with other dishes. If you are serving these just for a regular lunch it would only serve 4.
<br /></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style="font-family:Times;"><o:p> </o:p></span></b></span></p> <!--EndFragment--><span style=";font-family:times new roman;font-size:100%;" >
<br />Note: When choosing deli meat be careful of how salty the meats are because mine was bordering on the salty side but was still fantastic. Next time I'll try to use low salt meats.</span>
<br />
<br />NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0tag:blogger.com,1999:blog-3605756766808177302.post-56955545917427856092011-01-19T09:36:00.000-08:002011-01-19T09:36:00.345-08:00David Chang's Short Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh_-d1YhyphenhyphenV6DeoL1DkTrzAvyzgGLQkWQhxDGIvn-cotsn8LShyphenhyphenel8TWFU8VV6OfgegrO9ojnTCDHJ8p_kFy0hlaNRZ21jKo3kUaHjC5UYnBeNrtIzjbFBKCeHsFUbLMgGOmcWmbt4VB_8/s1600/IMG_6510.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh_-d1YhyphenhyphenV6DeoL1DkTrzAvyzgGLQkWQhxDGIvn-cotsn8LShyphenhyphenel8TWFU8VV6OfgegrO9ojnTCDHJ8p_kFy0hlaNRZ21jKo3kUaHjC5UYnBeNrtIzjbFBKCeHsFUbLMgGOmcWmbt4VB_8/s400/IMG_6510.JPG" alt="" id="BLOGGER_PHOTO_ID_5558985688409369426" border="0" /></a><br />Short ribs are the perfect meal to entertain with when hosting a dinner party. They can be prepared well in advance and are very forgiving when it comes to time constraints. As you know, the longer it sits the better it gets, and overnight is <span style="font-style: italic;">always</span> best. The ribs roast in the oven for hours in a pool of sweet and salty umami flavorings, producing fall off the bone meat which have absorbed all those delicious seasonings. Serve them over a bed of mashed potatoes and your guests will swoon! When you prepare these, you'll want to cook a larger serving then required - since they'll make the ultimate short rib sandwich the next day. I'm envisioning layers of shredded meat and caramelized onions, topped with melted gruyere cheese. Leftovers never had it so good. Enjoy!<br /><span style="font-weight: bold;"><br /><br />David Chang's Braised Short Ribs</span><br />Recipe from <a href="http://www.nytimes.com/2006/04/05/dining/051crex.html">NY Times</a><br />Photo from Food Network<br /><p><a name="secondParagraph"></a>1½ cups pear or apple juice<br />1 cup sake (Ozeki Sake Dry)<br />1 cup mirin<br />½ cup sugar<br />1 cup Lite soy sauce<br />Salt and freshly ground black pepper<br />2 tablespoons chopped garlic<br />10 cloves crushed garlic<br />1 tablespoon sesame oil<br />2 tablespoons neutral oil, like corn or grapeseed<br />4 to 5 pounds short ribs, trim any visible fat on top of the meat<br />2 large onions, peeled and roughly chopped<br />1 pound carrots, peeled and cut into chunks<br />2 tablespoons butter<br />8 to 12 small potatoes, preferably fingerlings, trimmed or the little round potatoes mom gets<br />½ cup chopped scallions<br />4 cups cooked white rice. </p> <p>1. Preheat oven to 350 degrees. In a saucepan, combine juice, sake, mirin, sugar, soy sauce, about 20 grinds of pepper, both forms of garlic, sesame oil and 1½ cups water. Bring to a boil, then simmer. </p> <p>2. Put corn or grapeseed oil in a large ovenproof braising pan or skillet over medium-high heat and add ribs, seasoning them liberally with salt and pepper. Brown well on one side, moving them around to promote even browning. Turn, add onions and half the carrots, and brown other side, stirring vegetables occasionally. </p> <p>3. Carefully pour braising liquid over meat and bake, bone-side up and submerged in liquid (add water or juice if necessary), for 3 to 4 hours, until meat falls from bones. Cool ribs in liquid for 1 hour remove bones from meat, then remove meat to a separate dish; strain liquid in pot. (I did not strain the veggies since I like to eat them along with the meat) At this point, place ribs in pot with liquid and refrigerate overnight if making ahead.</p> <p>4. If you have refrigerated the ribs, remove fat from top of liquid. Heat to a boil then simmer, reducing liquid until syrupy. If it seems too thick, thin with a bit of water. (I did not reduce my liquid to a syrup consistency since I was afraid the sauce may get too salty due to the soy sauce. I only reheated the ribs and served)<br /></p> <p>5. About ½ hour before you are ready to serve, put butter in a skillet and add potatoes and remaining carrots. Cook, stirring occasionally and seasoning with salt and pepper, until browned and nearly tender, about 20 minutes. Add to meat. Taste mixture and adjust seasonings if necessary, then garnish with scallions and serve on rice. </p> <!--EndFragment--> Yield: 4 to 5 servingsNuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com2tag:blogger.com,1999:blog-3605756766808177302.post-19013223245933097492011-01-17T08:42:00.000-08:002011-01-17T08:42:00.730-08:00Blue Cheese Gougeres<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygXfoRTr2zFaWyFjme90MlS2EWSRbyvDv-IjljMtiO8boHYFN5iggdgXvLFe1e09pTgQF35OU-j6n7pm2-eJjEBfYBLLSuEiGpa8AJth3qRRDMBLnRLPLINBzEO0IOSqLh3utOcON5-wg/s1600/IMG_6553.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygXfoRTr2zFaWyFjme90MlS2EWSRbyvDv-IjljMtiO8boHYFN5iggdgXvLFe1e09pTgQF35OU-j6n7pm2-eJjEBfYBLLSuEiGpa8AJth3qRRDMBLnRLPLINBzEO0IOSqLh3utOcON5-wg/s400/IMG_6553.JPG" alt="" id="BLOGGER_PHOTO_ID_5560092547759512994" border="0" /></a><span style=";font-family:times new roman;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWYNNgMaeAe8t6XJ53H-1CHL2oa6zejTMwMEeVEpTR07D26NoOR7hUqR5QxOgokyuzOUEMwTFRx1qDy8UI_mZHbzPOsMw2_Q_8yho7-be0V3zJCnzgVaNb5kh3Maheo9JpGLSVNndJ-gv/s1600/IMG_6553.JPG">
<br /></a></span><span style=";font-family:times new roman;font-size:100%;" >This is an easy elegant appetizer and perfect for your next dinner party. They pair beautifully with a glass of wine and your guests will <span style="font-style: italic;">not</span> be able to get enough. They're actually quite addicting - which became evident after a while since I couldn't stop popping them into my mouth. Try these for your next party and your guests will rave.
<br />
<br />
<br /></span> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link style="font-family: times new roman;" rel="File-List" href="file://localhost/Users/changl4/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>248</o:Words> <o:characters>1417</o:Characters> <o:company>Genentech</o:Company> <o:lines>11</o:Lines> <o:paragraphs>2</o:Paragraphs> <o:characterswithspaces>1740</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><b style=""><span style="">Blue Cheese Gougeres</span></b></span><span style="font-size:100%;">
<br />Found on <a href="http://ourkitchensink.wordpress.com/2008/01/06/blue-cheese-and-black-pepper-gougeres/">Kitchen Sink</a></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Recipe from King Estate Winery<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Makes 35 gougeres</span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;">
<br /><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">5 tablespoons unsalted butter
<br />3/4 teaspoon kosher salt
<br />1 cup all purpose flour
<br />2.5 large eggs
<br />1/2 cup blue cheese, crumbled (Saint Agur)**
<br />large pinch of freshly ground black pepper
<br />1 egg, beaten<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Preheat oven to 425 degrees.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Combine 3/4 cups of water, butter and salt in a saucepan and bring to a boil. Remove from heat immediately and add all of the flour at once, stirring vigorously with a wooden spoon. When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. Away from the heat, add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Add the blue cheese. Season with black pepper and more salt if needed. Continue to blend until mixture looks like one cohesive dough and similar to mashed potatoes. <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Line a baking sheet with silpat. Using either small cookie dough scooper or pastry bag with a large plain tip, make mounds about 1 inches in diameter. Using a pastry brush, paint tops with a glaze of the beaten egg mixed with splash of water. Make sure when you glaze the dough to not get egg on the baking sheet b/c they will not rise as well. Bake at 425 for 10 minutes then lower temperature to 375 for 20-25 minutes, or until puffed and golden brown. <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.</span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">The puffs are at their best when served warm from the oven, but are also delicious at room temperature.
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">They can be made ahead and frozen, then popped in the oven to reheat just before serving.****<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">*I made these a few hours in advance and they were indeed delicious when re-heated (10 to 15 minutes in a 350° oven).</span></p><p class="MsoNormal" face="times new roman" style="margin: 0.1pt 0in;">
<br /></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;">**I would even add maybe 1/4 cup more cheese next time</p><p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;">
<br /></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;">Notes: If the cheese puffs seem like they need a bit more salt - when you reheat them spray tops with PAM olive oil and sprinkle additional salt
<br /><span style="font-size:100%;"><o:p></o:p></span></p> <!--EndFragment--><span style=";font-family:times new roman;font-size:100%;" >
<br /></span>NuM NuMhttp://www.blogger.com/profile/04051860306077955444noreply@blogger.com0