tag:blogger.com,1999:blog-58739771466473429902024-02-07T21:13:23.019-05:00Everything Tasty<b>We're all about the food.</b><br><br>Colin, who is 22, and his godmother and friend Anne, 57, love to create recipes, grocery shop, cook elaborate dinners, eat at new restaurants, and do just about any other food-related thing together. In this blog, they talk about food, share recipes and invite comments from their readers.Anne Miltonhttp://www.blogger.com/profile/00972144992767770069noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-5873977146647342990.post-89539973160265123852018-07-31T01:47:00.000-04:002018-07-31T01:00:11.160-04:00Welcome to Everything Tasty! Here's what it was, and what it is. Hello! Thank for coming to Everything Tasty. This blog is coming up on its 8th anniversary, and although most of the posts and action around here was in those first three years, enough time has passed so that many of you never came across it in its original state, and are now wondering why its set up the way it is, and why the header says I'm 22 even though I'm 28.<br />
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I've been part of this blog since the beginning, but it was the brainchild of my godmother Anne Milton. For any of you who met her, I don't need to tell you that Anne was a transcendently wonderful human being, full of kindness, joie de vivre, and passion for her hobbies. Paramount among these was cooking, which was sometimes also her passion–at points in her life she ran a small but successful catering company.<br />
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Anne was my mom's best friend from age 8 into their late 50s. She was there when I was born, and she was very much another mother in my life, encouraging me to be kind, to be curious, and to learn how to make art. Above all, she taught me to cook, imparting her wisdom and her recipes, bringing me to dinner parties with her adult Boston friends who were very kind about having a kid in their midst. We were very different kinds of cooks–she liked meticulous execution of classic recipes, while I preferred wild experimentation–but I learned most of what I know in the kitchen from her.<br />
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In 2010, when I was halfway through college, and she was recently diagnosed with cancer, she came up with this blog as a way for us to do something together. She did most of the actual cooking (and took beautiful photographs), but I kicked in the odd recipe, some restaurant reviews, and our trademark Random Musings about Food. On short college breaks, I'd go to Boston and we'd cook together, sometimes planning elaborate meals for friends. It became something that bound us even closer together, and when I moved to Boston after college I looked forward to years of writing and posting together.<br />
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Sadly, it didn't work that way–we got together to cook and go out a few times, but the cancer got worse and worse, and in 2013 we lost her. It was devastating for me, for her husband Ken, for my mom, for everyone who knew her. I spent a lot of time wondering what to do after she passed, and ultimately I decided that I wanted to do the things that would make her proud of me. I went into disability activism, which has turned into my passion and full-time career. I kept cooking, for myself and for my friends.<br />
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And, at least once in a while, I continued posting on this blog. I haven't done it nearly as much as I'd like–Anne was always the organized one, and I've photographed a lot of dishes with the intent of writing them up and them haven't done it. Hers was also the administrator account, so I can't change the header–that's the last one she put up in 2012 and it has stayed frozen since then. But even if in the years since I've only averaged a few posts a year, I'm proud to have kept this blog alive–I think it would make Anne happy to see it keep going, to see me keep taking pleasure in cooking and food the way she taught me to. And if you enjoy reading this, and especially if it inspires you to make something yourself, I think that's the best tribute I could pay her. Happy eating!<br />
<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-41140368981066393542018-07-30T00:18:00.002-04:002018-07-30T00:18:42.215-04:00Noodle Variations: East Asian-Inflected Pesto with Ramen Noodles, Soy & Butter Oyster Mushrooms, and TobkioFor reasons that I won't get into here, I've had a lot of upheaval in my personal life lately. Not all of it has been bad, but the combination of worthwhile but exhausting work and a lot of change at home has meant I've been eating out a lot and cooking very little the past couple of weeks. I figured that if I was going to get back into the rhythm of cooking, it needed to be with something I was excited to try, so I decided to experiment.<br />
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Pesto is one of my favorite things to make. It's delicious, adaptable to both hot and cold dishes, and it freezes beautifully, so that you can get fresh herbal flavor easily even long after a fresh batch of herbs would have wilted or rotted. The traditional Italian formula with basil and pine nuts is phenomenal, but over the years I've done versions with arugula, broccoli rabe, kale, and cilantro, and they've all been lovely. However, the basic formula and applications remain relatively European; even when swapping the greens, I've typically kept things like the parmesan the same. Today, I wanted to try something else: using pesto techniques but adapting the flavors for use in an Asian-inflected take on pesto and pasta. I served it mixed into ramen noodles (since there's no broth, this is more of a riff on mazemen), with some oyster mushrooms cooked in soy sauce, butter, and wine and a garnish of tobiko, the crunchy, salty flying fish roe you've probably had on sushi.<br />
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I should be clear upfront that this is in no way authentic to any cultural tradition. It was an experiment on my part, and I'm sure I'm not the first person to try something like this. The pesto was bright, with a welcome sharpness from the chives, and had an intense herbal aroma. It balanced very nicely with the savory mushrooms and pleasantly chewy ramen, while the tobiko added color, some welcome briny flavors, and a pleasant crunch for contrast.<br />
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I served this with a smashed cucumber salad on the side. I went with Chef John's excellent recipe, which you can find here: https://foodwishes.blogspot.com/2017/05/smashed-cucumber-salad-i-crushed-this.html<br />
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<u>East Asian-Inflected Pesto Over Ramen Noodles, with Soy-Glazed Oyster Mushrooms and Tobiko</u><br />
~45 minutes<br />
Serves 4.<br />
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1 pound ramen noodles<br />
~3 tablespoons pesto (see below)<br />
8 oz oyster mushrooms, rinsed and coarsely chopped<br />
1 large red bell pepper, sliced<br />
1 tbsp neutral oil<br />
1 tbsp butter<br />
1 tbsp soy sauce<br />~1/4 cup white wine (large splash)<br />
1 tsp tobiko per serving<br />
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1. Add neutral oil to a pan and heat on medium high until shimmering.<br />
2. Add the mushrooms to the pan and stir, spreading out into a thin layer.<br />
3. The mushrooms will give off a good deal of liquid. When liquid volume starts to reduce, add the soy sauce and stir until well combined.<br />
4. When the liquid has cooked off, continue cooking until fond builds up on the bottom of the pan. Then, add the wine and scrape aggressively until fond dissolves. Add the butter and bell pepper and cook until liquid is nearly gone.<br />
5. While mushrooms are cooking, boil ramen until tender and slightly chewy.<br />
6. Combine ramen, pesto, and mushroom-bell pepper mixture and portion out in individual plates/bowls<br />
7. Top with the tobiko and enjoy.<br />
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<u>East Asian-Inflected Pesto</u><br />
<b>Ingredients:</b><br />
1 packed cup Thai Basil leaves<br />
1 packed cup Chinese Chives, sliced into strips<br />
1/2 packed cup mint leaves<br />
1/2 cup chopped toasted cashews<br />
~2-3 tbsp olive oil or neutral oil<br />
2 crushed garlic cloves<br />
1/4 cup dried shrimp or dried anchovy (opt. but recommended. For a vegetarian version, use well-cleaned dried shitake)<br />
1 tbsp green cardamom pods (opt.)<br />
~2 tbsp unsweetened dried coconut<br />
1/2 oz fish sauce<br />
1/2 oz lime juice<br />
1 tsp sriracha or gochujang<br />
Salt to taste<br />
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<b>Steps:</b><br />
1. Process the shrimp and cardamom pods until reduced to a powder. Add the garlic and process until finely minced.<br />
2. Add the cashews and pulse until they are as finely chopped as possible.<br />
3. Adding one handful at a time to a food processor, process the basil, chives, and mint until all are finely minced. If the blade becomes too bound up to work, proceed to step three and then add the remaining herbs.<br />
4. With the machine running, drizzle in the olive oil until the mixture reaches desired consistency–a thick, smooth puree that the blade can stir without issue.<br />
5. Add the coconut, fish sauce, lime juice, and Sriracha, adjusting proportions to taste.<br />
6. Season with salt and other spices if desired and reserve until needed, in the fridge or at room temperature.<br />
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-71046721426732401982018-05-21T01:04:00.003-04:002018-05-21T01:04:53.204-04:00Ceviche, Potato Tacos, and Margaritas: a brief but tasty return to Tucson <div class="p1">
<span class="s1">I went home to Arizona last week for my brother’s wedding and had a fantastic time! Annie and I were tasked with making margaritas for 100, which turned out pretty well–though it took over an hour of just juicing limes. It was a lovely ceremony and reception and a chance to catch up with some old friends. Huge congratulations to my brother! Later in the week Chris, one of my oldest and closest friends, and I got together and made dinner for us and his parents. We put together the meal below and it came out fantastically without much effort. The bright, tangy ceviche is simple but still nuanced, and its offer beautifully by the crunchy, comforting potato tacos. I’ve also included our margarita recipe, which included a secret ingredient in the form of just a tiny bit of Annie’s home-infused habanero vodka. It’s totally optional, but I recommend it; it won’t make the drink blow your head off, but it gives it a nice bit of a tingle. Enjoy!<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">Ceviche<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">1.5 lbs red snapper (or other firm whitefish you like)</span></div>
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<span class="s1">1 cup lime juice (approximately 8 limes)<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">1 avocado, cubed</span></div>
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<span class="s1">1/2 red onion, finely sliced</span></div>
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<span class="s1">Minced habanero, to taste</span></div>
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<span class="s1">2 garlic cloves, crushed<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">1 tsp chili powder</span></div>
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<span class="s1">Salt and pepper to taste</span></div>
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<li class="li1"><span class="s2"></span><span class="s1">Slice snapper into thin bite size pieces. Add to a bowl along with the onion, garlic, and habanero. Season with salt and chili powder.<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">Pour over the lime juice and toss until all fish is well coated and most is submerged.<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">Let steep 15-30 minutes, checking periodically, until fish reaches desired doneness. Halfway through, gently fold in the avocado so it is not crushed.<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">Adjust seasonings to taste and serve with chips, tortillas, or rice.<span class="Apple-converted-space"> </span></span></li>
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<span class="s1">Potato Tacos</span></div>
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<span class="s1">2 large or 3 medium russet potatoes</span></div>
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<span class="s1">1/4 cup olive oil</span></div>
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<span class="s1">1 tsp butter</span></div>
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<span class="s1">2 cloves garlic, crushed</span></div>
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<span class="s1">1 roma tomato, chopped fine</span></div>
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<span class="s1">1 tsp ground cumin (toasted and fresh-ground would be ideal)<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">1/2 tsp smoked or hot paprika</span></div>
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<span class="s1">~1/2 tbsp red wine vinegar (adjust to taste)<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">Heavy dash mexican hot sauce (opt)</span></div>
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<span class="s1">12-20 corn tortillas</span></div>
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<span class="s1">Neutral oil for frying.<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">Salt and pepper to taste</span></div>
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<li class="li1"><span class="s2"></span><span class="s1">Peel and cube potatoes as you would for ordinary mashed potatoes.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Boil in salted water until soft. Drain well.<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">Add olive oil, butter, and tomato. Mash together until well combined</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Add vinegar, spices, and hot sauce, adjusting to taste</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Warm tortillas until soft and pliable<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">In a large skillet or frying pan, add a quarter-inch of oil and heat through on medium high</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Fill each tortilla with 1-2 tablespoons of filling, spreading almost to the edge and pressing down.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Shallow fry tacos 1-2 minutes per side until golden brown and crunchy</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Drain on a rack or paper towels and serve immediately with salsa of your choice.<span class="Apple-converted-space"> </span></span></li>
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<span class="s1">Smoky Spicy Margaritas<span class="Apple-converted-space"> </span></span></div>
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<span class="s1"><i>I like my margaritas pretty dry, but if you want to add sweetness, go for agave syrup, maybe a half teaspoon per drink.<span class="Apple-converted-space"> </span></i></span></div>
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<span class="s1">Per drink: <br />
1.5 oz good blanco tequila (I like Agavales for a high-quality but budget friendly pick)</span></div>
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<span class="s1">0.5 oz high-quality smoky mezcal (I recommend Xicaru)</span></div>
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<span class="s1">1 tsp habanero-inflused vodka (optional, see below)</span></div>
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<span class="s1">1 oz triple sec (Cointreau is lovely, but DeKuyper works just fine)<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">1 oz fresh-squeezed lime juice (approx 1lime), plus 1 large lime wedge per drink f</span></div>
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<span class="s1">For salt rims, if using:<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">~1/4 cup kosher salt<span class="Apple-converted-space"> </span></span></div>
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<span class="s1">2 tsp Tajín powder or chili powder (optional)</span></div>
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<li class="li1"><span class="s2"></span><span class="s1">If doing a salt rim, mix the kosher salt and seasoning powder together and place on a small plate or saucer. Run a lime wedge around the rim of each glass, invert, place into the spiced salt, and rotate until lightly covered.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">In a cocktail shaker with ice, combine tequila, mezcal, triple sec, and lime juice, and shake vigorously.<span class="Apple-converted-space"> </span></span></li>
<li class="li1"><span class="s2"></span><span class="s1">Strain into prepared glass and garnish with the lime wedge<span class="Apple-converted-space"> </span></span></li>
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<span class="s1">To make habanero vodka, add one halved and seeded habanero to a bottle of vodka and let steep for up to a week before straining into another bottle for ongoing use. Infusion process can be accelerated by leaving in a warm place or even outside in direct sunlight. For an even hotter spirit, leave in the seeds. The result will be both fruity and quite hot (though still very drinkable) without being bitter. Use in small quantities to add heat to other drinks. And if the thought of even a tablespoon of vodka in a margarita weirds you out, I’m sure the same trick would work with blanco tequila.<span class="Apple-converted-space"> </span></span></div>
<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-40930393873230436572017-05-15T15:51:00.002-04:002017-05-15T15:51:35.670-04:00Bunch is the Mother of Invention: Hangtown Fry with NopalesI've written several times on this blog about the idea that perhaps the most important thing you can do, food-wise, is to have a well-stocked pantry. A big part of that is the idea of security: that with the right dried, canned, pickled, and cured ingredients available, you'll always be able to whip something tasty and reasonably nutritious up. But there's something that goes beyond that too: the potential for creativity.<br />
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Recipes are an incredible thing–a well-written one can expand your cooking horizons, guiding you to a finished product you wouldn't have known how to begin approaching on your own. Any of you who knew Anne knew her obsession with recipes, combing through cookbooks to find something wonderful and execute it precisely. I can't help but mess with recipes–which both amused and bemused her on occasion–but that doesn't mean I don't value them. Recipes teach you skills, guiding you through steps you can then apply freely in other contexts, and they teach you combinations of flavors that can spark your imagination to new places. Certainly, there is joy in making a plan, going shopping for exactly the ingredients you need, and then pulling it all together step by step.<br />
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Nearly all recipes, however, even the immortal classics, started in the same place: with someone looking the food they have on hand–staples kept always in stock, bits youpicked up without clear plans for them, things harvested from the garden or the livestock or bartered for with someone else, or odds and ends left over from making other dishes–and going "right, what can I cook with this?" Most of what we cook had no singular inventor, of course, but evolved over centuries, with hundreds or thousands of cooks handing ideas down and adding their own little tweaks. Even with things developed in one flash of inspiration, the story has usually been lost to time.<br />
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However, there are exceptions. In 1943 Ignacio Anaya, maître d' of a hotel in Coahuila, Mexico, needed to feed a group of army wives from across the border in Texas who had turned up after the kitchen had closed–so he cut up and fried some leftover tortillas, added some cheese and pickled jalapeños on top, and invented Nachos. Allegedly (though there are many warring accounts), in 1971 chef Ali Ahmed Aslam of the Shish Mahal restaurant in Glasgow served some Chicken Tikka (which of course is rubbed with dry spices and roasted) to a Scottish bus driver. When the man complained it was dry and asked for some sauce, Ali threw together some tomato soup with cream and spices and bathed the chicken in it, inventing Chicken Tikka Masala. <br />
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And then, there is the Hangtown Fry. In the 1850s, the California Gold Rush was in full force, and towns sprang up out of the dirt to meet the needs of the prospectors. The largest of these was Placerville– in 1847 it was a parched scrap of dirt informally Dry Diggin's, but by 1854 it had become the third largest town in the state, and acquired the new family-friendly name of Placerville, although most people called it Hangtown, after three local outlaws were hung from a tree at the height of the gold fever in 1849. In 1857 they built the new Cary House Hotel, replacing the town's older hotels that had been destroyed in a massive fire. When prospectors struck gold, they would come straight to the Cary House to sell their nuggets and take their first actions as newly rich men. One day, one such man came into the bar, still grimy but holding up a gold nugget, and demanded that the hotel's restaurant make him the most expensive dish that they could. When nothing on the menu would do, they examined the most prized parts of what they had on hand: eggs, which had to be brought in by stagecoach, since there were no hens in Placerville. Bacon, which was shipped in from the east by train. Most of all oysters, which had to be brought the 100 miles of rough road from San Francisco on ice so they didn't spoil. The kitchen cooked the three up together, and voila–the Hangtown Fry was born, and remains a California classic to this day.<br />
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Today, eggs and bacon are still shipped long distances, but the industrialization of agriculture and improvements in transit infrastructure and modern refrigeration have made them plentiful and cheap. Here in greater Boston, fresh oysters were ironically dirt cheap in the Hangtown era, food for poor of a port city–but in 2017, the global taste for them has made the fresh ones a luxury even feet from the water. However, for purposes like a Hangtown Fry, the cheap canned and smoked variety will do just fine (although Boston is currently just beginning to see a rise in hip places serving high-end, pricy tinned seafood from Spain and Portugal, so check back with me in 10 years or so). I bought eggs to have on hand for breakfasts, the bacon was left over after I made Carbonara last week, the oysters I had bought a few weeks ago with the idea that they'd come in handy at some point–and I had one more ingredient lurking in my fridge that needed using up: Nopales, strips of prickly pear cactus pad, with a fantastic vegetal, pickly flavor somewhere between green chile, green beans, and okra. In Tucson you can buy them fresh, and they're used brilliantly by Mexican chefs for whole variety of dishes, especially pairing beautifully with grilled meat. Here, they only come lightly pickled in huge jars. I used a little to make tacos for a party last weekend, and have a good deal left over- and they spoil within a few weeks of opening. <br />
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So I stood in my kitchen, considering what to do with this random set of ingredients, and my mind pinged the idea of the Hangtown Fry, which I'd read about years before. Nopales are a non-traditional addition, but they go terrifically with eggs, and besides, I think they're appropriate. In the California desert, there may well have been Prickly Pear growing right outside the window of the Cary House Hotel, there to provide a balancing finishing touch to the rich dish of bacon, oysters, and eggs–but cactus would have been commonplace, outside the notice of chefs trying to make the most expensive thing they could. Today, in Massachusetts, they're exotic–the kind of ingredient someone might reach for to make an old classic feel exciting again. Who knows? In ten years fancy hotels may be serving their brunch patrons a "Somerville Fry." I suppose, then, there ought to be a recipe.<br />
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Hangtown fry with Nopales<br />
Serves two<br />
Time: 20 minutes<br />
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4 eggs<br />
1 3.75 oz can smoked oysters*<br />
4 strips thick-cut bacon<br />
~6-8 oz pickled nopales, roughly chopped (use more or less as you like)<br />
1 minced shallot and/or 1 crushed clove of garlic (opt.)<br />
~1 teaspoon Red wine vinegar or cider vinegar<br />
~1 teaspoon Worcestershire sauce (opt but highly recommended)<br />
Splash milk or cream (opt)<br />
Large pinch Paprika<br />
Dash Cayenne<br />
Salt<br />
Pepper<br />
Parmesan or Romano cheese, freshly grated to taste<br />
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*Or 6-8 large fresh oysters, which would be amazing but far more work if you had to shuck them yourself. Some supermarkets sell tubs of pre-shucked oysters for not much, this would be an ideal use.<br />
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1. Add bacon to a cold pan. If possible, cut into ~1 inch pieces first. Otherwise, remove when fully cooked, chop, and reintroduce towards the end. Set heat to medium and cook until just crisp. Blot out roughly 1/2-2/3 of the fat with a paper towel.<br />
2. Add oysters, cook 2-3 minutes–they will plump up a bit as they sauté, though some may not. (If using fresh oysters, reduce this step to 1 minute)<br />
3. Add shallot and/or garlic if using, sauté 1 minute<br />
4. Add nopales, along with vinegar. Season with salt, sauté 3-4 minutes, until liquid is not bubbling as aggressively and has reduced somewhat.<br />
5. Whisk together eggs, paprika, cayenne, Worcestershire sauce, milk/cream, and salt and pepper until homogenous.<br />
6. Add eggs to the pan and immediately remove from the heat. Scrape aggressively with a silicone or rubber spatula and continue stirring until eggs stop becoming more set.<br />
7. Return to heat, stirring continuously, until eggs are just barely set, then remove from heat.<br />
8.Grate over cheese (if you wanted to go in a creamier direction, you could instead use 1/4 cup of pepper jack) and serve immediately with toasted or grilled sourdough or other hearty bread, fold in warm tortillas and serve with green salsa as a breakfast taco, or just eat on its own–it works well all by itself.<br />
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-23018919687602782932017-02-13T02:24:00.002-05:002017-02-13T14:09:14.619-05:00Pantry Power: Surviving the snow with a braised chickpea and mushroom dish that uses no fresh ingredients.<div style="font-family: helvetica; line-height: normal;">
<span style="font-kerning: none; font-size: large;">One of the most remarkable things about living in the modern world is the remarkable array of fresh produce available in supermarkets. At the Shaws (by no means a fancy grocery store) within walking distance from my house in Somerville, I can reliably buy such varied vegetables as fennel, arugula, habaneros, multiple kinds of kale, and sometimes even tomatillos, all shipped from across the world to New England while still at the peak of freshness–to say nothing of the wide variety of meat and seafood available. Such ingredients are exciting and inspiring, a privilege to be able to cook with.</span></div>
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<span style="font-kerning: none; font-size: large;"><span class="Apple-tab-span" style="white-space: pre;"> </span>However, the availability of this fresh produce, coupled with the increasing interest taken by the public in high-quality ingredients in general, has produced an unfortunate false dichotomy in many people’s minds– that if fresh ingredients are high-quality, natural, and healthful, preserved ones must conversely be low-quality, artificial, and unhealthful. Restaurants marketing to a certain type of consumer (largely semi-affluent and white) tout the freshness of all their ingredients as proof of their superiority, and the use of anything that isn’t perishable is seen in some quarters as proof that a dish is “unnatural.”</span></div>
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<span style="font-size: large;"><span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>In fact, this view runs counter to actual history. In some respects of course, our ancestors were more likely than we are to use certain very fresh ingredients–they were far more likely to grow their own vegetables and raise their own animals for instance. However, they were also perpetually concerned with how to make that food last, to keep themselves fed through winter months and in the days before refrigeration. Only a small fraction of produce was eaten fresh–the rest was canned, dried, pickled, smoked, or otherwise preserved against spoilage</span><span style="line-height: normal;">. </span><span style="font-kerning: none;">Some foods, in fact, are better when preserved–just imagine a Jewish deli without corned beef, lox, or dill pickles, or contemplate the fantastic flavors of Spanish <i>baccalau </i>(salt cod) or Mexican carne seca (dried beef, reconstituted with lime juice and tomatoes). When making pasta sauce, Italian-American chefs very often reach not for the often bland fresh tomatoes in the produce aisle, but for canned San Marzano tomatoes, ideal for the purpose and preserved at their peak for sauce making. This recipe makes use of them in their crushed state, as well as an ingredient I’ve come to obsess over for just this reason–dried mushrooms, which for sautéed applications pack more flavor than fresh mushrooms do (in part because you can buy highly flavorful varieties like porcini, and in part because the drying process concentrates flavors) and because the rehydrating liquid then becomes a useful ingredient in and of itself. <br />
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<span class="Apple-tab-span" style="white-space: pre;"> </span>More than the particular flavor advantages of certain preserved ingredients though, I wanted to highlight them here because they serve a vital interest–they protect you, and they make it far easier to cook at home. How often have you eaten mediocre takeout because you had enough time to buy food or cook, but not both? How often have you picked up ingredients for a recipe, been delayed a couple of days in making it, and had everything go off? I’ve had both happen to me with embarrassing frequency. And then there are days like today, when the snow comes down by the bucketful and the grocery store is a long trudge away. With a well-stocked pantry, as in the days of old, you can be secure in the knowledge that you’ll always be able to feed yourself. When you have fresh ingredients available, they can play starring roles, supported by what you have in the cupboard. And when you don’t, like today, you can still turn out a delicious, healthy meal entirely out of things you can keep on hand indefinitely. </span></span></div>
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<span style="font-kerning: none; font-size: large;">Well, I suppose the parsley garnish is fresh. Or it was anyway, when I bought it two weeks ago. I’ve been pleasantly surprised at how well its held up.</span></div>
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<span style="font-size: large; text-decoration: underline;">Braised chickpeas and trio of mushrooms over couscous</span></div>
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<span style="font-kerning: none; font-size: large;">Approx. 30 minutes (plus mushroom soaking time)</span></div>
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<span style="font-kerning: none; font-size: large;">Serves four</span></div>
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<span style="font-kerning: none; font-size: large;"><i>(As usual, measurements are approximate. And, in any event, the whole point of this is to make use of what you have on hand)</i></span></div>
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<span style="font-kerning: none; font-size: large;">Ingredients:</span></div>
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<span style="font-kerning: none; font-size: large;">2oz by weight of dried mushrooms. I used 1 oz of Maitake, 1/2 oz of King Trumpet, and 1/2 oz of porcini </span></div>
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<span style="font-kerning: none; font-size: large;">1 can chickpeas, drained, liquid reserved</span></div>
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<span style="font-kerning: none; font-size: large;">~1/4 cup crushed tomatoes </span></div>
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<span style="font-kerning: none; font-size: large;">10 oz plain couscous (you could also use rice, especially short grain, or even pasta) </span></div>
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<span style="font-kerning: none; font-size: large;">2 tbsp olive oil</span></div>
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<span style="font-kerning: none; font-size: large;">2 tbsp butter </span></div>
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<span style="font-kerning: none; font-size: large;">1 small yellow or white onion, sliced fine or diced (optional–i actually didn’t have any on hand and it came out great, but it would be nice) </span></div>
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<span style="font-kerning: none; font-size: large;">2 cloves garlic, minced (again, optional. I actually used a big clove of some nice black garlic [preserved via fermentation] from Trader Joes that Annie’s mother had given us, which was lovely)</span></div>
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<span style="font-kerning: none; font-size: large;">1/4 cup slivered almonds, toasted (Optional as above. Wasn’t necessary, but I’ve used it in couscous before and it’s very nice. You could also use pistachios.) </span></div>
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<span style="font-kerning: none; font-size: large;">1 oz sherry. </span></div>
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<span style="font-kerning: none; font-size: large;">Flavorings and spices (all optional–use what you like/have): </span></div>
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<span style="font-kerning: none; font-size: large;">1 teaspoon za’atar (if unavailable, use dry thyme or oregano, along with some sesame seeds if available)</span></div>
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<span style="font-kerning: none; font-size: large;">Large pinch five spice powder</span></div>
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<span style="font-kerning: none; font-size: large;">Large pinch red pepper flake</span></div>
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<span style="font-kerning: none; font-size: large;">Large pinch sumac</span></div>
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<span style="font-kerning: none; font-size: large;">Dash smoked paprika</span></div>
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<span style="font-kerning: none; font-size: large;">1/2 teaspoon cumin seeds</span></div>
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<span style="font-kerning: none; font-size: large;">1/2 teaspoon coriander seed</span></div>
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<span style="font-kerning: none; font-size: large;">1/2 teaspoon fennel seeds</span></div>
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<span style="font-kerning: none; font-size: large;">Generous splash Worcestershire sauce </span></div>
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<span style="font-kerning: none; font-size: large;">1-2 tablespoons red wine vinegar or cider vinegar</span></div>
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<span style="font-kerning: none; font-size: large;">~1 tablespoon pomegranate molasses</span></div>
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<span style="font-kerning: none; font-size: large;">Salt and pepper to taste.</span></div>
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<span style="font-kerning: none; font-size: large;">1/4 cup feta cheese, crumbled</span></div>
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<span style="font-kerning: none; font-size: large;">1/4 cup parsley, chopped</span></div>
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<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Place mushrooms into any small bowl or container which you have a second one of. Cover with warm water, place the second bowl into the first, and put something in the second bowl to serve as a weight, such as a can of beans . Soak for roughly 30 minutes, until the mushrooms are soft and pliable to the touch. (if you can’t do this setup, feel free to weight the mushrooms down another way, or just let soak longer and stir regularly).</span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">When mushrooms are ready, drain through a strainer with a bowl underneath to catch the soaking liquid. Wash mushrooms thoroughly to remove any grit. Pour soaking liquid through a coffee filter or cheesecloth and reserve. </span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Grind the cumin, coriander, and fennel seeds in a spice grinder/coffee grinder and reserve. If desired, quickly toast the seeds before grinding in the toaster oven or a dry pan, but be careful not to burn them. </span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the za’atar, five spice powder, pepper flakes, and paprika and heat for approximately one minute to infuse the oil. If using the onions, add at this stage and stir regularly until they begins to caramelize. Otherwise proceed directly to step 5.</span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Increase heat to medium high and add the chickpeas. Salt and stir frequently until they begin to brown and crisp. </span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Add a splash of vinegar and scrape to deglaze the pan. Add the mushrooms and sauté until juices begin to bubble out and they taste cooked through. When this process is almost complete, add 1 tbsp of butter and stir well to coat.</span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Add the sherry and scrape thoroughly to deglaze. Add the mushroom liquid, some or all of the chickpea soaking liquid (I went with roughly two ounces), and the crushed tomatoes. Bring the mixture to a boil, then reduce the heat to medium or medium-low and maintain a steady simmer. Add the Worcestershire sauce, pomegranate molasses, and vinegar to taste along with salt and pepper and continue to simmer until you’re happy with the flavor and the chickpeas are tender but not disintegrated. </span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">Meanwhile, in a small saucepan or pot, heat 1 tbsp of olive oil over medium heat and add the ground fennel-cumin-coriander mixture. Cook stirring until fragrant, then add 2 cups of water and a generous pinch of salt. Bring to a boil, then add the couscous, cover, and remove from the heat. Let stand five minutes.</span></span></li>
<li style="font-family: helvetica; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="line-height: normal;"></span><span style="font-kerning: none;">When couscous is done, fluff with a fork and stir in 1 tbsp of butter, along with the almonds if using and more salt to taste. Serve mushroom-chickpea sauce over couscous and top with feta and parsley. </span></span></li>
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-54413132777209606092016-05-24T00:53:00.000-04:002016-05-24T00:53:39.242-04:00Savory Croissant Bread Pudding: So much better than it looks. <br />
Bread pudding is something of an inside joke between Annie and I.<br /><br />Not that there's anything inherently funny about the dish (not ha-ha funny, anyway–certainly turning stale bread into desert is a mite odd, although considering the Russians make a <i>drink</i> out of it, we could be doing a lot worse.)<br /><br />No, it's that Annie has a problem. A couch problem. Specifically, she often can't so much as come into contact with a couch (ours or anyone else's) without falling sound asleep. (In fact, she's done it again as I'm writing this.) I have embarrassing photos that I'm really tempted to post, but for now I'll refrain.<br /><br />Anyway, not long after returning from a trip to Malawi in April 2014, Annie and I were sitting on the couch late one evening (this is when I was still living with Ken), I turned to say something to her, and realized she was out cold. Ordinarily I'd just wake her up and we'd haul ourselves off to bed, but I was still finishing my antimalarials and had to wait two more hours before I could take the next dose. With her asleep, I wandered into the kitchen, saw the loaf of stale bread on the countertop, and decided that the best way to kill time was to make bread pudding at 11:30 at night. Since, as I think I've discussed in these parts before, I don't have much of a sweet tooth, I went with a savory approach--sautéed leeks, which I happened to have on hand, white cheddar, and a spiced custard spiked with Worcestershire sauce. I poured everything into a baking dish, covered it with foil, stuck it in the fridge, got Annie semi-awake long enough to drag her upstairs, and we swiftly fell asleep. She was quite perplexed to discover the next morning, while no apparent time had passed for her the night before, I'd made brunch that was now going into the oven. And once I'd gotten the idea into my head, I did this again some evening while she was dozing, and she began to joke that she could make bread pudding appear by sleeping. On both instances I took pictures, intending to post the recipe here, but as with a great many recipes, I didn't get around to it.<br /><br />My pudding productivity has dropped off since then, but it's a lovely trick to pull out every once in a while, especially since really good bread always goes stale in about five minutes. Savory bread pudding in particular is something I'm shocked isn't more common--while the sweet kind can get a bit one note and cloying in anything but a small portion, and doesn't seem to have that wide a scope of variation, savory bread puddings are a blank canvas. I've put every allium from shallots to scallions to caramelized onions into them, roasted tomatoes and green chiles, and flavored my custards with a wide variety of spices and sauces, and it always comes out terrifically. So, here's my latest variation, done this past Sunday, done after I was in a cafe the preceding evening and kindly given the two croissants in the case that would otherwise have gone to waste. The results were complex, hearty, decadent, and absurdly satisfying. Enjoy–and then try out a variation of your own.<br /><br /><u>Savory Croissant Bread Pudding</u><br />(Serves four normal people or two very hungry ones)<br />
Two large plain butter croissants<br />Two leeks, split, washed, and finely sliced<br />Two segments preserved lemon, finely chopped (optional but highly recommended)<br />
Two breakfast sausage patties, fully cooked and chopped (I used morningstar farms vegetarian, but real pork sausage would be even better)<br />3/4 cup grated white cheddar (Cabot works very well)<br />
1 tsp oregano<br />Dash hot sauce (Cholula is my personal favorite)<br />Pinch cumin<br />Salt<br />
Pepper<br /><br />
One cup milk<br />Two whole eggs<br />One tablespoon smooth Dijon mustard<br />Generous splash Worcestershire sauce<br />1-2 tsp sherry (opt)<br />Large dash of smoked paprika<br />Pinch nutmeg<br />Pinch cayenne<br />Salt<br />Pepper<br /><br />1. Preheat oven to 250. Tear croissants into small irregular chunks and toast on a sheet pan or baking dish until dry and crispy (~15 minutes)<br />2. Sauté leeks and preserved lemon with oregano, cumin, salt, pepper, and hot sauce until leeks are browned, somewhat sweet and slightly charred. Reserve and set aside.<br />3. In a small mixing bowl, add two eggs and mustard to milk and whisk until smooth. Add Worcestershire sauce, sherry, and spices, adjusting to taste. <br />4. In a large mixing bowl, combine croissant pieces, leek mixture, cheese, and sausage. Pour over ~1/3 of the custard mix and fold with a spatula until absorbed. Repeat with the next 1/3 of the custard mix, and then add remaining custard only as necessary to ensure mixture is fully moistened.<br />5. Transfer bread pudding mixture into a buttered baking dish, and let stand at least 15 minutes and up to overnight<br />6. When ready, preheat oven to 350 and insert baking dish uncovered. Bake for 25-35 minutes, until croissant pieces are firm and golden brown.<br />
7. If desired, crisp the top under the broiler for 1-2 minutes until fully browned and crisp<br />
8. Serve immediately.<br /><br />Ok, this photo <b>really</b> doesn't do it justice--this was just what was left after we devoured the rest of it, but here goes. I promise you, this tasted pretty terrific.<br />
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-34412054363164390652015-12-22T00:13:00.001-05:002017-02-13T02:29:54.205-05:00Sneaky (and tasty) No-Mayo Tuna SaladThey say necessity is the mother of invention–but if so, boredom and procrastination are at least its stepparents.<br />
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Tuna salad is one of the things I whip up most often, and am most proud of my renditions of. It and scrambled eggs may be the two greatest "what you make of them" dishes ever; while essentially zero effort will produce bland but more-or-less edible versions, a touch of technique and creativity (plus a well-stocked pantry) can turn them into something delicious and expressive with barely any work, and let you feel like you've actually cooked something that still gets to your mouth within 15 minutes.<br />
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The "what you make of it" factor also applies to how healthy the sandwich is. Plain tuna mixed with a big glop of mayo and neon-green sweet pickle relish on white sandwich bread certainly won't do you any favors (and that's before you add the American Cheese and fry the thing in butter). On the other hand, mix in some chopped bell pepper and artichoke hearts, add some cucumber and tomato slices and good fresh salad greens, and you could at least do a lot worse.<br />
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Still, there's one big issue healthfulness-wise that there seems to be just no getting around: <b>mayonnaise</b>. The relative merits of the gloopy white stuff are one of Annie's and my few culinary disagreements. She's quite fond of it, whereas while I don't hate it–it's a useful means to an end where a creamy sauce is called for–I find it adds fat without any flavor, or at least any pleasant one. I don't use it as a condiment, and I prefer my potato salads and coleslaws done with vinegar instead. In tuna salad though, it seems usually necessary to get the texture right. I've tried to fight it; I've made tuna salads based on everything from tahini to pesto to greek yogurt, and some have worked out pretty well, but the texture is never quite right, and the flavors either limit you to specific applications or simply overpower everything else. Time and again, I've gone back to the mayo, and found myself dumping large quantities of every other flavorant I have on hand into my tuna just to overcome mayo's power to dull the things it's included in.<br />
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Today, though, a happy accident revealed an alternative. Annie had cooked up some red lentils for her dinner the night before (I was in Worcester for a poetry show), and I was going to have them for lunch today. We also had some very nice wheat bread from NE's best bakery chain When Pigs Fly on hand though, and I wanted something that would go with that, so on a whim (and to get away briefly from working at home) I tossed the leftover lentils into the food processor along with some Dijon mustard, garlic powder, balsamic vinegar, and a splash of fish sauce and pureed them into a spread. I put a bit on some slices of bread with some arugula, stuck the rest in a tupperware and into the fridge, and thought no more about it until tonight, when I decided tuna salad was in order, and saw the container as I was searching for things to flavor it with. What had been a thin sauce straight out of the food processor had thickened nicely, and to my pleasant surprise, stirring it into the tuna made it unctuous and creamy just like mayonnaise--but with a pleasantly nutty flavor and subtle bite that contributed without overpowering. A few other supporting condiments, some chopped olive and bell pepper, sliced cucumber, and a light slathering of the English standby Branston Pickle brought everything together into a top-notch sandwich--no mayo required.<br />
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Obviously, I'm not suggesting you boil a pot of lentils every time you want a tuna sandwich; I certainly don't have that kind of patience. Maybe, though, this will induce you to make some extra next time–or, indeed, to try experimenting with other legumes that might do the same job. I can confidently say this, at least: even if I weren't trying to improve my diet, if I had this puree on hand, I'd never reach for the mayo when making tuna salad again.<br />
<br />
<u>Lentil Puree Tuna Salad</u><br />
<i>Serves 2 generously</i><br />
<br />
Puree:<br />
1 cup cooked lentils. Do them how you like--Annie tossed hers with olive oil, cumin, hot sauce, and a splash of white vermouth, then boiled them as normal. You want these relatively soft and a little on the wet side.<br />
2 tablespoons Dijon mustard.<br />
2 teaspoons balsamic vinegar (adjust to taste)<br />
Generous sprinkling of fish sauce or Worcestershire sauce<br />
1 teaspoon hot sauce (unless lentils are hot already)<br />
1 large pinch garlic powder (or 1 clove very finely minced garlic)<br />
Generous sprinkling of cumin<br />
Salt and pepper<br />
<br />
Add all ingredients to food processor and run at full speed ~30 seconds, until mixture is completely smooth. Move to sealed container and refrigerate for at least one hour, up to overnight.<br />
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Tuna Salad (here especially, feel free to adjust the seasonings to what you already have):<br />
1 can tuna (I like Tonino, and happened to have the oil packed, but water packed should work)<br />
Lentil puree<br />
1/2 red bell pepper, finely chopped<br />
1/4 cup green olives (I like Castelvetranos for this), minced<br />
1-2 teaspoons red wine vinegar<br />
A few shakes of Worcestershire sauce (opt)<br />
Large pinch smoked paprika<br />
Dash cumin<br />
Dash ras-el-hanout<br />
Sriracha to taste<br />
Salt and pepper.<br />
<br />
Combine tuna, olives, and bell pepper in medium mixing bowl. Add the puree, a tablespoon or two at a time, stirring after each, until you reach your desired consistency. Add the vinegar, Worcestershire, and seasonings, and add more puree if necessary to re-adjust consistency. Serve immediately or refrigerate until ready.<br />
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Sandwich (and this is just one possible version, of course):<br />
1 small cucumber, peeled and thinly sliced<br />
Country-style wheat bread, sliced medium-thick<br />
2 teaspoons Branston Pickle Relish (1 for each sandwich)<br />
1 teaspoon Dijon mustard (1/2 for each sandwich)<br />
1/2 cup baby arugula (1/4 for each sandwich<br />
Tuna salad<br />
<br />
Spread one side of the sandwich with Branston Pickle and the other side with mustard. Lay out cucumber slices on one side, top with tuna, then arugula (crunch it in your hand to make it stay on the sandwich more readily), then the other slice of bread.<br />
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The mysterious puree. </div>
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The finished sandwich. My lack of photography skill is evident, but it tasted terrific.</div>
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-52315379638641353602015-06-04T21:26:00.000-04:002017-02-13T02:34:25.358-05:00When Feeling Fried: Cod Tacos and Mexican Sandwiches (plus Guacamole and Black Bean Spread)<br />
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Frying is a funny thing. On the one hand, we trust every fast food emporium, greasy spoon, and college cafeteria to do it decently well-and usually we're more or less right. On the other hand, even as we boldly braise, fold, and roast in our own kitchens, we tend to be scared of attempting it ourselves. Big bubbling pots of oil are intimidating things after all, and the process is both rapid and mysterious--something wholly inedible looking gets dropped into a pot, bubbles furiously as things splatter in all directions, and then is fished out, delicious and ready to satisfy your late-night pub grub cravings. My mother reacted in horror when Annie and I proposed making Chiles Rellenos last year, sure we'd burn the house down (we did not).<br />
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This week though, I found myself in possession of cod and corn tortillas, and had just made my standard fish tacos that use baked/oven poached fish a few weeks ago (but that's another post) and decided to try something different--namely, beer battering. Since I have no sense of proportion, there was enough for a second dinner, and so some Mexican-accented fish sandwiches happened as well. Try either, try both-- the batter is light and flavorful, the cod comes out flaky, and I promise, only the fish will wind up fried and crunchy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4-SjCx8JV_h4Q-P-iNk74rwFj92WKCywWIekkOJ4JboCElmuXkf0NUSLWOeDh3lqSYHcyAyyFat747uFcWstvKY7idQ-cEhXd5q_kHE8aTmcwNIW2IcKJaZFTKL40jQg-DndtGGvlJwb/s1600/IMG_0563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4-SjCx8JV_h4Q-P-iNk74rwFj92WKCywWIekkOJ4JboCElmuXkf0NUSLWOeDh3lqSYHcyAyyFat747uFcWstvKY7idQ-cEhXd5q_kHE8aTmcwNIW2IcKJaZFTKL40jQg-DndtGGvlJwb/s320/IMG_0563.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly fried fish.</td></tr>
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<u>The Fish</u><br />
Serves 4 for 1 meal or 2 for 2<br />
<br />
1 pound cod<br />
Salt<br />
pepper<br />
vegetable oil for frying<br />
<br />
Batter (adapted from All Recipes "<a href="http://allrecipes.com/recipe/beer-batter-fish-made-great/" target="_blank">Beer Batter Fish Made Great</a>"):<br />
<br />
1 cup all-purpose flour, plus more for adjustments<br />
2 tablespoons garlic powder<br />
1 tablespoon paprika<br />
1/2 teaspoon cayenne pepper<br />
1 tablespoon cumin (fresh ground if possible)<br />
2 teaspoons salt<br />
2 teaspoons ground black pepper<br />
1 egg, beaten<br />
1 (12 fluid ounce) can or bottle beer<br />
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Cut fish into pieces no more than three inches long and 1.5 inches wide. Pat dry. Season the fish with salt and pepper to taste. Spread out on a plate or piece of parchment paper.<br />
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Combine dry ingredients for batter. Stir in beaten egg. Slowly stir in beer. Let sit up to several hours; if you are pressed for time, it can be used immediately.<br />
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Half-fill a sturdy Dutch oven with neutral oil and turn on high heat. To test for optimal frying temperature, place the handle of a wooden spoon into the hot oil. When bubbles form around the spoon, the oil is hot enough for frying. Prepare a draining rack for the fish: Cover a plate or pan with paper towels, and place a wire or metal rack (the kind that comes with a toaster oven is fine) above it.<br />
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Using sturdy metal or wooden tongs, dip one piece of fish into the beer batter. Shake gently to remove excess batter, but make sure not to shake off too much. Drop into the oil and have a slotted spoon ready to remove as much loose batter as possible from the oil. When the test piece is brown, remove it from the oil. The piece should be uniformly coated in a thin yet crisp batter. If bits of fish are uncovered or the batter looks too thin, stir in more flour. If the batter is thick or soggy, add more beer or seltzer water. If using fresh oil, the first few pieces may be pale in color - this is normal.<br />
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Working a few pieces at a time, dip the fish into the batter, gently drop it in the oil, and monitor it until it is brown and ready to be removed. (This process is easier with two people: one person dipping the fish and placing it into the oil, and one person scooping the batter bits and removing the fish when it is ready.) Removing the batter pieces buys you more time; eventually, burned bits in the oil will start to smoke or give the fish a burned flavor, so work quickly. When all the pieces are fried, let stand until cooled down enough to eat and thoroughly drained of oil.<br />
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A note for those hoping to get two dinners out of this recipe: Resist the urge to fry all the fish at once. It will be fine this way, but the second night, you'll lose the freshly fried crispness. Instead, save the leftover batter in the fridge. It may separate, but whisk it back together and try the test piece technique as above. The oil can be saved as well; let it cool and filter it through a fine strainer to remove as much debris as possible.<br />
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Now, on to the recipes.<br />
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<u>Fried Cod Tacos</u><br />
1/2 recipe Beer-Battered Fish, above<br />
12 corn tortillas (6 if you want single-ply tacos, but don't say we didn't warn you)<br />
1 red bell pepper<br />
Olive oil<br />
Salt<br />
Pepper<br />
1 recipe Guacamole (see below)<br />
<br />
Toppings:<br />
Sour cream<br />
Limes<br />
Salsa of your choice (we like salsa verde)<br />
Cilantro<br />
<br />
Split the red pepper down the middle and remove seeds and ribs. Brush lightly with olive oil. Sprinkle with salt. Roast under the broiler in an oven or toaster oven until the pepper is soft and its skin is thoroughly blackened. Place in a zip-top bag for 10 minutes. Peel off the skin (which will come off easily) and slice into strips. To warm tortillas, place on a pan in a 300-degree oven or toaster oven for 5 minutes, covered with a damp paper towel.<br />
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To serve: Stack two tortillas, top with guacamole, and place fish on top. Add pepper strips, and toppings of your choice. Besides the ones we used, you could also add some mild cheese like cotija or queso fresco, or a quick-pickled vegetable like cabbage or red onions, or hot sauce... go wild, but make sure all the individual flavors have the chance to shine. Serve with cold beer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn1-vrWilCfDlmXBbHVffDPW0tG-1WkB5giMpexck5JysvTLReNLi4dwA_93X9s78wo8uv8byQXGrki1RN5RonAZf0pXSBus01t8156pRG5guKqyljgBslMymiq9u-cPzCmOkxuoUZPvR/s1600/IMG_0564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn1-vrWilCfDlmXBbHVffDPW0tG-1WkB5giMpexck5JysvTLReNLi4dwA_93X9s78wo8uv8byQXGrki1RN5RonAZf0pXSBus01t8156pRG5guKqyljgBslMymiq9u-cPzCmOkxuoUZPvR/s320/IMG_0564.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A delicious taco with all the fixings.</td></tr>
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<br />
<u>Guacamole:</u><br />
2 avocados<br />
Juice of 1 lime<br />
1 heaping tablespoon cumin (fresh ground if possible)<br />
1 jalapeno, seeded and minced<br />
Small handful cilantro, chopped<br />
1 small tomato, cored and chopped<br />
1 tablespoon red wine vinegar<br />
2 cloves garlic, minced<br />
Hot sauce to taste<br />
Salt and pepper to taste<br />
<br />
Combine all ingredients in bowl and mash with a potato masher or other heavy implement. Taste and adjust seasonings. Chill in fridge for as long as possible before serving. Leave in avocado pit and cover with plastic wrap to prevent browning.<br />
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<u>Mexican-Style Fish Sandwiches</u><br />
<br />
1/2 recipe Beer-Battered Fish<br />
2 torta rolls or 4 slices sturdy bread<br />
1 cup arugula<br />
Sprinkling of romano or parmesan<br />
Juice of 1/2 lime<br />
1 tablespoon olive oil<br />
1 teaspoon garlic powder<br />
1 teaspoon mustard powder<br />
Salt, pepper, sugar to taste<br />
1 recipe Black Bean Spread (see below)<br />
1 recipe Adobo Aioli (see below)<br />
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First, dress the arugula. Combine lime juice, olive oil, garlic powder, and mustard powder. Adjust salt, pepper, and sugar to taste. Toss the arugula and romano in the dressing.<br />
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<tr><td class="tr-caption" style="text-align: center;">*horn noise* A-ruuuu-gula! A-ruuuu-gula!</td></tr>
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Lightly toast the bread. Spread a layer of black bean spread on each side. Place half the dressed arugula on each sandwich. Just before eating, add the fish and drizzle with aioli. Top with other slice of bread and serve immediately, with cold beer.<br />
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<br />
<u>Black Bean Spread</u><br />
1 can black beans, drained and rinsed<br />
1/2 avocado<br />
2 cloves garlic<br />
1 chipotle in adobo, diced<br />
Handful of cilantro, washed and chopped<br />
Juice of 1/2 lime<br />
1 tablespoon cumin (freshly ground if possible)<br />
Olive oil<br />
Red wine vinegar, worcestershire sauce, salt and pepper to taste<br />
<br />
Combine all ingredients except olive oil in food processor. With motor running, drizzle in the olive oil until a smooth paste is formed. Adjust seasonings to your liking.<br />
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<u>Adobo Aioli</u><br />
1/4 cup mayonnaise<br />
2 tablespoons adobo sauce (reserved from can of chipotles in adobo)<br />
Zest of 1 lime<br />
1 tablespoon lime juice<br />
2 teaspoons red wine vinegar<br />
Salt and pepper to taste<br />
<br />
Combine all ingredients until a thin, creamy texture develops. Chill until sandwiches are ready to serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A4g5lrBxZWwPBzf8ecgDZAikseQfNJK6t7bVosUZKcqZZFMALX6AqFPdjn97Pv_HLj00bKu7_4ho1w9OEGpCe1bZPJnan46h4pwECiTaecGl_-xVgLUlNUe9d3gDs4L-PpV2XZ2N1ZgJ/s1600/IMG_0573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A4g5lrBxZWwPBzf8ecgDZAikseQfNJK6t7bVosUZKcqZZFMALX6AqFPdjn97Pv_HLj00bKu7_4ho1w9OEGpCe1bZPJnan46h4pwECiTaecGl_-xVgLUlNUe9d3gDs4L-PpV2XZ2N1ZgJ/s320/IMG_0573.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich assembly.</td></tr>
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If you've read down this far, another super-secret hint: In case you haven't figured this out by now, you could easily swap the toppings for the tacos and sandwiches. Have fun, and happy frying.Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-45411443084626990972015-04-29T02:42:00.001-04:002015-04-29T02:42:35.025-04:00Happy Quarter-Century, Colin! A Birthday Feast.<i>Editors note: In a change of pace (as if anything associated with this blog had "pace"), this post is by Annie, for reasons that will shortly become clear.</i><br />
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In the nearly three years we've been dating, Colin and I have cooked together a lot. We've tried out new recipes, modified existing ones, and cobbled together new ones from scratch. I've served as Colin's sous chef plenty of times, and once or twice he's been mine. And of course, he's cooked some of his favorite dishes for me. But I realized not long ago that there was a glaring omission from the list of culinary adventures we've had together: I had never cooked a whole meal, start to finish, for Colin.<br />
<i> </i><br />
(All right, that isn't strictly true. One time we had planned to make a squash tagine, but Colin was running late and I ended up making the whole thing, with a bit of prep help from Ken, before he got home. But that time, he helped pick out the recipe and get the ingredients. For the sake of drama and narrative, consider this the first meal I've ever cooked for Colin.)<br />
<br />
Naturally, with Colin's twenty-fifth birthday coming up, I saw my perfect opportunity to cook Colin an unforgettable birthday dinner. But what do you make for a guy who could go on<i> Chopped</i>, find a cardboard box in the ingredient basket, dip it in savory egg batter, and still make it to the next round? I put a lot of thought into this. Pad Thai? No, we've made it a few times before. Eggplant Parmesan? While my Italian relatives would certainly be proud, I decided I wanted to serve him something truly unique - something with a variety of influences tied together with an improvisational spirit, just like Colin's usual mode of cooking. Anything that needed to be served hot was right out, since I knew I was going to work a late shift and I wanted to have everything prepared in advance. Eventually, I came up with a menu of cold dishes united by a couple of common elements, which I could easily make the day before (which, fortunately, was my day off) and bring over for final preparation on the big night.<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>The Salad Course</b></span><br />
<span style="font-size: small;">The idea of this salad began with the candied walnuts. I reasoned that I could prepare them in advance and assemble the salad on the spot. The flavor profile was inspired by a similar idea I've seen Colin apply to brussels sprouts and preserved lemons: hot red pepper and fish sauce, plus enough sugar to get a bit of caramelization on the outside. I glanced at <a href="http://natashaskitchen.com/2014/01/11/5-minute-candied-walnuts/" target="_blank">this</a> basic candied walnut recipe- which essentially just outlines the principle of how to candy walnuts- and used it as the base for my improvisation. Feel free to mess with the spices - but do try this particular combination. If you want it to be vegetarian, swap the fish sauce for soy sauce. If you like, you could use Worcestershire instead to give it a different spin, flavor-wise. All the amounts here are pretty approximate.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSb0pFpxQboOgHrzj1jrNL7KJCLVVH7IETniBQFzWlxAvb6PBBCVndZzUOiStTmy9wsiPrynp28mbLFViTbhpbyRNauz2-pOmjV_rgA6vJShSWfcLeRGbxfBKpKBnKYZlOuuJRMoN8S2b/s1600/photo+1_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSb0pFpxQboOgHrzj1jrNL7KJCLVVH7IETniBQFzWlxAvb6PBBCVndZzUOiStTmy9wsiPrynp28mbLFViTbhpbyRNauz2-pOmjV_rgA6vJShSWfcLeRGbxfBKpKBnKYZlOuuJRMoN8S2b/s1600/photo+1_1.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Green salad with Spiced Candied Walnuts.</span></td></tr>
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<span style="font-size: small;"><br /></span>
<span style="font-size: x-small;"><b>Spiced Candied Walnuts</b></span><br />
<span style="font-size: x-small;">2 Tbsp butter</span><br />
<span style="font-size: x-small;">2 cups walnuts</span><br />
<span style="font-size: x-small;">1/2 cup granulated sugar</span><br />
<span style="font-size: x-small;">1 tsp ground red (hot) pepper</span><br />
<span style="font-size: x-small;">1 tsp turmeric</span><br />
<span style="font-size: x-small;">1 Tbsp fish sauce</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Heat the butter in a nonstick pan of sufficient size to hold all the walnuts. Add the hot pepper and turmeric, and cook for 1 minute or so. Add the walnuts and sugar and stir until the walnuts are coated in a thick caramel. Watch carefully to prevent browning. Once the caramel has formed, spread the walnuts onto waxed paper. Be sure to distribute them evenly over the paper if you want individual walnut pieces; if you want walnut brittle, spread them in a thick layer. Serve over salad or for snacking.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">I have been making variations on fruity salad dressings since I was a kid. I distinctly remember my mother having a Pampered Chef cookbook that used apricot jam in just such a dressing, although I don't remember if that version included mustard as well. Tonight, I ad-libbed this dressing and served it on a store-bought spring greens mix, topped with Spiced Candied Walnuts and some crumbled Danish Blue cheese which I had on hand because of its role in the main course (described below).</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: x-small;"><b>Mustard Dressing</b></span><br />
<span style="font-size: x-small;">1/3 cup olive oil</span><br />
<span style="font-size: x-small;">1/3 cup red wine vinegar</span><br />
<span style="font-size: x-small;">1 Tbsp raspberry jam (or other jam of your choosing)</span><br />
<span style="font-size: x-small;">1 Tbsp stone ground mustard</span><br />
<span style="font-size: x-small;">1 Tbsp prepared dijon mustard</span><br />
<span style="font-size: x-small;">Black pepper to taste</span><br />
<span style="font-size: x-small;"> </span><br />
<span style="font-size: small;"><span style="font-size: x-small;">Combine all ingredients, whisking to blend. Serve over green salad. I don't really eat meat, but I think this would go just fine with a meat dish as well.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lHQ8DEZPOHvnGpLidcpkTsu-WUA0dH6H0Kf97FMbJsoK9J5duPr-9LibWI19T9AkX4-wBVpT03S7sSSbBNbnGmn1iUHiRzug3Hk7tYer6eLD4nzi9gxbMS5uVLv7gRfG2uhmlcIajbFe/s1600/photo+2_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lHQ8DEZPOHvnGpLidcpkTsu-WUA0dH6H0Kf97FMbJsoK9J5duPr-9LibWI19T9AkX4-wBVpT03S7sSSbBNbnGmn1iUHiRzug3Hk7tYer6eLD4nzi9gxbMS5uVLv7gRfG2uhmlcIajbFe/s1600/photo+2_1.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad, dressing, extra walnuts, and a white wine I brought to go with it.</td></tr>
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<span style="font-size: small;"><span style="font-size: x-small;"> </span></span><br />
<br />
<span style="font-size: large;"><b>The Main Course</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">Some time ago, I mentioned to Colin that my family enjoys making a recipe called Scottish Oat Bites: a savory, oaty cracker made with a crumbly, veined cheese of the chef's choosing. Ever since I mentioned this, Colin has reminded me from time to time that I ought to make them so he can experience the cheesy goodness for himself. But, no matter how much I might have wished it as a kid, cheesy crackers aren't really a dinner food on their own. To turn them into - well, if not a main course exactly, then at least a suitably tapas-esque item, I had to get creative with the toppings. Colin got me hooked on smoked salmon only recently, and it definitely shines when served on a warm bagel slathered with cream cheese. So I decided to move the fish-bread-dairy combo from the breakfast table to the dinner table.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIxTnaCt-CPHwzVf2E2OxctPXremcjPAYitO2ZLfrd8plrWAK-P2V6QiwkJcebSLRsO9ADPe397n9QKd_ij6psou7ZJgq_XaMDPNIb1n1bjuVrXqFAKK9osdHytzEc5Oxn6TD7b56wCc8/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIxTnaCt-CPHwzVf2E2OxctPXremcjPAYitO2ZLfrd8plrWAK-P2V6QiwkJcebSLRsO9ADPe397n9QKd_ij6psou7ZJgq_XaMDPNIb1n1bjuVrXqFAKK9osdHytzEc5Oxn6TD7b56wCc8/s1600/photo+2.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The serving setup for the crostini.</td></tr>
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<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><b>Smoked Salmon Crostini with Dill-Sumac Creme Fraiche</b></span><br />
<span style="font-size: x-small;">1 recipe Scottish Oat Bites (see below)</span><br />
<span style="font-size: x-small;">8 oz sliced smoked salmon</span><br />
<span style="font-size: x-small;">8 oz creme fraiche</span><br />
<span style="font-size: x-small;">2 sprigs fresh dill, chopped fine</span><br />
<span style="font-size: x-small;">1 Tbsp sumac</span><br />
<span style="font-size: x-small;">Black pepper to taste</span><br />
<br />
<span style="font-size: x-small;">Combine creme fraiche, dill, sumac and pepper. Chill the sauce until crostini are ready to serve. Cut the salmon into approximately two-inch squares. If oat bites have been made in advance, warm them in the oven for 4-5 minutes. Serve warm oat bites alongside platter of salmon and bowl of sauce. Alternatively, you could prepare the individual crostini in advance by topping each cracker with the cream and a slice of salmon before serving, but a) if left out for a while, the crackers might lose some of their crisp, and b) it's fun to help yourself from the serving platters. Serves 3-6, depending on how hungry you are.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-Q76N8hVblc5I-Zz08khgYFsqPKcVN3uNBMZZ4SqTXjmdSc_zdbKam7fS0xAtPvlDmfkOEWUHw3LLhnWCg_Bln_zIrgsmeQ2qPCec7aaRwBTq1XjSxDwjhXtuYFivsKSl3nm6e2K8JoE/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-Q76N8hVblc5I-Zz08khgYFsqPKcVN3uNBMZZ4SqTXjmdSc_zdbKam7fS0xAtPvlDmfkOEWUHw3LLhnWCg_Bln_zIrgsmeQ2qPCec7aaRwBTq1XjSxDwjhXtuYFivsKSl3nm6e2K8JoE/s1600/photo+3.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembling the crostini.</td></tr>
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<span style="font-size: x-small;"><br /></span>
<b><span style="font-size: large;"><span style="font-size: small;"><br /></span></span></b>
<span style="font-size: large;"><span style="font-size: small;">When I texted my mother to inquire as to the origins of Scottish Oat Bites, she replied, "I can't remember." I think I first encountered them when my aunt made them for Christmas, but I'll need to do some more sleuthing. In any case, this was the first time I ever made a batch entirely on my own, and I was pleasantly surprised by how easy they were to make. I ended up having to make do with a vinegar bottle in lieu of a rolling pin, and a chopper like <a href="http://www.amazon.com/Rada-Cutlery-R115S-Serrated-Chopper/dp/B000HEHA8O" target="_blank">this</a> instead of a pastry blender, and they still came out just fine.</span></span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><b>Scottish Oat Bites</b></span><br />
<span style="font-size: x-small;">1 cup oats (quick or regular; just don't use flavored oatmeal and you'll be fine)</span><br />
<span style="font-size: x-small;">3/4 cup all-purpose flour</span><br />
<span style="font-size: x-small;">1/2 cup whole wheat flour</span><br />
<span style="font-size: x-small;">2 Tbsp toasted wheat germ or wheat bran</span><br />
<span style="font-size: x-small;">1 tsp salt</span><br />
<span style="font-size: x-small;">1 tsp baking powder</span><br />
<span style="font-size: x-small;">1/2 cup cold butter, cut up</span><br />
<span style="font-size: x-small;">3/4 cup crumbled stilton or other blue veined cheese (about 3 oz.)</span><br />
<span style="font-size: x-small;">1/3 cup milk</span><br />
<span style="font-size: x-small;">1 Tbsp honey</span><br />
<br />
<span style="font-size: x-small;">Preheat oven to 375 degrees Fahrenheit. Lightly grease baking sheets; set aside.</span><br />
<span style="font-size: x-small;">1. Place oats in blender, food processor, or spice grinder and grind to a mealy texture.</span><br />
<span style="font-size: x-small;">2. In a large bowl, combine ground oats and all dry ingredients (both flours, wheat germ or bran, salt, and baking powder).</span><br />
<span style="font-size: x-small;">3. Using a pastry blender, cut in butter and cheese until pieces are pea sized. In a small bowl, combine milk and honey. Stir until honey is dissolved.</span><br />
<span style="font-size: x-small;">4. Drizzle honey mixture over flour mixture. Toss together with a fork. Gently work mixture with fingers until dough clings together. If dough is too dry, add milk. If too wet, add flour. Turn dough out onto waxed paper or lightly floured surface. Knead for 2-3 turns or until dough is smooth. Divide dough in half.</span><br />
<span style="font-size: x-small;">5. Roll one dough half into about 1/8-inch thickness. Cut out shapes or squares. Arrange dough pieces on prepared baking sheets. Repeat with remaining dough, rerolling as needed. (If your work space is limited, roll 1/4 of the dough at a time instead.)</span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-small;">6. Bake 12 minutes or until edges are lightly browned. Transfer to plate or wire rack to cool. Makes 48 crackers.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0i3up4_rjKvKRFTUWHFWOnM5_SfJTxqXDK67YP8Y2-aBIi6G6V-3jURYb0UjAsVJjywtJUs00zKWhI0IjnMwQexcph0BGKBKPYDFqhwC_qm3HKvGrjPcVPZd4zfcXIL4z1g2urPq5dJI/s1600/photo+3_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0i3up4_rjKvKRFTUWHFWOnM5_SfJTxqXDK67YP8Y2-aBIi6G6V-3jURYb0UjAsVJjywtJUs00zKWhI0IjnMwQexcph0BGKBKPYDFqhwC_qm3HKvGrjPcVPZd4zfcXIL4z1g2urPq5dJI/s1600/photo+3_1.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scottish Oat Bites!<b><br /></b></td></tr>
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</b></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><b>The Dessert Course</b></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">I had initially considered making a birthday cake of some sort, but ultimately decided I didn't want to pair two vaguely bready dishes together. </span></span>I also wanted to avoid buying too many ingredients - particularly things I wasn't likely to use up. And of course, I needed something that could be prepared in advance. Thank goodness I live in the 21st century- I googled something like "desserts to make in advance" and was rewarded with <a href="http://www.foodandwine.com/recipes/creamy-caramel-pudding" target="_blank">this deceptively simple, delightfully tasty one-pot recipe</a>. The only modification I made was to add a cup of coffee at the stage when milk is being whisked into the caramel; I think I also reduced the amount of milk, but as the liquid gets cooked down, I don't think it really mattered much. The coffee flavor was very mild. If you want anything more than just a little hint of coffee, use espresso or stir in some instant coffee.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHrzlnklYQiyLJcp47kd1ljKrrrdkCw61REdt1i8FBO96W4mc9bhEsBAA4d1xo4BluzRsPx6iGVnrdc14qW4q2NSmgHR56PFJLbS62sDO39ao61cTM8dGMgVv4fsUSUdfZZm-RirWKI6v/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHrzlnklYQiyLJcp47kd1ljKrrrdkCw61REdt1i8FBO96W4mc9bhEsBAA4d1xo4BluzRsPx6iGVnrdc14qW4q2NSmgHR56PFJLbS62sDO39ao61cTM8dGMgVv4fsUSUdfZZm-RirWKI6v/s1600/photo+5.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colin preparing to make a wish on his birthday pudding.</td></tr>
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<span style="font-size: large;"><span style="font-size: small;">All told, I think it was quite the success. I'll definitely be making the pudding again the next time I need an easy and impressive dessert. And the salad and crostini are going on my list of meal combinations. Colin certainly enjoyed it. I guess I'll have to start planning recipes now for the next milestone birthday. </span></span>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-18838290536733367992015-02-11T01:16:00.001-05:002015-02-11T01:16:53.641-05:00Stir-Crazy Vegetarian Chili and Sage Biscuits: Return of the Zombie Food Blog It's freezing cold outside, and spring seems years away, but here's one thing making an early return from the dead: this blog. Hello again everybody!<br />
<br />
I won't open this post with promises of regular updates from here on out; I've fallen down that rabbit-hole before, and the truth is that blogging on a schedule is simply not something I am good at. However I have missed Everything Tasty frequently in the last year or so--in fact (with plenty of assistance from Annie) I've even been fairly consistent about documenting and photographing what I cook, in preparation for the day I got round to writing again. It turns out that a great motivation for getting round to things is getting absolutely hammered by snow and being unable to leave the house, and so before tackling the backlog I present to you a thing I actually cooked today: an improvised vegetarian chili that's rich, filling, and full of complex and intense flavors that should satisfy even ardent skeptics of things that grow in the ground--while, depending on your levels of garnish restraint, being fairly healthy<br />
<br />
<br />
Ingredients:<br />
(which should be taken as suggestions; the whole point of chili is using what you can get your hands on. Also, usual caveats about my imprecise measurements apply)<br />
<br />
1 medium onion, roughly chopped<br />
1 green bell pepper, roughly chopped<br />
4 cloves garlic, minced<br />
1 can kidney beans<br />
1 can pinto beans<br />
1 can diced tomatoes<br />
1 small can tomato paste<br />
1 can diced mild green chiles (opt)<br />
2 canned chipotles, seeded and chopped (this will still be fairly spicy--use 1 for a milder chili)<br />
1 bottle beer--I used a balanced IPA, but feel free to experiment; dark beers will work well.<br />
6 ounces brewed coffee<br />
2 tablespoons molasses<br />
1 tablespoon pomegranate molasses (opt)<br />
Liberal shake of Worcester sauce and/or fish sauce (replace with soy sauce for strict vegetarians)<br />
3 bay leaves<br />
1 teaspoon dry mustard<br />
1 teaspoon paprika<br />
1 teaspoon cumin<br />
1 teaspoon cocoa powder<br />
1 cinnamon stick<br />
Salt<br />
Black pepper<br />
Red wine vinegar<br />
Olive oil<br />
<br />
<i>Garnishes</i><br />
1/2 avocado, sliced<br />
2-4 ounces grated white cheddar<br />
Sour cream, to taste<br />
Chopped cilantro, to taste<br />
<br />
1. In a large heavy-bottomed pot/dutch oven, sauté onion in olive oil over medium heat. When onion begins to brown, add garlic and bell pepper until softened.<br />
<br />
2. Add tomato paste to the pan, increase heat to medium-high, and cook until the paste begins to brown and stick to the pan. When it does, add a generous shake of red wine vinegar and scrape the pan aggressively to deglaze.<br />
<br />
3. Add the beans, draining the liquid from the kidney beans first, along with the diced tomatoes and beer. Bring to a boil and then reduce to a simmer.<br />
<br />
4. Add all other ingredients except the garnishes, and cook covered over medium-low heat for 30-40 minutes until flavors are thoroughly combined. Stir occasionally, taking particular care to scrape the bottom and sides.<br />
<br />
5. Uncover, increase heat to medium, and cook for a further 15-20 minutes until substantially thickened. When finished, the liquid should cling to a wooden spoon without dripping.<br />
<br />
6. Dish into bowls and serve with garnishes.<br />
<br />
And there you have it. As to the biscuits, which were great and an excellent companion to the chile, I simply used Sam Sifton's recipe from the New York Times for All-Purpose Biscuits, which you can read <a href="http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits">here</a>. My sole alterations were to mix two tablespoons or so of chopped fresh sage into the dough after it comes out of the food processor (which itself was merely cribbed from a *different* NY Times biscuit recipe), to brush the biscuits with a tablespoon or so of melted butter, and to sprinkle some Romano cheese on top. In terms of technique advice which they don't include, the leftover dough scraps can be lightly squeezed and patted into a new rectangle which you should be able to punch another biscuit or two out of. With that I got about seven biscuits out of the recipe, making their estimate of people served a bit generous. It's quite a nice recipe, and the texture comes out a nice balance between cakey and airy. Since these aren't buttermilk biscuits, however, they lack that distinctive tangy flavor that those have; the advantage, however, is that you can make these without needing to have buttermilk on hand.<br />
<br />
These biscuits were exciting to make for me, as biscuits are a food I dearly love (and have gone well out of my way to order) but had never actually made for myself before today. This mostly stemmed from a general uneasiness about baking; not because of any of the "men don't bake" nonsense you'll sometimes see from macho chefs on Food Network programming, but rather out of a probably irrational fear that baked goods (especially leavened ones) will somehow go horrifyingly wrong. With most forms of cooking I feel as though I understand the roles that each ingredient is playing and thus how free I can be to improvise and be imprecise with quantities; baking, on the other hand, has always felt like a chemical reaction in need of precise balancing. I'm happy to say that in this case, the experiment was a success.<br />
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<br />Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-64388834250141753122014-02-28T20:20:00.001-05:002014-03-01T11:49:28.954-05:00Pasta with Roasted Brussels Sprouts and Tomatoes<div>
Of all the foods commonly eaten in the U.S., none have a more unjust reputation than the Brussels sprout. All across children's media in particular, Brussels sprouts are lazy shorthand for "gross vegetable," just as the also unfairly maligned anchovy is for "gross fish." In fact, Brussels sprouts are both healthful and seriously delicious, with a deep flavor that's downright rich for a vegetable, and, if properly cooked, an immensely satisfying tender texture. Properly cooked is the rub, though—part of the root of their unfair reputation is that steaming or boiling your sprouts for too long not only makes them mushy, but releases <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">glucosinolate sinigrin, a sulfurous compound that both tastes and smells quite unpleasant. Being more delicate with your steaming will fix that problem, but if you want to bring out the best in the Brussels sprout, the way to go is roasting (high, dry heat denatures the compound altogether, so such problems are entirely avoided.)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This dish was thoroughly an improv dinner for me tonight, but I really like how it turned out, and it has the advantage of being versatile for a wide variety of eaters: leave out the cheese and it's vegan (and will be very nearly as good), take out the hot stuff if you don't go for it, or, if you want to keep away from carbs, leave the pasta out entirely—I think the sprouts and tomatoes alone could serve two quite comfortably and happily, especially if paired with a green salad. Of course, on the other extreme, I'm sure this would go very nicely with some bacon if you felt like throwing caution to the wind. </span></div>
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Serves 4, takes around 45 minutes (mostly inactive) if pasta is cooked while vegetables are finishing roasting. </div>
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1 lb Brussels sprouts, stems trimmed<br />
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1/2 pound cherry or grape tomatoes </div>
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1 box angel hair pasta </div>
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1/2 cup walnuts</div>
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1/4 cup grated Parmesan or Romano cheese (opt)</div>
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1-2 cloves minced raw garlic</div>
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2 tsp balsamic vinegar </div>
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2 tsp sugar </div>
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Paprika </div>
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Cumin</div>
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Cayenne (opt)</div>
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Pepper flakes (opt)</div>
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Olive oil</div>
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Salt </div>
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Black pepper</div>
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1.Preheat oven to 375. </div>
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2. Wash and halve Brussels sprouts and tomatoes. Pat dry.</div>
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3. Toss Brussels sprouts and walnuts in glass baking dish with enough olive oil to coat, along with salt, pepper, cumin, paprika, and pinch of cayenne. </div>
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4. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Toss tomatoes in glass baking dish with enough olive oil to coat, along with salt, pepper, balsamic vinegar, and sugar. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Move baking dishes to oven and cook for 30-40 minutes, removing when tomatoes are thoroughly softened and slightly blackened, and Brussels sprouts are golden brown inside and completely tender. If waiting on pasta, leave in turned-off oven to keep warm. Don't worry if the outer leaves blacken a bit, they still taste good. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Cook angel hair to desired doneness and strain.</span></div>
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<span style="-webkit-text-size-adjust: auto;">7. Roughly chop Brussels sprouts into bite-sized pieces. </span></div>
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<span style="-webkit-text-size-adjust: auto;">8. Vigorously toss sprouts, walnuts, tomatoes, garlic, pepper flakes, cheese, and a drizzle of olive oil with the pasta until thoroughly combined. Serve immediately with white wine or an IPA. </span></div>
Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-77931829977881873422014-01-17T21:55:00.001-05:002014-01-17T21:55:24.570-05:00Spiced Pork and Caramelized Onion Pie<div>Despite our common language, linked intellectual and cultural traditions, and crossover hit TV shows, some things really do change when you go from the U.S. to the U.K. Certain words even have different assumed meanings: football, pants, and, most importantly for these purposes, pie. </div><div>While here (with chicken pot pie the only real exception) they're assumed to contain fruit, cream, candied nuts, and other such sweet ingredients, i<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">n Britain, pies typically contain steak, mutton, seafood, or, in this case, pork. They also don't necessarily need to be baked in ordinary pie crusts—ones with either shortcrust or puff pastry crusts, baked without a tin are also quite popular. </span></div><div><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><br></span></div><div><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">This take isn't exactly</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "> traditional, although the inclusion of apples and the cherry liqueur both come from different English variants on the traditional pork pie, and the use of spices that here would not be out of place in pumpkin pie likewise call on very old British ground meat recipes. One definitely non-traditional idea is the addition of an avocado garlic purée as a complement—it's strictly optional, but I think you'll find it balances the slightly sweet richness of the pie really well. In any case, it's a not-too-difficult take on a savory pie that makes a nice winter dinner—and until my cousins in Wales help me get the Great Transcontinental Pie Exchange going, the best way to get your hands on a tasty savory pie is to make it yourself. </span></div><div><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><br></span></div><div>Pie:</div>2/3 pound ground pork (you can cook the whole pound and have extra to put on pasta or sandwiches)<div>2 large or 4 small yellow onions, medium dice</div><div>1 apple, cored and quartered. </div><div>1 package frozen puff pastry</div><div>4 anchovy filets</div><div>~1/2 cup dark beer</div><div>1 oz cherry liqueur e.g. Maraschino (optional) </div><div>1 tsp ground nutmeg</div><div>1/2 tsp ground cinnamon </div><div>1/2 tsp ground cloves</div><div>1 bay leaf </div><div>Dash of celery seed</div><div>Dash of paprika</div><div>Dash of mustard powder</div><div>Salt and fresh-ground pepper to taste</div><div>Olive oil</div><div><br></div><div>Avocado Garlic Purée:</div><div>1 avocado</div><div>2-3 oz canned chopped green chiles (opt)</div><div>1 tbsp mayonnaise</div><div>3 cloves garlic, peeled</div><div>Red wine vinegar, to taste</div><div>Generous squirt sriracha or other hot sauce. </div><div>1 tbsp Parmesan or feta cheese (opt)</div><div><br></div><div>1. Place onions in a dry medium sauté pan and cook covered over medium heat, stirring occasionally, for 20 minutes. </div><div>2. Quarter apple and grate with a box grater on the small, flat holed side. </div><div>3. Remove lid from onions, reduce heat to medium low, and add sufficient olive oil to coat. Continue to cook at this temperature, stirring occasionally, until it is time to fill the pies—at least 25 minutes. </div><div>4. Remove puff pastry from freezer and set out to defrost. When it is sufficiently defrosted, unfold it. Preheat oven to 400. </div><div>5. In a saucepan or sautée pan, coat the bottom well with oil and heat over medium—high heat. Add the ground pork, break up well, and cook until browned through.</div><div>6. Add beer, bay leaf, grated apple, and anchovy filets. Let liquid begin to simmer and then reduce heat to medium low. Cook for approximately five minutes, then add spices and cherry liqueur. Continue to cook for a few minutes until flavors are blended, the volume of liquid has noticeably fallen, and pork is thoroughly cooked but not dry. </div><div>7. Move pork with slotted spoon to onion pan, stir thoroughly, and turn off heat. Check pastry—if it is becoming sticky, return to freezer for 5 minutes. </div><div>8. Melt 2 tbsp butter in microwave (~20 seconds). Dip a brush in the butter and use it to coat a large baking sheet. </div><div>9. Slightly roll out one sheet of pastry and lay on baking sheet. Spoon filling into center of pastry and spread out, leaving 1 inch margin around edges (if pastry is in four sheets, divide filling in half). Do not overfill- pile of filling should not be more than an inch high. Leftover filling is ok. </div><div>10. Brush margins of first sheet with butter. Slightly roll out second sheet, and drape on top of first. Crimp edges down with fork and puncture top with fork at least five times. Brush top with butter.</div><div>11. If pastry is in four pieces, repeat steps 9 and 10. Place baking sheet into oven and bake for 25-30 minutes, until tops are golden brown. </div><div>12. Place purée ingredients in food processor and blend until smooth. Chill.</div><div>13. When pies are ready, remove from oven, let stand 5 minutes, and slice. On each plate, spoon a long blob of the purée and place slice on top. If desired, garnish with parsley. Serve with a green salad with a vinaigrette or citrus dressing and white wine. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTHujKNbeVeNGQyFUa9jANd-l_jRBClWYzwU42PlaRYaBWSImKu_dpSx4v3Wn6oOa8tYD1Zd1Z_eVuvocmAy-d3EwTHYCWR7RfyTvzQ6Ovry5g9hds9eX1I9-hu55CKVtXMg85W6Q-NYS/s640/blogger-image--1986412994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTHujKNbeVeNGQyFUa9jANd-l_jRBClWYzwU42PlaRYaBWSImKu_dpSx4v3Wn6oOa8tYD1Zd1Z_eVuvocmAy-d3EwTHYCWR7RfyTvzQ6Ovry5g9hds9eX1I9-hu55CKVtXMg85W6Q-NYS/s640/blogger-image--1986412994.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPUAgRKROrSRX5Vn4uEQPS53w8wkWwobCOlAmXXF2MLbqxp9orUaK8kZyfQZSCVAfNCa7T2nML4pAv5f_4NcR5W4VXmx6MDZumvfE0BTrCdn9gnl7pi5QGfx2hXVOfuojp3MRn4ju9Aio/s640/blogger-image-1957010750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPUAgRKROrSRX5Vn4uEQPS53w8wkWwobCOlAmXXF2MLbqxp9orUaK8kZyfQZSCVAfNCa7T2nML4pAv5f_4NcR5W4VXmx6MDZumvfE0BTrCdn9gnl7pi5QGfx2hXVOfuojp3MRn4ju9Aio/s640/blogger-image-1957010750.jpg"></a></div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-55179028667835631342013-11-30T23:08:00.001-05:002013-12-01T13:22:41.841-05:00Advancements in Thanksgiving Sandwich EngineeringWe had a fantastic Thanksgiving, and a post on that will be forthcoming, but for now I turn my attention to a subject gripping minds across the nation this time of year: the proper engineering of a Thanksgiving Sandwich. It's an understandable thing to fixate on: our fridges are swollen with stacked containers of leftovers, and this venerable sandwich represents the easiest means of doing someone new with them— and, done correctly, it's undeniably delicious.<br>
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How to construct such a sandwich, however, is a matter of some controversy- specifically, a tradeoff between indulgence and structure. To quote Deadspin's Albert Burneko, one of the Internet's funniest and most irreverent food writers, "<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There's some disagreement here. Some people like to pile a portion of each of the various delicious Thanksgiving victuals between two pieces of bread, in what invariably turns into a saggy, dissolving, unmanageable wreck, renouncing any rightful claim to the "sandwich" title within moments of its birth. Other folks prefer to stick to the holiday's saner-seeming sandwich fillings like sliced turkey and cranberry relish and salad, think there's something weird and redundant and brazenly gluttonous about putting stuffing (which is essentially pre-chewed bread) between two slices of bread, and are vampires." </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">However, I was inclined to wonder whether this dichotomy was surmountable. Can a sandwich be constructed which both meets the indulgent, gluttonous standards of Thanksgiving and holds together as a sandwich, so,etching that you can pick up and eat without it falling apart? Tongue planted firmly in my cheek ( the better to taste the cranberry sauce), I set out to make sandwich history. Below is my formula. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Toast.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you want to slop soggy, buttery food onto bread and have it hang together, the obvious first step is to reinforce your bread. A nice toasting firms if up and improves its absorption capabilities nicely. Also, using larger slices is better- adding ingredients horizontally instead of vertically gives you a more manageable product. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Foundations. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A sandwich is more than a pile between bread- it's a formed whole, with everything serving a larger purpose. If you want a Thanksgiving sandwich that holds together, you're going to need something to keep the ingredients in place. Fortunately, the standard thanksgiving menu contains several efficient and delicious adhesives. We were fortunate to have Bernie's delicious puréed parsnips on hand, which worked especially well for this purpose, but creamy mashed potatoes should work well for you- if they're too dry or chunky, add some gravy and mix up with a fork (also, heat them up please.) Spread a layer of moderate thickness along one piece of bread, which will go on the bottom. For your top slice, apply some cooked cranberry sauce, applying pressure with the knife to get any remaining whole berries to pop and stick to the bread. </span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Major Fillings</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Presuming you have it (and if you don't, what kind of thanksgiving are you playing at?), the next logical ingredient is stuffing: not only is it indisputably the greatest of all thanksgiving foods, but it provides a soft but textured surface to hold the turkey in place. The bird goes on next- find yourself larger prices and arrange for best possible coverage. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Greenery </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">So far, we've dwelled exclusively on the rich, indulgent elements of the thanksgiving meal, as is proper for a sandwich like this. However, if you've got a good vegetable dish on hand you'll want it, both to get something in the sandwich that isn't awful for you and to provide welcome contrast in flavor and texture. Here I chose to go with a terrific kale dish with pine nuts and golden raisins that Janie brought. Whatever you choose, arrange it carefully: in moderate quantities, and away from the edges. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Invert the cranberried slice on top of the sandwich, press down, and consume. You should have a thoroughly pleasant balance of flavors and textures: smooth, rich starch, soft, savory stuffing, tender,meaty turkey, toothsome, deep vegetables, and snappy, chunky cranberry sauce. And all of this with no fork necessary. If you're at all like me, you'll soon be wishing you had more leftovers to use. </span></div>
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Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-51051517333952259092013-11-26T15:43:00.001-05:002013-12-09T16:17:19.793-05:00Colin Skink (haddock, potato, and cauliflower stew)At least here in New England, its getting cold out there. The wind is howling, and the heavy coats are being taken down. We've still got a month or two before we can't leave the house, but when you do you return red-faced and shivering. This, then, is the time for hot, hearty food, when things that seem unimaginably rich as even a side dish in summer are precisely what your brain calls out for. This is my contribution- it's rich, but not overpowering (thanks largely to the caulifower) and has a very nuanced flavor for such a carb heavy dish. The final texture should be somewhere between mashed potatoes and a thick stew.<br>
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I used <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: Helvetica; font-size: 15px; line-height: 19px; white-space: nowrap;"><a href="http://allrecipes.com/recipe/fluffy-haddock-and-potato-pie/">this recipe</a></span> as a starting point, but I've heavily modified it, to add more flavor and better texture, and because as constituted that one has way too much liquid. The name is a silly nod to Cullen Skink, the Scottish smoked haddock and potato soup. Sadly you can't get smoked haddock in this country, so the smoky flavor instead comes from smoked Gouda. You'll want something green and vibrant to balance it- we had an arugula salad with a lemon vinaigrette (just lemon juice, olive oil, mustard powder, and a little sugar whisked together), which wound up being quite nice. </div>
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Serves 6</div>
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3 medium potatoes, peeled and cubed</div>
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Half a head of cauliflower, cut into florets</div>
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1.5 pounds haddock filets, skinned and deboned if possible. </div>
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Six cloves garlic, peeled </div>
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1.5 cups milk</div>
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2 ounces smoked Gouda cheese, grated </div>
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1/2 ounce Parmesan, grated</div>
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1/2 ounce bleu cheese, grated </div>
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1 cup creme fraiche </div>
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1 bunch green onions, chopped</div>
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1/2 cup chopped parsley and/or chives </div>
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2 bay leaves</div>
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Curry powder</div>
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Paprika</div>
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Thyme</div>
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Pepper flakes</div>
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Mustard powder</div>
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Nutmeg</div>
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Cumin</div>
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Salt</div>
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Pepper</div>
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Olive oil</div>
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1. Preheat oven to 425.</div>
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2. In a bowl, sprinkle cauliflower and 3 of the garlic cloves with olive oil and season well with paprika, curry powder, pepper flakes, thyme, pepper and salt. Transfer to baking sheet and roast in oven 20-25 mins until tender. If they fail to soften enough, you can microwave them for 3 minutes after roasting. Do not turn off the oven when they are done. </div>
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3. Boil potatoes until tender and drain well.</div>
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4. Simultaneously, in a large saucepan cover the haddock filets with the milk, and add the green onions, bay leaves, the remaining 3 garlic cloves quartered, and a couple good shakes each of nutmeg, mustard powder, and cumin. Bring to a boil covered over medium heat, then reduce to low and cook until fish flakes easily. </div>
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5. Remove the fish and set aside. Pour the milk through a mesh strainer into a measuring cup. Discard the bay leaves, reserve the garlic and green onions. </div>
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6. In a large bowl or the pot from the potatoes, combine the potatoes, cauliflower/ roasted garlic, creme fraiche, Gouda, bleu cheese, half the Parmesan, the garlic and green onions from the milk, and 1/2 cup of the milk (discard the rest). Mash well, then add the flaked haddock and stir to combine.</div>
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7. Transfer the entire mix to a lightly oiled baking vessel (shallower is likely better) and top with the remaining Parmesan. Increase oven heat to 450 and bake for an initial 20 minutes. If mixture is still soupy, cook for another 10. </div>
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8. Turn off oven and let sit in the oven for another 5 minutes. If you're having bread with this, put it in the oven to warm at this point. Remove, top with parsley and/or chives, and serve. </div>
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Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-68923582270331488772013-11-26T01:58:00.001-05:002013-11-27T13:01:12.787-05:00Spiced Sautéed Carrots<div>
And for now, back to food. </div>
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I'm writing things up in a different order than I actually cooked them, but it's Thanskgiving tomorrow and I figure some of you are either hosting dinners or are headed to other people's, and are trying trying to come up with a vegetable dish that's seasonal but doesn't contain either marshmallows or canned cream of mushroom soup. Here's my contribution: it's easy, it's quick, and it's seasonal and satisfying without being heavy. Don't go out and buy a ton of spices for this: if you've got any selection at all you can probably use what you have- just try to balance the "sweet" spices with savory ones like black pepper and rosemary.<br />
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Spiced Sautéed Carrots</div>
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Serves 6 as a primary side </div>
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1 pound carrots, cut into coins </div>
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2 tablespoons butter</div>
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1/4 cup sherry or brandy</div>
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1 teaspoon sugar </div>
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Zest and ~2 tablespoons juice from an orange</div>
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Curry powder</div>
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Nutmeg</div>
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Cumin</div>
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Rosemary</div>
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Pepper</div>
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1. Melt butter in a large sautée pan over medium-low heat. </div>
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2. Add carrots, stir well to coat. Let cook 2-3 minutes.</div>
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3. Add orange zest and seasonings. Use plenty of pepper, enough curry powder to dust all the carrots, a good dash or two of nutmeg, and a pinch each of the cumin, rosemary, and salt</div>
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4. Cook 2-3 more minutes, then add orange juice and sugar. Continue coking until all liquid is mostly absorbed and carrots are mostly softened, approx. 5 minutes.</div>
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5. Add the sherry and stir vigorously. When all the liquid is absorbed, check for tenderness and serve. </div>
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Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-80860345893576239632013-11-26T00:21:00.001-05:002013-11-26T20:47:20.125-05:00She Still Takes Care of UsA few weeks ago, Anne made me dinner.<br />
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For some of you—my friends who knew her only through this blog, or those few lovely people who discovered this site on your own—this will seem entirely mundane. This blog testifies to the fact that she loved even mundane weekday cooking, and in the first few months after I moved here she invited me over for dinner quite a few times: tastes of home, in the difficult first few months of adjusting to a new city, and a new post-college life.</div>
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The rest of you are probably wondering what the hell I meant by that first sentence.</div>
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When we started this blog, Anne had already been diagnosed with cancer. Writing it was her idea; something we could do together, a reason to talk more and to enjoy more time together. It was early days then, and I was younger and less well informed, but I think even then I knew in the back of my mind that that statement came with a clause that neither of us wanted to vocalize. "While we have time," written in invisible ink.</div>
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As it turns out, it wound up being quite a bit of time: the first post went up in July of 2010, and though we could never keep a schedule, we did so much here together. Anne and I have been cooking together since I was a child—my first post here referenced the story of Ice Pie, which I should certainly tell some day—and almost every visit, we'd conspire about what to make. Now, though, the conspiring could go on all the time, because even when we were on opposite ends of Massachusetts, or opposite sides of the planet, we were still collaborating. Anne had always been the one to reign in my crazy ideas, to teach me technique and patience, and through this blog she taught me more lessons: to be creative within a budget, to understand the value of recipes and inspiration, and to write things down while you can, lest you forget them. When we came together, we cooked together- dinner parties and thanksgiving feasts, and ordinary meals—and she always remembered to get pictures, and to document everything we made. </div>
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When I finished up at Williams, and moved out here in August of 2012, one of my ideas was that now, away from the insanity of college workload, and a half-hour's walk from Anne, we could do more with the blog. That happened, a little. I went to farmers markets and called her to talk excitedly about what I'd gotten. I made interesting things, took plenty of pictures, and planned out posts in my head, two or three of which actually made it onto the site. On the whole though, the grand resurgence never really happened. Partly, it was because I was alternately busy and lazy, and have never been great at doing things that should happen soon, but have no fixed deadlines.</div>
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Partly though, it's because Anne wasn't up to it. She was tired more of the time, up for shorter visits with less exertion. The drugs from the last trial messed with both her appetite and her taste buds, and what wound up as her last post, a recipe for gazpacho with one of her characteristically elegant introductions, went up in September of 2012. <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> We did eat together quite a few times after that- including a few memorable meals around Harvard Square at pleasant places I always managed, despite my best efforts, to be late to. Without realizing it though,my chance to cook with her slipped through my fingers. And then, this past May, so did she. </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">For most of the last six months, I haven't been able to think about this blog. This was something we did together, and I couldn't begin to wrap my head around the idea of doing it alone. </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">And then, she made me dinner.</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">I'm staying here for a little while now, with Ken, in her house, sleeping up in what even they always called "Colin's Room." I've been doing a lot of the cooking, and one day we needed red sauce for something, and rather than use something in a jar, Ken mentioned that I should check the basement freezer. I went down the creaky old stairs and there, in the freezer I'd never opened, were two quiches, several clear containers of her meticulously-made stock, and three pint containers of red meat sauce, all of course, in recycled containers and exactly labeled. </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">As you can see above, I do not have Anne's gift for food photography. As you can see above, I do not have her gift for brevity either. I don't know where this blog will go from here, though I imagine it will still feature some recipes, the odd restaurant review, and certainly plenty of our beloved Random Musings About Food. But I do know now that I can carry it forward. I've realized that even now, and even when the food in the freezer has all been eaten, and even when the spices in her spice rack are exhausted and replaced, and not when the kitchen equipment has broken down, and even when I am far away from this house and this table and these memories of where I learned to love cooking and companionship so much, I will never have to do this alone. </span></div>
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Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-90584439404176986122013-01-21T23:04:00.002-05:002013-01-21T23:29:24.417-05:00Halibut with Tomatoes, Kale, and Caremelized Onions. It's easy to fall into patterns when cooking. I really enjoy the act of cooking, but it's often hard to be creative when you're coming home late after work and already hungry. So much of the time, as I've written about here before, I wind up doing some spin on "throw some sauteed vegetables on pasta." There's nothing wrong with that of course, but it's a fairly small facet of cooking, and doesn't always feel like preparing a meal. So last week, I made a conscious effort to branch out and make something that would be a little more elaborate and more fulfilling, but was still pretty quick and easy. I had some nice tomatoes and kale from the farmer's market, and this dish turns them into something between a sauce and a garnish for some nice, flavorful fish.<br />
<br />
<br />
<br />
1 lb Halibut (or similar white fish) filets, either skinless or skin-on<br />
1 red onion, finely chopped. <br />
2 medium-sized tomatoes (I used Romas), coarsely chopped. <br />
5-8 stalks kale, coarsely chopped. <br />
3 cloves garlic, minced. <br />
1/2 cup stock (fish stock would be great, but chicken or vegetable stock work just fine.)<br />
1/2 cup white wine (optional) <br />
<br />
Flour <br />
Paprika<br />
White pepper<br />
Oregano <br />
Chili powder (opt)<br />
Turmeric (opt)<br />
<br />
Coarsely chopped parsley, for garnish. <br />
<br />
1. On a plate, pour enough flour to lightly cover your fish, add several healthy dashes of paprika and white pepper, and a pinch of each of the other spices, to taste. (If you like, you can also add a bit of grated Parmesan or Romano cheese). Mix thoroughly, then lightly dredge the filets in this mixture, tapping off the excess.<br />
<br />
2. Coat the bottom of a large pan (cast iron is best, but I imagine nonstick will work fine too) with olive oil and turn to medium-high. <br />
<br />
3. When the oil is hot, place the fish in the pan. On one side, add the garlic and onions. Wait approximately 2 minutes, until the onions begin to become translucent, and then add the kale, leaving room to turn the fish. (If the pan is too small to accommodate both, you can cook the onions, kale, and garlic in a separate pan).<br />
<br />
4. After 5-8 minutes, once the fish has formed a golden crust on the seared side, flip it to the other side and cook for an additional 2-4 minutes. If the kale seems thoroughly cooked, remove it from the pan. <br />
<br />
5. Remove the fish from the pan. If the onions have browned, taste them to be sure they have the flavor you want and then remove them as well.<br />
<br />
6. Once the onions are out of the pan, turn the heat up to high and add the stock. Scrape the pan vigorously with a wooden spoon to deglaze, and let the stock come to a boil and cook down. Once it is boiling and appears mostly reduced, add the tomatoes to the pan and stir vigorously. Continue to cook for 2-3 minutes. <br />
<br />
7. Turn the pan down to medium-low and add the fish, kale, and onions back to the pan. Cook ~1 minute, just until combined, and then turn off the heat. Garnish with parsley and serve. Rice makes a good accompaniment--for added flavor, replace half the water with stock and add some minced garlic and chopped sun-dried tomatoes. <br />
<br />
<br />
e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-28826756636303727532012-12-03T22:24:00.002-05:002012-12-03T22:27:37.176-05:00Potato, Crab, and Leek GratinThe Somerville winter farmers market is now up and running at the Armory, and I went down this weekend to check it out. The selection is terrific, and, as I had arrived without a plan, wandered around and bought whatever looked good--in this case some crab, potatoes, leeks, and smoked Gouda. Ordinarily, this kind of aimless shopping is not such a good idea, but in this case I think my after-the fact winging it produced pretty good results. I had this as an entree tonight, but I think it would go especially well as a side at one of this season's numerous potlucks. <br />
<br />
<u>Potato, Crab, and Leek Gratin</u><br />
~2 pounds cooked skin-on red or purple potatoes, sliced medium-thin<br />
8 oz cooked crab meat<br />
6 leeks, coarsely chopped.<br />
1 medium yellow onion<br />
1.5 cups red cabbage<br />
3 cloves garlic, minced<br />
~2 tablespoons lime juice. <br />
1 tablespoon fresh ginger, grated, or powdered ginger to taste <br />
<br />
2.5 tablespoons butter<br />
3 tablespoons flour<br />
2 cups milk <br />
2 cups smoked Gouda, shredded. <br />
1 tablespoon Dijon mustard <br />
Pinch ground nutmeg and/or paprika<br />
Pinch Mexican-style chili powder<br />
<br />
Dash curry powder<br />
Red wine vinegar<br />
Rosemary (opt) <br />
<br />
Old bay seasoning, to taste<br />
<i>or</i><br />
Small dash of each of as many of the following as you have on hand:<br />
Onion powder, garlic powder, mustard powder, cloves, cardamom, cinnamon, allspice, chili powder. <br />
<br />
Panko bread crumbs, toasted.<br />
Fresh-ground black pepper <br />
Salt<br />
<br />
1. Toss potatoes in olive oil, salt, pepper, and rosemary. <br />
2. Saute red cabbage until soft, season with salt, pepper and a splash of red wine vinegar. Set aside<br />
3. Saute onions, garlic, and leeks until all are soft, onions are translucent, and some leeks are slightly blackened. Reduce heat to medium-low and add crab meat. Stir to combine, season with old bay (or analogue), curry powder, ginger, and lime juice, and cook for 2-3 minutes to let flavors meld. <br />
4. Preheat oven to 350. In a glass or enamel baking dish, cover the bottom of the pan with a layer of the potatoes, then half of the cabbage, then a layer of the crab mixture. Repeat until dish is full. Be sure to pack layers loosely, so that sauce can penetrate. <br />
5. Melt butter in small saucepan over medium-high heat, whisk in flour a little at a time to make a roux. Let cook 1 minute until very slightly brown. Slowly add milk, whisking constantly. Allow to come to a boil, then reduce heat to medium-low and gradually stir in cheese, then add mustard, nutmeg, paprika, and chili powder. If it becomes too thick, add more milk. <br />
6. Pour sauce into dish, and spread with spatula until even. Top with panko.<br />
7. Cover pan with aluminum foil and cook for 15 minutes. Uncover and either cook for 10-15 more minutes or place under broiler for 2-4 minutes or until browned. Serve immediately. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJulZ1CNygwNtLiJ-p0Kru1a-tRcfttNu2J-o6UgPY7gZYrio6IKJPkppsVA-pkhJedKGu9bVkYOeKSqSUe4Po7HTkKwRF5ZgGGjjQOg2blI9C3j2b8qtAcgwcHCN_yLa89uoY6pwG7EJJ/s1600/gratininprogress.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJulZ1CNygwNtLiJ-p0Kru1a-tRcfttNu2J-o6UgPY7gZYrio6IKJPkppsVA-pkhJedKGu9bVkYOeKSqSUe4Po7HTkKwRF5ZgGGjjQOg2blI9C3j2b8qtAcgwcHCN_yLa89uoY6pwG7EJJ/s320/gratininprogress.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The gratin in progress. </td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-74957162206611002292012-10-04T23:18:00.002-04:002013-05-22T23:04:03.524-04:00Tasty on a Budget: Fun with Pasta (Beet Greens Carbonara, Penne with Parmesan Sauce)<br />
Alright, let's be honest. I may have talked last post about my desire to get away from pasta sometimes--and not without good reason--but all a week without it did is sharpen my desire to have it again. And in any event, the cause of Pasta Monotony lies not so much with pasta, but with that red menace, jarred tomato sauce. It can be a lifesaver of course--it's a quick easy way to make 50 cents worth of pasta and 50 cents worth of vegetables and/or meat taste pretty good, and so long as the other stuff you toss in is tasty enough and you don't do it too often, there's no reason for it not be a pantry staple. But I've found, at least for myself, that if I try to eat pasta and red sauce too often, especially for multiple days in a row the flavor quickly becomes oppressively same-y and dull. (Homemade red sauce is, of course, an entirely different and far more wondrous beast, but it's anything but quick and easy). Pesto, especially when it's homemade, is significantly less prone to this, but I've even got sick of it too sometimes. But these are by no means the only two things you can do with a pot of pasta, and there are multiple other fun approaches that you can take that can produce seriously exciting dinners with no less speed and hardly any more expense.<br />
<a name='more'></a>So, after cooking my last recipe for this blog, I found myself with most of a package of bacon and the greens from the beets I roasted. I hadn't cooked with beet greens before, but when I read about them I was excited to do something good with them. What's fun about beet greens (aside from the fact that they come attached for free to the beets you're already buying) is that they're like two vegetables at once: the leafy greens have a nice deep, earthy flavor reminiscent of collards, while the ribs to which they're attached look like thin, ruby red celery stalks--and have a texture that gives you celery-like snap with much less fibrousness, and a flavor that's not dissimilar but has deep undertones that celery can't match. If you don't have any beet greens on hand though, collards or turnip greens will do fine, along with some chopped celery, preferably from smaller, younger stalks.<br />
<br />
At any rate, Carbonara in all forms is one of my favorite dishes. I think it has the highest deliciousness to effort ratio of any dish I've encountered--it is, if anything, easier, than adding and warming jarred sauce, and yet it has a richness, warmth, and intensity of flavor that makes it seem far fancier than it has any right to be. While peas or mushrooms are the traditional vegetables, I think that greens provide a terrifically fresh, vegetal counterpoint to the richness of the egg and bacon. <br />
<br />
Beet Greens Carbonara<br />
Serves 4<br />
<br />
1 lb pasta<br />
1 medium to large bunch beet greens, greens chopped coarsely and ribs sliced into ~1cm pieces. <br />
1 medium red or sweet onion, diced.<br />
3 cloves garlic, minced.<br />
2 or 3 strips bacon, cut into small pieces. (Or, better yet, substitute pancetta). <br />
~1/4 cup grated parmesan cheese<br />
~1/4 cup milk or cream (opt) <br />
1 egg<br />
~1/8th teaspoon ground cumin<br />
Celery seeds<br />
Sriracha, to taste<br />
Red wine vinegar<br />
Freshly-ground pepper<br />
Salt<br />
<br />
1. Put pasta on to boil.<br />
2. Add chopped bacon to a dry frying pan over medium-high heat, and cook until fat begins to render out of bacon. <br />
3. Add onions and garlic to pan and saute until the onions begin to become translucent.<br />
4. Add greens to pan and sautee until cooked. Season with ground cumin, celery seeds, and salt. Squeeze on sriracha to taste, add a generous splash of red wine vinegar, and stir to pull browned fragments from pan. Turn off heat.<br />
5. As soon as the pasta is ready, drain it and move it immediately back to the pot. Add the contents of the frying pan.<br />
6. Add cheese, salt, and a generous grinding of pepper.<br />
7. Add the milk or cream if using, break the egg directly into the pot, and stir vigourously until the the egg is cooked and has no visible large pieces. Serve immediately.<br />
<br />
****<br />
Carbonara's quick heartiness makes it a tremendously valuable dish to have in your repertoire, but there are other quite fun, slightly more elaborate pasta dishes that you can do with only a little more effort. This particular spin came to me when I was trying to make a dinner that would be both moderately fancy and good cold-weather comfort food, but would be both meatless (as I had a vegetarian friend visiting) and avoid being excessively heavy. The solution I attempted was to pair a Parmesan cream sauce with bright and acidic ( mostly) raw vegetables, rather than heavier cooked vegetables or meat, as well as some toasted slivered almonds for a bit of crunch. Hopefully you enjoy the results.<br />
<br />
Penne with Parmesan Sauce <br />
Serves 4-6<br />
<i>Pasta</i><br />
1 pound Penne or other cut pasta (or linguini if you prefer). <br />
1 medium red onion, cut in quarters and sliced as thin as possible<br />
1 medium red potato<br />
1 pint cherry or grape tomatoes, halved <br />
1/2 cup fresh basil, finely shredded (opt)<br />
1/4 cup finely chopped curly parsley <i>or </i>1/8 cup fennel greens (opt).<br />
1/4 cup toasted slivered almonds.<br />
<br />
Sauce:<span itemprop="amount"> </span><br />
<span itemprop="amount">1 1/2 tablespoons</span>
<span itemprop="name"> butter</span><span itemprop="amount"> </span><br />
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> flour</span><br />
<span itemprop="amount">1 cup</span> <span itemprop="name">reduced fat milk</span><br />
<span itemprop="name"></span><span itemprop="amount">1/2 cup</span> <span itemprop="name">Parmesan cheese</span><br />
1 tbsp Paprika<br />
1/2 tbsp Mexican-style red chili powder (look for the stuff in bags, instead of jars)<br />
Pinch of Nutmeg <br />
Freshly ground pepper<br />
Salt<br />
<br />
1. Rinse potato, and microwave or boil until cooled but still firm. Allow to cool, then slice as fine as possible. <br />
2. Put pasta on to boil.<br />
3. Melt butter in saucepan over medium heat, and gradually incorporate flour, stirring until roux is light brown and there is no visible flour (~30s-1min)<br />
4. Gradually whisk in milk, and then bring to a boil for 1-2 mins, until thick.<br />
5. Gradually add cheese, paprika, chili powder, nutmeg, plenty of ground pepper, and salt.<br />
6. In a serving dish, combine everything, top with parsley or fennel greens, and serve immediately <br />
<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTHOOvn9CP0QzRQg1q3UV3BrKoTpTACSOhsfQR0DQCcEL4f3h3lj58FNPMZ2IKgS-SvqB7B11BzSzaCo97_t8ETEk0q4nyyKEE3FiOx9j_PLm2X7B5AAj5yIDgq3OnTCrSgpOjNn0eIxq/s1600/Photo+on+2012-09-30+at+19.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTHOOvn9CP0QzRQg1q3UV3BrKoTpTACSOhsfQR0DQCcEL4f3h3lj58FNPMZ2IKgS-SvqB7B11BzSzaCo97_t8ETEk0q4nyyKEE3FiOx9j_PLm2X7B5AAj5yIDgq3OnTCrSgpOjNn0eIxq/s320/Photo+on+2012-09-30+at+19.41.jpg" width="320" /></a></div>
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e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-25749755456174071852012-09-21T12:21:00.000-04:002012-09-21T12:41:58.954-04:00Tasty on a Budget: Cooking Ahead. (Warm Roasted Beet, Potato, and Fennel Salad)Hello all, <br />
<br />
So, I've got a big post on my experiences so far cooking for myself regularly (and on a small budget) coming, but I wanted to post this recipe before I forgot it, especially since I just polished it off and, after eating it for three and a half consecutive meals, the only thing I wish is that there were more of it. <br />
<br />
As I think I mentioned in one of my posts from South Africa last summer, I can't really cook a one-person, one-meal sized portion of most things. My brain doesn't work that way, and the proportions come out funny. Additionally, I think the reality is that while I do quite like cooking, I don't have the energy to do it daily after getting home from work.<br />
<br />
<a name='more'></a><br />
The obvious solution, then is to cook a large portion of something and eat it over multiple days, so that's largely what I've been doing. I've had successes and failures with this--I've simply made too much of some things and had them go off, and learned that pasta with pesto stays reliably good in the fridge for days at a time, while pasta with red sauce can absorb any but huge quantities of sauce and wind up both bland and gummy. <br />
<br />
I've also learned, though, that the siren song of pasta needs to be resisted. Not all the time mind you--I love pasta, after all, and would eat it for a good portion of my meals even if I was ordering everything I ate from gourmet restaurants. But as the substance of pasta is mostly pasta itself, which has a somewhat high carbohydrate-to-flavor ratio, if you're eating every day, and in the same configuration for 3-5 days at a time, it can get very dull. Part of the solution to this is to reinvigorate it by cooking up something new and flavorful to add in--when I get to my pesto post in a few days I'll talk more about that. <br />
<br />
Lately, however, I've been trying to think of totally different approaches, dinners that would last a few days and be tasty main courses without any pasta, rice, or bread occupying a huge share of the volume. I needed something hearty and substantial, but with a melange of flavors that I wouldn't get sick of when it was eaten on repeat, and preferably healthy as well. Oh, and I had to be able to make it from ingredients that I could acquire cheaply, which meant any large pieces of meat or fish were out. With this recipe though, I think I struck gold. <br />
<br />
<b>Warm Roasted Beet, Potato, and Fennel Salad</b><br />
<br />
Serves 3-4 as a main dish (especially with either a green side salad or something like seasoned rice), 6-8 as a side dish, or one hungry 22 year old for three days. <br />
<br />
Ingredients (with my usual caveat--all measurements approximate)<br />
<br />
Two large red potatoes, skin on, chopped into bite size pieces.<br />
One large head fennel, shredded. (Reserve the greens, they're great in cold salads)<br />
Three small (or two medium) red beets, trimmed but whole<br />
2 cups chopped red onion<br />
3 cloves minced garlic<br />
2-3 strips of bacon, cut into ~1/2 inch strips. <br />
1/4 cup crumbled blue cheese<br />
1/4 cup roasted cashews, chopped<br />
Olive oil<br />
Salt and pepper<br />
<br />
For the dressing:<br />
3 tbsp red wine vinegar<br />
1.5 tbsp olive oil. <br />
1/2 tsp Dijon mustard<br />
1/2 teaspoon sugar.<br />
1 tbsp caraway seeds (opt) <br />
1/2 tsp ground cumin (opt)<br />
<br />
<br />
1. Preheat oven to 400 degrees.<br />
2. In a glass baking dish, toss potatoes and fennel with olive oil, salt, and pepper until combined.<br />
3. Wrap whole beets in foil. <br />
4. Insert potatoes, fennel, and beets into oven. Potatoes and fennel will take 35-45 minutes, beets 45 minutes-1 hour.<br />
5. Add chopped bacon to hot dry pan. When fat begins to render off, pour off ~1 tbsp of it into a dish. <br />
6. Add onion and garlic to the pan, and continue to fry until onion is translucent and bacon is slightly crisp (you don't want it to be hard for this purpose). Remove from pan and set aside. <br />
7. In a saucepan, combine the bacon fat with 1.5 tbsp of olive oil (you can use more fat and less oil if you wish, or vice versa) over low heat.<br />
8. Add caraway seeds to saucepan and stir for ~1 minute.<br />
9. Whisk in red wine vinegar, Dijon mustard, sugar, and cumin. Add a pinch of coarse salt and a few twists of fresh ground black pepper,<br />
10. When beets are cooked, remove from oven and peel (can be done with hands or a sharp knife) and chop into bite-sized pieces.<br />
11. Add the beets, potatoes and fennel, onions and bacon, chopped cashews, and blue cheese to a serving bowl. Pour the dressing over the top and stir to combine.<br />
<br />
(Addendum: If you're a vegetarian, just cook the onion and garlic in olive oil, plus a little piece of butter for flavor. Then, just double the olive oil in the dressing to compensate for the lack of bacon fat.)<br />
<br />
e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com0tag:blogger.com,1999:blog-5873977146647342990.post-4815441880060599782012-09-09T21:56:00.001-04:002012-09-10T04:21:24.529-04:00Gazpacho: A Fresh Take On An Old Favorite<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV2vEyGdAPeGA9C7AsgpQfHfTcXl702jvINdM4bAiuISTlhUye7II-O3Y7akErrLsy5xa324001FPz3YRqEAWq0-p2WHOqHsEzKbiWYtspns2pBCu3OHEhUTEAAI4ZjR2_ZCXfTHxBpO9/s2048/Photo%252520Sep%2525209%25252C%2525202012%2525204%25253A37%252520PM.jpg" target="_blank"><img alt="Fresh Tomato Gazpacho" class="aligncenter" height="298" id="blogsy-1347242168335.9075" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV2vEyGdAPeGA9C7AsgpQfHfTcXl702jvINdM4bAiuISTlhUye7II-O3Y7akErrLsy5xa324001FPz3YRqEAWq0-p2WHOqHsEzKbiWYtspns2pBCu3OHEhUTEAAI4ZjR2_ZCXfTHxBpO9/s400/Photo%252520Sep%2525209%25252C%2525202012%2525204%25253A37%252520PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Tomato Gazpacho</td></tr>
</tbody></table>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Times New Roman';">Ah, it's that time of year again: ripe tomatoes hang heavy on backyard vines; they stack up temptingly at farmers' markets and produce stands, and we all want to eat as many as we can before summer's bounty yields to the inexorable approach of frost.</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span>
<span class="Apple-style-span" style="font-family: 'Times New Roman';">Fresh-picked tomatoes are a wondrous thing–no need for elaborate preparations or fancy condiments, just a sprinkle of salt and they're ready to go, raw and unadulterated, like the fruits they are. But sometimes we want to do more...or folks simply have so many tomatoes on hand that something new is needed. Hence an old-time vegetarian favorite, gazpacho, is welcomed back to our late-summer tables.</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Times New Roman';">This year, gazpacho at my house is different, reimagined and refined. It uses whole, fresh tomatoes: no peeling, seeding, or juicing required. I've swapped out red for green peppers–liking the sweet, rich flavor of the red–and subbed in long, English hothouse cucumber for its more watery and seedier American cousin. While this isn't an authentic Spanish recipe by any means, I've moved back toward gazpacho's Andalusian roots, reintroducing bread to give it body, and making this a mild, or only very slightly spicy, incarnation of the classic soup. </span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Times New Roman';">It has been said that there are as many versions of gazpacho as there are cooks, each as individual as a fingerprint. That being true, I'm sure you'll never make this one exactly (or even approximately) as I do. But it's an idea, possibly an inspiration. Think it over as you gaze upon your end-of-summer tomato harvest, and maybe it will get your ripening creative juices flowing.</span></div>
<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span>
<br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span>
<div style="text-align: center;">
<strong style="font-style: normal; font-weight: bold;"><em style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="color: #800400; font-family: 'Times New Roman'; font-size: large;">Gazpacho: A Fresh Take On An Old Favorite</span></em></strong></div>
<div style="text-align: right;">
<span class="Apple-style-span" style="font-family: 'Times New Roman';">Anne Milton</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';">September, 2012</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';">2 pounds very ripe tomatoes, cored and cut in chunks</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 loaf French or other coarse- textured white bread, crust removed, cut into 1/2-inch pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 small bunch cilantro, washed and stems removed</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 or 2 large garlic cloves, peeled and cut in half</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 large red bell pepper, seeded, cut in 1/4" dice</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 English cucumber, peeled, seeded and cut in 1/4" dice</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 medium red onion, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">2 Tablespoons red wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 Tablespoon extra-virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 teaspoon coarse sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">3/8 teaspoon ground cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 teaspoon mild paprika</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 pinch cayenne pepper (or more to taste)</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1 teaspoon fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 cup sour cream, mixed with</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';">1/2 cup slightly drained plain yogurt</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';"> </span><br />
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<li><span class="Apple-style-span" style="font-family: 'Times New Roman';">In food processor, blend whole chopped tomatoes and their juices, bread, half the cilantro and all the garlic until completely pulverized. (You may have to work in batches, depending on your processor's capacity.)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Times New Roman';">Add half the pepper, half the cucumber, and half the onion, and blend in a couple of short bursts just until new veggies are finely chopped.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Times New Roman';">Stir in remaining vegetables, vinegar, oil, seasonings and lemon juice. Taste and adjust the seasoning if necessary. If the soup is not tart enough, you may add more vinegar and/or lemon juice. If it lacks sweetnes from the tomatoes, add a tiny bit of sugar.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Times New Roman';">Chill at least 2 hours and up to 1 day. Serve cold, topping each serving with a generous spoonful of the sour cream mixture.</span></li>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';">Yield: serves 4-6 as an accompaniment to a meal</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';">This is terrific made with heirloom tomatoes. Garnish with thin cucumber slices and a sprig of cilantro, if desired.</span></div>
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Anne Miltonhttp://www.blogger.com/profile/00972144992767770069noreply@blogger.com1tag:blogger.com,1999:blog-5873977146647342990.post-29405652428084084502012-08-21T08:58:00.000-04:002012-08-21T08:58:00.153-04:00Sundried Tomato Naan Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDo1gOQkbd24z5RJ3zHufmbiohUCAKL-7nuTuFcOps00McxKIO7_uZvZmLv_HrqM9W3VLcv3coPWUecNZeVGH5aNw4cPHETEeGUcSQ6k6gWezDmswqYIr70wxaOHo_I8F0H5nxnhMWX81/s1392/Photo%252520Aug%25252020%25252C%2525202012%2525207%25253A14%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDo1gOQkbd24z5RJ3zHufmbiohUCAKL-7nuTuFcOps00McxKIO7_uZvZmLv_HrqM9W3VLcv3coPWUecNZeVGH5aNw4cPHETEeGUcSQ6k6gWezDmswqYIr70wxaOHo_I8F0H5nxnhMWX81/s600/Photo%252520Aug%25252020%25252C%2525202012%2525207%25253A14%252520PM.jpg" id="blogsy-1345530948830.1184" class="aligncenter" alt="" width="500" height="448"></a></div><h1 style="text-align: center;"><strong><em><font class="Apple-style-span" face="'Times New Roman'" size="6" color="#993400"> Sundried Tomato Naan Pizza</font></em></strong></h1><font class="Apple-style-span" face="'Times New Roman'">6-8 oz sundried tomatoes</font><br/><font class="Apple-style-span" face="'Times New Roman'">6 cloves garlic, crushed (or more to taste)</font><br/><font class="Apple-style-span" face="'Times New Roman'">1 1/2 Tablespoons extra-virgin olive oil</font><br/><font class="Apple-style-span" face="'Times New Roman'">Package of 4 garlic naan*</font><br/><font class="Apple-style-span" face="'Times New Roman'">1 half pint basil pesto</font><br/><font class="Apple-style-span" face="'Times New Roman'">8 oz plain goat cheese</font><br/><font class="Apple-style-span" face="'Times New Roman'">3 oz pine nuts</font><br/><font class="Apple-style-span" face="'Times New Roman'">Red pepper flakes (optional)</font><br/> <br/><font class="Apple-style-span" face="'Times New Roman'"><a name='more'></a></font><br><br/><font class="Apple-style-span" face="'Times New Roman'">Preheat oven to 425°.</font><br/><font class="Apple-style-span" face="'Times New Roman'"> </font><br/><font class="Apple-style-span" face="'Times New Roman'">Place tomatoes in water to cover and bring to a boil. Boil for 3 minutes, then cover and let soak in the water until cool. Meanwhile, heat skillet to medium and toast pine nuts, stirring frequently, until just lightly brown. Set them aside. Heat olive oil in skillet over very low heat. Add crushed garlic and sauté, stirring often, over low heat until garlic is aromatic and mellowed, but not brown. Drain cooled tomatoes well and add to pan. Stir and cook until tomatoes are heated through. (If making this part in advance, refrigerate, then bring tomatoes to room temperature before proceeding with recipe.)</font><br/><font class="Apple-style-span" face="'Times New Roman'"> </font><br/><font class="Apple-style-span" face="'Times New Roman'">Lay naan on cookie sheets lined with foil. Spread pesto evenly over each one, leaving a narrow rim of naan exposed. Distribute tomatoes and garlic over the pesto, then crumble goat cheese on top and sprinkle with the pine nuts. Bake at 425° for 15-20 minutes: until edges are browned and cheese is bubbling. Cut in half and serve immediately, passing red pepper flakes if you like.</font><br/><div style="text-align: right;"><font class="Apple-style-span" face="'Times New Roman'">Serves 4</font></div><font class="Apple-style-span" face="'Times New Roman'"> </font><br/><font class="Apple-style-span" face="'Times New Roman'">This can also be made with tomato, red pepper, or romesco sauce in place of pesto, and practically anything you like on top in place of the sundried tomatoes, pine nuts, etc. Just be sure to keep a good balance of sweet and piquant favors.</font><br/><font class="Apple-style-span" face="'Times New Roman'"><br></font><br/><font class="Apple-style-span" face="'Times New Roman'"> </font><br/><font class="Apple-style-span" face="'Times New Roman'">*Note: this recipe is made with naan, a kind of Indian flatbread found in many supermarkets and gourmet shops, as well as in Indian groceries nowadays. It can be made with Middle Eastern flatbread, but naan is way better. And garlic naan is the best.</font><br/> <br/>Anne Miltonhttp://www.blogger.com/profile/00972144992767770069noreply@blogger.com1tag:blogger.com,1999:blog-5873977146647342990.post-63495396053894623632012-06-25T21:20:00.002-04:002012-06-25T21:21:13.507-04:00A Bold Experiment (with beer and pomegranate)<br />
So I realize that after averaging out to a post a month or so, putting up two things in the span of an hour may be establishing a dangerous precedent, but I just tried an experiment that turned out well, and I thought I'd share it with you.<br />
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We recently bought a huge bottle of pomegranate molasses. For those of you who haven't tried it, it's delicious stuff--basically just hyper-concentrated pomegranate juice, it's slightly sweet, quite tart, and has intense pomegranate flavor. I tend just to mix it with seltzer (one finger or so at the bottom of a pint glass is plenty), but today I decided to try something bolder. Something stranger, and more potent. Something...<br />
WITH BEER!<br />
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Now, before you call me too crazy, I'm not suggesting you go dumping pomegranate into your IPA, let alone your Guinness. What I had on hand, rather, was a bottle of Sam Adams Summer Ale, which is a wheat beer brewed with lemon and grains of paradise (although it does have a more traditionally ale-like flavor profile than some wheat beers--I suspect this would work even better with one of the unfiltered wheat beers, and might reach its peak with a hefeweizen). I put in a decent-sized glug of the molasses, just enough to leave a thin visible layer at the bottom of the glass. Then I stirred like mad with an iced tea spoon--this stuff is thick, and takes a while to integrate. If you add too much syrup, you can safely dilute to your taste with fizzy water (unless you have more beer, in which case of course use that.) The result is a nicely tart, refreshing beverage that's perfect for a 105-degree scorcher like today. Cheers!<br />
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e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com1tag:blogger.com,1999:blog-5873977146647342990.post-60963906891399855202012-06-25T20:40:00.001-04:002012-06-25T20:40:37.695-04:00Songs About Food: Hungry for Home<br />
Those of you who know me well know that there are a few things in life that I'm rather obsessed with. Food certainly is one. Music is another. I write and play songs, I spent four years hosting Music of Note on WCFM (and am scheming to resurrect it as a podcast), and there are few things on earth I find more pleasant than lying back and letting a great song envelop me. <br /><br />I've written before about the similarities between music and food (and if I can find that particular essay I will absolutely post it here), but for now I'd like to dwell on one particular property they have in common: the ability to transport you. Visual art of all kinds can captivate us and move us every bit as profoundly as either music of food can, but I think that the sheer sensory experience of these two art forms are unique in in their ability to hurl us through time and space to emotional points in our past. Take a bite, hear a note, and for a tiny moment you can violate every law that keeps us stampeding on into the future. <br />
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<a name='more'></a><br />The song that triggered this post, Hungry for Home by bluegrass musician Rodney Crowell, is about the ability of food to perform this special kind of time travel. The verses are a seemingly light-hearted pean to the deliciousness and comforting properties of southern food: "A pot of hot collards make a monkey out of full grown men," and glowing descriptions of the power of popcorn shrimp, catfish stew, and grits drizzled with molasses. The chorus, however, underscores just what all this means to the battered and struggling narrator:<br /><br />"I'm hungry for home<br />Been gone too long<br />Been beat up and bit <br /><br />
Feelin' pretty much spent<br />Try to make my mark<br />Everywhere I roam<br />But I'm losing my spark<br />I'm hungry for home"<br /><br />I wrote recently about comfort food, but what I didn't say was why comfort food has such an effect on us when we're feeling down. Part of it is certainly that it's warm and savory and filling, but a lot of the effect is one rooted fundamentally in longing and nostalgia. When we eat such things, we are reminded of being served them by loving family, often as children, at times when the world seemed warm and safe and full of hope. Over the rough patches of the last two years, my thoughts drifted quite a lot to going to home, and when they did, thoughts of old favorite restaurants and my parent's dishes that I grew up with invariably were a major part. I think we've all felt like the narrator of this song at times, and whether our hearts are calling out for grilled cheese, fried chicken, or malai kofta, the important thing is what those culinary memories represent to us. As he sings late into the song, "Aint' nothing like sitting down eatin' keep your hopes up high...A deviled leg and a chicken leg says you're never gonna ever say die."<br /><br />I'm back home now, and in a month I will be moving on. I'm going by choice to an opportunity I'm very excited about, and to Boston, a city that I love and that has always been a home away from home for me. Nonetheless, I'm going to miss Tucson, and while I'm here I plan to enjoy all the dishes that I miss when I'm away, and all the pleasant memories that go with them. <br /><br />
<a class="my_play my_27" href="http://www.myspace.com/rodneycrowellofficial/music/songs/hungry-for-home-87692790" style="background: url(http://x.myspacecdn.com/modules/common/static/img/playbuttonsprite.png) no-repeat 0 -85px; border: 0; display: inline-block; height: 27px; margin: 0; overflow: hidden; padding: 0; text-indent: -9999px; width: 27px;" title="Hungry for Home">Hungry for Home</a><script defer="true" src="http://www.myspace.com/music/buttons/js">
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e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Colin Killickhttp://www.blogger.com/profile/16573116177847716463noreply@blogger.com1tag:blogger.com,1999:blog-5873977146647342990.post-58640326723559102332012-06-24T12:32:00.000-04:002012-06-24T12:32:15.197-04:00Upcoming Book of Food Cartoons: Fun?Hi folks
I happened to find out about <a href="http://www.kickstarter.com/projects/birdcagebottombooks/digestate-a-food-and-eating-themed-comic-anthology?ref=card">Digestate</a>, this indie book of food cartoons, due out soon, from cartoonist <a href="http://www.bizarro.com/gallery/index.htm">Dan Piraro</a>, whose work I kinda like. Thought it might be fun to check out the promotional video.
<iframe width="480px" height="360px" src="http://www.kickstarter.com/projects/birdcagebottombooks/digestate-a-food-and-eating-themed-comic-anthology/widget/video.html" frameborder="0"> </iframe>
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Full disclosure: I gave these folks $20 and will get a copy of the book when it comes out. I just love Kickstarter projects.
<br><br><br>e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: <a href="mailto:everything-tasty@annedesigns.com">everything-tasty@annedesigns.com</a>Anne Miltonhttp://www.blogger.com/profile/00972144992767770069noreply@blogger.com2