tag:blogger.com,1999:blog-75284422669264180522024-03-05T03:24:38.938-05:00The Culinary CreativeJust a girl in the kitchen cooking up food and fun!TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.comBlogger549125tag:blogger.com,1999:blog-7528442266926418052.post-55539092206646042882015-10-05T17:27:00.003-04:002015-10-05T17:27:40.013-04:00The Great Migration -- TCC has a New Home!Hello! At long last, I have started back on the path of fun food stuff and with that comes a new home base so please come check out <a href="https://theculinarycreative.wordpress.com/">The Culinary Creative on Wordpress</a>.<br />
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Big favor to ask, for those who subscribed to TCC on blogspot, will need to have you re-subscribe on Wordpress. There is a box on the right side where you can easily do that. I hope you will continue to follow me.<br />
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In the process of moving everything these past few weeks I realized that over the past eight years, TCC has put out some sweet stuff (and not just meaning desserts) that even I had forgotten about.{There has been a lot of drooling going on lately.} So I think in the new fad tradition of TBT, TCC maybe re-featuring some dormant recipes, so stay tuned for those.<br />
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Again, many thanks for your patience these past few months. It feel great to be back in cooking mode and I look forward to having you join me for this next phase of The Culinary Creative.<br />
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See you soon!<br />
K2<br />
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<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-82537821145886259462015-08-10T12:00:00.001-04:002015-08-10T12:00:39.408-04:00Updates on TCCHello all! I know it's been radio silent for a bit now and I apologize for that.<br />
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Have been experiencing some technical difficulties with access for non-subscribed followers and since I want recipe access to be easy and non-painful for everyone I am working on a plan to make that so.<br />
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Please don't give up on TCC yet, there is still plenty of good food and fun times in the kitchen ahead. So stay tuned for fresh and new and I will keep you posted when we are ready to relaunch. Until then bon appetit!<br />
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Happy Food Thoughts,<br />
K2TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-38515546863388262422015-05-20T20:04:00.000-04:002015-05-20T20:04:00.503-04:00Vietnamese Bánh mì Sandwiches with Fresh Pickled Radish & Carrots <div class="separator" style="clear: both; text-align: center;">
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<i>My plate has been super full these days, but I am most fortunate to have foodie friends willing to help out. This post came about because on a recent food-filled trip to Charleston we saw a stall at the Saturday morning Farmer's Market selling </i><i>Bánh mì</i><i> sandwiches (</i>Bánh mì <i>is a Vietnamese term for all kinds of bread). </i><i>Turns out my pal Deborah is a BIG </i><i>Bánh mì</i><i> sandwich fan and actually makes them at home (a lot). So for your eating edification, she offered to share not only the How To process but her recipe for crispy, Fresh Pickled Carrots and Radishes.</i><br />
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<b><span style="color: #351c75;">Vietnamese Bánh mì Sandwiches </span></b><b style="color: #351c75;"> </b><br />
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If you've ever had a Vietnamese Bánh mì Sandwich, you're probably already a fan. They are brilliantly magical! Starting with the lightly crisped bread, to the layered flavors of condiments, tangy crunchy vegetables, pungent fresh herb, the zesty bite of a chile pepper, and of course the savory protein star of the sandwich, everything about this sandwich is right.<br />
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The genius of the Bánh mì sandwich comes from its cultural fusion of French and Vietnamese flavors (from France's colonial period in Indochina). The Bánh mì sandwich pairs a sturdy French baguette, sausages and even pate with distinctly Asian flavors resulting in a portable meal that is both hearty and delicate. Bánh mì sandwiches can be made with any meat, from a thin-sliced garlicky chicken sausage or Asian-spiced pork tenderloin medallions to seasoned tofu or beef sate. You get the idea.<br />
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For many, the magic of these creations lies in the fresh vegetable pickles. Crisp and tangy, they elevate a humble sandwich into something sublime. Luckily, they are ridiculously simple to make and to experiment with. No canning or processing -- just slice up the veggies, add a hot sweet brine, wait at least an hour and voila! You've got fabulous pickles that are perfect for Bánh mì sandwiches, or to perk up any salads or antipasto plates.<br />
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<b><span style="color: #674ea7;">Fresh Pickled Carrots and Radishes</span></b><br />
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2 large carrots (or 3 medium)<br />
about 1 lb (16 oz.) Daikon or red globe radish <i><span style="color: #674ea7;">both types of radish are easy to find in supermarkets</span></i><br />
1 tsp salt <i><span style="color: #674ea7;">preferably fine sea salt</span></i><br />
2 tsp plus 1/2 cup sugar <i><span style="color: #674ea7;">you can use Splenda or other substitute, you just need to experiment a bit to get the sweetness to your liking</span></i><br />
1-1/4 cup white vinegar<br />
1 cup water<br />
Quart jar<br />
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Peel the daikon radish and carrots, then slice into matchsticks of roughly the same length and width. <i><span style="color: #674ea7;">If using red globe radish, you can cut it into thin rounds vs. matchsticks. These radishes also give the pickles a beautiful pink tinge.</span></i><br />
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Place the vegetables in a bowl and sprinkle with the salt and 2 tsp of the sugar. Gently massage the vegetables for around 3 minutes. They will release some liquid and soften up.<br />
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Rinse the vegetables and drain in a colander. Then transfer them to your quart jar. <i><span style="color: #674ea7;">You can also make these in a tupperware container if you don't have a jar.</span></i><br />
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For the brine, stir together the remaining 1/2 cup sugar with vinegar and water over medium head until the sugar dissolves. No need to boil. Be sure all bubbling has stopped, you want the brine to cool a bit before pouring into the jar. This is important because you want to brine the vegetables -- not cook them! Fully cover your veggie pickles and discard any remaining brine.<br />
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Let them sit for at least an hour and then taste to adjust for seasoning. If you want them to be a touch sweeter, add more sugar. If you like them more tart, add a bit more vinegar. Play around!<br />
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You can use your fresh pickles after an hour, but the flavor is best after at least 24 hours. These pickles will keep in your fridge for up to a month, but I bet they don't last that long.<br />
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<i><span style="color: #674ea7;">Note: radish pickles can seem a bit stinky when you first open the jar. Don't worry! They are still good. Just let them air out a bit before assembling your sandwich.</span></i><br />
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Now it's time to assemble your Bánh mì sandwich!<br />
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<span style="color: #674ea7;">BREAD</span> -- Slice open your bread roll, lightly toast, and take out some of the crumb on one side to make room for your vegetables. The only rule here on bread choice is don't pick a bread that is going to scratch up the top of your mouth when you eat the sandwich! You know what I mean. So use what works best for you: hoagie roll, ciabatta roll, baguette, etc.<br />
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<span style="color: #674ea7;">FAT</span> -- Use a homemade mayo, salted butter, garlic aioli, mashed avocado or my favorite -- sriracha mayo. Be sure to spread from edge to edge on your bread.<br />
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<span style="color: #8e7cc3;">CONDIMENT</span> -- Here's where you can get creative! Use hoisin sauce, Maggi seasoning (a wonderfully flavorful version of soy sauce), Sriracha sauce, or just a light sprinkling of fish sauce. Most any Asian sauce will work, it all depends on what you like. Again, be sure to spread from edge to edge on your bread so that every bite is perfectly flavorful.<br />
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<span style="color: #8e7cc3;">PROTEIN</span> -- You can use just about anything that makes your mouth water, just be sure it is sliced thin so it is easy to bite through. My favorite is a flavorful chicken sausage sliced on the diagonal.<br />
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<span style="color: #674ea7;">CUCUMBER</span> -- Thinly slice the cucumber of your choice. You can use any kind of cucumber, and peel them or not, as you wish.<br />
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<span style="color: #674ea7;">CHILE PEPPER</span> -- It's traditional to use thin slices of a chile pepper, but if that's not you're thing, no worries. Think jalapeno, thai chile, Anaheim or your personal favorite. I'm not so into the hotness, so I skip this part.<br />
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<span style="background-color: white;"><span style="color: #674ea7;">PICKLES</span></span> -- Now it's time to use your favorite pickled vegetables! Drain them slightly before adding to your sandwich so it's not drippy and messy.<br />
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<span style="color: #674ea7;">FRESH HERB</span> -- Think cilantro, Thai or sweet basil, mint, or any pungent fresh herb that makes you happy.<br />
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Now take a look at your colorful, savory delicious masterpiece and enjoy!<br />
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<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-3864702799959700012015-05-13T17:30:00.000-04:002015-05-13T17:30:00.429-04:00Check It Out: The Yunnan Cookbook<div class="separator" style="clear: both; text-align: center;">
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I have a fabulous cookbook recommendation to share with you, I am very giddy about this book and can't wait to dive into it further.<br />
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<i><span style="color: #38761d;">The Yunnan Cookbook: Recipes from China's Land of Ethnic Diversity</span> </i>could just as easily be a coffee table presentation piece as it is a book of recipes. Located in southwest China where it borders Vietnam, Laos, and Burma, the Yunnan Province has an ethnic diversity that is reflected in the dishes presented in this book. Coupled with essays and vignettes of the people and food of Yunnan are gorgeous photos (read: food porn) of featured dishes.<br />
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Some of the treats you will find inside are Steamed Pumpkin with Walnut and Herb Salad, Pan-fried Spicy Squid, Crispy Spring Onion Cakes, Stir-fried Pork with Jicama and Asparagus. If you are a fan of condiments, there is a chapter on Preserves, if you are interested in Street Foods, they have that covered too, and if you love Mushroom, they've got you covered.<br />
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The authors have done amazing research and have modified the recipes (only slightly) to make it more general-user friendly in terms of being able to find what you need. Fresh ingredients are the key and these days most are pretty accessible, especially if you have an international market near you, so you don't have to worry about not being able to find ingredients. Whether for yourself or the cookbook-collecting foodie in your life, I think you should definitely check it out.<br />
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<span style="color: #38761d;">The Yunnan Cookbook: Recipes from China's Land of Ethnic Diversity</span><br />
<span style="color: #38761d;"><i>Annabel Jackson and Linda Chia</i></span><br />
<span style="color: #38761d;"><i>Blacksmith Books, 2014</i></span><br />
<span style="color: #38761d;"><i>ISBN-10: 9881613973</i></span><br />
<span style="color: #38761d;"><i>ISBN-13: 9789881613973</i></span><br />
<span style="color: #38761d;"><i>List price: $26.95</i></span>TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-77612910459089823802015-05-10T18:19:00.003-04:002015-05-10T19:15:15.331-04:00Cooper's Super Soup -- Four Mushroom Barley<div class="separator" style="clear: both; text-align: center;">
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<i>With all the rain we’ve been getting lately in NC (sorry West Coast!), it seems like an excellent time to feature another of Cooper's Super Soups...Four Mushroom Barley. This one goes great with a grilled cheese sandwich on the side, though it's certainly hearty enough to stand on its own. However you want to do it, it's mmm mmm great. </i><span style="color: #b45f06;"><i>This soup got the Two Thumbs Up from Dad.</i></span><br />
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<span style="color: #b45f06;"><b>Four Mushroom Barley Soup</b></span><br />
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1/2 oz. dried porcini mushrooms<br />
1 cup boiling water<br />
4 tbsp butter<br />
2 cups (16 oz.) small white mushrooms, whole<br />
2 portobello caps, cut in half, thinly sliced<br />
3/4 cup (6 oz.) shitake mushrooms<br />
1/3 cup sherry<br />
1 large onion, diced<br />
2 carrots, diced<br />
2 celery ribs, diced<br />
3 cloves garlic, minced<br />
1/2 cup pearl barley<br />
2 bay leaves<br />
1/2-1 tsp ground marjoram<br />
pinch of dried dill weed<br />
7 cups mushroom stock (<i><span style="color: #b45f06;">see recipe below</span></i>)<br />
28 oz can crushed tomatoes<br />
salt and pepper, to taste<br />
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Place porcinis in 1 cup of boiling water, cover and set aside for 20-30 minutes. Once rehydrated, drain the porcinis, but reserve the water. Once the mushrooms are cool, chop them up.<br />
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Melt butter in stock pot or Dutch oven over medium heat.<br />
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Throw in mixed mushrooms and cook about 10 minutes or until softened and reduced.<br />
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While stirring the mushrooms, add the sherry and let cook for a minute or two so the mushrooms can soak up the flavor. To intensify the flavor, allow the liquid to reduce a bit.<br />
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Stir in onion, carrot, celery, and garlic. Cook, stirring occasionally, until onions are translucent.<br />
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Mix in barley, bay leaves, marjoram, and dill then cook for another 5-10 minutes.<br />
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Add the reserved water from the porcinis, the mushroom broth, and crushed tomatoes. Let simmer covered for about 50 minutes, or until barley reaches desired level of cooking.<br />
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Season with salt and pepper to taste.<br />
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<b><span style="color: #b45f06;">Cooper's Thoughts</span></b><br />
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<span style="color: #b45f06;">Lessons I learned from my first attempt making this soup:</span><br />
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<ul>
<li><span style="color: #b45f06;">Barley grows a lot and is very thirsty. First try had 1-1/2 cups of barley. It made for a great risotto.</span></li>
<li><span style="color: #b45f06;">The first time, I used some "fancy" mushrooms (maitake and white beech) in this soup, but they were too mild in flavor to notice. They weren't worth the extra expense.</span></li>
<li><span style="color: #b45f06;">Porcinis might be the only fancy mushroom worth spending the extra money on and should not be left out.</span></li>
<li><span style="color: #b45f06;">I would make a couple of minor modifications only if you are planning on serving most or all of the soup the day/night of. A little more barley could be added (no more than a 1/4 cup) if you cook the barley to al dente. It will continue to grow in the fridge overnight though (you were warned!). Also, diced tomatoes instead of crushed tomatoes might be better the first serving. After chilling, however, the crushed tomatoes made this soup perfect!</span></li>
<li><span style="color: #b45f06;">For the stock on this soup, I had about 6 cups of my sweet and spicy mushroom broth left over and a cup of boxed chicken stock sitting in the fridge. Hopefully you saved the scraps from the <a href="http://theculinarycreative.blogspot.com/2015/03/coopers-super-soup-sausage-and-winter.html">Root Vegetable Soup</a>, because that's what goes into the yummy stock (below).</span></li>
</ul>
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<b>Mushroom Stock</b><br />
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3 quarts of water<br />
All the trimmings from the sweet potato, parsnip, turnip, carrots, and celery root (remove the stems from the celery root, but add a few leaves back in, maybe 4-5).<br />
1 onion, quartered<br />
4 portobello stems<br />
Stems from 8 oz of shiitake<br />
Gills from 2-4 portobellos<br />
2 jalapenos, cut in half<br />
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Toss all ingredients in a stock pot and simmer for an hour.<br />
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Strain and set aside for later. <i>As an aside, when I made this stock it was for another soup. I almost stopped at just the stock because it was so tasty!</i><br />
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This stock is incredibly flavorful, so it will overpower mild flavors (such as the dill that was added), but it really highlights the mushroomy flavor and adds a bit of heat that keeps everyone wondering where the peppers are.TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-61452860687437477752015-04-03T08:32:00.000-04:002015-04-03T13:42:02.255-04:00Peeps Potato Pie<div class="separator" style="clear: both; text-align: center;">
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I don't often toss out the word "genius" when I describe my cooking, but I'm making an exception this time. This was one of my drive-home-from-work-thinking-of-food inspirations. If you love Peeps<span style="font-size: xx-small;"> </span>as much as I do (and you know you do) and are a fan of sweet potatoes, then you will love this Just in Time for Easter dessert.<br />
<br />
The best part about it, sweet potatoes rank number one in healthiest vegetables and Peeps inspire happiness so this pie is both good for your body and your soul. You're welcome.<br />
<br />
<i><span style="color: #b45f06;">I'd like to dedicate this post to my peep Mary BB whose love and appreciation of Peeps is only match by my own.</span></i><br />
<br />
<b><span style="color: #b45f06;">Peeps Potato Pie</span></b><br />
<br />
2 large sweet potatoes (approx. 1 lb.)<br />
1/2 cup (1 stick) butter, softened<br />
1 cup sugar<br />
1/2 cup milk<br />
2 eggs<br />
1 tsp. vanilla<br />
1/2 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/8 tsp. ground cloves<br />
1 (9") deep dish pie crust<br />
<br />
Boil sweet potatoes (with the skin on) for 45 minutes or until very fork tender.<br />
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When done, drain boiled water and replace with cold water. Allow to sit for about 3-4 minutes.<br />
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Remove sweet potatoes from water and peel off the skin. <i><span style="color: #b45f06;">Should come off very easily.</span></i><br />
<i><span style="color: #b45f06;"><br /></span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorK6ZpmSzcV6rYs0CWZ8qnMu2xrUtjG2kLw57ITkNfa57t2bJiOdR4wyaraeH_A_c8Q8OTFTTTCU6MWcRX-gyEuk5ObzFeU5usrrZApSyaQ4BUsGxNL5M3tLXBbBTlxbNakpTnrKc5R0/s1600/P3+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorK6ZpmSzcV6rYs0CWZ8qnMu2xrUtjG2kLw57ITkNfa57t2bJiOdR4wyaraeH_A_c8Q8OTFTTTCU6MWcRX-gyEuk5ObzFeU5usrrZApSyaQ4BUsGxNL5M3tLXBbBTlxbNakpTnrKc5R0/s1600/P3+02.jpg" height="212" width="320" /></a></div>
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Mash sweet potatoes in a large mixing bowl, add butter and cream until fully incorporated.<br />
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Add the sugar, milk, eggs, vanilla and spices. Mix until batter is smooth. <i><span style="color: #b45f06;">It will be very liquidy but that's what you want.</span></i><br />
<i><span style="color: #b45f06;"><br /></span></i>
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Pour batter into the pie crust and bake for 45 minutes at 350 degrees.<br />
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In the meantime, pull apart your Peeps and if so inclined, plan out your Peeps pie layout. <i><span style="color: #b45f06;">I found this made the transition to pie top much easier.</span></i><br />
<i><span style="color: #b45f06;"><br /></span></i>
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After pie has been baking for 45 minutes, add Peeps layer to the top and continue baking for 10-15 minutes. <br />
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Remove from oven and allow to cool and set. Garnish with Peeps if desired.<br />
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<span style="color: #b45f06;"><b>NOTES</b></span><br />
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">I chose orange bunnies because they complimented the color of the sweet potatoes. But as you know there are many options available so if you feel like blue chicks will work better for you, then go for it.</span><br />
<span style="color: #b45f06;"><br /></span>
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I call this one "Last of the Mohpeepkins"</div>
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">If you want your Peeps less melty as not to traumatize the children with so many toasted bunny corpses then bake pie for 50 minutes, top with Peeps and put back in oven for 5-10 instead. When you put them on is entirely up to you.</span><br />
<span style="color: #b45f06;"><br /></span>
Good Friday everyone and Have a Happy Easter!<br />
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TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-578987040410557292015-04-01T17:30:00.000-04:002015-04-01T17:30:00.110-04:00Fruit Gazpacho<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GoAZHkcdx4c/VRnLea79DpI/AAAAAAAAJaM/iO804lVNmXg/s1600/FG%2B00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GoAZHkcdx4c/VRnLea79DpI/AAAAAAAAJaM/iO804lVNmXg/s1600/FG%2B00.jpg" height="270" width="320" /></a></div>
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No foolin' -- this is a great cold soup to enjoy as the weather is getting warmer, and just one of the many delicious recipes you'll find in <a href="http://theculinarycreative.blogspot.com/2015/03/check-it-out-eat-raw-eat-well.html">Eat Raw, Eat Well</a>.<br />
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<b><span style="color: #741b47;">Fruit Gazpacho</span></b><br />
<span style="color: #4c1130;"><i>from</i> Eat Raw, Eat Well<i> (p. 110) with notes by K2</i></span><br />
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2 cups chopped hulled strawberries<br />
1 cup frozen raspberries (see Tips)<br />
1 cup frozen blueberries<br />
1 cup chopped kiwifruit<br />
1 cup coconut water (see Tips)<br />
1/4 cup freshly squeezed lime juice*<br />
1/4 cup fresh mint leaves<br />
pinch fine sea salt<br />
<br />
In a food processor fitted with the metal blade, pulse strawberries, raspberries, blueberries and kiwi until chopped and broken down (it is important to keep the texture at this point). <span style="color: #741b47;"><i>K2: I was a little too enthusiastic so lost some of my texture.</i></span><br />
<span style="color: #741b47;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtvcTOzZkZSdQqArxJQoJ0qiUdG4lMTbC-FQRYYhV_tTRuQ0YpyeIJ6UhHeB6q7CP3bifklVR9cQQVMozwtFGdaq_4Wlh2K6_Lamhaoz4Pq35c1kpm9mH8MdpRAWXt_AnZ8WnRFqySI8/s1600/FG+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtvcTOzZkZSdQqArxJQoJ0qiUdG4lMTbC-FQRYYhV_tTRuQ0YpyeIJ6UhHeB6q7CP3bifklVR9cQQVMozwtFGdaq_4Wlh2K6_Lamhaoz4Pq35c1kpm9mH8MdpRAWXt_AnZ8WnRFqySI8/s1600/FG+04.jpg" height="212" width="320" /></a></div>
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Add coconut water, lime juice, mint and salt. Pulse to combine.<br />
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Serve immediately or cover and refrigerate up to 3 days.<br />
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TIPS<br />
<br />
(from page 110) You may use any blend of frozen fruit in this recipe. I also like using blackberries, gooseberries or cherries. When making this soup, make sure to use at least 2 cups frozen berries to give the soup body. <i><span style="color: #741b47;">K2: I used a frozen berry mix that had blackberries, black raspberries, blueberries and cherries. </span></i><br />
<i><span style="color: #741b47;"><br /></span></i>
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(from page 21) Coconut water, which is the watery liquid inside a young coconut, is nature's electrolyte replacer. It is full of naturally occurring salts and sugars, which help to regulate many bodily functions. It is also a great source of potassium. The best kind is straight from a young organic coconut, but if that is not available the next best thing is pure organic coconut water in cans not lined with biphenol A (BPA) or Tetra Paks. If you're purchasing coconut water, look for high-quality products that don't contain additives or preservatives (many prepared coconut waters have added sugar and other ingredients).<br />
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<i><span style="color: #741b47;">* two small limes will yield 1/4 cup fresh squeezed juice</span></i><br />
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<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-62290391443360777862015-03-30T17:13:00.002-04:002015-03-30T17:13:56.326-04:00Check It Out: Eat Raw, Eat Well<div class="separator" style="clear: both; text-align: center;">
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<img src="http://ecx.images-amazon.com/images/I/51S3EHhd49L._SY344_BO1,204,203,200_.jpg" /></div>
<br />
Spring is sprunging! Well...in theory that is...but that means fresh garden produce is just around the corner. Can't wait.<br />
<br />
And that idea brings me to a new cookbook I have to share with you. <i>Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes</i>. I've had friends who have taken the raw diet path, if even for a short spell, and I've always been intrigued by it. There are so many vegetables that lose something in the cooking process so I definitely understand the benefits, but wasn't sure if there were really that many decent recipes that you could survive off of...come to find out, there are at least 400.<br />
<br />
Some of the recipes that caught my eye were the Kale Waldorf Salad, Mango and Pineapple Gelato, Red Beet Ravioli, Sweet Potato and Zucchini Mac'n'Cheese, but the one the parents and I decided to experiment with was the Fruit Gazpacho. YUM! (Recipe to follow soon.)<br />
<br />
The book does a nice intro to navigating a raw good diet and equipping your raw food kitchen. If you are going to commit to an all raw diet, investing in a good food dehydrator is key. At least half of the recipes called for use of one, but there were still a LOT of recipes that did not.<br />
<br />
So if you want to branch out and try something new, <i>Eat Raw, Eat Well</i> will be a great guide to discovery.<br />
<br />
<br />
<span style="color: #38761d;"><i>Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes</i></span><br />
<span style="color: #38761d;">Douglas McNish</span><br />
<span style="color: #38761d;">Robert Rose Inc. 2012</span><br />
<span style="color: #38761d;">ISBN 978-0-7788-0295-2 ($24.95)</span><br />
<br />
<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-79464006542350325502015-03-01T10:43:00.000-05:002015-03-01T10:43:24.671-05:00Cooper's Super Soup -- Sausage and Winter Root Vegetable<div class="separator" style="clear: both; text-align: center;">
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FACT <span style="background-color: white; font-family: 'Times New Roman', serif; font-size: 16px;">–</span> my friend Cooper makes super soups. He and I and another work friend used to do soup exchanges in the winter. Always looked forward to seeing what he would come in with next because they were always D-licious. Then I left for another job and the soup exchange was no more (insert sad face here). So when Cooper approached me about doing a guest post and featuring one of his soup recipes I was totally on board. So now I present for you culinary enjoyment, a super soup.<br />
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<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">Cooper’s Super Soup<br />
Sausage and Winter Root Vegetable</span><o:p></o:p></span></b></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 lb. Italian turkey
sausage (spicy!)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 tbsp. butter<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 medium onion, diced<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3 cloves garlic, minced<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">~ 1 tbsp. fennel seed<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">~ 1 tbsp. crushed red
pepper<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3/4 cup white wine<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 large carrots<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 small-medium turnips<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 large or 2 small
parsnips<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 medium celery root<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 large sweet potato<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Salt n pepa (push it to
taste)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">4 Roma tomatoes,
1/4" dice<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">~1 tbsp. dried basil<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">~2 tsp. dried oregano<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">8 cups vegetable stock<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Wash and peel all root
vegetables. Cut all into 1/4-1/2" cubes. Set aside for later (see note).<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">In 2 gallon
stockpot/Dutch oven, melt 1 tbsp. butter over medium heat. Remove turkey
sausage from casing and brown. Stir to break up chunks. Once browned, remove to
paper towel-lined plate with slotted spoon to drain.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add remaining butter to
pot and melt. Add onion and garlic, stirring occasionally until translucent.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add fennel seed and
crushed red pepper flakes. Stir until strongly aromatic, then deglaze with a
splash of wine.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add root vegetables,
salt and pepper to taste. Stir until root vegetables until all take up the
reddish tint from the sausage grease, and let cook for 5-10 minutes.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Stir in tomatoes,
remaining wine, basil and oregano. Add sausage and stock, mix and bring to
boil. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Reduce heat and simmer
for 1 hour, or until veggies are tender. Remove lid and simmer for up to an
additional 15 minutes to reduce stock if necessary.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><b><span style="color: #741b47;">Cooper Notes</span></b><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">As far as stock goes,
this is a free veggie stock soup. All
scraps can be frozen for a future vegetable stock, and the variety of root
veggies should make for a broth no one can quite put their finger on.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">From my raw taste test,
the leaves from the celery root are delicious yet potent, but the stems are
very bitter (including the base of the leaf). I think the leaves would make for
a very nice addition to a stock (or a garnish) with discretion as they are
strongly flavored, but the stems are compost.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">On the topic of stock, I
used 4 cups of homemade spicy chicken stock (from a white bean chicken chili I had made) and 4 cups boxed veggie stock for my first batch. The homemade
stock definitely added to the soup, but boxed chicken/beef broth (and extra hot
peppers) might achieve the same flavor.<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">On preparing the root
vegetables – this recipe calls for a lot of washing, peeling, and chopping
tough roots. If you don't have a razor sharp peeler/knife or a good sous chef,
it can take some time. With my limited cooking space and unfamiliarity with
some ingredients, it took me about 40 minutes to prep all the roots.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #741b47;">To keep them from
changing color/oxidizing, I had a large mixing bowl with vinegar-water mixture
on the side for the roots to soak in (~1 tbsp vinegar with water to cover). From
what I've read, any acidic water will do the trick. Just toss in a colander to
strain before adding to stockpot.<o:p></o:p></span></span></div>
<br />
<b>K2 Note</b><br />
<br />
Thank you, Cooper! Very much appreciate the share and look forward to more good stuff from your kitchen.<br />
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TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com1tag:blogger.com,1999:blog-7528442266926418052.post-8923093840262696062015-02-26T19:58:00.001-05:002015-02-26T19:58:58.195-05:00Spicy Turkey Sausage Lasagna<div class="separator" style="clear: both; text-align: center;">
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When my friend Laurabee came into town a few weeks ago I threw together a couple small lasagnas, one for us to share and one for the Parental Units since Mom was still in recovery mode from her knee surgery. Apparently it turned out pretty well because her first question was when was I going to post it? So finally got a chance to throw another together to share with you guys.<br />
<br />
<b><span style="color: #990000;">Spicy Turkey Sausage Lasagna</span></b><br />
<br />
5 hot turkey sausage links<br />
4 cups (32 oz.) crushed tomatoes<br />
salt and fresh cracked pepper, to taste<br />
2-1/2 cups ricotta<br />
2-1/2 cups shredded mozzarella<br />
2 tsp. dried parsley<br />
1 zucchini, halved and sliced thin<br />
4 cups fresh chopped spinach<br />
oven ready or regular cooked lasagna noodles (14-16)<br />
1/4 cup grated Parmesan<br />
<br />
Remove the casings from the turkey sausage links and tear the sausage into small pieces. Cook the pieces over medium-high heat in a deep skillet, chopping into smaller bits with a spatula.<br />
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Once the turkey sausage is browned, add in 3-1/2 cups of the crushed tomatoes (set aside other 1/2 cup for final layer). Season with salt and pepper to your liking. Reduce heat to low.<br />
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In a medium bowl, mix together ricotta with 2 cups of the shredded mozzarella (set aside other 1/2 cup for final layer) and dried parsley. Set aside.<br />
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Chop the zucchini into flat pieces (easier for layering).<br />
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Julienne the fresh spinach into smaller pieces. <i><span style="color: #990000;">I actually found a spinach-arugula blend that adds another flavor note to the mix.</span></i><br />
<i><span style="color: #990000;"><br /></span></i>
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In a 9 x 13 pan, spread 1/4 cup of the crushed tomatoes you had set aside. Lay down a layer of noodles. <br />
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Cover with half of the spicy sausage tomato mix. Next add half of the cheese mixture. Next sprinkle half the zucchini pieces and half of the chopped spinach.<br />
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Lay down another layer of noodles and repeat process.<br />
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Cover the whole thing with one more layer of noodles. Top with last 1/4 cup of crushed tomatoes and sprinkle the rest of the shredded mozzarella and the Parmesan.<br />
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Cover with foil and bake for 45-50 minutes at 375 degrees. Uncover and cook for another 10-15 minutes until baked through.<br />
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Buon appetito!<br />
<br />
<span style="color: #990000;"><b>NOTES</b></span><br />
<span style="color: #990000;"><br /></span>
<span style="color: #990000;">If you've never tried them before, oven ready lasagna noodles are pretty good. They do cost a bit more than regular, but if you're into time saving, then they're pretty handy.</span><br />
<span style="color: #990000;"><br /></span>
<span style="color: #990000;">The first time I made this I used regular turkey sausage. I accidentally picked up the hot sausage this time and now I think I would not go back to regular. It's hot, but not burn-your-face-off-hot.</span>TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-51825699753236508762015-02-15T10:51:00.001-05:002015-02-15T10:51:24.628-05:00Cajun Spice Pecan Cheese Bites<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #b45f06;">Since my blog promoters (aka Parents) have been touting these goodies about town, I wanted to get them posted for you all sooner rather than later. I have some guests posts coming up this week that I think you are really going to like.</span><br />
<br />
Last weekend I helped celebrate my friend Dana's birthday with a mini feast of Cajun goodness. My contribution to the eatin's were these little treats. I really wanted to make cheese straws but much to my chagrin, I found I didn't have a cookie press readily on hand so went the biscuit cutter route.<br />
<br />
The cheese bites have just that, a nice bite that sneaks up on you. The pecans make a sweet complement to the red pepper and bring it all together.<br />
<br />
<b><span style="color: #b45f06;">Cajun Spice Pecan Cheese Bites</span></b><br />
<b><span style="color: #b45f06;"><br /></span></b>
8 tbsp. butter, softened<br />
1-1/2 cups sharp cheddar cheese, shredded<br />
1/2 cup pepper jack cheese, shredded<br />
1 cup flour<br />
2 tsp. baking powder<br />
1 tsp. salt<br />
1 tsp. cayenne pepper<br />
1/2 cup chopped pecans, small bits<br />
<br />
Cream together the soft butter and cheeses.<br />
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Add flour, baking powder, salt and cayenne pepper and bring it all together as a dough.<br />
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<span style="color: #b45f06;">Mine was very crumbly in the mixing bowl, so I transferred it to a rolling mat and kneaded it together until it formed a solid ball of dough.</span><br />
<span style="color: #b45f06;"><br /></span>
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Fold the pecan bits into the dough until evenly distributed.<br />
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<br />
With a rolling pin, roll dough out to about a 1/2" thickness and use a small biscuit cutter to cut small discs. <span style="color: #b45f06;">I split my dough in half and rolled out one half at a time, made it easier to manage. You can re-roll the dough until all is used up.</span><br />
<span style="color: #b45f06;"><br /></span>
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Place discs on lightly greased cookie sheet and bake at 350 degrees for 10-12 minutes or until crispy and golden brown around the edges.<br />
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Remove from oven and immediately transfer to a cooling rack.TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-29333392541612714052015-02-08T21:50:00.000-05:002015-02-08T21:50:21.984-05:00Pina Colada Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OCfs-D4gEcA/VNgejxKtusI/AAAAAAAAJTM/D_Nyq3V2QwQ/s1600/PCUC%2B00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OCfs-D4gEcA/VNgejxKtusI/AAAAAAAAJTM/D_Nyq3V2QwQ/s1600/PCUC%2B00.jpg" height="234" width="320" /></a></div>
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Was feeling inspired by my last post and decided to tackle a full on upside down cake, but with a TCC twist. May I just say, "Mwah, delicious!"<br />
<br />
<b><span style="color: #b45f06;">Pina Colada Upside Down Cake</span></b><br />
<br />
<i><span style="color: #b45f06;">topping</span></i><br />
6 tbsp. unsalted butter<br />
1 cup brown sugar, packed<br />
6 pineapple rings (fresh or canned)<br />
5-6 maraschino cherries<br />
1 tbsp. Myers dark rum or rum flavoring<br />
<br />
<i><span style="color: #b45f06;">cake</span></i><br />
1-1/2 cups flour<br />
1-1/2 tsp. baking powder<br />
1/4 tsp. salt<br />
1/2 cup coconut flakes<br />
1/2 cup (1 stick) unsalted butter, softened<br />
1/2 cup sugar<br />
2 large eggs<br />
1 tsp. coconut liqueur or extract<br />
1/2 cup coconut milk<br />
1/2 cup pecan bits (optional)<br />
<br />
For the topping, melt butter over medium high heat in a small saucepan. Add in the brown sugar and rum. Continue heating until sugar melts.<br />
<br />
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<br />
Pour the sugared concoction in the bottom of a 9" cake pan (<i><span style="color: #b45f06;">square or round, your choice</span></i>). Next place the pineapple slices in the bottom of the pan. Add the maraschino cherries. Set aside.<br />
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<br />
<i><span style="color: #b45f06;">I chose a variation on the classic pineapple layout for my plan, but feel free to let your inner culinary artist run free and come up with your own pineapple design.</span></i><br />
<br />
In a small bowl, mix together the flour, baking powder, salt and coconut flakes. Set aside.<br />
<br />
Cream the softened butter, takes about a minute. Gradually beat in the sugar. Then add the eggs one at a time, incorporating each well. Add in the vanilla.<br />
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<br />
Starting with the flour, alternate adding flour and coconut milk, blending well and making sure to scrape down the sides of the mixing bowl. <br />
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Carefully spread the batter in the pan over the topping mixture.<br />
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<br />
Sprinkle the pecans on the top of the batter.<br />
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<br />
Bake at 350 degrees for 30-35 minutes. <i><span style="color: #b45f06;">I would recommend placing the cake pan on a cookie sheet covered with parchment paper or foil to catch any spillovers (because there will more than likely be spillovers).</span></i> Bake until cake is golden or springs back to the touch when gently poked.<br />
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Remove cake from oven. Run a knife along the inside edges of the pan. Take your serving plate and put it upside down over the pan.<br />
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Using a thick towel or oven mitts, grab the edges and flip the pan and plate over and carefully lift the pan off the cake. If any of the topping sticks to the pan, scoop it out and plop it on top.<br />
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Let the cake cool for about 15 minutes (<i><span style="color: #b45f06;">so that you don't burn your face on the hot sugar topping</span></i>).<br />
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<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-42446916989974678182015-01-31T13:43:00.000-05:002015-01-31T13:43:02.833-05:00Pineapple Upside-Down Muffins<div class="separator" style="clear: both; text-align: center;">
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Hello! The prodigal blogger returns. Have been busy in the kitchen but mostly whipping up old favorites to help Mom during her post-surgery convalescence. BUT today I had some friend over for brunch and was determined to try something new.<br />
<br />
Found this gem of a recipe in my 1965 "McCall's Practically Cookless Cookbook." I love going through the old books because you never know what you'll find. I realized that I have never made pineapple upside-down cake before so figured this would be my baby step to the big league.<br />
<br />
<b><span style="color: #bf9000;">Pineapple Upside-Down Muffins</span></b><br />
<span style="color: #bf9000;"><i>paraphrased from original recipe, makes 16</i></span><br />
<br />
<span style="color: #bf9000;">pineapple topping</span><br />
1/3 cup butter, melted<br />
1/2 cup light brown sugar, packed<br />
1/2-2/3 cup pecan halves<br />
1 (8 oz.) can crushed pineapple, drained<br />
<br />
<span style="color: #bf9000;">muffin batter</span><br />
2 cups Bisquick<br />
1/4 cup granulated sugar<br />
2 tbsp. butter, melted<br />
3/4 cup milk<br />
1 egg<br />
<br />
Grease bottoms of 16 muffin tin cups.<br />
<br />
To make the pineapple topping, first combine the melted butter and brown sugar. Divide evenly between muffin cups.<br />
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Arrange 2-3 pecan halves per muffin cup. Then top with crushed pineapple, dividing evenly between cups.<br />
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To make the muffin batter, combine all the ingredients in a bowl. Quickly stir with a wooden spoon, do not beat. The batter will be lumpy.<br />
<br />
Divide the batter evenly between the cups (filling to about 2/3 full).<br />
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Bake for 15-20 minutes at 400 degrees until golden. <i><span style="color: #bf9000;">Mine took 18 minutes.</span></i><br />
<i><span style="color: #bf9000;"><br /></span></i>
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Loosen the edges of the muffin cups with a spatula or knife. Invert immediately onto a cookie sheet. Let the pan rest on the muffins for about a minute then remove pan.<br />
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If any pineapple mixture sticks to the cups remove it and spread it over the bottom of the muffins.<br />
<br />
Serve warm.<br />
<br />
<span style="color: #b45f06;"><b>NOTES</b></span><br />
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">So there was some reading misunderstanding on my part and I used foil cupcake holders instead of just doing them in the muffin tin itself. The original method will be easier because I found my batter tended to stick to the sides of the foil cups. Still delicious and edible.</span><br />
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">I used Bisquick but you can use any packaged biscuit mix.</span><br />
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">The other thing I meant to do was put a piece of maraschino cherry in the topping as well to make it more traditionally pineapple upside down...next time!</span><br />
<br />
<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-9090022479061719292014-12-31T12:30:00.000-05:002014-12-31T12:30:00.413-05:00Check It Out: Helpful Hints from Freixenet for NYE<div class="separator" style="clear: both; text-align: center;">
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<span style="background: white; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I'm in the middle of a house purge which
means tackling the piles of accumulated wealth that have stacked themselves in
every corner of my house. While engaging in a bout of "Dire, Must Keep
This!" and "Where Did This Come From?" I rediscovered a little
gem that seems holiday appropriate for this evening.</span><o:p></o:p></div>
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<br /></div>
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Apparently during the many years in
which I made a bottle of Freixenet central to my New Year's celebrations, I
acquired a copy of their <i>The
Freixenet Social Survival Guide</i>. Great little book and a fun read. It
covers all your Party Guest/Host Do's and Dont's plus so much more.<o:p></o:p></div>
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<br /></div>
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They also had a section which seemed perfect for this evening so I thought I would end this year by sharing
some helpful passages brought to you by the makers of this fine bubbly beverage
with many wishes from me for a Happy New Year and Bon Appetit for 2015!<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><b>THE FREIXENET
SOCIAL SURVIVAL GUIDE<o:p></o:p></b></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><b>Selections
from "Chapter 4 -- Cheers" (p. 39-48)</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><span style="font-size: x-small;"><b>HOW TO HOLD A WINE GLASS</b></span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><i>By the stem.
Always by the stem. If you hold it by the bowl, cold white wines, champagnes,
and martinis will lose their chill, while cellar-temperature reds will become
too warm.</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><span style="font-size: x-small;"><b>A NOTE TO THE SUAVE</b></span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><i>Never drink
to your own toast -- that is, when you're the one being toasted. It's
equivalent to giving yourself a pat on the back.</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">GREAT OPENINGS<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">Whether it's a prestige selection from
an ancient winery or a young, punky blend from a place you've never heard of,
you should give every bottle of champagne...an opening that even a seasoned
sommelier would approve of.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><span style="font-size: x-small;"><b>HOW TO OPEN A BOTTLE OF SPARKLING WINE</b></span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">Make sure the champagne bottle has been
stored on its side and hasn't been jostled recently. Check the temperature: it
should feel like it just came out of the refrigerator (about 45° F.). If it's a
bit tepid, put it on ice in a champagne bucket for 20 minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">1. Keep the bottle pointed away from
every living creature, including yourself.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">2. Prop the bottle on a table or
counter top.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">3. Remove the foil wrapper from
the top part of the neck area.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">4. Cover the top of the bottle with a
cloth (a linen napkin or hand towel will do just fine).<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">5. While keeping the cork stabilized
with one hand, loosen but don't remove the metal cage that holds the cork
in place. This is done by untwisting the protruding wire loop. Never leave the
cork unattended with the wire cage off.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">6. Grasp the cork firmly. Hold the
bottle from the base with your thumb inside the well and slowly twist it out
from under the cork. Though you may hear a muffled pop, the bottle will likely
let out a gentle sigh when the deed is done. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;">7. Use a slow hand when decanting the
bubbly into champagne flutes. Tilting the glass while pouring will help keep it
from foaming up, but a slow, steady, trickle-like pour is the best strategy.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #741b47;"><b><span style="font-size: x-small;">A NOTE TO THE SUAVE</span></b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #741b47;"><i>Use narrow
flutes or slightly flared tulip glasses when serving champagne. And don't chill
the stemware. Sparkling wine is at its friskiest when served in cool, dry
glasses.</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<b><br /></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<b>NOTES</b><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
The Freixenet
Social Survival Guide by Todd Lyon<o:p></o:p></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
Random House, Inc. (2000) / ISBN 0-609-50344-8<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Freixenet comes from a Spanish winery who produces sparkling wine using
the <i>méthode champenoise </i>(champagne method). Because as you may know, only sparkling wines from the French province of Champagne can be called such.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
My favorite is
the Cordon Negro Brut (all black bottle), but <a href="http://www.freixenetusa.com/">Freixenet </a>has a variety of cavas that you can try
out, depending on what your taste runs to. <o:p></o:p></div>
TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-34738619332810933872014-12-30T12:30:00.000-05:002014-12-30T12:30:00.080-05:00Dark Chocolate Salted Caramel Pecan Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GiHSU9Gjd5U/VKCKQlBfaXI/AAAAAAAAJRI/_meOyhU6vXI/s1600/SDCCP%2Bfudge%2B00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GiHSU9Gjd5U/VKCKQlBfaXI/AAAAAAAAJRI/_meOyhU6vXI/s1600/SDCCP%2Bfudge%2B00.jpg" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I am discovering that my favorite treats to experiment with are ice cream and fudge. When you can establish a good base recipe, it makes an excellent platform for experimentation. I like to explore new taste options or try variations on things I've tasted elsewhere. As salted chocolates are still pretty trendy, I thought I'd give it a whirl myself.<br />
<br />
If you are looking for an easy-to-make hostess gift for New Year's, I think you should try this.<br />
<br />
<b><span style="color: #783f04;">DARK CHOCOLATE SALTED CARAMEL PECAN FUDGE</span></b><br />
<br />
2 cups dark chocolate chips<br />
1 cup milk chocolate chips<br />
1 (14 oz.) can sweetened condensed milk<br />
1/2 cup chopped pecans<br />
1/2 cup caramel bits<br />
1 to 1-1/2 tbsp. grinder salt<br />
<br />
In a deep saucepan over low heat, melt together the chips and condensed milk until smooth and well blended.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KvFVtrwoe_o/VKBrlhVjuOI/AAAAAAAAJQc/W2AJV9BmoVM/s1600/SDCCP%2Bfudge%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KvFVtrwoe_o/VKBrlhVjuOI/AAAAAAAAJQc/W2AJV9BmoVM/s1600/SDCCP%2Bfudge%2B02.jpg" height="264" width="320" /></a></div>
<br />
Fold in the pecans and caramel bits and pour into an 8" x 8" (or 9" x 9") baking pan lined with wax paper, and spread out evenly and smoothly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7DLEm-47RbVNM-qFkvqiqfAwo2X0wn0qfwFUP15YDqULooO1N8R6cBpKatgKh0aMO-JuDVIG6QzCv0buZ8428gwNv4sLvQs19VKd3eA1pstkT3MV7VXY8pqlvgJO0bZVcZbAjA4LA4U/s1600/SDCCP+fudge+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7DLEm-47RbVNM-qFkvqiqfAwo2X0wn0qfwFUP15YDqULooO1N8R6cBpKatgKh0aMO-JuDVIG6QzCv0buZ8428gwNv4sLvQs19VKd3eA1pstkT3MV7VXY8pqlvgJO0bZVcZbAjA4LA4U/s1600/SDCCP+fudge+03.jpg" height="212" width="320" /></a></div>
<br />
Sprinkle the salt on top.<br />
<br />
Put in the fridge to set for at least 30 minutes before removing and cutting into bite-sized pieces.<br />
<br />
Ready to package or to nibble at your leisure.<br />
<br />
<span style="color: #783f04;"><b>NOTES</b></span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">I found some caramel bits at Southern Season in Charleston which I used for this recipe, but Kraft makes caramel bits too. If you can't find those, you can small dice the wrapped caramels to add to the mix.</span><br />
<span style="color: #783f04;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-12pW2xyZqa4/VKBrlvUoaxI/AAAAAAAAJQg/UPMNOs8kRsA/s1600/SDCCP%2Bfudge%2B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-12pW2xyZqa4/VKBrlvUoaxI/AAAAAAAAJQg/UPMNOs8kRsA/s1600/SDCCP%2Bfudge%2B01.jpg" height="232" width="320" /></a></div>
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">I also used Celtic Sea Salt (a Christmas gift from my good friend CJ) as my salty sprinkle, but you can use whatever kind you'd like. You want a nice rough grain salt to stand out on top of your treat. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0a6Vuu-ZCwo/VKCKQyCA4aI/AAAAAAAAJRQ/w8dvhTu8N2w/s1600/SDCCP%2Bfudge%2B05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0a6Vuu-ZCwo/VKCKQyCA4aI/AAAAAAAAJRQ/w8dvhTu8N2w/s1600/SDCCP%2Bfudge%2B05.jpg" height="320" width="212" /></a></div>
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Treat boxes are pretty easy to find these days, I get mine from Not Just Paper in Durham, NC (red ones), but you can also find them in Michael's or AC Moore's (usually white ones). I use 1/2 pound boxes lined with wax paper.</span><br />
<span style="color: #783f04;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Io-9XHnPCGI/VKCKQhVbHlI/AAAAAAAAJRM/TRHHMf698q4/s1600/SDCCP%2Bfudge%2B04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Io-9XHnPCGI/VKCKQhVbHlI/AAAAAAAAJRM/TRHHMf698q4/s1600/SDCCP%2Bfudge%2B04.jpg" height="240" width="320" /></a></div>
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Then I either pre-cut the fudge into bite-sized pieces (will fit 8-10 depending on what you call bite-sized) or cut out a piece that just fits in the box and include a little plastic knife in the box so your recipient can cut their own pieces. Tie up with a decorative ribbon and you're all set.</span>TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-56392721034564596582014-12-29T12:30:00.000-05:002014-12-29T12:30:00.139-05:00Dad's Favorite Congo Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BS-c3dLadZg/VKBrakiVXuI/AAAAAAAAJQA/ztwSj6nY_Ys/s1600/congo%2Bbars%2B00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BS-c3dLadZg/VKBrakiVXuI/AAAAAAAAJQA/ztwSj6nY_Ys/s1600/congo%2Bbars%2B00.jpg" height="223" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For the pater's birthday this year, I had a request for the Congo Bars like his grandmother used to make. Wasn't sure what to expect, but the best way to describe them is chocolate chip nut bar on steroids. Chewy and crunchy-crusted and big and delicious. You'll find out why Dad is such a fan.<br />
<br />
<b><span style="color: #783f04;">CONGO BARS</span></b><br />
<br />
2-3/4 cups sifted flour<br />
2-1/2 tsp. baking powder<br />
1/4 tsp. salt<br />
2/3 cup shortening<br />
2-1/4 cups brown sugar<br />
4 eggs<br />
1 cup chopped nuts (I used walnuts)<br />
1 (12 oz.) pkg. semi-sweet chocolate chips<br />
1 tsp. vanilla<br />
<br />
Mix together flour, baking powder, and salt. Set aside.<br />
<br />
In a deep saucepan, melt shortening.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zhqqo8cZNYg/VKBrapUFmKI/AAAAAAAAJP8/fc_oritYrfw/s1600/congo%2Bbars%2B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zhqqo8cZNYg/VKBrapUFmKI/AAAAAAAAJP8/fc_oritYrfw/s1600/congo%2Bbars%2B01.jpg" height="243" width="320" /></a></div>
<br />
Once liquid, mix in brown sugar and mix to a paste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zJ4b64mH8Bk/VKBrasfZpVI/AAAAAAAAJP4/Dj8g6U339uo/s1600/congo%2Bbars%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zJ4b64mH8Bk/VKBrasfZpVI/AAAAAAAAJP4/Dj8g6U339uo/s1600/congo%2Bbars%2B02.jpg" height="212" width="320" /></a></div>
<br />
Remove from heat and allow to cool slightly.<br />
<br />
Add in eggs, one at a time, mixing well after each egg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VwWrIVUkBxk/VKBrbL8TicI/AAAAAAAAJPo/b-iqPi-RXOo/s1600/congo%2Bbars%2B03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VwWrIVUkBxk/VKBrbL8TicI/AAAAAAAAJPo/b-iqPi-RXOo/s1600/congo%2Bbars%2B03.jpg" height="225" width="320" /></a></div>
<br />
Add in dry ingredients, a bit at a time until all is well blended.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ulr8KrG75Ys/VKBrbJfSeWI/AAAAAAAAJP0/Lf8f9zfMRqE/s1600/congo%2Bbars%2B04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ulr8KrG75Ys/VKBrbJfSeWI/AAAAAAAAJP0/Lf8f9zfMRqE/s1600/congo%2Bbars%2B04.jpg" height="239" width="320" /></a></div>
<br />
Stir in vanilla then fold in nuts and chocolate chips.<br />
<br />
"Pour" mixture into a greased 8"x 12" pan (can use 9" x 13") and spread out evenly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B5th8GxCbZE/VKBrbZtlAaI/AAAAAAAAJPs/gTLaNF40IKg/s1600/congo%2Bbars%2B05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-B5th8GxCbZE/VKBrbZtlAaI/AAAAAAAAJPs/gTLaNF40IKg/s1600/congo%2Bbars%2B05.jpg" height="212" width="320" /></a></div>
<br />
Bake at 350 degrees for 25-30 minutes or until center is cooked through (use a toothpick to test).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GrBjPiWzj2s/VKBrbTtKBYI/AAAAAAAAJPw/Zp17HQADpm4/s1600/congo%2Bbars%2B06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GrBjPiWzj2s/VKBrbTtKBYI/AAAAAAAAJPw/Zp17HQADpm4/s1600/congo%2Bbars%2B06.jpg" height="212" width="320" /></a></div>
<br />
Remove from oven, slice, scarf down, enter Congo Bar coma.<br />
<br />
<span style="color: #783f04;"><b>NOTES</b></span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Do NOT melt shortening and brown sugar together. Someone may have learned the hard way that if you do them together they form a crumbly mixture (versus a smooth paste) and thus can't be mixed well with other ingredients. </span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Congo Bars ARE supposed to be "cakey and moist" in the center, not "raw and doughy." </span>TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-78430247504976657442014-12-28T12:15:00.003-05:002014-12-28T12:15:33.635-05:00Check It Out: Spiced Cranberry Prosecco Punch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV2yltROfstuLZRkPkxsPCnBxbyDGyhqHvE9m6OD8kNYBrHqcO8QDxWFSR9Y61cAoC85vsHCcJsm-KJy9wqg0ny1q5ex1cuEoPchP0jRbFhYiGn24-IpIluW6bFKvlq3k0cmuDZvT7KU/s1600/SPP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV2yltROfstuLZRkPkxsPCnBxbyDGyhqHvE9m6OD8kNYBrHqcO8QDxWFSR9Y61cAoC85vsHCcJsm-KJy9wqg0ny1q5ex1cuEoPchP0jRbFhYiGn24-IpIluW6bFKvlq3k0cmuDZvT7KU/s1600/SPP.jpg" height="320" width="227" /></a></div>
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<br /></div>
With New Year's right around the corner, if you are looking for a festive beverage, you need to check this out. It's not a recipe of mine, but one I want to point you in the direction of. I've had this concoction a couple of times at holiday fiestas hosted by my friends Dana and Mike. It is ridiculously addictive and usually requires them re-batching several times during the evening. <br />
<br />
When I finally got around to asking Dana for the recipe, it turns out that she got it online from "Heather Christo: Eat Well, Live Free. Deliciously Allergy Free Recipes," a great website you should check out. <i><span style="color: #990000;">She has really sexy food photos.</span></i> I've paraphrased the original recipe here for your convenience, but for how-to photos go check it out on her <a href="http://heatherchristo.com/cooks/2011/11/18/spiced-cranberry-prosecco-punch/">webpage</a>.<br />
<br />
<b><span style="color: #990000;">Spiced Cranberry Prosecco Punch </span></b><span style="color: #990000;">(paraphrased from Heather Christo)</span><br />
<span style="color: #990000;"><i>makes 20 servings</i></span><br />
<br />
<i><span style="color: #990000;">cranberry ice cubes</span></i><br />
2 ice cube trays<br />
fresh or frozen cranberries<br />
<br />
Place the cranberries in the ice cube trays, fill with water and freeze until hard, at least 4 hours to overnight.<br />
<br />
<i><span style="color: #990000;">spiced punch</span></i><br />
bag of party ice<br />
4 cinnamon sticks<br />
zest of 2 oranges<br />
5 cups cranberry juice<br />
3 cups orange juice*<br />
2 bottles Prosecco<br />
2 oranges (regular or blood), sliced<br />
1 cup dark rum or bourbon (optional)<br />
<br />
Put bag ice and cranberry ice cubes in a large punch bowl or punch dispenser. <i><span style="color: #990000;">See photo above.</span></i><br />
<br />
Add in cinnamon sticks, orange zest and orange slices, then pour in the cranberry and orange juices.<br />
<br />
Next stir in the prosecco and mix well.<br />
<br />
Voila! Delicious, delicious, tantalizingly addictive punch.<br />
<br />
<span style="color: #990000;"><b>NOTE</b></span><br />
<span style="color: #990000;"><br /></span>
<span style="color: #990000;">*You can do orange juice with no pulp or some pulp. If you are using a regular open punch bowl, it doesn't really matter, if you are using a punch dispenser as shown above, you may have some spigot blockage if you get an orange juice with too much pulp in it so heads up on that.</span><br />
<br />
<br />
<br />
<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-58247346148947623332014-12-08T14:29:00.002-05:002014-12-08T14:29:27.351-05:00Rustic Cranberry Pear Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGanRKiDjmYAkapLxgw2Gxv01Cn3CnXEmHbeij_S8r7Y-9JRoLYxvAW3ECOfpOKdhTd-PhIeUdRmBXZCiyk_rzpOJBPWVh1WX3uMHi1qIwAJjvhZQMZiC1_5zfLf7qt3N7mMWOeBr9uE/s1600/CP+tart+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGanRKiDjmYAkapLxgw2Gxv01Cn3CnXEmHbeij_S8r7Y-9JRoLYxvAW3ECOfpOKdhTd-PhIeUdRmBXZCiyk_rzpOJBPWVh1WX3uMHi1qIwAJjvhZQMZiC1_5zfLf7qt3N7mMWOeBr9uE/s1600/CP+tart+00.jpg" height="320" width="265" /></a></div>
<br />
Hello and happy holiday season! I've been a slacker, no excuses, but have been stockpiling ideas so trying to get back into my groove before the end of the year rolls around.<br />
<br />
Here is another rustic tart I think you are going to like. Since both pears and cranberries are in season, I thought I might let them hang out together in a quick to make dessert. Great for gifting or just tearing into with your loved ones (if you so inclined to share).<br />
<br />
<b><span style="color: #990000;">Rustic Cranberry Pear Tart</span></b><br />
<br />
<i><span style="color: #990000;">tart dough</span></i><br />
1-1/2 cups flour<br />
1/2 tsp. cinnamon<br />
1/8 tsp. salt<br />
6 oz. (1-1/2 sticks) cold butter, cubed<br />
1/3 cup cold water<br />
<br />
4 tsp. sugar<br />
2 tsp. flour<br />
<br />
<i><span style="color: #990000;">filling</span></i><br />
2 pear, peeled and sliced thin<br />
1/2 cup whole cranberries<br />
2 tbsp. brown sugar<br />
1 tsp. cinnamon<br />
<br />
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<span style="background: white; font-family: 'Times New Roman', serif;"><span style="color: #990000;">To make the crust:</span></span></div>
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<span style="background: white; font-family: 'Times New Roman', serif;">Mix together 1-1/2
cups of flour with the cinnamon and salt.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;">Cut in
the cold butter cubes with a pastry blender or fork until the mixture
forms pea-sized crumbs. You can
also put ingredients in a food processor and pulse on low until it crumbs.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;">Make a well in
the center of the mixture and pour in the water. Using your hands, knead
the ingredients together until they form a ball.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;"><br /></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;">Roll out onto
a floured surface and knead for 2-3 minutes. Roll out with a rolling pin
to a thickness of approximately 3/8".</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;"><br /></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;">Cover a large
cookie sheet<i> </i>or pizza pan with
parchment paper. Use the rolling pin to roll up your flattened dough and
transfer to the papered surface.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Times New Roman', serif;">Mix together the remaining 2 tsp. flour with the sugar
and sprinkle across the surface of the dough.</span></div>
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<span style="font-family: Times New Roman, serif;"><span style="background-color: white;"><i>For photos of the how-to process, click <a href="http://theculinarycreative.blogspot.com/2014/08/rustic-spiced-pickled-apple-tart.html">here</a>.</i></span></span></div>
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<span style="color: #990000; font-family: Times New Roman, serif;"><span style="background-color: white;">For the filling:</span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="background-color: white;">Mix together pear slices, cranberries, brown sugar and cinnamon, then p</span></span>our into the middle of the rolled out crust, spreading it out evenly.</div>
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Fold the edges of the crust over the edges of the filling.</div>
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Bake at 350 degrees for an hour until edges are browned. Remove from oven and allow to set for a minute before serving.</div>
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<b><span style="color: #990000;">NOTES</span></b></div>
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<span style="color: #990000;">The tart is not overly sweet, the cranberries provide a nice tart flavor to offset the milder pears.</span></div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">You can serve hot, cold, or at room temp. With a bit of French vanilla ice cream on the side, you cannot go wrong. </span></div>
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TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-76929516530336042762014-11-19T17:22:00.000-05:002014-11-19T17:22:43.022-05:00Flatbread Pizza with Spaghetti Squash, Pear, Brussel Sprouts and Balsamic Drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfq0DczsSYTCFgUaH_RS8yYOv4otn-ZPMtMYLFn5YTHjsE5CW-CU4tA3baZ0frswHdbxRL0sJUJMcV4CMT0TFJadv2Bilp1bZ4Z1NhTiD9bhJJ2n-ld2gPTNB_mz2_LSklpIyzVqKcQUk/s1600/Brussel+Pizza+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfq0DczsSYTCFgUaH_RS8yYOv4otn-ZPMtMYLFn5YTHjsE5CW-CU4tA3baZ0frswHdbxRL0sJUJMcV4CMT0TFJadv2Bilp1bZ4Z1NhTiD9bhJJ2n-ld2gPTNB_mz2_LSklpIyzVqKcQUk/s1600/Brussel+Pizza+00.jpg" height="212" width="320" /></a></div>
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Okay that's a very long name for a food, but no real easy to shorten it so there you go.<br />
<br />
Though I took a short sabbatical from posting, food is never far from my mind and I'm looking forward to bringing you some new fall dishes and dessert treats as we go into the holiday season.<br />
<br />
But to start, brussel sprouts...they really are the most adorable little mini cabbages! Teeny and delicious and very fun to cook with. So the inspiration for this pizza came from the flatbread appetizer I'd mentioned last time. Made one or two K2 alterations and voila! Something new and exciting.<br />
<br />
<b><span style="color: #38761d;">Flatbread Pizza with Spaghetti Squash, Pears, Brussel Sprouts and Balsamic Drizzle</span></b><br />
<i><span style="color: #38761d;">Since this is a pizza recipe, I don't have exact measurements for everything, just adjust the amounts to what you like and go from there.</span></i><br />
<br />
Flatbread rounds<br />
Olive oil<br />
Spaghetti squash, roasted and "spaghetti'd"<br />
Brussel sprouts, quartered<br />
Pear, sliced thin<br />
White cheddar cheese, shredded<br />
1/4 cup balsamic vinegar, reduced<br />
<br />
<span style="color: #38761d;">PRE-PREP</span><br />
<br />
<i><a href="http://theculinarycreative.blogspot.com/2010/01/pastaless-pesto.html">Spaghetti Squash</a> </i>-- cut the squash in half, scoop out the guts, bake at 350 degrees (face up) for 30-40 minutes. Take a fork and scrape the insides out to spaghetti it.<br />
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<i>Brussel Sprouts</i> -- quarter the sprouts and dry fry them (no oil or coating) in a non-stick pan for 4-5 minutes or until fork tender (and not <a href="http://theculinarycreative.blogspot.com/2010/01/pastaless-pesto.html">zombified</a>).<br />
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<i>Pear </i>-- slice the pear very thin (1/8") and dry fry them in a non-stick pan for 2-3 minutes or until almost translucent.<br />
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<i>Balsamic Vinegar</i> -- in a small saucepan, bring 1/4 cup balsamic to a boil, allow to boil for 3-4 minutes, until it starts to reduce. Set aside and let it continue to reduce in the pan away from the heat. You can use whatever type of balsamic you'd like, I actually had a sample bottle of Cranberry Pear Balsamic that really did the trick.<br />
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<span style="color: #38761d;">LAYERING</span><br />
<br />
I brushed my flatbread with olive oil to give it a minimum coating and add some moisture.<br />
<br />
Then I laid my pear slices down, sprinkled them with the shredded white cheddar.<br />
<br />
Next I added the brussel sprouts and covered it all with a thin layer of the spaghetti squash.<br />
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Finally, I drizzled a moderate amount of the balsamic reduction across the top of the pizza.<br />
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Baked at 350 degrees for about 10 minutes, though you can do less time or more time depending on how done you like your pizza.<br />
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All that's left is to slice and enjoy.<br />
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<i><span style="color: #38761d;">Little shout out here to my friend Bethany who served as guinea pig on this my latest culinary experiment. It got a two thumbs up so I think you're going to like it too.</span></i><br />
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.TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-34454283369325330072014-11-05T19:58:00.002-05:002014-11-05T19:58:36.198-05:00Good and Good For You: Brussel Sprouts<div class="separator" style="clear: both; text-align: center;">
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Okay, I've got to be honest with you, I've never been a big fan of the brussel sprout. Despite it's adorable teeny weeny cabbage cuteness, there was just something so green and healthy and green about it that as a child I avoided them like little mini plagues.<br />
<br />
Well a couple of weeks ago, I was at one of my favorite dining spots, a lovely wine bar with an ever-changing menu, and for one of their selections that evening they had a flatbread with shaved brussel sprouts, grilled spaghetti squash, phaeta, and toasted almonds with a balsamic drizzle. Un-for-get-able. Loved the flavor combo so much it made me want to try it at home so that will be coming at you in the next post.<br />
<br />
But in the meantime, I wanted to reexamine these <i>brussel sprouts</i> (pronounced with a hint of condescension). And guess what, they turn out to be very good for you.<br />
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<span style="color: #38761d;"><b>BRUSSEL SPROUTS</b></span><br />
<br />
<span style="color: #38761d;">Brussel sprouts are a cruciferous veggie like broccoli, cauliflower, cabbage and kale.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">They are chocked full of sulforaphane, a compound believed to have strong anticancer properties. The compound acts as a detoxifier and helps the body clear itself of potential carcinogens.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">Sulforaphane in combination with the veggie's high fiber content contributes to reducing bad cholesterol as well as removing toxins that contribute to aging. </span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">Brussel sprouts are a good source of vitamin A, C and K. </span><br />
<span style="color: #38761d;"><i><br /></i></span>
<span style="color: #38761d;"><i>Though it is recommended that heart patients taking anticoagulants should not eat excessive amounts of brussel sprouts because vitamin K helps to clot blood.</i></span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">Like other cruciferous veggies, brussel sprouts contain indoles (organic compounds) which are being studied for their affects on cell repair which makes them a great anti-aging veggie treat.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">When you buy brussel sprouts, you want to choose those with tight, bright green heads, avoid any with yellow on the leaves.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">It is best to cut the stem off up to the base of the leaves and to score them deeply once or twice to help ensure that they cook through.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">They don't need long to cook, 5-7 minutes depending on your method. Brussel sprouts can be boiled, grilled, roasted, steamed, or stir-fried. Boiling tends to leach out the nutrients that make them so good for you while roasting them brings out their best flavor.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">DO NOT overcook brussel sprouts! This cannot be emphasized enough. Because they basically turn into a zombiefied version of themselves -- they turn grey, get mooshy, smell bad, and take on a much less than pleasant taste.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">Brussel sprouts DO taste best, though, when serve with apple cider vinegar, balsamic vinegar, mustard, Parmesan cheese, bacon, meaty nuts (like almonds, pine nuts, chestnuts or pistachios), brown sugar, and/or pepper.</span><br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">So...yum, let's give these veggies a whirl.</span><br />
<span style="color: #274e13;"><br /></span>
<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-14261113855342013602014-10-26T21:02:00.000-04:002014-11-05T19:58:58.224-05:00Ooey Gooey Crunchy Chewy Monster Eyeballs<div class="separator" style="clear: both; text-align: center;">
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<br />
I know using "eyeballs" in a food title is problematic but it's almost Halloween!!! I will warn you that while these are adorably disturbing, they are a little messy to make...but delicious.<br />
<br />
<b>Ooey Gooey Crunchy Chewy Monster Eyeballs</b><br />
<br />
1-1/4 cup dried apricots, small chopped<br />
1 cup dates, small chopped<br />
1 cup pecans, small chopped<br />
1 cup flaked, sweetened coconut<br />
1 can (14 oz.) condensed milk<br />
4-5 graham crackers, crushed<br />
1 (16 oz.) package milk chocolate CandiQuik<br />
Wilton candy eye<br />
<br />
In a large bowl, mix together dried apricots, dates, pecans and coconut. Add the condensed milk and mix until well blended.<br />
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Put the mixture in the fridge for about 30 minutes, letting it firm up.</div>
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Add enough crushed graham crackers to keep the mixture from being too moist and enough that you can easily roll it into 1-1/2" balls. Place balls on a cookie sheet covered with wax paper.<br />
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Melt the chocolate bark over low heat. Once ready to go, dip the balls in the chocolate, shake off any excess, and replace on wax paper. Pop a candy eye on the top before the chocolate hardens.<br />
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<br />
Spooktacular! Nice little rush sugar for all the little ghoulies to enjoy.<br />
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TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-82419598230393321272014-10-19T21:00:00.001-04:002014-10-19T21:00:43.606-04:00Pumpkin Pie'scream<div class="separator" style="clear: both; text-align: center;">
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I've not been shy over the years about my undying love of all things pumpkin, and tonight I'm excited to bring you another exciting iteration of that love. This was one of those driving home from work brainstorm creations. As always, you're very welcome.<br />
<br />
<b><span style="color: #b45f06;">Pumpkin Pie'scream</span></b><br />
<br />
1 (15 oz.) can pure pumpkin<br />
2 cups light cream<br />
3/4 cup sugar<br />
1 tsp. cinnamon<br />
1/2 tsp. ground ginger<br />
1/4 tsp. ground cloves<br />
2 eggs<br />
1/2 cup graham crackers, broken into bits<br />
2-3 tbsp. caramel sauce<br />
<br />
Whisk together pumpkin, light cream, sugar, spices, and eggs in a deep saucepan. Bring to a low boil over medium-high heat, then remove from heat.<br />
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<br />
Transfer mixture to a bowl (preferably metal) and place in the fridge to cool off.<br />
<br />
Once the mixture has cooled to at least room temperature, put in the ice cream maker and follow directions of machine to make ice creamy.<br />
<br />
<i><span style="color: #b45f06;">If you don't have an ice cream maker, pour the mixture into a metal baking pan and place in the freezer. Will take a bit longer, but will work the same.</span></i><br />
<i><span style="color: #b45f06;"><br /></span></i>
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Once the ice cream reaches soft serve stage, fold in graham cracker bits and caramel sauce (loosely so that the caramel doesn't blend too much).<br />
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Transfer to a freezer friendly container and allow to set.<br />
<br />
Scoop up, top with some whip cream, garnish with some pecan bits and savor the pumpkin fabulousness of a non-pie piescream treat.<br />
<br />
<b><span style="color: #b45f06;">DAD'S NOTE</span></b><br />
<br />
<span style="color: #b45f06;">Dad's recommendation is to take this delicious frozen treat and put it in a pie crust and make it a Pumpkin Pie'scream Pie. Maybe add some whip cream, a couple pecans...an additional caramel drizzle might not come amiss. Now you know where my genius comes from.</span><br />
<br />
<br />TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-72225411379962054452014-10-12T21:26:00.000-04:002014-10-12T21:26:11.823-04:00Angel of Death Brown Sugar Bacon Bites<div class="separator" style="clear: both; text-align: center;">
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<br />
In honor of tonight's premier of The Walking Dead, I chose to try a heavenly treat from <a href="http://theculinarycreative.blogspot.com/2014/10/check-it-out-snacking-dead.html">The Snacking Dead</a> combining the peppery pop of cayenne with the warm palate embrace of cinnamon served up on a little slice of bacon bliss. Enjoy.<br />
<br />
<b><span style="color: #783f04;">Angel of Death Brown Sugar Bacon Bites</span></b><br />
<i><span style="color: #783f04;">variation on original recipe because I need new reading glasses</span></i><br />
<i><span style="color: #783f04;"><br /></span></i>
8 slices of bacon, each cut into 3-inch pieces<br />
<span style="color: #783f04;"><i> I used a full pack, 12 slices, and cut them into thirds</i></span><br />
1/4 cup light brown sugar<br />
1/4 tsp. ground cayenne pepper<br />
<span style="color: #783f04;"><i> I used 3/4 tsp. because of the reason italicized above</i></span><br />
1/2 tsp. ground cinnamon<br />
<br />
Preheat oven to 400 degrees. Line a baking sheet with foil and add the bacon pieces in a single layer.<br />
<br />
Line another baking sheet with paper towels and place a cooling rack on top. Spray the cooling rack with nonstick spray and set aside.<br />
<br />
In a small bowl, stir together brown sugar, cayenne and cinnamon. Sprinkle the brown sugar mixture evenly over the bacon pieces.<br />
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Bake until the bacon is well browned, crisp and bubbling, 16-18 minutes.<br />
<br />
Remove the baking sheet from oven. Transfer the bacon pieces to the cooling rack and set aside to cool completely and firm up before serving.<br />
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<i>ah, that would be Dad not waiting until they are cooled</i></div>
<br />
Deadly delightful.<br />
<span style="color: #783f04;"><i><br /></i></span>
<span style="color: #783f04;"><i>Did I mention you </i>need <i>to get this cookbook?</i></span>TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com1tag:blogger.com,1999:blog-7528442266926418052.post-8289280180354679302014-10-05T21:38:00.001-04:002014-10-05T21:42:37.892-04:00Check It Out: The Snacking Dead<div class="separator" style="clear: both; text-align: center;">
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Yay! It's finally October, my favorite month of the year. With Halloween creeping up at end of the month and the mid-month premiere of The Walking Dead, I found a fun new cookbook to share with you that combines some of my favorite things...creepiness, tongue-in-cheek humor, zombies, and food!<br />
<br />
<i>The Snacking Dead:A Parody in a Cookbook</i> by D.B. Walker is fun and freaky. Recipes interspersed with stories of people eating...and we'll just leave it at that. All the recipes tie into the tale of action, drama, and culinary acumen.<br />
<br />
How can you pass on Nachos of the Living Dead, Napalm Spicy Chicken Wings, Very Last Call Beer Nuts or Angel of Death Brown Sugar Bacon Bites? You can't if you expect to survive a culinary apocalypse.<br />
<br />
Perfect for any twisted culinary cookbook collection or a great gift for your schambler-loving friends. I give it an enthusiastic two thumbs off! ;)<br />
<br />
The Snacking Dead:A Parody in a Cookbook<br />
D.B. Walker<br />
Clarkson Potter/Publishers, 2013<br />
ISBN 978-0-7704-35448 ($19.99)TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0tag:blogger.com,1999:blog-7528442266926418052.post-56310322937488462302014-09-28T20:45:00.000-04:002014-09-28T20:45:31.212-04:00Penne al Greco<div class="separator" style="clear: both; text-align: center;">
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With the weather getting cooler, I keep getting cravings for pasta so in keeping with my latest exploration of "exotic" flavors, I bring you a tasty Greek-inspired pasta dish.<br />
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<strong><span style="color: #990000;">Penne al Greco</span></strong><br />
<br />
1 lb. box penne pasta<br />
1/3 cup chopped onion<br />
1 tbsp. minced garlic<br />
1 tbsp. olive oil<br />
1 (28 oz.) can diced tomatoes<br />
2 tbsp. Kalamata olives, minced<br />
4 oz. feta cheese, crumbled<br />
1 tbsp. fresh dill, chopped<br />
1 tbsp. fresh oregano, chopped<br />
<br />
Prepare noodles according to box directions. While those are boiling, prep the sauce.<br />
<br />
In a large skillet over medium-high heat, cook onion and garlic in olive oil until onions are translucent. Mix in tomatoes and Kalamata olives, drop temperature to medium-low.<br />
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When the noodles are done, rinse with hot water and allow to drain.<br />
<br />
Meanwhile, add feta cheese, fresh chopped dill and fresh chopped oregano to the sauce and mix well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa47gs-KRhBf3hIWfAynn1NcKfcIYndfzZqPs7W2fYUHhSY10abiUWJbwV-yfBG4c5yJVB7yY_uqeuaCgI8o_VLMbAVba8fYhOx5axMVJs4uHEk7Di_ZbQH1hI-x2x1EuY4JQVx8kLGw/s1600/Sauce+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa47gs-KRhBf3hIWfAynn1NcKfcIYndfzZqPs7W2fYUHhSY10abiUWJbwV-yfBG4c5yJVB7yY_uqeuaCgI8o_VLMbAVba8fYhOx5axMVJs4uHEk7Di_ZbQH1hI-x2x1EuY4JQVx8kLGw/s1600/Sauce+4.jpg" height="212" width="320" /></a></div>
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Serve sauce over the prepared noodles, or blend them all together and enjoy! <br />
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TCChttp://www.blogger.com/profile/08403202390539282287noreply@blogger.com0