tag:blogger.com,1999:blog-17599783928681541462024-03-14T01:47:59.350-07:00Via ViandsMeganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1759978392868154146.post-62076721714475112232010-04-04T19:51:00.000-07:002010-04-04T19:53:16.496-07:00Onwards and Upwards!Hey everyone,<br /><br />My blog has a new home! I'll try to get an auto-redirect going, but in the meantime, just click over to <a href="http://www.viaviands.com">viaviands.com</a>.<br /><br />It's pretty exciting!Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-50655673610569344852010-04-01T09:05:00.000-07:002010-04-01T10:07:55.919-07:00March<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TMWEdTH8I/AAAAAAAAAlg/GZQgP7mtUP0/s1600/Seedlings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TMWEdTH8I/AAAAAAAAAlg/GZQgP7mtUP0/s400/Seedlings.jpg" alt="" id="BLOGGER_PHOTO_ID_5455209728178331586" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TSw3c9DJI/AAAAAAAAAmA/0GzwPMrpUmo/s1600/Bear+Pillow+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 205px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TSw3c9DJI/AAAAAAAAAmA/0GzwPMrpUmo/s400/Bear+Pillow+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5455216785613458578" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TLmGpeCHI/AAAAAAAAAko/hNDLh530F2c/s1600/Green+Gate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TLmGpeCHI/AAAAAAAAAko/hNDLh530F2c/s400/Green+Gate.jpg" alt="" id="BLOGGER_PHOTO_ID_5455208904132528242" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TLmfkVu7I/AAAAAAAAAkw/k4jLSasps3M/s1600/Two+Ponies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TLmfkVu7I/AAAAAAAAAkw/k4jLSasps3M/s400/Two+Ponies.jpg" alt="" id="BLOGGER_PHOTO_ID_5455208910821899186" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TKU_4YV6I/AAAAAAAAAkY/5PiLHzC0Yxk/s1600/Quiet+Blooms.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TKU_4YV6I/AAAAAAAAAkY/5PiLHzC0Yxk/s400/Quiet+Blooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5455207510746617762" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TLnZ7_vEI/AAAAAAAAAlA/KyvR5Nrv7rY/s1600/Lemon+Thyme.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TLnZ7_vEI/AAAAAAAAAlA/KyvR5Nrv7rY/s400/Lemon+Thyme.jpg" alt="" id="BLOGGER_PHOTO_ID_5455208926490377282" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TPqWCCuhI/AAAAAAAAAl4/guG0F8NLx8Q/s1600/Green+and+Green.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TPqWCCuhI/AAAAAAAAAl4/guG0F8NLx8Q/s400/Green+and+Green.jpg" alt="" id="BLOGGER_PHOTO_ID_5455213375028115986" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TLnJuVVCI/AAAAAAAAAk4/ORxMpKW4cSU/s1600/March+Splendor.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TLnJuVVCI/AAAAAAAAAk4/ORxMpKW4cSU/s400/March+Splendor.jpg" alt="" id="BLOGGER_PHOTO_ID_5455208922138104866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TKVD7ryaI/AAAAAAAAAkg/Uc2ofzb1Q4A/s1600/Feathered+Visitor.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7TKVD7ryaI/AAAAAAAAAkg/Uc2ofzb1Q4A/s400/Feathered+Visitor.jpg" alt="" id="BLOGGER_PHOTO_ID_5455207511834216866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TKUaX98xI/AAAAAAAAAkQ/v8qQXRkTBr4/s1600/Quiet+Glory.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S7TKUaX98xI/AAAAAAAAAkQ/v8qQXRkTBr4/s400/Quiet+Glory.jpg" alt="" id="BLOGGER_PHOTO_ID_5455207500678558482" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TMU8IlSmI/AAAAAAAAAlI/IL_IjpoRyWc/s1600/Planting+Time+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TMU8IlSmI/AAAAAAAAAlI/IL_IjpoRyWc/s400/Planting+Time+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5455209708764088930" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TMVKcsl3I/AAAAAAAAAlQ/0lso8o9k0ak/s1600/Upstart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TMVKcsl3I/AAAAAAAAAlQ/0lso8o9k0ak/s400/Upstart.jpg" alt="" id="BLOGGER_PHOTO_ID_5455209712606549874" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TOJ8_RgnI/AAAAAAAAAlw/djFjbyW79Es/s1600/Chard.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7TOJ8_RgnI/AAAAAAAAAlw/djFjbyW79Es/s400/Chard.jpg" alt="" id="BLOGGER_PHOTO_ID_5455211719038173810" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TMVhPbzUI/AAAAAAAAAlY/ujSF2cu_aMk/s1600/Wild+Blue.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TMVhPbzUI/AAAAAAAAAlY/ujSF2cu_aMk/s400/Wild+Blue.jpg" alt="" id="BLOGGER_PHOTO_ID_5455209718724939074" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TOJWhM3DI/AAAAAAAAAlo/mGTtbaT9vZM/s1600/Butterfly+Bush.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7TOJWhM3DI/AAAAAAAAAlo/mGTtbaT9vZM/s400/Butterfly+Bush.jpg" alt="" id="BLOGGER_PHOTO_ID_5455211708711492658" border="0" /></a>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-30378413060972924372010-03-31T16:34:00.000-07:002010-03-31T16:36:22.431-07:00Cori's Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7PbKh-IXwI/AAAAAAAAAj4/MTqQm6bMs_g/s1600/Guacamole+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S7PbKh-IXwI/AAAAAAAAAj4/MTqQm6bMs_g/s400/Guacamole+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5454944547639942914" border="0" /></a><br /><br />"Cori," I called the other night through a mouth full of chips and guacamole, "we're going on a diet this summer."<br /><br />"Um, ok," came the skeptical reply. (I'm not really the dieting type.)<br /><br />"An all-guacamole, all-the-time diet," I finished.<br /><br />"Ok!" Cori said happily. (She's not really the dieting type either.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7PbKSTEbWI/AAAAAAAAAjw/j2e8x05MwvQ/s1600/Guacamole+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S7PbKSTEbWI/AAAAAAAAAjw/j2e8x05MwvQ/s400/Guacamole+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5454944543432797538" border="0" /></a><br /><br />Cary and I first had Cori's guacamole a few summers ago when we all lived together in a different house with additional housemates, including one from Nogales, Arizona. This guy was having a bunch of Latino friends over for an asado, or Mexican-style barbeque.<br /><br />"I make good guacamole," Cori volunteered.<br /><br />The rest of us, all from the Southwest or Southern California, were most incredulous. This girl from New York probably had never even <span style="font-style: italic;">tasted</span> good guacamole, let alone made it. Did they even have avocadoes on the East Coast?<br /><br />And then we tasted it. And it was the best guacamole any of us had ever had.<br /><br />The funny part is that if she had told us her secret ingredient, we might never have let her make it for us in the first place, and that would have been very sad indeed. So take our word for it - this guacamole is delicious and incredibly addicting, traditional or not.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7PbLNfAOCI/AAAAAAAAAkA/dF8nejFjW4k/s1600/Guacamole+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S7PbLNfAOCI/AAAAAAAAAkA/dF8nejFjW4k/s400/Guacamole+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5454944559320545314" border="0" /></a><br /><br /><span style="font-weight: bold;">Cori's Crackamole</span><br /><span style="font-style: italic;">This is more of a method than a recipe - start with these proportions and then add more of whatever you think it needs to make it delicious. That means have more of each thing on hand than you need (i.e., 4 avocadoes instead of just 3) in case you need extras.</span><br /><br />3 ripe avocadoes, peeled and cubed<br />1/4 of a white or red onion, minced<br />A large pinch of Kosher salt<br />Juice from 1/2 a large or 1 small lime<br />A splash of balsamic vinegar (seriously! Just try it!)<br /><br />Mash avocadoes together with a fork in a bowl. Add onion, salt, lime juice, and vinegar and stir well. Taste (copiously) and add more of whatever it needs - onions if it needs more sharpness, salt if it's too bland, lime juice if it needs to be brightened up or vinegar if it needs more sourness, another quarter of an avocado if the other four flavors are too strong.<br /><br />Eat on chips, chicken, steak, fish, shrimp, rice, in burritos or tacos, on baby carrots, bell pepper slices, spoons, fingers, or with anything else that sounds good.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-69069784848811952132010-03-26T12:56:00.000-07:002010-03-26T13:16:40.761-07:00Cream of Asparagus Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S60UolRKhfI/AAAAAAAAAjY/6EXchwFERHU/s1600/Asparagus+Soup+-+Tips.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S60UolRKhfI/AAAAAAAAAjY/6EXchwFERHU/s400/Asparagus+Soup+-+Tips.jpg" alt="" id="BLOGGER_PHOTO_ID_5453037411246966258" border="0" /></a><br /><br />It's asparagus time here in California. Farmer's markets and Whole Foods stores stock up on the dusky green bundles, with a few white ones or purple ones thrown in for good measure.<br /><br />Asparagus is great roasted or <a href="http://viaviands.blogspot.com/2010/03/ricotta-gnocchi-with-spring-vegetables.html">sauteed with ricotta gnocchi</a> or <a href="http://viaviands.blogspot.com/2010/02/farmers-market-chowder.html">tossed into a chowder</a>, but what about a soup that showcases asparagus on its own?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S60UpPVnKKI/AAAAAAAAAjg/p3QC_JiwuGA/s1600/Asparagus+Soup+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S60UpPVnKKI/AAAAAAAAAjg/p3QC_JiwuGA/s400/Asparagus+Soup+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5453037422539909282" border="0" /></a><br /><br />I turned to Simply Recipes for a great creamy asparagus soup. With some crusty bread, the springtime flavor of asparagus shone through despite the chilly March weather.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S60UpW-tz9I/AAAAAAAAAjo/FZ_1gN2evg4/s1600/Asparagus+Soup+and+Roses.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S60UpW-tz9I/AAAAAAAAAjo/FZ_1gN2evg4/s400/Asparagus+Soup+and+Roses.jpg" alt="" id="BLOGGER_PHOTO_ID_5453037424591359954" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">I'm not sure it's possible to make this soup look appetizing. You'll just have to<br />admire the roses instead and take my word for its deliciousness.</span></span></div><br /><br /><span style="font-weight: bold;">Cream of Asparagus Soup</span><br /><span style="font-style: italic;">Barely adapted from <a href="http://simplyrecipes.com/recipes/creamy_asparagus_soup/">Simply Recipes</a> </span><br /><br />2 lbs asparagus<br />1 large yellow onion, chopped<br />3 Tbsp unsalted butter<br />5 cups chicken or vegetable broth<br />Leaves of 2 sprigs of fresh thyme<br />1/3-1/2 cup heavy cream<br />A squeeze of fresh lemon juice<br />Salt and pepper<br /><br />Slice asparagus into thin rounds, discarding the woody ends and reserving the tips for garnish.<br /><br />Saute onion in butter over medium heat, until softened. Add in asparagus slices, plus salt and pepper. Saute, stirring, about 5 minutes. Add broth and thyme and simmer, uncovered, until asparagus is tender, about 20 minutes.<br /><br />Blend soup with an immersion blender or in a normal blender in batches, being careful not to burn yourself. Add back to pan and add cream and lemon juice. Taste, adding more cream, lemon juice, salt and pepper if necessary.<br /><br />Garnish with asparagus tips - the heat of the soup is enough to cook them slightly. Serve with fresh bread.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-23669311454333590062010-03-23T08:12:00.000-07:002010-03-23T09:36:14.306-07:00Fat Pony Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S6jdXdR3f2I/AAAAAAAAAiI/M5iz9NN3_HU/s1600-h/Fat+Pony+-+Head+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S6jdXdR3f2I/AAAAAAAAAiI/M5iz9NN3_HU/s400/Fat+Pony+-+Head+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850743998283618" border="0" /></a><br /><br />Some occasions just require a fat pony cake.<br /><br />Like when a pony-loving friend gallivants off to Europe for three months and you have a going-away party for her. Clearly, a normal cake won't do in this instance.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jdzOa-UtI/AAAAAAAAAjA/Lsk1szIEu1U/s1600-h/Fat+Pony.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jdzOa-UtI/AAAAAAAAAjA/Lsk1szIEu1U/s400/Fat+Pony.jpg" alt="" id="BLOGGER_PHOTO_ID_5451851221046285010" border="0" /></a><br /><br />So instead, Cori and I baked two 9-inch chocolate cakes, cut out the shape of a fat pony,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jcx51XSVI/AAAAAAAAAhg/FJVGC6r9z-E/s1600-h/Fat+Pony+-+Before+Fondant.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jcx51XSVI/AAAAAAAAAhg/FJVGC6r9z-E/s400/Fat+Pony+-+Before+Fondant.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850098828331346" border="0" /></a><br /><br />(snacked on the scraps),<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jcye2dk_I/AAAAAAAAAho/XHgR0J_Fun4/s1600-h/Fat+Pony+-+Cake+Scraps.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jcye2dk_I/AAAAAAAAAho/XHgR0J_Fun4/s400/Fat+Pony+-+Cake+Scraps.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850108765049842" border="0" /></a><br /><br />made some delicious chocolate frosting,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jczPhzlMI/AAAAAAAAAh4/j1fFOPETnJo/s1600-h/Fat+Pony+-+Frosting+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jczPhzlMI/AAAAAAAAAh4/j1fFOPETnJo/s400/Fat+Pony+-+Frosting+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850121831748802" border="0" /></a><br /><br />kneaded together some marshmallow fondant (Ever had gross real fondant? This tastes like a giant spreadable marshmallow. So much better!),<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jdyt9J0UI/AAAAAAAAAiw/mcTphuvYiJw/s1600-h/Fat+Pony+Cake+-+Fondant+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jdyt9J0UI/AAAAAAAAAiw/mcTphuvYiJw/s400/Fat+Pony+Cake+-+Fondant+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5451851212331274562" border="0" /></a><br /><br />placed it over the pony cake,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S6jcyv8Pr4I/AAAAAAAAAhw/CXcR-AAEEbc/s1600-h/Fat+Pony+-+Fondant+Layer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S6jcyv8Pr4I/AAAAAAAAAhw/CXcR-AAEEbc/s400/Fat+Pony+-+Fondant+Layer.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850113352707970" border="0" /></a><br /><br />and then added details like grey fat pony hooves,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S6jdX_iRttI/AAAAAAAAAiQ/erKsW0cOe_c/s1600-h/Fat+Pony+-+Hoof.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S6jdX_iRttI/AAAAAAAAAiQ/erKsW0cOe_c/s400/Fat+Pony+-+Hoof.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850753193916114" border="0" /></a><br /><br />a fat pony tail tied for polo,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jdY9E4DcI/AAAAAAAAAig/q4CuHmlEzA4/s1600-h/Fat+Pony+-+Tail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S6jdY9E4DcI/AAAAAAAAAig/q4CuHmlEzA4/s400/Fat+Pony+-+Tail.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850769713597890" border="0" /></a><br /><br />and a fat pony face, complete with fat pony ears, eyes, roached mane, forelock, and smile.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S6jczglfA3I/AAAAAAAAAiA/vfgl__XZMQY/s1600-h/Fat+Pony+-+Head+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S6jczglfA3I/AAAAAAAAAiA/vfgl__XZMQY/s400/Fat+Pony+-+Head+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5451850126410580850" border="0" /></a><br />(The smile is key. It makes everyone else smile too. Or maybe that's just the chocolate cake.)<br /><br /><span style="font-weight: bold;">Fat Pony Cake</span><br /><br /><span style="font-style: italic;">For the cake<br />(Devil's Food Cake from the Williams-Sonoma Dessert cookbook)</span><br /><br />2 1/3 cups all-purpose flour, plus extra for dusting<br />1 cup unsweetened cocoa powder<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup unsalted butter, at room temperature, plus extra for greasing<br />2 cups firmly packed light brown sugar<br />2 teaspoons vanilla extract<br />4 large eggs, at room temperature<br />1 1/2 cups buttermilk, at room temperature (I made buttermilk by adding about a teaspoon of lemon juice to a measuring cup, then filling it up with milk to the 1 1/2-cup-line and letting it sit for 5 minutes or so to sour)<br /><br />Preheat the oven to 350. Line two 9-inch cake pans (I used springform pans, but normal pans would work too) with parchment paper. Grease the paper and the sides of the pan and dust with flour.<br /><br />In a large bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.<br /><br />In another large bowl, using a mixer on medium speed, beat the butter until smooth. (Lazy? I've made this cake with melted butter and it comes out just as delicious, as far as I can tell.) Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 3 batches alternately with the buttermilk in 2 batches, mixing on low after each addition.<br /><br />Divide the batter between the prepared pans and spread it out evenly. Tap the pans gently on the counter to pop any air bubbles.<br /><br />Bake until a toothpick inserted in the center of a cake comes out clean, 25-30 minutes. Let cool for at least 15 minutes, then run a small knife around the inside of the pans to loosen the layers. Invert onto a rack and lift off the pans, then carefully peel off the parchment paper. Let the layers cool completely before frosting.<br /><br /><span style="font-weight: bold;">Awesome, Barely Sweet Chocolate Frosting</span><br /><span style="font-style: italic;">First four ingredients (and accompanying directions) from the Fudge Frosting that accompanies the above cake recipe; sugar and cocoa powder technique all mine (hubris much?)</span><br /><br />Note: this is a half-recipe, since we weren't filling a layer cake. Want a round layer cake instead of a fat pony cake? (Why would you?) Double the recipe.<br /><br />6 oz dark chocolate, finely chopped (I used 60% cacao)<br />7/8 cup heavy cream<br />1/4 sour cream<br />Pinch of salt<br />Powdered sugar, to taste (have at least 2 cups on hand)<br />Unsweetened cocoa powder, to taste (have at least 1 cup on hand)<br /><br />In a double boiler or a bowl placed over a pan of simmering water, melt the chocolate with the cream. Whisk until blended and let cool slightly.<br /><br />Add the sour cream and salt and stir.<br /><br />Using beaters, stir in a cup of powdered sugar until totally incorporated.<br /><br />At this point, you get to start being chef-y. If the frosting is too thin to spread, add a little more powdered sugar. Taste it. If it's too sweet, add some cocoa powder and beat well. Taste again (your cake scraps can come in handy here). Keep adding powdered sugar and/or cocoa powder a little at a time until you get to the desired consistency (something just runnier than you'll want to spread on the cake, since it will firm up as it cools) and taste (the unsweetened cocoa powder acts as an anti-sugar, deepening the chocolate flavor and cutting the sweetness. It is awesome).<br /><br />Cover bowl of frosting with saran wrap and let chill in the refrigerator for 5-10 minutes, or until at a spreadable consistency.<br /><br />Did you let it chill too long and now it is too firm to spread? Just let it sit on the counter for a few minutes to warm up, then re-beat to soften up a bit.<br /><br /><span style="font-weight: bold;">Marshmallow Fondant</span><br />2 lbs mini marshmallows<br />1 lb powdered sugar, plus more if needed<br /><br />(This recipe makes a ton of fondant - you may be able to halve it, or just have leftover fondant for your next fat pony baking endeavor.)<br /><br />Melt the mini marshmallows in a microwave-safe bowl for a few minutes. Let cool a bit and then add powdered sugar. Knead together until a smooth dough forms (this took Cori about 30 minutes - a good workout!). You should be able to leave fingerprints in the dough by the time it is done - keep adding sugar if you can't get it sufficiently solid.<br /><br /><span style="font-weight: bold;">To Assemble the Fat Pony Cake</span><br /><span style="font-style: italic;">Note: wet fondant is sticky. If you specifically want to attach two pieces of fondant together (like sticking a fat pony forelock on a fat pony head), moisten the fondant. If you need to clean some frosting off the fondant, use a damp paper towel, then immediately dry the fondant with a dry paper towel. Otherwise, keep your fingers and utensils dry!</span><br /><br />Cut one 9-inch cake into a cute pony head (thanks for the template, Cori's mom!), a cute pony tail, and two stubby little fat pony legs. Aww.<br /><br />Frost entire cake, including sides. Clean up cake board or other surface to make the fondant part easier (we didn't do this and were sorry).<br /><br />Roll out fondant on a cornstarched cutting board or counter, preferably to a size that will cover the entire cake. We had to overlap other pieces of fondant in a few places, which looks far less professional.<br /><br />Carefully lay the fondant over the frosted cake. With fingertips, push fondant down and slightly under the edges of the cake. Use a sharp knife to cut away any excess fondant, then use the knife tip to push the fondant under the edge of the cake. (Be careful here, as dark frosting just loves getting on your white fondant).<br /><br />Using gel colors (we love the Wilton ones) and a toothpick, draw eyes, nose, mane, and tail onto the fondant. You can cut out other small pieces of fondant (like the forelock) and even color them with more Wilton gel colors (like the hooves - just run your toothpick through the gel color and then through the fondant, and knead into the fondant. Your hands may be a different color for a day or two, though it may be a small price to pay for adorableness), then adhere them (see note above) to the base fondant.<br /><br />(Carefully!) deliver to friend. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jtNWsN5qI/AAAAAAAAAjQ/zkkSMSjtL4w/s1600-h/Gamo+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S6jtNWsN5qI/AAAAAAAAAjQ/zkkSMSjtL4w/s400/Gamo+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5451868162617108130" border="0" /></a><br /><div style="text-align: center; font-style: italic;"><span style="font-size:85%;">Miss Gamo, our lovely, adorably chubby model.<br /></span></div>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-26811670966869746322010-03-15T11:17:00.000-07:002010-03-16T08:11:08.912-07:00Kale and Pancetta Barley Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5qezbq0p7I/AAAAAAAAAgQ/-epUpc95snw/s1600-h/Kale+Risotto+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5qezbq0p7I/AAAAAAAAAgQ/-epUpc95snw/s400/Kale+Risotto+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5447841305695922098" border="0" /></a><br /><br /><span style="font-style: italic;">Looking for something other than corned beef and cabbage for St. Patrick's Day this year? Try this Barley Risotto I cooked up for the <a href="http://www.losaltosonline.com/index.php?option=com_frontpage&Itemid=1">Los Altos Town Crier</a> last year.</span><br /><br />St. Patrick’s Day is a cause for revelry throughout the nation. People without a single drop of Irish blood love the excuse to wear green, pinch each other, and drink Guinness. And who can blame them?<br /><br />Food served at St. Patrick’s Day parties, however, is generally less exciting. Verdant food dyes can be fun for kids, but lose their charm after the third or fourth glass of green milk or plate of green cookies. Traditional Irish recipes, while hearty in their simplicity, are often uninspiring to palates used to exciting spices and healthier fare.<br /><br />With a little work, however, an Irish classic can be transformed into a modern gourmet dish – and a greener one, at that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5qfRuu-69I/AAAAAAAAAgg/5-A_ffQ9SmQ/s1600-h/Kale+and+Cabbage+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5qfRuu-69I/AAAAAAAAAgg/5-A_ffQ9SmQ/s400/Kale+and+Cabbage+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5447841826209721298" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Cabbage doesn't have to be boring.<br /></span></span></div><br /><br /><span style="font-weight: bold;">Traditional food?</span><br /><br />If you ask Americans to list some traditional Irish recipes, they may rattle off colcannon, Irish soda bread, and anything involving potatoes.<br /><br />Corned beef and cabbage, however, is probably the meal most associated with St. Patrick’s Day and Irish cuisine. This is somewhat unfortunate, since the resulting dish generally contains bland beef and limp cabbage. Though some supermarkets do sell corned beef with a flavor packet, and one could always add potatoes and onions, most people associate the dish – and the rest of Irish cooking – with flavorlessness and boredom.<br /><br />Corned beef and cabbage, despite protestations to the contrary, is also not traditionally Irish. Beef was expensive, often prohibitively, in Ireland until relatively recently, so pork was the meat of choice. Cabbage boiled with bacon was probably the original recipe, which was then changed to the dish we know today by early Irish settlers in America who were celebrating the abundance of our country along with their own heritage.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5qezrp4bqI/AAAAAAAAAgY/sLHe6y9Iihg/s1600-h/Kale+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5qezrp4bqI/AAAAAAAAAgY/sLHe6y9Iihg/s400/Kale+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5447841309986942626" border="0" /></a><br /><br /><span style="font-weight: bold;">Spicing it up</span><br /><br />One way to spice things up while still retaining traditional Irish roots is to use the essential ingredients in another form - a kind of Irish fusion.<br /><br />A great riff on bland corned beef and cabbage is a kale and pancetta barley risotto. Lacinato or dinosaur kale, one of the closest modern species to the wild cabbage that Irish peasants would have eaten hundreds of years ago, is a dusky green beauty with a sweeter taste than regular kale.<br /><br />To further emphasize the Irish connection, make your risotto with pearl barley, a traditional Irish grain, rather than the usual Arborio rice. The resulting dish has a fuller texture than typical risottos, and adding pancetta and Italian cheeses turns the meal into a masterpiece of Irish-Italian fusion. Serve in a leaf of green cabbage for the prettiest presentation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5qgRG1h1CI/AAAAAAAAAg4/7HWmty3gElI/s1600-h/Kale+Risotto+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5qgRG1h1CI/AAAAAAAAAg4/7HWmty3gElI/s400/Kale+Risotto+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5447842915011384354" border="0" /></a><br /><br /><span style="font-weight: bold;">Going green</span><br /><br />There are other ways to go green at mealtimes. The health benefits of adding green leafy vegetables to your diet are undeniable. Kale is rich in vitamin K, vitamin C, and beta carotene, and is thought to have cancer-fighting properties.<br /><br />Fresh green vegetables are perfect candidates for purchase from local farmers' markets. Buying vegetables through a Community Supported Agriculture program is another great way to eat sustainably.<br /><br />Veggies and staples like barley are also relatively inexpensive, especially if you are assembling your St. Patrick’s Day feast at home rather than heading to your local Irish pub. The pancetta is a little pricier, but you could go the way of the historical Irish peasantry and use regular bacon.<br /><br />Given the economic climate, it’s always a good thing if you can save a few dollars for your mortgage payment – or another round of Guinness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5qey1dYBxI/AAAAAAAAAgI/_E8CYBpE7_0/s1600-h/Kale+Risotto+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5qey1dYBxI/AAAAAAAAAgI/_E8CYBpE7_0/s400/Kale+Risotto+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5447841295438972690" border="0" /></a><br /><br /><span style="font-weight: bold;">Kale and Pancetta Barley Risotto</span><br /><br />6 cups vegetable broth<br />3 oz pancetta, diced<br />2 Tbsp butter or oil<br />1 yellow onion, diced<br />5 cloves garlic, peeled and diced<br />1 head lacinato or dinosaur kale, rinsed, destemmed, and chopped<br />1 ½ cups pearl barley<br />½ cup parmesan cheese, grated<br />3 Tbsp mascarpone cheese<br />Salt and pepper to taste<br />Cabbage leaves (optional)<br /><br />1. Place vegetable broth over medium high heat and regulate temperature throughout so it remains very hot but not quite boiling.<br /><br />2. Sauté pancetta in skillet over high heat until crispy, about 5 minutes. Remove from heat and set aside.<br /><br />3.Heat butter or oil in dutch oven, sturdy stock pot, or large nonstick skillet over medium heat. Sauté onion and garlic until onion is tender, about 3 minutes. Add kale and sauté until cooked down and wilted, about 5 more minutes.<br /><br />4. Add barley and sauté until opaque, about 3 minutes.<br /><br />5. Add the pancetta back in.<br /><br />6. Add vegetable broth ½ cup at a time, stirring constantly and waiting to add more until all the liquid has been absorbed. Continue adding broth until barley is cooked to taste. The resulting texture should be chewy but not hard.<br /><br />7. Remove from heat. Add parmesan and mascarpone cheeses and stir to coat.<br /><br />8. Add salt and pepper to taste. Serve immediately, in cabbage leaves if desired.<br /><br /><span style="font-style: italic;">Makes four generous servings.</span>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-77849728188646836162010-03-14T18:28:00.000-07:002010-03-14T18:55:32.538-07:00Ricotta Gnocchi with Spring Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OTeYKKhI/AAAAAAAAAhQ/R1lPjKewbSI/s1600-h/Ricotta+Gnocchi+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OTeYKKhI/AAAAAAAAAhQ/R1lPjKewbSI/s400/Ricotta+Gnocchi+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5448667589411219986" border="0" /></a><br /><br />I've never made potato gnocchi. But ricotta gnocchi, sweet potato gnocchi, and butternut squash gnocchi are delicious.<br /><br />(I'm trying to see how many different kinds of gnocchi I can make before caving and making potato ones - you know, <span style="font-style: italic;">real</span> gnocchi - just to be difficult.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OUMy3mQI/AAAAAAAAAhY/cSlSXg49HBY/s1600-h/Ricotta+Gnocchi+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OUMy3mQI/AAAAAAAAAhY/cSlSXg49HBY/s400/Ricotta+Gnocchi+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5448667601871280386" border="0" /></a><br /><br />Rather than requiring precooking and ricing and other annoying steps, these ricotta gnocchi just require adding flour to a container of ricotta and mixing until the consistency feels right. Then you make little gnocchi logs, cut them into individual gnocchi, and - since we're being lazy anyway - skip the boiling water and just pan-fry them in butter with a bunch of seasonal veggies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OS8kY35I/AAAAAAAAAhA/57u_t3Evh2Q/s1600-h/Ricotta+Gnocchi+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OS8kY35I/AAAAAAAAAhA/57u_t3Evh2Q/s400/Ricotta+Gnocchi+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5448667580335710098" border="0" /></a><br /><br />Don't like ricotta? These really don't taste like ricotta once you stir flour and herbs into them. They're just fluffy balls of deliciousness.<br /><br />Try them, and you'll see why I'm not too driven to make "real" gnocchi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OTLtbvBI/AAAAAAAAAhI/5jD2O6GxHeI/s1600-h/Ricotta+Gnocchi+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S52OTLtbvBI/AAAAAAAAAhI/5jD2O6GxHeI/s400/Ricotta+Gnocchi+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5448667584400178194" border="0" /></a><br /><br /><span style="font-weight: bold;">Herbed Ricotta Gnocchi with Spring Vegetables</span><br /><span style="font-style: italic;">Ricotta Gnocchi adapted from <a href="http://steamykitchen.com/16-pan-fried-lemon-ricotta-gnocchi.html">Steamy Kitchen</a>, who provides fantastic step-by-step photos, and Spring Vegetables inspired by <a href="http://smittenkitchen.com/2007/04/saved-by-a-grater/">Smitten Kitchen</a></span><br /><br />2 cups whole milk ricotta<br />1 teaspoon lemon zest<br />1 teaspoon kosher salt (or 1/2 tsp table salt)<br />1 1/2 to 2 cups all purpose flour<br />1 to 2 tablespoons herbs - I used dried tarragon, thyme, basil, and oregano<br />2 tablespoons butter<br />Your choice of seasonal vegetables (I used 1 bunch of chopped lacinato kale, 1 chopped leek, 1 bunch asparagus sliced thinly on the diagonal, about 1 cup halved cherry tomatoes, 1 cup frozen corn kernels, and 1 cup frozen peas)<br /><br />1. Combine ricotta, zest, salt, and herbs in large bowl. Mix well. Add 1 cup flour. Knead well, and add more flour, 1/2 cup at a time, until you have a dough that you can shape with your hands.<br /><br />2. Roll gnocchi into long logs, each about an inch in diameter. Cut each log into sections about an inch long.<br /><br />3. Chop your veggies into bite-sized pieces.<br /><br />4. Melt the butter in a large saucepan and saute the gnocchi in a single layer, in multiple batches if necessary.<br /><br />5. Move the gnocchi to a plate and saute your vegetables, starting with the ones that will need the longest saute times. I sauteed my leeks for a few minutes before adding the asparagus, then the kale. Then I added the gnocchi back in along with the tomatoes, corn, and peas, just to warm everything up before serving.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-4273064845857892832010-03-11T19:27:00.000-08:002010-03-11T20:24:49.377-08:00Cinnamon-Raisin French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5m7uH2NPqI/AAAAAAAAAfI/zIcrY53AVLs/s1600-h/French+Toast+-+Coffee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5m7uH2NPqI/AAAAAAAAAfI/zIcrY53AVLs/s400/French+Toast+-+Coffee.jpg" alt="" id="BLOGGER_PHOTO_ID_5447591625336110754" border="0" /></a><br /><br />This weekend, try this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5m7tFwSDxI/AAAAAAAAAew/WcoX4LsH6mA/s1600-h/French+Toast+-+Closeup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5m7tFwSDxI/AAAAAAAAAew/WcoX4LsH6mA/s400/French+Toast+-+Closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5447591607594520338" border="0" /></a><br /><br />Get some cinnamon-raisin bread (or <a href="http://www.artisanbreadinfive.com/?p=337">make your own</a>).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m9STY2g4I/AAAAAAAAAf4/hTuHALVFCbY/s1600-h/French+Toast+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m9STY2g4I/AAAAAAAAAf4/hTuHALVFCbY/s400/French+Toast+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5447593346421130114" border="0" /></a><br /><br />Combine some milk and a couple eggs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5m7txDz1PI/AAAAAAAAAfA/1xA3Fkggfhk/s1600-h/French+Toast+-+Eggs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5m7txDz1PI/AAAAAAAAAfA/1xA3Fkggfhk/s400/French+Toast+-+Eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5447591619219150066" border="0" /></a><br /><br />Add some vanilla, cinnamon, nutmeg, and sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m7un5tM_I/AAAAAAAAAfQ/S9JxAT3gQQ0/s1600-h/French+Toast+-+Vanilla.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m7un5tM_I/AAAAAAAAAfQ/S9JxAT3gQQ0/s400/French+Toast+-+Vanilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5447591633940722674" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;"><span style="font-size:85%;">That's homemade vanilla, honestly. Though if it were vodka, we'd have to use it up quickly before it went bad.</span></span><br /></div><br /><br />Dredge thick slices of the bread in the egg mixture and saute in butter until toasty and delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5m8tSajoXI/AAAAAAAAAfo/BCmsaUHdh-A/s1600-h/French+Toast+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5m8tSajoXI/AAAAAAAAAfo/BCmsaUHdh-A/s400/French+Toast+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5447592710504685938" border="0" /></a><br /><br />Eat with cinnamon-sugar, maple syrup, strawberry whipped cream, coffee, orange juice, and the people you love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m9Sz7sivI/AAAAAAAAAgA/WSt9CIqGfFE/s1600-h/French+Toast+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m9Sz7sivI/AAAAAAAAAgA/WSt9CIqGfFE/s400/French+Toast+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5447593355157211890" border="0" /></a><br /><br />(Eat them <span style="font-style: italic;">in the company of</span> the people you love, don't eat the people you love. Just thought I'd make sure that was clear. We don't condone cannibalism in this house.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m8stdF8qI/AAAAAAAAAfY/wU8qkExCmCc/s1600-h/French+Toast+-+OJ.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S5m8stdF8qI/AAAAAAAAAfY/wU8qkExCmCc/s400/French+Toast+-+OJ.jpg" alt="" id="BLOGGER_PHOTO_ID_5447592700583211682" border="0" /></a><br /><br /><span style="font-weight: bold;">Better-than-Cannibalism Cinnamon-Raisin French Toast</span><br /><br />6 slices cinnamon-raisin bread<br />2 eggs<br />1/2 cup milk<br />1/4 cup sugar<br />Vanilla, cinnamon, and sugar, to taste<br />Butter, for sauteing<br />Cinnamon-sugar, maple syrup, and/or whipped cream, for serving<br /><br />Combine milk, eggs, sugar, vanilla, cinnamon, and sugar. Heat butter in saute pan. Dredge bread in mixture and saute in butter, flipping after 3-4 minutes. Saute other side. Serve with assorted deliciousnesses.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-11688839395301436022010-03-10T08:52:00.000-08:002010-03-10T09:29:06.976-08:00Blueberry-Orange Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fU9pjBLjI/AAAAAAAAAeY/LZli6LTm6qM/s1600-h/Yogurt+Cake+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fU9pjBLjI/AAAAAAAAAeY/LZli6LTm6qM/s400/Yogurt+Cake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5447056429917744690" border="0" /></a><br />I keep protesting that I don't really like cake, and then I keep finding excuses to make more.<br /><br />It seems like I have lots of inspirations to make cakes these days, from birthdays to <a href="http://viaviands.blogspot.com/2010/02/edible-chocolate-decorations.html">wee chocolate ladybugs</a> to the unopened container of Greek yogurt in the fridge.<br /><br />Ok, who am I kidding - I was really inspired by <a href="http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/">Smitten Kitchen's amazing food photographs and mouthwatering prose</a>. The yogurt was just an excuse.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5fU8nf6IwI/AAAAAAAAAeI/p-gmPZNnQEg/s1600-h/Yogurt+Cake+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5fU8nf6IwI/AAAAAAAAAeI/p-gmPZNnQEg/s400/Yogurt+Cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5447056412187960066" border="0" /></a><br />With subtle hints of orange and the pop of tiny blueberries, this cake was pretty stellar. It was great as dessert after dinner, but even better as a snack in the afternoon. Because blueberries plus oranges plus yogurt equals healthy, right?<br /><br />Right?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5fVPvxiqdI/AAAAAAAAAeo/y_kNWb5Nk_M/s1600-h/Yogurt+Cake+5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5fVPvxiqdI/AAAAAAAAAeo/y_kNWb5Nk_M/s400/Yogurt+Cake+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5447056740826917330" border="0" /></a><br />This was also great (though less photogenic) with lime zest instead of orange and frozen blackberries instead of blueberries. Somehow, I'm sure it will be <span style="font-style: italic;">even better</span> when berries are actually in season!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fVPan6_wI/AAAAAAAAAeg/amyHUKHwef4/s1600-h/Yogurt+Cake+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fVPan6_wI/AAAAAAAAAeg/amyHUKHwef4/s400/Yogurt+Cake+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5447056735149424386" border="0" /></a><br /><br /><span style="font-weight: bold;">Blueberry-Orange Yogurt Cake</span><br /><span style="font-style: italic;">Adapted from <a href="http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/">Smitten Kitchen</a></span><br /><br /><span style="font-style: italic;">I had to tinker with the recipe, of course. A little less sugar, since orange is sweeter than lemon; almond extract instead of vanilla; butter instead of oil.<br /><br />Deb refers to this cake "crazy moist." Despite my tinkerings and despite my strong dislike of the word "moist" - to me, it onomatopoetically conjures up sweaty running shoes or rotting compost heaps, or muddy horse pastures where your rubber boots go </span> moist, moist, moist <span style="font-style: italic;">as you walk, and therefore shouldn't be used to describe food - I do have to agree. This cake is crazy moist, and in a much more delicious way than shoes or compost or mud. Now that I've completely spoiled your appetite, go make this! </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fU9JfTu6I/AAAAAAAAAeQ/mQ4nZq9NRuk/s1600-h/Yogurt+Cake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5fU9JfTu6I/AAAAAAAAAeQ/mQ4nZq9NRuk/s400/Yogurt+Cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5447056421312248738" border="0" /></a><br /><br />1 1/2 cups + 1 tablespoon all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon kosher salt<br />1 cup plain whole-milk yogurt<br />1 cup sugar<br />3 eggs<br />2 teaspoons grated orange zest<br />1/2 teaspoon pure almond extract<br />1/2 cup butter, melted and slightly cooled (so it won't curdle the yogurt)<br />1 1/2 cups blueberries (I used tiny frozen wild blueberries and didn't bother defrosting them first)<br /><br />Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.<br /><br />Mix the flour, baking powder, and salt in a bowl bowl. In another bowl, whisk together the yogurt, the sugar, the eggs, orange zest, almond extract and melted butter. Slowly whisk the dry ingredients into the wet ingredients. Fold the blueberries gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Let cool and enjoy.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-49595872015750740922010-03-05T16:49:00.000-08:002010-03-05T22:46:56.093-08:00Toppings Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5Gsk5B521I/AAAAAAAAAd4/xDkFBEeWtBY/s1600-h/Toppings+Salad+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5Gsk5B521I/AAAAAAAAAd4/xDkFBEeWtBY/s400/Toppings+Salad+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323174251715410" border="0" /></a><br /><br />I'm fortunate enough to work from home, which means I also get to eat lunch at home.<br /><br />Or, usually. There are days when I'm running around from grocery store to grocery store, stomach rumbling indignantly, waiting till I can get home at 3 or 4 to have a bowl of cereal for lunch.<br /><br />But generally I can make myself lunch - make scrambled eggs, make a sandwich, heat up leftovers.<br /><br />The other day, I made myself a giant bowl of salad for lunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5GssbN_kVI/AAAAAAAAAeA/aiBPQcye0Ug/s1600-h/Toppings+Salad+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5GssbN_kVI/AAAAAAAAAeA/aiBPQcye0Ug/s400/Toppings+Salad+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323303688311122" border="0" /></a><br /><br />Chopped apples and pears, baby carrots, broccoli, snow peas, nuts, and goat cheese. A drizzle of balsamic vinegar. No lettuce to mess with the deliciousness.<br /><br />A toppings salad. Just the way Cary and I like it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5GskRHDGJI/AAAAAAAAAdw/Z5FrbpzAEZM/s1600-h/Toppings+Salad+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S5GskRHDGJI/AAAAAAAAAdw/Z5FrbpzAEZM/s400/Toppings+Salad+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323163535874194" border="0" /></a><br /><br />Cori looked at my giant bowl of salad and raised her eyebrows. "I'll be really impressed if you can eat all of that," she said.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5GskPB6anI/AAAAAAAAAdo/MKsj24i_03E/s1600-h/Toppings+Salad+-+Sunflowers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5GskPB6anI/AAAAAAAAAdo/MKsj24i_03E/s400/Toppings+Salad+-+Sunflowers.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323162977462898" border="0" /></a><br /><br />I looked at her for a moment, then dug in.<br /><br />Twenty minutes later, I presented her with an empty bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5GsjTZ8bqI/AAAAAAAAAdY/1OGh5cKO4KA/s1600-h/Toppings+Salad+-+Empty+Bowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S5GsjTZ8bqI/AAAAAAAAAdY/1OGh5cKO4KA/s400/Toppings+Salad+-+Empty+Bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323146972130978" border="0" /></a><br /><br />Yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5GsjgGQ_-I/AAAAAAAAAdg/c9hjjRAU8Vk/s1600-h/Toppings+Salad+-+Fork.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S5GsjgGQ_-I/AAAAAAAAAdg/c9hjjRAU8Vk/s400/Toppings+Salad+-+Fork.jpg" alt="" id="BLOGGER_PHOTO_ID_5445323150379253730" border="0" /></a><br /><br /><span style="font-weight: bold;">Toppings Salad</span><br /><span style="font-style: italic;">A toppings salad is a great way to sample whatever produce is in season - or to clean out your veggie drawer. I sort of just chop up and toss in anything that looks good, so, uh, calling this a recipe is sort of a stretch. </span><br /><br />Combine:<br />1 apple, cored and roughly chopped<br />1 pear, cored and roughly chopped<br />1 handful baby carrots, roughly chopped<br />1 handful snow peas, ends trimmed and roughly chopped<br />1 handful broccoli florets<br />1 ounce goat cheese, crumbled<br />1 small handful almonds<br />1 small handful walnuts<br />1 drizzle balsamic vinegar<br />1 skeptical housemate<br />1 empty bowl<br />1 triumphant smileMeganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-48961559851730594812010-03-01T22:49:00.001-08:002010-03-01T23:03:10.591-08:00February<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1NTLpHeI/AAAAAAAAAbY/vcZ7XGIkdbQ/s1600-h/Quiet+Sunset.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1NTLpHeI/AAAAAAAAAbY/vcZ7XGIkdbQ/s400/Quiet+Sunset.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925289676119522" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1xirstsI/AAAAAAAAAb4/tpbtDq4IxTQ/s1600-h/Cary%27s+Birthday+Cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1xirstsI/AAAAAAAAAb4/tpbtDq4IxTQ/s400/Cary%27s+Birthday+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925912312395458" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y2P5TpT6I/AAAAAAAAAcg/Kd-J5nRMWDo/s1600-h/Merry+and+Cone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y2P5TpT6I/AAAAAAAAAcg/Kd-J5nRMWDo/s400/Merry+and+Cone.jpg" alt="" id="BLOGGER_PHOTO_ID_5443926433781600162" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y2PGdr2uI/AAAAAAAAAcQ/fDi4ty5iylw/s1600-h/Heart-Shaped+Pancakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y2PGdr2uI/AAAAAAAAAcQ/fDi4ty5iylw/s400/Heart-Shaped+Pancakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5443926420133501666" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y20soluGI/AAAAAAAAAdA/1ZzkcsKRBfE/s1600-h/Stock+Pot+and+Immersion+Blender.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y20soluGI/AAAAAAAAAdA/1ZzkcsKRBfE/s400/Stock+Pot+and+Immersion+Blender.jpg" alt="" id="BLOGGER_PHOTO_ID_5443927066034944098" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y3Ii_2B1I/AAAAAAAAAdI/kmuysmKt5Pw/s1600-h/So+Much+Dough+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y3Ii_2B1I/AAAAAAAAAdI/kmuysmKt5Pw/s400/So+Much+Dough+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5443927407045510994" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y3Rm7C5qI/AAAAAAAAAdQ/JlKj4DMlZyg/s1600-h/Tomato+Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y3Rm7C5qI/AAAAAAAAAdQ/JlKj4DMlZyg/s400/Tomato+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5443927562717947554" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1yrWkiOI/AAAAAAAAAcI/ZMQH7z-IvWg/s1600-h/Elsie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y1yrWkiOI/AAAAAAAAAcI/ZMQH7z-IvWg/s400/Elsie.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925931819567330" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y2PUhOlzI/AAAAAAAAAcY/xnhwAL1lgts/s1600-h/Hey+Where%27d+They+All+Go.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y2PUhOlzI/AAAAAAAAAcY/xnhwAL1lgts/s400/Hey+Where%27d+They+All+Go.jpg" alt="" id="BLOGGER_PHOTO_ID_5443926423906457394" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4y1OeXs3nI/AAAAAAAAAbo/gsmoBtaNxEM/s1600-h/Big+Tree.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4y1OeXs3nI/AAAAAAAAAbo/gsmoBtaNxEM/s400/Big+Tree.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925309859356274" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y2z9jTZDI/AAAAAAAAAcw/sfXjY0oc_TU/s1600-h/Roses.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S4y2z9jTZDI/AAAAAAAAAcw/sfXjY0oc_TU/s400/Roses.jpg" alt="" id="BLOGGER_PHOTO_ID_5443927053396304946" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y20ARIa7I/AAAAAAAAAc4/ZxDFKgeTK5g/s1600-h/Self.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4y20ARIa7I/AAAAAAAAAc4/ZxDFKgeTK5g/s400/Self.jpg" alt="" id="BLOGGER_PHOTO_ID_5443927054125394866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1yA2TcdI/AAAAAAAAAcA/wE6sY24OQXI/s1600-h/Caught.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1yA2TcdI/AAAAAAAAAcA/wE6sY24OQXI/s400/Caught.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925920409940434" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1xHXzDUI/AAAAAAAAAbw/KmfknAwWs0o/s1600-h/Buds.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1xHXzDUI/AAAAAAAAAbw/KmfknAwWs0o/s400/Buds.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925904981167426" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1N4QQDeI/AAAAAAAAAbg/7MhCDFFzz7E/s1600-h/Antler.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4y1N4QQDeI/AAAAAAAAAbg/7MhCDFFzz7E/s400/Antler.jpg" alt="" id="BLOGGER_PHOTO_ID_5443925299627560418" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4y2QVCsFXI/AAAAAAAAAco/6c-vntIgfhk/s1600-h/Mountains+Majesty.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4y2QVCsFXI/AAAAAAAAAco/6c-vntIgfhk/s400/Mountains+Majesty.jpg" alt="" id="BLOGGER_PHOTO_ID_5443926441226671474" border="0" /></a>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-73809259822374010472010-02-26T17:06:00.000-08:002010-02-26T17:22:36.131-08:00Pleasing the Persnickity Pup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4hyT7fS7SI/AAAAAAAAAbA/NC8MZqsnr0U/s1600-h/Puppy+Chow+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4hyT7fS7SI/AAAAAAAAAbA/NC8MZqsnr0U/s400/Puppy+Chow+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5442725836389281058" border="0" /></a><br />Lest you think that we eat tons of good food around here while Merry has to make do with kibble, let me assure you - he eats pretty well.<br /><br />In fact, Mr. Picky has been known to drive his mom crazy by rejecting even carefully-crafted meals.<br /><br />Cori mixes a wide variety of scraps and dollops of different food with Merry's kibble and wet food to try to entice him to eat.<br /><br />Sometimes, we get this response.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4hyVFd48fI/AAAAAAAAAbQ/7f5heB5hPYg/s1600-h/Merry+Eating.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4hyVFd48fI/AAAAAAAAAbQ/7f5heB5hPYg/s400/Merry+Eating.jpg" alt="" id="BLOGGER_PHOTO_ID_5442725856247607794" border="0" /></a><br />Other times, we get this one.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4hyUmUfXSI/AAAAAAAAAbI/tvowoeqMfq0/s1600-h/Dejected+Pup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4hyUmUfXSI/AAAAAAAAAbI/tvowoeqMfq0/s400/Dejected+Pup.jpg" alt="" id="BLOGGER_PHOTO_ID_5442725847886683426" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">What, no prosciutto? Le sigh.</span></span><br /></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-size:100%;"><br /><span style="font-weight: bold;">Canine Haute Cuisine</span><br /><span style="font-style: italic;">Serves one picky puppy</span><br /><br />1 scoop Iams Low Residue Kibble<br />1/2 can Iams Low Residue Canned Food<br />1/2 cup add-ins (His favorites are cheese, cream cheese, peanut butter, Greek yogurt, steak, shrimp, or leftover wiener schnitzel. Prosciutto is also acceptable.)<br /><br />Mix together. Serve. Hope he eats it.<br /></span></div></div>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-76918022075789879852010-02-25T19:09:00.000-08:002010-02-25T19:59:10.874-08:00Farmer's Market Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4c_gA85NoI/AAAAAAAAAa4/QryBQ0UXM28/s1600-h/Farmer%27s+Market+Chowder+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4c_gA85NoI/AAAAAAAAAa4/QryBQ0UXM28/s400/Farmer%27s+Market+Chowder+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5442388493944305282" border="0" /></a><br />Last weekend, Cary and I went to a nearby Farmer's Market.<br /><br />During a gentle drizzle, we strolled between stands selling bright yellow flowers, dark green vegetables, and various forms of ethnic street food.<br /><br />We picked up one of these.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4c-Zse6hdI/AAAAAAAAAao/fSZOAGnpGYg/s1600-h/Farmer%27s+Market+Romanesco+Broccoli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4c-Zse6hdI/AAAAAAAAAao/fSZOAGnpGYg/s400/Farmer%27s+Market+Romanesco+Broccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5442387285859010002" border="0" /></a><br />A few of these.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4c-YMZwf7I/AAAAAAAAAaY/I5vyBBWDiBY/s1600-h/Farmer%27s+Market+Asparagus.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S4c-YMZwf7I/AAAAAAAAAaY/I5vyBBWDiBY/s400/Farmer%27s+Market+Asparagus.jpg" alt="" id="BLOGGER_PHOTO_ID_5442387260067577778" border="0" /></a><br />And these beauties.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4c-Yr-4DFI/AAAAAAAAAag/kuSSnLlRyBQ/s1600-h/Farmer%27s+Market+Kale.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S4c-Yr-4DFI/AAAAAAAAAag/kuSSnLlRyBQ/s400/Farmer%27s+Market+Kale.jpg" alt="" id="BLOGGER_PHOTO_ID_5442387268544760914" border="0" /></a><br />I simmered them all together with a few other veggies and some chicken to make this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4c_f9Qqh1I/AAAAAAAAAaw/sSn6iHnu8yY/s1600-h/Farmer%27s+Market+Chowder+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S4c_f9Qqh1I/AAAAAAAAAaw/sSn6iHnu8yY/s400/Farmer%27s+Market+Chowder+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5442388492953487186" border="0" /></a><br />Or, with fresh bread, pretty much a perfect Saturday dinner.<br /><br /><span style="font-weight: bold;">Farmer's Market Chowder</span><br /><span style="font-style: italic;">Inspired by this <a href="http://www.platetoplate.com/recipes/sweet-corn-chowder-with-new-potatoes/">sweet corn chowder</a>, which is one of my favorite soups as-is </span><br /><br /><span style="font-style: italic;">The beauty of this soup is how easy it is to adapt to whatever's in season wherever you are. Just head out to your local farmer's market or vegetable stand and pick out whatever looks prettiest, tastiest, or otherwise calls to you.</span><br /><br />2 boneless skinless chicken breasts<br />3-4 red scallions<br />1/2 lb tiny purple potatoes, quartered<br />6 cups chicken broth<br />1 <a href="http://en.wikipedia.org/wiki/Romanesco_broccoli">Romanesco broccoli</a>, chopped into florets<br />1 bunch asparagus, trimmed and sliced into coins<br />1 bunch dinosaur kale, chopped roughly<br />1 red bell pepper, diced<br />1 cup frozen peas<br />1 cup frozen corn<br />2 cups milk or more chicken broth<br />1 handful basil leaves, sliced thinly<br /><br />1. Preheat oven to 350. Line a casserole dish with foil. Add chicken breasts, season with salt/pepper/whatever else you like, cover with foil, and bake until cooked through, around 30 minutes.<br /><br />2. Slice red scallion bulbs into coins. Slice green parts thinly and set aside.<br /><br />3. Saute scallion bulbs in a little butter or olive oil until tender, 1-2 minutes.<br /><br />4. Add potato pieces and 6 cups chicken broth. Bring to a boil and immediately turn down to a low simmer. Simmer until potatoes are tender, 15-20 minutes.<br /><br />5. Add broccoli, asparagus, kale, and red bell pepper. Simmer another 1-2 minutes or until kale is cooked down a bit.<br /><br />6. Add frozen peas and corn and 2 cups milk. Chop cooked chicken and add to soup. Simmer until heated through, a few more minutes.<br /><br />7. Top with basil leaves and tender green parts of the red scallions. Serve with fresh bread.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-91501386739058418612010-02-16T09:04:00.000-08:002010-02-16T09:44:10.272-08:00Peanut Butter Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3rVEkWKH3I/AAAAAAAAAZg/xs5DJcuPSPw/s1600-h/Ladybug+-+Lovebugs+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3rVEkWKH3I/AAAAAAAAAZg/xs5DJcuPSPw/s400/Ladybug+-+Lovebugs+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5438893774456102770" border="0" /></a><br />Just in case you were wondering what kind of cupcakes were lurking under those ladybugs...<br /><br />Topped with whipped cream, a smear of nutella, or nutella whipped cream, these peanut butter cupcakes were pretty fantastic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3rU5yX7JII/AAAAAAAAAZY/NPNAp8t6CwE/s1600-h/Ladybug+Circle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3rU5yX7JII/AAAAAAAAAZY/NPNAp8t6CwE/s400/Ladybug+Circle.jpg" alt="" id="BLOGGER_PHOTO_ID_5438893589243044994" border="0" /></a><br />And even though cupcakes aren't really my favorite dessert, they're so much better when you can bite off ladybug heads while you're at it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3rUmBjlOrI/AAAAAAAAAZQ/q7Bxfa16BCU/s1600-h/Ladybug+Bite.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3rUmBjlOrI/AAAAAAAAAZQ/q7Bxfa16BCU/s400/Ladybug+Bite.jpg" alt="" id="BLOGGER_PHOTO_ID_5438893249721088690" border="0" /></a><br /><span style="font-weight: bold;">Peanut Butter Cupcakes</span><br /><br /><span style="font-style: italic;">Adapted from <a href="http://iheartcuppycakes.com/2008/01/24/peanut-butter-cupcakeschocolate-glaze/">I Heart Cuppycakes</a></span><br /><br /><span style="font-style: italic;">I used crunchy peanut butter instead of creamy. While Cori objected to the chunky texture, Cary and I thought they were just fine.</span><br /><br /><ul><li>1 cup all purpose flour</li><li> 1 teaspoon baking powder</li><li> 1/4 teaspoon salt</li><li> 6 tablespoons unsalted butter, softened</li><li> 3/4 cup peanut butter<br /></li><li> 1 cup brown sugar</li><li> 1 egg</li><li> 1 teaspoon vanilla extract</li><li> 1/2 cup milk</li></ul><br /><br />1. Preheat oven to 350. Line a 12-muffin pan with cupcake liners, if you so choose.<br /><br />2. Beat the butter, peanut butter, and brown sugar until smoothly blended, about 1 minute by machine or longer by hand.<br /><br />3. Mix in the egg and the vanilla, beating well.<br /><br />4. In a separate bowl, stir together the flour, baking powder and salt.<br /><br />5. Mix the flour mixture and the milk alternately into the butter/sugar mixture, starting and ending with the flour mixture.<br /><br />6. Divide batter between the cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in the pan on a wire rack for 10 minutes.<br /><br />7. Remove cupcakes from pan and top with your choice of frosting. Whipped cream (heavy cream whipped with a hand mixer or in an immersion blender with a little powdered sugar and vanilla), a dollop of nutella, or some nutella mixed into the whipped cream all make great, low-fuss options.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com1tag:blogger.com,1999:blog-1759978392868154146.post-57641962414745861422010-02-15T17:58:00.000-08:002010-02-15T21:19:02.993-08:00Edible Chocolate Decorations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3onLFAkZPI/AAAAAAAAAY4/Ynz9VpkBt90/s1600-h/Ladybugs+-+All+Together.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3onLFAkZPI/AAAAAAAAAY4/Ynz9VpkBt90/s400/Ladybugs+-+All+Together.jpg" alt="" id="BLOGGER_PHOTO_ID_5438702571279901938" border="0" /></a><br />Cupcakes aren't my favorite dessert, but they are pretty cute when topped with edible chocolate ladybugs. Here's how to make them, or chocolate ponies, dinosaurs, unicorns, soccer balls or whatever suits your fancy.<br /><br />(Method from <a href="http://www.amazon.com/Whimsical-Bakehouse-Fun-Make-Cakes/dp/0307587541/ref=sr_1_1?ie=UTF8&s=books&qid=1266297408&sr=8-1">The Whimsical Bakehouse Cookbook</a>, with further inspiration from <a href="http://annies-eats.com/2009/05/26/butterfly-cupcakes/">the butterfly cupcakes at Annie's Eats</a>.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3oBD_U_0RI/AAAAAAAAAYI/W_OPaQZsBGI/s1600-h/Ladybug+-+Lovebugs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3oBD_U_0RI/AAAAAAAAAYI/W_OPaQZsBGI/s400/Ladybug+-+Lovebugs.jpg" alt="" id="BLOGGER_PHOTO_ID_5438660668054032658" border="0" /></a><br />Step 1: Find a template. If you’re artistically inclined, you can certainly draw your own, but if you need a little help, try using a Google image search. I searched for “cartoon ladybugs” to find the image I used.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3onKZxO_ZI/AAAAAAAAAYo/Ksd-hP2xt7A/s1600-h/Ladybug+-+Template.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3onKZxO_ZI/AAAAAAAAAYo/Ksd-hP2xt7A/s400/Ladybug+-+Template.jpg" alt="" id="BLOGGER_PHOTO_ID_5438702559672860050" border="0" /></a><br />Step 2: Line a baking sheet with wax paper. Slip the template under the wax paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oAGzKYjJI/AAAAAAAAAXg/_L0nZwMSFDg/s1600-h/Ladybug+-+Chocolate+Chips+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oAGzKYjJI/AAAAAAAAAXg/_L0nZwMSFDg/s400/Ladybug+-+Chocolate+Chips+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5438659616816270482" border="0" /></a><br />Step 3: Melt semi-sweet chocolate chips (see Tips, below, for more details). Scoop the melted chocolate into a pastry bag fitted with a small tip. For easier cleanup, you can also scoop it into a small plastic bag and snip off one corner for piping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3oBEP4kPAI/AAAAAAAAAYQ/eVoLI8k_OB4/s1600-h/Ladybug+-+Melted+Chocolate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3oBEP4kPAI/AAAAAAAAAYQ/eVoLI8k_OB4/s400/Ladybug+-+Melted+Chocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5438660672498187266" border="0" /></a><br />Step 4: Trace the outline of the ladybug in chocolate. Fill in any areas that will ultimately be black or dark brown. For these, I also filled in the ladybug’s spots, head, legs, and antennae.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oBEYFgoOI/AAAAAAAAAYY/z517zK46q-U/s1600-h/Ladybug+-+Piped+Ladybug+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oBEYFgoOI/AAAAAAAAAYY/z517zK46q-U/s400/Ladybug+-+Piped+Ladybug+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5438660674699960546" border="0" /></a><br />Step 5: Carefully slide the template under the wax paper to another empty spot. Continue piping outlines until you have enough chocolate critters.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3onK6SOzCI/AAAAAAAAAYw/CeJqVT5O6VM/s1600-h/Ladybug+-+White+Chocolate+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3onK6SOzCI/AAAAAAAAAYw/CeJqVT5O6VM/s400/Ladybug+-+White+Chocolate+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5438702568401194018" border="0" /></a><br />Step 6: Melt white chocolate pieces and add gel color until you get the hue you want (see Tips). Be careful – gel colors can stain clothes, surfaces, and hands, so try to clean up any spills right away. Scoop the colored white chocolate into another pastry bag or plastic bag for piping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oAGsh7F6I/AAAAAAAAAXY/PuF5KHc09z0/s1600-h/Ladybug+-+Blue+Chocolate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oAGsh7F6I/AAAAAAAAAXY/PuF5KHc09z0/s400/Ladybug+-+Blue+Chocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5438659615035955106" border="0" /></a><br />Step 7: Add the white chocolate over the semi-sweet to fill in the colored areas of each image, such as the red of the ladybug’s wings. Use a toothpick to help the color reach the outlines. Because you’ll be flipping the image over once it sets, don’t worry if you cover the spots or other black sections – in fact, extra chocolate will give the image added stability once it has set.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oBElW967I/AAAAAAAAAYg/J1DFv_mAUOA/s1600-h/Ladybug+-+Smiling+Ladybug.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oBElW967I/AAAAAAAAAYg/J1DFv_mAUOA/s400/Ladybug+-+Smiling+Ladybug.jpg" alt="" id="BLOGGER_PHOTO_ID_5438660678262844338" border="0" /></a><br />Step 8: Stick the entire baking sheet in the freezer or refrigerator for at least 30 minutes. Bake your favorite cupcakes, let them cool, and frost them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3oAHgrkxDI/AAAAAAAAAXw/_iMO9jJuk_Y/s1600-h/Ladybug+-+Escaping+Ladybug.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3oAHgrkxDI/AAAAAAAAAXw/_iMO9jJuk_Y/s400/Ladybug+-+Escaping+Ladybug.jpg" alt="" id="BLOGGER_PHOTO_ID_5438659629035078706" border="0" /></a><br />Step 9: Carefully remove your chocolate decorations from the wax paper by cutting around each image with scissors, then inverting the paper and slowly peeling the paper off the chocolate. This results in less breakage than attempting to remove each decoration from the large sheet of wax paper. Place a decoration atop each frosted cupcake, and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oAHeXeoWI/AAAAAAAAAXo/b4iJKcl67Y8/s1600-h/Ladybug+-+Close-up.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3oAHeXeoWI/AAAAAAAAAXo/b4iJKcl67Y8/s400/Ladybug+-+Close-up.jpg" alt="" id="BLOGGER_PHOTO_ID_5438659628413919586" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3onLvGSX1I/AAAAAAAAAZA/7T0LUQsqjXk/s1600-h/Ladybugs+-+Lovebugs+and+Text.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 261px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S3onLvGSX1I/AAAAAAAAAZA/7T0LUQsqjXk/s400/Ladybugs+-+Lovebugs+and+Text.jpg" alt="" id="BLOGGER_PHOTO_ID_5438702582578175826" border="0" /></a><br /><span style="font-weight: bold;">Tips:</span><br /><br />• Try to choose templates that don’t have thin appendages. Legs, tails and antennae break off easily unless you make them extra thick or are very careful when peeling off the wax paper.<br /><br />• Make a few extra chocolate critters, in case of breakage.<br /><br />• For a gorgeous cake topping, make a full-sized chocolate decoration, or place tons of smaller ones on the top and sides of the cake.<br /><br />• Remember that the decorations will be inverted after they set. This means that they will still look great, even if they look amateurish when they go into the freezer.<br /><br />• It also means that any writing must be done backwards on the wax paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oAH41eHRI/AAAAAAAAAX4/NyfQE2X8bQs/s1600-h/Ladybug+-+Ladybugs+and+Text.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S3oAH41eHRI/AAAAAAAAAX4/NyfQE2X8bQs/s400/Ladybug+-+Ladybugs+and+Text.jpg" alt="" id="BLOGGER_PHOTO_ID_5438659635519036690" border="0" /></a><br />• A quick and easy way to melt chocolate is to place chips or pieces in a heatproof bowl and microwave on high heat. Stop and stir every 30 seconds to keep chocolate from burning.<br /><br />• White chocolate chips don’t melt smoothly, since the ingredient that keeps them in chip form also resists intentional melting – buy a bar of good-quality white chocolate and chop it up instead.<br /><br />• When melting chocolate, be sure that you use a completely dry bowl and stir with a dry spoon. Wet surfaces will make the chocolate "seize" and turn grainy instead of melting smoothly.<br /><br />• I used about 3 oz chocolate chips and 1½ oz white chocolate pieces for 8 ladybugs and 8 letters.<br /><br />• Use icing or gel colors instead of liquid food coloring so that you don’t change the consistency of the chocolate. Gel colors also work wonderfully for coloring frosting.<br /><br />• Wilton makes a fantastic brand of icing colors that only require a tiny amount to color a bowl of white chocolate. Dip a toothpick into the jar and run it through the melted white chocolate. Stir, then add more color if necessary.<br /><br /><span style="font-style: italic;">Originally published in the Los Altos Town Crier.</span>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-553684681486663302010-02-08T10:26:00.000-08:002010-02-08T10:48:32.141-08:00Moroccan-Spiced Lamb Shanks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3BZkYwrr4I/AAAAAAAAAXA/L7iQPl1xmKM/s1600-h/Lamb+Shanks+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3BZkYwrr4I/AAAAAAAAAXA/L7iQPl1xmKM/s400/Lamb+Shanks+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5435943231892991874" border="0" /></a><br /><br />Valentine’s Day is pretty much a food-centric holiday. From candy hearts to candlelit dinners for two, it seems that wooing your honey with, well, honey – or other tasty ingredients – is a requisite part of the day.<br /><br />Unfortunately, all too often eating out on Valentine’s Day means fighting every other happy couple in the vicinity for seats at your favorite restaurant, not to mention having to order off a more expensive prix fixe menu.<br /><br />This year, light some candles, play some soft music, and stay in for dinner. Nothing says “I love you” like a home-cooked meal.<br /><br />These Moroccan-spiced braised lamb shanks are the perfect Valentine’s Day dinner. Once the initial prep is done, the lamb braises slowly for three hours, relaxing in a delicately-spiced broth. Two hours later, toss in some butternut squash and pearl onions, and let cook for another hour.<br /><br />Braising is a method beloved precisely for its hands-off approach. While the oven is working its magic, feel free to work your own – clean the house, get ready for the evening, or go for a long romantic walk with your love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3BZlRLknyI/AAAAAAAAAXQ/Re6F-arcA14/s1600-h/Lamb+Shanks+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S3BZlRLknyI/AAAAAAAAAXQ/Re6F-arcA14/s400/Lamb+Shanks+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5435943247038160674" border="0" /></a><br />Additionally, low and slow cooking brings out the flavor in tougher, less expensive cuts of meat, which means you don’t have to splurge for the fussier rack of lamb.<br /><br />Serve the lamb over Israeli couscous or brown rice, or – even easier – just pop a loaf of store-bought, foil-wrapped bread into the oven when the lamb comes out and warm for 5-10 minutes.<br /><br />Don’t like butternut squash? Garbanzo beans or sweet potatoes would also pair well with the Moroccan spices, or leave out the accompaniments entirely and just focus on the lamb.<br /><br />Spoon everything into one big bowl and grab two forks. Pull up a chair next to your sweetheart, open a nice bottle of wine or champagne, and enjoy the evening together.<br /><br />You can always go out the following evening if you miss the restaurant ambience, but you definitely won’t miss the crowds.<br /><br /><span style="font-style: italic;font-size:100%;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3BZk84V3PI/AAAAAAAAAXI/Vyjvlr6xmC4/s1600-h/Lamb+Shanks+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S3BZk84V3PI/AAAAAAAAAXI/Vyjvlr6xmC4/s400/Lamb+Shanks+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5435943241588792562" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">These braised lamb shanks get more tender with time – just like your relationship.</span></span><br /><br /><br /><span style="font-weight: bold;">Moroccan-spiced braised lamb shanks</span><br /><span style="font-style: italic;">Recipe by me, loosely inspired by <a href="http://www.nytimes.com/1994/01/30/magazine/a-simmer-of-hope.html?sec=&spon=&pagewanted=2">this recipe</a> and <a href="http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/">this one</a>.</span><br /><ul><li>½ teaspoon cinnamon</li><li>½ teaspoon cumin</li><li>¼ teaspoon cardamom</li><li>¼ teaspoon coriander</li><li>¼ teaspoon turmeric</li><li>¼ teaspoon chipotle powder</li><li>A few grinds of black pepper</li><li>2 lamb shanks</li><li>1 yellow onion, peeled and halved</li><li>3 cups vegetable broth</li><li>1 cinnamon stick</li><li>1 small butternut squash, peeled, seeded and cubed</li><li>¼ cup pearl onions, peeled</li><li>¼ cup heavy cream</li><li>1 teaspoon orange zest</li><li>3 teaspoons chopped cilantro</li></ul><br />1. Preheat the oven to 350 degrees.<br /><br />2. Combine first seven ingredients in a small bowl. Rub mixture over lamb shanks. Heat one teaspoon oil in a large skillet. Brown the lamb shanks well on each side.<br /><br />3. Add the lamb shanks to a large Dutch oven or oven-safe pot. Add the yellow onion halves, vegetable broth, and cinnamon stick, plus any leftover spice rub. Cover the pot and place in the oven.<br /><br />4. After 2 hours of braising, add the cubed butternut squash and the pearl onions. Skim any oil from the surface of the liquid. Place the pot back into the oven, uncovered, for another hour.<br /><br />5. After three hours total, remove the pot from the oven. Using tongs, place the lamb shanks, pearl onions, and half the butternut squash on a large platter. Cover with foil. Discard the yellow onion halves and the cinnamon stick. Let remaining liquid and squash sit until fat has separated out, about 10 minutes. Skim fat off the top. Heat remaining juices and squash over low heat. Stir in the cream and taste, adding salt if necessary. Puree the sauce with an immersion blender or in a stand blender to desired level of creaminess.<br /><br />6. Place lamb and vegetables on a plate or in a large bowl. Add sauce, orange zest and cilantro. Grab two forks and enjoy with the one you love.<br /><br />Makes two generous servings.<br /><br />Note: Recipe is easily doubled or tripled for less intimate dinners.<br /><br /><span style="font-style: italic;"><a href="http://www.losaltosonline.com/index.php?option=com_content&task=view&id=20447&Itemid=133">Originally published</a> in <a href="http://www.losaltosonline.com/">the Los Altos Town Crier</a>.</span>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-40629165077340566442010-02-03T14:59:00.000-08:002010-02-03T19:02:48.181-08:00Honey Whole Wheat Bread, 5 Minutes a Day Style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2oykX0xVEI/AAAAAAAAAVI/HjaCmtyjw8Y/s1600-h/Bread+5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2oykX0xVEI/AAAAAAAAAVI/HjaCmtyjw8Y/s400/Bread+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211500827956290" border="0" /></a><br /><br />Some people are pasta people, or rice people, or potatoes people.<br /><br />We're bread people.<br /><br />We think a good loaf of bread goes well with just about everything, from creamy cheeses to hearty stews to <a href="http://viaviands.blogspot.com/2010/01/ratatouille.html">ratatouille</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2ozsGylEvI/AAAAAAAAAWQ/liKHkvsUwQk/s1600-h/Handprint+in+Flour.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2ozsGylEvI/AAAAAAAAAWQ/liKHkvsUwQk/s400/Handprint+in+Flour.jpg" alt="" id="BLOGGER_PHOTO_ID_5434212733205943026" border="0" /></a><br /><br />So up until about 6 months ago, we made bread in a bread maker. When we were lazy or had forgotten to start the machine in time, we bought a $4 loaf of Acme or La Brea bread at the grocery store.<br /><br />Then, Cary found <a href="http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx">this article</a>. Titled "Five Minutes a Day for Fresh Baked Bread," it explains that you can make a large quantity high-moisture bread dough and leave it in the fridge for a week or two, just baking what you need when you need it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2oyk-jFANI/AAAAAAAAAVQ/4Nc2rJfEi8I/s1600-h/Bread+-+Flour.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2oyk-jFANI/AAAAAAAAAVQ/4Nc2rJfEi8I/s400/Bread+-+Flour.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211511222730962" border="0" /></a><br /><br />Homemade bread. No kneading. No proofing. No second rise. Already in the fridge, ready to go at a moment's notice.<br /><br />It sounded too good to be true. Years before, we had started making cookie dough this way, only baking a few cookies at a time to have fresh cookies almost every night. (Try it. It's awesome.)<br /><br />But bread dough? No way - making bread is all about dealing with finicky timed processes and dedicating a whole day of precise measurements and actions to something that's going to be devoured in about five minutes, right?<br /><br />Nope.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S2oywfZCpEI/AAAAAAAAAVY/Uk_9vCrM1IU/s1600-h/Bread+Pan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S2oywfZCpEI/AAAAAAAAAVY/Uk_9vCrM1IU/s400/Bread+Pan.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211709017564226" border="0" /></a><br /><br />This bread method really works. It's fantastically easy to make, incredibly simple to adjust to your own personal tastes, and results in amazingly delicious.<br /><br />Jeff Hertzberg and Zoë François subtitled <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919">their book</a> "<span style="font-size:100%;"><span id="btAsinTitle" style="">The Discovery That Revolutionizes Home Baking</span></span>." It might sound like a bunch of hype, but it's really true. Being able to pull a freshly-baked, gorgeous loaf of bread out of the oven about 30 minutes after coming home while everyone in your house bathes in the mouthwatering aroma - sounds pretty revolutionary to me, anyway.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2ozr6V3bBI/AAAAAAAAAWI/FGgaD-1fRRw/s1600-h/Honey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2ozr6V3bBI/AAAAAAAAAWI/FGgaD-1fRRw/s400/Honey.jpg" alt="" id="BLOGGER_PHOTO_ID_5434212729864285202" border="0" /></a><br /><br />Sure, a side-by-side comparison with artisan bread made the non-cheater's method (as I like to call it) might not end up favoring this simpler method.<br /><br />But none of our dinner guests have complained yet. They're too busy eating the bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2oykB0uy0I/AAAAAAAAAVA/_KAbs5tE9Qk/s1600-h/Bread+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2oykB0uy0I/AAAAAAAAAVA/_KAbs5tE9Qk/s400/Bread+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211494922210114" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Honey Whole Wheat Bread</span><br />Adapted from <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919">Artisan Bread in Five Minutes a Day</a><br /><br /><span style="font-style: italic;">The Master boule recipe in the book is fantastic, but we decided that eating a loaf of white bread every day wasn't the healthiest idea. I generally use whatever mix of white, wheat, and rye flours seem to make sense/I have on hand, making sure it totals 6 1/2 cups, and it's always turned out great.</span><br /><br /><ul><li>3 cups warm water (around 100 degrees F)</li><li>1 1/2 tablespoons active dry yeast<br /></li><li>1 1/2 tablespoons Kosher salt</li><li>2 cups all-purpose flour</li><li>3 1/2 cups whole wheat flour</li><li>1 cup rye flour</li><li>1-2 tablespoons honey, depending on personal preference<br /></li></ul>1. Heat the water to about 100 degrees. Better to err on the side of colder water than hotter - cold water will just slow the rising process down, but overly hot water can kill the yeast. If you can't hold your finger in the water for more than 10 seconds without saying "ouch," it's too hot. Let it cool off for a few minutes, or mix in some cold water to cool it down.<br /><br />2. In a large bowl or tupperware (I use an 8-quart tupperware I found at Target), mix the water with the yeast. Just stir it together, no need to let it proof.<br /><br />3. Stir in the Kosher salt.<br /><br />4. Stir in the flour and the honey.<br /><br />5. Let it rise for at least 2 hours at room temperature. It can sit out for up to 5 hours at room temperature. Bake whatever you're going to eat that day, then stick the rest in the fridge for up to a week (Hertzberg and François say two weeks is fine - I haven't tested it yet, since the dough generally doesn't last that long in our house).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2oywno69BI/AAAAAAAAAVg/45g7p3gnMsw/s1600-h/Bread+Tupperware.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2oywno69BI/AAAAAAAAAVg/45g7p3gnMsw/s400/Bread+Tupperware.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211711231652882" border="0" /></a><br /><br />When you're ready to bake:<br /><br />6. Preheat your oven and your pan to 425.<br /><br />7. Form your loaf. Grab a hunk of dough and "cloak" it by sprinkling flour on top and pulling the floury top part around the sides of the dough to the bottom. Turn the dough ball a quarter turn and do it again, so that you eventually end up with a smooth, slightly floury dough sphere with a bunch of ragged ends at the bottom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2o0f4GXrmI/AAAAAAAAAWg/Prrq-kWI09o/s1600-h/Cloaking+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2o0f4GXrmI/AAAAAAAAAWg/Prrq-kWI09o/s400/Cloaking+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5434213622615617122" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2o0gJaMo9I/AAAAAAAAAWo/2aOg7LG63O4/s1600-h/Cloaking+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2o0gJaMo9I/AAAAAAAAAWo/2aOg7LG63O4/s400/Cloaking+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5434213627262182354" border="0" /></a><br /><br />8. If you're making a round loaf, you can just plop the dough ball on your preheated baking sheet or into a preheated Dutch oven or cast-iron frying pan. If you want a long baguette-style loaf, squeeze the dough ball into a long shape, like you're making a snake out of play-doh. Set it on your preheated <a href="http://www.amazon.com/Chicago-Metallic-Professional-Nonstick-Perforated/dp/B00004R91I">perforated bread pan</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2o0gsGqToI/AAAAAAAAAWw/SbFsfcZUT84/s1600-h/Shaping+Loaf+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2o0gsGqToI/AAAAAAAAAWw/SbFsfcZUT84/s400/Shaping+Loaf+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5434213636575481474" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2o0g8te2FI/AAAAAAAAAW4/DtvlQ5G-9PA/s1600-h/Shaping+Loaf+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2o0g8te2FI/AAAAAAAAAW4/DtvlQ5G-9PA/s400/Shaping+Loaf+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5434213641033275474" border="0" /></a><br /><br />Flour and slash the top of the loaf if you want - I generally don't and it always looks gorgeous anyway.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2ozsoccNAI/AAAAAAAAAWY/E0COayudvj4/s1600-h/Shaped+Loaf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2ozsoccNAI/AAAAAAAAAWY/E0COayudvj4/s400/Shaped+Loaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5434212742239892482" border="0" /></a><br /><br />9. Bake until the crust is golden brown and the loaf sounds hollow if you tap on it. I generally set my timer for 25 minutes and start checking on it every few minutes after that - the size of the loaf will affect the baking time, so just keep an eye on it till it looks done.<br /><br />10. Hertzberg and François say to let it cool before eating it. We are not convinced this is humanly possible, so we eat it as soon as it cools down enough to stick in our mouths.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2oyjRBU6bI/AAAAAAAAAU4/xg5504pmBy0/s1600-h/Bread+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2oyjRBU6bI/AAAAAAAAAU4/xg5504pmBy0/s400/Bread+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5434211481821702578" border="0" /></a><br /><br />This bread is great fresh or toasted for sandwiches the next day. We freeze extra loaves and pull them out and toast them.<br /><br />We love the way the crust turns out using our perforated bread pan, but Dutch ovens and baking sheets work too. If you try this recipe with a baking sheet and love the flavor but wish it were crustier, consider investing in a bread pan. It also works deliciously as pizza dough or naan - just stretch it out thin and either bake it with cheese and toppings or brown it in butter in a cast-iron frying pan.<br /><br />For more five-minute ideas, check out <a href="http://www.artisanbreadinfive.com/">artisanbreadinfive.com</a>.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-87036897254367628182010-02-01T18:06:00.001-08:002010-02-01T19:19:17.181-08:00January<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2eLdm8h4EI/AAAAAAAAATQ/gLI6OCWHHlM/s1600-h/Peppermint+Chocolate+Cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2eLdm8h4EI/AAAAAAAAATQ/gLI6OCWHHlM/s400/Peppermint+Chocolate+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5433464816232685634" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2eKhOrPKpI/AAAAAAAAASg/wfF2JJHCkPk/s1600-h/Merry+and+Us.jpg"><img style="margin: 0px auto 10px; 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cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2eKgnm-OxI/AAAAAAAAASY/wKg-gn-yYKE/s400/Majestic+Pup.jpg" alt="" id="BLOGGER_PHOTO_ID_5433463768438684434" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2eI73tKeXI/AAAAAAAAARQ/9OcbRon5DGs/s1600-h/Alpine+Glory.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S2eI73tKeXI/AAAAAAAAARQ/9OcbRon5DGs/s400/Alpine+Glory.jpg" alt="" id="BLOGGER_PHOTO_ID_5433462037592832370" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2eI8T9fcrI/AAAAAAAAARY/CYqdVa-eI54/s1600-h/Antenna.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2eI8T9fcrI/AAAAAAAAARY/CYqdVa-eI54/s400/Antenna.jpg" alt="" id="BLOGGER_PHOTO_ID_5433462045177508530" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2eL4vtS6PI/AAAAAAAAAT4/VYqa0ZJkqLA/s1600-h/Sunburst.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S2eL4vtS6PI/AAAAAAAAAT4/VYqa0ZJkqLA/s400/Sunburst.jpg" alt="" id="BLOGGER_PHOTO_ID_5433465282441177330" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2eL49g0rjI/AAAAAAAAAUA/9xhV38FXliw/s1600-h/Sunny+Flowers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S2eL49g0rjI/AAAAAAAAAUA/9xhV38FXliw/s400/Sunny+Flowers.jpg" alt="" id="BLOGGER_PHOTO_ID_5433465286146960946" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S2eKhScBh4I/AAAAAAAAASo/WUedwu9B5hA/s1600-h/Mist+and+Blue+Skies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S2eKhScBh4I/AAAAAAAAASo/WUedwu9B5hA/s400/Mist+and+Blue+Skies.jpg" alt="" id="BLOGGER_PHOTO_ID_5433463779935487874" border="0" /></a>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com2tag:blogger.com,1999:blog-1759978392868154146.post-23079755694602049382010-01-26T18:50:00.001-08:002010-01-26T19:27:13.245-08:00Ratatouille<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-ryB_dAZI/AAAAAAAAAQw/Kf3DwYbUmsM/s1600-h/Ratatouille+and+Bread+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-ryB_dAZI/AAAAAAAAAQw/Kf3DwYbUmsM/s400/Ratatouille+and+Bread+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5431248551648493970" border="0" /></a><br /><br />Lest you think that all we eat around here is sweet carb-laden snack food, here's proof that we do eat our vegetables every once in awhile.<br /><br />This ratatouille recipe was one of the first things I made from the Silver Palate Cookbook, which in turn was the first serious cookbook I used. Something about the picture of a bowl laden with stewed vegetables and a hunk of bread called to us - or, more likely, to Cary, who then convinced me that I should make it.<br /><br />And I'm glad he did.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1-smMoiz9I/AAAAAAAAAQ4/IXMmu2QOgqw/s1600-h/Ratatouille+Closeup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1-smMoiz9I/AAAAAAAAAQ4/IXMmu2QOgqw/s400/Ratatouille+Closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5431249447858393042" border="0" /></a><br /><br />This is the dish that taught me to love roasted eggplant, and that showed me how well freshly-baked bread pairs with anything stewed or containing tomatoes (well, or anything, really).<br /><br />I've made this so often that the page in the cookbook is actually no longer attached to the binding. It's ok - I pretty much have it memorized anyway.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-tOwta-JI/AAAAAAAAARA/Duv_C499G-g/s1600-h/Ratatouille.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-tOwta-JI/AAAAAAAAARA/Duv_C499G-g/s400/Ratatouille.jpg" alt="" id="BLOGGER_PHOTO_ID_5431250144737294482" border="0" /></a><br /><br />Take it from me - the girl who used to think vegetables were terrifying - this dish is a winner.<br /><br />Especially with homemade honey whole wheat bread - more on that soon!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-vZD0F6QI/AAAAAAAAARI/4g2WQ1iCQHM/s1600-h/Ratatouille+and+Fork.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1-vZD0F6QI/AAAAAAAAARI/4g2WQ1iCQHM/s400/Ratatouille+and+Fork.jpg" alt="" id="BLOGGER_PHOTO_ID_5431252520687495426" border="0" /></a><br /><br /><span style="font-weight:bold;">Ratatouille</span><br />From <a href="http://www.amazon.com/Silver-Palate-Cookbook-25th-Anniversary/dp/0761145974/ref=sr_1_1?ie=UTF8&s=books&qid=1264562246&sr=8-1">The Silver Palate Cookbook</a><br /><br /><ul><li> 2 cups best-quality olive oil</li><li> 4 small eggplants (about 4 pounds in all), cut into 1.5-inch cubes</li><li> 2 tsp salt</li><li> 1.5 pounds white onions, peeled and coarsely chopped</li><li>7 medium-size zucchini, washed, trimmed, quartered lengthwise, and cut into 2-inch strips</li><li> 2 medium-size red bell peppers, stemmed, seeded, and cut into .5-inch strips</li><li> 2 medium-size green bell peppers, stemmed, seeded, and cut into .5-inch strips</li><li> 2 Tbsp minced garlic</li><li> 3 cans (16 oz each) Italian plum tomatoes, drained (I don't drain them - it just makes the ratatouille saucier)</li><li> 1 can (6 oz) tomato paste</li><li> .25 cup chopped fresh Italian (flat-leaf) parsley</li><li> .25 cup chopped fresh dill</li><li> 2 Tbsp dried basil</li><li> 2 Tbsp dried oregano</li><li> Freshly ground black pepper, to taste</li></ul> 1. Preheat the oven to 400.<br />2. Line a large roasting pan with aluminum foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover the pan tightly with foil and bake until the eggplant is done but not mushy, 35 mins. Uncover and set aside.<br />3. In a large skillet or 2 smaller skillets, heat the remaining oil. Saute the onions, zucchini, red and green peppers, and garlic over medium heat until wilted and lightly colored, about 20 mins. Add the tomatoes, tomato paste, parsley, dill, basil, oregano, and black pepper. Simmer for 10 mins, stirring occasionally.<br />4. Add the eggplant mixture and simmer for another 10 mins. Taste and correct the seasoning. Serve hot or at room temperature.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com1tag:blogger.com,1999:blog-1759978392868154146.post-54414564679061291592010-01-24T10:02:00.001-08:002010-02-24T18:04:50.996-08:00Peanut Butter Granola Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1zCKg5tCnI/AAAAAAAAAQg/D_h-AlGFnI8/s1600-h/Granola+Bars+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1zCKg5tCnI/AAAAAAAAAQg/D_h-AlGFnI8/s400/Granola+Bars+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428736588417650" border="0" /></a><br /><br />Here's another great snack recipe adapted from <a href="http://www.bitchincamero.com/mel/">Mel</a>. (What, me play favorites with recipe sources? Of course not!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1zCK8GbmvI/AAAAAAAAAQo/tlsvdIlVuMU/s1600-h/Granola+Bars+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1zCK8GbmvI/AAAAAAAAAQo/tlsvdIlVuMU/s400/Granola+Bars+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428743889558258" border="0" /></a><br /><br />These peanut butter granola bars are thick, chewy, and just the right amount of sweet. You know, so you don't feel like you're eating cardboard, but you also don't think you're eating a candy bar.<br /><br />They're also packed with toasted nuts for a nice inter-prandial burst of protein.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zBzx-igNI/AAAAAAAAAQA/cZJmbcGMyNs/s1600-h/Toasting+Almonds.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zBzx-igNI/AAAAAAAAAQA/cZJmbcGMyNs/s400/Toasting+Almonds.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428346035110098" border="0" /></a><br /><br />Plus, if you cut them into squares with a sharp knife after they've been refrigerated for a few hours, they have these amazing oat-mosaic sides. It's always nice when your food is both aesthetically pleasing <span style="font-style: italic;">and</span> tasty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zCJylyrjI/AAAAAAAAAQQ/pi5IPDOYp3c/s1600-h/Granola+Bars+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zCJylyrjI/AAAAAAAAAQQ/pi5IPDOYp3c/s400/Granola+Bars+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428724156870194" border="0" /></a><br /><br />The original recipe called for banana chips, but I left those out and added peanut butter chips instead, for a bit more sweetness.<br /><br />The brown rice syrup is what really makes these bars, in my opinion. It has all the sticking power of honey with little of the sweetness, which allows for a nice, compacted bar that stays together even at room temperature and isn't sickeningly sweet. I found mine at Whole Foods - most health foods stores probably carry it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1zB0OgD6gI/AAAAAAAAAQI/2OpZbRVvAuQ/s1600-h/Brown+Rice+Syrup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1zB0OgD6gI/AAAAAAAAAQI/2OpZbRVvAuQ/s400/Brown+Rice+Syrup.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428353691904514" border="0" /></a><br /><br />Now when I get that musteatsomethingrightnow feeling, I have something satisfying and relatively healthy to munch on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zCKTIYN9I/AAAAAAAAAQY/EpWt1LQsoUo/s1600-h/Granola+Bars+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1zCKTIYN9I/AAAAAAAAAQY/EpWt1LQsoUo/s400/Granola+Bars+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5430428732891871186" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Peanut Butter Granola Bars</span><br />Adapted from <a href="http://www.bitchincamero.com/mel/2010/01/nutty-banana-power-bars/">Mel</a><br /><br />1/2 cup sliced almonds<br />1 cup chopped pecans<br />2 cups rolled oats<br />1/2 cup peanut butter chips<br />1 tsp. kosher salt<br />1/2 tsp. ground cinnamon<br />1/2 tsp. ground cardamom<br />1/4 cup honey<br />3/4 cup brown rice syrup<br />1/2 cup chunky peanut butter<br />1 tsp. vanilla extract<br /><br />Toast the almonds and the pecans in a dry skillet over medium heat for a few minutes.<br /><br />Meanwhile, line an 8 x 8 dish with foil. Mix the oats, peanut butter chips, cinnamon, cardamom and salt in a big bowl. Add the nuts once they’ve cooled.<br /><br />In a small saucepan, heat the honey, brown rice syrup, peanut butter and vanilla extract over medium heat, stirring to avoid burning. Once the syrups come to a light boil, continue to cook for an additional 3 – 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts. Mix everything together so that the syrup evenly coats everything in the bowl.<br /><br />While it’s still warm, pour the contents of the bowl into your prepared dish. Using a rubber spatula, press down hard to compact everything. Cover with parchment paper and press down again. Let cool in the refrigerator for at least 30 minutes.<br /><br />Cut into squares or rectangles. They keep fine at room temperature for a few days, but probably keep best in the fridge - I keep a few in a plastic bag in my messenger bag for easy snacking and the rest in a tupperware in the fridge.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-76428168046467430822010-01-21T09:24:00.000-08:002010-01-21T10:32:19.613-08:00Ginger Spiced Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1iU4Fam7LI/AAAAAAAAAPo/uxgAJ_CTgm0/s1600-h/Yogurt+and+Granola+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1iU4Fam7LI/AAAAAAAAAPo/uxgAJ_CTgm0/s400/Yogurt+and+Granola+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429253042042498226" /></a><br /><br />This is my third batch of this granola, none of which has turned out perfectly.<br /><br />The first batch was too sweet, the second batch burned (or, um, rather, <span style="font-style:italic;">I burned it</span>), and this last batch was not sweet enough. (Just call me Goldilocks.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1iQPRWbBTI/AAAAAAAAAPA/vOY4P9_nzeY/s1600-h/Rolled+Oats.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1iQPRWbBTI/AAAAAAAAAPA/vOY4P9_nzeY/s400/Rolled+Oats.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429247942825018674" /></a><br /><br />Despite these problems, however, this granola is fantastic. Tons of rolled oats mixed in with crunchy almonds and crackly pepitas, all tossed with maple syrup, cinnamon, nutmeg, cardamom, and ginger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iQP7VOakI/AAAAAAAAAPI/Hh1dB4w7pNA/s1600-h/Pepitas+and+Spices.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iQP7VOakI/AAAAAAAAAPI/Hh1dB4w7pNA/s400/Pepitas+and+Spices.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429247954094287426" /></a><br /><br />The recipe is incredibly easy - mix everything together in a big bowl and bake. Perfect for a lazy, rainy, Sunday afternoon. And, despite its problems (or, more likely, my user error), way better than most store-bought granola.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1iQ6jdKP1I/AAAAAAAAAPg/l6Moc_dAiM0/s1600-h/Measuring+Cup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1iQ6jdKP1I/AAAAAAAAAPg/l6Moc_dAiM0/s400/Measuring+Cup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429248686419492690" /></a><br /><br />The gingery aroma that wafts out of the oven after about twenty minutes seems like something tangible on which you could float from your spot on the couch into the kitchen. Which is good, since you should stir the granola every once in awhile to keep it from burning. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iXOoJTEOI/AAAAAAAAAPw/MHAJiw9p_jc/s1600-h/Kitchen+Timers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iXOoJTEOI/AAAAAAAAAPw/MHAJiw9p_jc/s400/Kitchen+Timers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429255628345512162" /></a><br /><br />This recipe is also pretty much infinitely adaptable, so customize it to suit your personal tastes and what you have on hand. Like walnuts and pecans more than pepitas and almonds? Use them instead. Like vanilla rather than ginger? Add in some extract and take out the spices you don't like. Want to add dried fruit? Go for it (though wait till after you take the granola out to mix it in, so it doesn't burn in the oven).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iQYrAfrCI/AAAAAAAAAPQ/NEpxSZLc_qI/s1600-h/Granola.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iQYrAfrCI/AAAAAAAAAPQ/NEpxSZLc_qI/s400/Granola.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429248104331193378" /></a><br /><br />Plus, if you mix Greek yogurt with blueberry jam and then add a generous scoop of granola, you won't even miss the extra sweetness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1iQl8vLffI/AAAAAAAAAPY/eI4nRDgrAM4/s1600-h/Yogurt+and+Granola.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/S1iQl8vLffI/AAAAAAAAAPY/eI4nRDgrAM4/s400/Yogurt+and+Granola.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429248332428705266" /></a><br /><br />Three of the four of us thought this granola was delicious.<br /><br />The fourth apparently prefers camel brains.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iXbIbZfGI/AAAAAAAAAP4/1wz20KBxsnI/s1600-h/Camel+Brains.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1iXbIbZfGI/AAAAAAAAAP4/1wz20KBxsnI/s400/Camel+Brains.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429255843169795170" /></a><br /><br /><br /><span style="font-weight:bold;">Gingery Olive Oil Granola</span><br />Adapted from <a href="http://www.bitchincamero.com/mel/2009/07/gingery-olive-oil-granola/">Mel</a>, who adapted it from the <a href="http://www.nytimes.com/2009/07/15/dining/151arex.html?_r=1&ref=dining">New York Times</a>.<br /><br /><span style="font-style:italic;">The original recipe called for an extra 1/2 cup of sugar, but I found it too sweet with the maple syrup. Then again, perhaps if you use Grade B maple syrup, like the original recipe states, instead of substituting the Grade A we had on hand, you might want the extra sugar. Mel also suggested using slivered almonds, but I had sliced on hand, and they worked fine. I left out dried fruit just for personal taste.</span><br /><br />3 cups rolled oats<br />1 cup roasted, salted pepitas<br />1 cup sliced almonds<br />1/3 cup olive oil<br />3/4 cup Grade A Maple Syrup<br />1/4 teaspoon powdered ginger<br />1/2 tsp. cinnamon<br />pinch of nutmeg<br />1/2 tsp. cardamom<br />1 tsp. sea salt<br /><br /><br />Preheat the oven to 300°. <br /><br />Mix all the ingredients in a large bowl.<br /><br />Spread the oats onto a rimmed cookie sheet and bake for 45 minutes, stirring every 10 minutes or so. Remove from oven when the oats are crisp and golden.<br /><br />Let cool. Enjoy.<br /><br />Makes about 8 cups.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com1tag:blogger.com,1999:blog-1759978392868154146.post-58272865810463250722010-01-16T17:28:00.000-08:002010-01-16T18:30:41.651-08:00The Art of Snacking Well<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1Jvz7SHTBI/AAAAAAAAAOI/AMTcnFiMlfs/s1600-h/Blueberry+Muffins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1Jvz7SHTBI/AAAAAAAAAOI/AMTcnFiMlfs/s400/Blueberry+Muffins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427523438812548114" /></a><br /><br />I'm not really a New Year's Resolution type of person. I think if you want to improve, there's no reason to wait until January first to start.<br /><br />However, early January does encourage me to make lists of things I want to accomplish in the new year, and I now have a very long (currently-120-item-long) list of food I want to cook in 2010.<br /><br />Some of it, like pork and sauerkraut and empanadas, I've already checked off my list. Yay productivity!<br /><br />It will take longer to amass enough courage to make some of the other things on the list, like homemade mozzarella and anything involving seitan.<br /><br />One recurring theme on my list (aside from trying new produce, sampling weird meat substitutes, and engaging in ridiculously complicated projects just so I can say I made homemade whatever) is snack food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1JwV2_b-SI/AAAAAAAAAOo/hKCHPeCYb04/s1600-h/Quick+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S1JwV2_b-SI/AAAAAAAAAOo/hKCHPeCYb04/s400/Quick+Bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427524021776021794" /></a><br /><br />Most people can't go hours between meals without getting hungry. If I get too hungry, I get a headache, and if I get a headache, believe me, neither of us wants anything to do with me.<br /><br />Couple that with the fact that I spend a lot of days out running errands or - worse - grocery shopping for hours, and that means I need to make sure I carry snacks with me. So, you know, I don't come home from the grocery store with four loaves of bread, a bag of tortillas, eight boxes of cereal, and a few paltry vegetables.<br /><br />However, I always feel a little pang of guilt tearing open a prepackaged granola bar. They generally aren't tasty, or good for you, and of course, they're not homemade. As you might have gathered, I tend to think homemade versions of pretty much anything are superior to their prepackaged brethren.<br /><br />So one thing I want to focus on in 2010 is making tasty, relatively healthy (but still tasty!), homemade snack food. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1J1-2p-ntI/AAAAAAAAAO4/4d0dQcv7tls/s1600-h/Muffin+and+Tea.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/S1J1-2p-ntI/AAAAAAAAAO4/4d0dQcv7tls/s400/Muffin+and+Tea.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427530223618793170" /></a><br /><br />Whether it's quick breads and savory muffins, homemade yogurt and granola, or bagels and bialys (check and check!), I want to make sure that we have snack food that does more than just fill our stomachs until the next snack or meal.<br /><br />A good snack should leave you sated and happy, don't you agree?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1JwVLgTAJI/AAAAAAAAAOY/8_pJu9PezK8/s1600-h/Mango+Crumble+Bar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S1JwVLgTAJI/AAAAAAAAAOY/8_pJu9PezK8/s400/Mango+Crumble+Bar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427524010102685842" /></a>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-88946508243327439222010-01-07T10:54:00.000-08:002010-01-07T11:23:39.470-08:00Three Salad Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/S0YwSkVoQ2I/AAAAAAAAANQ/LkXewQvFaNU/s1600-h/Three+Salads.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/S0YwSkVoQ2I/AAAAAAAAANQ/LkXewQvFaNU/s400/Three+Salads.jpg" alt="" id="BLOGGER_PHOTO_ID_5424075896764515170" border="0" /></a><br />I love braises and stews and creamy, delicious risottos. But sometimes, especially around the holidays, I crave fresh vegetables.<br /><br />So the other night, we made three different salads for dinner. And they were all delicious.<br /><br />* <a href="http://sproutedkitchen.com/?p=688">Sprouted Kitchen's Butternut Salad with Pomegranate Seeds and Cider Dressing</a><br />* <a href="http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/">Smitten Kitchen's Warm Butternut Squash and Chickpea Salad</a><br />* <a href="http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html">101 Cookbooks' Broccoli Crunch Salad</a><br /><br />To save time, we used the same dressing for the Butternut Squash and Chickpea Salad and the Broccoli Crunch Salad: Cary's modified version of the Broccoli Crunch Dressing, and possibly my new favorite dressing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/S0Y0UfWG9jI/AAAAAAAAANY/rAUxiuNak14/s1600-h/Cashew+Butter+Dressing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/S0Y0UfWG9jI/AAAAAAAAANY/rAUxiuNak14/s400/Cashew+Butter+Dressing.jpg" alt="" id="BLOGGER_PHOTO_ID_5424080327830599218" border="0" /></a><br /><br />Cary's Cashew Butter Dressing<br />Adapted from <a href="http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html">101 Cookbooks</a><br /><br /><ul><li>1 garlic clove, smashed and chopped</li><li>scant 1/2 teaspoon fine grain sea salt</li><li>1/4 cup cashew butter</li><li>3 tablespoons freshly squeezed lemon juice</li><li>1 teaspoon honey</li><li>2 tablespoons extra-virgin olive oil</li><li>2 tablespoons water (cold works fine - add more little by little until you get your desired consistency)<br /></li></ul>Combine all ingredients and buzz with an immersion blender until creamy. Eat on everything.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0tag:blogger.com,1999:blog-1759978392868154146.post-90752437797060557812010-01-01T12:06:00.001-08:002010-01-01T12:40:25.414-08:00December<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WJYa6fSI/AAAAAAAAAKw/soO1xNc-esQ/s1600-h/Cary+on+the+trainer.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WJYa6fSI/AAAAAAAAAKw/soO1xNc-esQ/s400/Cary+on+the+trainer.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421865720574803234" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WI28Me4I/AAAAAAAAAKo/OUnWjym5IHI/s1600-h/Baking+Mess.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WI28Me4I/AAAAAAAAAKo/OUnWjym5IHI/s400/Baking+Mess.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421865711587588994" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y5qt2PcI/AAAAAAAAAMA/r6aBIAE4E0E/s1600-h/More+Squirrels.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y5qt2PcI/AAAAAAAAAMA/r6aBIAE4E0E/s400/More+Squirrels.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421868749143031234" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5WhqBobpI/AAAAAAAAAK4/I8aqeHrmrwM/s1600-h/Chocolate+Pecan+Cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5WhqBobpI/AAAAAAAAAK4/I8aqeHrmrwM/s400/Chocolate+Pecan+Cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866137617460882" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyzBSarI/AAAAAAAAALg/k2JuEFVrc_w/s1600-h/Gift+Box.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyzBSarI/AAAAAAAAALg/k2JuEFVrc_w/s400/Gift+Box.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866432089713330" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5adQ4OZtI/AAAAAAAAAMY/SSJj_to71Oo/s1600-h/Red+Sunset.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5adQ4OZtI/AAAAAAAAAMY/SSJj_to71Oo/s400/Red+Sunset.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421870460194154194" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5bU6YFMpI/AAAAAAAAANA/QNuOQTxrxqo/s1600-h/Sunset+Reflection.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5bU6YFMpI/AAAAAAAAANA/QNuOQTxrxqo/s400/Sunset+Reflection.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421871416226427538" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5a-yPPbUI/AAAAAAAAAMo/Zl-o8JTawcc/s1600-h/Snow+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5a-yPPbUI/AAAAAAAAAMo/Zl-o8JTawcc/s400/Snow+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421871036084743490" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5a_NMDPhI/AAAAAAAAAMw/bWGlYZCNlFo/s1600-h/Snow+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5a_NMDPhI/AAAAAAAAAMw/bWGlYZCNlFo/s400/Snow+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421871043319119378" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5adq-wCjI/AAAAAAAAAMg/AK_dDY9S6Sg/s1600-h/Roasting+Onions.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5adq-wCjI/AAAAAAAAAMg/AK_dDY9S6Sg/s400/Roasting+Onions.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421870467200846386" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyZHCfnI/AAAAAAAAALY/Is5oJJrjJL4/s1600-h/Frost.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyZHCfnI/AAAAAAAAALY/Is5oJJrjJL4/s400/Frost.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866425134513778" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5bfBj3dYI/AAAAAAAAANI/Ct5isvFx5GQ/s1600-h/Temperature.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5bfBj3dYI/AAAAAAAAANI/Ct5isvFx5GQ/s400/Temperature.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421871589953598850" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5bUuzVCmI/AAAAAAAAAM4/4ENLTUJcPPQ/s1600-h/Spiced+Nuts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5bUuzVCmI/AAAAAAAAAM4/4ENLTUJcPPQ/s400/Spiced+Nuts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421871413119486562" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5XFB2OUnI/AAAAAAAAALo/klPnz9Edl7Y/s1600-h/Green+and+Brown.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_uRD3l7mt9X0/Sz5XFB2OUnI/AAAAAAAAALo/klPnz9Edl7Y/s400/Green+and+Brown.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866745307484786" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y53e5GQI/AAAAAAAAAMI/7PWebJ7JxeU/s1600-h/Peaceful+Sunset.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y53e5GQI/AAAAAAAAAMI/7PWebJ7JxeU/s400/Peaceful+Sunset.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421868752569964802" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WifG27dI/AAAAAAAAALI/YcaTqwr83C4/s1600-h/Clean+Dishes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_uRD3l7mt9X0/Sz5WifG27dI/AAAAAAAAALI/YcaTqwr83C4/s400/Clean+Dishes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866151866461650" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5Wh_l6-0I/AAAAAAAAALA/1NnE-GTCFGE/s1600-h/Christmas+Ornament.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5Wh_l6-0I/AAAAAAAAALA/1NnE-GTCFGE/s400/Christmas+Ornament.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866143406816066" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y6PhhoJI/AAAAAAAAAMQ/ch7XuyTmR6s/s1600-h/Pedal+on+Wood+Stove.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5Y6PhhoJI/AAAAAAAAAMQ/ch7XuyTmR6s/s400/Pedal+on+Wood+Stove.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421868759023460498" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5XGZygUoI/AAAAAAAAAL4/wSxmSYu96Lo/s1600-h/Kitten.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_uRD3l7mt9X0/Sz5XGZygUoI/AAAAAAAAAL4/wSxmSYu96Lo/s400/Kitten.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866768914207362" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5XF1uxmdI/AAAAAAAAALw/wg3cNbj2j7E/s1600-h/KitchenAid.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5XF1uxmdI/AAAAAAAAALw/wg3cNbj2j7E/s400/KitchenAid.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866759234886098" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyAHw_CI/AAAAAAAAALQ/EAxWRF0zLDM/s1600-h/Cookbooks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5WyAHw_CI/AAAAAAAAALQ/EAxWRF0zLDM/s400/Cookbooks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421866418426674210" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5WImN2thI/AAAAAAAAAKg/aJvK9JYFQ-I/s1600-h/Another+Kind+of+Bubbly.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz5WImN2thI/AAAAAAAAAKg/aJvK9JYFQ-I/s400/Another+Kind+of+Bubbly.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421865707098256914" /></a>Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com1tag:blogger.com,1999:blog-1759978392868154146.post-7858589300224891882009-12-31T17:04:00.000-08:002009-12-31T17:32:29.532-08:00Chai Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz1Qogw3_XI/AAAAAAAAAKY/mOYOL_IMSaw/s1600-h/Chai+Shortbread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_uRD3l7mt9X0/Sz1Qogw3_XI/AAAAAAAAAKY/mOYOL_IMSaw/s400/Chai+Shortbread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421578183343865202" /></a><br /><br /><br />Shortbread is a perfect treat for the holiday season - quick to put together, but buttery and rich. It also stores and travels well for sending to out-of-town friends.<br /><br />And what can't be improved with some cinnamon, nutmeg, cardamom, and ginger?<br /><br />Chai Shortbread<br />Base recipe adapted from <a href="http://www.amazon.com/Williams-Sonoma-Collection-Cookies-Marie-Simmons/dp/0743226836">Williams-Sonoma Cookies</a>. Chai spices inspired by these <a href="http://twobites.wordpress.com/2007/12/11/chocolate-covered-vanilla-chai-shortbread-cookies/">Chocolate Covered Vanilla Chai Shortbread Cookies</a>, but without, you know, the chocolate. <br /><br />1 cup unsalted butter, at room temperature<br />1/4 cup powdered sugar<br />1/4 cup white sugar, plus more for sprinkling<br />2 teaspoons vanilla extract<br />1 1/2 cups flour<br />1/4 teaspoon salt<br />1/2 teaspoon cinnamon, plus more for sprinkling<br />1/4 teaspoon nutmeg<br />1/4 teaspoon ground cardamom<br />1/4 teaspoon ground ginger<br />a pinch of black pepper<br /><br />1. Preheat the oven to 300 degrees. Take out an ungreased 9-inch square baking pan.<br />2. Use a mixer to cream the butter until fluffy and pale yellow, or do it by hand with a whisk. Add the sugars and continue beating until the mixture is no longer gritty. Beat in the vanilla and spices.<br />3. In a separate bowl, mix the flour and salt together (or, if you're lazy like me, just measure it out into the bowl of butter and sugar). Gradually add the flour mixture to the butter mixture while mixing on low speed or by hand until just blended.<br />4. Press the dough evenly into the pan. Sprinkle with about a tablespoon of white sugar and some cinnamon.<br />5. Bake the shortbread until the edges are golden, about 50 minutes to an hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips or squares (if you let it cool first, the shortbread will crumble when you try to cut it). Let the strips cool in the pan on a wire rack for about 30 minutes before moving them to the rack to cool completely.Meganhttp://www.blogger.com/profile/12039376052925217971noreply@blogger.com0