tag:blogger.com,1999:blog-327994022024-03-21T20:14:46.319-04:00Big Mary's KitchenOne man's thoughts on food, cooking and eating.Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-32799402.post-7834448244586992022016-02-06T20:47:00.003-05:002016-02-07T17:58:16.850-05:00<div class="MsoNormal">
<b><span style="font-family: "verdana" , sans-serif;">CHILI WITH NO MEAT… AKA VEGETARIAN CHILI</span></b></div>
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<span style="font-family: "verdana" , sans-serif;"> You see here’s the
thing… I’m feeling like calling this “Vegetarian Chili” implies a certain
amount of “less than”. And this bowl o’ red is in no way less than! Okaaay?
Huge flavor, plenty of toothsome bite and more comfort food moments than
anyone should need. And that’s before any added cheddar, pickled jalapenos,
sour cream or Fritos.</span></div>
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<span style="font-family: "verdana" , sans-serif;"> Here’s how this
post came about… Last year I had the great good fortune to be hired to make the
food for a client’s Super Bowl party.
Among the treats and treasures I delivered was a vegetarian chili that
seemed to take the party by storm.
Rarely do I receive such accolades.
This year I was excited when then client called to schedule a similar
drop off, and “Of course, we want your famous vegetarian chili!”</span></div>
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<span style="font-family: "verdana" , sans-serif;"> Hmmmmmm……… You see I’m a sort of improvisational
cook. And short of the main framework
of the dish, I don’t really have a recipe for my “Famous Vegetarian
Chili”. Until now! And I am so happy I was pushed to recreate
this dish. Is it exactly the same? I guess I’ll get the review Monday, but at
this point of my career </span><span style="font-family: "verdana" , sans-serif;">behind </span><span style="font-family: "verdana" , sans-serif;">a stove, I find my instincts pretty… well
“instinctual”. So I’m feeling pretty
confident this recipe is as good, or more likely better.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u><i>Vegetarian Chili</i></u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>½ Cup French
Lentils – 15 min</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>¾ Cup Wheat
Berries – 35 min </i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> (reserve cooking liquid)</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1/3 Cup Quinoa – rinsed – 18 min</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>4 ½ Tablespoons Vegetable Broth Base </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>OR</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>6 Cups Vegetable
Broth </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>3 Tablespoons Olive Oil</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 Cup Diced
Celery (3 stalks)</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 Cups Diced
Onion (1 Large)</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 Cup Diced
Red Pepper (1 Medium)</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 medium Jalapeno – (seeds removed) minced</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 ½ Cups Shiitake
Mushroom Caps</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> diced fine </i></span><br />
<i style="font-family: verdana, sans-serif;">1 Large Leek
– white / pale green parts only</i></div>
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<span style="font-family: "verdana" , sans-serif;"><i> split lengthwise, sliced thin</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 Tablespoons Chili Powder</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 Tablespoon Ground Cumin</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 teaspoons Sweet Smoked Paprika</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> dulce not
picante</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 teaspoons Salt</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 Canned Chipotle chilis</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> finely
chopped</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 Tablespoon Adobo Sauce from chipotles</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 ¼ Cups Beer</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 ¼ Cup Strong
Coffee</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 ½ Cup Reserved
cooking liquid from wheat </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 28 oz. Crushed
Tomatoes – see note</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 36 oz Diced
Tomatoes – see note</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 ½ teaspoons Dried Oregano</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 Tablespoons Brown Sugar</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>¼ Cup Unsweetened
Cocoa Powder</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 ½ Cups Diced
Zucchini – 2 small</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> seeds cut away</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>2 Medium Corn – kernels cut from cob</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 15 oz Canned Organic Red Kidney Beans</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> drained and rinsed </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>1 15 oz Canned Organic Black Beans</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> drained and rinsed</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i> </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>NOTES: I prefer using fire roasted canned tomatoes in this. Muir Glen has an excellent product.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>When prepping the zuchinni, I suggest quartering them lengthwise and cutting away the soft seedy section and discarding it. Then proceed with dicing.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>I find organic canned beans a much superior product. Feel free to use conventional if you prefer.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>First cook the grains.
In three separate pots put about three cups of water and 1 1/2
Tablespoons of vegetable bullion base.
I think Better Than Bullion is a great brand. Or you can use 2 cups of vegetable broth and 1 cup of water plus
about ½ teaspoon salt. Cover and bring
to a boil over high heat.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Rinse the quinoa under cold running water until the water
runs clear. Pick over lentils and wheat
berries to remove any debris or small stones.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>When stock is boiling add the wheat berries, lentils and
quinoa into separate pots. Lower the
heat and simmer until cooked.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>French lentils should take about 15 minutes, quinoa should
take about 15 -18 minutes, the wheat berries should take about 35 minutes. Everything can be slightly al dente as they
will cook further in the chili. When
each item is cooked, drain the liquid and set aside the quinoa and
lentils. WHEN DRAINING THE WHEAT
BERRIES RESERVE 1 ½ CUPS OF THE LIQUID FOR THE CHILI.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Now… Make the chili.
In a large 8-quart soup pot, warm the olive oil. Add the celery, onions, red peppers,
jalapenos, shiitake mushrooms and leeks.
Sauté over medium heat for about 6 minutes to soften the
vegetables. Add the chili powder,
cumin, sweet smoked paprika and salt.
Stir and sauté to toast the spices and bring out their flavor. Cook about 3 minutes. </i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Now add the canned chipotles, adobo sauce, beer, coffee,
reserved wheat berry liquid, all tomatoes, oregano, brown sugar and cocoa
powder</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Stir well and bring to a boil. Lower heat and simmer for 45 minutes to an hour. Stir occasionally.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Add the corn, zucchini, corn, 2 kinds of beans and reserved
quinoa, wheat berries and lentils.
Bring the chili back to a simmer and cook for 10 – 15 minutes. Stir often to prevent scorching.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Serve hot with all your favorite accompaniments. This will be even better 24 hours later.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"> While I am clear that posting this with less
than 24 hours notice of the Super Bowl, probably doesn’t help your game plan
much, perhaps some of you may have the wherewithal to get this to your football
friends tomorrow. Or more likely, it’s
a great candidate for a Meatless Monday, or a freezer stocker weekend cooking
marathon. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I am clear that there are a lot of ingredients and a lot of
steps. But it makes a boatload of
chili, so you should get a lot of product for your investment. Very freezer friendly I might add. And I’m hoping that will be enough for you
to welcome Big Mary back into your kitchen after such a long lasting
sabbatical. Oh hell whom am I kidding?
…. After such a long lasting spell of avoiding writing!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Eat up kids!!!</span></div>
Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-75200065762775711542013-04-08T22:36:00.001-04:002013-04-08T22:36:58.311-04:00Venezuelan Arepas - When Food Is Home<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjowOqbo0z7WgATFX7CzM2CJC-dd8bJ4dH7se9rufAPtLdPUsxMBfCWddT7gyJGqotoyuooCdzCu52-bbpRV6Tvg53sb9Wvcs9blJHwXhTZwP9KTSZC89IO2Veb2_W9AzJgHwBQ/s1600/hd+,+arepas+and+platters+016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjowOqbo0z7WgATFX7CzM2CJC-dd8bJ4dH7se9rufAPtLdPUsxMBfCWddT7gyJGqotoyuooCdzCu52-bbpRV6Tvg53sb9Wvcs9blJHwXhTZwP9KTSZC89IO2Veb2_W9AzJgHwBQ/s320/hd+,+arepas+and+platters+016.JPG" width="213" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Lately I no longer find my day starting with the smell of the Handsome Venezuelan's "cafetera " wafting its espresso aromas toward my snoozy schnoz. Rather, it's the perfume of toasting corn that greets me most mornings since the New Year. No, it's not any sort of caffeine free New Year's resolution... we have a blessed addition to our home.....</span><br />
<span style="font-family: Verdana, sans-serif;">Please welcome to our Brooklyn abode my petite and lovely Fairy God Daughter Aku. Actually she's the Handsome Venezuelan's Grand Niece, yes he is that old.... But Big Mary is ever young and feels more like a Fairy Godfather than any other possible relation, so there you are.</span><br />
<span style="font-family: Verdana, sans-serif;">Born equally from the dreams of cinematic success and the desire to be somewhere other than Venezuala, Aku has taken up residence in what we always referred to as the "baby's room", (thank you Mr Albee.) Pretty much my only responsibility is to see that she is sufficiently sustained without allowing her to succumb to the Freshman 15, those 15 pounds (7 kilos) that students often add when leaving home for college...</span><br />
<span style="font-family: Verdana, sans-serif;">There's been no problem there, she's not a pizza and potato chip sorta girl. For Aku it's all about the arepa. For those of you who've never indulged, which is likely most of you... I default to Wkipedia:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<i><span style="font-family: Verdana, sans-serif;">The arepa is a flat, round, unleavened patty made of maizemeal which can be grilled, baked, fried or semaed, etc. The characteristics vary by color, flazor, size and the food with which it may be stuffed depending on the region. Breakfast egg or cheese are the most common fillings.</span></i><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: #134f5c; color: white;"><br /></span>
<span style="background-color: #134f5c; color: white;">
<span style="line-height: 19.1875px;">As the proud husband of the Handsome Venezuelan I have been familiar with arepas for pretty much as long as I've known the guy. We bought our weekend Poconos getaway hut based on the local grocery store display of Harina Pan (more on that later) which signaled a welcoming place to settle in! But it's only been the last few months that have taught me so much about the power of food to identify "home".</span></span></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Much as the Handsome Venezuelan and his kin seek the liberation of soul from Latin political frustration that was/is home, sometimes a boy (or girl) just needs to exhale and remember where they came from. Seems an arepa or three is the fastest path to that soul satisfaction. And for the Fairy God Daughter that has become a daily breakfast tradition. I'm not naive enough to ignore that this may also be a well played hedge bet against whatever Big Mary may have planned for dinner; often a culinary challenge for the daughter of a non kitchen focused working mother. But truth is.... Arepas are HOME for both her and my husband. They are a part of Venezuelan culture as much as a corner pizzeria is here in NYC. A go to place for a quick meal, snack or post bar crawl sustenance.</span></span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7GjNxv3XIawKWF7wterbI7c-KFNf9nLMOPTgzGpqRmJyFosRxD3ZyxfsaKrckWYpvJ1L_2OvmxOl_cT6yBJSTVYmGbHxwelpResOHljlga_fZTvVghMz7trdwfJSLHBhZ3MJvg/s1600/hd+,+arepas+and+platters+012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7GjNxv3XIawKWF7wterbI7c-KFNf9nLMOPTgzGpqRmJyFosRxD3ZyxfsaKrckWYpvJ1L_2OvmxOl_cT6yBJSTVYmGbHxwelpResOHljlga_fZTvVghMz7trdwfJSLHBhZ3MJvg/s200/hd+,+arepas+and+platters+012.JPG" width="200" /></span></a><span style="line-height: 19.1875px;"><span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;">And so our "Presto Arepa Pronti" is fired up on a daily basis. Arepas are so ubiquitous to Venezualan life that there is even a home machine to facilitate quick production of these corn cakes. Similar to a waffle iron they form circular cakes or even snack size cakelettes in a "Caracas Minute". The Handsome Venezuelan had earlier repurposed a yard sale "Snack Master" sandwich maker to create irregular shell shaped arepas to his fellow ex-pats delight, scorn and amusement.</span></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">But why I wonder do I find myself tearing up as I write this? Our food memories are deep and soulful, and comforting, that's why. What's your arepa? Southern BBQ? Grandma's Sunday Tomato Gravy on Spaghetti? Vernor's Ginger Ale? Falafel? Sticky Toffee Pudding? Arroz con Pollo? Macaroni & Cheese? Not just anybody's, but Mom's? Or Kraft? Ha! I've never been able to recreate my Mom's Pecan Pie. And truth be told I'm happier missing it that perfecting it. She could never recreate her Mom's Rice Pudding, even after 40 years of trying. And that's not a bad thing in my book. But sometimes there's nothing better for the soul than being able to go back home, no matter how far removed by time or travel, and settle into a dish of home.</span></span><br />
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<span style="line-height: 19.1875px;"><b><i>Venezuelan Arepas</i></b></span></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif; line-height: 19.1875px;"><i>makes 5 arepas</i></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><i><span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">In Venezuela, arepas are made at home and are also easily available as street food at "Areperas" and also less formal corner stands. At Areperas they are sold with a variety of traditional fillings: "Domino" - Black Bean and White Cheese; "Pabellon" - Shredded Beef, Plantain. Beans and Cheese; "Reina Pepiada" - Chicken Salad with Avocado; "Pata Pata" - Black Beans, Cheese and Avocado, and on and on.... including La Viuda "The Widow" - a simple arepa - no cheese, no butter, no love at all.....</span></i></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif; line-height: 19.1875px;"><i>In my home they are always served with salted butter and Feta cheese ( the closest thing to Venezuelan "Queso Fresco"). Ham, Fried Egg, Avocado, any other cheese available, Natas (a puree of cream cheese, feta and milk) are additional options when available...</i></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><i><span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">2 cups Harina Pan (a pre-cooked corn flour available in Latin American markets or via Internet. Goya produces a much inferior product called Masarepa if that's all you can find.....)</span></i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJU_H-BttgGNlw6sgIZ7Qdpem70MInbCRyhs_3fNxhKBlffEy0B7YkHqDhXzjdnbdoKke3Ebe3NOC3KW-MpzwErGW0yYJvopRti2D2NikGtBtQuD13HSgxDez699MTlaK1SwFwA/s1600/hd+,+arepas+and+platters+023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJU_H-BttgGNlw6sgIZ7Qdpem70MInbCRyhs_3fNxhKBlffEy0B7YkHqDhXzjdnbdoKke3Ebe3NOC3KW-MpzwErGW0yYJvopRti2D2NikGtBtQuD13HSgxDez699MTlaK1SwFwA/s200/hd+,+arepas+and+platters+023.JPG" width="200" /></i></span></a><span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif; line-height: 19.1875px;"><i>2 1/4 cups Water</i></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif; line-height: 19.1875px;"><i>1/2 teaspoon salt (or more to taste)</i></span><br />
<span style="background-color: #134f5c; color: white; font-family: Verdana, sans-serif; line-height: 19.1875px;"><i>1 Teaspoon vegetable oil, plus more for coating pan.</i></span><br />
<span style="color: white; font-family: Verdana, sans-serif;"><i><span style="background-color: #134f5c;"><span style="line-height: 19.1875px;"><br /></span></span>
<span style="line-height: 19.1875px;"><span style="background-color: #134f5c;">Stir all ingredients together and knead by hand until smoothly combined into a dough. Let rest 5 minutes to re-hydrate. Form into small patties about 3" round by 1/2" thick. </span><br /><span style="background-color: #134f5c;">Preheat oven to 350*. Heat a large skillet over medium high heat. Brush skillet liberally with oil and place the arepas in the pan. Lower heat to medium high and saute until golden brown, about 3-5 minutes. Flip over and brown on the other side. and after 3 minutes place in oven for 12 - 15 minutes. </span><span style="background-color: white;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ig-iWYjnspfKSmp6HeF75tSuzkX_Ck2ffzzwjou0QUQ92z0yHHKAxPq49-rF8gdVJNAtP-cQJtJI_KEzGfY4CVeOmlL9DOPfpz7F5vcBnpndCGM97lgfiRitwaa4yiMrBEoN8A/s1600/hd+,+arepas+and+platters+028.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #134f5c; line-height: 19.1875px;"><span style="color: white;">Serve immediately with the accompaniments of your choice</span></span></a></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4vFHKGLaxhdXoNSAiltaVVtHaZDjutXcxCRbvZ7o1TKmBBUxhhhCq3SCvDUhaW1EAj9QtRTa_YI4G5Ge_rXpsqetvJ-mjakuxxs_1Ian1dY04s4fQPk32gMQnaLB_ozKlKXQQQ/s1600/hd+%252C+arepas+and+platters+028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #134f5c; color: white;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4vFHKGLaxhdXoNSAiltaVVtHaZDjutXcxCRbvZ7o1TKmBBUxhhhCq3SCvDUhaW1EAj9QtRTa_YI4G5Ge_rXpsqetvJ-mjakuxxs_1Ian1dY04s4fQPk32gMQnaLB_ozKlKXQQQ/s200/hd+%252C+arepas+and+platters+028.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wsrUgkNkc241CS_4FcZOulIm1idmxtCrjPjFU7tCFlWq0bRNXW8RfpZrcmoc887SMInHZw_Lr0Kw6WN_U9NpY01Qvc3xuwp8gOjlU2KIBH7hKKWrPmRWVYCzbyPa9Xei_hRDPw/s1600/hd+,+arepas+and+platters+031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #134f5c; color: white;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wsrUgkNkc241CS_4FcZOulIm1idmxtCrjPjFU7tCFlWq0bRNXW8RfpZrcmoc887SMInHZw_Lr0Kw6WN_U9NpY01Qvc3xuwp8gOjlU2KIBH7hKKWrPmRWVYCzbyPa9Xei_hRDPw/s200/hd+,+arepas+and+platters+031.JPG" width="200" /></span></a></div>
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<span style="line-height: 19.1875px;"><span style="background-color: #134f5c; color: white; font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-27406230235555386142013-03-14T13:42:00.000-04:002013-03-14T13:42:52.928-04:00<span style="font-family: Verdana, sans-serif;"><b>Vegetarian Won Ton Soup & Mushroom Tofu Dumplings</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktPaN7HO1v3UpaUYAOKYuvkIwFH8RizOzDIAgYj-WWAb5x3HKMcn-ocaKfYWpbGbhdBC3vwpk2EaEw8mPAxvOybRArAQHO9V2-oZOClqC9y_wuOIkwaa-48Zociyu7MdiuYtz7Q/s1600/IMG_0033.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktPaN7HO1v3UpaUYAOKYuvkIwFH8RizOzDIAgYj-WWAb5x3HKMcn-ocaKfYWpbGbhdBC3vwpk2EaEw8mPAxvOybRArAQHO9V2-oZOClqC9y_wuOIkwaa-48Zociyu7MdiuYtz7Q/s320/IMG_0033.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A few weeks back I had the unique pleasure of leading a cooking class for children. It's one of my favorite things to do. I appreciate any chance to affect young people's perspective on eating, and they are such honest students. They always approach a class with a healthy dose of suspicion. "Will this really be worth my time and attention?" I so love when that question gets answered in the affirmative and they "click" in and decide to get involved.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">So I wisely started with the class by making Brownies. Yes chocolate and sugar does tend to trend positive among the 10 year old set. The rest of the menu was:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Won Ton Soup</span><br />
<span style="font-family: Verdana, sans-serif;">Oven "Fried" Chicken Fingers with Buttermilk Chive Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">Classic Macaroni and Cheese</span><br />
<span style="font-family: Verdana, sans-serif;">Roasted Broccoli </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pretty kid friendly I thought, with lots of easy and fun kitchen skills to learn. </span><span style="font-family: Verdana, sans-serif;">And then I received an email from the hostess of the party... "One of the children is a vegetarian, can we make sure the soup is vegetarian?"</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Well so much for my lingering doubts that children wouldn't eat the broccoli! I was naively surprised at this news and I felt every pound the meat and potatoes midwestern boy that I was raised to be. But why wouldn't I expect a vegetarian kid among the mix. I happily include vegetarian options at all my catered events, many of my friends are vegetarian and I'm always striving to make several of our own weekly meals vegetable based. Did I somehow imagine vegetarian parents cooking up rib steaks and lamb chops for their kinder folks? Sometimes Big Mary amazes himself with obtuseness...</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">And so, the results of my re-thinking are presented here. As is usually the case, when required to think outside the box, something newly delicious has presented itself. The challenge was to make vegetarian won ton soup that would please the meat eaters as much as the vegetarians. For the stock I turned to lots of roasted root vegetables, heightened by mushrooms for that satisfying umami base note and accented by spices used in Vietnamese Pho Soup (cinnamon, star anise, ginger and coriander). The dumplings also relied on mushrooms for a meaty texture, augmented by mashed tofu for consistency.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I am happy to report that the result received thumbs up, both diminutive and full grown, across the board. While the recipe for the broth takes some time, it's mostly non active time while the broth simmers. Feel free to make it a few days ahead, or weeks ahead and freeze it. The filling is pretty easily made by adults, and making won tons, of any style or flavor, is a great hands on, kid friendly activity.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="MsoNormalCxSpFirst">
<b><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Vegetable Won Tons<o:p></o:p></i></span></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Makes Approximately 24 Won Tons<o:p></o:p></i></span></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<u><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Ingredients:<o:p></o:p></i></span></span></u></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Vegetable Oil 1
Tablespoon<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Cabbage ½ cup, finely chopped<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Shiitake Mushrooms 1 ½ cups,
finely diced (approx 12 large shiitake </i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> caps)<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Carrot 1
small, shredded<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Fresh Ginger 1
teaspoon finely grated<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Water Chestnuts 1
Tablespoon, finely chopped<o:p></o:p></i></span></span></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Med or Firm Tofu ½ cup
finely diced<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Sesame Oil 1 ½
teaspoon<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Garlic 1
medium clove, minced<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Soy Sauce 1
Tablespoon<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Hoisin Sauce 2
teaspoons<o:p></o:p></i></span></span></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Scallions ¼
cup white and some green, sliced<o:p></o:p></i></span></span></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Cilantro leaves 2
Tablespoons, chopped<o:p></o:p></i></span></span></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Salt 1/8
teaspoon<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Wonton Wrappers<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> 1 Egg Beaten with 2
Tablespoons of water<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i><br /></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRjh2x84pS6j_yHXeIf3_ugfQz6yeImjAuOX6SQl-dUBnyNMiPpp5Qe90DENLkLeNcskY-Dwl0ktrF0vC4o46Gd1RZk1LId4MJ11cB7w3Pz8oJK_osxhY6GXvnT1Okj9kQCdZGg/s1600/IMG_0024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRjh2x84pS6j_yHXeIf3_ugfQz6yeImjAuOX6SQl-dUBnyNMiPpp5Qe90DENLkLeNcskY-Dwl0ktrF0vC4o46Gd1RZk1LId4MJ11cB7w3Pz8oJK_osxhY6GXvnT1Okj9kQCdZGg/s200/IMG_0024.JPG" width="200" /></i></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1Xh5cXAWhCeGrfpAnbvPnjVPBHgotSoZlZrfvOZSzlKoeVhI2Bhk5blHbGOidOgh2The5H_kq7Lki8WugYCQmQ5Cgrx9iGrEF-cLrZy0t-A2HZ_NGQfuvjSOJCU97_3qf6XUQw/s1600/IMG_0025.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1Xh5cXAWhCeGrfpAnbvPnjVPBHgotSoZlZrfvOZSzlKoeVhI2Bhk5blHbGOidOgh2The5H_kq7Lki8WugYCQmQ5Cgrx9iGrEF-cLrZy0t-A2HZ_NGQfuvjSOJCU97_3qf6XUQw/s200/IMG_0025.JPG" width="200" /></i></a><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Heat oil in a medium skillet.
Add cabbage, shiitake mushrooms, carrot and ginger. Sauté over high heat 3 – 4 minutes until vegetables are
cooked. Add remaining ingredients
(except won ton wrappers) and transfer mix to the work bowl of a food
processor, fitted with the knife blade.
Pulse several times until mixture is broken down to a very fine chop.<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjD6m2S-aBjiwIDNOdR8B_Tbxa-2Ry0TQRfzyGGrxWYNSHqxF6AD6ZGPWT8kcthPuGhNqYx8KzZwcdlvFv0rLAgWiTbrPRhDQKn2tS1YZAbObkYIODiTh8etlmBQ69Xy7fe19aw/s1600/IMG_0028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjD6m2S-aBjiwIDNOdR8B_Tbxa-2Ry0TQRfzyGGrxWYNSHqxF6AD6ZGPWT8kcthPuGhNqYx8KzZwcdlvFv0rLAgWiTbrPRhDQKn2tS1YZAbObkYIODiTh8etlmBQ69Xy7fe19aw/s200/IMG_0028.JPG" width="200" /></i></a><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Lay out several wonton wrappers on a cutting board with the point
facing up (like a diamond shape) Paint the top two edges of the wonton very
lightly with the egg wash. Place a
rounded teaspoon of the filling in the center of the wrapper. Fold the bottom corner up to meet the top
corner of the wrapper. Press down the
edges to seal and force out any air in the wont ton. Paint one of the bottom corners of the
triangle with some egg wash and press it into the opposite corner, forming the
wonton.<o:p></o:p></i></span></span></div>
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<br /></div>
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<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Boil gently in salted water for 3 minutes. Serve in the roasted vegetable broth. Garnish with fresh cilantro or scallion
slivers.<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Roasted Vegetable Broth <o:p></o:p></i></span></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; color: white;"><i><b><span style="font-family: Arial, sans-serif;">Makes about 1 ½ QT</span></b><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></i></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<u><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Ingredients:<o:p></o:p></i></span></span></u></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>2 Tablespoons
Vegetable Oil<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Carrots
4 medium, well washed and chopped into inch </i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> pieces<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Celery 3
stalks, well washed and chopped into inch </i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> pieces<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Onion 1
extra large, cut into chunks (unpeeled)<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Parsnip 1
large, well washed and chopped into inch </i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> pieces<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Button Mushrooms 10oz ,
brushed clean and cut in halves or quarters<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Cinnamon Stick 2<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Star, Anise 2
stars<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Fresh Ginger 5
slices about the size of a quarter<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Coriander Seeds 2
teaspoons, crushed under a heavy pan<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Garlic 5
small cloves – smashed with the side of a knife<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Soy Sauce 1
Tablespoon<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Parsley A
small handful, stems are fine<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Fresh Thyme 3
large sprigs<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>2 1/2 quart water<o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Preheat oven to 450 degrees.
In separate bowls, toss carrots, celery, onions, parsnips and mushrooms with some of the oil. Scatter these vegetables on several aluminum
foil lined baking sheets. DO NOT CROWD
THE VEGETABLES, LEAVE PLENTY OF ROOM.
This will allow them to brown some and not steam. Roast for 8 – 10 minutes, letting them get
some color. <o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g_zVDXl58glbh266FKY5l6o8tyeI22177OLZLda5ZFUwNidI3OZq1lw48RXMx485LxRSSyJOtgk9xQytBQABAB4eLHOTa8l87GwiV4CetUEM-UhRILDAeim0NGuFkOLVlIomWQ/s1600/IMG_0014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g_zVDXl58glbh266FKY5l6o8tyeI22177OLZLda5ZFUwNidI3OZq1lw48RXMx485LxRSSyJOtgk9xQytBQABAB4eLHOTa8l87GwiV4CetUEM-UhRILDAeim0NGuFkOLVlIomWQ/s200/IMG_0014.JPG" width="200" /></i></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj454X0SM9vvNS-2lYqO0Qu76NCfgBXMtmhfIWH8G1YzPmzqadghVBSRqMKAvBUV3Y4L1nc3a8Dl3Kx-4n0tlZRCVs7TNtwBGHzCfu4P1Kh8V-LIPVsu7va61-uqfV-IY-Zwx3nLQ/s1600/IMG_0011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj454X0SM9vvNS-2lYqO0Qu76NCfgBXMtmhfIWH8G1YzPmzqadghVBSRqMKAvBUV3Y4L1nc3a8Dl3Kx-4n0tlZRCVs7TNtwBGHzCfu4P1Kh8V-LIPVsu7va61-uqfV-IY-Zwx3nLQ/s200/IMG_0011.JPG" width="200" /></i></a><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i> </i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>While the vegetables are roasting, place the whole spices in the
stock pot. Warm them over medium heat
until they begin to release aroma. Turn
off heat and add water, herbs and soy sauce.
As vegetables are roasted, add them to the stock pot as well. When everything is in the stock pot, bring to
a boil over medium high heat. Once the
water comes to a boil, lower heat to maintain the stock at a gentle simmer for
75 minutes. Let cool and strain
well. <o:p></o:p></i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;"><i>Press gently on the solids in the strainer to release excess
stock. Measure stock, you should have about 6 cups. If you have more or if the flavor is weak, return stock to the pot and reduce until the flavor is as strong as you want. Adjust seasoning with salt &
pepper as desired.</i><o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="background-color: #134f5c; font-family: Arial, sans-serif;"><span style="color: white;">Copyright Big Mary’s Kitchen 2013</span></span></b></div>
Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-4358514220518986082013-03-01T18:57:00.000-05:002013-03-01T18:57:34.097-05:00<b>CONJURING SPRING - </b><br />
<b>SHREDDED BRUSSELS SPROUTS with CELERY and MEYER LEMON</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsFfkICh3H0lrbwGECP8PjvV2SILatoCr0kB0-_-Y2nEhElg3rfIN9RVqbWQ4c7QJ51jK-aa2DvocpgQN0OH8SeVV1QKbRrEQNb5zvlQLHFYCcsFT7P3daP0f0FLY2xZvRBq43Q/s1600/brussels+sprouts+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsFfkICh3H0lrbwGECP8PjvV2SILatoCr0kB0-_-Y2nEhElg3rfIN9RVqbWQ4c7QJ51jK-aa2DvocpgQN0OH8SeVV1QKbRrEQNb5zvlQLHFYCcsFT7P3daP0f0FLY2xZvRBq43Q/s320/brussels+sprouts+013.JPG" width="320" /></a></div>
<br />
No, I don't have access to some magical calendar that has moved the Vernal Equinox to March 1st. But I would love to have the customer service number for whomever is responsible for setting March 20 as the beginning of Spring.<br />
<br />
Sorry... I know it's all about planets and the sun and history and druids and perhaps even the Mayans as well, but there's just no way I can respond to any day in March as winter. I am fully aware that by putting this on paper (or cyber, or whatever...) I am sending up fireworks of red flares to all the gods daring them to smack down my audaciousness with 8 inches of snow or so. If it happens, I'll cope... but with a SPRING blizzard, and no other term will apply.<br />
<br />
So this may clue you in as to why I was prowling the kitchen today in search of something deliciously green and bright to bring some sunshine into the grey day I was seeing outside my window. Yet, I am fully on board with seasonal eating, at least when it comes to my home. Witness the bounty of kale, winter squash, cauliflower, parsnips and carrots my patchwork family has smiled through since October. And so I honorably approached the refrigerator in search of a new perspective with some all too familiar inspiration.<br />
<br />
O happy morning.... there in all their verdant glory were some brussels sprouts. Don't let me see that look! It's not Big Mary's fault if your Mama always cooked them to the consistency of grey green pudding. Stay strong and hang with me here reader... And some celery I spy, certainly green and bright, a bit of a dowdy step sister, but always under appreciated... and oh YES, that Meyer Lemon I couldn't resist buying.<br />
<br />
If you are not familiar with Meyer Lemons, they are the dazzling citrus debutante that every chef wants to dance with. A cross between a mandarine orange and a lemon, it is infinitely more interesting than either of it's parents. Don't we all secretly aspire to the same claim? With a maternal sweetness overlaying the tartness from papa lemon it also has a floral perfume uniquely it's own. Happily they are becoming more and more available in regular markets.<br />
<br />
And so I offer a recipe to tide you over until Spring closes the gap between nature and instinct. Something to relish until Mama Earth send us ramps and asparagus, morels and rhubarb, and assures us of the bounty that will return to us again. In the words of Thorton Wilder.... "Oh Earth, you're too wonderful for anybody to realize you!"<br />
<br />
<i>Shredded Brussels Sprouts with Celery and Meyer Lemon</i><br />
<i>Serves 4</i><br />
<i><br /></i>
<i>2 Tablespoons Herbed Olive Oil (or Extra Virgin Olive Oil)</i><br />
<i>3 large Shallots, peeled and sliced thinly</i><br />
<i>1 large Celery Rib, peeled</i><br />
<i>12 ounces Fresh Brussels Sprouts</i><br />
<i>1 Meyer Lemon ( or regular Lemon)</i><br />
<i>Salt & Pepper</i><br />
<i>2 Tablespoons Fresh Parsley Leaves, finely chopped</i><br />
<i><br /></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z_oxVQc1QRLN_sVCTuG5PLtQNcz-HCquVU-CveOiyJ7ttrLW8wk6ukyoNZuy59J3rm02HYwzpFp2LhyphenhyphenyXNL27mvBtps1Thgy83_XEQ8nOw3kRzr3Q7qgIziboSY6R-kQo4_b7A/s1600/brussels+sprouts+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z_oxVQc1QRLN_sVCTuG5PLtQNcz-HCquVU-CveOiyJ7ttrLW8wk6ukyoNZuy59J3rm02HYwzpFp2LhyphenhyphenyXNL27mvBtps1Thgy83_XEQ8nOw3kRzr3Q7qgIziboSY6R-kQo4_b7A/s320/brussels+sprouts+001.JPG" width="320" /></i></a><i>Holding the stem end of the brussels sprouts, slice thinly on a kitchen mandoline, V-Slicer or Benriner slicer. (Alternately you could thinly shave them with a sharp knife). Cut the celery into thin julienne strips about 2 inches long. Zest the Meyer Lemon and reserve. Juice the lemon and reserve. (If using regular lemon, use only juice from half a lemon.)</i><br />
<i>Heat the oil in a large saute pan. Add the sliced shallots and saute over high heat for 1 minute. Add the Celery and cook an additional minute. Add the shredded Brussels Sprouts, lemon zest and salt and pepper. Saute until sprout leaves are beginning to wilt and slightly brown. Add lemon juice, stir well and serve.</i><br />
<br />
Copyright Big Mary's Kitchen 2013<br />
<br />Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-58969295778620469482013-02-24T09:39:00.000-05:002013-02-26T23:08:37.717-05:00<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">CABBAGE ROLLS AND KITCHEN THRIFT<o:p></o:p></span><br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_059j-wfQRUNBvOXlF7w244hzaj-QqwWFPNfYwirOe7ptE7O1p_2R9V5ly5ejuEl3MSILk9dlNDbZ4gUSgBezuev2Oy06EbEMtT1JBVwMSSSn35h1ZFi3qr_jsPAFtlvTnD2Vg/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_059j-wfQRUNBvOXlF7w244hzaj-QqwWFPNfYwirOe7ptE7O1p_2R9V5ly5ejuEl3MSILk9dlNDbZ4gUSgBezuev2Oy06EbEMtT1JBVwMSSSn35h1ZFi3qr_jsPAFtlvTnD2Vg/s320/IMG_0003.JPG" width="320" /></a></div>
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<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'm
always torn between embarrassment or pride...Am I a cheap SOB or a resourceful
thrifty individual? If I was going to dive into complete disclosure I think I
would have to claim bi-partisanship. It totally depends on the space and time.
If I'm feeling particularly flush, dropping serious coin on a dinner in a fine
establishment can bring me joy, soul satisfaction and inspiration. The 90's had
a lot of those moments.... Lately, ethnic “dives” in shady neighborhoods
resonate more precisely to my pleasure points.<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">And
while I personally would never pay more than $20 for a haircut, I could completely justify shaving my head and selling my hair to afford an
original piece of art that I fell in love with. Can I really tell the difference between a $100 Italian Barbera
and a $12 Chilean Carmeniere? I'd like to believe I could. But can I justify
the expense? I'm feeling a lot less self confidence on that... It's just me.<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">What
I do know is how smugly self-satisfied I get when I make “something from
nothing” in the kitchen. This is nothing new. Grandmothers and professional
chefs have relied on this perspective for years. That’s why they buy whole
chickens and whole fish instead of parts and filets. They want the bonus of the bones, backs and
giggly bits that go into making stock.
But in our contemporary home kitchens, most of us don't take the time,
and convenience becomes our thru-line.<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">I've
written in the past about the intelligence of saving scraps to make stocks,
especially vegetable and chicken stocks. It's so much common sense and given
the stupid high price of canned stocks, it's basic home economics. I've also
sung out with my exuberance of making asparagus soup from the woody stems of
asparagus destined for the trash bucket. Similarly broccoli and cauliflower
trimmings and leftovers can be soupercized into a winter cup or bowl of comfort
food.<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Equally
important to getting the most out of a food budget is holding onto
leftovers. Whether it’s an uneaten ear
of corn or the remainder of a package of tofu, creative thinking on how to
re-purpose the bits and scraps that can accumulate in your pantry can go a long
way to stretching a budget. Plus I hate,
hate, HATE wasting anything. It’s a part of our American lifestyle that makes
us look spoiled and ungrateful.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today
I am singing the praises of stuffed veggies as a way of cleaning out
leftovers. Following is what I came up
with facing the flotsam and jetsam of my particular refrigerator. FEEL FREE TO IMPROVISE!!!!! That’s kind of
the point! That said, I also sing the
praises of this recipe as both a lightened up version of comfort food, as well as a way of squeaking tofu into a meal. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Here
I’m setting forward cabbage leaves. Most Central and Eastern European countries
have their own version. Gołąbki, Holubky, Golubsty, <a href="http://en.wikipedia.org/wiki/T%C3%B6lt%C3%B6tt_k%C3%A1poszta" title="Töltött káposzta">Töltött Káposzta</a><i>,</i> Holubsti are all
names that may linger on the tables of your family trees. My stuffed cabbage are a more modern twist on
Grandma’s. If the rolling of cabbage
rolls seems too labor intensive for your schedule,<i> </i>roasted sweet peppers,
eggplant or zucchini boats would be other quicker options.<span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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</div>
<div class="MsoNormalCxSpFirst">
<b><i><span style="font-family: Arial, Helvetica, sans-serif;">STUFFED
CABBAGE ROLLS – NOT YOUR GRANDMA’S<o:p></o:p></span></i></b></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Makes 12 -
18<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></u></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Large Head of Cabbage<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon
Olive Oil<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Medium
Onion – peeled and finely diced (about 1 cup)<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Small Red
Pepper –
(seeds & stem removed) finely diced ( ½ cup)<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Small
Jalapeno - (seeds and stem removed)
finely minced<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">2 cups Thinly Sliced Mushrooms – white, cremini,
shiitake, or whatever<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">2 Medium
Garlic Cloves – minced <o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon
sea salt<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Freshly
ground pepper<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1
medium/large carrot – peeled and shredded (about ½ cup)<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>20 ounces
Ground </i><st1:country-region><st1:place><i>Turkey</i></st1:place></st1:country-region><i><o:p></o:p></i></span></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 cup cooked
rice - brown or white<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">½ pound firm
Tofu – shredded on large holes of a box grater<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon
Worcestershire Sauce<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">¾ teaspoon
sea salt<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Freshly
ground pepper<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon
Unsalted Butter<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">5-6
scallions – thinly slice, white and some green (about ¾ cup)<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 14.5 ounce can Petite Diced Tomatoes<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon
sweet paprika<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon sea salt<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups
water<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 cup
Sauerkraut (drained and rinsed) – OPTIONAL<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">1 small
apple – peeled and grated (avoiding seeds and core) - OPTIONAL<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS:<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Core the
cabbage and set aside.<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Heat a large
sauté pan and add the oil. Add the onion, red pepper, jalapeño, mushrooms and
garlic. Sauté for several minutes until
onion and peppers start to soften. Add
salt, pepper and carrot. Cook one more
minute, then remove from heat and allow to cool.<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Put the
cabbage in a very large pot. Add enough
water to cover well. Remove the cabbage,
salt the water and bring it to a boil.<o:p></o:p></span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">While
waiting for the water to boil… Put ground
turkey, rice, tofu, Worcestershire Sauce, salt and pepper in a large bowl. Add cooled vegetables and mix well. Set into the refrigerator.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5Y8Dgd699-tfHuT8HEBe-N7EEX8l1s3xnRzVRbVykk4MqUHwyVFf8Cnmq4x2_G_fJet38acDc3hFZOC9bbHtKJeSgNJ1UqZSx1N7FdF4aT4hzQN74OgUXfa6nv7KFthc_mQm6Q/s1600/IMG_0295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5Y8Dgd699-tfHuT8HEBe-N7EEX8l1s3xnRzVRbVykk4MqUHwyVFf8Cnmq4x2_G_fJet38acDc3hFZOC9bbHtKJeSgNJ1UqZSx1N7FdF4aT4hzQN74OgUXfa6nv7KFthc_mQm6Q/s200/IMG_0295.JPG" width="200" /></a><i><span style="font-family: Arial, Helvetica, sans-serif;">In a large
sauté pan, warm the butter until bubbling.
Add scallions and sauté for 1 minute.
Add tomatoes, paprika, salt and water.
Bring to a simmer and cook for 3 minutes. Add the sauerkraut and / or apple if using. Warm through. Remove from heat.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtl8a5glXUQqiRYhmiqsUjBu7pAZCX1aS_rk4_al20CNx3SUGeZU8qxYW6srcgbRfNL_acwp9ku8lmEKSakcNM5T9u96MaJjUHdx9QmHc5bWu8HotR21s48WfhakkeJt3PAYETQ/s1600/IMG_0304.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtl8a5glXUQqiRYhmiqsUjBu7pAZCX1aS_rk4_al20CNx3SUGeZU8qxYW6srcgbRfNL_acwp9ku8lmEKSakcNM5T9u96MaJjUHdx9QmHc5bWu8HotR21s48WfhakkeJt3PAYETQ/s200/IMG_0304.JPG" width="200" /></a><i><span style="font-family: Arial, Helvetica, sans-serif;">Carefully
put cabbage in the boiling water. As the
outside leaves cook, pull them loose from the head and remove to a bowl of cold
water. Continue removing the leaves as
they cook until you have 20. They only
need to be cooked enough to make them pliable for folding. Trim the bottoms of the leaves and shave away
some of the tough rib.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHkIXBJEpwIKomkL5Ic9hIo97-dBH4qucsfK3hTBSVJ_F-COKa8DjSLEx18mohhdN6CDVK57McpS2qaA_NlhZxPX4Mr-AzJqOjoQi1HLZjTakM2UpUCH1wJy0-dONhfO2SwhxRw/s1600/IMG_0306.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHkIXBJEpwIKomkL5Ic9hIo97-dBH4qucsfK3hTBSVJ_F-COKa8DjSLEx18mohhdN6CDVK57McpS2qaA_NlhZxPX4Mr-AzJqOjoQi1HLZjTakM2UpUCH1wJy0-dONhfO2SwhxRw/s200/IMG_0306.JPG" width="200" /></a><i><span style="font-family: Arial, Helvetica, sans-serif;">Remove
filling from the refrigerator. Put a
cabbage leaf in front of you with the base at the bottom, the leaf curling up
on the edges naturally. Place about 1/3
cup of filling an inch or so above the base.
Roll the leaf forward, tucking the base in. Fold the right and left sides of the leaf in
and continue to roll forward, forming and enclosed package. Set aside and continue until all the filling
is used.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SqZAyiGuqZX9qe1lbQ2hHlXjCWrqGYQ2ueFJZJlM5l8CjHIhibdBoMBKVnHII1ky6nIeW0Lov6I2-OHXQ1UVDSzMyu9ijJgfQ6bbc1Tam_BC9rtKf2Axor143WlnbgD41l4oPg/s1600/IMG_0318.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SqZAyiGuqZX9qe1lbQ2hHlXjCWrqGYQ2ueFJZJlM5l8CjHIhibdBoMBKVnHII1ky6nIeW0Lov6I2-OHXQ1UVDSzMyu9ijJgfQ6bbc1Tam_BC9rtKf2Axor143WlnbgD41l4oPg/s200/IMG_0318.JPG" width="200" /></a><i><span style="font-family: Arial, Helvetica, sans-serif;">Line a large
Dutch oven with some left over cabbage leaves.
Layer the cabbage rolls on top of the leaves, spooning some of the
tomato sauce over each layer. When all
the cabbage rolls are in the Dutch oven, cover with remaining tomato
liquid. Cover with a tight fitting lid
and place over medium high heat. Bring
to a boil and then lower heat to keep the rolls cooking at a low simmer.<o:p></o:p></span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Cook 60 – 75
minutes depending on the size of your cabbage rolls.<span style="font-size: x-small;"><o:p></o:p></span></span></i></div>
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Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-72825516867233404982013-02-08T19:43:00.000-05:002013-02-08T19:43:17.629-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn2I-xi7fYZYBSIzogCH8feHRvre_d5Ki4eN2l0m6IGp7ZJdghkGhagZ_EeoshyphenhyphenviUd5OKygUw1i7USa95-toLSfjPs2EfiRO_2IriElZLriId9u0-waIa7tNuztT7v4vc1p0fA/s1600/File+3+Feb+1+2013+038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn2I-xi7fYZYBSIzogCH8feHRvre_d5Ki4eN2l0m6IGp7ZJdghkGhagZ_EeoshyphenhyphenviUd5OKygUw1i7USa95-toLSfjPs2EfiRO_2IriElZLriId9u0-waIa7tNuztT7v4vc1p0fA/s400/File+3+Feb+1+2013+038.JPG" width="400" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">THAI
GREEN CURRY CHICKEN <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">I’m
curious what determines a person’s palate.
Certainly location. Even in this world
of cultural cross pollination, a child in Nagasaki or Adis Ababa is likely to
come of age with a different frame of gustatory reference than I did in
Springfield, Ohio. Economics of course
would come into play in a similar way.
Deep pockets could certainly lead the way to depth of cuisine and all
the variety therein.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">Family
of origin… and probably to a certain
degree the culinary capabilities of whoever was in charge of feeding said
family. Or culinary proclivities… Growing up under the influence of a militant
organic vegetarian would have as significant of an influence as a home cook who
depended on Hamburger Helper, canned spaghetti sauce and take out menus. I also had the pleasure of growing up in a
family with little tolerance for finicky eaters. You ate what was on the table, or waited
until the next meal. That will broaden a
child’s tastes.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">Sophistication
… or just the desire to seem sophisticated is another factor. I know a few people who might never have
ventured to try sushi or caviar had they not been offered it in public, and
from the hand of a lovely one they hoped to impress. Personally I am still “jonesing”
for those caviar-luscious parties of the 1990’s, and proud to be someone privileged
to reminisce about that kind of indulgence!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">But
I’ve come to believe that the major determining factor is how much joy one
derives from feeding themselves. Big Mary
has the potential to derive A LOT of joy! Too much my doctor might say. I’ll concede I have much to learn about control,
both portion and self…. But I would SO
rather deal with the frustration of extra pounds than be one of those food
phobic folks with a litany of foods they <i>never</i>
eat.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">In
the years following my 1980 arrival in New York City, I have found a lot of
culinary G spots, flavors and aromas that opened my unschooled Midwestern eyes
wide. Who had ever heard of Pad Thai
before I found that Chinatown dive?
Pastel de Choclo? I barely knew
where Peru was, but I knew I loved this corn custard casserole I found in
Hell’s Kitchen! And I continue to be drawn to these much less expensive, endlessly inspiring centers of culinary pride
for the enterprising immigrants who open their kitchen to NYer’s, always on the
prowl for the next new thing.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Here
is a recipe inspired by those flavors that’s so easy to make it should become a
regular event in your kitchen. That’s
why I encourage you to go the extra distance to source out the unusual ingredients. Something this delicious deserves a little effort! And these Thai kitchen staples will keep
refrigerated for a very long time. (The
lime leaves freeze well for more than a month.)
But once sourced, this is an exotic yet accessible dinner that can be
thrown together in less than 30 minutes.
As one of my private cooking class clients said last week… “My friend is
very a very picky eater, but she would love this…. I’m going to make this for
her. I just won’t mention the ingredients.”<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>THAI GREEN CURRY CHICKEN - Serves 3 - 4</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tablespoon Vegetable Oil</span></div>
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<span style="font-family: Verdana, sans-serif;">5 Small Shallots, peeled, halved and slivered - </span><br />
<span style="font-family: Verdana, sans-serif;"> approx 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 - 1 1/2 teaspoons Thai Green Curry Paste </span><br />
<span style="font-family: Verdana, sans-serif;"> (depending on desired </span><span style="font-family: Verdana, sans-serif;">spiciness), </span><br />
<span style="font-family: Verdana, sans-serif;"> available in Asian grocery stores</span></div>
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<span style="font-family: Verdana, sans-serif;">3 Large Kaffir Lime leaves - stems removed</span><br />
<span style="font-family: Verdana, sans-serif;"> and finely chopped,</span><span style="font-family: Verdana, sans-serif;"> (3/4 teaspoon), </span><br />
<span style="font-family: Verdana, sans-serif;"> available in Thai or Asian Grocery stores or</span></div>
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<span style="font-family: Verdana, sans-serif;"> substitute 1/2 teaspoon grated lime zest</span></div>
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<span style="font-family: Verdana, sans-serif;">1 - 1 1/4 Pounds boneless Chicken Breast - cut into</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 inch pieces</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Medium Red or Yellow Pepper, stemmed, </span><br />
<span style="font-family: Verdana, sans-serif;"> seeded and cut into</span><span style="font-family: Verdana, sans-serif;"> 1/2 inch slices</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 Tablespoons Thai Basil, chiffonade cut -</span><br />
<span style="font-family: Verdana, sans-serif;"> available in some</span><span style="font-family: Verdana, sans-serif;"> Greenmarkets, many </span><br />
<span style="font-family: Verdana, sans-serif;"> Thai/Asian groceries or substitute equal</span></div>
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<span style="font-family: Verdana, sans-serif;"> parts mint and regular basil</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat a large skillet or wok over high heat. Add oil. Add shallots and cook a minute or so until they begin to soften. Add Curry Paste and stir continually for 30 seconds. Add chicken, red pepper and chopped lime leaves. Cook over high heat for 1 minute. Add 1 1/2 cups of coconut milk, reserving the rest for final seasoning. Lower heat to medium. Cook for several minutes until chicken is cooked through, about 4-6 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add Lime juice and basil. Stir well, taste and adjust seasonings as desired ...</span></div>
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<span style="font-family: Verdana, sans-serif;">Too spicy? Add remaining coconut milk. Needs salt? Add another 1/2 teaspoon of fish sauce. Needs acidity? Add another 1/2 teaspoon of lime juice.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Serve with steamed jasmine rice.</span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Copyright 2013 Big Mary's Kitchen</span></div>
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Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-42338204513193175002013-02-01T16:50:00.000-05:002013-02-01T16:50:27.118-05:00<b>Slow Cooker Apple Butter</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwHcIaYLxqMyFmoBchLd6p4Bg2na4x-blhaVyTmO4yRQCwdA_nCO85cq-JcH0CPAUKspuhQOZUVvMHgBpCNNe6ZHWQCFev0-nzeRoyN0IUTutuoi_GSHux0dHpvgBKJvwXPMBcQ/s1600/File+3+Feb+1+2013+048.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwHcIaYLxqMyFmoBchLd6p4Bg2na4x-blhaVyTmO4yRQCwdA_nCO85cq-JcH0CPAUKspuhQOZUVvMHgBpCNNe6ZHWQCFev0-nzeRoyN0IUTutuoi_GSHux0dHpvgBKJvwXPMBcQ/s320/File+3+Feb+1+2013+048.JPG" width="320" /></a></div>
<br />
I've recently developed a recipe for Apple Butter to both keep up with my handsome husband's bottomless appetite for homemade jams and preserves, and winter's lack of variety for canning jams and such. I've also adapted the recipe to use Splenda artificial sweetener... Another nod to that same husband's "bottomless" appetite for sweet jams. I know there is plenty of arguments against artificial sweeteners. YOU take it up with him!<br />
<br />
I've added this recipe to a revised edition of one of my early blog posts about apples and making apple butter. There's plenty to be said for the more organic and traditional process outlined in the original post. There's a LOT to be said for letting your Crock Pot do the work overnight while you sleep!<br />
<br />
And so, please enjoy the following. When Big Mary was taking baby steps... October 2006<br />
<br />
<br />
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<b>Apple Glory</b></div>
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<br />
I've bellyached before about the year round availability of way too many fruits
and vegetables that years ago had specific seasons. It holds true even for apples. Let’s face it, Granny Smiths and Red Delicious
apples have become as ubiquitous and expected as fake eyelashes on drag
queens. That's why come September till November or so I’m constantly
of the prowl at our Greenmarket. Every
year I’m seduced by more and more varieties as local farmers feed our fascination
with heirloom and specialty apples.</div>
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<br /></div>
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A local newspaper tallied up 34 varieties at a
recent Greenmarket; including some very old and rare cultivars like the Newton
Pippin (George Washington’s favorite), the
very pale fleshed apple known as Winter Banana, as well as the less rare but no
less cherished Macintosh, Jonathan,
Macoun, Northern Spy, Cortland, and some newly crossbred varieties like my favorite
the Honeycrisp. Each one has a unique
blend of distinct sweetness or tartness, crisp crunch or soft melting bite.
Some are puckeringly acidic, some are pure honey sweetness, and some heirloom
apples even carry the tannic dryness of a big red wine. And of course that’s part of the glory of
apples. Some excel in pies, some are
bound for sauce and others just deserve to be enjoyed out of hand.</div>
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It's easy for a North American to take these red,
pink, yellow and green beauties for granted. Partially because the storage and
foreign grown apples we endure January through August deserve to be taken for
granted. Most are one dimensional and flavor challenged. However on the plus
side, they are damn convenient. They keep for a week or more if the heat's not
too high, they are versatile, they are easy to eat, and most apple recipes fall
into the realm of "comfort food". But like macaroni and cheese, meatloaf, mashed
potatoes and other "comfort foods", a lot of the time these dishes
aren’t very comforting. </div>
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<br /></div>
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We also undervalue apples because they are so omnipresent
in our lives. They're just everywhere
from lunch boxes to deli counters to teacher’s desks. My
partner, “The Handsome Venezuelan” is always reminding me that this is not
nearly so true in warmer regions, where apples and pears are considered quite
exotic, much like we view guavas, mangoes, or passion fruit. And in the same
spirit with which he dismisses the flavorless mangoes in our markets, I suspect
there are damn few tropical tots who have ever tasted something as crisp and
heady as a fresh picked Winesap apple.</div>
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<br />
When my dear Mama Gladys passed away in September, we drove back to Ohio to celebrate
that lovely lady and wish her a sweet journey over. The nine hour return trip
to NYC was sweet, not only due to reflections on my Mom's long and happy life,
but also sweet with the crisp cidery smell of a bushel of apples from my middle
sister's ignored apple tree. Before the horses and dogs grabbed the entire
harvest, I threw a ladder up high and pulled down a few bags full. According to
my eldest sister, they are Jonathan apples. I've learned not to question
because she's usually right in such matters.<br />
Yesterday, I spent a long aromatic day producing about 12 pints of old fashioned
apple butter, so good my Mama almost came back for a taste. So good in fact,
the Venezuelan proposed to me... Again. Then
ordered me to hide them from him and portion the jars out judiciously. </div>
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<br /></div>
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Here's my typically brief outline of how you can
share the love. As well as a time saving
more modern recipe…<br />
<strong><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Old Fashioned Apple Butter</span></strong><br />
Wash a big bunch of apples. A mix is a good option (perhaps McIntosh, Winesap,
Macoun & Gala), though I succeeded with one variety that was tartly sweet.
Roughly cut the unpeeled apples into eighths or quarters and put into a large
heavy bottomed stock pot. Do not core or seed the apples. Add Apple Cider (or
water, or a mix of both) until it just covers the apples. Place over medium
high heat and simmer, uncovered, until the apples are completely collapsing.
The timing will vary depending upon variety. A McIntosh will go quickly; a
Granny Smith will take much longer. Cool the mixture and then pass it through a
food mill. </div>
<div class="MsoNormalCxSpMiddle">
Measure the puree and place in another heavy
bottom stock pot (or the same one washed out)and add sugar at a rate of 50% of
the puree. In other words, for 8 cups of puree, use 4 cups of sugar. I optioned
for a little less sugar and was happy for it. Then stir in ground spices (I
like a lot, so I used cinnamon, allspice, cloves, nutmeg and ginger), a few
pinches of salt and a generous squeeze of fresh lemon. Bring to a simmer,
stirring often, and then cook until it is thickened and condensed. This will
take several hours, and you need to stir it often, about every 10 minutes at
least, checking for sticking on the bottom of the pan. A good test for when the
apple butter is done is this: chill a china plate in the freezer. Drop a
tablespoon's full of the apple butter on the plate. Wait a minute or two. When
liquid no longer seeps out from the mound of puree, you're there.<br />
Proceed with standard water bath canning procedures which can be found in any
canning book or online. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvJm7IyXhzAyjfjFeLkS8CoS-kzVSBgfkprUek1zXbR0t6YACFebEqwHGKR_JM6p3zkoqK6LYrjcz2T1a2D42F6RVW04kzbxkAgzNgKBrIBVZiG7_0O7QspuUA4a8rjfguhOXUA/s1600/File+3+Feb+1+2013+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvJm7IyXhzAyjfjFeLkS8CoS-kzVSBgfkprUek1zXbR0t6YACFebEqwHGKR_JM6p3zkoqK6LYrjcz2T1a2D42F6RVW04kzbxkAgzNgKBrIBVZiG7_0O7QspuUA4a8rjfguhOXUA/s320/File+3+Feb+1+2013+043.JPG" width="213" /></a></div>
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Here is a method I tried in the time since I made
my first batch and I was pretty happy with this as well. I’ll admit, it’s not quite as deep in flavor,
but given the trade off of convenience, I still recommend it.</div>
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Slow Cooker Apple Butter</div>
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6 Pounds of Apples A mix of 3-4 varieties, Peeled</div>
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1 1/2 Cups Granulated Sugar (or Splenda - See Note*)</div>
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1 1/2 teaspoons Ground Cinnamon</div>
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1/2 teaspoon Ground Ginger</div>
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1/2 teaspoon Ground Nutmeg</div>
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1/4 teaspoon Ground Cloves</div>
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1 medium Fresh Lemon</div>
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Grate the apples, using the large holes of a box grater, directly into the slow cooker. Add sugar and spices. Add zest on the lemon, then squeeze lemon juice into the apples, discarding pits. Stir everything gently and cover. Cook on Low for 12 - 14 hours. Remove lid and whisk thoroughly to smooth out the apple butter. Cook an addition hour to hour and a half to dry out the mixture. Stir occasionally.</div>
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Makes 6 - 7 half pints</div>
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This can also be canned with the traditional water bath canning process. Please check any reliable canning website. Ball Jars maintains a great one.</div>
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Let me just say, if you've never tried canning, it's just a big hoot and a holler. Very safe in my experience as long as you follow instructions carefully, and you've got the right acid and sugar content provided by jams, jellies, or the acid in tomato sauces and salsas. And it just makes you smile with accomplishment. Besides it impresses the hell outta people who don't know how easy it is!</div>
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<b><u>*NOTE - I don't know the kitchen science of canning with artificial sweeteners well enough to guarantee the safety of caning this recipe using Splenda to replace the sugar. It WILL keep in the refrigerator for several weeks and freezes very well.</u></b></div>
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Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-12861094803921336472012-03-30T19:13:00.000-04:002012-03-30T19:13:45.984-04:00<span style="font-size: small;"><b><span style="font-family: Verdana,sans-serif;">Spaghetti with Caramelized Onions, Roasted Cauliflower, Parmesan and Pine Nuts</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin629v_LDDJjCnnhb8xIkPFiMn-eZw2YizoczkEGtrgH0X-9V8EC-iJzTlDpcCtN4yfVK7djfNy41hTGiy2aWuD1ghwID08-6M41r-ZJX5ET33VRTi4aOj78RMugfHVUiLKCKUUA/s1600/IMG_0088.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin629v_LDDJjCnnhb8xIkPFiMn-eZw2YizoczkEGtrgH0X-9V8EC-iJzTlDpcCtN4yfVK7djfNy41hTGiy2aWuD1ghwID08-6M41r-ZJX5ET33VRTi4aOj78RMugfHVUiLKCKUUA/s400/IMG_0088.JPG" width="400" /></a></div><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Well, in true Big Mary style I have fretted and 2nd guessed myself for more than a month over this recipe. It's an old favorite of mine that I developed years ago trying to revitalize the vegetarian pasta offerings at an old kitchen best left unremembered. Trouble is I was always making it for around 50 people or more at a time, and we just never got around to writing up a recipe for it.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">And anytime I've made it at home, it was casually thrown together based on a mix of how much cauliflower I had and a generous supply of tried and true kitchen instinct. When I got around to dragging out the scale and measuring spoons, back in ... oh Lord was it February???? I came up with a version that was tasty, looked great, but was just a little <b>too</b> sweet from the caramelized onions. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">This was followed by a month of ponderous introspection, depleted motivation and significant self doubt. About many things not just pasta. Good sense returned though, as it typically does, and I decided to give myself the benefit of the doubt, strap on Big Mary's apron and post this pasta ASAP. After all, it's not my job to decide whether I'm worth reading. I just need to get the damn words on the page, er screen, er... whatever. Note to reader, this is NOT a shameless plea for praise. Though patronage in the Renaissance manner might lift anyone's mood!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Which brings us to March 30 and the sprouting of the earliest Spring on record. So before it's impossible to tempt anyone with a Roasted Cauliflower recipe let me toss this really tasty dish your way. And if indeed the thought of more roasted cauliflower is causing the edge of your lip to curl involuntarily.... I bet this would be damn tasty with Roasted Asparagus also.....</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">So for those curious few, what I did to address the sweetness issue was to reduce the length of time the onions are caramelized, and de-glaze with a more generous amount of dry Vermouth. I also think it's important to use the best quality of Parmesan you can afford. Preferably freshly grated Parmesan Reggiano. The nutty flavor of good parm will help to balance the sweetness of the onions. And finally, hit the finished dish with a few fresh grinds of Black Pepper.</span></span><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><i><span style="font-size: x-small;"><b><span style="font-family: "Verdana","sans-serif";">SPAGHETTI WITH ROASTED CAULIFLOWER, CARAMELIZED ONIONS, PINE NUTS & PARMESAN</span></b></span></i><br />
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</div><div style="text-align: left;"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Chef's Note: For further discussion on caramelizing onions, please see Big Mary's blog post of Feb 6, 2012.</span><b><span style="font-family: "Verdana","sans-serif";"><br />
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<i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">2 XL Yellow Onions,, sliced thin (about 2 lbs. total)</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">3 Tablespoons Olive Oil</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">½ Cup Dry White Vermouth (or Dry White Wine)</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">½ large head Cauliflower, cut into small florettes</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">2 Tablespoons Olive Oil</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">½ Cup Pine Nuts, toasted in oven</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">12 Ounces Spaghetti</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">½ Cup (or to taste) Parmesan Reggiano, freshly grated</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";"> Salt & Freshly Ground Pepper</span></span></i></div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";"> Freshly chopped parsley (optional)</span></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAa8me6yxZB1T1kuav76zDRwnpvOSmKAjbNIOjESXFuQOvqAiMFiQK-ECyOsrrCERfnhXZZ7b6TyqdFR-Hxm1lxLDwPai4ObB9V5KPffJUtQFg-rA-0eZNLNQWQVnS5xaFGHHRg/s1600/IMG_0075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAa8me6yxZB1T1kuav76zDRwnpvOSmKAjbNIOjESXFuQOvqAiMFiQK-ECyOsrrCERfnhXZZ7b6TyqdFR-Hxm1lxLDwPai4ObB9V5KPffJUtQFg-rA-0eZNLNQWQVnS5xaFGHHRg/s200/IMG_0075.JPG" width="200" /></a><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Warm the olive oil in a extra large sauté pan. Add onions and mix thoroughly. Sauté onions over low heat, stirring often until caramelized to a golden tan. About 15 – 18 minutes usually. Watch carefully during final 5 - 8 minutes of caramelizing. Raise heat to medium high and de-glaze pan with vermouth or white wine. Cook for a minute and the remove from heat and set aside.</span></span></i></div><br />
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</div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Preheat oven to 350*. Lay pine nuts on a baking sheet and toast in oven for 3 – 5 minutes. They should be golden and aromatic. Remove from oven and cool.</span></span></i></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun7NN_N3mHvqvG4JFXOT9X3E2keUTiqN854n9h-Kssbah3xQF7maQDNSxfRKggHWZW5D7KfJtQpG0HSi-KVLmvBLhjKxNqGY0t8R4i8eyilFfijPvxXlD5KUxG5hHJW3PQ4gwVw/s1600/IMG_0078.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun7NN_N3mHvqvG4JFXOT9X3E2keUTiqN854n9h-Kssbah3xQF7maQDNSxfRKggHWZW5D7KfJtQpG0HSi-KVLmvBLhjKxNqGY0t8R4i8eyilFfijPvxXlD5KUxG5hHJW3PQ4gwVw/s200/IMG_0078.JPG" width="200" /></a><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Raise oven temperature to 450*. Toss cauliflower with 2 Tablespoons of olive oil, S & P, and lay out on a baking sheet. Don’t crowd the florettes, see picture. When oven is preheated, roast until lightly browned and cooked. Remove from oven and set aside.</span></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Cook spaghetti until al dente. As spaghetti is cooking, return onions in their pan to low heat. Add cauliflower. When spaghetti is 1 minute from being ready, drain (reserving some cooking water) and add to onion cauliflower mix. Raise heat, add about 1/3 cup of the cooking water and mix pasta together. Adjust seasonings, add toasted pine nuts and Parmesan, and toss again.</span></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Serve garnished with parmesan cheese, freshly ground black pepper and parsley.</span></span></i></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK54hoMleKuMrKFHCjn2NX68grvxJ-p8AuVkdLoLe1pn7aNRZv_7Z14NU6lfwN89N_pNaWeWoa_ggypwjivq8KYGoQggfFFNEIsCh9kfEGDss39O5uMU5vFpE-LK3R-egR1_oJA/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK54hoMleKuMrKFHCjn2NX68grvxJ-p8AuVkdLoLe1pn7aNRZv_7Z14NU6lfwN89N_pNaWeWoa_ggypwjivq8KYGoQggfFFNEIsCh9kfEGDss39O5uMU5vFpE-LK3R-egR1_oJA/s320/IMG_0082.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">© Big Mary’s Kitchen 2011</span></span></div>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-80555906242039216942012-02-06T23:26:00.000-05:002012-02-06T23:26:56.563-05:00<b>Caramelized Onion & Ricotta, Black Peppercorn Dip</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHSpIEdZs29MTKjjq7ka-8Rvy5cOz__5xAT5TPM8Jk0_y9R16Ni2k-n0jcR3F7m1LNawh8oFsQBI-DD-TmwmRkvhu-tEASXYfcU8Jo4dbdMHh6l-m2_AIqkj_LjWkR2LMzUKFIA/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHSpIEdZs29MTKjjq7ka-8Rvy5cOz__5xAT5TPM8Jk0_y9R16Ni2k-n0jcR3F7m1LNawh8oFsQBI-DD-TmwmRkvhu-tEASXYfcU8Jo4dbdMHh6l-m2_AIqkj_LjWkR2LMzUKFIA/s320/IMG_0010.JPG" width="320" /></a></div><br />
I've always preached the gospel that ingredient is King. And I do believe that purveying the best you can find; be it a perfectly ripe pear, San Marzano canned tomatoes, fresh herbs from your windowsill or a well marbled steak, is the best investment toward successful cooking you can make. But here's an instance when a well done technique can make kitchen alchemy.<br />
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I love it best when something amazingly simple can have such a profound effect. And there's absolutely nothing complicated or difficult about caramelizing onions. Nothing difficult that is unless patience is not among your virtues. Because caramelizing onions could be the poster child for the slow food movement. The upside to the low and slow style of caramelizing onions is that they require an equally low level of attention as they are doing their thing. So the cook can go on with other business as they are doing their thing on a back burner. And the rewards for your patience are as deep and wide as the possible uses for this "kitchen gold".<br />
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There are plenty of foodies out there espousing the various gustatory benefits of any number of flavor enhancers. We've all correctly learned that "salt is a flavor magnet", and that a squeeze of fresh citrus can "wake up" everything from vinaigrettes to grilled pork. But some ingredient enthusiasm can be overwhelming. Last year's "Bacon Makes It Better" overkill was responsible for re-imagining everything from peanut brittle to tofu into cholesterol bombs. And of course there's one celebrity kitchen diva currently battling back from her butter-centric behavior. For the record ... that bacon brittle is addictively delicious and my fridge is never butter free either Ms. Dean.... BUT I can offer caramelized onions as a remarkable flavor booster that remains pretty much cringe free.<br />
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And to prove my case I plan on bringing you several posts featuring some of Big Mary's favorite uses for Caramelized Onions. Today's being a spectacularly delicious and simple spread or dip for crostini or pita toasts. Fresh Ricotta with Caramelized Onions and Black Pepper. But 1st a quick "How To" for making Caramelized Onions.<br />
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<b><i>Caramelized Onions</i></b><br />
<i>1 1/4 pounds Yellow, White or Sweet Onions (approximately 4 cups when sliced)</i><br />
<i>2 Tablespoons Olive or Vegetable Oil</i><br />
<i>1 pinch of salt</i><br />
<i>1 glass of Chardonnay (optional) </i><br />
<i>2 Tablespoons Water </i><br />
<i> </i><br />
<i>Clean and peel onions. Slice onions in half from top to root end. Slice thinly. (I prefer to slice them into half rings.)</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKO5VV-N16wszRW6QlHLl3x1b2_pNdDDHBkeA3I8OrU8hK4qpBznTGDAbyC1CbXHCy1vZ2YiaaB8S4ndpK2FALV88GBhI9UCEQ9Q4eR0-2dP4uAEiJhuuPOXy4q7oy7mA3eYFAQ/s1600/IMG_0087.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKO5VV-N16wszRW6QlHLl3x1b2_pNdDDHBkeA3I8OrU8hK4qpBznTGDAbyC1CbXHCy1vZ2YiaaB8S4ndpK2FALV88GBhI9UCEQ9Q4eR0-2dP4uAEiJhuuPOXy4q7oy7mA3eYFAQ/s200/IMG_0087.JPG" width="200" /></a><i>Heat a large skillet, at least 10 - 12 inches diameter, over medium high heat. When heated add oil - (Measure It!. You'll always overestimate what a Tablespoon is...) Then add sliced onions and mix well in the skillet. Keep sauteing the onions and stirring them for a few minutes. Add salt. When onions have collapsed and begun to turn translucent, lower heat to medium-low and pour yourself the glass of the Chardonnay if using. Now relax! Enjoy the wine and come back to give the onions a stir from time to time, every 3 or 4 minutes. </i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeF4q6vQMLA5s8L6BKijwUXNsGmTlre-FV_gMJtHvkBh-FKBOtCBCQ_hSTvhnMrUUD18Q55Dt8fY1VWp1u_b9iRqr_cGhuDuCin3XyxkTiO-D8iCT2axsK-i495bVUvneuYo4aA/s1600/IMG_0093.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeF4q6vQMLA5s8L6BKijwUXNsGmTlre-FV_gMJtHvkBh-FKBOtCBCQ_hSTvhnMrUUD18Q55Dt8fY1VWp1u_b9iRqr_cGhuDuCin3XyxkTiO-D8iCT2axsK-i495bVUvneuYo4aA/s200/IMG_0093.JPG" width="200" /></a><i>I can't say for sure how long it will take as it depends on water content of your onions, how high your flame is and how efficient of a pan you are using. But let's say a minimum of 20 minutes and perhaps as much as 30.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67bKaFUWKfWoHMOKbaSQRkre3l3EcMC23gGdb4tavDDxfxGpPV-LIjIo1FA8fjfvLMwJh8JE4D-7VbpC51ifYx-cJpdDHjWvoN_rohXsNLLkds4e_9dF4PhAbbs9FlNVnJtyhzA/s1600/IMG_0091.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67bKaFUWKfWoHMOKbaSQRkre3l3EcMC23gGdb4tavDDxfxGpPV-LIjIo1FA8fjfvLMwJh8JE4D-7VbpC51ifYx-cJpdDHjWvoN_rohXsNLLkds4e_9dF4PhAbbs9FlNVnJtyhzA/s200/IMG_0091.JPG" width="200" /></a><i>At first you'll notice the onions turning a little golden here and there, then they will all take on a blond hue, then light brown, then tan and finally deep brown. And with each step the volume will shrink and shrink. One recipe I consulted advised to caramelize the onions until they are as brown as you think they should be, then give them 5 minutes more. Probably good advice for the beginning onionista! That said, for some recipes you won't need to take them as far as I'm telling you to here.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2hP41t1vlU_8gAlOhe9zw04zc7Oivimch771ZL_jSehABOXh8BnAPnGaR7SYDgQ_U0FQC-Ztf4PNSD_gNTIil2Dt143O3hbP2gbcAvTPik8qz9YZ9Vdsd0QWXFZF6s_-zhlJPQ/s1600/IMG_0095.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2hP41t1vlU_8gAlOhe9zw04zc7Oivimch771ZL_jSehABOXh8BnAPnGaR7SYDgQ_U0FQC-Ztf4PNSD_gNTIil2Dt143O3hbP2gbcAvTPik8qz9YZ9Vdsd0QWXFZF6s_-zhlJPQ/s200/IMG_0095.JPG" width="200" /></a><i>When the onions are deep brown, raise heat and stir in a tablespoon or two of water and scrape the bottom of the pan to deglaze the fond (brown sticky stuff on the bottom of the pan) which has great flavor and then turn off heat once water has evaporated. Remove from pan, cool and cherish. You should have about 1/2 cup of finished product. Again this will vary based on the onions you begin with.</i><br />
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And now, here's the first of my suggested uses for you caramelized onions...<br />
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<b><i>Fresh Ricotta with Caramelized Onions and Cracked Black Pepper</i></b><br />
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</i><br />
<i>2 Cups Full Fat Ricotta (best quality you can find or make your own!)</i><br />
<i>1/2 cup Caramelized Onions, roughly chopped</i><br />
<i>1 very generous pinch of freshly grated nutmeg</i><br />
<i>3 Tablespoons Extra Virgin Olive Oil - the best you have</i><br />
<i>3/4 teaspoon salt</i><br />
<i>1/2 teaspoon roughly cracked fresh black pepper (or more to taste)</i><br />
<i>2 teaspoons parsley chopped</i><br />
<i>Country bread sliced and toasted with Olive Oil</i><br />
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<i>Combine Ricotta, onions, nutmeg, EV Olive oil, salt and pepper. Place in a bowl and garnish with parsley if desired. Serve with crostini or pita toasts.</i><br />
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Copyright<i> </i>© 2012<i> </i>Big Mary's Kitchen<br />
Text by Edward Magel<br />
Photos by Edward Magel & Yder LayaBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-5343797777800387352011-12-02T17:38:00.003-05:002011-12-02T17:43:35.737-05:00Roasted Kabocha Squash Soup with Port and Apple ... and other sexy foods<br />
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As a chef I am often drawn into conversations about food. Most typically a request for tips, hints and fixes. But in our post Food Network world, cooking is a topic of conversation which nets a surprisingly diverse cast of gastronomically informed people. And so I've recently encountered a more sophisticated range of conversation. During the weeks before Thanksgiving I shared in an enthusiastic debate over what makes a superior stuffing. My emphatic opinion was that hand cut stale bread was crucial.<br />
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Occasionally during these conversations, I'm met with lapses of silence when I've waxed a little too poetic in my descriptions and directions. Actually, I don't think it's about being too poetic, but more accurately it's just me stepping out of the box and using my own language to describe flavor. Personally I don't see the problem, it all makes sense to me.<br />
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Maybe it goes back to my lack of formal culinary education, which I've always said has gifted me much more than it has ever held me back. I've discovered more by using an ingredient "inappropriately" to dynamic effect than any class in kitchen chemistry could have informed me with. And of course, NYC is "lousy" with culinary graduates, so I've never lacked for someone to tell me what temperature a creme anglaise is set at, or to show me how to de-vein a lobe of foie gras should I need the skill set. <br />
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And so, if we are having a kitchen throw down, or just sharing a meal worth discussing... you might hear me say that "It's good, but it needs a solid bottom note." Translation... It's tasty but it's all ethereal. It needs a flavor to help plant it's feet in the ground. It might be a judicious amount of a strong herb like bay, thyme or rosemary. Or maybe a dash of Worcestershire Sauce if it's a reduction or vinaigrette. Some molasses or switching out brown sugar for white... <br />
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A few weeks ago I was interviewing with a "young buck" of a chef who seemed full of desire to impress with his style that he's infused himself with in the 6 top quality restaurants he's worked in in the last 9 years.... When he asked me what kind of food I wanted to cook I said "honest food". And in answer to his quizzical look... "By that I mean, food that represents itself as what it is. A Brussels Sprout should taste like the best Brussels Sprout it can be. Heighten flavor don't change it. Ultimately it's NEVER going to get much better than homemade strawberry jam on a warm buttermilk biscuit with sweet butter. Whether we're cooking lobster, sweetbreads, heirloom tomatoes, white truffles or artisinal mac & cheese. If the flavor's not true and honest, you've missed the mark.<br />
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Which brings us to what I call sexy food. I remember developing dishes and hors d'oeuvres back in the day and sending back many an idea requesting my team to help me make it more sexy. This term, like pornography is mostly defined in the eye of the taster I suppose. But also, like the often referenced quote about pornography, I know sexy food when I taste it. Forest Honey with Gorganzola on a Whole Grain Crostini. Grilled Duck Breast with Pomegranate Walnut Chutney on Soft Polenta, Warm Oven Poached Oysters on the Half Shell with Truffle Butter Leeks, Properly Made Spaghetti Carbonara (especially when in Rome), or maybe just sweet butter with Maldon salt on a perfect slice of sourdough baguette. I think a lot of what makes a dish sexy is mouth feel. Something luxurious, typically rich and oh so smooth.<br />
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This is why any winter squash soup often fills the bill of a steaming hot dish of sexiness. At the same time, it's undeniable hominess can toss a grandmotherly blanket on it's sex appeal. And so I've found a way to throw some fishnets and high heels on this unctuous bowl. A little accessorizing never hurt any of us.<br />
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ROASTED KABOCHA SQUASH SOUP WITH PORT & APPLES<br />
Serves 8<br />
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For the Soup:<br />
3 - 4 pound Kabocha, Buttercup or Butternut squash<br />
1 Tablespoon Olive Oil<br />
¼ pound Sliced Bacon – cut into 1 inch pieces (optional)<br />
1 Tablespoon Butter, (2 Tablespoons if eliminating Bacon)<br />
1 ½ cups Onion (chopped)<br />
2 medium Garlic Cloves, chopped (1 generous Tablespoon)<br />
1 teaspoon Fresh Thyme Leaves- chopped<br />
1 teaspoon Spanish Smoked Paprika - sweet<br />
½ teaspoon Ground Cumin<br />
¾ teaspoon Cinnamon<br />
½ teaspoon Ground Ginger<br />
¼ teaspoon Black Pepper – freshly ground<br />
¼ teaspoon Nutmeg – freshly ground<br />
¾ cup Port Wine<br />
1 large apple (Honeycrisp, or other sweet-tart apple), peeled, cored and cut into 1” pieces<br />
5 cups stock - (Chicken, Vegetable or a Combination<br />
1 cup Half & Half<br />
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Yield – 2 ½ quarts<br />
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For the Garnish:<br />
1 ½ cups Port Wine<br />
1 large Apple – (again a Honeycrisp, Granny Smith or other apple that's not too sweet) cut into matchstick julienne<br />
1 Tablespoon Parsley – chopped<br />
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Soup Directions:<br />
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with non stick cooking spray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvSk35Q4kUq-6K8yjnlNr-elanrkM5YfNEZDxIso2JNA-ZJtIY5a37QrWWIPRCYfB5uCgiHET-3ONZ4SvjFMozFgHQy1Os45TUBkvhOiCtSFQo6IJDD6S0EYGupgWl4TcNISbUQ/s1600/053.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvSk35Q4kUq-6K8yjnlNr-elanrkM5YfNEZDxIso2JNA-ZJtIY5a37QrWWIPRCYfB5uCgiHET-3ONZ4SvjFMozFgHQy1Os45TUBkvhOiCtSFQo6IJDD6S0EYGupgWl4TcNISbUQ/s200/053.JPG" width="200" /></a>Cut the squash in half and remove seeds. Paint the cut flesh surface with olive oil and season with salt and pepper. Place squash cut side down on the aluminum foil and roast until tender when pierced with a knife. 30 – 40 minutes. Remove from oven and allow to cool. When cool, peel or cut away the hard rind, and reserve the cooked flesh of the squash.<br />
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In a large soup pot, warm the butter and add the bacon (if using). Sauté over medium heat until bacon begins to release fat. Add onions and garlic, and sauté until onions are translucent. Add thyme, cumin, cinnamon, ginger, black pepper and nutmeg. Stir and cook until spices are aromatic. Raise heat and add port wine. Simmer to release all the flavor from the bottom of the pan about 1 minute, then add apple, and stock. Lower heat, cover pot and simmer for about 15 minutes. Add reserved squash flesh and continue to simmer until apples are soft. Approximately 15 minutes depending on variety of apple used.<br />
Remove from heat and allow to cool slightly.<br />
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Puree the soup in batches in a blender. For the smoothest result, puree the solids with just a little of the cooking liquid first, adding more liquid as you go. Transfer the puree to a sieve set over a larger bowl. Using the back of a ladle push the soup through the strainer, discarding the solids left in the strainer. Soup may be refrigerated and chilled at this point.<br />
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When ready to serve, warm the soup over medium heat. Stir in Half & Half, adjust seasonings (especially salt) and serve very warm. Garnish each bowl with the reduced Port and Apple Salad (See Below)<br />
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Garnish Directions:<br />
In a skillet warm the port wine until simmering. Allow to reduce in volume to approximately ¼ cup, this may take 20 minutes or longer. The reduction should be syrupy. Watch closely to avoid burning. Set aside and reserve. I recommend making the reduction ahead of time.<br />
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For the apple salad, immediately before serving, julienne the apple and combine with the chopped parsley. After placing soup in the bowl, place a small portion in the center of the dish. Drizzle port reduction into the soup, around the salad and serve immediately.<br />
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All recipes, copy and photos Copyright Big Mary's Kitchen 2011Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-36819821037220020122011-11-23T14:08:00.000-05:002011-11-23T14:08:17.136-05:00Pomegranate Walnut Chutney ... The UN-Cranberry Sauce<br />
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Cranberry Sauce seems to have a unique place on the Thanksgiving table. For some people it's iconic. It must be served directly from the can, on the "cranberry sauce plate" with molded rings from the can proudly displayed. Witness Marisa McClellan's great blog Food in Jars where she reports on her efforts to repackage her homemade cranberry sauce into a re-purposed bean can for the "right look" of her turkey condiment.<br />
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Other people change up their cranberry sauce annually. One year cranberry jelly, the next raw cranberry orange relish, maybe this year cranberry jalapeno compote! I guess their thinking is that any dish with so much tradition must have something to recommend it. If only they can find the right recipe... <br />
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Other families dutifully buy a bag of cranberries every year and efficiently cook it up with whatever recipe is on the bag. It's then dropped on the buffet in grandma's cut glass side dish and thoroughly ignored by every person in the buffet line, with the exception of the kids table where it is perfect ammunition should Cousin Bobby start any trouble.<br />
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And there's always the chance that like Big Mary, you may truly enjoy the tart, sweet and slightly bitter edge cranberries bring to a this typically over rich meal. At the same time, I will pass right on by that "jellied straight out of the can" style that was both traditional and traditionally ignored at my youthful Thanksgiving dinners.<br />
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And so I offer you all an option that might just start a new tradition for your holiday buffets. Pomegranate Walnut Chutney! If not for tomorrow's Turkey, then perhaps for your Christmas Ham. And if you have any plans for serving duck breasts over the season, you'll thank me for recommending this as a tasty accompaniment. It keeps well when refrigerated, up to a week or so. I promise it will dazzle any surprise guests served with a humble grocery rotisserie chicken and impress the hell out of the cocktail crowd accompanying a simple chevre.<br />
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Have I oversold myself? Perhaps my enthusiasm is getting the better of me. I do not recommend it on Cheerios or scrambled eggs. Though a spoonful or so tossed in a salad .... OK OK OK I'll stop.<br />
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Truth be told this is not really a chutney. It's more a relish since it is not cooked. But the flavors and how they work together remind me of a chutney, and so I'll not stand on ceremony. <br />
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<i><b>Pomegranate Walnut Chutney</b><br />
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1 Cup Walnuts<br />
¼ Cup Currants (or small raisins)<br />
2 teaspoons Vinegar<br />
1 Cup Pomegranate Seeds/Arils<br />
4 Large Pitted Prunes, diced small<br />
1 Tablespoon Fresh Lemon or Lime Juice<br />
¼ Cup Pomegranate Molasses *<br />
¼ Cup Dark Strong Honey (such as Buckwheat or Forest)<br />
Salt to taste<br />
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Preheat oven to 350 degrees. Place walnuts on a baking sheet and place in oven. Toast 6 -7 minutes until nuts are lightly toasted and aromatic. Set aside to cool and chop roughly.<br />
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In a small sauce pan, combine currants with vinegar and warm over low heat for a few minutes allowing currants to “plump” in the vinegar. Drain and cool.<br />
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Combine walnuts, currants and remaining ingredients, season with a little salt and serve.<br />
Maybe made several days ahead and kept refrigerated.<br />
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*Pomegranate molasses is reduced syrup of pomegranate juice. It is easily available in specialty or Middle Eastern markets.</i><br />
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Have a wonderful holiday. Find, remember and cherish all you are thankful for. And spread the love thickly.<br />
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All recipes and photographs are Copyright 2011 Big Mary’s KitchenBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com1tag:blogger.com,1999:blog-32799402.post-10664493798471991722011-11-13T22:55:00.000-05:002011-11-13T22:55:00.350-05:00<b><span style="font-size: large;">Peanut Butter Cookies (and Gluten Free to boot)</span></b><br />
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Big Mary has a confession. I have not always been the most sympathetic chef to guests claiming allergies or other types of food restrictions. Though I admit to being a born cynic, there's just been too many events where I saw the Kosher clients decimating the caviar station. Had I been gifted with that proverbial nickel, I'd have a paid off my mortgage from all of the faux allergies that were really just masks for foods a client doesn't enjoy... cilantro, cumin, anchovies, grapefruit, etc...etc...etc........... <br />
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But the reality is, there's too many people with real allergies, with life altering consequences, for Big Mary to indulge in said cynicism. I can't imagine the stress from any Mom who's child could stop breathing from a brush with a walnut. And I've also known a few friends who describe an unenviable hell after consuming a perfect slice of sourdough. That got my attention. Life without baguette? Say it ain't so!<br />
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So, for the last few years, I've been on the lookout for gluten free options for our buddy and Clay Diva, Ellen. As this year's birthday arrived, her angels aligned, and tossed a recipe across my laptop for Gluten Free Peanut Butter Cookies. It was at saveur.com, a website that usually makes me want to head for the kitchen. I happily fell for the bait and am excited to report that somewhere between my momentarily motherly instinct and culinary research I discovered my new favorite peanut butter cookie. <br />
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I upped the spices a twitch, 'cause that's who I am. But I send major kudos to the creator of this recipe, Judy Haubert's pastry chef friend Lindsay. I love most that it's a recipe which fits our friend's gluten free requirements, without using any obscure ingredients. Arrecha! (Bravo!) as the handsome Venezuelan proclaims...<br />
See if it doesn't beat your go-to PB Cookie!<br />
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<b>Peanut Butter Cookies (Gluten Free) </b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Makes 4 - 5 dozen</span><br />
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<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-outline-level: 4;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients</span></b></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">16 oz. Jif brand creamy peanut butter*<br />
1 cup sugar<br />
1 cup light brown sugar<br />
2 eggs<br />
1 tsp. vanilla extract<br />
2 tsp. baking soda<br />
½ tsp. salt</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">¼ teaspoon nutmeg (freshly ground)<br />
¾ teaspoon cinnamon<br />
3/4 cup (approximately) demerara sugar </span></div><div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-outline-level: 4;"></div><div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-outline-level: 4;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Instructions</span></b></div><div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-outline-level: 4;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1. Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with non stick Silpat mats or parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, nutmeg and cinnamon until thoroughly combined.<br />
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2. Place demerara sugar in a small bowl. Form peanut butter mixture into 1-inch balls (approximately a Tablespoon of cookie dough) and roll in demerara sugar, coating lightly. Place balls 2-3 inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.<br />
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3. Bake 10-12 minutes (rotating and turning at 6 minutes) until puffed and lightly brown. Allow to cool 10-15 minutes on trays to set before removing.<br />
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<i>*The original recipe strongly suggested Jif brand. Not sure why. I plan to experiment. Jif does make a “natural” peanut butter with less sugar that doesn’t separate.</i></span><br />
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</div>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-40234278778608665612011-10-11T23:03:00.002-04:002011-10-11T23:09:53.104-04:00<b>Peach Poor Man's Pie - or cherry, or apricot ...</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPc9Sy2kyJJfTwMf7jWWk11ftb7fVutuj7nRnCu0j9ew88LSFnm9iyw_exr-rYoU2-aZ9EsEEz-mLTmZxLkg-eUgysoLqEYIhV6xtrzeIdISdJhfGygVOj1LCB1n2dYddYXNYA5g/s1600/tuesday+10-11-2011+063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPc9Sy2kyJJfTwMf7jWWk11ftb7fVutuj7nRnCu0j9ew88LSFnm9iyw_exr-rYoU2-aZ9EsEEz-mLTmZxLkg-eUgysoLqEYIhV6xtrzeIdISdJhfGygVOj1LCB1n2dYddYXNYA5g/s320/tuesday+10-11-2011+063.JPG" width="320" /></a>Should you peek in my kitchen cupboards, and I know you want to... you will always find a large can of sliced peaches. You might also find a large jar of pitted tart cherries. There's one simple explanation. Mom Magel's Po' Man's Pie. Armed with this canned fruit, a few other staples that are routinely stocked in my pantry and 75 minutes, and I am always at the ready to whip up a last minute dessert sure to impress surprise dinner guests or just satisfy a childhood sweet tooth craving. I also enjoy remembering Ma when I make it.<br />
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This recipe is one of the few from Mom Magel that I proudly brag on, and make with amazing repetition and consistency. It's just that good, and if possible, even easier to make than it is delicious. Nah, who am I kidding? It's more delicious! But it is crazy easy. One of the few recipes I have in my head at the ready to mix together. It might also have been memorized because of the many times I've written it out for someone after serving it.<br />
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When I <i>Googled</i> Poor Man's Pie I learned the more traditional recipe is even humbler than Mom Magel's. Most recipes are merely a combo of equal parts sugar (brown & white mixed) and flour with a pinch of salt, placed in the bottom of an unbaked pie shell. Drizzle this with a can of evaporated milk, don't stir, add a few bits of butter, and bake it off in the oven. One recipe even substituted water for the evaporated milk, creating what might be called <i>Dirt</i> Poor Man's Pie.These recipes seems to date from the Great Depression. Mom Magel's dates from a bridge club luncheon in the 1960's.<br />
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Her Po' Man's Pie lies somewhere between a cobbler and a clafoutis. Not as dense with fruit as a crisp, but once you've tried the buttery cake and crisp chewy edges it bakes into, you wouldn't want any additional peach competing for your attention. My research did pull up some fruited versions similar to this one. Interestingly they often have you add the canned fruit WITH the syrup. I don't honestly know if her version originally had the syrup used as well, and hopefully I have a little more time here on earth before I get the chance to ask Ma, but it seems to me that it would come out achingly sweet. Besides, this recipe is so NOT BROKE, that I'd be tempted to slap anyone trying to fix it.<br />
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I offer you here a Peach and Berry version that is my personal gilding of the lily. Mom almost always used only peaches. Her recipe calls for a <i>large</i> can of peaches, but I have a sneaking suspicion that the size of a <i>large</i> can of peaches has shrunk in the 40 some years since she first made the recipe. With just 29 oz of peaches, the recipe seems to me just a half step from perfection. That's why I started to add the berries, that I always seemed to have a bit of in my freezer (add them to the pie directly from the freezer. You could of course just add more peaches. For the record, this recipe also works perfectly with fresh or frozen peaches substituted for canned. Just toss them lightly with sugar before adding to the dish. My personal favorite version of Poor Man's Pie is made with fresh or frozen red tart cherries (sprinkle these heavily with sugar). Alas, these are something almost never seen here in Brooklyn. But the Polish and Russian markets DO have jarred tart cherries that I have happily deployed to the baking dish.<br />
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<b><i>Peach Poor Man's Pie</i></b><br />
<i> </i><br />
<i>4 ounces (1 stick) unsalted butter</i><br />
<i>1 cup All Purpose flour</i><br />
<i>1 cup granulated sugar</i><br />
<i>1 Tablespoon Baking Powder</i><br />
<i>1/2 teaspoon salt</i><br />
<i>2/3 cup milk</i><br />
<i>1 teaspoon Vanilla extract (or almond extract)</i><br />
<i>1 29oz can sliced peaches in syrup - drained</i><br />
<i>1/2 pint blackberries, red raspberries or blueberries</i><br />
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<i>Vanilla Ice Cream (optional) </i><br />
<i><span id="goog_1418082197"></span><span id="goog_1418082198"></span> </i><br />
<i>Preheat oven to 350 degrees.</i><br />
<i>Cut butter into 4 pieces and place in a 9 x 13 inch baking dish. Preferably oven proof glass, ceramic or CorningWare. Place butter in the baking dish and put dish in the oven as it preheats. Remove baking dish when the butter is melted.</i><br />
<i>Meanwhile combine flour, sugar, baking powder and salt in a medium mixing bowl Whisk to combine. Add milk and vanilla extract. Stir until a smooth batter is formed. Drizzle batter loosely over the melted butter in the baking dish. Drop peaches over the batter, distributing evenly. Scatter the berries evenly over the pan.</i><br />
<i>Bake for 50 - 60 minutes. The "pie" should be evenly brown and slightly darker around the edges.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj6ZxkTie0vVj7bUFRRvk8k5U3SlK8kcZKz25-LF7ha7ItA84RSvxHLnmzQWXKs8rayGaApyoenZWsWHReJzvbji-EOtzfLsO0JcF2-vE8XZ8SUriUEgO3YPnx3ecd5f4E1WviA/s1600/tuesday+10-11-2011+029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj6ZxkTie0vVj7bUFRRvk8k5U3SlK8kcZKz25-LF7ha7ItA84RSvxHLnmzQWXKs8rayGaApyoenZWsWHReJzvbji-EOtzfLsO0JcF2-vE8XZ8SUriUEgO3YPnx3ecd5f4E1WviA/s320/tuesday+10-11-2011+029.JPG" width="320" /></a><i>Allow to cool slightly and serve warm with ice cream.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwqIjU-3n7MZLfG0gIo_o90k35FtKbDzX2v9bgBtKksSjnRByomeg_FZzMoQlnxsMq1qKJFD9SMccRSxskn50nXpS39v5OOPcVnICYJ9n_Rbs8_pcTec4_CWH5UI2OGrd4OC8xw/s1600/tuesday+10-11-2011+044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwqIjU-3n7MZLfG0gIo_o90k35FtKbDzX2v9bgBtKksSjnRByomeg_FZzMoQlnxsMq1qKJFD9SMccRSxskn50nXpS39v5OOPcVnICYJ9n_Rbs8_pcTec4_CWH5UI2OGrd4OC8xw/s320/tuesday+10-11-2011+044.JPG" width="320" /></a>I hope you enjoy this one soon! There may not be another recipe closer to my heart. Treat some lucky dinner guests to this piece of heaven this weekend. And if no one asks for the recipe... ?<br />
Get some better friends!Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com4tag:blogger.com,1999:blog-32799402.post-43576070950745731162011-09-24T21:50:00.012-04:002011-12-28T09:03:43.826-05:00<b>Big Mary's Granola</b><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1jdbyva_hCD3kvBko4JWmKfmER8ZRiA5_PFdkw3yhFtnVik_rSNo3Ng7cd1c1_BI6m5dFFC0wZt4Hzaltcu26L83PWySu-_soro_F4OwaexG0dM5q6M_F3oY-jEtk3HY04Yskw/s1600/IMG_0130.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hca="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1jdbyva_hCD3kvBko4JWmKfmER8ZRiA5_PFdkw3yhFtnVik_rSNo3Ng7cd1c1_BI6m5dFFC0wZt4Hzaltcu26L83PWySu-_soro_F4OwaexG0dM5q6M_F3oY-jEtk3HY04Yskw/s320/IMG_0130.JPG" width="213" /></a>I've never been much of a cereal person. Even as a kid. In fact I was a little bit infamous for talking my Mom into purchasing whatever cereal had the most tempting prize hidden deep among the flakes, crisps or crunchies... promising that for sure this time I'd eat the cereal...and then never touching the box again. It wasn't that I meant to be wasteful. I'd been graphically informed about the starving children in Africa, India and Bangladesh, and would have happily sent each and every box off to them, sans mystery secret code ring of course. It was just that come breakfast time I could always think of so many other things I'd rather consume. And I was never such a big fan of milk. As I'm writing this I realize the greater issue may have been that I was spoiled and beloved by the lovely woman known as Mom, and was never sat down in front of a big bowl of Sugar Pops and however forcefully made to be true to my word.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And in later life, I've learned I'm also not so much of an oatmeal person. Inspired by a growing legion of faithful oatmeal breakfasters in my culinary circle, and their nutritionally superior pride in product... I picked up some steel cut, Irish, whole grain, slow cooking, multivitamin laden, organic, boutique market driven Oatmeal. And it was delicious. Especially delicious when gilded with sweet butter, dried fruit, maple syrup and maybe a drizzle of half and half (to cut the richness as my Mom might have said). I learned that I had missed the point. And honestly, with just a spoonful of honey and some berries... that bowl of oatmeal just wasn't doing it for me. So I returned to my egg beaters and English Muffin and was left with the better part of a box of morally superior oatmeal on my shelf.</div><br />
Just days before I was ready to succumb to a rainy day oatmeal raisin cookie intensive, I happened upon a recipe for homemade granola. And who knew? I do like granola, especially when it's my version. Or maybe I mean any good indulgent version. I won't make any claims that this recipe is low fat, healthy, diet friendly or virtuous in any way, though it may flirt with some of those attributes. I will claim that its delicious and allude to potentially addictive. The handsome Venezuelan and I really enjoy this over Greek Yogurt with a honey drizzle!<br />
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I've written this recipe so that you can tailor it to your own tastes and pantry. For the "wet sugar" you may use agave nectar (my 1st choice), honey, maple syrup or corn syrup (the latter not my recommendation, but its up to you). For the nuts, seeds and dried fruit, use what you love or what you have on hand. For the version in the photos I used cashews, sliced almonds, sunflower seeds, dried cranberries and golden raisins. I can also recommend using pecans, walnuts, peanuts, sesame seeds, pumpkin seeds, dried apricots (chopped), dried cherries, dried apples, and currants. You could also switch out vanilla extract for maple flavoring or almond extract if you wish. Replace the cinnamon with pumpkin pie spice mix or garam masala... you get the idea. The important ratios to keep constant are the amount of oats, sugars, oil and fruit/nuts. I've also noticed that if you are making granola on a humid or rainy day, you may want to turn off the oven and let the finished granola rest inside with the oven door propped open for an additional 5 minutes or so.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZD0lCACQgBGQwU9f4er6H3qCKsylI285frMwCeznQtuggemQDTTTA_X827v5dfoQX9V0Jkqi2YNl5XDt-9Zsv9bUyTPKZwijHW6Icv5ISzu_ZYBr4y21cXVS114GY9KEJuNlUA/s1600/IMG_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZD0lCACQgBGQwU9f4er6H3qCKsylI285frMwCeznQtuggemQDTTTA_X827v5dfoQX9V0Jkqi2YNl5XDt-9Zsv9bUyTPKZwijHW6Icv5ISzu_ZYBr4y21cXVS114GY9KEJuNlUA/s320/IMG_0103.JPG" width="320" /></a></div><br />
<i><b>Big Mary's Granola</b></i><br />
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</i><br />
<i>2 Cups Oats - Not instant or quick cooking </i><br />
<i>1 Tablespoon Water</i><br />
<i>1 – 1 ½ teaspoons Ground Cinnamon</i><br />
<i>3/4 teaspoon Salt</i><br />
<i>2 – 4 Tablespoons Granulated Sugar</i><br />
<i>3 Tablespoons Vegetable Oil</i><br />
<i>¼ Cup Wet Sugar - such as agave nectar, honey, maple syrup, etc.</i><br />
<i>1 teaspoon Vanilla Extract</i><br />
<i>1 ½ Cups combined raw nuts, dried fruit, seeds - reserve nuts & seeds separate from dried fruit</i><br />
<i><br />
</i><br />
<i>Preheat oven to 325*.</i><br />
<i>Toss together oats, water, cinnamon and salt in a large bowl.</i><br />
<i>Whisk together sugar, oil, wet sugar & vanilla in a separate bowl. Toss together with the oat mixture, leaving a Tablespoon or two for the nuts and seeds.</i><br />
<i>Scatter oat mixture loosely over a parchment lined (or aluminum foil sprayed with non-stick spray) approximately 12 x 17 baking sheet. Bake for 8-10 minutes.</i><br />
<i><br />
</i><br />
<i>Toss raw nuts and seeds with reserved sugar mix and add to sheet pan, toss and bake for an additional 12 - 13 minutes. Spin pan back to front when returning to oven.</i><br />
<i><br />
</i><br />
<i>Remove from oven and add dried fruit. Cool and store in air tight container.</i><br />
<i><br />
</i><br />
<i>Note - If you want to double this recipe, be sure to use two pans. It's important to not crowd the granola on the baking sheet. Also, if doubling the recipe. Make sure to rotate pans when you add the nuts mixture.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Izsk8rLB5jHjxk46q9nyjgJPyPkjIPFO-o40g3jYhy-dl08q21Npcz61fsnjQHOHfBidyGl9k8aOY1MsQ-wxctU5-X_64k12UY5dvlcdvlrMr4dsVbc1oZHbnAv0kTg-brzcnw/s1600/IMG_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Izsk8rLB5jHjxk46q9nyjgJPyPkjIPFO-o40g3jYhy-dl08q21Npcz61fsnjQHOHfBidyGl9k8aOY1MsQ-wxctU5-X_64k12UY5dvlcdvlrMr4dsVbc1oZHbnAv0kTg-brzcnw/s320/IMG_0124.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Text and Recipe by Edward Magel</div>Photos by Edward Magel & Yder Leon Laya<br />
Copyright 2011 <b>©</b> Big Mary's KitchenBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com1tag:blogger.com,1999:blog-32799402.post-57396521643645055422011-09-13T18:43:00.000-04:002011-09-13T18:43:16.686-04:00<strong>Crispy Eggplant Parmesan-Caprese Salad</strong><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRr2ipwXy6H6AQ625Pbr0ClOEXSEhCmNRJvVx2FR7Y1JZIjYyMNTV1UEaivW988AuTIoPqS550bheckYFTDU8bzHWiyetRyqCxb3Rh_mbi34DUF604nCj6ZSHFCEWpgVD8AVbHw/s1600/027.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRr2ipwXy6H6AQ625Pbr0ClOEXSEhCmNRJvVx2FR7Y1JZIjYyMNTV1UEaivW988AuTIoPqS550bheckYFTDU8bzHWiyetRyqCxb3Rh_mbi34DUF604nCj6ZSHFCEWpgVD8AVbHw/s320/027.JPG" width="213px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have garden envy. It's one of those conditions one learns to live with; sublimated by early Saturday strolls through a Farmer's Market. Or transferred in some form of shopper's pride to an overflowing grocery cart of exotic produce from faraway lands. It overwhelms me at least twice a year. February and March are often the toughest times as my mailbox begins to plump with seed catalogues that laugh right out loud at my shade infested Pocono garden. They'll be no tomatoes here mon frere. No worries of a zucchini glut in this August plot. Hosta pesto? Just not an option.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Late summer, as you might surmise, is the other rough patch for my frustratingly dirt free green thumb. My soul just knows it's way past time to be putting up bread & butter pickles, canning tomato sauce for winter feasts, or jamming, conserving and "chutneying" all sorts of stone fruits and summer berries. Though it's true, I never let the season go by without filling up a few shelves with canned treasures. But it's without the connection that the gardener gets from weeks of weeding, watering, fertilizing, coaxing, supporting and cajoling from sprout to flower to fruit. Totally lacking the parental pride of color, girth and scent. Ah well, Big Mary must remain content with the flourish of magnificent herbs that continue to scent my windowsill garden. That and the few prodigious basil plants that I've managed to situate in the 4 sunny microclimates of my dark and moody property.</div></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">More than any other home grown treat, freshly picked ripe tomatoes are what I find myself envying the loudest. Never mind that I was raised on tinned green beans, frozen broccoli, and Ragu from a jar. Come June my otherwise food neutral Dad, would <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;">occasionally</span></span> arrive from work with one of his summer farm stand trinity, Strawberries, Fresh Corn, or Fragrant Muskmelon (the Midwest's version of Cantaloupe). However tomatoes, though bountiful on the Ohio country road stands, were always snapped fresh from one of his heavy bearing plants by the side of the house. Dad grew two things with pride, Roses and Tomatoes. That was it. Back then they were best enjoyed in thick cold slabs with a sprinkle of salt or sandwiched between crisp bacon, lettuce and Miracle Whip. And I grew up spoiled by the opportunity to be sick and tired of sweet, red tomatoes by the end of every September until I left for college.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So that's why I grumble just a touch as I hand over $2 per tomato at the farmer's market. But my how the tomato has exploded since those days deciding between Early Girl, Big Boy or Beefsteak! Back in the day, a yellow tomato was about as exotic as it got. This summer, even the smallest of markets were plump with Brandywines, Mr. Stripey's, Mortgage Lifters, Cherokee Blacks and multi hued Plum, Cherry and Currant tomatoes too. So Big Mary may be a bit conflicted, but certainly not deprived by any tomato bounty.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe came about after a typical over purchase at the farmer's market, when everything just looked to good to pass by. It actually combines two of my summer standards, Caprese Salad and Crisp Oven Fried Eggplant. Like the old commercial about Peanut Butter and Chocolate, it was bound to happen.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'm not giving you a totally written out recipe for this because it's really just about putting it together. I'll just give you the details for cooking the eggplant and reducing the balsamic vinegar. You can serve this to as many or as few friends and family as you wish. It can be a great veg lunch or light dinner. It could also be reconfigured as a buffet platter. </div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzpNhI_NHCfCfq8Hkd9Upm1C2hHcCZFrr4D5UepNvWbxjEDw_mOL645ChnGDlYo3F8UwHHONpTmcKqvwDDGB7s94bBhr32J4fuJql6uF32K6u7eO-tty7ABFBUH1ijBiXJGoGnA/s1600/017.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzpNhI_NHCfCfq8Hkd9Upm1C2hHcCZFrr4D5UepNvWbxjEDw_mOL645ChnGDlYo3F8UwHHONpTmcKqvwDDGB7s94bBhr32J4fuJql6uF32K6u7eO-tty7ABFBUH1ijBiXJGoGnA/s320/017.JPG" width="213px" /></a></div><strong><em>Crispy Egglant Parmesan-Caprese Salad </em></strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Eggplant - Preferably a thinner one, not bulbous. </em><br />
<em>Panko Bread Crumbs.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Grated Parmesan Cheese.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Whole Eggs, Egg Beaters or other Pasturized Egg White Product.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Olive Oil.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Aerosol Oil Spray (Pam, etc).</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Fresh Tomatoes - sliced thin.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Fresh Mozzarella - sliced thin.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Basil Leaves - cut in chiffonade.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Marjoram Leaves - chopped or left whole if small.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Reduced Balsamic Vinegar.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Extra Virgin Olive Oil.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Sea Salt & Freshly ground Pepper.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>To Reduce Balsamic Vinegar - This is the time to use a bargain brand from the large package store. Pour balsamic vinegar in a small saute pan. Over medium high heat, bring to a boil. Lower heat and simmer until reduced by about 75%. This will probably take from 12 - 20 minutes. Remember the reduced vinegar will be slightly thicker when room temperature. Remove from heat and cool. Place in an air tight container or bottle and keep refrigerated. Will keep for months and months.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>To Make Crispy Eggplant - Preheat oven to 425*. Place panko crumbs in a sealed plastic bag and using a mallet or bottom of a pan, crush them slightly. Transfer to a shallow dish and stir in 25% parmesan cheese. Meaning if you have 1 cup of crumbs add 1/4 cup parmesan cheese. Whisk eggs (or egg product) with a splash of water, salt & pepper, and put in another shallow bowl. Peel or partially "stripe" peel eggplant if you wish. Slice the eggplant into 1/2" thick discs. Place a sheet of aluminum foil on a baking sheet. Brush the foil lightly with olive oil. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Dip an eggplant slice in the egg mixture and then transfer to the panko crumbs. Flip and press well, getting as much crumb mixture as possible to stick to the eggplant. Transfer to the prepared baking sheet and repeat with the remaining eggplant. Spray tops of breaded eggplant with oil spray. Place baking sheet in preheated oven and cook for 14-18 minutes, until dark golden brown. It's a good idea to rotate the pan about 10 minutes into the cooking.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>To assemble the dish - Place 1 or 2 crispy eggplant slices in center of the plate, (still warm from the oven is heavenly). Season with Salt and Pepper and drizzle lightly with reduced Balsamic. Add sliced tomatoes and mozzarella, alternating and seasoning each layer with salt. Finish with a small disc of eggplant. Drizzle entire salad with some Extra Virgin Olive Oil and Balsamic reduction. Finish with herbs.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Obviously you can enjoy this eggplant on it's own. Serve it with fresh lemon wedges, maybe a crumble of feta cheese. And as for Caprese Salad, let's face it. We've only got a few more weeks to enjoy the real thing. Be it Heirloom, Beefsteak or Plum ... enjoy this summer's bounty till it's gone.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKYILuFcw5sNsc5fJ00OEfR-hH1MK2dkMwCNspDI1eq_ZNoFMNCQsKHXg8mqnMLg9WJRLBTteoE4q9ERNoprFhlrczTzXCQHlfKPwIOgC9Cmv1CmruIJLQwO4ONVPlMUGEpPAEQ/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKYILuFcw5sNsc5fJ00OEfR-hH1MK2dkMwCNspDI1eq_ZNoFMNCQsKHXg8mqnMLg9WJRLBTteoE4q9ERNoprFhlrczTzXCQHlfKPwIOgC9Cmv1CmruIJLQwO4ONVPlMUGEpPAEQ/s320/020.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Copyright <strong><span style="font-family: Arial;">© </span></strong>2011 Big Mary's Kitchen</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">All copy by Edward Magel</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Photos by Yder Leon Laya</div>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-26797480708091880152011-08-28T17:24:00.001-04:002011-08-28T17:38:54.184-04:00<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_fruksc="91"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkuVwuDv15CjdiE5DY142zUQ8Zwk1lHjnO8nJLvQwwVdmq-MUY8Tb78E8wk0NEdu_ijphedfWAG5TF-xKt0e5Bt3sPY0m4KvFKCI7t-wtNTrWYfWucFNeGQzQ-m-b5uZSQSzXBQ/s1600/064.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkuVwuDv15CjdiE5DY142zUQ8Zwk1lHjnO8nJLvQwwVdmq-MUY8Tb78E8wk0NEdu_ijphedfWAG5TF-xKt0e5Bt3sPY0m4KvFKCI7t-wtNTrWYfWucFNeGQzQ-m-b5uZSQSzXBQ/s200/064.JPG" width="200px" /></a></div>Vegetarian Chile Rellenos</div></div></div><div closure_uid_fruksc="91" closure_uid_p1av0n="181" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_fruksc="91"><div closure_uid_rlljd9="93"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_p1av0n="184">I do believe that I am of a generation where almost all of my cohorts in Life have at one time or another felt the desire, need or duty to try vegetarianism. For Big Mary it was the summer of 1974, when through some sort of cosmic hiccough I was awarded a 1 semester scholarship in modern dance. Now understand, I was no stranger to a show tune by this time, but I had neither the physique nor the inclination to persue such close contact with leotard & tights ... not to mention a dance belt. </div></div></div></div><div closure_uid_rlljd9="93" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div closure_uid_fruksc="91"><div closure_uid_rlljd9="111"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_p1av0n="185">Nevertheless the gods of chance decided it would be too much fun to resist, and so it was that my path crossed that of Margit Heskitt, a lunatic and questionably talented choreographer who was down to her last 24 hours to fill a spot in Bowling Green State University's Summer Arts Festival. A quick handwritten note to the registrar and before I knew it, I was lunging and stag leaping with real "honest to god" artistes. Or so it seemed to this freshly hatched high school graduate.</div></div></div><div closure_uid_rlljd9="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div closure_uid_fruksc="91"><div closure_uid_rlljd9="112"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_p1av0n="186">Desperate to fit in on some level, I found the holy trinity of coffee, cigarettes and vegetarianism was going to be a much more successful bonding experience, than graceful jetes or a perfect 5th position. And so it was that I learned to drink my coffee black, switch to low tar cigarettes and substitute veggie burgers for beef. I will spare the reader any further details of that less than graceful summer. My pas de deux with Modern Dance is best remembered with the haze of these 30+ years. These days I am happily free of nicotine and unreliant on caffeine, but I do still enjoy meat free cuisine on a regular basis.</div></div></div><div closure_uid_rlljd9="112" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_rlljd9="112"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_p1av0n="187">Goddess knows there are plenty of reasons for us all to consider vegetarian options when it comes to planning a weekly meal plan. There's cholesterol, there's methane gas, there's the horrors of the industrial farming of animals, there's the inefficiency of grain to flesh protein ration, it's a karmic and social dilemma. For Big Mary, the most persuasive point is that sometimes I just get so weary of chicken, beef or pork. Seafood always tempts, until I see the price tag. And there's only so much disguising one can do with tilapia or swai.......</div></div></div></div><div closure_uid_fruksc="91" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_fruksc="91"><div closure_uid_cl5s5f="111" closure_uid_rlljd9="115"><div closure_uid_cl5s5f="128"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So lately, I've been having a lot of fun with grains, tofu, seeds and nuts; and most all of the experiments have been succinctly praised and enjoyed by the Handsome Venezuelan and I. Here follows one such recipe. </div></div><div closure_uid_cl5s5f="128" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_cl5s5f="110"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>Vegetarian Chiles Rellenos</em></strong></div></div><div closure_uid_cl5s5f="131" closure_uid_rtfoxb="344" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em></em></div><br />
<div closure_uid_cl5s5f="143"><em>½ cup brown rice, raw</em></div><div closure_uid_cl5s5f="107"><em closure_uid_cl5s5f="140">4 large Poblano peppers</em></div><div closure_uid_cl5s5f="108"><em closure_uid_cl5s5f="142">2 teaspoons vegetable oil</em></div><div closure_uid_cl5s5f="112"><em closure_uid_cl5s5f="141">1 medium onion, 1/4 inch dice (1 cup)</em></div><div closure_uid_cl5s5f="113"><em closure_uid_cl5s5f="144">2 large garlic cloves, minced</em></div><div closure_uid_cl5s5f="114"><em>¾ cup walnuts, toasted and chopped *</em></div><div closure_uid_cl5s5f="115"><em closure_uid_cl5s5f="145">8 oz extra firm tofu, small dice</em></div><div closure_uid_cl5s5f="116"><em closure_uid_cl5s5f="146">1 teaspoon ground cumin</em></div><div closure_uid_cl5s5f="117"><em closure_uid_cl5s5f="149">1 Tablespoon canned chipotle chiles en adobo, finely chopped</em></div><div closure_uid_cl5s5f="118"><em>¾ teaspoon salt</em></div><div closure_uid_cl5s5f="119"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>6 oz mixed vegetable juice (like V-8)</em></div></div><div closure_uid_cl5s5f="120"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>4 oz cheddar cheese, shredded</em></div></div><div closure_uid_cl5s5f="121"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>2 oz cheddar cheese, shredded</em></div></div><div closure_uid_cl5s5f="154"><div closure_uid_rtfoxb="303" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em closure_uid_cl5s5f="155">1/3 cup Mexican crema** (or substitute sour cream)</em></div><div closure_uid_rtfoxb="303" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div closure_uid_cl5s5f="154" closure_uid_p1av0n="183" closure_uid_pvz11j="245" closure_uid_ruzt20="113" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_rtfoxb="301" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em closure_uid_rtfoxb="302">Bring about a quart of lightly salted water to a boil. Add brown rice, lower heat and simmer for 30 minutes. Drain rice and return it to the pan, cover, and set aside to cool.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Preheat oven to 475*. Lightly rub poblanos with vegetable oil. Place on foil lined baking sheet and roast until skins begin to darken and blister. Approximately 10 minutes. Remove from oven and gather foil to completely enclose poblanos. Set aside to cool. When cool, carefully remove as much skin as possible from poblanos. Make a lengthwise cut on each poblano starting at stem end. Remove all seeds, while keeping the pepper as intact as possible. Set aside.</em></div><em><br />
</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Heat the oil in a medium sauté pan. Add onion and garlic. Cook until soft and add cumin, chipotle and salt. Add V8 juice and bring to a simmer. Remove from heat.</em></div><div closure_uid_rtfoxb="324"><em><br />
</em></div><div closure_uid_cl5s5f="138"><div closure_uid_rtfoxb="343" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPn_6FhVDKsZqVhcBrqkZze9oHVfvLtWH510B0Cv4XtgL5z9lobX68J-6VFfqHtzEeEvNIdj1NatW5PtABXfp0D0ciSTLnpvm5BVKNJB29vgefHZPdz_MaBOHRPayNW0DignyXkQ/s1600/057.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPn_6FhVDKsZqVhcBrqkZze9oHVfvLtWH510B0Cv4XtgL5z9lobX68J-6VFfqHtzEeEvNIdj1NatW5PtABXfp0D0ciSTLnpvm5BVKNJB29vgefHZPdz_MaBOHRPayNW0DignyXkQ/s320/057.JPG" width="320px" /></a><em>Preheat oven to 375*. Combine rice, walnuts, onion mix, tofu and 4 oz cheddar cheese. Gently fill the 4 poblano peppers. Place peppers into a lightly oiled baking dish that holds them fairly tight. Bake for 15 minutes. Remove from oven and sprinkle with remaining 2 oz shredded cheddar. Return to oven for an additional 7 - 10 minutes.</em></div></div><div closure_uid_cl5s5f="153"><em closure_uid_cl5s5f="156">Serve with Avocado Tomatillo Salsa and drizzle with Mexican crema.</em><em closure_uid_cl5s5f="148">* to toast walnut, place nut meats on a baking sheet in an oven preheated to 375 degrees. Toast for 5-7 minutes, until nuts just begin to darken and are aromatic. Set aside to cool.</em></div><div closure_uid_cl5s5f="147"><em closure_uid_cl5s5f="157">** Mexican crema is often available in the dairy secion with Latin American cheeses</em></div><div closure_uid_pvz11j="188" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
<br />
<strong>Tomatillo Avocado Salsa</strong><br />
<br />
<em>1 pound Tomatillos, husked</em></em></div><div closure_uid_cl5s5f="122"><em>3 medium garlic cloves</em></div><div closure_uid_cl5s5f="123"><em>1 medium jalapeno</em></div><div closure_uid_cl5s5f="124"><em>1 med/large onion (12-14 oz), peeled and quartered</em></div><div closure_uid_cl5s5f="125"><em>1 teaspoon sea salt</em></div><div closure_uid_cl5s5f="126"><em>½ large Haas Avocado, ripe</em></div><div closure_uid_cl5s5f="127"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPVRwjstgKcaFXFM68WBOk1_aaIF6wVGm5fNhuTi3vQjKjVkQe3dpUILvrtAWa6HvOvKf6WHS2fwKFeUjqag2BZ0ByQ6wq6ifNMtR-D5NX1ob5if4rldF0aiNSsA8-CcQSwbU6g/s1600/049.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPVRwjstgKcaFXFM68WBOk1_aaIF6wVGm5fNhuTi3vQjKjVkQe3dpUILvrtAWa6HvOvKf6WHS2fwKFeUjqag2BZ0ByQ6wq6ifNMtR-D5NX1ob5if4rldF0aiNSsA8-CcQSwbU6g/s320/049.JPG" width="320px" /></a><em>¼ cup cilantro leaves and tender stems, packed</em></div></div><em><br />
</em><br />
<em closure_uid_p1av0n="182">Put all tomatillos, garlic, jalapeno and onion in a medium pan. Add water to cover, and bring to a boil. Lower heat and simmer until tomatillos change color to a duller green. Remove from heat, drain, seperate jalapeno and transfer to a blender container. Cut stem from jalapeno and add to blender. Add salt and pulse until mixture is a rough puree. Chill in blender container for 30 minutes.</em><br />
<em><br />
</em><br />
<div closure_uid_cl5s5f="139"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Add half avocado and cilantro and pulse until smooth. Serve room temperature.</em></div></div><div closure_uid_cl5s5f="139" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_cl5s5f="139"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You should know that this Tomatillo Sauce is crazy delicious, not only on these peppers, but chicken, pork, hell even Tilapia!</div></div><br />
Text and recipe - Edward Magel<br />
Photos - Yder Leon Laya<br />
<div closure_uid_ruzt20="123"><strong>©</strong> 2011 Big Mary's Kitchen</div></div></div></div></div>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-18185459390688658662011-08-18T12:50:00.001-04:002011-08-18T12:53:53.988-04:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" closure_uid_29ri0o="555" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYORXDoZKfi3MU6i9lzvZnpYlEn3H_hBy1p7aXUsOwLAGj2rhFsupcaB8Jk0C57XiRVNw3us_K2_Fl1ff-sNUEoOVjkae2SOybmQrFnS4A2W3EfRIm-Ti3BQza0s6hnn80VB129A/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYORXDoZKfi3MU6i9lzvZnpYlEn3H_hBy1p7aXUsOwLAGj2rhFsupcaB8Jk0C57XiRVNw3us_K2_Fl1ff-sNUEoOVjkae2SOybmQrFnS4A2W3EfRIm-Ti3BQza0s6hnn80VB129A/s320/044.JPG" width="320px" /></a></div><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_hp0ecx="91"><div closure_uid_wae6x4="121"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong closure_uid_wae6x4="115"><span style="font-size: large;">Spicy Chocolate Relief from an Italian Heat Wave</span></strong></div></div></div><div closure_uid_hp0ecx="91" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strike><br />
<span style="font-size: large;"></span></strike></div><div closure_uid_hp0ecx="91"><div closure_uid_wae6x4="117"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Chipotle Spiced Brownies</span></strong></div></div></div><div closure_uid_hp0ecx="91" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_hp0ecx="91"><div closure_uid_qmi3s9="99"><div closure_uid_wae6x4="156"><div closure_uid_29ri0o="113"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One of the techniques I've recently been employing to buy some relief from the summer heat of 2011 is to time travel back to our Italian Grand Tour of 2006. Remembered best by the Italians as the summer they won the World Cup in soccer. Remembered by all tourists as the most diabolical summer heat torture since the martyred Saint Lawrence requested to be turned over on the grate so he could be cooked on the other side. Ooohhhh Big Mary will pay for that one...</div></div><div closure_uid_29ri0o="113"><br />
</div></div></div></div><div closure_uid_hp0ecx="91"><div closure_uid_qmi3s9="93"><div closure_uid_67tjis="108"><div closure_uid_gxgzp5="93"><div closure_uid_wae6x4="157"><div closure_uid_29ri0o="115"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But it was crazy hot in Italy that July. We arrived in Rome, greeted by the Handsome Venezuelan's expat niece, already apologizing for the heat. Hmmm not the exact welcome we were hoping for. By the time we had arrived at the Hotel Santa Presede and rejected two rooms for the lack of functioning air conditioning, we began to understand that it was more a matter of cultural translation than engineering. Clearly air conditioning to Italians was a relative term not so clearly experienced by pampered Americans like ourselves. We experienced a similar discordance trying to locate some ice cubes for "en suite" cocktails later that night, when handed a tiny tray of pellet sized cubes more typical of a summer hail storm in my neck of the woods.</div></div><div closure_uid_29ri0o="115"><br />
</div></div></div></div></div><div closure_uid_qmi3s9="93"><div closure_uid_29ri0o="116"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But what the hell.... We were on vacation, in the heart of Rome, so we just leaned out the windows like all the other nonnas, watched the pigeons drift over the 15th century church across the street and sipped delicious cheap red wine until sleep became an option.</div></div><div closure_uid_29ri0o="116" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div closure_uid_qmi3s9="93"><div closure_uid_67tjis="102"><div closure_uid_wae6x4="158"><div closure_uid_29ri0o="117"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Italy made it into the World Cup finals just in time for us to head to Florence. There we found the same lack luster air conditioning as well as a few degrees tick up to 98* <span closure_uid_wae6x4="159" style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span closure_uid_wae6x4="165" style="font-family: Times, "Times New Roman", serif;">Fahrenheit</span></span>... BUT we were somehow booked into the hotel's handicapped suite. Complete with a marble tiled bathroom as large as our bedroom, completely open for wheelchair accessibility. It took the Handsome V'man less than 5 minutes to block the door's threshold with towels and create his own marble lined wading pool to cool his fevered brow and more....</div></div><div closure_uid_29ri0o="117" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div closure_uid_67tjis="102"><div closure_uid_wae6x4="174">We were moved to another room the following day. There was no explanation, but since the new room was on the top floor terraced with a Duomo view... I asked no questions. It was still hot as one of the lower rings described by Dante, but with that view.... you weren't going to catch me arguing with my fate.</div></div><div closure_uid_67tjis="102"><div closure_uid_gxgzp5="99"><div closure_uid_29ri0o="118">And it proved the "punto perfetto" to watch a long evening of celebration as the city celebrated their team winning the World Cup.</div><div closure_uid_29ri0o="118" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div closure_uid_67tjis="102"><div closure_uid_wae6x4="175"><div closure_uid_29ri0o="119"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But that energy just added fuel to the fire apparently, as we melted off the train in Bologna and faced an undetermined hike from the termini to our hotel. Luckily the early hour and new surroundings distracted us as we trudged the many blocks to our destination. Happily arrived, we registered and were handed a map to where our actual lodgings were. Really? Another 6 blocks? It's kind of amazing what vacation energy can help you accomplish...</div></div><div closure_uid_29ri0o="119" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div closure_uid_67tjis="102"><div closure_uid_gxgzp5="100"><div closure_uid_wae6x4="176"><div closure_uid_29ri0o="120"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">20 minutes later we arrived, sheltered most of the way by the gorgeous and oh so smartly engineered porticos of Bologna which harness both shade and breezes to make Life seem like not an altogether ill-conceived notion after all. And that brings us dear readers to Gelato Cioccolato Azteca and the inspiration for this blog post.</div></div><div closure_uid_29ri0o="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div></div><div closure_uid_67tjis="102"><div closure_uid_wae6x4="110"><div closure_uid_29ri0o="121"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To the right side of the gates that welcomed us to our brief residence in Bologna was a gelato stand that proved to be renowned among the cutting edge gourmands in a very "gourmand-town". It took less than a sidelong glance from me to confirm gelato was just what was needed to comfort these two about to be "Ugly Americans". We are both about 99% sure it was called Gelato Stefino, but at that moment in time we were both 100% sure that Cioccolato Azteca was what we wanted. Sitting back on the bench under the portico, sweat dripping from several "orrifi", we started giggling from travel fever as we dug greedily into the gelato we clutched in our hands. I think it was the Handsome Venezuelan that said it first... "It's so spicy it hurts, but I can't stop myself!" And that's the memory I hope to honor here.</div></div><div closure_uid_29ri0o="121" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div closure_uid_67tjis="102"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fair warning... these brownies don't come close to the "It's so spicy it hurts..." moment. But they do deliver a great punch not only of heat but rounded spice. If you experience anywhere near the reception they got at a recent backyard smoked food fest... you'll be doing good.</div></div><div closure_uid_67tjis="102"><div closure_uid_gxgzp5="101"><div closure_uid_wae6x4="113"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Side Note: The air conditioning in Bologna, could have powered a meat locker! That didn't phase our enjoyment of Cioccolato Azteca! If jaded memory serves, we were there 4 times in 2 days! </div></div></div></div></div></div><div closure_uid_29ri0o="527" closure_uid_gxgzp5="102" closure_uid_hp0ecx="91" closure_uid_wae6x4="111"><div closure_uid_wae6x4="112"><br />
When I started to head into the kitchen to develop my idea for Spicy Chipotle Brownies, I googled the idea to look for a base recipe to fiddle with. The tiniest amount of research delivered a recipe on one of my favortie blogs (The Smitten Kitchen.com) that was everything I had in mind and more. And so I pass on her delicious recipe, based on one from Baked, a recipe here in Brooklyn. I have made only the slightest of changes, never being content to leave well enough alone. In her blog Chef Deb mentions that a spice free version can be made by eliminating the chipotle, cinnamon or cardamom.</div><div closure_uid_wae6x4="112" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_wae6x4="112"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>Chipotle Spiced Brownies</em></strong></div></div><div closure_uid_wae6x4="122" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em></em></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Yield: 24 - 48 brownies Depending on size</em></div><div closure_uid_wae6x4="123" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 1/4 cups all-purpose flour</em></div><div closure_uid_wae6x4="124"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 teaspoon salt</em></div></div><div closure_uid_wae6x4="125"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>3 Tablespoons dark unsweetened cocoa powder</em></div></div><div closure_uid_wae6x4="126"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 1/2 teaspoons chipotle powder </em></div></div><div closure_uid_wae6x4="127"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>3/4 teaspoon cinnamon </em></div></div><div closure_uid_wae6x4="128"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1/4 teaspoon cardamom</em></div></div><div closure_uid_wae6x4="129"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>11 ounces dark chocolate (60 to 72% cacao), coarsely chopped</em></div></div><div closure_uid_wae6x4="130"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 cup (2 sticks) unsalted butter, cut into 1-inch pieces</em></div></div><div closure_uid_wae6x4="131"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 teaspoon instant espresso powder</em></div></div><div closure_uid_wae6x4="132"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 1/2 cups granulated sugar</em></div></div><div closure_uid_wae6x4="133"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1/2 cup firmly packed dark brown sugar</em></div></div><div closure_uid_wae6x4="134"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>5 large eggs, at room temperature</em></div></div><div closure_uid_wae6x4="135"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div closure_uid_29ri0o="563"><em>2 teaspoons pure vanilla extract</em></div><div closure_uid_29ri0o="563"><br />
</div></div></div><div closure_uid_29ri0o="122"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Preheat the oven to 350 degrees farenheight. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.</em></div></div><div closure_uid_wae6x4="136" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>In a medium bowl, whisk the flour, salt, cocoa powder and chipotle, cinnamon and cardamom together.</em></div><div closure_uid_wae6x4="137" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Put the chocolate, butter, and instant espresso powder in the top of a double boiler ( or in a 3 -4 qt heat proof or metal bowl) and set it over a saucepan of simmering water, stirring occasionally, </em></div><div closure_uid_wae6x4="138"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Heat until the chocolate and butter are completely melted and smooth. Turn </em></div></div><div closure_uid_wae6x4="139"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>off the heat, but keep the bowl over the water and add the white and brown sugars. </em></div></div><div closure_uid_wae6x4="140"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Whisk until completely combined, then remove the bowl from the pan. The </em></div></div><div closure_uid_wae6x4="141"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>mixture should be room temperature.</em></div></div><div closure_uid_29ri0o="123"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Add 3 eggs to the chocolate mixture, one at a time and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter.</em></div></div><div closure_uid_wae6x4="144" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_wae6x4="146"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Sprinkle 1/3 of the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Repeat twice until all the flour is incorporated.</em></div></div><div closure_uid_wae6x4="147" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_wae6x4="148"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em closure_uid_wae6x4="155">Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 35 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies </em></div></div><div closure_uid_wae6x4="150"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.</em></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtjBxEe29PhYEoJUG1IpV62qSPKbs8m7oE5TfWgWIyj_fmLvOrkat-XfjY1rTn0DdrpCp4UugAx6tPS_731tH79qM12RC7qaWWl5I0qFX4b6BNtbE6arvqFcnKARpARjMJHkm3A/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtjBxEe29PhYEoJUG1IpV62qSPKbs8m7oE5TfWgWIyj_fmLvOrkat-XfjY1rTn0DdrpCp4UugAx6tPS_731tH79qM12RC7qaWWl5I0qFX4b6BNtbE6arvqFcnKARpARjMJHkm3A/s320/021.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><em>I find they cut better after being refrigerated, but definitely let them come back to room temperature to serve</em><br />
<div closure_uid_wae6x4="151"><em>Store tightly covered with plastic wrap. These brownies also freeze well.</em></div><div closure_uid_29ri0o="528"><br />
<div closure_uid_o62j0t="113">Copyright (C) Big Mary's Kitchen 2011</div></div>Copy by Edward Magel<br />
Photoes by Edward Magel & Yder Laya</div></div></div>Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com2tag:blogger.com,1999:blog-32799402.post-683722064707308692011-08-03T13:18:00.027-04:002011-08-09T21:05:40.451-04:00<b>Cool, Cool Cucumbers</b><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOw7DNTEImTK0CpxAkKyq5Pi4cqJhxjeKils86cAFYIi_ibZtPHOS-Wk6b-p-FsPdkXKAigaFQfy19wa9aNNy6W9FpYhY17Q0r-9_0QOUY8yPAHnJ8TBdbPNvE3MJM8GgVZ_5FSQ/s1600/Edw+Blog+pic+093.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOw7DNTEImTK0CpxAkKyq5Pi4cqJhxjeKils86cAFYIi_ibZtPHOS-Wk6b-p-FsPdkXKAigaFQfy19wa9aNNy6W9FpYhY17Q0r-9_0QOUY8yPAHnJ8TBdbPNvE3MJM8GgVZ_5FSQ/s320/Edw+Blog+pic+093.jpg" width="291px" /></a></div><b>Cucumber Basil Limeade & Chilled Indian Spiced Cucumber Soup</b><br />
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Oh lordy, but this heat makes Big Mary cranky! I understand how it must destroy your image of the nuturing, loving, considerate and pleasant, big bear of a love bug that I almost always am, but lately there's just not enough talcum, air conditioning or sno-cones to keep my mind and mood from chaffing.<br />
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Work's been slow, but I think that may be the good news. It only takes a few random freelance shifts in an un-air conditioned kitchen with a raging 12 foot gas grill to make you consider permanently taking up residence in the walk in freezer. And I do mean permanent. Talk about your quiescently frozen treat! (Side note here: Ever wondered about that term on the Popsicle box? Turns out it just means frozen at rest. Not frozen while being churned - as in ice cream. Frozen while at rest - as in my fat butt while resting in the walk in freezer.) But alas, a Creamsicle I was not meant to be, so here I sweat with the rest of you, looking for a little relief.<br />
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Perhaps this is why Mother Nature steps up her game in such a timely manner come July and August. A perfectly red ripe strawberry does pull my focus from the rising thermometer ... And I do know the hotter the summer, the sweeter the tomatoes about to arrive. As the Farmer's Market begins to swell with stone fruits, tender greens and fragrant herbs, I seem able to relax by surrendering to the coolingperfume of a local canteloupe. Nothing cuts through the heat like an ice cold wedge of watermelon or muskmelon? It's such an intense sweet wetness. No wonder melons have taken on a metaphoric sexiness.<br />
<br />
Yet it's cucumbers than have thrown down the challenge of "Who's the coolest?" The answer it turns out, doesn't grow far from the vine. As I started working on this entry I discovered that a cucumber really is a melon, and with a little research learned it shares the same genus as a muskmelon. Like the tomato, the cucumber is really a fruit, not a vegetable.<br />
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And this "vegeruit" or "fruigetable" takes a chill like nobody's business. While I know there are recipes out there for warm cucumber side dishes, forget about those for now and get as cool as that cucumber. I'm offering two options for a cucumber chill down. The first is a crazy cool refresco - Cucumber Basil LimeAde. This refresher has also been known to curry the favor of some icy vodka. Then I like to call her "Down the Garden Path".<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsa0T4gTvtQBq0Ixbxx02Wz55-qzC12W_Lbc7wO13_kPXZQf_LWh8klqvH1AZ_ZyFj2Tc3zYWuwLfQEfaCCA2IbQloKx1ZpsUNb3rwPcXwqrFwM5APT5OV55xyMGd2pmwary0yw/s1600/Edw+Blog+pic+160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsa0T4gTvtQBq0Ixbxx02Wz55-qzC12W_Lbc7wO13_kPXZQf_LWh8klqvH1AZ_ZyFj2Tc3zYWuwLfQEfaCCA2IbQloKx1ZpsUNb3rwPcXwqrFwM5APT5OV55xyMGd2pmwary0yw/s320/Edw+Blog+pic+160.jpg" width="320px" /></a></div><em><strong>Cucumber Basil Limeade</strong><br />
2/3 cup water<br />
2/3 cup granulated sugar<br />
Zest of 2 limes – taken with vegetable peeler<br />
1 small Bunch of Basil, at least 20Basil leaves, well washed<br />
1 large Cucumber, peeled, seeded and rough chopped<br />
1 cup water<br />
3/4 Cup Fresh Lime Juice<br />
24 ounces Plain Seltzer, chilled<br />
Ice<br />
Basil leaves, Lime slices & Cucumber slices for garnish<br />
Combine water, sugar and lime zest. Bring to a boil and simmer 3 minutes. Add Basil, return to a boil then remove from heat and let cool.<br />
Puree cucumber with the water in a blender. Strain into a pitcher. Add lime juice.<br />
Strain the sugar syrup, discard the basil and zest, and add the sugar syrup to the pitcher. Stir well, add seltzer, ice and garnish (if using)<br />
Serve immediately</em><br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The second recipe is a riff on a raita, that classic Indian curry cooler -</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><strong>Chilled Indian Spiced Cucumber Soup</strong><br />
1 Tablespoon Olive Oil<br />
1 cup yellow or white onion, roughly chopped<br />
1 medium fresh garlic clove, chopped<br />
1 teaspoon Garam Masala*<br />
1 cup low sodium chicken stock or vegetable stock<br />
2 large cucumbers, peeled, seeded & diced (about 3 cups)<br />
1/2 medium jalapeño, stemmed, seeded & chopped (or to taste)<br />
2 cups buttermilk<br />
¼ cup fresh mint leaves, packed<br />
¼ cup fresh cilantro leaves, packed<br />
1 teaspoon salt<br />
2 teaspoons fresh lime juice<br />
Warm olive oil in a medium skillet. Add onion and garlic. Sauté until soft and transparent, 3-5 minutes. Add garam masala, stir, cook 3 minutes, and remove from heat. Transfer into a small bowl and chill.<br />
Prepare remaining ingredients. Note: Jalapeños vary drastically in terms of spiciness of jalapeño for this reason, reserve the second half of jalapeño in case you wish to increase the spiciness.<br />
Place all ingredients in a blender. On a low speed, blend all ingredients. Increase speed to blend the soup into a smooth puree. Serve well chilled.<br />
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* Garam Masala is an Indian spice mixture that varies from household to household, but typically contains : black & white peppercorns, cloves, mace, cumin, cinnamon, cardamom, nutmeg, star anise & coriander seeds. A great version is available from kalustyans.com</em></div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5638186295979149874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvAHbycbs9Gver1FayvNKAxzk2Ud5SnbrmXHkbDRGBFAJiqjcWk7nWVI1ukldUEm6Vg4oRWdPjhFlyt3lG-bmSRfQn048S3hYxA9ZA8RXkrHEngZQVDaBsqQHieuhbUenPD3EAA/s400/Edw+Blog+pic+135.jpg" style="cursor: hand; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
And why is it that cucumbers come off as such cool characters.<br />
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Copyright Big Mary's Kitchen<br />
Photos by Yder Leon LayaBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.comtag:blogger.com,1999:blog-32799402.post-53094661776625257882011-06-29T16:31:00.016-04:002011-07-13T12:36:45.709-04:00More Culture... More Yogurt<br /><br />Well wouldn't you know? The moment I'm poised to begin my sabbatical from regular employment and take up the Museum Saturation, Gallery Crawl and Summer free-for-all of cultural opportunities - My hidden chef for hire becomes as popular as frozen daiquiris in Hell. (Hemingway's line, not mine, but I've always wanted to borrow it.) And like said daiquiri, time was essential in taking advantage of being in the hot seat.<br /><br />Just as I managed to juggle last minute freelance bookings (Really? You JUST decided to get married on the 4th of July?), with my desire to either hide out in the Poconos for a week or three or delve into a cultural odyssey, my in-box popped up with 2 responses to my personal chef ad on Craigslist. Well yeah, I did place the ad, but figured it was more a gesture than a possibility. But no, I'm not interested in living above your East Hampton's garage and cooking for you and you friends Wednesday's thru Sunday's till Labor Day. And now the cell phone's ringing with my most recent boss's number displayed and he's asking if I'm in town or in the country.... because he's got some ... (cue the back lit halo effect) recipe development work for me.<br /><br />It's short notice... I don't care ... Fage yogurt .... Love their product .... We just made up the recipe titles in 3 minutes ... Sounds great .... Not sure they can work ... They'll work ... It only pays .... I'll take it! ... We need it by noon tomorrow.... WTF? I mean, No problem!<br />See, I really love recipe development. It makes me happy. And these gigs are hard to come by. So I didn't care, sabbatical be damned. I'm off to the grocery store. And feeling damn special about it too.<br /><br />So the task ahead was to develop, test and write up 8 recipes as quickly as I could put knife to product, food to fork and ink to paper. Yogurt, Fruit and Nut Parfait - easy enough. Yogurt Dijonaisse Potato Salad - no worries. Lemon Yogurt Coleslaw - where's the problem? Yogurt Panna Cotta with Rhubarb Strawberry Compote - Done and done. Yogurt Mac & Cheese - hmm OK, will yogurt be stable when heated? Yogurt Fried Chicken - OK... do I confess now I've never actually fried chicken... Yogurt Dill Biscuits - that's more like it. Yogurt Hollandaisse - screeching to a halt... Really? What were they thinking? But no worries, it'll happen.<br /><br />And so it does. One by one, happily substituting yogurt for sour cream, or milk, or buttermilk; And tossing in more Fage in lieu of said creaminess. That said....In spite of my satisfaction I'm not ready to share all recipes I developed. Several of which are already being berated in hindsight into a position of submission. I'm guessing I'd significantly bump up the seasoning in the fried chicken marinade and coating as an example. Mind you they all work, and are seriously tasty, but the 14 hour deadline did force some truncating I'd prefer to avoid.<br /><br />But here's the fun part... It was the Yogurt Hollandaisse that was the eye opener for yours truly. While the classic Hollandaisse has no milk products (save the obvious butter) the addition of the yogurt stabilized the sauce and added to it's rich mouth feel. Who'd a thunk?<br /><br />And so my Greek version of the ever present NYC Brunch option is what I'm sharing today. Even the Handsome Venezuelan (who prefers his eggs "crispy"- it still gives me shivers 12 years into...) proclaimed this dish a total winner.<br /><br />FAGE YOGURT DILL BISCUITS<br />Makes 12 2” biscuits <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqors275YNAztLjuhx7rLhvFIoVuViU-Ywg5Q6g1_S3z-xcoicVhkG-7wcDI5OR3SR8rKA_stHowtr34f7WLfdV7ybgDZOU5upgdCbL2A9Cye3_L31fEBN6cN5_LfsHvOTo_yMA/s1600/muffin.bmp"><img id="BLOGGER_PHOTO_ID_5628872498393859698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqors275YNAztLjuhx7rLhvFIoVuViU-Ywg5Q6g1_S3z-xcoicVhkG-7wcDI5OR3SR8rKA_stHowtr34f7WLfdV7ybgDZOU5upgdCbL2A9Cye3_L31fEBN6cN5_LfsHvOTo_yMA/s320/muffin.bmp" border="0" /></a><br /><br />1 ¾ cups All-Purpose flour<br />1 teaspoon Sugar<br />1 ½ teaspoons Baking powder<br />½ teaspoon Baking soda<br />½ teaspoon Salt<br />4 ounces Unsalted butter, cut into small dice<br />1 cup Fage 0% Yogurt<br />¼ cup Fresh dill, finely chopped<br /><br />Combine 1st six ingredients in the bowl of a stand mixer with paddle attachment. Add diced COLD butter, and mix into the dry ingredients, using slow to medium speed until the butter is worked down into small pea sized bits. Stop mixer. Add yogurt and dill. Slowly mix together until just combined.<br /><br />Turn out onto a floured board and mix by hand until last floury bits are combined. Roll out dough to about ½” thickness. Using a 2” cutter, cut out biscuits and place on parchment paper lined baking sheet.<br />Place baking sheet in freezer.<br /><br />Preheat oven to 400*. When oven is ready, remove biscuits from oven and brush tops lightly with heavy cream.<br /><br />Bake for 16 – 18 minutes, rotating baking sheet after 10 minutes.<br /><br /><br />FAGE YOGURT BLENDER HOLLANDAISE<br /><br />3 large egg yolks<br />2 Tablespoons fresh lemon juice<br />¼ teaspoon salt<br />¼ teaspoon dry mustard powder<br />¼ teaspoon Siracha pepper sauce<br />4 ounces butter, warm & melted<br />3 Tablespoons Fage yogurt<br /><br />Place all ingredients (except the melted butter) in the bowl of the blender. Mix briefly to combine well.<br />With machine running on low, gradually add the warm melted butter in a slow stream through the center opening of the lid.<br />Transfer mixture into a double boiler over warm water (no flame). Whisk in yogurt. Serve warm, not hot.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGp8ZHWGpcRlmrpROPL8uN6E4ttI_o9NxUwdKsRzK8sqCBtQQoOcXQJKNP5sov4KsNPV__MhyphenhyphenOW4TJe4TknPA3pBlCOSopL6aB5C3bcykB5m9Tb1zcfGyPL6AAxn1T0HeGjE6Sag/s1600/eggs+bent..bmp"><img id="BLOGGER_PHOTO_ID_5628875930898331218" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 306px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGp8ZHWGpcRlmrpROPL8uN6E4ttI_o9NxUwdKsRzK8sqCBtQQoOcXQJKNP5sov4KsNPV__MhyphenhyphenOW4TJe4TknPA3pBlCOSopL6aB5C3bcykB5m9Tb1zcfGyPL6AAxn1T0HeGjE6Sag/s320/eggs+bent..bmp" border="0" /></a><br />FAGE YOGURT GREEK EGGS BENEDICT<br />Serves 4<br /><br /><br />8 Fage Yogurt Dill Biscuits<br /><br />8 medium Canadian bacon slices<br /><br />10 ounces Fresh spinach leaves, washed and dried<br />1 tablespoon Olive Oil<br /><br />1 recipe Fage Yogurt Hollandaise<br /><br />8 large Eggs<br />1 Tablespoon White Vinegar<br /><br />1/3 cup Feta cheese, crumbled<br /><br />Place 2 biscuits on each plate.<br />Put salted water in a large skillet to the depth of about 2 inches. Add vinegar. And bring to a simmer.<br />Gently sauté Canadian bacon in a dry sauté pan and keep warm.<br />Warm a medium sauté pan with olive oil. Add Spinach and sauté until wilted. Season with salt & pepper and keep warm.<br />When water with vinegar is just barely simmering, crack an egg into a small dish, then gently slide egg into water. Repeat with remaining 7 eggs. Cook each egg 3 – 4minutes.<br />While eggs are poaching, top each biscuit with 1 slice of Canadian bacon and sautéed spinach.<br />With a slotted spoon, top the spinach with one poached egg.<br />Spoon Hollandaise Sauce over each egg and garnish with crumbled feta.<br />Serve immediately.<br /><br />Big Mary's Kitchen 2011<br />photos by Yder LayaBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.comtag:blogger.com,1999:blog-32799402.post-54374025697286144762009-02-09T21:20:00.005-05:002011-11-29T19:02:12.611-05:00Sweet and Spicy Nuts<br />
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I guess it must have been the recent Super Bowl and it's avalanche of party food suggestions that got me thinking. Seems there was no shortage of wings, with a world's tour of spices, sauces and crispy coatings. Our local supermarket even bumped aside half of the salad bar to make way for WingStavaganza. Pre-seasoned wings and delectable dips, microwave ready in five (count 'em 5) finger licking flavors. Chex Mix seemed to revive itself from holiday ashes, some with an Asian rice cracker twist, others sugared up with M&M's and chocolate covered raisins. Several chili cook-offs were rumored to have been thrown down. Why, even a football shaped cheese ball was passed across my inbox. I missed all of it.<br />
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Those of you among Big Mary's oh-so-intimate circle of friends, know of my emotional allergy to group gatherings (aka parties). Combine that with a determined lack of enthusiasm for football, and it's easy to see the natural progression to my Buffalo Wing deprivation. I come to my anti-social orientation genetically if not honestly as my father was determinedly a family act. Like a hibernating bear he was most content huddled in his den with wife and family within growling distance.<br />
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Not so Mama Magel, for whom "the larger the gathering - the better the party" seemed more her mantra. This obvious conflict of social energies proved an ongoing low level of frustration in their otherwise pitch perfect love affair. It's a conflict often stirred up between the Handsome Venezuelan and myself. <br />
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Unfazed by my father's reticence, my mother had what could genuinely be called an ace up her sleeve in the form of the very retro phenomenon known as The Bridge Club. Several times a month (in her heyday), Mama Magel enjoyed the company of 7 or more lady friends for an afternoon or occasional evening of neighborhood critiquing, woman banter and card playing. Looking back, it strikes me as a decidedly 40's through 60's sort of thing. Only ephemerally related to the recent enthusiasm for poker playing.<br />
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These bridge parties were society for my mother and her friends in Springfield, Ohio; though she did draw the line at attending bridge parties at "The Springfield Club", deeming them too snooty for her tastes. Nonetheless, even her home based parties warranted dressing up, dusting off the Noritake china cups, using the "good" playing cards, making a fancy lunch WITH dessert and purveying snacks that rose above the pretzel sticks and Goldfish crackers we were used to.<br />
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For Mama Magel a "fancy" lunch might be Chicken a La King in Pepperidge Farm Pastry Shells (decidedly hard to locate in 1960's Springfield), or a composed open faced sandwich with her famous 1000 Island Dressing. A typical dessert was often a Chocolate Refrigerator Cake or the achingly sweet Peach Cream Pie. But the snacks were a constant, Planter's mixed nuts and Brach's Bridge Mix.<br />
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What really was in that Bridge Mix? Wikepedia describes it as a type of candy that is an assortment of nuts, fruits, and cremes all covered in chocolate. Hmmm, my memory dishes up something a little less refined involving vaguely flavored fondants, tough little wads of coconut, and a not half-bad fruit gel all covered in a paraffin laced chocolaty coating. Ambrosia to young FatBoyEddie who was forbidden to touch even one piece until after Bridge Club. Happily the ladies never failed to leave mostly untouched candy dishes as they departed.<br />
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While Big Mary's taste buds have refined themselves since those youthful days, hopefully it is not to the level of the snooty dames at The Springfield Club. And though I may shrink from large social gatherings and Super Bowl parties in particular, I still look forward to delicious nibbles when gathering on a smaller scale. If Mama Magel were still dealing hands. bidding suits and taking tricks around the Bridge table, I'd have to send her a pound or two of these Sweet & Spicy Mixed Nuts<br />
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<span style="font-style:italic;"><span style="font-weight:bold;"><span style="font-style:italic;">Sugar Spiced Nuts</span><br />
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1 large egg white<br />
1 tablespoon water<br />
1 pound raw nuts<br />
2/3 cup superfine sugar<br />
1 teaspoon salt<br />
2 teaspoons ground cinnamon<br />
3/4 teaspoon ground ginger<br />
3/4 teaspoon ground allspice<br />
1/2 teaspoon ground coriander seed<br />
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Preheat oven to 250*.<br />
In a medium bowl beat egg white with water until frothy. Toss in the nuts and mix well. Transfer nuts to a sieve and let drain for 2 minutes.<br />
Meanwhile combine sugar, salt and spices. Put nuts and sugar mix into a bag and shake to coat the nuts well. Place on a baking sheet pan, distributing evenly and place in oven. Bake 15 minutes, toss nuts with a spatula and place back in oven. Lower temperature to 225* and bake for 1 hour more. Toss nuts occasionally as they finish baking.<br />
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<span style="font-weight:bold;">Savory Spiced Nuts</span><br />
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1 large egg white<br />
1 tablespoon water<br />
1 pound raw nuts<br />
1/3 cup superfine sugar<br />
2 teaspoons salt<br />
1/2 teaspoon cayenne pepper<br />
2 teaspoons ground cumin seed<br />
1 teaspoons ground coriander seed<br />
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Preheat oven to 250*.<br />
In a medium bowl beat egg white with water until frothy. Toss in the nuts and mix well. Transfer nuts to a sieve and let drain for 2 minutes.<br />
Meanwhile combine sugar, salt and spices. Put nuts and sugar mix into a bag and shake to coat the nuts well. Place on a baking sheet pan, distributing evenly and place in oven. Bake 15 minutes, toss nuts with a spatula and place back in oven. Lower temperature to 225* and bake for 1 hour more. Toss nuts occasionally as they finish baking.</span></span><br />
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I can claim with a pure conscience that Big Mary's nuts have been held in high regard across all 5 boroughs on New York City. And now they are available to you whenever you desire them. <span style="font-weight:bold;">HA!</span><br />
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To gild that nutty lily here's my recommendation. Use walnut halves (and macadamia nuts if your budget allows) when making the sweet version. And use natural whole almonds and pecan halves in the spicy version. Combine them in equal weights and put those out when the "girls" come over.<br />
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If you get them good and dry in the oven they'll last at room temperature in an air tight container for several weeks. Alternately you can freeze them. I've never seen them last long enough to worry. Finally, know that you can substitute regular granulated sugar for the superfine, but really don't we all strive to be superfine?<br />
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Happy snacking my cherubs!<br />
And Contented Eating<br />
Big Mary<br />
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All photos and copy Copyright 2011 Big Mary's KitchenBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com4tag:blogger.com,1999:blog-32799402.post-80417728509949301312009-02-03T17:00:00.002-05:002009-02-04T09:57:45.444-05:00Romesco Sauces - Classic Romescu & Poblano Green Romesco<br /><br />I guess there should be no real surprise that the cuisines of Mexico and Spain should share quite a few in laws via the shotgun marriage of Cortez and Montezuma. The prevalence for pork was one influence, though there's the school of thought that this was more likely a trade off for the Spaniard's eliminating dog from the Mexican's menu. However, this shouldn't diminish the apparent easily developed Mexican appreciation of rice, olives, and citrus. <br /><br />More likely is an influence toward Spain. Hard to envision Spanish cuisine without tomatoes, peppers, chocolate, and potatoes. All ingredients unheard of in Europe before Spain began the slow and steady annihilation of indigenous North, Central and South American people and their culture. <br /><br />OK. That's heavy. Let's take two minutes to appreciate that in ensuing years Spain also brought us paella, El Greco, amontillado sherry, manchego, Ribiero del Duero wine, Picasso, saffron and Almodovar just to mention the top end credits.<br /><br />Truth be told, the recipe I'm about to offer to you was not inspired by some trans-cultural understanding of food history, but rather by an abundance of poblano peppers in my 2nd favorite caterer's walk-in. And that, if fact is often the Mother of Invention when it comes to recipe development; the caterer's version of "necessity". <br /><br />But as inspiration occasionally reflects on the divine, this is truly a fabulous version of a sauce that is already 4 stars. Before I get ahead of myself, we should talk among ourselves about Romesco Sauce.<br /><br />I was first attracted to the Salsa Romescu legend years ago in a recipe by Penelope Casas, truly the first lady of Iberian Cuisine when it comes to the US. This was back in the mid 80's before <span style="font-style:italic;">tapas</span> had entered the mainstream of party food. When <span style="font-style:italic;">small plates</span> was a pejorative for nouvelle cuisine. I was researching Spanish food to assist in the catering for the Metropolitan Opera Club's Gala which that year was celebrating Spain as it's theme. Ms. Casas had managed to source an entire Jamon Serrano, then unheard of in the United States, as well as a variety of Spanish cheeses, dulce de membrillo, fig cakes, the list went on and on. Yet I was completely befuddled when attempting to find a resource for the dried peppers that her recipe deemed critical to the success of Salsa Romesco. Yes, this is how it was in those dark years before the Internet made the world our oestra.<br /><br />Fast forward 10 years or so and find Big Mary in gustatory bliss, savoring the sesonal treat of Calcots a la Plancha con Salsa Romescu in a sunny Barcelona cafe. Grilled Calcots being a uniquely Spanish treat, something akin to a cross between scallions and leeks. A truly authentic repast would have found Big Mary in the fresh country air, surrounding an open fire, peeling back the burnt outer layers of these oniony treats, before dipping them in the oil rich Romescu and consuming them, head thrown back with the panache of a side show sword swallower. Paints a picture, no?<br /><br />But the best part was that I finally had enjoyed this deeply satisfying Spanish classic sauce, and was heady with the confidence I could recreate it back in Brooklyn. That I did, and have continued to serve it with grilled vegetables, fish, chicken, etc. along with the rest of America as Spanish cuisine has thrust itself into the world cuisine stage and promptly established itself as the leader of most things innovative in the planet's dining rooms.<br /><br />And so I offer you both versions of Romesco Sauce; a classic Salsa Romescu with an appreciative nod to Penelope Casas, and the previously mentioned Poblano Green Romesco Sauce.<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Salsa Romescu</span><br /><br />3/4 cup pure olive oil<br />1 1/2 cup sliced almonds<br />3 cloves fresh garlic, cracked<br />1 slice white bread, trimmed and cut into pieces - 3/4 oz<br />7 large red peppers<br />3 small canned whole tomatoes, seeded<br />1 1/2 teaspoons salt<br />2 tablespoons sherry wine vinegar<br />1/2 teaspoon cayenne pepper <br />2 tablespoons Spanish pimenton (smoked paprika)or regular Spanish paprika<br /><br />Roast red peppers over an open flame (or electric burner) until well charred on all sides. Place in a bowl and cover with plastic wrap. Allow to cool and then clean all of the burned skin from the peppers. Wipe clean. Remove seeds and discard. Set aside the cleaned peppers. You will need 1 quart approximately.<br />Heat the olive oil in a large skillet over moderate heat until shimmering. Add almonds, bread and garlic. Cook until bread just begins to turn golden. Immediately remove from heat. When bread cubes are completely golden, drain, reserving oil.<br />Place cleaned red peppers, bread cubes, garlic, almonds, tomatoes and salt in a blender. Add half of the reserved oil and the sherry vinegar and blend until smooth. Add cayenne and pimenton and blend. With the blender running on low, slowly add the remaining oil until the sauce is completely smooth. Check and adjust seasoning if necessary. <br /><br /><span style="font-weight:bold;">Poblano Green Romesco</span><br />The only caveat I offer is that poblano peppers are notoriously indiscriminate when it comes to heat. Often they are as mild as a bell pepper, but sometimes they swell to a jalapeno level of spiciness. You can check the heat level by running your finger across the white membrane on the interior of a pepper. Touch your finger to your tongue and you'll have a idea of the heat level you are dealing with. If the poblano approaches incendiary, substitute a portion of the poblanos with a regular green bell pepper, roasted and peeled.<br /><br />8 large poblano peppers <br />3/4 cup pure olive oil<br />2 medium garlic cloves, peeled and cracked<br />1 slice white bread (3/4 ounce)crusts trimmed and cut into pieces<br />1/2 cup raw pumpkin seeds (pepitas)<br />1 tablespoon sherry wine vinegar<br />1 teaspoon salt<br />1 tablespoon fresh lime juice<br />1/2 cup fresh cilantro leaves, chopped<br /><br />Roast poblano peppers over an open flame (or electric burner) until well charred on all sides. Place in a bowl and cover with plastic wrap. Allow to cool and then clean all of the burned skin from the peppers. Wipe clean. Remove seeds and discard. Set aside the cleaned peppers. You will need approximately 14 ounces.<br />Heat the olive oil in a large skillet over moderate heat until shimmering. Add bread and garlic. Cook 1 minute and then add pumpkin seeds. Cook until bread just begins to turn golden. Immediately remove from heat. When bread cubes are completely golden, drain, reserving oil.<br />Place cleaned peppers, bread cubes, garlic and pumpkin seeds in a blender. Add half of the reserved oil, salt and the sherry vinegar and blend until smooth. Slowly add the remaining oil with the motor running. Season with salt and pepper.<br />Add lime juice and cilantro right before serving.<br /></span><br />So that's Danny Boy's inspired Green Romesco. Please remember this one when the weather sends us all back outdoors to grill some skirt steak. Or for those more tropical members of our family, head out to that hibachi immediately. Either way, this is great on chicken, fajitas, salmon, grilled vegetables... Hmmm just about everything it seems.<br /><br />Contented Eating my Sweets,<br />Big MaryBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-512911388343824272009-01-19T18:58:00.002-05:002009-01-19T19:42:01.141-05:00<span style="font-weight:bold;">Black Olive Tapenade and Mediterranean Daydreams</span><br /><br />I don't mind the winter. Really, I don't. It's January, I enjoy having a little snow on the ground; at least the first day. But once it's grey and sloppy, it really is time for the snow to go. I mean have a little dignity. You look ... less than. Time to consider a rapid melt down.<br /><br />And there is a definite beauty to the bare black limbs of trees against that blue winter sky that defines the shade <span style="font-style:italic;">sky blue</span>. Inevitably it's at about this point of my revelry that the wind begins to pick up and sway those branches, waving them just enough against the background of white flossy clouds, to focus your soul on the two words that sucks the joy right out of Jack Frost. Wind Chill.<br /><br />Not many options at this point except to pull the cap down tightly, readjust the scarf and head indoors to the solace of a freshly uncorked bottle of Montepulciano di Abruzzi, Bandol, Rioja or Cotes de Provence. There are the options of tea, hot cider or cafe con leche of course... but this is MY daydream and I'm headed south, and way east. As in France and her southern nether regions and neighbors.<br /><br />Once unencumbered of scarf, earmuffs, hat, gloves, down coat, boots, sweater, flannel shirt, jeans, long sleeve undershirt, long johns and woolly socks ... I can slip into a short sleeve pastel shirt, linen trousers and sandals. I do live in a typically overheated NYC apartment after all. Next load the CD player with some Edith Piaf, Gypsy Kings and Charles Aznavour, or any other personal favorites. Gather together the selection of St. Felician, Comte and Fresh Chevre I so intuitively purchased yesterday and place it next to the warm baguette I strangely don't even remember buying. But this is my daydream.<br /><br />So here I am. Perfectly positioned to travel through time and space to spend a warm afternoon on some nondescript locale somewhere between the Costa Brava and Portofino. And yet, fine as fragrant bread, fruity reds and perfectly ripe cheese can be, I needed something quintessentially European, something capable of slapping my sense memory backwards several lives or so, into a lifetime when I'm sure I roamed the planet warmed by a Mediterranean sun.<br /><br />Ahhhhh. Tapenade. That's the ticket. An earthy, black-purple, oil rich, paste of in your face flavor. Ready to smear, slather and dip into those yeasty chunks of fresh bread. Now I'm nowhere near this snowy Brooklyn landscape.<br /><br />Make some of this kids. Covered with a thin film of olive oil, it will keep refrigerated for weeks, should it last so long. Great on sandwiches, stuffed in a chicken breast, or schmeared on a crostini with a salad. <br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Black Olive Tapenade</span></span><br /><br /><span style="font-style:italic;">This recipe makes a little more than a pint, and has been cut down from a larger "catering sized" recipe, so as always feel free to tweak ingredients up or down based on your own perfect palatte.<br /><br />14 ounces kalamata olives, pitted<br /> (or your own preferred type or mix of black olives)<br />3 tablespoons nonpareil capers, drained<br />3 anchovy fillets - top quality<br />1 1/2 teaspoons fresh thyme leaves, chopped<br />1 1/2 tablespoons Dijon mustard<br />1 1/2 tablespoons brandy<br />1 1/2 tablespoons roasted garlic cloves, mashed<br /><br />Rinse olives in fresh water and drain well. Very roughly chop the olives to ensure no pits remain. Combine all ingredients in a food processor and process until smooth. Feel free to leave some chunky texture if you prefer. Pack in glass or plastic containers. Lightly cover with olive oil and let "cure" in the refrigerator for 24 hours if you can resist. </span><br /><br />There's a treat for you my lovelies. Not much I suppose after so many months absent. But make a batch, call me and I'll bring a cheap and tasty bottle to share. Be seeing you soon.<br /><br />Contented Eating,<br />Big MaryBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-66162423802598320482008-11-11T19:22:00.000-05:002008-11-11T19:31:08.502-05:00<span style="font-weight:bold;">Fish Tacos for Dinner</span><br /><br />Of all the "four letter words" known to the Gods and moral censors... none is more heinous to Big Mary than D-I-E-T. Oh it's a cranky Mary that wakes to a world devoid of a sesame bagel with cream cheese. But the years march on (that's the good news) and they aren't so gentle when you're toting around an extra pound or 50. So between the aching legs, sore back and nudging physician I've embarked on a slimming regime.<br /><br />It's amazing how much you immediately begin to crave foods you haven't consumed in months the minute they get labeled <span style="font-weight:bold;">forbidden</span>. Eve sweetheart, we should sit down and talk among ourselves... This afternoon I was a quick phone call away from Cold Sesame Noodles from my local Chinese; something I haven't ordered since I learned how to make them better myself a few years back. Nevertheless for a brief moment of desire, they were my reason to live. A cooler head than the noodles persevered and Spicy Tofu with Vegetables and Brown Rice were actually a perfect choice for now and a snack tomorrow of the leftovers. But still.... those noodles , hmmmmm.<br /><br />So, I felt it in my best interest to start developing calorie friendly versions of what I was craving. As you know by now if you've been reading, my taste runs to the ethnic. Not the most typically diet (there's that word again) friendly cuisines. But I think I really developed a winner with my recent Mexican dinner. Yes I know that tortillas can pack a hefty punch to a slimming plan, but if you have only two and fill them chock full of all the ingredients and garnishes, you just might fool yourself into feeling like you're getting away with a secret treat.<br /><br />An additional plus to this recipe is that it is a great place to use Tilapia. Not usually a favorite of mine, but widely available at a budget price, and really a good choice here.<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Fish Tacos with Refried Beans, Salt Cured Cabbage and Salsa</span></span><span style="font-style:italic;"></span><br /><br />Now, this is going to be another case where I don't give you an exact recipe, just the ideas. Tacos are just way to casual for you not to improvise on what I set out here. Just make sure you get the cabbage slaw started early.<br /><br /><span style="font-style:italic;">Salt Cured Cabbage</span><br /><br />Very thinly slice about half a small green cabbage, avoiding the core. Toss with several tablespoons of salt, preferable Kosher, and set in a colander or sieve over a bowl to drain for at least an hour, preferably several. The salt will pull moisture from the cabbage, sort of curing it, which allows it to stay crisp and damn tasty. After the hour(s) of draining, taste the cabbage. If it's overly salty, rinse it and spin it dry. If not, proceed. Put cabbage in a bowl, and right before serving add some chopped scallion, thinly sliced radish, chopped jalapeno and fresh lime juice. Place in a bowl and serve soon. <br /><br /><span style="font-style:italic;">Refried Beans</span><br /><br />I'd really encourage you to save time and go with canned beans here, though if you have the time and inclination, dried beans are an economical alternative. If you can afford it, use organic canned beans. It's a product I truly feel warrants the extra cost. They are much lower in salt and somehow seem free of any tinned taste.<br /><br />Chop a small onion and saute in a small bit of butter. Add a can or two of drained and rinsed beans. I prefer black beans, but pinto or red beans work great and are probably more traditional. Saute with a healthy dash of ground cumin, smoked sweet paprika and dried ancho chile powder. (Here's where you can season to the call of your inner chef, substituting chipotle chile, adding garlic, a pinch of ground cinnamon ... go crazy young chef!) Add maybe 1/2 a cup of water (or cooking liquid from the beans if you've cooked dry beans), turn down the heat and simmer for several minutes. When the beans begin to soften a bit more and the liquid is reduced, perhaps 10-15 minutes; remove from the heat, and using a flat bottomed metal or plastic cup begin to mash the beans. If calories are not a concern, throw in a healthy knob of additional butter (and know I detest you). Continue to mash beans until pretty smooth. Return beans to heat and cook to dry them out if necessary, knowing they will dry further as they cool. Check for seasoning and set aside.<br /><br /><span style="font-style:italic;">Salsa, etc.</span><br /><br />Feel free to purchase a top quality salsa, there are several these days; I love Mrs Renfro's Tomatillo Green Salsa. If you want to make something fresh...<br />Pico de Gallo is a fresh relish of finely diced tomato, red onion, jalapeno, cilantro and salt. Works great on these tacos, and on just about everything else except Cheerios.<br />Top other choices to garnish would be diced avocado or guacamole, sour cream or Mexican crema. Drained low fat yogurt works and keeps these fish tacos swimming leanly. Also thinly sliced olives could be tasty. Personally I'd avoid any shredded cheese as cheese and fish just doesn't work for me... but feel free to disagree and shred on. Maybe I could be convinced to consider a mild queso fresco.<br />In any case, arrange them in bowls to be ready to serve once everything else is ready.<br /><span style="font-style:italic;"><br />Salpicon of Fish - the main event</span><br /><br />As I mentioned, if budget concerns you, Tilapia or Mahi Mahi are not bad choices here. If budget isn't in your vocabulary, you should invite me over for dinner. Then we could enjoy Red Snapper, Striped Bass or Grouper. <br />Thinly slice a medium or large onion, a red pepper, a poblano(or green)pepper, and chop a garlic clove or three. Saute in a large frying pan or skillet with a few tablespoons of oil. After the onions and peppers soften add some chopped, peeled and seeded fresh tomato. Or do as I do and open a can or two of petite diced canned tomato. Just depends on your location and the season. (If using fresh tomato you may need to add some water to have enough liquid to poach the fish.) Add a dash of ground cumin and cinnamon, some dried Mexican oregano, salt and pepper.<br />Simmer over low heat until the flavors begin to meld. Add the fish filets and cook slowly. When the filet is half cooked, flip over to finish cooking the other side. If necessary remove the cooked fish to a platter and cook remaining filets. When all the fish is done, gently combine the fish with the tomato cooking mix, breaking the filets into large chunks and finish with some chopped fresh cilantro. Hold in a warm oven as you toast off the corn tortillas over your gas or electric burners, and rewarm the beans.<br />Bring it all to the table and let your guests assemble the tacos as the imagine them most delicious. <br /><br />Oh my lovelies, you're just gonna love this. And it does all come together quicker than this might seem. Substitute leftover rice for the beans once in awhile, use baby greens with oil and vinegar instead of cabbage, try sliced rare tuna. You get the idea.<br />Or throw caution to the wind and garnish with Margaritas! Make mine with salt...Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-73122788667394176242008-08-26T21:06:00.000-04:002008-08-27T21:14:21.247-04:00<strong>Gazpacho for August</strong><br /><br />Will I ever be able to make or enjoy gazpacho without thinking of Pedro Almodovar's classic "Women on the Verge of a Nervous Breakdown"? Hopefully not! Just the thought of an icy pitcher of sleeping pill laced gazpacho invites my queer mind to head off into plot possibilities even the great Spanish cinematographer might have blanched at the mere mention of...<br /><br />But then there's also the exquisite sense memory of a blazing hot Andalusian summer afternoon in Seville; a city where the houses are purposely built so close together that the eaves almost meet, to provide street shade from the blistering sun. What else would you want for lunch than a tall glass of chilled liquid salad with a gloss of perfect olive oil? There lies the real reason gazpacho and I will always share a secret. Only travel can give you such a priceless souvenir.<br /><br />In the years after that memorable sun stained vacation, my thoughts on gazpacho have relaxed and expanded. I've learned about the mellow and rich almond gazpacho from Malaga, and have been teased into a more global perspective of such a perfect hot weather solution to sustenance. It's important to remember that with most traditional foods, an important factor in the recipe was to use leftovers and the bounty of the garden in interesting and flavorful ways. More classic recipes for gazpacho will include a judicious handful of ground bread to add substance and sustenance.<br /><br />In the recipes I'm setting out in the sun, only one uses the traditional thickening of pureed bread. And there it enriches the texture. Most modern recipes forgo the extra calories in lieu of a lighter fresher dish.<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Classic Andalusian Gazpacho</span><br />10 plum tomatoes - peeled and seeded<br />1 red pepper - peeled and seeded<br />2 English (seedless) cucumbers - peeled and seeded<br />3 medium shallots - peeled<br />1 very small garlic clove - peeled<br />1 jalapeño chili - seeds and membrane removed<br />1/3 cup extra virgin olive oil<br />2 Tablespoons Sherry wine vinegar or to taste<br />salt & pepper<br />2 cups tomato juice - approximately <br />1/4 cup diced peeled and seeded cucumber (optional)<br />1/4 cup diced and seeded yellow and/or red pepper (optional)<br />1/4 cup diced radish (optional)<br /><br />(Note - I try to use a Y-Shaped vegetable peeler on tomatoes, peppers and cucumbers. Blanching & shocking, or roasting cooks the vegetable more than I like)<br /><br />Puree all of the vegetables in a blender(or use a food processor for more texture). With the machine running add oil, vinegar and S&P. Stir in tomato juice as desired. The better the tomatoes you use, the less juice you'll need. <br /><br />Serve chilled with optional garnishes.</span><br /><br />Personally I love the romance in the idea of keeping a pitcher of gazpacho at hand in the refrigerator, for heat and humidity swept summer lunches or break times. However the sophistication of the next recipe could also sit pretty on a weekend al fresco dinner table meant to impress.<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">White Almond Gazpacho in the Style of Malaga - sereves 4 - 6</span></span><br /><br /><span style="font-style:italic;"><br />4 ounces top quality bread - crusts removed (about 5 slices)<br />1 cup cold water<br />4 ounces sliced, blanched almonds<br />1 medium garlic clove, minced (about 1 teaspoon)<br />1 teaspoon kosher salt<br />1 small cucumber (peeled, seeded and chunked - about 1 1/4 cups)<br />1/2 cup extra virgin olive oil<br />2 tablespoons sherry vinegar (preferably reserva quality)<br />2 cups ice water<br />24 green grapes, peeled and quartered<br /><br />Tear bread roughly and soak in water for a few minutes. Squeeze slightly dry and set aside. <br />In the work bowl of a blender (or food processor) combine almonds, garlic and salt. Grind until as fine as possible. Add soaked bread, bit by bit until it has pureed with the almond mixture. If you are using a blender you may need to add a few tablespoons of the ice water to get the bread to achieve a puree.<br />Next add the small pieces of cucumber and process until smooth.<br />With the motor running, slowly drizzle the olive oil into the mixture. Add the sherry vinegar, and finally the ice water. Stop processing the soup.<br />Place a fine sieve over a bowl and strain the soup completely. Press on the solids left in the sieve to extract all possible liquid. <br />Cover bowl and chill for at least 3 hours or overnight. Check seasonings, adjust salt and/or vinegar if necessary.<br />Serve in small chilled bowls and garnish with peeled grape quarters.<br /> </span><br /><br />And now, to insure that you my lovelies, continue to think outside of the box, here's a gazpacho that might be more at home in the equally sun baked sands of Phuket than the Costa Brava. I'm feeling a tall icy glass served by a Thai beauty in a sarong, nursing me from a morning hangover as I sit by the sea, my beach chair garnished with an umbrella. Heaven!<br /><br /><br /><span style="font-weight:bold;"></span><br /><span style="font-style:italic;"><span style="font-weight:bold;">Thai Watermelon and Tomato Gazpacho with Siamese Basil - serves 6 - 8</span></span><br /><br /><span style="font-style:italic;"><br />1 pound plum tomatoes - peeled and seeded* (see notes in preceeding recipe)<br />2 pounds seedless red watermelon flesh - rind removed before weighing<br />3/4 pound kirby cucumbers* - peeled and seeded<br />2 cups tomato juice - Looza brand preferred<br />3 tablespoons fresh ginger - peeled and minced<br />1/4 cup fresh thai basil leaves - loosly packed *<br />2 tablespoons fresh mint leaves - loosely packed *<br />1/4 cup fresh cilantro - loosly packed<br />1 tablespoon jalapeno - peeled, seeded and chopped<br />1 1/2 tablespoons Worcestershire Sauce<br />1/2 cup rice wine vinegar<br /> salt & pepper to taste<br /><br />* Notes - Tomatoes and cucumbers are weighed before peeling and seeding<br /> If Thai Basil is unavailable substitute Italian basil and increase mint to 3 tablespoons </span><br /><br />And so beautiful readers, here's your chance to fill that blender with something besides Margarita mix. For us in the northeast, my sisters in the Midwest and my sexy mountain boys, we've only got another month or so to celebrate the sizzling hot and all the bounty it brings. Throw it in the Osterizer and push liquefy.<br />Happy eating my sweets.Big Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com0tag:blogger.com,1999:blog-32799402.post-41279317692543685072008-08-06T00:36:00.010-04:002008-08-06T00:54:30.415-04:00<span style="font-weight:bold;">Sicilian Eggplant Capunata</span><br /><br />I'm not exactly sure why I grew up in an eggplant free zone. The first explanation I might toss out would be that my father didn't like it. To be sure, there were damn few things that landed on our dinner table that didn't carry his imprimatur. However, during those years when he was spending several nights a month on the road, my duo dinners with Mama Magel saw all manner of previously rare grocery discoveries. Many of which, most independently minded 10 year olds would have snubbed on principle. Spinach salad, pickled beets, casseroles of any kind - Tuna Noodle, 7 Layer Casserole, Johnny Marzetti (more on that some day), and our shared pleasure, calves liver & onions. All enjoyed with gusto. I suppose it had something to do with rebellion. If Dad hated them, I would love them.<br /><br />Still, however, no eggplant. So perhaps Dad wasn't the culprit. Which brings us to my second suspicion. Eggplant remains one of the few vegetables not really available canned or frozen, at least not in it's pure state. There were few vegetables that made it to our table without the help of some form of processing. Corn in August and September, green beans round about the same window of opportunity and home grown tomatoes which were pretty much the only thing (other than rose bushes) deemed worthy of planting. From time to time our family might be gifted with some overflow of zucchini from a more agriculturally inclined neighbor which would be quickly dispatched into quick bread, the only approved use of zucchini for Mama Magel. <br /><br />But to be fair, I think this was pretty much home cooking as we knew it in the center of Ohio circa 1964, until Ms. Julia Child landed in our living rooms and swept out the cobwebs of Middle American kitchens. And although Julia's influence missed Mama Magel by several tablespoons and a generation, I'm proud to report that our kitchen was <span style="font-style:italic;">mostly</span> free of Hamburger Helper, instant mashed potatoes, "Cheez Whiz", frozen pies and other culinary conveniences of the 1960's. I say <span style="font-style:italic;">mostly</span> because of course I pestered Mama Magel into trying them. In the same way I pestered her into buying all those boxes of cereal which I NEVER ate, only so I could capture the prize inside.... Yet frighteningly enough, some of those conveniences stuck! Witness what Gladys christened (and you know I loved her)...<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;"><span style="font-weight:bold;"><span style="font-style:italic;">"Quick Spaghetti"</span><br /></span><br />Brown a pound or so of ground beef in a skillet (preferably electric). Add a "Family" size can of Franco American Spaghetti in Tomato Sauce. When hot, transfer to a large bowl. Serve with Kraft Shredded Parmesan and Iceburg Lettuce Salad. </span> <br /></span><br />Which brings us to the third possible explanation for the absence of eggplant in my childhood. We just didn't have any Mediterranean neighbors! I couldn't begin to define any of our neighbors ethnicity past "lily white"! Peanut Butter Fudge was about as ethnic as it got. And so it was that the move "home" to Brooklyn was what finally got me thinking about involving myself in a relationship with that big purple bruiser of a veg.<br /><br />It might well have been a brush encounter with babaganough that made me sit up straight and pay attention to this new flavor possibility. But it was definitely the house made capunata when I worked at "Rosemarie's" in Tribeca that made me submit and worship. That week in Mykonos with the eggplant salad in every restaurant may have cemented the relationship... but then again Mykonos cemented several relationships... (more on that later as well)<br /><br />Capunata for me, is the sexy, misbehaved brother of ratatouille. Just more bang for the buck shall we say. And my ratatouille can make your knees tremble just a little.<br /> But sugar, this capunata, brings those same knees home to the floor.<br /><br />This is my version of Capunata, which I enjoy serving very chunky and rustic. The zucchini and celery should still be "al dente". That's my aesthetic. Typically it's served cut smaller and more completely cooked. You find your own capunata bliss and cook accordingly.<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;"><span style="font-weight:bold;"><span style="font-style:italic;">Big Mary's Capunata</span><br /></span><br />6 tablespoons olive oil<br />5 cups eggplant, cut into 1 inch dice<br />3 cups zucchini, quartered, seeds cut away, & cut into 1/2" - 1 " pieces<br />2 cups yellow onion, rough cut into 1/2" pieces<br />4 med cloves garlic, minced<br />1 cup celery, veins stripped and cut into 1/2" pieces<br />2 cups red pepper, cut into 1/2" pieces<br />3 1/2 cups tomatoes, (peeled, seeded and diced) or canned diced tomatoes<br />2 teaspoons fresh marjoram, chopped (optional)<br />1/2 cup yellow or black raisins<br />1 cup chopped black & green pitted olives, very roughly chopped<br />2 teaspoons red wine vinegar (or to taste)<br />1 tablespoon light brown sugar<br /> Salt & Pepper to taste<br />1 tablespoon fresh basil leaves, chopped<br />1/2 cup pine nuts, toasted<br /><br />In a large skillet, heat several tablespoons of olive oil. When shimmering hot, add eggplant, season with salt & pepper and cook until browned on most sides. Remove to a bowl.<br />Saute zucchini in the same manner and add to eggplant in the bowl.<br />Being careful to not overcook any of the vegetables, saute the onion/garlic mixture and the celery and red peppers in a similar separate manner.<br /><br />Combine the sauteed vegetables in the bowl. Heat a larger skillet with some remaining olive oil. When hot combine vegetables and add tomatoes and marjoram. Cook over medium heat, just until tomatoes start to break down and "glaze/sauce" the capunata. Then add raisins and olives. Simmer for 3 minutes. Add vinegar and sugar to taste, and cook several minutes to combine flavors. Adjust salt, pepper, sugar and vinegar. Stir in basil and garnish with toasted pine nuts. <br />Serve room temperature, as a condiment or side dish.<br /></span></span><br />And that, my sweets, is the eggplant that stole and continues to tempt my heart, Make it for a party. The true Italian will search you out. And THAT, is rarely a bad thing.<br /><br />Remember my pretties, food seduces, so get cooking...<br />Love,<br />Big MaryBig Maryhttp://www.blogger.com/profile/15198582616815057390noreply@blogger.com