tag:blogger.com,1999:blog-58542017177153399842024-03-18T23:16:34.585-04:00Living A Good Food LifeAn exploration of food and recipes for the home cook. Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5854201717715339984.post-82923453975606997762014-10-21T13:50:00.000-04:002014-10-21T13:50:05.360-04:00Harvest Bars<span style="font-family: Georgia, Times New Roman, serif;">Everything right now in Massachusetts is apples, apples, apples. With a few pears and pumpkins thrown in. Don't get me wrong ⎯ </span><span style="font-family: Georgia, 'Times New Roman', serif;">I love autumn in New England. I've picked pears, baked pumpkin cinnamon rolls, and made </span><a href="http://bit.ly/19mn3eL" style="font-family: Georgia, 'Times New Roman', serif;">applesauce and apple crisp</a><span style="font-family: Georgia, 'Times New Roman', serif;">. I'm all in. But my family's first love is chocolate. And this week, we got a break from fall produce. </span><br />
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About a hundred years ago (or perhaps closer to 25), I took a semester off from college to work on the staff at <a href="http://www.gouldfarm.org/home">Gould Farm</a> in Western Massachusetts. It is a working farm that also serves as a residence for guests with mental illnesses. Staff and guests live and work together, with the goal of helping guests learn to live independently. I learned how to milk cows, make yogurt, and tap maple trees, all while supervising guests. An amazing experience. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Gould Farm also gave me one of my first exposures to the concept of eating locally, long before it was talked about the way it is now. One of my regular work rotations was cooking at the farm's cafe, which served breakfast and lunch to the public (and which still exists, I discovered). Among the many specialties of the cafe were massive, plate-sized blueberry pancakes made with the farm's eggs, milk, and syrup. I needed two spatulas to flip them. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When I left, I copied one recipe from the cafe onto a 3 x 5 index card for a dessert called Harvest Bars. I don't know where the recipe came from, or why they are called Harvest Bars. In essence, the bars are a chocolate chip cookie with oats. But baking them in a pan means each bar is delectably chewy. I have returned to this dessert year after year, and the wear and tear on my index card is beginning to show. It's my go-to recipe when I need a quick dessert that is a crowd pleaser. I've made a few adjustments to the original ingredients and I've added cooking instructions, but this is pretty much as they were. I hope they are still being made at Gould Farm as well. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">
<b>Harvest Bars</b></span><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">adapted from Gould Farm Roadside Cafe</span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">makes 12-15 bars</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
1 c. (2 sticks) unsalted butter at room temperature</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c. brown sugar, packed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c. white sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. vanilla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 c. all purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. kosher salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 c. rolled oats</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c. semi or bittersweet chocolate chips</span><br />
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Preheat the oven to 350 degrees F. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Spray an 9 x 13 baking pan with cooking spray.</span><br />
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In the bowl of a stand mixer, cream butter and sugars together for 3 minutes. Add eggs and vanilla and mix until just blended. Mix flour, baking soda and salt together in a small bowl. Add flour mixture to the stand mixer and mix until just blended. By hand, stir in oats and chocolate chips. </span><br />
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Spread the batter (it will be very thick) into the baking pan and bake until a tester comes out clean, 30-35 minutes. Allow to cool and cut into 12-15 </span><span style="font-family: Georgia, 'Times New Roman', serif;">squares.</span><br />
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-3293069087614543012014-10-14T09:25:00.001-04:002014-10-14T09:25:19.163-04:00Weeknight Chicken with Flatbreads<span style="font-family: Georgia, Times New Roman, serif;">I'm going to turn again to the topic of the quick weeknight dinner, but honestly, I find myself thinking about that subject a lot. Like pretty much every weeknight. The newest addition to our repertoire came about because of happy convergence of recipes and ingredients. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Convergence #1: I discovered pomegranate molasses. Earlier this fall, I enjoyed two different dishes that included this magical ingredient. So I promptly bought some, without exactly knowing how I'd use it. It has a delightful sweet-tartness and is used to flavor to meats, dips and veggies. My son would drink it straight up if I let him. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Convergence #2: A friend visited recently, and as we flipped through <i><a href="http://www.ottolenghi.co.uk/books/books/plenty-shop">Plenty</a></i>, one of my favorite cookbooks, she pointed to a flatbread recipe and asked for a copy. After she left I thought: why aren't I making that? The recipe couldn't be easier, and the result is a fresh and delicious ⎯ </span><span style="font-family: Georgia, 'Times New Roman', serif;">a true "quick" bread. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Convergence #3: I bought myself a cast iron grill pan. I'm not going to digress and <a href="http://livingagoodfoodlife.blogspot.com/2014/10/the-many-delights-of-cast-iron-skillet.html">wax about cast iron again</a>, but I'll find any excuse to use my new toy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A few weeks ago, I found myself staring at a few chicken breasts lingering in the fridge and wondering, once again, what's for dinner. And suddenly, all of these things came together into one really delicious meal without advance planning. Here's what I did: I made the flatbread dough. In the time it rested, I chopped cilantro, made the yogurt sauce, and sautéed the chicken (seriously). I took the chicken off the stove and poured some pomegranate molasses over it, and declared it done. Then, with kid help, we rolled and grilled the flatbreads. I put out a salad of torn greens, and, in about 40 minutes, dinner was served. It did help that I always have yogurt and cilantro around, since they both get heavy play in this meal. Since then, we've made this exact meal two times. My family can't get enough of it. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Flatbreads</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>adapted from Yotam Ottolenghi</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>makes 8 breads</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 c. all purpose flour, plus more for kneading and rolling</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup whole wheat pastry flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 t. baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c. Greek yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4-1/2 c. milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 c. chopped cilantro (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Vegetable oil for brushing the breads</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a bowl, mix together the flours, salt and baking powder until blended. Add the yogurt and mix, then add 1/4 c. of milk. Mix together, and add more milk if needed to make a thick dough. Turn the dough onto a floured surface, and knead briefly until it forms a coherent ball. Cover with plastic wrap and put in the refrigerator for at least 15 minutes, or up to an hour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When ready to cook the breads, cut the dough into eight pieces. Roll each piece out on a floured surface until about 1/8-inch thick. If using cilantro, scatter approximately 1 T. of cilantro around each piece, fold in half, and roll out again.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat a grill or sauté pan on medium high heat. Brush the pan with oil, then brush one side of the dough with oil. Place dough in the pan, oil side down, and brush the top side with oil. Cook until bubbles form on top and the bottom is golden, about 4 minutes. Flip and cook other side until golden. Repeat with remaining dough. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Fast Yogurt Sauce</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 c. Greek yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4-1/2 c. chopped cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. extra virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 c. cherry tomatoes, sliced in half, or diced cucumber (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kosher salt to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mix all ingredients in a bowl. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Pomegranate Molasses Chicken</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>serves 4</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 boneless, skinless chicken breasts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kosher salt and ground pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 T. olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. pomegranate molasses</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 c. toasted walnuts (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Chopped cilantro (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cut chicken into 2-inch chunks and sprinkle with salt and pepper. Heat olive oil in a large sauté pan on high heat. Add chicken and cook, moving frequently, until slightly browned on the outside and cooked through, about 5-6 minutes. Remove from the pan and place in a bowl. Add pomegranate molasses and stir.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">If using walnuts, add walnuts to the same pan and cook on medium heat until browned, about 5 minutes. Remove with a slotted spoon. </span><span style="font-family: Georgia, 'Times New Roman', serif;">To serve, place a flatbread on a plate with a few pieces of chicken. Add yogurt sauce, chopped cilantro, and toasted walnuts on top. </span>Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-90142185827351960292014-10-02T13:38:00.002-04:002014-10-02T13:38:49.124-04:00The Many Delights of a Cast Iron Skillet, and a Recipe for Cornbread<span style="font-family: Georgia, Times New Roman, serif;">How do I love thee, my cast iron skillets? Let me count the ways.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost</b>: Good luck trying to pay more than $30 for one of any size. Plus, you can buy them at the hardware store. For the money, a cast iron pan simply cannot be beat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhliV3pardjRH88CpZPEVYtz2z86iVVLxK30WnFsrxhd2EbpnMj5ExDlFi4ejHF8PnHkDVd3xuMI4S7SkU9WVcIremCKQJguyqyW2DcxBfC5H2E4BFTp4GM7vJvEIk1VMkXb7LZ7KF20xY9/s1600/IMG_6140.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhliV3pardjRH88CpZPEVYtz2z86iVVLxK30WnFsrxhd2EbpnMj5ExDlFi4ejHF8PnHkDVd3xuMI4S7SkU9WVcIremCKQJguyqyW2DcxBfC5H2E4BFTp4GM7vJvEIk1VMkXb7LZ7KF20xY9/s1600/IMG_6140.jpg" height="160" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;"><b>Durability</b>: People own their cast iron pieces for decades. And I have heard plenty of stories about the abuse that is heaped upon them, and yet they still are in use.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Non-stickiness</b>: Forget teflon or whatever surface is the latest non-stick thing. After a few uses, the cast iron is non-stick. Really.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Flavor</b>: Cast irons are excellent at conducting heat, which means the pans get hot and stay hot. And in general, heat brings flavor. These pans sear meat, brown crusts, and caramelize veggies better than any other pan I own.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="text-align: right;"><span style="font-family: Georgia, Times New Roman, serif;">Truth in advertising: here are the negatives. A cast iron skillet is heavier than most other pans. My 12-inch skillet definitely needs two hands, but I consider "cast iron lifting" part of my workout routine. And some cooks don't like how the handles get hot, but I'm acclimated to that as well. Besides, there are little silicone handle covers to help with that.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">What do I cook in my cast iron? I sauté any ol' veggie I can, like green beans or carrots, using a small bit of oil and high heat. I roast chickens. This week I did a breaded pork chop. I cook fritters and pancakes and frittatas and grilled cheese sandwiches. Basically, my pans never get put away. They just sit on the stove since I use them almost daily.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cornbread is a popular side dish in my house, and baking it in the cast iron delivers a crusty outside and a moist inside. You can use an 8x8 baking dish for this recipe, but honestly, it's better in the cast iron. Trust me.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Corn gets a bad rap, but not all corn is turned into high fructose corn syrup. A whole grain cornmeal has a number of good things inside. This recipe is heavy on the cornmeal and light on the wheat flour for that very reason. </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Skillet Cornbread</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">adapted from Mark Bittman</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 c. yellow cornmeal (I use <a href="http://www.geechieboymill.com/www.geechieboymill.com/Welcome.html">Geechie Boy Mill</a> cornmeal when I can!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 c. flour (white or whole wheat pastry flour)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 t. baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 T. vegetable oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 c. buttermilk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 T. butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 375 degrees F.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl, mix together the cornmeal, flour, salt and baking powder. In a small bowl, whisk together the vegetable oil, buttermilk, egg and brown sugar. Add wet ingredients to dry ingredients, and mix until just combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place butter in an 8-inch cast iron skillet and place on high heat. When butter is bubbling, swirl around the edges of the pan. Remove from heat and scrape batter into the skillet. Bake until bread is cracked and slightly browned, 25-30 minutes.</span>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-mAA_7NkIYqI%2FVC2LmAFlCrI%2FAAAAAAAAA6s%2FVUTmWCCb2IY%2Fs1600%2FIMG_6140.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhliV3pardjRH88CpZPEVYtz2z86iVVLxK30WnFsrxhd2EbpnMj5ExDlFi4ejHF8PnHkDVd3xuMI4S7SkU9WVcIremCKQJguyqyW2DcxBfC5H2E4BFTp4GM7vJvEIk1VMkXb7LZ7KF20xY9/s1600/IMG_6140.jpg" -->Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-73153504102150219012014-09-19T10:22:00.001-04:002014-09-19T10:22:23.648-04:00A Master Recipe for Risotto<span style="font-family: Georgia, Times New Roman, serif;">People often ask me what we eat for dinner on weeknights. Like a lot of families, we are busy with work, kids, and that seemingly endless pile of laundry. And while I'm always looking for something new, risotto will remain in my dinner rotation for a long time. It's a forgiving recipe and always delicious. I start with a few core ingredients from the pantry, to which I add whatever fresh stuff I happen to have around. Here are two recent examples: one with sautéed mushrooms and peas, and one with chopped fresh tomatoes and parsley. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Part of what I hope to do in this blog is to inspire readers to cook at home more often. I recently read this <a href="http://www.thehappiesthome.com/how-i-learned-to-love-cooking-dinner/">post</a> from a blog called The Happiest Home, which argues that the key to weeknight peace is to spend more time in the kitchen, not less. Risotto is a good start. While it doesn't take hours to make, it is a dish that requires full attention. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">If you do your "mise en place" ahead of time, you will be an efficient risotto cook. "Mise en place" is key to restaurant cooking, and it means to put "everything in its place" before you start applying heat to your food. This practice benefits the home cook too. For risotto, this means that the broth is heated, the ladle is sitting in the broth pot, the ingredients are chopped, measured and waiting by the side of the stove. Because once you start stirring, you really can't stop. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">So make sure there are no diapers to change or kids to pick up from practice. This dish gives you a nice 20 minutes or so of meditative stirring, and the result is a delicious dinner. So pick a night when you are around, get the kids stirring, and enjoy.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Risotto Master Recipe</b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>serves 4</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3-6 oz. pancetta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 T. olive oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 shallots (or 1 large onion)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 c. arborio rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 c. white wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7- 8 c. chicken or vegetable broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c. grated parmesan or fontina cheese (or a combination)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 c. chopped fresh parsley (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">Add in up to 2 cups of the following:</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">mushrooms sauteed in garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">chopped tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">peas sauteed in a butter and thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">roasted squash or cauliflower</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dice pancetta and cook in a large soup pot on medium heat until browned. Remove with a slotted spoon onto a paper towel and set aside. While the pancetta is cooking, heat broth in a smaller pot. Keep it simmering on low and keep a ladle nearby.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dice the shallots or onions finely, and place in a bowl by the stove. Measure rice, wine and cheese and place near the stove. Make sure any optional herbs or add ins are ready.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In the soup pot, add olive oil to pancetta drippings and heat on medium. Add shallots or onions and cook until softened, about 5-7 minutes. Add rice and cook, stirring, until the pieces are coated with the oil and are bright white, about 3 minutes (I had an instructor in cooking school who called the color you are looking for: "a whiter shade of white").</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add wine and cook off, then add 2 cups of broth to start. Stir, continuously, keeping the rice moving. The broth should be bubbling and the pan should be steaming--you want a vigorous heat but not enough to burn the bottom of the pan. As the broth gets absorbed, add more broth, 1 cup at a time. If you are using unsalted broth, salt each time you add broth.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Repeat stirring and adding broth until rice is thoroughly cooked through. You are looking for the rice to be fully cooked and the consistency of the dish should be loose enough where the risotto spreads on a plate. Cooking time will be about 20 minutes depending on your stove, and you may not use all of the broth. Add additional broth at the end to ensure the risotto doesn't get too sticky, then turn off the heat and add the cheese. Taste and adjust for salt. Add optional herbs and toppings and eat!</span><br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 170px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 170px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 170px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 170px; width: 40px; z-index: 8675309;"></a>Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-62145954837716315572014-09-12T10:24:00.004-04:002014-09-12T10:24:55.070-04:00Summertime Crostata<span style="font-family: Georgia, Times New Roman, serif;">I'm starting to feel a slight sense of panic now that the last days of summer are closing in. I am buying so much corn my son, who usually loves corn, has started complaining. I eat tomatoes daily. The peaches are just coming in around here, and they are beauties. I like to <a href="http://livingagoodfoodlife.blogspot.com/2012/08/in-can_20.html">can</a> peaches, but a</span><span style="font-family: Georgia, 'Times New Roman', serif;"> fresh fruit pie is one of the great joys of summer eating. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">So far this summer I've done sour cherry pies and blueberry pies in the more traditional pie plate. But sometimes I like a crostata, which you could also call a free form pie. It's forgiving both in terms of shape and amounts. And, as my daughter says, every bite has both crust and fruit. While a </span><span style="font-family: Georgia, 'Times New Roman', serif;">crostata looks stunning, I have found that peaches give off a lot of liquid when baked. As a result, a peach crostata can often be a soggy mess without the pie plate to rein it in. But then I read this clever </span><a href="http://food52.com/blog/10954-how-to-make-a-summer-fruit-galette-and-why-you-should" style="font-family: Georgia, 'Times New Roman', serif;">trick</a><span style="font-family: Georgia, 'Times New Roman', serif;"> on one of my favorite food blogs--strain the fruit beforehand! The results were delicious, minus the sog.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">This photo was taken just before the crostata went into the oven. You get the idea. It was eaten up before I could take another photo. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Summer Fruit Crostata</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Serves 8 (leftovers are an awesome breakfast!)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cream Cheese Pie Dough adapted from Rose Levy Berenbaum</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/3 c. all purpose flour (can substitute 1/3-1/2 cup with whole wheat pastry flour)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 t. salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 T. unsalted butter, cold and cut into several chunks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 oz. cream cheese, cold</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. cold water + ice to make 3 T. total</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. apple cider vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5-6 peaches, nectarines or plums, cut into about 2 inch chunks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 T. flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 t. salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">zest of 1/2 lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg, beaten </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sugar for sprinkling</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a stand mixer, place flour and salt. Mix to blend. Add butter and cream cheese and mix until the dough looks shaggy and some butter chunks are the size of walnuts, about 1 minute. Add water and vinegar all at one and mix until the dough just comes together, about 30 seconds.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Turn the dough onto a clean, floured surface and press with the heel of your hand a few times. Gather it together into a rough circle, cover with plastic wrap, and chill in the fridge for at least one hour (and up to one day).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">When you are ready to bake, preheat the oven to 375 degrees F. Place cut fruit and sugar into a strainer over a bowl and let sit for 1/2 hour. Then mix in the flour, salt and lemon zest. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Take out dough and place on a clean, floured surface. Roll until about 14 inches in diameter. Place dough circle on a sheet pan covered with parchment. Place fruit mixture in the center of the dough, leaving about one inch of dough uncovered around the edge. Fold edge over the fruit, then brush edge with beaten egg and sprinkle with sugar.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake until the crust is browned and the fruit is bubbling, 30-40 minutes.</span>Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-35131327112447270132014-09-09T12:29:00.004-04:002014-09-09T12:29:54.974-04:00Tomatoes Tomatoes TomatoesTomato season is like the Halloween of the harvest calendar, a time to gorge for what feels like a very short time. We are having a great tomato year here in New England, and it appears to be going strong for a few weeks yet.<br />
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Last week I was faced with a boatload of nature's candy from my CSA: ten pounds of heirlooms and three quarts of cherry tomatoes. Plus a few pounds of tomatillos (which aren't related to tomatoes but I put them in the same culinary bucket). I have lots of recipes I try to hit at least once a summer, like gazpacho, BLTs, tomato basil soup and tomato corn salad. But to mix things up, here's what I did last week. First I roasted some:<br />
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Then I made my favorite tomato sauce:</div>
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Then I brought a caprese salad to a barbecue:<br />
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And you know what? That took care of all my tomatoes and suddenly, I needed more. What I like about the roasted tomatoes and the sauce is that both can be frozen and brought out on a cold winter day. Like many good tomato dishes, you don't need a recipe for caprese, which is a mixture of tomatoes, basil and fresh mozzarella with some salt, pepper and good olive oil. But here are the other two recipes. Put them in a safe place, because come tomato time, you'll want to use them.<br />
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<b>Roasted Tomatoes</b><br />
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Tomatoes, sliced about 1/4-1/2 inch thick<br />
kosher salt<br />
ground pepper<br />
olive oil<br />
thyme leaves (optional)<br />
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Preheat oven to 400 degrees F. Lay tomato slices in a single layer on a baking sheet covered with parchment. Sprinkle with salt, pepper, oil and thyme. Roast in the oven until slightly browned and bubbly, about 40 minutes.<br />
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Roasted tomatoes can be frozen at this point, then used in soups and sauces. Or for a decadent appetizer you can bake a puff pastry sheet until golden, then top with a single layer of the roasted tomato slices. Add a dollop of mascarpone and a basil leaf on top of each tomato.<br />
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<b>Tomato Butter Sauce</b><br />
<i>adapted from Marcella Hazan</i><br />
<br />
2 pounds tomatoes, chunked<br />
1 onion, peeled and cut in half<br />
4 T. butter<br />
kosher salt to taste<br />
1/4 c. sliced basil leaves (optional)<br />
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In a sauce pan, place tomatoes, onion halves, and butter. Heat on medium heat until bubbling, then lower to a simmer and cook until onion is soft, about 45 minutes. Remove onion halves and discard. Puree sauce with an immersion blender. Add salt to taste and basil leaves. <br />
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The sauce can be easily doubled, and it can be frozen. Use on pasta, pizza or lasagna.Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com1tag:blogger.com,1999:blog-5854201717715339984.post-82483605285557250682014-08-14T08:35:00.001-04:002014-08-14T08:35:35.683-04:00Summer Rolls for Summer Days<span style="font-family: Georgia, Times New Roman, serif;">Near my house is a cafe that has seen several incarnations over the past fifteen years. The good, bad, and the indifferent have all existed in the space, which is on prime real estate in our commercial center and, amazingly, has parking. The most recent business to open there is <a href="https://www.facebook.com/thekickstandcafe">Kickstand Cafe</a>, and it seems that form and function have finally merged. The food and coffee are great and the atmosphere is lovely. I should know since I camped out there quite a bit while my house was under construction. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of the first things I tried at Kickstand was their summer rolls, and I was instantly hooked. Really hooked. And even though the rolls are inexpensive, the cost of eating them so often was mounting up. So while I'll never give up on Kickstand, I have started making summer rolls at home too. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1KxPs6-IL5dvS13I4YaMAhiYUasaoYlZYDV75-y7TDImIYiJmHjN6pmRLkO5M8NdTMd1kwxNJIbsqH2OnBK7P8bB-_JszVrWV2CAsQSAxOxaVWqqyN0139WWY3KxLngKVcwZ27Wj7PyF/s1600/IMG_5555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1KxPs6-IL5dvS13I4YaMAhiYUasaoYlZYDV75-y7TDImIYiJmHjN6pmRLkO5M8NdTMd1kwxNJIbsqH2OnBK7P8bB-_JszVrWV2CAsQSAxOxaVWqqyN0139WWY3KxLngKVcwZ27Wj7PyF/s1600/IMG_5555.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Summer rolls are delightfully easy to make, and (mostly) do not involve turning on any hot appliances during these hazy summer days. OK, I do roast tofu, but because that can be done ahead of time I pick the least hot moment to turn on the oven. Once all of the ingredients are in bowls, the assembly goes quickly.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">One thing I try to mimic closely from Kickstand is their peanut dipping sauce. This sauce may, in fact, be the reason for my obsession with this dish. Without knowing Kickstand's ingredients, I bumbled along and created a reasonable approximation that is quite worthy of savoring all by itself on a spoon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhGdgKpWNRl6dVW2LAqX7hKcaIvEak2YfPD3Rl7Ylm9eKbw4HwbB0JmHZ7Px9pzLqAjuFWra0AsjOcoxLbMzVKR_mJMJN1X2XPZZCdIbhQAbl4MjdWjyVlTnxSDXhQTBicRoe05PXka_w/s1600/IMG_5566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhGdgKpWNRl6dVW2LAqX7hKcaIvEak2YfPD3Rl7Ylm9eKbw4HwbB0JmHZ7Px9pzLqAjuFWra0AsjOcoxLbMzVKR_mJMJN1X2XPZZCdIbhQAbl4MjdWjyVlTnxSDXhQTBicRoe05PXka_w/s1600/IMG_5566.jpg" height="200" width="150" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Summer Rolls with Peanut Dipping Sauce</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>makes 16 rolls</i></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">For the sauce:</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 c. smooth peanut butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 c. hoisin sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 c. water, plus more if needed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">the juice from one lime</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">kosher salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">siracha or other hot sauce to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a bowl, mix the peanut butter, hoisin, water, and lime juice until smooth. Add additional water to make the sauce pourable (but still thick). Add salt and hot sauce to taste. Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">For the rolls:</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 14 oz. package firm tofu</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">cooking spray</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">kosher salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 oz. thin rice noodles (also called mai fun or vermicelli)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 carrots, grated fine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 T. rice vinegar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 pieces of romaine or leaf lettuce, sliced into 1/2 inch strips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup mint leaves, packed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup cilantro sprigs, packed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">16 rice Spring Roll Skins (found at Whole Foods or Asian Markets)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375 degrees F. Slice tofu into 1/2 inch slices and place on a baking sheet covered with parchment. Blot tofu dry with paper towels, then spray lightly with cooking spray and sprinkle with salt. Roast until tofu is lightly browned, about 30 minutes. Let cool (tofu can be refrigerated at this point for up to one week). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place rice noodles in a bowl. Pour boiling water over them and let sit until tender, 3-4 minutes. Drain and set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Toss grated carrots with rice vinegar in a bowl and set aside. Place lettuce, mint, and cilantro in separate bowls. Cut tofu into sticks. Line up the noodles, tofu, carrots, lettuce, and herbs around a cutting board. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place spring roll skins near the cutting board. Fill a pie plate or shallow bowl with lukewarm water and place next to skins. One at a time, submerge a spring roll skin into the water until softened, about 10-15 seconds. Remove skin and place on the cutting board. Add some of each of the ingredients to your liking in the middle of the skin. Fold the top over the ingredients, then the sides, then roll it towards you tightly to seal the roll. Place on a plate or a container lined with wax paper, taking care that the rolls don't touch each other. Repeat with remaining ingredients.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with dipping sauce. </span></div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com1tag:blogger.com,1999:blog-5854201717715339984.post-78313191657741156302014-07-17T10:04:00.000-04:002014-07-17T10:04:53.546-04:00Carbonara in a New KitchenWe just wrote the last check for our kitchen renovation today. Today it's done. Frankly, we've been functioning in the space for a few weeks now, but today feels momentous. It's been quite the roller coaster ride to renovate a kitchen while continuing to live in the same house. Don't get me wrong, I am so grateful we have the opportunity to renovate the space. But I'm also happy to move onto the next phase. Here is a quick tour before things get too messy to snap photos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEt0nBmMN69gdTSk5gr8sZRCRpH1ORK_ocDPMroQX7l-T64ZeRsaDpS-u3AsQOB8e9lhA0LXH6hKiEJrj611Kj0pAUTwVMThorFtzpL9Uj54LCagnu_2mDOmOTKIEPQ2VXau5PrUsoUNYN/s1600/IMG_5285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEt0nBmMN69gdTSk5gr8sZRCRpH1ORK_ocDPMroQX7l-T64ZeRsaDpS-u3AsQOB8e9lhA0LXH6hKiEJrj611Kj0pAUTwVMThorFtzpL9Uj54LCagnu_2mDOmOTKIEPQ2VXau5PrUsoUNYN/s1600/IMG_5285.jpg" height="200" width="150" /></a></div>
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We chose a galley layout, which in the end is one of the most efficient kitchen systems. There's no triangle that crosses the room; instead, everything flows along the line from refrigerator to sink to stove to dining room. It's been working great, and it's wide enough to accommodate more than one cook on each side. Along that line, we have a ridiculously powerful six burner stovetop. Which we will use a lot. I've already discovered it's so powerful some of my skillets can't handle the heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshIKZoOvviqx4UAp9YqM-n-2vEn0k9pDM1vOjshcXcVPYr_5N2RtTrl7NNou_pVhvUntHw71XNr6jwROdiPwu0vuiw_UUXm5cWg2Szq9Qppw1wZUm9fQXiI01ILH7Gqritwt5qh76xor7/s1600/IMG_5275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshIKZoOvviqx4UAp9YqM-n-2vEn0k9pDM1vOjshcXcVPYr_5N2RtTrl7NNou_pVhvUntHw71XNr6jwROdiPwu0vuiw_UUXm5cWg2Szq9Qppw1wZUm9fQXiI01ILH7Gqritwt5qh76xor7/s1600/IMG_5275.jpg" height="200" width="150" /></a></div>
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Off in a corner between the kitchen and living room we created a new desk area, with room for my embarrassing collection of cookbooks. This not only gives me a workspace close to the kitchen action, but it frees up our existing desk space for the ever increasing computer needs of my children. They get the desktop in the living room (with the screen facing me, thank you very much), and we put a new laptop in the kitchen desk area.<br />
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But beyond function, we had fun picking out some visual bling. We chose a gray glass subway tile for the backsplash. So inexpensive and so stunning. The woven pendants over the island are recycled telephone wires. Isn't that cool? And finally, a red barn door. Who cares if it's functional or not, it's just awesome.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A3Fi5cNx8tRCYscIxukB8tN-htlHrxfOb9TNCU1xjokJ-BIgrZYWNNQ9pAznflBHowIs64w339CCaqAahvHlZCsGM35H9N1sE1MwWf-smhjShERdkj4-67eWKVrZv3TnjnqoaMNrU255/s1600/IMG_5286.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A3Fi5cNx8tRCYscIxukB8tN-htlHrxfOb9TNCU1xjokJ-BIgrZYWNNQ9pAznflBHowIs64w339CCaqAahvHlZCsGM35H9N1sE1MwWf-smhjShERdkj4-67eWKVrZv3TnjnqoaMNrU255/s1600/IMG_5286.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO_jP7cZRIRYEVKXuf6_zx52oGeuS_Tw4tMJvhilcqIcoHjB5OrWIjZXB3pBls9-qkgosizOb_JzuHdtm2bXqf_fjuv1kTG03CmAAlEU6_x-z-U6YSpCjXqAU2pEG2Ir8ojjh14SSJywE/s1600/IMG_5287.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/AVvXsEgcO_jP7cZRIRYEVKXuf6_zx52oGeuS_Tw4tMJvhilcqIcoHjB5OrWIjZXB3pBls9-qkgosizOb_JzuHdtm2bXqf_fjuv1kTG03CmAAlEU6_x-z-U6YSpCjXqAU2pEG2Ir8ojjh14SSJywE/s1600/IMG_5287.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNoPuwSZSC3VtyZ5ZqG_T-SZRdYzhMNU_a3PS40notXOs014pt59VjeYlystzvAs-czsexvmVfoykWqm3JPL-NfXdpuuan50cCmYK4K9DeaNYc60m7KGaVctBBa6FaBaV5UkJXklF0DDR/s1600/IMG_5288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNoPuwSZSC3VtyZ5ZqG_T-SZRdYzhMNU_a3PS40notXOs014pt59VjeYlystzvAs-czsexvmVfoykWqm3JPL-NfXdpuuan50cCmYK4K9DeaNYc60m7KGaVctBBa6FaBaV5UkJXklF0DDR/s1600/IMG_5288.jpg" height="200" width="150" /></a></div>
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Since we settled in a few weeks ago, we've been deciding where to put what and cooking as much as we can. We've baked pies, cooked zucchini fritters, and made popovers. All things we missed in our living room kitchen. But one simple pleasure that has come back to us is pasta. Pasta was surprisingly hard to pull off in the living room. For several weeks we did our dishes in the basement, and it just didn't seem worth the effort to go down a flight of stairs to drain the pasta water. So the other night we made carbonara, a delightful yet easy dish. Sometimes it's the simple things that are missed most of all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyPX7r3DCFqMLTezZt6btvB8DGM2ADCGUy9uTMpuCOgIH7DBRv7HaOkjn5ygInGSDz5WLPq6RzHSVVEJTj0Xit0p1gaAnG_5Xvu2D3Is1vhw2UVJ8B0QAwZwuydVRBTfZ29J9wmZj6xZ6/s1600/photo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyPX7r3DCFqMLTezZt6btvB8DGM2ADCGUy9uTMpuCOgIH7DBRv7HaOkjn5ygInGSDz5WLPq6RzHSVVEJTj0Xit0p1gaAnG_5Xvu2D3Is1vhw2UVJ8B0QAwZwuydVRBTfZ29J9wmZj6xZ6/s1600/photo1.jpg" height="239" width="320" /></a></div>
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<b>Pasta Carbonara</b><br />
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1 lb pasta<br />
4-6 pieces of bacon<br />
1/2 small onion, diced small<br />
1 c. peas (thawed if frozen)<br />
3 eggs<br />
3/4 c. parmesan cheese, grated<br />
1/2-1 c. pasta water<br />
kosher salt and pepper to taste<br />
Flat leaf parsley, chopped<br />
More grated parmesan for topping at the table<br />
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In a skillet, cook bacon until crispy. Remove and drain on a paper towel. When cool, crumble bacon into small pieces. Cook onion in the bacon fat on medium heat until softened, about 8-10 minutes. Remove onions with a slotted spoon and set aside with the bacon.<br />
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Cook pasta in a large pot of boiling, well-salted water. While the pasta is cooking, in a large serving bowl, mix together the eggs and parmesan with a whisk until blended. Just before draining the pasta, scoop out 1 cup of pasta water and set aside.<br />
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Drain the pasta, and while it's still hot, add to the serving dish. Working quickly with tongs, mix pasta and 1/2 cup of the pasta water thoroughly with the egg mixture (this allows the egg mixture to cook and evenly coat the pasta). Add bacon, onion, and peas and mix well. Add a bit more pasta water if it seems that the pasta is sticky.<br />
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Place pasta in a bowl, top with parsley, and eat immediately.Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-63187879274356409532014-05-14T08:21:00.001-04:002014-05-14T08:21:51.589-04:00Living Room Chili<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As we enter week three of our kitchen redo, lots of folks are asking what a cook like me is doing without a kitchen in which to cook. Answer: find another place to cook. My only option right now is the living room, which presents challenges. Where to put everything, where to plug everything in, and most importantly, where to wash the dishes. For about a week and a half our only choice for dish washing was the bathtub. Not surprisingly, we ate out a lot that week. But our amazing contractor has rigged up a temporary sink in our bombed out kitchen, which opens up lots of possibilities.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPxWBbE0OFGy9OPc3nDBm6QdCf-lkTDVyNEr4ZqLqSb9xi8haDl71V2b05445JqQQJwNt8BXUOtmvrekzEVM4-j1_OHNYALgjvtc-VfB5n3SIwKnC0BvABD40JuegCvOIZqDEsSuzjGGG/s1600/IMG_4910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPxWBbE0OFGy9OPc3nDBm6QdCf-lkTDVyNEr4ZqLqSb9xi8haDl71V2b05445JqQQJwNt8BXUOtmvrekzEVM4-j1_OHNYALgjvtc-VfB5n3SIwKnC0BvABD40JuegCvOIZqDEsSuzjGGG/s1600/IMG_4910.jpg" height="320" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Where our beautiful new double oven will be. Eventually.</span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the food prep, we are relying on a collection of counter appliances to get the job done. The microwave, toaster oven, coffee maker, blender, slow cooker, and rice cooker are all present and in use. The only item we purchased specifically for the living room was an electric burner, which cost all of $18 and has completely expanded our possibilities. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Don't get me wrong--we are definitely buying more from the Trader Joe's frozen aisle, and the kids talked me into Eggo waffles (one glance at the ingredient list has convinced me not to buy Eggos anymore). But we've managed to cook fair amount. Last week we cranked out honey orange chicken in the slow cooker, burgers on the grill, and pasta with pesto. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZC_gzCrR7YPzUZK9I9_cadk6kvyL_fZhcXgLearTplxkOIioJ9Ga6i7DTn5SPUmN-IiKmF18zliaQhQDmBHikAQubS18dXKwXHuBWn1YGNpyVao-E6UwviTAdGELbJ47ya3uJeUSvaaQ/s1600/IMG_4895.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZC_gzCrR7YPzUZK9I9_cadk6kvyL_fZhcXgLearTplxkOIioJ9Ga6i7DTn5SPUmN-IiKmF18zliaQhQDmBHikAQubS18dXKwXHuBWn1YGNpyVao-E6UwviTAdGELbJ47ya3uJeUSvaaQ/s1600/IMG_4895.jpg" height="320" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The living room set up. </span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After a class a few days ago, I came home with leftover black beans and cilantro. My daughter took one look at them and requested chili. Actually, she specifically requested the chili my friend Lisa makes for an annual camping trip we take in the fall (does my daughter think we are camping?). Lisa told me she uses a <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a> recipe, which I checked out and promptly altered substantially. In the end, my recipe isn't cutting edge, but a simple chili tastes so good when done right. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chili is perfect for the slow cooker, but you can't rely only the slow cooker to get the job done. I use a sauté pan to brown the meat, soften the veggies, and wake up the spices, but washing that extra pan is worth it in terms of flavor. Even on the $18 burner that step only took about 10 minutes, and then the chili can manage unsupervised in the slow cooker for the rest of the day. If I can make this in the living room, surely you can make this in an actual kitchen.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One note. I think part of what makes this chili so delicious is the spices I used. I don't use a traditional chili powder mix, which is often a combination of many herbs and spices. I start with <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html?id=744yPIFM">Penzey's ground ancho chili pepper</a>, which is just the chili. Ancho has high flavor but not a lot of heat. Use cayenne if you must have spicy heat, but I personally like the ancho flavor all by itself. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Living Room Chili</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 4 with leftovers for lunch</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 medium onion, finely chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red bell pepper, finely chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. ground ancho chili pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. ground cumin</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. oregano</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 t. cayenne pepper (optional) </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb. lean ground beef (or bison)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, minced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 15 oz. can black beans, drained and rinsed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. corn kernels</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 28 oz. can diced tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 15 oz. can tomato sauce</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />Toppings, if you have them: chopped cilantro, chopped scallions, sour cream, feta cheese, avocado slices, or lime wedges.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a sauté pan until shimmery. Add onions and red pepper and cook until soft, about 5 minutes. Add chili pepper, cumin and oregano and stir. Add beef and brown, about 5 minutes. Add garlic and stir briefly. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scrape contents of pan into a slow cooker (at least a 4-quart). Add beans, corn, tomatoes and tomato sauce and stir. Set slow cooker to low and cook 6-8 hours. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Taste for seasoning and add salt to taste. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve with toppings. </span></div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-55334596341331087992014-05-07T09:27:00.002-04:002014-05-07T09:27:35.158-04:00Monkeying Around <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="goog_1620496327"></span><span id="goog_1620496328"></span>I love baking. The ingredients, the process, the gadgets, and definitely the outcome. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But now I am in the midst of a gut renovation of my kitchen. Which is wonderful, don't get me wrong. I've been living with a highly dysfunctional, unattractive kitchen for eight years. Think cow and goat wallpaper and wood paneling on the ceiling. Seriously. Plus a big honking stove that looked (and acted) like something Laura Ingalls Wilder would have cooked on. Our new space will be airy, bright, open to the dining room, and most important to me, extremely functional. I cannot wait, but for the next few months, baking is off limits. Our temporary cooking space in the living room includes a microwave, toaster oven, and double electric burner, but no oven.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For my last baking act in the old kitchen, I chose (or my kids chose) monkey bread. It's a favorite in our house, and I confess that for a while we were making monkey bread <i>every</i> weekend. What is Monkey Bread, you ask? It's a yeast bread confection baked in a bundt pan that</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> one of the best examples of accessible home baking.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's a do-ahead recipe that uses few ingredients and kids can help. It's also a crowd pleaser, and the results are so marvelous it usually doesn't have time to cool before it's gone. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe borrows heavily from <a href="http://smittenkitchen.com/blog/2010/02/monkey-bread-with-cream-cheese-glaze/"><i>Smitten Kitchen</i></a>, which is one of my favorite food blogs. But I changed quite a bit. I nixed the cream cheese glaze, which I did think was overkill in the sweetness department. I altered the recipe to set is up the night before, so when you wake up in the morning you can just preheat the oven and stick it in. And while <i>Smitten Kitchen</i> claims this serves 8+ eaters, I beg to differ. The four of us at my house, for better or worse, can easily make one of these disappear.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Monkey Bread</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>adapted from Smitten Kitchen</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>serves 4-6</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. + 6 T. butter, divided</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. milk</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 c. water</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 t. instant yeast</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 1/2 to 4 c. all-purpose flour, plus more if needed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 t. salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 c. packed brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 t. cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place 2 T. butter, milk, and water in a heat proof measuring cup. Heat in microwave in 30 second intervals until the mixture feels lukewarm (or gently warm in a pan on the stove). Add sugar and yeast and mix. Let sit for a few minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix 3 1/2 cups flour and salt together in the bowl of the stand mixer fitted with the dough hook. Turn on the mixer and slowly add the milk mixture. As the dough comes together, if it sticks to the bowl, turn off the machine and add additional flour, 1/4 cup at a time. Once the dough comes together enough so it isn't sticking to the sides of the bowl, stop adding flour. Mix on medium high until the dough is smooth, around 7 minutes (be careful to stay near your mixer as it works-it tends to jump around the counter when kneading). You can also knead the dough by hand if you need a good arm workout.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Turn the dough onto a clean lightly floured surface to check. It should form a smooth ball and spring back to the touch. If not, continue kneading by hand until it's springy and smooth. Spray the mixer bowl with cooking spray, and place the dough back in it. Cover and let rise in a warm place until the dough has doubled in size, about one hour.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coat a bundt pan with cooking spray. Melt the remaining 6 T. butter and place in a bowl. Mix the brown sugar and cinnamon in another bowl.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Turn the dough onto a floured surface. (Kudos to <i>Smitten Kitchen</i>'s technique here.) Gently roll the dough into an 8-inch square. Using a bench scraper, divide the dough into about 64 pieces (8 x 8). Start cutting in the middle and work out. If the pieces aren't even, don't worry. Just combine a few of the smaller pieces as you work. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line up an assembly line with the butter, sugar, and bundt pan. Roll each dough piece on the counter to form a ball, then dunk it in the butter, then roll it in the sugar, then drop it in the pan. Repeat until all the dough is used up (this is where kid hands come in handy). Sprinkle any remaining sugar on the top. Cover the pan and place in the fridge overnight. (You could also let it rise immediately for another 30 minutes, the proceed with baking).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove pan from the fridge. Preheat the oven to 350 degrees F. Remove cover and bake until the top is browned and the sides are bubbling, 30 to 35 minutes. Remove from the oven and let cool for 5 minutes. Take a deep breath and turn the bread out onto a platter. Try to let it cool slightly, or just dig in! </span></div>
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-36391294612292757392014-03-13T14:50:00.000-04:002014-03-13T14:50:13.108-04:00Rarebit, Not RabbitYes, I've been to cooking school. Yes, I think about food a lot. But still, on some weeks, I manage to run into the "it's 6 o'clock and I don't know what's for dinner" sand trap. The dinner blues are simply a condition of modern family life. I have many strategies to try to avoid that situation. I plan meals ahead of time, cook on the weekends, and start dishes in the morning. But sometimes, I run out of time or ingredients or both, and suddenly dinner time is staring me down and I have nowhere to hide.<br />
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So what to do? Sometimes, takeout. But too much takeout costs, both in terms of dollars and health. I'm not saying we don't do it, I'm only saying I like to use takeout as a last resort. If I can, I pull out an idea from a very small but valuable cache of recipes: the 10-minute meal that uses a few common ingredients. And one of these gems is Welsh rarebit.<br />
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What is a rarebit? And why is it sometimes called a rabbit when no rabbit is consumed? Is it really Welsh? Welsh Rarebit a classic British Isles dish with a long history. And even though there are Scottish Rabbits and maybe even Irish Rabbits, the dish comes down to something pretty simple: cheese sauce on toast. There are infinite variations, but cheese and toast must be involved. And that's part of why this dish makes it into our rotation regularly. We are a house that always has cheese and always has bread.<br />
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I hesitate to even write about a concept so simple as cheese and toast. It's not like I'm whipping up a roasted veggie lasagna with homemade pasta. But even cheese on toast has you coming out ahead of takeout in terms of both cost and nutrition. In any case, my kids prefer Welsh rarebit to that famed other cheese and bread combos, pizza. The mustard and Worcestershire sauce in the rarebit elevate the flavor, and it's comforting on cold days (which we are still experiencing here in the Northeast).<br />
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Welsh rarebit is also an excellent vehicle to move vegetables and leftovers out of the fridge and into the bellys. We've had it with sausage and apples, squash, potatoes, bacon, eggs, steak, and in the most recent incarnation pictured above, roasted cauliflower and green beans. I know I'm not alone in this, but we as a family could stand to eat more vegetables, and if a cheddar sauce helps that process along, I'm all for it.<br />
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This recipe is pretty much ripped off straight from my mother, as are so many of my dishes. The traditional version is made with beer, but I make mine with lowfat milk. In terms of process, there is really no way to mess this up. Everyone in my house, including my kids, has their own way of making the sauce, and it always comes out delicious.<br />
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<b>Welsh Rarebit</b><br />
<i>from Carole Brown</i><br />
Serves 4-6<br />
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1 c. cold milk<br />
1 t. dry mustard<br />
1 t. Worcestershire sauce<br />
4 t. cornstarch<br />
pinch of salt<br />
2 c. grated cheddar cheese, packed (about 1/2 lb)<br />
4-8 pieces of bread, preferably whole wheat or sourdough<br />
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<i>Optional</i>: cubes of sausage, bacon, or steak; a poached or fried egg; cooked broccoli, cauliflower, green beans, squash, potatoes or apples; carmelized onions.<br />
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Put milk in a small saucepan. Add the mustard, Worcestershire sauce, cornstarch, and a pinch of salt. Whisk until combined. Heat mixture until it starts to thicken, about 5 minutes. Add cheese and continue to whisk until cheese is melted, about 1 minute. Remove from heat. Continue to stir every few minutes as you prepare the rest of the ingredients.<br />
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Heat or cook any optional toppings. Toast bread to desired toastiness.<br />
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Place bread on a plate, add any optional toppings. Ladle sauce over toast and toppings. Eat immediately.Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-66687701439585127492014-02-14T13:47:00.001-05:002014-02-14T13:47:31.773-05:00Chocolate Sablés for Valentine's DayValentine's Day, more than any other holiday, is considered sacred in my house. Why? Because my house is the temple of chocolate, and its inhabitants are the most devout of followers. Chocolate is always, I mean always, the dessert of choice. Chocolate mousse, chocolate tarts, chocolate truffles, chocolate malts, chocolate fondue. Need I go on? Every so often, I throw up my hands and make a fruit-based dessert, but I usually get the business from my family when I do. <br />
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Sometimes I think there's no point in looking for a new chocolate cookie. I already have the best salted chocolate cookies, chocolate oat harvest bars, and brownies in my repetoire. But a recipe for chocolate sablés caught my eye as I was leafing through <i>The Essential New York Times Cookbook</i>.<br />
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A sablé is a butter cookie, and come in many flavors, sweet or savory. "Sablé" means sand in French, which alludes to the desired texture. In the great American cookie consistency debate--chewy vs. crunchy--this cookie is....neither. Instead a sablé is light but not brittle, soft but not squishy. The dough isn't too far off from a pastry crust, with a large amount of butter and little liquid.<br />
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I fiddled with the <i>New York Times</i> recipe (mostly because I just can't help myself). I cut the sugar and added an egg, which may be cheating, but found the dough came together so much more quickly with just one egg to bind it together. I also could not resist sprinkling a bit of sea salt on the cookie before baking. It may be a fad to sprinkle salt on desserts, but it's a fad I wholeheartedly support.<br />
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And while you can roll this dough into a log and slice it into rounds, I like rolling it out flat and using cookies cutters, because then you can pick your shape (even though the ones below are, in fact, round, they have fluted edging). This method does mean you must re-roll some of the dough, or waste some dough. And while many frown upon re-rolling such delicate dough, I'm going to admit I've never been able to tell the difference between cookies rolled once or twice.<br />
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This recipe makes a lot of cookies, and you can hold the dough in the fridge for several days, making it ideal party fare. Which is exactly how I used it recently to rave reviews.<br />
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Before I get to the recipe, you might wonder what are the typed words underneath the plate of cookies? Well, it may just be the best gift ever. A friend secretly worked with my mother to obtain some of my grandparents' original recipe cards, which she then photographed and transferred to tea towels. Isn't that cool?<br />
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<b>Chocolate Sablés</b></div>
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adapted from <i>The Essential New York Times Cookbook</i></div>
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1 1/4 c. flour</div>
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1/3 c. cocoa</div>
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1/2 t. baking soda</div>
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1/2 t. kosher salt</div>
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11 T. unsalted butter, at room temperature, cut into large chunks</div>
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2/3 c. packed dark brown sugar</div>
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1 egg</div>
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1 t. vanilla extract</div>
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5 oz. bittersweet chocolate, grated (or finely chopped)</div>
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sea salt for sprinkling</div>
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Sift flour, cocoa and baking soda together into a bowl. Add salt and stir.</div>
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Put butter in a stand mixer bowl. Using the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Scrape down if needed. Add sugar and beat for another minute. Add egg and vanilla and beat until just incorporated. </div>
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Turn off the mixer and add the dry ingredients. Beat on low speed until just incorporated. Turn off again, add the chocolate, and mix in. </div>
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Divide the dough into four pieces. Roll each piece between two sheets of wax paper until 1/2 inch thick. Place sheets into the refrigerator for 1 hour, up to to 4 days.</div>
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Preheat the oven to 350 degrees F. Take the rolled dough out one sheet at a time. Peel away the top layer of wax paper and discard. Using cookie cutters, cut into desired shapes. Place on parchment paper on a baking tray, leaving 1 inch of space between each cookie. Sprinkle a few pieces of sea salt in the middle of each cookie.</div>
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If there is dough left over, you can gather together, re-roll and cut more cookies. </div>
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Bake for 11-12 minutes. They may seem soft but they are done. Let them cool on the parchment on a rack. </div>
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Store in a container at room temperature for up to 3 days. </div>
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<!--StartFragment-->
<!--EndFragment-->Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com2tag:blogger.com,1999:blog-5854201717715339984.post-55183517331537841762014-01-09T17:01:00.000-05:002014-01-09T19:29:09.422-05:00Stocking the Freezer When It's Freezing Out: Bolognese Sauce<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy New Year! My New Year's resolution is simple: to post more blogs. Did anyone notice how I fell off the blogosphere? While the good news is I did a lot of teaching this fall, the bad news is if I'm teaching more, I'm writing less.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But I'm back and have a long list of recipes I want to share. Having grown up in the Midwest, I am feeling this cold weather snap acutely. And when it's cold outside, I focus on slow cooking inside. Chili, stew, soup, sauce</span>—t<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">hese are the mainstays of my family's winter diet. And a good sauce Bolognese is up there in the pantheon. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Did my Italian grandmother cook red gravy every Sunday? No. Am I even Italian? No. But I love a simple pasta Bolognese. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> There are as many variations to the ingredients as there are cooks: using beef, using veal, using pork, using a combination of veal and pork, using ground meat, using whole pieces of chuck, adding mushrooms, celery, or sun dried tomatoes, swearing by fresh tomatoes instead of canned, using milk, not using milk, using broth, not using broth, using red wine, using white wine, adding parmesan, seasoning the sauce with thyme, basil, or oregano. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've synthesized the best of the recipes I've used to make my version, which is always tucked away in the freezer at our house.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chances are you have most of these ingredients around, and maybe you have a few hours some weekend day when some kind of game is on. The recipe spreads out the cooking over two days (it usually tastes better the next day), but it can easily be done in one. So get this on the stove. And if you decide to throw in some mushrooms, I'm not going to stop you. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Long Cooking Bolognese</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes about 12 cups</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. olive oil</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 2 1/2 lb beef, chuck, trimmed of excess fat and cut into about 1-2 inch cubes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium onions, diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium carrots, diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-3 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 bay leaves</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 t. oregano</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. red wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 28 oz. cans tomatoes (whole peeled or diced)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. broth (chicken or beef)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. milk (low fat is fine)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher salt and ground pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place olive oil into a large soup pot and heat on medium high. Heat until oil is shimmery, then begin browning meat cubes in batches (you don't want them to be crowded in the pot). Brown all sides of the meat, then remove pieces to a bowl. Repeat until all meat cubes are browned.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add onions and carrots to the pot. Cook for about 10 minutes, until the onions are translucent and softened. Add wine and stir up the browned bits in the pan. Add minced garlic, bay leaves, oregano, tomatoes, and meat back into the pot. Heat until just bubbling (not a hard boil), and then simmer for 3 hours, stirring occasionally.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take off the heat and cool, then place in the fridge overnight.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from the fridge. Spoon off any fat that has congealed on the surface and remove the bay leaves. Remove pieces of meat from the sauce, and use your hands to shred into small pieces. If desired, use an immersion blender to blend until desired thickness (I like mine thick but with pieces of carrot and tomato still visible). Return meat to the pot and add the broth and milk. Heat on medium heat until just bubbling, then simmer, uncovered, for one hour, stirring occasionally. Add salt and pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Will keep in the fridge for 2 weeks or in the freezer for 3 months.</span></div>
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-28423588705138135592013-10-01T12:30:00.002-04:002013-10-01T12:30:33.866-04:00Breadcrumbs: an essential ingredient you've already boughtAh, breadcrumbs. They sound so pedestrian. Something you buy in a can. But homemade breadcrumbs are a surprisingly inspired ingredient. Not to mention the paragon of thriftiness. Every time you buy a loaf of bread, you've paid for some breadcrumbs as well.<br />
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They are a cinch to make. Place any bread heels, scraps, or older slices onto a plate and let them dry out for a few days on the counter. You can mix white, wheat, baguette, or sourdough. Once dry, break them apart, whizz them in the blender, and voila. Breadcrumbs. Throw them in the freezer and they keep for months.<br />
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Breadcrumbs get frequent airtime around here. I saute them in oil and herbs to top pasta or gnocchi. They are the glue for meatballs and meatloaf. C<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">urrently, the most popular use of breadcrumbs in my house is breaded chicken. </span><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">A properly breaded piece of chicken — be it cutlet or, dare I say, nugget — is a simple yet delicious meal. And it's free of the preservatives that often accompany the pre-made frozen versions. I personally like finger size, even though that's a terrible name for a food, because it has a nice meat-to-breading ratio. They can be eaten with sauce or not, with pasta or not, or on a salad. There are <i>never</i> leftovers. </span><br />
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Proper breading technique comes down to a few principles. First, make sure the breadcrumbs are seasoned. I like a salt, pepper, and grated parmesan for chicken. Fresh or dried herbs work great. Taste the breadcrumbs before you use them — they should taste good. Second, the breading process goes a lot faster if you use one hand for the dry ingredients (flour, breadcrumbs) and one for the wet (egg). This does mean flipping back and forth, but once you get in the rhythm of it, it's pretty fast. Third, your oil should be shimmery hot before putting the chicken in, ensuring a nice seal which keeps the meat tender and oil absoprtion to a minimum. And like most recipes, getting all the ingredients and equipment set out ahead of time makes for efficient cooking.<br />
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<b>Breaded Chicken Pieces</b></div>
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<i>Serves 4</i></div>
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2-3 boneless chicken breasts (about 1 pound)</div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1/3 c. flour</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">2 eggs</span><br />
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 t. water</span></div>
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3/4-1 c. breadcrumbs</div>
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1/2 c. grated parmesan</div>
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Salt and pepper to taste</div>
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Olive oil for frying</div>
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Cut chicken breasts, against the grain, into desired size pieces. In one bowl, place the flour. In a second bowl, crack the eggs and add 1 t. water. Mix them with a fork until blended. In a third bowl, mix the breadcrumbs, parmesan, salt and pepper.</div>
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Heat oven to 200 degrees F and place a tray with paper towels in it. Set a large skillet on the stove and pour enough olive oil into it to coat the bottom about a 1/4 inch deep. Heat the oil on medium high heat until the oil is shimmery.</div>
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While the oil is heating, take a piece of chicken and drop it in the flour. Shake off the excess, then drop it in the egg mixture. Turn to coat it in egg, then drop it into the breadcrumbs. Coat liberally with breadcrumbs. Repeat with enough pieces to put into the pan without crowding. </div>
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When oil is hot, place chicken pieces in pan and cook about 4-5 minutes, undisturbed. When you can see browning on the bottom, flip the pieces and cook another 4-5 minutes. Remove a piece and cut into it to check for doneness (there should be no pink). Remove chicken pieces to the tray in the oven to keep warm. </div>
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Repeat with remaining chicken. Add more oil if needed between batches. </div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-75105943717868673312013-09-17T09:48:00.000-04:002013-09-17T09:48:02.891-04:00Corny chowder<div>
If you ask kids to name a favorite vegetable, it's a safe bet that half will say corn. And there's nothing wrong with that. While I join many others in being <a href="http://www.ecoliteracy.org/essays/we-are-what-we-eat">alarmed</a> at the proliferation of sneaky corn-based products in our foods, a simple ear of corn is entirely different. Corn on its own contains <a href="http://www.fns.usda.gov/fdd/facts/hhpfacts/New_HHPFacts/Veges/HHFS_CORN_FRESH_F210_Final.pdf">vitamins, protein and fiber</a> (one ear has about 10% of an adult's fiber needs). So if corn is what a kid likes, by all means give her corn.</div>
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In the height of summer, there's nothing better than corn on the cob, especially fresh-picked and local. We often throw unshucked ears of corn on the grill to steam alongside whatever else is grilling. But I recently developed a corn chowder for a kids' cooking class, and it brings corn to a new level with only a few more ingredients. Yes, it has a few pieces of bacon in it, but it's also made with low-fat milk and thickened with potatoes. Part of what makes the flavor so rich is using the cobs in the liquid. I will admit, it made a huge mess in class — the corn kernels were flying as the kids learned how to cut the kernels off the cob. But it was a huge hit, and all the leftovers went home with the kids to share with their families.</div>
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I'm still finding corn in my farmers' market, and it's tasting so good. So make a batch of this soup and stick it in the freezer, for a cold winter night when you are craving a reminder of summer. </div>
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<b>Corniest Corn Chowder</b></div>
adapted from <i>Joy of Cooking</i><br />
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Serves 6.</div>
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5-6 ears of corn, shucked<br />
4 pieces of thick-cut bacon, chopped into 1/2 inch pieces<br />
1 medium onion, chopped fine<br />
4 1/2 cups 2% milk<br />
2-3 new potatoes, cut into 1/2 inch cubes<br />
Kosher salt and pepper to taste<br />
chives, chopped thin<br />
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Remove the corn kernels from the cobs with a small knife. Put kernels in a bowl and set aside. Save the cobs. <br />
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In a soup pot, cook bacon pieces over medium for about 10 minutes until they start to brown. Add onions and continue to cook another 10 minutes.<br />
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While bacon and onions are cooking, warm milk in the microwave or in a pan over medium heat. It doesn’t need to boil, but it should feel lukewarm.<br />
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After onions have softened, add potatoes, corn cobs, and milk to the soup pot. Bring to a boil, then immediately reduce heat to a simmer. Cook, covered, until the potatoes are almost tender, 10 to 15 minutes.<br />
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Add corn kernels and cook another 5 minutes until potatoes are soft. Remove corn cobs and discard.<br />
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Using an immersion blender, blend about half the soup so that the soup is thick but still has whole pieces of potato and corn.<br />
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Serve with chopped chives on top.Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-55290016177124421692013-09-10T10:02:00.000-04:002013-09-10T10:02:40.431-04:00How many scallions can fit into a scallion pancake?<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This summer, I had the opportunity to embark on a substantial amount of travel. For long stretches I was untethered to electronics. I ate great meals in exciting restaurants, and faced the challenges of cooking in poorly equipped rental kitchens.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But then reality hits. The laundry mounts, the work looms, and I realize that I haven't posted anything here in a <i>looooooong</i> time. So I'm back, cooking in my own kitchen and sharing my best recipes. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been meaning to post about scallion pancakes for a while, since they are near and dear to my heart. When I first set up house in Boston sometime in the last millenium, scallion pancakes were in heavy rotation at dinnertime. Mostly because they are insanely cheap. And quick. Because we didn't have a rolling pin, we kept a clean, empty wine bottle just for rolling out the pancakes. We also didn't have any counters in that kitchen, so the rolling happened on the table where we ate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNeqf3l3_SHkIe9XMWDvvWvEesfKOxdHrXX27VCVblCCmA53WRH507wWH0IIXM2fzso_5BrWPqY_4FZJY3FPKHDqLo1uCDr0U-h_DY4WD5RjuKuRf5dEbaOZWNYJ0-Kuh43hvfr-JKK6M/s1600/IMG_3482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNeqf3l3_SHkIe9XMWDvvWvEesfKOxdHrXX27VCVblCCmA53WRH507wWH0IIXM2fzso_5BrWPqY_4FZJY3FPKHDqLo1uCDr0U-h_DY4WD5RjuKuRf5dEbaOZWNYJ0-Kuh43hvfr-JKK6M/s1600/IMG_3482.jpg" height="320" width="239" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been fiddling with the recipe lately, and this version goes above and beyond my 20th century attempts in terms of crispiness and flavor. But one thing is the same -- I insist on a huge, and I mean huge, amount of scallions in my pancakes. I have little interest in the pancakes that we order in restaurants, which usually contain about 6 microscopic bits of scallion in them (although my son harbors a weakness for that version). Mine contain what may seem like a shocking amount of scallions, but trust me, these pancakes can handle it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found a fascinating exploration of scallion pancakes at <a href="http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html">Serious Eats</a>, which essentially confirmed what I've been doing all along. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The hot water is essential to a light dough that doesn't develop much gluten. And layers create crispiness. While you can spend a lifetime trying to figure out which precise rolling technique is the best, I keep it simple. Two turns of the dough and two layers of scallions. That's it. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pair these with a steamed veggie and you've got a meal that's quick and inexpensive, something I appreciate at any stage of life.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FU7SIMqpE4RFjcYI-EAkLd9ZJ3RTNrZq7cud8GGlrapU-fdQCSsytDxS_mHo3f6zdQemxWDP66pmApCkGuHZPdonaFh31Rdzp8o31ConDPNniE4I79WYd-horvIfBwnwKRGFTDM8AEk2/s1600/IMG_3484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FU7SIMqpE4RFjcYI-EAkLd9ZJ3RTNrZq7cud8GGlrapU-fdQCSsytDxS_mHo3f6zdQemxWDP66pmApCkGuHZPdonaFh31Rdzp8o31ConDPNniE4I79WYd-horvIfBwnwKRGFTDM8AEk2/s1600/IMG_3484.JPG" height="239" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The Most Scallion-y Pancakes</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes about 16 3-inch pancakes</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 c. all purpose flour</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 t. kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. boiling water</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 c. scallions (about 2-3 bunches)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sesame oil for layering</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Canola oil for frying</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. soy sauce</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. rice vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix flour and salt in a bowl. Add boiling water all at once and mix to form a dough. If the dough is not coming together, add additional hot water, 1 tablespoon at a time, until the dough can form a ball. Turn onto a floured surface and knead for a few minutes until smooth. Cover with a cloth and let rest 20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While dough is resting, thinly slice white and green parts of the scallions. To make the dipping sauce, place soy sauce and rice vinegar in a bowl. Set aside. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut the dough into four pieces. Using a rolling pin, roll the first piece into a square, roughly 10 inches across. Place 1-2 t. of sesame oil on the top half of the square, then cover the oil with scallions. Fold the bottom half over the top half, then roll the dough again into a square roughly the same size. Repeat adding the sesame oil and scallions, fold again, and roll the dough as thin as possible without tearing it. Using a pizza cutter, cut the dough into smaller squares (or rectangles, or whatever shape is speaking to you). </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Repeat with the other three pieces of dough. (If space is an issue, as it is in my kitchen, I start frying a batch and then roll out the next one). </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place a sheet pan covered with paper towels in the oven and heat the oven to 200 degrees F. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On high heat, heat 1/2 inch of canola oil in a large skillet until hot (if you drop a bit of water into the pan, it should sizzle). Fry pancakes, without crowding them, until bottom side is golden brown. Flip and repeat. Remove to the warm oven, and repeat until all of the pancakes are cooked, adding additional canola oil if needed. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve with dipping sauce. </span></div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com1tag:blogger.com,1999:blog-5854201717715339984.post-68404746873754067182013-08-14T13:59:00.000-04:002013-08-14T13:59:01.893-04:00Picklin' Time<div>
I've been traveling a lot this summer. I've been to many corners of the country and have had lots of great eats. But now I am home, one child is away at sleepaway camp, and to keep away the blues, I've turned to making pickles. Pickling converts any fresh vegetable into something more shelf stable. In other words, it's a way to get a blast of summer flavor when it doesn't feel summery anymore. </div>
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Pickles are a low-input, high-output kind of activity. They don't take many ingredients or time, and last for months and months (sometimes years). I personally go through the extra step of canning my big batches using the water bath method, but they will keep for months in the fridge without going through the extra step.</div>
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Sometimes the vegetable is cooked, sometimes not. Salt and vinegar are essential, sugar and spices are optional. The sky is the limit in terms of flavor, but I started this year with a classic bread and butter cucumber pickle. Here is my recipe, using a hot water bath to sterilize the jars and can the pickles (the Ball jar canning <a href="http://www.freshpreserving.com/home.aspx">website</a> has a helpful primer). This recipe can easily be doubled. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBuCXsTo-Ea6yIF4j8yQxcsV_egMsmCEl_Z-SRpAT1feXs-24qfRS9t9tmOb9mqD8tmlscxOh-c3_EMCXxsJXHqi9v6lwJbJeq3fzARIOVIgmi45kBfcTKIi8vSadHfFatBug9g-N9eGH/s1600/IMG_3007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBuCXsTo-Ea6yIF4j8yQxcsV_egMsmCEl_Z-SRpAT1feXs-24qfRS9t9tmOb9mqD8tmlscxOh-c3_EMCXxsJXHqi9v6lwJbJeq3fzARIOVIgmi45kBfcTKIi8vSadHfFatBug9g-N9eGH/s1600/IMG_3007.jpg" height="148" width="200" /></a></td></tr>
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<b>Spicy Bread and Butter Pickles</b></div>
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<i>Makes about 4 pints</i></div>
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<div>
2 pounds Kirby (pickling) cucumbers, washed</div>
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2 T. kosher salt</div>
<div>
2 c. apple cider vinegar</div>
<div>
1 c. distilled white vinegar</div>
<div>
2 1/4 c. sugar</div>
<div>
2 T. whole mustard seeds</div>
<div>
2 t. celery seeds</div>
<div>
1 t. black peppercorns</div>
<div>
1/2 t. tumeric</div>
<div>
1 bay leaf, crushed</div>
<div>
4 whole cloves</div>
<div>
1 t. red pepper flakes</div>
<div>
<br /></div>
<div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto;">Start a large pot of water on high heat. Place 4 glass 1-pint jars and their bands in the pot on a canning or pasta insert. Bring pot to a boil, then turn off and let the jars and rings sit. In a bowl of hot (not boiling) soapy water, wash new lids.</span></div>
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<br /></div>
<div>
Slice cucumbers thin, about 1/8 to 1/16 inch thick (get out that mandolin gathering dust in your cabinet). Toss cucumbers with salt in a large colander and let drain in the sink, tossing occasionally. After 30 minutes, squeeze out as much water as you can. Do not rinse. </div>
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<br /></div>
<div>
Bring vinegar, sugar, mustard seeds, celery seeds, peppercorns, tumeric, bay leaf and cloves to a boil. Turn off heat. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove the glass jars and bands from the warm water and place on a clean towel nearby. </span><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Divide cucumbers evenly into jars, and add 1/4 t. of red pepper flakes to each jar. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Rinse the soapy water off the lids and place them on the clean towel. Bring the large pot of water back to the boil.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />Divide pickling liquid evenly between the four jars, leaving a 1/2 inch of space at the top. Wipe the rims and put lids and rings onto the jars. Tighten rings. Place capped jars back into the boiling water, making sure they are fully submerged in one inch of water. Boil for 10 minutes. Remove from the water and place on a clean towel. You will start to hear the lids form the vacuum seal. Allow jars to sit undisturbed several hours, until cool.</span></div>
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Pickles will keep in the pantry for one year.<br />
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I've done dill spears and sweet turnips as well, but my latest revelation is pickled fennel. I was inspired by a recipe in <a href="http://www.bonappetit.com/recipes/2013/08/heirloom-tomato-salad-with-pickled-fennel">Bon Appetit</a>, but I simplified it a great deal. The pickling process simultaneously tones down the anise flavor of the fennel and creates a whole new taste. I've been using them on salads and in sandwiches. This is such a small batch, I didn't bother canning it. I just keep them in the fridge.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE3-V-wMpoEOwuecjUz1L6HASEdIFIYEZXj5ancOGHWoXCzj4IvoE06hW3I2AE7UEcNSQduD1KbAq-51tlD47KcLNjfCT5wKky2NVLEddfpFCLskUt53V7KIdL2SAQOOE9lQ1y9BtxG6A/s1600/IMG_3406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE3-V-wMpoEOwuecjUz1L6HASEdIFIYEZXj5ancOGHWoXCzj4IvoE06hW3I2AE7UEcNSQduD1KbAq-51tlD47KcLNjfCT5wKky2NVLEddfpFCLskUt53V7KIdL2SAQOOE9lQ1y9BtxG6A/s1600/IMG_3406.jpg" height="200" width="148" /></a></td></tr>
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<b>Pickled Fennel</b><br />
<i><b></b>Makes about 2 cups</i><b></b><br />
<br />
2 fennel bulbs, washed, cored, and sliced thin<br />
zest of 1/2 lemon, peeled using a vegetable peeler<br />
3/4 c. unsweetened rice vinegar<br />
3/4 c. water<br />
1/2 c. sugar<br />
1 T. kosher salt<br />
2 t. coriander seeds<br />
<br />
Place fennel slices and lemon peel in a 1-quart jar.<br />
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Place vinegar, water, sugar, salt and coriander seeds in a saucepan and bring to a boil. Stir quickly to dissolve sugar, then pour over fennel in the jar. Close with a lid, and allow to cool. Refrigerate.<br />
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Will keep in the refrigerator 3 weeks. </div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-46885932503764024892013-07-26T10:58:00.000-04:002013-07-26T10:58:05.834-04:00An appreciation of Southern cookingI've just returned from a food- and scenery-rich family reunion in South Carolina. I was fortunate to spend a week on a lovely beach in the low country, with big sky, dolphins, and a much warmer Atlantic Ocean. One of the best aspects of the trip was, of course, constant access to Southern food.<br />
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Southern food may represent everything that is wrong with American cooking to some people. To be sure, pork and mayonnaise (Duke's only, thank you very much) are in heavy rotation. Portions are big. I may or may not have had pimento cheese at every meal. But fresh ingredients abound. We ate delicious and local shrimp, peaches, corn, tomatoes, and peanuts. Legumes and greens play a prominent role in many dishes. And cooking from scratch is still revered. </div>
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One night some of the relatives took on dinner for our large crowd, and turned out some beautiful ceviche and gazpacho. Dinner was delicious, but the crowning glory of that meal was dessert: they secretly concocted up a banana pudding from <a href="http://www.ednalewisfoundation.org/index1.html">M</a><a href="http://www.ednalewisfoundation.org/index1.html">iss Edna Lewis</a>, a famed southern chef. Banana pudding, with its roots in the English trifle, is quintessentially Southern. And even if dessert that night did fall on the indulgent end of the spectrum (24 eggs anyone?), it was scrumptious.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76pH8fqs03tjryTF0MUPT16HB1k7mviNKrAYAJYdHoO-lasrdeDReYBmPLauO04mMWG8tmYutN1OjgoVKYCiDIoKXX9rEGo-1Ug41qwTTbjJo1eZvLMTv2mh_id2glzzY1HRkRlDHCdtt/s1600/IMG_3242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76pH8fqs03tjryTF0MUPT16HB1k7mviNKrAYAJYdHoO-lasrdeDReYBmPLauO04mMWG8tmYutN1OjgoVKYCiDIoKXX9rEGo-1Ug41qwTTbjJo1eZvLMTv2mh_id2glzzY1HRkRlDHCdtt/s1600/IMG_3242.jpg" height="226" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncle Frank's and cousin Laura's creation</td></tr>
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When I got home, I set out to make a slightly healthier version of this classic. And while I love food cooked from scratch, there is a time and place to incorporate pre-made items. Such is the case here with the Nilla wafer. You can use other kinds of cake or cookies in this dessert, but the Nilla just feels right. That being said, the recipe for banana pudding on the side of the Nilla box was depressing--it relied on boxed pudding and store-bought whipped topping. If you make it as instructed by Nabisco, the only whole food ingredient is the banana.<br />
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The irony of so many "convenience" foods is that they don't really replace something that is particularly inconvenient to make. Homemade pudding takes 6 ingredients and about 10 minutes to make. Homemade meringue takes 3 ingredients and again, about 10 minutes to make. In fact, a recipe like this that uses pudding and meringue is quite convenient, since you use the egg yolks in the pudding and whites in the meringue. Start to finish, this recipe took about 30 minutes to complete. Pretty convenient to me. So while I embrace the Nilla wafer itself, don't follow the recipe on the box. Use this one instead.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrfAzg5Df_lq9-Il9OBOc-tW_u3Csjt3rWRb2H5tHKR9Q-4Skhkb13bd_OUVOuD8fNXjDJUICCFcfBq-HNZ5xyYDCy3G6sKKq8XR-z2IVDJcUmHjLG0wU3jHsJmPqrxaQ5ST5FRf8HCDt/s1600/IMG_3265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrfAzg5Df_lq9-Il9OBOc-tW_u3Csjt3rWRb2H5tHKR9Q-4Skhkb13bd_OUVOuD8fNXjDJUICCFcfBq-HNZ5xyYDCy3G6sKKq8XR-z2IVDJcUmHjLG0wU3jHsJmPqrxaQ5ST5FRf8HCDt/s1600/IMG_3265.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version. </td></tr>
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<div>
<b><br /></b>
<b>Southern Inspired Banana Pudding</b><br />
<br />
Makes 6-8 servings.<br />
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<i>For the pudding:</i><br />
1/2 c. sugar<br />
1/3 c. cornstarch<br />
1 t. salt<br />
2 c. whole milk<br />
4 large egg yolks<br />
2 t. vanilla extract<br />
<br />
<i>For layering:</i><br />
Nilla wafer cookies<br />
3-4 ripe bananas<br />
<br />
<i>For the meringue topping:</i><br />
4 large egg whites<br />
1/4 t. cream of tartar<br />
6 T. sugar<br />
<br />
To ensure this recipe goes quickly, be sure all ingredients and equipment are at the ready:<br />
<br />
<ul>
<li>Separate the egg whites and egg yolks. Place egg whites in a large bowl of a stand mixer, and place in the fridge.</li>
<li>Place yolks and vanilla near the stove. Place a thermometer and fine mesh strainer on a bowl near the stove.</li>
<li>Preheat the oven to 425 degrees F.</li>
<li>Measure out cream of tartar and 6 T. of sugar and place near the stand mixer.</li>
<li>Place 6-8 wide mouth 1 cup mason jars on a baking sheet (you can also use an oven proof 8x8 glass dish). Place 4 wafer cookies in the bottom of each jar. Keep the bananas and a knife nearby.</li>
</ul>
<br />
Now you can start cooking.<br />
<br />
For the pudding, place 1/2 c. sugar, cornstarch, and salt in a saucepan. Add a small amount of the milk and whisk to make a paste. Add the rest of the milk, whisk together, and turn on the heat. Heat the mixture, whisking, until it starts to boil. Once it reaches a boil, lower to a simmer and cook for one minute until it thickens.<br />
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Turn off the heat, and scoop out about 1/4 c. of the mixture into the egg yolks. Mix together, and return to the pan. Cook on medium heat until the pudding reaches 160 degrees, about 1-2 minutes, then take off the heat and strain into the bowl. Add vanilla and stir.<br />
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Cut about 5-6 pieces of banana into each jar on top of cookies. Ladle about 1/4-1/3 cup of pudding into each jar.<br />
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In the bowl of the electric stand mixer fitted with a whisk attachment, beat together the egg whites for about one minute, then add cream of tartar. Beat on high, and once the foam is established, gradually add the sugar one tablespoon at a time. Continue beating until the whites are glossy and have structure.<br />
<br />
Spoon meringue evenly into each jar (it's okay if it overflows a bit). Make sure the pudding is completely covered. Place baking sheet with puddings on it in the oven and bake for 4 minutes, until meringues are browned. Allow jars to cool for 15 minutes, then refrigerate for 2 hours.</div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com2tag:blogger.com,1999:blog-5854201717715339984.post-56569534574695226642013-07-12T09:24:00.001-04:002013-07-12T14:20:10.562-04:00Are You Overwhelmed by Summer Vegetables Yet?<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My CSA started a few weeks ago. I definitely frequent the many farmers' markets in my area, but a CSA farm (<a href="http://www.localharvest.org/csa/">Community Supported Agriculture</a>) is something special. Essentially, you become a shareholder in a farm, pre-purchasing in the winter whatever the harvest has to offer the following summer.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My CSA provides a robust mix of organic fruit, vegetables, herbs, and flowers, starting in mid-June and continuing through mid-October. If I play my cards right, I have CSA produce in my freezer long past the last pick up. Some CSAs deliver, but we go to our farm to pick up. Even though that's sometimes a chore, I like the experience of seeing where my produce is grown. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLsMNQIKWFK6bCOy3kXZ8Wn7AZzL5tc8WO43UtD30R5916ivZgijRKmsnM6h4HYhOVJVVESpmpMrA_7o2yqg5_HIaOXdblfUVrTlRafGwfgzVLto2ext7t18t_WV7e2O21KlMkK70vz4J/s1600/IMG_7080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLsMNQIKWFK6bCOy3kXZ8Wn7AZzL5tc8WO43UtD30R5916ivZgijRKmsnM6h4HYhOVJVVESpmpMrA_7o2yqg5_HIaOXdblfUVrTlRafGwfgzVLto2ext7t18t_WV7e2O21KlMkK70vz4J/s1600/IMG_7080.JPG" height="240" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm going to admit, some weeks the amount of produce overwhelms even me. I've been participating in a CSA for thirteen years now, so I've had a lot of time to develop strategies for dealing with the weeks when I find myself staring blankly at, say, four or five overflowing grocery bags. I am sharing my ten best pieces of advice with you: </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Prioritize. If it's perishable, eat it first. Lettuces, herbs, and berries go down the hatch as soon as possible. But there's a limit to how many salads one family can eat.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: Georgia, 'Times New Roman', serif;">2) Keep it simple! I've done the stuffed tomatoes, gratins, and cabbage rolls, but on the heavy harvest weeks you may start feeling resentful towards your food if you get too ambitious. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3) Freeze where you can. Some items, like corn kernels or tomatoes, can go right in raw. Many others need a fast blanch, but I queue them up and do them all sequentially in the same water. The freezer is your best friend on the high volume weeks. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) Items like cabbage, zucchini, hearty greens, carrots, green beans, onions, garlic, roots, and radishes will all last for a while in the fridge. Later in the week, I use these to make a <a href="http://livingagoodfoodlife.blogspot.com/2012/07/veggies-veggies-everywhere_12.html">slaw</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) Or a <a href="http://www.bonappetit.com/recipes/2013/07/zucchini-fritters">fritter</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6) Or a saut</span>é<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. A few days ago I sliced and softened four shallots in my cast iron skillet, threw in a cup of shelled peas, and gave them a three minute trip in the hot pan. I then added salt, pepper, a squirt of lemon, and chopped mint from the garden. Heavenly. This would work for green beans, snap peas, or zucchini. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSCfCmWiASLQTSiAA8PKPpjQJdoFgnZmil81cqSrAJ7AQ3OcJ0r-zxqfjy7S1Z7qrnGe8KGk26RE9h1kqWi2ens33DAZ8opXgPL_spdPLeCdrgxznGuhftUhzhx77f-HeSO0V9Lsn1w3N/s1600/IMG_2955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSCfCmWiASLQTSiAA8PKPpjQJdoFgnZmil81cqSrAJ7AQ3OcJ0r-zxqfjy7S1Z7qrnGe8KGk26RE9h1kqWi2ens33DAZ8opXgPL_spdPLeCdrgxznGuhftUhzhx77f-HeSO0V9Lsn1w3N/s1600/IMG_2955.jpg" height="149" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7) Hearty greens like chard always benefit from being cooked in a little bacon fat and garlic.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8) Roots and cauliflower are fantastic roasted. Of course, this is also the time of year when I often don't want my oven blasting away at 400 degrees. So when the grill is going, I toss these in a little olive oil, salt, and pepper, wrap them in two layers of aluminum foil, and nestle the packet directly into the coals.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9) Tomatoes are a special beast. I try to eat as many as possible right away. Mostly in a simple caprese salad with mozzarella and basil. Or in a bread salad (more on that in future post). But there is at least one week a season when I am faced with somewhere north of 15 pounds. Then I spend the time slicing the tomatoes, crank on the oven, and <a href="http://www.davidlebovitz.com/2012/05/oven-roasted-tomatoes-tomato-recipe/">roast</a> them. Then I freeze them. Which then in turn makes the best marinara and soup ever come January. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10) When in doubt, I make soup. I take anything that may be languishing in the fridge, like carrots, beets, or squash, and cook them with some broth and onion until soft. Then I puree the soup and stick it in the freezer. The soup I made this week included a large haul of summer squash, plus some potatoes. When I use it, I plan to add some milk and herbs.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once I learned to embrace the glut, I found that I could reduce the amount of withering greens in the fridge and truly appreciate the brief growing season. </span><br />
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com2tag:blogger.com,1999:blog-5854201717715339984.post-88427780470862042962013-07-08T10:00:00.002-04:002013-07-08T10:00:49.074-04:00Liebster AwardI've been nominated for a Liebster Award. What is this award, you say? I must admit, I didn't know anything about it until recently, and it's still a bit of a mystery how it all began. It's essentially an award by bloggers for bloggers, sort of a virtual chain letter. I love that it's based on peer-to-peer recognition, and it's a way to help introduce great blogs to a larger audience. To accept the award, there are a few rules I have to follow:<br />
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<ul>
<li>Pass the award on to 11 bloggers (and let them know)</li>
<li>Pose 11 questions to these chosen bloggers</li>
<li>Answer 11 questions posed by my nominator (and let her know)</li>
<li>Post 11 random facts about me.</li>
</ul>
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So I send my heartfelt thanks to Christina at <a href="http://www.greekcooking-funsharing.com/">Greek Cooking</a> for nominating my blog, and I will now return the favor. I am looking forward to following these 11 fantastic up-and-coming blogs:<br />
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<ul>
<li><a href="http://thesweetlifeofrired.blogspot.com/">The Secret Life of Rhode Island Red</a></li>
<li><a href="http://www.mammaangela.com/">Mamma Angela's</a></li>
<li><a href="http://thehousered.virb.com/">The House Red</a></li>
<li><a href="http://healthyfromscratch.net/">Healthy From Scratch</a></li>
<li><a href="http://www.scratchymama.com/">Scratchy Mama</a></li>
<li><a href="http://www.foodretro.com/">Food Retro</a></li>
<li><a href="http://trialsinfood.wordpress.com/">Trials In Food</a></li>
<li><a href="http://fromthebottomofawinebottle.wordpress.com/">From The Bottom of a Wine Bottle</a></li>
<li><a href="http://cedrosproductions.blogspot.com/">Cedros Productions</a></li>
<li><a href="http://www.ourkitchenisland.com/">Our Kitchen Island</a></li>
<li><a href="http://www.happinessmadefromscratch.com/">Happiness Made From Scratch </a></li>
</ul>
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My 11 questions for these bloggers are:<br />
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<ul>
<li>Why do you blog?</li>
<li>What is your favorite vegetable?</li>
<li>What is your favorite utensil in the kitchen?</li>
<li>What's your closest grocery store? </li>
<li>What were the last three things you cooked?</li>
<li><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Are you a baker or more of a savory cook? </span></li>
<li>Chocolate desserts vs. fruit desserts: discuss. </li>
<li>What is your favorite place to visit? </li>
<li>If money were no object, what restaurant would you most like to try?</li>
<li><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Best food movie?</span></li>
<li><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Last meal: what would it be?</span></span></li>
</ul>
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Here are my answers to the 11 questions that Christina posed to me. Some of these were challenging, but I hope I did my best:<br />
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<ul>
<li><b>Where were you born and where do you live today?</b> I was born in New York City and I live in Massachusetts.</li>
<li><b>What is your favorite cuisine? </b>This week it's Indian and Mexican, but next week I am sure it will be different.</li>
<li><b>Do you believe in zodiac signs? What is yours?</b> I am a Cancer but I don't much believe in signs.</li>
<li><b>What is the urge that makes you cook something in the first place?</b> I usually have two sources of inspiration: seeing a great ingredient at the market, or reading a great recipe.</li>
<li><b>Do you dare try something different than your culinary spectrum?</b> I do try to push my limits, but the joy of cooking is that there are still endless possibilities within whatever limits you set in terms of ingredients or cultures.</li>
<li><b>How many hours per week do you spend blogging?</b> At the moment, it's around five or ten hours a week, depending on my teaching schedule (I teach cooking for kids and adults).</li>
<li><b>Do you believe we actually shouldn’t be eating any meat at all?</b> I don't think we should all give up meat, but I do think we should be eating fewer meat-centric meals. That way we can all afford to support the meat producers who provide better tasting meat, who treat animals humanely and who think about how animal farming impacts our environment.</li>
<li><b>Are restaurants your favorite place to meet with friends?</b> I love eating out, but I love eating at friends' houses more (except that now some friends seem to have the need to apologize when they cook for me, since I've been to cooking school and all).</li>
<li><b>What is your hobby (except cooking)?</b> Driving my kids around. No time for anything else.</li>
<li><b>Who is your favorite actor or actress and in which film?</b> Another hard one. I'll go with Meryl Streep, but only because she's played Julia Child.</li>
<li><b>Do you believe that we eat to live or that we live to eat?</b> Yes!</li>
</ul>
<br />
And finally, here are 11 random facts about me:<br />
<br />
<ul>
<li>I don't like snails.</li>
<li>But I've eaten sea slugs in China.</li>
<li>One of my greatest food experiences was a 13 course meal on New Year's Eve in Venice. </li>
<li>I live next to a river.</li>
<li>I never stop being proud of my mother for being in the first class that included women at the Culinary Institute of America.</li>
<li>I have a weakness for musical theater.</li>
<li><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">My first concert was Men at Work.</span></li>
<li>I've never seen the Godfather, Jaws or Rocky. </li>
<li>I was a practicing attorney for 12 years before I went to cooking school.</li>
<li>I have the worst oven of anyone I know.</li>
<li>I love to write.</li>
</ul>
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So that was fun! Good luck to all the bloggers I nominated. I hope you accept the award, and pass it on. </div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com9tag:blogger.com,1999:blog-5854201717715339984.post-24954799227090455312013-07-03T11:11:00.000-04:002013-07-03T11:11:03.350-04:00Strawberries and Camp and Kids<div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">I've been out of the blogging world for about a week now. Last week I taught a cooking camp with <a href="http://www.kidscookinggreen.com/">Kids Cooking Green</a>, and frankly, I felt like the rest of my life was on hold. It was intense and time-consuming, but also incredibly rewarding. The format of the camp was simple: the students cooked their own lunch every day. But lunch meant a multi-course meal from scratch, often with a homemade drink or dessert. Thirteen kids aged 9-12 came every day ready to learn and taste, which made hauling the boxes of equipment and ingredients worth it.</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">The camp coincided with strawberry season here in the northeast, which is short but oh so sweet (I can happily report that my own family picked almost 20 pounds this weekend to stash in the freezer for winter jam making). At camp, we made sure several recipes featured local strawberries, which taste so different from the big berries that get trucked in from far away. When I work with kids, I like using a popular food like berries as a gateway to introduce topics like how to buy seasonally and locally, and how food tastes better and is better for you when it's cooked from scratch.</span></div>
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By far the best strawberry recipe of the week was something I called Pink Bruschetta. We made a quick berry sauce, toasted a quality baguette, and then topped the toasts with mascarpone cheese and the sauce. It was fun to make, and even though we cooked the berries, the sauce still tastes like eating a berry just picked from the field.</div>
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So get out there and grab some local strawberries before they are gone. And then make this dish. Because if a 9 year old can do it, you can too. </div>
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<b>
Pink Bruschetta</b><br />
<br />
3 c. strawberries, washed, hulled, and cut in half<br />
2 t. lemon juice<br />
1 t. lemon zest<br />
6 T. brown sugar<br />
1 c. mascarpone cheese<br />
One baguette, cut into 1/2 inch pieces and toasted<br />
<br />
In a saucepan, combine the strawberries, lemon, lemon zest and sugar. Cook on medium heat until the strawberries are soft, about 10 minutes. Using a potato masher, break up some of the strawberries in the sauce. Set aside. (<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Strawberry sauce will keep in the refrigerator, for one week.)</span><br />
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In a small bowl, whisk together mascarpone with 3 tablespoons of the strawberry sauce, enough to turn the cheese a pink color.<br />
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Spread cheese mixture on a piece of toasted baguette. Top with strawberry sauce.
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-16889216493436160802013-06-19T21:34:00.000-04:002013-06-19T21:34:07.125-04:00The Newest Addition to the Kitchen FamilySome people get pets; I collect kitchen equipment. My family ridicules me. My cabinets look like they have been taken over by a permanent Jenga installation, and really, there is no more room for anything else. Yet I was powerless to resist a recent sale and brought yet another appliance into the house. This time, it was an ice cream maker that called my name.<br />
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And oh, was worth it. I and my new best friend, the Cuisinart "Pure Indulgence," have been turning out killer ice creams on an alarmingly regular basis. I don't care that the machine is currently stored on the dining room table. Homemade ice cream is the bomb, and it's better than anything you can get commercially. Hands down.<br />
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My first flavor was straight up chocolate (because otherwise there would have been mutiny in my house). For a recipe, I went to the source for all things dessert, David Lebovitz, and used his <a href="http://www.davidlebovitz.com/2011/09/chocolate-ice-cream-recipe/">chocolate ice cream recipe</a>. I followed it as written, except I added milk chocolate chunks for the last few minutes of churning. Heaven. Next up, <a href="http://smittenkitchen.com/blog/2009/04/buttermilk-ice-cream/">buttermilk ice cream</a>, this time to pair with a blueberry cobbler recipe I was creating for a class. Not wanting to let the machine rest a day, I decided to be a tester for a Food52 Community Pick <a href="http://food52.com/contests/about">contest</a> for frozen desserts, and made <a href="http://food52.com/recipes/4936-cucumber-mint-ice-cream">Cucumber Mint Ice Cream</a>. And most recently, I started experimenting with the flavor that no one doesn't like--salted caramel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hxQEDtFcBd3mcypPgOdCQf4E_5madQ7Rb_LICT6O6_SXEXGho4EfAPgYwDn-FmadYEDS5s8q5w-q8IM0AqouVKv5LOK8AoVJVWBw3sA8noHF3KE9rS9MF5Igyz7PzWFCfIS7evweSags/s1600/IMG_7086.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hxQEDtFcBd3mcypPgOdCQf4E_5madQ7Rb_LICT6O6_SXEXGho4EfAPgYwDn-FmadYEDS5s8q5w-q8IM0AqouVKv5LOK8AoVJVWBw3sA8noHF3KE9rS9MF5Igyz7PzWFCfIS7evweSags/s1600/IMG_7086.JPG" height="320" width="269" /></a>I have found myself thinking about one of my favorite childhood treats, the hot fudge malt from <a href="http://www.themaltshoprestaurant.com/">The Malt Shop</a> in Minneapolis. I felt compelled to try to replicate its taste from a thousand miles away. Malt powder is both a sweetener and a thickener, derived from barley, and it's common in the midwest. No one drinks frappes or shakes, you drink malts. Malt powder wasn't easy to find here (I found it, of all places, at Target). But it's worth seeking out, and I have discovered <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> carries it as well.<br />
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The major difference between the midwestern version and my ice cream is I dialed down the sugar, to try to enhance the chocolate and malt tastes. The result is delish. So if you have an ice cream maker gathering dust somewhere (a wedding present perhaps?), get it out and start churning.<br />
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<div>
<b>Hot Fudge Malt Ice Cream</b> </div>
<div>
<br /></div>
<div>
<i>For the base: </i></div>
<div>
1 c. whole milk</div>
<div>
2 c. half and half</div>
<div>
1 c. malt powder</div>
<div>
4 egg yolks*</div>
<div>
1/2 c. sugar</div>
<div>
1 t. vanilla</div>
<div>
1/2 t. salt</div>
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<br /></div>
<div>
<i>For the hot fudge sauce:</i></div>
<div>
1/2 c. unsweetened cocoa powder</div>
<div>
3/4 c. sugar</div>
<div>
1 c. cream</div>
<div>
2 T. milk</div>
<div>
<br />
<i>Base directions</i>: Place the milk, half and half, and malt powder in a saucepan. Place the egg yolks and sugar in a small bowl, and whisk until combined. Place a mesh strainer over a container that can go into the refrigerator, and place the vanilla and salt into the container.<br />
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Heat the milk mixture in the saucepan on medium heat until bubbles start to form around the edge of the pan. Do not boil. Take about 1/2 cup of the milk mixture and mix it into the egg yolk mixture, then pour the yolk mixture into the saucepan. Cook, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon without dripping (about 5 minutes).<br />
<br />
Pour mixture through the strainer into the container. Stir to combine the vanilla and salt, and allow to cool slightly. Cover and refrigerate until cooled completely, preferably 24 hours.<br />
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<i>Sauce directions</i>: In another saucepan, place the cocoa and sugar. Add cream and milk and whisk until combined. Heat on medium heat, stirring, until the sugar melts and the sauce turns glossy. Cook until the sauce does not taste grainy. Allow to cool slightly, then transfer to a container, cover, and refrigerate until cooled completely, preferably 24 hours.<br />
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<i>To make the ice cream</i>: Freeze base according to your ice cream maker's instructions. Two minutes before the ice cream is done, mix 1 cup of hot fudge sauce into the ice cream to blend. Reserve the remaining sauce to drizzle on top. Freeze ice cream for 2 or more hours.<br />
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Serve ice cream with hot fudge sauce, and, if you are like me, a sprinkle of malt powder on top.<br />
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*<i>One by-product of making lots of ice cream is the proliferation of egg whites in the fridge. You could make meringues or angel food cake, but my kids have discovered the joy of the egg white sandwich. And presto, the egg whites are gone. Which means I need to make more ice cream.</i></div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-88924766696833958672013-06-14T11:25:00.001-04:002013-06-19T13:15:51.165-04:00In Praise of Pizza<div>
Before the weather gets too hot to turn on the oven, do yourself a favor and make pizza. I live in a town that is teeming with run-of-the-mill pizza joints. Yet we somehow still are compelled to serve this so-so pizza at every kid's birthday party, school event, and team function. When I can, I buck the trend and make it at home, and then I always wonder why I ever bother to eat the usual fare. </div>
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<br />
Pizza dough has only a few ingredients, and can be made ahead. Putting the pies together isn't much work either. I don't use a pizza stone. I don't bother with tossing my pie in the air or even a rolling pin. I simply use my hands to shape the dough directly onto the Silpat or parchment paper that it will be baked on. And while choosing toppings can be both participatory and creative, I'm going to admit that the one downside to make-your-own-pizza night is that your kitchen may resemble a war zone afterwards. But for my kids, the pride of ownership that comes with the act of making their own creation is pure gold. </div>
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In terms of what goes on top, the sky is the limit. Sometimes I am haphazard, and pull out any leftover bits of meat, cheese, sauce and veggies and throw them on the dough. If you want to be more purposeful, there are some killer combinations out there. More than once, I've attempted to recreate a pie I've had at <a href="http://zarestaurant.com/">Za</a>, my vote for the best pizzeria in my neck of the woods. I'm still trying to perfect a copy of their chorizo, mustard, and dill pickle creation. I've used butternut squash, fontina and arugula; strawberry, pesto, and mozzarella; or my latest creation below, onion confit, gruyere, apple and smoked turkey.<br />
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My dough recipe feeds four, with some leftover to make dough knots sprinkled with parmesan. I use a stand mixer, but you can make it all by hand if you want to work your arms. I've given instructions for the oven, but another great option is to grill your pizza (that solves the hot oven problem in the summer). This <a href="http://www.thekitchn.com/how-to-grill-pizza-120920">lesson</a> from The Kitchn is a great resource to get started. </div>
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<div>
<b>Pizza Dough</b><br />
makes about 2 pounds of dough<br />
<br />
1 1/2 c. lukewarm water<br />
3 t. yeast<br />
pinch of sugar<br />
2 c. white flour<br />
2 c. white whole wheat flour, or whole wheat flour<br />
1 T. salt<br />
3 T. olive oil<br />
<br /></div>
<div>
<div>
In the bowl of a stand mixer, place yeast, water, and sugar. Let stand about 5 minutes, or until the water starts to bubble and you can smell the activated yeast.<br />
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Place the white flour, white whole wheat flour, and salt in a small bowl. Have some extra flour nearby for kneading.<br />
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Add olive oil and 2 cups of the flour mixture to the bowl. Using the paddle, stir on medium speed until mixed. The dough should still be shaggy at this point. Switch to the dough hook, add another 1 1/2 cups of flour, and mix again until the dough should start to come together. If it's still sticking to the sides of the bowl, add more flour, 1/4 cup at a time, until the dough pulls away from the sides. Continue to mix, using the dough hook, on high speed, about five minutes. Stay near the machine, as it tends to jump around when it's working this hard! </div>
<div>
<br />
Turn the dough onto a clean work surface. Knead by hand for about a minute, adding additional flour if needed so it isn't sticky. Stop kneading when the dough is smooth and elastic, and springs back when you poke it with your finger.<br />
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Line the mixer bowl with a small amount of olive oil, and place the dough ball in it. Spread a small amount of oil on top. Cover with a towel and let rest in a warm place until doubled in volume, usually about an hour.<br />
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(You can make the dough the night before you need it, and place it in the fridge overnight. It will still need to finish the rise in a warm room, so take it out of the fridge as soon as you get home, and let it rise while you get everything else together. I often put the dough on top of or near my stove while it's preheating to cook the pizzas.)<br />
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Preheat the oven to 450 degrees F. In the bowl, punch the dough down and turn onto a clean surface. Divide into 4 to 8 pieces with a bench scraper. Place a silicon sheet or parchment on a baking sheet, and place a piece of dough on top. Using your fingers, start pushing the dough from the middle until it is your desired thickness. Brush the top with oil and top with your toppings.<br />
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Bake until crust is browned, about 10-12 minutes. </div>
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com0tag:blogger.com,1999:blog-5854201717715339984.post-68093413260107450472013-06-06T14:47:00.001-04:002013-06-06T14:47:45.436-04:00Wrapping Up a Great Summer MealAs the weather turns warmer, I am noticing more locally grown produce arriving at the grocery stores, and my long-awaited CSA share is starting next week (we are members at the dynamite <a href="http://lindentreefarm.com/">Lindentree Farm</a>). June is a perfect time to start pulling out my favorite veggie-heavy, warm weather dishes.<br />
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I love all sorts of Asian flavors and cuisines. One concept I think is genius is using a lettuce leaf as the vehicle to wrap up your food. I first encountered the idea when eating Korean bugogi and French-Cambodian rouleaux. When it's hot out, using lettuce or cabbage as a wrap is especially refreshing.<br />
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I created these hoisin beef wraps on a day when I didn't want to use the oven and I didn't want to eat anything too heavy. The wrap combines a highly flavored meat with all sorts of crunchy accompaniments. I relied on a few pantry staples like hoisin and ramen noodles, but sometimes that's how I roll, especially when I'm trying to cook dinner in a hurry. A special plug for hoisin--it's a bit of a magic sauce, something like a sweet Worcestershire, and it's always on the fridge door in my arsenal of secret weapons that can create robust flavor quickly.<br />
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This recipe seems like it has a lot of moving parts, but in fact you can get this on the table in about a half hour. Start with draining the cucumbers and washing the lettuce, and end with the croutons and meat. And I guarantee once you make crunchy ramen croutons and quick pickles, you will start looking for ways to incorporate those in to other meals as well.<br />
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<span id="goog_2143560089"></span>
<b>Hoisin Beef Wraps with Crunchy Ramen Croutons and Quick Pickles</b><br />
meat adapted from <a href="http://www.foodnetwork.com/recipes/sunny-anderson/asian-lettuce-wraps-recipe/index.html">Food Network</a>; pickles adapted from<a href="http://www.howtocookeverything.com/"> How to Cook Everything</a><br />
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<i>Serves 3-4. </i><br />
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<i>For the wrap: </i><br />
1 head butter (Boston) lettuce, leaves separated<br />
<br />
In a large bowl or sink, soak lettuce leaves for 10 minutes in cold water to remove dirt. Dry leaves, but leave them whole.<br />
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<i>For the pickles: </i></div>
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1 pound cucumbers</div>
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1 T. salt</div>
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1 t. sugar</div>
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1 t. sesame oil</div>
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1 t. reduced sodium soy sauce</div>
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1 t. rice vinegar</div>
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Slice cucumbers as thinly as possible (if you have a mandolin you should use it). Place cucumbers in a colander and toss with the salt. Let sit for 30 minutes in the sink, squeezing them occasionally with paper towels. </div>
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Toss with sugar, sesame oil, soy sauce and rice vinegar. </div>
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<br />
<i>For the meat: </i><br />
1 pound ground beef or turkey<br />
1 T. grated fresh ginger<br />
2 scallions, chopped fine<br />
1 clove garlic, minced<br />
2 T. reduced sodium soy sauce<br />
1/4 c. hoisin sauce<br />
<br />
In a skillet, cook meat over medium high heat until browned. Drain off any excess fat. Stir in ginger, scallions, garlic, soy sauce, and hoisin and cook for one minute. Remove from heat.<br />
___<br />
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<i>For the croutons:</i></div>
2 packages ramen soup, flavor packets discarded<br />
3 T. canola oil<br />
2 T. sugar<br />
<br />
Remove dried ramen noodles from the packaging, and gently break the noodles into small pieces, roughly 1/2 to 1 inch. In a skillet, heat oil and sugar. Add noodle pieces and cook, stirring constantly, until noodles turn golden, about 5 minutes. Cool on a buttered plate.<br />
___<br />
<br />
To eat this delectable dish, take a lettuce leaf in your hand, spoon in a small amount of meat, and top with a few pickles and croutons. Eat as delicately as possible, but I warn you it's hard not to stuff the whole wrap into your mouth in one bite. Repeat as many times as needed.</div>
Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com1tag:blogger.com,1999:blog-5854201717715339984.post-23367441437328404092013-05-30T14:23:00.000-04:002013-05-30T14:23:37.110-04:00No Green ThumbHere is a confession: I may be a great cook, but I am a terrible gardener. You'd think the two would go hand in hand, but they don't. I've done in a lot of plants over the years, both indoors and out. In addition to my lack of natural ability, I'm also cursed with a shady backyard and bad soil.<br />
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The only plants that thrive in my garden survive in spite of me. Mint is basically a weed, and it shows up every spring, keeping us supplied for minty water, mojitos and iced tea all summer long. An oregano plant that was gifted to me resurfaces every year after I stuck it in the ground. In fact, it appears to be more healthy than ever, and this year I've already cut a huge amount of oregano to dry.<br />
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<div>
In an optimistic mood last summer, I bought a rosemary plant, and I managed to remember to water it occasionally. In the fall, I brought it inside and it survived the winter. This experiment has emboldened me to experiment further with planting herbs in containers. Recently I hauled out all of the pots I could find in the garage (from previous failed attempts to grow something green), and purchased seedlings of some of my most used herbs.<br />
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For about $70, I walked out of the garden store with 13 plants: three basils, three chives, two cilantros, two parsleys, lemon verbena, lavender, and thyme. And the soil to stick them in. And a bit of organic food. The plants were in the pots and watered in under an hour, and I am happy to say so far they are thriving.<br />
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I've already found myself out there snipping a few leaves for almost every meal--a chiffonade of basil to finish a pasta dish, chives for a soup, and parsley for a pâté. If I can manage to make these plants last, I will make back my money in no time. </div>
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Herbs are integral to all of my cooking, but there are a few dishes that make them shine. I've written about my favorite <a href="http://livingagoodfoodlife.blogspot.com/2012/08/where-buffalo-roam_6.html">chimichurri</a> sauce, and I'm waiting patiently for a bumper crop of basil to make and freeze pesto. Another herb based favorite in this house is compound butter, which is a mixture of softened butter, herbs, and seasoning. Compound butter is a finisher, meaning you add it to your dish just before serving, ideally when the item getting the butter is still warm.<br />
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Compound butter isn't complicated to make, but don't let its simplicity fool you. It can be a game changer when it comes to mealtime, and once you start using it, it's hard to stop. In my house, we've been known to put it on every single component of a meal. Steak, fish, any cooked vegetables, and grilled bread are just some of the many foods that benefit from herbed butter. And with my new garden at hand, I expect to be eating a lot more compound butter this summer.<br />
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<b>Compound Butter</b><br />
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4 oz. butter, softened<br />
2 T. chopped herbs<br />
salt and pepper to taste<br />
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Mix ingredients together. Do not refrigerate before using.<br />
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Amy Coppermanhttp://www.blogger.com/profile/11447942113084820421noreply@blogger.com1