tag:blogger.com,1999:blog-61402436180205786002024-03-13T22:55:38.918-07:00Think Global, Act Loco!En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-6140243618020578600.post-31766974455266843152011-05-30T17:39:00.000-07:002011-05-30T18:04:04.425-07:00Tortino di Pasta<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnNzBkOsYPPHOPR_QBgGPHpGegCVZY-q3P2HdNeCgoTlhf0RR0pyiMst1vglzbNKZUlAnX1dHBlHUBhmFzcrSWlHXTaGWYJl5fjcY3kvtGjIxXPsohYVZaCtyyAUyzFCNq5m4xcU4GChN/s1600/C360_2011-05-29+21-20-25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnNzBkOsYPPHOPR_QBgGPHpGegCVZY-q3P2HdNeCgoTlhf0RR0pyiMst1vglzbNKZUlAnX1dHBlHUBhmFzcrSWlHXTaGWYJl5fjcY3kvtGjIxXPsohYVZaCtyyAUyzFCNq5m4xcU4GChN/s320/C360_2011-05-29+21-20-25.jpg" width="240" /></a>I had to do a bit of research to see what I should name my creation, but I think I've settled on <i>tortino di pasta</i>. At first I was going to call it a <i>timballetto</i> (a little <i>timballo</i>, or a little kettle-drum), but it's not too 'kettle-drummy.' Then again, depending on where you eat a <i>timballetto</i>, as with so many other Italian dishes, how it looks and tastes can vary greatly. A quick trip to the <a href="http://en.wikipedia.org/wiki/Timballo">wiki-cloud</a> informs us that the dish in Emilia-Romagna (where it's known as a <i>bomba) </i>"is filled with game bird, peas, cheese and a base of dried pasta or rice. In Abruzzo, they use crepes as a base, and other regions use ravioli or gnocchi." <br />
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Whatever you call it and however you slice it, the inspiration for my little lasagna pie was most certainly this famous dish, known as "<i>timpano</i>": <br />
<div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/hn8_eKy3PdE/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/hn8_eKy3PdE&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/hn8_eKy3PdE&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><br />
I must say a few things about this movie and what it represents. I had been working in an <a href="http://www.cafemare.com/">Italian restaurant in Santa Cruz</a> for some three years before one of my customers told me to see <a href="http://www.imdb.com/title/tt0115678/">Big Night</a>. I had never even heard of it at the time, but it has become one of my favorite movies. The scene where the customer wants a side of pasta for her <i>risotto</i>, and Stanley Tucci has to explain why that doesn't jive with <i>la cucina Italiana</i>. I lived this scene everyday I worked at <a href="http://www.cafemare.com/">Cafe Mare</a>! In case you haven't seen the movie, Tucci eventually gives in to the ubiquitous and almighty power of the pushy, paying American customer and has to ask his brother the chef, played by Tony Shalhoub, to make a side of pasta for her <i>risotto</i>. Shalhoub, as many Italian chefs would, refuses to do so! Until, that is, Tucci holds open the door that leads into the dining room where the ugly American is staring impatiently back into the kitchen. Tucci says to his brother "you don't-ah make-ah di pasta...ah-fine! You go tell her." "O.K." Shalhoub pulls back, "I make-ah di pasta." You don't know how many times I wanted to march the chef out to my tables.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_XeTT5hguSMyz-yviFFyzyD2yl0tNrwInUW3r6zv09YD0R4scLP0BidbzO3x8wcy-oIIQzhn11ruZFPAhplhsofyC3Jp-mk7astT-74N40-5rJPc_c3emLaI7F7i-ZXV-FKWVHHXGVef/s1600/C360_2011-05-29+20-26-55.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_XeTT5hguSMyz-yviFFyzyD2yl0tNrwInUW3r6zv09YD0R4scLP0BidbzO3x8wcy-oIIQzhn11ruZFPAhplhsofyC3Jp-mk7astT-74N40-5rJPc_c3emLaI7F7i-ZXV-FKWVHHXGVef/s320/C360_2011-05-29+20-26-55.jpg" width="240" /></a>In the end, though, I respect the integrity of these stubborn Italian chefs. It's not limited to the chefs either. Italians in general tend to be quite sure of what is acceptable (and when it is acceptable) to eat and drink. In the morning, for example, a proper <i>cappuccino</i> is standard fare. After 10:30, a <i>cappuccino</i>??!! Absolutely not. You want <i>parmigiano</i> cheese on your seafood pasta??!! I am sorry, I will not do that. Now being an American, I don't typically like to abide by rules or follow tradition (other than the tradition to not follow rules, of course) so sometimes I butt heads with these rigid guidelines. But these "food laws" aren't usually put into place just 'cause. They often make sense! If you pile a bunch of cheese on your seafood, all you're going to taste is cheese.<br />
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Italians, like so many other peoples around the world, take their cuisine seriously. When executed properly, it is elevated to artistic masterpiece. That's what the <i>timpano</i> ends up being in Big Night, a culinary masterpiece. But I shall digress. On to my <i>tortino di pasta.</i><br />
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I'm not sure that my <i>tortino </i>reached <i>piece de resistence</i> status, but it did come out pretty darn good. The ingredients I used were identical to many a lasagna recipe; onions, garlic, ground beef, tomato sauce, spinich, ricotta, pecorino, lasagna noodles. The only difference really is the layering; layer of noodles, layer of meat/spinach, layer of cheese, layer of meat/spinach, layer or noodles, done. All of this takes place in a pie dish, by the way. The simplest savory <i>tortino di pasta</i> ever. I oiled the top layer of noodles and covered it with foil. I baked it at 350° for 30 minutes, turned it out onto a plate, and let it rest for 5 minutes or so. Slice, serve, smile. <i>Come sei bello il mio tortino</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjpBiPmOb1f1SUBBTLpg0vcbz0lV1m3JSJDC8EKXhZrYtIVOS2BEh0YLuUEcuxn4roMaua9zdmYx6gJV4Vi604cawr8S7rbzntui00yUVhHK4l8x5gqmc9mPM36Ib_CqN-7AZqaxMejXv/s1600/C360_2011-05-29+21-42-43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjpBiPmOb1f1SUBBTLpg0vcbz0lV1m3JSJDC8EKXhZrYtIVOS2BEh0YLuUEcuxn4roMaua9zdmYx6gJV4Vi604cawr8S7rbzntui00yUVhHK4l8x5gqmc9mPM36Ib_CqN-7AZqaxMejXv/s400/C360_2011-05-29+21-42-43.jpg" width="400" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-16449600986314738982011-05-25T22:58:00.000-07:002011-05-30T18:46:29.361-07:00Thai Fish Suace with Hot Chiles--Prik Nam Pla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4phHE5zKFIAjvfHFU17JUjmMqDfrXxLrTGAAJIehyurkbfx6Doh9qceROpLZrn3SE11MsVXH1yrsKoCME42vSZ__9U-PHsenxj_jiarb_J9L7gxLu-gD8P6JI5fDUSlADKbtQy5YOyOc/s1600/C360_2011-05-29+17-03-28.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4phHE5zKFIAjvfHFU17JUjmMqDfrXxLrTGAAJIehyurkbfx6Doh9qceROpLZrn3SE11MsVXH1yrsKoCME42vSZ__9U-PHsenxj_jiarb_J9L7gxLu-gD8P6JI5fDUSlADKbtQy5YOyOc/s320/C360_2011-05-29+17-03-28.jpg" width="240" /></a></div>This is the easiest condiment you will ever make. I got the recipe from my favorite Southeast Asian cookbook, <a href="http://www.amazon.com/Hot-Sour-Salty-Sweet-Southeast/dp/1579651143?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Hot Sour Salty Sweet</a>, by Jeffrey Alford and Naomi Duguid. The authors of this fabulous coffee-table book, which reads part cookbook part travel memoir part photo-journal, describe Prik Nam Pla as "brassy and forward and altogether unapologetic." As for how often they grab for it, it's "[their] everyday condiment, almost as important in [their] house as salt...Drizzle a little on fried rice or plain rice, or Thai or Lao food, or whatever you please, mouthful by mouthful."<br />
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1/2 cup bird chilies (or serranos), stems removed <br />
1 cup <a href="http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Thai fish sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B002VNTWHQ" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
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Place the chiles in a food processor and pulse to finely chop (stop before they are a mush). Transfer, seeds and all, to a glass container and add the fish sauce. Cover and store in the refrigerator. The sauce will keep indefintely, losing chile heat over time; top with extra chiles or fish sauce when it runs low.En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-68543484506905721802011-05-14T20:12:00.000-07:002011-05-14T22:27:44.548-07:00Pan Fried Thin Cut Pork Chops<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_1744803362"></span><span id="goog_1744803363"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xhWFUaRP7yk/Tc81czehSzI/AAAAAAAABDI/avVZkofx45I/s1600/FxCam_1296967347721.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-xhWFUaRP7yk/Tc81czehSzI/AAAAAAAABDI/avVZkofx45I/s320/FxCam_1296967347721.jpg" width="213" /></a></div>In case you haven't already noticed, I like pork. It's flavorful, versatile, and it <i>can be</i> quick. Lissa and I have been buying these thin cut chops from the butcher lately. Some salt and pepper, a couple of minutes on each side in a hot skillet, and you're done (if you deglaze the pan with some wine it'll really look like you put in some time). Truly, 10 minutes and these go from in the paper to on the plate. They are so thin that they cook in minutes, and so as long as you don't overcook them, they'll stay nice and moist. Now, you could brine these chops and they would be even more moist, but the beauty of these for me is the ease with which you can get a tasty meal on the plate.<br />
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Lissa is usually very patient with me, but my "ready in 20 minutes" sometimes turns into an hour. Having go-to recipes and cuts like this are indispensable for those weeknights when you can't have 20 minutes turn into an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hNBei4bXHys/Tc81bquc6WI/AAAAAAAABDE/U3-dkZXvJ3o/s1600/FxCam_1296968768175.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hNBei4bXHys/Tc81bquc6WI/AAAAAAAABDE/U3-dkZXvJ3o/s320/FxCam_1296968768175.jpg" width="213" /></a></div>If I really wanted to streamline the process, I would not have opted for the rice pilaf. But we had to clean up after our trip to the gym anyway, so I just threw a cup of rice and a handful each of slivered almonds and dried currants in a pot...two cups of water, let boil, cover, simmer for 20 minutes. By the time we're both showered and the chard is cleaned and sliced, and the chops are fried, the 20 minutes are up, and it's time to drink and dine. <a href="http://www.cupcakevineyard.com/index.cfm">Cupcake chardonnay</a> is the libation of choice for tonight.<br />
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I did make a quick pan sauce (I wanted to look fancy) with shallots, white wine, lemon, butter, salt, pepper and a splash of vanilla. Yes. I said it. Vanilla. I read in a wine-pairing book a long time ago about adding a splash of vanilla to a dish you would serve with an oaked chardonnay in order to bridge the flavors. A delicious bridge it is. Add a little squeeze of lemon juice and a pinch of lemon zest?! Brilliant.<br />
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When you can have a delicious meal, quickly, for little money, it's a good thing. I want more good things like this.En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-39465825254931375982011-04-10T20:15:00.000-07:002011-05-14T22:32:20.502-07:00Mediterranean Potato Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ND5apVHKLP0/Tc9IVMKNhSI/AAAAAAAABDo/xzN7LnUtzMw/s1600/P1120016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ND5apVHKLP0/Tc9IVMKNhSI/AAAAAAAABDo/xzN7LnUtzMw/s320/P1120016.jpg" width="320" /></a></div>This recipe has been a standard in my BBQ/potluck repertoire for years now. Even though I love mayonnaise (especially homemade olive oil mayonnaise! see <a href="http://eclecticrecipes.com/homemade-mayonnaisse">eclecticrecipes</a> for a great version), tossing potato salad with a vinaigrette instead is a refreshing change.<br />
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<a href="http://1.bp.blogspot.com/-q4FPuuVWUhI/Tc9IVtJtSnI/AAAAAAAABD0/TMjgJbzOtiM/s1600/P1120020.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-q4FPuuVWUhI/Tc9IVtJtSnI/AAAAAAAABD0/TMjgJbzOtiM/s200/P1120020.jpg" width="150" /></a>I start like many potato salad recipes start: quarter potatoes, drop in cold water, bring to boil, drain, chill. When it comes time to dress though, I like to use capers, sun-dried tomatoes, dijon mustard, parsley, preserved lemon, vinegar and olive oil. I have also used cornichon, pickled onions, basil, tarragon, etc. I start by making a simple vinaigrette. The typical vinaigrette is made by slowly whisking 3 parts of oil to 1 part of vinegar, until it emulsifies. Then I simply fold in all of my other goodies and violà!<br />
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It's not like my little twist to potato salad is truly unique, though. Indeed, there are many a variation on the old spud salad. According to the ubiquitous <a href="http://en.wikipedia.org/wiki/Potato_salad">wikipedia</a>, general versions of potato salad include:<br />
<ul><li>salad made with baby potatoes, cooked in their jackets and left whole (skin on)</li>
<li>larger potatoes, cooked in their jackets and then peeled and cut</li>
<li>salad with a mayonnaise, Miracle Whip, sour cream or milk dressing</li>
<li>salad with vinegar dressing</li>
<li>salad with bacon, anchovies, or mustard. </li>
<li>salad with a fresh herb or dill dressing and/or gherkins, capers and other spices.</li>
<li>salad with raw onions, cooked onions or pickled onions.</li>
<li>salad with tomatoes or green beans. </li>
<li>salad with hard-boiled eggs (a combination of potato salad and egg salad)</li>
<li>salad with ham, pickles, corn, hard-boiled egg and tomato (known in France as salade piemontaise<a class="mw-redirect" href="http://en.wikipedia.org/wiki/Piemont" title="Piemont"></a>)</li>
<li>salad with orange slices, Worcestershire sauce, bacon, and chives.</li>
<li>Waldorf salad with potatoes, apples, celery, walnuts, and mayonnaise</li>
</ul>I might try going in the direction of that orange, Worcestershire, bacon and chive recipe, or maybe with some anchovies, but I 'll never stray too far from this Mediterranean beauty. Hope you give it a try sometime. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QI9GqUsHYlY/Tc9SRdUMMWI/AAAAAAAABEQ/Z1hbR7SyJ6k/s1600/P1120027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-QI9GqUsHYlY/Tc9SRdUMMWI/AAAAAAAABEQ/Z1hbR7SyJ6k/s400/P1120027.jpg" width="300" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-50376068207153288822010-12-20T14:01:00.000-08:002010-12-20T15:23:08.724-08:00Prawn and Pomelo Salad--Yam Som Oh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2fx92v0IbA2qNi5FJ9MP0REbgy1z7HH4xx0PMiaRX_l8-A62YeX-k_Z99SbRe7wIljSlnGKnekbQJ5NSytvMT8EPqdeWf3CopnzbaO1Gm2Nfdo65rDfBUryi4FMoMzeEOmfCWFf9efRZ/s1600/P1120189.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2fx92v0IbA2qNi5FJ9MP0REbgy1z7HH4xx0PMiaRX_l8-A62YeX-k_Z99SbRe7wIljSlnGKnekbQJ5NSytvMT8EPqdeWf3CopnzbaO1Gm2Nfdo65rDfBUryi4FMoMzeEOmfCWFf9efRZ/s320/P1120189.JPG" width="240" /></a>I have had my eye on this recipe for a while. I was only waiting to cross paths with the fabulous <a href="http://www.innvista.com/health/foods/fruits/pomelos.htm"><i>Citrus maxima</i></a>. The pomelo, also known as Chinese grapefruit, jabong, shaddock, and pompelmous, is a large citrus fruit native to Southeast Asia. Ancestor to the grapefruit, the pomelo has a rich and intriguing history. Those who know them as "shaddocks" are invoking the name of the mid 17th century English sea captain who brought the fruit from Polynesia to the West Indies. The word "pomelo" can be traced back to the Malay <i>pumpulmas</i>, which became the Dutch word <i>pompelmoes</i>. Pomelos still grow wild in their native Malaysia and Indonesia, and there is evidence that they grew in China as early as 100 BCE. The fruit is part of the Asian family ritual and believed by the Chinese to be a sign of prosperity and good fortune. So, I'm going to start eating them all the time...I could use some extra prosperity.<br />
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<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thiact-20&o=1&p=8&l=bpl&asins=1552856828&fc1=FBF7F7&IS2=1&lt1=_blank&m=amazon&lc1=040200&bc1=000000&bg1=50C7F1&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
In Thailand the pomelo is called som-oh (ส้มโอ), and its inclusion in this northern Thai salad is fantastic. This recipe comes from "The Food Of Thailand: A Journey For Food Lovers," available through the Amazon.com link at right. As often occurs with "ethnic" recipes, you may need to have a pantry stocked with ingredients that some of your friends have never even heard of. This one isn't outlandish, but it does require some extra effort, as it calls for a tablespoon of chili jam, which you'll have to make beforehand. Let's begin there then, shall we?<a href="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" target="_blank"> </a><br />
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<u>Chili jam--naam jaew</u><br />
-oil for frying<br />
-20 Asian shallots, sliced (I substituted French shallots)<br />
-10 garlic cloves, sliced<br />
-3 tablespoons dried shrimp<br />
-7 long dried chilies, chopped<br />
-3 tablespoons tamarind purée<br />
-6 tablespoons palm sugar<br />
-1 teaspoon shrimp paste (I couldn't find shrimp paste, so I omitted it)<br />
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Makes 1 cup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrceKvSMaOXhr0YKT4zsxUbimXez6m_0tWFqiDuAQlUCR_G31wkSc21pUkurbFYkBxrN1KaZBFbkJMY1Z3c3dh8RzbEr6Z5P4q1buqabixnE2UBFAPMcenPuvJqBhoxZ-GCJ_VOarNmf-/s1600/P1120187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrceKvSMaOXhr0YKT4zsxUbimXez6m_0tWFqiDuAQlUCR_G31wkSc21pUkurbFYkBxrN1KaZBFbkJMY1Z3c3dh8RzbEr6Z5P4q1buqabixnE2UBFAPMcenPuvJqBhoxZ-GCJ_VOarNmf-/s200/P1120187.JPG" width="150" /></a></div>Heat the oil in a wok and fry the shallots and garlic until golden, then transfer to a food processor. Fry the chillies and shrimp paste for 1 to 2 minutes, then add to the food pro along with the remaining ingredients and as much of the oil as necessary to make a pourable paste when pulsed. Put the paste back into the clean wok and bring to a boil. Reduce heat and simmer until thick. Be careful not to overcook or you'll end up with a caramelized lump. Season with salt or fish sauce. Chili jam is used as a base for recipes, especially stir-fries, as well as a seasoning or accompaniment. It will keep for several months in an airtight container in the refrigerator. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Qu0noPjK_wkrEtiw5Ltg4voxTkxiQoK7VJSP1p9eB-zDPlzwzkN-OR1O0Jg08eCSxE4W40m9dwSg4S-yW7XyYzWsuJUBF-k9nFfGvS3qoiERhhcI5OylMawdDxMAeOByaYkYMqH_CQk/s1600/P1120192.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Qu0noPjK_wkrEtiw5Ltg4voxTkxiQoK7VJSP1p9eB-zDPlzwzkN-OR1O0Jg08eCSxE4W40m9dwSg4S-yW7XyYzWsuJUBF-k9nFfGvS3qoiERhhcI5OylMawdDxMAeOByaYkYMqH_CQk/s320/P1120192.JPG" width="240" /></a><br />
Now for the salad.... <br />
<u>For the dressing:</u><br />
-1 tablespoon fish sauce<br />
-1 tablespoon lime juice<br />
-1 teaspoon sugar<br />
-1 tablespoon chili jam<br />
<u>For the salad:</u><br />
-1 large pomelo<br />
-10 oz. raw medium prawns, peeled and deveined, tails intact<br />
-3 tablespoons shredded coconut, lightly toasted until golden<br />
-3 Asian shallots, finely sliced (again, I substituted French)<br />
-5 bird's eye chilies, bruised (I substituted serranos)<br />
-1 cup mint leaves<br />
-1/3 cup cilantro leaves<br />
-1 tablespoon fried shallots<br />
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Boil the shrimp in a large saucepan for 2 minutes. Drain and set aside to cool. To peel a pomelo, cut a 3/4 inch disc off of the top then deeply score the skin into quarters. Peel away the skin, remove any remaining pith, and gently separate each segment (see <a href="http://www.wikihow.com/Peel-a-Pomelo">wikihow</a> for a more detailed description). In a large bowl combine the pomelo, prawns, toasted coconut, shallots, chilies, mint and cilantro. To make the dressing, combine the fish sauce, lime juice, sugar and chili jam in a small bowl and whisk to combine. Just before serving, add the dressing and toss gently to combine all of the ingredients. Serve sprinkled with fried shallots.<br />
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The flavors, though deep and complex, combine to make a beautiful and surprisingly subtle dish. I made a very simple veggie pad Thai noodle to accompany the salad. I also served a sparkling guava cocktail to further elevate the senses and wash everything down. I look forward to the day when I will once again be eating this salad...IN THAILAND! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3W66O63d8FSWtiwifzL0BYsIG9CM7rediH8Nv8vRF8lEAUerAF7azk2hZvp82i7cKXmI_zCq-dchNC6zcIDkaF5HgTcXa4Az_bk0PTS3zTu3OUGW39GxQ4lUOAt7GY-eUdDQoBL7oN0o/s1600/P1120195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3W66O63d8FSWtiwifzL0BYsIG9CM7rediH8Nv8vRF8lEAUerAF7azk2hZvp82i7cKXmI_zCq-dchNC6zcIDkaF5HgTcXa4Az_bk0PTS3zTu3OUGW39GxQ4lUOAt7GY-eUdDQoBL7oN0o/s400/P1120195.JPG" width="300" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-40839686066009302502010-10-10T18:47:00.000-07:002011-05-14T18:58:26.648-07:00At the Santa Cruz County Fair with my Phone Camera<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p0VyP0f2DJE/Tc8fs4crnFI/AAAAAAAABAg/7JjA7GqLs5I/s1600/FxCam_1284935832741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-p0VyP0f2DJE/Tc8fs4crnFI/AAAAAAAABAg/7JjA7GqLs5I/s400/FxCam_1284935832741.jpg" width="266" /></a></div>This is a photo I took while Lissa and I were riding the ferris wheel at the <a href="http://www.santacruzcountyfair.com/">Santa Cruz County Fair</a>. I took this photo, as with all of the other photos in this post, with my phone. So this post is partly a reflection on county fairs, and partly an exposition of phone-camera blogging.<br />
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The relationship between my phone camera and my Panasonic Lumix camera is a complex one. The Lumix knows that when push comes to shove, she is the only camera I really need...and she is confident that she is much more capable than the silly little camera in my phone. But where I used to take Lumix with us on even the most casual of romps, she now stays back, and my little Droid camera slips into my pocket, with me always. And Lumix is a little jealous. But having a camera that lives in your phone, that you have on hand at all times...is pretty cool. Especially when you can use it via different apps that offer a multitude of effects. So, even though I love my Lumix, you may be noticing more snaps from my phone here on TGAL. In addition to the built-in camera, I use the <a href="http://www.appbrain.com/app/fxcamera/ymst.android.fxcamera">f(x)camera</a>, <a href="http://www.blogger.com/">retro camera</a>, and <a href="http://www.appbrain.com/app/camera360-free/vStudio.Android.Camera360">camera360</a> apps.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ReUJitTbJQE/Tc8fyqvGB-I/AAAAAAAABAw/Eqj--lNVRqM/s1600/FxCam_1284932989992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-ReUJitTbJQE/Tc8fyqvGB-I/AAAAAAAABAw/Eqj--lNVRqM/s400/FxCam_1284932989992.jpg" width="400" /></a></div>Now let's say a couple words about this fair business. Fairs, or fayres, have been an important part of our history since antiquity. There are all kinds of fairs, and each one may have it's own unique feel. Some fairs are, or have been, commercial nerve centers, driving economies and livelihoods. Others showcase a particular industry or product, such as farming goods and equipment.<br />
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It's fun to be able to see things with fresh eyes, so when my friend Ricardo, who is from Spain, went to the fair a few days before we did, I got to hear him describe what the experience was like. For most of us who grew up with the "typical American county fair," we know what we are getting into: rides, games, food, animals and quilts and bricks of pink popcorn. I think much of the draw for us is nostalgia. We've always gone to the fair, so let's go again! Still, when Lissa and I went, I couldn't help but to imagine what it may have been like for Ricardo to experience his first American-style county fair.<br />
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</a></div>I try to do this quite often actually. I call it "living like a tourist," as if you are a visitor in your own world. When I do it right, it's amazing. The mundane is all of a sudden transformed into a glorious anomoly. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yJmxxj-mbYM/Tc8fveAmRdI/AAAAAAAABAo/wrHVjKqd_ys/s1600/FxCam_1284933930784.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-yJmxxj-mbYM/Tc8fveAmRdI/AAAAAAAABAo/wrHVjKqd_ys/s320/FxCam_1284933930784.jpg" width="213" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-40528758890978013102010-08-04T22:03:00.001-07:002010-09-05T18:14:16.003-07:00Yellow Dal, Spinich Salad with Yogurt Pistachio Dressing, and Marinated Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3EHNG4kcoDHOKaWT7Fzg8RXsEZztMtVg78iN7TAjh-HZo8oiB9C-7QUHNl7PDU-hOz125BNyaN4B5PJkQGycib9Z3e4TsE9FAGM368FHpVoe3MOqnhfeQDQCT5cfq0Tzn2isJs2tz62_/s1600/P1110855.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3EHNG4kcoDHOKaWT7Fzg8RXsEZztMtVg78iN7TAjh-HZo8oiB9C-7QUHNl7PDU-hOz125BNyaN4B5PJkQGycib9Z3e4TsE9FAGM368FHpVoe3MOqnhfeQDQCT5cfq0Tzn2isJs2tz62_/s200/P1110855.JPG" width="150" /></a></div><div style="color: white;">Indian inspiration is the name of the game tonight. In order to get my head in the right space, I popped open a <a href="http://drakesbrewing.blogspot.com/2009/01/denogginizer-now-available.html">Denogginizer India Pale Ale</a> and put on some <a href="http://www.amazon.com/Basement-Bhangra/dp/B0010WNGGC?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">bhangra</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B0010WNGGC" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> music. That definitely did the trick. I'll explain the salad and the tomatoes in a moment, but for now let's talk about dal. Dal (also spelled dahl, daal or dhal) refers to a preparation of <a href="http://en.wikipedia.org/wiki/Pulse_%28legume%29">pulses</a> (dried lentils, peas or beans) which have been stripped of their outer hulls and split, or also to the thick stew prepared from these. Dal is a mainstay of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine as it is a great source of protein for a balanced diet containing little or no meat. Most dal recipes are simple to prepare. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric and salt, and then adding a tarka towards the end of the cooking process. Tarka is a technique whereby whole spices (and sometimes other ingredients such as ginger or sugar) are briefly fried in oil or ghee.</div><div style="color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_Heucsdm_ffAeQqLUfB27qxQXeAavgSBf82dmeto5np3TSZy0mUoeiWDj-S-ky2vRIggWwt3tJNYD_fNG67mbcuR8JW_bk6aVXxpm2NvXK1fiIlXQbG5sbpNikHs2HDfU1blr69cBJ8t/s1600/P1110862.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_Heucsdm_ffAeQqLUfB27qxQXeAavgSBf82dmeto5np3TSZy0mUoeiWDj-S-ky2vRIggWwt3tJNYD_fNG67mbcuR8JW_bk6aVXxpm2NvXK1fiIlXQbG5sbpNikHs2HDfU1blr69cBJ8t/s320/P1110862.JPG" width="248" /></a>In this case I used yellow dal, simmered in salted water with a couple dashes of curry powder (I was out of turmeric). My tarka consisted of cumin and fennel seed, ginger and garlic.</div><div style="color: white;"><br />
</div><div style="color: white;"><b>Preparation</b>:</div><div style="color: white;">Rinse 1 cup of dal until the water runs clear, then place in a large saucepan. Add 3 cups of water, 1 tbsp salt and 2 tsp curry and bring to a boil. Reduce heat to a simmer, cover and cook until lentils are tender, 45 minutes to 1 hour. Keep warm over low heat. I wanted a very thick end-product, so I cooked almost all of the water off, but you can keep the heat very low or add more water if you want a more stew-like consistency.</div><div style="color: white;"><div style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><br />
Next, heat 1/4 C of oil or ghee in a medium skillet over high heat. Once hot, add the cumin seeds and fennel seeds until they pop, then add the garlic and ginger and saute another minute or so. Pour mixture over the dal. Taste for salt, and garnish with cilantro. I used two spoons to make little quenelles.</div><div style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><div><br />
</div><div>My marinated tomatoes were extremely simple. I halved a basket of cherry tomatoes, tossed them in a couple of tablespoons of <a href="http://www.amazon.com/Red-Chile-Pepper-Infused-Olive/dp/B0002NYOIY?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">red chile oil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B0002NYOIY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and salt, and let them chill in the fridge until dinner was ready. They provided some heat and also some acid that really helped balance the meal.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8phWSwVzDyMvsptKGA_pc5anT56OjJrHWTjD7KOERWo_Zd7-pdrVc9yyfUUwd62BQ36EmBuiFkt3EYGIfjt5WTR4RcKl8_YqfFB1kGaeGmPzHpWhuZcN3czlQOK1nLBzMX5VA9WJ_WE0/s1600/P1110858.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8phWSwVzDyMvsptKGA_pc5anT56OjJrHWTjD7KOERWo_Zd7-pdrVc9yyfUUwd62BQ36EmBuiFkt3EYGIfjt5WTR4RcKl8_YqfFB1kGaeGmPzHpWhuZcN3czlQOK1nLBzMX5VA9WJ_WE0/s200/P1110858.JPG" width="200" /></a></div><div>My salad was quite simple as well. I tossed spinach, thinly sliced red onion, and sliced and seeded cucumber in a lovely pistachio yogurt dressing. For the dressing, I began by lightly toasting my pistachios on a baking sheet in a 350° oven for 5-10 minutes (making sure to keep an eye and a nose on them so they don't burn). I then ground them in the food processor with 1 clove of garlic. I added the juice from 1 lemon, 2 teaspoons of ground coriander, 2 tablespoons of white wine vinegar, 1 cup of plain yogurt, and stirred to combine. I then drizzled in 1/2 C of sunflower oil while the motor was running, added salt and freshly ground black pepper to taste, and tossed with my salad. It was a lovely meal, and one that resulted in some fabulous leftovers (post to follow). Namaste India, for all of your wonderful culinary contributions to our world!</div><br />
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<a href="http://en.wikipedia.org/wiki/Lentil" title="Lentil"></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-35313614822756019642010-07-31T19:32:00.000-07:002010-08-24T13:03:53.074-07:00A North American Food Tour-Part IWell, we mostly toured the U.S. but I can't omit our little stint in Quebec, and we didn't go to Mexico, but "U.S. and Quebec Food Tour" just doesn't have the same ring...so North American Food Tour it is! In case you didn't know, Lissa and I went on a transcontinental train trip. As you can see from the map on the previous post, we stopped in Chicago, D.C., Montreal, Quebec City, New York, Charlotte, and New Orleans. In each one of these cities, in addition to other activities, we ate food. As happy as I am with the gross amounts of great food I stuffed my face with, I could probably do it twice over again. I mean, these are some great food cities! So without further ado, let me take take you on a tour of the culinary highlights of our trip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJir2bxwmbRAv0HLwoh2Y8utYOb36XEcBoJ8XiKD5InqAyCAzvs6tsqN6Ta9CmDsH-Nk6-HCMMYu3eVEW-l6OmvfEuKquUw36XYn-_O1tIw9JsAUAt4E-b9YZR2qHkscxeTF7S-oHFSnzU/s1600/P1100498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJir2bxwmbRAv0HLwoh2Y8utYOb36XEcBoJ8XiKD5InqAyCAzvs6tsqN6Ta9CmDsH-Nk6-HCMMYu3eVEW-l6OmvfEuKquUw36XYn-_O1tIw9JsAUAt4E-b9YZR2qHkscxeTF7S-oHFSnzU/s200/P1100498.JPG" width="150" /></a>First stop, Chicago. This was my first trip to Chi-town, so I had to hit up a couple of the classics: deep-dish pizza and hot dogs. Let's begin with the pizza. So, you know how they call pizza "pie"? Yeah, well <a href="http://en.wikipedia.org/wiki/Chicago-style_pizza">deep-dish pizza from Chicago</a> is a freakin' pie! A piece of deep-dish is as thick as a piece of your Grandma's apple pie, the crust is flaky like pie dough, and it sits in your stomach like a couple pieces of pumpkin pie after Thanksgiving dinner. We considered going the tourist route and visiting <a href="http://www.unos.com/">Pizzeria Uno</a> or <a href="http://featuredfoods.com/cgi-local/SoftCart.exe/a-store/c-GinoAns_East.shtml?E+scstore+ginos">Gino's East</a>, but our host, Leena, persuaded us to check out one of her favorite restaurants, <a href="http://www.bacinos.com/WACKER/about.html">Bella Bacino's</a>. Overall I thought the restaurant was mediocre, but the pizza was really quite good. As mentioned above, this kind of pie is no joke. With the crust towering at around 3 inches, you're dealing with 2 and some inches of cheesy, meaty, saucy, gut-bomby goodness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBzdtRPlMoO7SJw0iwwMFYeKH1r6HU2nGSXMnLxZV5h_0wlEfQa0uYkYF2xMhUlonxhmrJWEeHNhpmGyCshis-Pxd0W9SFIWEUlaLBpW4hKXMPtuHCyyyyFi99F1lzSNotwPdmPXnf56S/s1600/P1100610.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBzdtRPlMoO7SJw0iwwMFYeKH1r6HU2nGSXMnLxZV5h_0wlEfQa0uYkYF2xMhUlonxhmrJWEeHNhpmGyCshis-Pxd0W9SFIWEUlaLBpW4hKXMPtuHCyyyyFi99F1lzSNotwPdmPXnf56S/s200/P1100610.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhap5QN81h5gauZnHnEXxSm8sNXAx30gDVa-7qluzMbwe9LarWRZAInL7cz70VYDBq3W70UEPb5SuDP0GerdYg_kX2QQDZxeeRF6ZNlo9SU363JhlbgnTnnb4F-0s0RzxtJ62EWbuz61Y8/s1600/P1100611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhap5QN81h5gauZnHnEXxSm8sNXAx30gDVa-7qluzMbwe9LarWRZAInL7cz70VYDBq3W70UEPb5SuDP0GerdYg_kX2QQDZxeeRF6ZNlo9SU363JhlbgnTnnb4F-0s0RzxtJ62EWbuz61Y8/s200/P1100611.JPG" width="150" /></a>Now, Chicago-style hot dogs. What really sets Chicago dogs apart is the array of condiments. Complete with mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt, it is said that a Chicago hot dog has been "dragged through the garden" (<a href="http://en.wikipedia.org/wiki/Chicago-style_hot_dog">wikipedia</a>). For our dog-devirginization we had to hit up <a href="http://www.portillos.com/portillos/">Portillo's</a>. It was a darn tasty dog--nice snap, soft bun, and all the tasty condiments that you would expect.<br />
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Alas, we didn't get to hit up any of Chicago's famous Polish specialties, but we did manage to squeeze in some Greek food! The famed <a href="http://www.greekislands.net/">Greek Islands Restaurant</a> was our destination. This place is no joke. It's a big place, and they employ a small army of cooks, bussers, and waiters. On everyone's name tag is printed their name and city of origin. I can't remember our waiter's last name, but I think it started with a "p" and ended with an "s" :) Anyway, it was a great meal and definitely worth a mention here. Pictured at left is my tender grilled octopus, with Lissa's <i>keftedes</i><i> </i>(meatballs) and <i>spanikorizo</i> (spinach and rice) in the background.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVk9s0Atn4g-f2OHyLlmmTB9wC9PTOCMCn1AVP-F2A9ncdKnb8t-vTrBNMTWMisQJgSDqiiieA7ary7Td2Zyx889awT0kJfgnTBbS3q8ctr0pK8879IbMhSzOlu8aHgvGE3kwGGrynqQPB/s1600/P1100726.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVk9s0Atn4g-f2OHyLlmmTB9wC9PTOCMCn1AVP-F2A9ncdKnb8t-vTrBNMTWMisQJgSDqiiieA7ary7Td2Zyx889awT0kJfgnTBbS3q8ctr0pK8879IbMhSzOlu8aHgvGE3kwGGrynqQPB/s200/P1100726.JPG" width="200" /></a></div>Our next stop was the nation's capitol. Perhaps not as well known for its culinary delights as some of our other stops, D.C. did not disappoint--mostly due to one very special experience. Lissa has family scattered in and around the metro area, so the horns were sounded for a "comeallya" (that's the code name for a get together in her family). Uncles, aunts, cousins, and significant others gathered for a good-ole' Maryland-style Crab feast. Now having been born and raised on the west coast when I think crab, I think Dungeness, but this is a whole different thing. Here <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXoVtO0RZs8Jw8Wtl-Agf4sPi2w4OtQ2PURnbAlWYXKyq0TsHTngA-ct8MyLPDlUtHSzlsDW-SpAFz_21Ua2hzyij3hV6cCJOrQ4EmloLvzXB8pJ2QkzgljO_rGQ6Uz1R8zkatm_RGNtw/s1600/P1100742.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXoVtO0RZs8Jw8Wtl-Agf4sPi2w4OtQ2PURnbAlWYXKyq0TsHTngA-ct8MyLPDlUtHSzlsDW-SpAFz_21Ua2hzyij3hV6cCJOrQ4EmloLvzXB8pJ2QkzgljO_rGQ6Uz1R8zkatm_RGNtw/s200/P1100742.JPG" width="150" /></a> we're looking at <a href="http://en.wikipedia.org/wiki/Blue_crab">Blue crabs-<i>Callinectes sapidus</i></a>. The meat in Blue crabs is sweet and delicious, but damn is it labor intensive to get it out! We went down the the wharf with Lissa's cousins and picked up a bushel (about 70-80 crabs). They season them with <a href="http://www.amazon.com/Old-Bay-Seasoning-Tin/dp/B0005ZXTOY?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Old Bay</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B0005ZXTOY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and steam them right there for you. I must have eaten 20 crabs when it was all said and done, which yielded at least 12 ounces. It's a labor of love though, and I savored every last nibble of those little guys. The only other time I had tried Blue crabs was last year in Veracruz, Mexico. There we had them stuffed and baked, which required less work on my part, and were delicious (link to my Veracruz post <a href="http://thinkglobalactloco.blogspot.com/2009/08/comida-mexicana-la-verzcruza.html">here</a>).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ajo2cD3bSEqYYrdBYvovP9FvaXbfC9QR8sPw4RdXtBjXZI9wOybQ6UibOt9difx6N-DkaSRNQqmfXDC8VimVgL1GFbLh12Cn5TZV2jEzbR22PXSbTJ6l2iXVndoxpbMOS934lH6UlcWt/s1600/P1100923.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ajo2cD3bSEqYYrdBYvovP9FvaXbfC9QR8sPw4RdXtBjXZI9wOybQ6UibOt9difx6N-DkaSRNQqmfXDC8VimVgL1GFbLh12Cn5TZV2jEzbR22PXSbTJ6l2iXVndoxpbMOS934lH6UlcWt/s200/P1100923.JPG" width="150" /></a></div>After D.C., we boarded the train again and headed up to the Great White North. I had been wanting to go to Quebec for some time, and my years of anticipation were not in vain. Our first stop, Montreal, ended up being one of my favorites of the whole trip. I love multilingual cultures (Barcelona, Switzerland, Belgium...) and though French is the only official language in Quebec, most Quebecers (in our experience) speak English quite well. In many of our initial exchanges we were greeted with "Hello, Bonjour..." like a fork in the road that would determine the conversational route ahead. Food-wise, Quebec is probably most famous for its tourtières (meat pies), and maple desserts, but I came for one thing and one thing only: poutine. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuzSVsvKt5lhv2hNFK9LTgwBaMYUxLxU3I87vrVs9ePNZLBagz9AdJKhh34f4IyNf6g7CFZxLGSFMqNpHkWN5qbsvLTkbNxw3HkbLtGpu8nO3tdiqcqf-iAxuU7ZqonAMhCdyLAN9iXvp/s1600/P1100914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuzSVsvKt5lhv2hNFK9LTgwBaMYUxLxU3I87vrVs9ePNZLBagz9AdJKhh34f4IyNf6g7CFZxLGSFMqNpHkWN5qbsvLTkbNxw3HkbLtGpu8nO3tdiqcqf-iAxuU7ZqonAMhCdyLAN9iXvp/s200/P1100914.JPG" width="200" /></a>Pronounced "poo-TSIN" this hearty dish is said to taste best after a long night of drinking. It consists of a pile of french fries topped with cheese curds and beef gravy. I didn't think it was going to be as good as it really was, but it <i>really was</i>! Our host, Catherine, directed us to what has been touted by many as the best place to in Montreal to get your poutine on, <a href="http://www.restolabanquise.com/">La Banquise</a>. With 28 variations of the Québécois diner classic to choose from, it's easy to get nervous. For my first experience, though, I took a deep breath, and ordered a regular sized classic. The guy sitting next to us ordered a large poutine Italienne (covered in meat and tomato sauce)...I was glad I ordered the regular size. The gravy was not nearly as thick as what I am used to, so it really isn't as heavy as you might think. It was really and truly, awesome.<br />
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You got me Montreal! You lured me in with your <i>je ne sais quoi</i>, and then the poutine was the nail in the coffin. Now, if I can only find some poutine in Cali....<br />
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Part II of the North American Food Tour coming soon.En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-56585635107024287482010-07-30T17:47:00.000-07:002010-09-02T00:32:46.418-07:00A North American Food Tour-Part IIMoving on from Montreal, our next pause was in the city of New York. I'll just say it, I love New York City. There is a contagious energy coursing through the veins of this city that I happily and <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcx6DMdT5PiWyjehI2HKOlcB8LFmhKuCKVhcgeUoMRFJlrOyDr2xQJ6TXlTd60oKJUePm-C_mv8bAnz82kSeu5afiL1_h0uokrVnxj8MpFgIlFI6LNyNCQMDQgBENKSPMMXczJ1s-yOOb/s1600/P1110425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcx6DMdT5PiWyjehI2HKOlcB8LFmhKuCKVhcgeUoMRFJlrOyDr2xQJ6TXlTd60oKJUePm-C_mv8bAnz82kSeu5afiL1_h0uokrVnxj8MpFgIlFI6LNyNCQMDQgBENKSPMMXczJ1s-yOOb/s320/P1110425.JPG" width="320" /></a></div>willingly contract. The rough-edged attitude of New Yorkers is so often mistaken as discourteous, but I have always found people in the Big Apple to be outstandingly gracious. New Yorkers are also extremely proud of their city, which despite its flaws, makes it that much more enchanting. Of the six million things to do in the city, eating is certainly one of them and there is no shortage of establishments (according to the NYC Dept. of Health, more than 20,000) to do so. With five days to wander the island and its neighboring boroughs and three to four meals a day, we barely made a culinary dent. Oh, but what a delicious little almost dent it was. We landed at <a href="http://www.thepodhotel.com/">The Pod Hotel</a>, on E. 51st St between 2nd and 3rd Avenues. It was late when we got in, but that's not so much an issue around here. We wandered out into the madness of Times Square and were instantly dizzied. I consulted the Yelp app on my <a href="http://www.droiddoes.com/">Droid</a> (love it!) and we stumbled into a nearby restaurant called <a href="http://www.havanacentral.com/home.php">Havana Central</a>. It was just what we needed: live music, cocktails, chicharrones de pollo, arroz con pollo, and tostones. Refreshed, we meandered back to the Pod to rest up and prepare for the next day's meals.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Lg_jpSPEhXlEMf5Ertl8e6917qRjn77wPHixcrgJBYL-wrO8aENo75s6g2uYXfkre_3RJWDfmPsMNxfH2UpjXRfqQ4SfHXLg-iju-38L3299v7wCTBGWIrbxs5W0qWXXG-rk5TkYflPX/s1600/2010-07-19+11.45.12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Lg_jpSPEhXlEMf5Ertl8e6917qRjn77wPHixcrgJBYL-wrO8aENo75s6g2uYXfkre_3RJWDfmPsMNxfH2UpjXRfqQ4SfHXLg-iju-38L3299v7wCTBGWIrbxs5W0qWXXG-rk5TkYflPX/s320/2010-07-19+11.45.12.jpg" width="236" /></a><br />
The location of the Pod Hotel is great for many reasons, and upon rising in the morning I found that one of those reasons is the proximity to <a href="http://www.ess-a-bagel.com/">Ess-a-Bagel</a> on 2nd Ave. There are many things that New Yorkers claim they do better than anyone else, but none are so clear and true in my opinion as the bagel. In fact, I have a very difficult time eating bagels anywhere <i>but</i> New York. Ess-a-bagel's tagline is "Everything on a bagel," and they do offer just about everything. For me though, I just want my schmear. One cinnamon raisin bagel with raisin walnut cream cheese and a black coffee...unbeatable. Guess where we ate breakfast the next day?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1o_ws1h26CsqRxK7OhFTgH7V8YPAi9V5_QDTporvLb4JDgjvVyQEZfHuvGfTxWoBmQ3n2NxfF1hGn38AtwwBIQTPUCW4hp9EVN_1u5m672ZbM-SqpnQVSKlroBlbEb5LrR6-MdH1Thkj/s1600/2010-07-20+16.44.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1o_ws1h26CsqRxK7OhFTgH7V8YPAi9V5_QDTporvLb4JDgjvVyQEZfHuvGfTxWoBmQ3n2NxfF1hGn38AtwwBIQTPUCW4hp9EVN_1u5m672ZbM-SqpnQVSKlroBlbEb5LrR6-MdH1Thkj/s320/2010-07-20+16.44.11.jpg" width="236" /></a></div>We also had to make at least one stop to a Jewish Deli. We were lucky enough to get to see a live taping of the Late Show with David Letterman (special guest: Bill Murray...awesome!) and we left the theater starving. So why not go get a pound or so of sliced meat stacked between two pieces of bread at <a href="http://www.carnegiedeli.com/home.php">Carnegie Deli</a>? True, it's a pretty touristy place, but what can I say...we're tourists. Plus, we sat next to some very nice guys from Jersey and had a great conversation as we noshed. Anyway, would you look at the size of that sandwich!! That is the Woody Allen, which is "lotsa corned beef and lotsa pastrami." It must have weighed a pound and a half. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0ci3K61p5zlx36IMDWuvO3V6F_Urr4bwueTj4jYj0-puFmdEPi0rsUWQIZEH-daKQSCxrBtEP77ywC6nMwNc3K7A3dKRLI26h3NsBfGr5PHUibuMWK9jS4WfJbZD3d_rf8skVHsQFEI9/s1600/P1110443.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0ci3K61p5zlx36IMDWuvO3V6F_Urr4bwueTj4jYj0-puFmdEPi0rsUWQIZEH-daKQSCxrBtEP77ywC6nMwNc3K7A3dKRLI26h3NsBfGr5PHUibuMWK9jS4WfJbZD3d_rf8skVHsQFEI9/s320/P1110443.JPG" width="240" /></a></div>Perhaps the culinary highlight of NYC was had in Brooklyn. We met up with a friend of mine from high school who insisted we meet him and his girlfriend for dinner at a place near his apartment in Bushwick. Located in a former garage, <a href="http://www.robertaspizza.com/">Roberta's</a> offers a "unique space that has both a handmade and original feel," complete with wood-fired oven, roof-top garden and aviary! What?! They also purchase most of their high quality meats from <a href="http://www.heritagefoodsusa.com/">Heritage Foods USA,</a> for whom my friend John happens to work. Salumi plate, coppa di testa, veal sweatbreads, bibb lettuce salad with dried-cherry vinaigrette, purslane salad with bacon and pears, a couple wood-fired pizzas and a beer or 10 was just about enough to fill us up (note sarcasm). After dinner, John took us on a tour of the roof-top garden where they grow their tomatoes and herbs, and then we moved over to the dimly lit vegetable garden next door to sit and talk some more. Thanks John and Nami for such a wonderful evening!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqryqlFr9EkhHjkqc17ZvM_EayuVKuTRGHPRlJfjo9HYsEipcymwj6zVO8GtJ6cMzTLaimNfF8FMQIGohwLigIs9NPyOJl8lzwC4NfGrGt-FS2rr3-h9fUSQ1J1ibFWM0tH7FYpSvWIBGg/s1600/P1110429.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqryqlFr9EkhHjkqc17ZvM_EayuVKuTRGHPRlJfjo9HYsEipcymwj6zVO8GtJ6cMzTLaimNfF8FMQIGohwLigIs9NPyOJl8lzwC4NfGrGt-FS2rr3-h9fUSQ1J1ibFWM0tH7FYpSvWIBGg/s200/P1110429.JPG" width="200" /></a></div>Some other highlights of our stint in the city included roti canai and beef rendang at <a href="http://www.penangusa.com/location_nyonya_grand.html">Nyonya</a>, breakfast at <a href="http://www.popovercafe.com/">Popover Cafe</a>, cupcakes at <a href="http://www.magnoliabakery.com/">The Magnolia Bakery</a>, pistachio and apricot tart at <a href="http://www.georgiascafeandbakery.com/">Georgia's Cafe and Bakery</a>, plantains and courve and <a href="http://www.thecoffeeshopnyc.com/#/home">The Coffee Shop</a>, and the cheese plate at <a href="http://www.yelp.com/biz/celeste-restaurant-new-york-2">Celeste</a>. Ah, island life... We'll be back to gobble up more of your goodies soon enough New York.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUf-gqG2belvQGWaJxZs5oRv-KQEMXapy1VWDOYgvav4jpm9k2sPU1_weGclrocUzOQ1_Y19ycuFb-YcLEmjnOf6sYNrxCYH2gKEB7P8CBB0vlu2FV2lpg0ybToOGvuhOtAYCmozSQmgST/s1600/2010-07-23+12.54.47.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUf-gqG2belvQGWaJxZs5oRv-KQEMXapy1VWDOYgvav4jpm9k2sPU1_weGclrocUzOQ1_Y19ycuFb-YcLEmjnOf6sYNrxCYH2gKEB7P8CBB0vlu2FV2lpg0ybToOGvuhOtAYCmozSQmgST/s320/2010-07-23+12.54.47.jpg" width="240" /></a></div>After Nueva York, we headed south. We had only two days and one night in Charlotte, North Carolina, but I made certain that I would eat some barbecue before we left. Lissa and I used different methods of deciding where to eat on our trip, but in Carolina I decided to rely on Guy. Yep, Guy Fieri from <a href="http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html">Diners, Drive-Ins and Dives</a> visited a place in Charlotte called Bar-B-Q King, so I figured we should visit too. I must admit, it wasn't the best BBQ I've ever had but it was darn good, and since we don't have any barbecue drive-ins in Santa Cruz, I particularly enjoyed the experience. We shared a pulled pork plate, with slaw and hush puppies on the side. The meat was slathered with tangy vinegar-based Carolina-style sauce...mmmm. It was just what we needed to fuel us up for our day trip to beautiful Chimney Rock.<br />
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Now, we had planned on driving back in to Charlotte that night to catch our next train to New Orleans, but we got a phone call from Amtrak notifying us that the train had been canceled due to a tropical storm. After some deliberation and about 15 phone calls, we decided to extend our rental and make our way down to Louisiana by car. Road trip food can be a scary thing, but I dove in head first and relished the novelty of places like Zaxby's and Waffle House. There's nothing to be frightened of...well, at least that's what I kept telling myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrw-E4wWsdwUJ2aMvOXjbmbT6riHQwDLM-pbHd88uuppNgqi2n6fILoVBCL92BIgEIhLrPeSylfQMUvLpgz0qI3xtO9f_9EzDzglc86Y0rrenSwxoUIV4SGP0xpAsV93BRQt-2PL1Vzm-/s1600/P1110693.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrw-E4wWsdwUJ2aMvOXjbmbT6riHQwDLM-pbHd88uuppNgqi2n6fILoVBCL92BIgEIhLrPeSylfQMUvLpgz0qI3xtO9f_9EzDzglc86Y0rrenSwxoUIV4SGP0xpAsV93BRQt-2PL1Vzm-/s320/P1110693.JPG" width="240" /></a></div>20-some hours later, we arrived in New Orleans, Louisiana. Just like the original cajuns, we made the same trek from Northeastern Canada down to the bayou, and we were hungry. Our first meal was <a href="http://www.letseat.at/theoldcoffeepot">The Old Coffee Pot</a> on St. Peter Street in the French Quarter. They were short staffed and pretty busy so I figured I should occupy my time sipping on a New Orleans classic cocktail (reportedly one of the oldest): <a href="http://en.wikipedia.org/wiki/Sazerac">The Sazerac</a>. I ordered the Louisiana Crab Platter (pictured at left): corn and crab bisque, fried soft shell crab, sauteed lump crabcake with shrimp Bienville sauce, broccoli au-gratin and Lyonnaise potatoes. Lissa had the New Orleans Sampler: a portion of jambalaya, red beans and rice with Andouille sausage, and a cup of seafood gumbo. It was a great introduction to NOLA.<br />
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After wandering around the French Quarter a bit more, both our appetites and some rain had reappeared so we ducked into <a href="http://www.cafebeignet.com/">Cafe Beignet </a>for a sweet treat. We really only wanted to share one, but they came three per order so I took one for the team and ate two and a half of them. We took refuge under an umbrella in the courtyard and listened to the band that was playing. There were three or four other groups of people doing their best to stay dry. One couple, though, decided that they had had enough. So they got up...and started to dance in the rain. It was a beautiful, beautiful moment. <br />
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Before we hobo'd up and left town again, we had one more lovely meal at the <a href="http://www.bourbonhouse.com/index.php">Bourbon House</a>, where I had fried oysters, french fries and a fried hush puppy, and the entire plate was coated and lowered into the deep-fryer. I ordered a neat Maker's Mark and a side of triple-bypass surgery to go along with it. Lissa had shrimp remoulade and fried green tomatoes. Dessert: Pecan Pie and Bourbon Milk Punch. Good.Night.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd1FsvZyXCUyzGe2FTlSapi5djf3FPZJh01UPza61A4ooW3ck7BA4dcgs61wzMdMomo4OxNZF-sDIrn6e9bEUmfrnsJ5iWbno1WuxRloKc3ghB9dWLh_i4F6CdgEPJyorEOGJPjFDR3Ki/s1600/P1110797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd1FsvZyXCUyzGe2FTlSapi5djf3FPZJh01UPza61A4ooW3ck7BA4dcgs61wzMdMomo4OxNZF-sDIrn6e9bEUmfrnsJ5iWbno1WuxRloKc3ghB9dWLh_i4F6CdgEPJyorEOGJPjFDR3Ki/s320/P1110797.JPG" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-44706635065552696652010-07-30T17:30:00.000-07:002010-08-21T19:35:57.931-07:00I'm baaaaaaaaaackI'm back peoples. After a one month transcontinental train trip, we ended up crossing 25 states, sleeping in 18 beds, and stopping in 20 cities! Here is a map of the general path we took...<br />
<iframe frameborder="0" height="480" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=101221184246153227177.00047d7e61922a5edc7b3&ll=37.160317,-97.382812&spn=33.406245,56.25&z=4&output=embed" width="640"></iframe><br />
<small>View <a href="http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=101221184246153227177.00047d7e61922a5edc7b3&ll=37.160317,-97.382812&spn=33.406245,56.25&z=4&source=embed" style="color: blue; text-align: left;">To Quebec</a> in a larger map</small><br />
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To give you a quick taste (emphasis on quick) of the trip, I have put together a photo montage of the many snaps taken during our voyage:<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzirAZQ13X14bkBIovBjKi-37Ng9RHO0Mb7eAM8rUDegc2TBGRf30Wp27GCD4e2MFVgwJkU3Q6s8Lk5hMi2Nw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
Much food was eaten and many good times were had. More to come on both, soon.<br />
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</div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-82766361604130844052010-06-20T10:14:00.000-07:002010-06-22T11:48:59.209-07:00Pizza Pugliese and Baked White Eggplant<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqErmy3ay-5m5T46SqfcSaQciTUqKfWLx5B-y-h6t6mr9SGDpRQcGK7095TchIWcOAQIlOxJ9blo5rIgwcwPxQtRV4Msag2IgeGbU4qt0oWHk_vexbBJsx3VwDy_vs_lqTde9S7iZh9iV/s1600/whiteeggplantfromfatfreevegan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqErmy3ay-5m5T46SqfcSaQciTUqKfWLx5B-y-h6t6mr9SGDpRQcGK7095TchIWcOAQIlOxJ9blo5rIgwcwPxQtRV4Msag2IgeGbU4qt0oWHk_vexbBJsx3VwDy_vs_lqTde9S7iZh9iV/s320/whiteeggplantfromfatfreevegan.jpg" /></a></div>Have you ever wondered why eggplants are named so? Well, the first hint to ease your curiosity is that they are not always purple. Some eggplants are pink, some striped pink and white, and others pure white. Another thing to keep in mind is the shape. Not all eggplants are oblong. When you have a look at the variety pictured in this photo (courtesy of Susan at <a href="http://blog.fatfreevegan.com/2008/09/sunday-garden-blogging.html">Fatfree Vegan</a>), not much is left to the imagination. Behold the Egg Plant! The kind that I used in my recipe, however, was more akin to the eggplants found in this link here on the right:<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thiact-20&o=1&p=8&l=bpl&asins=B001GUS35C&fc1=FBF7F7&IS2=1&lt1=_blank&m=amazon&lc1=040200&bc1=000000&bg1=50C7F1&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
White eggplant tends to be less seedy and softer than the big purple variety many of us are used to. I can tell you quite simply that in this baked dish I prepared, they were rendered so smooth and delicate, that Lissa and I were both brought to but one descriptor: butter. Velvety and rich, I don't know that I have ever had an eggplant dish that brought me so much enjoyment. <br />
<span style="font-size: x-small;"><a href="http://blog.fatfreevegan.com/2008/09/sunday-garden-blogging.html"></a></span><br />
<span style="font-size: x-small;"> <a href="http://blog.fatfreevegan.com/2008/09/sunday-garden-blogging.html">photo by </a></span><span style="font-size: x-small;"><a href="http://blog.fatfreevegan.com/2008/09/sunday-garden-blogging.html">Susan V. </a></span><br />
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I'll tell you what I did with the eggplant in a bit but before I get too ahead of myself, let me say a few words about the accompanying pizza. First off, we <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYPjb9TAAkvMcLBczzM8z53IPqcFeEbJXN7yRXaj3ufdAfwkf4IEw9vgfK_Zc9G6y_TpOkfR2yaqUSiSTa-O9Zbp6L1ry9areI6_o9oNoPeC7cm9j8wKDPSqhOcfZHrvdh5Tutwt1-0PD/s1600/P1100211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYPjb9TAAkvMcLBczzM8z53IPqcFeEbJXN7yRXaj3ufdAfwkf4IEw9vgfK_Zc9G6y_TpOkfR2yaqUSiSTa-O9Zbp6L1ry9areI6_o9oNoPeC7cm9j8wKDPSqhOcfZHrvdh5Tutwt1-0PD/s200/P1100211.JPG" width="150" /></a>must talk crust. I bought my crust (made of RICE FLOUR) at the local Whole Foods Market. Much to my chagrin, my body and gluten don't seem to get along too well-I apparently have what is known as a gluten <a href="http://www.foodintol.com/allergyorintolerance.asp">intolerance</a>. I often simply play ignorant and apologize to my belly later (can't we all just get along...in my tummy?!). When I do choose to listen to my body, eating out is surely more of a challenge than cooking at home. Still, certain products are difficult to replicate well. Often I rely on the experts–bakeries and food companies who have patiently perfected combinations and ratios–rather than experimenting myself. For example, if you want gluten-free bread, nothing beats <a href="http://udisglutenfree.elsstore.com/view/product/?id=129891&cid=6271">Udi's</a>. I <i>finally</i> found a decent gluten-free pasta from <a href="http://www.amazon.com/bionaturae-Organic-Rigate-Gluten-12-Ounce/dp/B001E5E0YW?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bionaturae</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E0YW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, <a href="http://www.amazon.com/Arrowhead-Mills-Gluten-Free-28-Ounce-Packages/dp/B001EO5U92?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Arrowhead Mills</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO5U92" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> makes a great GF pancake mix (see my post on <a href="http://thinkglobalactloco.blogspot.com/2009/05/yummy-pancakes.html">yummy pancakes</a>), and <a href="http://www.amazon.com/Glutino-Gluten-Original-Crackers-Ounce/dp/B001CWV4PA?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Glutino</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B001CWV4PA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> makes one hell of a cracker. Alas, I had not found a good pizza crust, dry mix or pre-made...until, I saw this crust at Whole Foods. I had a <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Wo3Dy2tEGm9ci9eRaWHw4cbwLRQYJdK8I8Naw5SLVCSDCLr7nMloIj52H6BOzH3AqULzJmh6FhmEA06Hxmii7xYy9EWJdPUc3ZB8AVtePoDegJetPiHLXFxa2bErqOd7EFWDKJ4NAJK/s1600/P1100212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Wo3Dy2tEGm9ci9eRaWHw4cbwLRQYJdK8I8Naw5SLVCSDCLr7nMloIj52H6BOzH3AqULzJmh6FhmEA06Hxmii7xYy9EWJdPUc3ZB8AVtePoDegJetPiHLXFxa2bErqOd7EFWDKJ4NAJK/s320/P1100212.JPG" width="240" /></a>feeling it was going to be good the minute I laid eyes on it and indeed it was. I am of the opinion that pizza crust should be thin and crispy like it has always been in its birthplace, and this crust is just that. It is more dense than wheat-based crust, but it is the best that I have tried. So, what did I do with this fabulous rice crust? I made Pizza Pugliese. <a href="http://en.wikipedia.org/wiki/Apulia">Puglia</a> is the heel on the "boot" of Italy, a place I have not been but would love to visit. I have seen different recipes for Pugliese pizza, some showcasing olives and capers, others potatoes, but this version is made with <a href="http://www.amazon.com/Pastacheese-Sicilian-Caciocavallo-Cheese1lb/dp/B000KZP2I0?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">caciocavallo</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B000KZP2I0" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> cheese, caramelized onions, and lots of freshly ground black pepper. I couldn't actually find caciocavallo, so I substituted an aged provolone (a similar product) which worked beautifully. Caramelizing onions does require some patience, but it is well worth the wait. It is just a matter of stirring a big pot of onions until the sugars therein caramelize, which could take anywhere from 20 minutes to an hour. The resulting sweetness of the onions contrasts beautifully with the sharp tang of the cheese, and the bite of the black pepper...mmm, veramente delizioso! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmURKEi-ri_Z788vbCo6Vwz7b_sRQQ9erAV6I1YxENcMMJ-cznNoEZMo_mCJpv5B55BH4V2jIbwhuDJtbfusGcGEpdRumTcLp48s_JxPXiJcUaW8V0ErOHLXl-BOQaUHVivBnXFPFjdUw/s1600/P1100216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmURKEi-ri_Z788vbCo6Vwz7b_sRQQ9erAV6I1YxENcMMJ-cznNoEZMo_mCJpv5B55BH4V2jIbwhuDJtbfusGcGEpdRumTcLp48s_JxPXiJcUaW8V0ErOHLXl-BOQaUHVivBnXFPFjdUw/s320/P1100216.JPG" /></a></div>Back to the eggplant. What I created was basically an eggplant parmigiano without the parmigiano (I figured we had enough cheese on the pizza). I lightly fried slices of the eggplant in a little olive oil and set them aside. I then sauteed a big pile of mushrooms (I used crimini but I'm sure wild mushrooms would be fantastic) and some minced garlic and set that aside. The eggplant was stacked in a ceramic loaf pan with alternating layers of tomato sauce and mushrooms, eggplant, tomato, mushroom, eggplant and so on. I had preheated my oven to 350° and placed the pan, covered with foil, inside for 15-20 minutes. I gave it an extra 5-10 minutes sans foil then brought it out to cool slightly. A nice slice on each plate, along with a couple slices of pizza and some arugula (lightly dressed with olive oil and salt), and you have a lovely meal. Buon appetito!En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-24037722368469293902010-06-13T00:39:00.000-07:002010-06-13T01:32:39.607-07:00Mexican Sole en Papillote and Grilled Corn on the Cob<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQGPc73eCGQJgtN4WL5lV7uiLHoqbRnsx8PC-KYDPLSxtmsRZnu6ZVWUlvEBpK2bytLeVFlvdTqswQ29-w8Qf9ElrQN32ZgDgHcsXnanb1gzc7s_NlQuPtxbgt4a369L_CaCN9PufS3nA/s1600/P1100178.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQGPc73eCGQJgtN4WL5lV7uiLHoqbRnsx8PC-KYDPLSxtmsRZnu6ZVWUlvEBpK2bytLeVFlvdTqswQ29-w8Qf9ElrQN32ZgDgHcsXnanb1gzc7s_NlQuPtxbgt4a369L_CaCN9PufS3nA/s320/P1100178.JPG" /></a>Or should I say: <i>Lenguado en Papillote con Elote a la Plancha</i>. Whether you say it in French or in English or in Spanish, cooking something <i>"en papillote"</i> is a method in which you steam food folded in a pouch or parcel, often made of parchment paper. In Italian it is known as cooking <i>al cartoccio</i>, or cooking 'ala cartridge'. It makes sense once you find out the etymology of cartridge: alteration of earlier <tt>cartage</tt>, alteration of French <tt>cartouche</tt>, from Italian <tt>cartuccio</tt>, variant of <tt>cartoccio</tt>, <i>roll of paper</i>! Instead of parchment, one might also use aluminum foil, a paper bag, or banana or cassava leaves. Whatever the material, the parcel it forms holds in moisture to steam the food. The moisture may be from the food itself or from an added moisture source like water, wine, or stock.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcUHpjuV3etKOcXKU3zJB65ON7YPvjy-E-JEd1Jyc6vSNy0IHTdpFn4rJMSHz-pvVu3OGg8OgB6MgcBld7wbqEzP9GsTXvgRUS3U4IMQmuDJtiMEC5DTlG6FXgirme9vQh1jCnEaIU9LC/s1600/P1100179.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcUHpjuV3etKOcXKU3zJB65ON7YPvjy-E-JEd1Jyc6vSNy0IHTdpFn4rJMSHz-pvVu3OGg8OgB6MgcBld7wbqEzP9GsTXvgRUS3U4IMQmuDJtiMEC5DTlG6FXgirme9vQh1jCnEaIU9LC/s320/P1100179.JPG" width="320" /></a>In this case I added a pureed tomato and red pepper sauce. My inspiration was from a recipe in Susana Trilling's fabulous book, <i><a href="http://www.amazon.com/Seasons-My-Heart-Culinary-Journey/dp/0345425960?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=0345425960" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></i>. In this book, Susana highlights what for me is one of my greatest joys (and deepest frustrations); the rich diversity of regional Mexican Cuisine (and the all too frequent lack of it's representation in the U.S.). I know, I know, there are some great restaurants in this fine country of ours that collectively serve up a fantastic variety of the <i>Cocina Mexicana</i>. I just long for something other than your standard <i>taqueria</i> that seems to plague us here in Santa Cruz (if you search for <i>taquerias</i> in or near Santa Cruz, CA on <a href="http://www.yelp.com/search?find_desc=taqueria&ns=1&find_loc=San+Francisco%2C+CA#find_loc=Santa+Cruz%2C%20CA">Yelp</a>, by the way, you will get <u>87 results</u>) . Maybe one day Susana Trilling will open a Oaxacan restaurant here and serve dishes from her book like: Stuffed Crepes with <iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thiact-20&o=1&p=8&l=bpl&asins=0345425960&fc1=FBF7F7&IS2=1&lt1=_blank&m=amazon&lc1=040200&bc1=000000&bg1=50C7F1&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Sweet Potato and Pineapple Sauce, Fried Plantains with Ginger Jalapeño Cream, Pork Loin Medallions with Cactus Fruit Sauce, and Herbal Tamales with Smoked Chile Salsa. Maybe she'll even serve <i>Pescado Empapelado al Diablo</i>! Trilling mentions that her recipe for this dish comes from Juana Ramírez, owner of the <i>Los Delfines de Chacahua</i> in the coastal region of Oaxaca. As I mentioned before, and as is pretty common for me, I used the recipe as an inspiration, but improvised according to what I had on hand and appealed to me. I tossed some yellow onion, tomato, roasted red pepper, garlic, <a href="http://www.amazon.com/Tapatio-Salsa-Picante-Hot-Sauce/dp/B00032IMHS?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Tapatío hot sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B00032IMHS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, fresh epazote, salt and pepper in a wide-mouth jar and pureed with my hand blender. Then I heated some butter in a saute pan and simmered the sauce for 5 minutes. I seasoned each sole fillet and set it down on a piece parchment at least twice it's size. I poured the sauce over the top of the sole, and folded the parchment to form a parcel (see <a href="http://www.cookthink.com/reference/386/How_to_fold_a_papillote">cookthink</a> for some tips on how to fold it). Placed on a baking sheet and into a 400° oven, the fillets should be done in 6-10 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC5uPEWagI-YIzdAkaLe9jazgANhQ705JOo6GuYW_SIMxSsqZqcMGr_BcfINN70M1vocisrcVCdhWDUzTWketVmKkTAp2a7PtRNG3ziic-kPes7hOagszVzBzeWgeXUP85h1HM3gBONNV/s1600/P1100177.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC5uPEWagI-YIzdAkaLe9jazgANhQ705JOo6GuYW_SIMxSsqZqcMGr_BcfINN70M1vocisrcVCdhWDUzTWketVmKkTAp2a7PtRNG3ziic-kPes7hOagszVzBzeWgeXUP85h1HM3gBONNV/s320/P1100177.JPG" /></a></div> On to the corn. <i>Elote</i> (from the Nahuatl word <i>elotl</i>) is a popular street food in Mexico. <i>Elote</i> is prepared by steaming the corn or roasting it in the husks until the kernels are soft and charred. The corn is then removed from the husks and grilled. After grilling, the corn is spread with mayonnaise and sprinkled with a mild-flavored Mexican white cheese called <a href="http://www.amazon.com/Cotija-10-ounces-by-Gourmet-Food-com/dp/B0026SHKLQ?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">cotija</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B0026SHKLQ" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. Finally, it is seasoned with lime juice, cayenne pepper or chile powder and salt. SO DAMN GOOD! I took a more simple approach. I made a compound butter with lime juice, chipotle, lime zest, and salt. I simply charred the corn in their husks on a grill pan, then slathered on the butter and got all <a href="http://www.youtube.com/watch?v=u9p8iaKVOAw">Mickey Mouse</a> on it! <br />
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A simple green salad to round things out, and we have ourselves a lovely meal. It's fun cooking things ala cartridge!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y9OyjLNhFxHeIuK0aU3pJYPrdgpdkHyOg2pejwctdR47kH9WcrT6WGBrV5oDwFIG6Kpb-vMFOIdsmq_JFx08KV8qhiUNDaPIsDzaF9a54UNIKupetpseOBiBezAhl5Uif6D4x8C41kSU/s1600/P1100180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y9OyjLNhFxHeIuK0aU3pJYPrdgpdkHyOg2pejwctdR47kH9WcrT6WGBrV5oDwFIG6Kpb-vMFOIdsmq_JFx08KV8qhiUNDaPIsDzaF9a54UNIKupetpseOBiBezAhl5Uif6D4x8C41kSU/s320/P1100180.JPG" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-70740582959753638352010-06-11T00:05:00.000-07:002010-06-11T12:02:17.408-07:00Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceitkD-e3vRPNrcumI4VooDvghFGaE24A6MI7qKfXue58WZ340vAakfk5SxR8g3jLdJzFS2dM3_VOr4G7UQfMtaXPJhL_Imr8aA021U5D08aFIpSkM1muZWTBVoc2oY-TIA0kIF1Kzgqr/s1600/P1100158.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceitkD-e3vRPNrcumI4VooDvghFGaE24A6MI7qKfXue58WZ340vAakfk5SxR8g3jLdJzFS2dM3_VOr4G7UQfMtaXPJhL_Imr8aA021U5D08aFIpSkM1muZWTBVoc2oY-TIA0kIF1Kzgqr/s320/P1100158.JPG" /></a></div>This recipe hails from <a href="http://www.amazon.com/Bon-Appetit-1-year/dp/B00005NIND?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bon Appetit Magazine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B00005NIND" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. It was part of a feature on exciting ways to prepare three spring vegetables: asparagus, artichokes, and peas. Other asparagus recipes included were lasagna with asparagus, leeks and morels, and Korean rice bowl with steak, asparagus, and fried egg (yum, and yum). Let us then talk about asparagus, shall we? <br />
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Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is <a href="http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html#III">a recipe</a> for cooking asparagus in the oldest surviving book of recipes, Apicius's third century AD <i>De re coquinaria</i>, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter (<a href="http://en.wikipedia.org/wiki/Asparagus#History">wikipedia</a>). Asparagus is rich in vitamins A and C, folic acid, potassium, folate and the flavonoid rutin, plus fiber; it has no fat or cholesterol and is very low in sodium.<br />
O.K., on to the recipe... <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryl0QKEpK2QlL5Yt2ouMPzJbW1vUnYQfDnX-IuNPvCxL_IncQ4Ui7b9-yDA-RjPOFL6bQ99NPzs-lc3ttUC2jWuKBy8ZkHPL3uExD-GuUXKPzZi7WHc-5AlYp8qw6IdTdxgmbnqya6dQK/s1600/P1100162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryl0QKEpK2QlL5Yt2ouMPzJbW1vUnYQfDnX-IuNPvCxL_IncQ4Ui7b9-yDA-RjPOFL6bQ99NPzs-lc3ttUC2jWuKBy8ZkHPL3uExD-GuUXKPzZi7WHc-5AlYp8qw6IdTdxgmbnqya6dQK/s320/P1100162.JPG" width="320" /></a></div><br />
<b>For the salad:</b><br />
<ul class="ingredientsList"><li>4 1/2 teaspoons fresh lemon juice</li>
<li class="ingredient">1 tablespoon Dijon mustard</li>
<li class="ingredient">3 tablespoons extra-virgin olive oil</li>
<li class="ingredient">2 tablespoons drained capers, chopped</li>
<li class="ingredient">3/4 pound asparagus spears (about 1 bunch), trimmed</li>
<li class="ingredient">1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)</li>
</ul><br />
<b>For the Fish:</b> <br />
<div class="separator" style="clear: both; text-align: center;"></div><ul class="ingredientsList"><li class="ingredient">Nonstick vegetable oil spray</li>
<li class="ingredient">2 1/2 cups fresh breadcrumbs made from crustless French bread</li>
<li class="ingredient">3 tablespoons finely grated <a href="http://www.amazon.com/Parmigiano-Reggiano-Pound-pound-igourmet-com/dp/B0000D9N59?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Parmesan cheese</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B0000D9N59" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li class="ingredient">2 tablespoons finely chopped fresh Italian parsley</li>
<li class="ingredient">1 tablespoon finely chopped fresh thyme</li>
<li class="ingredient">2 teaspoons finely grated lemon peel</li>
<li class="ingredient">3 tablespoons butter, melted</li>
<li class="ingredient">6 6-ounce halibut fillets</li>
</ul><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="instructions"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFvoKL-3yYf0pwr19l7b3ABuFBuIZyV-ijWZ6iRzBhG73-6y4XOPcfX8a2fA2jLKRgRsKsVUA3rJiSboAA5W1xX6fC9RpfRSBmzojYlIeH2MgfvBxjAXDIO69zl0FDhgJMaXeE9WkajGy/s1600/P1100167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFvoKL-3yYf0pwr19l7b3ABuFBuIZyV-ijWZ6iRzBhG73-6y4XOPcfX8a2fA2jLKRgRsKsVUA3rJiSboAA5W1xX6fC9RpfRSBmzojYlIeH2MgfvBxjAXDIO69zl0FDhgJMaXeE9WkajGy/s320/P1100167.JPG" /></a></div><div style="color: white;"><b>For the salad: </b></div><div style="color: white;">Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. <i>Can be made 4 hours ahead. Cover and chill.</i> </div></div><div class="instructions" style="color: white;"><b>For the fish: </b><br />
Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly. Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. <i>Can be made 1 hour ahead. Cover and chill.</i> Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute. </div><div class="instructions" style="color: white;">Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHK3qIU24R4Uvf9lqeWWl5K_m0rMef1qlr2WX0AeUHOgZ3IsNoDIJQ1AXfWm7b8xcHqQxyHX2jCRgP6UJPikpO5_D99L5ROM3egSCIq_-8Elz0xqmFFV4qqOF02QFTzLFj4CHF_jXaZonr/s1600/P1100171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHK3qIU24R4Uvf9lqeWWl5K_m0rMef1qlr2WX0AeUHOgZ3IsNoDIJQ1AXfWm7b8xcHqQxyHX2jCRgP6UJPikpO5_D99L5ROM3egSCIq_-8Elz0xqmFFV4qqOF02QFTzLFj4CHF_jXaZonr/s320/P1100171.JPG" width="320" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-24172020431792638272010-06-09T23:38:00.000-07:002010-06-12T12:17:07.802-07:00Garbanzo Gratin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AQkP1MZS5eaaZYFir3qBcdkHYHRstRXLIv_vaXRjSdbBy08Dkt3D-UGUQ_EDSuFgfmSpHYJSFDZMAF8JWP7l877hMVBU8DexEH7fBr7hSCIpshgDhtGDI0tCkhI9jZtl7gfrHi9ifzMG/s1600/P1090804.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AQkP1MZS5eaaZYFir3qBcdkHYHRstRXLIv_vaXRjSdbBy08Dkt3D-UGUQ_EDSuFgfmSpHYJSFDZMAF8JWP7l877hMVBU8DexEH7fBr7hSCIpshgDhtGDI0tCkhI9jZtl7gfrHi9ifzMG/s200/P1090804.JPG" width="150" /></a></div>The theme for this post is quick and easy. It will be a quick and easy post, because this is a quick and easy dish. Garbanzo bean gratin! I prepared it as a side dish to go along with an <a href="http://thinkglobalactloco.blogspot.com/2010/02/squash-puree-bbq-tri-tip.html">oven roasted tri-tip</a> and a green salad. In order to keep things exciting, I will provide some ingredient background...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dbAGgIC1qShIBdcFkWiI9WKYTuFF8JL-yzT2Ar-YYrbmXE944dIHyf7kP1zYTSrIdA8vKvVPabFA4hXvrOxHlPbSdFxTxNnBLe4XD-_mPzEFdaW5GHONuF1O2iQXwu2DEiufuUZtonk4/s1600/P1090806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dbAGgIC1qShIBdcFkWiI9WKYTuFF8JL-yzT2Ar-YYrbmXE944dIHyf7kP1zYTSrIdA8vKvVPabFA4hXvrOxHlPbSdFxTxNnBLe4XD-_mPzEFdaW5GHONuF1O2iQXwu2DEiufuUZtonk4/s200/P1090806.JPG" width="150" /></a>Our friends Karen and Ricardo had recently returned from a stint in España; Ricardo is Spanish (Karen is Brazilian) and they had moved there in hopes of settling down to raise a family. The reasons behind why that didn't work out as planned are many, but they ended up moving back to Santa Cruz-good news for us as we would have missed them. Also in our favor, was their decision to gift us some culinary treats from the Iberian peninsula: <i><a href="http://www.amazon.com/Jamon-Serrano-Reserva-Spain-months/dp/B000LUP676?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">jamon serrano</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B000LUP676" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, <a href="http://www.amazon.com/Columela-Extra-Virgin-Olive-Oil/dp/B000VDHDBA?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">aceite de <iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thiact-20&o=1&p=8&l=bpl&asins=B0002246H4&fc1=FBF7F7&IS2=1&lt1=_blank&m=amazon&lc1=040200&bc1=000000&bg1=50C7F1&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>oliva virgen extra</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B000VDHDBA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, y <a href="http://www.turismocastillayleon.com/cm/turcyl/tkContent?pgseed=1260450940138&idContent=560&locale=en_UK&textOnly=false">pimiento asado del Bierzo</a></i>! (Translation: dry-cured ham, extra virgin olive oil, and roasted peppers from Bierzo). <a href="http://en.wikipedia.org/wiki/El_Bierzo">El Bierzo</a> is a region in the northwestern Spanish province of León. They are, as you may have guessed, well known for there roasted peppers. Ricardo told me that the way his family eats them is simply by slicing them and drizzling extra virgin olive oil over the top. Spanish roasted peppers are also commonly stuffed, sometimes with tuna or salt cod, or perhaps cheese (I couldn't find an Amazon link for asados del Bierzo, but you can order the equally delicious piquillo peppers from Navarra by clicking the link on the right).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCIgOqoUr_7zM-K-QQoBY-rjI9B-ANSVDnwzTaVWAS4wSFAQa1YkxgKrIB1O-A0FPJXvllwBzDTEpQYkzgwjdwsVCbUrA-2lwwtv9HPnVDYih9nWdePZESkWU_Gggzh_uvPHPrf_6axXt/s1600/P1090807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCIgOqoUr_7zM-K-QQoBY-rjI9B-ANSVDnwzTaVWAS4wSFAQa1YkxgKrIB1O-A0FPJXvllwBzDTEpQYkzgwjdwsVCbUrA-2lwwtv9HPnVDYih9nWdePZESkWU_Gggzh_uvPHPrf_6axXt/s320/P1090807.JPG" width="240" /></a>I, however, chose to incorporate the peppers into a baked garbanzo gratin. Again, this recipe really could not be more simple. I used canned garbanzos, which I rinsed and scattered into a ceramic baking dish. I then tossed in some sliced sweet onion and the sliced peppers, and drizzled some extra virgin olive oil over the top. I kept the seasoning very simple so the peppers would be the star of show; salt, pepper, and some fresh thyme. I had preheated the oven to 400° and tightly wrapped the baking dish in foil. The beans baked for 10-15 minutes, I then removed the foil and sprinkled some grated manchego cheese on top. The dish went back into the oven uncovered for another 5-10 minutes, until the cheese starts to brown nicely.<br />
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That's it! A very easy dish that can be done in a number of different ways; add tomatoes, add some bacon, change up the beans, change up the cheese... I think next time I make it I just may puree half of the beans and maybe even add some cream. Mmmmm.En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-12614479655577260462010-06-03T23:37:00.000-07:002010-06-04T16:50:31.523-07:00Halibut with Grapes and Red Wine ReductionI have spoken before of this book, <i>A Return to Cooking. </i>It is one of my favorite <i> </i>cookbooks. First of all, I like Eric Ripert.<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=thiact-20&o=1&p=8&l=bpl&asins=1579653936&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> Not like we play racquetball every weekend, but he seems like a good guy. He was born in Antibes, France and learned to cook from his grandmother. She has obviously inspired him in a very special way, as Ripert begins <i>A Return To Cooking </i>with an homage to his grandmère:<br />
<blockquote>"...She is here with us, her actual spirit. We have spirits who look after us. I don't know why it is Grandma Ripert who looks after me-there were other relatives I was closer to. But it is she who is with me..."</blockquote>Awwww. Perhaps I delight in Ripert's relationship to his grandma since I too have such a loving relationship with mine. My amazing grandma, who is thankfully still with us, will turn 95 this December! Love you grams!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHqjD2CHZUrApCrMsUGj7XSDgGNVJMU2NFmQcbCZeuU9rK4dZ8-MuP-KQgACl5CgDDnHXG2YW6Ozg8EhIDbiyo6yhipH5xX5BiQ-XONg5urUMqSCU15tUguW5qUiPsit1PUrvhNYUE5pf/s1600/P1090738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHqjD2CHZUrApCrMsUGj7XSDgGNVJMU2NFmQcbCZeuU9rK4dZ8-MuP-KQgACl5CgDDnHXG2YW6Ozg8EhIDbiyo6yhipH5xX5BiQ-XONg5urUMqSCU15tUguW5qUiPsit1PUrvhNYUE5pf/s200/P1090738.JPG" width="150" /></a>Well, as sweet as Eric Ripert's homage is, he brings with him much more culinary experience than simply cooking beside his grandmother. In addition to the two years he worked under the legendary Joël Robuchon at La Tour d'Argent, he held various positions in some of the most outstanding restaurants in France and the US. Ripert eventually became executive chef at New York City's acclaimed Le Bernardin. The following year, at the age of 29, the restaurant earned a four-star rating from the <i>New York Times</i> and in 1996 he became a part-owner. In the Michelin Guide NYC 2006, Ripert's Le Bernardin was one of four New York City restaurants to be awarded the maximum 3 Michelin stars for excellence in cuisine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEhwoZThK2gnK2GQKDWY3X5DHHwYOpp9aRM2VEMUcI-bMs5Ocj-MuDaC5CK_k2PqaVYAfW-WwXxM0fbqm2O4B2iBNtu1kBjdopoh2W4y85SNdFcirkYmyht2-51PeDGdlIEsG9L5EmP-q/s1600/P1090741.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEhwoZThK2gnK2GQKDWY3X5DHHwYOpp9aRM2VEMUcI-bMs5Ocj-MuDaC5CK_k2PqaVYAfW-WwXxM0fbqm2O4B2iBNtu1kBjdopoh2W4y85SNdFcirkYmyht2-51PeDGdlIEsG9L5EmP-q/s200/P1090741.JPG" width="150" /></a>Having mastered the arts of haute cuisine, the finesse and elegance of Ripert's recipes may not surprise you. Specifically, in this recipe he brought about what has always been to me only a joke. Whenever someone asks too much of another, I chime in and saucily request a "bowl of peeled grapes." <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEk02XzM5cTAk3s6gKeWM7dowf6IejsGk7_WBlUnnl3_RmU4XlhLfLMt3jngsKVjLUsnpEtJaisDVCo-AsA7du0mktyY_mP4U12rdBMcU0UqAd-Kdgo8ntml_RcboUk8ceUnbF1vqlGik/s1600/P1090743.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEk02XzM5cTAk3s6gKeWM7dowf6IejsGk7_WBlUnnl3_RmU4XlhLfLMt3jngsKVjLUsnpEtJaisDVCo-AsA7du0mktyY_mP4U12rdBMcU0UqAd-Kdgo8ntml_RcboUk8ceUnbF1vqlGik/s200/P1090743.JPG" width="150" /></a>Yep, this Halibut recipe really and truly calls for "30 seedless red grapes, peeled and halved." Needless to say, this is not a weeknight recipe. It took quite a while to peel all of these grapes, but I happily made it my meditation for the evening.<br />
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As I often do, I changed up some of the ingredients according to what I had available. Below I have listed the ingredients from Ripert's recipe as well as some of my deviations.<br />
1.25 C dry red wine<br />
1/4 C red wine vinegar<br />
1 garlic clove, peeled<br />
1/2 carrot, peeled<br />
1/4 onion, thinly sliced<br />
1 teaspoon fresh (or 1/4 tsp dried) fennel seeds<br />
1/2 teaspoon peppercorns<br />
1 cup port (or other fortified wine)<br />
5 tablespoons unsalted butter<br />
30 seedless red grapes (I used muscat grapes), PEELED! and halved<br />
Six 5-oz. thick halibut fillets (or two 5-oz. fillets if you're only cooking for you and your girlfriend)<br />
2 tablespoons canola oil<br />
Fine sea salt and freshly ground white pepper<br />
1 teaspoon chopped tarragon<br />
1/2 teaspoon fresh lemon juice<br />
<i>Special Equipment</i><br />
Kitchen twine<i> </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSFBycGzgyNRIOQtNnFGXzOmqbea-nBJuhEBtvgH1xLwCgA1TWaRGJrO2VW0qQoI-eEMNQZBqIaesZyae_7DbKr4SIyAjAIAb9QBXUTygwT1QhLp9k3M9V_2AQJncvCTsKR_t3ZcKC9b5/s1600/P1090744.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSFBycGzgyNRIOQtNnFGXzOmqbea-nBJuhEBtvgH1xLwCgA1TWaRGJrO2VW0qQoI-eEMNQZBqIaesZyae_7DbKr4SIyAjAIAb9QBXUTygwT1QhLp9k3M9V_2AQJncvCTsKR_t3ZcKC9b5/s320/P1090744.JPG" width="240" /></a></div>For the sauce, place the red wine, vinegar, garlic, carrot, onion, fennel seeds and peppercorns in a medium pot over medium heat. Bring to a simmer and cook until reduced by half, about 25 minutes. Meanwhile, put the port in a saucepan and reduce by half, about 15 minutes. Strain the red wine reduction and combine with the reduced port. Set aside. <br />
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Melt 1 tablespoon of the butter in a small pot. Add the grapes and warm over low heat. Set aside in a warm plate.<br />
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For the halibut, wrap a 7-inch piece of kitchen twine around each fillet, pulling it tightly so the fillet forms a circle (Note: Since I was just cooking for two, I bought one fillet that was uniformly thick, and skipped the twine...from here on, I'll give directions for the 2 fillet recipe). Heat 1 tablespoon of canola oil in a large nonstick sauté pan over high heat. Season the halibut generously with salt and pepper on both sides. Add the fillets to the pan and sear for 4 minutes, or until golden brown on the first side. Turn each fillet over and cook for another 4 minutes, or until a metal skewer inserted into the center of the fillet comes out warm. This method for cooking halibut, by the way, is fantastic, regardless of how you serve it.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizP9nio4wOMOeVEo3EE0GbXFR1KWN0_m-hUFgFZ53sctDhObwRwBw9HjNkMmWuoT_1pTFUPs0Hv_UD4bT-7r6sm7H6C2sBz8wUVtnTDXN21bJNIJKk4XtW2vZOII1yscHrigb3HAelhG9K/s1600/P1090747.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizP9nio4wOMOeVEo3EE0GbXFR1KWN0_m-hUFgFZ53sctDhObwRwBw9HjNkMmWuoT_1pTFUPs0Hv_UD4bT-7r6sm7H6C2sBz8wUVtnTDXN21bJNIJKk4XtW2vZOII1yscHrigb3HAelhG9K/s320/P1090747.JPG" /></a></div>Meanwhile, bring the sauce to a boil over high heat. Add the remaining 4 tablespoons butter and, off the heat, shake the pan back and forth (do not stir or whisk) until the butter melts. The sauce will be a little cloudy at this point: continue to shake the pan until the sauce is shiny. Rewarm the grapes over low heat. Add the tarragon and lemon juice.<br />
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To serve, place the fish in the center of a dinner plate. Place grape halves on top of each fillet, spoon sauce around and serve immediately.En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com1tag:blogger.com,1999:blog-6140243618020578600.post-50315864523595767172010-04-12T23:16:00.000-07:002010-04-13T18:51:04.553-07:00Beer-braised Asian-style Short RibsLet's take a look at a cow:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMidaSeA0WFZewry4MbHV65t3SsMZtf3wpYDEw8Or5wsLc1EoXXtBPxbG1xOtwjOovDJc9QSfpGUvnaYquknPy-MqpQSAh4EDJwg0uH1zGYFp3IY69AicPxDfcCMu1UHtLjL3Pak2lnpJc/s1600/BeefCutRib.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMidaSeA0WFZewry4MbHV65t3SsMZtf3wpYDEw8Or5wsLc1EoXXtBPxbG1xOtwjOovDJc9QSfpGUvnaYquknPy-MqpQSAh4EDJwg0uH1zGYFp3IY69AicPxDfcCMu1UHtLjL3Pak2lnpJc/s320/BeefCutRib.png" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">image from wikimedia commons</span> </div>Today we're cooking short ribs, which come from that highlighted section there on Bessy. In the U.S. you will typically find bone-in short ribs sold one of two ways: flanken, which are cut across the bones about 1/2 inch thick (or thinner if you get Korean-style) and English, where each rib is separated and <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=bil&camp=213689&creative=392969&o=1&a=0936184744" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />then cut into short lengths (about 2 inches in length). The flanken are often used to make Asian style<br />
short ribs, but for this recipe we used the English cut. We used <a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">The New Best Recipe</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> cookbook as a jumping-off point and then tweaked some of the ingredients from there. For example, I had a can of somethin' somethin' that I bought at <a href="http://www.seafoodcity.com/">Seafood City</a> a while back that I had been dying to try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HD1nhIDqQ4ngzNN-MG2fICbnmQKjqRWjHmiEklpumvvSAuTHSRnYoAY7q993_4HsTRdPJoSWTfhPmaUPwDErzxiBizkhlePVlYeXhYcGCn0Zebae8tKWsnYnAswOpj3pD73DJ3mfuxBV/s1600/P1090681.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HD1nhIDqQ4ngzNN-MG2fICbnmQKjqRWjHmiEklpumvvSAuTHSRnYoAY7q993_4HsTRdPJoSWTfhPmaUPwDErzxiBizkhlePVlYeXhYcGCn0Zebae8tKWsnYnAswOpj3pD73DJ3mfuxBV/s200/P1090681.JPG" width="150" /></a>Have you ever heard of toddy palm seeds? <i><a href="http://en.wikipedia.org/wiki/Borassus_flabellifer">Borassus flabellifer</a> </i>is a robust and long-lived (100 years or more) fan palm. The palmyra tree, as it is also known, is highly respected in the Tamil culture of southern India. There it is called <i>karpaha</i> ("celestial tree") because all its parts without exception have a use. It is also very common in Cambodia and northeast Thailand. The fruit, sometimes called ice-apple (among a myriad of other names), measures 4 to 7 inches in diameter, is translucent pale-white and tastes kind of like lychee. A sugary sap, called toddy, can be obtained from the young inflorescence. Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery. (taken from <a href="http://en.wikipedia.org/wiki/Borassus_flabellifer">wikipedia</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AUEMqDWJdAsef16c36ldyVNB_M1BPEnQFg_1Nf2M7mnC0w9jqRv7Cox-Kyrv__0vdm4FUGwFqmerTfmy05blgx7RLZHCtFLiAazQnuhuM1OEy8j7S_Suzj5T9MxywJjg38jalnkJ2l5s/s1600/P1090683.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AUEMqDWJdAsef16c36ldyVNB_M1BPEnQFg_1Nf2M7mnC0w9jqRv7Cox-Kyrv__0vdm4FUGwFqmerTfmy05blgx7RLZHCtFLiAazQnuhuM1OEy8j7S_Suzj5T9MxywJjg38jalnkJ2l5s/s200/P1090683.JPG" width="150" /></a>So, I decided that these joyous little fruits had to be incorporated into our short ribs!<br />
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As I mentioned above, <a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cook's Illustrated The New Best Recipe</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> paved the way for a fantastic preparation of our short ribs, which began with an hour of dry-roasting. I halved the recipe since there were only two of us, and so started with 3 pounds of ribs. You will also need:<br />
<ul style="text-align: justify;"><li> 1.5 large onions, chopped medium</li>
<li>1 large carrot, chopped medium</li>
<li>1 celery rib, chopped medium</li>
<li>4 garlic cloves, chopped</li>
<li>a 2" piece of ginger peeled and chopped</li>
<li>2 tablespoons of all-purpose flour</li>
<li>2 cups low sodium chicken broth </li>
<li>1.5-2 cups mildly assertive dark beer</li>
<li>1/4 cup ketchup</li>
<li>2 tablespoons soy sauce</li>
<li>2 teaspoons <a href="http://www.amazon.com/Peppercorns-Szechuan-Oz-Jar-Each/dp/B000RHVHJ4?ie=UTF8&tag=thiact-20&link_code=btl&camp=213689&creative=392969" target="_blank">szechuan pepercorns</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thiact-20&l=btl&camp=213689&creative=392969&o=1&a=B000RHVHJ4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </li>
</ul><ul style="text-align: justify;"><li>1/4 cup brandy </li>
<li>2 cups toddy palm seeds, sliced (you could substitute lychee, mangosteen, kumquat, prunes...)</li>
<li>3 tablespoons minced fresh chives (or cilantro leaves) </li>
<li>1 teaspoon grated lemon zest </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U-PzhPwfGqPpprkZM9zpeRE4WeyKOEOHLfcs-_u1cN2YXnUfidgYYrFQH5ekBjU57BzmdlC48YXHRZbfCwWiBW81RxtyjP_0JIovDno4vCAw0hdFyp06MqKKqL4yOAkgj416V6F-KqBJ/s1600/P1090685.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U-PzhPwfGqPpprkZM9zpeRE4WeyKOEOHLfcs-_u1cN2YXnUfidgYYrFQH5ekBjU57BzmdlC48YXHRZbfCwWiBW81RxtyjP_0JIovDno4vCAw0hdFyp06MqKKqL4yOAkgj416V6F-KqBJ/s200/P1090685.JPG" width="150" /></a></div>The ribs are first seasoned with salt and pepper and arranged in a single layer, bone-side down, in a flame-proof roasting pan. Then they go into a preheated 450° oven for about 45 minutes or until the meat begins to brown. Then take them out and drain off all of the liquid and fat with a bulb baster before returning the pan to the oven to roast for an additional 15-20 minutes, or until well browned. Set the ribs aside, drain off the fat and reserve. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQoPLz0XqctLHIQUr1kWe4KeMB8Det9HWVIlLbp0bMa9sOrG2WlhDhn85P9U2Aw9iA7Bqnj0LiNakxTmHUKGWOyN2ObSZ6YEuVrq3sYSc8bRW-yVQa9p4HMydMfKYV-N6ZbfgEm2qLJO2/s1600/P1090690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQoPLz0XqctLHIQUr1kWe4KeMB8Det9HWVIlLbp0bMa9sOrG2WlhDhn85P9U2Aw9iA7Bqnj0LiNakxTmHUKGWOyN2ObSZ6YEuVrq3sYSc8bRW-yVQa9p4HMydMfKYV-N6ZbfgEm2qLJO2/s200/P1090690.JPG" width="150" /></a>Reduce the oven temp to 300°. Then place the (flame-proof!) roasting pan on two stovetop burners set at medium heat; add 2 cups of dark, mildly assertive beer (I used a <a href="http://www.murphys.com/">Murphy's Stout</a> I had in the fridge) and bring to a simmer, scraping up any browned bits with a wooden spatula or spoon. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ_HSHnbkPlthvfDNJukZonex5mMaTcIi5HDovSzAcjNZ6pce6bdS6BKwNSGiAKEEr59M4wloM8ytDXxEpudh4n0qHt8fgNjGhw12nCTrhqMpADWVAXYsaYqAAc_VqlAdjMba4mMbwbwB/s1600/P1090687.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ_HSHnbkPlthvfDNJukZonex5mMaTcIi5HDovSzAcjNZ6pce6bdS6BKwNSGiAKEEr59M4wloM8ytDXxEpudh4n0qHt8fgNjGhw12nCTrhqMpADWVAXYsaYqAAc_VqlAdjMba4mMbwbwB/s200/P1090687.JPG" width="150" /></a></div>Next, heat two tablespoons of the reserved fat in a large Dutch oven over medium-high heat; add the onions, carrot and celery. Sauté, stirring occasionally, until the vegetables soften, about 10 minutes. Add the garlic and ginger until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the beer from the roasting pan, along with the broth, soy sauce, ketchup and peppercorns. Bring to a boil and add the short ribs, completely submerging the meat in the liquid; return to boil, cover, place in the oven, and simmer until the ribs are tender, about 2 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlLtZ_6GEUU4O8xHQc3zTTGztdkMyyFRBfzoggRUFp5LN9-vJhTUvZZt5w4u7NaqBVf6JYR84mnhpepkHHkIzkrgVUP7HQXEwcj7_QT7PoJFNMANuetahrtfk1o8x0Hl8Hvqhv2o4bqtX/s1600/P1090691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlLtZ_6GEUU4O8xHQc3zTTGztdkMyyFRBfzoggRUFp5LN9-vJhTUvZZt5w4u7NaqBVf6JYR84mnhpepkHHkIzkrgVUP7HQXEwcj7_QT7PoJFNMANuetahrtfk1o8x0Hl8Hvqhv2o4bqtX/s200/P1090691.JPG" width="150" /></a></div>THEN...transfer the ribs to a large plate, removing the excess vegetables that may cling to the meat. Strain the braising liquid into a medium bowl, pressing out the liquid from the solids. Meanwhile, bring the brandy to a boil in a small saucepan and add the sliced toddy palm seeds. After the braising liquid has settled, skim off any excess fat that has separated to the top. Return the braising liquid the the Dutch oven, add the brandy soaked ice-apples, adjust seasoning with salt and pepper to taste, and bring to a boil. Submerge the ribs in the liquid and return to a simmer. Reduce heat to medium-low and cook, partially covered, until the the ribs are heated through, about 5 minutes longer; gently stir in the lemon zest. Divide the ribs and sauce among individual plates, sprinkle with chives or cilantro and serve with cinnamon and star anise infused white rice, and garlicky collards. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5BIf_rgHZ-QmEilTWpacLeAqyDnfp957STxVsvZVh113bMv4DzY9YVRhVe1fsyRxH4lil2xqhyXpN_PFJAvD_ILEXx02hUaQsldnLVDX7AJeK_MMPUcYm8ZuPPxfWtqjk9Ne61HAD0G8/s1600/P1090695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5BIf_rgHZ-QmEilTWpacLeAqyDnfp957STxVsvZVh113bMv4DzY9YVRhVe1fsyRxH4lil2xqhyXpN_PFJAvD_ILEXx02hUaQsldnLVDX7AJeK_MMPUcYm8ZuPPxfWtqjk9Ne61HAD0G8/s320/P1090695.JPG" /></a></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-18341527096400638272010-03-31T22:02:00.000-07:002010-04-09T17:27:50.666-07:00Chile Verde<a href="http://www.virtualweberbullet.com/porkbuttselect.html">Pork butt.</a> Oh, how I love you pork butt. It's also called pork shoulder (the meat does, in fact, come from the shoulder of the pig), but that's just silly. We here at Think Global Act Loco will strictly refer to this cut as po<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSKR2R6v8VTM_ZUhq_QvsmMqO0QrGSMYmoqFrYUrvRbUXBNi5ufcA65tnIir5xryHlhJUWYzMJLkao2jqyS0vzmAehWmycEDH9uZNFEXYiUV38Y0dPpCu-EpiXJpLmQOE_PZpVFdkz6fl/s1600/P1090661.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSKR2R6v8VTM_ZUhq_QvsmMqO0QrGSMYmoqFrYUrvRbUXBNi5ufcA65tnIir5xryHlhJUWYzMJLkao2jqyS0vzmAehWmycEDH9uZNFEXYiUV38Y0dPpCu-EpiXJpLmQOE_PZpVFdkz6fl/s320/P1090661.JPG" alt="" id="BLOGGER_PHOTO_ID_5457289228817849074" border="0" /></a>rk butt. The first time I met a proper pork butt was in Tennessee, where they definitely know how to Q some butt. Smoked for hours, then on the grill for a bit, pulled apart, slapped on a bun and slathered with sauce. Hoooo-wee!<br /><br />Today, however, we are cooking chile verde. Our friends Kelly, Raina, and Amalia were having a house-warming/bring-your-favorite-taco-filling party. I had some extra time and not much extra cash so chile verde sounded like a good idea. It requires some time, but it's really quite easy. This time around I actually took an already easy recipe and made it even easier! I started by cutting up my pork butt into 2-inch cubes and trimming off any excess fat. I seasoned it well, then browned it on all sides in a dutch oven. Once browned, I set the pork aside and drained all but a couple tablespoons of fat. In the fat I sauteed<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_a7AgKbYWxMg61CyRq2IunS57DhpbobhPjmoanO7qXhCvUBdMXPSMt4FHDQmA3-oVEvDvnk-spbSzNReNtra_qX3KCQx_aeD_m3N86ig7esbW8IWx-OEss3fBn1G757zGdwONGEZlDA1/s1600/P1090662.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_a7AgKbYWxMg61CyRq2IunS57DhpbobhPjmoanO7qXhCvUBdMXPSMt4FHDQmA3-oVEvDvnk-spbSzNReNtra_qX3KCQx_aeD_m3N86ig7esbW8IWx-OEss3fBn1G757zGdwONGEZlDA1/s320/P1090662.JPG" alt="" id="BLOGGER_PHOTO_ID_5457289393715588194" border="0" /></a> two diced onions until softened, then added 4-5 minced garlic cloves and 3 diced roasted jalapeños. I added the pork back into the dutch oven and poured in enough tomatillo puree to cover. Bring to a boil, then reduce heat and simmer uncovered for 2-3 hours. That's all she wrote. When it's done you can use it as a filling for tacos (like we did) or burritos or serve it with rice and beans, or whatevers yous wants.<br /><br />As for my jalapeños, I had simply char-roasted them directly on the burners, the reason being that I was not going to roast my tomatillos (because I bought canned tomatillo puree) but still wanted a rich smoky flavor. I also added a couple splashes of liquid smoke to give it a lil' extra somethin somethin.<br /><br />Now, about this canned tomatillo puree... I like to frequent the local markets, and I like to buy natural (organic when possible) and whole foods, but that can sometimes make for some expensive grocery bills. Learning how to shop well is a skill, and I still have lots to learn, but this time I kicked ass. I bought my meat and veggies at the natural foods store (4 lbs of pork butt, 2 onions, a head of garlic, 3 jalapeños and a bunch of cilantro cost me about $15) and to save time and money went to one of the Mexican Markets in town, La Esperanza, for my tomatillo puree. $7 for a 6 POUND CAN OF TOMATILLO PUREE! I only ended up using half of it for the chile verde.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tF0t30qJoZ1NMR8fAGwfELxOhLd9Y3O9qc4xciuptx8TK9dQORzLznd96jhq-2HKNgSviSBdUpD3r6KCpIIdgX8BlXolF9ao_kd5OdqbSdJK2SxHVawFN-BarFW2ESLlt8jPGGjv-4lD/s1600/P1090664.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tF0t30qJoZ1NMR8fAGwfELxOhLd9Y3O9qc4xciuptx8TK9dQORzLznd96jhq-2HKNgSviSBdUpD3r6KCpIIdgX8BlXolF9ao_kd5OdqbSdJK2SxHVawFN-BarFW2ESLlt8jPGGjv-4lD/s320/P1090664.JPG" alt="" id="BLOGGER_PHOTO_ID_5457289606675248130" border="0" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-3277607947473370172010-03-23T22:25:00.000-07:002010-04-09T17:27:50.666-07:00Brasil Brasil Brasil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eefh960Bz1VXqfm8_kPQ824PI3fNm2bA3flxo13X7YDPb23pvC-CTlI2-X1LjOcx1wJ4t6hxzVWyofDHX_a5tZBRfdwyP-oKLeLuC-uh37AID89AlAihLb0qhyj5p1ewXTXneQWoS6St/s1600/P1090619.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eefh960Bz1VXqfm8_kPQ824PI3fNm2bA3flxo13X7YDPb23pvC-CTlI2-X1LjOcx1wJ4t6hxzVWyofDHX_a5tZBRfdwyP-oKLeLuC-uh37AID89AlAihLb0qhyj5p1ewXTXneQWoS6St/s320/P1090619.JPG" alt="" id="BLOGGER_PHOTO_ID_5452067721765694450" border="0" /></a>We have recently been cooking Brazilian-inspired meals. The inspiration for these meals started a while back when Lissa and I popped into <a href="http://www.cafebrasil.us/">Cafe Brasil</a> for a late breakast/lunch (actually it started way back when I was first exposed to Brazilian culture, but that's another story). I wanted to buy a bag of cassava flour to have on hand at home. The bag, unfortunately, sat unopened in my cupboard for a couple of weeks. Then one day while I was wandering the aisles at the grocery store, I noticed a jar of dendê oil (red palm oil) and decided to buy that as well. The palm oil finally helped get my <span style="font-style: italic;">bunda</span> into gear on hooking up some good food, Braza-style.<br /><br />Before we get to the cooking, let's delve deeper into our ingredients. <a href="http://en.wikipedia.org/wiki/Cassava#cite_note-1">Cassava</a> (also called yuca, manioc, or tapioca) is a woody shrub of the Euphorbia family native to South America. It is extensively cultivated in tropical and sub-tropical regions for it's edible, starchy, tuberous root. It can be eaten in a number of ways (see link for more details) but what we have here is the ground meal of the cassava root. I have used <a href="http://www.bobsredmill.com/tapioca-flour-mtx1532.html">tapioca flour</a> many times before as well, but this <span style="font-style: italic;">farinha de mandioca</span> pictured here is more coarsely ground and has a golden color. In Brazil, as well as in West Africa, it is often toasted with smoked meat, salt and spices and called <span style="font-style: italic;">farofa</span>, or <span style="font-style: italic;">gari</span>, respectively. Brazilian <i>farofa</i> recipes typically call for raw manioc flour to be toasted with butter salt and bacon until golden brown. It is an essential accompaniment to <span style="font-style: italic;">feijoada</span>. It is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts and/or finely chopped sweet fruits like apples and bananas (<a href="http://en.wikipedia.org/wiki/Farofa">wikipedia.com</a>). I have always had <span style="font-style: italic;">farofa</span> served alongside the main course to be sprinkled on (particularly saucy) dishes, it both soaks up some of the liquid and adds a rich salty crunch.<br /><br />On to the dend<span style="font-style: italic;"><span style="font-style: italic;">ê</span> </span>oil... The first time I tried red palm oil <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH8r-mi5BTNgy5jmNpivCEmurRl6B6NcVCxabqS-G2MYfQXhUrs0iYQVb74OWPjd92PyvpwWxkBbS_rYlcw39Mv0jJz9PBCOCSapKERhi6hyphenhyphenf-BJX-wqfUx3mNcMVhHdbSSIMec9ol1g2/s1600/P1090620.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH8r-mi5BTNgy5jmNpivCEmurRl6B6NcVCxabqS-G2MYfQXhUrs0iYQVb74OWPjd92PyvpwWxkBbS_rYlcw39Mv0jJz9PBCOCSapKERhi6hyphenhyphenf-BJX-wqfUx3mNcMVhHdbSSIMec9ol1g2/s320/P1090620.JPG" alt="" id="BLOGGER_PHOTO_ID_5453768214495254898" border="0" /></a>was at Cafe Brasil in a dish called <span style="font-style: italic;">Muqueca Baiana</span>, a slow-cooked seafood stew with onions, garlic, tomatoes, cilantro and of course, the dendê oil which renders the dish a brilliant deep orange color (here's a link to Cynthia Santos' blog <a href="http://braziliancauldron.blogspot.com/2007/06/moqueca.html">Brazilian Cauldron</a> for a recipe). My friend Karen warned me, "don't eat too much of this stuff, you'll get a heart attack." Simply judging by the looks of it I agreed but through a bit of research I have actually found that it's not so cut and dry. It is high in saturated and low in polyunsaturated fat, which can lead to cardiovascular disease in high doses, but it seems there is <a href="http://en.wikipedia.org/wiki/Palm_oil#Blood_cholesterol_controversy">controversy</a> surrounding the how palm oil affects cholesterol. On top of all that, red palm oil has many redeeming nutritional qualities.<br /><br />Here's a bit on the nutritional value of red palm oil from the ubiquitous <a href="http://en.wikipedia.org/wiki/Palm_oil">wikipedia</a>:<br /><br />Red palm oil not only supplies fatty acids essential for proper growth and development, but also it contains an assortment of vitamins, antioxidants, and other phytonutrients important for good health. Red palm oil gets its name from its characteristic dark red color, which comes from carotenes such as alpha-carotene, beta-carotene and lycopene—the same nutrients that give tomatoes, carrots and other fruits and vegetables their rich red and orange colors. Red palm oil is the richest dietary source of provitamin A carotenes (beta-carotene and alpha-carotene). It has 15 times more provitamin A carotenes than carrots and 300 times more than tomatoes.<br /><br />O.K., now let's talk about what to do with this stuff.<br /><br />MEAL #1. I made a <span style="font-style: italic;">muqueca</span>-style chicken dish, a pile of sauteed <span style="font-style: italic;"><a href="http://www.brazilhouston.org/ingles/green.htm">couve mineira</a> </span>(garlicky greens), a green salad with <span style="font-style: italic;">palmito</span> (<a href="http://en.wikipedia.org/wiki/Heart_of_palm">heart of palm</a>), and <span style="font-style: italic;">farofa</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt6lT1JDCpjIwUJRYDXYBa-z-tvHjq9P_6vOvBg2SrC2dBY9nBwWeSQn9c70Wexp-iykKmI8kpQDjLZzv9mBZJJNpuCJFtJUlLItvptYKl9VFvxMuljY2WJQx1JdRpJBk8_c0sYPqRQ7M/s1600/P1090621.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt6lT1JDCpjIwUJRYDXYBa-z-tvHjq9P_6vOvBg2SrC2dBY9nBwWeSQn9c70Wexp-iykKmI8kpQDjLZzv9mBZJJNpuCJFtJUlLItvptYKl9VFvxMuljY2WJQx1JdRpJBk8_c0sYPqRQ7M/s320/P1090621.JPG" alt="" id="BLOGGER_PHOTO_ID_5453924568968651666" border="0" /></a>For the chicken, I started by dicing and seasoning two boneless, skinless chicken breasts and sauteing them in red palm oil. Once seared on all sides, I set the chicken aside and tossed in a diced onion. Once the onion had softened, I added some minced garlic and continued to sauteed until fragrant. Then the chicken was added back into the pan, along with 1/2 cup of white wine, 1/2 cup of broth (chicken or veggie), another tablespoon of palm oil, some dried thyme leaves, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5 minutes or until the chicken is cooked through. Now, because the <span style="font-style: italic;">farofa </span>will soak up much of the liquid, I am not too concerned about it being to runny. If you did want to thicken it up, though, just toss in some cold diced butter or a slurry of corn starch (or tapioca flour for that matter!).<br /><br />Making <span style="font-style: italic;">couve mineira</span> is easy and it's fabulous way of preparing collards, kale, chard, or whatever other greens you may have on hand. Remove the rib from each leaf, then layer them to make a chiffonade. Sautee diced onion in olive oil until translucent, then minced garlic until fragrant, then add the thinly sliced greens. Toss greens to mix, (I add a tablespoon of water to prevent burning the garlic) and continue to stir for 3-5 minutes, until greens are wilted but still bright green. Serve immediately.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnIXkXDnRxYLI7807GRlEQWOebulcnId3Y7L75tQLtrH08SEJAebWnpZqVmcJb9kcQXvPpM3i-U5nt1Zs7jbqWPNJKTrVqQRilG0VJEZih0oQWtfqSLJxz_7YYG6mx7Z9Qbp6GREYRtCl/s1600/P1090632.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnIXkXDnRxYLI7807GRlEQWOebulcnId3Y7L75tQLtrH08SEJAebWnpZqVmcJb9kcQXvPpM3i-U5nt1Zs7jbqWPNJKTrVqQRilG0VJEZih0oQWtfqSLJxz_7YYG6mx7Z9Qbp6GREYRtCl/s320/P1090632.JPG" alt="" id="BLOGGER_PHOTO_ID_5454310677207130594" border="0" /></a><br /><br />MEAL #2.<br /><br />We decided to celebrate our friend Timerie's birthday by having her and her hubby Christian over for brunch. I made a beautiful fruit salad, a big pot of black beans, poached eggs, farofa, <a href="http://www.cookbrazil.com/vinaigrette.htm"><span style="font-style: italic;">vinagrete </span></a>(Carioca salsa), and açai mimosas.<br /><br />Fruit salad: pineapple, banana, apple. A squeeze of lime, a sprinkle of sugar, a chiffonade of mint. That's it. It was sooooooo good. Lissa thought I laced it with ecstacy or something (I didn't though). Let sit covered in the fridge to allow the flavors to marry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYKooeQZdaIiUBzOBi8GRhYiHzDsOOoR5diHIYtqD1Q5a5b6HsCdXeTCQ0HNeFTt2B8FkyTtpF_K-N5SP-9qgmQmzFVKzW3EJ_60vPuOMuOHTXVIEewjBh1Z_ccvQd285HH2uLjN7FBA7/s1600/P1090636.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYKooeQZdaIiUBzOBi8GRhYiHzDsOOoR5diHIYtqD1Q5a5b6HsCdXeTCQ0HNeFTt2B8FkyTtpF_K-N5SP-9qgmQmzFVKzW3EJ_60vPuOMuOHTXVIEewjBh1Z_ccvQd285HH2uLjN7FBA7/s320/P1090636.JPG" alt="" id="BLOGGER_PHOTO_ID_5454311010272743186" border="0" /></a>Beans: pancetta, onions, red bell pepper, garlic, bay leaf, oregano. I didn't have the foresight to start soaking dry beans the night before so I just used canned black beans and gave them some extra love. I diced the pancetta and crisped it up in my pot. Then I added diced onion, garlic, bay leaf, oregano, salt, black pepper and my beans. Let it simmer. Done-zo.<br /><br /><span style="font-style: italic;">Farofa</span>: cassava meal, butter, onions, parsley, salt. Pretty simple...melt the butter sautee the onions, add the parsley and sautee until crisp, add the cassava meal and toss until golden brown. Mmmmmmmm.<br /><br /><span style="font-style: italic;">Vinagrete</span> (pronouced vee-nah-GREH-chee): diced <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx45VgLU0lVyVnyP7NBEKwICQbkgaZka_N0qVv5nglTVxyx3d-pr91kKtM207sIDYLhwySd4GsA3UxKvyengMJOpexvq6JZvV1gQkl3c0xv9TPLxxS0RNdHv9GW6lUTglfurewXP6TXC3b/s1600/P1090634.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx45VgLU0lVyVnyP7NBEKwICQbkgaZka_N0qVv5nglTVxyx3d-pr91kKtM207sIDYLhwySd4GsA3UxKvyengMJOpexvq6JZvV1gQkl3c0xv9TPLxxS0RNdHv9GW6lUTglfurewXP6TXC3b/s200/P1090634.JPG" alt="" id="BLOGGER_PHOTO_ID_5454306251454531282" border="0" /></a>onion, tomato, bell pepper, and 1/2 jalapeño, olive oil and vinegar (I used coconut vinegar). Combine ingredients and let chill covered in fridge to allow flavors to marry. A word about this vinagrete stuff. Somewhere between a salsa and a vinaigrette, the first time I had Brazilian <span style="font-style: italic;">vinagrete</span> was for a barbaque at my friend Eli's house. We had a pile of grilled beef, <span style="font-style: italic;">vinagrete</span>, <span style="font-style: italic;">farofa</span>, and beer. Instructions: take slice of meat, dip in <span style="font-style: italic;">farofa</span>, spoon <span style="font-style: italic;">vinagrete</span> on top, tilt head back, chew and moan with delight, drink beer, smile wide.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQsAXmxh4dV7C5rpXZiT95d2olqZWXCPb5R20NF9IFRHnUs8a29bikBo-QegbhlOz3l9KnpbJ6i3IGhUeO3gbpyuEruH0ucKJAgfcCqzZKMEybgDssUCGZ2OYzvzA_MdiscrigS_EQ5MW/s1600/P1090640.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQsAXmxh4dV7C5rpXZiT95d2olqZWXCPb5R20NF9IFRHnUs8a29bikBo-QegbhlOz3l9KnpbJ6i3IGhUeO3gbpyuEruH0ucKJAgfcCqzZKMEybgDssUCGZ2OYzvzA_MdiscrigS_EQ5MW/s200/P1090640.JPG" alt="" id="BLOGGER_PHOTO_ID_5454292181445630642" border="0" /></a><br />Eggs: poached. The classic trick is to put a tablespoon or so of vinegar in the poaching water to help the whites coagulate. Check <a href="http://www.helpwithcooking.com/egg-guide/make-poached-egg.html">helpwithcooking.com</a> if you want more detailed instructions on how to poach an egg.<br /><br />Libations: açai and passion fruit mimosas. Cha! We needed something to wash down all that toasty <span style="font-style: italic;">farofa</span>!! I bought a couple of <a href="http://www.sambazon.com/products/juice_rainforest">Sambazon rainforest blends</a>, which are VERY healthy by the way, and a bottle of prosecco. Oh yeah, I am kind of anal about things matching, and we only have two champagne glasses, so I had to serve the mimosas in wine glasses.<br /><br />Accoutrements: mozzarella cheese, avocado, pepperoncini Calabrese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-g9v-jeoYz6NKrCu5DwwMi2TUgonozrbp2IYTWBdM3LS1vbGZ9TI16IL87t1BOKXelQkBrNi6-3a8d0rQwa7dTieaOuQMYmUE0z28AdIr6WwmzjNhJnlluumKn6aDw8dM66p1G0Fm5vE3/s1600/P1090643.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-g9v-jeoYz6NKrCu5DwwMi2TUgonozrbp2IYTWBdM3LS1vbGZ9TI16IL87t1BOKXelQkBrNi6-3a8d0rQwa7dTieaOuQMYmUE0z28AdIr6WwmzjNhJnlluumKn6aDw8dM66p1G0Fm5vE3/s200/P1090643.JPG" alt="" id="BLOGGER_PHOTO_ID_5454305283276374434" border="0" /></a><br /><div style="text-align: right;">Christian couldn't wait to dig in...<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSMNQJdiOWJLjjb75rII93ufTA6ah60tEmSvpXlhMjLadjFAvQF463SoDMm2oD3s5OlibqlRZl-kc8qmqyPFbB533FnEu_vKMjzGmGgbU9JbPK5DOF9GZLyPR1VIPNzqQd_VNy3_3ceZS/s1600/P1090645.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSMNQJdiOWJLjjb75rII93ufTA6ah60tEmSvpXlhMjLadjFAvQF463SoDMm2oD3s5OlibqlRZl-kc8qmqyPFbB533FnEu_vKMjzGmGgbU9JbPK5DOF9GZLyPR1VIPNzqQd_VNy3_3ceZS/s320/P1090645.JPG" alt="" id="BLOGGER_PHOTO_ID_5454305594088612226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwa4wT5IEfFqn91Vr8W7px6MsZbrk3pk5yduDmZmV95sseUgN2tJH0Ymko9A-L9kBxh9frzExeeAAgv9IiAls0Vr7lutr_taJwymIIUMFf1m-J1nbfU19dh3Rbt8muA5N6DdbR7vkf9ql/s1600/P1090646.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwa4wT5IEfFqn91Vr8W7px6MsZbrk3pk5yduDmZmV95sseUgN2tJH0Ymko9A-L9kBxh9frzExeeAAgv9IiAls0Vr7lutr_taJwymIIUMFf1m-J1nbfU19dh3Rbt8muA5N6DdbR7vkf9ql/s320/P1090646.JPG" alt="" id="BLOGGER_PHOTO_ID_5454306698235963794" border="0" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-86697434893937804312010-03-17T22:09:00.000-07:002010-04-09T17:27:50.666-07:00Caesar Salad with Prawns and Grilled Aparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtMIuX6h3Ei28br75y9KB6XjHaevB4-U3VbZJHQfjC16FFDUVqRMZ0JCGlwh55lelR42wyfqqddwRoSqtSP52ZU7Gt3x4gVNwQlRl_cEUMpR3pHKB4xexlS7PoNf5lLcgUkiCEujA1UQR/s1600-h/P1090601.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtMIuX6h3Ei28br75y9KB6XjHaevB4-U3VbZJHQfjC16FFDUVqRMZ0JCGlwh55lelR42wyfqqddwRoSqtSP52ZU7Gt3x4gVNwQlRl_cEUMpR3pHKB4xexlS7PoNf5lLcgUkiCEujA1UQR/s320/P1090601.JPG" alt="" id="BLOGGER_PHOTO_ID_5449842332555388226" border="0" /></a>The year is 1924. In Tijuana, México, Caesar Cardini is on the line in his restaurant. It is July 4th and the place is packed, so much so that they are running out of food! Caesar has to think quickly. Using the plentiful ingredients he does have on hand, he invents a new salad on the spot. He decides that he will even toss and serve it table-side to add some flare.<br /><br />At the table, he tosses his croutons in garlic oil. In a large mixing bowl, he tosses leaves of romaine lettuce with olive oil, then sprinkles salt, 8 grinds of pepper, lemon juice and 6 drops of Worcestershire sauce. He then breaks in 2 coddled eggs, tosses again and adds parmesan cheese. A final toss and he then tops his new creation with the croutons. The whimsical chef-d'oeuvre would eventually be known world-wide as the Caesar Salad.<br /><br /><br /><br />There are others who claim to have invented the salad, including Caesar's brother Alessandro, but most agree that the above story is the most authentic. Here is <a href="http://www.kitchenproject.com/history/CzaesarSalad/OriginalRecipeCaesarSalad.htm">a link to the </a><a href="http://www.kitchenproject.com/history/CzaesarSalad/OriginalRecipeCaesarSalad.htm">original recipe</a> according to the encyclopedia of food history (notice that the original recipe does NOT contain <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsHOM_OugqmDgvNn_UtRn1RK_HHlHnmlvqVKjd4Ou3ZOblvxm5UCNPpWsJ7RyRrmyTtbvjJnSvPnB8PhLCAXE88KTvQKYuHgxNqcmNI3eMYgFqrcEBBjRIieRjaMvi_FHCLd59_jQgf4v/s1600-h/P1090616.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsHOM_OugqmDgvNn_UtRn1RK_HHlHnmlvqVKjd4Ou3ZOblvxm5UCNPpWsJ7RyRrmyTtbvjJnSvPnB8PhLCAXE88KTvQKYuHgxNqcmNI3eMYgFqrcEBBjRIieRjaMvi_FHCLd59_jQgf4v/s320/P1090616.JPG" alt="" id="BLOGGER_PHOTO_ID_5449837089491436738" border="0" /></a>anchovies). Well, by now we all know and love the Caesar Salad, whoever brought it into existence. I have a particular fondness for the salads as they were a beloved specialty of my late grandfather Russell Jensen (love you gramps). He was a perfectionist when it came to the Caesar, and in all of his years making it I can remember only a handful of times hearing him say, "I got it just right this time."<br /><br />I am less of a stickler. I have never even measured out the ingredients when I made a Caesar dressing. Needless to say, I love eating a Caesar Salad, and I love making one. This night, we decided to grill some prawns to top it. I know, I know, the cheese overpowers the delicate flavor of the shrimp...but you know what? Sometimes you just gotta do whatchu feel. Do a cartwheel in a crowded mall! Drink a cabernet sauvingnon with Sole Meunier! ...Make a Caesar Salad with Prawns!! So I did, and it was great.<br /><br />Often when I make Caesars, I omit the egg and simply make an emulsified vinaigrette, which is what I did here. My basic recipe is something along the lines of:<span class="ac_i_spanny ac_i-18244be1cfa5548dcfa0a8ef84af13ee ac_i-checked"><br /><br />3 anchovy filets minced</span><br /><span class="ac_i_spanny ac_i-33da15b5e250a7ec2595c50af66b3e2b ac_i-checked"> 1 garlic clove minced</span><br /><span class="ac_i_spanny ac_i-91aa4733627d6b10d1fa3cf66253f73d ac_i-checked"> 1 tbsp dijon mustard</span><br /><span class="ac_i_spanny ac_i-7024a45daf89a525d4cf316499c8a64c ac_i-checked"> 1 tsp worchestershire sauce</span><br /><span class="ac_i_spanny ac_i-96ce6f140138f59e5e13703a4b48ec02 ac_i-checked"> 1 tbsp lemon juice</span><br /><span class="ac_i_spanny ac_i-d456ae4c6733f9a825ab25f2f722bb9d ac_i-checked">1 tbsp white wine vinegar</span><br />1 tbsp sherry (or red wine) vinegar<br /><span class="ac_i_spanny ac_i-712c46db026290aeb0bfb030d1ff2f4a ac_i-checked"> coarsely ground pepper</span>, to taste (I use plenty)<br /><span class="ac_i_spanny ac_i-4f87c9547d3d4031f0fa5fdb4797bcc1 ac_i-checked"> 1/4 tsp salt</span><br />1/4 cup grated <a href="http://www.parmaitaly.com/parmigianok.html">parmigiano reggiano</a> (although this time I happened to have <a href="http://en.wikipedia.org/wiki/Pecorino_Romano">pecorino romano</a> in the fridge, so I used that)<br /><span class="ac_i_spanny ac_i-05977a34a443cc522ace0416c17e5dd3 ac_i-checked"> </span><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked">1/4 cup olive oil<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKdZOcAfRA5o7e5Z19E70I4CEXUnXIVU_GxQxbCUOg9uYz3-DFnNArLqCNQeYv46NSsUK3yMJ_t057RnNE46aZOSamAP9CcbW3HfIpHXg6ElTBIg3aIsZR-V4j2H0qfubuvaqTW6cK57i/s1600-h/P1090609.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKdZOcAfRA5o7e5Z19E70I4CEXUnXIVU_GxQxbCUOg9uYz3-DFnNArLqCNQeYv46NSsUK3yMJ_t057RnNE46aZOSamAP9CcbW3HfIpHXg6ElTBIg3aIsZR-V4j2H0qfubuvaqTW6cK57i/s200/P1090609.JPG" alt="" id="BLOGGER_PHOTO_ID_5450240748249134306" border="0" /></a><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked">Combine all ingredients except the oil in a salad bowl, then slowly pour in the oil as you whisk vigorously.<br /><br />For the shrimp, I tossed them in some olive oil, salt, black pepper, and chili flakes, and then grilled them on my cast-iron grill pan. Just a minute or so on each side is all they need, otherwise they become tough.<br /></span><br /><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNjFuzc8Cj-q4bEnvuN9rLuRN1pWRm9r9-cbJrNNHPwQO-v6HV0xV24olGZbt2DMo5ITwGnXyCu0X-sQPWRonYdCHjhxmaETpPk4bbxpsvT4TUxmmh4x-isRboXScJiTFLWMgp5kTSPOs/s1600-h/P1090612.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNjFuzc8Cj-q4bEnvuN9rLuRN1pWRm9r9-cbJrNNHPwQO-v6HV0xV24olGZbt2DMo5ITwGnXyCu0X-sQPWRonYdCHjhxmaETpPk4bbxpsvT4TUxmmh4x-isRboXScJiTFLWMgp5kTSPOs/s200/P1090612.JPG" alt="" id="BLOGGER_PHOTO_ID_5450241187889501346" border="0" /></a><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked">I also grilled up some beautiful asparagus that we got from <a href="http://www.farmfreshtoyou.com/index.php">our </a></span><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked"><a href="http://www.farmfreshtoyou.com/index.php">CSA</a>. Finally, to make</span><span class="ac_i_spanny ac_i-43c44961934b45a8648a69916acbc8f8 ac_i-checked"> things purdy, I took a minute to make some veggie garnishes, carrot and radish flowers. Awww...<br /><br /><br /><br /><br /><br /></span><div style="text-align: center;"><br /><br />Fin.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh290v7gPGD36XvGpM7Fd8blcBd1-xakclX0d7mAGbqNc2mdBNyyRSL1QhmqBh3jB0c58EXh0lCH2PZ1zn2NwhwGDO4F7ClYli2DhTdnl5_BsSyXDMqK8sgfwqLXfEMBlXwNRkskIvzHpAl/s1600-h/P1090615.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh290v7gPGD36XvGpM7Fd8blcBd1-xakclX0d7mAGbqNc2mdBNyyRSL1QhmqBh3jB0c58EXh0lCH2PZ1zn2NwhwGDO4F7ClYli2DhTdnl5_BsSyXDMqK8sgfwqLXfEMBlXwNRkskIvzHpAl/s400/P1090615.JPG" alt="" id="BLOGGER_PHOTO_ID_5450242174318187058" border="0" /></a><br /></div>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-34492340746260174842010-03-07T21:32:00.000-08:002010-04-09T17:27:50.666-07:00A colorful meal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkS78dugh__gcyaKZWOKOcBUr7u813i1RMA7oMeLyNZchbhyphenhypheny9-dNg-679jCbalAfJ4WsC71c6TNSS9yYqWSYENcoXdLQd8e7hQlbv76DCKFxr-I9VYiR0x1Os637-J71nWPh4rjjyQ7w/s1600-h/P1090593.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkS78dugh__gcyaKZWOKOcBUr7u813i1RMA7oMeLyNZchbhyphenhypheny9-dNg-679jCbalAfJ4WsC71c6TNSS9yYqWSYENcoXdLQd8e7hQlbv76DCKFxr-I9VYiR0x1Os637-J71nWPh4rjjyQ7w/s200/P1090593.JPG" alt="" id="BLOGGER_PHOTO_ID_5446132235540041586" border="0" /></a>Ink purple gastrique, crimson and deep orange roasted roots, beautifully browned rib steak, lime green celery puree...it was a colorful meal. Tasty, too. We hadn't gotten through all of <a href="http://www.farmfreshtoyou.com/index.php">our CSA box</a> from the previous week, so there were a few things I needed to cook: celery, beets, butternut squash, and carrots. The last three automatically spelled roast-done. As for the celery (I had two big heads), my first thought was to make a puree of celery soup. Lissa had a hankerin' for some steak, and even more so for a berry gastrique to go along with it. My vision for celery soup shifted towards a thicker potato-based puree upon which the steak could sit, and around which said gastrique would swim. So there. That's the menu in a nutshell. Let's get in to some more details.<br /><br />The roots and squash. Preheat the oven to 350°. Coarsely chop butternut squash, carrots and beets. Heat 2 tablespoons of olive oil in a dutch oven or heavy-<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89yHmJE04DyKvd-tmPROKnocIe4FtEdJBRaNQ5vJwyqg8VKhG6JNs8cgpr6CmsK4BG5LPZWYYsKq1n915LKRqPQ-D3HqyVhb35M_H8vd7oym9D835IQ3XcYTquvQC_O34RSQN6_abDwaQ/s1600-h/P1090584.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89yHmJE04DyKvd-tmPROKnocIe4FtEdJBRaNQ5vJwyqg8VKhG6JNs8cgpr6CmsK4BG5LPZWYYsKq1n915LKRqPQ-D3HqyVhb35M_H8vd7oym9D835IQ3XcYTquvQC_O34RSQN6_abDwaQ/s200/P1090584.JPG" alt="" id="BLOGGER_PHOTO_ID_5446140503747011762" border="0" /></a>bottomed skillet and toss in a couple of peeled garlic cloves. Once the garlic starts to brown, add the roots (and the curcubite), two springs of rosemary and stir to coat in the oil. Cover with lid or foil, and put in the oven to roast for 30-40 minutes, or until vegetables are fork tender. Season with salt and black pepper. I was recently fortunate enough to receive a birthday bag of French <a href="http://www.entreseletterre.com/">flacons de sel</a> (thanks Dick!), so that was the salt I opted for to season my roasted veggies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_00KyQD7QUXeE6h7NtygTEOVX_sxM-1EvT0e710rVIqYEtks3Zay3gx41p1cwRWOdRm5zY2gRHYQprKOonyUsCGMpBmkxy7UL02PK7g1gzTDKPkBgqdvq-yqybpH-z2QXRiY8YhPGiF7I/s1600-h/P1090594.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_00KyQD7QUXeE6h7NtygTEOVX_sxM-1EvT0e710rVIqYEtks3Zay3gx41p1cwRWOdRm5zY2gRHYQprKOonyUsCGMpBmkxy7UL02PK7g1gzTDKPkBgqdvq-yqybpH-z2QXRiY8YhPGiF7I/s200/P1090594.JPG" alt="" id="BLOGGER_PHOTO_ID_5446178457435050018" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl62kKmPZUgITYgG80MGMUNaCJQZ3zJahUT-9FkMcNk4jh9rlZSRW6OjRMVodPtg-K7VDvd48KXONagE9Npa4he3fpC4d9Qrp0V0fIVDpIMk4tuNPXrSmBBaA_E2mcI8HkicXHniL59b9/s1600-h/P1090588.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl62kKmPZUgITYgG80MGMUNaCJQZ3zJahUT-9FkMcNk4jh9rlZSRW6OjRMVodPtg-K7VDvd48KXONagE9Npa4he3fpC4d9Qrp0V0fIVDpIMk4tuNPXrSmBBaA_E2mcI8HkicXHniL59b9/s200/P1090588.JPG" alt="" id="BLOGGER_PHOTO_ID_5446147905290638754" border="0" /></a>On to the puree...<br /><br />Two potatoes, two big heads of celery. The papas get peeled and diced, then the celery gets sliced. Put the tubers in a pot of cold salted water and bring to a boil. If you work in a restaurant or like to do dishes more than I do, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_VukXD9c8hVShAesrsnO3s-i3xwX7pdLCtdAubhdVpqM2iJ0_BCgyk4v3LTAyqzjCNDCS1QRmkseJDmSDXUZIc61ULZuZclw9gCyzkMNXzPxq3stwk85D0Pb4Sw8PhXn1eKU1NrolJcx/s1600-h/P1090589.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_VukXD9c8hVShAesrsnO3s-i3xwX7pdLCtdAubhdVpqM2iJ0_BCgyk4v3LTAyqzjCNDCS1QRmkseJDmSDXUZIc61ULZuZclw9gCyzkMNXzPxq3stwk85D0Pb4Sw8PhXn1eKU1NrolJcx/s200/P1090589.JPG" alt="" id="BLOGGER_PHOTO_ID_5446168181016360802" border="0" /></a>then boil a separate pot of water for the celery. I, however, simply removed the taters with a slotted spoon then plopped the cel-ry into the same water. Both will only need to cook for about 5 minutes. Once tender, drain in a colander then puree in a food processor with salt, pepper and some parsley. A touch of cayenne or a splash of hot sauce would also be a welcome addition.<br /><br /><br />For the gastrique, I used a bag of frozen mixed berries I had on hand. I emptied the bag (about 2 cups) into a saucepan along with 1 cup of balsamic vinegar, 1/2 chopped onion, 1/4 cup of sugar, a tablespoon of black peppercorns, and a couple teaspoons of minced ginger. Let reduce by half and strain. If it's still not thick enough, whisk in a tablespoon of cold butter cut into chunks (this is referred to as mounting with butter, by the way).<br /><br />As for the ribeyes, I seasoned them on both sides and then pan fried them over medium-high heat in a dry heavy-bottomed pan (not non-stick). 4-5 minutes on each side, taking care to not move the steaks as they cook, will should render a beautiful brown crust and a medium-rare temperature. If you prefer to measure the temp, take the steaks off at 120-125° and let them rest for 10 minutes. These gorgeous grass-fed beef steaks came from the fabulous <a href="http://shopperscorner.com/">Shopper's Corner</a> in Santa Cruz, CA. Check out <a href="http://www.eatwild.com/">eatwild.com</a> for the grass-fed farmer nearest you...er, you know what I mean. Eatwild.com is also a great source for information on the environmental and health benefits of grass-fed animals. Happy eating!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlyoIHdXuEnurOJuPJXg2LOD1wDp-JXeK60iYiS0spICjR9ytyfWdKWWwoS48EGxmfJN_smZvgDXAPgvtuYSzBTHJYA3gCWpgNqNin41jOH_R_f4wXuurIMkpHJAhzYHo2-ATl9h-aFms/s1600-h/P1090592.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlyoIHdXuEnurOJuPJXg2LOD1wDp-JXeK60iYiS0spICjR9ytyfWdKWWwoS48EGxmfJN_smZvgDXAPgvtuYSzBTHJYA3gCWpgNqNin41jOH_R_f4wXuurIMkpHJAhzYHo2-ATl9h-aFms/s320/P1090592.JPG" alt="" id="BLOGGER_PHOTO_ID_5446178067209040914" border="0" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-92054007425356646222010-02-25T23:07:00.000-08:002010-04-13T23:35:23.040-07:00Squash Pureé. BBQ Tri Tip.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv-mvhqS_MyaH5flSm9lO8PKmOyhfgTTaOdy4ayAUNW2XKQ8Npb06MS51cVs7AxDqD0ELlvdN6WatODdeAN5XHzADrxP4zWyt6et_bVX8sZte9FquVjW0MNHmMsAhszrKAFuv0XlQo_XX/s1600-h/P1090496.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444683022692110722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv-mvhqS_MyaH5flSm9lO8PKmOyhfgTTaOdy4ayAUNW2XKQ8Npb06MS51cVs7AxDqD0ELlvdN6WatODdeAN5XHzADrxP4zWyt6et_bVX8sZte9FquVjW0MNHmMsAhszrKAFuv0XlQo_XX/s200/P1090496.JPG" style="cursor: pointer; float: left; height: 200px; margin: 0pt 10px 10px 0pt; width: 150px;" /></a>I love cooking tri tip. It's cheap, it's flavorful, and it's easy. Most often I use a recipe from <a href="http://www.scottskitchen.com/2005/12/scotts_lazy_man.html">Scott's Kitchen</a> in which you roast it in the oven, I definitely recommend that you try it out. Today, though, I wanted to grill. It was a beautiful February afternoon in Santa Cruz and it begged for glowing mesquite outside my front door. The <a href="http://www.the-greatest-barbecue-recipes.com/tri-tip-roast-2.html">Greatest BBQ Recipes website</a> has lots of great tips and information for grilling tri-tip (and other Q-able fare). Here are the main tips that I employ. The first thing you want to do is take your meat out of the fridge an hour prior to cook-time. Your grill should be very hot when you put the meat on, so you can start up your mesquite (or coals or gas) a good half-hour before you're ready t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgopqZVRIbvIl5614fHa7P5MFvK4Bigv5eFO02ig-I3qfyoiDicDszrTEJk0oazAt7tiRg960otzwn2g0VxF0iBc0CNsIFohEMp5SDsDCFbhxmpp1lhg_Kms4owrxru04twfTYBz7PULo/s1600-h/P1090494.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444645777971136306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgopqZVRIbvIl5614fHa7P5MFvK4Bigv5eFO02ig-I3qfyoiDicDszrTEJk0oazAt7tiRg960otzwn2g0VxF0iBc0CNsIFohEMp5SDsDCFbhxmpp1lhg_Kms4owrxru04twfTYBz7PULo/s200/P1090494.JPG" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 150px;" /></a>o Q. Next, you want to season your meat nicely. I used a mixture of salt, pepper, thyme, mustard, and paprika. Once the charcoal is uniformly gray, you'll want to dump it to one side of your cooker. This will allow you to maintain a hot part of the grill as well as a less hot (indirect heat) part of the grill. You will want to sear the meat over the hot part of the grill for 5 minutes or so, turning every minute. Be careful to brown but not burn (like I did) your meat. Then move the tri-tip to the less hot part of the grill. Put on the lid, open the vents, and cook for 20-30 minutes. I like my meat medium-rare, so I would pull the meat off when the temperature reaches 125°, tent it with foil and let it rest for 10 minutes before you carve it up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgxY3pnDN44NSDxp_BdezZFxyroLRR7x0yLMP5j59vs0TpsmLgGXJKhCVUp0anDNn6S0HO1up81jcbXCkKuhKUgqq4-xnjAfL9393-YBksgBiATlJNC6rM3-_H9RZNbK14mJxKEF7nQS3/s1600-h/P1090484.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444678254208600258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgxY3pnDN44NSDxp_BdezZFxyroLRR7x0yLMP5j59vs0TpsmLgGXJKhCVUp0anDNn6S0HO1up81jcbXCkKuhKUgqq4-xnjAfL9393-YBksgBiATlJNC6rM3-_H9RZNbK14mJxKEF7nQS3/s200/P1090484.JPG" style="cursor: pointer; float: left; height: 200px; margin: 0pt 10px 10px 0pt; width: 150px;" /></a>While the meat was coming up to room temp, I roasted some squash in the oven...350° for a half an hour or so got me some fork-tender squashes. I used a butternut and an acorn, and they were destined to be pureed into a beautiful soup. Onion, garlic, the squash meat, and a sprinkle of curry <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD44RTYPFVwEBfAgD8FA7izO8UDAGo-ehpcPSEv1qVIeTyH0T2KxeTSbHl1KoGezLngoOihHBGZSJYQLS2ep4L7hRAY7x4MmnGSyBsMCIoEVx_LIQqAb8UqFn8ZBldjq4YBoFCM72kfTD/s1600-h/P1090499.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444684265217035314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD44RTYPFVwEBfAgD8FA7izO8UDAGo-ehpcPSEv1qVIeTyH0T2KxeTSbHl1KoGezLngoOihHBGZSJYQLS2ep4L7hRAY7x4MmnGSyBsMCIoEVx_LIQqAb8UqFn8ZBldjq4YBoFCM72kfTD/s200/P1090499.JPG" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 150px;" /></a>powder get sauteed before chicken broth is added. After it comes to a boil, the heat gets turned down to a simmer and the soup bubbles partially covered for 15 minutes or so. Salt, pepper and coconut milk are added just before an immersion blender renders a silky smooth finished product. A handful of the roasted seeds make a delicious garnish and an artful drizzle of oil makes it really shine.<br />
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I served a wedge of butter lettuce on the side drizzled with an avocado vinaigrette and some cherry tomatoes. As for libations, a wonderful bottle of <a href="http://www.sellaandmosca.com/">Sella & Mosca</a> Cannonau (granache).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBfC0U5OpP-8e0880JWS3AcDdJaf9OuUve1FjDeMglmlKhETPVvZU7I7uTXED404ANoubnezX-mzkCMQ4PaH0vjTMe67U5pHoiSNqmSuUzrPKXk_LQcRne68Ky_F5jA3lNAK6Ef0HuHdI/s1600-h/P1090479.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444684027683407522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBfC0U5OpP-8e0880JWS3AcDdJaf9OuUve1FjDeMglmlKhETPVvZU7I7uTXED404ANoubnezX-mzkCMQ4PaH0vjTMe67U5pHoiSNqmSuUzrPKXk_LQcRne68Ky_F5jA3lNAK6Ef0HuHdI/s200/P1090479.JPG" style="cursor: pointer; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 150px;" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-14764841800728322092010-01-31T20:57:00.000-08:002010-04-09T17:27:50.667-07:00Busy living and lazy blogging!Fortunately for my reputation, I did NOT make a New Year's resolution to be more diligent with my blogging. In lieu, I swooned with a blue moon over the Tribune, plus got strewn off some tunes and ate prunes with two spoons. 2010 is going to be big. And I will be writing all about it. As of late, however, my plate has been literally and figuratively quite full. So as I have done before, and hope to not make a habit of, I will post a slurry of "update" photos.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ4VjLKFn1CF-pOdZyy2Kg6PGUOSKeFPzBV_lpk01w23Jl9VZISiuPrZmwnYhsu78yxU_f-JdCGktRhrzaSXrh38B8-FzC2cpbkvduAJ_SYkFpdZ8bfTljGkX3RNQMI0EMS94XttGG7hY/s1600-h/477947807_1674384298_0.jpeg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ4VjLKFn1CF-pOdZyy2Kg6PGUOSKeFPzBV_lpk01w23Jl9VZISiuPrZmwnYhsu78yxU_f-JdCGktRhrzaSXrh38B8-FzC2cpbkvduAJ_SYkFpdZ8bfTljGkX3RNQMI0EMS94XttGG7hY/s320/477947807_1674384298_0.jpeg.jpg" alt="" id="BLOGGER_PHOTO_ID_5433137409841541042" border="0" /></a><br /><br />Swedish food with Heidi and Morgan and Parker happened...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJKBINzyhnLmnmZBh2VkR7k3C0lV_06Lp5sfEP6R4TeNl7ZZ81EmgSlG_zpGdq4wass_sJPy_8Ca5ho7lv2LK8Ium5Q1FBUVEy4nPbWKyFKTIjMWR81RESPq1itHhRvQ5JupdTbIdVCjY/s1600-h/P1090362.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJKBINzyhnLmnmZBh2VkR7k3C0lV_06Lp5sfEP6R4TeNl7ZZ81EmgSlG_zpGdq4wass_sJPy_8Ca5ho7lv2LK8Ium5Q1FBUVEy4nPbWKyFKTIjMWR81RESPq1itHhRvQ5JupdTbIdVCjY/s320/P1090362.JPG" alt="" id="BLOGGER_PHOTO_ID_5433137460414208562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLawjwyHNEp25NpSSY9CFdZEydQnMYUfkirddarU1dnTDKlPFnuh-txbM6oQRS40bDya8Ex3EDCnwWZfdiCWkc9GVfkpmJsjO90-tdt9xCbyLPu-v0tl7UgJroYy9l5j_8qLaKuniRAfN/s1600-h/P1090358.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLawjwyHNEp25NpSSY9CFdZEydQnMYUfkirddarU1dnTDKlPFnuh-txbM6oQRS40bDya8Ex3EDCnwWZfdiCWkc9GVfkpmJsjO90-tdt9xCbyLPu-v0tl7UgJroYy9l5j_8qLaKuniRAfN/s320/P1090358.JPG" alt="" id="BLOGGER_PHOTO_ID_5433137445428722802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V4DJENdaxPViIoo-nR_9rWZDiOOKJgLLpuRVU7_jso_qKsUhDH-3112MidXwriYAJJoPTZ33dCQyP1_SJ1X61hkYaiRz_a3noH-g5mqEDwqvf01GZ5sX8SbRURNJFwxM59GyVyDQYbR2/s1600-h/P1090347.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V4DJENdaxPViIoo-nR_9rWZDiOOKJgLLpuRVU7_jso_qKsUhDH-3112MidXwriYAJJoPTZ33dCQyP1_SJ1X61hkYaiRz_a3noH-g5mqEDwqvf01GZ5sX8SbRURNJFwxM59GyVyDQYbR2/s320/P1090347.JPG" alt="" id="BLOGGER_PHOTO_ID_5433137435894637634" border="0" /></a><br /><br />Pork stir-frys happened...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHys5l_IfxExewW4myhft0dx8evcVxLxOIJWhf4NNAXY-Ep8E64VO0n-HlSoPp8i7WC767vc6Sb6zXD64TYkBDgfcN5F4v_OqCB6Xvd6rzexY4sYpP2nundYuY93TxMXDrS0EesThx0iu/s1600-h/P1090369.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHys5l_IfxExewW4myhft0dx8evcVxLxOIJWhf4NNAXY-Ep8E64VO0n-HlSoPp8i7WC767vc6Sb6zXD64TYkBDgfcN5F4v_OqCB6Xvd6rzexY4sYpP2nundYuY93TxMXDrS0EesThx0iu/s320/P1090369.JPG" alt="" id="BLOGGER_PHOTO_ID_5433145905684633666" border="0" /></a><br /><br />CSA boxes are now delivered to my front doorstep...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANmQXED2fzQOQrDDBmcEbFpmm-ZLbKRJxZxvzQu8Oku700j2UnWxi_THlH1FoUQUsTQKpW0A3LgJECx7aUMMmF57n5-WJV0trwtgGV2s5NuZUjBo5FD6yc0uwc7efXuh9it6rhACiAhIw/s1600-h/P1090373.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANmQXED2fzQOQrDDBmcEbFpmm-ZLbKRJxZxvzQu8Oku700j2UnWxi_THlH1FoUQUsTQKpW0A3LgJECx7aUMMmF57n5-WJV0trwtgGV2s5NuZUjBo5FD6yc0uwc7efXuh9it6rhACiAhIw/s320/P1090373.JPG" alt="" id="BLOGGER_PHOTO_ID_5433145893848374946" border="0" /></a><br /><br />Asian meatballs and late harvest Cline happened...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIXSxfZOgh7cm9aOyLWNJGGqbzqyvdO6XyIwUq1UNtU0ys4Z2l01_DFlPlcSt3EJjfnSop6jI25-nv-zQd3nKegmgYfsatHSis1Vac6vaQaM_xG2NHCLXhE297S7rBu8h47xVJFj3dM2B/s1600-h/P1090382.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIXSxfZOgh7cm9aOyLWNJGGqbzqyvdO6XyIwUq1UNtU0ys4Z2l01_DFlPlcSt3EJjfnSop6jI25-nv-zQd3nKegmgYfsatHSis1Vac6vaQaM_xG2NHCLXhE297S7rBu8h47xVJFj3dM2B/s320/P1090382.JPG" alt="" id="BLOGGER_PHOTO_ID_5433145890366513586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSS3xYlB2hKLJ7GxSpfmT2BRYrpXRmc9Ee3_rY0aQBXMgJ-O5mnv7cy42KqhP4kKqg699_B-kJu3Pnyzu9rStOqpqt2aqbs-0gQpqsTf2oa1MJTZ3WimzQu4l3yXS5n2mFGwBzEi4R35eU/s1600-h/P1090384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSS3xYlB2hKLJ7GxSpfmT2BRYrpXRmc9Ee3_rY0aQBXMgJ-O5mnv7cy42KqhP4kKqg699_B-kJu3Pnyzu9rStOqpqt2aqbs-0gQpqsTf2oa1MJTZ3WimzQu4l3yXS5n2mFGwBzEi4R35eU/s320/P1090384.JPG" alt="" id="BLOGGER_PHOTO_ID_5433145880321696306" border="0" /></a><br />Shredded chicken with chanterelles, and orange cumin veggies HAPPENED...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3mxC4WNe0fUUQmyMmA91gPOU3aJZtay7rd2F3q6voIDbN_PrIolL-a3ce_znjGKqWI6XucAWIkMdveehgMhnod1UWLDz4hhJILgkd6vOrRCa25Qq1heT77k3m2d3wPT2iMVusAteczL9/s1600-h/P1090396.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3mxC4WNe0fUUQmyMmA91gPOU3aJZtay7rd2F3q6voIDbN_PrIolL-a3ce_znjGKqWI6XucAWIkMdveehgMhnod1UWLDz4hhJILgkd6vOrRCa25Qq1heT77k3m2d3wPT2iMVusAteczL9/s320/P1090396.JPG" alt="" id="BLOGGER_PHOTO_ID_5433146830531267506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMNbgtUtUv2BjZGIvCjmtfLPS03M5PmYf4B7yAgMJs0__Z_bxnPBWxnM-DeTZd8tdGr1rjKFwOtIBa1b6JdDajwlVh9lXrtAyW9d-HAf5CiHAqeXevKQpKO-nV3RB8buI2PqhqDfq-_gO/s1600-h/P1090398.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMNbgtUtUv2BjZGIvCjmtfLPS03M5PmYf4B7yAgMJs0__Z_bxnPBWxnM-DeTZd8tdGr1rjKFwOtIBa1b6JdDajwlVh9lXrtAyW9d-HAf5CiHAqeXevKQpKO-nV3RB8buI2PqhqDfq-_gO/s320/P1090398.JPG" alt="" id="BLOGGER_PHOTO_ID_5433146826962144834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeuSu9j6C3FlMatNiwyvMaYAHd34ujsjMD3C4KPF8_HoY-_y8sAbB5E2RJgSRlsTPicW0HG-Z9-7ZQyOP0SpXRI_Yd349ybWD5_JixQc6mP2G8zirk0PdqH8rV-eO6n-ClVBc1nNhlQA_/s1600-h/P1090402.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeuSu9j6C3FlMatNiwyvMaYAHd34ujsjMD3C4KPF8_HoY-_y8sAbB5E2RJgSRlsTPicW0HG-Z9-7ZQyOP0SpXRI_Yd349ybWD5_JixQc6mP2G8zirk0PdqH8rV-eO6n-ClVBc1nNhlQA_/s320/P1090402.JPG" alt="" id="BLOGGER_PHOTO_ID_5433146817421405794" border="0" /></a><br />Fried pork chops with braised cabbage and yam fries, accompanied by a bottle of Domaine des Cassangoles Gros Manseng definitely happened...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9H_pHnOznivVzDrh_Jr5ie2gUiKvsu0_-vPNHwD6eDd29K3koJSWDIYfXlc-jEtwLRo9ZjxFDfc51ybLbS4RAnuIOWAYAuOdAL6ny-T9TnsLPXtX_FxOYMac2uCdNwny31B7q8sp-jWD/s1600-h/P1090410.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9H_pHnOznivVzDrh_Jr5ie2gUiKvsu0_-vPNHwD6eDd29K3koJSWDIYfXlc-jEtwLRo9ZjxFDfc51ybLbS4RAnuIOWAYAuOdAL6ny-T9TnsLPXtX_FxOYMac2uCdNwny31B7q8sp-jWD/s320/P1090410.JPG" alt="" id="BLOGGER_PHOTO_ID_5433148109342020482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-N_tUy0AemjYN0Eah9LU0NFFoDFaG6Rwr2IBA8kyRc9sypL2wL856cX7FJsdj03SYrb1kidTWTkpLeJoRaGpmjH2fDE2Hjt6dLn3wywgIKbLNm__Fmo4Gf8mM28fbyAtfHFStG7ZYOBM/s1600-h/P1090414.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-N_tUy0AemjYN0Eah9LU0NFFoDFaG6Rwr2IBA8kyRc9sypL2wL856cX7FJsdj03SYrb1kidTWTkpLeJoRaGpmjH2fDE2Hjt6dLn3wywgIKbLNm__Fmo4Gf8mM28fbyAtfHFStG7ZYOBM/s320/P1090414.JPG" alt="" id="BLOGGER_PHOTO_ID_5433148104888368274" border="0" /></a><br /><br />Cajun sausages (from Corralitos Meat Market) with "dirty" rice, green salad, Oakley four whites from Cline...oui qui est arrivé!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bB47a0JBi_qw0ELhE-uwIWXbx0kX_BaStBmPvNwqoDFJIh8f7fN6i0zPtp28G1xuc2gRlTHvHz8s1ETaN-D3IZIU3vUcMTshbEwbDZuAqanEUkTGshA5gQyV5c3Bq8DOnrhH6BczmV-b/s1600-h/P1090417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bB47a0JBi_qw0ELhE-uwIWXbx0kX_BaStBmPvNwqoDFJIh8f7fN6i0zPtp28G1xuc2gRlTHvHz8s1ETaN-D3IZIU3vUcMTshbEwbDZuAqanEUkTGshA5gQyV5c3Bq8DOnrhH6BczmV-b/s320/P1090417.JPG" alt="" id="BLOGGER_PHOTO_ID_5433148091698493250" border="0" /></a><br /><br />Cuban ckicken with tostones and green salad también pasó. ¡Seguro mi socio!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBfDrZ93TEHDoWMyybfmi2smMFnWCzGZ_MhA2Pyb89WpzRVXmMBgC5_BA9HE_8xaKKj_g2u2-ySlKl7oVpwb7pZLEhM8vNOfeo8xDeS3haSRCu7Xg1JdNVdWXzVLXXXl0lE9L6DX2dBTo/s1600-h/P1090426.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBfDrZ93TEHDoWMyybfmi2smMFnWCzGZ_MhA2Pyb89WpzRVXmMBgC5_BA9HE_8xaKKj_g2u2-ySlKl7oVpwb7pZLEhM8vNOfeo8xDeS3haSRCu7Xg1JdNVdWXzVLXXXl0lE9L6DX2dBTo/s320/P1090426.JPG" alt="" id="BLOGGER_PHOTO_ID_5433148082318197202" border="0" /></a><br /><br />Pan roasted trout with sun-dried tomato, roasted apple, and sparkling wine compote...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5ICcTVpxGH8FrOTCp5zQfDWesVmVPgLVTZzP2EJR9CvS-VcpyQQeadmGr665DD3CRgDvfNBMWG4pawy8Ex9rupmgRdTFrSFBfqTrqCyqGdao1l10eh35ajmH1jJpMN622A63TAWvKH-S/s1600-h/P1090442.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5ICcTVpxGH8FrOTCp5zQfDWesVmVPgLVTZzP2EJR9CvS-VcpyQQeadmGr665DD3CRgDvfNBMWG4pawy8Ex9rupmgRdTFrSFBfqTrqCyqGdao1l10eh35ajmH1jJpMN622A63TAWvKH-S/s320/P1090442.JPG" alt="" id="BLOGGER_PHOTO_ID_5433153574116983778" border="0" /></a><br />and a bright green salad with honey mustard vinaigrette, happened.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejHoij3XBOOrxnKKeNBLUId6hZ8HCch0v85Nu56fgeeaj9MRanqpVDe8L5SlqRuk13JsCXC7bGAVTl7v5wqMeZyx2Ph9_CWuVi55RA2W7xmS0H8BZ-ULgQYowQq4Dqzm3yXdsX9LEBs3O/s1600-h/P1090433.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejHoij3XBOOrxnKKeNBLUId6hZ8HCch0v85Nu56fgeeaj9MRanqpVDe8L5SlqRuk13JsCXC7bGAVTl7v5wqMeZyx2Ph9_CWuVi55RA2W7xmS0H8BZ-ULgQYowQq4Dqzm3yXdsX9LEBs3O/s320/P1090433.JPG" alt="" id="BLOGGER_PHOTO_ID_5433153579499836082" border="0" /></a><br /><br />Tonight, Chinese food happened. Beef and green chile stir-fry, sauteed bok choi, wilted cabbage salad, and rice vermicelli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGmqdrAT8RCQiqts3uRa8H-lSbcr3TJAHbc99dNdhJATnIV5q2m6drH-VgtpKhBCA6OcpfdApDN4BeVjJCwWXAwH3tLl8wy8Hd7iY24Pj9iQZSSNyk6u0BBBZafGjtqcFr58bmjZpoFnM/s1600-h/P1090445.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGmqdrAT8RCQiqts3uRa8H-lSbcr3TJAHbc99dNdhJATnIV5q2m6drH-VgtpKhBCA6OcpfdApDN4BeVjJCwWXAwH3tLl8wy8Hd7iY24Pj9iQZSSNyk6u0BBBZafGjtqcFr58bmjZpoFnM/s320/P1090445.JPG" alt="" id="BLOGGER_PHOTO_ID_5433153556102990450" border="0" /></a>Yes, it all happened. I was there. Most of it was damn good, and I hope to tell you more soon. At least I pulled some photos off, which I suppose has been my focus as of late, seeing as I am supposed to hang a show of my photography (and my fabulous girlfriend's photos & paintings!) in 2 days. If you happen to be in Santa Cruz, drop by <a href="http://www.mydrunkmonkeys.com/">Drunk Monkeys</a> during February (2010) and check it out!En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-53315354728204137772010-01-03T21:23:00.000-08:002010-04-09T17:27:50.731-07:00Salt-seared Ahi Tuna and Ricotta Gnocchi<span style="color: rgb(255, 255, 255);font-size:100%;" >This was certainly one of the most exciting meals I have made in a while. Exciting partly because everything tasted so good, but mostly because of the new toy my brother his wife gave me for Christmas. Behold, my Himalayan Pink Salt Plate:</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3ahQrSayFJVUJ2XBmt1mEFCdHiOdvx5txdJptoKsA85bHd-JuNdpZ59r6jc3SWlLzhTxpfo0dqj1gxTzSPJgfX1IosQlVaYv6Lg7w1rgNo60HARYtFqnqX31reNNVaTcd9G_wsFXcMqI/s1600-h/P1090281.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3ahQrSayFJVUJ2XBmt1mEFCdHiOdvx5txdJptoKsA85bHd-JuNdpZ59r6jc3SWlLzhTxpfo0dqj1gxTzSPJgfX1IosQlVaYv6Lg7w1rgNo60HARYtFqnqX31reNNVaTcd9G_wsFXcMqI/s200/P1090281.JPG" alt="" id="BLOGGER_PHOTO_ID_5422751965104282962" border="0" /></a></span><span style="color: rgb(255, 255, 255);font-size:100%;" >What is Himalayan salt? Himalayan salt comes from the <a href="http://en.wikipedia.org/wiki/Khewra_Salt_Mines">Khewra Salt Mines</a> in Pakistan. It is extracted by hand as the use of dynamite is prohibited in order to preserve the structure of the crystals. </span><span style="color: rgb(255, 255, 255);font-size:100%;" >Today's common salt is chemically refined; all of the natural minerals are removed and reduced only to sodium and chloride. This process made the salt unhealthy. </span><span style="color: rgb(255, 255, 255);font-size:100%;" align="left" >Himalayan Salt however, is pre-pollution and without environmental impact.</span><span style="color: rgb(255, 255, 255);font-size:100%;" align="left" > It is identical in minerals to the ancient primal ocean with all the minerals and trace elements our body needs. These natural minerals are identical to the minerals which our bodies have evolved with </span><span style="color: rgb(255, 255, 255);font-size:100%;" >(info taken from </span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a href="http://www.springmountainnaturals.com/himalayan-salt-benefits.htm">spring mountain naturals</a></span><span style="color: rgb(255, 255, 255);font-size:100%;" >).</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wwjSjhEsdzgIXx8Yg46SwZ1VtDfko1yy87xYSYft5f093_cqPKuiS_LjtGrWSgcMAJK_mOkWaZFdlwiEt78RfGaPxdhdTWnfytLrFFoe7S4-PohfrTjuqAFiap_XeMmb5U7sGFKt9FTr/s1600-h/P1090300.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wwjSjhEsdzgIXx8Yg46SwZ1VtDfko1yy87xYSYft5f093_cqPKuiS_LjtGrWSgcMAJK_mOkWaZFdlwiEt78RfGaPxdhdTWnfytLrFFoe7S4-PohfrTjuqAFiap_XeMmb5U7sGFKt9FTr/s200/P1090300.JPG" alt="" id="BLOGGER_PHOTO_ID_5423125571283979714" border="0" /></a></span><span style="color: rgb(255, 255, 255);font-family:arial;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 255);">Himalayan Pink salt plates, bricks, slabs and chunks are an exciting way to utilize this special salt. The salt imparts a delicate salty flavor to the foods you cook or serve, but its density prevents your food from becoming overly salty.</span> </span></span><span style="color: rgb(255, 255, 255);font-family:arial;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 255);">The pure taste and abundant minerals make this salt both more flavorful and healthier than processed salts. I heated mine in the oven which, I found out later, was the wrong thing to do (oops). I should have heated it directly on my gas burner over low heat for 15 minutes, then increased to medium for another 15 minutes. See </span><a style="color: rgb(255, 255, 255);" href="http://www.atthemeadow.com/shop/index.php?main_page=page&id=11">atthemeadow.com</a><span style="color: rgb(255, 255, 255);"> for complete instructions or to order your own salt plate!</span><br /><br /><br /><br /><span style="color: rgb(255, 255, 255);">Once my salt plate was hot (like I said, I put it in the oven), I put it on a trivet and simply placed my tuna directly on top. No salt, no pepper, no oil, no nothin'. Check it out:</span></span></span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U7U-qu-eYSFY1kV2gpnPj_UD4qjEiRB56lIAAC1Zcnzpd7f_2edtnF0W556wLQxd-NbJR28nGaX007TVo1w6qoPIZALC_KLnaiFiuM4velwE9cbsARfuJnN4AKCztKq9Au9Wuwl92xS/s1600-h/P1090303.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U7U-qu-eYSFY1kV2gpnPj_UD4qjEiRB56lIAAC1Zcnzpd7f_2edtnF0W556wLQxd-NbJR28nGaX007TVo1w6qoPIZALC_KLnaiFiuM4velwE9cbsARfuJnN4AKCztKq9Au9Wuwl92xS/s200/P1090303.JPG" alt="" id="BLOGGER_PHOTO_ID_5423125368746236514" border="0" /></a><br /></span><span align="left" style="color: rgb(255, 255, 255);font-size:100%;" > </span><span style="color: rgb(255, 255, 255);font-size:100%;" >A couple of minutes on one side and you could see it searing (photo at </span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeSbTiMHIEOCo1Rl-RVBNbD9Fzvo7U_WCfizhfRhhm8uLxqZ7rxsXBe4NBYVRCP-Ixdk9oACGYYSG67v5awixmnMt_KNy-oBNLAm7fx8d0tXh4mNPCKoYpRCfcWzJ81VmxXMtRHjPcFyj/s1600-h/P1090304.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeSbTiMHIEOCo1Rl-RVBNbD9Fzvo7U_WCfizhfRhhm8uLxqZ7rxsXBe4NBYVRCP-Ixdk9oACGYYSG67v5awixmnMt_KNy-oBNLAm7fx8d0tXh4mNPCKoYpRCfcWzJ81VmxXMtRHjPcFyj/s200/P1090304.JPG" alt="" id="BLOGGER_PHOTO_ID_5423127109462335586" border="0" /></a></span><span style="color: rgb(255, 255, 255);font-size:100%;" >right). A gentle flip, then a couple minutes more on the other side, and it was nicely seared. In all honesty I could/should have cooked it less, maybe a minute per side. I had prepared a couple of simple dipping sauces; a bagna cauda (galic, anchovy, olive oil) and a spicy tomato vinaigrette. After one bite of the tuna, though, both Lissa and agreed that it needed nothing else. High quality fresh Ahi tuna and a hot salt plate: dinner.</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQQp6vRPbf2NaYczPQ89EwS9ghSovmcBpwrlRZLZL6vmFfIuQ2iDALDDgKb7vYucoANx0V7MVaGXepjl289KciVUJq25Oh3yEALrW-kcKzjMisw_JtYI_nJvcbRYmXczAPOgMkdAg4zXY/s1600-h/P1090294.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQQp6vRPbf2NaYczPQ89EwS9ghSovmcBpwrlRZLZL6vmFfIuQ2iDALDDgKb7vYucoANx0V7MVaGXepjl289KciVUJq25Oh3yEALrW-kcKzjMisw_JtYI_nJvcbRYmXczAPOgMkdAg4zXY/s200/P1090294.JPG" alt="" id="BLOGGER_PHOTO_ID_5423134365971271058" border="0" /></a></span><span style="color: rgb(255, 255, 255);font-size:100%;" >I didn't stop at the tuna, however. I had some ricotta cheese in the fridge left over form a calzone we made the night before, and I decided to make some pan fried ricotta gnocchi. Now, I've seen lots of recipes for ricotta gnocchi, but none of them matched the way I first encountered them in </span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a href="http://www.cafemare.com/">Cafe Mare</a></span><span style="color: rgb(255, 255, 255);font-size:100%;" >. At Mare, we made a light, mostly ricotta, mixture that we piped out of a pastry bag and served them in a spinich mousse. I made something similar in that I used a pastry bag to pipe out the gnocchetti. I used about a 2 cups of ricotta, 1 beaten egg, 1/4 cup of flour, morel salt, pepper, and copped parsley. I pan fried them in a couple tablespoons of olive oil, flipping them once browned on one side, then let them drain on a wire rack. I tossed them in some black truffle olive oil and more chopped parsley. Three words for you: de, lish, us. They are so light, and have such a wonderful texture, and the flavors of the morels and truffle were just lovely.</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><br /><br /></span><span style="color: rgb(255, 255, 255);font-size:100%;" >We had to round things out with a green salad of course, and round things out it did. It really turned out to be a beautiful meal. My new salt plate is so cool! They're not too expensive, and with proper care can last for years. I'm definitely looking forward to next my salt plate session. My curiosity has also peaked with regard to salt </span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a href="http://www.natural-salt-lamps.com/sole.html">soles</a></span><span style="color: rgb(255, 255, 255);font-size:100%;" > (proounced so-layz).</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sg8p8NofGyLIZKOeooe1gs5TbefSA8xuRnaEycSOoYLTpXoks_gTxRJaK_nQeFHYxL-jECiu4fLP8qgzheEvlCPoDLhehXpdcH8hHW0bb8HEmHEcnxH_0zskLEI3nnLJf2uYO3vEDkDt/s1600-h/P1090308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sg8p8NofGyLIZKOeooe1gs5TbefSA8xuRnaEycSOoYLTpXoks_gTxRJaK_nQeFHYxL-jECiu4fLP8qgzheEvlCPoDLhehXpdcH8hHW0bb8HEmHEcnxH_0zskLEI3nnLJf2uYO3vEDkDt/s320/P1090308.JPG" alt="" id="BLOGGER_PHOTO_ID_5423137981736030626" border="0" /></a></span>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com1tag:blogger.com,1999:blog-6140243618020578600.post-34587217361598214052010-01-02T11:07:00.000-08:002010-04-09T17:27:50.732-07:00Butternut Squash: Day 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrY-uS1QGKo3hb2pQ2ugK8S1Ghz9IXPvudfMGy95NmzBbHlU8uMoFFJsf-guvfbVC-CjDY_6CtIBCaZ4-Apa4Y28xYgZOkrQJ-s5-yLShFFA7-p8pDxVE-2-yvOFA8LF-eJnTd26yDaNl/s1600-h/P1090311.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrY-uS1QGKo3hb2pQ2ugK8S1Ghz9IXPvudfMGy95NmzBbHlU8uMoFFJsf-guvfbVC-CjDY_6CtIBCaZ4-Apa4Y28xYgZOkrQJ-s5-yLShFFA7-p8pDxVE-2-yvOFA8LF-eJnTd26yDaNl/s200/P1090311.JPG" alt="" id="BLOGGER_PHOTO_ID_5422241230213342146" border="0" /></a>After I made the squash soup, I still had half of a butternut left over. We were fixin' to have a spectacular meal (post to follow), but I forget to get something sweet for dessert. Lissa suggested that I "just whip something up." So while she was on a walk with our dog Henry I did just that. I had everything I needed for a soufflé.<br /><br /><br />Yes, that's it, a butternut squash soufflé. This will be a dessert soufflé, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjM4Y3WDRUCwVu4UVlefE5MHxTRiOqiM8ojjsjZDzlDHo_FCvEj7GfVfgXT6-Q99G7AaEV9JbNFdYCrv4ukJD8WabCyJkEvGAHLI5dAihe2WvvNUxyr_buSyq-qw7K5achjhQlZVV9v-F/s1600-h/P1090286.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjM4Y3WDRUCwVu4UVlefE5MHxTRiOqiM8ojjsjZDzlDHo_FCvEj7GfVfgXT6-Q99G7AaEV9JbNFdYCrv4ukJD8WabCyJkEvGAHLI5dAihe2WvvNUxyr_buSyq-qw7K5achjhQlZVV9v-F/s200/P1090286.JPG" alt="" id="BLOGGER_PHOTO_ID_5422231801148931202" border="0" /></a>though I found many recipes for a savory butternut squash soufflé. I used a couple of different recipes as reference, but then just created my own monster in the end. What a lovely monster, indeed.<br /><br />I mashed up all of my remaining squash, first with just a fork. Then, once I added my egg yolks (3 of them) and 'bout a 1/2 cup of maple syrup, I whisked it with my handy-dandy new hand blender whisk attachment. A sprinkle of cinnamon and freshly grated nutmeg, and I was ready for my egg whites.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPNZl-OCWnRfrUapcucMuHkQpEORP8ziJVBey1_RNd8boiqcN4sKgE-WQiOiIpvMPYSi76g_26KrkVt0PeHMOlRytSRjzTLw-6-g3D5qrlFJa995TaWdGL9C_-9uocTQSqbSlRMVtkERb/s1600-h/P1090289.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPNZl-OCWnRfrUapcucMuHkQpEORP8ziJVBey1_RNd8boiqcN4sKgE-WQiOiIpvMPYSi76g_26KrkVt0PeHMOlRytSRjzTLw-6-g3D5qrlFJa995TaWdGL9C_-9uocTQSqbSlRMVtkERb/s200/P1090289.JPG" alt="" id="BLOGGER_PHOTO_ID_5422234662447405938" border="0" /></a>Now, I have successfully made quite a few soufflés in my day, and they are really not that difficult. This one turned out great and I didn't even follow a recipe. Having said that, however, there are definitely guidelines and tricks that will help you turn out the best possible soufflé. Click on <a href="http://www.101cookbooks.com/archives/001316.html">this link</a> to read a post on Heidi Swanson's fabulous blog about Madame Saint-Ange's soufflé techniques. She has <a href="http://www.101cookbooks.com/archives/001315.html">another post</a> devoted to the proper method of whisking egg whites. One simple trick that I normally apply when making soufflés is to use an extra egg white. So here for example, I employed 4 whites to my 3 yolks (save the extra yolk to make potato pancakes or a mini-meatloaf or something).<br /><br /><br /><br />Gently fold in the whites, taking note that your mixture need not be <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YB0NBrOzXsq6NAwnsDYy528F_3zgLf3zXOxCbQ76UkWOw2S3SMziX_WTQmS8WV_zdPUgyKu4otvh5Vko9FigkJUggUIrdp85PXqqbu66g-1JBB3XFk0oEEZr6rjSOh0Zn5gg0G0-ovmn/s1600-h/P1090292.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YB0NBrOzXsq6NAwnsDYy528F_3zgLf3zXOxCbQ76UkWOw2S3SMziX_WTQmS8WV_zdPUgyKu4otvh5Vko9FigkJUggUIrdp85PXqqbu66g-1JBB3XFk0oEEZr6rjSOh0Zn5gg0G0-ovmn/s200/P1090292.JPG" alt="" id="BLOGGER_PHOTO_ID_5422239099980673298" border="0" /></a>completely homogeneous. Little bits of white here and there will actually help your soufflé rise. The whole point of folding is to not expel all of the air bubbles you've just worked into your egg whites. Done. We've just to prepare the ramekins and then bake (which can happen later, or even in the next few days). Grease the bottom and sides of the ramekins with butter, and then coat with sugar. I got a wild hair and used brown sugar, which ended up clumping because of the moisture of the sugar, but proved to not be a problem in the end. Plus, I wanted a bit of molasses to accent all of those rich caramely flavors in the squash and the syrup. Pour the mixture into your ramekins leaving space at the top so the soufflés can rise. They will keep in the fridge until you are ready to use them (within a few days). I baked them at 350° for 30 minutes, being patient enough to not open the oven door and let all of my heat out! Carefully remove from the oven and serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctgJElDHVlCtqfs-i7uU4x7hj7SYD9u4szGieQSjjzlJOta9XL1YsQ2_NlK1uwP1syXotGBrZXN6YQMO0U9nBnJfSn7_MOAGr5uitOLuC3mcLlAYvEf0uvb2Iueeot1-1QlGIpLjdmAyD/s1600-h/P1090312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctgJElDHVlCtqfs-i7uU4x7hj7SYD9u4szGieQSjjzlJOta9XL1YsQ2_NlK1uwP1syXotGBrZXN6YQMO0U9nBnJfSn7_MOAGr5uitOLuC3mcLlAYvEf0uvb2Iueeot1-1QlGIpLjdmAyD/s320/P1090312.JPG" alt="" id="BLOGGER_PHOTO_ID_5422241038331289554" border="0" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0tag:blogger.com,1999:blog-6140243618020578600.post-67049340323845999852010-01-01T01:27:00.000-08:002010-04-09T17:27:50.732-07:00Butternut Squash: Day 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HocyidaAk5cFhvancYQxj0oz-fM1nD4ItVkCmpEil2ahVHpCBVd1aKKshAQk0sIeBYjoPmSFTs1zlF2DuO9WvccHoq9YjJ3_qmdCY16yz1n1uCN3sFNCIYPd0ayP7jC25yO3GqLZwWNt/s1600-h/P1090280.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HocyidaAk5cFhvancYQxj0oz-fM1nD4ItVkCmpEil2ahVHpCBVd1aKKshAQk0sIeBYjoPmSFTs1zlF2DuO9WvccHoq9YjJ3_qmdCY16yz1n1uCN3sFNCIYPd0ayP7jC25yO3GqLZwWNt/s200/P1090280.JPG" alt="" id="BLOGGER_PHOTO_ID_5422068655190655170" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9XzhF_UhQjinpDxgUFfl-sr_kvI-Y7mg0t1hFz-yRLxYNFOHWZw_4spduQspme505BiRkd1M7WAVE0WBZagWfpCYjmJAzCQaz8ky85z8zMpxdxKqJ0ndfWesA6KduMxpDvbcD7anrUnU/s1600-h/P1090253.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9XzhF_UhQjinpDxgUFfl-sr_kvI-Y7mg0t1hFz-yRLxYNFOHWZw_4spduQspme505BiRkd1M7WAVE0WBZagWfpCYjmJAzCQaz8ky85z8zMpxdxKqJ0ndfWesA6KduMxpDvbcD7anrUnU/s200/P1090253.JPG" alt="" id="BLOGGER_PHOTO_ID_5422021020542063410" border="0" /></a>More soup was needed. Our Christmas meal (see last post) was delicious and fulfilling, but rain continued to fall in Santa Cruz and another pot of soup was in our forecast. This time, <a href="http://whatscookingamerica.net/squash.htm">butternut squash</a> would be the star of the show. I decided to roast the squash, which caramelizes the sugars and really enhances the nutty flavor. Split down the middle and scoop out the seeds (save the seeds to roast too). To add some extra sweetness and depth, I peeled and cored an apple, and roasted it along with the skvash. I put them on a baking sheet and covered it with foil. Then into a 375° oven for 45 minutes to an hour, or until tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZWDdYDRngek5-OsrvDwPKFUUSpCRuITThhPnRB_gYejTDloEGxS1MhXed0-TtufXyX8kQLjJcRV_rWIXTo0zjSRf8S8ex-1dG-hRsAtMfRHml59vC4ABU4uRLJ_qa9a8_H2TUhkwVRVN/s1600-h/P1090259.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZWDdYDRngek5-OsrvDwPKFUUSpCRuITThhPnRB_gYejTDloEGxS1MhXed0-TtufXyX8kQLjJcRV_rWIXTo0zjSRf8S8ex-1dG-hRsAtMfRHml59vC4ABU4uRLJ_qa9a8_H2TUhkwVRVN/s200/P1090259.JPG" alt="" id="BLOGGER_PHOTO_ID_5422046870604416114" border="0" /></a>The seeds we reserved are going to get some oven love as well. I tossed them in olive oil, salt, pepper, chipotle powder, and minced orange peel. Turn the oven down to 300° and use the same baking sheet once you're done with the squash. The seeds only need to toast for about 5 minutes. They might start to pop on you, like they did for me, but I don't think I let the oven cool down enough before I put them in. Once nicely browned, I scattered the seeds on a paper towel and set them aside.<br /><br />On to the base. I opted not for the classic <a href="http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29">mirepoix</a>, but instead for a pile of sliced shallots. Shallots have a mild flavor, and I thought they would work nicely with the flavors in this soup.<br /><br />So these sliced shallots get sauteed over medium heat in a couple <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1gy7b7wWNFZOKqCFmHtRUZED5MR5mfsW_9zDjDuMgRz4zz-Y5RlG7RBvUQyin6Zi0h1hxrIlHxntanh6-6OAGtXH7EeMgsUyKHpzwc4h8Yy9kds-y0421HvDCJKBhWiEvYJ57gfxx4aZ/s1600-h/P1090256.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1gy7b7wWNFZOKqCFmHtRUZED5MR5mfsW_9zDjDuMgRz4zz-Y5RlG7RBvUQyin6Zi0h1hxrIlHxntanh6-6OAGtXH7EeMgsUyKHpzwc4h8Yy9kds-y0421HvDCJKBhWiEvYJ57gfxx4aZ/s200/P1090256.JPG" alt="" id="BLOGGER_PHOTO_ID_5422054935046766690" border="0" /></a>tablespoons of butter and a couple tablespoons of wild sage olive oil. I bought this bottle at a farmer's market years back and every time I finish it, I simply refill it with fresh oil. The bottle says that the sage is harvested in the Mayacamas Mountains of Northern Napa Valley but doesn't specify the type. It looks and smells like <a href="http://www.wildscaping.com/plants/plantprofiles/Salvia_clevelandii.htm">Salvia clevelandii</a> to me, but I'm not certain. It doesn't look like Big Paw is still making this flavored oil, but they do have plenty of other oils and other grub on <a href="http://bigpawgrub.com/">their website</a>. Of course, you can always <a href="http://www.cheftalk.com/cooking_articles/Cooking_Oils_-_Flavored_Oils/125-How_To_Make_Flavored_Oils.html">make your own flavored oils</a> at home, but you must take care to do it safely. I usually stick to purchasing flavored oils and infuse vinegars, liquors, salts, sugars and the like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWIRg249ust2q7F5OemS-v6DdBiBnRIFoYPLylMqcvBp-nvRDRwJl0ux63iryvGr33piBf7qlWnXRHtU5Wy8hBkQdnAjwfVNt-18iymNkU1chyrgzonHqgdiYd5U9EHGX4qdFP6jay52G/s1600-h/P1090265.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWIRg249ust2q7F5OemS-v6DdBiBnRIFoYPLylMqcvBp-nvRDRwJl0ux63iryvGr33piBf7qlWnXRHtU5Wy8hBkQdnAjwfVNt-18iymNkU1chyrgzonHqgdiYd5U9EHGX4qdFP6jay52G/s200/P1090265.JPG" alt="" id="BLOGGER_PHOTO_ID_5422065694551655618" border="0" /></a>Anyways, the shallots get sauteed in butter and sage oil (which smells fabulous by the way) until translucent and then I dump in my squash, which I had peeled and diced after it cooled. I ended up using 1 and 1/2 squash, and saving the other half for...well, the next post! Next, pour in a 1/2 cup or so of brandy. This will further develop our deep caramely flavors. I grated some nutmeg, sprinkled some salt, and cracked some pepper into the pot, then poured in my stock. I think chicken or veggie stock works best here, but I happened to have the stock I made from the Christmas ham bone so I used that. I used enough stock so that the squash was just covered. I didn't want too much liquid because I wanted this soup to be thick. Once everything came up to a boil I turned the heat off and blended with my hand blender until smooth. With the blender running I added a 1/2 cup of half and half, checked the seasoning (it needed more salt) and served with an extra drizzle of sage oil and a handful of the toasted seeds. Served with a big salad on the side, it was a welcome second soup supper. Many more to come I am sure.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmcqf07Ip9tB8d7Q-mPxxPryCmMrY6XiIm0g29f_Sd0ksvqkd5AN3A9f_WwINy5aWJf_h5_rzEw9OdBHkvrv-hPDK7ZfkYA-Ap9vi5KOl3yC8gn9Ef_T0Uz-sZQe5HUjY5lZhJTq0K5r7/s1600-h/P1090273.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmcqf07Ip9tB8d7Q-mPxxPryCmMrY6XiIm0g29f_Sd0ksvqkd5AN3A9f_WwINy5aWJf_h5_rzEw9OdBHkvrv-hPDK7ZfkYA-Ap9vi5KOl3yC8gn9Ef_T0Uz-sZQe5HUjY5lZhJTq0K5r7/s320/P1090273.JPG" alt="" id="BLOGGER_PHOTO_ID_5422068303494936994" border="0" /></a>En Miquelhttp://www.blogger.com/profile/04984505992111518055noreply@blogger.com0