tag:blogger.com,1999:blog-47374137663988059182024-03-05T07:05:35.143-06:00DailyBreaddailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4737413766398805918.post-41456904502022216282011-10-14T11:19:00.000-05:002011-10-14T11:19:22.199-05:00Pizza Dough<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnwYupdWNuOPTeq7bDw_YNcyQG5lmv30M5tlIW9NWMeFESDWi_ebxml18BBxZp1qpRMwfCHamnD0YoAnNOuW8urX4nzKs9B96XTM-Eoc2RrP4pn-Ki0Sj7GuR8b8w8J6lrq1kloEzcTx6/s1600/185722_606246220786_23509507_34341803_8225407_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnwYupdWNuOPTeq7bDw_YNcyQG5lmv30M5tlIW9NWMeFESDWi_ebxml18BBxZp1qpRMwfCHamnD0YoAnNOuW8urX4nzKs9B96XTM-Eoc2RrP4pn-Ki0Sj7GuR8b8w8J6lrq1kloEzcTx6/s320/185722_606246220786_23509507_34341803_8225407_n.jpg" width="320" /></a></div><br />
<br />
Good pizza is hard to find here in the southern adirondack park. But with a little patience and a few speciality cooking items it isnt hard to make (and most of the time, it comes out way better then you can get elsewhere!) The dough can be used to make pizza in the oven (or on the grill), calzones, it is delicious deep fried with sugar and cinnamon.. yum<br />
<br />
speciality cooking items you need:<br />
-cooking scale<br />
-pizza stone (optional)<br />
<br />
Good dough takes three days to make, but can be used 1-2 days after.<br />
<br />
The first step is to create a ferment (or poolish). The ferment will add TONS of flavor to the dough and also makes it turn rich in color when cooked.<br />
<br />
<b>To make-a the ferment:</b><br />
-combine 350 grams bread flour ( better yet high gluten flour) with 14 ounces of water and a pinch of instant yeast.<br />
-mix, tightly cover, and set it on the counter for 12-18 hours<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>this is what it looks like after 12 hours:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5h6Fh1_-KJNpW4Y2LSMgXqOo_xXqYDc2PuoH9_TGEaWgS3WP4VXcZgTDFfgJgrQVXyz9nloBQ1qCBZuAdXOp33Z7rQfNwQbGkQuuPcY0U_hBeY5JgAgx3x7hNZTFMoTHipBryvN33ZJKt/s1600/P1130001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5h6Fh1_-KJNpW4Y2LSMgXqOo_xXqYDc2PuoH9_TGEaWgS3WP4VXcZgTDFfgJgrQVXyz9nloBQ1qCBZuAdXOp33Z7rQfNwQbGkQuuPcY0U_hBeY5JgAgx3x7hNZTFMoTHipBryvN33ZJKt/s320/P1130001.JPG" width="320" /></a></div><br />
<b>To make-a the dough:</b><br />
-to the ferment add 1 teaspoon instant yeast, 200 grams bread flour, 3 tablespoons olive oil, 1 1/4 teaspoon coarse salt.<br />
-fully combine<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgO1YVYXJgmz6_JlRHmdbZAIJP9FZYkHIIS-9zNot0f9LJpKTG5QYbqRnbmgNW672l04S1T0ZZCbah-UlGfVWDhCT59BF0wzpjbjnBQz3F4QI1E-y_B9U0jXE-zW5uS8zMhueLBb-EDUQ/s1600/P1130005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgO1YVYXJgmz6_JlRHmdbZAIJP9FZYkHIIS-9zNot0f9LJpKTG5QYbqRnbmgNW672l04S1T0ZZCbah-UlGfVWDhCT59BF0wzpjbjnBQz3F4QI1E-y_B9U0jXE-zW5uS8zMhueLBb-EDUQ/s320/P1130005.JPG" width="320" /></a></div><b><br />
</b><br />
-Turn onto the counter<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVfRX1QE3A4QMVn6nj9o8Osn1znYz_ufs6gol58wi7xzehzU9WIPDsB5TY6YR6nsPK9k06nT1Zxh82-5S-VCDUUdMzFqCAGDEkRmUuRtdOVLLiF95WkN1vbHsHzCvjlb_sbv9SKWXzsYp/s1600/P1130006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVfRX1QE3A4QMVn6nj9o8Osn1znYz_ufs6gol58wi7xzehzU9WIPDsB5TY6YR6nsPK9k06nT1Zxh82-5S-VCDUUdMzFqCAGDEkRmUuRtdOVLLiF95WkN1vbHsHzCvjlb_sbv9SKWXzsYp/s320/P1130006.JPG" width="320" /></a></div><b><br />
</b><br />
-The dough is going to be very sticky but do not add any more flour. although it makes working the dough a little more difficult, the moisture in the dough is going to make the crust soft and spongey instead of dense and dry.<br />
<br />
-the kneading technique is going to be a little different than how you would knead a pasta dough. its more of a scoop-and-flip-over motion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyIvdg1IP23smNJJDKPk49T29iBlN06Jb9Bvzb-lgZ9YP7JJsdnfFsnrMTWio0UE1dojKGQA2dMbLowUEqaaQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
-after about 10 minutes the dough will start to come together and come off the counter more easily. at this time add a little flour to the surface and drop the mass into a bowl, cover securely and place in the refrigerator over night.<br />
<br />
-take the dough out a few hours before you plan on cooking.<br />
<br />
-gently deflate the dough and divide it and form 3 balls.<br />
<br />
-you can now cover these balls on the counter with a cloth and proof them (a little under double in size) or you can put the balls into 3 separate containers and put them back in the fridge to use at a later date. or you can freeze them.<br />
<br />
<b>Cooking in the oven:</b><br />
-preheat the oven and stone to 500 degrees<br />
-form the proofed ball into desired pizza thickness and shape<br />
-place corn meal or semolina flour on a pizza peel or the back of cookie sheet (this allows the pizza to slide off easily during the transfer onto the stone) and plop the pizza dough the peel or cookie sheet.<br />
-put on your toppings and transfer the pizza to the stone<br />
-cook until the crust has a nice dark color<br />
<br />
<b>Cooking on the grill:</b><br />
-form the proofed ball into desired pizza thickness and shape<br />
-brush a little oil on the top and flip it onto the grill oil side down<br />
-when the bottom has crisped up, add oil to the other side and flip. (under cook this side because you are going to cook it again later)<br />
-take it off the grill and apply the toppings to the "crispier" side<br />
-put it back on the grill on a lower heat cook until done.<br />
<br />
<br />
<b>Fried dough:</b><br />
-take the proofed dough and cut into 1 inch cubes or strips and drop into 350degree oil until golden brown<br />
-sprinkle with powdered sugar, dip into maple syrup, or coat with cinnamon and sugar<br />
enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-48945293384080624362011-09-29T00:06:00.001-05:002011-09-29T15:34:38.524-05:00Pumpkin Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3i6kt3OtJatIkPfbY5SDvIXduOnAc60oUZ4LvNmYCFme4mJVitJM7YlyR8BXA8BkfG7_R2dF8IY1ybSQ-ZSvJDrelkMZhRjuSr14lJyabZLJThagT5me4GbucnsbHZUOg81jb7apQjFj/s1600/DSC_0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3i6kt3OtJatIkPfbY5SDvIXduOnAc60oUZ4LvNmYCFme4mJVitJM7YlyR8BXA8BkfG7_R2dF8IY1ybSQ-ZSvJDrelkMZhRjuSr14lJyabZLJThagT5me4GbucnsbHZUOg81jb7apQjFj/s320/DSC_0797.JPG" width="320" /></a></div><br />
I am missing autumn something fierce here in Texas. Not to say that I like Austin, TX any less, and I actually have recently discovered I really enjoy skeet shooting, but I miss my North East. I miss those days when you wake up to frost on the red and orange leaves. I miss throwing on my mom's Navy sweatshirt and bumming around the house. I miss hiking where the leaves change to such vibrant and beautiful colors. I miss apple picking and apple cider doughnuts. I love everything about fall. It's hard not to regret moving so far south, especially now that it's football season. We are still in high 90's and it's the end of September. So I have decided to crank up the AC and pretend. In honor of my own private autumn in Texas I was in the mood for something pumpkin. <br />
<br />
<strong>What you need:</strong><br />
<u>Rolls:</u><br />
2/3 cup milk<br />
4 tbsp room temp butter<br />
1 can of pumpkin (I used the pie mix because the store didn't have plain)<br />
4 tbsp sugar (I I used 2 because my pumpkin already has sugar in it)<br />
1 tsp salt<br />
2 eggs<br />
2 1/4 cups flour<br />
4 tsp yeast<br />
<br />
<u>Filling:</u><br />
1 cup light brown sugar (packed)<br />
1 tsp pumpkin pie spice<br />
vegetable oil<br />
<br />
<u>Icing:</u><br />
water<br />
vanilla <br />
2 cups powdered sugar<br />
<br />
To prepare the rolls: Add the roll ingredients to bread machine and set cycle to dough or follow the alternate dirctions below**. The dough is very wet and should rise considerably. When the dough cycle has completed, divide the dough into 2 balls. Roll out each ball on a floured suface forming a 8x14'' ish sized rectangle. Brush this with oil and sprinkleeach with 1/2 the filling on top. Roll the dough up with the filling inside so that you end up with a 14'' ish log. Cut each log into 12 equally sized peices and place into a well greased 9x13 cake pan. Allow to rise for 40 min or til doubled in size. Bake at 350 for 20 minutes. Mix icing with water to get consistency you like ( like mine pretty thick because I put it on the rolls while they are still warm and don't want it to go everythwere, so I really only used about 2 tbsp watter), frost, enjoy. It should be noted that this makes 24 cinnamon rolls. Which is quite intelligent actually because I popped one in the oven and one in the freezer for another time after the rolls were all set up in the pan but before they rose. <br />
<br />
**Alternately you can mix these ingredients in a large bowl until fully combined. Allow to rise (covered) one hour in a warm dry place.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjQUSYMev1uOeq6DRaKPVWTU9ZRbZZiwmyeRundFq467CKqaTgbjtrFfnCX057SF8-9t94ycAiFiSYyd-zozNDjXa0m4YYAGk9Nc_X5BLJJMUxuuqEgcsBtlvwuujRC9FuvSPVu2pjxSk/s1600/DSC_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjQUSYMev1uOeq6DRaKPVWTU9ZRbZZiwmyeRundFq467CKqaTgbjtrFfnCX057SF8-9t94ycAiFiSYyd-zozNDjXa0m4YYAGk9Nc_X5BLJJMUxuuqEgcsBtlvwuujRC9FuvSPVu2pjxSk/s320/DSC_0802.JPG" width="320" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-71483149909374640812011-08-11T22:56:00.002-05:002011-08-11T22:57:37.658-05:00Chocolate Chip Meringues<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kUqGRmFuV55dnawTarnGCYQbID47w-Xzyl_LfBI89Q4i1qZcecxsoXXAWHY4Dktz855F-5ToTSxtw_Fm8Fcy_DZpIaZvkkNTJ0ZjRBRboi-LBW7AEeK6-aiXeyencB8MEh4DdnKHESSZ/s1600/DSC_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kUqGRmFuV55dnawTarnGCYQbID47w-Xzyl_LfBI89Q4i1qZcecxsoXXAWHY4Dktz855F-5ToTSxtw_Fm8Fcy_DZpIaZvkkNTJ0ZjRBRboi-LBW7AEeK6-aiXeyencB8MEh4DdnKHESSZ/s320/DSC_0788.JPG" width="214" /></a></div><br />
A tough day needs a sweet ending. A tough week needs cookies. I think that's all that needs to be said in introduction to these pillowy cookies. They are as light as air so you won't feel guilty for having<strike> more than one</strike> an entire batch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylOplIe9q7ruaYY4J_KerU0x7UmexLUlb_n0WA7MufRW8deMeV_o1_EZqC84UUvs6bA0mVPNE2_pjiKaQF8lSqpCOWQYivWFDtdIY4K0QidT6sn5_NNFhs2TnC8egAlDn2wYf2G3ckFat/s1600/DSC_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylOplIe9q7ruaYY4J_KerU0x7UmexLUlb_n0WA7MufRW8deMeV_o1_EZqC84UUvs6bA0mVPNE2_pjiKaQF8lSqpCOWQYivWFDtdIY4K0QidT6sn5_NNFhs2TnC8egAlDn2wYf2G3ckFat/s320/DSC_0782.JPG" width="320" /></a></div><br />
<b>What you will need:</b><br />
6 egg whites<br />
3/4 tsp salt<br />
3/8 tsp cream of tarter<br />
3 tsp vanilla extract<br />
1 1/2 cup granulated sugar <br />
12 oz. mini chocolate chips <br />
<br />
<br />
In a large bowl beat the egg whites until frothy. Add the salt, vanilla, cream of tartar and beat until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Gently fold in the chocolate chips. Bake cookies at 300 deg for 25 minutes. The outside should be crispy and the inside with be hollow/pillowy. <br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eBj5JPADG42dvjfIJpS4KsrrpdZDrRvQS-DB4P6JhE8L1jWLr4Z3dBw2Mdcuy6XD4kf0cDuXwzZ1pRYPsUmTgmAOchVNIYMxrwq3E_gMEX5P3A-5GiA2ui0C3ngmwkCvznsi1wrewHkU/s1600/DSC_0796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eBj5JPADG42dvjfIJpS4KsrrpdZDrRvQS-DB4P6JhE8L1jWLr4Z3dBw2Mdcuy6XD4kf0cDuXwzZ1pRYPsUmTgmAOchVNIYMxrwq3E_gMEX5P3A-5GiA2ui0C3ngmwkCvznsi1wrewHkU/s320/DSC_0796.JPG" width="320" /></a></div><br />
The last step is to take a plate full of these babies and relax. You had a hard day, you deserve this.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-49398584840184649672011-08-10T00:41:00.000-05:002011-08-10T00:41:52.678-05:00The Best Zucchini Bread Ever<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ybfS97I3CiF1ADDY_x1SxxVzD3QdnlLlki9gI096H85NcMVJNohuYrOFFWY9BLVLW7-YR3piTMU6y6Qiz9N2MdrgJWqkkOJu6hf7a5dQ-DT0deDNmjCceUGuxpykdWGyQZe7kYs7LN-s/s1600/DSC_0777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ybfS97I3CiF1ADDY_x1SxxVzD3QdnlLlki9gI096H85NcMVJNohuYrOFFWY9BLVLW7-YR3piTMU6y6Qiz9N2MdrgJWqkkOJu6hf7a5dQ-DT0deDNmjCceUGuxpykdWGyQZe7kYs7LN-s/s320/DSC_0777.JPG" width="214" /></a></div><br />
I haven't posted anything in a long time due to moving and travel and being lame. And I feel doubly guilty because I promised Kurt that I would post recipes for him to make delicious food with his CSA bounty. Lies, all lies. So to keep my promise (kind of), I know one of the vegetables I got the most when I had a CSA was zucchini. By the end of the summer it feels like you are practically bathing in zucchini. This recipe is for the absolute perfect zucchini bread. So yummy, so moist. This recipe is guaranteed to make boys/girls fall in love with you. No really, baking tasty food will make people love you... okay fine, I ate both loaves all by myself. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8HoH3LYDhEoakBSvRRM_xYQr9c7ASr1xs57UccV6TYTRfzSkcs8yO0aTlTGJIkbn6Otkp94PFBkukdIrL43XuL2Ansajz3W7k1AtKkZ2Iaz3nUwIsJ3sutBW9x_Cshr56AG-Fc8Wo4Ns/s1600/DSC_0751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8HoH3LYDhEoakBSvRRM_xYQr9c7ASr1xs57UccV6TYTRfzSkcs8yO0aTlTGJIkbn6Otkp94PFBkukdIrL43XuL2Ansajz3W7k1AtKkZ2Iaz3nUwIsJ3sutBW9x_Cshr56AG-Fc8Wo4Ns/s320/DSC_0751.JPG" width="214" /> </a></div><br />
This recipe is for one loaf, but I always double it because one zucchini is usually 2 cups when grated.<br />
<br />
Preheat Oven to 325 F and Spray 8" loaf pan.<br />
<br />
<b>Combine Dry Ingredients:</b><br />
1.5 cup flour<br />
.5 tsp salt<br />
.5 tsp baking soda<br />
.5 tsp cinnamon<br />
.5 tsp nutmeg<br />
<br />
<b>Combine Wet Ingredients:</b><br />
1 egg<br />
.33 cup veg oil<br />
.33 cup chunky apple sauce<br />
2 tbsp plain yogurt<br />
.75 cup brown sugar<br />
<br />
Combine Wet and Dry<br />
<br />
Fold in:<br />
1 cup zucchini (grated)<br />
.33 cup raisins/dried cranberries<br />
.33 cup walnuts* (coarsely chopped)<br />
<br />
*optional <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ8GGctVYzWmje_0yWe38DxvIModMyKgBuVSUzqLf-bcs4h7j1hzN2pJzXu_KPiMkNYtCMQWkbsd1Ur7h4NX0KX99hxCufTDUacLnBlDTxk5gh-W83o2K-oKVKxJg-qRDVzRRCxce8JwY/s1600/DSC_0761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ8GGctVYzWmje_0yWe38DxvIModMyKgBuVSUzqLf-bcs4h7j1hzN2pJzXu_KPiMkNYtCMQWkbsd1Ur7h4NX0KX99hxCufTDUacLnBlDTxk5gh-W83o2K-oKVKxJg-qRDVzRRCxce8JwY/s320/DSC_0761.JPG" width="320" /></a></div><br />
Bake 50-60 min or until a knife inserted into the center comes out clean.<br />
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dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-17192752861734497782011-06-04T16:23:00.000-05:002011-06-04T16:23:07.243-05:00Rhubarb Pie With Brown Sugar CrumbleI have never tried rhubarb before. I know, how awful! I made this recipe to try it out. It tastes somewhere between applesauce and strawberries. The verdict: Yum!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjV__eQwRrlTbuTX7swDmsypZmh1q62DcP35vLtCW5v_53sDVP0aUc83_Kly7-a6wMH2LKyzMgBBgzOVgglBK63S8gY1AwTHnTM6N0mNE1OZJsOVEtUL243Is_ROOe83Lz1ox5l0DOFy4/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjV__eQwRrlTbuTX7swDmsypZmh1q62DcP35vLtCW5v_53sDVP0aUc83_Kly7-a6wMH2LKyzMgBBgzOVgglBK63S8gY1AwTHnTM6N0mNE1OZJsOVEtUL243Is_ROOe83Lz1ox5l0DOFy4/s320/DSC_0710.JPG" width="214" /></a></div><b>What you need:</b><br />
<b>rhubarb compote </b><br />
1 lb rhubarb (sliced)<br />
1 cup sugar<br />
3 tbsp butter<br />
1/2 tsp cinnamon<br />
<b>topping</b><br />
1/2 cup light brown sugar (packed)<br />
2 1/2 tbsp all purpose flour<br />
1/2 tsp cinnamon<br />
3 tbsp cold butter<br />
<b>crust</b><br />
3 cups crushed grahm crackers<br />
1/3 cup melted butter<br />
3 tbsp sugar<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI02ZgbmBbE-aKIIXfZbzAGG92WzgjCSKM5MedYu1UpLa261cnJvA6Om_B4CSGffoWJxdfQN9WJsjIVlmqWw6Lxgr7qI6GNkz6yDuOhk0JVeqilQnGK9UjOgmnQ2lbfHP6pAqSvhxqN_q/s1600/DSC_0709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI02ZgbmBbE-aKIIXfZbzAGG92WzgjCSKM5MedYu1UpLa261cnJvA6Om_B4CSGffoWJxdfQN9WJsjIVlmqWw6Lxgr7qI6GNkz6yDuOhk0JVeqilQnGK9UjOgmnQ2lbfHP6pAqSvhxqN_q/s320/DSC_0709.JPG" width="320" /></a></div><br />
For the rhubarb: Place all the ingredients into a medium sized pot and cook on low heat until the rhubarb is soft. Set aside when done.<br />
For the crust: combine ingredients and press into pie dish. Refrigerate for about 30 minutes.<br />
For the topping: Place all the ingredients into a bowl and cut butter into sugar until well combined.<br />
<br />
Assemble and Bake at 375 for 15-18 minutes or until the brown sugar topping is crispy.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-14610341643007274892011-05-30T22:12:00.000-05:002011-05-30T22:12:21.528-05:00Lemon Yogurt CakesI really love lemons. Some people love chocolate deserts; I cannot resist lemon desserts. These light and tart lemon cakes are a lot like pound cakes. I added a layer of fruit to the middle to make them really perfect. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKhH1pyig7pYbSWF2tLvZlG7vKsZ96RAenby4jvwM2bpICE4XagiX2-boGH7qMfXnXY758LDGaB9jhk-0duDWo_BzF8m4g-2iV-of4zNW85GSwrK0Oxbnb0GTccdNp9mCh3r8qWZ9c0fY/s1600/DSC_0668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKhH1pyig7pYbSWF2tLvZlG7vKsZ96RAenby4jvwM2bpICE4XagiX2-boGH7qMfXnXY758LDGaB9jhk-0duDWo_BzF8m4g-2iV-of4zNW85GSwrK0Oxbnb0GTccdNp9mCh3r8qWZ9c0fY/s320/DSC_0668.JPG" width="320" /></a></div><b>What you will need:</b><br />
3 cups plus 2 tbsp all purpose flour<br />
4 tsp baking powder<br />
1 tsp salt<br />
2 6 oz containers of plain yogurt (2 cups)<br />
2 cups of sugar (plus 2 tbsp)<br />
6 eggs<br />
4 lemons<br />
1 tsp vanilla<br />
1 cup vegetable oil<br />
1 16 oz bag of frozen berries (thawed and drained)<br />
<br />
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl combine yogurt, sugar, eggs, the zest of the 4 lemons, vanilla, and oil. Add dry ingredients to wet and stir to combine. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq48hIIi-L9Pj9kY1TJkprwzP7Z4YFYugsuBVGUFFjdpE-JgN6Pd7ro5qXUD6LaWy062OWVqmj93__R9vCXA_03VcnGX-0xVn9QTz-ckpmE5Jx8mjdvXXohmAxKIhhXZww7O6hGuPoVjU/s1600/DSC_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq48hIIi-L9Pj9kY1TJkprwzP7Z4YFYugsuBVGUFFjdpE-JgN6Pd7ro5qXUD6LaWy062OWVqmj93__R9vCXA_03VcnGX-0xVn9QTz-ckpmE5Jx8mjdvXXohmAxKIhhXZww7O6hGuPoVjU/s320/DSC_0640.JPG" width="214" /></a></div><br />
Spray 2 loaf pans with cooking spray and line bottoms with parchment paper. Preheat oven to 350. Pour 1/2 the batter evenly between both pans. At this point you want to add the fruit to the top of the batter in an even layer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8vG1pak6I1g234mByTmxFKhMFKSLjE4dgmT7RN2ZhpCXvSvSZKiPpB6hyO9qbnvsyZPLKk1cfQHDqOHYjmQsAB12OwPvlw4ROHvEuUU3cenZU-pPhEUYJTfRkfF9Oq86aePdGPEAyGph/s1600/DSC_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8vG1pak6I1g234mByTmxFKhMFKSLjE4dgmT7RN2ZhpCXvSvSZKiPpB6hyO9qbnvsyZPLKk1cfQHDqOHYjmQsAB12OwPvlw4ROHvEuUU3cenZU-pPhEUYJTfRkfF9Oq86aePdGPEAyGph/s320/DSC_0646.JPG" width="320" /></a></div><br />
Add the rest of the batter on top of the fruit layer (see below).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MNXBoWfQQs0yctkCkIS_lfTZS-KiPr5EBsIOC9u2rg4r6MTtDRJXBBGSZuNb6yK2wYmcSmOIVHaKXtmEXljS-I5NC-gknObKf4UQ3hgf_18McHJKkCMkjHmVoqJ_qUcJOARrEBJOMAAF/s1600/DSC_0655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MNXBoWfQQs0yctkCkIS_lfTZS-KiPr5EBsIOC9u2rg4r6MTtDRJXBBGSZuNb6yK2wYmcSmOIVHaKXtmEXljS-I5NC-gknObKf4UQ3hgf_18McHJKkCMkjHmVoqJ_qUcJOARrEBJOMAAF/s320/DSC_0655.JPG" width="320" /></a></div><br />
Bake at 350 for 55 minutes or until a knife inserted into the center of the cake comes out clean. At this point you want to combine the juice of the 4 lemons with 2 tbsp of sugar. After you take the cake out of the over allow it to cook for 10 minutes and then baste the cake with the lemon juice mixture several times to allow it to soak up the lovely juice and become super moist. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dmgj8qW_W6OhWFCvvDDd1qQkTEAFF7fhuGVz85whZu1S0s1qiC-GJQqbFOO3hNesmxtjqSycPV4grclbpYzG41R3ndHXwSAHH7D62blkh_0AR9j97xwvCHdbtNxzkeB51E99_FJWh056/s1600/DSC_0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dmgj8qW_W6OhWFCvvDDd1qQkTEAFF7fhuGVz85whZu1S0s1qiC-GJQqbFOO3hNesmxtjqSycPV4grclbpYzG41R3ndHXwSAHH7D62blkh_0AR9j97xwvCHdbtNxzkeB51E99_FJWh056/s320/DSC_0700.JPG" width="320" /></a></div><br />
When serving, dust generously with confectioners sugar. You can cut the batch in half, but if you do, you may find that you will not have enough<strike> to share with others</strike> for yourself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29VupyLlZZMDxNFsfMhuLYAjj9Eg-W_Eu2-D84fGAjX7Ed0ann96JRfCuk8SRTWsMbhFstlDjyKjzN2F84JJqZy58lEbCPEJCgELjtkSXPcRCDCPoBJDk8BBtkXZHjhXfJArs27mDnA_u/s1600/DSC_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29VupyLlZZMDxNFsfMhuLYAjj9Eg-W_Eu2-D84fGAjX7Ed0ann96JRfCuk8SRTWsMbhFstlDjyKjzN2F84JJqZy58lEbCPEJCgELjtkSXPcRCDCPoBJDk8BBtkXZHjhXfJArs27mDnA_u/s320/DSC_0703.JPG" width="320" /></a></div><br />
Enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-74494976835635194622011-05-30T20:32:00.001-05:002011-05-30T20:36:53.380-05:00Cinnamon AlmondsThese babies don't need much of a story or an intro. They are tasty, enough said.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjoWDvi-v0rjax-VCLU8T1BGTzTI2eD1ecyUTzcLVUVi8uD62IQEYDBgA-pBWbjpjOrupZMy1rdoNq68IyPgitY5p-CKcRhHcDz7U_D5kgjRc8zCQSFpjJe5CiqbdwoaNx7j4OcVRo7TF/s1600/DSC_0662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjoWDvi-v0rjax-VCLU8T1BGTzTI2eD1ecyUTzcLVUVi8uD62IQEYDBgA-pBWbjpjOrupZMy1rdoNq68IyPgitY5p-CKcRhHcDz7U_D5kgjRc8zCQSFpjJe5CiqbdwoaNx7j4OcVRo7TF/s320/DSC_0662.JPG" width="214" /></a></div><br />
<b>What you need:</b><br />
2 eggs (whites only)<br />
6 tsp vanilla extract<br />
4 cups almonds (raw)<br />
1/3 cup sugar<br />
1/3 cup packed light brown sugar <br />
1/2 tsp cinnamon<br />
<br />
In a medium bowl whisk the egg whites until foamy. Next, add the vanilla. After the vanilla and eggs are combined, toss the almonds in this mixture. After the almonds are coated, add the sugars and cinnamon. Make sure the almonds are coated evenly. Pour this onto a greased baking sheet and bake at 350 for 15 minutes. YUM!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-30585127055476801392011-05-15T11:22:00.000-05:002011-05-15T11:22:07.243-05:00Sriracha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgc6dBJ-g0M8CFRo5D4DtEqdpe6HosR82KgU4VDC0M_ZLCn4FfiM8aRAFJ4MO5wg62EMQ0yY3f3hdNVsoQcBkNELHdcTcht-AmCzAOWCS0L-NyuW_Tiv-S6H88A-WNJuCdDDJEW5_C28f/s1600/P1110683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgc6dBJ-g0M8CFRo5D4DtEqdpe6HosR82KgU4VDC0M_ZLCn4FfiM8aRAFJ4MO5wg62EMQ0yY3f3hdNVsoQcBkNELHdcTcht-AmCzAOWCS0L-NyuW_Tiv-S6H88A-WNJuCdDDJEW5_C28f/s320/P1110683.jpg" width="240" /></a></div><br />
During a mad search for a really good homemade hot sauce i came across this recipe. Although it is quite hot, it has a refreshing sweet/fruity tang. I put it on everything from sandwiches to eggs, and it makes a great base for a red enchilada sauce.<br />
<br />
<br />
8oz red fresno chiles<br />
4 garlic cloves<br />
1teaspoon koshers salt<br />
1 cup white vinegar<br />
2 tablespoons palm sugar (or 2 tablespoons brown sugar and 1 teaspoon molasses)<br />
<br />
-chop the peppers and garlic, add salt and vinegar and let it sit in the fridge over night. aside from allowing the flavors to mingle, the time in the vinegar will dilute the heat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EjfI175KGDhkAVLZdPdJd2eMefwUwkSi_5bQ4GowPo7geLNpRnq2T9nzXK7S1m07azrRMyCpT1zUN9BLECtf_jZu0pxHIuZSdqltikTCSocQwWHhebNNtpqSkfV_f8BoDuwv72xAn3hR/s1600/P1110686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EjfI175KGDhkAVLZdPdJd2eMefwUwkSi_5bQ4GowPo7geLNpRnq2T9nzXK7S1m07azrRMyCpT1zUN9BLECtf_jZu0pxHIuZSdqltikTCSocQwWHhebNNtpqSkfV_f8BoDuwv72xAn3hR/s320/P1110686.JPG" width="320" /></a></div><br />
-transfer all the contents to a saucepan, add the sugar and bring to a boil. lower the heat and simmer for 5 minutes. remove and allow it to cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqQHBmwGT1-3v87Ez3J88nu25wYwG0VyfYiJa3GmTPuz1MG6xfm2aSCttVspfCq9LJxuUCtcbcoGngWIIZnNIt9zceqZCtdOWGK_Wm8gdRpfGGM5mtMPeanCulJeCqnrhkhj__IPBDB2E/s1600/P1110701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqQHBmwGT1-3v87Ez3J88nu25wYwG0VyfYiJa3GmTPuz1MG6xfm2aSCttVspfCq9LJxuUCtcbcoGngWIIZnNIt9zceqZCtdOWGK_Wm8gdRpfGGM5mtMPeanCulJeCqnrhkhj__IPBDB2E/s320/P1110701.JPG" width="320" /></a></div><br />
-throw everything into a mixer and blend for 5 minutes. strain the mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB_ROREVrgfeSKcMOi6XaZMUhpQSmxLDrtlyJQtkePiZyTdTnTEdc_9hkNLQKnTjjuw5qX6Q4wf-2_J_Ssv-i524pdl2gjZxQUoCSxygY10U_JsoTOoobRr19FWvKxdqeYPmGu6xjXyW_/s1600/P1110702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB_ROREVrgfeSKcMOi6XaZMUhpQSmxLDrtlyJQtkePiZyTdTnTEdc_9hkNLQKnTjjuw5qX6Q4wf-2_J_Ssv-i524pdl2gjZxQUoCSxygY10U_JsoTOoobRr19FWvKxdqeYPmGu6xjXyW_/s320/P1110702.JPG" width="320" /></a></div><br />
you will end up having this magnificently bright orange sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzQRrMFF2J2tNLuYDd570MJxwTm2jSfBoXhLJbGBnByJ64nB7wamIwOEb9z58pOm8CHuR_SrhbporAN-3ZvaDokxdfJ-oKIvS3VR3Yqs7SmrC8csgCAOsR2_r8zll_psg0swflUj_xssc/s1600/P1110703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzQRrMFF2J2tNLuYDd570MJxwTm2jSfBoXhLJbGBnByJ64nB7wamIwOEb9z58pOm8CHuR_SrhbporAN-3ZvaDokxdfJ-oKIvS3VR3Yqs7SmrC8csgCAOsR2_r8zll_psg0swflUj_xssc/s320/P1110703.JPG" width="320" /></a></div>enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-2320066227210205922011-05-04T21:32:00.000-05:002011-05-04T21:32:23.674-05:00Cheesy Potatoes with sauteed Garlic and Caramelized Onion<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDZS1_zbjl7Ps7tmPo-PCk-bowmMIQIV1PQ5nEOpl_kBoGeqKuejr4MstZnjgEzqZgrksB1kogiYqLmds2s3-_IctHsEci9U5a1ime7UVGA5QZhq2-zT2vpppK7YnV2UiLMKBgT28kilJ/s1600/P1120017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDZS1_zbjl7Ps7tmPo-PCk-bowmMIQIV1PQ5nEOpl_kBoGeqKuejr4MstZnjgEzqZgrksB1kogiYqLmds2s3-_IctHsEci9U5a1ime7UVGA5QZhq2-zT2vpppK7YnV2UiLMKBgT28kilJ/s320/P1120017.jpg" width="261" /></a></div><br />
<br />
2 medium onion<br />
4 large russets<br />
7 cloves garlic (or more if you'd like)<br />
butter<br />
olive oil<br />
romano cheese<br />
parmigiano reggiano<br />
salt<br />
pepper<br />
parsley<br />
<br />
I cant believe its been over a month since I posted anything! My apologies. So, ive really been trying to give a little extra thought to my side dishes lately. I usually spend all of my time and energy on the main course and by dinner time all I have on my plate is a piece of meat. These potatoes were a huge hit and im really happy with how they came out. Here's the play by play:<br />
<br />
-Start by caramelizing some onions (any onions will do). Just slice them thinly, melt some butter in a pan over med-low heat, season, and let them do their thing. Make sure you stay with them and stir randomly so they dont start to burn. when the are nicely caramelized remove them and set aside.<br />
<br />
-In another pan saute about 7 cloves of minced garlic in a little olive oil until golden. set aside.<br />
<br />
-Peel 4 russets, and slice them about 1/8 inch thick. rinse them under cold water to remove some of the starch.<br />
<br />
-Now its time to layer. Take the potatoes and make a layer in the bottom of a baking dish. (think "fish scale" pattern), season, sprinkle some of the garlic and onions, and then grate some parm and romano on there. (p.s. im getting hungry again writing this). add another layer of potatoes and repeat.<br />
<br />
-After you cheese the final layer scatter a little butter on top, cover with foil, and bake at 350 for about 40 minutes or until a knife enters easily. uncover for the last 15 minutes, or stick it under the broiler to crisp-a-fy<br />
<br />
-Rough chop some fresh parsley for the final touch and then serve. <br />
<br />
-Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GlCHw0o_bdPdDHBz0YinZBSrlAWD4hXKyzcC5p6VbqeLc4e_Hn5mKpbv_p3raoM-jZpLynWf0UDQV4S95MGhra7272IhMU92xsyuUEk4m1LMCD_fCzKoNHt2__iS2PNVs1jSXRhnPhZQ/s1600/P1120020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GlCHw0o_bdPdDHBz0YinZBSrlAWD4hXKyzcC5p6VbqeLc4e_Hn5mKpbv_p3raoM-jZpLynWf0UDQV4S95MGhra7272IhMU92xsyuUEk4m1LMCD_fCzKoNHt2__iS2PNVs1jSXRhnPhZQ/s320/P1120020.jpg" width="240" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-38215088781890100062011-04-23T16:25:00.000-05:002011-04-23T16:25:57.908-05:00Black and White CookiesImagine the hour and a half train ride to NY city, the hustle and bustle of Grand Central Station, the magnitude to the big city, your very first Broadway show. Now imagine the whole time holding onto your daddy's hand for dear life because the big city scares you. And then you stop in the most special bakery your eyes have ever seen and get the most wonderful cookie that your 8 years had ever tasted. This is my memory of black and white cookies. While fearing the fast passed life of the city I remember everything melting away for this... of course I was a complete copy cat and making my sisters favorite treat my own.<br />
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Many of you may know how a sibling can be. You are eternally bonded to them. My sister has been my best friend from the moment I was born. When I applied to colleges I followed her to Ohio State. She means a lot to me, even though she now lives very far away (California) and I haven't seen her in over a year. So for Easter this year I decided to make her some cookies, but not just any cookies, her childhood favorite. <br />
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<br />
<b>What you need:</b><br />
2 cups cake flour<br />
2 cups all purpose flour<br />
1/2 tsp baking powder<br />
2 sticks butter (salted - room temp)<br />
1 3/4 cup sugar<br />
3 eggs<br />
1 tsp vanilla<br />
zest of one lemon<br />
1 cup milk<br />
--------------<br />
5 oz chocolate<br />
1/2 cup water<br />
3 tbsp honey<br />
5 cups powdered sugar<br />
1 tsp vanilla<br />
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For the cookies: Cream together sugar and butter. Add eggs one at a time until combined. Mix in vanilla and lemon zest. In a separate bowl whisk together the flour and baking powder. Add this in 3rds to the butter mixture alternating additions with 3rds of the milk. Scoop 1/4 cups full of the batter onto a baking sheet (leave plenty of room btwn cookies). Bake at 375 for 12-15 minutes or until the bottoms are golden (see below).<br />
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For the frosting: Over low heat combine honey and water in a small saucepan. Once combined add the vanilla and pour 3/4 of the honey mixture to the powdered sugar. Stir to combine and add extra honey mixture to the powdered sugar if needed. Spread white icing on 1/2 of all the cookies. Melt the chocolate and add it to the remaining sugar mixture. Add more honey water if needed (I needed). Spread chocolate frosting on the 2nd half of the cookie.<br />
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Hope you enjoy these as much as I do. (A little bit of home away from home)dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com1tag:blogger.com,1999:blog-4737413766398805918.post-40694669353856831862011-04-20T01:16:00.000-05:002011-04-20T01:16:37.438-05:00Can't Sleep? Then Bake...Recently I've had quite a bit of stress in my life. This past Sunday, my fathers best friend suddenly passed away. So with all the other stresses, I am now worried about my parents coping with their grief over the loss of a very dear friend. As a child, whenever something bad would happen, my mother would be right into the kitchen baking cookies. She always said 'You need a little sweet to go with the bitter'. That has been something that has always stuck with me. Whether its the relief that I get from being in the kitchen, or the beautiful pairing of bittersweet in life and in food, I find that somehow being in the kitchen tonight at midnight helped relieve some of the stress. I plan to mail some of these cookies of to my folks tomorrow morning.<br />
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<b>Lemon Curd Thumbprint Cookies: </b>The Bitter and the Sweet<br />
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<u>What you need</u><br />
for the curd:<br />
3 eggs (whole)<br />
1/3 cup lemon juice<br />
3/4 cup sugar <br />
2 tbsp lemon zest<br />
note: this is lemon zest and lemon juice from 3 large lemons<br />
4 tbsp room temperature butter<br />
for the dough:<br />
1/2 room temperature butter<br />
1/4 cup sugar<br />
1 egg<br />
1/2 tsp vanilla<br />
1 cup all purpose flour<br />
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For the lemon curd: In a stainless steel bowl over a pot of boiling water whisk together eggs and lemon juice and sugar. Keep whisking the mixture until it thickens (this will be a few minutes, be patient). Then the mixture thickens, take it off the heat and add the butter and lemon zest. Stir until everything is combined. I had enough lemon curd to fill a small mason jar. (It is yummy in place of jam on toast and scones too).<br />
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For the cookies: With an electric mixer combine butter and sugar. Add the egg and vanilla and combine. Add the flour in 2 portions mixing completely. Make 1 inch diameter balls of dough and lay out on baking sheet. Gently press thumb into center of dough to form a well for the lemon curd. put about 1/2 tsp lemon curd into each well. Bake on 350 for 13-15 minutes.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-3122644731826290772011-04-09T16:03:00.000-05:002011-04-09T16:03:25.276-05:00Pamesan and Thyme CrackersWhen I was in undergraduate chemistry I was almost afraid to do my experiments because I thought doing the slightest thing wrong would cause a great catastrophe. My friend in the class realized this and whenever he finished his lab he would come over to my station and set something on fire or cause some undesired chemical reaction. This would make me laugh and let me finish the lab without worrying about setting the building on fire. What exactly am I getting at?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w3-9OKQ5XA1AqLtfBKoeet1NTI6Mrr_meI2QkN66K5tU7xTWLiTEmCkCglnX512dx_4BmV4Hdkq0lxdJqKqCv5oPqujno_klBUvp0Mgfr-TnM6wo0dP2sUeb7Fe_YOxmYo-nPBAXCky7/s1600/DSC_0558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w3-9OKQ5XA1AqLtfBKoeet1NTI6Mrr_meI2QkN66K5tU7xTWLiTEmCkCglnX512dx_4BmV4Hdkq0lxdJqKqCv5oPqujno_klBUvp0Mgfr-TnM6wo0dP2sUeb7Fe_YOxmYo-nPBAXCky7/s320/DSC_0558.JPG" width="320" /></a></div><br />
When I started baking I was exactly the same way. I was afraid I had to do everything exactly as the recipe said or my kitchen would spontaneous light on fire or my food would be awful. These days I feel like my own grandmother in the kitchen. I add things to improve texture and color instead of going by a recipe verbatim. I now can feel how bread dough should be and either add flour or water to it to fix it. There are some quantities I never measure, and I never use unsalted butter.<br />
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Which brings me to the following recipe. The texture of a shortbread cookie, the taste of a artisan cracker, these babies are simple enough for any home-cook to make. Here's how...<br />
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<b>What you need:</b><br />
2 sticks of butter (room temperature)<br />
8 oz (2 cups) of Parmesan cheese (grated)<br />
2 tsp fresh thyme<br />
1 tsp ground black pepper<br />
2 cups all purpose flour<br />
2-3 tbsp water<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBojBHU50BV0YOjgS3rarh1vWydHetzA7xjiAqimgLd9YufXB9mhvxg-hSC_UpEPL3QrlmRTGUE7grft0ahLOs9yHut0IWqQkOT551gzVWiMcbwUiqcCAvOxYHhk9083Fn3fMSSLJ0CoxT/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBojBHU50BV0YOjgS3rarh1vWydHetzA7xjiAqimgLd9YufXB9mhvxg-hSC_UpEPL3QrlmRTGUE7grft0ahLOs9yHut0IWqQkOT551gzVWiMcbwUiqcCAvOxYHhk9083Fn3fMSSLJ0CoxT/s320/DSC_0564.JPG" width="214" /></a></div><br />
With an electric mixer, beat the butter until creamy, about 1-2 minutes. Then on a low speed blend the Parmesan cheese, thyme, and pepper into the butter. Slowly add the flour. Add water as needed to make the dough moist and easy to work with. When the dough is mixed, divide into 2 portions. Roll each ball of dough in waxed paper to create a log. Chill this log for at least 30 minutes in the fridge. Once the dough has been chilled, slice 1/4 inch pieces and lay them on a baking sheet. Bake at 350 for 10-15 minutes or until edges start to brown. Enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-10993605707780954932011-04-09T10:59:00.000-05:002011-04-09T10:59:18.043-05:00Homemade NaanWhen I decided to make naan I came across a variety of recipes ranging from yeast to no yeast and yogurt to no yogurt. Using the ingredients I always have readily available in my kitchen here is my take on naan.... yum<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjxxQWjkVUDb3vwtcuJ1LJX9_70wpkvfQJm4_-fHLzlPHL0SkIAmUUdPgORiBz8C0hX3cXidG3RXK068OEutdUNG7NAfFzhooNF4RCb7E73hagNBvddlzDjJYfdHMa3w7iNeMg61C5liN/s1600/DSC_0552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjxxQWjkVUDb3vwtcuJ1LJX9_70wpkvfQJm4_-fHLzlPHL0SkIAmUUdPgORiBz8C0hX3cXidG3RXK068OEutdUNG7NAfFzhooNF4RCb7E73hagNBvddlzDjJYfdHMa3w7iNeMg61C5liN/s320/DSC_0552.JPG" width="320" /></a></div><br />
<b>What you need:</b><br />
1 cup milk (warm)<br />
1/2 cup water<br />
3 tsp olive oil (plus more for brushing the naan with) <br />
3 cups bread flour<br />
1 tsp salt<br />
1 tsp sugar<br />
1 tsp yeast<br />
(garlic-minced)<br />
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Add all the ingredients (minus those in parenthesis) to your bread machine. Turn your bread machine on to the dough cycle and wait for the magic to happen. One your bread machine is done, take the dough out and lay on a floured surface. Divide dough into 8 pieces. Carefully flatten each of the 8 dough pieces. At 1st I used a rolling pin to do so, but I found that pulling the dough apart must like pizza dough actually helps retain those charming bubbles. Brush the tops of the naan generously with olive oil and garlic. Place in hot skilled (medium heat) olive oil side down. Brush the other side of the naan with olive oil and garlic. You are looking for the side of the dough that is on the skillet to become firm, much like when making pancakes. This should only be 1-2 minutes depending on your heat. Once it is firm, flip the naan and cook the other side. <br />
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Good thing these babies are intended to be eaten warm off the skillet because they are hard to resist. They will keep for a few days in Ziploc bags, but I recommend them popped into the toaster oven and warmed up if you don't polish them off right after making them.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com3tag:blogger.com,1999:blog-4737413766398805918.post-45713748073162811282011-03-26T21:04:00.000-05:002011-03-26T21:04:18.643-05:00Black Beer BreadI have been meaning to make this bread for a while. The only problem was finding the right beer, which was a huge challenge for me because I do not drink beer. The fact of which makes me the black sheep of <a href="http://drinkwiththewench.com/">my family</a>. I really wanted to use a local beer, but I finally decided the flavor profile of <a href="http://www.newbelgium.com/beer/detail.aspx?id=5ac72c92-fd87-4ec7-858d-3380c8d465d8">New Belgium's 1554 Enlightened Black Ale </a>was what I really wanted.<br />
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Before I delve further into the recipe I want to take some time to describe why the beer choice was so important to this bread: Quality of ingredients is everything. <br />
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I wanted a bread that is rich, soft, dense, with notes of coffee and chocolate. But I also wanted to balance that with the slightly bitter taste of hops to balance out the sweet complexity of the malt and the molasses.<br />
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<b>What you will need:</b><br />
12 oz bottle of a dark beer<br />
1/3 cup molasses (dark)<br />
1 1/2 tsp instant coffee (I used expresso)<br />
2 tbsp dry milk powder<br />
2 cup bread flour<br />
1 cup whole wheat flour<br />
1 cup rye flour<br />
3 tbsp unsweetened cocoa powder<br />
1 tsp salt<br />
2 tbsp (soft) butter<br />
2 tsp yeast (bread machine)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHiIznmcPri4jJW2FEPdiNrwj_6AmY-RiCSVenc7a_6pxjnU1IwL91tKFgLG8uJxXv4eQ3l8QLfKtDrlbhUGuGKuKmr6HmU7dzfN0Ii9P9-0kg1HbwR8bNKN5aYvVHaK7OCERYyaX0PJb/s1600/DSC_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHiIznmcPri4jJW2FEPdiNrwj_6AmY-RiCSVenc7a_6pxjnU1IwL91tKFgLG8uJxXv4eQ3l8QLfKtDrlbhUGuGKuKmr6HmU7dzfN0Ii9P9-0kg1HbwR8bNKN5aYvVHaK7OCERYyaX0PJb/s320/DSC_0516.JPG" width="320" /></a></div><br />
Place the ingredients into bread maker in the order they are listed. Put the bread maker on dough cycle. When the dough cycle has ended, knead the dough and shape it in a ball. Allow to rise for 40 min. Preheat the oven to 350. Bake bread for 35 minutes or until it sounds hollow when tapped. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnG5g6q4Ms0Oau940f40J7zxxHe50bmr_bswYe3mcJNWxm8Zh57eRyfOJMB0MfDN_LRr8e5YghVH0F7TnynaooIBxdvEIn4IeucXLiu5eQtM6XgeavJ3BRNjg7azj8nLKi1A26hEuVXQqT/s1600/DSC_0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnG5g6q4Ms0Oau940f40J7zxxHe50bmr_bswYe3mcJNWxm8Zh57eRyfOJMB0MfDN_LRr8e5YghVH0F7TnynaooIBxdvEIn4IeucXLiu5eQtM6XgeavJ3BRNjg7azj8nLKi1A26hEuVXQqT/s320/DSC_0519.JPG" width="320" /></a></div><br />
When it is done, take it out of the oven<strike> to cool </strike> enjoy immediately, slathered in butter. Yum! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTLBwl25M9jmyZ2s-3VH8zB69FUe4Q1mKIXnsUqHEt_b-xVVcrlNuIOg17as1Cpc6XGZFiIXt-JnL-8dYeQWNWGpSAj5-4BnYHdG9sujE2_XMWeuHxP50EUuh5YRdGJQgaTBaC0KmLuZl/s1600/DSC_0532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTLBwl25M9jmyZ2s-3VH8zB69FUe4Q1mKIXnsUqHEt_b-xVVcrlNuIOg17as1Cpc6XGZFiIXt-JnL-8dYeQWNWGpSAj5-4BnYHdG9sujE2_XMWeuHxP50EUuh5YRdGJQgaTBaC0KmLuZl/s320/DSC_0532.JPG" width="320" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com2tag:blogger.com,1999:blog-4737413766398805918.post-38054250708920807312011-03-13T21:54:00.002-05:002011-03-13T21:57:08.198-05:00Roasted Brussel SproutsUndoubtedly, we all have heard of the terrible stigma associated with brussel sprouts. This is unfortunate because they are quite delicious. I wanted to mix up the cabbage and potatoes for St. Patrick's Day this year, so I roasted some of these... I consider it a wise decision. Yum!<br />
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<b>What you will need:</b><br />
1 lb brussel sprouts<br />
2 tbsp olive oil<br />
1 tsp sea salt<br />
freshly ground pepper (to taste)<br />
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Preheat the oven to 400.<br />
Prepare the brussel sprouts by cutting off the brown ends, peeling off the outer leaves if needed and slicing them in half.<br />
Add the brussel spouts, oil and salt to a bowl. Toss until the brussel spouts are coated. Place the brussel sprouts on a baking sheet and dust with pepper.<br />
Cook for 35 minutes, stiring half way so they cook evenly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHSPKi5225R_4WRs7R31iFn2VPXUqphCatHPVYIhIURf8k0vUMyvwTEQgBaH42k4nTiqeOpUhmEfCcs7BBi5tHE46aJfEV7qk1x-EtpjWjsmwxkitu82uYO4jTCh9rNDAmS9VPr36SFeI/s1600/DSC_0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHSPKi5225R_4WRs7R31iFn2VPXUqphCatHPVYIhIURf8k0vUMyvwTEQgBaH42k4nTiqeOpUhmEfCcs7BBi5tHE46aJfEV7qk1x-EtpjWjsmwxkitu82uYO4jTCh9rNDAmS9VPr36SFeI/s320/DSC_0492.JPG" width="320" /></a></div><br />
It's that easy. And very good.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-86383466362998381062011-03-12T10:23:00.000-06:002011-03-12T10:23:20.703-06:00Irish Soda Bread (Spotted Dick)Those of you who do not know me well, or at all, may not know that I love St. Patrick's Day more than Christmas, New Years and Halloween all put together. I can't exactly tell you why. My mom used to make us green clover shaped pancakes and boiled cabbage and potatoes for us and corn beef hash for my father. Although I am not quite willing to boil cabbage and potatoes, every year I always end up making at least 2 batches of this traditional Americanized version of Irish Soda Bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxj9nE4fc2rWLlD7Je_3EybMurEVL5KSsDSNizLj5YdWvmgdRlu0KXShTwYFi-mZqhpzs1nML9cMtMteIEC_3yIW9c6_SiA5rJALUEWsSuBTaHw8VMjqyMkcqdnpRhx1mH577HTmWTecr/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxj9nE4fc2rWLlD7Je_3EybMurEVL5KSsDSNizLj5YdWvmgdRlu0KXShTwYFi-mZqhpzs1nML9cMtMteIEC_3yIW9c6_SiA5rJALUEWsSuBTaHw8VMjqyMkcqdnpRhx1mH577HTmWTecr/s320/DSC_0082.JPG" width="320" /></a></div><br />
<b>What you will need:</b><br />
3 cup All Purpose Flour<br />
2/3 cup sugar<br />
1 tsp baking powder<br />
1 1/4 tsp salt<br />
1 tsp baking soda<br />
1/4 tsp cinnamon <br />
1 1/2 cup raisins<br />
1 3/4 cup buttermilk<br />
2 eggs (beaten)<br />
1 tsp vanilla<br />
4 tbsp butter (2 tbsp melted, 2 for greasing the pan) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qFYPpP5Ii_KB_iCvTy1oDsYNsqMwAcAubI_UmUULKtvxWZh1Aieiypb-1TJgmX-S1U49gMgc1ZgpFnOd-CcVtr02iXIbJ4Br-m-2HYYO71K_Ggpx5xyL2EFKrna9-Fy35FFeat6xFIRC/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qFYPpP5Ii_KB_iCvTy1oDsYNsqMwAcAubI_UmUULKtvxWZh1Aieiypb-1TJgmX-S1U49gMgc1ZgpFnOd-CcVtr02iXIbJ4Br-m-2HYYO71K_Ggpx5xyL2EFKrna9-Fy35FFeat6xFIRC/s320/DSC_0061.JPG" width="320" /></a></div><br />
Preheat the oven to 350 and grease a cast iron dutch oven (or other deep baking dish) generously with butter. Add dry ingredients in a large bowl. Whisk them until combined. Add raisins to this mix and stir gently. In a separate bowl combine the buttermilk, melted and cooled butter, vanilla and eggs. Stir to combine and then slowly add the wet mixture to the dry while stirring. Try no to over mix. When the dough is ready, pour into prepared dish and bake for 1 hr or until a knife comes out clean from the center.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8foEydnl64nx-1Pqd_YzqrvTo844JDIj-aijF2T_zew_PPRzTHJH_SpKyr9jwLiwy7W9v8q_MghKBhBrvEyFv_qS-caWOE7czxmfRZrwT8p3Brqsc582uJwLh7SmVFNGs-d3eRNJz0G2/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8foEydnl64nx-1Pqd_YzqrvTo844JDIj-aijF2T_zew_PPRzTHJH_SpKyr9jwLiwy7W9v8q_MghKBhBrvEyFv_qS-caWOE7czxmfRZrwT8p3Brqsc582uJwLh7SmVFNGs-d3eRNJz0G2/s320/DSC_0085.JPG" width="320" /></a></div><br />
I usually try to carve an 'x' on the top of the bread so the fairies can get out, but as far as baking purposes go, this bread does not require that like the traditional bread did.<br />
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It is best served warm or toasted with butter, however if you find yourself with a craving for french toast... this is (besides carrot cake french toast) the best french toast you can find.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayjbQZCor5GwUGgnXeYZDbR0ai_-1HsmAHR54vo1LTDpkicaP_7HoGbPV67Dy3STVeYpzlHp-mQBje1RguB0YMVcpnTCX75EESVJlM4-42HO-EaeQ9Fimfc8OmprEBVyDHjBrsU9QpwEZ/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayjbQZCor5GwUGgnXeYZDbR0ai_-1HsmAHR54vo1LTDpkicaP_7HoGbPV67Dy3STVeYpzlHp-mQBje1RguB0YMVcpnTCX75EESVJlM4-42HO-EaeQ9Fimfc8OmprEBVyDHjBrsU9QpwEZ/s320/DSC_0101.JPG" width="320" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-67207879516922563232011-03-05T23:29:00.000-06:002011-03-05T23:29:18.199-06:00Brioche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UN_EBCfhdcD0Vb9H1kqe_VB2kko5CiDOTLJ_DX26xZDnHJiLLJBAGgUrfTam0Vf7cugAON-mSj0ReFQ3w6lVbcIIbfe__QH7ywr5hNk57O8wqKyfd63hsQjdoUM7cwtlVRtLJ-LGwXZP/s1600/P1110704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UN_EBCfhdcD0Vb9H1kqe_VB2kko5CiDOTLJ_DX26xZDnHJiLLJBAGgUrfTam0Vf7cugAON-mSj0ReFQ3w6lVbcIIbfe__QH7ywr5hNk57O8wqKyfd63hsQjdoUM7cwtlVRtLJ-LGwXZP/s320/P1110704.jpg" width="240" /></a></div><br />
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Brioche = heaven... plain and simple. It is light in texture, yet elegantly rich in flavor. A chunk of this makes the perfect breakfast (or an 11pm snack like im having right now...)<br />
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The overall time for making brioche takes about 16 -18 hours. The actual work time of the dough and baking takes a little over an hour. Which means most of the time it is sitting somewhere in a bowl.<br />
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<br />
You will need:<br />
3 3/4c bread flour<br />
1/4c sugar<br />
3 tsp of fresh yeast or 2 tsp of dry yeast<br />
2 tsp salt<br />
6 large eggs<br />
1 cup unsalted butter<br />
egg wash for baking<br />
<br />
-The first thing to do is to get out your eggs and butter acclimated to room temp. Cut the butter into small cubes and set aside.<br />
<br />
-Next mix the dry ingredients, then add the eggs and combine. when everything forms a dough turn it out onto a non floured surface.<br />
<br />
-It is going to be very sticky but that is ok. There is a special kneading technique that allows the dough to develop gluten and air. like this... <a href="http://www.youtube.com/watch?v=PvdtUR-XTG0&feature=related">http://www.youtube.com/watch?v=PvdtUR-XTG0&feature=related</a><br />
(the starting dough and end result of the dough wont be that firm. its going to be wet)<br />
<br />
-work the dough like this for about 10 minutes, until it starts to come away from the counter easier. at this time spread the butter over the dough, fold the sides over the top and resume working the dough until it is silky smooth and elastic. (it will get kind of funky for a few seconds as the butter works into it, but stay positive)<br />
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-lightly dust the work surface and form the dough into a ball. do this by pulling the sides up and on top of the dough, pressing each into the center. put the ball into a covered bowl and let it rest for 2 hours.<br />
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-after 2 hours come back and reshape the ball. just like the last step, pull the sides up onto the top and press them into the center. put the ball back into the covered bowl and let rest for 12-14 hours in a cool place (50-53F) like a basement.<br />
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-after 12-14 hours remove the dough from the cool place and let it come up to room temp (about an hour)<br />
<br />
-divide the dough into 2 3/4oz balls (a bit larger than a golf ball)<br />
<br />
-put the balls into the bottom of a greased bread tin or you can grease up a muffin tin and put an individual ball in each.<br />
<br />
-cover them with a towel and let them rise (in a warm place) for 2 1/2 hours.<br />
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(preheat an oven to 400)<br />
<br />
-after 2 1/2 hours brush the tops with an egg wash and toss these into the oven. after 10 minutes lower the temp to 250 and cook for another 15-20 minutes until the tops are nice and golden.<br />
<br />
-remove them from the pan and cool on a rack.<br />
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so worth the effort! enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-49578135005010001832011-03-05T22:16:00.002-06:002011-03-05T22:17:51.669-06:00Key Lime Melt-awaysI really enjoy ice-box cookies. There is nothing like having a roll of cookie dough in your refrigerator that you can slice into and bake a few satisfying treats whenever life necessitates it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OquBHWgcnJIE16tuk58zMBPlhyz5Syht_J8aJn9__OnvAFTsqhiAHiQnvjfhVo2DAUQ9otbHMKzU3I5vi3tiuR0to1aqsIe-78QDW6hU3g9nV2XymFezn9ARQ2TcYy3MmpxcJOPZAvpU/s1600/DSC_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OquBHWgcnJIE16tuk58zMBPlhyz5Syht_J8aJn9__OnvAFTsqhiAHiQnvjfhVo2DAUQ9otbHMKzU3I5vi3tiuR0to1aqsIe-78QDW6hU3g9nV2XymFezn9ARQ2TcYy3MmpxcJOPZAvpU/s320/DSC_0086.JPG" width="320" /></a></div><br />
<b>What you will need:</b><br />
2 sticks of butter (room temp)*<br />
1/2 cup powdered sugar<br />
2 cups all purpose flour<br />
1 tsp vanilla<br />
4 key limes<br />
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* I use salted but if you use unsalted add 1/4 tsp salt to the recipe<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOI7CrqpmmgKo89bImklqEnWCTVmOVizd0tLsM6Y49XDxKspXRjaHZwK8tqaELxh5UIHMFgNhkHo0KRpkoI5VT9u-NE7Exb1eHbEw5gUw2AnQTaRVRBCP3Ruw3u20l8XGvvdjJBJsO9TP/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOI7CrqpmmgKo89bImklqEnWCTVmOVizd0tLsM6Y49XDxKspXRjaHZwK8tqaELxh5UIHMFgNhkHo0KRpkoI5VT9u-NE7Exb1eHbEw5gUw2AnQTaRVRBCP3Ruw3u20l8XGvvdjJBJsO9TP/s320/DSC_0039.JPG" width="320" /></a></div><br />
In a medium sized bowl cream the butter and sugar together until combined (about 1-2 minutes). Add the vanilla extract, zest and juice of the limes. Beat this until incorporated. Gently mix in the flour until just combined. The dough should be fluffy.<br />
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At this point I find it irresistible to not have at least a taste of the dough.... but then I find only half the batch actually makes it to cookie form.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc8Uao4LQJ4JHBOm2GIeiLnJnwcBhYp01neA0AK9C2trPx3AJnSiJw2hxckSeDu_lrcEgGtlSAz6KkFxoLSFDyFQwE0EyEVaeyOZcZ_UTl8gxsTSMsSIhGj56X1VlrIJBUsAw_zu5nRka/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc8Uao4LQJ4JHBOm2GIeiLnJnwcBhYp01neA0AK9C2trPx3AJnSiJw2hxckSeDu_lrcEgGtlSAz6KkFxoLSFDyFQwE0EyEVaeyOZcZ_UTl8gxsTSMsSIhGj56X1VlrIJBUsAw_zu5nRka/s320/DSC_0043.JPG" width="320" /></a></div><br />
Scoop the dough onto a fairly long sheet of waxed paper and use the waxed paper to help you roll the dough into a log shape (I like rectangles). Cover this log in waxed paper and chill in the refrigerator at least 2 hours before slicing and baking cookies. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPp4JAKmw2TeT66pxMWwdACeWZvuYobS0IHt6OGnUZMJtTXkle6j0Odcrnh3ArGlDZ_U5xww7sbPAs3naKq73sluBbXoc11Qwq4edyDQDPSuGybeDfwskbak7mJ0wV_iY07uwyDJW5Khyphenhyphen/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPp4JAKmw2TeT66pxMWwdACeWZvuYobS0IHt6OGnUZMJtTXkle6j0Odcrnh3ArGlDZ_U5xww7sbPAs3naKq73sluBbXoc11Qwq4edyDQDPSuGybeDfwskbak7mJ0wV_iY07uwyDJW5Khyphenhyphen/s320/DSC_0083.JPG" width="320" /></a></div><br />
Slice the cookies about 1/2-1/4 inch thick and bake for 7-10 minutes in a 350 deg oven. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T18DodjEzxC0FVKpbmW13Q1XkbPRi8SE4pPzO2bHw9fJyaGnQVy6Qpn8xe-8pZvkhJ7tQNAJgvhaugQdq1KYzEv4wrQBNKrJnozx3cFgZJTZmelvLGvEgYTB5slCEgVToUwag_e7lU_x/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T18DodjEzxC0FVKpbmW13Q1XkbPRi8SE4pPzO2bHw9fJyaGnQVy6Qpn8xe-8pZvkhJ7tQNAJgvhaugQdq1KYzEv4wrQBNKrJnozx3cFgZJTZmelvLGvEgYTB5slCEgVToUwag_e7lU_x/s320/DSC_0084.JPG" width="214" /></a></div><br />
The powdered sugar makes these cookies seem like clouds. They just melt away while you eat them.<br />
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Note: If you are having a difficult time finding key limes, this recipe is equally delicious with lemon zest. You do not need to add the juice of the lemon. I find that 2 medium sized lemons does the trick.dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com1tag:blogger.com,1999:blog-4737413766398805918.post-3565812603324927352011-03-04T23:40:00.000-06:002011-03-04T23:40:09.181-06:00Delicious Marinara<div class="separator" style="clear: both; text-align: center;"></div> Im beginning to learn that sometimes it isnt necessarily a secret ingredient that makes something taste amazing, the secret is how it is cooked. This marinara recipe is an excellent example and has come to show me how important "execution" is. In the past 2 weeks ive made 4 batches of this sauce and i cant get enough.<br />
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<div class="separator" style="clear: both; text-align: center;"></div> you will need:<br />
<br />
1/4 cup olive oil<br />
1/4 cup minced garlic<br />
about 1 tablespoon of fresh chopped parsley<br />
14 or so fresh basil leaves<br />
3 28oz cans of san marzano tomatoes<br />
salt<br />
pepper<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmRBgsKhFI9xW6tXma0EcRQtzy60iLh9u-snlR26YocWv9as9g-ci3CmNHuNPSxXNsQUGgqL_zMvsCFCAkZDs-26RRkVkV9i_LeH0uI6ILa1u69bXbqNFPlOIuThIWcKWBPJMzztkX6tV/s1600/P1110658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmRBgsKhFI9xW6tXma0EcRQtzy60iLh9u-snlR26YocWv9as9g-ci3CmNHuNPSxXNsQUGgqL_zMvsCFCAkZDs-26RRkVkV9i_LeH0uI6ILa1u69bXbqNFPlOIuThIWcKWBPJMzztkX6tV/s320/P1110658.jpg" width="240" /></a></div><br />
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get everything all prep'ed up and ready to go.<br />
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-the tomatoes need to be separated from the juice (save the juice on the side though)<br />
you can either smash the tomatoes up so there are big chunks, or you can chop them up smaller. whatever you like best.<br />
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-in a nice heavy bottomed pot start to saute the garlic in the olive oil. med low heat. this is where the magic happens. the key is to get the garlic nicely toasted, but not too toasted because once it burns it becomes bitter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGIt4VAnXJbNGxDUcCXKn415YZ1m_huN1OhOVDXVrNh48lWpGXFIzE2P5dbqIslKV20oH8vVisQICXOw5P5qMwkrNHOXoyege4zVh_P9UTHe-Dx6QKtpjJYk09M4v4pbyyPW_U-8GHNNY/s1600/P1110659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGIt4VAnXJbNGxDUcCXKn415YZ1m_huN1OhOVDXVrNh48lWpGXFIzE2P5dbqIslKV20oH8vVisQICXOw5P5qMwkrNHOXoyege4zVh_P9UTHe-Dx6QKtpjJYk09M4v4pbyyPW_U-8GHNNY/s320/P1110659.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>-once the garlic has toasted add the herbs, salt/pepper, and toss them around in the oil for a half a minute or so.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoqWD3iHbjatMjf_Lq6zjK4Nu0I23dJKlFQDZyZtGbO-8GvUAEySgwEawkhALcojcRCx82DwshtYp4DJIg0hYVASnMDYIDqTBXakzQxS3XkfopQcyRg4e-6SDJHXfcnC1n4g-2N3GC3yA/s1600/P1110669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoqWD3iHbjatMjf_Lq6zjK4Nu0I23dJKlFQDZyZtGbO-8GvUAEySgwEawkhALcojcRCx82DwshtYp4DJIg0hYVASnMDYIDqTBXakzQxS3XkfopQcyRg4e-6SDJHXfcnC1n4g-2N3GC3yA/s320/P1110669.JPG" width="320" /></a></div><br />
-after about 30 seconds add the tomatoes and turn up the heat to high. once they start to boil reduce the heat and simmer for 10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyKsDNtJeJ2NFZo_CKTvFKvtFlMvtsDNtPSFtoI0mUaj4uDYiSXqwFtjC-Gf45-FyAumEH4PhnFjov_Rj4jgREg1dNKVtAU_MZWlIKYxeYHmewy7Wa02Wg7Hgus_Q5WLhxX7fcfFBD47z/s1600/P1110672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyKsDNtJeJ2NFZo_CKTvFKvtFlMvtsDNtPSFtoI0mUaj4uDYiSXqwFtjC-Gf45-FyAumEH4PhnFjov_Rj4jgREg1dNKVtAU_MZWlIKYxeYHmewy7Wa02Wg7Hgus_Q5WLhxX7fcfFBD47z/s320/P1110672.JPG" width="320" /></a></div><br />
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-now add the reserved juice, bump the heat to high and boil for 15 minutes. this is going to reduce and thicken.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VIwIBnSnKD_uyUYY7zCLlJjFAvv9vYAR3NdmB0O91T6ShAEriYDDBqPYyzAg7AKN-kg14bd2J0J7Ip4ZYiZCuJ0_-CRalb7sy0dIBjkpPvnML1xypGc721yF4xQjAPBku4HG1b1METnm/s1600/P1110678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VIwIBnSnKD_uyUYY7zCLlJjFAvv9vYAR3NdmB0O91T6ShAEriYDDBqPYyzAg7AKN-kg14bd2J0J7Ip4ZYiZCuJ0_-CRalb7sy0dIBjkpPvnML1xypGc721yF4xQjAPBku4HG1b1METnm/s320/P1110678.JPG" width="320" /></a></div><br />
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-after 15 minutes of boiling take it off the heat and leave uncovered to cool to room temp. for whatever reason when hot tomatoes are covered while cooling they develop a metalic taste so remember to leave the lid off. eat it, love it, possibly bath in it. enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-44341769736661056282011-03-01T23:17:00.000-06:002011-03-01T23:17:34.509-06:00Baguette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPchLeH2bL4kTETA9waLDvdnn7FhnxHWGoPM1Roc-RBwbMfrIQ8P_kJe_SbgXdD-jWXInliQ5zRbFqYNiUUmhzyCywdOX_YpUwT67cHbRbeZ0bgODZDYMR0xnhLT2kgwq4tm77HeCMC4nB/s1600/P1110633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPchLeH2bL4kTETA9waLDvdnn7FhnxHWGoPM1Roc-RBwbMfrIQ8P_kJe_SbgXdD-jWXInliQ5zRbFqYNiUUmhzyCywdOX_YpUwT67cHbRbeZ0bgODZDYMR0xnhLT2kgwq4tm77HeCMC4nB/s320/P1110633.jpg" width="240" /></a></div><br />
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Ok so ive been on a baking frenzy this week and nothing has brought me more joy than making these baguettes. there is something special about making homemade bread. i dont have any kids, but i could imagine it feels just like bringing a baby home from the hospital. im really looking forward to making them again. i dont have a step by step recipe ready but i was so excited i had to post some pictures.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZOGJiPDc4ZWroGLUjYL2SWKxdzMnZW-1Sz2fUme9HcJ9B7RDMbscmgJPHDWipcYx_rrYYNNxPnCZp245ZwM5wLgDHnWOrD2qr4MUISRZGNIYdTln1aNSg5SyhPY-w9ruQliqQ2q-V_Pv/s1600/P1110643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZOGJiPDc4ZWroGLUjYL2SWKxdzMnZW-1Sz2fUme9HcJ9B7RDMbscmgJPHDWipcYx_rrYYNNxPnCZp245ZwM5wLgDHnWOrD2qr4MUISRZGNIYdTln1aNSg5SyhPY-w9ruQliqQ2q-V_Pv/s320/P1110643.jpg" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcWn__tPEEQDFM7o1oIXTa7s3NfJU_ahRFzDuMLyFMl-FyZ5C3pf77gOAx_zn8RmxDKplKzjRDFrSTpMEM04WQyxBKxoDdSDyA45feIUd_uuWApE3qh2gpXYB6N-wrAp-BxOjHRi4tM5S/s1600/P1110653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcWn__tPEEQDFM7o1oIXTa7s3NfJU_ahRFzDuMLyFMl-FyZ5C3pf77gOAx_zn8RmxDKplKzjRDFrSTpMEM04WQyxBKxoDdSDyA45feIUd_uuWApE3qh2gpXYB6N-wrAp-BxOjHRi4tM5S/s320/P1110653.JPG" width="320" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-24615873499261557342011-03-01T21:09:00.001-06:002011-05-30T20:36:16.360-05:00Black Bean & Black Quinoa BurgersYes, Eric just posted beautiful, lovely doughnuts and I was tempted to not post tonight because they look so good. But I took one bite of these burgers and I knew I needed to share; it was too selfish not to.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6rs9WUkf5XEYRSm4KyIh5qBzkocXNWqi3cooHCdxh2JYy1X6M3eKzLqcQxY7RvdmmX8LJ3cui60kmYZhxx4P68YwfDucyXhswB_-UIuYSCQ7F3TjfopYgcubj8nkoY6nlZYDOOI0JI1_/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6rs9WUkf5XEYRSm4KyIh5qBzkocXNWqi3cooHCdxh2JYy1X6M3eKzLqcQxY7RvdmmX8LJ3cui60kmYZhxx4P68YwfDucyXhswB_-UIuYSCQ7F3TjfopYgcubj8nkoY6nlZYDOOI0JI1_/s320/DSC_0116.JPG" width="320" /></a></div><br />
Also, I am incredibly satisfied that this is in fact the 1st iteration of this recipe for which I happened to determine the ingredients while wandering the grocery. Not all who wander are lost...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtRIVPHWqiwmkecZgmTXrUA0iJnWHtVQxIa7C9yN03lWhIRJU0gsJ99gZc3ZfKwNPrhMJpWvq_dAX02WUWb8dHBuME_zrkJfJ8w074I4_lHKCC3dYzdfm5PKjm3jnSMdmKbs4yFRaW7IX/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtRIVPHWqiwmkecZgmTXrUA0iJnWHtVQxIa7C9yN03lWhIRJU0gsJ99gZc3ZfKwNPrhMJpWvq_dAX02WUWb8dHBuME_zrkJfJ8w074I4_lHKCC3dYzdfm5PKjm3jnSMdmKbs4yFRaW7IX/s320/DSC_0091.JPG" width="320" /></a></div><br />
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What you need:<br />
1 cup (uncooked) black quinoa *<br />
1 14 oz can of black beans<br />
1/4 medium red onion (minced)<br />
1/2 red bell pepper (diced)<br />
2 tsp chipotle seasoning<br />
1 tsp chipotle sauce (or hot sauce or Worcestershire sauce)<br />
1 tsp ground pepper<br />
1/2 tsp salt<br />
1 clove garlic (minced or paste) <br />
1/4 cup + 2 tbsp bread crumbs<br />
2 eggs (beaten)<br />
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* black quinoa actually has quite a different flavor than white quinoa, heartier, earthier, a better burger grain... if you cannot find black, red or white will suffice, but try to find black....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIpFa1MDhEwIu0iw6DT_JvQMSu-gtdh3G8XUw5PmcTNlaMb_TN0J5LYDDShnPMGtCDT3uAGDmFgMMS6gRqndW7DNlQanU0yS_J5Hn29s5qwC0svD6uKzXf-Nh4pNqo17RLq2RfJ05w6O5/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIpFa1MDhEwIu0iw6DT_JvQMSu-gtdh3G8XUw5PmcTNlaMb_TN0J5LYDDShnPMGtCDT3uAGDmFgMMS6gRqndW7DNlQanU0yS_J5Hn29s5qwC0svD6uKzXf-Nh4pNqo17RLq2RfJ05w6O5/s320/DSC_0094.JPG" width="320" /></a></div><br />
To cook the quinoa: First, cover 1 cup quinoa with cold water and soak for a few minutes to remove the bitterness & then drain the water. Next, add a scant 2 cups water to the quinoa. Place this on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes until all the liquid has been absorbed.<br />
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While the quinoa is cooking, dice the onion and pepper and smash the black beans with a fork.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfil4f8VoqHzw1l9CTRIfAtVRkVrYwHKkae9Cq1haiLvkBtzCpX8ZjEwRzs7rOz2FpiXedFOC2gfjKAtfofx6jmbaX3Mb7T_oZ3aFH0zjQPsqvF9bBma7JprPYcy9mqmRRob0tg4Ai0p-1/s1600/DSC_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfil4f8VoqHzw1l9CTRIfAtVRkVrYwHKkae9Cq1haiLvkBtzCpX8ZjEwRzs7rOz2FpiXedFOC2gfjKAtfofx6jmbaX3Mb7T_oZ3aFH0zjQPsqvF9bBma7JprPYcy9mqmRRob0tg4Ai0p-1/s320/DSC_0099.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB2xIOI3VH3oT3kvGLHQvxe_RLxf7Ft_p5Oq1UTGHZ5lzWX8OYOMP8D_n7DCK-7PXuv1XPVNL1xniKYHACcUe-Vdua9R-4gfxiDhl5dZlXA9gL9X4mib4yw0M22ZxNEFXSgBc7qgHfjbK/s1600/DSC_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB2xIOI3VH3oT3kvGLHQvxe_RLxf7Ft_p5Oq1UTGHZ5lzWX8OYOMP8D_n7DCK-7PXuv1XPVNL1xniKYHACcUe-Vdua9R-4gfxiDhl5dZlXA9gL9X4mib4yw0M22ZxNEFXSgBc7qgHfjbK/s320/DSC_0103.JPG" width="214" /></a></div><br />
Combine all the ingredients except for the eggs in a large bowl. At this point, you want to check the mixture for taste. Add extra spices if needed. Then, add the eggs. Make burger sized patties and place then on an oiled baking sheet ( I used olive oil) to prevent sticking. Bake at 375 for 15 minutes. Flip the patties and bake at 400 for another 10 minutes. Mmmm enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Lzg7wJuKOPFpgRpIAI-IERERocQbQ5HaFhsapn90CK1XcsIDmHTLSOhXAAgKCNoWorSNhYIg8Hmpt1MiaMI3Z5wdVACDzcaigcHJwuR6F25i_9KHIIhJ22K_7CNlw7eWbutieSBLcu59/s1600/DSC_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Lzg7wJuKOPFpgRpIAI-IERERocQbQ5HaFhsapn90CK1XcsIDmHTLSOhXAAgKCNoWorSNhYIg8Hmpt1MiaMI3Z5wdVACDzcaigcHJwuR6F25i_9KHIIhJ22K_7CNlw7eWbutieSBLcu59/s320/DSC_0114.JPG" width="214" /></a></div><br />
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This recipe yields 8 burgers. You should have plenty for <strike>your whole family</strike> yourself, later in the week or to pop in the freezer and keep for a rainy day. This is even after eating 2 (go ahead, they are super healthy).dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com2tag:blogger.com,1999:blog-4737413766398805918.post-39438233326570666262011-03-01T18:22:00.005-06:002011-03-01T23:23:19.774-06:00Glazed Doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXCf5HYLtHliwi3B888pmnoslhTtr9sKXfYCiBqhyphenhyphenz3fCF626WNV7yq31fCh6s8ExP3sVCVGGWirq65Cfr2HkRUPhzAQ-heOfivblAC5S_PPbEpbP1c0T3D33GIbCz39aUlghN4uTQ1Mf/s1600/P1110596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXCf5HYLtHliwi3B888pmnoslhTtr9sKXfYCiBqhyphenhyphenz3fCF626WNV7yq31fCh6s8ExP3sVCVGGWirq65Cfr2HkRUPhzAQ-heOfivblAC5S_PPbEpbP1c0T3D33GIbCz39aUlghN4uTQ1Mf/s320/P1110596.jpg" width="320" /></a></div><br />
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I have been messing around with doughnuts for about 3 years now and I finally came out with something I am proud of. I'm convinced that those light, airy doughnuts I crave from krispy cream are made by the hands of angels, but I gave them a run for their money... if angles use money of course...<br />
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I think the hardest part about doughnuts (or any bread for that matter) is that so many variables come into play. For doughnuts, flour type, yeast, humidity, temp, time, oil type, and oil temp are some that come to mind.<br />
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Here's the recipe I used and I'll discuss some things I may change in the future.<br />
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<div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">2 Packages Yeast </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1/4 Cup Warm water (105-115 degrees) </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1-1/2 Cups Lukewarm milk (scalded </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Then cooled) </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1/2 Cup Sugar </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1 Teaspoon Salt </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">2 Eggs </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1/3 Cup Shortening </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">5 Cups All-purpose flour </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Vegetable oil </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Creamy Glaze: </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1/3 Cup Butter </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">2 Cups Powdered sugar </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1-1/2 Teaspoons Vanilla </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">6 Tablespoons Hot water </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin.</span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Cut with floured doughnut cutter. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcWtwgDMzqMF6pi_vkgXqHfCscVi_yoUdSj6sBLxM4ajEdLuPeH7hWC63F1b_8JRqAuAMFPVVVntJrp166l-AOJ-aTVIJpwzZvRSnnCBktf3WD5Ja7RNkZblLLvTxy7ZXOZDE1Z0Fc1FL/s1600/P1110568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcWtwgDMzqMF6pi_vkgXqHfCscVi_yoUdSj6sBLxM4ajEdLuPeH7hWC63F1b_8JRqAuAMFPVVVntJrp166l-AOJ-aTVIJpwzZvRSnnCBktf3WD5Ja7RNkZblLLvTxy7ZXOZDE1Z0Fc1FL/s320/P1110568.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Cover and let rise until double, 30-40 minutes. </span></span></div><div style="color: #333233; font: 13px/16px Arial; margin: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU_OYjwyg3U3Z9XQkpCFqblXKlPkSfGR8n8TYJEonKbgbyD4HOefyTHe88xLxEvyCnOvCwgJTXt8EJ7wITyatXn671OHSTpdFlkG5_Y248NQ9qk973g1lnnW3gvDotZ_IzsW5-UEKXUip/s1600/P1110577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU_OYjwyg3U3Z9XQkpCFqblXKlPkSfGR8n8TYJEonKbgbyD4HOefyTHe88xLxEvyCnOvCwgJTXt8EJ7wITyatXn671OHSTpdFlkG5_Y248NQ9qk973g1lnnW3gvDotZ_IzsW5-UEKXUip/s320/P1110577.JPG" width="320" /></a></div><div style="color: #333233; font: 13px/16px Arial; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired. </span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="color: #333233; font-family: Arial; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 16px; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqNaQMS_jqjKM-U-wzADDxRzuAv8AYIR3OurVSKX-uSftOlqPJT2ujGQk6hGVC8x6bu-CZJDMeKFbYL9ntivjiO-5BMIvqFPZ6qcqCxZyyTJCur_J4kuOVGFHPqTxZrawvfrmBSh22LxA/s1600/P1110617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqNaQMS_jqjKM-U-wzADDxRzuAv8AYIR3OurVSKX-uSftOlqPJT2ujGQk6hGVC8x6bu-CZJDMeKFbYL9ntivjiO-5BMIvqFPZ6qcqCxZyyTJCur_J4kuOVGFHPqTxZrawvfrmBSh22LxA/s320/P1110617.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Some Random Thoughts</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>-The overall flavor was nice. It wasn't nearly as sweet as to what I'm used to (which kind of scared me because I could see myself using 1 cup of confectioners sugar next time inside the dough).<br />
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</div><div class="separator" style="clear: both; text-align: left;">-The texture was by far the lightest doughnut I have made, but it would like it airy.....er? more airy.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Some things I've learned/thoughts for the future</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">-I used AP flour which has a protein content of around 10%. this might be slightly on the high side resulting in more gluten which probably is what stiffened up the dough. next time I will use cake flour, or a combination of cake/AP flour. zero to light kneading only.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">-oil temp is uber important. you need to be between 350 and 360. a thermometer is the only way to go here. guessing will only result in a burnt, or oily doughnut. (this i learned many times)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">-I will definitely use more sugar inside the dough next time, probably 1/4-1/2 cup more. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">few things beat a fresh doughnut. go for it! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</span>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com2tag:blogger.com,1999:blog-4737413766398805918.post-36980698645689860512011-02-26T17:36:00.000-06:002011-02-26T17:36:36.706-06:00Pasta Dough<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnISz_zYU8VniUVd05O98zer-isLgwJvhTOGIELAt2Vwdrngiqgqm7gvMGe0KyMf9Y3pkCJ-VcoThOpoRueZ5bQj8_s1fSSeLvxK7OV7AhdQ25zBrm-ifOijWc99a2mNwvsHeqYafbk6Q/s1600/P1110544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnISz_zYU8VniUVd05O98zer-isLgwJvhTOGIELAt2Vwdrngiqgqm7gvMGe0KyMf9Y3pkCJ-VcoThOpoRueZ5bQj8_s1fSSeLvxK7OV7AhdQ25zBrm-ifOijWc99a2mNwvsHeqYafbk6Q/s320/P1110544.JPG" width="320" /></a></div><br />
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Whether its fettucini, lasagna, ravioli, or hundreds of other italian dishes, fresh pasta adds such a significant touch to your meals. It isnt complicated to make and with a little practice you'll be rolling long, beautiful sheets of dough.<br />
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Basic Pasta Dough<br />
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-all purpose flour<br />
-eggs<br />
-olive oil<br />
-salt<br />
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The first step is to clean the counter because we are going to do everything from mixing to rolling right on it. Deciding on how much pasta you want to make is important. The batch I made with these pics was a double batch and could easily feed 6-8 people (if you made say fettucini).<br />
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-Dump about 3 cups of flour into a pile on the counter. start from the center and make a little home for your eggs.<br />
-For 3 cups of flour, put 3 eggs, 1/4 teaspoon of salt, and 1/2 teaspoon oil in the center.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF97GKJWk3t7JGL0EzPwmwdrsRX42tjQ2hnNUOa2YrX9v-OOIYpGvEWQZWCrqw1LFKhJl9BGwslpUwhqOsNu7ynd5UlgISMECXk6B-8hyphenhyphenH7yoHcaFXymPJxhoDMDwMMGpll-2VtdW5CxE/s1600/P1110500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF97GKJWk3t7JGL0EzPwmwdrsRX42tjQ2hnNUOa2YrX9v-OOIYpGvEWQZWCrqw1LFKhJl9BGwslpUwhqOsNu7ynd5UlgISMECXk6B-8hyphenhyphenH7yoHcaFXymPJxhoDMDwMMGpll-2VtdW5CxE/s320/P1110500.jpg" width="240" /></a></div><br />
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-grab a fork and start scrambling<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYnySUU3pou7kSew3TAABHxfzPdq34QuZprqR4pomOIY7505SB6Ycl7Jzi5sdhjR6XoVYXfSh6vFrlaixCWul1jHHiCNfMRbKVvGbNrh4bwxmNOk9MnjS2Lsn2NHM6zQjLnYi894nTH2l/s1600/P1110503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYnySUU3pou7kSew3TAABHxfzPdq34QuZprqR4pomOIY7505SB6Ycl7Jzi5sdhjR6XoVYXfSh6vFrlaixCWul1jHHiCNfMRbKVvGbNrh4bwxmNOk9MnjS2Lsn2NHM6zQjLnYi894nTH2l/s320/P1110503.JPG" width="320" /></a></div><br />
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-once the eggs are fully scrambled start collapsing the sides and add flour as you stir<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgYThHoTBdoEx_E6ABQP5DHy89mxvpAmXIjUzPjd7l37piM0beUhfyS8XgZNmx2Ru6ehfkHKGLkW-67hfBqBhjhm4hHDNQ8lMYQBu5WC0yNvOj6SuRj6Bs1cJ-VU5l44MXLDBFMuzdlkp/s1600/P1110504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgYThHoTBdoEx_E6ABQP5DHy89mxvpAmXIjUzPjd7l37piM0beUhfyS8XgZNmx2Ru6ehfkHKGLkW-67hfBqBhjhm4hHDNQ8lMYQBu5WC0yNvOj6SuRj6Bs1cJ-VU5l44MXLDBFMuzdlkp/s320/P1110504.JPG" width="320" /></a></div><br />
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</div>-ok, so when the dough gets nice and thick (like smooth mashed potatoes) its time to get in with the hands<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPxMEj92SyaTxAvK5ZOICdywqZTcfeQWs0iuMEP-k-Dyyb1Zly3UajwA76IFhmG4544h6DSYT1CJB75ZW6FnQXzG3tRvcdKHkkJmoa2NG_8hf24KIE2kuYsRNyMtcZO6RuzRisCxVjUau/s1600/P1110505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPxMEj92SyaTxAvK5ZOICdywqZTcfeQWs0iuMEP-k-Dyyb1Zly3UajwA76IFhmG4544h6DSYT1CJB75ZW6FnQXzG3tRvcdKHkkJmoa2NG_8hf24KIE2kuYsRNyMtcZO6RuzRisCxVjUau/s320/P1110505.JPG" width="320" /></a></div><br />
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-keep folding in flour and kneading the dough until all the flour is incorporated. (my hands were a little messy so i didnt get my camera). what you are looking for here is a nice smooth dough that isnt sticky. as the gluten forms its going to get a little springy and will be quite difficult to knead. knead for about 5-10 minutes. if the dough is still sticky, sprinkle more flour. if its sticky now it will be even more sticky later on and will be difficult to roll.<br />
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it should look like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWmKD4mogrpKYvDi8gWiFCZtRFTkgy2mUt9a1kaqjwYIsCyg0I61VCltznw8fwtqa006RoXAtissswihM9R5Z14zMgaTV8zQK8GaWDjuDJG9j4WLMCGlELGa-uDNws8OdVUvrDBsx26cG/s1600/P1110510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWmKD4mogrpKYvDi8gWiFCZtRFTkgy2mUt9a1kaqjwYIsCyg0I61VCltznw8fwtqa006RoXAtissswihM9R5Z14zMgaTV8zQK8GaWDjuDJG9j4WLMCGlELGa-uDNws8OdVUvrDBsx26cG/s320/P1110510.jpg" width="240" /></a></div><br />
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-now we need to throw this ball of dough into a zip lock and let it sit on the counter for at least 30 minutes. this time allows the dough to relax and become supplely smooooooove. this is when i usually make my sauce or ravioli filling....yum.<br />
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time to start rolling!<br />
if you dont have a pasta machine no worries... grab a chunk and go at it with a rolling pin!<br />
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roll big sheets for lasagna or raviolis<br />
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here is way to make hand cut fettucini.<br />
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roll it nice and thin<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGQ4zW-RW0bJ82C2MOkIEsTcXFqixj6RIxjmUlAKHXGxRWH8DgkUI2QXH6RGRz_cUq0SQMqJgvyqGKceHQ3VeZfnzwCh2excda9JxHOL4k2u2zxXF_jGqmD59o8O0FHkN8MdonTTVk-1y/s1600/P1110530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGQ4zW-RW0bJ82C2MOkIEsTcXFqixj6RIxjmUlAKHXGxRWH8DgkUI2QXH6RGRz_cUq0SQMqJgvyqGKceHQ3VeZfnzwCh2excda9JxHOL4k2u2zxXF_jGqmD59o8O0FHkN8MdonTTVk-1y/s320/P1110530.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> add some flour<br />
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roll'er up tight<br />
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flour the outside of the roll<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpta52A-Zxp0eTxbAYc7MHM3m5OcNF1DgYFQ650ET9Az-BvhpRP0SWGv5JSRLgW1GY-rPMTp2UpXQ2ST6v10whWq-sbeVoPKuoExoIAhBnF1g7G8auRYqpaapcL9nS6OF1NmgaUpRbrVQ/s1600/P1110534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpta52A-Zxp0eTxbAYc7MHM3m5OcNF1DgYFQ650ET9Az-BvhpRP0SWGv5JSRLgW1GY-rPMTp2UpXQ2ST6v10whWq-sbeVoPKuoExoIAhBnF1g7G8auRYqpaapcL9nS6OF1NmgaUpRbrVQ/s320/P1110534.JPG" width="320" /></a></div><br />
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cut it into 1/4 inch chunks<br />
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fresh pasta takes only 30 seconds to a minute to cook so dont walk away too long. enjoy!dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-46122011707570465912011-02-24T21:36:00.001-06:002011-02-24T21:37:29.885-06:00Crash-hot PotatoesDisclaimer:<i> Once you have eaten potatoes this way, you will never want to eat them any other way.</i><br />
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Created by <a href="http://www.jilldupleix.com/recipes/rec025.php">Jill Dupleix</a>, Crash Hot Potatoes are a delicious twist on the old baked potato. Somewhere between a roasted potato and a crispy frenchfry, these babies are crispy on the outside, soft on the inside, deliciously flavored, and exquisitely simple. Make extra, you will want more than one.<br />
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Add desired number of yukon gold potatoes to (salted) boiling water, about 1-2 per person. Boil potatoes until fork tender. Once the potatoes are fork tender, remove them from the water and place them on a baking sheet that has been drizzled with olive oil. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt_uIvonLw73pp3VSe4wh7Ev1B1QNbvFY32S_ey9QnhDu_NA65IS7jx23vPp7I3UXB28nLembJ4Z10LF81Py8HIsZfm67_mwNBZHJI6d0mgnqCliDVm_xR4yiD6F4GjJr5zxHG5IPzGsU/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt_uIvonLw73pp3VSe4wh7Ev1B1QNbvFY32S_ey9QnhDu_NA65IS7jx23vPp7I3UXB28nLembJ4Z10LF81Py8HIsZfm67_mwNBZHJI6d0mgnqCliDVm_xR4yiD6F4GjJr5zxHG5IPzGsU/s320/DSC_0047.JPG" width="320" /></a></div><br />
Smash each potato with a banana masher (as seen above). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEvLDQhQqjgLH1rbajtrq13X4_QLzResMcW9WfvXjHjMsvduU6cmFqCpNCj9vvzNmHYTfJASckz_HLjMg__57LywCwur9WOCraKdy5cTCjiY4LQtdpyJGbRgSz7whWNTKEK8-bLDAEQwn/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEvLDQhQqjgLH1rbajtrq13X4_QLzResMcW9WfvXjHjMsvduU6cmFqCpNCj9vvzNmHYTfJASckz_HLjMg__57LywCwur9WOCraKdy5cTCjiY4LQtdpyJGbRgSz7whWNTKEK8-bLDAEQwn/s320/DSC_0048.JPG" width="320" /></a></div><br />
Season the potatoes with fresh rosemary (or dried if you don't live in Austin, Texas where it grows everywhere), sea salt, fresh ground pepper. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhca9LspR9-UMZTbIMhu-eftGecqUr5PZs0QpZKyhqLbkObzW-gr5XNwZxN6EY8P1ONHTWkZortRdeRJpD6yJq3N6UwHRNaJyXz-BR6euCogu7qHcUxLs7geMCCeQni-iDHdSX9yfs-vRzr/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhca9LspR9-UMZTbIMhu-eftGecqUr5PZs0QpZKyhqLbkObzW-gr5XNwZxN6EY8P1ONHTWkZortRdeRJpD6yJq3N6UwHRNaJyXz-BR6euCogu7qHcUxLs7geMCCeQni-iDHdSX9yfs-vRzr/s320/DSC_0049.JPG" width="320" /></a></div> <br />
Then, drizzle the potatoes with olive oil. Don't be skimpy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQvWPZk2hnvRsF_jmqWXfF7aUEIz7sD7ZhDpqYDyZ32uNJU0Q1fpMUA3WyzL7W70BGN2XNcsT6UsWcJdyp2Rf6x4q9jDBdrsf6aSpibQ1JDFj-ykW4pzSK_YPg5pqbGSD2-76wSjw9U49/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQvWPZk2hnvRsF_jmqWXfF7aUEIz7sD7ZhDpqYDyZ32uNJU0Q1fpMUA3WyzL7W70BGN2XNcsT6UsWcJdyp2Rf6x4q9jDBdrsf6aSpibQ1JDFj-ykW4pzSK_YPg5pqbGSD2-76wSjw9U49/s320/DSC_0050.JPG" width="214" /></a></div><br />
Bake in a 450 degree oven for 20-25 minutes until golden brown. They should look like this... and taste... well... amazing. I suggest you stop drooling over the pictures and go make some now.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMxJKRiQWtyGH5wuaiTNjxlVOgbaB1TkmrjbEoXvItu6rjYdGeFjBSnC-TuDEaVEqMTxYaoOvAsOBzibyatMhty9Lx781ZYpkK4NAhiNDGJR4tWo7jdTvWLrU5RxKJo0yIt-aHOOUkZeg/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMxJKRiQWtyGH5wuaiTNjxlVOgbaB1TkmrjbEoXvItu6rjYdGeFjBSnC-TuDEaVEqMTxYaoOvAsOBzibyatMhty9Lx781ZYpkK4NAhiNDGJR4tWo7jdTvWLrU5RxKJo0yIt-aHOOUkZeg/s320/DSC_0051.JPG" width="320" /></a></div>dailybrdbloghttp://www.blogger.com/profile/18292798394662038925noreply@blogger.com0tag:blogger.com,1999:blog-4737413766398805918.post-88283909661121382862011-02-24T21:14:00.000-06:002011-02-24T21:14:49.477-06:00White Bean Quinoa Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Ngnt1L-NfwNSC9BtHAo0ZpEYMEwopGa84Tj8MirEh1_UOKZmdPZkER1dUUntVly2fBzZVkU9ygdxPHBM7SmFIIsTaO_SI3YQT-6I_cjhAWlvAbqUMeQQ6sEJXbRGsup-KuSLuTuDwVM/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Ngnt1L-NfwNSC9BtHAo0ZpEYMEwopGa84Tj8MirEh1_UOKZmdPZkER1dUUntVly2fBzZVkU9ygdxPHBM7SmFIIsTaO_SI3YQT-6I_cjhAWlvAbqUMeQQ6sEJXbRGsup-KuSLuTuDwVM/s320/DSC_0070.JPG" width="320" /></a></div><br />
Three simple facts about me: I am a vegetarian, I rock climb, I am allergic to nuts. That doesn't really leave me with much protein to build muscle, which is not great when I am trying to get stronger in the gym. I have been searching for ways to add more protein to my diet. Voila! <a href="http://en.wikipedia.org/wiki/Quinoa">Quinoa</a>... a grain that is high in protein, yes please.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs60BiaSwNQ4fkhhFNlyMaefkRMNOm6ZpEaGikixBuRZNrj6CSmOKk08OgP_PbZsY5hb4SQHsHrtyQjPLM7fVW8lVthG0SAqQa2UThLOBBbvRB6VQDHdjAukyCkhVwPrPTYuJ7-kfZcEUY/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs60BiaSwNQ4fkhhFNlyMaefkRMNOm6ZpEaGikixBuRZNrj6CSmOKk08OgP_PbZsY5hb4SQHsHrtyQjPLM7fVW8lVthG0SAqQa2UThLOBBbvRB6VQDHdjAukyCkhVwPrPTYuJ7-kfZcEUY/s320/DSC_0073.JPG" width="320" /> </a> </div><div class="separator" style="clear: both; text-align: left;"> To cook quinoa: add 2 parts water to 1 part quinoa, simmer until all water is absorbed. It should end up looking like the above picture. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Quinoa is very versatile. It can be used in dishes you would use bulger wheat, couscous, or even rice... or you can make breakfast quinoa much like oatmeal or cream of wheat. I needed lunches, so I made a salad.</div><div class="separator" style="clear: both; text-align: center;"> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVfngtoVjKkb3mo6oI-Byfqk35-vn258VCp3gbGhQ1RvvabEYseSk9JK5z2UpYnxo1joW7_VWNexLJViWgbhtI16dTdr8FE9Vd1JJGaekWbfv4ezwUsFzXlZhrEnXh6bitsF7gvZrkYRm/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVfngtoVjKkb3mo6oI-Byfqk35-vn258VCp3gbGhQ1RvvabEYseSk9JK5z2UpYnxo1joW7_VWNexLJViWgbhtI16dTdr8FE9Vd1JJGaekWbfv4ezwUsFzXlZhrEnXh6bitsF7gvZrkYRm/s320/DSC_0071.JPG" width="320" /></a></div><br />
Here's what you need:<br />
1 1/2 cups (measured uncooked) cooked quinoa<br />
1/2 small red onion (diced)<br />
1 orange bell pepper<br />
1 green bell pepper<br />
2 cobs of corn (decobbed) <br />
1 can navy beans<br />
juice of 1 lemon<br />
1 tbsp olive oil<br />
salt & pepper to taste<br />
minced garlic (optional)<br />
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Stir to combine. Taste, evaluate flavor, add salt and pepper if needed. Enjoy right away, or pack in a handy mason jar for lunch tomorrow. (Makes enough to serve a crowd, or use for lunches for a week)<br />
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