tag:blogger.com,1999:blog-38014400123556179772024-03-03T19:26:17.403-05:00olivejuicedcook things. eat things. food things.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-3801440012355617977.post-71439068678300398882011-07-08T18:19:00.002-04:002011-07-08T18:29:22.974-04:00Moving DayIt's happened - olivejuiced has moved! And also changed it's name to something a bit more cookie connotative. <br /><br />To <a href="www.dunkandcrumble.com">Dunk & Crumble</a> you go! (<a href="www.dunkandcrumble.com">www.dunkandcrumble.com</a>)<br /><br />...What? I like cookies. See you over there.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com0tag:blogger.com,1999:blog-3801440012355617977.post-22592709389818368612011-06-13T19:21:00.011-04:002011-06-13T20:52:51.704-04:00You Say Tomato, I Say SummerIt's not really summer yet, you know. I mean yes, it's hot, and yes, my hair is extra frizzy, and YES, it feels perfectly okay to replace lunch with frozen yogurt. The shorts are short and the coffee is iced and the subway smells like subway. And there are cherries at the market. Summer!<br /><br /><a href="http://1.bp.blogspot.com/-72kPrX2xHZg/TfarsxwV2lI/AAAAAAAABhI/gHnraONxP60/s1600/IMG_3590.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-72kPrX2xHZg/TfarsxwV2lI/AAAAAAAABhI/gHnraONxP60/s320/IMG_3590.JPG" alt="" id="BLOGGER_PHOTO_ID_5617866370949962322" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-7SqqwqSkegM/TfawaLIjWbI/AAAAAAAABiA/DNIh_eRwr5U/s1600/IMG_3334.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-7SqqwqSkegM/TfawaLIjWbI/AAAAAAAABiA/DNIh_eRwr5U/s320/IMG_3334.JPG" alt="" id="BLOGGER_PHOTO_ID_5617871548903020978" border="0" /></a><br />But the tomatoes are green. It's only <span style="font-style: italic;">almost</span> summer. <span style="font-style: italic;"> Almost</span> time for barbecues and popsicles and sunsets on the beach.<br /><br /><a href="http://2.bp.blogspot.com/-AHRnnxAvsLs/TfarH-Z6rDI/AAAAAAAABhA/mUIlyymmu2Y/s1600/IMG_3699.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-AHRnnxAvsLs/TfarH-Z6rDI/AAAAAAAABhA/mUIlyymmu2Y/s320/IMG_3699.JPG" alt="" id="BLOGGER_PHOTO_ID_5617865738690407474" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-eA5m7nMT23E/TfasFUNCXoI/AAAAAAAABhQ/XSTmf6bNSSk/s1600/IMG_3447.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-eA5m7nMT23E/TfasFUNCXoI/AAAAAAAABhQ/XSTmf6bNSSk/s320/IMG_3447.JPG" alt="" id="BLOGGER_PHOTO_ID_5617866792513986178" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-wNjTYValAeg/Tfaso5JSSnI/AAAAAAAABhY/CyV3ema_LRY/s1600/IMG_3627.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-wNjTYValAeg/Tfaso5JSSnI/AAAAAAAABhY/CyV3ema_LRY/s320/IMG_3627.JPG" alt="" id="BLOGGER_PHOTO_ID_5617867403725785714" border="0" /></a><br /><a href="http://1.bp.blogspot.com/-zkaGZLiRRHU/Tfat_W_jnfI/AAAAAAAABho/DrSwFwLunTQ/s1600/IMG_0841.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-zkaGZLiRRHU/Tfat_W_jnfI/AAAAAAAABho/DrSwFwLunTQ/s320/IMG_0841.JPG" alt="" id="BLOGGER_PHOTO_ID_5617868889206791666" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-DzvLYlVXxt8/TfatJjGzvGI/AAAAAAAABhg/Df_13g6iZ-U/s1600/IMG_4189.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-DzvLYlVXxt8/TfatJjGzvGI/AAAAAAAABhg/Df_13g6iZ-U/s320/IMG_4189.JPG" alt="" id="BLOGGER_PHOTO_ID_5617867964745497698" border="0" /></a><br />It's getting close. I'm stocking up on sunscreen and skirts. And, for now, green tomatoes will do just fine.<br /><br /><a href="http://4.bp.blogspot.com/-UniBIE7hqIE/TfavVd7uhGI/AAAAAAAABh4/ylQu5Ga7rn0/s1600/IMG_5634.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-UniBIE7hqIE/TfavVd7uhGI/AAAAAAAABh4/ylQu5Ga7rn0/s320/IMG_5634.JPG" alt="" id="BLOGGER_PHOTO_ID_5617870368538526818" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Green Tomato & Honeydew Salad</span><br /><br />Green tomatoes and honeydew might sound like an odd pairing, but this salad is bright and fresh and full of flavor. It's also gorgeous. An edible study in shades of green.<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>3 green tomatoes, chopped into bite sized chunks</li><li>1/2 honeydew melon, chopped into bit sized chunks</li><li>2 limes</li><li>1 tablespoon olive oil</li><li>2 tablespoons chopped cilantro</li><li>1 bunch scallions (about 4-5 scallions), sliced into thin rounds</li><li>salt and pepper, to taste</li><li>1/2 cup feta cheese, crumbled</li></ul><span style="font-style: italic;">Directions:</span><br /><br />In a large bowl, combine chopped green tomatoes and honeydew melon. Squeeze the juice from the limes over the fruit, and drizzle the olive oil on top. Throw in the cilantro, scallions, salt and pepper, and toss everything to combine. Sprinkle the feta cheese on top, and serve chilled or at room temperature.<br /><br />This serves 2 people as a main course for lunch, or 4 as a monochromatic side dish, maybe to grilled chicken or a smoky BLT.<br /><br /><a href="http://2.bp.blogspot.com/--qbH1bngb94/Tfau4QcwhAI/AAAAAAAABhw/Q8-pDpeqmpw/s1600/IMG_5627.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/--qbH1bngb94/Tfau4QcwhAI/AAAAAAAABhw/Q8-pDpeqmpw/s320/IMG_5627.JPG" alt="" id="BLOGGER_PHOTO_ID_5617869866702767106" border="0" /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-35993436091666293502011-05-23T21:23:00.015-04:002011-05-31T22:05:55.789-04:00Things and Happenings<style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { </style><span style="font-family: times new roman;font-family:georgia;font-size:100%;" >So.</span><span style="font-family: times new roman;font-family:georgia;font-size:100%;" > </span><span style="font-family: times new roman;font-family:georgia;font-size:100%;" >Things are happening, you guys.</span><br /><br /><p class="MsoNormal" face="georgia"><a href="http://2.bp.blogspot.com/-TQJekylmM0k/TdslluwCx9I/AAAAAAAABgM/7rC4SOLE7p0/s1600/IMG_0224.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-TQJekylmM0k/TdslluwCx9I/AAAAAAAABgM/7rC4SOLE7p0/s320/IMG_0224.JPG" alt="" id="BLOGGER_PHOTO_ID_5610119090955012050" border="0" /></a></p> <p style="font-family: times new roman;" class="MsoNormal" face="georgia">First, my littlest sister graduated from college. <i>College</i><span style="font-style: normal;">, people. There she is, cute little Wisconsin badger ball of sass, in her cap and gown. If you see her, shout out some congratulations and then give her a teaching job.* And maybe a light punch in the arm, from me.</span></p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"><a href="http://4.bp.blogspot.com/-_NWofvJkzco/TdsmfUw1RzI/AAAAAAAABgU/gc62KRLuKkM/s1600/IMG_5704.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-_NWofvJkzco/TdsmfUw1RzI/AAAAAAAABgU/gc62KRLuKkM/s320/IMG_5704.JPG" alt="" id="BLOGGER_PHOTO_ID_5610120080411412274" border="0" /></a></p> <p class="MsoNormal" style="font-family:times new roman;">Secondly, I made carrot cake.<span style=""> </span>I used <a href="http://olivejuiced.blogspot.com/2010/01/cake-walk.html">this</a> recipe, and I ate two pieces.<span style=""> </span>I’d highly recommend doing the same, if you’re into carrot cake and need something to help alleviate the feeling of extreme oldness in light of your little sister’s college graduation.</p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"><a href="http://3.bp.blogspot.com/-9q2t0TT2poU/Tdsm5rlbMAI/AAAAAAAABgc/qrM6oTQwOi4/s1600/IMG_5716.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-9q2t0TT2poU/Tdsm5rlbMAI/AAAAAAAABgc/qrM6oTQwOi4/s320/IMG_5716.JPG" alt="" id="BLOGGER_PHOTO_ID_5610120533214179330" border="0" /></a></p> <p class="MsoNormal" style="font-family: times new roman;">Thirdly, fourthly and fifthly, I took a road trip, found inspiration in the form of some new friends in Minneapolis, and, oh yeah, am planning a redesign of this here nook of the internets.<br /></p><p class="MsoNormal" style="font-family: times new roman;"><br /></p><p class="MsoNormal" style="font-family: georgia;"><span style="font-family: times new roman;font-size:100%;" >See?</span><span style="font-family: times new roman;font-size:100%;" > </span><span style="font-family: times new roman;font-size:100%;" >Things.</span><span style="font-family: times new roman;font-size:100%;" > </span><span style="font-family: times new roman;font-size:100%;" >Happening.</span><span style=""><br /></span></p><p face="georgia" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">I'm working with my lovely and talented friend <a href="http://valeriegnaedig.net/about/">Val</a> to give this place a bit of a face lift. And by face lift, I really mean face transplant (they can do those now, I'm told). So, faithful reader, get ready for the new and improved olivejuiced, which will not in fact be called olivejuiced, but something else - a new name, one that makes me want to eat cookies. With milk. Excited? Me too.</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">So cheers, then - to triumphant ends and new beginnings. And all the cake we'll eat along the way.<br /></p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">*Since this post, Casey has been given a job. A really good one. I can only assume by one of my readers. Nicely done, team.</p><p style="font-family: georgia;" class="MsoNormal"><br /></p><p style="font-family: georgia;" class="MsoNormal"><a href="http://1.bp.blogspot.com/-XFMqUMS21Is/Tdsr0EV_LUI/AAAAAAAABgs/Xn8LqcMXayI/s1600/IMG_5822.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-XFMqUMS21Is/Tdsr0EV_LUI/AAAAAAAABgs/Xn8LqcMXayI/s320/IMG_5822.JPG" alt="" id="BLOGGER_PHOTO_ID_5610125934339239234" border="0" /></a></p><p style="color: rgb(0, 153, 0);font-family:georgia;" class="MsoNormal"><span style="font-size:130%;"><br /></span></p><p style="color: rgb(0, 153, 0);font-family:georgia;" class="MsoNormal"><span style="font-size:130%;">Peach Bellinis with Fresh Blueberries</span></p><p style="font-family: georgia;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">Yes, this is a girly drink. So what? I'm a girl. Besides, it's delicious. And it's especially fun to sip one of these when you have nothing to celebrate, because it feels like, all of sudden, you do.</p><p style="font-family: georgia; font-style: italic;" class="MsoNormal"><br /></p><p style="font-family: georgia; font-style: italic;" class="MsoNormal"><a href="http://2.bp.blogspot.com/-WGPDQb4NimY/TdssAPmgZmI/AAAAAAAABg0/0HLVXfY0hNM/s1600/IMG_5828.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-WGPDQb4NimY/TdssAPmgZmI/AAAAAAAABg0/0HLVXfY0hNM/s320/IMG_5828.JPG" alt="" id="BLOGGER_PHOTO_ID_5610126143519745634" border="0" /></a></p><p style="font-family: georgia; font-style: italic;" class="MsoNormal"><br /></p><p style="font-family: times new roman; font-style: italic;" class="MsoNormal">Ingredients:</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">1 part peach juice or nectar</p><p style="font-family: times new roman;" class="MsoNormal">3 parts cold, dry prosecco or champagne<br /></p><p style="font-family: times new roman;" class="MsoNormal">fresh blueberries</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman; font-style: italic;" class="MsoNormal">Directions:</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-family:times new roman;">Pour peach juice one third of the way up a wine glass or champagne flute. Then fill the rest of the glass with prosecco or champagne, and toss in a few blueberries. Sip, sigh, repeat.</span><br /></p>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-66929081928358025122011-05-07T11:36:00.003-04:002011-05-07T11:43:36.351-04:00Frittata For Your MamaExcuse me, hi. Yes, is this thing on? Yes. Hi.<br /><br />I think we should talk about something. Caramelized onions. Can we just agree right now that they smell of heaven above and bring happiness, justice and tranquility wherever they go?<br /><br />Well. I made that stuff up about justice and tranquility. But the happiness part, and also the heaven scented bit, those are true. Empirically and emphatically true. The smell of onions caramelizing in a pan, that powerfully sweet yet grounding smell, the one that fills kitchens and minds with hints of something good to come -- is there any smell much better than that?<br /><br />New babies, maybe. Or unicorns. I guess.<br /><br /><a href="http://3.bp.blogspot.com/-ox2vBzAPdtA/TbeRrgHfYQI/AAAAAAAABfg/u9bVjKiRGbA/s1600/IMG_5534.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-ox2vBzAPdtA/TbeRrgHfYQI/AAAAAAAABfg/u9bVjKiRGbA/s320/IMG_5534.JPG" alt="" id="BLOGGER_PHOTO_ID_5600104838200254722" border="0" /></a>These particular onions, those ones right up there, ended up in a frittata. A caramelized onion frittata with feta cheese and herbs.<br /><br />Frittatas, for those of you who are curious (or perhaps tend to skip brunch), is sort of the Italian version of an omelet. Made with eggs and usually some kind of vegetable or meat (frittatas are prime real estate for leftover meat and veggies), frittatas are different than omelets in that they're cooked through in the oven, instead of on top of the stove, and they're often served at room temperature, sliced into wedges or squares. An easy dish to throw together and one that takes well to being prepared ahead of time, the frittata is like a pocket Ace for a thankful kid on Mother's Day. Keep this one up your sleeve.<br /><span style="color: rgb(0, 153, 0);font-size:130%;" ><br /></span><a href="http://1.bp.blogspot.com/-4ox3-qbrsK4/TbeSBM7fjmI/AAAAAAAABfo/JWFOq86XaYQ/s1600/IMG_5572.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-4ox3-qbrsK4/TbeSBM7fjmI/AAAAAAAABfo/JWFOq86XaYQ/s320/IMG_5572.JPG" alt="" id="BLOGGER_PHOTO_ID_5600105211006783074" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Caramelized Onion Frittata with Feta Cheese and Herbs</span><br /><br />Some frittatas are made in a skillet (cast-iron works beautifully), started on the stove top and finished in the oven, but I poured my eggs right into a nonstick square brownie pan and baked it entirely in the oven. It came out beautifully - slightly blistered and crispy on top, soft and smooth inside.<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>olive oil, to coat the bottom of skillet<br /></li><li>1 tablespoon unsalted butter</li><li>6 small yellow onions, sliced thinly<br /></li><li>8 eggs</li><li>1/4 cup milk or cream</li><li>1/4 cup shredded cheddar cheese (or 1 good handful)</li><li>1/2 cup crumbled feta cheese</li><li>kosher salt and cracked black pepper</li><li>fresh parsley, finely chopped</li><li>fresh chives, finely chopped</li></ul><span style="font-style: italic;">Directions:</span><br /><br />Preheat the oven to 400ºF.<br /><br />Coat the bottom of a medium large skillet with olive oil over medium heat, and add the butter. Once the butter has melted, add the sliced onions, and stir to coat with fat. Once the onions are coated and beginning to look translucent, season them with a pinch of salt and pepper, and turn the heat down to low. Cook the onions slowly, over low heat, stirring occasionally, until they begin to turn brown, or caramelize, about 30 minutes. Don't rush the onions. It takes time for their natural sugars to come out and develop that deep, sweet flavor.<br /><br />Once the onions have caramelized, remove them from the heat and let them cool to room temperature. Once cooled, arrange the onions in an even layer at the bottom of an 8-inch square brownie pan (if the pan is NOT non-stick, be sure to coat the bottom and sides with butter or cooking spray).<br /><br />Crack the eggs into a bowl and whisk them vigorously, at least 30 seconds. Season them with salt and pepper, and add the milk or cream, shredded cheddar cheese and herbs, mixing well to combine. Pour the egg mixture on top of the caramelized onions, and top with the feta cheese (and one more sprinkling of herbs, if you're so inclined).<br /><br />Bake the frittata in the oven at 400ºF for 20 - 30 minutes, or until the top has browned slightly and the center is just slightly jiggly when you shake the pan.<br /><br />Let the frittata cool before cutting into squares for serving.<br /><br />Makes 16 small frittata squares, or 9 large ones.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-12742262217784221272011-04-30T10:00:00.000-04:002011-04-30T16:20:09.385-04:00Like A Big, Fat Matzoh Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-g2kij2snHxs/TbEDFlm1fPI/AAAAAAAABdw/taVj6HoemEc/s1600/My%2BHipstaPrint%2B0.jpg"><br /></a><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-g2kij2snHxs/TbEDFlm1fPI/AAAAAAAABdw/taVj6HoemEc/s1600/My%2BHipstaPrint%2B0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="http://3.bp.blogspot.com/-g2kij2snHxs/TbEDFlm1fPI/AAAAAAAABdw/taVj6HoemEc/s320/My%2BHipstaPrint%2B0.jpg" alt="" id="BLOGGER_PHOTO_ID_5598259206327467250" border="0" /></a><span style="font-style: italic;">photo by my lovely cousin, Ben Fenton<br /><br /></span></div>I live life in rhythms. Some might say phases, but I think rhythms is nicer.<br /><br />When I was little, I collected stickers. I got into a sticker rhythm. Puffy ones, fuzzy ones, scratch n' sniff. And those awesome, blueish greenish oily stickers. Remember those? Those guys were the emperors of the (very rigid and well known) hierarchy of stickers.<br /><br />When I realized stickers weren't all that fun, I started a candle collection. Nearly burned down our house in seventh grade. Actually, it was my friend Jessie Olson who almost burned down our house with my candle collection in seventh grade, but I would never tell anyone that.<br /><br />Recently, I've been in a cookies and soup rhythm. The rhythm goes like this: it's a steady hum of cookie dough, of little mounds rising in the oven, of crunchy, chewy oatmeal chocolate chips. A gentle swell of soup, of chopping leeks and stirring broth, and steam rising from the big silver pot. It's a nice rhythm to be in, I think. No matter the weather, or the day of the week, I want cookies and soup. Sometimes in that order. It's a rhythm, alright, and I like it. It feels soft and round and perfect, like a big, fat matzoh ball.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-z0H_Oc2f1L4/TbEDVYZMTwI/AAAAAAAABeA/B_cNsxSAGU8/s1600/IMG_0068.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-z0H_Oc2f1L4/TbEDVYZMTwI/AAAAAAAABeA/B_cNsxSAGU8/s320/IMG_0068.JPG" alt="" id="BLOGGER_PHOTO_ID_5598259477658488578" border="0" /></a><span style="font-style: italic;">photo by Ben Fenton<br /><br /></span></div>I'm sure this rhythm will change eventually, maybe into a new found love for surfing. Or, more realistically, for berry tarts. For now, though, I'll stick with my soup, and with my cookies. You can keep your oily stickers; I'm no longer in the market.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-HddHogkZzZY/TbEDK0RwIaI/AAAAAAAABd4/kzB3ffCvyjo/s1600/IMG_0066.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="http://3.bp.blogspot.com/-HddHogkZzZY/TbEDK0RwIaI/AAAAAAAABd4/kzB3ffCvyjo/s320/IMG_0066.JPG" alt="" id="BLOGGER_PHOTO_ID_5598259296164913570" border="0" /></a><span style="font-style: italic;">photo by Ben Fenton<br /><br /></span></div><span style="color: rgb(0, 153, 0);font-size:130%;" >Aunt Lissie's Matzoh Ball Soup</span><br />Adapted from Ina Garten and Streit's Matzoh Meal<br /><br /><a href="http://1.bp.blogspot.com/-h0hWG_iXxnQ/TbGWy1KWGCI/AAAAAAAABeQ/Z6xxYGy6FDg/s1600/IMG_5520.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-h0hWG_iXxnQ/TbGWy1KWGCI/AAAAAAAABeQ/Z6xxYGy6FDg/s320/IMG_5520.JPG" alt="" id="BLOGGER_PHOTO_ID_5598421611806332962" border="0" /></a>This soup. It makes me want to hug someone. It has a deep, chickeny flavor, which is offset by sweet carrots and mild, pillowy matzoh balls. It's just so full of <span style="font-style: italic;">love</span>. It's warming and hearty, without being heavy or rich. Thanks to the recipe on the box of Streit's matzoh meal, Lissie's matzoh balls are lighter than air and fluffier than a blow-dried Pomeranian. They're substantial enough to fill you up but won't leave you with that heavy, hibernation-seems-like-a-nice-idea feeling.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-uMdmd7KqUBk/TbEDk9AGNMI/AAAAAAAABeI/WCT5erHTnck/s1600/IMG_0061.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-uMdmd7KqUBk/TbEDk9AGNMI/AAAAAAAABeI/WCT5erHTnck/s320/IMG_0061.JPG" alt="" id="BLOGGER_PHOTO_ID_5598259745183380674" border="0" /></a><span style="font-style: italic;">photo by Ben Fenton<br /><br /></span></div>We ate this soup last Monday night, at our family's Passover seder, and I wondered why we don't eat matzoh ball soup year round. Actually, this is something I wonder every year. This year, I plan to eat more matzoh ball soup. For reals. I'm convinced this soup could spawn world peace, if people would just let it. Won't you let it?<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br />For broth:<br /><ul><li>1 whole chicken</li><li>2 medium onions, quartered</li><li>3 carrots, unpeeled and chopped</li><li>4 stalks celery, with leaves, chopped</li><li>2 parsnips, chopped</li><li>1 bunch fresh parsley</li><li>1 bunch fresh thyme</li><li>1 bunch fresh dill</li><li>4-5 cloves garlic, unpeeled & smashed</li><li>2 teaspoons whole black peppercorns</li><li>3 teaspoons kosher salt</li></ul>For matzoh balls:<br /><ul><li>1 cup Matzo Meal (Aunt Lis uses Streit's)</li><li> 4 large eggs</li><li> 1/4 cup canola oil </li><li> 1/4 cup water </li><li> 1 teaspoon salt</li><li> pinch ground pepper</li></ul>To serve soup:<br /><ul><li>1 1/2 cups carrots, chopped (you can also use whole baby carrots)</li><li>1/2 cups celery, chopped</li><li>1 tablespoons minced fresh dill</li><li>1 tablespoon chopped fresh thyme</li><li>2 tablespoons minced fresh parsley</li><li>reserved chicken meat, shredded into bite-sized pieces<br /></li><li>salt and pepper, to taste<br /></li></ul><br /><span style="font-style: italic;">Directions:</span><br /><br /><span style="font-weight: bold;">To make the stock</span>, put the whole chicken, stock veggies, herbs and seasonings in a large stock pot. Add enough cold water to cover everything, and put it over high heat to bring to a boil. Once the water comes to a boil, lower the heat and simmer the stock, covered, for 40 minutes. Carefully, using kitchen tongs, remove the chicken from the pot. Let the chicken cool for about 20 minutes, until it's cool enough to handle. Remove the meat from the chicken, and place the bones and carcass back into the pot. Refrigerate the meat until ready to finish the soup.<br /><br />Continue simmering the soup gently for two hours. Make sure that the soup doesn't come to a full boil, or else it will be cloudy. After two hours, remove the soup from the stock and strain it through a fine sieve or cheesecloth. Remove the solids and discard.<br /><br />At this point, the broth can be put back on the stove (to finish the soup), or it can be left to cool and refrigerated, up to a week.<br /><br /><span style="font-weight: bold;">To make the matzoh balls</span>, beat the eggs vigorously in a large bowl. Add water, oil, salt and pepper. Mix well. Add the matzoh meal and stir thoroughly to combine. Refrigerate for at least 30 minutes, and up to 1 hour.<br /><br />Partially fill a large pot with water and bring it to a boil. Moisten hands with cold water and form matzoh meal mixture into balls, about 1 inch in diameter. Drop the matzoh balls into the water, and boil for 30 minutes. Drain on a paper-towel lined cookie sheet.<br /><br />Note: At this point, the matzoh balls can be flash frozen, right on the cookie sheet (just remove the paper towels first). They store well in a zip-top bag in the freezer. To reheat, just drop them, frozen, into simmering stock and cook for about 20 minutes, until warmed through.<br /><br /><span style="font-weight: bold;">To finish the soup</span>, reheat the stock in a large pot, bringing it to a simmer. (If you've refrigerated the stock and it's cold, skim off the layer of fat on top before adding the stock to your pot). Add carrots, celery, matzoh balls, and salt and pepper, to taste. Simmer the soup until the matzoh balls are warmed through (about 20 minutes, if they've been frozen). Add the reserved shredded chicken and simmer a few minutes more, until chicken has warmed. Add the fresh herbs, and serve immediately.<br /><br />Makes about 4 quarts of soup, and 10-12 matzoh balls.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-77536432668173095082011-04-24T15:18:00.007-04:002011-04-24T15:22:24.389-04:00Happy Easter, Peeps!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-9nnqNcLe-2U/TbR4KPZSb9I/AAAAAAAABfY/Hh7IK5ZR8tg/s1600/IMG_5607.JPG"><br /></a><a href="http://3.bp.blogspot.com/-gDLteph_wuA/TbR3rEOAwYI/AAAAAAAABfA/YTrvdFw6xI8/s1600/IMG_5591.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-gDLteph_wuA/TbR3rEOAwYI/AAAAAAAABfA/YTrvdFw6xI8/s320/IMG_5591.JPG" alt="" id="BLOGGER_PHOTO_ID_5599231818478961026" border="0" /></a><br /><a href="http://3.bp.blogspot.com/-4mZqDpqpPjo/TbR3v1Pl_zI/AAAAAAAABfI/B14aqetMQy0/s1600/IMG_5594.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-4mZqDpqpPjo/TbR3v1Pl_zI/AAAAAAAABfI/B14aqetMQy0/s320/IMG_5594.JPG" alt="" id="BLOGGER_PHOTO_ID_5599231900358410034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-8m8rW6PVwmw/TbR38zyyHRI/AAAAAAAABfQ/b0kdUuE3I4w/s1600/IMG_5606.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-8m8rW6PVwmw/TbR38zyyHRI/AAAAAAAABfQ/b0kdUuE3I4w/s320/IMG_5606.JPG" alt="" id="BLOGGER_PHOTO_ID_5599232123307433234" border="0" /></a><br /><a href="http://1.bp.blogspot.com/-9nnqNcLe-2U/TbR4KPZSb9I/AAAAAAAABfY/Hh7IK5ZR8tg/s1600/IMG_5607.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-9nnqNcLe-2U/TbR4KPZSb9I/AAAAAAAABfY/Hh7IK5ZR8tg/s320/IMG_5607.JPG" alt="" id="BLOGGER_PHOTO_ID_5599232354054991826" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ELYcCOViQJk/TbR3i2Nnk8I/AAAAAAAABe4/mcsjkYA5VpA/s1600/IMG_5614.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-ELYcCOViQJk/TbR3i2Nnk8I/AAAAAAAABe4/mcsjkYA5VpA/s320/IMG_5614.JPG" alt="" id="BLOGGER_PHOTO_ID_5599231677280261058" border="0" /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com0tag:blogger.com,1999:blog-3801440012355617977.post-44052911612531409882011-04-23T21:43:00.009-04:002011-04-23T23:21:18.838-04:00Not Hard To Eat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-VBR6Oc0GyXI/TbOVZhYeA5I/AAAAAAAABeo/6AYdIVWtyGs/s1600/IMG_5587.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-VBR6Oc0GyXI/TbOVZhYeA5I/AAAAAAAABeo/6AYdIVWtyGs/s320/IMG_5587.JPG" alt="" id="BLOGGER_PHOTO_ID_5598983027441927058" border="0" /></a><br />Cream scones.<br /><br />Cream.<br /><br />Scones.<br /><br />Today, I made some. I then ate approximately 4 of them, in rapid succession, and then felt approximately ill. But really, what was I supposed to do? My mother and her friends were sitting around our kitchen table, planning my cousin Laura's wedding shower and gabbing away about save the dates and "party flow" and napkin schemes. I love a good party, and I love Laura, but when it comes to bridal shower crockery, apparently I'm at a loss. Party flow. napkin schemes. What else could I do but shove warm cream scones down my gullet?<br /><br />They're not hard to eat, these scones. They're fragile and flaky, and studded with tiny berries, bright and beautiful, like jewels in the sand. They smell of toasted butter and, though light and crumbling, feel satisfyingly heavy in your palm. That cream. And with a smear of soft butter and jam? You can forget all about napkin schemes. Which is just fine by me.<br /><br /><a href="http://1.bp.blogspot.com/-vi7uCMQS48I/TbOVoGNX6PI/AAAAAAAABew/vWm1SGvS21Y/s1600/IMG_5585.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-vi7uCMQS48I/TbOVoGNX6PI/AAAAAAAABew/vWm1SGvS21Y/s320/IMG_5585.JPG" alt="" id="BLOGGER_PHOTO_ID_5598983277845670130" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Berried Cream Scones</span><br />Barely adapted from <span style="font-style: italic;">Gourmet</span>, March 1990<br /><br /><a href="http://4.bp.blogspot.com/-KxyJTAYfkKc/TbOVMivwa2I/AAAAAAAABeY/vjNWMru3irw/s1600/IMG_5546.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-KxyJTAYfkKc/TbOVMivwa2I/AAAAAAAABeY/vjNWMru3irw/s320/IMG_5546.JPG" alt="" id="BLOGGER_PHOTO_ID_5598982804469738338" border="0" /></a><br />Cream scones are traditionally made with dried currants, I believe. I found a blend of dried berries at Trader Joe's called "Golden Berry Blend" with golden raisins, cherries, cranberries and blueberries, and found the resulting berry scones to be mildly awesome.<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><ul class="ingredientsList"><li class="ingredient">1 1/4 cups all purpose flour<br /></li><li class="ingredient">1 cup cake flour (not self-rising)<br /></li><li class="ingredient">1 tablespoon baking powder</li><li class="ingredient">1/2 teaspoon baking soda</li><li class="ingredient">1/2 teaspoon salt</li><li class="ingredient">3 tablespoons sugar, plus additional for sprinkling the scones (I used turbinado sugar for sprinkling)</li><li class="ingredient">1/2 cup dried berries (I used a mixture of dried cherries, cranberries, blueberries and raisins)</li><li class="ingredient">1 rounded teaspoon lemon zest<br /></li><li class="ingredient">3/4 stick (6 tablespoons) cold unsalted butter, cut into small cubes</li><li class="ingredient">1/2 cup heavy cream, plus more for brushing the scones</li><li class="ingredient">1 large egg</li><li class="ingredient">1 teaspoon vanilla extract</li></ul><span style="font-style: italic;">Directions:</span><br /><br />Preheat the oven to 400ºF.<br /><br />In the bowl of a stand mixer (if you don't have a stand mixer just use a medium-sized bowl), mix together the flours, baking powder, baking soda, salt, and sugar.<br /><br />Add the dried berries and lemon zest, and mix to thoroughly combine.<br /><br />Add the cold, cubed butter, and used the paddle attachment (or a pastry cutter or just two knives) to incorporate the butter into the flour mixture, until the butter pieces look about the size of lentils (or a bit larger).<br /><br />Combine the cream, egg, and vanilla in a small measuring cup or mixing bowl. Pour the liquid into the flour butter mixture, and mix gently, until just combined. The dough will be shaggy and a bit crumbly - this is good. If you over-mix the dough, your scones will come out dense and tough, instead of light and flaky.<br /><br />Transfer the dough onto a lightly floured counter top, and form it into a square about 3/4-inch thick. Use a sharp knife to cut the dough into squares (I got nine), and gently place the squares onto a parchment-lined baking sheet.<br /><br />NOTE: At this point, the scones can be put in the freezer, uncovered and right on their baking sheet, if you don't want to bake them immediately. I froze mine overnight and baked them off the next morning, from frozen. They work beautifully and this step saves you from having to wake up early to impress brunch guests.<br /><br />Before baking, brush the scones with cream and sprinkle them with sugar. Bake at 400 degrees for about 12 - 16 minutes, or until golden brown.<br /><br />Serve warm, with soft butter and jam.<br /><br />Makes about 9 scones.<br /><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br /></div><a href="http://1.bp.blogspot.com/-7UiHAfnGb0k/TbOVT6NohCI/AAAAAAAABeg/Lnan8RcE6x4/s1600/IMG_5583.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-7UiHAfnGb0k/TbOVT6NohCI/AAAAAAAABeg/Lnan8RcE6x4/s320/IMG_5583.JPG" alt="" id="BLOGGER_PHOTO_ID_5598982931028149282" border="0" /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-72183458551275528362011-04-06T00:25:00.009-04:002011-04-06T01:24:15.723-04:00Easy to OverlookNever gave much thought to parsnips. I mean, why should I? Parsnips. Albino carrots, really. With skinny tails. Easy to overlook in the root vegetable department.<br /><br />Y'know? What's a parsnip ever done for me?<br /><br />Parsnips don't do my laundry, or help with good hair days, or pay my taxes, or remember to DVR American Idol. They don't take good photographs, or vacuum the rug, or sing at all prettily, and they don't help make dinn-- oh.<br /><br />They do. Turns out they make an excellent dinner.<br /><br /><br /><a href="http://3.bp.blogspot.com/-GFGaTdW7iYA/TZvxEmIPxTI/AAAAAAAABdo/khoVRKZ89Ms/s1600/IMG_5371.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-GFGaTdW7iYA/TZvxEmIPxTI/AAAAAAAABdo/khoVRKZ89Ms/s320/IMG_5371.JPG" alt="" id="BLOGGER_PHOTO_ID_5592328423567508786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-vGpRXUa23I8/TZvw7ktO4kI/AAAAAAAABdg/b-fglxdWgJA/s1600/IMG_5367.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-vGpRXUa23I8/TZvw7ktO4kI/AAAAAAAABdg/b-fglxdWgJA/s320/IMG_5367.JPG" alt="" id="BLOGGER_PHOTO_ID_5592328268566946370" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-3pzSnhtM6eI/TZvweuiKBqI/AAAAAAAABdY/uh_YdQW9uJI/s1600/IMG_5360.JPG"><br /></a><span style="color: rgb(0, 153, 0);font-size:130%;" >Leek and Parsnip Soup</span><br /><br />Leeks give this soup a gentle but flavorful base, and the parsnips do the rest. Sweet and earthy, with a touch of richness from the addition of Parmesan cheese and a scant glug of cream, this soup is one of the better ways to eat albino carrots. I mean parsnips. Squeezing in a touch of lemon juice at the end of cooking gives the soup a cheery brightness that elevates its status from soup to, well <span style="font-style: italic;">soup</span>.<br /><br /><a href="http://2.bp.blogspot.com/-3pzSnhtM6eI/TZvweuiKBqI/AAAAAAAABdY/uh_YdQW9uJI/s1600/IMG_5360.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-3pzSnhtM6eI/TZvweuiKBqI/AAAAAAAABdY/uh_YdQW9uJI/s320/IMG_5360.JPG" alt="" id="BLOGGER_PHOTO_ID_5592327772988638882" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>1 tablespoon olive oil</li><li>1 tablespoon butter (I like to use unsalted)</li><li>2 large leeks, white and light green parts only, washed well and chopped thinly</li><li>2 lbs parsnips (about 10-12), peeled and chopped roughly into small chunks</li><li>3 cloves garlic, finely chopped</li><li>1 teaspoon fresh ground pepper</li><li>big pinch kosher salt</li><li>6 -7 cups chicken stock</li><li>1 small chunk of fresh parmesan cheese (about 1 or 2 inches square)</li><li>splash of heavy cream, to finish (about 1/4 cup)</li><li>juice from half a lemon<br /></li><li>chopped scallions or chives, to garnish</li></ul><span style="font-style: italic;">Directions:</span><br /><br />In a large soup pot, heat the olive oil and melt the butter over medium high heat. Add the leeks and stir to coat them with oil and butter. After the leeks have been cooking for about 3 minutes, add the chopped parsnips and cook until softened ever so slightly, about 3 minutes. Add the garlic and cook for another 2 minutes, be careful not to burn, until the garlic is soft and fragrant. Season the vegetables with salt and pepper.<br /><br />Add the chicken stock and bring to a simmer. Gently simmer the soup for about 20 minutes, until the parsnips are soft all the way through. Add the chunk of parmesan cheese and stir it around to help it melt into the soup.<br /><br />Using an immersion blender or food processor, puree the soup until smooth (but still a bit thick). Stir in the heavy cream, the squeeze of lemon juice, taste the soup and adjust the seasoning.<br /><br />Serve piping hot, garnished with a sprinkle of scallions or chives, and a hefty crust of bread.<br /><br />Makes about 8 cups of soup.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com3tag:blogger.com,1999:blog-3801440012355617977.post-30882586711154394092011-04-06T00:01:00.006-04:002011-04-06T00:24:11.047-04:00LunchThe lines are long and the price tags are high, but it's tough to beat a lunch like this.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-OxN2JosJY4w/TZvm4x3BLbI/AAAAAAAABdA/fwLvJAPcRZ8/s1600/IMG_5259.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-OxN2JosJY4w/TZvm4x3BLbI/AAAAAAAABdA/fwLvJAPcRZ8/s320/IMG_5259.JPG" alt="" id="BLOGGER_PHOTO_ID_5592317225441766834" border="0" /></a><span style="font-style: italic;">soppressata, prosciutto, fresh basil, avocado, marinated artichokes, sliced tomatoes, Anjou pear, fresh burrata</span><br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-WEYqUCsEFyg/TZvnMGQxmKI/AAAAAAAABdI/9kvGFYuqOJc/s1600/IMG_5264.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-WEYqUCsEFyg/TZvnMGQxmKI/AAAAAAAABdI/9kvGFYuqOJc/s320/IMG_5264.JPG" alt="" id="BLOGGER_PHOTO_ID_5592317557336021154" border="0" /></a><span style="font-style: italic;">also wine, some grainy bread, jam, and a bit of light reading</span><br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/--B9nhWbAXt0/TZvnhl89j9I/AAAAAAAABdQ/rFBb6xL9elM/s1600/IMG_5266.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/--B9nhWbAXt0/TZvnhl89j9I/AAAAAAAABdQ/rFBb6xL9elM/s320/IMG_5266.JPG" alt="" id="BLOGGER_PHOTO_ID_5592317926620106706" border="0" /></a><span style="font-style: italic;">chomp.<br /><br /></span></div>Thanks for the picnic, <a href="http://eatalyny.com/">Eataly</a>. Nice of you to set up shop around the corner.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-22801447562468781012011-03-21T11:46:00.012-04:002011-03-21T12:42:29.010-04:00Just Because<a href="http://4.bp.blogspot.com/-0CTXOH2wuFI/TYd6LT-tbwI/AAAAAAAABcw/_onjcAkdRsM/s1600/IMG_5172.JPG"><br /></a><a href="http://4.bp.blogspot.com/-0CTXOH2wuFI/TYd6LT-tbwI/AAAAAAAABcw/_onjcAkdRsM/s1600/IMG_5172.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-0CTXOH2wuFI/TYd6LT-tbwI/AAAAAAAABcw/_onjcAkdRsM/s320/IMG_5172.JPG" alt="" id="BLOGGER_PHOTO_ID_5586568197536837378" border="0" /></a><br />Because it's getting warmer out, and because I can't in good conscience give you <span style="font-style: italic;">another</span> cookie recipe.<br /><br />Because I love olives, and hope you do, too.<br /><br />Because burgers made with turkey don't have to taste like cardboard.<br /><br />Because the phrase <span style="font-style: italic;">tomato jam</span> just sounds so cozy and delicious.<br /><br />Because the Katies and Perri and I ate them together, with pearl barley salad and wine. And wine. And wine. And wine.<br /><br />Because I care about you.<br /><br />Just because. Turkey feta burgers with olives. And tomato jam.<br /><br /><a href="http://2.bp.blogspot.com/-H76hoL2h5Qw/TYd6-LykvOI/AAAAAAAABc4/jVpWTGJgFaA/s1600/IMG_5167.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-H76hoL2h5Qw/TYd6-LykvOI/AAAAAAAABc4/jVpWTGJgFaA/s320/IMG_5167.JPG" alt="" id="BLOGGER_PHOTO_ID_5586569071511780578" border="0" /></a><a href="http://4.bp.blogspot.com/-0CTXOH2wuFI/TYd6LT-tbwI/AAAAAAAABcw/_onjcAkdRsM/s1600/IMG_5172.JPG"><br /></a><span style="color: rgb(0, 153, 0);font-size:130%;" >Turkey Feta Burgers with Olives & Tomato Jam</span><br />Adapted from <span style="font-style: italic;">Bon Appetit</span> (August 2008)<br /><span style="font-style: italic;"><br />Ingredients:</span><br /><ul><li> 1 lb ground turkey</li><li>1 cup red onion, chopped</li><li>1/2 cup feta cheese, crumbled</li><li>1/2 cup Kalamata olives, pitted and chopped</li><li>1 tablespoon garlic, minced</li><li>2 tablespoons fresh parsley, chopped</li><li>big pinch salt</li><li>pinch black pepper</li></ul> <span style="font-style: italic;">for tomato jam:</span><br /><ul><li>1 tablespoon olive oil</li><li>1 cup yellow onion, chopped</li><li>1 tablespoon garlic, minced</li><li>1 28-oz can diced tomatoes in juice</li><li>1 tablespoon sugar</li><li>1 teaspoon fresh thyme, chopped</li><li>pinch salt</li><li>pinch black pepper</li></ul><span style="font-style: italic;">Directions:</span><br /><br />To make the tomato jam, heat the olive oil in a medium saucepan, and add the onion, cooking until soft and fragrant. Once the onions are translucent, add the garlic and cook for a minute or two, being careful not to burn the garlic. Add the tomatoes with their juice, the sugar, thyme, salt and pepper, and bring the mixture to a simmer. Simmer the mixture over medium-high heat, stirring occasionally, until most of the liquid has evaporated and you're left with about 2 cups of tomato jam. Remove the jam from pot and let cool.<br /><br />To make burgers, place the ground turkey in a large bowl. Throw in the onion, feta, olives, garlic, parsley, salt and pepper, and mix gently, just until everything is combined. While mixing, try not to squeeze and mash up the turkey meat too much -- overworking the meat will result in tough, dry burgers.<br /><br />Gently form the turkey mixture into six medium-sized patties, pushing your thumb in the center of each patty to form a small indent (burgers puff up in the center when cooked - making indents ensures a nice, flat patty, instead of a round burger that looks like a meatball).<br /><br />Heat up the grill (or, if you live in a tiny apartment like me), grill pan, to medium-high heat, and brush the grill (or grill pan) with olive oil. Grill the burgers until slightly charred and completely cooked through, about 5 minutes per side.<br /><br />Serve with fluffy rolls and tomato jam. And maybe a big scoop of ricotta, because it's damn good and that's the way I roll.<br /><br />Makes 6 burgers and about 2 cups of tomato jam.<a href="http://2.bp.blogspot.com/-H76hoL2h5Qw/TYd6-LykvOI/AAAAAAAABc4/jVpWTGJgFaA/s1600/IMG_5167.JPG"><br /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-22381264202916239742011-03-08T20:57:00.007-05:002011-03-08T22:40:36.447-05:00A Little Smackerel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-qA-WKbMl598/TXbhAZdM0TI/AAAAAAAABcY/SUGiCUG2wJU/s1600/IMG_4002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-qA-WKbMl598/TXbhAZdM0TI/AAAAAAAABcY/SUGiCUG2wJU/s320/IMG_4002.JPG" alt="" id="BLOGGER_PHOTO_ID_5581896185121919282" border="0" /></a><br />"Well," said Pooh, "what I like best—" and then he had to stop and think. Because although Eating Honey <i>was</i> a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called.<br /><br />From A. A. Milne, of course. Silly old bear.<br /><br />I don't have a lot to say today; I just wanted to leave you with a little smackerel of something to taste.<br /><br /><a href="http://4.bp.blogspot.com/-nyc7We02k98/TXbhQI5Hz5I/AAAAAAAABcg/0GOKM8lQ4aM/s1600/IMG_4013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-nyc7We02k98/TXbhQI5Hz5I/AAAAAAAABcg/0GOKM8lQ4aM/s320/IMG_4013.JPG" alt="" id="BLOGGER_PHOTO_ID_5581896455553535890" border="0" /></a><span style="color: rgb(0, 153, 0);font-size:130%;" ><br />Chewy Brown Butter Chocolate Pecan Blondies</span><br /><br />These are a sort of specialty of mine. I've tested and re-tested this recipe a dozen times, and I'm pretty confident saying that these are the blondiest of blondies. They're moist, toothsome, and full of deep, rich flavor. Make them when you're in a brownie state of mind, but are feeling a bit devious. Like, brown butterishly devious. Go on. It's just a little smackerel.<br /><br /><a href="http://3.bp.blogspot.com/-TWLWRRO6rfI/TXbhZfA1iGI/AAAAAAAABco/oiPWzLzWDTw/s1600/IMG_4014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-TWLWRRO6rfI/TXbhZfA1iGI/AAAAAAAABco/oiPWzLzWDTw/s320/IMG_4014.JPG" alt="" id="BLOGGER_PHOTO_ID_5581896616110295138" border="0" /></a><span style="font-style: italic;"><br />Ingredients</span>:<br /><style>@font-face { font-family: "Times New Roman"; }@font-face { font-family: "Courier New"; }@font-face { font-family: "Wingdings"; }@font-face { font-family: "MS ゴシック"; }@font-face { font-family: "Verdana"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }p.MsoNoteLevel1, li.MsoNoteLevel1, div.MsoNoteLevel1 { margin: 0in 0in 0.0001pt; text-indent: 0in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel2, li.MsoNoteLevel2, div.MsoNoteLevel2 { margin: 0in 0in 0.0001pt 0.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel3, li.MsoNoteLevel3, div.MsoNoteLevel3 { margin: 0in 0in 0.0001pt 1.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel4, li.MsoNoteLevel4, div.MsoNoteLevel4 { margin: 0in 0in 0.0001pt 1.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel5, li.MsoNoteLevel5, div.MsoNoteLevel5 { margin: 0in 0in 0.0001pt 2.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel6, li.MsoNoteLevel6, div.MsoNoteLevel6 { margin: 0in 0in 0.0001pt 2.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel7, li.MsoNoteLevel7, div.MsoNoteLevel7 { margin: 0in 0in 0.0001pt 3.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel8, li.MsoNoteLevel8, div.MsoNoteLevel8 { margin: 0in 0in 0.0001pt 3.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel9, li.MsoNoteLevel9, div.MsoNoteLevel9 { margin: 0in 0in 0.0001pt 4.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }</style> <ul><li>1.5 stick unsalted butter, plus extra for pan</li><li>1.5 cups all-purpose flour</li><li>1 teaspoon baking powder</li><li>½ teaspoon salt</li><li>1 cup dark brown sugar</li><li>½ cup white sugar</li><li>2 large eggs</li><li>1 tablespoon vanilla extract</li><li>6 ounces bittersweet chocolate chips</li><li>4 ounces chopped pecans</li></ul> <br /><span style="font-style: italic;">Directions:</span><br /><br /><style>@font-face { font-family: "Times New Roman"; }@font-face { font-family: "Courier New"; }@font-face { font-family: "Wingdings"; }@font-face { font-family: "MS ゴシック"; }@font-face { font-family: "Verdana"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }p.MsoNoteLevel1, li.MsoNoteLevel1, div.MsoNoteLevel1 { margin: 0in 0in 0.0001pt; text-indent: 0in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel2, li.MsoNoteLevel2, div.MsoNoteLevel2 { margin: 0in 0in 0.0001pt 0.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel3, li.MsoNoteLevel3, div.MsoNoteLevel3 { margin: 0in 0in 0.0001pt 1.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel4, li.MsoNoteLevel4, div.MsoNoteLevel4 { margin: 0in 0in 0.0001pt 1.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel5, li.MsoNoteLevel5, div.MsoNoteLevel5 { margin: 0in 0in 0.0001pt 2.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel6, li.MsoNoteLevel6, div.MsoNoteLevel6 { margin: 0in 0in 0.0001pt 2.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel7, li.MsoNoteLevel7, div.MsoNoteLevel7 { margin: 0in 0in 0.0001pt 3.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel8, li.MsoNoteLevel8, div.MsoNoteLevel8 { margin: 0in 0in 0.0001pt 3.75in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }p.MsoNoteLevel9, li.MsoNoteLevel9, div.MsoNoteLevel9 { margin: 0in 0in 0.0001pt 4.25in; text-indent: -0.25in; page-break-after: avoid; font-size: 12pt; font-family: Verdana; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }</style> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;font-family:georgia;"><span style="font-size:100%;">Preheat oven to 350 degrees F.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Butter and line a 8x12x2 inch baking pan with parchment paper, letting 2 inches of paper hang over the side of the dish.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Butter the lining, too.</span></p><p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;font-family:georgia;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;font-family:georgia;"> </p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;font-family:georgia;"><span style="font-size:100%;">Mix together the flour, baking powder and salt in a medium bowl.</span></p><p class="MsoNoteLevel1" face="georgia" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNoteLevel1" face="georgia" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"> </p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;">Brown the butter in a medium saucepan, using medium heat and stirring often.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">When it’s finished, it should be a rich golden-brown color.<br /></span></p><p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"> </p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;">While the butter is browning, mix the two sugars in a large bowl, and break up any big lumps in the brown sugar.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">After the butter has browned, let it cool a bit and then pour it into the bowl with the sugars and whisk the butter and sugar together until combined.</span></p><p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;"><br /></span><span style=";font-size:100%;" > </span></p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"> </p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;">Crack the eggs into a small bowl and then add them to the butter/sugar mixture.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Add the vanilla and whisk until the mixture is combined.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Add the flour and mix until just incorporated.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Fold in the chocolate chips and pecans and transfer the mixture to the prepared pan.</span></p><p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"> </p> <p class="MsoNoteLevel1" style="margin-left: 0in; text-indent: 0in; font-family: georgia;"><span style="font-size:100%;">Bake for 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Remove bars from pan using the parchment paper, and, once completely cool, cut them into 2-inch squares.</span></p> <span style="font-size:100%;"><br /><span style="font-family: georgia;">Makes about 20 to 25 blondies.</span></span>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-76265974543821663692011-02-09T00:00:00.009-05:002011-03-05T18:04:05.664-05:00Depends How Good You Live 'Em<a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TVIo3uANvwI/AAAAAAAABb8/5GPAdkY_-No/s1600/IMG_5079.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TVIo3uANvwI/AAAAAAAABb8/5GPAdkY_-No/s320/IMG_5079.JPG" alt="" id="BLOGGER_PHOTO_ID_5571560626717572866" border="0" /></a><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TVIo3uANvwI/AAAAAAAABb8/5GPAdkY_-No/s1600/IMG_5079.JPG"><br /></a>How Many, How Much<br /><div style="text-align: left;"><span style="font-size:85%;">By Shel Silverstein</span><br /><br />How many slams in an old screen door?<br />Depends how loud you shut it.<br />How many slices in a bread?<br />Depends how thin you cut it.<br />How much good inside a day?<br />Depends how good you live 'em.<br />How much love inside a friend?<br />Depends how much you give 'em.<br /><br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TVIoINlJwTI/AAAAAAAABbs/d5YtztV1t9M/s1600/IMG_5080.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TVIoINlJwTI/AAAAAAAABbs/d5YtztV1t9M/s320/IMG_5080.JPG" alt="" id="BLOGGER_PHOTO_ID_5571559810560278834" border="0" /></a><br />You didn't think I'd leave you without chocolate on Valentine's Day, did you?<br /><br />Silly.<br /><br /><span style="font-size:130%;"><span style="color: rgb(0, 153, 0);">Chocolate Heart Sandwich Cookies with Whipped Espresso Ganache</span></span><br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TVInnJGfixI/AAAAAAAABbc/VQtPy1d-8RA/s1600/IMG_5092.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TVInnJGfixI/AAAAAAAABbc/VQtPy1d-8RA/s320/IMG_5092.JPG" alt="" id="BLOGGER_PHOTO_ID_5571559242422258450" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><br />For the cookies:<br /><ul><li>3 cups all-purpose flour</li><li> 1 teaspoon salt</li><li> 1/2 teaspoon baking powder</li><li>1 teaspoon instant espresso powder<br /></li><li> 1 cup unsalted butter, softened<br /></li><li> 1 1/2 cups sugar</li><li> 2 large eggs</li><li> 1 teaspoon vanilla extract</li><li> 2/3 cup unsweetened cocoa (I like Droste brand)</li></ul>For the ganache:<br /><ul><li>2 cups milk chocolate chips</li><li>1 1/2 cups heavy cream</li><li>1 tablespoon instant espresso powder</li><li>pinch salt</li></ul><span style="font-style: italic;">Directions:</span><br /><p>Preheat oven at 350ºF.<br /></p><p>To make the cookies, first whisk together the flour, salt, baking powder and espresso powder in bowl and set aside. Using the paddle attachment, mix together the butter, sugar, eggs, vanilla and cocoa in mixer. Turn off the mixer and add the flour mixture, then mix until smooth. Wrap in plastic and chill for at least a half hour.</p> <p>Roll out cookie dough on floured counter or between sheets of parchment paper until it's about 1/4-inch thick. Use a cookie cutter to cut out large heart shapes from the dough. Bake on a parchment-lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffy.</p> <p>Transfer to a wire rack to cool.</p><p>While the cookies are cooling, make the ganache by mixing the cream and espresso powder together in a saucepan until smooth. Heat the cream mixture until it just starts to bubble and simmer at the edges of the pan, then pour the hot cream over the chocolate in a medium bowl. Let the mixture sit for a minute, and then gently use a whisk to emulsify the ganache - it will look smooth and shiny. Let the ganache cool in the refrigerator for about an hour. Once cooled, but still a bit runny, transfer the ganache to the bowl of a mixer set with the whisk attachment. Whip the ganache until it has thickened and lightened in color (it will take about a minute or two) - it will look a bit like buttercream when it's finished.</p><p>Spread the ganache thickly on the flat side of half the cooled cookies, and top with the remaining cookies to form sandwiches.</p><p>Serve with tall glasses of milk, and maybe a kiss for your Valentine.</p><p>Makes approximately 25 sandwich cookies (depending on the size of your cookie cutter).</p><p><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TVIoZKIywdI/AAAAAAAABb0/NyJCjCWyWcs/s1600/IMG_5090.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TVIoZKIywdI/AAAAAAAABb0/NyJCjCWyWcs/s320/IMG_5090.JPG" alt="" id="BLOGGER_PHOTO_ID_5571560101693800914" border="0" /></a></p></div>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-30329232484831016252011-02-06T14:32:00.015-05:002011-02-07T16:59:11.188-05:00I'll Think It's Pretty Cute<a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TU-RqR5k3RI/AAAAAAAABas/_IqQZ9YT12I/s1600/IMG_4838.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TU-RqR5k3RI/AAAAAAAABas/_IqQZ9YT12I/s320/IMG_4838.JPG" alt="" id="BLOGGER_PHOTO_ID_5570831419626020114" border="0" /></a><br />I can't decide how I feel about Valentine's Day.<br /><br />On the one hand, it's the most annoying day on the planet. I mean, what's fun about a tidal wave of cringe-inducing jewelry commercials and a slew of fussy and overpriced prix fixe "lovers" menus at every restaurant in town?<br /><br />If you're single, Valentine's Day is an exercise in eye rolling - through endless public displays of affection and a general onslaught of cheesiness, usually in the form of some sort of romantic movie marathon on TV. If you're coupled, Valentine's Day is an exercise in obligatory romantic creativity -- intense pressure to find the perfect, adorable-yet-not-at-all-cliché expression of affection for your Valentine. Flowers? Chocolates? Please.<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TVBqfVLMOOI/AAAAAAAABbM/h1JU9Zxslv0/s1600/IMG_3527.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TVBqfVLMOOI/AAAAAAAABbM/h1JU9Zxslv0/s320/IMG_3527.JPG" alt="" id="BLOGGER_PHOTO_ID_5571069825549875426" border="0" /></a><br />On the other hand, I like flowers. And chocolate, and John Hughes/Rob Reiner movie marathons. And if you ask me to be your Valentine, I'll think it's pretty cute. Just make sure you're ready for this jelly.<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TVBnkg7gegI/AAAAAAAABa0/Xy7uXihouN8/s1600/IMG_5032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TVBnkg7gegI/AAAAAAAABa0/Xy7uXihouN8/s320/IMG_5032.JPG" alt="" id="BLOGGER_PHOTO_ID_5571066616069782018" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Blood Orange Jelly Hearts</span><br /><br />These jellies are made with agar (instead of gelatin), so, in addition to being awesome and adorable, they are both vegan and gluten-free.<br /><br />Agar is a natural vegetable gelatin counterpart, made from algae or seaweed. It's sold as a powder, and you can usually find it at health-conscious or vegan food stores (I believe it's sold at Whole Foods) and most Asian markets.<br /><br />Fruit purées, such as the blood orange purée called for here, are sold frozen in many specialty stores, as well as online (Amazon carries it, as well as a site called <a href="http://www.perfectpuree.com/index.php/Products/blood-orange-concentrate.html">perfectpuree.com</a>). If blood orange isn't your thing, flavors like pomegranate, strawberry or cassis are delicious and would yield nice red colors for your Valentine.<br /><br />We make these little guys at Liddabit Sweets, the Brooklyn-based candy company where I work. So if you don't feel like making your own batch, by all means, <a href="http://www.liddabitsweets.com/shop/index.php/jellies/heart-jellies.html">let us make them for you</a>.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TVBn4B3rtjI/AAAAAAAABa8/nJI8noOh13M/s1600/IMG_5042.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TVBn4B3rtjI/AAAAAAAABa8/nJI8noOh13M/s320/IMG_5042.JPG" alt="" id="BLOGGER_PHOTO_ID_5571066951329625650" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>50 grams agar</li><li>1020 grams sugar, plus extra for rolling</li><li>820 grams water</li><li>880 grams light corn syrup</li><li>820 grams frozen blood orange purée, thawed</li></ul><span style="font-style: italic;">Directions:</span><br /><br />Make sure you have a deep-fry or candy thermometer at the ready. (One like <a href="http://www.google.com/products/catalog?q=candy+thermometer&hl=en&client=firefox-a&hs=sRZ&rls=org.mozilla:en-US:official&prmd=ivns&resnum=1&biw=1364&bih=637&um=1&ie=UTF-8&cid=4210950986288614741&ei=32NQTZOzK82Ctgfctem2AQ&sa=X&oi=product_catalog_result&ct=result&resnum=1&ved=0CHIQ8wIwAA#">this</a> works perfectly here.)<br /><br />In a medium bowl, whisk together the agar and the sugar. Put the water in a saucepan with tall sides, and begin to heat it on the stove top. Once the water has warmed, whisk the sugar/agar mixture into the water, and bring the mixture to a simmer. Add the corn syrup and stir gently. Latch the thermometer to the inside of the pot and bring the mixture to a boil. Cook the jelly mixture until it reaches 106º CELSIUS. Once it reaches 106ºC, turn off the burner and let the mixture cool to 90ºC.<br /><br />Remove the mixture from the stove and add the fruit purée, stirring to combine. Pour the warm jelly mixture into a greased (Pam works well) half sheet pan (half sheet pans are essentially cookie sheets with dimensions 18"x13"x1").<br /><br />Let the mixture cool in the half sheet pan for at least an hour, during which time the jelly will firm up. Test the firmness by pressing the jelly gently with a finger - it should feel just firm and slightly jiggly in the center. Once set, use a cookie cutter to cut shapes from the jelly, and place them on a cooling rack. Let the jelly shapes dry out for an hour on the cooling rack before rolling them in sugar to finish.<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TVBoEeC0ULI/AAAAAAAABbE/ev-0RUWhcJc/s1600/IMG_5044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TVBoEeC0ULI/AAAAAAAABbE/ev-0RUWhcJc/s320/IMG_5044.JPG" alt="" id="BLOGGER_PHOTO_ID_5571067165050949810" border="0" /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-67780914171344211972011-02-01T21:47:00.009-05:002011-02-02T09:28:48.851-05:00Go Packers?My littlest sister, a Wisconsin resident and Packer fan, wanted me to name this post "GO SIX PACK GO." She then thought better of the idea, deciding that "few people will get it. But I will, and Dad will. And then Dad will explain it to Mom and she still won't get it."<br /><br />All true.<br /><br />So, um, Go Packers? Cheese head pride?<br /><br />To be perfectly honest, I don't much care about the football being played at this year's Super Bowl (sorry, Pops). I'm mostly in it for the food. And maybe the occasional E-Trade commercial. Oh, and the prospect of a new (!) episode (!) of GLEE following the game (don't judge. You know you're a closet Gleek).<br /><br />Super Bowl food is just <span style="font-style: italic;">good</span>. It's salty and tangy and creamy and cheesy and... salty. And it doesn't apologize for being so. The Super Bowl says, give me some wings. And some blue cheese. And <a href="http://olivejuiced.blogspot.com/2009/08/little-list.html">guacamole</a>. And some beer and a pizza and some chips. <span style="font-style: italic;">Chips</span>, dammit! With dip.<br /><br />Well, fine.<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TUjTwNPOi1I/AAAAAAAABaA/wrN3VScnwEM/s1600/IMG_3197.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TUjTwNPOi1I/AAAAAAAABaA/wrN3VScnwEM/s320/IMG_3197.JPG" alt="" id="BLOGGER_PHOTO_ID_5568933764384328530" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TUjUXcypCgI/AAAAAAAABaQ/QeVUldJ0UzA/s1600/IMG_3615.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TUjUXcypCgI/AAAAAAAABaQ/QeVUldJ0UzA/s320/IMG_3615.JPG" alt="" id="BLOGGER_PHOTO_ID_5568934438574295554" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TUjU7aoPYdI/AAAAAAAABaY/jVbjCQpqlXA/s1600/IMG_3212.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TUjU7aoPYdI/AAAAAAAABaY/jVbjCQpqlXA/s320/IMG_3212.JPG" alt="" id="BLOGGER_PHOTO_ID_5568935056469090770" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Homemade Wheat Pita Chips with Creamy Garlic Edamame Dip</span><br /><br />I know it's easy to find good pita chips at the grocery store, so if you go with store-bought I'll understand, but I feel obligated to tell you that making your own is just so much more fun. And your game day friends will really appreciate you going the extra yard. You know, for the first down.<br /><br /><span style="font-style: italic;">Zing.</span><br /><br />*Note: Za'atar is a Middle Eastern spice mix made up of dried herbs, sesame seeds, salt and sumac. You can find it in specialty shops or else you can <a href="http://www.epicurious.com/recipes/food/views/Zaatar-106776">mix up your own</a>.<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br />For pita chips:<br /><ul><li>8 small whole wheat pita breads</li><li>1 cup olive oil</li><li>2 Tablespoons za'atar*</li><li>1 teaspoon garlic powder</li><li>1 teaspoon dried oregano</li><li>big pinch of sea salt</li><li> big pinch of ground black pepper</li></ul>For edamame dip:<br /><ul><li>2 cups cooked edamame, removed from the pod (I like the frozen bags of shelled edamame, plus extra for garnish, if you like) </li><li>1 cup mascarpone cheese</li><li>1 Tablespoon chopped garlic</li><li>1/2 cup olive oil, plus extra for finishing</li><li>big pinch of salt</li><li>big pinch of ground black pepper</li></ul><span style="font-style: italic;">Directions:</span><br /><br />Preheat the oven to 375ºF. In a medium bowl, combine the olive oil and spices and mix to combine. Cut the pita breads into wedges (1 small pita bread should yield 8 wedges), and dip each wedge into the oil & spice mixture until fully coated. Place pita wedges in a single layer on a baking sheet or two. Bake the pita wedges in a hot oven for about 7 minutes (or until lightly browned), and then use tongs to flip each wedge, and cook for another 7 minutes, until chips are brown and crispy. Remove the chips from the oven and let cool.<br /><br />To make the edamame dip, toss the edamame beans, mascarpone, garlic, salt and pepper, and a splash or two of olive oil into a food processor or blender. Blitz on high until chunky but starting to combine. Drizzle in more olive oil, a little at a time, as you continue to blend, stopping when the mixture is smooth and creamy. Taste the dip and adjust the seasonings - feel free to add more garlic, salt or pepper as necessary. Serve with homemade pita chips.<br /><br />Makes about 3 cups of edamame dip and roughly 64 pita chips.<br /><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TUjVG2BdrdI/AAAAAAAABag/S5h6RdbIbC0/s1600/IMG_3210.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TUjVG2BdrdI/AAAAAAAABag/S5h6RdbIbC0/s320/IMG_3210.JPG" alt="" id="BLOGGER_PHOTO_ID_5568935252801203666" border="0" /></a>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-14531442153990307002011-01-29T21:51:00.022-05:002011-01-30T17:19:26.204-05:00This Little VerseI recently came across this little verse and I think it's sort of fantastic.<br /><br /><span style="font-style: italic;">They dined on mince, and slices of quince,</span> <span style="font-style: italic;"><br />Which they ate with a runcible spoon;</span> <span style="font-style: italic;"><br />And hand in hand, on the edge of the sand,</span> <span style="font-style: italic;"><br />They danced by the light of the moon.</span><br /><br />It was written by Edward Lear in 1871 as part of a longer poem called <span style="font-style: italic;">The Owl and the Pussycat</span>. I've only just heard of it - how is that possible? The poem is funny and charming and ridiculous, and discusses a "beautiful pea green boat," a singing owl (an "elegant fowl") and a "land where the Bong-tree grows." And, as we've learned, something called a runcible spoon.<br /><br /><br /><img src="http://www.nonsenselit.org/Lear/ns/pussy1.gif" border="0" height="193" width="400" /><br /><span style="font-size:78%;">Illustration by Edward Lear</span><br /><br />A runcible spoon. Couldn't you just eat that up? Isn't that the most satisfying morsel of verse? Don't you want <span style="font-style: italic;">something</span> you can call runcible?<br /><br />Well, I do. I looked it up and found out that runcible isn't even a real word; Edward Lear just made it up and put it into several of his poems. Isn't that the greatest thing you've ever heard?<br /><br />Here are six things I'd like to runcibly eat with a spoon:<br /><br />1. Chocolate Ice Cream<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TUWKkIjljlI/AAAAAAAABZw/x6j1mohHuW0/s1600/IMG_5011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TUWKkIjljlI/AAAAAAAABZw/x6j1mohHuW0/s320/IMG_5011.JPG" alt="" id="BLOGGER_PHOTO_ID_5568008867690155602" border="0" /></a><br />2. Curried Squash Soup (here's the <a href="http://olivejuiced.blogspot.com/2009/10/well-people-apparently-it-is-almost.html">recipe</a>)<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TUT4-meUMsI/AAAAAAAABZo/q7bDVXYUPO0/s1600/IMG_0046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TUT4-meUMsI/AAAAAAAABZo/q7bDVXYUPO0/s320/IMG_0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5567848793700053698" border="0" /></a><br />3. Aunt Marie's granola with cranberries, pecans and dates (here's the <a href="http://olivejuiced.blogspot.com/2009/06/when-youre-little-nervous-theres.html">recipe</a>)<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TUT0IjBvb7I/AAAAAAAABZA/iuJshzZqWlE/s1600/IMG_0332.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TUT0IjBvb7I/AAAAAAAABZA/iuJshzZqWlE/s320/IMG_0332.JPG" alt="" id="BLOGGER_PHOTO_ID_5567843467015450546" border="0" /></a><br />4. An entire jar of peanut butter. Or Nutella.<br /><br />5. Apple Betty (recipe <a href="http://olivejuiced.blogspot.com/2010/10/apple-betty-and-me.html">here</a>)<br /><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TUWLsXz-7cI/AAAAAAAABZ4/6P4HJND5yp8/s1600/IMG_4429.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TUWLsXz-7cI/AAAAAAAABZ4/6P4HJND5yp8/s320/IMG_4429.JPG" alt="" id="BLOGGER_PHOTO_ID_5568010108736040386" border="0" /></a><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TUT1XDQIvXI/AAAAAAAABZI/z9QGxN4P9SE/s1600/IMG_4030.JPG"><br /></a>6. Chicken Tortilla Soup<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TUT2q33TP5I/AAAAAAAABZg/NY2Ok6urnQ0/s1600/IMG_4905.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TUT2q33TP5I/AAAAAAAABZg/NY2Ok6urnQ0/s320/IMG_4905.JPG" alt="" id="BLOGGER_PHOTO_ID_5567846255747612562" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Chicken Tortilla Soup</span><br />Adapted from Rebecca Goldfarb & The Social Table<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>8 cups chicken stock (I like low-sodium)</li><li>2 large chicken breasts, boneless & skinless</li><li>1 head garlic</li><li>1 cup canned crushed tomatoes</li><li>1 dried chipotle pepper</li><li>2 limes</li><li>1 large onion, finely diced</li><li>1.5 cups sweet corn kernels, fresh or frozen</li><li>2 Tablespoons cilantro, chopped </li><li>salt & pepper to taste</li><li>shredded sharp cheese, for garnish</li><li>toasted tortilla strips or crushed tortilla chips, for garnish<br /></li></ul> <span style="font-style: italic;">Directions:</span><br /><br />Preheat the oven to 375ºF. Once the oven is hot, roast the garlic: leave the garlic bulb whole and slice off the very top of the bulb, exposing the individual garlic cloves. Drizzle some olive oil to cover the exposed cloves, and wrap the entire bulb in some tin foil. Place the foil-covered garlic straight on an oven rack and roast for about 45 minutes, until golden brown and fragrant. Remove from oven and set aside.<br /><br />In a large pot, bring the chicken stock to a boil. Add the whole chicken breasts and lower the stock to a simmer. Poach the chicken in the broth until fully cooked, about 25 minutes. Remove the chicken from the broth and let cool on a plate. Bring the stock back up to a boil.<br /><br />Once boiling, add the diced onions, tomatoes, and chipotle pepper to the stock. Squeeze the individual cloves from the head of roasted garlic into the stock. Reduce soup to a simmer and cook gently for about 30 minutes.<br /><br />While the soup is simmering, shred the cooled chicken breasts.<br /><br />Once the soup has been simmering for about 30 minutes and smells a bit smoky from the chipotle, remove the chipotle chili from the soup and discard. Add the corn, lime juice, cilantro and shredded chicken. Simmer for an additional 10 minutes or until the chicken is warmed through.<br /><br />Serve with a handful of shredded cheese, some toasted tortilla, and a spoon, runcible or otherwise.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TUT2cVXC-cI/AAAAAAAABZY/_-duUC4zJrs/s1600/IMG_4902.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TUT2cVXC-cI/AAAAAAAABZY/_-duUC4zJrs/s320/IMG_4902.JPG" alt="" id="BLOGGER_PHOTO_ID_5567846005967354306" border="0" /></a>Serves about 8.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com0tag:blogger.com,1999:blog-3801440012355617977.post-14010023193139343682011-01-10T23:16:00.025-05:002011-01-14T01:09:10.209-05:00Happy New(ish) YearThings I crave in the blustery, shivery, bleary month of January:<br /><br />1. Long, quiet mornings, and the peppermint tea and crossword puzzles that come with them.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TSva4pkuvUI/AAAAAAAABXg/aLiQmd-fY8s/s1600/IMG_4883.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TSva4pkuvUI/AAAAAAAABXg/aLiQmd-fY8s/s320/IMG_4883.JPG" alt="" id="BLOGGER_PHOTO_ID_5560778831686450498" border="0" /></a><br />2. Snowy beach hikes with Mom and the littlest sister.<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TS_n4BtKvtI/AAAAAAAABYo/NokvqtTPUN0/s1600/IMG_4867.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TS_n4BtKvtI/AAAAAAAABYo/NokvqtTPUN0/s320/IMG_4867.JPG" alt="" id="BLOGGER_PHOTO_ID_5561919014542425810" border="0" /></a><br />3. Bowls filled with belly-warming heartiness.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TSy7IphWpGI/AAAAAAAABYQ/9-wKVUfNFk4/s1600/IMG_4471.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TSy7IphWpGI/AAAAAAAABYQ/9-wKVUfNFk4/s320/IMG_4471.JPG" alt="" id="BLOGGER_PHOTO_ID_5561025397154817122" border="0" /></a><span style="font-style: italic;">pasta with Ben Fenton's spicy sausage tomato sauce and fresh ricotta cheese<br /><br /></span></div> <div style="text-align: center;"><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TSy4DUBbIrI/AAAAAAAABXo/mwYxa0D7QvY/s1600/IMG_0992.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TSy4DUBbIrI/AAAAAAAABXo/mwYxa0D7QvY/s320/IMG_0992.JPG" alt="" id="BLOGGER_PHOTO_ID_5561022006949520050" border="0" /></a><span style="font-style: italic;">lentil stew with kielbasa and veggies<br /><br /></span></div> <div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy6x_g39zI/AAAAAAAABYI/nO-ibnKzWKE/s1600/IMG_4437.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy6x_g39zI/AAAAAAAABYI/nO-ibnKzWKE/s320/IMG_4437.JPG" alt="" id="BLOGGER_PHOTO_ID_5561025007921395506" border="0" /></a><span style="font-style: italic;">aunt Marie's turkey chili<br /><br /></span></div> <div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy6W3pPQYI/AAAAAAAABYA/fPvui6qslek/s1600/IMG_4309.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy6W3pPQYI/AAAAAAAABYA/fPvui6qslek/s320/IMG_4309.JPG" alt="" id="BLOGGER_PHOTO_ID_5561024541952524674" border="0" /></a><span style="font-style: italic;">chicken and rice soup<br /></span></div><br />January is a difficult month. Here in New York, it's cold. Like, finger-numbing, eye-tearing, sorry-I-just-bumped-into-you-but-I-have-to-nuzzle-my-head-in-my-coat-because-otherwise-my-face-will-freeze-off cold. The holidays are over, so all the pretty lights have flown north for the next eleven months (apparently to some town named "Yourattic") and the city sidewalks are covered with dirty snow and pine needles, sad remnants of the merriment of Christmas past.<br /><br />Despite the searing cold, people are full of resolution, so the gym is brimming with runners and kick-boxers and yogis, and the blond woman who's always there seems to now be always <span style="font-style: italic;">always</span> there, which is both impressive and concerning.<br /><br />Cookies are frowned upon. Salad is the darling of the month.<br /><br />Ugh.<br /><br />January plays host to this weird back-and-forth, one side of which takes one look outside and says <span style="font-style: italic;">stay in the warm, nothing good can happen out there</span>, the other side chirping <span style="font-style: italic;">it's a New Year! Be happy and healthy!</span> <span style="font-style: italic;">Run faster!</span><br /><br />Well. Fine. I consider myself an optimist (and, you know, someone who likes her pants to fit), so I'll go to the gym. I'll make a big, productive to-do list. I'll drink more water, and less booze. I'll even eat a bunch of salad. But I <span style="font-style: italic;">will</span> finish it all off with a cookie.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TSy5pSKaj7I/AAAAAAAABX4/xMlbvIYTsRs/s1600/IMG_3420.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TSy5pSKaj7I/AAAAAAAABX4/xMlbvIYTsRs/s320/IMG_3420.JPG" alt="" id="BLOGGER_PHOTO_ID_5561023758797017010" border="0" /></a><span style="color: rgb(0, 153, 0);font-size:130%;" ><br />Freeze and Bake Chocolate Chip Cookies</span><br />Barely adapted from The New York Times<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy5OkJEVkI/AAAAAAAABXw/8nBdCZzflFI/s1600/IMG_3422.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TSy5OkJEVkI/AAAAAAAABXw/8nBdCZzflFI/s320/IMG_3422.JPG" alt="" id="BLOGGER_PHOTO_ID_5561023299766736450" border="0" /></a>These are decidedly not healthy, but I use a bit of whole wheat pastry flour in the batter to make myself think that they, you know, could be. I also flash freeze the dough in single cookie portions, so I can store the ready-to-bake dough in my freezer and bake myself one (or two, c'mon now) warm, fresh cookie(s) at a time. This method eliminates the threat of baking an entire batch at once and feeling the need to eat them all. I mean, we all have our ways of cutting back after the holidays.<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TS_nUNzmjeI/AAAAAAAABYY/68xTXibx1X4/s1600/IMG_4765.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TS_nUNzmjeI/AAAAAAAABYY/68xTXibx1X4/s320/IMG_4765.JPG" alt="" id="BLOGGER_PHOTO_ID_5561918399315348962" border="0" /></a><br />Ingredients:<br /><ul><li>8.5 ounces all-purpose flour</li><li>8.5 ounces whole wheat pastry flour</li><li>1 1/4 teaspoons baking soda</li><li>1.5 teaspoons baking powder</li><li>1.5 teaspoons salt</li><li>2.5 sticks (1 1/4 cups) unsalted butter, at room temperature<br /></li><li>10 ounces light brown sugar</li><li>8 ounces granulated sugar</li><li>2 large eggs</li><li>2 teaspoons natural vanilla extract</li><li>1 1/4 pounds bittersweet chocolate chips</li></ul> Directions:<br /><br />In a small bowl, whisk together the flours, baking soda, baking powder, and salt.<br /><br />Cream together the butter and sugars until light and fluffy (about 3 minutes with the paddle attachment of a stand mixer). Add the eggs, one at a time, until incorporated. Add vanilla. Stop the mixer and add the dry ingredients. Gently mix together until just combined. Fold in the chocolate chips.<br /><br />Using an ice cream scoop, drop cookies onto a parchment-lined baking sheet and use your fingers to flatten them slightly - you're getting ready to flash freeze them, not bake them, so don't worry about overcrowding the baking sheet; drop the cookies as close together as you can get them. When you've filled up an entire baking sheet, place the sheet in the freezer, uncovered, until the cookies are frozen through, about 2 hours. Once frozen, transfer the raw dough balls into a freezer-safe plastic bag and seal tightly. Store in the freezer up to 3 months, and when you're ready for cookies, bake at 350ºF for 10-15 minutes (baking time will vary depending on how large you make your cookies - just be sure to remove them when they're lightly golden and just browning around the edges).mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-40042759559861304112010-12-19T17:52:00.019-05:002010-12-19T20:53:42.936-05:00Cookies For The Big GuyIt's coming on Christmas, they're cutting down trees...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ6z5PHSN-I/AAAAAAAABWk/mQ2lBRNRfHI/s1600/IMG_4807.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ6z5PHSN-I/AAAAAAAABWk/mQ2lBRNRfHI/s320/IMG_4807.JPG" alt="" id="BLOGGER_PHOTO_ID_5552573186485401570" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ61Y5SQD0I/AAAAAAAABXU/ZPfUw03vpB4/s1600/IMG_4810.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ61Y5SQD0I/AAAAAAAABXU/ZPfUw03vpB4/s320/IMG_4810.JPG" alt="" id="BLOGGER_PHOTO_ID_5552574829893259074" border="0" /></a>And making Grinch omelets.<br /><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ60-ox4eRI/AAAAAAAABXM/V-BsO5DpGto/s1600/IMG_4808.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ60-ox4eRI/AAAAAAAABXM/V-BsO5DpGto/s320/IMG_4808.JPG" alt="" id="BLOGGER_PHOTO_ID_5552574378785929490" border="0" /></a><br />But I promised you cookies and, for the sake of a jolly old guy in a red suit, cookies you shall get.<br /><br />Classic Christmas cookies - cut-out sugar cookies piped with royal icing, usually - are fun to make and nice to look at (especially <a href="http://www.bakerella.com/santas/">these</a>. And <a href="http://www.marthastewart.com/photogallery/iced-decorated-and-shaped-cookies#slide_3">these</a>), but sometimes they're, um... annoying. And before you gasp and yell "blasphemy!" I should tell you that I'm Jewish, so, you know. That's already sort of a done deal.<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ6yQTAqGuI/AAAAAAAABWE/M0yeB0RaDSU/s1600/IMG_0803.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ6yQTAqGuI/AAAAAAAABWE/M0yeB0RaDSU/s320/IMG_0803.JPG" alt="" id="BLOGGER_PHOTO_ID_5552571383645084386" border="0" /></a><br />I love a good classic Christmas cookie, but a good classic Christmas cookie takes time and patience. The mixing, the rolling, the chilling, the baking, the cooling. Then the mixing of the royal icing and the coloring and the piping and the flooding and then, quite importantly, the drying. Only then can you bite the head off an unsuspecting snowman.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ6x-zNuCFI/AAAAAAAABV8/W0c7VijDkvs/s1600/IMG_0789.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ6x-zNuCFI/AAAAAAAABV8/W0c7VijDkvs/s320/IMG_0789.JPG" alt="" id="BLOGGER_PHOTO_ID_5552571083052157010" border="0" /></a><br />This Christmas, I'm going for simplicity and warm, comforting flavor. Chocolate chip. Pumpkin whoopie pies. Chewy holiday spiced snickerdoodles!<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ6y8bCMoNI/AAAAAAAABWU/XCfKoRDAUqA/s1600/IMG_4767.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ6y8bCMoNI/AAAAAAAABWU/XCfKoRDAUqA/s320/IMG_4767.JPG" alt="" id="BLOGGER_PHOTO_ID_5552572141713268946" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ6zNW7lHLI/AAAAAAAABWc/0A-Nok8F4YU/s1600/IMG_4762.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TQ6zNW7lHLI/AAAAAAAABWc/0A-Nok8F4YU/s320/IMG_4762.JPG" alt="" id="BLOGGER_PHOTO_ID_5552572432669547698" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TQ6yvwftpaI/AAAAAAAABWM/NPLIx2fhd0o/s1600/IMG_4460.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TQ6yvwftpaI/AAAAAAAABWM/NPLIx2fhd0o/s320/IMG_4460.JPG" alt="" id="BLOGGER_PHOTO_ID_5552571924135912866" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ60Pptd3HI/AAAAAAAABW0/xmtq851arVw/s1600/IMG_4786.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TQ60Pptd3HI/AAAAAAAABW0/xmtq851arVw/s320/IMG_4786.JPG" alt="" id="BLOGGER_PHOTO_ID_5552573571581992050" border="0" /></a><br />I think, even for a Jew, Santa would approve.<br /><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Chewy Holiday Spiced Snickerdoodles</span><br />Adapted from <span style="font-style: italic;">Cook's Illustrated</span><br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ60o6oO2UI/AAAAAAAABXE/SuaeR2fXnew/s1600/IMG_4792.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TQ60o6oO2UI/AAAAAAAABXE/SuaeR2fXnew/s320/IMG_4792.JPG" alt="" id="BLOGGER_PHOTO_ID_5552574005620169026" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>2 1/4 cups all-purpose flour</li><li> 1/2 tsp baking soda</li><li> 1 tsp baking powder</li><li> 1/2 tsp salt</li></ul><ul><li> 1.5 cups sugar, plus extra (about 1/4 cup extra) for rolling<br /></li><li> 3 oz cream cheese, cut into small pieces</li><li> 6 tbsp butter, melted<br /></li><li> 1/3 cup vegetable oil</li><li> 1 large egg</li><li> 1 tbsp milk<br /></li><li> 2 tsp vanilla extract</li></ul><ul><li>1 tbsp ground cinnamon,<br /></li><li>1 tsp ground ginger</li><li>1/2 tsp ground nutmeg</li><li>1/2 tsp ground cloves<br /></li></ul><span style="font-style: italic;">Directions:</span><br /><br />Preheat oven to 350ºF.<br /><br />Combine the flour, baking soda, baking powder and salt in a medium-sized bowl. <p>Combine the 1.5 cups sugar and the cream cheese in a large bowl, then pour the warm butter on top and whisk to combine. The mixture will be slightly lumpy. Whisk in the oil until combined, and then add the egg, milk and vanilla and whisk until smooth. Add the flour mixture all at once, and beat gently until the dough forms.<br /></p> <p>Using a spoon or an ice cream scoop, portion out the dough by the heaping tablespoon, and roll gently into balls. Put some sugar in a shallow bowl (about 1/4 cup) and stir in the spices. Roll each dough ball in the spice/sugar mixture, and place on a baking sheet, evenly spaced. Gently press each ball of dough with your hand or the back of a drinking glass to flatten slightly. Bake the cookies for 10-12 minutes, until the edges are just set and the cookies look slightly cracked. If you can't decide if they're done, take the cookies out of the oven. In the case of these chewy delights, underbaked is better than over.<br /></p><p>Serve with a tall glass of milk for Santa, and maybe a side of carrots for Rudolph et al.</p>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-50063337669819550692010-12-05T21:57:00.018-05:002010-12-07T11:25:04.376-05:00Just Take A SecondI know I should be focusing on holiday cookies right now (both today's snow flurries and the calendar say we're well into December), but I want to linger over Thanksgiving for a bit. I mean, at this point, what's the harm in another piece of pie?<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TP25do3wGCI/AAAAAAAABVc/a5Uy-qZsIiY/s1600/IMG_4698.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TP25do3wGCI/AAAAAAAABVc/a5Uy-qZsIiY/s320/IMG_4698.JPG" alt="" id="BLOGGER_PHOTO_ID_5547794234828920866" border="0" /></a><span style="font-style: italic;">classic pumpkin pie</span><br /><br /></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TP23Sn7L4pI/AAAAAAAABU0/Xgs0oBpCtfI/s1600/IMG_4685.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TP23Sn7L4pI/AAAAAAAABU0/Xgs0oBpCtfI/s320/IMG_4685.JPG" alt="" id="BLOGGER_PHOTO_ID_5547791846573073042" border="0" /></a><span style="font-style: italic;">roast capon<br /><br /></span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TP21x1g2fAI/AAAAAAAABT8/BObKo0bMTNU/s1600/IMG_4635.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TP21x1g2fAI/AAAAAAAABT8/BObKo0bMTNU/s320/IMG_4635.JPG" alt="" id="BLOGGER_PHOTO_ID_5547790183773404162" border="0" /></a><span style="font-style: italic;">Gramma Inez's pumpkin cheesecake with cranberry swirl<br /><br /></span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TP22YM9VuKI/AAAAAAAABUU/hXSJrsm22xQ/s1600/IMG_4669.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TP22YM9VuKI/AAAAAAAABUU/hXSJrsm22xQ/s320/IMG_4669.JPG" alt="" id="BLOGGER_PHOTO_ID_5547790842901936290" border="0" /></a><span style="font-style: italic;">roasted root vegetables<br /></span></div><br />Or some homemade brioche rolls?<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TP215stLfhI/AAAAAAAABUE/gAAoULAybXc/s1600/IMG_4640.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TP215stLfhI/AAAAAAAABUE/gAAoULAybXc/s320/IMG_4640.JPG" alt="" id="BLOGGER_PHOTO_ID_5547790318848146962" border="0" /></a><span style="font-style: italic;">sweet potato brioche rolls<br /><br /></span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TP22_6CIlzI/AAAAAAAABUk/voO78v-dX3c/s1600/IMG_4676.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TP22_6CIlzI/AAAAAAAABUk/voO78v-dX3c/s320/IMG_4676.JPG" alt="" id="BLOGGER_PHOTO_ID_5547791525016540978" border="0" /></a><span style="font-style: italic;">sweet potatoes with pecans and parmesan. and toasted mallows.<br /><br /></span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TP23H0Xk9jI/AAAAAAAABUs/O1Ion-25W-s/s1600/IMG_4682.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TP23H0Xk9jI/AAAAAAAABUs/O1Ion-25W-s/s320/IMG_4682.JPG" alt="" id="BLOGGER_PHOTO_ID_5547791660934821426" border="0" /></a><span style="font-style: italic;">roasted Brussels sprouts with crispy pancetta<br /><br /></span></div>Can I just take a second to say... yum?<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TP22kR1VvpI/AAAAAAAABUc/8cy_6CFAMmA/s1600/IMG_4674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TP22kR1VvpI/AAAAAAAABUc/8cy_6CFAMmA/s320/IMG_4674.JPG" alt="" id="BLOGGER_PHOTO_ID_5547791050368990866" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TP23lmUxnBI/AAAAAAAABU8/JJVd_soaQd4/s1600/IMG_4691.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TP23lmUxnBI/AAAAAAAABU8/JJVd_soaQd4/s320/IMG_4691.JPG" alt="" id="BLOGGER_PHOTO_ID_5547792172561046546" border="0" /></a><br />I've been basking in the full-bellied warmth of Thanksgiving for the past week and a half, thinking about all the time spent in the kitchen, the scent of warm butter, fresh herbs, and toasted pecans, Emily's très adorable table decorations, and the hilarity that ensues when you combine a table full of cousins and an iPhone app called "FatBooth."<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_2fCxleQNfVc/TP25LV9an6I/AAAAAAAABVU/g4XekD9MeCE/s1600/IMG_4695.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TP25LV9an6I/AAAAAAAABVU/g4XekD9MeCE/s320/IMG_4695.JPG" alt="" id="BLOGGER_PHOTO_ID_5547793920514760610" border="0" /></a><span style="font-style: italic;">Julie, Casey & Teddy post FatBooth<br /><br /></span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TP23-XJda6I/AAAAAAAABVE/IraYBn0TYGo/s1600/IMG_4692.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TP23-XJda6I/AAAAAAAABVE/IraYBn0TYGo/s320/IMG_4692.JPG" alt="" id="BLOGGER_PHOTO_ID_5547792597983783842" border="0" /></a><span style="font-style: italic;">new cousin Julie (yay!) and Casey<br /><br /></span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TP24Y9gf0nI/AAAAAAAABVM/wpN6Hr6KhN8/s1600/IMG_4696.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TP24Y9gf0nI/AAAAAAAABVM/wpN6Hr6KhN8/s320/IMG_4696.JPG" alt="" id="BLOGGER_PHOTO_ID_5547793054957556338" border="0" /></a><span style="font-style: italic;">Mama and Popsicle<br /><br /></span></div>As far as I'm concerned, cookies can wait another week. I'd rather have another slice of pie.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TP22JBSYj8I/AAAAAAAABUM/wfmUaMXgJTU/s1600/IMG_4657.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TP22JBSYj8I/AAAAAAAABUM/wfmUaMXgJTU/s320/IMG_4657.JPG" alt="" id="BLOGGER_PHOTO_ID_5547790582070939586" border="0" /></a><span style="font-style: italic;">I would be proud to partake of your pecan pie<br /><br /></span></div>With that in mind, allow me to present my official 2010 Pie Lover's Gift Guide:<br /><ul><li>a classic <a href="http://www.amazon.com/gp/product/B00022O6UQ/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0015MIYGO&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0MKNKAXDPHSERWQ72QG4">pie dish</a> by Emile Henry</li><li>Terrain's ruggedly beautiful <a href="http://bit.ly/9l5VE1">solid birch Pastry Board</a></li><li>I'd say a pie bird, but who needs birds when this little <a href="http://www.surlatable.com/product/kitchenbakeware/pies+%26+tarts/pig+pie+funnel.do?sortby=ourPicks">piglet</a> is available?</li><li>a <a href="http://www.williams-sonoma.com/products/stainless-steel-pastry-scraper/?pkey=cctlpstacc">stainless steel pastry scraper</a> - maybe not as exciting as a pie piglet, but a must-have for any serious baker of pies<br /></li><li>these <a href="http://www.broadwaypanhandler.com/broadway/product.asp?s_id=0&prod_name=ATECO+Aspic+or+Jelly+Cutter+Sets&pf_id=ateco_aspic&dept_id=3100">miniature cutters</a> make for pie decoration perfection</li><li>there's something about a <a href="http://www.broadwaypanhandler.com/broadway/product.asp?s_id=0&prod_name=Round+Cooling+Rack&pf_id=foxrun_roundcooling&dept_id=3100">round cooling rack</a> that just makes me happy</li><li>a set of snowy <a href="http://www.williams-sonoma.com/products/3802568/?catalogId=56&bnrid=3180501&cm_ven=Shopping&cm_cat=Froogle&cm_pla=default&cm_ite=default">ceramic pie weights</a>, for when dried beans just won't do<br /></li><li>a <a href="http://www.macys.com/catalog/product/index.ognc?ID=254789&cm_mmc=Google_Feed-_-6-_-77-_-MP677">French rolling pin</a>, <span style="font-style: italic;">bien sûr</span></li><li>a <a href="http://www.liddabitsweets.com/shop/index.php/candy-bars/pumpkin-pie-bar.html">pumpkin pie candy bar</a> from the confectionists <span style="font-style: italic;">du jour</span>, Liddabit Sweets</li><li>this <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KITCHEN-APRONS&id=083004&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&sortProperties=&navCount=80&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=038&isProduct=true&isBigImage=&templateType=">apron from Anthropologie</a> basically defines the word adorable</li></ul>So, there you have it - a comprehensive guide to most things pie, just in time for the holidays. Next stop - cookieville.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2tag:blogger.com,1999:blog-3801440012355617977.post-80293799849734331852010-11-12T16:48:00.011-05:002010-11-14T16:25:43.694-05:00We Will EatKnow what's nice about November?<br /><br /><a href="http://1.bp.blogspot.com/_2fCxleQNfVc/TN3COupTr_I/AAAAAAAABTc/4fplBjAsqAM/s1600/amherst%2Bfall%2B021.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TN3COupTr_I/AAAAAAAABTc/4fplBjAsqAM/s320/amherst%2Bfall%2B021.jpg" alt="" id="BLOGGER_PHOTO_ID_5538796675030822898" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TN26o1v3tEI/AAAAAAAABS8/ZeBYljps9f0/s1600/IMG_4498.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TN26o1v3tEI/AAAAAAAABS8/ZeBYljps9f0/s320/IMG_4498.JPG" alt="" id="BLOGGER_PHOTO_ID_5538788327520973890" border="0" /></a>Everything.<br /><br />November means pumpkins.<br /><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TN27S9LnT5I/AAAAAAAABTE/oAWp12GXsbo/s1600/IMG_4397.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TN27S9LnT5I/AAAAAAAABTE/oAWp12GXsbo/s320/IMG_4397.JPG" alt="" id="BLOGGER_PHOTO_ID_5538789051070893970" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TN27r_cNFEI/AAAAAAAABTM/Vs45XnLh4kY/s1600/IMG_4392.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TN27r_cNFEI/AAAAAAAABTM/Vs45XnLh4kY/s320/IMG_4392.JPG" alt="" id="BLOGGER_PHOTO_ID_5538789481174078530" border="0" /></a><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TN28FB2WKtI/AAAAAAAABTU/cvcbcRR8t3Y/s1600/IMG_4460.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TN28FB2WKtI/AAAAAAAABTU/cvcbcRR8t3Y/s320/IMG_4460.JPG" alt="" id="BLOGGER_PHOTO_ID_5538789911317326546" border="0" /></a><span style="font-style: italic;">pumpkin whoopie pies! Thanks for the <a href="http://www.marthastewart.com/recipe/pumpkin-whoopie-pies">recipe</a>, Martha.<br /></span></div><br />And squash!<br /><br /><a href="http://4.bp.blogspot.com/_2fCxleQNfVc/TN3FP6NdzgI/AAAAAAAABT0/v06dCrvnwIU/s1600/IMG_4501.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TN3FP6NdzgI/AAAAAAAABT0/v06dCrvnwIU/s320/IMG_4501.JPG" alt="" id="BLOGGER_PHOTO_ID_5538799993850023426" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TN3E_9HrVBI/AAAAAAAABTs/yiWoOELfMnY/s1600/IMG_4502.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TN3E_9HrVBI/AAAAAAAABTs/yiWoOELfMnY/s320/IMG_4502.JPG" alt="" id="BLOGGER_PHOTO_ID_5538799719753143314" border="0" /></a><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_2fCxleQNfVc/TN3EqRq9HwI/AAAAAAAABTk/7-zcRowSCac/s1600/IMG_4467.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TN3EqRq9HwI/AAAAAAAABTk/7-zcRowSCac/s320/IMG_4467.JPG" alt="" id="BLOGGER_PHOTO_ID_5538799347312697090" border="0" /></a><span style="font-style: italic;">bulgar wheat salad with roast butternut squash and goat cheese</span><br /><br /></div>And crackly orange leaves, and crisp, chilly days, and Thanksgiving menu planning.<br /><br />After much family chatter (mostly just lots of emailing with Aunts Maggie and Lis), this year's menu is finished. Deliciously. Want to see?<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Thanksgiving 2010:</span><br /><br /><a href="http://olivejuiced.blogspot.com/2009/11/official-chefdom-and-thanks.html">Inez's Chopped Chicken Liver on Crackers</a><br />Gravlax with Mustard Sauce and Fresh Dill<br /><br />Roast Capon with Lemon and Thyme<br />Italian Sausage, Mushroom & Sage Stuffing<br />Cornbread Stuffing with Chorizo & Fennel<br />Garlic Mashed Potatoes<br />Roasted Root Vegetables with Crumbled Goat Cheese<br />Roasted Brussels Sprouts with Pancetta<br /><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/sweet-potatoes-pecans-00000000044529/index.html">Sweet Potatoes with Pecans and Parmesan</a><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/cranberry-fruit-conserve-recipe/index.html">Cranberry Fruit Conserve</a><br />Sweet Potato Brioche Rolls<br /><br />Pumpkin Pie<br />Pecan Pie<br /><a href="http://olivejuiced.blogspot.com/2010/10/apple-betty-and-me.html">Apple Betty</a><br />Fresh Cinnamon Whipped Cream<br />Chocolate Whoopie Pies<br /></div><br />What do you think? It's lots of food, but then, there are a lot of us, and we do Thanksgiving right. This year, it'll probably go something like this: we'll pour drinks. Then we'll argue about who actually won the family football game, get caught up on all of the family gossip over gravlax and chicken liver, pour (another) glass of wine, and then we will eat, in earnest. And we will <span style="font-style: italic;">eat</span>. And then? We'll moan about being full while we watch football and eat leftovers.<br /><br />Personally, I can't wait. What are you planning to have on <span style="font-style: italic;">your</span> Thanksgiving table this year?mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com1tag:blogger.com,1999:blog-3801440012355617977.post-8200709484976734622010-10-15T18:04:00.002-04:002010-10-15T18:12:10.943-04:00I Made A VideoAbout my favorite sandwich. Because I'm very normal and definitely do not have too much time on my hands.<br /><br />Presenting:<br /><br />Peanut Butter & Jelly!<br /><br />(Starring Peanut Butter & Jelly).<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxhgPr0LHPyUxNOq5ayhmDcy8ex1UO28H3dctP0tOL2Fsf_d5Av8IzxjrYcPvfBiFWhFTBAQh6nSrugoiZwgA' class='b-hbp-video b-uploaded' frameborder='0'></iframe>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com10tag:blogger.com,1999:blog-3801440012355617977.post-59411266931323980492010-10-11T22:07:00.023-04:002010-10-13T01:13:56.691-04:00Apple Betty and Me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TLU6W5g7tYI/AAAAAAAABRA/66eVs3KjBXU/s1600/IMG_4314.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TLU6W5g7tYI/AAAAAAAABRA/66eVs3KjBXU/s320/IMG_4314.JPG" alt="" id="BLOGGER_PHOTO_ID_5527388282737636738" border="0" /></a><br />On a beautiful Saturday in October, when sisters are readily available, it's important to go apple picking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU7JWD7mgI/AAAAAAAABRg/CnmEjKT1CL8/s1600/IMG_4337.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU7JWD7mgI/AAAAAAAABRg/CnmEjKT1CL8/s320/IMG_4337.JPG" alt="" id="BLOGGER_PHOTO_ID_5527389149394082306" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU6rxXtjaI/AAAAAAAABRQ/R7WynHofILE/s1600/IMG_4331.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU6rxXtjaI/AAAAAAAABRQ/R7WynHofILE/s320/IMG_4331.JPG" alt="" id="BLOGGER_PHOTO_ID_5527388641328729506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TLU7QcpaRRI/AAAAAAAABRo/V7rsHMEkZ4s/s1600/IMG_4338.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TLU7QcpaRRI/AAAAAAAABRo/V7rsHMEkZ4s/s320/IMG_4338.JPG" alt="" id="BLOGGER_PHOTO_ID_5527389271420978450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU7XPRNWWI/AAAAAAAABRw/wEhTQjENbAE/s1600/IMG_4339.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU7XPRNWWI/AAAAAAAABRw/wEhTQjENbAE/s320/IMG_4339.JPG" alt="" id="BLOGGER_PHOTO_ID_5527389388088891746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU7pldz3fI/AAAAAAAABSA/c9RA73r8kgI/s1600/IMG_4350.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU7pldz3fI/AAAAAAAABSA/c9RA73r8kgI/s320/IMG_4350.JPG" alt="" id="BLOGGER_PHOTO_ID_5527389703284973042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU8PQdTKhI/AAAAAAAABSI/WLo8G-aQzcw/s1600/IMG_4376.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU8PQdTKhI/AAAAAAAABSI/WLo8G-aQzcw/s320/IMG_4376.JPG" alt="" id="BLOGGER_PHOTO_ID_5527390350480714258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU7f-YxIqI/AAAAAAAABR4/fjx4DIbLJFc/s1600/IMG_4344.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU7f-YxIqI/AAAAAAAABR4/fjx4DIbLJFc/s320/IMG_4344.JPG" alt="" id="BLOGGER_PHOTO_ID_5527389538176017058" border="0" /></a>Not everyone can have sisters, and that's too bad, but everyone can find a few apples somewhere, and everyone <span style="font-style: italic;">should</span>, at least once, try to make an apple betty.<br /><br />If the gosh darn gee whiz wholesomeness of the name alone doesn't get you (I mean, come on - <span style="font-style: italic;">apple betty</span>! Paging June Cleaver...), maybe the brown sugar shortbread base piled with spiced apples, gingersnap cookie crumbs and a wash of melted butter will.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU9lR8X_pI/AAAAAAAABSg/n-R-0qKll1k/s1600/IMG_4426.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU9lR8X_pI/AAAAAAAABSg/n-R-0qKll1k/s320/IMG_4426.JPG" alt="" id="BLOGGER_PHOTO_ID_5527391828348239506" border="0" /></a>If you think something like this sounds awesome, that's because it is. Awesome. The shortbread is rich and warm and, thanks to the brown sugar, tastes almost like caramel. The apples roll around in a bit of sugar, ground cinnamon, cloves and ginger, get a shot of citrus juice and vanilla, and are then buried in a mess of spicy gingersnaps and doused with smooth, liquid butter, which, of course, permeates the entire betty with a round richness that's just so good you could cry. You could <span style="font-style: italic;">cry</span>, people.<br /><br />But, instead of crying, you'll probably ask yourself what the hell apple pie is even doing here anymore, and deftly cut yourself another slice. Of the easiest and most delicious apple dessert you'll make this fall: a betty.<br /><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Apple Betty</span><span style="font-size:85%;"><br />Adapted from </span><span style="font-style: italic;font-size:85%;" >Gourmet Magazine</span><span style="font-size:85%;">, September 2000</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU8cUlTzZI/AAAAAAAABSQ/-U9sNFWNWtA/s1600/IMG_4414.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TLU8cUlTzZI/AAAAAAAABSQ/-U9sNFWNWtA/s320/IMG_4414.JPG" alt="" id="BLOGGER_PHOTO_ID_5527390574926351762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU9Z-0ec2I/AAAAAAAABSY/ZXV2nqrnH9E/s1600/IMG_4420.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU9Z-0ec2I/AAAAAAAABSY/ZXV2nqrnH9E/s320/IMG_4420.JPG" alt="" id="BLOGGER_PHOTO_ID_5527391634236273506" border="0" /></a>Since I came across this recipe a week ago, I've made it twice. Two times. In one week. Apple betty and I made our debut at a fun family dinner in Philadelphia, and we were applauded so thoroughly I thought I'd bring her out again to celebrate the recent engagement (!) of my dear friends Jenny and Steve. Betty didn't disappoint on her second outing, even though I used graham cracker crumbs instead of ginger snaps.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU96VTEX9I/AAAAAAAABSo/5P7Bul-Rf_Y/s1600/IMG_4429.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TLU96VTEX9I/AAAAAAAABSo/5P7Bul-Rf_Y/s320/IMG_4429.JPG" alt="" id="BLOGGER_PHOTO_ID_5527392190025981906" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>1 1/2 - 2 cups homemade or store bought gingersnaps</li></ul>for shortbread base:<br /><ul><li class="ingredient">1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces<br /></li><li class="ingredient">2 cups all-purpose flour</li><li class="ingredient">1/2 cup packed light brown sugar</li><li class="ingredient">1/2 teaspoon salt<br /></li></ul><span>for apple filling:<br /></span><div><ul><li class="ingredient">1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter</li><li class="ingredient">2 lb tart apples (I like Granny Smith, Golden Delicious or McIntosh)<br /></li><li class="ingredient">2 tablespoons ground cinnamon</li><li class="ingredient">1 teaspoon ground ginger</li><li class="ingredient">1/4 teaspoon ground cloves</li><li class="ingredient">juice from 1 lemon</li><li class="ingredient">juice from 1/2 orange</li><li class="ingredient">1 teaspoon vanilla extract<br /></li><li class="ingredient">1 cup granulated sugar, divided<br /></li><li class="ingredient">2 tablespoons all-purpose flour</li></ul><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"> <span><span style="font-style: italic;">Directions:</span><br /><br />Preheat oven to 350ºF.<br /><br />To make shortbread: Pulse the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until small lumps form (the dough will not seem to fully come together, but will look sandy). Sprinkle the dough into the bottom of a 9 x 13 inch baking dish and press evenly to form the base of the apple betty. Bake in the middle rack of the oven for about 20 minutes, or until lightly browned.<br /><br />While the shortbread bakes, grind your gingersnaps and prepare your filling. Place gingersnaps in a food processor and pulse until they look like bread crumbs. Peel, core and slice apples into 1/4-inch slices, and place in a large bowl. Sprinkle apples with 1/3 cup of sugar, ground cinnamon, cloves and ginger. Squeeze citrus juices on top of apples and add vanilla extract. Stir apples with clean hands or a spoon to evenly coat with sugar, juice and spices. In a separate, smaller bowl, stir together flour and 2/3 cup sugar.<br /><br />Melt the 1 1/4 sticks butter on the stove top or in the microwave.<br /><br />When the shortbread is out of the oven and still warm, sprinkle it with half of the sugar/flour mixture. Layer the apples, then the remaining sugar/flour mixture, and top with an even sprinkling of ground gingersnaps. Drizzle the melted butter on top of it all, and </span><br /><div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;">bake in upper third of oven, pressing down on filling with a metal spatula halfway through baking, until apples are very tender and gingersnap crumbs are deeply golden, 50 minutes to 1 hour total. Cool 20 minutes in pan on a rack. Serve with generous scoops of vanilla ice cream.<br /></div></div><span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TLU-LLN_vPI/AAAAAAAABSw/5YoXVYvHxwk/s1600/IMG_4452.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TLU-LLN_vPI/AAAAAAAABSw/5YoXVYvHxwk/s320/IMG_4452.JPG" alt="" id="BLOGGER_PHOTO_ID_5527392479378128114" border="0" /></a>Serves 10-12.</div></div>mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com5tag:blogger.com,1999:blog-3801440012355617977.post-36509708821181479822010-10-03T21:27:00.026-04:002010-10-04T12:06:32.700-04:00Sort of a Beautiful PlaceAs it turns out, I was in Seattle last weekend. I'd never been before, and it's sort of a beautiful place, if you're into amazing markets and fresh fish and misty ocean views.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn2mB2Y4SI/AAAAAAAABP4/4FImrC_EBg8/s1600/IMG_4255.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn2mB2Y4SI/AAAAAAAABP4/4FImrC_EBg8/s320/IMG_4255.JPG" alt="" id="BLOGGER_PHOTO_ID_5524217551138644258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn0Vdq73BI/AAAAAAAABPw/_AIg_pk9IOE/s1600/IMG_4279_2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 184px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn0Vdq73BI/AAAAAAAABPw/_AIg_pk9IOE/s320/IMG_4279_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5524215067525766162" border="0" /></a>I spent the weekend eating and boating and biking, walking through parks and markets, and surrounding myself with fleece-wearing, messenger-bag-toting computer geniuses. I even stumbled upon some sort of medieval sword fighting slash jousting convention in Gas Works Park (definitely a highlight of the trip - and definitely still kicking myself for not getting a photo).<br /><br />I touched a starfish at the Seattle Aquarium,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TKn7G8hQB-I/AAAAAAAABQw/3_SWOzkwnJQ/s1600/IMG_4267.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TKn7G8hQB-I/AAAAAAAABQw/3_SWOzkwnJQ/s320/IMG_4267.JPG" alt="" id="BLOGGER_PHOTO_ID_5524222514690000866" border="0" /></a><br />and got completely overwhelmed at Pike Place Market.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn538SaYaI/AAAAAAAABQY/kZmK-Teib8U/s1600/IMG_4245.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn538SaYaI/AAAAAAAABQY/kZmK-Teib8U/s320/IMG_4245.JPG" alt="" id="BLOGGER_PHOTO_ID_5524221157418099106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TKnxOOZSGAI/AAAAAAAABO4/rYE_geRZCpQ/s1600/IMG_4246.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TKnxOOZSGAI/AAAAAAAABO4/rYE_geRZCpQ/s320/IMG_4246.JPG" alt="" id="BLOGGER_PHOTO_ID_5524211644631226370" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn3ZAi9iWI/AAAAAAAABQI/5WZeY7YL_F4/s1600/IMG_4242.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn3ZAi9iWI/AAAAAAAABQI/5WZeY7YL_F4/s320/IMG_4242.JPG" alt="" id="BLOGGER_PHOTO_ID_5524218426962053474" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TKn5s87TUjI/AAAAAAAABQQ/RiLEB6W4mrU/s1600/IMG_4243.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TKn5s87TUjI/AAAAAAAABQQ/RiLEB6W4mrU/s320/IMG_4243.JPG" alt="" id="BLOGGER_PHOTO_ID_5524220968611041842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn60D8t_FI/AAAAAAAABQo/CLch7S3JG-Q/s1600/IMG_4237.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TKn60D8t_FI/AAAAAAAABQo/CLch7S3JG-Q/s320/IMG_4237.JPG" alt="" id="BLOGGER_PHOTO_ID_5524222190266743890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TKnwiFEDgCI/AAAAAAAABOQ/4eHzHsClEeQ/s1600/IMG_4237.JPG"><br /></a>I ate the best crumpet I've ever tasted at The Crumpet Shop, a little tea nook and bakery on 1st Avenue by Pike Street.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TKn6DnUkTQI/AAAAAAAABQg/WJTjn53EX_A/s1600/IMG_4250.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TKn6DnUkTQI/AAAAAAAABQg/WJTjn53EX_A/s320/IMG_4250.JPG" alt="" id="BLOGGER_PHOTO_ID_5524221357948423426" border="0" /></a><br />And y'know what? It barely rained a drop. All that talk about Seattle being all wet and brooding? Lies. They don't want you to know, but Seattle is actually gorgeous and flecked with sunshine (at least, it is in September). That said, I might have to go back and double check the whole weather situation. It'd be a sacrifice, but I think it's one I'm willing to make - for my readers, of course. The trip would totally be a weather-researching thing. I mean, it'd have nothing to do with crumpets, that's for sure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn7VjfKWdI/AAAAAAAABQ4/xpaIt79SmdM/s1600/IMG_4252.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TKn7VjfKWdI/AAAAAAAABQ4/xpaIt79SmdM/s320/IMG_4252.JPG" alt="" id="BLOGGER_PHOTO_ID_5524222765668391378" border="0" /></a><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Crumpets with Butter, Ricotta and Jam</span><br /><br />Recipe from <span style="font-style: italic;">The Bread Book</span> by Linda Collister & Anthony Blake<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><ul><li>2 cups (230g) bread flour</li><li>1 2/3 cups (230g) all purpose flour</li><li>¾ teaspoon cream of tartar</li><li>1 envelope active dry yeast (2 ¼ teaspoons), plus ½ teaspoon sugar</li><li>2 ¼ cups (510ml) lukewarm water</li><li>2 teaspoons (10g) salt </li><li>½ teaspoon baking soda</li><li>2/3 cup (140ml) lukewarm milk</li></ul><ul><li>unsalted butter</li><li>whole-milk ricotta cheese</li><li>your favorite jam (I like blackberry)<br /></li></ul><span style="font-style: italic; font-weight: bold;">Directions:</span><br /><br />Sift together the flours and cream of tartar into a large bowl. Mix the yeast and the sugar with ¾ cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water.<br /><br />Combine the yeast mixture with the flours in the bowl of an electric mixer set with the paddle attachment. Mix until you get a very thick, but smooth batter. (If you don't have an electric mixer, use a wooden spoon and beat vigorously for about two minutes). Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1 hour.<br /><br />Add the salt and beat the batter for about 1 minute. Then re-cover the bowl and let stand in a warm spot for 15 to 20 minutes to rest.<br /><br />Dissolve the baking soda in the lukewarm milk. Then gently stir it into the batter. If the batter seems too stiff, add a bit of lukewarm water to loosen it up a bit. (You'll know if the batter is too stiff if, when you fry up a crumpet, no holes form - crumpets are supposed to be very light and full of holes. No holes = too stiff, add water).<br /><br />Heat an oiled griddle or frying pan (cast iron works best) over moderately low heat for about 3 minutes until very hot. Put a well-greased crumpet ring (who owns crumpet rings? Feel free to use a round cookie cutter) on the griddle. Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring (or cookie cutter).<br /><br />As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again. Once the batter is the proper consistency, continue cooking the crumpets in batches, three or four at a time. As soon as the top surface is set and covered with holes, 7 to 8 minutes, the crumpet is ready to flip over.<br /><br />To flip the crumpet, remove the ring with a towel or tongs, then turn the crumpet carefully with a spatula. The cooked side should be chestnut brown. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about ¾ inch thick. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.<br /><br />While the crumpets are still warm, slather each with a pat of butter, a mound of ricotta and a spoonful of jam. Eat immediately, accompanied by a cup of tea and, if you can find one, a fleece-wearing computer genius.<br /><br />Makes about 18 crumpets.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com0tag:blogger.com,1999:blog-3801440012355617977.post-74762599111870034032010-10-01T15:50:00.005-04:002010-10-02T18:48:04.896-04:00Writer Waiting<span style="font-style: italic;">Oh this shiny new computer--</span><br /><span style="font-style: italic;">There just isn't nothin' cuter.</span><br /><span style="font-style: italic;">It knows everything the world ever knew.</span><br /><span style="font-style: italic;">And with this great computer</span><br /><span style="font-style: italic;">I don't need to writin' tutor,</span><br /><span style="font-style: italic;">'Cause there ain't a single thing that it can't do.</span><br /><span style="font-style: italic;">It can sort and it can spell,</span><br /><span style="font-style: italic;">It can punctuate as well.</span><br /><span style="font-style: italic;">It can find and file and underline and type.</span><br /><span style="font-style: italic;">It can edit and select,</span><br /><span style="font-style: italic;">It can copy and correct,</span><br /><span style="font-style: italic;">So I'll have a whole book written by tonight</span><br /><span style="font-style: italic;">(Just as soon as it can think of </span>what<span style="font-style: italic;"> to write).</span><br /><br />-Shel Silversteinmollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com0tag:blogger.com,1999:blog-3801440012355617977.post-87650750511986524192010-09-20T00:12:00.024-04:002010-09-21T10:04:44.728-04:00A Trooper<name="keywords" content=""> <equiv="content-type" content="text/html; charset=utf-8"> <name="progid" content="Word.Document"> <name="generator" content="Microsoft Word 11"> <name="originator" content="Microsoft Word 11"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>599</o:Words> <o:characters>3419</o:Characters> <o:lines>28</o:Lines> <o:paragraphs>6</o:Paragraphs> <o:characterswithspaces>4198</o:CharactersWithSpaces> <o:version>11.1287</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><span style="font-family: georgia;font-family:georgia;font-size:100%;" >If I ever have to spend some time at a hospital, as a patient I mean, I'd like for you to bring me a milkshake. Milkshakes are an appropriate gift any time, of course, but I think being a patient at a hospital, especially, calls for a black and white or, at least, a coffee milkshake.</span><br /><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:100%;"><br /></span><span style=";font-family:georgia;font-size:85%;" >Grandma seems to like them. Grandma's in the hospital, recovering from some pretty major cardiac surgery. Without going into all the aortic details, I’ll just say that it was scary stuff, and <i>dammit all to hell</i></span><span style="font-style: normal;font-size:85%;" > if all those tubes and wires and nurses and drips and drugs wouldn't just make me lose my mind. But, not Grandma.</span></p><p class="MsoNormal" style="font-family:georgia;"><br /></p><p class="MsoNormal" style="font-family:georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TJgsQRmk5XI/AAAAAAAABOA/s_WPL9cNyBA/s1600/IMG_4227.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TJgsQRmk5XI/AAAAAAAABOA/s_WPL9cNyBA/s320/IMG_4227.JPG" alt="" id="BLOGGER_PHOTO_ID_5519210001457276274" border="0" /></a></p><p class="MsoNormal" style="font-family:georgia;"><br /></p><p class="MsoNormal" style="font-family: georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TJgrxK4_t4I/AAAAAAAABN4/qOlVo3f2VNM/s1600/IMG_4224.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TJgrxK4_t4I/AAAAAAAABN4/qOlVo3f2VNM/s320/IMG_4224.JPG" alt="" id="BLOGGER_PHOTO_ID_5519209467079538562" border="0" /></a></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-style: normal;font-size:85%;" ><span style="font-family:georgia;">She has her good days and bad, but Grams is what we like to call a trooper. Like, with a capital T. She ignores all the wires, the needles, the web of plastic tubes. She got agitated in the Intensive Care Unit, not because she was, well, in the ICU, but because she found out that the Yankees had lost their two-game lead in the AL East. Hooked up to multiple beeping screens and monitors, she smiles at the nurses who come in to prick her already purple fingers (under the guise of "checking sugar levels," load of finger-bruising hogwash, if you ask me), jokes with the physical therapists who make her walk the halls until she's breathless, refuses to flinch while throwing back her daily 12-pill cocktail and, through the entire ordeal, somehow emerges with absolutely flawless hair.</span> </span></p> <p class="MsoNormal" face="georgia"><span style="font-size:100%;"><br /><o:p></o:p></span><!--[endif]--></p> <p class="MsoNormal" face="georgia"><span style=";font-family:georgia;font-size:85%;" >As beautifully as she’s handling the whole thing, it’s not been easy.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >It’s hard to watch someone you love in pain, being uncomfortably poked and prodded and pushed to exhaustion, and handle the fact that you can do, oh, <i>nothing</i></span><span style="font-style: normal;"><span style=";font-family:georgia;font-size:85%;" > about it.</span><span style=""> </span></span></p> <p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TJgrISZdruI/AAAAAAAABNo/e4uXGZ9cfj8/s1600/IMG_4211.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TJgrISZdruI/AAAAAAAABNo/e4uXGZ9cfj8/s320/IMG_4211.JPG" alt="" id="BLOGGER_PHOTO_ID_5519208764720131810" border="0" /></a><br /><!--[endif]--><o:p></o:p></p> <p class="MsoNormal" face="georgia"><span style=";font-family:georgia;font-size:85%;" >Except, of course, bring food.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >Forget the fact that all of the meds leave Grandma with virtually no appetite – I don’t really care.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >A milkshake, some applesauce, freshly baked biscotti, home made egg salad – these are things I can control and, well, I’m bringing them.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >Never mind that it’s usually Gram’s many visitors, and not Gram herself, doing most of the snacking.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >It makes me feel better to be rolling and cutting biscotti, chopping veggies, to be armed with a milkshake as I roam the stark hospital corridors.</span><span style=""> </span></p> <p class="MsoNormal" style="font-family: georgia;"><br /><!--[endif]--><o:p></o:p></p> <p class="MsoNormal" style="font-family: georgia;"><span style=";font-family:georgia;font-size:85%;" >I’m not sure when Grandma will be out of the hospital – hopefully pretty soon – but one thing is for certain – pricked and bruised and wired and tubed she may be, but she’ll definitely never be hungry.</span><span style=""> </span> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal" style="font-family: georgia;"><!--[if !supportEmptyParas]--><br /><!--[endif]--><o:p></o:p></p> <p style="color: rgb(0, 153, 0);font-family:georgia;" class="MsoNormal"><span style="font-size:130%;">Grandma’s Roast Chicken with Onions and Potatoes</span></p> <p class="MsoNormal" style="font-family: georgia;"><br /></p><p class="MsoNormal" style="font-family: georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TJgrZakII9I/AAAAAAAABNw/El_Vnc2r7ho/s1600/IMG_4219.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TJgrZakII9I/AAAAAAAABNw/El_Vnc2r7ho/s320/IMG_4219.JPG" alt="" id="BLOGGER_PHOTO_ID_5519209058970117074" border="0" /></a><!--[if !supportEmptyParas]--></p> <p class="MsoNormal" style="font-family: georgia;"><span style="font-size:85%;">It’s hard having a Grandma in the hospital, but it’s equally hard having a mother whose mother is in the hospital.</span><span style="font-size:85%;"> </span><span style="font-size:85%;">Mom’s been driving herself into the ground trying to stay on top of her already stressful job and keep an eagle eye on Gram’s care, so I made this chicken to have in the house, where it’d be waiting as an easy and comforting dinner after long days spent shuttling from the office to the hospital and back again.</span></p> <p class="MsoNormal" style="font-family: georgia;"><br /><!--[endif]--><o:p></o:p></p> <p style="font-family: georgia; font-style: italic;" class="MsoNormal">Ingredients:</p> <ul style="font-family: georgia;"><li>2-3 medium onions, sliced into half-rings</li><li>¾ pound baby yellow or Yukon Gold potatoes, sliced in half</li><li>olive oil</li><li>1 whole chicken (bone-in & skin-on), cut into 8 pieces</li><li>1 lemon</li><li>1 bunch fresh thyme</li><li>salt</li><li>pepper</li></ul> <p style="font-family: georgia; font-style: italic;" class="MsoNormal">Directions:</p> <p class="MsoNormal" style="margin-top: 12pt;font-family:georgia;"><span style="font-size:85%;">Preheat the oven to 400ºF.</span><span style="font-size:85%;"> </span><span style="font-size:85%;">Toss the onion slices and potatoes with olive oil, salt and pepper, and arrange on the bottom of a large glass baking dish.</span></p> <p class="MsoNormal" style="margin-top: 12pt;font-family:georgia;"><span style=";font-family:georgia;font-size:85%;" >Rub the chicken pieces with olive oil, and season with salt and pepper.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >Arrange the chicken, skin-side up, on top of the onion/potato bed.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin-top: 12pt;font-family:georgia;"><span style=";font-family:georgia;font-size:85%;" >Slice the lemon in half, and squeeze the juice from ½ the lemon over the chicken, onions and potatoes.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >Cut a few thin slices of lemon and arrange on top of the dish.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style=";font-family:georgia;font-size:85%;" >Squeeze the juice of the remaining piece of lemon onto the casserole.</span><span style=";font-family:georgia;font-size:85%;" > </span><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin-top: 12pt;font-family:georgia;"><span style="font-size:85%;">Sprinkle a generous amount of thyme leaves, and a few whole thyme stems, on top of the chicken, onions and potatoes.</span></p><span style="font-size:85%;"><br /></span><p class="MsoNormal" style="font-family: georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;">Bake the chicken at 400ºF for about an hour, until the skin gets dark and crispy and the meat’s juices run clear.</span><span style="font-size:85%;"> </span><span style="font-size:85%;">Serve with a bit of rice and a crisp arugula salad.</span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Note: this dish can easily be made ahead of time – just let the chicken cool before storing it in the fridge or freezer, and, when you’re ready to eat, cover the dish with foil and reheat in a 350º oven for about ½ hour.</span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><span style="font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Serves 4-6.</span></p><!--EndFragment--> </name="originator"></name="generator"></name="progid"></equiv="content-type"></name="keywords">mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com4tag:blogger.com,1999:blog-3801440012355617977.post-27221089597961170752010-09-08T11:07:00.034-04:002010-09-09T17:12:42.633-04:00Just Fine By MeSo... that happened.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlE3PDEU2I/AAAAAAAABLg/uYYzW25eD-w/s1600/IMG_4063.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlE3PDEU2I/AAAAAAAABLg/uYYzW25eD-w/s320/IMG_4063.JPG" alt="" id="BLOGGER_PHOTO_ID_5515014934414775138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlJAtdbJaI/AAAAAAAABNY/ZvFsuYRWyfg/s1600/IMG_4200.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlJAtdbJaI/AAAAAAAABNY/ZvFsuYRWyfg/s320/IMG_4200.JPG" alt="" id="BLOGGER_PHOTO_ID_5515019495243720098" border="0" /></a>Summer? Over. Private chef duties? Done like dishes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlB9bBZwmI/AAAAAAAABKY/WaZfSctTv7o/s1600/IMG_3980.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlB9bBZwmI/AAAAAAAABKY/WaZfSctTv7o/s320/IMG_3980.JPG" alt="" id="BLOGGER_PHOTO_ID_5515011742173348450" border="0" /></a><span style="font-style: italic;">vanilla cream cheese frosting covers carrot cake with walnuts</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlCrDBxNhI/AAAAAAAABK4/v9o-zwzyeVI/s1600/IMG_4018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlCrDBxNhI/AAAAAAAABK4/v9o-zwzyeVI/s320/IMG_4018.JPG" alt="" id="BLOGGER_PHOTO_ID_5515012526006416914" border="0" /></a><span style="font-style: italic;">shrimp salad in zucchini ribbons<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlCGtJ97iI/AAAAAAAABKg/cOmPk1iUUrU/s1600/IMG_3989.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlCGtJ97iI/AAAAAAAABKg/cOmPk1iUUrU/s320/IMG_3989.JPG" alt="" id="BLOGGER_PHOTO_ID_5515011901659934242" border="0" /></a><span style="font-style: italic;">chocolate chip meringue cookies<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlCWoP8McI/AAAAAAAABKo/zdkMlxkf-b4/s1600/IMG_4000.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlCWoP8McI/AAAAAAAABKo/zdkMlxkf-b4/s320/IMG_4000.JPG" alt="" id="BLOGGER_PHOTO_ID_5515012175220715970" border="0" /></a><span style="font-style: italic;">vanilla flower cupcakes<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlC9ywhZyI/AAAAAAAABLA/f6G7ewgq25o/s1600/IMG_4045.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlC9ywhZyI/AAAAAAAABLA/f6G7ewgq25o/s320/IMG_4045.JPG" alt="" id="BLOGGER_PHOTO_ID_5515012848056624930" border="0" /></a><span style="font-style: italic;">tomato artichoke salad cups<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlCgfs8LdI/AAAAAAAABKw/qv3ROM5hhCI/s1600/IMG_4013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlCgfs8LdI/AAAAAAAABKw/qv3ROM5hhCI/s320/IMG_4013.JPG" alt="" id="BLOGGER_PHOTO_ID_5515012344725122514" border="0" /></a><span style="font-style: italic;">chocolate chip pecan blondies<br /><br /></span></div>A few days ago, Labor Day came and went, oblivious to its surroundings, including a fake hurricane on Long Island (Earl who?), an accepted proposal (congrats, Laura and Peter!), a subsequent celebratory family dance party (work it, Aunt Lissie) and, finally, the end of my employment in the Hamptons (yes! Not that I didn't like it. I'm just, you know, glad it's over).<br /><br />To be honest, as jobs go, this one wasn't all bad; I got to cook everyday, and I got paid to do it. I learned how best to accommodate a family with different preferences and tastes, and how to cook for a crowd on short notice. I got to experiment with menu ideas and recipes, and discovered that I make damn good biscotti. And scones. And coconut cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6Vs5UbMI/AAAAAAAABKA/kGt8k4UZzvE/s1600/IMG_3363.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6Vs5UbMI/AAAAAAAABKA/kGt8k4UZzvE/s320/IMG_3363.JPG" alt="" id="BLOGGER_PHOTO_ID_5515003363195120834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6p2-bIDI/AAAAAAAABKI/V8OnDNTYoQU/s1600/IMG_3827.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6p2-bIDI/AAAAAAAABKI/V8OnDNTYoQU/s320/IMG_3827.JPG" alt="" id="BLOGGER_PHOTO_ID_5515003709498269746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6_SblfeI/AAAAAAAABKQ/6rhcF91FhPc/s1600/IMG_4026.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIk6_SblfeI/AAAAAAAABKQ/6rhcF91FhPc/s320/IMG_4026.JPG" alt="" id="BLOGGER_PHOTO_ID_5515004077645594082" border="0" /></a>Living and working in someone else's house in a town miles from anyone you know and love, though, can feel pretty isolating. And by "pretty isolating," I mean "real effing lonely." So when Labor Day finally rolled around, I left my post in Bridgehampton and scooted as quickly as possible to Gramma's house in Montauk, to soak up the last days of summer with some good food, a hammock, and, best of all, my family.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlFTSazJII/AAAAAAAABLo/4co2OmmpqXg/s1600/IMG_4076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlFTSazJII/AAAAAAAABLo/4co2OmmpqXg/s320/IMG_4076.JPG" alt="" id="BLOGGER_PHOTO_ID_5515015416355955842" border="0" /></a><span style="font-style: italic;"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlEdDTcoZI/AAAAAAAABLI/4lksDu7LMDo/s1600/IMG_4052.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlEdDTcoZI/AAAAAAAABLI/4lksDu7LMDo/s320/IMG_4052.JPG" alt="" id="BLOGGER_PHOTO_ID_5515014484585652626" border="0" /></a><span style="font-style: italic;">seared sea scallops & quinoa<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlEqZX8gII/AAAAAAAABLQ/dcPiJrF6xRo/s1600/IMG_4058.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlEqZX8gII/AAAAAAAABLQ/dcPiJrF6xRo/s320/IMG_4058.JPG" alt="" id="BLOGGER_PHOTO_ID_5515014713848397954" border="0" /></a><span style="font-style: italic;">fresh cut watermelon<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlEwnzoPFI/AAAAAAAABLY/ByqsIeOX44Y/s1600/IMG_4062.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlEwnzoPFI/AAAAAAAABLY/ByqsIeOX44Y/s320/IMG_4062.JPG" alt="" id="BLOGGER_PHOTO_ID_5515014820801821778" border="0" /></a><span style="font-style: italic;"><br /></span></div>I think I've made it pretty clear <a href="http://olivejuiced.blogspot.com/2010/08/bit-of-fog.html">how much I love my family</a>, but, if you'll indulge me, I think it bears repeating. My family is big (and getting bigger - welcome, Jeannie and Peter!), loud, and wonderful. We celebrate with gusto. We joke, we eat, we dance around a beer bottle. We watch the sun set on the beach and then sit on Gramma's deck, under the stars, our heads back, watching shooting stars paint the open sky.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlGGYPD7sI/AAAAAAAABLw/3N-xAxmV3UE/s1600/IMG_4111.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlGGYPD7sI/AAAAAAAABLw/3N-xAxmV3UE/s320/IMG_4111.JPG" alt="" id="BLOGGER_PHOTO_ID_5515016294090665666" border="0" /></a><span style="font-style: italic;">Aaron, Katie, Molly, Peter<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlGOblObMI/AAAAAAAABL4/DtbF0xXY0lY/s1600/IMG_4114.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlGOblObMI/AAAAAAAABL4/DtbF0xXY0lY/s320/IMG_4114.JPG" alt="" id="BLOGGER_PHOTO_ID_5515016432427887810" border="0" /></a><span style="font-style: italic;">Ben & Katie<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlMSvAbFZI/AAAAAAAABNg/OxS0TBrLIB8/s1600/IMG_4124.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlMSvAbFZI/AAAAAAAABNg/OxS0TBrLIB8/s320/IMG_4124.JPG" alt="" id="BLOGGER_PHOTO_ID_5515023103431480722" border="0" /></a><span style="font-style: italic;">Laura & Peter. He put a ring on it.</span><br /><span style="font-style: italic;"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlHOhAJvBI/AAAAAAAABMo/kndAeyfUVlg/s1600/IMG_4151.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlHOhAJvBI/AAAAAAAABMo/kndAeyfUVlg/s320/IMG_4151.JPG" alt="" id="BLOGGER_PHOTO_ID_5515017533394631698" border="0" /></a><span style="font-style: italic;">Uncle Brad<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlHBk9biTI/AAAAAAAABMg/opUI_8nlMo4/s1600/IMG_4140.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_2fCxleQNfVc/TIlHBk9biTI/AAAAAAAABMg/opUI_8nlMo4/s320/IMG_4140.JPG" alt="" id="BLOGGER_PHOTO_ID_5515017311118657842" border="0" /></a><span style="font-style: italic;">Aunt Marie, Dana, Aunt Lissie<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlGXQF1tpI/AAAAAAAABMA/HTrtiL_2dpw/s1600/IMG_4120.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlGXQF1tpI/AAAAAAAABMA/HTrtiL_2dpw/s320/IMG_4120.JPG" alt="" id="BLOGGER_PHOTO_ID_5515016583962277522" border="0" /></a><span style="font-style: italic;">Matt & Patty<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlG3Eh_f5I/AAAAAAAABMY/iGCkW1UD6lU/s1600/IMG_4138.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlG3Eh_f5I/AAAAAAAABMY/iGCkW1UD6lU/s320/IMG_4138.JPG" alt="" id="BLOGGER_PHOTO_ID_5515017130614947730" border="0" /></a><span style="font-style: italic;">Ben & Aaron<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlGuaJdBfI/AAAAAAAABMQ/7Ysnx7ezJuw/s1600/IMG_4134.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlGuaJdBfI/AAAAAAAABMQ/7Ysnx7ezJuw/s320/IMG_4134.JPG" alt="" id="BLOGGER_PHOTO_ID_5515016981798782450" border="0" /></a><span style="font-style: italic;">I guess Peter's funny<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlH-L-kN1I/AAAAAAAABM4/BiIuNXvEwSM/s1600/IMG_4171.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_2fCxleQNfVc/TIlH-L-kN1I/AAAAAAAABM4/BiIuNXvEwSM/s320/IMG_4171.JPG" alt="" id="BLOGGER_PHOTO_ID_5515018352384554834" border="0" /></a><span style="font-style: italic;">Laura, Julie & Jeannie<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlIHvyVHSI/AAAAAAAABNA/AM7IoZ7sXvc/s1600/IMG_4176.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlIHvyVHSI/AAAAAAAABNA/AM7IoZ7sXvc/s320/IMG_4176.JPG" alt="" id="BLOGGER_PHOTO_ID_5515018516615732514" border="0" /></a><span style="font-style: italic;">rum & tonic<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlI4XDpECI/AAAAAAAABNQ/lwQlPrufwDE/s1600/IMG_4190.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_2fCxleQNfVc/TIlI4XDpECI/AAAAAAAABNQ/lwQlPrufwDE/s320/IMG_4190.JPG" alt="" id="BLOGGER_PHOTO_ID_5515019351791046690" border="0" /></a><span style="font-style: italic;">some cousins<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlIRubNGnI/AAAAAAAABNI/xitR97gvK74/s1600/IMG_4186.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlIRubNGnI/AAAAAAAABNI/xitR97gvK74/s320/IMG_4186.JPG" alt="" id="BLOGGER_PHOTO_ID_5515018688048994930" border="0" /></a><br />So, as far as summers go? I'd say this one was just fine by me.<br /><br /><span style="color: rgb(0, 153, 0);font-size:130%;" >Laura and Peter's Engagement Fluke</span><br />(see what I did there? Eh? Ehh? <span style="font-style: italic;">Zing</span>.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlHe1osp_I/AAAAAAAABMw/6AJ_MsGAtCA/s1600/IMG_4158.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_2fCxleQNfVc/TIlHe1osp_I/AAAAAAAABMw/6AJ_MsGAtCA/s320/IMG_4158.JPG" alt="" id="BLOGGER_PHOTO_ID_5515017813811308530" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>2 lbs jumbo fluke fillet (or any other white fish, such as halibut), skin removed</li><li>3 medium sweet onions</li><li>1 large bulb fennel and a handful of chopped fennel fronds</li><li>olive oil</li><li>1.5 tsp dried tarragon</li><li>1.5 tsp dried thyme</li><li>salt</li><li>fresh ground black pepper</li><li>1/2 cup white wine or triple sec</li></ul><span style="font-style: italic;">Directions:</span><br /><br />Preheat the oven to 400ºF.<br /><br />Peel the onions, and cut each one in half. Then, slice the onion halves thinly, into 1/4- or 1/8-inch slices. Set aside. Cut off the fennel fronds and chop a handful of fronds for later. Slice the bulb in half. Use a knife to cut out the tough fennel core, then slice the fennel like the onion, into thin slices. Mix the fennel slices with the onions, and then put a layer of onion/fennel slices at the bottom of a large glass, aluminum or metal baking dish. Drizzle the layer with olive oil and season to taste with salt and pepper.<br /><br />Place the fluke fillet(s) on top of the fennel/onion bed, and drizzle again with olive oil. Season the fish with some salt, pepper, tarragon and thyme. Cover the fish with the remaining fennel and onion, and repeat the olive oil drizzling & salt/pepper seasoning process. Pour the wine or triple sec around the fish fillet, and sprinkle the fennel fronds on top of it all.<br /><br />Place the baking dish in the preheated oven, and bake for 20-30 minutes, until the fish is just cooked through and the fennel/onions are crisp at the edges.<br /><br />Serve with sautéed zucchini, grilled corn, and a diamond ring, if at all possible.<br /><br />Serves 4.mollyhttp://www.blogger.com/profile/00181375946444929759noreply@blogger.com2