tag:blogger.com,1999:blog-55746276378991698642023-11-16T02:42:45.487-05:00The Mitten CookbookMy favorite recipes from my kitchen in Michigan.pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-5574627637899169864.post-72459873529151149982012-07-10T10:22:00.001-04:002012-07-10T10:24:00.465-04:00Mackerel Pike Confit<div class="separator" style="clear: both; text-align: center;">
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<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Mackerel pike, or pacific saury / <b>sanma</b>, is one of the autumn flavors in Japanese cuisine. It is commonly broiled with salt, garnished with grated radish and lime. I also like to turn this fish into confit like this.</i><br />
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<a name='more'></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #a2c4c9; font-size: x-large;">Mackerel Pike Confit</span></span><br />
<span style="color: #f9cb9c; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 <b>mackerel pikes</b>, cleaned</span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon <b>salt</b></span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 <b>bay leaf</b></span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cloves <b>garlic</b></span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 small <b>red chili</b></span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Vegetable oil</b></span><br />
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<span style="background-color: white; color: #f9cb9c; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Directions:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrp49kpDt8ydYTBchXsBE_GuLAZLHpxQinyMfqdsaT930x_0zIxCM6rra_2Um7ZnAKp7CCT3kc3TJEa_XH_4b1oWPPlT8v-bQd7mpPjQWFrebkN3MwyMxkRVvCODQbfMaF_fs7OB-6PkWE/s1600/P1130025.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/AVvXsEhrp49kpDt8ydYTBchXsBE_GuLAZLHpxQinyMfqdsaT930x_0zIxCM6rra_2Um7ZnAKp7CCT3kc3TJEa_XH_4b1oWPPlT8v-bQd7mpPjQWFrebkN3MwyMxkRVvCODQbfMaF_fs7OB-6PkWE/s200/P1130025.JPG" width="200" /></a></div>
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cut the mackerel pikes into 2 to 3 pieces. Sprinkle the salt all over and leave at room temperature for 30 minutes.</span><br />
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<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the mackerel pikes, bay leaf, garlic and red chili in a non-stick skillet. Cover with vegetable oil and simmer at medium-low heat for an hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtN4NMGtTRdc4uBTP9ZyWw8-cB2osPHMTF_Gg_inYRLybnrArLRRMtZPsohvpy31V0iWcfW0u4NJjOsFGoaVxqJYtFHvQJfvM2YOMYeybe9fT0R1nHPYPWcV8qJbF8Dc5ptIOvWjj1Atxb/s1600/P1130034.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/AVvXsEhtN4NMGtTRdc4uBTP9ZyWw8-cB2osPHMTF_Gg_inYRLybnrArLRRMtZPsohvpy31V0iWcfW0u4NJjOsFGoaVxqJYtFHvQJfvM2YOMYeybe9fT0R1nHPYPWcV8qJbF8Dc5ptIOvWjj1Atxb/s200/P1130034.JPG" width="200" /></a></div>
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Turn off the heat and let cool completely at room temperature in the skillet.</span><br />
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<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Serve at room temperature, or broil in the oven until crisp on the outside. Garnish with green onions and a dash of soy sauce if desired.</span><br />
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<span style="background-color: white; color: #f9cb9c; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Note:</span><br />
<span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Store in an airtight container with the oil and keep in fridge for approximately up to 3 weeks. </span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-86923283825596198182012-05-25T10:38:00.002-04:002012-05-26T22:20:55.306-04:00Clafoutis with Cherries and Blueberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESFikaDGdAMlgCTHfOexKQLBuOHYbeHBCT1nZRz7DdpAqr9QrifV-7W7_VhzqZAh5N_ALjCgguVUdk2_QxRm8_8ltUX8nbG6c7mWRDhjj2jx83x0mJyAHQcve72j6Mx8N6nzI5cEvAReT/s1600/P1130199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESFikaDGdAMlgCTHfOexKQLBuOHYbeHBCT1nZRz7DdpAqr9QrifV-7W7_VhzqZAh5N_ALjCgguVUdk2_QxRm8_8ltUX8nbG6c7mWRDhjj2jx83x0mJyAHQcve72j6Mx8N6nzI5cEvAReT/s320/P1130199.JPG" width="320" /></a></div>
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<i>Clafoutis is a rustic French dessert made from a thick flan-like batter and cherries. Traditional recipe contains pits of cherries which provide another layer of flavor, however, I personally like to remove pits to serve this dish to my child. To me, either works fine.</i></div>
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<i>Today I used cherries and blueberries, but you can use other fruits such as blackberries, raspberries, apples and plums.</i></div>
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<a name='more'></a><span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Clafoutis with Cherries and Blueberries</span></span><span style="font-size: x-small;"><b> </b></span><br />
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<span style="font-size: x-small;"><b>Yield:</b> about 8-10 servings</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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1 lb total of <b>black cherries and blueberries </b></div>
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1/3 cup <b>cake flour</b></div>
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1/4 cup <b>ground almonds </b>(almond flour/meal)</div>
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1/4 cup <b>granulated sugar</b></div>
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1 pinch <b>salt</b></div>
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3 <b>eggs</b></div>
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1/2 cup <b>heavy whipping cream</b></div>
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2/3 cup <b>whole milk</b></div>
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1 tablespoon <b>rum or brandy</b></div>
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<span style="font-size: large;">Directions:</span></div>
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Preheat oven to 350F.</div>
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Grease a 8-inch square baking dish with extra butter or non-stick baking spray.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT6ffmObPeko6hNoPxRo9dsx3mhxFfjhxdxZAkhNsaHdD71VOVULE90gqKxRW2s58oVcF6NdDGP1zgzrcaSrSXRcgFZI2N3Vlz81BzcYf8igIGQDgC-okwQ4-jP8HQ4tQMX3kfdphJqpr/s1600/P1130183.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/AVvXsEhkT6ffmObPeko6hNoPxRo9dsx3mhxFfjhxdxZAkhNsaHdD71VOVULE90gqKxRW2s58oVcF6NdDGP1zgzrcaSrSXRcgFZI2N3Vlz81BzcYf8igIGQDgC-okwQ4-jP8HQ4tQMX3kfdphJqpr/s200/P1130183.JPG" width="200" /></a></div>
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To
remove pits from cherries, run a small knife around a cherry, twist
open, and pull out the pit with your fingers. Or use your cherry pitter
if available.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaBnjFkMQLX7k7x4GS_5ArJ76SOHAKk_InGJ-VcOC8XK6alf52ynzZ099nqJtO_EAShN7KjtjtLtNwegMHSspjWVHZkfgTpE8-kJtck68JsdcRwiE9s5jvcpC66n6N1-P9OdXZPpJkj5K/s1600/P1130179.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/AVvXsEjxaBnjFkMQLX7k7x4GS_5ArJ76SOHAKk_InGJ-VcOC8XK6alf52ynzZ099nqJtO_EAShN7KjtjtLtNwegMHSspjWVHZkfgTpE8-kJtck68JsdcRwiE9s5jvcpC66n6N1-P9OdXZPpJkj5K/s200/P1130179.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIzUy7VvlVzycm6woUOgMnVtT4Ui2uW1W0gXpPVviBgEt04Kdz9hsMawsPehDxJURMJ60f9Xq0tAW0zsT4B8eL7g3t0N4mxJakgmFucX4BZ6W9OhMFCdaa-ih6z9pN_Csx9naKr9R4h93/s1600/P1130182.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/AVvXsEjKIzUy7VvlVzycm6woUOgMnVtT4Ui2uW1W0gXpPVviBgEt04Kdz9hsMawsPehDxJURMJ60f9Xq0tAW0zsT4B8eL7g3t0N4mxJakgmFucX4BZ6W9OhMFCdaa-ih6z9pN_Csx9naKr9R4h93/s200/P1130182.JPG" width="200" /></a> <span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large bowl, stir the cake flour, almond flour, sugar and salt with a whisk.</span></div>
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Add the eggs and stir well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEfYfr1t5tZEW00MFn8hMfCIhiw4NyilLN5BmSY8DzyTOQcyXf1NnrkAnAD9deJZW4TsEXLLHSGjJH4PwPcyy6a5OaWXHRUjq1WPvnDtF-PUP4Y8OuYdXDJ-bf28Rn0MJTzZpv-fuNrdf/s1600/P1130185.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/AVvXsEhbEfYfr1t5tZEW00MFn8hMfCIhiw4NyilLN5BmSY8DzyTOQcyXf1NnrkAnAD9deJZW4TsEXLLHSGjJH4PwPcyy6a5OaWXHRUjq1WPvnDtF-PUP4Y8OuYdXDJ-bf28Rn0MJTzZpv-fuNrdf/s200/P1130185.JPG" width="200" /></a>Gradually add the heavy whipping cream, milk and rum and stir well.</div>
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Transfer the batter to the prepared baking dish and evenly scatter the fruits on top.</div>
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Bake in the oven for 40 minutes or until golden on top and cooked through.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serve warm.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-21517122652448715832012-05-17T10:04:00.003-04:002012-05-26T22:23:31.455-04:00Yakibuta: Roasted Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGLoYjcliCWPlcb6PTT8wMlQoxK4kX56NUoFVLsJCJznQozTnvZnC8kgbQlP4br0hrmcfF1_cmmHhGY5Qtyhlt-vvWNmI5nNAJYLwIhs-VInDNLH35FBiu9MFRUw8k0OkaCrT-LjiCbwb/s1600/P1130014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGLoYjcliCWPlcb6PTT8wMlQoxK4kX56NUoFVLsJCJznQozTnvZnC8kgbQlP4br0hrmcfF1_cmmHhGY5Qtyhlt-vvWNmI5nNAJYLwIhs-VInDNLH35FBiu9MFRUw8k0OkaCrT-LjiCbwb/s320/P1130014.JPG" width="320" /></a></div>
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<i>Yakibuta (or Char Siu) is one of my favorite recipes to cook pork. Simply slice thin or cut into cubes and serve with sandwiches, salads, fried rice, ramen or simply on top of plain steamed rice.</i></div>
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<i>It takes some time to marinate meat, but actual kitchen time is minimal.</i></div>
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<i>Just make sure to cook plenty and keep leftovers in fridge, so you can use anytime you want!</i></div>
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Yakibuta</span></span><br />
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<span style="font-size: large;">Ingredients:</span></div>
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2 lb block(s) <b>side pork</b> (pork belly / pork back rib) <i style="color: #999999;"><span style="font-size: xx-small;">*Meaty portion is preferred.</span></i></div>
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1/4 cup <b>soy sauce</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/4 cup <b>white wine</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/4 cup <b>granulated sugar</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 tablespoons <b>miso</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
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<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Directions:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dltVMR8RrAUTC_vJrYprvNHWVSiKHHcjj9InLFyxy-1JUNj2PpR99aU3ka3COJyEUJlPFjY9Lm_JxdjJ537Rkro6xUhPVqOkkASH9e7B_04BAm-ckNVMdmgAG9aHjkAMg4rYFXr0XmiO/s1600/P1120956.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/AVvXsEi0dltVMR8RrAUTC_vJrYprvNHWVSiKHHcjj9InLFyxy-1JUNj2PpR99aU3ka3COJyEUJlPFjY9Lm_JxdjJ537Rkro6xUhPVqOkkASH9e7B_04BAm-ckNVMdmgAG9aHjkAMg4rYFXr0XmiO/s200/P1120956.JPG" width="200" /></a></div>
Combine the soy sauce, white wine, sugar and miso in a cup.<br />
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<br /></div>
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Add
the sauce and pork in a Ziplock bag. Get rid of as much air as you can
out of the bag, close the zipper, and store in fridge for 1-3 nights.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZaMW9GDcw98KXCi90nDTTLsgQriZhuF3rmg2uQvhkgOIa33XDkfM2g8k7mEV2ATSXezuhATW5cyf2f_8iSSxfWgHgnIAYaLgE6okuh5l7LTp8jPFxmlOgPUJplK8JXvoq1WSW0RLlimE/s1600/P1120962.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/AVvXsEj-ZaMW9GDcw98KXCi90nDTTLsgQriZhuF3rmg2uQvhkgOIa33XDkfM2g8k7mEV2ATSXezuhATW5cyf2f_8iSSxfWgHgnIAYaLgE6okuh5l7LTp8jPFxmlOgPUJplK8JXvoq1WSW0RLlimE/s200/P1120962.JPG" width="200" /></a></div>
<div style="color: #999999;">
<span style="font-size: small;"><i>It
is recommended to place a bowl under the bag to catch any leaks just in case. Turn it around occasionally to marinate the pork
evenly.</i></span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAbZYXFGkCopEt3sN8ibA5-KqpVdifPFsFYPlreltPEob5Gg08opOSzBVMsZnAQzAMrw3QpeCd5LBCl1lGmyffTs3I9JaN7wwqd6nqVY0EbcPQPERSYFbwrXe-kE1D2k3SEgPy23JpbZh/s1600/P1120964.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/AVvXsEhIAbZYXFGkCopEt3sN8ibA5-KqpVdifPFsFYPlreltPEob5Gg08opOSzBVMsZnAQzAMrw3QpeCd5LBCl1lGmyffTs3I9JaN7wwqd6nqVY0EbcPQPERSYFbwrXe-kE1D2k3SEgPy23JpbZh/s200/P1120964.JPG" width="200" /></a></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Preheat oven to 425F.</div>
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<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Take
the port out of the bag and place on an aluminum foil-lined baking sheet.
Bake in the oven for about 30 minutes or until cooked through.</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGARedZseW0i6HaP3d3BFtQR_tYJwXmoq8gBa-aOFm_-G7qBDtGZK_cw75zFKEsGZINunt6O7JxNKg6RCeumtw-CAFB11-rd1xkFCnWjO1kLvdJZ6S3GSP_weAusXp3dx5dyJyj4jTH75Y/s1600/P1120967.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/AVvXsEhGARedZseW0i6HaP3d3BFtQR_tYJwXmoq8gBa-aOFm_-G7qBDtGZK_cw75zFKEsGZINunt6O7JxNKg6RCeumtw-CAFB11-rd1xkFCnWjO1kLvdJZ6S3GSP_weAusXp3dx5dyJyj4jTH75Y/s200/P1120967.JPG" width="200" /></a></div>
<div style="color: #999999;">
<span style="font-size: small;"><i>Time
varies depending on the thickness of your meat. If the surface of your
meat burns too quickly and the center is still undercooked, cover the top
with an aluminum foil.</i></span></div>
</div>
<br />
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<br />
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<span style="font-size: large;">Note:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Seal leftovers in a Ziplock bag and store in freezer.</div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-25816547598552092162012-05-11T01:32:00.000-04:002012-05-11T02:35:44.599-04:00Fruit Salad with Yogurt Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1UYWER3IjuuSGQrxWctjQGFYzHlNqKKGYxhYvkKQuXqe2x2J88iq5uun5gWUGJvcelEWspQGxi-87VD7-EhvnzlswpO5npg58uf8o7DNd7oG2iGLDKXPj_VIFE6CcV9JrRmPGeBte45g/s1600/P1120925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1UYWER3IjuuSGQrxWctjQGFYzHlNqKKGYxhYvkKQuXqe2x2J88iq5uun5gWUGJvcelEWspQGxi-87VD7-EhvnzlswpO5npg58uf8o7DNd7oG2iGLDKXPj_VIFE6CcV9JrRmPGeBte45g/s320/P1120925.JPG" width="320" /></a></div>
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<a name='more'></a><span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fruit Salad with Yogurt Cream</span></span><br />
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 to 1 1/2 lb <b>assorted fruits</b>, such as canned yellow peaches, canned mandarin orange, fresh strawberries, blueberries, kiwis and bananas)</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 cup <b>heavy whipping cream</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 tablespoon <b>sugar</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/4 cup <b>plain yogurt</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Lemon juice as needed </div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Directions:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnNlJbXLL9R2BEHfyDJXJ_i-BZzOICZSSPZg9G3dOeaYMZyNXANhTeJg5kowE_AIHwjEBUdyREi3KhdN2pYR-0OTbK8-drz76JEWF8PtRXe5jJsQBD6LkVULL9EUe6r_rxmddNGfB_cIJ/s1600/P1120838.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnNlJbXLL9R2BEHfyDJXJ_i-BZzOICZSSPZg9G3dOeaYMZyNXANhTeJg5kowE_AIHwjEBUdyREi3KhdN2pYR-0OTbK8-drz76JEWF8PtRXe5jJsQBD6LkVULL9EUe6r_rxmddNGfB_cIJ/s200/P1120838.JPG" width="200" /></a></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Cut fruits into bite-size pieces. Drizzle with lemon juice to bananas. (1 teaspoon/banana)</div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Beat the heavy whipping cream with the sugar until soft peaks form. Add the yogurt and stir to combine. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oUApZ1Rf7Htfeaqjt7TGOAkN4em-Pe6voQT5BddhMlOgTAwUqb6tuA-yZv9Ky2jf1HGk53Q5Hjf0EVCq7fUh2Os4hy9suLlrS4j0O4enqi7jPITy9P8EMdkVYR4nRc376vJ2S1ShUBje/s1600/P1120840.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/AVvXsEh9oUApZ1Rf7Htfeaqjt7TGOAkN4em-Pe6voQT5BddhMlOgTAwUqb6tuA-yZv9Ky2jf1HGk53Q5Hjf0EVCq7fUh2Os4hy9suLlrS4j0O4enqi7jPITy9P8EMdkVYR4nRc376vJ2S1ShUBje/s200/P1120840.JPG" width="200" /></a></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fold in the fruits.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-22784471522010083342012-05-08T10:58:00.000-04:002012-05-08T10:58:07.982-04:00Sauteed Celery and Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJhiFk4HO-vpz5NT4uehpWZFlzJ95i5OxKydqgMMALpLZElWkrnVCd05ep3QKeRO_nfJnOCi8IEXX1VFDhOASTLX4Wpm-LzLIjIeEirLaz-EAMqcD3CrOgSnE4P3W2xgt2cNb6u-YSElU/s1600/P1120837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJhiFk4HO-vpz5NT4uehpWZFlzJ95i5OxKydqgMMALpLZElWkrnVCd05ep3QKeRO_nfJnOCi8IEXX1VFDhOASTLX4Wpm-LzLIjIeEirLaz-EAMqcD3CrOgSnE4P3W2xgt2cNb6u-YSElU/s320/P1120837.JPG" width="320" /></a></div>
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</div>
<a name='more'></a><span style="color: #a2c4c9; font-size: x-large;">Sauteed Celery and Bacon</span><br />
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><b>Yield:</b> 4-6 servings</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
5 stalks <b>celery</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
3 slices <b>bacon</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 tablespoons <b>mayonnaise</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 teaspoon <b>lemon juice</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 teaspoon <b>soy sauce</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 teaspoon <b>oyster sauce</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 clove <b>garlic</b>, grated</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Black pepper</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Directions:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9had3TRKq_tEDqAH01FzIwa1jUqJxJ3ZqfUKsCT-DlV5XthkEyfGIHw0eE1YK0XYMUf-ZsuSPziDXJQGTWKylKO0lFLCKqSKVbSX1hzv0cs10zFzYvhrpAsEij2EhLxH_v0zU66rIAIDR/s1600/P1120821.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/AVvXsEg9had3TRKq_tEDqAH01FzIwa1jUqJxJ3ZqfUKsCT-DlV5XthkEyfGIHw0eE1YK0XYMUf-ZsuSPziDXJQGTWKylKO0lFLCKqSKVbSX1hzv0cs10zFzYvhrpAsEij2EhLxH_v0zU66rIAIDR/s200/P1120821.JPG" width="200" /></a></div>
Peel the curved back of the celery. Then thin-slice on diagonal.<br />
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<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Cut the bacon into strips.</div>
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
In a small cup, stir the mayonnaise, lemon juice, soy sauce, oyster sauce, garlic and pepper to combine.</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
In a non-stick skillet over medium-heat, saute the bacon until fat comes out.</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMPLqGRKyV7CsfH8s96MhKgifgV6ayfKiWAaXiezxCdPyRb6Zzq7EYAAiCInD40WTW-vT8M3H9gQI7T13ZMUuH2EN99vD5VkonsD5u6RN6nUBHzp7gUQ4VEp8p3vpZwVB-Blw_Obl4cBD/s1600/P1120826.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/AVvXsEiaMPLqGRKyV7CsfH8s96MhKgifgV6ayfKiWAaXiezxCdPyRb6Zzq7EYAAiCInD40WTW-vT8M3H9gQI7T13ZMUuH2EN99vD5VkonsD5u6RN6nUBHzp7gUQ4VEp8p3vpZwVB-Blw_Obl4cBD/s200/P1120826.JPG" width="200" /></a></div>
<span id="goog_110577334"></span><span id="goog_110577335"></span> Add the celery and saute for a couple of minutes until the celery is cooked but still crisp.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir in the sauce.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-7221376123425546282012-05-05T15:33:00.000-04:002012-05-05T15:33:00.458-04:00Fried Rice with Shrimp and Sweet Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYo_Kqww9D3ed3BzLLLm1KL8GlcPJT8ZCFoANgyTFL4yQWYRq7l_HC0RDe5oOCLLajR7DhRiogKoY-85Ds-pcIaCEa_HKdxQYzw9-3dJmP2dW3rORPT_rtZuayakbBL6x7yq-SGQLYqr/s1600/P1120811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYo_Kqww9D3ed3BzLLLm1KL8GlcPJT8ZCFoANgyTFL4yQWYRq7l_HC0RDe5oOCLLajR7DhRiogKoY-85Ds-pcIaCEa_HKdxQYzw9-3dJmP2dW3rORPT_rtZuayakbBL6x7yq-SGQLYqr/s320/P1120811.JPG" width="320" /></a></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;">To me, the main ingredient in this fried rice is sweet corn. Use fresh ones in season.</span></i><br />
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<a name='more'></a><span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fried Rice with Shrimp and Sweet Corn</span></span><br />
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><b>Yield:</b> about 4 servings</span></div>
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<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG59votwiJGOKlAMMbqYG-kfjHVyncNBAHwdRhDbC4RrRxq8e_fWrqEeJvqAWzQqFpREnO-u3Vr0DhhysOjDBp32I4TavrZtfAVdm3elgZqiowl-aRc7lbVHJ1rApHjZBWuMG3J5wOUdW/s1600/P1120801.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG59votwiJGOKlAMMbqYG-kfjHVyncNBAHwdRhDbC4RrRxq8e_fWrqEeJvqAWzQqFpREnO-u3Vr0DhhysOjDBp32I4TavrZtfAVdm3elgZqiowl-aRc7lbVHJ1rApHjZBWuMG3J5wOUdW/s200/P1120801.JPG" width="200" /></a></div>
2 tablespoons <b>vegetable oil</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 <b>egg</b>, beaten</div>
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2 cups <b>warm steamed rice</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 ears <b>sweet corn kernels</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 lb <b>cooked shrimp</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 <b>green onions</b>, finely chopped</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 teaspoons <b>soy sauce</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Salt and pepper</div>
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<span style="font-size: large;">Directions:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG6bq48JjYCLDURNcvYrEJOXXXx1QVw8C-qWJGqbevd5vxkuqT4XD8KpuIV9eX3xJ2NsRJ373qju4QUKEKwGeyp-3z_I0Qu7liTadWIt8P4lE7DSeZr0MZrMvk7JPmVpFIIR88_JgQDgi/s1600/P1120803.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/AVvXsEjLG6bq48JjYCLDURNcvYrEJOXXXx1QVw8C-qWJGqbevd5vxkuqT4XD8KpuIV9eX3xJ2NsRJ373qju4QUKEKwGeyp-3z_I0Qu7liTadWIt8P4lE7DSeZr0MZrMvk7JPmVpFIIR88_JgQDgi/s200/P1120803.JPG" width="200" /></a></div>
Heat
a non-stick skillet over medium heat and add the oil. When the oil is
hot, add the egg and then the rice. Stir-fry for a few minutes, mixing
thoroughly, to break the rice into pieces.<br />
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Stir in the sweet corn and cook for another 1 minute.<br />
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Add the shrimp and green onions. Salt and pepper to taste. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpndpeyqtK9NuKzbFgO7FvZsxnZTIXdo6_QfAn32L2bFuglbrYIAlXGhWVImcNfxjFl44sFY4YkE3-Xjt3gXB2o4-oeZvqqMzT_15lSNqcjo1rk-Cm8sw-Yy_VZ_eLPNsIh30kWM5eoDGU/s1600/P1120807.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/AVvXsEhpndpeyqtK9NuKzbFgO7FvZsxnZTIXdo6_QfAn32L2bFuglbrYIAlXGhWVImcNfxjFl44sFY4YkE3-Xjt3gXB2o4-oeZvqqMzT_15lSNqcjo1rk-Cm8sw-Yy_VZ_eLPNsIh30kWM5eoDGU/s200/P1120807.JPG" width="200" /></a></div>
Move the fried rice to one side in skillet and add the soy sauce to the other side. Once the soy sauce starts to bubble and be caramelized, stir in the rice.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serve immediately.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com2tag:blogger.com,1999:blog-5574627637899169864.post-66692620517897211022012-05-03T22:57:00.000-04:002012-05-05T22:50:33.898-04:00Honey Blancmange with Apricot Sauce<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Honey Blancmange with Apricot Sauce</span></span><br />
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><b>Yield:</b> about 6 servings</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 envelope (1/4 oz) <b>unflavored gelatin</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>water</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 1/4 cups <b>whole milk</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
4 tablespoons <b>honey</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
3/4 cup <b>heavy whipping cream</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<a href="http://themittencookbook.blogspot.com/2012/05/apricot-sauce.html#more" target="_blank"><b>Apricot sauce</b></a> for serving</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Directions:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMTMyhWFIMCcg8ILuZO96BRD0FdpriSC57146i6UrHK8XQfmqp1sd5IR81IBQUs8TY5wEtFjzB02zXzIr7_LDBOGw_nFJFgkL7xEvaTNE70hGTZA36GZG7XAc1ogu_3ZpmKvThm3r9Fkh/s1600/P1120734.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/AVvXsEjRMTMyhWFIMCcg8ILuZO96BRD0FdpriSC57146i6UrHK8XQfmqp1sd5IR81IBQUs8TY5wEtFjzB02zXzIr7_LDBOGw_nFJFgkL7xEvaTNE70hGTZA36GZG7XAc1ogu_3ZpmKvThm3r9Fkh/s200/P1120734.JPG" width="200" /></a></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a small cup, sprinkle the gelatin over the water and let stand 1 minute. </span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a saucepan, heat the milk and honey just before it boils. Turn off the heat and stir in the gelatin mixture. </span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Let cool in water bath, stirring continuously, until it starts to thicken. Take it out from water bath and set aside. </span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large bowl, beat the heavy whipping cream until soft peaks form. </span><br />
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Combine with the milk/gelatin mixture, and transfer to serving cups.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Refrigerate until firm, about 3 hours. Serve with apricot sauce.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-86944540868284977462012-05-02T09:39:00.000-04:002012-05-02T09:39:51.283-04:00Apricot Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BNHJAxQe5dbRanLIilQquDGy6E6zNK2YLJR2HV49CiWR3alMDXyx5-7jg9lFGaRQgWlwqKEHuY09S5gq4YMsbLYkWivJxvfnKGeSc7Lr9Mk5PMguQwoaeQ9QjcovrBtimrsMW0YftkSj/s1600/P1120701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BNHJAxQe5dbRanLIilQquDGy6E6zNK2YLJR2HV49CiWR3alMDXyx5-7jg9lFGaRQgWlwqKEHuY09S5gq4YMsbLYkWivJxvfnKGeSc7Lr9Mk5PMguQwoaeQ9QjcovrBtimrsMW0YftkSj/s320/P1120701.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<i>This apricot sauce is extremely versatile and goes well with ice cream, yogurt, panna cotta, angel food cake, chiffon cake, sponge, cheese cake, meringues and a lot more.</i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<i>This sauce is made from dried apricots, so we can enjoy all year round!</i></div>
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<span style="font-size: x-large;">Apricot Sauce</span></div>
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<span style="font-size: x-small;"><b>Yield:</b> about 2/3 cup</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 cup (5oz) <b>dried apricots</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 1/2 cups <b>water</b></div>
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1/3 cup <b>granulated sugar</b></div>
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1 teaspoon <b>lemon juice</b></div>
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<span style="font-size: large;">Directions:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5NK_6Lf09RYmO2HA0609nlZlHUit2ezugnqaHHOVKBFrBYnDid1L2dG2yP3LZ3_V9_NU2xfavhvlzcdLM8Sh1zkMFGgS-S832OVGmCvG-j9lebiQhIgxWmzplm_JcFinVk-gU_lmBU-C/s1600/P1120608.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5NK_6Lf09RYmO2HA0609nlZlHUit2ezugnqaHHOVKBFrBYnDid1L2dG2yP3LZ3_V9_NU2xfavhvlzcdLM8Sh1zkMFGgS-S832OVGmCvG-j9lebiQhIgxWmzplm_JcFinVk-gU_lmBU-C/s200/P1120608.JPG" width="200" /></a></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
In
a saucepan, place the apricots and water and bring to a boil. Reduce
the heat to medium-low and simmer for 20 minutes with the lid on.</div>
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Puree in a food processor until smooth.</div>
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Strain through a coarse sieve, and transfer to the saucepan.</div>
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Add the sugar and lemon juice, and heat until the sugar dissolves.</div>
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<span style="font-size: large;">Notes:</span></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- Loosen the sauce with water if necessary.</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- Store in fridge up to a week.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-30555809511982949202012-04-30T15:14:00.000-04:002012-04-30T15:14:51.364-04:00Lemon Madeleine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9_xT5bhX6kT1Mi7YcD7EMzvXy7ovAMMoo2RMT7k6Tdc2ljVywMsLqinVx4rep1ziBd67-NgjPf7Jloasx4nysN8zyi8k3Sv4l38sHFfltDF26tnnaJV-5XPMk7O4T347RoSrTS-OoHgk/s1600/P1120688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9_xT5bhX6kT1Mi7YcD7EMzvXy7ovAMMoo2RMT7k6Tdc2ljVywMsLqinVx4rep1ziBd67-NgjPf7Jloasx4nysN8zyi8k3Sv4l38sHFfltDF26tnnaJV-5XPMk7O4T347RoSrTS-OoHgk/s320/P1120688.JPG" width="240" /></a></div>
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-large;">Lemon Madeleine</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;"><b>Yield:</b> 20 cakes</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2/3 cup <b>cake flour</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 teaspoon <b>baking powder</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/3 cup <b>granulated sugar</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 <b>large eggs</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/4 cup <b>heavy cream</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 stick <b>unsalted butter</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>lemon zest</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>lemon juice</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<span style="font-size: large;">Directions:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
In a large bowl, whisk together the cake flour, baking powder and granulated sugar. Stir in the eggs.</div>
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<br /></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
In a heat-proof cup, microwave the heavy cream and unsalted butter together until the butter melts, for about 1 minute. Add to the batter and mix well.</div>
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Stir in the lemon zest and lemon juice.</div>
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Let the batter sit for 30 minutes.</div>
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Preheat oven to 350F. </div>
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Grease 20 molds (madeleine and/or muffin pans) with butter or non-stick baking spray. Transfer the batter to the molds evenly and bake in the oven for 18 minutes or until the edges of the cakes are golden.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Let cool in the molds, then gently lift the cakes out. Store in an airtight container.</span><br />pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-50921521194939092512012-04-30T02:20:00.000-04:002012-05-01T00:46:18.177-04:00Chicken Curry<br />
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<i>Chicken wings give a lot of flavor to the sauce.</i></div>
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<i></i></div>
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-large;">Chicken Curry</span></div>
<div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>vegetable oil</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 teaspoon <b>cumin seeds</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 <b>large onion</b>, sliced</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
3 cloves <b>garlic</b>, grated</div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
2 slices <b>ginger</b>, grated </div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
10 <b>chicken wings</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
3 tablespoons <b>curry powder</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 can (14.5oz) <b>diced tomatoes</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 cup <b>water</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1/2 cup <b>plain yogurt</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>ketchup</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
1 tablespoon <b>Worcestershire sauce(ウスターソース)</b></div>
<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Salt and pepper</div>
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<span style="font-size: large;">Directions:</span></div>
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In a Dutch oven, heat the oil over medium heat and saute the cumin seeds and onion until caramelized for about 40 minutes.</div>
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Stir in the garlic and ginger and saute for another 1 minute.</div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the chicken wings and sprinkle generous amount of salt, pepper and the curry powder over the chicken. Stir to combine. </span><br />
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<div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
Add the tomatoes, water, yogurt, ketchup and Worcestershire sauce. Turn the heat to medium-low and simmer for 1 hour with the lid on, stirring occasionally.</div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt and pepper to taste.</span></span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-29674299063887598192012-04-17T00:16:00.012-04:002012-04-17T00:26:40.982-04:00Sauteed Lotus Root, Kinpira-style<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5SMTj77sRJROydCC8wTb_HlrTqN84FR9lSVEUNhhjKFUeJ0LM4GEUdxLbQ4VspYlJnCzhPCotx4Vzdt34UfeAiOmcbZqi0Q_1bJhnOEn3fFIHJxhybYH2uDdes61LJ7ypupQlaNklTH8/s1600/P1120542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5SMTj77sRJROydCC8wTb_HlrTqN84FR9lSVEUNhhjKFUeJ0LM4GEUdxLbQ4VspYlJnCzhPCotx4Vzdt34UfeAiOmcbZqi0Q_1bJhnOEn3fFIHJxhybYH2uDdes61LJ7ypupQlaNklTH8/s320/P1120542.JPG" width="320" /></a></div><br />
<i>Lotus root (renkon) is one of my favorite vegetables. It is a root vegetable indigenous in Asia and has a crunchy texture with sweet-tangy flavors.</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Enjoy the unique vegetable with this easy-to-make recipe!</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK0HgfHXru8Vhiw2YWXQ5YsIuOGcJ3s3rJiVgr_cUCrO1yfyfJrGInQCPuQ6hV3X3a4ldqkd5KjcLal0QcukxM7hRXPVkaO3wP-QMGszMAuMAYlc2W47JO6TR3heFysUNgtKj2e_vzB_X/s1600/P1120511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK0HgfHXru8Vhiw2YWXQ5YsIuOGcJ3s3rJiVgr_cUCrO1yfyfJrGInQCPuQ6hV3X3a4ldqkd5KjcLal0QcukxM7hRXPVkaO3wP-QMGszMAuMAYlc2W47JO6TR3heFysUNgtKj2e_vzB_X/s200/P1120511.JPG" width="200" /></a></div><i> </i></div><br />
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Sauteed Lotus Root, Kinpira-style</span></div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>lotus root</b> (about 1/2 lb)</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tablespoon <b>vinegar</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>vegetable oil</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 pinch <b>red chili pepper flakes</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>white wine</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>maple syrup</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 tablespoons <b>soy sauce</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>sesame oil</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Directions:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-AI_VhgKUOcqKSQZw9y-nCOYspVSTOyJatYR6FE6ygl1jayezrPfoWLON2NdPT2nEhgzwwK-OpRXgkk_WH-wtxKYJmF3mdWr3OScBH1rmlyth926Hf0aVRhr-MIVthA4SrckpGQQVIRT/s1600/P1120518.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-AI_VhgKUOcqKSQZw9y-nCOYspVSTOyJatYR6FE6ygl1jayezrPfoWLON2NdPT2nEhgzwwK-OpRXgkk_WH-wtxKYJmF3mdWr3OScBH1rmlyth926Hf0aVRhr-MIVthA4SrckpGQQVIRT/s200/P1120518.JPG" width="200" /></a>Peel and thin-slice the lotus root. Soak in a bowl of water with the vinegar for 2 minutes. (Vinegar helps lotus root prevent darkening.)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7Z5N_riUCzhmFR0w-4WdmlSjgDQkwB5zb57PtL5qKaao24MaivZJkGhIg7qjMiWbi-m3X2wpi-qgsP4XJyKFI2MGElM5AUNVLqO2x2Nn22TzDWlTEaYuv0pCG6VEvtGpJkmAcgLANt6v/s1600/P1120519.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7Z5N_riUCzhmFR0w-4WdmlSjgDQkwB5zb57PtL5qKaao24MaivZJkGhIg7qjMiWbi-m3X2wpi-qgsP4XJyKFI2MGElM5AUNVLqO2x2Nn22TzDWlTEaYuv0pCG6VEvtGpJkmAcgLANt6v/s200/P1120519.JPG" width="200" /></a></div>Drain the water and pat dry in paper towels. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuEkfD8P7rsaMwo6dC5ILEBCd8Phba0IESGMBmQTAwOPAxWBGFfFWX4VtCfjvbJoLxgrxFlEnwaPgoTQT6NhzUX0PlCAeiO0Pc7Sbi_UpTG87c6T0AYePy_UduguGXP-TFXdn14UDvEir/s1600/P1120520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuEkfD8P7rsaMwo6dC5ILEBCd8Phba0IESGMBmQTAwOPAxWBGFfFWX4VtCfjvbJoLxgrxFlEnwaPgoTQT6NhzUX0PlCAeiO0Pc7Sbi_UpTG87c6T0AYePy_UduguGXP-TFXdn14UDvEir/s200/P1120520.JPG" width="200" /></a></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a non-stick skillet, heat the oil and saute the lotus root and chili pepper flakes for 2 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ68UG5n0YHJucjsaegU7MEb1ScaT1XfouhKvvok-qyR2uuQfXODe5VfMuMhtm9GriH4TJ3uqrS9N-axRL-XGiSmhm-h6vMtbnmSYMmkLGshBs581Iv8oOGU9-5lJs8MoOlRdA7Wt6q9mI/s1600/P1120522.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/AVvXsEjZ68UG5n0YHJucjsaegU7MEb1ScaT1XfouhKvvok-qyR2uuQfXODe5VfMuMhtm9GriH4TJ3uqrS9N-axRL-XGiSmhm-h6vMtbnmSYMmkLGshBs581Iv8oOGU9-5lJs8MoOlRdA7Wt6q9mI/s200/P1120522.JPG" width="200" /></a></div>Add the white wine, maple syrup and soy sauce. Once all the liquid is soaked up, turn off the heat and drizzle with the sesame oil.</div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-31967772760599695312012-04-16T02:02:00.001-04:002012-04-16T13:50:40.564-04:00Ankake: Tofu with Crab Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-mQwP7VUE85Jtdj7hNcdbE75_cf1I1gvxnyxhIaO1VNlbYckjlWZ-5MpZ_fJbOeVa2ulYCUKuE18sHyoW-mYvSyu24wCUDosr2okUTWi28ffb0dqlqzAqKSpBaOMkRJJmksrIi6CPd8B/s1600/P1120495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-mQwP7VUE85Jtdj7hNcdbE75_cf1I1gvxnyxhIaO1VNlbYckjlWZ-5MpZ_fJbOeVa2ulYCUKuE18sHyoW-mYvSyu24wCUDosr2okUTWi28ffb0dqlqzAqKSpBaOMkRJJmksrIi6CPd8B/s320/P1120495.JPG" width="320" /></a></div><br />
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Tofu with Crab Sauce</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><b>Yield:</b> 4 bowls</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups <b>dashi</b> or fish broth</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 medium <b>carrot</b>, cut into matchsticks</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 can (DR WT 4.25oz/120g) <b>crabmeat</b>, drained</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>green onion</b>, sliced diagonally </div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>white wine</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>maple syrup</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>soy sauce</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 teaspoon <b>salt</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>cornstarch</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon<b> water</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">12-16oz silken <b>tofu</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Directions:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a saucepan, heat the dashi to a boil. Add the carrot and cook until tender. Add the crabmeat and green onion, and season with the white wine, maple syrup, soy sauce and salt.</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine the cornstarch and water really well. Add the mixture to the saucepan, stirring continuously. Bring to a boil.<br />
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Cut the tofu into 4 pieces. Microwave in a microwave-safe dish until warmed through.</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Carefully transfer each tofu into a serving bowl and serve with the crab sauce.</div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-45071377312616559772012-04-10T22:49:00.001-04:002012-04-11T09:51:29.441-04:00Braised Pork and Cabbage<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldZRfmnLMzbo2EZWPa9SYEzJuFrBSukgpENTYjraJ_co6ei-FTN9Hqo0NGZ8La0oxj4mrWPhsA8P98f2oRP9QRjpscNdXvSCUNVlvr-iXR_KV7-cUK2Ebn39rRAEWwtjmLAe6h_4RK0ns/s1600/P1120481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldZRfmnLMzbo2EZWPa9SYEzJuFrBSukgpENTYjraJ_co6ei-FTN9Hqo0NGZ8La0oxj4mrWPhsA8P98f2oRP9QRjpscNdXvSCUNVlvr-iXR_KV7-cUK2Ebn39rRAEWwtjmLAe6h_4RK0ns/s320/P1120481.JPG" width="320" /></a></div><br />
<i>The original recipe comes from my mother-in-law who lived in Germany 30 years ago and learned cooking from an Austrian lady.</i></div><br />
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Braised Pork and Cabbage</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div style="color: #f9cb9c;"><span style="font-size: large;">Ingredients:</span></div>2 lb <b>side pork</b> (pork belly / pork back rib) <i style="color: #999999;"><span style="font-size: x-small;">*Meaty portion is preferred.</span></i><br />
1 whole <b>savoy cabbage</b>, cut into 1-inch squares<br />
3 cloves <b>garlic</b>, diced <br />
1/4 cup <b>white wine </b><br />
1 or 2 <b>bay leaves</b><br />
Salt and pepper<br />
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<div style="color: #f9cb9c;"><span style="font-size: large;">Directions:</span></div>Heat a Dutch oven over medium-high heat. Generously salt and pepper the side pork and saute until browned on all sides.<br />
<i><span style="color: #999999; font-size: x-small;">Remove excess oil at the bottom of the pot if necessary.</span></i><br />
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Add the cabbage and garlic, and season with salt. Saute for 5 minutes or until vegetables begin to soften.<br />
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Add the white wine, and bring to a boil.<br />
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Add the bay leaves. Cover the lid on. Turn the heat to low, and simmer for 3 hours, stirring occasionally, until the meat is as tender as falling apart.<br />
<div style="color: #999999;"><i><span style="font-size: x-small;">If liquid does not come out from cabbage, add a small amount of water to avoid scorching.</span></i></div></div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-21373607707756502732012-04-06T00:42:00.000-04:002012-04-06T00:42:02.349-04:00Roasted Carrot Salad with Avocado and Watercress<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvX-ZOBvUuek-mZyWLBF8Q1lwI9iVHrQu-u5YKqWe83miM7fRaR8_7X-ESZ3U8B85FVkZubs0gnIleW3VIDkmlxNtSGeLoOEngxkPSnx155UA68lp8BYcRSveUGwI157-TQsqF0oCnW9O/s1600/P1120438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvX-ZOBvUuek-mZyWLBF8Q1lwI9iVHrQu-u5YKqWe83miM7fRaR8_7X-ESZ3U8B85FVkZubs0gnIleW3VIDkmlxNtSGeLoOEngxkPSnx155UA68lp8BYcRSveUGwI157-TQsqF0oCnW9O/s320/P1120438.JPG" width="320" /></a></div><br />
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<div style="color: #a2c4c9; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Roasted Carrot Salad with Avocado and Watercress</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><b>Yield:</b> about 2-4 servings</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons <b>lemon juice</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>honey</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons <b>extra virgin olive oil</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 to 3 medium-size <b>carrots</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>avocado</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Some <b>watercress</b></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt and pepper</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="color: #f9cb9c; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Directions:</span></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 425F. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6MyvlzDd3cM6Db_i9X3cbJwFsgodXtkKv_lPf9JzgzuOMYXL8jWb-Gp08-5uajObK1WCiIwLaqdPwO9UvfAZ5GJIz2GfmTGox6FMIVDDu2af3bHOuni7boxMAXA2WuSd8mw4zyW3oTLK/s1600/P1120403.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6MyvlzDd3cM6Db_i9X3cbJwFsgodXtkKv_lPf9JzgzuOMYXL8jWb-Gp08-5uajObK1WCiIwLaqdPwO9UvfAZ5GJIz2GfmTGox6FMIVDDu2af3bHOuni7boxMAXA2WuSd8mw4zyW3oTLK/s200/P1120403.JPG" width="200" /></a></div><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make lemon vinaigrette, combine the lemon juice, honey, salt and pepper. Add the olive oil, stirring continuously. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltdYH20lXh_a0sZrvobms7pgHwkd9bXY0sid8qU_NveLOsuQDMFRAHXPpkwNjl1LRWd-sBT7Ci8wrT3qiBk0b0RqRYmsltxFk9j0wOonjN_dbZec-nhqDxqB_azw_v8Pwlyg4TqPCYExM/s1600/P1120404.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltdYH20lXh_a0sZrvobms7pgHwkd9bXY0sid8qU_NveLOsuQDMFRAHXPpkwNjl1LRWd-sBT7Ci8wrT3qiBk0b0RqRYmsltxFk9j0wOonjN_dbZec-nhqDxqB_azw_v8Pwlyg4TqPCYExM/s200/P1120404.JPG" width="200" /></a></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Peel and cut the carrots into 2-inch sticks. Toss with 1 tablespoon of the vinaigrette, and roast in the oven for 30 minutes or until tender and caramelized.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihu0aRa4hlmXSoFufRmzGBFQTM7OKzO2WTWdwL4mUIOTJxTbQzzOC2fRuraUXsgJbtQGpdtAuexsSc0c8BSS6tSTqdPEr2ft6Ov6d6Iac49hGZleuIfVDDc4XeSYQ0rH4WJ1b5LOcZZkma/s1600/P1120409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihu0aRa4hlmXSoFufRmzGBFQTM7OKzO2WTWdwL4mUIOTJxTbQzzOC2fRuraUXsgJbtQGpdtAuexsSc0c8BSS6tSTqdPEr2ft6Ov6d6Iac49hGZleuIfVDDc4XeSYQ0rH4WJ1b5LOcZZkma/s200/P1120409.JPG" width="200" /></a></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cut the avocado into 1-inch cubes and immediately fold in the vinaigrette to prevent darkening.</div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MkLnJtYm-J9Hk7pAWQo3homBmgdaasV11P6nMRd0DPF9uALHnaXlmhySiujx4mWd_j2L0Sqe79a8ulW5jIS1AHr8SdE9clZjyRJzsfr_oS26HhZbTb2pKKAbvF1vnRA91AxyqeyLyotT/s1600/P1120412.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/AVvXsEj3MkLnJtYm-J9Hk7pAWQo3homBmgdaasV11P6nMRd0DPF9uALHnaXlmhySiujx4mWd_j2L0Sqe79a8ulW5jIS1AHr8SdE9clZjyRJzsfr_oS26HhZbTb2pKKAbvF1vnRA91AxyqeyLyotT/s200/P1120412.JPG" width="200" /></a></div><div style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Gently toss the carrots and watercress, and serve.</span></div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-50461656364936914992012-04-03T00:50:00.004-04:002012-04-03T01:13:50.476-04:00Popovers with Strawberry Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwVsAwV6gQDCHqAzg3XsyI8ddlv_3-NtQxSXqvEfk2FQhf7RZJIkegR9FseOb7uWj8HIp0qal6u_N-DFly4SMlK64jFr5IsVtGDG9mwpJ_gXlARVohM64x112-ynHm8I_4Pw3XK79ghEZ/s1600/P1120389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwVsAwV6gQDCHqAzg3XsyI8ddlv_3-NtQxSXqvEfk2FQhf7RZJIkegR9FseOb7uWj8HIp0qal6u_N-DFly4SMlK64jFr5IsVtGDG9mwpJ_gXlARVohM64x112-ynHm8I_4Pw3XK79ghEZ/s320/P1120389.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">Today I made popovers and strawberry butter as my daughter liked them served at </span><a href="http://www.neimanmarcus.com/stores/store.jsp?storeId=31/AM&rest=200074" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">Mariposa</a><span style="font-family: Georgia,"Times New Roman",serif;"> restaurant.</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiUBEPkmSY91nOnfRQkxa_EoszAEQIjg3nZTG0tnlhZSPnipPHCVrBrgIMves5fyvy42O-PBb9dKZF7-9QLHasNSD6XkVg9kjduYsJQgTxfEcT35I89yIi1HCJr8ZNQQVbmlejYZ9n60-/s1600/P1120396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiUBEPkmSY91nOnfRQkxa_EoszAEQIjg3nZTG0tnlhZSPnipPHCVrBrgIMves5fyvy42O-PBb9dKZF7-9QLHasNSD6XkVg9kjduYsJQgTxfEcT35I89yIi1HCJr8ZNQQVbmlejYZ9n60-/s200/P1120396.JPG" width="200" /></a></div><i><span style="font-family: Georgia,"Times New Roman",serif;">For the recipes, please refer to the links below.</span></i><br />
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<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><i><a href="http://www.kingarthurflour.com/recipes/popovers-recipe" target="_blank">Popovers</a></i></div><div style="color: black;"><i><a href="http://leitesculinaria.com/590/recipes-popovers-with-strawberry-butter.html" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">Strawberry Butter</a></i></div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-40530747963155925452012-03-30T22:47:00.000-04:002012-03-30T22:47:00.073-04:00Crab and Tofu Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ3HPnMF5656AK3ihHyIB8kNGDhPk4FyaaV0QA-y47ysC7jZdjRlRacKJMZX76t1CCESIBQ8BI6NTtK_aEOEVTMTxeFta3D0xsi3BhwIMO9hTlh6NklU-TODOqBbq4uaMJTm41x6aoKos/s1600/P1120352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ3HPnMF5656AK3ihHyIB8kNGDhPk4FyaaV0QA-y47ysC7jZdjRlRacKJMZX76t1CCESIBQ8BI6NTtK_aEOEVTMTxeFta3D0xsi3BhwIMO9hTlh6NklU-TODOqBbq4uaMJTm41x6aoKos/s320/P1120352.JPG" width="320" /></a></div><div style="color: black;"><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Crab and Tofu Soup</span></span><br />
<span style="font-size: x-small;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Yield:</b> 4 servings</span></span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups <b>chicken broth</b> <i><span style="font-size: x-small;">(Preferably Chinese-style chicken broth.)</span></i></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 slices <b>bacon</b>, cut into strips</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 oz can <b>crabmeat</b>, drained</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>white wine</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons <b>cornstarch</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons <b>water</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">12 oz <b>silken tofu</b>, cut into 1/2 inch cubes</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a saucepan, heat the chicken broth to a boil. Add the bacon and crabmeat. Season with the white wine and salt.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine the cornstarch and water really well, and stir in the soup. Once the soup has thickened, add the tofu.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When the tofu gets warmed up, it is ready to serve.</span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-54805824861784118882012-03-30T01:27:00.000-04:002012-03-30T01:27:05.240-04:00Kids Favorite: Chiffon Cake Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGTuuUzoGjKL1DMCFwb2g092EX5qoywh2E8iB172hMpp0gDEW8aLcaY00qQs95dhPlJDqCH0wq806KDOU88q2oq64MWjIo-Ggzv-lWNBqHmfHyQwYpda4qsUKaRj4575XP4pbebXU5IZ4/s1600/P1120337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGTuuUzoGjKL1DMCFwb2g092EX5qoywh2E8iB172hMpp0gDEW8aLcaY00qQs95dhPlJDqCH0wq806KDOU88q2oq64MWjIo-Ggzv-lWNBqHmfHyQwYpda4qsUKaRj4575XP4pbebXU5IZ4/s320/P1120337.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Use decorative paper cups instead of a tube pan, and kids would enjoy peeling the paper off!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdXeYlg5gdf2kFmFqPMoigMxb2EKPZwnCFir6zSxeR2ZVOZYbpt7Tuxg5RL4wTJRheNoNtFkdPVx2zLBeyqIbH6Qwe8xCj1u14TIFIqcyO0-XLiwDTB5_N2bpWCycBBcBaadK9bs8Ze_9/s1600/P1120266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdXeYlg5gdf2kFmFqPMoigMxb2EKPZwnCFir6zSxeR2ZVOZYbpt7Tuxg5RL4wTJRheNoNtFkdPVx2zLBeyqIbH6Qwe8xCj1u14TIFIqcyO0-XLiwDTB5_N2bpWCycBBcBaadK9bs8Ze_9/s200/P1120266.JPG" width="200" /></a></div><br />
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</div><span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Chiffon Cake Cups</span></span><br />
<span style="font-size: x-small;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Yield:</b> 8 paper cups (9 fl oz)</span></span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 inch <b>vanilla pod</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup <b>boiling water</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup <b>vegetable oil</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 <b>eggs</b>, separated</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2/3 cup <b>granulated sugar</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 cup <b>cake flour</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>baking powder</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon <b>lemon juice</b></span><b><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /></b><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350F.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Wz4uPPbgy8lIJTgYzSy6SeU_pnyaWqXGo6hv_bO5MJ30lmnJxT4PPkG2JBtkpjIo-77A1UFw1eHwY2NUiGAZbX8ox5Cv0D35Osdhz4rm1MoDFYCY2wmkyrEF8qFtyJuht6wsa1ONC9-/s1600/P1120253.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Wz4uPPbgy8lIJTgYzSy6SeU_pnyaWqXGo6hv_bO5MJ30lmnJxT4PPkG2JBtkpjIo-77A1UFw1eHwY2NUiGAZbX8ox5Cv0D35Osdhz4rm1MoDFYCY2wmkyrEF8qFtyJuht6wsa1ONC9-/s200/P1120253.JPG" width="200" /></a></div><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Using a small sharp knife, cut the vanilla pod in half lengthwise and scrape out the seeds. Combine the vanilla beans, boiling water and vegetable oil.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhfbe90U08i2d1j7XeGFjxPKaiskMb4KWkd41eYyZpRczYzG-gQB-GZ-dxsC6o1v4moWcVFuuk1bghxDDz7zwwKtbhUkoGgLHZpK_nS1w81HZaIxVKa4r2aec1cRJTTArrGJQapaZvaoj/s1600/P1120256.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/AVvXsEgOhfbe90U08i2d1j7XeGFjxPKaiskMb4KWkd41eYyZpRczYzG-gQB-GZ-dxsC6o1v4moWcVFuuk1bghxDDz7zwwKtbhUkoGgLHZpK_nS1w81HZaIxVKa4r2aec1cRJTTArrGJQapaZvaoj/s200/P1120256.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large bowl using a whisk, stir the egg yolks and half of the sugar.</span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the vanilla mixture, and then </span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">the cake flour and baking powder.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbsmVnDquaG-mtH-iy4X10NCAondRERPtTuxjO5487cJ1FG-JPn9y2sUpaGSm5pHvrcDPtYCBHqe_k0QQko9qKhDIbTvYj4iJosRNuzoNdhSrWULQ_hFy4rsyYfWUENdSHVfWjiwk6X8i/s1600/P1120259.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/AVvXsEjNbsmVnDquaG-mtH-iy4X10NCAondRERPtTuxjO5487cJ1FG-JPn9y2sUpaGSm5pHvrcDPtYCBHqe_k0QQko9qKhDIbTvYj4iJosRNuzoNdhSrWULQ_hFy4rsyYfWUENdSHVfWjiwk6X8i/s200/P1120259.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In another clean and dry bowl, beat the egg whites and lemon juice until opaque using an electric mixer. Gradually add the rest of the sugar, and continue to beat on high speed until glossy, stiff peaks form, for about 5 minutes in total.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaFN6ScV4jfDsOFM72S9sBXu38xqq0KxhZKG-tzqM4AuMQdI6CTJTpca_Smr6MVwVZ-z_kxEBX6_q4lr7ZULc1bwcRF4ICTCa93z7lYCDn-x9jO58BFGwBob90GbIfqZ1ktvSRaj2AZSy/s1600/P1120263.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/AVvXsEhIaFN6ScV4jfDsOFM72S9sBXu38xqq0KxhZKG-tzqM4AuMQdI6CTJTpca_Smr6MVwVZ-z_kxEBX6_q4lr7ZULc1bwcRF4ICTCa93z7lYCDn-x9jO58BFGwBob90GbIfqZ1ktvSRaj2AZSy/s200/P1120263.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Working with a spatula, add 1/3 of the meringue into the batter and mix well. Gently fold in the rest of the meringue.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDy51ZZfSGdiOS9OpV4SVBSaIHMuWlx-nj9vGs8_2EE1p69xIz5YWr41ovp86u7v0bSg2zM9u3E-9vSQg76rFrpRTLlxanuuYCEQrMnWoXINJ29X8YivQU9drpw1Dqtpyj67Jg7Qtbhlb7/s1600/P1120264.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/AVvXsEjDy51ZZfSGdiOS9OpV4SVBSaIHMuWlx-nj9vGs8_2EE1p69xIz5YWr41ovp86u7v0bSg2zM9u3E-9vSQg76rFrpRTLlxanuuYCEQrMnWoXINJ29X8YivQU9drpw1Dqtpyj67Jg7Qtbhlb7/s200/P1120264.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Transfer the batter into the paper cups evenly. (Do not grease your cups, please!) Place on a baking sheet and bake in the oven for 25 minutes, or until a knife inserted in the center of a cake comes out clean.</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">How To Eat:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Make a cut on top and peel the paper off. Serve with whipped cream and fruits if you like.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVHNnU8_xJgeK493dpSgV-r39Z1W73xq8TP87VwXN0wFqAlTNxccIp-z3Mh0Ayr4EXuVcI4943O9fg8UKyAfqxNj5CYft9eznTtPL7e9ylJvS39354gLzrfYxYkH5TNXKSQEs_MC_q1wF/s1600/P1120342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVHNnU8_xJgeK493dpSgV-r39Z1W73xq8TP87VwXN0wFqAlTNxccIp-z3Mh0Ayr4EXuVcI4943O9fg8UKyAfqxNj5CYft9eznTtPL7e9ylJvS39354gLzrfYxYkH5TNXKSQEs_MC_q1wF/s200/P1120342.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfy1E-TQ06zExFRbByAeJWYCtiEheknhzMOBdA5GlMZ1jeRZt75ciPd03ut8JxsLxUGDHspYoKMVTdYz15JU-HT2dez6rUur3KAakwC3BzCWnqpqdT2YPxkRIOKjXb9hoKdyuf2chi_2L/s1600/P1120269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfy1E-TQ06zExFRbByAeJWYCtiEheknhzMOBdA5GlMZ1jeRZt75ciPd03ut8JxsLxUGDHspYoKMVTdYz15JU-HT2dez6rUur3KAakwC3BzCWnqpqdT2YPxkRIOKjXb9hoKdyuf2chi_2L/s200/P1120269.JPG" width="200" /></a></div>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-4274392807015117352012-03-27T01:07:00.000-04:002012-03-27T01:07:04.383-04:00Fried Calamari Balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSLgMlLT6Od_YZdGAZ6MFEWM1W7dFL2AeN1YeSUfkRwXrdw3W2cPA3UQlk79FI1vKgxyTCre_I8c9S6uvCSo9hyhQczcCiih-wrRU3lYPa5sYjGuZTyRABbkU-gWHm95jlkJ4ZXPGTfmL/s1600/P1100765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSLgMlLT6Od_YZdGAZ6MFEWM1W7dFL2AeN1YeSUfkRwXrdw3W2cPA3UQlk79FI1vKgxyTCre_I8c9S6uvCSo9hyhQczcCiih-wrRU3lYPa5sYjGuZTyRABbkU-gWHm95jlkJ4ZXPGTfmL/s320/P1100765.JPG" width="320" /></a></div><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fried Calamari Balls</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1lb cleaned <b>calamari(squid)</b>, both tubes and tentacles</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 small <b>onion</b>, diced</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons <b>ginger</b>, minced</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>egg</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons <b>soy sauce</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>mayonnaise</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons <b>cornstarch</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Vegetable oil</b> for deep frying</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOmNIJJQ0mzNma5qMxCKryJUfOZenPZZXhHJ1aCV6GiVTzZVz0Kn2Qrvpsjr4wrjlbkTsmoI9UuPvz-q3BeBmcZYixS-k-gBj7aAo8I4WGWD3VONoZ_Vc3h1E08F9RamfroNfw5Flr7CB/s1600/P1100706.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/AVvXsEieOmNIJJQ0mzNma5qMxCKryJUfOZenPZZXhHJ1aCV6GiVTzZVz0Kn2Qrvpsjr4wrjlbkTsmoI9UuPvz-q3BeBmcZYixS-k-gBj7aAo8I4WGWD3VONoZ_Vc3h1E08F9RamfroNfw5Flr7CB/s200/P1100706.JPG" width="200" /></a><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Heat the oil in a non-stick skillet over medium-high heat while preparing batter.</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span id="goog_1854841906"></span><span id="goog_1854841907"></span> In a food processor, puree all the ingredients except the tentacles and oil until smooth. <i><span style="font-size: x-small;">(see the photo on the right)</span></i></span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the tentacles and pulse until chunks of tentacles become incorporated in the batter.</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Scoop a heaping tablespoon of batter and carefully drop in the oil. Fry both sides until golden and fully cooked.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-49105863207748405802012-03-24T04:24:00.003-04:002012-03-24T22:48:23.307-04:00Ratatouille<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GV_-eyzF-33ZT9PjT0SowfTNEaXLeA9HQB1_cBFdUmWDRu-vAwv9oRQoQBdtZsHfZSLPuC7yRvqtWI5vuLGZkxy4-M3rvb0tpU60iXEfmVEDmUcRjIgrmoncZe6pyhZQhtUClOlaMMV-/s1600/P1120228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GV_-eyzF-33ZT9PjT0SowfTNEaXLeA9HQB1_cBFdUmWDRu-vAwv9oRQoQBdtZsHfZSLPuC7yRvqtWI5vuLGZkxy4-M3rvb0tpU60iXEfmVEDmUcRjIgrmoncZe6pyhZQhtUClOlaMMV-/s320/P1120228.JPG" width="320" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">There was a dramatic change in weather out here while I was in vacation for just a week. Ratatouille is a perfect dish on summery days, served either warm or chilled.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">It is delicious on its own but also goes well with sautéed chicken, grilled fish, omelets, pasta, etc.</span></i><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ratatouille</span></span><br />
<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 slices <b>bacon</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 cloves <b>garlic</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>large onion</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 <b>zucchini</b> (or yellow squash)</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 <b>bell peppers</b> (red, yellow or orange)</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 <b>eggplant</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 <b>vine ripe tomatoes</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup <b>extra virgin olive oil</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup <b>basil leaves</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt and pepper</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8P0gs55zkW1IokjnyK3SWaLt2lh7MYfsVbfWQsGttNzLreR77yW_E9ymg9VuTbnSw-yBuqBOQG8Szc9ZUB2odZtFhtf-E0fW7InkZueN5cOQ8bicTvUFSDo6bBXvhPQtafETBZOyvLpG/s1600/P1120216.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8P0gs55zkW1IokjnyK3SWaLt2lh7MYfsVbfWQsGttNzLreR77yW_E9ymg9VuTbnSw-yBuqBOQG8Szc9ZUB2odZtFhtf-E0fW7InkZueN5cOQ8bicTvUFSDo6bBXvhPQtafETBZOyvLpG/s200/P1120216.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Slice the bacon into strips. Mince the garlic, and dice the onion, zucchini, bell peppers, eggplant and tomatoes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ2QAdbva0P6PxC4UnItJtavzqxupuRK91XSiZXqxE1aOFtr1kJDrDRu_y4cXEmF0IzVEB1PQ8taktyAzZAQbYIanX92kfA711vsuyrmqLTXR2CZy8xq8-mtjEXvsmJBxxCKmSrsr0m-7/s1600/P1120219.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ2QAdbva0P6PxC4UnItJtavzqxupuRK91XSiZXqxE1aOFtr1kJDrDRu_y4cXEmF0IzVEB1PQ8taktyAzZAQbYIanX92kfA711vsuyrmqLTXR2CZy8xq8-mtjEXvsmJBxxCKmSrsr0m-7/s200/P1120219.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large pot, heat the olive oil over medium heat and saut</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">é</span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> the bacon, garlic and onion for 5 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom7tLksr1VdHcpJ6zUdJXL0hyphenhyphen0rLrOTGDg0fyDRqGcKvtj3lTy_INAqIWOr8m3C1ZwQkRogFNAAQ-7jdSFkCl45VOa3RJo1whrYLhGuIMk4LjsgOcHe0zPo-sNVDu3idAiKPt9t0hrfZ_/s1600/P1120220.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom7tLksr1VdHcpJ6zUdJXL0hyphenhyphen0rLrOTGDg0fyDRqGcKvtj3lTy_INAqIWOr8m3C1ZwQkRogFNAAQ-7jdSFkCl45VOa3RJo1whrYLhGuIMk4LjsgOcHe0zPo-sNVDu3idAiKPt9t0hrfZ_/s200/P1120220.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir in the bell peppers and zucchini, and continue to cook for 5 minutes.</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRO7vldhsHgH826EqszSn8joBtUEGhwCpRudNoQd6lbZDiHMzSyoX7KDG6ceGqH37wan-pELFhaFdBGQs_OOIRNKmc98vuDGDnjReDBuFiE2JHwia0Hiud3edePu8J855EcOPIo-4Ccae4/s1600/P1120222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRO7vldhsHgH826EqszSn8joBtUEGhwCpRudNoQd6lbZDiHMzSyoX7KDG6ceGqH37wan-pELFhaFdBGQs_OOIRNKmc98vuDGDnjReDBuFiE2JHwia0Hiud3edePu8J855EcOPIo-4Ccae4/s200/P1120222.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the eggplant, season with salt and pepper, and cook for another 5 minutes. <i><span style="font-size: x-small;">If the vegetables look dry, do not hesitate to add more olive oil.</span></i></span><i><span style="font-size: x-small;"><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4kDK1t20Caw8DILx99DIMWprLEbdsiF5kQc8m4ktT6DuVd4OWMBcQUBLxoqQTIb4yP8AKsVmvJsdr-Rj06-gk0f2qiZzdoAKgBxBprHDba7RbDh2Z02QEwBDF6xQRQt2OP3imbxxqv7h/s1600/P1120224.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4kDK1t20Caw8DILx99DIMWprLEbdsiF5kQc8m4ktT6DuVd4OWMBcQUBLxoqQTIb4yP8AKsVmvJsdr-Rj06-gk0f2qiZzdoAKgBxBprHDba7RbDh2Z02QEwBDF6xQRQt2OP3imbxxqv7h/s200/P1120224.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir in the tomatoes. Cover with a lid, turn the heat to medium-low, and simmer for 20 minutes.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roughly chop the basil (or tear by hand) and add to the pot. Salt and pepper to taste.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-88350852976529181182012-03-14T23:51:00.008-04:002012-03-21T00:52:09.618-04:00Canelés<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW2kPnc_HrQf931-ge2K6U6BmdrC7PYpM2a7rA1GXROmbcSrhVvzdxE5rNAU01DNt0emUnafegZKxG0ZLqg4kVCUpR4I7fJEzPyZ05PV_qHiVT8Gsr98jKwwgHigxTJ6bGpXh12xE3D2-/s1600/caneles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW2kPnc_HrQf931-ge2K6U6BmdrC7PYpM2a7rA1GXROmbcSrhVvzdxE5rNAU01DNt0emUnafegZKxG0ZLqg4kVCUpR4I7fJEzPyZ05PV_qHiVT8Gsr98jKwwgHigxTJ6bGpXh12xE3D2-/s320/caneles.jpg" width="320" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. <span style="font-size: x-small;">(Wikipedia)</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">This is an easy version of making canelés, and no copper molds of a special cylinder shape are not necessary.</span></i><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Canelés</span></span><br />
<div style="color: #666666;"><b><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Makes 24 canelés</span></span></b></div><br />
<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup <b>cake flour</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup <b>granulated sugar</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 1/4 cup <b>whole milk</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 stick (4 tablespoons) <b>unsalted butter</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 <b>eggs</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons <b>rum or brandy</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>pure vanilla extract</b></span><b><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /></b><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grease muffin pans with generous amount of extra butter.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 400F.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2r90YU3rBptbrOOgckFJP6vuFrq2BivlU0lh2MIBrquBJHrZb3mE1JdQEUgj3GFGBYxTk2C2_vi_ITM9UelvBoP99JL2_9K23HI6YXtdQL2Locpj3Wi1v5GDPtx_rtkrowWIgD_YRwvMP/s1600/P1100291.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/AVvXsEh2r90YU3rBptbrOOgckFJP6vuFrq2BivlU0lh2MIBrquBJHrZb3mE1JdQEUgj3GFGBYxTk2C2_vi_ITM9UelvBoP99JL2_9K23HI6YXtdQL2Locpj3Wi1v5GDPtx_rtkrowWIgD_YRwvMP/s200/P1100291.JPG" width="200" /></a></div><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Shift the flour and sugar through a sieve.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepvj95GYrZsRQhmyCBxHHkfdjP_1UP4GkRQWheKWS9oZnwev4nfGlOqCMEjeha0J3XF6OKUEgqzCA0FfJ-ZFsw6nFByAfcBLsof1CYJ_jytk79GobK-NA2pwrHQ6emy3rFpMc7Y8JRTf-/s1600/P1100294.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepvj95GYrZsRQhmyCBxHHkfdjP_1UP4GkRQWheKWS9oZnwev4nfGlOqCMEjeha0J3XF6OKUEgqzCA0FfJ-ZFsw6nFByAfcBLsof1CYJ_jytk79GobK-NA2pwrHQ6emy3rFpMc7Y8JRTf-/s200/P1100294.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a saucepan, heat the milk and butter to a simmer.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlGZuFRH3xYknfJEeDHJQQBw7lIAV-er2pHvRO37gb4_1lhyNpWkDRSXPR2zzTgXu1O7oQBEBL-GsBXVfgLpO9dUXN3LglYVDfXMqiud3E3hVdGjkPR4pql5cLgynAaX4m8Fbqku6ABBg/s1600/P1100298.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/AVvXsEgdlGZuFRH3xYknfJEeDHJQQBw7lIAV-er2pHvRO37gb4_1lhyNpWkDRSXPR2zzTgXu1O7oQBEBL-GsBXVfgLpO9dUXN3LglYVDfXMqiud3E3hVdGjkPR4pql5cLgynAaX4m8Fbqku6ABBg/s200/P1100298.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Once the butter gets melted, remove from heat, add all the flour mixture at once and stir immediately. Let cool slightly.</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasnSpmmT1Px_fDzYpKwOl7dfW0g7_nUBozFY8jW4BwumIge19miO7Lq3pM3IUDrUHffE8id_kl0ujfY6EzFNQM2xq4M920n7qbp_qKNxhr5leoTMlvijy-Hq7GNhJ8pwZBbyoWt3alHKg/s1600/P1100307.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasnSpmmT1Px_fDzYpKwOl7dfW0g7_nUBozFY8jW4BwumIge19miO7Lq3pM3IUDrUHffE8id_kl0ujfY6EzFNQM2xq4M920n7qbp_qKNxhr5leoTMlvijy-Hq7GNhJ8pwZBbyoWt3alHKg/s200/P1100307.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Transfer the batter into a large bowl and stir in the eggs one at a time. Add the rum and vanilla to combine.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj310sYNWGbVIlzOEJeXgBP8eFlE2C5ZY-6_kuCHqlC4S_nNUtmW4X9uNX_sdU-Aj6xoD5I-DNPVO8E8qMXe93joq96ds6T_NtQHzBETkhpS6ADWYBg85YO35jswxY7_zAIWu3vG2euJnFb/s1600/P1100313.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj310sYNWGbVIlzOEJeXgBP8eFlE2C5ZY-6_kuCHqlC4S_nNUtmW4X9uNX_sdU-Aj6xoD5I-DNPVO8E8qMXe93joq96ds6T_NtQHzBETkhpS6ADWYBg85YO35jswxY7_zAIWu3vG2euJnFb/s200/P1100313.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Divide the batter into the prepared pans evenly, and bake in the oven for 40 minutes or until dark brown, but not burnt.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-64327837576797177062012-03-11T09:29:00.000-04:002012-03-11T09:29:00.147-04:00How to Store Ginger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lN1todaFb2uBoM7wnPHsmRom7ipLpxIZLfR1WO3cgzaHzn3y1rlXZrVnoJ0mBZDCl3gf_iWLysVFWRjvHbBmdJjCud4kYcEbwFjWWlI7CnZ-yH0mYwkARl_S_SG2YZ6Rp_siZq6Ibcan/s1600/P1110683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lN1todaFb2uBoM7wnPHsmRom7ipLpxIZLfR1WO3cgzaHzn3y1rlXZrVnoJ0mBZDCl3gf_iWLysVFWRjvHbBmdJjCud4kYcEbwFjWWlI7CnZ-yH0mYwkARl_S_SG2YZ6Rp_siZq6Ibcan/s320/P1110683.JPG" width="320" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">Here is how I do.</span></i><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">How to store ginger:</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixXlTrosWMdhyphenhyphenPvvbk2Zu_hd08E9w-HeHKgcz4clwJFF_sWMJ0wXUlXMpoWq1QyRGGe9M6na00-tNdOnJ2hWzgVoZJQUi9XH9km7mC6b1qBIy8w73QhsMvSCG29fbouyu-BGaLHdGQJGz/s1600/P1110713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixXlTrosWMdhyphenhyphenPvvbk2Zu_hd08E9w-HeHKgcz4clwJFF_sWMJ0wXUlXMpoWq1QyRGGe9M6na00-tNdOnJ2hWzgVoZJQUi9XH9km7mC6b1qBIy8w73QhsMvSCG29fbouyu-BGaLHdGQJGz/s200/P1110713.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>1.</b> Cut ginger into blocks and peel the skin.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4g3f0lE3fzslYxXo9b7yBVRNhyphenhyphenPOFjrzxFt-v1xPrBZnOQu8stzkjtt_KwApEr-cCjXayrii62-hT7exbc76t2mXs04CvGfL-tjQhJfr_uhc_5bgcKpsINQtTY9irNer-o2INslKk7Onn/s1600/P1110714.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4g3f0lE3fzslYxXo9b7yBVRNhyphenhyphenPOFjrzxFt-v1xPrBZnOQu8stzkjtt_KwApEr-cCjXayrii62-hT7exbc76t2mXs04CvGfL-tjQhJfr_uhc_5bgcKpsINQtTY9irNer-o2INslKk7Onn/s200/P1110714.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>2.</b> Slice to your liking.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXhiyoy5Ik5wXgrdKP_-4f-X2yy6wt40WDkedfcYkuB2x9ro1xx5XX69bFitr9rByzmnkXLi4kDKcamKm6K6mVMem1PaJ-w7pVOvHTc2iUnJjrLfj3e2bmDGiFt_6TzHY_syWOoTqiVl_/s1600/P1110718.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXhiyoy5Ik5wXgrdKP_-4f-X2yy6wt40WDkedfcYkuB2x9ro1xx5XX69bFitr9rByzmnkXLi4kDKcamKm6K6mVMem1PaJ-w7pVOvHTc2iUnJjrLfj3e2bmDGiFt_6TzHY_syWOoTqiVl_/s200/P1110718.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>3.</b> Place in Ziplock bag without overlapping each other, and store in freezer.</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">How to use:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Leave on your chopping board for a couple of minutes, or wash under cold water for a second for instant defrosting.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-83045853650824193862012-03-08T15:21:00.003-05:002012-03-08T16:26:39.631-05:00Balsamic Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_t7m_2fCDT3ctyKnL3oTz6LpLrujITMXRyPr557BiOrPPGMzqOKMgLr4HN2xFxFRn4qw4apJYi4DuymdmxE5K1NrpDYv8mbmmy12wukBwU34Z4rbOp0AvxYJItL3wfuj_KhyJBWc34bA/s1600/P1110767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_t7m_2fCDT3ctyKnL3oTz6LpLrujITMXRyPr557BiOrPPGMzqOKMgLr4HN2xFxFRn4qw4apJYi4DuymdmxE5K1NrpDYv8mbmmy12wukBwU34Z4rbOp0AvxYJItL3wfuj_KhyJBWc34bA/s320/P1110767.JPG" width="320" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">Serve this in casual occasions with lots of napkins!</span></i><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Balsamic Chicken</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="font-size: x-small;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Yield:</b> about 6 wings</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb <b>chicken wings</b> or wingettes</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 clove <b>garlic</b>, grated</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons <b>balsamic vinegar</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tablespoon <b>honey</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tablespoon <b>lemon juice</b></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salt and pepper</span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span id="goog_1343766231"></span><span id="goog_1343766232"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhMAWOrhZYTwHGPtFIXn7EX9B4EueFlBV7P6qae_1-lOTotVud5YNQB7Y0GWyDZdvzhBP-kBCe0_Hcn-H3Llj7ZcTQUrw3pI8Am1JqQtJMwGJJntcj4TP-MBaTzeSYsVnWXB0aIRJgYnJ/s1600/P1110615.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhMAWOrhZYTwHGPtFIXn7EX9B4EueFlBV7P6qae_1-lOTotVud5YNQB7Y0GWyDZdvzhBP-kBCe0_Hcn-H3Llj7ZcTQUrw3pI8Am1JqQtJMwGJJntcj4TP-MBaTzeSYsVnWXB0aIRJgYnJ/s200/P1110615.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine all the ingredients in a Ziplock bag. Seal the bag and let marinate in fridge for at least overnight.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVAejcH4O7s7kMIVi2rug3dgimYeL1kEPx7nyi4HcTacY-UicaJ-GeX2_vjXKWuOBBYNt6yhYnqL5ZaUtNUTKK0-IsJebXAdmZv26YU6JTQZT3BS5a69n7_1D4myjU9RsiAcn9s_ezNgn/s1600/P1110753.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVAejcH4O7s7kMIVi2rug3dgimYeL1kEPx7nyi4HcTacY-UicaJ-GeX2_vjXKWuOBBYNt6yhYnqL5ZaUtNUTKK0-IsJebXAdmZv26YU6JTQZT3BS5a69n7_1D4myjU9RsiAcn9s_ezNgn/s200/P1110753.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cover a baking sheet with an aluminum foil for easy clean-up. Lay the wings upside down and broil in oven for about 10 minutes. Flip them over and continue to cook for another 5 minutes or until cooked through. <span style="font-size: x-small;"><i>Keep an eye on the wings as they can get burned quickly under broiler.</i></span></span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: #f9cb9c; font-size: large;">Note: </span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If the wings browns too quickly in the oven, cover the top with an aluminum foil.</span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-19495837063395998452012-03-05T00:38:00.000-05:002012-03-05T00:38:49.082-05:00Hinamatsuri: Doll Festival<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitX4oX07yxIELx9Sv1NOo35A3XeWtu1wf3QGa6CyNGX95EbZccdC6qHH2waxvspwXJTR_t8FGrITGmRyV-7kD44qyAxgO_VVU5ol2j6mBgwTFBy9SIdHKjD75JjEapLIeLcWLLufn5Yeyr/s1600/P1110815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitX4oX07yxIELx9Sv1NOo35A3XeWtu1wf3QGa6CyNGX95EbZccdC6qHH2waxvspwXJTR_t8FGrITGmRyV-7kD44qyAxgO_VVU5ol2j6mBgwTFBy9SIdHKjD75JjEapLIeLcWLLufn5Yeyr/s200/P1110815.JPG" width="200" /></a></td></tr>
<tr style="color: #f9cb9c;"><td class="tr-caption" style="text-align: center;">Chirashizushi</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcomeUWl4j_ZzimOWp3BQfRDTvHZZYVEvZ49j1deeM0X_7_z3zCuhe3uiKilKZE5ZlJHrwMMdrP0cS4cXXPjrZOp3tY7aUK1HL3GVVd6kITIrM-ZI0L0Czye1nb1RZC3-0rkhBvcQZs-K/s1600/P1110818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcomeUWl4j_ZzimOWp3BQfRDTvHZZYVEvZ49j1deeM0X_7_z3zCuhe3uiKilKZE5ZlJHrwMMdrP0cS4cXXPjrZOp3tY7aUK1HL3GVVd6kITIrM-ZI0L0Czye1nb1RZC3-0rkhBvcQZs-K/s200/P1110818.JPG" width="200" /></a></td></tr>
<tr style="color: #f9cb9c;"><td class="tr-caption" style="text-align: center;">Suimono</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZys1yhLkV6nuyMKMwPi_peVS6HjYsC3SKlPr_EmcQtBooFGZgLbldOovLmRncbuoSOi1yQ171OBpddoJCoKE8SpfpcvPyz7u5rkuYyelnxNA0q_M9AvWZECDscixbA1PrfO3U_Hdln9Cy/s1600/P1110817.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZys1yhLkV6nuyMKMwPi_peVS6HjYsC3SKlPr_EmcQtBooFGZgLbldOovLmRncbuoSOi1yQ171OBpddoJCoKE8SpfpcvPyz7u5rkuYyelnxNA0q_M9AvWZECDscixbA1PrfO3U_Hdln9Cy/s200/P1110817.JPG" width="200" /></a></td></tr>
<tr style="color: #f9cb9c;"><td class="tr-caption" style="text-align: center;">Wakatakeni</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ15NAWvKKjCgG5U18BE9uaR5RkIq64XXvwPMc4icBxiutHnGbcwWtWEoIz3nmVfBukBZGzm7tLlWgD_qtiR8ctX8WsrvUnvNp5yihWylCXNAHhoKt4og-gZGiHcTpGs-dpPWH9LdC-nBI/s1600/P1110812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ15NAWvKKjCgG5U18BE9uaR5RkIq64XXvwPMc4icBxiutHnGbcwWtWEoIz3nmVfBukBZGzm7tLlWgD_qtiR8ctX8WsrvUnvNp5yihWylCXNAHhoKt4og-gZGiHcTpGs-dpPWH9LdC-nBI/s200/P1110812.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #f9cb9c;">Herb Roasted Red Snapper</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRzIFNvDCD0N5JyMLVcvXryGaWrjNY45my9M4TVmPNNYWFZWDn7mhlZ2Xy-x3zNibD3qHbqkgPjZD_LV2VH3Ura71CF4xbJJudMFIKLyRXE3FqlhAHsNhMg241Po5XkUKSGARrtcJnFJ6/s1600/P1110802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRzIFNvDCD0N5JyMLVcvXryGaWrjNY45my9M4TVmPNNYWFZWDn7mhlZ2Xy-x3zNibD3qHbqkgPjZD_LV2VH3Ura71CF4xbJJudMFIKLyRXE3FqlhAHsNhMg241Po5XkUKSGARrtcJnFJ6/s200/P1110802.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #f9cb9c;">No-Bake Cheesecake</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeY2NkYHue3zYKL5Oa_RMjZGxgjyGPMIHgy4B8K7wi0_Td5hyphenhyphentl53xTZYwD6n8lD0OWpyyxO-fybDd-OvOOU2mgj_LfDtNepayqj3qBfmNdcbleiXaliaqqGAdfVKDxnxfP1HPkUPF1Ac/s1600/P1110794.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeY2NkYHue3zYKL5Oa_RMjZGxgjyGPMIHgy4B8K7wi0_Td5hyphenhyphentl53xTZYwD6n8lD0OWpyyxO-fybDd-OvOOU2mgj_LfDtNepayqj3qBfmNdcbleiXaliaqqGAdfVKDxnxfP1HPkUPF1Ac/s200/P1110794.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #f9cb9c;">Hinaarare & Hishimochi</span></td></tr>
</tbody></table> <i><span style="font-family: Georgia,"Times New Roman",serif;">March 3 is a day for girls called "hinamatsuri" in Japan. It is translated into girls' day or doll festival because a set of ornamental dolls is to be displayed in households with young girls.</span></i><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">I decorated my house with small dolls, hishimochi and hinaarare<span style="font-family: Georgia,"Times New Roman",serif;"> and ate sushi, wishing my daughter's happiness and healthy growth.</span></span></i><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></i><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;"> </span></i><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hinamatsuri Dinner 2012</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Chirashizushi (Chirashi Sushi)</b> - Scattered sushi</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Suimono</b> - Clear Soup with Clams</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Wakatakeni</b> - Simmered Bamboo Shoots and Wakame Seaweed</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Herb Roasted Red Snapper<span style="font-size: small;"> </span><span style="font-size: small;">served with olive oil and balsamic vinegar</span></b></span><br />
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<b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">No-Bake Cheesecake with Strawberries and Green Tea</span></b><br />
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<b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hishimochi</span></b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> - Diamond-Shaped Mochi</span><b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></b><br />
<b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hina arare</span></b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> - </span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Popped Rice </span><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Treats</span><b><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></b>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-51058513816664028062012-03-02T10:03:00.008-05:002012-05-17T09:11:31.854-04:00Salmon Miso Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiyhBBj_1fMmhLe6AMbL0jo3SFNvRCAm4yR8oyqjEhxrk9AbSXPNTWD3HklVD4sbbS1Rk0ko6jGo3mD_3QtvamJq8u5gyKHNw-dsT6tj4Fs4EY7N2bqM6-yRsuFp3-QKVgED1H8GADyc_/s1600/P1110740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiyhBBj_1fMmhLe6AMbL0jo3SFNvRCAm4yR8oyqjEhxrk9AbSXPNTWD3HklVD4sbbS1Rk0ko6jGo3mD_3QtvamJq8u5gyKHNw-dsT6tj4Fs4EY7N2bqM6-yRsuFp3-QKVgED1H8GADyc_/s320/P1110740.JPG" width="320" /></a></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;">Miso soup is a traditional Japanese soup consisting of a stock called "dashi" and a seasoning called "miso" (fermented soybeans).</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Today I added a variety of vegetables and a canned salmon to my miso soup. Canned salmon usually comes with the meat and bones and is loaded with vitamins, minerals, calcium and Omega 3 fatty acids.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">This soup is a meal itself.</span></i><br />
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<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Salmon Miso Soup</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Yield:</b> about 8 bowls</span></span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSz7MvsGdQzvl_OSfMsKqbdtJiF4ZFJhNP5gWCJ31jF3u2W35iVfbmlpgHnUHXR3Z5R2XFy45OKd9MVP-CGh-85VZIkI2iS7Krj5PyzptEvXsKeOHad2GhAIGh5f5S4evIsVPQhanLaA8/s1600/P1110712.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/AVvXsEgZSz7MvsGdQzvl_OSfMsKqbdtJiF4ZFJhNP5gWCJ31jF3u2W35iVfbmlpgHnUHXR3Z5R2XFy45OKd9MVP-CGh-85VZIkI2iS7Krj5PyzptEvXsKeOHad2GhAIGh5f5S4evIsVPQhanLaA8/s200/P1110712.JPG" width="200" /></a></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 cups <b>water</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 <b>dashi packs</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb <b>vegetables</b><i><span style="color: #666666; font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">such as carrots, turnips, potatos, napa cabbage and burdock (gobo)</span></span></i></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">14 3/4 oz <b>canned salmon</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 tablespoons <b>miso</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 <b>green onions</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon ginger juice (optional)</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make dashi, add the water and dashi packs in a large pot. Bring to a boil, and simmer over medium-low heat for 5 minutes. Discard the dashi packs.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ9vdx2AKcgUk4SyuMH6nkLNIdD0iZC-5BKMSHrych4dGuWlsLOUA_5cEaEzaqZwxjwGUx9XMVKWBoZbPXi-8iqh_SDhm-XlO9YWK1-0YFqVOhcgOofWTjp_poNjKBcRuu4utd7xPz6iG/s1600/P1110721.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ9vdx2AKcgUk4SyuMH6nkLNIdD0iZC-5BKMSHrych4dGuWlsLOUA_5cEaEzaqZwxjwGUx9XMVKWBoZbPXi-8iqh_SDhm-XlO9YWK1-0YFqVOhcgOofWTjp_poNjKBcRuu4utd7xPz6iG/s200/P1110721.JPG" width="200" /></a></div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Meantime, peel and thin-slice the burdock. Soak in water for a couple of minutes and then drain. Add to the pot and simmer for 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDjxsygSXHyq4ctatHSV_RSiLMP2KubaGni-E42mSPAXbHC0cAlcnvSSqvsJw5SS0zPWtCk4AfLYGtYgvZzraduYkWcEOHao1kkZpLouDBqqXc32beuxZhQPylDis7x0uXRHyBYcIHusQ/s1600/P1110724.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/AVvXsEiFDjxsygSXHyq4ctatHSV_RSiLMP2KubaGni-E42mSPAXbHC0cAlcnvSSqvsJw5SS0zPWtCk4AfLYGtYgvZzraduYkWcEOHao1kkZpLouDBqqXc32beuxZhQPylDis7x0uXRHyBYcIHusQ/s200/P1110724.JPG" width="200" /></a></div>
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cut the vegetables except green onions into 1/4 inch cubes or thin slices and add to the pot. Continue to cook until tender.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25cGaKWASJNcUF25PNdR5E1ymk_xUaUzXGbm1MONCnrvJBOTDpbsgLZWnC7OdTQgpddGa_ZaL4el5-umIzlXLQm8neLMhzK_IC4dDrA4hfbzKFln9redQAyFjtMwZQ-PmD-bNYXMZXRuj/s1600/P1110726.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/AVvXsEh25cGaKWASJNcUF25PNdR5E1ymk_xUaUzXGbm1MONCnrvJBOTDpbsgLZWnC7OdTQgpddGa_ZaL4el5-umIzlXLQm8neLMhzK_IC4dDrA4hfbzKFln9redQAyFjtMwZQ-PmD-bNYXMZXRuj/s200/P1110726.JPG" width="200" /></a></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Drain water from the canned salmon and add to the pot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOppr8-MNZMbNtYk4jTlSfsZznz04SmrqC9dpSuuKBYFpbi6g3_Ux8Wa8TUkMrXq2kzuzKGzoUDb9np73f1IwzJ8USa9oSfj9O2FDkynCUmuzP9uSWrCfjTakTVsxwtT0_MaeuTVOqgab/s1600/P1110727.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/AVvXsEiyOppr8-MNZMbNtYk4jTlSfsZznz04SmrqC9dpSuuKBYFpbi6g3_Ux8Wa8TUkMrXq2kzuzKGzoUDb9np73f1IwzJ8USa9oSfj9O2FDkynCUmuzP9uSWrCfjTakTVsxwtT0_MaeuTVOqgab/s200/P1110727.JPG" width="200" /></a></div>
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a bowl, stir together a ladle of broth from the pot and the miso to loosen the consistency. Return in the pot and stir gently.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Slice the green onions and add to the pot as well as the ginger juice. (Try not to boil the soup after you put miso in.)</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Notes:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- Dashi packs and miso should be available at <a href="http://www.noblefish.com/j/index.htm" target="_blank">Japanese grocery stores</a>.</span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- You can use other vegetables like daikon radish and cabbage.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0tag:blogger.com,1999:blog-5574627637899169864.post-86379819580556417102012-02-28T23:56:00.003-05:002012-03-04T00:35:42.841-05:00Silky Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBDxxZ3EywTjKz5tFBJseEj4Hhsg8cBVqk4Cln3SQXWbDicACqeYj2gUnhM0THwNI0kdEiUUduu-POuK0r1zvjsOnh3hm1vriOaum9xcARno1qX9_mARBYIbRhBAI8RGJ3g0pfK19V7vt/s1600/P1110622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBDxxZ3EywTjKz5tFBJseEj4Hhsg8cBVqk4Cln3SQXWbDicACqeYj2gUnhM0THwNI0kdEiUUduu-POuK0r1zvjsOnh3hm1vriOaum9xcARno1qX9_mARBYIbRhBAI8RGJ3g0pfK19V7vt/s320/P1110622.JPG" width="320" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">This airy, melt-in-your-mouth chocolate cake is very popular among my family and friends. It is like a cross between </span><span style="font-family: Georgia,"Times New Roman",serif;">soufflé</span></i><i><span style="font-family: Georgia,"Times New Roman",serif;"> and chocolate truffles.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Special ingredients or utensils are not necessary, but secrets of making the silky texture are...</span></i><br />
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<a name='more'></a><br />
<span style="color: #a2c4c9; font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Silky Chocolate Cake</span></span><br />
<span style="font-size: x-small;"><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Yield:</b> 1 loaf</span></span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 <b>eggs</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup <b>granulated sugar</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 oz <b>dark chocolate</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 stick <b>unsalted butter</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 tablespoons <b>cake flour</b></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon <b>brandy</b> or rum</span><br />
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<span style="color: #f9cb9c; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grease a loaf pan with extra butter or non-stick baking spray.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350F.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-xKxMoOZzgJoh6FI2ks8BWbA5RNXpktWAmoIKy-wPkdOQlMCC2BKW9-xSTzJS3jtCt8sUs_Vr054TzKirenvTJEwjjPfPk24hxvM0zxGP5tSU6oESNqwv1iGmZUntlLnJodtaMafkZiy/s1600/P1110602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-xKxMoOZzgJoh6FI2ks8BWbA5RNXpktWAmoIKy-wPkdOQlMCC2BKW9-xSTzJS3jtCt8sUs_Vr054TzKirenvTJEwjjPfPk24hxvM0zxGP5tSU6oESNqwv1iGmZUntlLnJodtaMafkZiy/s200/P1110602.JPG" width="200" /></a></div><br />
<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make meringue, put the egg whites in a clean, dry bowl, and beat until opaque using an electric mixer. Add half of the sugar, and continue to beat on high speed until glossy, stiff peaks form.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT60dayZWF5GHKM8sbbrcGje9gdGDrJ1U_FNxn1fMtV3l0yq1NXcYCx-nXhLUllVuU5XsTZjrPh23mSEEqYP8wMQ35_0wBzSqKvOoofHVLzP-GUcaHk2zv-kVVrSYY8gLyFUKBcfncRUT/s1600/P1110607.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT60dayZWF5GHKM8sbbrcGje9gdGDrJ1U_FNxn1fMtV3l0yq1NXcYCx-nXhLUllVuU5XsTZjrPh23mSEEqYP8wMQ35_0wBzSqKvOoofHVLzP-GUcaHk2zv-kVVrSYY8gLyFUKBcfncRUT/s200/P1110607.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICzIrQ9NgGCvdcu_Xczt5R5MGcly02qcvtZZmh2gkeN5qWP0hhrvbLZP9CQaImTV7NMKsfq9T5xgHshS5zrOUh-SqeKx7UAVCEaBEzi0813QpWZWuOdTrqdGpC_vEfop_dIapMT9aGTG5/s1600/P1110611.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrUlBGd7iWEQzPdUvRkbEJxWtID7F7mJrhGP5QdzdIbRQn83PWgHp6vepa_cfZeJqz7n2uTvuVxmSrGNQm8J7qmOTkMvtShv7-hq6J6lpaj5GghZt-ZeielJ9G0rJztiDnutnzPa9lJIT/s200/P1110608.JPG" width="200" /></a><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In another bowl using a whisk, melt the chocolate and butter in microwave. Stir in the rest of the sugar, cake flour and brandy. Add the egg yolks one at a time.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Working with a spatula, add half of the meringue into the batter and fold until mixed well. Gently fold in the rest of the meringue.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICzIrQ9NgGCvdcu_Xczt5R5MGcly02qcvtZZmh2gkeN5qWP0hhrvbLZP9CQaImTV7NMKsfq9T5xgHshS5zrOUh-SqeKx7UAVCEaBEzi0813QpWZWuOdTrqdGpC_vEfop_dIapMT9aGTG5/s1600/P1110611.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICzIrQ9NgGCvdcu_Xczt5R5MGcly02qcvtZZmh2gkeN5qWP0hhrvbLZP9CQaImTV7NMKsfq9T5xgHshS5zrOUh-SqeKx7UAVCEaBEzi0813QpWZWuOdTrqdGpC_vEfop_dIapMT9aGTG5/s200/P1110611.JPG" width="200" /></a></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Transfer the batter into the prepared pan and smooth the top. Cover the top of the pan with an aluminum foil, remaining partially open. Place in a larger baking dish, and fill with about 1-2 inches of hot water.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake in the oven for 45 minutes.</span><br />
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<span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Remove from the oven and let cool completely in the water bath with the aluminum foil on.</span><br />
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<div style="color: #f9cb9c;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Note:</span> </span></div><span style="color: #666666; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- Store in an airtight container at room temperature.</span>pentlandhttp://www.blogger.com/profile/18383560144936842826noreply@blogger.com0