tag:blogger.com,1999:blog-62943203145733624532024-02-20T22:52:57.191-05:00Brooklyn Salt BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-6294320314573362453.post-21914245025962658762017-11-03T17:56:00.003-04:002017-11-03T17:56:14.497-04:00Check out the NEW Brooklyn Salt!<div class="separator" style="clear: both; text-align: center;">
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<br />BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-87979205805079544782017-02-09T19:15:00.000-05:002017-02-09T19:19:25.234-05:00Food Styling: A Retrospective<div class="separator" style="clear: both; text-align: left;">
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-57289142170144561332016-06-29T22:36:00.000-04:002016-06-29T22:46:59.121-04:00Culinary School Lesson 10 - 11<div style="text-align: justify;">
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<a name='more'></a>Tonight for dinner, I had potatoes 4 ways with leftover split pea soup from soup day and a poached egg. I’m dreaming of a bowl of greens after that starch fest. Tomorrow we begin one of three classes where we’ll be elbow deep in fish guts. Yes, it’s time to fillet some fish and torture some lobsters. I’m actually excited for the challenge. I’m a little less excited to try the escargot we’ll be preparing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stepping up dinner thanks to culinary school: Duck Confit and Asparagus Farro Risotto with Lemon Zest</td></tr>
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I’ll let you in on a little secret…I actually have a strange food phobia. I’m scared to try new foods because I worry I’ll be allergic to them, that I’ll go into anaphylactic shock and die. I also fear most fish and shellfish because my mom and boyfriend both developed allergies to fish in adulthood. I’m not allergic to anything (yet) to my knowledge, so it’s definitely an irrational fear, but it’s held me back from trying many different foods, like fiddlehead ferns, nettles, oysters, okra, and lychee, to name just a few out of thousands. So, culinary school serves a few purposes, one of them being exposure therapy for my foodie fears. Thank goodness I’m not allergic to potatoes.</div>
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<tr><td class="tr-caption" style="text-align: center;">Practicing my hollandaise sauce for Eggs Florentine last Sunday</td></tr>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com1tag:blogger.com,1999:blog-6294320314573362453.post-53484895207480445152016-06-22T22:14:00.002-04:002016-06-22T22:22:55.231-04:00Culinary School Lesson 7 - 9<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTrIZwJ4Zetxey0pd7ZvgCu2rABmjrnaD7n1l2_eQzMPCXGYhWNIJ5gJlOLjXrfxF4_ggKenXFRjrr4jbatD5V4lGB2Ug3Em7ZanlC6E4PE7VIGiWcLlOs-r_-UQ3QIbvHZOKWsoWQGov/s1600/FullSizeRender%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTrIZwJ4Zetxey0pd7ZvgCu2rABmjrnaD7n1l2_eQzMPCXGYhWNIJ5gJlOLjXrfxF4_ggKenXFRjrr4jbatD5V4lGB2Ug3Em7ZanlC6E4PE7VIGiWcLlOs-r_-UQ3QIbvHZOKWsoWQGov/s640/FullSizeRender%25281%2529.jpg" width="640" /></a></div>
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In his book, <i>Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook</i>, <a href="http://ruhlman.com/2010/09/so-you-wanna-be-a-chef%E2%80%94-by-bourdain-2/" target="_blank">Anthony Bourdain wrote</a> that if you’re over 32 or you have eczema, you’re probably not cut out to be a chef<a href="http://./">.</a> I think you can be anything you want, but I’m starting to see what he means. My hands are covered in eczema, cracked skin and rough patches. There’s not enough time between classes for my skin to heal. Last night in class, I sliced through my fingernail with a vegetable peeler of all things, but luckily, I didn’t break the skin. </div>
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<a name='more'></a>I just have this big piece of nail jutting out which I’ve covered with a bandage. I have another bandage on my dry, cracked pointer finger and another on my eczema-blistered pinky. I bought several sets of kitchen and bathroom gloves to use at home in an attempt to keep my hands out of water at all times. Sometimes I shower with food-prep gloves on. At school, I just grin and bear it and use gloves whenever I have time to put them on. <br />
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At the start of this program, I was whining about my skin, my back pains and my heavy bags, but I’m noticing that culinary school is gradually toughening me up. Like, for instance, I usually never swear, but these days I say the “F” word a whole lot. I move around the school kitchen with purpose and I slice vegetables with robotic speed. I’m disciplined as I move my way through my long list of daily tasks; shower, make breakfast, pack bags, go to work, go to school, practice knife cuts, read food-safety text book, read culinary text book, write out lesson recipes, make flashcards, wash uniforms, learn how to use a knife sharpening stone, etc.<br />
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I’ve never desired to be a restaurant chef, but I’m really liking the discipline involved in the kitchen. It fits my personality. I’m very speak-when-spoken-to and obedient. I work well with others. I like being laser-focused on a hands-on task. I'm great at listening and following direction. Most of all, I love learning and experimenting with the science and the art of cooking. I think to myself, wouldn’t it be great to go work in a restaurant in Italy for 6 months or be a line cook at Blue Hill at Stone Barns saying “yes chef” to Dan Barber. But the reality is that life in the kitchen is long hours, nights, weekends, holidays, back pain, sweat and tons of eczema. Oh, and I’m over 32.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com1tag:blogger.com,1999:blog-6294320314573362453.post-75879374698910010782016-06-12T18:56:00.004-04:002016-06-22T22:22:48.733-04:00Culinary School Lesson 3 - 6<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4x0lzoFikTpM2Ak10s9yTYnDg0KbOI_fBR52dE6rhUmh09NiMkw1TVUFIetmMFezw64yzPkamZqa7lAIf0wMQdyslXt-BoDxoSB8RI-Q8x2vj49Cmzgxm4p8fU6mix4RStZknuufUdzKM/s1600/IMG_8464.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4x0lzoFikTpM2Ak10s9yTYnDg0KbOI_fBR52dE6rhUmh09NiMkw1TVUFIetmMFezw64yzPkamZqa7lAIf0wMQdyslXt-BoDxoSB8RI-Q8x2vj49Cmzgxm4p8fU6mix4RStZknuufUdzKM/s640/IMG_8464.JPG" width="640" /></a></div>
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How in the world am I supposed to set up my station and get “mise en place” ready for 5 mother sauces in only 15 minutes when each ingredient has to be located and carefully weighed? And where the hell is the flour? And how come my scale isn’t zeroing properly? Is this salt or sugar?<br />
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<a name='more'></a>My brain completely stalls under pressure and I find myself in the kitchen, jerking back and forth on my planted feet, not able to pick a direction or decide where to start. On top of it all, half of the recipes are to be done with our partner and half are to be done alone. And half of the recipes are to be halved!<br />
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It’s a sh*t show trying to coordinate with my partner on which mise en place each of us will get for our partner-recipes and trying to decide if we should get a double mise en place for the solo recipes and split them up and which solo-recipes each of us will get prepped. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKxKMAj3GmUp31oT_MqK-BEoNViQHqIrvo-3RH-YMqJqC7RfmdhONPBinql9ZQB8HNGaC6gd2v9iemn_8jurwUTbF2bg34LPjNW0TBP0LikGgvz7b3lLU8QSFhHy3nXu_Onh5K3TE7dlq/s1600/IMG_8470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKxKMAj3GmUp31oT_MqK-BEoNViQHqIrvo-3RH-YMqJqC7RfmdhONPBinql9ZQB8HNGaC6gd2v9iemn_8jurwUTbF2bg34LPjNW0TBP0LikGgvz7b3lLU8QSFhHy3nXu_Onh5K3TE7dlq/s640/IMG_8470.JPG" width="640" /></a></div>
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Last week I was so behind on everything and wasn’t able to gather and prep my ingredients in time for Chef’s demos. Because I was in the weeds, I didn’t thicken my chicken velouté properly and in haste I over-salted and over-cayenne-peppered my béchamel; Chef had to spit it in the garbage, but he did it in the nicest way. </div>
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So, this weekend, I practiced my velouté and béchamel at home, maxing out my grocery budget. My breakfast, lunch and dinner will be served with cream sauce all week long. I'm not looking forward to my béchamel beach body.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-83069394195376231172016-05-27T22:55:00.001-04:002016-06-22T22:22:37.207-04:00Culinary School Lesson 2<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TKV0kiljGn0tKqMbd6HLcqPtdbLePD3tHVIUoah-zB7mtShinpxEIj20EFenQfYZH-GUPYDkJUGkjzv33CnigkHLaQznl40B3Tz55_G9oUBJIXGZEUogNdYoqA6Iu2f0B7lX5K0ePyv7/s1600/IMG_8445+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TKV0kiljGn0tKqMbd6HLcqPtdbLePD3tHVIUoah-zB7mtShinpxEIj20EFenQfYZH-GUPYDkJUGkjzv33CnigkHLaQznl40B3Tz55_G9oUBJIXGZEUogNdYoqA6Iu2f0B7lX5K0ePyv7/s640/IMG_8445+%25281%2529.jpg" width="640" /></a></div>
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It was another evening of running towards school with a 30 pound bag of uniforms, knives and other tools. I sweated through my locker room routine, making sure I had on my pants, chef coat, apron, neckerchief, chef hat, and hall pass. Culinary school feels so masculine; the uniform erases almost all evidence that you’re a female, and then you spend hours working with knives, fire and steel under the supervision of male chefs, but I digress...<br />
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I ran upstairs to the Level 1 kitchen and made sure to take Chef’s advice and familiarize myself with the kitchen and everything in it. We covered all our knife cuts again, then moved on to food safety and finally, calibrated our meat thermometers in a bucket of ice water. We got another textbook to add to the pounds and the homework. I can kiss recreational reading goodbye for a while. <br />
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After dinner, I got to chatting with one of my classmates who told me she’s a midwife who hopes to do some catering on the side once she finishes culinary school. We bonded over our mutual feelings of being overwhelmed with homework, French words, and overloaded duffel bags. </div>
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I’m loving the support from classmates and the higher level women in the locker room. I heard through the grapevine that most students feel overwhelmed in culinary the first few weeks, but that we’ll hit a point where we’ll actually start to enjoy school. </div>
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I already feel some of the stress melting away because at least now I know where everything is, how to set up my station in the kitchen and how to tie my neckerchief. Tonight, I got up the energy and motivation to practice my taillage, as you’ll see above. I figured out some tricks to measuring with my knife and fingertips to get almost perfect cuts. </div>
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After that, I watched the last episode of the Cooked series on Netflix, and felt a little spark of excitement for learning how to cook professionally. It looks like I might be getting the hang of this new life of mine.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com1tag:blogger.com,1999:blog-6294320314573362453.post-32367862429726011212016-05-25T22:20:00.001-04:002016-06-22T22:22:29.130-04:00Culinary School Lesson 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsqt23t83d-spjU41buQKa9H2hfRzkwIRein35ukPsMGkiqv4kJ8aJM6sRVeetN-CvUHu2jPqZ2VBEWMvm3FW-1aQQKvTVlahaanv4FIljl_NDGAgA7YPzOhE6S0IUAEwuJOwDPgauyT3/s1600/IMG_8428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsqt23t83d-spjU41buQKa9H2hfRzkwIRein35ukPsMGkiqv4kJ8aJM6sRVeetN-CvUHu2jPqZ2VBEWMvm3FW-1aQQKvTVlahaanv4FIljl_NDGAgA7YPzOhE6S0IUAEwuJOwDPgauyT3/s640/IMG_8428.JPG" width="640" /></a></div>
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After 5 years of playing with the idea, and months upon months of getting up the courage to sign the loan papers, I finally enrolled in culinary school. Here on Brooklyn Salt, I’ll document my experience; all the laughter, tears, sweat, blood and bernaise...<br />
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I woke up the morning of orientation day in a bad mood, a mix of anxiety, resistance and fear. I was about to start a big scary journey, financially, physically, mentally and emotionally. Orientation was a piece of cake, but I walked out of the school building with so many questions. Will my new culinary school duffle bag fit in my new culinary school locker? What lock should I buy? Are my Skechers work shoes appropriate for the kitchen? What do I bring to my first class? How do I put on this neckerchief?<br />
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My first class was the next day. My classes will be twice a week from 5:45PM to 10:45PM for the next 14 months. I hauled several bags of stuff (uniform, text book, pens, index cards, my lunch for the day, snacks, chef shoes, etc) to my job up on West 98th street, a 40 minute commute, and hauled them back downtown to school, sweating and half running to get there on time.<br />
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The staff was really supportive when my class arrived. The waistband of my chef pants were digging into my stomach so the staff helped me exchange them. There are 4 women in my class and 4 men, a small group. At least 3 classmates are my age or older, so my fear of being the oldest went right out the window.<br />
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We were escorted to our Level 1 kitchen where we’ll spend the next 10 weeks. Our instructor, I’ll call him “Chef”, spent the next 5 hours showing us around the kitchen, demonstrating traditional talliage (knife cuts) and a couple of steaming/boiling techniques. Each lesson was quick and intense, and usually timed by Chef. My self-taught knife skills are pretty good, so I got a few high fives from Chef. The hardest parts of class were knowing where everything is, getting tools out of our 3-section tool bag within seconds, standing in one place for 5 hours and trying to remember the million little things and dozens of French culinary terms Chef rattled off. Chef also mentioned at least 6 different tools and supplies that we should probably buy…on top of our whopping tuition.<br />
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Me and my 3 other female classmates made our way to the locker room after class, exhausted and asking ourselves “what the hell did I get myself into?”.<br />
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A higher level student asked us if we were Level 1. We responded that this was our first day. She said “Oh, I’m sorry….it actually doesn’t get any easier.” Another higher level student gave us tips on how not to have to haul so much stuff to and from school and to watch out for typos in the text book recipes.<br />
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Tonight I was supposed to do my homework which is practicing my knife skills and cuts on a bunch of carrots, turnips, cabbage and tomatoes. But apparently, I’d rather clean the litter box than think about culinary school. I’m totally overwhelmed and hoping I’ll adjust soon. Am I cut out for culinary?</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com4tag:blogger.com,1999:blog-6294320314573362453.post-2487910321580245252016-03-07T19:05:00.001-05:002016-03-07T19:10:36.611-05:00Lemon Pucker Tart<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6txsGIeM_uaWvCVkYjhgvkiobLmCU8yGtCHmO764xMASzawBi_x76-xBJ7j77vMl1vLq7LOqZ8NvupfzWV77nMf73BQNYevS_8ZgnGl1JKIxdlgRBDZST7bdHT_87Oe8pmhR1_dv5inn/s1600/IMG_8077.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6txsGIeM_uaWvCVkYjhgvkiobLmCU8yGtCHmO764xMASzawBi_x76-xBJ7j77vMl1vLq7LOqZ8NvupfzWV77nMf73BQNYevS_8ZgnGl1JKIxdlgRBDZST7bdHT_87Oe8pmhR1_dv5inn/s640/IMG_8077.jpg" width="640" /></a></div>
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Francois Payard's <a href="http://payard.com/lemon-raspberry-tart/" target="_blank">lemon raspberry tart</a> is so very tart. It also has a mound of marshmallow-like lime meringue on top and is dotted with fresh raspberries. I never knew I loved tarts until I tried Francois's. I was gifted one for my birthday and haven't been able to get tarts off my mind since then. Last week, while flipping through Ruth Reichl's book, <a href="http://www.amazon.com/My-Kitchen-Year-Recipes-Saved/dp/140006998X" target="_blank">My Kitchen Year</a>, I saw her recipe for Tart Lemon Tart and immediately started a shopping list to make my very own lemon tart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ylCY3Po3XsTuxv7f3IGi3uOyR4IKofUdbKVngs0Dtg_rPK2Y0Uy8s5ImFEHaMDdGgYNrlU50nIBjiGIvj0ehx-1wNXs9lsACkea2HV2nTei2er30qrXLevpmkF9BBHfXnrLz84Doe-09/s1600/IMG_8066.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ylCY3Po3XsTuxv7f3IGi3uOyR4IKofUdbKVngs0Dtg_rPK2Y0Uy8s5ImFEHaMDdGgYNrlU50nIBjiGIvj0ehx-1wNXs9lsACkea2HV2nTei2er30qrXLevpmkF9BBHfXnrLz84Doe-09/s640/IMG_8066.jpg" width="640" /></a>I was really happy with the recipe and the lemon curd was very tart, just like I wanted it to be. I did notice some bits of egg white in my curd, but I didn't notice them at all while I was eating the tart. I might have avoided bits by using a double boiler method, or by straining the curd before pouring it into the tart shell, but it's not very necessary. Since I'm constantly worried about giving myself or others food poisoning, I decided I'd make you use a food thermometer to ensure that your eggs are fully cooked. After eating a few slices of my tart and then freaking out about salmonella (because I was unsure if my curd came to a safe temperature), I ended up baking the tart for 30 minutes to be on the safe side. Luckily that didn't ruin the texture of the tart as I feared it would. I'm still eating it and I'm on the verge of tart-exhaustion. Soon I'll be on to my next tasty obsession.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEBclr-K621fgct3aR0MqBnVdqJqrNYI71grjIbkjbhIWCRhno1j5A6IGMtxDJ-efVthNwG000c9x-BjK_0cPpi0xBr-jpo3dJTlUJmXGCXTYcA-NGVpFF738LpOhll3_Up3IrXGPBPeL/s1600/IMG_8073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEBclr-K621fgct3aR0MqBnVdqJqrNYI71grjIbkjbhIWCRhno1j5A6IGMtxDJ-efVthNwG000c9x-BjK_0cPpi0xBr-jpo3dJTlUJmXGCXTYcA-NGVpFF738LpOhll3_Up3IrXGPBPeL/s640/IMG_8073.jpg" width="640" /></a></div>
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<b>RECIPE </b>(<i>adapted from <a href="http://ruthreichl.com/2015/12/from-my-kitchen-year-tart-lemon-tart.html/" target="_blank">Ruth Reichl's Tart Lemon Tart</a> recipe</i>)</div>
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½ cup <b>cashews</b> (or unsalted almonds or hazelnuts)</div>
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¼ cup <b>confectioners’ sugar</b></div>
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¾ cup <b>flour</b></div>
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<b>Salt</b></div>
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10 tablespoons <b>butter</b></div>
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3 tablespoons <b>olive oil</b></div>
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5 large <b>eggs </b><i>(pasteurized if you don't have a food thermometer)</i></div>
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4 large <b>lemons</b></div>
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¾ cup <b>granulated sugar</b></div>
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2 teaspoons <b>cornstarch<i> </i></b></div>
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1. To make the crust, toast the almonds, then grind them in a food processor with the flour, the confectioner’s sugar, and a pinch
of salt. Put the nut mixture into a bowl and add in 4 tablespoons of cold
butter, chopping the butter with two knives until it's in pea-sized pieces. Fold in the olive
oil and 1 egg yolk. Pat the dough into a disk, put it between two large pieces of plastic
wrap, and roll it out to an 11-inch round. Press the dough into a
9-inch tart or pie pan, and put in the fridge for 30 minutes.
Bake in a 400-degree oven for about 15 minutes and let cool completely.</div>
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2. Once the tart shell is cooked and cooled, make the filling by grating the zest from 1 lemon. Squeeze all 4
lemons and mix the juice with the zest. Put the lemon mixture into a
heavy-bottomed non-reactive pot and whisk in the sugar and cornstarch.
Whisk in 2 eggs plus 2 additional yolks. Put the pot on the stove over medium high heat. Whisk
constantly until the mixture begins to boil, then keep whisking for a few more minutes until the mixture is smooth and thick and reads 140 on a thermometer. Remove from the heat and add 6 tablespoons of butter (cut into pieces),
and whisk until the butter has completely melted. </div>
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3. Pour the lemon curd into the
tart shell and let cool. Put the tart in the refrigerator and chill
for at least 2 hours before serving. Store in the fridge. Serve with whipped cream and berries.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com4tag:blogger.com,1999:blog-6294320314573362453.post-85285101683341336512016-01-29T11:34:00.000-05:002016-01-29T11:35:28.781-05:00Kale, Apple and Beet Salad with Pistachio Brittle<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WkTGSJ43uVsxTK39Ggwe1FIqKhGt8tIlaL6Pq1YAQ7wwSVEYPkjvs6G3lr8LfkL05xT1MV_lhILrWcDJQAD52c5nLkiWGZiHVw1XiKxPu5gdOgLPCdR5ofJUfIjc87d-hiN1PkoOLvrP/s1600/IMG_4392+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WkTGSJ43uVsxTK39Ggwe1FIqKhGt8tIlaL6Pq1YAQ7wwSVEYPkjvs6G3lr8LfkL05xT1MV_lhILrWcDJQAD52c5nLkiWGZiHVw1XiKxPu5gdOgLPCdR5ofJUfIjc87d-hiN1PkoOLvrP/s640/IMG_4392+%25281%2529.jpg" width="640" /></a></div>
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Sometimes it takes a candied nut to help kale go down. Since creating this salad, I find it disappointing to have a kale salad with out some kind of candied nut. Don’t be turned off by the length of this recipe. You can make the dressing and pistachio brittle a day ahead. I’d even suggest making a couple of batches of pistachios so you can throw them into any salad. You can substitute the dressing below for a simple vinaigrette of your own, or use your favorite creamy dressing that has some acidity to it.<br />
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<b>RECIPE</b></div>
<div style="text-align: justify;">
<br />
Serves 2<br />
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<div style="text-align: justify;">
<b>Pistachio Brittle</b><br />
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1 1/2 teaspoons <b>granulated sugar</b><br />
1 1/2 teaspoons <b>hot water</b><br />
1/4 cup shelled <b>pistachios</b><br />
1 tablespoon <b>turbinado sugar</b></div>
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Preheat the oven to 350. Line a baking sheet with parchment paper (or foil). In a bowl, stir the granulated sugar with the hot water. Add the pistachios and turbinado sugar; stir to coat. Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes (keep watch to make sure they don’t burn). Let cool, then break into pieces. <br />
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<b>Parmesan Dressing</b><br />
<br />
1 clove <b>garlic </b></div>
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1/2 teaspoon <b>Dijon mustard</b><br />
1 1/2 tablespoon <b>lemon juice</b><br />
1 1/2 teaspoon <b>white wine vinegar </b><br />
1/4 teaspoon <b>coarse salt</b><br />
1/3 cup <b>olive oil</b><br />
1/3 cup grated <b>Parmesan</b><br />
3 tablespoons <b>mayonnaise</b> or Greek yogurt<br />
<b>Freshly cracked black pepper</b><br />
<br />
Add all dressing ingredients to a blender or food processor and purée until smooth.<br />
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<b>Assemble the Salad</b><br />
<br />
3 cups packed <b>Kale leaves</b> (stems removed)<br />
1/2 <b>sweet apple</b>, cut into matchsticks<br />
1/4-1/2 cup shredded <b>raw beets</b> (or cut into tiny matchsticks)<br />
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Place the kale in a large salad bowl and drizzle with some of the dressing; massage the kale by hand to coat and soften the leaves with the dressing, adding more dressing as needed. Add in the beets and apples and toss gently. Sprinkle with the pistachios and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0CNF8e2C8zYVjICGrRR1URpmtkdmDtoN1QURlzDUJ5rF2U2HgUnc4RVEhF654mL8HyHDNuUxo4kkX08HvQI5DiXBaTBTQgmAX4xy0Vq1kWPwbuPXm07kVVfQncqv0vmYUI2eW4e8NLje/s1600/IMG_4387+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0CNF8e2C8zYVjICGrRR1URpmtkdmDtoN1QURlzDUJ5rF2U2HgUnc4RVEhF654mL8HyHDNuUxo4kkX08HvQI5DiXBaTBTQgmAX4xy0Vq1kWPwbuPXm07kVVfQncqv0vmYUI2eW4e8NLje/s640/IMG_4387+%25281%2529.jpg" width="640" /></a></div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-55806051722727331492015-12-15T13:56:00.000-05:002015-12-15T15:38:40.943-05:00Procrastinator's Gift Guide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqzjHMTZ-hZYpMJSKS23XqAoQB4na2vPBr0KnpexzDd9G1d4Y1Wq7XipuW9zF116rLg-WFFjwhcOrXV3qERUmkqlCoEbmT7Xs3iWCJG_Pn4ZGI_VoMSxjr1O9d90-fCDA30x13Tb8xPHN/s1600/IMG_5182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqzjHMTZ-hZYpMJSKS23XqAoQB4na2vPBr0KnpexzDd9G1d4Y1Wq7XipuW9zF116rLg-WFFjwhcOrXV3qERUmkqlCoEbmT7Xs3iWCJG_Pn4ZGI_VoMSxjr1O9d90-fCDA30x13Tb8xPHN/s640/IMG_5182.jpg" width="640" /></a></div>
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The holidays are here. I know you forgot about them because it's 60 degrees outside. If you haven't found the right gift for the last few people on your list, here's a great gifty roundup....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4Vpf9kPBt_bH-XWnf7wSg4O89dY-Z9aUZwwA6OesBvYKaGWvpTFeogStARx3-v2kguSyVBDNVAYShSy6nRZ8kDB5VuevX1ottw-aiX_JGgi7hpGmmQo7G89rvmY7KizC2aqP01ThLPUb/s1600/Screen+Shot+2015-12-15+at+1.06.19+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4Vpf9kPBt_bH-XWnf7wSg4O89dY-Z9aUZwwA6OesBvYKaGWvpTFeogStARx3-v2kguSyVBDNVAYShSy6nRZ8kDB5VuevX1ottw-aiX_JGgi7hpGmmQo7G89rvmY7KizC2aqP01ThLPUb/s320/Screen+Shot+2015-12-15+at+1.06.19+PM.png" width="320" /></a></div>
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<b>FOR THE HOST</b><br />
<br />
No more writing your guests' names on Solo cups with a smelly Sharpie. Now you can write directly on your favorite stemware with these wine glass writers. Don't worry, it washes off.<br />
<i><a href="https://wineglasswriter.com/" target="_blank">Wine Glass Writers</a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QWvIjdKDIK4Jy0SLIO1V3M6NLqst1Xay7CD44jSZwwRdEfJQ1-jRuSfr47RQRXeplnk4PWpg6HPB6-rKS-NZf0bCaRmAIkeYpVNXOOBXJI19c0RWagcDFeXfjoKO2ON-gJkh3uCHhcMj/s1600/Screen+Shot+2015-12-15+at+1.21.47+PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QWvIjdKDIK4Jy0SLIO1V3M6NLqst1Xay7CD44jSZwwRdEfJQ1-jRuSfr47RQRXeplnk4PWpg6HPB6-rKS-NZf0bCaRmAIkeYpVNXOOBXJI19c0RWagcDFeXfjoKO2ON-gJkh3uCHhcMj/s320/Screen+Shot+2015-12-15+at+1.21.47+PM.png" width="320" /></a></div>
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<b>FOR THE POP PRINCESS</b><br />
<br />
What
better way to listen to guilty pleasure pop than through a giant pink
gem? It's portable and USB compatible....not a bad price either!<br />
<i><a href="https://www.bando.com/collections/tech/products/giant-gem-speaker" target="_blank">Giant Gem Speakers from ban.do</a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxb3uNLMZcVDK_ALjdk-0tYxZcRM9hk_pSnErzCH3ONS3hojd7kH33g7eEhHh8LqLXdUOMWc0MizpkabmeGdhiqIfWPfLhUnewXCetSZWymAf_MMoQC58OL-HwtgutuHIef78i0K9IGaT/s1600/Screen+Shot+2015-12-15+at+2.09.32+PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxb3uNLMZcVDK_ALjdk-0tYxZcRM9hk_pSnErzCH3ONS3hojd7kH33g7eEhHh8LqLXdUOMWc0MizpkabmeGdhiqIfWPfLhUnewXCetSZWymAf_MMoQC58OL-HwtgutuHIef78i0K9IGaT/s320/Screen+Shot+2015-12-15+at+2.09.32+PM.png" width="320" /></a></div>
<b>FOR THE SWEET-AHOLIC</b><br />
<br />
This
is by far the best and most addictive nutty substance I've ever had.
Smoky almonds are trapped in crunchy, buttery hand-stretched candy. Not
too hard, not too sweet. And it's gluten and dairy free if that matters
to ya. <br />
<i><a href="http://www.morningdovebrittle.com/shop/smoky-almond" target="_blank">Smoky Almond Brittle by Morning Dove Brittle</a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1NLpJyPqFNjXDsoRhNH64Rims7Ef55LMLdORS9vG4BaXSN1BOCN-CcTpxZvHXps0ixhGRIa-MqKzy7h2kaK6-OEAfcDWBKopOroj7Kl9P6O9Ep-fXrdTw4BKSvZf7vPHHByoMYrhU7zo/s1600/Screen+Shot+2015-12-15+at+1.07.10+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1NLpJyPqFNjXDsoRhNH64Rims7Ef55LMLdORS9vG4BaXSN1BOCN-CcTpxZvHXps0ixhGRIa-MqKzy7h2kaK6-OEAfcDWBKopOroj7Kl9P6O9Ep-fXrdTw4BKSvZf7vPHHByoMYrhU7zo/s400/Screen+Shot+2015-12-15+at+1.07.10+PM.png" width="400" /></a></div>
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<b>FOR THE OUTDOORSMAN</b><br />
<br />
Eye-catching, simple prints of canoes, lanterns, hammers and paddles with a selection of frames makes an unforgettable gift for your favorite camper...or woodworker....or sailor.<br />
<i><a href="http://rookeeroo.com/" target="_blank">Roo Kee Roo</a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCQDNNMu_yookclLw0WZZAiDk2-21OtukwBgH2fF3OdIoVB-FTlX9OgIOYylziW-qSAci9eS93AuAK_HCC8UNs9JVba-JRiGbIZvcsOmRmtZ06gkV71Y7qQ8a9JRa2EMcpgBfb_yaZEPl/s1600/Screen+Shot+2015-12-15+at+12.48.13+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCQDNNMu_yookclLw0WZZAiDk2-21OtukwBgH2fF3OdIoVB-FTlX9OgIOYylziW-qSAci9eS93AuAK_HCC8UNs9JVba-JRiGbIZvcsOmRmtZ06gkV71Y7qQ8a9JRa2EMcpgBfb_yaZEPl/s320/Screen+Shot+2015-12-15+at+12.48.13+PM.png" width="320" /></a></div>
<br />
<b>FOR THE BAKER</b><br />
<br />
I
thought I was going to be a Shark Tank success when I thought up the
idea for self-leveling measuring spoons...but then I saw that Dreamfarm
had already dreamed them up. Oh well....<br />
<a href="https://dreamfarm.com/us/levoons/" target="_blank"><i>Levoons from Dreamfarm </i></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7lastD4YSNskt20cKLUsHPue6dhxqAKoQhvwbafB913EQEVIC7xhIDsV98ynSXILbNxuZrKQxT38GmeIZfzqh_8M4wbyQl7U1gfMA-nlgLfRNajpMtVEJRdLZJrV4r7kmNtIXWLT1Bf/s1600/Screen+Shot+2015-12-15+at+1.15.38+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7lastD4YSNskt20cKLUsHPue6dhxqAKoQhvwbafB913EQEVIC7xhIDsV98ynSXILbNxuZrKQxT38GmeIZfzqh_8M4wbyQl7U1gfMA-nlgLfRNajpMtVEJRdLZJrV4r7kmNtIXWLT1Bf/s320/Screen+Shot+2015-12-15+at+1.15.38+PM.png" width="320" /></a></div>
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<br />
<b>FOR THE SCENT LOVER</b><br />
<br />
Why try to choose the perfect scent for your scent-loving friend or family member? Give them a sampling of several notes so they can choose their fave.<br />
<i><a href="https://www.commoditygoods.com/" target="_blank">Fragrance Fitting Kit by Commodity Goods</a></i><br />
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<br />
<b>FOR FANCY AUNT NANCY</b><br />
<br />
Fancy petits fours with rose petal garnishes are perfect for anyone who eats with their pinky finger in the air.<br />
<i><a href="http://www.valerieconfections.com/shop/petits-fours/a-dozen-rose-petal-petits-fours.html" target="_blank">Rose Petal Petits Fours by Valerie Confections</a></i><br />
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<b>FOR THE DRINKER</b><br />
<br />
Drunken and wild gesticulating leads to champagne all over the floor. You can at least save your loved one from broken glass with these clear plastic, reusable champagne flutes. Throw in a bottle of Brut to boot.<br />
<i><a href="http://govinowine.com/Shop/Flute/" target="_blank">Govino Flutes</a></i><br />
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<br />BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-56349396241489567012015-12-10T12:44:00.000-05:002015-12-15T12:22:48.957-05:00Nutty Monkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3_dmqwtQO5aBJt1r-WlBNEI1iWScjZAXGjDz8Ju9QJSYD_Hqpa7fcFixkJhPWh1QUZTWEi20R5cbeIuZ8L_7cm43LM1tSnRsYxcUxPSj966JNT33AFo5FdAHaDpuZ1jZPObv-ThBFuC/s1600/NuttyMonkeySmoothie5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3_dmqwtQO5aBJt1r-WlBNEI1iWScjZAXGjDz8Ju9QJSYD_Hqpa7fcFixkJhPWh1QUZTWEi20R5cbeIuZ8L_7cm43LM1tSnRsYxcUxPSj966JNT33AFo5FdAHaDpuZ1jZPObv-ThBFuC/s640/NuttyMonkeySmoothie5.jpg" width="640" /></a> <br />
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On my way to gift wrap 20 coffee table books for an interior decorating firm (just call me Odd Job Jane) I spotted a juice bar and went in for a breakfast smoothie. I ordered their “Mr. Almond” smoothie which I practically inhaled through a jumbo straw. Naturally, I went home and adapted the recipe for this here blog and gave it my own silly name, Nutty Monkey. I was anti-smoothie for most of my life, but this smoothie has changed my mind.<br />
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<b>RECIPE</b></div>
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Serves 1 </div>
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1 cup <b>almond milk</b><br />
1 large <b>banana</b>, peeled, sliced and frozen<br />
1 tablespoon <b>smooth almond butter</b><br />
1/4 teaspoon <b>pumpkin spice</b><br />
1 pinch <b>sea salt</b><br />
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1. Add all ingredients to a blender and blend until smooth.</div>
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2. Drink.</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com1tag:blogger.com,1999:blog-6294320314573362453.post-44378394863913633412015-07-20T11:42:00.000-04:002015-07-20T11:44:03.974-04:00Pan-Seared Peaches with Tarragon Basil Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMu35d8y0inTbJKxgrr_yv5QEpXZ9jYwvqfc6dDo4qzmqHHOeWNYN88pMXAHZY15wY3m8ifkKVzToZBHqTjFZcFL887i03Tvq-KWygiyF61DCL5snr-jvo-KSQnzIBdplg-kYvs12d6MZ/s1600/IMG_7341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMu35d8y0inTbJKxgrr_yv5QEpXZ9jYwvqfc6dDo4qzmqHHOeWNYN88pMXAHZY15wY3m8ifkKVzToZBHqTjFZcFL887i03Tvq-KWygiyF61DCL5snr-jvo-KSQnzIBdplg-kYvs12d6MZ/s640/IMG_7341.JPG" width="640" /></a></div>
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Seared or grilled peaches is a dish that's been on my summer cooking wish list for years, but sadly I never get around to it. Since I'm writing recipes for a living now, I'm spending a lot more time in the kitchen, testing and experimenting. Last weekend, I finally seared a peach. I took it one step further by making a tarragon and basil infused simple syrup to drizzle on top of the sweet, warm stone fruit. I seared my peaches in a pan with some butter because I didn't feel like setting up the grill just for one lonely peach, but if you prefer to grill your peaches, just brush them with olive oil and sear them on both sides for a few minutes until they develop nice grill marks and are warmed through.<br />
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<a name='more'></a><b>RECIPE</b><br />
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Serves 2<br />
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¼ cup <b>sugar</b><br />
¼ cup <b>water</b><br />
¼ cup <b>basil leaves</b><br />
¼ cup <b>tarragon leaves</b><br />
1 tablespoon <b>butter</b><br />
2 ripe but firm <b>peaches</b>, halved and pitted<br />
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1. Heat the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Turn off the heat and toss in the herbs making sure to submerge them in the syrup. Let the herbs steep for 20 minutes and then remove and discard the herbs. <br />
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2. Meanwhile, heat the butter in a small sauté pan over medium heat; once foaming, place the peaches in the pan, cut sides down. Let sear for about 5 minutes or until golden brown. Turn over and sear on the other side for about 5 minutes. Serve the peaches drizzled with syrup and sprinkled with extra chopped tarragon or basil<span style="font-family: Arial; font-size: 14.6666666666667px; line-height: 1.38; white-space: pre-wrap;">.</span>BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com1tag:blogger.com,1999:blog-6294320314573362453.post-38824352509090050242015-06-09T11:26:00.000-04:002015-06-09T11:29:41.640-04:00Asparagus, Kalamata and Bread Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilMS2lWztulIZO6DuhAYAsdciE2eCi0JZ-_QJZRTLaAkHplF4WKjrjlnP8K74By9aYbLT62fJZaSMnNBXHoGBF5MeTPWZlZD6YhivfcB7TyZAIYq8nwGQ3M7YZ34gKVRKJj6v4gN5qw-i/s1600/IMG_7192.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilMS2lWztulIZO6DuhAYAsdciE2eCi0JZ-_QJZRTLaAkHplF4WKjrjlnP8K74By9aYbLT62fJZaSMnNBXHoGBF5MeTPWZlZD6YhivfcB7TyZAIYq8nwGQ3M7YZ34gKVRKJj6v4gN5qw-i/s640/IMG_7192.JPG" style="cursor: move;" width="640" /></a><br />
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This salad makes me sad that most people I know don't like olives. I made it the other night as an eat-whatever's-in-the-fridge dinner and loved it. It was unexpected and the ingredient amounts were undocumented. That's ok, because salads are quite easy to put together. Here's my "non-recipe" for Asparagus, Kalamata and Bread Salad.</div>
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First, find yourself great versions of all the ingredients below. <b>Toss the lettuce, asparagus, olives, capers and bread together in a large bowl</b>. To make the <b>dressing</b>, remember the <b>ratio of 1 part vinegar to 2 parts oil</b> and adjust to your liking from there; if you make too much, that's great, just save it in the fridge for another salad. <b>Add the vinegar, mustard, salt and pepper to a small bowl and whisk it fiercely as you add a thin stream of olive oil</b>. Taste and adjust, adding more olive oil if it's too vinegary, more vinegar if it's not tangy enough and more salt if it's not salty enough. <b>Then add the garlic.</b> I like to halve my garlic and let it sit in the dressing for a while, then remove the garlic once I transfer the dressing to a squeeze bottle. You can mince it if you wish, or add minced shallot instead of garlic, whatever you prefer. <b>Spoon a bit of dressing over the salad and toss</b>. You can always add more, but you want the ingredients just lightly coated, not drowning. Serve in pretty bowls along with cold, white wine.</div>
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<b>INGREDIENTS</b></div>
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<b>Lettuces</b></div>
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<b>Asparagus</b>, blanched</div>
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Pitted and halved <b>kalamata olives</b></div>
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<b>Capers</b></div>
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Toasted, cubed <b>bread</b></div>
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Pinch of <b>coarse salt</b></div>
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<b>Freshly cracked black pepper</b></div>
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<b>Red wine vinegar</b></div>
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<b>Olive oil</b></div>
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<b>Dijon mustard</b></div>
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Clove of <b>garlic</b>, halved</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-29450394829864191662015-06-09T11:00:00.003-04:002015-10-08T22:35:00.994-04:00Chicken with Cilantro Chimichurri and Pickled Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm79ZM65BpaPUhvgaQqh2CDNVW5HPv4SLTD0S1dl1HMr1pDTP4aaHU7MAaTTGmWkRotRjKVyJ1k-XztBocU6VBI8gf6gbe7gyOijsyCGho6OsMCyrUXXwLhwDVY0j6Dwh5JgnGTOm7NjK6/s1600/chickencilantrochimichurri.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm79ZM65BpaPUhvgaQqh2CDNVW5HPv4SLTD0S1dl1HMr1pDTP4aaHU7MAaTTGmWkRotRjKVyJ1k-XztBocU6VBI8gf6gbe7gyOijsyCGho6OsMCyrUXXwLhwDVY0j6Dwh5JgnGTOm7NjK6/s640/chickencilantrochimichurri.JPG" width="640" /></a></div>
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Turks and Caicos is still on my mind. I had a chicken satay by the beach and even though the carrot slaw it came with was overpowered with cloves, my Dark and Stormy covered palate loved it anyway. Maybe it was the crystal blue water and white sand in front of me or the warm, salt filled air. When I got back the Brooklyn, all I wanted to eat was that chicken satay. I found a recipe that failed me miserably, made me realize I hate curry and left me with a bunch of extra cilantro. I don't like to see cilantro go to waste because I love it (I used to despise it), so a chimichurri was definitely in my future. It's an easy sauce for just about any meat or vegetable; I went with pan-seared chicken and asparagus. The pickled onions are a nice touch in this dish. If you don't like cilantro, try eating some near the beach in Turks and Caicos.</div>
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Serves 6</div>
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1/2 cup <b>apple cider vinegar</b></div>
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2 tablespoons <b>sugar</b></div>
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<b>Coarse salt</b></div>
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1 <b>red onion</b>, thinly sliced</div>
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1 bunch <b>cilantro</b>, stems removed, chopped</div>
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1 pound <b>boneless, skinless chicken breasts</b> (pounded to even thinness)</div>
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1 tablespoon <b>olive oil </b>or butter</div>
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1 clove <b>garlic</b></div>
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2 tablespoons <b>red wine vinegar</b></div>
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Juice of 1/2 <b>lemon</b></div>
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1/2 teaspoon <b>red pepper flakes</b></div>
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1/2 cup <b>olive oil</b></div>
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<b>Freshly cracked black pepper</b></div>
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1. To pickle the red onions, whisk together the apple cider vinegar, sugar and a pinch of salt in a small bowl until dissolved. Add the red onion and 2 tablespoons of cilantro leaves and stir. Cover and set aside at room temperature while preparing the other ingredients.</div>
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2. Combine the remaining cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, a pinch of salt and the olive oil in a food processor or blender and puree it until smooth. If you don't have a food processor or blender, chop the cilantro and garlic as fine as possible. Taste and add more salt if needed. Transfer to a small bowl.</div>
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3. Shower the chicken with salt and pepper on both sides. Heat 1 tablespoon of olive oil or butter in a pan over medium heat and add the chicken, searing for 1 minute or until it easily lifts off the pan. Flip the chicken over and turn the heat to low. Cover the pan and cook for 10 minutes. After the 10 minutes, turn off the heat and let the chicken sit for an additional 10 minutes without removing/lifting the cover. Check the temperature of the chicken (it should be at 165 degrees) or cut into the chicken to make sure there is no pink and that the juices run clear. Cook longer if needed.</div>
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3. Serve the chicken with the chimichurri and pickled onion.</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com2tag:blogger.com,1999:blog-6294320314573362453.post-30022043515283036232015-04-29T15:30:00.001-04:002015-05-01T17:22:43.787-04:00Avocado Fries<!--[if gte mso 9]><xml>
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The avocado fries at Brooklyn restaurant, El Almacen, were the inspiration for this recipe. I had never had fried avocado before and was under the impression that avocado shouldn't be cooked. But apparently, it should definitely be breaded and fried. I hope my readers don't think that I bread and fry everything. I really don't. I do it just for you guys. Anyway, it's finally spring time and our porch is decorated with big, white, flower-filled planters, a white bench, white Adirondack-style chairs and maybe soon a white umbrella. Our porch might get invited to a P.Diddy party.</div>
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<b>RECIPE</b></div>
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Serves 4 <br />
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2 <b>avocados</b><br />
1/3 cup <b>all-purpose flour</b><br />
1 large <b>egg</b><br />
<b>Salt and pepper</b><br />
1/2 cup <b>panko or regular bread crumbs</b><br />
3/4 cups <b>vegetable oil</b>, or enough to hit about 1/4 inch up the side of the pan<br />
Chipotle mayo dipping sauce (mayo, adobo sauce or chipotle hot sauce, lime, salt), optional <br />
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1. Slice the avocado in half length-wise. With a spoon, loosen each half from the skin. Cut each half into 1/2 inch wedges. <br />
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2. Pour the flour into a shallow bowl. Crack the egg into a separate shallow bowl, whisk it well and add a pinch of salt and pepper. In a third shallow bowl, add the breadcrumbs and a pinch of salt and pepper. Dredge each avocado slice lightly in flour, shaking off any excess. Next, dredge it in egg, and then in the bread crumb mixture, pressing firmly and shaking off any excess. <br />
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3. Heat the oil in a medium saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of breadcrumbs into the pan. If it sizzles, it's ready to go. <br />
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4. Pan-fry the avocado slices in batches until they're golden brown on each side. Transfer them to paper towels to soak up excess oil. Sprinkle with a pinch of salt and serve immediately with chipotle mayo or a dipping sauce of your choice.<br />
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<!--EndFragment-->BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-50343140934111703992015-04-15T12:32:00.000-04:002015-04-15T12:32:19.349-04:00Turkey Bacon, Spinach and Smoked Cheese Egg Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUPtGsUiI2iK5Gs_FiXwIjJNHFMYyJXhRRDXltlgvhnDal8_L7l-zGxl47Cn6608qSNC2EwJ8-u8vdn_v-vM4QpfwitrYPwDG82CQr83ymPnOR-URgMgzs14-fYpN0c2_zLLDKELD-aB7/s1600/IMG_6995.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUPtGsUiI2iK5Gs_FiXwIjJNHFMYyJXhRRDXltlgvhnDal8_L7l-zGxl47Cn6608qSNC2EwJ8-u8vdn_v-vM4QpfwitrYPwDG82CQr83ymPnOR-URgMgzs14-fYpN0c2_zLLDKELD-aB7/s1600/IMG_6995.JPG" height="480" width="640" /></a><br />
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When I don’t have time to make breakfast at home, I end up eating a croissant and hot chocolate in front of my computer at work and feeling like I failed myself. I came across an article in Bon Appetit about the genius of egg muffins and thought they’d be a great way for me to get my morning protein all week long even when I hit the snooze button too many times.<br />
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I figured I’d try turkey bacon as an add-in, which I was skeptical about, but it’s actually really good. Then I threw in some spinach and smoked cheese. You can make these muffins with anything you like. Try some very thinly sliced asparagus, finely chopped kale, different cheeses, or different cooked meats like ham, sausage crumbles or bacon. Make them on a Sunday night and gently reheat them on your weekday mornings, Monday through Friday. You’ll be quite happy with yourself, eating your whole balanced breakfast with one hand.</div>
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<b>RECIPE</b></div>
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Makes 5 muffins</div>
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3 slices <b>turkey bacon </b></div>
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5 <b>eggs</b></div>
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1 cup loosely packed <b>spinach</b>, chopped</div>
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2 tablespoons shredded <b>smoked gouda</b> or smoked mozzarella</div>
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<b>Coarse salt</b></div>
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<b>Freshly cracked pepper</b></div>
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<b>Butter </b>or oil, for greasing the muffin tin (although I recommend a silicone muffin pan)</div>
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1. Preheat the oven to 350 degrees.</div>
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2. Place the turkey bacon in a medium sized frying pan over medium high heat and cook on both sides until deep brown.</div>
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3. Meanwhile, whisk the eggs and stir in the spinach, cheese, salt and pepper. Set it aside.</div>
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4. Once the bacon is done, chop it into small pieces and add it into the egg mixture, stirring well.</div>
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5. Spoon the egg mixture into a well greased muffin tin, filling the cups to just under the rim. You’ll get about 5 muffins, maybe more.</div>
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6. Bake until the eggs are set, about 12-15 minutes (you can shake the muffin tin along the way to check if the eggs are still loose). Eat right away or refrigerate and gently reheat throughout the week.</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-46479961958576575202015-03-24T10:30:00.000-04:002015-03-24T12:03:02.875-04:00Creamy Beans<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wExPxLzmrMLjrB4t3wSzmhX4EldLYyNPOE-TqbZYpNd-13a-6vg5CEvWw094XhF56-8GIMW_OcjeK2B7a1qFzVCqhsryM6yUPyPMjTWA8mPgS1uy0hSa5zmU31WDgeiICNzTOLNVNONx/s1600/CreamyBeans.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wExPxLzmrMLjrB4t3wSzmhX4EldLYyNPOE-TqbZYpNd-13a-6vg5CEvWw094XhF56-8GIMW_OcjeK2B7a1qFzVCqhsryM6yUPyPMjTWA8mPgS1uy0hSa5zmU31WDgeiICNzTOLNVNONx/s1600/CreamyBeans.JPG" height="480" width="640" /></a></div>
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Stop what you’re doing right now, go to your kitchen cabinet and find a can of black beans or pinto beans. If you do not have any, please go buy a can and come back home immediately. Make this recipe, take a spoonful, and join me in disbelief that canned beans can be so freaking good. We all know that butter makes everything better, but who knew that a pat of butter and some extra cooking time could transform a boring can of beans into beans that make you go “oh wow....oh WOW...no way!”<br />
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I found this recipe on a very well known food blog called Orangette and
it’s adapted from the blogger’s cousin's recipe. I’m so glad I saw it and
made it the same night. Waste no time. Make it now and save yourself
from boring beans forever.</div>
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<b>RECIPE </b><i>(recipe pulled from Orangette <a href="http://orangette.blogspot.com/2015/03/the-bean-doctor.html" target="_blank">http://orangette.blogspot.com/2015/03/the-bean-doctor.html</a>)</i><b><br /></b></div>
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Makes 1 large or 2 small servings</div>
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1 (16 ounce) can <b>black or pinto beans</b>, including liquid</div>
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1 tablespoon <b>butter</b></div>
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1 small clove <b>garlic</b>, minced or pressed</div>
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10 dashes <b>hot sauce</b></div>
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<b>Coarse salt</b>, to taste<br />
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1. Pour the beans, liquid and all, into a medium saucepan. Add the butter, garlic and hot sauce and mix well over medium-high heat, until simmering. </div>
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2. Lower the heat to get a very gentle simmer. Cook, stirring occasionally, until the liquid is reduced down by about half and is thick and creamy, about 20 minutes or more if needed. Note that the beans will thicken even more as they cool. Add salt to taste and serve hot.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-21148356813560009482015-03-23T09:19:00.000-04:002015-03-23T09:22:44.509-04:00Crispy Pan Fried Fennel<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9LaoaV2CXG-ZW43M0sW_JEctf0lW0g-1UarHpVQS5Yh9KPV6U1nBiGdrB__4l-N6fbd1iC5Vdy8RZznTcXaLjInyEHNTLbP3DgjrOnquZzohBkSfEohLXPlny9FKjGakgWT1LTj9zLpr/s1600/IMG_6954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9LaoaV2CXG-ZW43M0sW_JEctf0lW0g-1UarHpVQS5Yh9KPV6U1nBiGdrB__4l-N6fbd1iC5Vdy8RZznTcXaLjInyEHNTLbP3DgjrOnquZzohBkSfEohLXPlny9FKjGakgWT1LTj9zLpr/s1600/IMG_6954.JPG" height="426" width="640" /></a></div>
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I'm not sure why I've never breaded and pan fried fennel before now. Fennel is one of my favorite vegetables, and anything tastes ten times better when covered in bread and fried in oil. Since I'm going on a beach vacation in about nine weeks, I have to hold off on covering foods in bread and frying them in oil. But if your beach vacation has already passed, you should immediately buy a head of fennel and try this recipe, even if you don't like fennel.</div>
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Cooking fennel reduces its licorice-like flavor and the panko breadcrumbs and Parmesan create a salty, crusty crunch. Add a bit of lemon zest and it's out of this world. While breading my fennel, I tried to think of an invention for a gadget that would instantly bread things, but I don't think it's possible. I guess I'm not going on Shark Tank anytime soon. Anyway, happy Spring! It's freezing out.</div>
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<b>RECIPE</b></div>
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Makes 2-4 servings<b></b></div>
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1 bulb <b>fennel </b><br />
1/3 cup <b>all-purpose flour</b><br />
1 <b>egg</b><br />
<b>Coarse salt</b><br />
<b>Freshly cracked black pepper</b><br />
1/2 cup <b>panko bread crumbs</b><br />
1/4 cup finely grated <b>Parmigiano Reggiano</b><br />
3/4 cups v<b>egetable oil </b><br />
1/4 teaspoon <b>lemon zest</b><br />
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1. Slice the fennel bulb in half from top to bottom. Place each half cut side down and slice root to tip (so root keeps fennel layers in tact) into 1/4 inch slices. </div>
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2. Pour the flour into a shallow bowl. Crack the egg into a separate shallow bowl, whisk it well and add a pinch of salt and pepper. In a third shallow bowl, add the bread crumbs, cheese and a pinch of salt and pepper. Dredge each fennel slice lightly in flour, shaking off any excess, then dredge it in egg, and then in the bread crumb mixture, pressing firmly and shaking off any excess bread crumbs.<br />
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3. Heat the oil in a medium sauté pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of breadcrumbs into the pan. If it sizzles, it's ready to go. Pan fry the fennel slices in batches until they're golden brown on each side. Transfer them to paper towels to soak up excess oil. Sprinkle with lemon zest and salt and serve immediately.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-60535897117470941032015-03-14T14:28:00.000-04:002015-03-14T14:35:25.117-04:00Tamagoyaki<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAhDINIgozNFN5E4TlApM-Ah2XM7t6vtMsZCVt3na5XwTQ_cK9Lt-bTF2WUCg5fzZZIHbsM6Dh0x1lrYRfXmVExoSo8U0pqSfs3ofgVpgMXXaRZc3hsiCnf1sLXagw7pC2UPz_YOxSynO/s1600/IMG_6926.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAhDINIgozNFN5E4TlApM-Ah2XM7t6vtMsZCVt3na5XwTQ_cK9Lt-bTF2WUCg5fzZZIHbsM6Dh0x1lrYRfXmVExoSo8U0pqSfs3ofgVpgMXXaRZc3hsiCnf1sLXagw7pC2UPz_YOxSynO/s1600/IMG_6926.JPG" height="480" width="640" /></a>I’m baaaaack. I really dropped the ball on this whole blog thing didn’t I? I’ve been eating boatloads of delivery pizza and salads from Chop’t lately and haven’t been cooking enough. I did make another round of salmon fritters but I certainly couldn’t post those again. But a recipe for Tamagoyaki has been staring me in the face for weeks and on a rainy Saturday I decided I was finally going to make it happen. Tamagoyaki is a Japanese egg log that is slightly sweet and totally fun to make and eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCPUxoqsZkmTy46aIKJVohMbaTUvsmAGodDQdcgplVkoxWFCWziEPScMY7fZ7L-Q5XQoWaYGEyzYfg4BAZX8SMm1Ye7JJ7NCYgYFnxeUmtpBcxQ4DwnHxi2zubu5c6ALbeNVgTxG8UvXs/s1600/IMG_6927.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCPUxoqsZkmTy46aIKJVohMbaTUvsmAGodDQdcgplVkoxWFCWziEPScMY7fZ7L-Q5XQoWaYGEyzYfg4BAZX8SMm1Ye7JJ7NCYgYFnxeUmtpBcxQ4DwnHxi2zubu5c6ALbeNVgTxG8UvXs/s1600/IMG_6927.JPG" height="480" width="640" /></a></div>
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I suggest you watch <b><a href="http://www.japanesecooking101.com/tamagoyaki-recipe/" target="_blank">this video</a></b> to get an idea of how to roll the log. The special, square Japanese frying pan typically used to make Tamagoyaki is not at all required. I made my log in a regular old, large, non-stick pan. Go make this egg log treat right now. No excuses. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0E-l45Swz90HXdiOqfLpdgIZkNF6RbV5dwZtdw91gA6Xf3eaWlPudZkW1lj5H4PZgixfFksugCSAz0WigJPTBdxTeOp1Ry4qQtxFrskUR0rzZ9C_QGlCA9iyzuYrmFpx_qh5CQUXzX8LH/s1600/IMG_6923.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0E-l45Swz90HXdiOqfLpdgIZkNF6RbV5dwZtdw91gA6Xf3eaWlPudZkW1lj5H4PZgixfFksugCSAz0WigJPTBdxTeOp1Ry4qQtxFrskUR0rzZ9C_QGlCA9iyzuYrmFpx_qh5CQUXzX8LH/s1600/IMG_6923.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Am I going to like this?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OjDccuDkOpzsfRHchlk88xy0inqewJkxvGMWxyiNYKajVhlpOoB_78ZFqJXstc-xcLJHLO9p-mCPftPPbLcdeQeqKK9WTcKVdRSbut54w1gk56adfQ59Y-5lbtRwnotPoxsZJg2Ug7Mm/s1600/IMG_6924.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OjDccuDkOpzsfRHchlk88xy0inqewJkxvGMWxyiNYKajVhlpOoB_78ZFqJXstc-xcLJHLO9p-mCPftPPbLcdeQeqKK9WTcKVdRSbut54w1gk56adfQ59Y-5lbtRwnotPoxsZJg2Ug7Mm/s1600/IMG_6924.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Damn, that's good!</td></tr>
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<b>RECIPE</b> (<i>yanked from JapaneseCooking101.com <a href="http://www.japanesecooking101.com/tamagoyaki-recipe/">http://www.japanesecooking101.com/tamagoyaki-recipe/</a></i>)</div>
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Serves 4<br />
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4 <b>eggs</b><br />
1/4 teaspoon <b>salt</b><br />
1/4 teaspoon <b>soy sauce</b><br />
1 tablespoon <b>mirin</b> (or 1/4 teaspoon sugar)<br />
1 teaspoon <b>vegetable oil</b><br />
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1. Whisk the eggs, salt, soy sauce and Mirin together in a bowl.</div>
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2. Heat an 8 or 9 inch non-stick pan over medium high heat and add the oil. </div>
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3. Pour a thin layer of egg mixture in the pan, tilting the pan to cover the bottom of the pan with egg. </div>
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4. After the thin egg has set but is still glistening on top, gently roll it into a log from right to left. If you let the egg cook too much, it will not stick as you roll the log. </div>
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5. With the log at one end of the pan, pour a little more egg mixture to cover the bottom of the pan again and touching the base of the log. After the new layer has set, roll the log back from left to right over the new layer of egg.</div>
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6. Repeat this process, rolling the log back and forth until all the egg mixture is used up.</div>
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7. Remove the completed log from the pan and let it cool for a couple of minutes.</div>
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8. Slice the ends of the log off and then slice the log into 1" pieces. You’ll see a cool spiral pattern in the slices!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IU3D1_BjTB7TelJW5NUv6FsorKI5Fe5lTIy9Ka8qyaHjPdl2NA_gnp1Q97nVE5amUPAtUhIG2Al0g7a5sMl34O0Qv1jY8tue8McrSGKYSHM_TNnfHxR8mTvfrw6QA7j4eg5sthTzoxoT/s1600/IMG_6925.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IU3D1_BjTB7TelJW5NUv6FsorKI5Fe5lTIy9Ka8qyaHjPdl2NA_gnp1Q97nVE5amUPAtUhIG2Al0g7a5sMl34O0Qv1jY8tue8McrSGKYSHM_TNnfHxR8mTvfrw6QA7j4eg5sthTzoxoT/s1600/IMG_6925.JPG" height="480" width="640" /></a></div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-60821609741345922872015-01-12T12:40:00.000-05:002015-01-12T12:43:38.371-05:00Dad's Eggs and Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOJDDoCVrTu-tcJKGvOpC0xeMykif9IWmvjtBEE1KmLEHNKdKMMoii47uapajp1vfhoggiDRlZU31u_bx51Ufwdi088Zjer8znwJAu-Fln2SBX1F_ct7QSIELzuD0-BgxSwhrFgiYjGZm/s1600/photo+3+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOJDDoCVrTu-tcJKGvOpC0xeMykif9IWmvjtBEE1KmLEHNKdKMMoii47uapajp1vfhoggiDRlZU31u_bx51Ufwdi088Zjer8znwJAu-Fln2SBX1F_ct7QSIELzuD0-BgxSwhrFgiYjGZm/s1600/photo+3+(1).JPG" height="480" width="640" /></a><br />
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I remember my Dad making his famous Egg and Bread "mish mosh" when we were younger. He'd fill a mug with chopped up soft boiled egg and cubed toasted bread. Why deal with the burden of a knife and fork and the task of constantly monitoring your bread to egg ratio when you can spoon yolk-soaked bread and soft egg whites into your mouth? Over the recent holidays, my Dad made a big bowl of it for us and I was happy to take pictures of it on his sunlit marble counters.<br />
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKXt1pa-t5uQamWheAvym5ZkC9ppz_48Erzv6qnybk_4FKXQ0bu9MoDbCkBTQZoLxoVcwZLsTjyq0VcCRSsHlY_SrxyASlrLCpKj3dTKwbqMHeAt8z9UYHPfR5AAIsJxIYg_dMkdzUEii/s1600/IMG_6742.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKXt1pa-t5uQamWheAvym5ZkC9ppz_48Erzv6qnybk_4FKXQ0bu9MoDbCkBTQZoLxoVcwZLsTjyq0VcCRSsHlY_SrxyASlrLCpKj3dTKwbqMHeAt8z9UYHPfR5AAIsJxIYg_dMkdzUEii/s1600/IMG_6742.JPG" height="480" width="640" /></a><br />
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<b>RECIPE</b><br />
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Serves 4 people</div>
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<span class="s1">1/3 loaf <b>Italian bread</b> (preferably with sesame seeds)</span></div>
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<span class="s1"><b>Butter</b></span></div>
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<span class="s1">5 <b>eggs</b></span></div>
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<span class="s1"><b>Coarse salt</b></span></div>
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<span class="s1"><b>Freshly ground black pepper</b></span></div>
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<span class="s1">1. Slice the bread as if making a sandwich. Place the bread, cut-side up, on a baking sheet and slather with a generous amount of butter, toasting until hot and golden brown. </span></div>
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<span class="s1">2. Cut the bread into small cubes and pile them into a large bowl.</span></div>
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<span class="s1">3. Place the eggs in a small pot of water with just enough water to cover the eggs, bring to a boil and then turn off the heat. Leave the eggs in the water for 5 minutes then check one for doneness. You'll want the whites to be firm, but the yolks to be very runny. </span>Let the remaining eggs sit in the hot water for longer if necessary.<br />
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<span class="s1">4. Immediately crack all the eggs and chop them roughly, tossing them into the bowl with the bread. Sprinkle generously with salt and pepper, toss quickly and s</span>erve immediately.</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com2tag:blogger.com,1999:blog-6294320314573362453.post-21796776792596408532015-01-05T16:01:00.001-05:002015-01-05T20:52:50.577-05:00Homemade Horchata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpuXpLTXhc-qpVj9iFDFGVNaC4I5D30nPb4ERxhEUvMmsYavzH3UrAO8uZsDQgImqWrJrN8fHV8ilOi-hQbOzxZLgqFcC-z5pYPPtMOogEPYvU820Q3V6dYONXlRfPk3LQ8jdhF69lCUm/s1600/IMG_6830.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpuXpLTXhc-qpVj9iFDFGVNaC4I5D30nPb4ERxhEUvMmsYavzH3UrAO8uZsDQgImqWrJrN8fHV8ilOi-hQbOzxZLgqFcC-z5pYPPtMOogEPYvU820Q3V6dYONXlRfPk3LQ8jdhF69lCUm/s1600/IMG_6830.JPG" height="480" width="640" /></a></div>
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I finally attempted homemade Mexican <a href="http://en.wikipedia.org/wiki/Horchata" target="_blank"><b>horchata</b></a> after weeks of guzzling my faux-horchata made with packaged rice milk. Mexican Horchata is a sweet, rice-based, cinnamon-y beverage. I love it over ice with tequila and a salty, limey <a href="http://www.tajin.com/en-us/" target="_blank"><b>Tajin</b></a> rim. I whipped up this first batch for a New Year's Eve trip to a cabin in the Poconos with a bunch of friends. I'm happy to say that the whole jug was finished by the evening of January 1st. I enjoyed welcoming 2015 with a glass of cold horchata and tequila by the fire between rounds of karaoke, boardgames and feasts of pasta and tacos. Tall thin trees and a waterfall visible from the porch made an awesome backdrop.</div>
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I used a mini blender and an immersion blender for the recipe, but the rice never got smaller than coarse sand. However, I realized that's no biggie because after straining, the recipe still yielded this huge jug and it was nice and thick. I'd say horchata will keep well in the fridge for about 7 days.<br />
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RECIPE<br />
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<div>
Makes about 8 cups</div>
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4 cups <b>white rice</b> (preferably jasmine)<br />
½ cup <b>raw, blanched almonds</b> (optional)<br />
2 Mexican (or regular) <b>cinnamon sticks</b><br />
8 cups <b>water</b><br />
<b>Sugar</b> to taste<br />
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1. Combine all ingredients except the sugar and soak at least four hours. <br />
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2. Blend in batches in a blender, then pass through a sieve or cheesecloth. <br />
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3. Add sugar to taste. <br />
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4. Chill and serve alone or with tequila.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-22920099721541288332014-12-08T22:41:00.000-05:002014-12-08T22:41:10.913-05:00Cold Ramen Salad with Egg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYv-gT9utNQMoj-bx1IklWPKwwDWrpcZTSW2Imgd437Q-S5jptHlazTM03ovcV9FiJzR6qZELJV3GNhkweLjqsvN0_1U5fIVcmr0mJqphqmFBEOCq9BG9bMMll11G2WjULeZA3WfvBSgj/s1600/Cold+Ramen+Salad.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYv-gT9utNQMoj-bx1IklWPKwwDWrpcZTSW2Imgd437Q-S5jptHlazTM03ovcV9FiJzR6qZELJV3GNhkweLjqsvN0_1U5fIVcmr0mJqphqmFBEOCq9BG9bMMll11G2WjULeZA3WfvBSgj/s1600/Cold+Ramen+Salad.JPG" height="480" width="640" /></a></div>
<br /><br />Noodles are one of the first foods on my mind once the weather reaches “Feels like 15 Degrees”. I love a hot bowl of thick, buttery ramen at <a href="http://barchuko.com/chuko-ramen" target="_blank">Chucko Ramen in Prospect Heights</a> or a pile of pad thai at <a href="http://cheersthai.com/" target="_blank">Cheers Thai in Williamsburg</a>. My brother’s been raving about <a href="http://www.tastyhandpullednoodlesnyc.com/" target="_blank">Tasty Hand Pulled Noodles in Chinatown</a> which I’m hoping to try soon. Here’s a cold noodle salad I made with some leftover ramen; it makes for an easy lunch. What's your favorite noodle shop?<br />
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<b>RECIPE</b><br /><br />
Makes 2 small or 1 very large serving<br /><br />2 <b>eggs </b><br />4 teaspoons <b>seasoned rice vinegar</b><br />1 1/2 teaspoons <b>soy sauce</b><br />1 1/2 teaspoons <b>sesame oil</b><br />1/4 teaspoon <b>minced garlic</b><br />4 ounces <b>fresh or dried ramen</b><br />1/3 cup grated <b>carrot</b><br />1/3 cup cooked <b>shitake mushrooms</b><br />1/3 cup <b>bean sprouts</b><br />1/3 cup grated <b>cucumber or zucchini</b><br />2 <b>scallions</b>, sliced (white and light green parts only)<br /><b>Salt</b><br /><br />1. Put two small pots of water on the stove over high heat and place the eggs in one pot. Once the egg pot starts to boil, set a timer for 10 minutes.<br /><br />
2. Meanwhile, whisk the vinegar, soy sauce, sesame oil and garlic together in a small bowl. Set aside.<br /><br />
3. When the pot without the eggs starts boiling, drop the ramen in and cook according to instructions on the packaging (it should be just about 2 minutes). Once cooked, drain in a colander and rinse with cold water immediately. Set the ramen aside to drain completely.<br /><br />
4. Throw the carrots, mushrooms, bean sprouts and cucumber or zucchini into a large bowl with half the scallions. Add in the ramen and the dressing, tossing really well to fully coat.<br /><br />
5. When the eggs are done, peel them, quarter them and sprinkle them generously with salt. Divide the ramen salad and egg quarters between two plates and sprinkle with the remaining scallions.BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-89560301284757014532014-12-01T21:57:00.000-05:002014-12-01T22:03:48.611-05:00Pumpkin Whoopie Pies with Cream Cheese Filling<div class="separator" style="clear: both; text-align: center;">
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The holidays are heading towards me at full speed so I'm making sure that I get a sufficient amount of baking and holiday movie watching into my schedule before it's time to kick the Christmas tree to the curb. I was going to make a sweet potato cheesecake for Thanksgiving, but was intimidated by the cheesecake water bath technique.</div>
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So I switched to chocolate covered clementines, but was scared off by the fact that clementines are only sold by the thousands it seems. I finally settled on Pumpkin Whoopie Pies which are like a cupcake in cookie form. I found this recipe easy, yet time consuming, but totally worth the 20 creamy pies it yields.</div>
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<b>RECIPE (<i><a href="http://www.marthastewart.com/344826/pumpkin-whoopie-pies-with-cream-cheese-f" target="_blank">This is a Martha Stewart Recipe</a></i>)</b></div>
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Makes 20 whoopie pies</div>
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For the Cream-Cheese Filling:</div>
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3 cups <b>confectioners' sugar</b></div>
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1 stick <b>unsalted butter</b>, softened</div>
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8 ounces <b>cream cheese</b>, softened</div>
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1 teaspoon <b>pure vanilla extract</b></div>
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For the Cookies:</div>
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3 cups <b>all-purpose flour</b></div>
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1 teaspoon <b>salt</b></div>
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1 teaspoon <b>baking powder</b></div>
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1 teaspoon <b>baking soda</b></div>
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2 tablespoons <b>ground cinnamon</b></div>
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1 tablespoon <b>ground ginger</b></div>
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1 tablespoon <b>ground cloves</b></div>
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2 cups firmly packed <b>dark-brown sugar</b></div>
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1 cup <b>vegetable oil</b></div>
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3 cups <b>pumpkin puree</b>, chilled</div>
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2 large <b>eggs</b></div>
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1 teaspoon <b>pure vanilla extract</b></div>
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1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.</div>
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2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. </div>
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3. In another large bowl, whisk together the brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add in the eggs and vanilla and whisk until well combined. Sprinkle the flour mixture over pumpkin mixture and whisk it until fully incorporated.</div>
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4. Using a large tablespoon or ice cream scoop, drop heaping tablespoons of dough onto the baking sheets while rotating the utensil (rotating will create a round shape) creating 5" cookie rounds. Place them about 1 inch apart. Transfer cookies to oven (bake multiple batches if necessary) and bake until they're just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let them cool completely on the pan.</div>
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5. Meanwhile, make the filling by sifting the confectioner' sugar into a medium bowl. Set it aside. With an electric mixer, beat the softened butter until smooth. Add the cream cheese and beat until well combined. Add the confectioners' sugar and vanilla, and beat just until smooth. (This filling can be made up to a day in advance. Cover and refrigerate it, letting it stand at room temperature to soften before using.)</div>
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6. To assemble the whoopie pies, line a baking sheet with parchment paper and set it aside. Transfer the filling to a large zip-top bag and snip a corner of the bag. When the cookies have cooled completely, pipe a large blob of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. </div>
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7. Transfer the completed cookies to the baking sheet and cover them with plastic wrap. Refrigerate the cookies for at least 30 minutes before serving and for up to 3 days. Freeze any cookies that you will not eat within 3 days as they start to get too moist by the third day.</div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-38770500704414243542014-11-18T20:45:00.001-05:002014-11-24T16:39:59.697-05:00Bibimbap<div class="separator" style="clear: both; text-align: justify;">
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After eating my first bibimbap in Cambridge, Massachussets a few years
ago, I regretted that so much of my life had been bibimbap-less.
Bibimbap is a Korean dish consisting of rice, assorted vegetables and a
protein. It's typically served in a scalding hot stone bowl which cooks
the bottom of the rice into golden brown crispiness. The bowl is usually
topped with a raw egg that cooks when you push it against the hot
stone. It's all eaten with gochujang paste or a gochujang-based sauce.
Gochujang paste is a fermented Korean condiment made from red chili,
glutinous rice, fermented soybeans and salt. </div>
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Below, you'll find
my very easy (and probably very non-traditional) home version of
bibimbap. I skipped the hot stone bowl, used a fried egg and topped it
off with sauce made with gochujang paste by Mother In Law's Kimchi which
you can purchase through their website <b><a href="http://www.milkimchi.com/shop/index.php/featured/gochujang-paste-set-of-two.html" target="_blank">here</a></b>. I recommend that you use a <b><a href="http://www.bedbathandbeyond.com/store/product/oxo-good-grips-julienne-peeler/1012949731?mcid=PS_googlepla_nonbrand_kitchenfoodprep_&adpos=1o3&creative=39230282269&device=c&matchtype=&network=g&gclid=CNy85qHWhMICFSIV7AodgF4AbQ" target="_blank">julienne peeler</a></b> because it will reduce your prep
time significantly.<br />
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The fun of bibimbap is that it's very
customizable. You can opt for just chicken as your protein, or just a fried
egg, or skip both in favor of some pan-fried tofu. The gochujang paste
is very spicy, so feel free to add more vinegar to tame that flame. If you can't find pickled daikon, you can use pickled cabbage,
kimchi, pickled radish or pickled green beans. Make sure to eat
your bibimbap with chopsticks, because it’s way more fun than using a
fork. </div>
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<b>RECIPE</b></div>
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Makes 2 servings</div>
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Total Prep/Cook Time: 1 hour (with a julienne peeler)<br />
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2 tablespoons <b>gochujang paste</b><br />
1-2 tablespoons <b>seasoned rice vinegar</b>, to taste<br />
1 cup <b>sushi rice</b><br />
1 1/2 cups <b>water</b><br />
1 <b>chicken breast</b>, sliced<br />
<b>Coarse salt</b><br />
<b>Freshly cracked black pepper</b><br />
<b>Vegetable oil</b><br />
1 cup julienned <b>carrots</b><br />
1 cup julienned <b>zucchini</b><br />
1 cup thinly sliced <b>shitake mushroom</b> caps<br />
1 cup <b>bean sprouts</b><br />
2 cups <b>spinach</b><br />
2 <b>eggs</b> (optional)<br />
2 <b>scallions</b>, white and light green parts only, sliced thinly<br />
1/3 cup julienned <b>pickled daikon</b><br />
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1. Mix the gochujang paste with the vinegar until smooth and set aside.<br />
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2. Add the rice and water to a small pot and bring to a boil over medium heat. Once boiling, reduce to very low heat and cover. Simmer for 30 minutes.<br />
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3. Meanwhile, salt and pepper the chicken and heat 1 tablespoon of vegetable oil in a large saute pan over medium heat. Sear chicken on both sides until fully cooked through. Remove chicken from the pan, set aside and wipe out the pan.<br />
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4. Return the pan to the burner over medium heat and heat 1 teaspoon of oil. Once hot, add the carrots and a pinch of salt, tossing until just tender. Transfer carrots to a large plate.<br />
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5. Add the zucchini to the pan and sprinkle with a pinch of salt. Cook for 30 seconds and then transfer the zucchini to the plate.<br />
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6. Heat another teaspoon of oil in the pan and add the mushrooms along with a pinch of salt and cook for a couple of minutes, tossing occasionally until reduced in size and tender. Transfer the mushrooms to the plate.<br />
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7. Add the sprouts to the pan and sprinkle with a pinch of salt. Cook for about 30 seconds and transfer the sprouts to the plate.<br />
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8. Heat another teaspoon of oil and add the spinach and a pinch of salt. Cook until just wilted, a few seconds, and transfer the spinach to the plate.<br />
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9. If you want your bibimbap with an egg, add a tablespoon of oil to the pan, crack each egg into the pan, keeping them separated, and cook to desired doneness (I like a runny yolk). Carefully set the eggs aside on a plate. Scrape any egg bits off the pan and discard them.<br />
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10. Heat 1 tablespoon of oil in the saute pan and once hot, add the cooked rice, patting it down with a spatula to look like a pancake. Once the bottom of the rice turns a very light golden brown color and is slightly crispy, divide it between two bowls.<br />
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11. Top each rice bowl with individual mounds of chicken, carrot, zucchini, mushrooms, bean sprouts, spinach and daikon. Top each bowl with an egg and a sprinkle of scallions.<br />
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12. Serve immediately with the gochujang sauce on the side. </div>
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BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0tag:blogger.com,1999:blog-6294320314573362453.post-17555234266766509972014-11-17T10:33:00.000-05:002014-11-17T14:21:53.171-05:00Lemon Spaghetti<div class="separator" style="clear: both; text-align: center;">
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When I worked at Wish Cafe, a fusion restaurant in Stamford, Connecticut years ago, my co-worker used to order the lemon papardelle whenever she was off duty. The dish sounded tempting to me, but I always opted for the truffled potato pillows and fried calamari watercress salad, menu items that I couldn't or wouldn't make at home. When Alan ordered spaghetti with lemon at our neighborhood restaurant a few weekends ago, I tried a bite and was surprised how something so simple could be so pleasing. However, making it at home wasn't as simple as I assumed it would be.</div>
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I tried two recipes, but I found the lemon a little overpowering in both. I'd like to try this dish with butter instead of olive oil and a little less lemon. A splash of chicken stock might even be helpful. So, although this recipe is good and lemony, I'm still on the hunt for a more subtle lemon flavor. Let me know in the comments if you have a great recipe for lemon spaghetti and I'll give it a try.</div>
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<b>RECIPE </b>(<i>Adapted from <a href="http://www.cookingchanneltv.com/recipes/david-rocco/spaghetti-al-limone-spaghetti-with-lemon-sauce0.html" target="_blank">David Rocco's Recipe</a> and <a href="http://www.giadadelaurentiis.com/recipes/624/lemon-spaghetti" target="_blank">Giada De Laurentiis's Recipe</a></i>)</div>
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Makes 4 servings</div>
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1 pound <b>spaghetti</b></div>
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1 clove <b>garlic</b></div>
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Juice of 2 <b>lemons</b></div>
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<b>Zest of 1 lemon</b></div>
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5 tablespoons <b>extra virgin olive oil</b></div>
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3/4 teaspoon <b>coarse salt</b>, plus more to taste</div>
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<b>Freshly cracked black pepper</b></div>
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1 cup finely grated <b>Parmigiano cheese</b></div>
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Bunch <b>fresh parsley</b> leaves, chopped</div>
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1. Submerge the spaghetti in a pot of salted boiling water and give it a quick stir. Cook the spaghetti to 'al dente'. </div>
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2. Cut the garlic in half and rub an exposed side all around the inside of a large serving bowl so that the garlic flavor coats the surface. Discard the garlic. Add the lemon juice and drizzle in the olive oil while whisking rapidly. Mix in the salt, pepper and cheese. </div>
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3. When the spaghetti is 'al dente', reserve a 1/4 cup of the pasta cooking water and drain the pasta, adding it to the serving bowl. Mix the pasta with the lemon sauce to coat evenly and add in a splash or two of the pasta cooking water to loosen up the sauce if needed. Sprinkle the pasta dish with extra Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.</div>
BrooklynSalthttp://www.blogger.com/profile/05334127837599252109noreply@blogger.com0