tag:blogger.com,1999:blog-14039975942263034522024-03-05T06:43:53.559-05:00My PicadilloJust a place to add my thoughts about food.....how taking time to cook a meal brings family and friends together to make great memories.My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-1403997594226303452.post-52745116625993093462014-09-23T14:12:00.000-04:002014-09-23T14:12:04.401-04:00It's Pumpkin Season!<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again...my favorite time of year. When the weather changes slightly (and I mean slightly) in Miami. The mornings feel crisper and leaves start turning into deep shades of red, orange, yellow, and then brown...well, at least in some parts of the world not too far from here. There is definitely something special about it; it's cozy, inviting and most welcoming, especially for some of our favorite comfort foods.<br />
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Pumpkin is one of those foods for me: pumpkin bread, pie, cake, doughnuts, soup, and even pumpkin filled pasta...yummy! So please bear with me through the next several posts since many of them will have some form of...wait for it, wait for it - pumpkin!<br />
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For my first recipe of the season I decided to make Pumpkin Cheese Dip. It's very simple to make and really delicious. The taste is different from traditional dips; it's cheesy, spicy, and somewhat sweet at the same time. You can adjust the heat to your liking. Enjoy!!<br />
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<b>Pumpkin Cheese Dip</b></div>
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Ingredients:</div>
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1 tablespoon butter</div>
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1/4 cup finely chopped green bell pepper</div>
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1/4 cup finely chopped onion</div>
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1 can (10 3/4 oz) Lipton Nacho cheese soup</div>
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1 cup solid-pack pumpkin</div>
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1/2 cup half-and-half</div>
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1/4 to 1/2 teaspoon chipotle pepper powder (depending on how spicy you like it, add to taste)</div>
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1/4 teaspoon salt</div>
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Directions:</div>
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Melt butter in medium saucepan over medium heat. Add onions and bell pepper; cook and stir until tender, about 5 minutes.<br />
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Stir in soup, pumpkin, half-and-half, 1 t chipotle pepper powder and salt; cook over low heat 10 minutes, stirring frequently. Taste and add additional chipotle pepper powder, to taste. Serve warm with tortilla chips.<br />
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My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com14tag:blogger.com,1999:blog-1403997594226303452.post-29588750256420090662013-07-05T17:18:00.001-04:002013-07-07T16:05:21.920-04:00Happy 4th of July - Ina Fridays<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCQ5nihI2MuUaF_k9acgtiPVuv9B69qBbCOWXQo-_bizbV04pnHCoZ4uN-P0ii-PNz_AIeLnK_sHQ0eCsi1xarIYt_a6pnNksQu3IESqLVzKhllOKshP8teojrY5YJOgHWeS-K3seBx4/s1600/IMG_3622%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCQ5nihI2MuUaF_k9acgtiPVuv9B69qBbCOWXQo-_bizbV04pnHCoZ4uN-P0ii-PNz_AIeLnK_sHQ0eCsi1xarIYt_a6pnNksQu3IESqLVzKhllOKshP8teojrY5YJOgHWeS-K3seBx4/s400/IMG_3622%5B1%5D.JPG" width="400" /></span></a></div>
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<b><span style="font-family: inherit; font-size: large;">Flag Cake</span></b></div>
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<span style="font-family: inherit;">I am happy to be blogging again and especially about one of my very favorite chefs - Ina Garten. I happen to have all her cookbooks, however, which dessert to pick was my dilemma! A BBQ with our best friends were our holiday plans and I was in charge of dessert, so that narrowed it down to something patriotic or at least red, white, and blue. After browsing through all her recipes I decided on a Flag Cake from her <a href="http://www.barnesandnoble.com/w/barefoot-contessa-family-style-ina-garten/1102544521?ean=9780609610664">Barefoot Contessa Family Style</a> cookbook. </span></div>
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This is a very easy recipe to make, however you should start early because the assembling of the fruits takes a while. The batter was delicious (hard not to try it while mixing the ingredients) and the icing...yummy!!! I was a little concerned because the cake is somewhat dense, perhaps next time I will an additional half cup of sour cream. However, this did not affect the final verdict: delicious, flavorful, fresh, and everyone had seconds! This recipe is a definite keeper!!! </div>
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<b><span style="font-size: large;">Flag Cake</span></b></div>
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<span style="background-color: white;"><span style="line-height: 15px;"><i><span style="font-size: x-small;">Courtesy of Ina Garten/Food Network</span></i></span> </span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">Ingredients for the cake:</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">18 tablespoons (2 1/4 sticks) unsalted butter at room temperature</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">3 cups sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">6 extra-large eggs at room temperature</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 cup sour cream at room temperature</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 1/2 teaspoons pure vanilla extract</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">3 cups flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1/3 cup cornstarch</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 teaspoon kosher salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 teaspoon baking soda</span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">For the icing:</span></span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">1 pound (4 sticks) unsalted butter at room temperature</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 1/2 pounds cream cheese at room temperature</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 pound confectioners' sugar, sifted</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">1 1/2 teaspoons pure vanilla extract</span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">To assemble:</span></span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">2 half-pints blueberries</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 15px;">3 half-pints raspberries</span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">Directions:</span></span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">Heat the oven to 350 degrees F. </span></span><span style="font-family: inherit; line-height: 15px;">Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.</span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 15px;">Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.</span></span></span><br />
<span style="background-color: white; font-family: inherit;"><br style="line-height: 15px; outline: 0px;" /><span style="line-height: 15px;">Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.</span></span><br />
<span style="background-color: white; font-family: inherit;"><br style="line-height: 15px; outline: 0px;" /><span style="line-height: 15px;">For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.</span></span><br />
<span style="background-color: white; font-family: inherit;"><br style="line-height: 15px; outline: 0px;" /><span style="line-height: 15px;">Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.</span></span><br />
<span style="background-color: white; font-family: inherit;"><br style="line-height: 15px; outline: 0px;" /><span style="line-height: 15px;">I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Please visit some of these wonderful bloggers for more of Ina's delicious recipes:</b></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Alyce @ <a href="http://moretimeatthetable.blogspot.com/" style="color: #7e7ed4; text-decoration: none;">More Time At The Table</a></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Ansh @ <a href="http://www.spiceroots.com/" style="color: #7e7ed4; text-decoration: none;"> Spice Roots </a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Barbara @ <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #7e7ed4; text-decoration: none;">Moveable Feasts </a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Bhavna @ <a href="http://justagirlfromaamchimumbai.com/" style="color: #7e7ed4; text-decoration: none;">Just a Girl From AAmchi Mumbai</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Chaya @ <span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"><a href="http://bizzybakesb.blogspot.com/" style="color: #7e7ed4; text-decoration: none;"> Bizzy Bakes</a> </span></span><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"></span></span></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941">Linda, @ <a href="http://www.tumbleweedcontessa.com/" style="color: #7e7ed4; text-decoration: none;">Tumbleweed Contessa</a></span></span> </span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Linda @ <a href="http://www.lindaathompson.blogspot.com/" style="color: #7e7ed4; text-decoration: none;">There and Back Again</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Martha @ <a href="http://www.simple-nourished-living.com/" style="color: #7e7ed4; text-decoration: none;">Simple Nourished Living</a> </span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Minnie @ <a href="http://www.thelady8home.com/" style="color: #7e7ed4; text-decoration: none;">The Lady 8 Home</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Mireya @ <a href="http://www.myhealthyeatinghabits.com/" style="color: #7e7ed4; text-decoration: none;">My Healthy Eating Habits</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Ria @ <a href="http://riascollection.blogspot.com/" style="color: #7e7ed4; text-decoration: none;">Ria's Collection</a> </span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Rocky Mountain Woman @<span id="yui_3_7_2_1_1367536494131_2950"><span id="yui_3_7_2_1_1367536494131_2949"> <a href="http://www.therockymountainwoman.com/" style="color: #7e7ed4; text-decoration: none;">Rocky Mountain Woman</a></span></span></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Veronica@ <a href="http://www.mycatholickitchen.com/" style="color: #7e7ed4; text-decoration: none;">My Catholic Kitchen</a> </span></li>
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My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com7tag:blogger.com,1999:blog-1403997594226303452.post-5283104310235753002012-10-01T18:38:00.003-04:002012-10-01T20:09:50.560-04:00September's Foodie Pen Pals<div class="separator" style="clear: both; text-align: center;">
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This picture should have been very crowded with all the cookies I got from my Foodie Pen Pal, Lorraine, but they never made it to the picture!! Along with all these goodies I got yummy chocolate sandwich cookies, the best coconut shortbreads and the delicious scones in the picture, they only made it because of my threats. <br />
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Thank you Lorraine, for all the goodies, the homemade cookies, and for sharing the the recipes with me!<br />
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The great thing about Lindsay's, from <a href="http://www.theleangreenbean.com/" target="_blank">The Lean Green Bean</a>, Foodie Pen Pals is that you actually get two every month. One that you send goodies to and one that sends to you. I sent to Leia at <a href="http://rundirty.wordpress.com/" target="_blank">Dirty Girl Running</a>, check out her website.......just the kick I needed to start exercising!!<br />
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My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com2tag:blogger.com,1999:blog-1403997594226303452.post-16490379197273598422012-06-20T23:19:00.000-04:002012-06-20T23:26:35.109-04:0050 Women Game Changers in Food - # 39<div class="separator" style="clear: both; text-align: left;">
Even though our group made it to #50 two weeks ago I will try to post on the ones I missed. Some because I joined them at number 16 and others because.....well, life got in the way!</div>
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At number 39 of the <span id="goog_2114316829"></span><a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>, <span id="goog_2114316830"></span>is one of my personal favorites - Ina Garten. She was a former White House nuclear policy analyst, taught her self how to cook by working her way through Julia Child's "The Art of French Cooking" while living in Paris with her husband. She later owned a specialty food store in the Hamptons and then became a Food Network favorite with her own show <em>The Barefoot Contessa,</em> still very popular today<em>. </em>She has published at least 7 <a href="http://www.barnesandnoble.com/w/barefoot-contessa-foolproof-ina-garten/1108614200?ean=9780307464873" target="_blank">cookbooks</a> with another to be published in October 2012.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDJuC_JpNDFxmKUCeVNqx-ndfjWI8KDVcELHY24PSRLV1U7rgXJZXTh88m0VKElp0U3iUYYlpyPA52iMedtsQHG8FEF0nC2bTlgzImaDsCOi-GHibT6CymP7eg6S5SeNXaWZ2amM4m04/s1600/InaGarten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDJuC_JpNDFxmKUCeVNqx-ndfjWI8KDVcELHY24PSRLV1U7rgXJZXTh88m0VKElp0U3iUYYlpyPA52iMedtsQHG8FEF0nC2bTlgzImaDsCOi-GHibT6CymP7eg6S5SeNXaWZ2amM4m04/s400/InaGarten.jpg" width="400" /></a></div>
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I have all her books and all her recipes are great. However, I had no problem deciding which one to choose for this post. Eli's Asian Salmon has been a longtime favorite in our home. I guarantee this one is a keeper.</div>
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<span style="font-size: large;"><strong>Eli's Asian Salmon</strong></span><br />
<strong><em><span style="font-size: x-small;">Courtesy of <a href="http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe/index.html" target="_blank">Food Network</a></span></em></strong><br />
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Ingredients</div>
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<li class="ingredient">2 1/4 pounds center-cut <a class="crosslink" debug="24 36" href="http://www.foodterms.com/encyclopedia/salmon/index.html">salmon fillet</a> (1 1/2 inches thick)</li>
<li class="ingredient">1 cup soy sauce</li>
<li class="ingredient">1/4 cup rice vinegar</li>
<li class="ingredient">1/4 cup freshly squeezed <a class="crosslink" debug="136 146" href="http://www.foodterms.com/encyclopedia/lemon/index.html">lemon juice</a> (2 lemons)</li>
<li class="ingredient">2 tablespoons oyster sauce</li>
<li class="ingredient">1 tablespoon fish sauce</li>
<li class="ingredient">1 tablespoon toasted (dark) sesame oil</li>
<li class="ingredient">1 1/2 teaspoons chili paste</li>
<li class="ingredient">1/2 cup sliced scallions (2 scallions)</li>
<li class="ingredient">2 tablespoons minced garlic (8 large cloves)</li>
<li class="ingredient">2 tablespoons minced fresh ginger</li>
<li class="ingredient">1 1/2 cups panko (Japanese <a class="crosslink" debug="462 473" href="http://www.foodterms.com/encyclopedia/breadcrumbs/index.html">bread crumbs</a></li>
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Directions</h2>
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Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.</div>
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In a mixing cup, combine the soy sauce, <a class="crosslink" debug="132 143" href="http://www.foodterms.com/encyclopedia/rice-vinegar/index.html">rice vinegar</a>, lemon juice, <a class="crosslink" debug="159 170" href="http://www.foodterms.com/encyclopedia/oyster-sauce/index.html">oyster sauce</a>, <a class="crosslink" debug="173 182" href="http://www.foodterms.com/encyclopedia/fish-sauce/index.html">fish sauce</a>, <a class="crosslink" debug="185 194" href="http://www.foodterms.com/encyclopedia/sesame-oil/index.html">sesame oil</a>, <a class="crosslink" debug="197 207" href="http://www.foodterms.com/encyclopedia/chili-paste/index.html">chili paste</a>, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.<br />
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Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a <a class="crosslink" debug="763 778" href="http://www.foodterms.com/encyclopedia/meat-thermometer/index.html">meat thermometer</a> when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature. </div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com0tag:blogger.com,1999:blog-1403997594226303452.post-62839809355897804822012-05-18T17:27:00.000-04:002012-06-21T17:51:14.814-04:0050 Women Game Changers in Food - Week 48This week at number 48 of the <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a> we have Cat Cora. Not only is she an Iron Chef, has published several cookbooks, is Executive Chef for Bon Appétit magazine, is developing her own talk show, owns two restaurants, is a mother of FOUR, but is also a great humanitarian. <br />
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Picking just one of her recipes was hard. She had many that I really thought my family would enjoy. However, this one not only sounded appealing for my boys, the combination of spices with pineapple had me drooling. Mine were more like fajitas than tacos because I used flour tortillas instead of corn, just because I know my family prefers them. I am happy to announce the results were fabulous! My husband could not stop raving about the taste of the steak, the boys really enjoyed them, and my daughter and her hubby said they were a keeper! Can't top that!!</div>
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<b><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Grilled Chili-Lime Flank Steak Soft Tacos</span></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Courtesy of ABC Good Morning America </i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Chile powder and lime give an inexpensive cut of meat a lot of flavor. Then, when you spoon up a tangy, colorful pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of this meal can be done on the grill, but I've given you a stovetop/oven option as well.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. I prefer the charred look and love how it tastes in the salsa, but taste and see what you like.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it's cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it's good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.</span></div>
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<div class="section" id="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h4 style="border-bottom-color: rgb(226, 226, 226); border-bottom-style: solid; border-bottom-width: 1px; color: #003366; line-height: 1.6em; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></h4>
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<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon pure chile powder</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground cumin</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon garlic powder</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon kosher salt</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon freshly ground black pepper</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons fresh lime juice</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons extra-virgin olive oil</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 pounds flank steak, trimmed of fat</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">16 6-inch corn tortillas</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For Pineapple salsa</strong></span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 small pineapple (3-3 1/2 pounds)</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 small red onion, diced</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons chopped fresh cilantro</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons fresh lime juice</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon rice vinegar</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons extra-virgin olive oil</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon kosher salt</span></li>
<li style="list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 fresh jalapeno or serrano chile, seeded and minced</span></li>
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<span class="Apple-style-span" style="font-family: inherit;">Cooking Directions</span></h4>
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<span class="Apple-style-span" style="font-family: inherit;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For the marinade</strong>: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For the salsa</strong>: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To cook the steak</strong>: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cat's note<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">: The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.</strong></strong></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">For more recipes by Cat Cora, please visit:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Val - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://morethanburnttoast.blogspot.com/" style="color: #a64d79; text-decoration: none;">More Than Burnt Toast</a></span></i></span><span class="Apple-style-span" style="font-family: inherit;"><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></span></div>
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Joanne - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.joanne-eatswellwithothers.com/" style="color: #a64d79; text-decoration: none;">Eats Well With Others</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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Taryn - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.havekitchenwillfeed.blogspot.com/" style="color: #a64d79; text-decoration: none;">Have Kitchen Will Feed</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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Susan -<i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://thespicegarden.blogspot.com/" style="color: #a64d79; text-decoration: none;"> The Spice Garden</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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Heather -<i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.girlichef.com/" style="color: #a64d79; text-decoration: none;"> girlichef</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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Miranda - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.mangoesandchutney.com/" style="color: #a64d79; text-decoration: none;">Mangoes and Chutney</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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<span class="Apple-style-span" style="font-family: inherit;">Jeanette - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;">Healthy Living</a></span></i></span><span class="Apple-style-span" style="font-family: inherit;"><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></span></div>
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Mary - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://oneperfectbite.blogspot.com/" style="color: #a64d79; text-decoration: none;">One Perfect Bite</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></div>
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Kathleen -<a href="http://www.bakeawaywithme.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Bake Away with Me</span></i></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Viola -<a href="http://lifeisgoodkitchen.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> The Life is Good Kitchen</span></i></a></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Sue - <a href="http://theviewfromthegreatisland.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">The View from Great Island</span></i></a></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Barbara - <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Movable Feasts</span></i></a></span></div>
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Kathleen - <a href="http://gonnawantseconds.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Gonna Want Seconds</span></i></a></div>
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Amy - <a href="http://blog.belovedgreen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Beloved Green</span></i></a></div>
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Jeanette - <a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Healthy Living</span></i></a></div>
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Linda -<a href="http://ciaochowlinda.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> Ciao Chow Linda</span></i></a></div>
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Linda A -<i><span style="color: #a64d79; text-decoration: none;"><a href="http://lindaathompson.blogspot.com/" style="color: #a64d79; text-decoration: none;"> There and Back Again</a> </span></i><o:p></o:p></div>
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</span><span class="Apple-style-span" style="line-height: 24px;"><span style="font-family: inherit;">Mireya - </span><a href="http://www.myhealthyeatinghabits.com/about/" style="text-decoration: none;"><i><span style="text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79; font-family: inherit;">My Healthy Eating Habits</span></span></i></a></span><span class="Apple-style-span" style="font-family: inherit;"><div>
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Martha - <i><span style="color: #a64d79; text-decoration: none;"><a href="http://linesfromlinderhof.blogspot.com/" style="color: #a64d79; text-decoration: none;">Lines from Linderhof</a> </span></i></div>
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<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; font-weight: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit;"></span></span><div style="color: black; font-style: inherit; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span"><span style="font-family: inherit;">Veronica - </span><a href="http://www.mycatholickitchen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Annie - </span><a href="http://mostlovelythings.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/" style="color: #a64d79; text-decoration: none;">Journey of an Italian Cook</a></span></i></span></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;"><span class="Apple-style-span" style="font-style: inherit;">Alyce - </span><i><span class="Apple-style-span" style="color: #d5a6bd;"><a href="http://moretimeatthetable.blogspot.com/" target="_blank">More Time at The Table</a> </span></i></span></span></div>
<div style="line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Martha -<span class="Apple-style-span" style="color: #a64d79;"> <i><a href="http://simple-nourished-living.com/" target="_blank">Simple Nourished Living</a></i></span></div>
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222;">Amrita - </span><span class="Apple-style-span" style="color: #d5a6bd; font-style: italic; text-decoration: none;"><a href="http://beetleskitchen.blogspot.com/" style="font-style: italic; text-decoration: none;">Beetles Kitchen Escapades</a></span></span></span></i></div>
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<i><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-style: normal;">Jill - </span><a href="http://saucycooks.com/" target="_blank">Saucy Cooks</a></span></span></i></div>
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<span class="Apple-style-span" style="line-height: 18px;">Sarah - <i><a href="http://everythingkitchensink.blogspot.com/" target="_blank">Everything in the Kitchen Sink</a></i></span></div>
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com7tag:blogger.com,1999:blog-1403997594226303452.post-43029560176260729762012-03-08T23:52:00.000-05:002012-06-21T17:52:15.113-04:0050 Women Game Changer in Food - Week 38<div align="center">
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Darina Allen, co-founder of the of the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, is #38 on the list of <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>. She is the author of several cookbooks and has been called "The Julia Child of Ireland".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6hKSVAqWepqdL3dkM2JJ8QEwekmQFOp3SAbkS7wNn_yVhGPUwdMk7RkLDewhjBPlg1yjvIEjVZ4kx3npDWYXH1GWxOH-iIIlMz5Hh1GaGvszamdt1EbF1SybxeVFFSWXycon0VtSbEs/s1600/DarinaAllen08INTERNAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6hKSVAqWepqdL3dkM2JJ8QEwekmQFOp3SAbkS7wNn_yVhGPUwdMk7RkLDewhjBPlg1yjvIEjVZ4kx3npDWYXH1GWxOH-iIIlMz5Hh1GaGvszamdt1EbF1SybxeVFFSWXycon0VtSbEs/s400/DarinaAllen08INTERNAL.jpg" width="400" /></a></div>
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In honor of Ms Allen, I made her Winter Leek and Potato Soup. It is mild and delicious with a <br />
velvety smooth texture. It's amazingly simple for a weeknight meal and yet elegant enough for your guests. Definately a keeper!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTIv_pDBE_Taj5N00HZ4TugsyHq9bViPduHRczdcR-e02_aijnU9XxZLYtD9dWBAmdAjBSX-0_Z2wB8YubY5YsXaBcZY_JvlnaqLpygqM4T_Fo1ytFhny9i94CUj04wAvJqDltKPpP0o/s1600/IMG_2600%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTIv_pDBE_Taj5N00HZ4TugsyHq9bViPduHRczdcR-e02_aijnU9XxZLYtD9dWBAmdAjBSX-0_Z2wB8YubY5YsXaBcZY_JvlnaqLpygqM4T_Fo1ytFhny9i94CUj04wAvJqDltKPpP0o/s400/IMG_2600%5B1%5D.JPG" width="400" /></a></div>
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<b>Winter Leek and Potato Soup</b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Adapted from Darina Allen's recipe courtesy of BBC Good Food</i></span></div>
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Ingredients:</div>
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1/2 stick of butter</div>
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1 lb potatoes, peeled and cut into 1 inch pieces</div>
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1 small onion, cut the same size as the potatoes</div>
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1 lb white part of leeks, sliced (save the green tops for another soup or stock)</div>
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3 and 2/3 cups of chicken stock</div>
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2/3 cup carton whipping cream</div>
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1/2 cup full-fat milk</div>
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To finish:</div>
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the white part of 1 leek</div>
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a small knob of butter </div>
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finely chopped chives</div>
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Method:</div>
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Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. </div>
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<li>Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour. </li>
<li>Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk. </li>
<li>To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once. </li>
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<span class="Apple-style-span" style="font-family: inherit;">For more recipes by Darina Allen, please visit:</span></div>
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</div>
<span class="Apple-style-span" style="font-family: inherit;">Val - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://morethanburnttoast.blogspot.com/" style="color: #a64d79; text-decoration: none;">More Than Burnt Toast</a></span></i></span><span class="Apple-style-span" style="font-family: inherit;"><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></span><br />
Joanne - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.joanne-eatswellwithothers.com/" style="color: #a64d79; text-decoration: none;">Eats Well With Others</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
Taryn - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.havekitchenwillfeed.blogspot.com/" style="color: #a64d79; text-decoration: none;">Have Kitchen Will Feed</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
Susan -<i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://thespicegarden.blogspot.com/" style="color: #a64d79; text-decoration: none;"> The Spice Garden</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
Heather -<i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.girlichef.com/" style="color: #a64d79; text-decoration: none;"> girlichef</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
Miranda - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.mangoesandchutney.com/" style="color: #a64d79; text-decoration: none;">Mangoes and Chutney</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
<span class="Apple-style-span" style="font-family: inherit;">Jeanette - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;">Healthy Living</a></span></i></span><span class="Apple-style-span" style="font-family: inherit;"><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i></span><br />
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Mary - <i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"><a href="http://oneperfectbite.blogspot.com/" style="color: #a64d79; text-decoration: none;">One Perfect Bite</a></span></i><i style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> </span></i><br />
Kathleen -<a href="http://www.bakeawaywithme.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Bake Away with Me</span></i></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Viola -<a href="http://lifeisgoodkitchen.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> The Life is Good Kitchen</span></i></a></span></div>
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Sue - <a href="http://theviewfromthegreatisland.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">The View from Great Island</span></i></a></div>
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Barbara - <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Movable Feasts</span></i></a></div>
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Kathleen - <a href="http://gonnawantseconds.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Gonna Want Seconds</span></i></a></div>
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Amy - <a href="http://blog.belovedgreen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Beloved Green</span></i></a></div>
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Jeanette - <a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Healthy Living </span></i></a></div>
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Linda -<a href="http://ciaochowlinda.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> Ciao Chow Linda</span></i></a></div>
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Linda A -<i><span style="color: #a64d79; text-decoration: none;"><a href="http://lindaathompson.blogspot.com/" style="color: #a64d79; text-decoration: none;"> There and Back Again</a> </span></i><o:p></o:p></div>
</span><span class="Apple-style-span" style="line-height: 24px;"><span style="font-family: inherit;">Mireya - </span><a href="http://www.myhealthyeatinghabits.com/about/" style="text-decoration: none;"><i><span style="text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79; font-family: inherit;">My Healthy Eating Habits</span></span></i></a></span><span class="Apple-style-span" style="font-family: inherit;"><div>
Martha - <i><span style="color: #a64d79; text-decoration: none;"><a href="http://linesfromlinderhof.blogspot.com/" style="color: #a64d79; text-decoration: none;">Lines from Linderhof</a> </span></i></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Veronica - </span><a href="http://www.mycatholickitchen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Annie - </span><a href="http://mostlovelythings.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/" style="color: #a64d79; text-decoration: none;">Journey of an Italian Cook</a></span></i></span></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;"><span class="Apple-style-span" style="font-style: inherit;">Alyce - </span><i><span class="Apple-style-span" style="color: #a64d79;"><a href="http://moretimeatthetable.blogspot.com/" target="_blank">More Time at The Table</a> </span></i></span></span><br />
<i><span class="Apple-style-span" style="font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222;">Amrita - </span><a href="http://beetleskitchen.blogspot.com/" style="font-style: italic; text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79;">Beetles Kitchen Escapades</span></a></span></span></i><span class="Apple-style-span"><span style="font-family: inherit;"><i><span class="Apple-style-span" style="color: #a64d79;"><br /></span></i></span></span></div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com9tag:blogger.com,1999:blog-1403997594226303452.post-56007751385589847862012-02-24T00:01:00.000-05:002012-02-24T00:11:00.128-05:0050 Women Game Changer in Food - Week 35<div class="separator" style="clear: both; text-align: left;">
Edna Lewis, at #35 of the <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>, was an excellent seamtress, a great cook, and a woman with strong political convictions. Ms Lewis (as she was known) died at the age of 89, but left us with a treasure of refined southern classics.</div>
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"As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past."</div>
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And that she did, through her four cookbooks: The Edna Lewis Cookbook, The Taste of Country Cooking, In Pursuit of Flavor, and The Gift of Southern Cooking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTbj1pSGHZ8WyuyHD2K8XaXEHYIWLCm4FhdWrPDjnnwVU1nVkiByaIsDJoLbQNXGHgUEglOBA5XQG-gfBP9EYRS0Oc7cei-Kr2LnCMtLl7DkJ2HqRvFLajn2Ci6lgLifyQe9NPOWKbq8/s1600/Edna+Lewis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTbj1pSGHZ8WyuyHD2K8XaXEHYIWLCm4FhdWrPDjnnwVU1nVkiByaIsDJoLbQNXGHgUEglOBA5XQG-gfBP9EYRS0Oc7cei-Kr2LnCMtLl7DkJ2HqRvFLajn2Ci6lgLifyQe9NPOWKbq8/s320/Edna+Lewis.jpg" width="312" /></a></div>
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It was difficult to chose one of her recipes for this post. They all seemed really wonderful but I was looking for a simple side dish to accompany some spicy grilled shrimp. These potatoes were buttery and delicious but not overpowering.....the perfect choice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4I2aTOVizGlYO4sjFz5tfToBF0I_sfKf5NpYo7dzxMOBKW2vhxBUnUDpOTfGkBvXL2vA3i1RUDrkNgm9l6asVxo4EkuQ7kN0FvofihS3RWYMzaWCpac1cijSSdYoh2TekgycBw0tN5k/s1600/IMG_2588%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4I2aTOVizGlYO4sjFz5tfToBF0I_sfKf5NpYo7dzxMOBKW2vhxBUnUDpOTfGkBvXL2vA3i1RUDrkNgm9l6asVxo4EkuQ7kN0FvofihS3RWYMzaWCpac1cijSSdYoh2TekgycBw0tN5k/s400/IMG_2588%5B1%5D.JPG" width="400" /></a></div>
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<strong>POTATO CASSEROLE</strong><br />
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Ingredients<br />
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2 lbs boiling potatoes</div>
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5 tablespoons unsalted butter, melted</div>
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1/2 cup reduced-sodium chicken broth</div>
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Preperation</div>
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Preheat oven to 425°F with rack in middle.</div>
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Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.</div>
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<em>For more recipes by Edna Lewis visit:</em><br />
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<br /><span class="Apple-style-span"><span style="font-family: inherit;">Val - </span><a href="http://morethanburnttoast.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">More Than Burnt Toast</span></i></a><br /><span style="font-family: inherit;">Joanne - </span><a href="http://www.joanne-eatswellwithothers.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Eats Well With Others</span></i></a><br /><span style="font-family: inherit;">Taryn - </span><a href="http://www.havekitchenwillfeed.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Have Kitchen Will Feed</span></i></a><br /><span style="font-family: inherit;">Susan -</span><a href="http://thespicegarden.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> The Spice Garden</span></i></a><br /><span style="font-family: inherit;">Claudia -</span><a href="http://seasonalcookinturkey.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> A Seasonal Cook in Turkey</span></i></a><br /><span style="font-family: inherit;">Heather -</span><a href="http://www.girlichef.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> girlichef</span></i></a><br /><span style="font-family: inherit;">Miranda - </span><a href="http://www.mangoesandchutney.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Mangoes and Chutney</span></i></a><br /><span style="font-family: inherit;">Jeanette - </span><a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Healthy Living</span></i></a><br /><span style="font-family: inherit;">April - </span><a href="http://www.abbysweets.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Abby Sweets </span></i></a><br /><span style="font-family: inherit;">Katie -</span><a href="http://makingmichaelpollanproud.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> Making Michael Pollan Proud</span></i></a><br /><span style="font-family: inherit;">Mary - </span><a href="http://oneperfectbite.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">One Perfect Bite</span></i></a><br /><span style="font-family: inherit;">Kathleen -</span><a href="http://www.bakeawaywithme.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Bake Away with Me</span></i></a><br /><span style="font-family: inherit;">Viola -</span><a href="http://lifeisgoodkitchen.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> The Life is Good Kitchen</span></i></a><br /><span style="font-family: inherit;">Sue - </span><a href="http://theviewfromthegreatisland.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">The View from Great Island</span></i></a><br /><span style="font-family: inherit;">Barbara - </span><a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Movable Feasts</span></i></a><br /><span style="font-family: inherit;">Kathleen - </span><a href="http://gonnawantseconds.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Gonna Want Seconds</span></i></a><br /><span style="font-family: inherit;">Amy - </span><a href="http://blog.belovedgreen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Beloved Green</span></i></a><br /><span style="font-family: inherit;">Jeanette - </span><a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Healthy Living </span></i></a><br /><span style="font-family: inherit;">Linda -</span><a href="http://ciaochowlinda.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;"> Ciao Chow Linda</span></i></a><br /><span style="font-family: inherit;">Linda A -<i><a href="http://lindaathompson.blogspot.com/" style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> There and Back Again</span></a></i><o:p></o:p></span></span><br />
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<span class="Apple-style-span"><span style="font-family: inherit;">Martha - <i><a href="http://linesfromlinderhof.blogspot.com/" style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;">Lines from Linderhof</span></a></i><o:p></o:p></span></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Mireya - </span><a href="http://www.myhealthyeatinghabits.com/about/" style="text-decoration: none;"><i><span style="text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79; font-family: inherit;">My Healthy Eating Habits</span></span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Veronica - </span><a href="http://www.mycatholickitchen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Annie - </span><a href="http://mostlovelythings.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="font-family: inherit; text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/" style="color: #a64d79; text-decoration: none;">Journey of an Italian Cook</a></span></i></span></span></div>
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<span class="Apple-style-span"><span style="font-family: inherit;"><span class="Apple-style-span" style="font-style: inherit;">Alyce - </span><i><a href="http://moretimeatthetable.blogspot.com/" target="_blank"><span class="Apple-style-span" style="color: #a64d79;">More Time at The Table</span></a></i></span></span><br />
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 18px;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #222222; font-family: inherit;">Amrita - </span><a href="http://beetleskitchen.blogspot.com/" style="font-style: italic; text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79; font-family: inherit;">Beetles Kitchen Escapades</span></a></span></span></i></div>
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</span></li>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com7tag:blogger.com,1999:blog-1403997594226303452.post-39991466269695331762012-02-24T00:00:00.003-05:002012-02-24T00:09:03.663-05:00French Fridays with Dorie - Cheese-Topped Onion SoupMy family really enjoys french onion soup, so I knew they would the best judges for this recipe. The verdict....excellent!! This is a very simple dish to make and yet the results will truly impress you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2UT5L9LLm27sNUlfOrBJWfvQTN4TaKVNSVSE2hIDx6vfatMXE2Schd7CGCaUOt13e0i-OxOsveozwaqx-NT4jVZphOlF9V5KeRzvuziwy-X7g-9I7NHm65Cy9F6urMurbzVvPoDXKs4/s1600/IMG_2593%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2UT5L9LLm27sNUlfOrBJWfvQTN4TaKVNSVSE2hIDx6vfatMXE2Schd7CGCaUOt13e0i-OxOsveozwaqx-NT4jVZphOlF9V5KeRzvuziwy-X7g-9I7NHm65Cy9F6urMurbzVvPoDXKs4/s400/IMG_2593%5B1%5D.JPG" width="400" /></a></div>
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As part of <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Fridays with Dorie</a> we are cooking our way through Dorie Greenspan's <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>. Join us next week as we continue our journey.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s1600/FFWD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s320/FFWD.png" unselectable="on" width="245" /></a></div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com0tag:blogger.com,1999:blog-1403997594226303452.post-73016599467300879602012-01-29T16:10:00.001-05:002012-01-29T16:13:22.925-05:00Daring Bakers make Scones a/k/a Biscuits<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://audaxartifex.blogspot.com/" target="_blank">Audax Artifex</a> was our January 2012 <a href="http://thedaringkitchen.com/">Daring Bakers’</a> host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! His recipe for basic scones (see below) was very simple and fail proof. It was a thrill to say I had made them from scratch!! Thanks Audax!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-BQlVitdN-DGwDz5A9wl39MS-TjVNpN6W17LHcoNYuwsizeqeibr0vci7jSgZYNIClmDXW-aP04s6EI9GVPOXG49dH_WByF1eQdwb377cFTPE4zZwLEhBjWIaIe_Qm3aTLpf0P6RXSY/s1600/Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-BQlVitdN-DGwDz5A9wl39MS-TjVNpN6W17LHcoNYuwsizeqeibr0vci7jSgZYNIClmDXW-aP04s6EI9GVPOXG49dH_WByF1eQdwb377cFTPE4zZwLEhBjWIaIe_Qm3aTLpf0P6RXSY/s400/Biscuits.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b><u style="text-underline: #432200;">Basic Scones (a.k.a. Basic
Biscuits)</u></b>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Servings:</b> about
eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients:</b>
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 cup (240 ml) (140 gm/5 oz) plain
(all-purpose) flour
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon (1¼ ml) (1½ gm) salt
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons (30 gm/1 oz) frozen
grated butter (or a combination of lard and butter)
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">approximately ½ cup (120 ml) cold
milk
optional <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon milk, for glazing the
tops of the scones<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Directions:</b>
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to very hot 475°F/240°C/gas mark 9.
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Triple sift the dry ingredients into a large bowl. (If your
room temperature is very hot refrigerate the sifted ingredients until cold.)
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. Rub the frozen grated butter (or combination of fats) into
the dry ingredients until it resembles very coarse bread crumbs with some
pea-sized pieces if you want flaky scones or until it resembles coarse beach
sand if you want tender scones.
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Add nearly all of the liquid at once into the rubbed-in
flour/fat mixture and mix until it just forms a sticky dough (add the remaining
liquid if needed). The wetter the dough the lighter the scones (biscuits) will
be!
<o:p></o:p></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: inherit;">5. Turn the dough out onto a lightly floured board, lightly
flour the top of the dough. To achieve an even homogeneous crumb to your scones
knead very gently about 4 or 5 times (do not press too firmly) the dough until
it is smooth. To achieve a layered effect in your scones knead very gently once
(do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times
until the dough has formed a smooth texture. (Use a floured plastic scraper to
help you knead and/or fold and turn the dough if you wish.)
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">6. Pat or roll out the dough into a 6 inch by 4 inch rectangle
by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured
2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six
2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer
and cut two more scones (these two scones will not raise as well as the others
since the extra handling will slightly toughen the dough). Or use a
well-floured sharp knife to form squares or wedges as you desire.
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">7. Place the rounds just touching on a baking dish if you wish
to have soft-sided scones or place the rounds spaced widely apart on the baking
dish if you wish to have crisp-sided scones. Glaze the tops with milk if you
want a golden colour on your scones or lightly flour if you want a more
traditional look to your scones.
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">8. Bake in the preheated very hot oven for about 10 minutes
(check at 8 minutes since home ovens at these high temperatures are very
unreliable) until the scones are well risen and are lightly coloured on the
tops. The scones are ready when the sides are set.
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">9. Immediately place onto cooling rack to stop the cooking
process, serve while still warm.<o:p></o:p></span></div>
<br />
<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com5tag:blogger.com,1999:blog-1403997594226303452.post-22480457768317342532012-01-29T12:52:00.000-05:002012-01-29T13:05:00.527-05:00French Fridays with Dorie - Broth-Braised PotatoesThis wonderfully rustic dish can go nicely with any roasted meat or poultry. Just a few staple ingredients and you're done. I used a variety of fingerling potatoes and just before serving I drizzled them with the concentrated broth. The aroma in your kitchen will bring everyone to the dinner table on time....Bon Appétit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO0KdB-VVuhLAErOMYs-O24hF23Y2Qdx23vjLBWJnh1kO0uBm4OOGbRLzABvb2i6OEoEjKwxSxHVpngMwt-WH4-jo6bVl-2qslPuesA5rBWo-L24cZdxWWMbC8h0RiyPH9f_2kf7OrVQ/s1600/FFWD+Potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO0KdB-VVuhLAErOMYs-O24hF23Y2Qdx23vjLBWJnh1kO0uBm4OOGbRLzABvb2i6OEoEjKwxSxHVpngMwt-WH4-jo6bVl-2qslPuesA5rBWo-L24cZdxWWMbC8h0RiyPH9f_2kf7OrVQ/s400/FFWD+Potatoes.JPG" width="400" /></a></div>
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As part of <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Fridays with Dorie</a> we are cooking our way through Dorie Greenspan's <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>. Next week we'll be making Gorgonzola-Apple Quiche.... join us.</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s1600/FFWD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s320/FFWD.png" unselectable="on" width="245" /></a></div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com7tag:blogger.com,1999:blog-1403997594226303452.post-86722439173081422552012-01-27T00:31:00.001-05:002012-01-27T00:43:51.795-05:0050 Women Game Changers in Food - Week 32Tracey Ryder and Carole Topalian are the stars for week 32 of <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>. They co-founded <a href="http://www.ediblecommunities.com/content/" target="_blank">Edible Communities</a> which publishes over 70 magazine across the country and Vancouver, Canada. Each focusing on regional foods, growers, and chefs. They collaborated on their first cookbook <a href="http://www.barnesandnoble.com/w/edible-tracey-ryder/1018827818?ean=9780470371084&itm=1&usri=tracey+ryder" target="_blank">Edible: A Celebration of Local Foods</a>, written by Tracy and all photographs were taken by <a href="http://www.topalianphoto.com/" target="_blank">Carole</a> (her true calling). It's a work of art.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeB1SRhSzbdzYWQQ2_bKKiqRmsSX3kVDHcc5J5uSYPTXpONbJcGKuQbXUjTlz9NPJzt0Y4jyBcRHrdxKj9LeXo4Q76QPBvhw9xfJnYZw4U96AF0WJiqFJDQubFT7-Ze70fJuKFZDK11oE/s1600/Week+32.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeB1SRhSzbdzYWQQ2_bKKiqRmsSX3kVDHcc5J5uSYPTXpONbJcGKuQbXUjTlz9NPJzt0Y4jyBcRHrdxKj9LeXo4Q76QPBvhw9xfJnYZw4U96AF0WJiqFJDQubFT7-Ze70fJuKFZDK11oE/s320/Week+32.png" width="320" /></a></div>
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The moment I read this recipe I knew it was the one for this week. It was extremely simple to make and the flavors were intense. It's on the spicy side but you can tone it down be reducing the amount of cayenne pepper. I love spicy foods but my husband prefers it a little milder. Either way it's a delicious dish and makes a great presentation without a lot of work. The nutmeg should definitely be fresh, it blends in perfectly and the aroma is wonderful. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqzrlck6UzyMUQl23O6LNUG4K7Ic3CcaMzSmR8Plej-hxkgyFR_u5uAVFWVpFZ25Tx54XXDVvmpXYSrCBmWwByExykrFkFw5sA2vjK85ykVrunnWqhzTX3yst59HGkQ2oaPDRrQ1zmqA/s1600/Sullivan's+Bog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqzrlck6UzyMUQl23O6LNUG4K7Ic3CcaMzSmR8Plej-hxkgyFR_u5uAVFWVpFZ25Tx54XXDVvmpXYSrCBmWwByExykrFkFw5sA2vjK85ykVrunnWqhzTX3yst59HGkQ2oaPDRrQ1zmqA/s400/Sullivan's+Bog.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Sullivan's Island Shrimp Bog </b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">Courtesy of Tracey Ryder and Carole Topalian (Edible: A Celebration of Local Foods)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serves 6</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #3f3f3f; line-height: 18px;"></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: inherit; margin-bottom: 0px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 1/2 cups long-grain white rice</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 pound sliced bacon, finely chopped</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 medium onions, finely chopped</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon kosher salt, plus more if needed</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3/4 teaspoon freshly grated nutmeg</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 teaspoon freshly ground black pepper, plus more if needed</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 teaspoon ground cayenne, plus more if needed</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 1/4 cups chicken broth, plus more if needed</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 can (14.5 ounces) diced tomatoes</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 teaspoons freshly squeezed lemon juice</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 1/2 teaspoons Worcestershire sauce</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 pounds medium shrimp (40 count), shelled and deveined</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup very finely chopped flat-leaf parsley leaves</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 lemon, cut into 6 wedges</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: large; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1. </span>In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">2. In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">3. Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><br /></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">For more recipes visit:</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: inherit; line-height: 18px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="color: black; font-style: inherit; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span" style="font-family: inherit;">Mireya - <a href="http://www.myhealthyeatinghabits.com/about/" style="text-decoration: none;"><i><span style="text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79;">My Healthy Eating Habits</span></span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Veronica - <a href="http://www.mycatholickitchen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Annie - <a href="http://mostlovelythings.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/" style="color: #a64d79; text-decoration: none;">Journey of an Italian Cook</a></span></i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-style: inherit;">Alyce - </span><i><a href="http://moretimeatthetable.blogspot.com/" target="_blank"><span class="Apple-style-span" style="color: #a64d79;">More Time at The Table</span></a></i></span><br />
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222;">Amrita - </span><a href="http://beetleskitchen.blogspot.com/" style="font-style: italic; text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79;">Beetles Kitchen Escapades</span></a></span></span></i></div>
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</span></ul>
</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com3tag:blogger.com,1999:blog-1403997594226303452.post-81385137246184626892012-01-21T00:36:00.000-05:002012-01-21T01:11:20.309-05:0050 Women Game Changers in Food - Week 31<iframe allowtransparency="true" frameborder="0" id="twttrHubFrame" name="twttrHubFrame" scrolling="no" src="http://platform.twitter.com/widgets/hub.1326407570.html" style="height: 10px; position: absolute; top: -9999em; width: 10px;" tabindex="0"></iframe><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYAC-qR_BUCxJ8j_01aSYc_keuWjUYasMJuKm59AiZpb5RW6-nawqYh6kC1AnzbTdYBs-fT5a0nvMokQUmkKsqHQcFy5sssFv_WdX9sWegMXWwn-zGEP5nNt6KGvkpYCa2TG7gAgkT78/s1600/Donna+Hay.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYAC-qR_BUCxJ8j_01aSYc_keuWjUYasMJuKm59AiZpb5RW6-nawqYh6kC1AnzbTdYBs-fT5a0nvMokQUmkKsqHQcFy5sssFv_WdX9sWegMXWwn-zGEP5nNt6KGvkpYCa2TG7gAgkT78/s320/Donna+Hay.png" width="219" /></a></div>
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Week 31 takes us to the lady from "down under", Donna Hay. Known as the Australian Martha Stewart, she is the countries leading food editor and writer of several cookbooks. She began as food editor for <i>Marie Claire </i>and now edits her own magazine <i><a href="http://www.donnahay.com.au/index.htm" target="_blank">Donna Hay</a>. </i>Most of her recipes are simple, not complicated, and delicious. These fish cakes are really tasty and can be made on the spur of the moment. You can get really creative with them too; you can add grated onions and parsley, or your favorite spices. Serve as an appetizer, for lunch or a light dinner. These are definitely a keeper!!<br />
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<strong><span style="font-size: large;">Lemony Fish Cakes</span></strong><br />
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<strong>Ingredients</strong></div>
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<ul>
<li>1 lb. (500 g) mashed cooked potatoes</li>
<li>7 oz. (200 g) flaked salmon</li>
<li>2 tsp. finely grated lemon rind</li>
<li>1 lightly beaten egg</li>
<li>Pinch salt and pepper</li>
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<strong>Directions</strong><br />
Combine roughly mashed potatoes with salmon, lemon rind, egg, salt and pepper. Shape into patties and fry in vegetable oil for 2-3 minutes per side. Serve with mayonnaise and lemon wedges.<br />
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<b>For more recipes by Donna Hay please visit the rest of the group:</b><br />
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<span class="Apple-style-span" style="font-family: inherit;">Val - <a href="http://morethanburnttoast.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">More Than Burnt Toast</span></i></a><br />Joanne - <a href="http://www.joanne-eatswellwithothers.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Eats Well With Others</span></i></a><br />Taryn - <a href="http://www.havekitchenwillfeed.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Have Kitchen Will Feed</span></i></a><br />Susan -<a href="http://thespicegarden.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> The Spice Garden</span></i></a><br />Claudia -<a href="http://seasonalcookinturkey.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> A Seasonal Cook in Turkey</span></i></a><br />Heather -<a href="http://www.girlichef.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> girlichef</span></i></a><br />Miranda - <a href="http://www.mangoesandchutney.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Mangoes and Chutney</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Healthy Living</span></i></a><br />April - <a href="http://www.abbysweets.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Abby Sweets </span></i></a><br />Katie -<a href="http://makingmichaelpollanproud.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> Making Michael Pollan Proud</span></i></a><br />Mary - <a href="http://oneperfectbite.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">One Perfect Bite</span></i></a><br />Kathleen -<a href="http://www.bakeawaywithme.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Bake Away with Me</span></i></a><br />Viola -<a href="http://lifeisgoodkitchen.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> The Life is Good Kitchen</span></i></a><br />Sue - <a href="http://theviewfromthegreatisland.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">The View from Great Island</span></i></a><br />Barbara - <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Movable Feasts</span></i></a><br />Kathleen - <a href="http://gonnawantseconds.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Gonna Want Seconds</span></i></a><br />Amy - <a href="http://blog.belovedgreen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Beloved Green</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Healthy Living </span></i></a><br />Linda -<a href="http://ciaochowlinda.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;"> Ciao Chow Linda</span></i></a><br />Linda A -<i><a href="http://lindaathompson.blogspot.com/" style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;"> There and Back Again</span></a></i><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Martha - <i><a href="http://linesfromlinderhof.blogspot.com/" style="color: #a64d79; text-decoration: none;"><span style="text-decoration: none;">Lines from Linderhof</span></a></i><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Mireya - <a href="http://www.myhealthyeatinghabits.com/about/" style="text-decoration: none;"><i><span style="text-decoration: none;"><span class="Apple-style-span" style="color: #a64d79;">My Healthy Eating Habits</span></span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Veronica - <a href="http://www.mycatholickitchen.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Annie - <a href="http://mostlovelythings.blogspot.com/" style="color: #a64d79; text-decoration: none;"><i><span style="text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/" style="color: #a64d79; text-decoration: none;">Journey of an Italian Cook</a></span></i></span></div>
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Alyce - <i><a href="http://moretimeatthetable.blogspot.com/" target="_blank"><span class="Apple-style-span" style="color: #a64d79;">More Time at The Table</span></a></i></div>
</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com2tag:blogger.com,1999:blog-1403997594226303452.post-73393096630265728462012-01-20T00:08:00.001-05:002012-01-20T00:08:25.812-05:00French Fridays With Dorie - Quatre-QuartsDorie's version of Quatre-Quarts (pound cake) is crumbly and delicious. A very simple and fast recipe. A few simple ingredients and in 30 minutes I had made a wonderful treat for my family. For a little kick I added 2 tablespoons of spiced rum...Salut! <br />
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<img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRzXh1t-krEd1yuaRNSZxK-Y7s5F59bEgHLSpcTNz7J5w3UlPjiMKyoqgktHJ50bzF2BGVpiM-iWE5kDXmV4_is8skyKNJrAsFH1Y4L7GK0z2ylX9D_cp4U9JTS3iW1QU3Mb-vi9jsks/s400/IMG_Quatre-quarts.jpg" style="cursor: move;" unselectable="on" width="400" /></div>
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As part of <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Fridays with Dorie</a> we are cooking our way through Dorie Greenspan's <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>. Next week we'll be making Broth Braised Potatoes.....join us. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s1600/FFWD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s320/FFWD.png" style="cursor: move;" unselectable="on" width="245" /></a></div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com10tag:blogger.com,1999:blog-1403997594226303452.post-14503632622704694912012-01-14T00:08:00.004-05:002012-01-14T00:08:54.969-05:00FFWD - M. Jacques' Armagnac Chicken<div class="separator" style="clear: both; text-align: left;">
Monsieur Jacques' Armagnac Chicken is simple and delicious. It takes just a few ingredients to make what I believe will become a family favorite: chicken, onions, potatoes, carrots, spices, brandy or cognac. Saute the vegetables slightly in a dutch oven, add the whole chicken and place in the oven for an hour. Can it get any easier than that?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUtTm1_SDZR38fMspnF8yy-FIZXI1hsT5SMcZbgAkau1dZOWV6Q6mQbViZ3SwAT4xB20Es2HG4ZSgTUJsErlL7eBX2F3DlCZBMufd8JQStH76x4Z80hCLSdc62CA7EpNI-W9AbdRnMjs/s1600/IMG_2538%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUtTm1_SDZR38fMspnF8yy-FIZXI1hsT5SMcZbgAkau1dZOWV6Q6mQbViZ3SwAT4xB20Es2HG4ZSgTUJsErlL7eBX2F3DlCZBMufd8JQStH76x4Z80hCLSdc62CA7EpNI-W9AbdRnMjs/s400/IMG_2538%255B1%255D.JPG" width="400" /></a></div>
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Since I joined <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Fridays with Dorie</a> I have learned so much; from how to "spatchcock" a cornish hen to how to stuff a pumpkin to make the most delicious appetizer, but this dish has to be not only one of the tastiest but the easiest to make. Next week we'll be making Quatre-Quarts (pound cake) from Dorie Greenspan's <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s1600/FFWD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB7X1dE0Utxhr5VNWrApLlojAPVD5wZo8UZRu1J8uA5s-Tk0BYuqcBdDyztk_3aYMCjDQLgfTWPvVdtKOQfUPEX8nHAUqAlo_G753NF_il3eLryZ52IwsST__S30xNlR2bcevqhCUcxc/s320/FFWD.png" width="245" /></a></div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com1tag:blogger.com,1999:blog-1403997594226303452.post-75668689971590663092012-01-09T22:11:00.001-05:002012-01-09T22:11:20.603-05:00Week #29 Betty Fussell<span class="Apple-style-span" style="font-family: inherit;">At number 29 of the <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>, is Betty Fussell, an American writer. She has written 11 books covering from silent movie screen star Mabel Normand, to American beef, to seasonal food, to the history of corn. She has lectured at state fairs, universities, museums, and a wide variety of other venues all over the country. She's really quite an interesting lady and you can read more about her at her <a href="http://bettyfussell.com/" target="_blank">website</a>. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">"So let’s treasure and pleasure it while we may, with all our senses flashing a red alert of joy. To look, taste, touch, savor — nothing does that better than sex but food."</span></div>
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-<em><span style="font-size: x-small;">Betty Fussell</span></em><span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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While doing my research I came across her chili recipe which is truly off the charts!!</div>
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You can make it just as the recipe states... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hhi2PrP78ifKR6mJozY-4HTzrLeDiPLzgueV_vILtynqrF25F20Gqgq9g3eT6D336VR-WT5r7yKTalEwWihpS526YoMi12rFrJG1APXwU9JW1xOrYq2Zb8eDeCdEfiXjPEDBBrS6Fms/s1600/IMG_2534%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hhi2PrP78ifKR6mJozY-4HTzrLeDiPLzgueV_vILtynqrF25F20Gqgq9g3eT6D336VR-WT5r7yKTalEwWihpS526YoMi12rFrJG1APXwU9JW1xOrYq2Zb8eDeCdEfiXjPEDBBrS6Fms/s400/IMG_2534%255B1%255D.JPG" width="400" /></a></div>
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...or add cheese to your hearts content. Enjoy!!</div>
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<b><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: large;">SAM’S CHILI<o:p></o:p></span></span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons olive oil
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">½ to 1 medium onion, chopped
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 to 4 cloves garlic, chopped
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon oregano
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 to 2 teaspoons ground red chili (medium hot)
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">½ teaspoon ground cumin
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none;">
<span class="Apple-style-span" style="font-family: inherit;">1 pound ground round or chuck
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 can (16 to 24 ounces) chopped tomatoes
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none;">
<span class="Apple-style-span" style="font-family: inherit;">1 can (1 pound) red kidney beans
<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Salt & black pepper to taste<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Heat olive
oil in a large sauté pan, add the onion, garlic and spices and cook until the
onion softens. Add the meat and stir well until it’s lightly cooked. Add
the tomatoes and their juices, add beans with their liquid. Add seasonings and
taste thoroughly. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Adjust
spicing to your taste. Depending on the heat of the chili you use, if you want
more heat, add some cayenne or Tabasco. You can also add Worcestershire Sauce.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">If you need
more liquid, add vegetable juice or water, plus a beef bouillon cube. If you
want a thicker stew, add tomato paste. If you want a chewier meat, use cubed
beef from the chuck and brown it just as you do ground meat.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">You can use
any kind of beans, like pinto, black, navy. To cook dried beans: Cover beans with
water 2 inches above the height of the beans. Bring to the boil, boil rapidly
uncovered for 2 minutes. Put on a lid, remove the pan from heat and let sit for
an hour or more. When ready to use, add more water (if needed) to cover
about 1 inch above the beans. Bring liquid to the simmer, cover partly with a
lid, and simmer until the beans are tender (1 to 2 hours, depending on the
beans). If desired, add chopped green or sweet red peppers, chopped fresh
tomatoes, chopped fresh chilies like jalapeno or Serrano. Don’t salt the beans
until nearly done or it makes them tough.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Anything can
go into the pot, like salt pork, chopped sausages, pork on the bone, lamb on
the bone, whatever you have that will withstand long slow cooking.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Serves 1 big
guy, 2 medium guys, or 3 girls<span class="Apple-style-span" style="font-size: 16pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">For more recipes by Betty Fussell, please visit the rest of the gang:</span><br />
<br /><br />
<div>
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<div style="margin: 0px;">
<span class="Apple-style-span" style="line-height: 18px;"><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;">For more great recipes by Betty Fuss please visit the rest of our group:</span></span></b></span></div>
</div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Val - <a href="http://morethanburnttoast.blogspot.com/"><i><span style="text-decoration: none;">More Than Burnt Toast</span></i></a><br />Joanne - <a href="http://www.joanne-eatswellwithothers.com/"><i><span style="text-decoration: none;">Eats Well With Others</span></i></a><br />Taryn - <a href="http://www.havekitchenwillfeed.blogspot.com/"><i><span style="text-decoration: none;">Have Kitchen Will Feed</span></i></a><br />Susan -<a href="http://thespicegarden.blogspot.com/"><i><span style="text-decoration: none;"> The Spice Garden</span></i></a><br />Claudia -<a href="http://seasonalcookinturkey.blogspot.com/"><i><span style="text-decoration: none;"> A Seasonal Cook in Turkey</span></i></a><br />Heather -<a href="http://www.girlichef.com/"><i><span style="text-decoration: none;"> girlichef</span></i></a><br />Miranda - <a href="http://www.mangoesandchutney.com/"><i><span style="text-decoration: none;">Mangoes and Chutney</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/"><i><span style="text-decoration: none;">Healthy Living</span></i></a><br />April - <a href="http://www.abbysweets.blogspot.com/"><i><span style="text-decoration: none;">Abby Sweets </span></i></a><br />Katie -<a href="http://makingmichaelpollanproud.blogspot.com/"><i><span style="text-decoration: none;"> Making Michael Pollan Proud</span></i></a><br />Mary - <a href="http://oneperfectbite.blogspot.com/"><i><span style="text-decoration: none;">One Perfect Bite</span></i></a><br />Kathleen -<a href="http://www.bakeawaywithme.com/"><i><span style="text-decoration: none;">Bake Away with Me</span></i></a><br />Viola -<a href="http://lifeisgoodkitchen.blogspot.com/"><i><span style="text-decoration: none;"> The Life is Good Kitchen</span></i></a><br />Sue - <a href="http://theviewfromthegreatisland.blogspot.com/"><i><span style="text-decoration: none;">The View from Great Island</span></i></a><br />Barbara - <a href="http://www.moveablefeastscookbook.blogspot.com/"><i><span style="text-decoration: none;">Movable Feasts</span></i></a><br />Kathleen - <a href="http://gonnawantseconds.blogspot.com/"><i><span style="text-decoration: none;">Gonna Want Seconds</span></i></a><br />Amy - <a href="http://blog.belovedgreen.com/"><i><span style="text-decoration: none;">Beloved Green</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/"><i><span style="text-decoration: none;">Healthy Living </span></i></a><br />Linda -<a href="http://ciaochowlinda.blogspot.com/"><i><span style="text-decoration: none;"> Ciao Chow Linda</span></i></a><br />Linda A -<i><a href="http://lindaathompson.blogspot.com/"><span style="text-decoration: none;"> There and Back Again</span></a></i><o:p></o:p></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Martha - <i><a href="http://linesfromlinderhof.blogspot.com/"><span style="text-decoration: none;">Lines from Linderhof</span></a></i><o:p></o:p></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Mireya - <a href="http://www.myhealthyeatinghabits.com/about/"><i><span style="color: black; text-decoration: none;">My Healthy Eating Habits</span></i></a><o:p></o:p></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Veronica - <a href="http://www.mycatholickitchen.com/"><i><span style="text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Annie - <a href="http://mostlovelythings.blogspot.com/"><i><span style="text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
</div>
<div style="margin: 0px;">
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Claudia - <i><span style="text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/">Journey of an Italian Cook</a></span></i><o:p></o:p></span></div>
<div>
<span style="font-family: Arial;"><span style="font-family: sans-serif;"><i><br /></i></span></span></div>
</div>
</div>
<div style="color: black; font-family: Times;">
</div>
</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com3tag:blogger.com,1999:blog-1403997594226303452.post-18241174711689257292011-12-09T16:47:00.000-05:002012-01-27T07:32:00.661-05:0050 Women Game Changers in Food - Week 27<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: large;"><b><span class="Apple-style-span">Anne Willan</span></b></span></div>
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<span style="font-size: large;"><b><span class="Apple-style-span"><br /></span></b></span></div>
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At number 27 of the <a href="http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/" target="_blank">50 Women Game Changers in Food</a>, Anne Willan, originally from England, is "recognized on both sides of the Atlantic as a leading authority on the cooking of France and it's culinary history." She was an associate editor of Gourmet, is the author of more than a dozen cookbooks, and most notably known as the founder of <a href="http://www.lavarenne.com/" target="_blank">La Varenne</a> (opened in 1975). She taught cooking in London and Paris before moving to the United States, where she currently resides with her husband.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Y9xRy_jB5KFpYWs8lsZJD7Q7a1MswutATc4GhgFI4Be9schW8yePTYBg52RBTdtQYYcAIghcp19cR66PzYsgARPl7CH-TtMMJz87LDdWVxwZYXZvDe6Ah0Cw6ZzFFKNgih3f0hJ6Xjk/s1600/annewillan_pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Y9xRy_jB5KFpYWs8lsZJD7Q7a1MswutATc4GhgFI4Be9schW8yePTYBg52RBTdtQYYcAIghcp19cR66PzYsgARPl7CH-TtMMJz87LDdWVxwZYXZvDe6Ah0Cw6ZzFFKNgih3f0hJ6Xjk/s400/annewillan_pic.jpg" width="400" /></a></div>
While looking through Anne Willan's many creations I came across her Wild Mushroom Risotto recipe. I, myself, had only made risotto twice before with "ok" results. However, there is a wonderful restaurant in Miami, Caffe di Notte, which serves the most amazing Champagne Risotto with Short Ribs that I had always hoped to be able to make something even close to what I have had there. I hit the jackpot!! It's creamy and tasty with a smooth earthiness from the mushrooms...absolutely DIVINE!! A definite keeper!!<br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large; font-weight: bold;">Wild Mushroom Risotto</span><span class="Apple-style-span" style="font-size: x-small;"><i> Courtesy of Anne Willan/La Varenne</i></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Fragrant boletus (porcini) mushrooms are classic in risotto, and other intensely flavored types such as chanterelles do well too. Dried mushrooms are an alternative (you'll need about 2 ounces/60g for this recipe), or you can supplement expensive fresh wild mushrooms with some cultivated ones. for example, portabellas, peeled and cut in wedges, make a nice contrast of color with the white rice.</span></div>
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<br /><span class="Apple-style-span" style="font-family: inherit;">Serves 4 to 6</span><br />
<span style="color: #111111; font-family: inherit;"></span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">1 quart/1 liter/1¾ pints chicken or vegetable broth</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons/45 g/1½ oz butter</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 small onion, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 cup/200 g/7 oz risotto rice, preferably Carnaroli or Arborio</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ cup/125 ml/4 fl oz dry white wine</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">¼ cup/30 g/1 oz grated Parmesan cheese</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons chopped fresh parsley</span></li>
</ul>
<span class="Apple-style-span" style="font-family: inherit;">For the mushrooms</span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon/15 g/½ oz butter</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 garlic clove, peeled</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ pound/225 g wild mushrooms, trimmed and cut in ¼-inch/6-mmslices</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">salt and pepper to taste</span></li>
</ul>
<ol>
<li><span class="Apple-style-span" style="font-family: inherit;">Cook the mushrooms: Heat oil and butter in a skillet and add the whole clove of garlic. Add the mushrooms with salt and pepper and sauté them, stirring often, until they are tender and all liquid has evaporated, 5 to 8 minutes depending on the type of mushroom. Take from the heat and discard the garlic clove. Taste, adjust seasoning and set the mushrooms aside.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Heat the broth in a saucepan and keep it warm at the side of the stove. In a heavy-based saucepan, melt half the butter. Stir in the onion and sauté it until transparent, 3 to 5 minutes. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter and looks translucent, about 2 minutes. Add the wine and simmer until reduced by half. Add about 1 cup/250 ml/8 fl oz of the broth and simmer, stirring, until the rice starts to dry, 5 to 7 minutes. Continue cooking, stirring all the time and adding more broth in batches to keep the rice moist. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 30 minutes and don’t hesitate to use plenty of broth.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Meanwhile, reheat the mushrooms in the skillet. When the risotto is ready, stir them into the rice. Take it from the heat and stir in the remaining butter, the Parmesan, and the parsley. Taste, adjust the seasoning and serve the risotto in shallow bowls or on deep plates.</span></li>
</ol>
<span class="Apple-style-span" style="font-family: inherit;"><b>GETTING AHEAD:</b> Risotto is best eaten at once, hence the wait in a good Italian restaurant while your risotto is prepared from scratch. It can be kept warm for up to 15 minutes with the pan in a water bath, but will stiffen so you will need to stir in a little more broth just before serving.</span><br />
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<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 21px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: inherit;">For more great recipes by Anne Willan please visit the rest of our group:</span></span></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Val - <a href="http://morethanburnttoast.blogspot.com/"><i><span style="color: black; text-decoration: none;">More Than Burnt Toast</span></i></a><br />Joanne - <a href="http://www.joanne-eatswellwithothers.com/"><i><span style="color: black; text-decoration: none;">Eats Well With Others</span></i></a><br />Taryn - <a href="http://www.havekitchenwillfeed.blogspot.com/"><i><span style="color: black; text-decoration: none;">Have Kitchen Will Feed</span></i></a><br />Susan -<a href="http://thespicegarden.blogspot.com/"><i><span style="color: black; text-decoration: none;"> The Spice Garden</span></i></a><br />Claudia -<a href="http://seasonalcookinturkey.blogspot.com/"><i><span style="color: black; text-decoration: none;"> A Seasonal Cook in Turkey</span></i></a><br />Heather -<a href="http://www.girlichef.com/"><i><span style="color: black; text-decoration: none;"> girlichef</span></i></a><br />Miranda - <a href="http://www.mangoesandchutney.com/"><i><span style="color: black; text-decoration: none;">Mangoes and Chutney</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/"><i><span style="color: black; text-decoration: none;">Healthy Living</span></i></a><br />April - <a href="http://www.abbysweets.blogspot.com/"><i><span style="color: black; text-decoration: none;">Abby Sweets </span></i></a><br />Katie -<a href="http://makingmichaelpollanproud.blogspot.com/"><i><span style="color: black; text-decoration: none;"> Making Michael Pollan Proud</span></i></a><br />Mary - <a href="http://oneperfectbite.blogspot.com/"><i><span style="color: black; text-decoration: none;">One Perfect Bite</span></i></a><br />Kathleen -<a href="http://www.bakeawaywithme.com/"><i><span style="color: black; text-decoration: none;">Bake Away with Me</span></i></a><br />Viola -<a href="http://lifeisgoodkitchen.blogspot.com/"><i><span style="color: black; text-decoration: none;"> The Life is Good Kitchen</span></i></a><br />Sue - <a href="http://theviewfromthegreatisland.blogspot.com/"><i><span style="color: black; text-decoration: none;">The View from Great Island</span></i></a><br />Barbara - <a href="http://www.moveablefeastscookbook.blogspot.com/"><i><span style="color: black; text-decoration: none;">Movable Feasts</span></i></a><br />Kathleen - <a href="http://gonnawantseconds.blogspot.com/"><i><span style="color: black; text-decoration: none;">Gonna Want Seconds</span></i></a><br />Amy - <a href="http://blog.belovedgreen.com/"><i><span style="color: black; text-decoration: none;">Beloved Green</span></i></a><br />Jeanette - <a href="http://www.jeanetteshealthyliving.com/"><i><span style="color: black; text-decoration: none;">Healthy Living </span></i></a><br />Linda -<a href="http://ciaochowlinda.blogspot.com/"><i><span style="color: black; text-decoration: none;"> Ciao Chow Linda</span></i></a><br />Linda A -<i><span style="color: #a64d79;"><a href="http://lindaathompson.blogspot.com/"><span style="color: #a64d79; text-decoration: none;"> There and Back Again</span></a></span></i><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Martha - <i><span style="color: #a64d79;"><a href="http://linesfromlinderhof.blogspot.com/"><span style="color: #a64d79; text-decoration: none;">Lines from Linderhof</span></a></span></i><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Mireya - <a href="http://www.myhealthyeatinghabits.com/about/"><i><span style="color: black; text-decoration: none;">My Healthy Eating Habits</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Veronica - <a href="http://www.mycatholickitchen.com/"><i><span style="color: #a64d79; text-decoration: none;">My Catholic Kitchen</span></i></a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span style="color: #222222;">Annie - </span><a href="http://mostlovelythings.blogspot.com/"><i><span style="color: #a64d79; text-decoration: none;">Most Lovely Things</span></i></a><o:p></o:p></span></div>
<div style="margin: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Claudia - <i><span style="color: black; text-decoration: none;"><a href="http://journeyofanitaliancook.blogspot.com/">Journey of an Italian Cook</a></span></i><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com8tag:blogger.com,1999:blog-1403997594226303452.post-21613615477762904692011-12-09T08:48:00.000-05:002011-12-09T09:20:21.298-05:00French Fridays with Dorie - Chard-Stuffed Pork Roast<div style="text-align: left;">
This week's recipe for <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Fridays with Dorie</a> was Chard-Stuffed Pork Roast. Another great recipe from Dorie Greenspan's <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>. </div>
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This was a very interesting recipe: a pork roast stuffed with a combination of sauteed kale, onions, garlic and the sweet addition of raisins or cranberries (I used cranberries). Then crusted with crushed coriander seeds and peppercorns. It was moist and savory. Delicious!</div>
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com2tag:blogger.com,1999:blog-1403997594226303452.post-19913238399930776442011-12-07T00:01:00.000-05:002011-12-07T00:05:46.979-05:00Ana's Bocadito de Jamon - Ham SpreadThere are of course many versions of this. However, this is Ana's. It's simple, quick and delicious. And when you have a large hungry bunch like she had over Thanksgiving weekend this a great idea for lunch on the run.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Ana's Bocadito de Jamon</span></b></div>
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1 can Deviled Ham</div>
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2 Hormel Ham Steaks (6 oz)</div>
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1- 8 oz whipped cream cheese with chives</div>
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Process ham in food processor add Deviled Ham and cream cheese. Refrigerate for about an hour and serve on sandwich buns or crackers.</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com2tag:blogger.com,1999:blog-1403997594226303452.post-27139769081590006922011-12-02T00:22:00.000-05:002012-01-23T20:01:50.260-05:0050 Women Game Changers in Food - Week 26<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rose Gray and Ruth Rogers</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Picture courtesy of </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Telegraph</span></i></td></tr>
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They opened the critically acclaimed restaurant The River Cafe in 1987. They introduced Londoners to simple italian dishes made with the finest ingredients. Throughout the years several successful chefs trained in their kitchen including Jamie Oliver. <a href="http://www.barnesandnoble.com/w/the-river-cafe-cookbook-rose-gray/1005615390?ean=9780091807313&itm=2&usri=rose+gray" target="_blank">The River Cafe Cook Book</a>, was published in 1995, followed by several others and consistently demonstrating throughout their recipes that with just a few good quality ingredients you can make an amazing meal. Sadly, Rose Gray died of cancer last year at the age 71.<br />
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I had intended to make their Expesso and Hazelnut Cake with Chocolate, which you can probably find on Sue's blog (see below), but found that I had all the ingredients for this recipe on hand. I had made something similar to this recently, however I must confess this recipe was much better and so easy to make. Serve with lightly toasted italian bread and a nice red and your done. Salute!<br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; font-family: inherit; font-weight: bold; line-height: 18px;">SPAGHETTI AL LIMONE</span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; line-height: 18px;"><b><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: inherit;">SERVES 4 (NOT LARGE SERVINGS)</span></b></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; line-height: 18px;"><b><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: inherit;"><br /></span></b></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: inherit;">9 ounces, spaghetti<br />juice of 3 to 4 lemons, the freshest possible<br />optional: the zest (the grated, colored part of the peel) of some of those lemons<br />2/3 cup, olive oil<br />1 1/4 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible)<br />sea salt and freshly ground black pepper<br />2 handfuls fresh basil leaves - chopped</span></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; line-height: 18px;"><b><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: inherit;"><br /></span></b></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; line-height: 18px;"><b><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: inherit; font-weight: normal;">In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan.<br /><br />Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste.<br /><br />Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest.</span></span></span></b></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; font-size: 21px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 16px;"><span class="Apple-style-span" style="font-family: inherit; font-weight: normal;"><br /></span></span></span></b></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; font-size: 21px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 16px;"><span class="Apple-style-span" style="font-family: inherit;">For more great recipes by Ruth and Rose please visit the rest of our group:</span></span></span></b></span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 12pt;">Val - </span><span style="font-size: 12pt;"><a href="http://morethanburnttoast.blogspot.com/"><i><span style="color: black; text-decoration: none;">More Than Burnt Toast</span></i></a></span><span style="font-size: 12pt;"><br />
Joanne - </span><span style="font-size: 12pt;"><a href="http://www.joanne-eatswellwithothers.com/"><i><span style="color: black; text-decoration: none;">Eats Well With
Others</span></i></a></span><span style="font-size: 12pt;"><br />
Taryn - </span><span style="font-size: 12pt;"><a href="http://www.havekitchenwillfeed.blogspot.com/"><i><span style="color: black; text-decoration: none;">Have Kitchen
Will Feed</span></i></a></span><span style="font-size: 12pt;"><br />
Susan -</span><span style="font-size: 12pt;"><a href="http://thespicegarden.blogspot.com/"><i><span style="color: black; text-decoration: none;"> The Spice Garden</span></i></a></span><span style="font-size: 12pt;"><br />
Claudia -</span><span style="font-size: 12pt;"><a href="http://seasonalcookinturkey.blogspot.com/"><i><span style="color: black; text-decoration: none;"> A
Seasonal Cook in Turkey</span></i></a></span><span style="font-size: 12pt;"><br />
Heather -</span><span style="font-size: 12pt;"><a href="http://www.girlichef.com/"><i><span style="color: black; text-decoration: none;"> girlichef</span></i></a></span><span style="font-size: 12pt;"><br />
Miranda - </span><span style="font-size: 12pt;"><a href="http://www.mangoesandchutney.com/"><i><span style="color: black; text-decoration: none;">Mangoes and Chutney</span></i></a></span><span style="font-size: 12pt;"><br />
Jeanette - </span><span style="font-size: 12pt;"><a href="http://www.jeanetteshealthyliving.com/"><i><span style="color: black; text-decoration: none;">Healthy Living</span></i></a></span><span style="font-size: 12pt;"><br />
April - </span><span style="font-size: 12pt;"><a href="http://www.abbysweets.blogspot.com/"><i><span style="color: black; text-decoration: none;">Abby Sweets </span></i></a></span><span style="font-size: 12pt;"><br />
Katie -</span><span style="font-size: 12pt;"><a href="http://makingmichaelpollanproud.blogspot.com/"><i><span style="color: black; text-decoration: none;"> Making
Michael Pollan Proud</span></i></a></span><span style="font-size: 12pt;"><br />
Mary - </span><span style="font-size: 12pt;"><a href="http://oneperfectbite.blogspot.com/"><i><span style="color: black; text-decoration: none;">One Perfect Bite</span></i></a></span><span style="font-size: 12pt;"><br />
Kathleen -</span><span style="font-size: 12pt;"><a href="http://www.bakeawaywithme.com/"><i><span style="color: black; text-decoration: none;">Bake Away with Me</span></i></a></span><span style="font-size: 12pt;"><br />
Viola -</span><span style="font-size: 12pt;"><a href="http://lifeisgoodkitchen.blogspot.com/"><i><span style="color: black; text-decoration: none;"> The Life is Good
Kitchen</span></i></a></span><span style="font-size: 12pt;"><br />
Sue - </span><span style="font-size: 12pt;"><a href="http://theviewfromthegreatisland.blogspot.com/"><i><span style="color: black; text-decoration: none;">The View from Great Island</span></i></a></span><span style="font-size: 12pt;"><br />
Barbara - </span><span style="font-size: 12pt;"><a href="http://www.moveablefeastscookbook.blogspot.com/"><i><span style="color: black; text-decoration: none;">Movable Feasts</span></i></a></span><span style="font-size: 12pt;"><br />
Kathleen - </span><span style="font-size: 12pt;"><a href="http://gonnawantseconds.blogspot.com/"><i><span style="color: black; text-decoration: none;">Gonna Want Seconds</span></i></a></span><span style="font-size: 12pt;"><br />
Amy - </span><span style="font-size: 12pt;"><a href="http://blog.belovedgreen.com/"><i><span style="color: black; text-decoration: none;">Beloved Green</span></i></a></span><span style="font-size: 12pt;"><br />
Jeanette - </span><span style="font-size: 12pt;"><a href="http://www.jeanetteshealthyliving.com/"><i><span style="color: black; text-decoration: none;">Healthy Living </span></i></a></span><span style="font-size: 12pt;"><br />
Linda -</span><span style="font-size: 12pt;"><a href="http://ciaochowlinda.blogspot.com/"><i><span style="color: black; text-decoration: none;"> Ciao Chow Linda</span></i></a></span><span style="font-size: 12pt;"><br />
Linda A -</span><i><span style="color: #a64d79; font-size: 12pt;"><a href="http://lindaathompson.blogspot.com/"><span style="color: #a64d79; text-decoration: none;"> There and
Back Again</span></a></span></i><span style="font-size: 15pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 12pt;">Martha - </span><i><span style="color: #a64d79; font-size: 12pt;"><a href="http://linesfromlinderhof.blogspot.com/"><span style="color: #a64d79; text-decoration: none;">Lines from Linderhof</span></a></span></i><span style="font-size: 15pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 12pt;">Mireya - </span><span style="font-size: 12pt;"><a href="http://www.myhealthyeatinghabits.com/about/"><i><span style="color: black; text-decoration: none;">My Healthy Eating Habits</span></i></a></span><span style="font-size: 15pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 12pt;">Veronica - <a href="http://www.mycatholickitchen.com/"><i><span style="color: #a64d79; text-decoration: none;">My Catholic Kitchen</span></i></a></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="color: #222222; font-size: 12pt;">Annie - </span><span style="font-size: 12pt;"><a href="http://mostlovelythings.blogspot.com/"><i><span style="color: #a64d79; text-decoration: none;">Most Lovely Things</span></i></a></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 12pt;">Claudia - </span><span style="font-size: 15pt;"><a href="http://journeyofanitaliancook.blogspot.com/"><i><span style="color: black; font-size: 12pt; text-decoration: none;">Journey of an
Italian Cook</span></i></a></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com8tag:blogger.com,1999:blog-1403997594226303452.post-43489844132289348632011-12-02T00:10:00.000-05:002011-12-02T00:26:00.856-05:00Matafan - Potato PancakesFor this <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Friday with Dorie</a> we made Matafans. There were several suggestions in Dorie's book, <a href="http://www.barnesandnoble.com/w/around-my-french-table-dorie-greenspan/1100476678?ean=9780618875535&itm=1&usri=dorie%2bgreenspan" target="_blank">Around My French Table</a>, on how to serve matafans (potato pancakes) as hors d'oeuvres. <br />
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However, when I read that her husband likes them with syrup; I was sold on the idea. Breakfast happens to be my favorite meal of the day, when I actually have time to make it like on the weekends. I love the combination of salty and sweet: potato pancakes with syrup and bacon!! Yummy!! The pancakes are time consuming to make because you have to bake the potatoes first then strain them or put them through a food mill but definitely worth the results. They are light, fluffy, and delicious with what topping you prefer. <br />
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com14tag:blogger.com,1999:blog-1403997594226303452.post-14935997989418886182011-11-30T22:28:00.000-05:002011-11-30T22:53:29.694-05:00Roasted Pork Shoulder - Lechon AsadoIf you ever saw the movie "My Big Fat Greek Wedding", you'll remember that they would celebrate every occasion with lamb. Well, we will roast a pork for almost any occasion! On Christmas Eve we even roast an entire pig in a wooden contraption called a "<a href="http://www.lacajachina.com/" target="_blank">caja china</a>". <br />
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This is one of those recipes that it really is a matter of taste. You can add more or less spices. However, I will list what I used but you can adapt to your preference. <br />
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<b><span class="Apple-style-span" style="font-size: large;">Roasted Pork - Lechon Asado </span></b><br />
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Ingredients:<br />
6 lb. pork shoulder butt (blade roast)<br />
sea salt*<br />
black pepper*<br />
garlic powder*<br />
2 teaspoons crushed oregano*<br />
1 teaspoon ground cumin*<br />
1/2 teaspoon ground mustard<br />
1/2 teaspoon rosemary<br />
1/2 teaspoon cayenne pepper<br />
mojo (store bought if available or mix 1 cup lemon juice, 1 cup bitter orange juice and 8 peeled and crushed garlic cloves. Let sit for about 30 minutes before using for marinade)*<br />
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Score the thick skin or hide in a crosshatch pattern with a sharp knife. Place in a roasting pan with the meaty side up to season. With a sharp knife make deep slits into the meat. Season generously with salt, pepper, and garlic. Add oregano, cumin, and the rest of the dry ingredients to taste and then rub well over meat. Pour the mojo over the pork especially into the slits. Turn the meat over and season especially where the meat is exposed through the crosshatch cuts. Cover and let marinate in the refrigerator for at least a couple of hours, if possible overnight would be best.<br />
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Roast at 275°, for 5 hours or until internal temperature reaches 160°. The meat will fall off the bone and the skin will be toasty and crunchy.<br />
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*These ingredients are a must, the others are optional.<br />
<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com0tag:blogger.com,1999:blog-1403997594226303452.post-44727273963374875672011-11-25T09:49:00.000-05:002012-01-23T20:02:53.207-05:00Dorie Greenspan's Pumpkin Stuffed with Everything Good<span class="Apple-style-span" style="font-family: inherit;">This was a featured recipe on <a href="http://www.frenchfridayswithdorie.com/" target="_blank">French Friday's With Dorie</a> a couple of weeks ago. Due to a really hectic week I was not able to make it. However, it got such rave reviews from everyone I just had to try it for myself. I must say that everything you may have heard or read about this recipe is true. It makes a beautiful presentation and it is so savory that everyone that tried it has asked me for the recipe!! You can make exactly the way the recipes says with bacon, gruyere, scallions, etc., or make your own variation, you can't go wrong!</span><br />
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com4tag:blogger.com,1999:blog-1403997594226303452.post-15099395778954621812011-11-24T13:30:00.000-05:002011-11-25T10:12:04.804-05:00Thanksgiving in Princeton...<div style="text-align: center;">
For several years now, we have been traveling to Princeton for Thanksgiving. We stay with my husband's cousin Eddie, his wife Ana, and their kids. Ana has three sisters that also live in Miami which fly up with their families and their mom. The number of people staying at their house can vary anywhere from 2 families (11 persons), to 5 families (23 persons), during this holiday weekend, and more than half are children (ages ranging from 6 to 25)!</div>
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We traditionally go shopping at Wegman's together (we split up the grocery list), play street hockey together, cook and eat together!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Z3bm962SrV34roVF4Mwvi6RzlfVu8qPhXN3P-jLHpJ8F9Mjhu92sFuEE0Owz61NHDPxn2RoxU9G8RSQscTAwNnFmmI8BQKToIoM485dod6A72ie7Jv8U6mn_qieUpbVgQdp9lhmdu-Y/s1600/037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Z3bm962SrV34roVF4Mwvi6RzlfVu8qPhXN3P-jLHpJ8F9Mjhu92sFuEE0Owz61NHDPxn2RoxU9G8RSQscTAwNnFmmI8BQKToIoM485dod6A72ie7Jv8U6mn_qieUpbVgQdp9lhmdu-Y/s400/037.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the younger crew.</td></tr>
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We can be quite a group, but we have a great time. Breakfast time is crazy as Eddie makes homemade pancakes for everyone; he even gives you a choice of chocolate chips, blueberries, or plain.</div>
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Lunch is usually a smorgasbord of whatever is in the refrigerator or in the pantry and dinner is always a wonderful surprise made by Ana (one of the best cooks I know personally). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSR2YeEdNlt5NB231uTVjZ8YYEYm8ZlsXf_H2K6T4xaasAzGOI8Y_VJWmbAlnT_OFOIlO0OruMX5sF8cPly-jAn96KyIFaB7iu9DLUzDFDWjmhu1SDEXSsWW89Xha9flAhfQTaIsEcBE/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSR2YeEdNlt5NB231uTVjZ8YYEYm8ZlsXf_H2K6T4xaasAzGOI8Y_VJWmbAlnT_OFOIlO0OruMX5sF8cPly-jAn96KyIFaB7iu9DLUzDFDWjmhu1SDEXSsWW89Xha9flAhfQTaIsEcBE/s400/009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Ana's Cheesebread.....Top secret recipe!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Turkey was seasoned Cuban style:.bitter oranges, garlic, oregano, etc....</td></tr>
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However, for Thanksgiving's dinner everyone contributes with either a traditional dish or a new recipe recently discovered.<br />
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I always make Frida's Corn Pudding. I came across this recipe when I took a cooking class with Viviana Carballo many years ago. This corn pudding is delicious and has become a tradition at everyone's who has tried it. This was definitely a keeper!</div>
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<span style="font-size: large;"><b>CORN PUDDING <em><span style="font-size: x-small;">Courtesy of Frida's Fiesta..Recipes and Reminiscences of Life withFrida Kahlo</span></em></b></span></div>
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(6-8 servings)<span style="font-size: large;"></span></div>
<span style="font-size: large;"></span><br />
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<span style="font-size: medium;">12 tablespoons butter<br />1 cup sugar<br />7 to 8 cups
corn kernels, preferably a few days old<br />1/2 cup milk<br />5 tablespoons
flour<br />1 tablespoon baking powder<br />1 teaspoon salt<br />5 eggs,
separated</span></div>
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<span style="font-size: medium;">Cream the butter and sugar. Puree the corn kernels
with the milk. Sift the flour with the baking powder and salt. Beat the egg
yolks with the flour until well mixed. Thoroughly combine the butter, corn, and
egg mixtures. Beat the egg whites until stiff and gently fold into the corn
mixture. Butter a baking dish or ring mold. Fill with the batter and bake in a
preheated 350°F oven for 45 to 50 minutes, until the top is golden and a
toothpick inserted in the center comes out clean.</span></div>
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</div>My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com0tag:blogger.com,1999:blog-1403997594226303452.post-62504753043182951832011-11-18T19:28:00.000-05:002012-01-23T20:04:05.656-05:0050 Women Game Changers in Food - Week 24<div class="separator" style="clear: both; text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Hey Y'all, It's Paula Deen</span></b></div>
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I think we would all love to have her as a neighbor! I know my husband would, he loves to watch her on the Food Network and he'll remark, "look at all that butter!" I really admire how life's circumstances just made her stronger and gave her the strength to succeed. As she put it, "I hope my story will inspire others to accept the challenges that life offers. My experience proves that whenever one door closes, another one always opens." She has not only encouraged many to cook but she has made us laugh along the way! </div>
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What to cook? I could not decide. So I asked my husband........FRIED CHICKEN! A keeper for sure. The chicken was crispy, moist, and so tender. A real treat even if it's only once in a while. Enjoy and "best dishes t'all!"</div>
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<span class="Apple-style-span" style="font-family: inherit;"><strong>Bert's Southern Fried Chicken</strong><em><span class="Apple-style-span" style="font-size: x-small;">Courtesy of Paula Deen from Paula Deen and Friends</span></em></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><i><br /></i>3-4 pounds of chicken, cut up into 8 pieces<br />Salt and pepper<br />2 cups all-purpose flour or self-rising flour<br />3 eggs<br />1/3 cup milk<br />Peanut oil for frying<br /><br />Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator. Be sure to do this early enough in the day, otherwise the seasoning will not penetrate.<br /><br />Place flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until the chicken is coated. Set the floured chicken on a plate while you heat the oil.<br /><br />Pour enough oil into a cast-iron skillet (I like to use my Dutch oven) to come only halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added . (You must be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.)<br /><br />Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4-5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy brown. Pieces with large bones, the legs and thighs, may need an additional minute per side to be completely done. Remove the chicken from the oil and drain well on paper towels. Cook the second batch of chicken.<br /><br />Leave the chicken uncovered to remain crispy. If you cover it, the crust will get soggy. It's up to you on how you like to eat it.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><b>For other great recipes by Paula Deen, please visit the rest of our group:</b></span></span></span></span></b></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit; line-height: 20px;"><b><br /></b></span></span></span></span></b></span><br />
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<span class="Apple-style-span" style="color: black; font-family: inherit;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;">Val -</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"> </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://morethanburnttoast.blogspot.com/" rel="nofollow" style="font-style: italic; text-decoration: none;" target="_blank"><span class="Apple-style-span" style="color: black;">More Than Burnt Toast</span></a></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;">Joanne -</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"> </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.joanne-eatswellwithothers.com/" rel="nofollow" style="font-style: italic; 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text-decoration: none;"><span class="Apple-style-span" style="color: black;">The View from Great Island</span></a></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;">Barbara -</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"> </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.moveablefeastscookbook.blogspot.com/" style="font-style: italic; text-decoration: none;"><span class="Apple-style-span" style="color: black;">Movable Feasts</span></a></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;">Kathleen -</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"> </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://gonnawantseconds.blogspot.com/" style="font-style: italic; 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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">Annie -</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"> </span><span class="Apple-style-span" style="line-height: 18px;"><a href="http://mostlovelythings.blogspot.com/" style="font-style: italic; text-decoration: none;"><span class="Apple-style-span" style="color: black;">Most Lovely Things</span></a></span></span><br />
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com5tag:blogger.com,1999:blog-1403997594226303452.post-69512166690473601602011-11-16T16:32:00.000-05:002012-01-23T20:05:02.657-05:00Madrina's Fritas - Cuban Style Sliders<span class="Apple-style-span" style="font-family: inherit;">My son, CJ, loves fritas (Cuban style sliders). There is a restaurant in Miami that is very known for theirs and he always thought those were the best. That was until his godmother, Ana, made some for him this weekend. OMG!! These ARE truly the best and easy to make! </span><br />
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<b><span class="Apple-style-span" style="font-family: inherit;">Madrina's Fritas</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">4 lbs ground beef</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4 small spanish chorizo (remove casing)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4 medium onions</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">10 garlic cloves</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon cumin</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground oregano</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon black pepper </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4 tablespoons Spanish paprika</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 1/2 teaspoons of salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Add ground beef, chorizo, onions, and garlic to food processor and process until well blended, almost paste like. Remove beef mixture and season well with remaining ingredients. Form into small burger patties. You can cook them on the grill or fry them. If you don't have slider buns then adjust patty size to the bun. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">This is traditionally served with very thin french fries. Ketchup and mustard is totally optional, you really don't need it. Enjoy!!!</span></div>
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<br />My Picadillohttp://www.blogger.com/profile/03483761588020339875noreply@blogger.com1