tag:blogger.com,1999:blog-306213152024-03-13T08:55:40.001-05:00Little SpatulaKatiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comBlogger308125tag:blogger.com,1999:blog-30621315.post-29036496447262695982016-03-03T15:38:00.004-06:002016-03-03T15:38:27.375-06:00Venison Kofta with flatbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-syvpldb-hI8/VtibYm_0lOI/AAAAAAAAR4E/PzS2tphIPZQ/s1600/20160302_121733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-syvpldb-hI8/VtibYm_0lOI/AAAAAAAAR4E/PzS2tphIPZQ/s640/20160302_121733.jpg" width="480" /></a></div>
<br />
I come from a family of hunters. Hunting has always been an integral part of my life. I grew up on a pheasant hunting preserve and there was a time during my childhood that I often woke up to the sound of bird shot tinging off of the roof above my bed. <br />
<br />
When my husband and I started dating at the tender age of 16, hunting was completely foreign to him. My father and my brothers slowly started to introduce him to the sport and educate him on all aspects of hunting small and large game. Eventually they took him on hunting trips and my husband found that he really enjoyed hunting. <br />
<br />
Now that our son is growing up, my husband has started to take him along on hunting trips to my parents' farm in Michigan. This past fall the two of them were each successful and filled the freezer with so much venison that even I had to take a moment. <br />
<br />
I grew up eating venison, but we ate it occasionally and in only a couple of tried and true preparations. There was the swiss steak version, the peppers and onion version, the chili version, and maybe two others. I can't say I ever <i>loved </i>venison, but I wasn't opposed to it either. <br />
<br />
After looking down into that freezer full of venison, I decided that I would try to challenge myself even more than I have in the past to come up with better ways to prepare it. I have made many versions of middle eastern style meatballs over the years, and though they are all good, this time I wanted to make them with 100% venison. No mixing or enhancing it with other meats almost entirely because I have so much ground venison and just a little bit because I did not want to venture out to the grocery store after getting home from work.<br />
<br />
Instead of adding breadcrumbs or fats of some sort, in a moment of fleeting genius, I added in bulgur. It worked and this will now be my go-to method. Each (of the many!) components came together to make a delicious bite and the sweet and sour muhammara sauce worked really well with the tahini yogurt sauce. Everyone loved this and requested that I make it again very soon.<br />
<br />
<b>Kofta with Yogurt Sauce Pita Sandwich</b><br />
<br />
<b><u>Kofte</u></b><br />
2 pounds ground venison (beef, lamb, or a combo of meats would work well here)<br />
1/4 cup grated onion<br />
4 cloves garlic, grated<br />
2+ Tablespoons paprika<br />
1 Tablespoon cumin<br />
1 1/2 teaspoons kosher salt<br />
1 teaspoon pepper<br />
1 Tablespoon olive oil<br />
a handful of flat parsley, chopped<br />
1/4 cup dry #1 bulgur (soak in 1/2 cup water)<br />
<br />
Use a fork to thoroughly combine all ingredients in a large bowl. Shape into 36 large-ish meatballs. Place on a foil-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24. Bake in a 400 degree oven until cooked through. (Depending on size of meatballs it should take 10-15 minutes.)<br />
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<u><b>Yogurt Sauce</b></u><br />
1 cup plain yogurt<br />
2 Tablespoons tahini<br />
1 Tablespoon lemon juice<br />
1/2 teaspoon salt<br />
1 clove grated garlic (optional)<br />
<br />
Combine ingredients together, whisk until smooth.<br />
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<u><b>Muhammara Sauce</b></u><br />
1 roasted red pepper, peeled and seeded (I grill it or broil it until blistered and blackened all over and then place in a paper bag for 10 minutes before peeling.)<br />
1/4 cup water<br />
3 Tablespoons pomegranate molasses<br />
2 Tablespoons parsley, chopped<br />
<br />
Blend the red pepper, water, and molasses in a blender until chopped into smallish bits. Pour into a small saucepan and bring to a boil. Simmer for 10 minutes or until reduced and slightly thick. Remove from heat and let cool. Mix in chopped parsley.<br />
<br />
<u><b>Grilled Onions</b></u><br />
1 large onion<br />
1 Tablespoon olive oil<br />
salt and pepper<br />
<br />
Heat olive oil in a medium, heavy-bottomed pot. Add sliced onions, salt, and pepper. Cook over medium to medium-low heat until tender and sweet, about 20 minutes.<br />
<br />
<b><u>Tabbouleh</u></b><br />
<a href="http://littlespatula.blogspot.com/2010/07/tabbouleh.html" target="_blank">recipe here</a><br />
<br />
<u><b>Pocketless Pita Bread</b></u><br />
3/4 cup milk<br />
1/2 cup warm water (not hot)<br />
2 Tablespoons melted butter<br />
2 Tablespoons honey<br />
2 teaspoons rapid rise yeast<br />
1 teaspoon salt<br />
3/5-4 cups flour<br />
<br />
Combine first 5 ingredients in a stand mixer with the dough hook attachment. Let set 5 minutes. Add salt and 3 cups flour. Mix on medium low speed, scraping down the sides until all of the flour is incorporated. Add additional flour, a few spoonfuls at a time, until dough pulls away from the sides of the bowl and forms a soft dough. Knead 4-5 minutes. Remove dough, form it into a ball, and place in a large greased bowl. Place in a warm spot (I heat the oven to 200 degrees for a minute or two and shut it off) for about 1 hour, or until doubled in size.<br />
Shape into 8 equal portions. Roll out into thin flat discs about 7-8 inches in diameter. Preheat and lightly oil a griddle to medium low heat. Cook until lightly browned on both sides. Remove and wrap in a clean dish towel.<br />
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Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-70331938710503793722013-12-25T01:02:00.001-06:002013-12-25T01:02:19.055-06:00Peanut Brittle<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jiIFuUPh3bo/UrqA69feF4I/AAAAAAAAI3s/44D0swznaVA/s1600/peanut+brittle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jiIFuUPh3bo/UrqA69feF4I/AAAAAAAAI3s/44D0swznaVA/s640/peanut+brittle.jpg" width="426" /></a></div>
<span style="font-family: inherit; text-align: left;"><span style="letter-spacing: 0px;">Peanut Brittle is about as fun as it gets when making candy The </span></span><span style="text-align: left;">ingredient list couldn't be more straightforward, but cooking it is like conducting a science experiment. The sugar syrup erupts like a volcano when the baking soda is introduced and it is quite impressive, albeit a bit scary at the same time. Kids also enjoy the last step of cracking the huge sheet of candy into bits and pieces.</span><br />
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<span style="font-family: inherit;"><span style="font-weight: normal; letter-spacing: 0px;"><br /></span></span>
<span style="font-family: inherit;"><span style="letter-spacing: 0px;">Peanut Brittle</span></span><br />
<span style="font-family: inherit;"><span style="letter-spacing: 0px;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-weight: normal; letter-spacing: 0px;">2 cups sugar</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal; letter-spacing: 0px;">1 cup light corn syrup</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal; letter-spacing: 0px;">2 cups raw peanuts</span></span><br />
<span style="font-weight: normal;">1 1/2 tablespoons baking soda</span><br />
<span style="font-weight: normal;">1 teaspoon vanilla</span><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal;">Bring sugar, water, and corn syrup to a boil in a large pot. Place a candy thermometer in the sugar, be sure it is not touching the bottom of the pan. When the mixture reaches about 230°F, also known as soft ball stage, add the peanuts. Continue boiling until the mixture reaches 310°F, at which point it is called hard crack.</span><br />
<span style="font-weight: normal;">Remove the mixture from heat and add the butter, baking soda, and vanilla all at once. Be careful as the mixture will erupt and boil rapidly for a few seconds. Mix well and spread on a buttered pan to cool. Once the mixture has cooled completely break it into pieces.</span><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal;">*Be sure to monitor the temperature carefully and do not let it exceed 310°F or it will quickly burn.</span><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal; text-align: -webkit-auto;">(Excerpt from </span><i style="font-weight: normal; text-align: -webkit-auto;">Cooking on the Farm)</i></div>
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Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-18563539026555711692013-11-26T14:01:00.001-06:002013-11-26T14:01:21.887-06:00Basil Parmesan Mayo<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JpC0c8_9pmk/UpT70-er-XI/AAAAAAAAIzY/eAZtbUzY6og/s1600/basil+mayo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JpC0c8_9pmk/UpT70-er-XI/AAAAAAAAIzY/eAZtbUzY6og/s640/basil+mayo.jpg" width="426" /></a></div>
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This tasty basil Parmesan mayo goes well with beef as well as most poultry. I recently served it with a beef tenderloin and it was the perfect accompaniment. My son liked it so much he smeared it on his dinner roll and ate it up.</div>
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A couple of days later I made paninis with leftover chicken and the leftover mayo I had in the fridge and it was terrific. I plan on making this again in the coming week to have on hand to make quick grilled turkey sandwiches or paninis with our Thanksgiving leftovers.</div>
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<b>Basil Parmesan Mayo</b><br />
<br />
1 large egg yolk, room temperature<br />
1-2 tablespoons fresh lemon juice<br />
1/4 freshly grated Parmesan cheese<br />
2 teaspoons Dijon mustard<br />
1 handful (about 1/4 cup) basil leaves<br />
1 clove garlic, peeled<br />
1/4 - 1/2 cup vegetable oil<br />
1/4 cup olive oil<br />
<br />
Using a mini food processor or stick blender with processor attachment, blend together the egg yolk, lemon juice, cheese, mustard, basil, garlic, and 2 teaspoon salt and a pinch of pepper. Mixture should be smooth. Slowly blend in oil a few tablespoons at a time until mixture emulsifies. Keep in an airtight container for up to 1 week,<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-38994695978331652592013-11-10T16:49:00.000-06:002013-11-10T16:49:34.716-06:00Za'atar and Egg Pizzette <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LduhFU4_Zug/UoAIbhYsTHI/AAAAAAAAIyc/usBzOflTvZk/s1600/zatar+pizzette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-LduhFU4_Zug/UoAIbhYsTHI/AAAAAAAAIyc/usBzOflTvZk/s640/zatar+pizzette.jpg" width="426" /></a></div>
These easy pizzettes were a nice departure from our run of the mill cheese pizzas. Since I love a breakfast of pita bread and over easy eggs with a bit of za'atar sprinkled on them, this combination was a no-brainer. I enjoyed this for a late lunch, but it would be great any time of day. Give it a try!<br />
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Za'atar and Egg Pizzette<br />
<br />
Pizza dough - <a href="http://littlespatula.blogspot.com/2012/08/pizza-two-ways.html" target="_blank">see recipe here</a>, or use your favorite recipe<br />
1/2 cup za'atar spice mix<br />
olive oil<br />
eggs<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
Heat oven to 500°F. Once your pizza dough has risen, cut off a handful of dough and set on a flour surface. Use your hands to flatten the dough into a rustic circle shape and then transfer to a pizza pan. I a small bowl mix a few tablespoons of za'atar with a tablespoon or two of olive oil. Mix until a thick paste-like mixture forms. Spread a few spoonfuls over the pizza dough. Gently crack an egg over the center of the pizza. Sprinkle with a pinch of salt and a few grinds of black pepper. Repeat with remaining dough. Bake for 8-12 minutes or until egg is set and crust is light brown. Remove and let rest 5 minutes.<br />
<br />
You can easily make breadsticks with any remaining dough by placing on a small pan. Lightly pat out into a 1 inch thick rectangle. Cover and leave in a warm place to rise for 30 minutes. Drizzle with a bit of olive oil and generously dust with grated Parmesan cheese and a little salt. Cut into 1 inch sticks. Bake until lightly browned and then brush with melted butter. Serve with warm marinara dipping sauce.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-65635323317523047202013-10-28T11:24:00.003-05:002013-10-28T16:02:13.394-05:00Cooking on the Farm<div class="separator" style="clear: both; text-align: center;">
<b>Now Available!</b></div>
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<a href="http://1.bp.blogspot.com/-51IAgLKUObw/Ul4A-z_MTXI/AAAAAAAAIis/I9ilDguKDX8/s1600/standard+book+promo+poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-51IAgLKUObw/Ul4A-z_MTXI/AAAAAAAAIis/I9ilDguKDX8/s640/standard+book+promo+poster.jpg" width="452" /></a></div>
<i>Cooking on the Farm</i> is a cookbook/memoir that contains over 80 family recipes and nearly a dozen stories from my childhood at The Rooster Ranch Hunt Club in the Thumb of Michigan. It contains over 50 color and 60 black and white photographs. It is a book for home cooks as well as hunting enthusiasts. Many of the recipes are geared towards wild game, such as pheasant and venison, but easily adapted to more conventional proteins.<br />
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<a href="http://1.bp.blogspot.com/-KG1-nT9uAhY/Ul4A6wEdVbI/AAAAAAAAIik/cG2q8wF2jDE/s1600/final+cover+proof+6x9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-KG1-nT9uAhY/Ul4A6wEdVbI/AAAAAAAAIik/cG2q8wF2jDE/s320/final+cover+proof+6x9.jpg" width="213" /></a><a href="http://2.bp.blogspot.com/-nYTd3YTPde8/Ul4BB5ig3HI/AAAAAAAAIi0/KOB9Qj4Ognw/s1600/final+back+cover+proof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nYTd3YTPde8/Ul4BB5ig3HI/AAAAAAAAIi0/KOB9Qj4Ognw/s320/final+back+cover+proof.jpg" width="213" /></a></div>
<div style="text-align: center;">
Signed copies are available now. Use the paypal button on the sidebar or buy through <a href="http://www.amazon.com/gp/product/0991062000/ref=olp_product_details?ie=UTF8&me=&seller=" target="_blank">amazon here</a>.<br />
If you have questions, contact me here: kathrynkhoury@gmail.com </div>
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-8961371720689217592013-10-24T12:54:00.002-05:002013-10-24T13:43:55.390-05:00Curried Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iuAiKJAZCb8/UmlWNZLjW-I/AAAAAAAAIr8/-N_ljIVQ9cQ/s1600/curried+chicken+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-iuAiKJAZCb8/UmlWNZLjW-I/AAAAAAAAIr8/-N_ljIVQ9cQ/s640/curried+chicken+salad.jpg" width="426" /></a></div>
Last week my husband was in charge of dinner. He made a menu for the week, grocery shopped, and made dinner and lunches for 6 straight days. This is something that has never happened in our 11+ years of marriage. Like most men, he is in charge of the grill and clueless about pretty much everything else that happens in our kitchen. He doesn't mind slapping some steaks on the grill when I have the meat prepped and ready to go. Heck, I normally even have the tongs and a clean plate for the finished product, so he really doesn't have to do much of anything. So, I will admit, it was fun to watch him squirm throughout the week. <br />
<br />
The final meal of the week on his schedule was chicken, mashed potatoes, and steamed veggies. I was happy with that plan since our prior meals consisted of the saddest looking nachos anyone has ever seen, burgers, scrambled eggs and carrots?, chicken fingers, and spaghetti. It was a sad food week, and we quickly learned that my husband has a hard time judging how much food to make (way too little) and he almost always forgets to season, so I was hopeful that he had improved throughout the week and I was looking forward to the grilled chicken that night.<br />
<br />
Well, sadly, the chicken was so overcooked that it felt a bit leathery and the mashed potatoes were dry and lumpy. However, the steamed broccoli and cauliflower saved the meal since they were spot on. We had a good laugh through dinner as we choked everything down and talked about the meals he had made throughout the week. It was a good learning experience and it gave us plenty to talk about each night, which is not always the case. Looking back, I would have to say that we both had a fun week and I am tempted to suggest we make this a reoccurring event. I'll let you know how that goes over!<br />
<br />
I used the leftover grilled chicken to make this curried chicken salad and you would never know it, the chicken salad turned out moist, flavorful, and made a really good sandwich. Feel free to use leftover roast chicken or rotisserie chicken if you have it.<br />
<br />
<b>Curried Chicken Salad</b><br />
<b><br /></b>
4 cooked chicken breasts, diced<br />
1 cup mayonnaise<br />
1/4 cup white wine or plum wine<br />
1/4 cup apricot preserves<br />
1 tablespoon curry powder<br />
1/2 cup diced celery<br />
1/4 cup diced onion<br />
2 tablespoons raisins<br />
1/4 cup slivered almonds, toasted<br />
a pinch of salt<br />
<br />
In a medium bowl, whisk together mayonnaise, preserves, and wine. Add all remaining ingredients and refrigerate for at least 1 hour or up to 24 hours. Serve in a toasted pita with lettuce. <br />
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*I garnished mine with dried cranberries and that made it even tastier.<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-37371519683245259562013-10-16T16:13:00.006-05:002013-10-17T09:55:41.534-05:00Cooking on the Farm - The Book<div class="separator" style="clear: both; text-align: center;">
I did it...I wrote a cookbook. I spent a good bit of last spring and much of my summer creating an outline filled with lists of recipes and family stories that I hoped would turn into a real book, a printed collection of recipes. I can say it now...it is a real book! I received the unbound proof this week and I was finally able to hold it in my hands! </div>
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Most of the recipes within are unique to this book and not found on my website because I wanted to focus on childhood favorites and family recipes for this, my first book. Yes, there will be more to come, but first things first. The title of my book is <i>Cooking on the Farm.</i> It is filled with over 80 recipes and well over 100 photographs. I included a photograph with every single recipe and over 50 of them are full color. </div>
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<a href="http://3.bp.blogspot.com/-rDEyBZ2EkFI/Ul7zQqapvcI/AAAAAAAAIjk/kYgKvLfrBCU/s1600/Screen+Shot+2013-10-16+at+3.09.55+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-rDEyBZ2EkFI/Ul7zQqapvcI/AAAAAAAAIjk/kYgKvLfrBCU/s640/Screen+Shot+2013-10-16+at+3.09.55+PM.png" width="640" /></a></div>
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I have included 8 chapters filled with everything from breakfast to soups, stews, and nearly a dozen dessert recipes. The majority of the poultry recipes in the book are designed around pheasant as the main protein and the meat chapter calls for venison since the majority of the book shipment will be delivered to my parents' hunting preserve. However, every recipe easily adapts to more conventional proteins like chicken, beef, and pork. So don't dismiss it if you are not a hunter, every recipe is approachable and delicious whether or not you have access to wild game. </div>
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<a href="http://3.bp.blogspot.com/-jceR0_9Eg-k/Ul75Uzu1ZbI/AAAAAAAAIj0/5E8CO-Rp5hc/s1600/final+cover+proof+6x9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-jceR0_9Eg-k/Ul75Uzu1ZbI/AAAAAAAAIj0/5E8CO-Rp5hc/s400/final+cover+proof+6x9.jpg" width="266" /></a></div>
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I've also included over 10 stories from my childhood. Many of them are hunting or fishing related since that has always been an integral part of my life. (I grew up on a hunting preserve so I learned to embrace it as much as I could.) I've also written about the wonderful people in my life and some of the most memorable moments I experienced growing up. </div>
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<a href="http://1.bp.blogspot.com/-nfjHGVJO8ws/Ul75cqg_KNI/AAAAAAAAIj8/dfo9B-jWdK8/s1600/matt+and+katie+with+bambi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://1.bp.blogspot.com/-nfjHGVJO8ws/Ul75cqg_KNI/AAAAAAAAIj8/dfo9B-jWdK8/s400/matt+and+katie+with+bambi.jpg" width="400" /></a></div>
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The cookbook is now available for preorder and will be released for shipment on November 1st. Signed copies will be available for a short time. I've added a paypal account on the sidebar so you can order one at your own convenience. I would be completely thrilled and probably speechless if you ordered one. </div>
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<a href="http://2.bp.blogspot.com/-YOZzE6Bd51o/Ul7574YAsAI/AAAAAAAAIkk/8kXpj9xsioQ/s1600/matt+with+fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YOZzE6Bd51o/Ul7574YAsAI/AAAAAAAAIkk/8kXpj9xsioQ/s400/matt+with+fish.jpg" width="321" /></a></div>
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The last thing I wanted to say was thank you. Thank you for visiting my humble little blog and coming back time and again to check out my recipes. I have enjoyed sharing every single recipe with you for the past 7 (nearly 8!) years and I look forward to bringing you even more tasty recipes in the coming years. I have the comments off for the time being, but please send me an e-mail anytime. I would love to hear from you.</div>
Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-90618862450476741012013-10-11T07:00:00.000-05:002013-10-11T10:42:52.205-05:00Pumpkin Bread, three ways<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rCdY5_i-6sg/UlbcirlV85I/AAAAAAAAIgE/vD6SntmXzWA/s1600/pumpkin+brad+loaf+ls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rCdY5_i-6sg/UlbcirlV85I/AAAAAAAAIgE/vD6SntmXzWA/s640/pumpkin+brad+loaf+ls.jpg" width="426" /></a></div>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">This pumpkin bread is nice, light, and just barely pumpkin-y. The pumpkin lends a bit of suppleness and moisture to the dough that helps it remain fresh for days. The plain loaf is perfect for slicing and eating. But if you want to take it even further, you should toast it and add a healthy shmear of a peanut butter and jelly. Yum!</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">My son loves a good cinnamon swirl bread and was quite excited when I sliced into the second loaf for breakfast. He thought it was terrific, and he enjoyed it toasted with a generous amount of butter on top. </span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">The third loaf I transformed into cinnamon rolls and they were quite good fresh out of the oven, still slightly warm. I nibbled away at mine with a cool glass of iced coffee. It was good, although I wouldn't mind a little more pumpkin flavor in the cinnamon rolls. I'll be experimenting with that recipe a bit more, but I explained what I did if you want to give them a try.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">This recipe makes a lot - 3 medium loaves of bread. I opted to make one plain loaf, one cinnamon swirl loaf, and one batch of cinnamon rolls which gave us enough variety that we didn't tire of any one bread before it was gone. </span></span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><b>Pumpkin Bread</b> - plain</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Makes about 3 medium loaves</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">5-7 cups all purpose flour (a mix of whole white wheat and all purpose would also work well)</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">2 1/4 cups warm water</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/4 cup oil</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/3 cup sugar</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 tablespoon instant yeast</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 tablespoon salt</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 cup pumpkin puree</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 cup rolled oats</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 teaspoon nutmeg</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 1/2 teaspoons cinnamon</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">In the bowl of a stand mixer, add the water, sugar, and yeast. Let sit 3-4 minutes. Whisk in the oil, salt, and pumpkin puree. Using the dough hook attachment, mix in 3 cups flour, oats, cinnamon, and nutmeg. Scrape down the sides of the bowl and mix again. Gradually add more flour, 1/2 cup at a time, until the dough forms a ball that pulls away from the sides of the mixing bowl. Mix with the dough hook for 5-7 minutes on low speed. If the dough starts to stick to the sides add a touch more flour. The dough should be quite soft but not sticky to the touch. If it sticks to the very bottom of the mixing bowl a little, that is fine. </span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Transfer dough to a large, oiled bowl. (I like to spray the bowl with oil, transfer the dough, flip it over so the top gets oiled too, and then lay plastic wrap directly on top of the dough.) Cover with a towel, and place in a warm spot for 30-60 minutes. Transfer dough to a floured counter. Cut the dough into thirds. Use a rolling pin to roll one portion into a large rectangle roughly 12x30 inches. From the 12 inch side, roll the dough into a log. Tuck the ends under and place in an oiled loaf pan. Repeat with remaining loaves. Cover with a towel and place in a warm spot to rise for 1 hour. Preheat oven to 350°F. Bake loaves for 30 minutes or until browned on top. A good rule of thumb is that a loaf of bread should sound hollow when it is tapped.</span><br />
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<a href="http://3.bp.blogspot.com/-E15WJySBmmw/UlbcVQ26IuI/AAAAAAAAIf0/2E86bNmVDAY/s1600/pumpkin+cinnamon+swirl+loaf+ls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-E15WJySBmmw/UlbcVQ26IuI/AAAAAAAAIf0/2E86bNmVDAY/s640/pumpkin+cinnamon+swirl+loaf+ls.jpg" width="640" /></a></div>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><b>Pumpkin Swirl Bread-make 3 loaves</b></span><br />
To make pumpkin swirl bread, you simply sprinkle 1/2 cup packed brown sugar and 2 teaspoons cinnamon over the bread before rolling it into a log. Bake time remains the same.<br />
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<a href="http://3.bp.blogspot.com/-SQleksZuuWY/UlbcfG0xKyI/AAAAAAAAIf8/ouCmj0ppeDw/s1600/pumpkin+cinnamon+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-SQleksZuuWY/UlbcfG0xKyI/AAAAAAAAIf8/ouCmj0ppeDw/s640/pumpkin+cinnamon+rolls.jpg" width="448" /></a></div>
<b>Pumpkin Cinnamon Rolls with Sugar Glaze-makes 4-5 pans of cinnamon rolls</b><br />
To make these cinnamon rolls, you should cream 1/2 cup butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon. Spread this mixture into the dough once it has been rolled out. Sprinkle with chopped walnuts or pecans. Roll dough into a long, thin log from the 30 inch side. Using a bit of string, slide the string under the loaf and then pull the ends up and across the dough pulling tight to cut the loaf into 1 inch rolls. Place rolls in an oiled cake pan, leaving a bit of space between each roll. Bake time will be about 25 minutes. Cool for 15 minutes before glazing.<br />
The glaze is 3/4 cup confectioners' sugar mixed with a tablespoon or two of heavy cream. Spread onto the slightly warm rolls.<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-39066081196704654732013-10-08T15:20:00.001-05:002013-10-08T15:20:48.846-05:00Beef and Pork "Sausages"<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-br0FCRqJjT0/UlRl4vQcVHI/AAAAAAAAIfo/a8JbT7zxJiI/s1600/pork+and+beef+sausages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-br0FCRqJjT0/UlRl4vQcVHI/AAAAAAAAIfo/a8JbT7zxJiI/s1600/pork+and+beef+sausages.jpg" height="640" width="426" /></a></div>
The other day I made a new variation of a Middle Eastern dish we have from time to time. The taste is somewhere between a meatloaf and a sausage. I mixed a pound of beef and a pound of pork to create a very moist flavorful meat. I added crushed garlic, parsley, onion, and hot paprika to give it plenty of flavor. I served it with rice and a crisp, refreshing cucumber yogurt salad. We loved this version and the kids requested them the following night, so I know they are a keeper.<br />
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<b>Beef and Pork "Sausages"</b><br />
<br />
1 pound ground beef<br />
1 pound ground pork<br />
4 cloves garlic<br />
1 onion<br />
1 teaspoon hot paprika<br />
1/4 cup parsley<br />
kosher salt<br />
freshly ground black pepper<br />
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Place the ground beef and pork in a large bowl. In a food processor, pulse the onion and garlic until they are finely minced. Add the parsley and pulse until minced. Add mixture to meat. Season with paprika, a teaspoon of salt and 1/2 teaspoon pepper. Mix together with a fork or your hands. Shape meat into 2 inch long football-shaped spheres. Grill over high heat. Serve with rice and cucumber yogurt sauce, if desired.<br />
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Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-10333624823149612612013-10-04T12:21:00.002-05:002013-10-08T21:14:13.340-05:00Pretzel-Crusted Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-g0ZFGAARMv8/Uk7yDXVkT9I/AAAAAAAAIdU/N6hpCBxPY8s/s1600/pork+tenderloin+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-g0ZFGAARMv8/Uk7yDXVkT9I/AAAAAAAAIdU/N6hpCBxPY8s/s640/pork+tenderloin+blog.jpg" width="640" /></a></div>
A few weeks ago I went out to dinner at a local restaurant/winery, and I ordered a pretzel-crusted pork medallion. I was surprised by how much I enjoyed the entree, and whenever that happens it almost always translates into an attempt at recreating the entree in my own kitchen. Earlier this week my kids helped me in the kitchen, and we decided to give it a try. I enjoyed creating this recipe because there were many opportunities for them to get involved. Gabe was responsible for the crust and mashed potatoes while Grace was given the asparagus and honey-Dijon glaze.<br />
The finished meal was a hit with everyone, and the kids had many things to discuss during dinner. They critiqued the dish, and we talked about what we might change the next time we make this dinner. We originally tied the medallions with kitchen twine, but we felt it was unnecessary. So here is our edited recipe for Pretzel-Crusted Pork Medallions.<br />
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<b>Pretzel-Crusted Pork Tenderloin</b><br />
<br />
1 (1-2 pound) pork tenderloin, room temperature<br />
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<b>glaze:</b><br />
1 tablespoon butter, melted<br />
2 tablespoons Dijon Mustard<br />
3 tablespoons maple syrup<br />
<br />
Whisk together in a small bowl.<br />
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<b>crust:</b><br />
1 large soft pretzel (we used a homemade version, recipe coming soon)<br />
1 tablespoon fresh rosemary, finely minced<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
2 tablespoons maple syrup<br />
2 tablespoons butter<br />
<br />
Place soft pretzel in the bowl of a food processor. Pulse until pretzel resembles coarse breadcrumbs. Remove and place in a medium bowl. Add remaining ingredients and mix thoroughly.<br />
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<b>assembly:</b><br />
Preheat oven to 400°F. Line a baking sheet with foil and then place a rack on top. (A small cooling rack works well. Spraying it with nonstick spray will help during cleanup.) Slice the pork tenderloin into 3 ounce medallions. Place on rack and brush all sides with prepared glaze. Place in heated oven for 7 minutes. Remove and add crust mixture to the top of each medallion. Return to oven for 12-18 minutes or until a meat thermometer reads 145°F. I often give the medallions a squeeze, if they feel firm to the touch they are ready. Remove and let rest 10 minutes before serving.<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-34383105419959775892013-10-01T20:58:00.000-05:002013-10-08T21:14:37.590-05:00 Sugar-Crusted Molten Lava Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-lMakruA7LGA/Ukt1t3tiBdI/AAAAAAAAIc0/HOL62kRRMvA/s1600/lava+cake+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://1.bp.blogspot.com/-lMakruA7LGA/Ukt1t3tiBdI/AAAAAAAAIc0/HOL62kRRMvA/s640/lava+cake+blog.jpg" width="640" /></a><br />
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Earlier this summer I invited my children into the kitchen for a "cooking class." I set up a space at the kitchen island with two electric burners that were leftover from a kitchen remodel a couple years ago. I also gave them each a cutting board and their own knife to practice with. Together we brainstormed to come up with things that they would like to cook and that were practical for beginners. We started with the most obvious choice, pancakes. Then we moved up towards more complex dishes like stir fry, meatloaf, chicken fingers, and pie. They enjoyed each session and asked for more. They also showed quite a bit of interest in plating and photographing their creations, so I guided them through an entire blog post from start to finish. Tonight they made Pretzel-Crusted Pork Tenderloin, Mashed Potatoes, Roast Asparagus, and Sugar-Crusted Molten Lava Cake. </div>
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The kids were engaged throughout the entire process and enjoyed getting a chance to photograph their creations. My seven year old son really got into setting up the shot and loved taking photos of his creations. He got pretty crafty and picked out napkins, silverware, and even adjusted the camera angle to get the shot he wanted. Tonight we are sharing the lava cake recipe and later this week we will be sharing the pork loin recipe. </div>
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<a href="http://2.bp.blogspot.com/-boyiIW064Bk/Ukt69_V1b7I/AAAAAAAAIdE/Csz_1citpdA/s1600/gabe+and+grace+food+2+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-boyiIW064Bk/Ukt69_V1b7I/AAAAAAAAIdE/Csz_1citpdA/s640/gabe+and+grace+food+2+Collage.jpg" width="640" /></a></div>
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<b>Sugar-Crusted Molten Lava Cake</b></div>
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4 ounces bittersweet chocolate chips</div>
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4 ounces semisweet chocolate chips</div>
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10 tablespoons butter</div>
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1/2 cup flour</div>
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1 1/2 cups powdered sugar</div>
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3 eggs</div>
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3 egg yolks</div>
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1 teaspoon vanilla</div>
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1/2 cup granulated sugar, for dusting custard cups</div>
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Preheat oven to 425°F. Spray 6-6 ounce custard cups with baking spray and then sprinkle in 2 teaspoons granulated sugar, rotate to coat and then tap the excess out. Cut the butter into pieces and place in a microwave safe bowl. Add both types of chocolate and microwave for 30 seconds. Remove and stir. Heat at 20-second intervals until butter and chocolate chips are melted, the mixture should look like a thick chocolate sauce. Add remaining ingredients and whisk together until smooth. Divide equally among custard cups and bake for 14 1/2 minutes. Run a knife around the edges and invert onto small plates to serve. Serve with a scoop of ice cream.</div>
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<a href="http://2.bp.blogspot.com/-R1QtHYUfuJU/Ukt05JHDCWI/AAAAAAAAIcs/LTC-PLMmwMw/s1600/gabe+grace+food+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-R1QtHYUfuJU/Ukt05JHDCWI/AAAAAAAAIcs/LTC-PLMmwMw/s640/gabe+grace+food+Collage.jpg" width="640" /></a></div>
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Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-64776178628749786062013-09-23T21:42:00.000-05:002013-10-08T21:15:02.883-05:00Peach Crisp Pie <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3zp6qb5zA3g/UkD2G9LRE5I/AAAAAAAAIcE/J_x-BZtpdYg/s1600/peach+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-3zp6qb5zA3g/UkD2G9LRE5I/AAAAAAAAIcE/J_x-BZtpdYg/s640/peach+pie.jpg" width="640" /></a></div>
<span style="font-family: Times, Times New Roman, serif;">I couldn't decide whether to make a peach pie or a peach crisp so I ended up making a combination of the two. I love a good crisp topping full of brown sugar and oatmeal and it goes so well with juicy peaches. Making these in individual portions made them even more fun to eat!<br />Peach Crisp Pie</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><b>crust:</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">1 cup flour</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">1/2 cup vegetable shortening </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">1/4 teaspoon salt</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">3-4 tablespoons ice cold water</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Use a pastry cutter to combine flour, salt, and shortening until mixture has pea-sized bits throughout. Sprinkle 2-3 tablespoons of water over flour mixture and combine with a fork. Add additional water until mixture begins to come together. Gather dough with hands and </span>form into a disc. Wrap in plastic wrap and refrigerate for 1 hour or more. Flour work surface and place cold dough on top. Let rest 10 minutes if very cold, and then roll out thinly and line pie pan. Trim edges and crimp. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif;"><b>filling:</b></span><br />
<span style="font-family: Times, Times New Roman, serif;">6-7 peaches</span><br />
<span style="font-family: Times, Times New Roman, serif;">juice of half a lemon</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 cup sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 teaspoon cinnamon</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tablespoons cornstarch or flour</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Carefully submerge peaches in boiling water for 30 seconds. Remove and let cool. Use you hands to remove the skin. Roughly slice peaches into eighths and place in a large bowl. Add remaining ingredients and toss to coat. Place in prepared pie pan.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><b>topping:</b></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1/2 cup flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">6 tablespoons butter<br />1/2 teaspoon salt<br />1/2 cup brown sugar<br />1/2 cup oats<br />1/4 teaspoon cinnamon</span><br />
<span style="font-family: Times, Times New Roman, serif;">Use a fork to cut butter into flour. Mix in remaining ingredients and squish together with your fingertips. Sprinkle over prepared pie. Bake at 375°F for 60 minutes. Reduce time if baking individual portions.</span><br />
<b><br /></b>Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-38506515615549133062013-09-17T18:08:00.001-05:002013-10-08T21:15:24.002-05:00Apple Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-toqqcYDqyxY/UjjcV18FVCI/AAAAAAAAIb0/b_oIbVhlE5Y/s1600/apple+tart+ls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-toqqcYDqyxY/UjjcV18FVCI/AAAAAAAAIb0/b_oIbVhlE5Y/s640/apple+tart+ls.jpg" width="426" /></a></div>
My parents have a small orchard between their house and the barn where they grow a handful of apples in different varieties as well as cherries, peaches, and pears. This year the apple trees are so overloaded with fruit that the limbs are weighted down so heavily they are beginning to break. When I took a trip to visit last weekend I brought a load of apples home and made them into apple pie filling that I canned. A few days later my dad brought another load of apples for me. So I made half a dozen into applesauce for the base of this tart and sliced four more for the beautiful spiral on top. I have so many more apples left I'll be looking for recipes to try in the next few weeks.<br />
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<b>tart shell:</b><br />
1 cup flour<br />
1/3 cup vegetable shortening<br />
1/4 teaspoon salt<br />
3-4 tablespoons ice cold water<br />
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Use a pastry cutter to combine flour, salt, and shortening until mixture has pea-sized bits throughout. Sprinkle 2-3 tablespoons of water over flour mixture and combine with a fork. Add additional water until mixture begins to come together. Gather dough with hands and form into a disc. Wrap in plastic wrap and refrigerate for 1 hour or more. Flour work surface and place cold dough on top. Let rest 10 minutes if very cold, and then roll out thinly and line tart pan. Trim edges.<br />
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<b>applesauce:</b><br />
1 teaspoon vanilla bean paste (found at williams-sonoma)<br />
2 tablespoons sugar<br />
6 tart apples<br />
1/4 cup water<br />
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Peel, core, and roughly chop the apples. Add all ingredients to a large saucepan and bring up to a boil. Turn to a low simmer and cook for 30-40 minutes or until apples have broken down. Mash any lumps with your spatula or spoon. Let cool completely.<br />
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<b>To assemble:</b><br />
4 medium apples, cored and thinly sliced<br />
2 tablespoons sugar<br />
butter<br />
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Spread applesauce in prepared tart shell. Smooth out and then arrange apple slices decoratively on top of applesauce. Sprinkle sugar on top of apples and dab with butter. Bake in a 350°F oven for 35-40 minutes. Serve with ice cream.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-79106010936674478762013-09-09T06:00:00.000-05:002013-09-09T06:00:09.255-05:00Calzones<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RwOh3Rsq-2Y/UgFN21h14MI/AAAAAAAAIUg/GCni8skIWJY/s1600/calzone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-RwOh3Rsq-2Y/UgFN21h14MI/AAAAAAAAIUg/GCni8skIWJY/s640/calzone.jpg" width="640" /></a></div>
Calzones are a fun twist on the regular pizza night. My kids enjoy making their own and filling them with whatever toppings they want. Each person can have their own since you can really make them any size you like. I like that they reheat nicely in the oven and they are easy to eat.<br />
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1 1/2 cups warm water<br />
2 1/2 teaspoons active dry rapid rise yeast<br />
1 tablespoon honey<br />
1 tablespoon olive oil<br />
1 teaspoon salt<br />
4-5 cups bread flour<br />
<br />
In the bowl of a stand mixer, using the dough hook attachment, combine the honey, olive oil, and warm water. Sprinkle the yeast on top of the water and let sit for 3-5 minutes, you should notice it starts to look a little foamy. Add the salt and 2 cups of flour. Turn mixture on low and let mix until flour is completely combined. Add 1/2 cup flour at a time and continue mixing on low until you notice the dough has formed a ball around the dough hook. It should not stick to the sides of the mixer, add a few tablespoon of flour at a time if it is still sticking to the bowl. Once the dough has pulled away from the sides of the mixer leave it on low speed and let it knead the dough for about 8-10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap and place in a warm spot to rise for 1 hour.<br />
Roll/stretch dough out into a 12" circle and place desired filling on lower half. Fold top half over and crimp dough by pulling lower edge over upper and pushing down and making an indent with your finger. Brush top with olive oil and sprinkle with Parmesan cheese. Bake in a 500°F oven for 10-15 minutes or until golden brown. <br />
*Extra dough can be stored in the fridge or freezer for use at a later date.<br />
Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-35203896353666552472013-09-06T06:00:00.000-05:002013-09-06T06:00:09.918-05:00Peach and Vanilla Bean Jam<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2xf-KWwHYA0/UifBNZuju2I/AAAAAAAAIaE/EsmS0HXaptQ/s1600/jam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2xf-KWwHYA0/UifBNZuju2I/AAAAAAAAIaE/EsmS0HXaptQ/s640/jam3.jpg" width="426" /></a></div>
Peaches are cheap right now so I have been stocking up for the year. In the past couple of weeks we've been eating them fresh, in pies, crisps, and over our pancakes in the morning. But lately I bought enough that I could store some in the freezer for winter and a day or two ago I converted a big bag of peaches into this delicious jam with vanilla bean. At first I ate it on toast all by itself, but it didn't take long for me to make a warm peanut butter and jam sandwich and I liked it so much I surprised myself. I might have to make another batch before the peaches run out.<br />
<br />
Peach Jam with Vanilla Bean<br />
<br />
3 pounds peaches, skinned and roughly chopped<br />
3 1/3 cups sugar<br />
1 tablespoon vanilla bean paste, or one vanilla bean split open<br />
juice of 1 lemon<br />
1 pat of butter<br />
<br />
Bring the peaches, sugar, lemon juice, and vanilla up to a boil. Add the pat of butter and boil gently until thickened and jam turns a deep golden caramelized color. (I used my stick blender to break up the chunks a bit, but feel free to leave it as chunky as you like.) Heat 5-6 half-pint canning jars and new canning lids in a large pot of water. Transfer hot, cooked jam into jars leaving 1/4 inch space at the top. Place hot lids on top and twist on the rings, making sure not to twist too tight. Lower into boiling water with canning tongs and boil for 10-13 minutes. Remove from boiling water and leave upright for 24 hours. Try not to move the jars too much or turn them sideways. You should hear the lids seal and make a popping sound as the jars cool. Store in a cool dark place for up to a year.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-10089412237638339572013-09-03T18:48:00.000-05:002013-09-03T20:19:31.000-05:00Classic Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jM5si2erCc0/UiZyw05UmFI/AAAAAAAAIZk/3K35kK9CztE/s1600/classic+potato+salad+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jM5si2erCc0/UiZyw05UmFI/AAAAAAAAIZk/3K35kK9CztE/s640/classic+potato+salad+blog.jpg" width="426" /></a></div>
I grew up making and eating a lot of this potato salad. My parents offer it as one of the options at the buffet lunch they provide hunters with during the season at their hunting preserve. It is a great classic salad that works for any bbq or picnic lunch. Make sure to start it a few hours in advance because it needs time to rest and develop flavor. It is great on day two and three as well.<br />
<br />
<br />
<br />
<span style="letter-spacing: 0.0px;"><b>Classic Potato Salad</b></span><br />
<span style="letter-spacing: 0.0px;"><br /></span>
<span style="letter-spacing: 0.0px;">5 pounds potatoes. peeled and quartered</span><br />
<span style="letter-spacing: 0.0px;">6 hard boiled eggs</span><br />
<span style="letter-spacing: 0.0px;">2-3 stalks celery, chopped</span><br />
<span style="letter-spacing: 0.0px;">1/4 cup red pepper</span><br />
<span style="letter-spacing: 0.0px;">1/4 cup green pepper</span><br />
<span style="letter-spacing: 0.0px;">1/4 cup onion, diced</span><br />
<span style="letter-spacing: 0.0px;">1/4 cup sweet relish</span><br />
<span style="letter-spacing: 0.0px;">1 cup Miracle Whip</span><br />
<span style="letter-spacing: 0.0px;">1 tablespoon sugar</span><br />
<span style="letter-spacing: 0.0px;">1 tablespoon mustard</span><br />
<span style="letter-spacing: 0.0px;">1/2 teaspoon salt </span><br />
<span style="letter-spacing: 0.0px;">1/4 teaspoon pepper</span><br />
<span style="letter-spacing: 0.0px;">1/2 teaspoon celery seeds (optional)</span><br />
<br />
<span style="letter-spacing: 0.0px;">Bring potatoes up to a boil in a large pot of salted water and cook for 10-15 minutes or until fork tender. Drain and let cool completely, this step may be done ahead of time. Combine all remaining ingredients in a large bowl and mix thoroughly. Cube potatoes and add to mixture. Mix gently and refrigerate for at least 2 hours before serving to let the flavors develop. Taste and season again with salt and pepper before serving.</span><br />
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Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-3752702312353835352013-08-29T06:00:00.000-05:002013-08-29T06:00:04.470-05:00Zucchini Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9BR3s7jHXBY/Uh0wT6TfuNI/AAAAAAAAIZI/gjMYR4rictc/s1600/zucchini+fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9BR3s7jHXBY/Uh0wT6TfuNI/AAAAAAAAIZI/gjMYR4rictc/s640/zucchini+fritters.jpg" width="640" /></a></div>
Oh my deliciousness.. are these not the best way to eat all of those zucchini you have growing in the garden?! You should make these fritters even if you are tired of zucchini and you've had as much of it as you can stomach this summer. You should really consider making these right now. <br />
I've had the kids helping me out a lot in the kitchen this summer and I've been looking for simple things that they can help make and that are relatively quick and easy. These fritters looked interesting, so I gathered up the ingredients and put them to work cutting up zucchini and measuring out flour while I sautéed onions and heated the oil for frying. <br />
Within 20 minutes we had these tasty morsels that we dipped in some fresh tomato sauce I had made to go over pasta for dinner. I must say I've never seen the kids inhale zucchini quite so rapidly! They loved these fritters and asked me to make them more often. I happy to say that I actually agree with them on something!<br />
<br />
Zucchini Fritters<br />
adapted from <i>Cook Like A Rock Star</i> by Anne Burrell<br />
<br />
1 tablespoon olive oil<br />
1 large onion, small dice<br />
1 medium zucchini, medium dice<br />
1/2 cup flour<br />
1/2 cup Parmesan cheese<br />
1 teaspoon baking powder<br />
1/2 cup milk<br />
salt and pepper<br />
oil for frying<br />
<br />
Heat olive oil in a skillet over medium heat. Add onions and cook until softened and browned. Add zucchini and season with salt and pepper and cook until softened and beginning to brown. Remove from heat. <br />
In a large bowl, whisk together the flour, baking powder, and Parmesan cheese. Add the zucchini mixture and stir to combine. Add 1/2 cup milk and stir to form a thick, paste-like batter.<br />
Heat vegetable or peanut oil in a large heavy saucepan over medium heat until it reaches 350°F. The oil should be about 2 inches deep. Using two spoons, scoop up about a tablespoon of batter and use the second spoon to push the batter off the spoon and into the oil. Fry for 2 minutes per side and then remove and place on a wire rack or plate lined with paper towels. Serve with tomato sauce and extra Parmesan cheese.<br />
<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-26335060669297115932013-08-26T12:06:00.000-05:002013-08-26T12:06:12.592-05:00Rosemary Foccacia<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-B5bgDKIkwdI/UgFNBzGkhnI/AAAAAAAAIUI/GVi0C8fXKRc/s1600/rosemary+foccacia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-B5bgDKIkwdI/UgFNBzGkhnI/AAAAAAAAIUI/GVi0C8fXKRc/s640/rosemary+foccacia.jpg" width="640" /></a></div>
This delicious rosemary foccacia is terrific served straight from the oven. It even stays moist and tender enough to use for sandwiches the next day. Feel free to change up the topping and use thyme, herbs de provence, onions, roasted garlic, sun dried tomatoes, olives, or anything else that comes to mind.<br />
<br />
Rosemary Foccacia<br />
1 1/2 cups warm water<br />
2 1/2 teaspoons active dry rapid rise yeast<br />
1 tablespoon honey<br />
1 tablespoon olive oil<br />
1 teaspoon salt<br />
4-5 cups bread flour<br />
<br />
toppings<br />
2 tablespoons rosemary, minced<br />
2 tablespoons parmesan cheese<br />
1 teaspoon kosher salt<br />
olive oil<br />
<br />
In the bowl of a stand mixer, using the dough hook attachment, combine the honey, olive oil, and warm water. Sprinkle the yeast on top of the water and let sit for 3-5 minutes, you should notice it starts to look a little foamy. Add the salt and 2 cups of flour. Turn mixture on low and let mix until flour is completely combined. Add 1/2 cup flour at a time and continue mixing on low until you notice the dough has formed a ball around the dough hook. It should not stick to the sides of the mixer, add a few tablespoon of flour at a time if it is still sticking to the bowl. Once the dough has pulled away from the sides of the mixer leave it on low speed and let it knead the dough for about 8-10 minutes.<br />
Transfer dough to a lightly oiled bowl and cover with plastic wrap and place in a warm spot to rise for 1 hour. Prepare a large sheet pan by drizzling a tablespoon of olive oil on the bottom. Transfer half of the dough onto the pan and press down to spread it out. Dimple with your fingertips and drizzle another tablespoon of olive oil on top and then sprinkle with rosemary, salt, and parmesan cheese. Cover with plastic wrap again and let rise 1 more hour. Bake at 500°F until browned on top and cooked through, about 10 minutes.<br />
Repeat with remaining dough or use for pizza. If making pizza spread pizza dough out on a second pan, add sauce, toppings, and cheese and bake immediately. Do not let dough rise a second time.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-10461129272817585982013-08-11T10:43:00.000-05:002013-08-12T17:46:04.390-05:00Blueberry Buckle<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tKSr8Z7UPE8/UgFNW3p0OGI/AAAAAAAAIUY/dikSk0Kv0yk/s1600/blueberry+buckle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-tKSr8Z7UPE8/UgFNW3p0OGI/AAAAAAAAIUY/dikSk0Kv0yk/s640/blueberry+buckle2.jpg" width="640" /></a></div>
This blueberry buckle makes for a terrific breakfast treat with a cup of coffee or tea. It is light and sweet with a nicely spiced crumb topping. It can easily be assembled the night before and popped into a nice hot oven in the morning and it will bake up perfectly.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Sq_KL1bOH_g/UgFNUt3359I/AAAAAAAAIUQ/_WV4gHq4IDw/s1600/blueberry+buckle.jpg" imageanchor="1"><img border="0" height="426" src="http://3.bp.blogspot.com/-Sq_KL1bOH_g/UgFNUt3359I/AAAAAAAAIUQ/_WV4gHq4IDw/s640/blueberry+buckle.jpg" width="640" /></a></div>
<br />
adapted from Alton Brown <i><a href="http://www.foodnetwork.com/recipes/alton-brown/blueberry-buckle-recipe/index.html" target="_blank">Good Eats</a></i><br />
For the cake<br />
<br />
2 cups cake flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon ground ginger<br />
3 tablespoons butter, softened<br />
1 1/4 cups sugar<br />
1 egg<br />
1/2 cup milk<br />
2 cups fresh blueberries<br />
<br />
For the crumb topping<br />
1/2 cup brown sugar<br />
1/3 cup flour<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon ground cinnamon<br />
3 tablespoons cold butter, cubed<br />
<br />
Preheat oven to 375°F. Prepare an 8x8 inch baking dish with nonstick spray. Sift dry ingredients in a large bowl and set aside. In a stand mixer, beat butter and sugar until light and fluffy. Beat in egg. Alternately add flour mixture and milk to mixer a third at a time. Remove from mixer and fold in blueberries by hand. Spread in baking dish. <br />
Combine all crumb topping ingredients in a medium bowl and use your fingers or a fork to mix until it looks like clumpy sand. Sprinkle evenly on top of blueberry mixture. Bake for 55 or 60 minutes or until toothpick inserted in the middle comes out clean.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-4812083343095940122013-08-05T06:00:00.000-05:002013-08-05T15:02:48.055-05:00Mystery Box Challenge and Chimichurri<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NS2gPZ8NIEk/UftCZLBwvDI/AAAAAAAAIR4/9H6vJjAcMW8/s1600/IMG_7475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-NS2gPZ8NIEk/UftCZLBwvDI/AAAAAAAAIR4/9H6vJjAcMW8/s640/IMG_7475.JPG" width="640" /></a></div>
My entire family has been catching up on the current season of Masterchef lately and the kids have been quite interested in the show. They have always been drawn to cooking and they have lots to say about what each home chef is creating and what they should or should not be doing during the challenges. So I thought it would be fun to create a real-life mystery box challenge in our home kitchen. I placed identical ingredients on two separate cutting boards and I gave one cutting board to my husband and one to myself and set the timer for 60 minutes. We each created our own meal with the ingredients provided and a few pantry staples. It was a fun challenge and I think this will become a regular thing. <br />
It was quite fun to watch my husband work with the ingredients and see what he could create. He came up with a simple dry rubbed steak with crispy potatoes and fresh tomato slices. I made a grilled steak with chimichurri sauce served over polenta with mixed veggies and crisp potatoes. We finished on time and all sat down together and shared our creations and it sparked a lot of conversation which was quite fun.<br />
<br />
Chimichurri Sauce<br />
I love the bright taste of this sauce on steak, eggs, fish, or veggies. It is so easy and versatile and instantly dresses up any meal.<br />
<br />
1 cup fresh parsley, minced<br />
1 teaspoon oregano, crushed<br />
2 cloves garlic, peeled and smashed into a paste<br />
1/4 cup olive oil<br />
1 tablespoon red wine vinegar<br />
Juice of 1 lime<br />
salt and pepper<br />
<br />
Mix all ingredients and let sit for 20-30 minutes.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-72149899804722273782013-08-01T06:00:00.000-05:002013-08-01T06:00:02.321-05:00Pork with Black Beans and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-62qI0heL3jc/UdjCp7nqsWI/AAAAAAAAIPw/XCttH5MEHSc/s1600/black+beans+and+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-62qI0heL3jc/UdjCp7nqsWI/AAAAAAAAIPw/XCttH5MEHSc/s640/black+beans+and+rice.jpg" width="426" /></a></div>
Cooking beans from scratch takes a little planning ahead but the end result is so superior to canned beans that it is worth the effort. Here I paired beans with rice and grilled pork for a delicious and easy dinner. This combo would also be terrific wrapped up in a tortilla with some salsa and sour cream.<br />
<br />
<b>Black Beans</b><br />
1 pound black beans<br />
1 small onion, diced<br />
1/2 green and or red pepper, diced<br />
1 clove garlic, minced<br />
1/2 jalapeño, diced<br />
1 1/2 quarts water or chicken stock<br />
1 bay leaf<br />
1 teaspoon cumin<br />
salt and pepper<br />
<br />
Soak the beans overnight in 6-8 cups of water. Drain the beans and set aside. In a pot heat a tablespoon of olive oil and add the onion and peppers. Sauté for 4-5 minutes or until they begin to soften. Add all remaining ingredients and bring to a boil and then reduce to a simmer for at least 2 hours, check occasionally and add more water if the beans seem dry. Remove bay leaf when the beans are tender. Check and season with salt and pepper. Using a potato masher, lightly crush the beans, if desired. Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-32339266355731239942013-07-29T06:00:00.000-05:002013-07-29T23:59:23.382-05:00Strawberry Shortcake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0fmWWAfaMmA/UdjCTAxtq6I/AAAAAAAAIPo/ND7ZOZs47-o/s1600/strawberry+shortcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-0fmWWAfaMmA/UdjCTAxtq6I/AAAAAAAAIPo/ND7ZOZs47-o/s640/strawberry+shortcake.jpg" width="426" /></a></div>
<span style="font-family: Times, Times New Roman, serif;">This is a classic summer dessert that you should make when strawberries are fresh and sweet. I made this dessert a few times in the month of June and we all agreed that it was a delicious way to enjoy fresh strawberries. The biscuit recipe happens to be my go to <a href="http://littlespatula.blogspot.com/2012/10/chocolate-chip-scones.html" target="_blank">scone recipe</a> without the chocolate chips. I love this recipe because it does not call for heavy cream like many scone recipes, instead it calls for buttermilk which I always have in the fridge. The biscuit is delicious on its own and any leftovers can be heated and served with jam for breakfast the next morning. If you happen to have any leftover strawberries they can also be served on top of ice cream or waffles the next day. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /><b>Strawberry Shortcake</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><br /></b><span style="background-color: white; color: #313131; line-height: 23px;">2 cups flour</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1/4 cup sugar</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">2 teaspoons baking powder</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1/4 teaspoon baking soda</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1/4 teaspoon salt</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">5 1/2 tablespoon cold butter, cubed</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1 egg, beaten</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1/2 cup buttermilk</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">2 teaspoons decorator sugar (regular sugar works well too)</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;">1 tablespoon buttermilk</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;"><br /></span><span style="background-color: white; color: #313131; line-height: 23px;">Stir together the flour, sugar, baking powder, baking soda, and salt. Add butter and cut with a pastry cutter until mixture resembles coarse meal. In the center add the beaten egg and buttermilk. Stir mixture together with a fork until flour is incorporated, take care not to over mix. (I use my hands to gather the dough up and I usually pour in another tablespoon of buttermilk to the bottom of the bowl to get the dry bits mixed in.) Use hands to form dough into a ball and place onto a parchment-lined baking tray. Cut the dough into 8 equal pieces and shape them into circles and place on a parchment-lined tray. (You could also roll the dough out and cut them into circles, just be sure not to overwork the dough.) Brush tops with buttermilk and sprinkle with sugar. Bake at 400 degrees for 10-12 minutes or until golden.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;"><b>Macerated Strawberries</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #313131; line-height: 23px;"><b><br /></b></span></span>
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">1 quart strawberries</span></span><br />
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">1/4 -1/2 cup sugar</span></span><br />
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;"><br /></span></span>
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">Clean, stem, and slice strawberries. Place them in a large bowl and sprinkle the 1/4 cup of sugar over them. Taste and add more sugar if necessary. Stir and let sit for at least 30 minutes. </span></span><br />
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">Sometimes I mashed the berries so they are more like a thick sauce to pour over the biscuits. Either way they are terrific.</span></span><br />
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;"><br /></span></span>
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;"><b>Assemble</b></span></span><br />
<span style="color: #313131; font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">Slice a warm biscuit in half and spoon strawberries over biscuit. Place top of biscuit on berries and serve with a generous dollop of whipped cream.</span></span>Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-7186919525440345062013-07-25T06:00:00.000-05:002013-07-25T06:00:06.130-05:00Wedge Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vk6Zf00c7jc/UdjBt_3EiDI/AAAAAAAAIPY/kAG-9DJK5Rw/s1600/wedge+salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-vk6Zf00c7jc/UdjBt_3EiDI/AAAAAAAAIPY/kAG-9DJK5Rw/s640/wedge+salad2.jpg" width="464" /></a></div>
I ordered a wedge salad and half a sandwich when I was out to lunch with a friend a few weeks ago and it reminded me how much I like a really fresh and crisp wedge salad. The bacon and cheese combine with the creamy dressing for a knock out salad. I made my own version with gorgonzola cheese the other day and I enjoyed it every bit as much as the restaurant version.<br />
<br />
Wedge Salad with Gorgonzola<br />
<br />
1 head iceberg lettuce<br />
6 strips bacon, cooked and crumbled<br />
2 ounces gorgonzola cheese<br />
1-2 ripe tomatoes, diced<br />
red onion or green onions, optional<br />
<br />
Dressing<br />
2 ounces gorgonzola cheese<br />
3-4 tablespoons buttermilk<br />
1/4 cup mayonnaise<br />
1/4 cup plain yogurt or sour cream<br />
1 garlic clove, mashed into a paste<br />
salt and pepper<br />
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Whisk all of the dressing ingredients in a bowl and refrigerate while you prep the bacon and lettuce. (The dressing can be made ahead of time, even a day or two.) Cut the iceberg lettuce into 4-6 wedges and place on a cold plate. Pour dressing over lettuce wedge and garnish with bacon, more gorgonzola cheese, tomatoes and onions. Serve.Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-32552097963463156882013-07-22T06:00:00.000-05:002013-07-22T06:00:06.017-05:00No Fail No Bake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-y2mW7imYIvg/UXgff7ZCJoI/AAAAAAAAH5Y/zELlORXCtCQ/s1600/no+bake+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-y2mW7imYIvg/UXgff7ZCJoI/AAAAAAAAH5Y/zELlORXCtCQ/s640/no+bake+cookies.jpg" width="426" /></a></div>
I grew up eating No Bake Cookies. My mom has made hundreds of these simple and delicious cookies. They get their name because they are made on the stove top, spooned onto parchment paper, and they set up as they cool. They are a simple cookie but they can be a little tricky, this recipe is as close to perfect as it gets, but you will still need keep an eye on the clock as you boil the butter and sugar mixture. If you boil them too hard and too long they will crumble and if they do not boil long enough they will not set up. <br />
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<b>No Bake Cookies</b><br />
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2 cups sugar<br />
3 tablespoons cocoa powder<br />
1/2 cup milk<br />
1/2 cup butter<br />
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Bring to a strong but gentle boil and time for 5 minutes, stirring occasionally. Remove from heat and mix in the following all at the same time.<br />
<br />
2 tablespoons cold milk<br />
1 teaspoon vanilla<br />
1/2 cup creamy peanut butter<br />
3 cups rolled oats<br />
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Mix thoroughly and spoon heaping tablespoons onto parchment paper. Let sit at least 30 minutes.<br />
<br />Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.comtag:blogger.com,1999:blog-30621315.post-69375733620663062222013-07-18T06:00:00.000-05:002013-07-18T06:00:03.259-05:00Sourdough Starter and Sourdough Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ATLPoFM6EiU/UXfn6E1nuiI/AAAAAAAAH48/JG9YxbFBVxE/s1600/sourdough+starter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ATLPoFM6EiU/UXfn6E1nuiI/AAAAAAAAH48/JG9YxbFBVxE/s640/sourdough+starter2.jpg" width="426" /></a></div>
Early this spring I decided to try my hand at growing my own wild yeast sourdough starter. I had been baking a lot of regular yeasted breads at that point and, while successful, I was yearning to create bakery quality bread with more depth of flavor and a better crust. By following some online directions and using a few books for guidance I was successful. I have found a couple of invaluable resources that have helped me through the entire process. Here are a few of my favorite links to get you started on growing and maintaining your own starter.<br />
<a href="http://www.wildyeastblog.com/2007/07/13/raising-a-starter/" target="_blank">Wild Yeast</a><br />
<a href="http://tartine-bread.blogspot.com/2011/08/sourdough-starter-demystified.html" target="_blank">Tartine Bread Experiment</a><br />
<a href="http://www.northwestsourdough.com/discover/?p=2558" target="_blank">Discovering Sourdough</a><br />
<i><a href="http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413" target="_blank">Tartine Bread</a></i><br />
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<a href="http://1.bp.blogspot.com/-pEs0gyrVO7Q/UW4DJ27o3DI/AAAAAAAAH3E/ayIucbfeIg4/s1600/sourdough+starter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-pEs0gyrVO7Q/UW4DJ27o3DI/AAAAAAAAH3E/ayIucbfeIg4/s640/sourdough+starter.jpg" width="426" /></a></div>
After the first week of life I decided to put some of my extra starter to work and I was delighted with this gorgeous batch of crisp and airy waffles. <br />
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<a href="http://1.bp.blogspot.com/-tw4kTFiiL0Q/UXf6o8bvlPI/AAAAAAAAH5M/vV8MEvYgwRM/s1600/sourdough+waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-tw4kTFiiL0Q/UXf6o8bvlPI/AAAAAAAAH5M/vV8MEvYgwRM/s640/sourdough+waffles.jpg" width="426" /></a></div>
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<b>Sourdough Waffles</b></div>
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adapted from <a href="http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe" target="_blank">KAF </a></div>
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the night before prepare this overnight sponge:</div>
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<b>overnight sponge</b></div>
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1 cup all purpose flour</div>
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1 tablespoon sugar</div>
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1 cup buttermilk</div>
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1/2 cup sourdough starter</div>
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<b>waffle batter</b></div>
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all of the overnight sponge</div>
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2 eggs</div>
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1/4 cup vegetable oil</div>
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1/2 teaspoon salt</div>
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1 teaspoon baking soda</div>
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1 teaspoon vanilla</div>
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The night before, combine all of the overnight sponge ingredients. Mix thoroughly and store at room temperature, covered overnight. Do not worry about the buttermilk, it will not spoil.</div>
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In the morning, separate the eggs and put the egg whites in a medium bowl and whip until soft peaks form, set aside. Whisk the egg yolks and oil in a large bowl and then add the overnight sponge, salt, baking soda, and vanilla. Combine but be sure not to overmix the dough. I use a fork and stir for about 30 seconds to 1 minute. Gently fold the egg whites in using a spatula, you want to incorporate the egg whites in without deflating them too much. Fill your heated waffle iron as you normally would and cook for about 3 minutes or until golden and crisp on the outside.</div>
Katiehttp://www.blogger.com/profile/13209834155387274651noreply@blogger.com