tag:blogger.com,1999:blog-16359468282326393082024-03-13T07:39:46.693-07:00Linny's KitchenLinnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-1635946828232639308.post-24829352905098240612013-03-28T10:42:00.002-07:002013-03-28T10:42:13.430-07:00Hamming It Up... <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Daniele Foods' Locally Produced Line<br />Photo Credit: East Side Monthly<br /></td></tr>
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Earlier this week I traveled down to Pascoag, RI to visit<a href="http://www.danielefoods.com/pages/cfHome.cfm" target="_blank"> Daniele Foods.</a> There I met with Davide Dukcevich and his brother Stefano to learn about their new line of cured meats that is 100% local. It all starts on small local farms, like Blackbird in Johnston, where the pigs are raised then the meat is cured and processed at the plant all right here in little Rhody</div>
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They brothers worked with Rhode Island School of Design to create the art for the packaging and worked with Johnson & Wales to develop recipes as well. The products can be found a local market in Rhode Island (soon to be on the <a href="http://www.cowtruck.com/" target="_blank">cowtruck!</a>) </div>
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<tr><td class="tr-caption" style="text-align: center;">Davide Dukcevich with prosciutto curing behind him<br />Photo Credit: Projo</td></tr>
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The plant that hams currently hang in to cure was built in the earlier 1970's and is busting at the seams as Daniele Foods has grown with their products in the deli cases of markets all over the world.</div>
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<a href="http://www.antiquaprintgallery.com/ekmps/shops/richben90/images/italy-trieste-environs.-vintage-city-map-plan.1911-wdjb--134033-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.antiquaprintgallery.com/ekmps/shops/richben90/images/italy-trieste-environs.-vintage-city-map-plan.1911-wdjb--134033-p.jpg" width="272" /></a></div>
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Everything began in Triste, Italy in the 1940's. The grandfather, Stefano Dukcevich, and his wife Carolina were refugees from Croatia that escaped to Italy with their young son, Vlado. It was here that they began to make cured sausages with traditional croatian ingredients like smoked paprika. Stefano would pedal the charcuteries from his bicycle to the residents of the village. </div>
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It was Vlado that brought the Daniele from Italy to Rhode Island and bringing with him the flavors of his family's recipes with him to be made at the facility in Pascoag in the 1970's. </div>
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Recently they broke ground to build a new operations facilty to better handle production and bring everything together. Right now they are operating out of three location that are three miles apart from each other. It will be a state of the art facility using robotics while also keeping tradition in the old world style of curing and producing the meats. </div>
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<a href="http://media2.wpri.com//photo/2012/05/08/Daniele_Groundbreaking_2_20120508131619_320_240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media2.wpri.com//photo/2012/05/08/Daniele_Groundbreaking_2_20120508131619_320_240.JPG" /></a></div>
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While the local prosciutto will not be ready until September the Daniele house brand made an amazing sandwich on Sour Dough from Olga's Bakery with Narragansett Creamery Fresh Mozzarella, Olivia's Organic Baby Arugula and a drizzle of D.E. Vine Balsamic Dressing to finish it off. </div>
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Looking forward to trying it out on the Top This! Pizza Crust... Just looking at the one from the Black Market Bistro makes my mouth water. </div>
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<tr><td class="tr-caption" style="text-align: center;">Black Market Restaurant</td></tr>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-48150704648196602982013-03-28T08:42:00.001-07:002013-03-28T08:44:19.005-07:00Irish Cheddar Soup Served Up Vermont Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Leah Haydock </td></tr>
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This weekend on the drive through Vermont on the journey home we ended up by <a href="http://www.simonpearce.com/category/restaurants.do" target="_blank">Simon Pearce</a> just in time for lunch. Their Vermont Cheddar Soup is delicious and addicting with it's rich and creamy texture and powerful flavor. It is made with Vermont's own <a href="https://www.cowtruck.com/products/products_list.php?psearchtype=&psearch=cabot&go.x=-571&go.y=-111" target="_blank">Cabot Cheddar Cheese</a> which, is available from Munroe Dairy. If you have ever had the fortune of having the soup before you understand the willingness to wander off the beaten path just a bit to stop in for a bowl of the yumminess and opportunity to wander around the old mill building to watch the glass blowing in progress and listen to the waterfall. </div>
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<tr><td class="tr-caption" style="text-align: center;">Simon Pearce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Glass Blowing at Simon Pearce ~ Quechee, VT </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Glass Blowing at Simon Pearce ~ Quechee, VT </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: MiamiAvocado</td></tr>
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To make it a meal all you need is a nice loaf of crusty bread for dipping and salad of Olivia's Organics Spring Mix lightly dressed with D.E. Vine Honey Balsamic Dressing. The soup is easy enough to make and keeps well in the freezer. </div>
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Here is the recipe from the restaurant at Simon Pearce: </div>
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<span class="drecipe"><span style="font-family: Georgia, Times New Roman, serif;">3 quarts water<br />2 cloves garlic, minced<br />6 oz. flour</span></span></div>
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<span class="drecipe"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14px;">5 oz.butter</span><br /><span style="line-height: 14px;">1 cup heavy cream (whole milk can be </span></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14px;">substituted)</span></span></div>
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<span class="drecipe"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14px;">2 bay leaves </span><br /><span style="line-height: 14px;">1 lb. grated Cabot Sharp Cheddar cheese </span><br /><span style="line-height: 14px;">1 cup carrots, grated</span><br /><span style="line-height: 14px;">1 cup celery, minced</span><br /><span style="line-height: 14px;">1 small onion, chopped</span><br /><span style="line-height: 14px;">2 cups half & half</span><br /><span style="line-height: 14px;">1 teaspoon fresh thyme, finely chopped</span><br /><span style="line-height: 14px;">Salt & fresh ground pepper</span></span></span></div>
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<span class="drecipe"><span style="font-family: Georgia, Times New Roman, serif;">Blanch carrots and celery in boiling water. Drain well and set aside. Bring water to boil. Melt butter in heavy stockpot, add onions & garlic, soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. Add water 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy. Add grated cheese.<br /><br />Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Check out the video of the restaurants former Chef Josh Duda making the soup <a href="http://youtu.be/sSW7YTNQavA" target="_blank">here</a>. In the video he uses chicken stock instead of water which, will add an even deeper flavor the to soup. If you want to keep it vegetarian you can use vegetable stock. </span></div>
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Covered Bridge ~ Rebuilt and open after Hurricane Irene </div>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-72122890298748017712013-02-04T11:22:00.002-08:002013-02-04T11:22:36.350-08:00Tortellini Soup for National Soup Day <div class="separator" style="clear: both; text-align: center;">
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February 4th is National Homemade Soup Day. However, being the Monday after Super Bowl Sunday I am looking for more of a 30 minute on pot meal... Aha, Tortellini Soup with chopped tomatoes, fresh spinach and sliced mushrooms. Served up with a nice crusty bread and a salad is perfect for this sunny and cold winter's day. </div>
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Just recently we started selling the Mama's Homestyle Meat Tortellini from Venda Ravioli on Federal Hill in Providence. We had had the tri-color for a few years, which have been a great seller, bot are equally as good and sometime I combine a little of each mixing both together. </div>
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<b><span style="font-size: large;"> So here is the recipe for the Tortellini Soup with Spinach and Tomatoes!</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">2 tablespoons butter</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">2 tablespoons olive oil</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">6 cloves garlic, minced</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">16 ounces chicken broth (or vegetable broth if for a veggie version)</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">16 ounces of water</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">16 ounces frozen Venda Tortellini (meat, tri color, or both)</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">16 ounces canned, diced tomatoes, with the juice</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333;"><span style="line-height: 22px;">2 cups of sliced mushrooms</span></span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">10 ounces spinach, washed and stemmed and chopped</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">10 basil leaves, coarsely chopped</span><br style="margin: 0px; padding: 0px;" /><span style="color: #333333; line-height: 22px; margin: 0px; padding: 0px;">Grated Atwell's Gold Cheese for </span></span><span style="background-color: transparent;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">topping (or Parmesan Cheese)</span></span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In a large pot (I used my Dutch oven), sautée garlic in oil and butter for about two minutes on medium-low heat. Add the mushrooms and cook until for 4 to 5 minutes or until they have sweat out the bulk of their moisture</span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add broth and water to the pot and bring to a boil. Add frozen tortellini and cook for half the directed cooking time written on the package. (Around 5 minutes.)</span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add tomatoes and juice, reduce heat to simmer for a few more minutes. Stir in spinach and basil, and simmer for another minute. Add salt and pepper to taste. Serve with grated cheese.</span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 22px;">** If you want to make the soup a bit more hearty feel free to add some zucchini squash, white cannelloni beans, diced sweet potatoes, artichoke heart, roast chicken or italian </span></span></span></span><span style="background-color: transparent; line-height: 22px;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;">sausage. </span></span></div>
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There is no better brand or canned tomatoes. They are worth the few extra nickels. Of course homemade is best but, the goal of this meal is thirty minutes or less. </div>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-78037544769306746482013-01-29T07:30:00.000-08:002013-01-29T07:30:03.485-08:00Roasted Cauliflower Mac & Cheese<br />
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<tr><td class="tr-caption" style="text-align: center;">The Vegetarian Times</td></tr>
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This winter I had seen several posts for a Cauliflower Mac & Cheese and all of them looked amazing. Some started off with roasted cauliflower and then went on to add all sorts of goodies, like broccoli, peas, bacon, tomatoes, and chicken. All of them looking delicious. Finally last Sunday I got to give my hand at making my very first Cauliflower Mac & Cheese!<br />
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After looking over many recipes I had finally settled on the one from the <a href="http://www.vegetariantimes.com/recipe/mac-and-cheese-style-cauliflower/" target="_blank">Vegetarian Times </a>to use as my base. However, instead of boiling or steaming the cauliflower I had decided to roast it in the oven at 375*f for 15 minutes with just a little bit of olive oil on it. I also added some shallots, garlic and prosciutto that was left over in my freezer to the sauce. It was pretty delicious and definitely something that I cannot wait to try again.<br />
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<a href="http://2.bp.blogspot.com/-RsOONI8gFN0/UQa4A6UquBI/AAAAAAAACH0/GmPkp416Igo/s1600/oven_roasted_cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="http://2.bp.blogspot.com/-RsOONI8gFN0/UQa4A6UquBI/AAAAAAAACH0/GmPkp416Igo/s320/oven_roasted_cauliflower.jpg" width="320" /></a></div>
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Recipe: Adapted from the Vegetarian Times</div>
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1 Head of Cauliflower, broken into 1 inch florets</div>
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2 Shallots sliced</div>
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2 cloves of Garlic, chopped</div>
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4 strips of prosciutto, sliced into small bits</div>
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1 cup of grated cheese like cheddar or monterey jack ( I used Narragansett Creamery's Atwell's Gold!)</div>
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2 egg yolks</div>
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2 tbs of butter </div>
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2 tbs of flour </div>
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2 cups of low fat or whole milk </div>
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1 pinch of red pepper flakes </div>
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Salt & Pepper</div>
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2 tbs of olive oil</div>
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1 1/2 cups of bread crumbs</div>
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<li>Pre heat the oven to 375*f. In a large baking dish add the Cauliflower florets. Toss them in Olive Oil and bake for 15 minutes or until golden brown on the tops. Remove from oven and set aside</li>
<li>In a medium sauce pan over low to medium heat add the butter, garlic, shallots and prosciutto. Cook together for two minutes. Add the flour and stir until it is fully combined and a paste is made. </li>
<li>Remove the pan from the heat and slowly stir in the milk until the mixture is smooth. </li>
<li>Return the pan back to the stove top, stir until the sauce thickens.</li>
<li>Add the grated cheese and red pepper flakes to pan, continuing to stir. Stir until the mixture is smooth and creamy ( about 7 to 8 minutes.) </li>
<li>Add the egg yolks into the sauce and combine.</li>
<li>Pour the sauce over the cauliflower florets and top it all of with a coating of bread crumbs. Bake in the oven at 375*f for 30 minutes. </li>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-18089174000556976312013-01-28T09:16:00.000-08:002013-01-28T12:08:39.092-08:00Béchamel Sauce: A kitchen basic. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://pink-apron.com/wp-content/uploads/2011/05/Sweet-Corn-Bechamel-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://pink-apron.com/wp-content/uploads/2011/05/Sweet-Corn-Bechamel-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pink-Apron.com</td></tr>
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The frenchness of the name béchamel has a tendency to scare of the average kitchen avenger but, in all truth it is as easy and quick to make as any can of condensed soup is to make. Once you learn how to make a béchamel sauce you will never pick up a can of campbell's cream of anything soup ever again. I promise.<br />
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<a href="http://2.bp.blogspot.com/-KuR4IREwiBw/UQaumTPQYqI/AAAAAAAACHk/gSZAe1YSNxw/s1600/canpbells.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://2.bp.blogspot.com/-KuR4IREwiBw/UQaumTPQYqI/AAAAAAAACHk/gSZAe1YSNxw/s400/canpbells.png" width="370" /></a></div>
A béchamel sauce is extremely versatile you can add some cheese to it and layer it into your lasagna or have over some of Venda Ravioli's Beef Tortellini (YUM!) It is the base to all all good au gratins and casserole dishes with out the sodium and preservatives. Mix up the flavor by adding fresh or dried herbs and spices after the milk/ liquid has been added before you return it to the heat.<br />
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<tr><td style="text-align: center;"><a href="http://thelittlegsp.files.wordpress.com/2012/04/baked-tortellini-with-peas-and-ham.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://thelittlegsp.files.wordpress.com/2012/04/baked-tortellini-with-peas-and-ham.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Little GSP: Baked Tortellini with Peas and Ham</td></tr>
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Add grated cheese, french mustard and Worcestershire for a Mornay Sauce, which is delicious with chicken and/ or pasta.<br />
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Recipe for a Basic Béchamel Sauce:<br />
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2 tbs of Unsalted Butter<br />
2 tbs of Flour<br />
1 cup of Whole Milk<br />
Salt & Pepper<br />
Pinch of Nutmeg*<br />
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<li> In a heavy bottomed sauce pan over medium heat melt the butter and blend in the flour. Combine the flour and butter until you smell a slightly nutty scent coming from the flour (about 2 minutes.) </li>
<li> Remove the pan from the heat and slowly add the milk in stirring constantly. Blend until smooth. </li>
<li>Return the pan to the burner at medium heat and cook slowly, stirring constantly, until the sauce has thickened and smooth. </li>
<li>Season to taste with salt and pepper. </li>
<li>I like to add a pinch of nutmeg as it adds a little flavor kick to the sauce. </li>
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For a thin béchamel sauce: use 1 tablespoon of each butter and flour per 1 cup of milk </div>
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For a medium béchamel sauce: use 2 tablespoons of butter and flour per 1 cup of milk </div>
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For a thick béchamel sauce: use 3 to 4 tablespoons of butter and flour per 1 cup of milk </div>
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To make the sauce lighter: substitute stock or white wine for all of the milk or a portion of it. If you want to make the sauce ahead of time it can be portioned out and frozen. </div>
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<a href="http://3.bp.blogspot.com/-eSj8_kblsZs/UQbaq9nVN-I/AAAAAAAACIc/0WIe9IaJlOU/s1600/roux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-eSj8_kblsZs/UQbaq9nVN-I/AAAAAAAACIc/0WIe9IaJlOU/s400/roux.jpg" width="400" /></a></div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-59420281696359103732013-01-07T10:04:00.000-08:002013-01-07T10:04:35.292-08:00Really Real Mayonnaise<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://thehousebythesea.files.wordpress.com/2012/11/img_2354.jpg?w=500&h=333" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://thehousebythesea.files.wordpress.com/2012/11/img_2354.jpg?w=500&h=333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The House by The Sea</td></tr>
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Yesterday afternoon, just after returning home from a weekend visiting with my mother and sister in Maine, I made my way to the kitchen to start in on dinner and also get some lunch stuff for the week ready. <br />
There I am at the counter everything for my tuna salad is chopped and diced in the bowl ready to be mixed but, oh no, we have no more mayonnaise! This could have been tragic, especially for me who really really wanted a nice tuna sandwich after the 3 hour drive. Luckily for me after a few quick taps on Google I was able to find an amazing recipe for<a href="http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all&_r=0" target="_blank"> Real Mayonnaise from the NY Times</a>* that took less time than it would be to drive to the store and purchase some. Bonus there was a also a video to follow that made it easier and was entertaining at the same time.<br />
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I used a little bit less oil that suggested as I did not want mine to be as runny but, the amount was just perfect and it made my Tuna Salad Sandwich spectacular. Now that I know how easy it is to make and how delicious it is I cannot wait to test it out in all different dishes.<br />
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Mix it up and add fresh herbs, spices or sauces to make all different flavors.<br />
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*Keep in mind that this recipe has raw egg in it and will only last for a few days before it spoils and it should not be left out in the summer's sun and heat for too long. <br />
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-30646421305133212202013-01-03T11:50:00.002-08:002013-01-03T12:28:37.128-08:00Avocado Grapefruit Salad with Bacon & Feta Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2nTNuL5UUhI/UOXYsjr5-dI/AAAAAAAACF4/vxWeWbRULEY/s1600/avocado_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-2nTNuL5UUhI/UOXYsjr5-dI/AAAAAAAACF4/vxWeWbRULEY/s640/avocado_salad.jpg" width="640" /></a></div>
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W<span style="font-family: Times, Times New Roman, serif;">ith New Year came Winter's cold weather and over the last few days I have been craving the warm rays of the sun. Finally it hit me if I cannot feel the warmth of the sun at least I can enjoy the citrus fruits that joyful grew in her rays. Ever since then I have been on my mad citrus kick!</span><br />
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<span style="font-family: Times, Times New Roman, serif;"> I found this amazing and adaptable recipe for the Avocado and Grapefruit Salad on Pinterest and decided to give it a whirl. So far I have made it for dinner, lunch and even for breakfast with a poached egg and english muffin on the side. Serve it up in a tortilla bowl and top it off with blackened chicken or seasoned shrimp </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span class="bold" style="font-size: 14px; font-weight: bold; line-height: 18px;">Ingredients:</span><span style="font-size: 14px; line-height: 18px;"> </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">2 Avocados halved, pitted and peeled </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">4 cups Olivia's Spring Mix</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">3/4 cup Narragansett Creamery Salty Sea Feta Cheese, crumbled</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">6 slices Apple Wood or Regular Bacon, crumbled</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">2/3 cup Red Onion, sliced</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">1/2 Green or Red Bell Pepper, sliced into match sticks</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px; line-height: 18px;">1 large Pink Grapefruit, sectioned and cut into large chunks </span></span><br />
<span style="font-size: 14px; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup of D.E. Vine Honey Balsamic Dressing</span></span><br />
<span style="font-size: 14px; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">1/4 teaspoon ground black pepper</span></span><br />
<span style="font-size: 14px; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">Pinch of Sea Salt </span></span><br />
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<span style="line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;"> In a large bowl toss all the ingredient together and serve. </span></span><br />
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-37966431376840366892012-12-11T11:43:00.002-08:002012-12-11T11:43:41.606-08:00I have never meet a latke I did not like...<br />
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<tr><td style="text-align: center;"><a href="http://cdn.sheknows.com/articles/2011/12/apple-cider-latke.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://cdn.sheknows.com/articles/2011/12/apple-cider-latke.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.sheknows.com/food-and-recipes/articles/850077/apple-cider-latke-recipe" target="_blank">Apple Cider Latke from She Knows</a></td></tr>
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<span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px; text-align: left;">“It is very frustrating not to be understood in this world. If you say one thing and keep being told that you mean something else, it can make you want to scream. But somewhere in the world there is a place for all of us, whether you are an electric form of decoration, peppermint-scented sweet, a source of timber, or a potato pancake.”</span><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px; text-align: left;"> </span></div>
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― <a href="http://www.goodreads.com/author/show/36746.Lemony_Snicket" style="color: #666600; text-decoration: initial;">Lemony Snicket</a>, <i><a href="http://www.goodreads.com/work/quotes/1360144" style="color: #666600; text-decoration: initial;">The Latke Who Couldn't Stop Screaming: A Christmas Story</a></i></div>
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Growing up my family would be invited to celebrate Hanukkah each year with close friends. The father was one of the most fabulous chefs and each year he and my mother would get together in the kitchen and make amazing food for us to enjoy together at the table. </div>
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My favorite thing that I looked forward to each year was the latke. I would look forward to making them, frying them and eating them. Each year they would be a little different from the year before, never once repeated and always equally as good. Sometime they would be made with sweet potatoes, other times they would have carrots or zucchini, one year they even had cranberries in them! </div>
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<span style="color: #181818; font-family: georgia, serif;"><span style="font-size: 14px; line-height: 18px;"> Did you know that latkes are fried to celebrate the Miracle of Oil?</span></span></div>
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<span style="background-color: white; font-size: 14px; line-height: 18.200000762939453px; text-align: start;"><span style="font-family: Georgia, Times New Roman, serif;">This celebration commemorates the time when a small guerilla (surprise attacks) army of Jews defeated the Syrian king Antiochus IV (c. 215-164 B.C.), who had taken over Jerusalem and tried to destroy Judaism. Antiochus IV filled the Jewish temple with Syrian idols (statues or images of gods). After the Jews, led by Judas Maccabee, recaptured Jerusalem, they reclaimed their temple. When they wanted to light their holy lamps, they found only one vial of oil. That this small amount of oil kept the lamps burning for eight days was declared a miracle. During the eight days of Hanukkah (also spelled Hannuka or Chanukah), Jews light candles in a menorah (candle holder with places for nine candles), exchange small gifts, and make donations to the poor. The ninth candle on the menorah is called the shammash, and it is used for lighting the other eight candles.</span></span></div>
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Here is the basic recipe that has been taught to me and I use to create the best base for building. It can be multiplied and divided to fit your needs or guest count. You can also add in other vegetables like beets, celery root, turnips or squash and adjust the amount of potatoes to fit the recipe.</div>
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1 lb of Potatoes</div>
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2 Carrot</div>
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1 onion </div>
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1 Egg</div>
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1 tsp Baking Powder</div>
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2 tbs of Flour</div>
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Salt & Pepper to Taste</div>
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1/4 cup of Vegetable Oil for frying</div>
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Cast Iron Skillet</div>
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Using a shredding plate or grater shred the potatoes, carrot and onion separately. </div>
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Line a bowl with a tea towel or cheese cloth. Pour the potatoes over the cloth and fill with cold water just until the potatoes are covered. Let sit for 30 minutes. *Soak the potatoes in a mixture of Apple Cider and water for a different flavor!</div>
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After 30 minutes add the onion and carrots over the potato. Lift the cloth out of the bowl straining the water out of the vegetables. Twist the ends of the cloth wringing out the water from the vegetables and set aside. </div>
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Add the vegetables back to the bowl with the egg, flour, baking powder and salt & pepper. Combine all the ingredients until they are covered evenly. </div>
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Heat the oil over medium to high heat to just before smoking, about 3 to 4 minutes. Using a tablespoon scoop the latke mixture into the frying pan and flatten with a slotted spatula. Cook until the latke becomes brown and crisp, about five minutes, then flip and repeat. </div>
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Once the latkes are golden brown and crisp transfer the to a cookie sheet with a mesh drying rack in the oven at 200 degrees. This will keep them warm and also allow for the excess oil to drain off. </div>
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Add more oil to the pan when need but, make sure it comes up to temp before adding the mixture or the latkes will become soggy. </div>
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Traditionally latkes are served with sour cream, apple sauce and smoked salmon. But, you can dress them up with poached eggs, greek yogurt, creme fraiche , mascapone, caviar, shaved radish, scallions, or with a burger! </div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-38055349846483113452012-11-23T08:03:00.001-08:002012-11-23T08:07:05.475-08:00Turkey, Turkey, Turkey<div class="separator" style="clear: both; text-align: center;">
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Thanksgiving is one of my favorite holidays of the year. Everyone over indulges without feeling guilty and you are doing it together in solidarity with your family and friends. In my family we always over estimate the amount of food that is needed with the thought of plenty of leftovers to hold everyone over just in case there is a national shortage of food for the next week. </div>
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Over the years I have become creative in seeking ways to use the leftover in some for other than Turkey Soup or Sandwiches. In the spirit of giving I have complied a list of some of my favorites finds to share with all!</div>
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<u><b>Breakfast</b></u></div>
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<li style="text-align: justify;"><a href="http://www.viaviands.com/2011/11/thanksgiving-baked-eggs/">Thanksgiving Baked Eggs</a> from Via Viands - Warm, cozy and delicious baked eggs with leftover stuffing, potatoes, squash and turkey (really anything that you have) make up this perfect brunch dish for the day after Thanksgiving meal. Serve it up with some coffee and spiked egg nog and you are good to go!</li>
<li style="text-align: justify;"><a href="http://www.simplyrecipes.com/recipes/curry_turkey_salad/">Leftover Thanksgiving Frittata</a> from Vanilla Late - A fritatta is truly one of the most amazing and simple breakfast dishes to make that will feed many, use few dishes and leave none hungry. As good as they are warm they are also good cold too. </li>
<li style="text-align: justify;"><a href="http://www.brigs.com/menu/november-specials/">Pilgrim Eggs Benedict</a> from Brigs Restaurant - Poached eggs, over mashed potatoes, stuffing, squash, or sweet potato topped off with some hollandaise sauce and cranberry sauce. Oh MY!</li>
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<b><u>Lunch</u></b></div>
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<li style="text-align: justify;"><a href="http://www.simplyrecipes.com/recipes/curry_turkey_salad/">Curried Turkey Salad</a> from Simply Recipes - Spread a little leftover cranberry sauce on toasted bread and scoop on this yummy salad instead of a regular sliced turkey sandwich. So Good...</li>
<li style="text-align: justify;"><a href="http://www.thehenbasket.com/2012/04/turkey-swiss-bacon-and-avocado-sandwich.html">Turkey Bacon Avocado Sammy</a> from the Hen Basket - serve it up warm with some melted cheese (I used Monterey Jack in place of Swiss,) need I say more.</li>
<li style="text-align: justify;"><a href="http://www.yumsugar.com/Turkey-Quesadilla-Recipe-12222228">Turkey Cranberry Quesadilla </a> from YumSugar - Good for lunch or as a snack to share. However, be careful as they are addicting. </li>
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<b><u>Dinner (Round Two)</u></b></div>
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<li><a href="http://fullbellies.blogspot.com/2009_11_01_archive.html">Turkey Pot Pie</a> from Full Bellies, Happy Kids - This is sure to be a crowd pleaser for all ages. </li>
<li><a href="http://www.seriouseats.com/2012/11/thanksgiving-leftovers-salad-turkey-sweet-potatoes.html">Thanksgiving Salad</a> from Serious Eats - If you are feeling a little guilty about the third helping of green bean casserole and two slices of pie, then this is for you. You can boost up the veggies and use quinoa as substitutes. </li>
<li><a href="http://www.eatingwell.com/recipes/turkey_squash_soup.html">Not Your Traditional Leftover Turkey Soup</a> - Eating Well featured this yummy Squash and turkey Soup that can be made with the leftover Turkey. It has a little kick to it from the pepper flakes but, it is calmed by the lime juice. Add a dollop of Cabot's Low Fat Sour Cream or Fat Free Cottage Cheese and this is a healthy refresher from the previous day's feasting. </li>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-34070441931703625712012-10-16T10:52:00.000-07:002012-10-16T10:52:00.929-07:00Play Dress Up with Your Mac & Cheese<br />
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I love Mac & Cheese! Easily it ranks right up in my top ten favorite foods to eat anytime. Mac & Cheese has been around since the medieval times with a recipe found in the oldest known cookbook, Libre de Conquina. As it has stood the test of time and become a favorite of most all kids, big and small, it is also a dish that can be and has been prepared in so many ways. Some have it homemade, semi-homemade, frozen or from a box. Nonetheless, there is not real right or wrong way to make mac & cheese. </div>
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Often times I like to dress up my mac & cheese with different ingredients to mix up the flavor a little bit. I start off with one of the Drake's Frozen Mac & Cheese Dinners. I love Drake's because it has the right amount of cheesy sauce and the bigger elbow noodles that are made from fresh pasta! They also use milk and cheese that has no artificial hormones or antibiotics. I will defrost the mac & cheese in the fridge ahead of time making it easier to mix in the ingredients before baking (and it cuts the baking time down by more than half.) Often I will also have to transfer the mac & cheese to a bigger baking dish to make sure there is enough room for all the ingredients!</div>
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<u>Broccoli Mac & Cheese</u><div>
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To make Broccoli Mac & Cheese just add 2 cups of broccoli florets (defrosted) to 1 Drakes Mac & Cheese. Transfer the container of the Mac & Cheese to larger baking pan or dish. Mix in the broccoli and top with bread crumbs. Bake at 375*f until the top is brown and it is warm all the way through. </div>
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P.S. Sometimes if I have left over chicken I will add it as well ;)</div>
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<u>Jalapeño & Bacon Mac & Cheese</u></div>
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This makes a great side dish to tacos, fajitas, mexican chicken or just on it's own! Just add one can of chopped jalapeño peppers and 6 strips of bacon that is cooked and chopped into small pieces. Mix the two ingredients to the mac & cheese and bake. Top with chopped green onions before serving.</div>
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<u>Hot Dog Octopus!</u></div>
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How cute are these guys?!? They are such a great idea for a party or just for any day. All you need to do is slice the hot dog in half half way and then cut the halves in half again to make for legs ( I know it four legs shy of a real octopus but, it is for the cuteness factor.) Put the uncooked hot dogs in a pot of boiling water and cook as the instructions suggest. Top each plate of mac & cheese off with an octopus. For a little more flair you can add goldfish cracker and peas too.</div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-67422703765485199612012-10-15T11:46:00.000-07:002012-10-15T11:46:00.233-07:00Happy Chicken Cacciatore Day!!<div class="separator" style="clear: both; text-align: center;">
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Today is Chicken Cacciatore Day and what a perfect day it is for this warm flavorful fall dish! Chicken Cacciatore is super easy and a healthy dinner to make. You use just one pot for the Cacciatore and one for the pasta! It is best to give yourself a little time for the dish to cook and is even best made ahead of time to allow for the flavors to develop. </div>
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<li>1 lb of boneless skinless chicken breast</li>
<li>1 lb of boneless skinless chicken thighs</li>
<li>1 green pepper sliced</li>
<li>1 red pepper sliced</li>
<li>1 red onion sliced</li>
<li>2 stalks of celery sliced</li>
<li>4 cloves of garlic smashed</li>
<li>1 package of mushroom sliced</li>
<li>1 cup of dry red wine</li>
<li>1 can of San Marzano Crushed or Diced Tomatoes</li>
<li>1 bay leaf</li>
<li>1 sprig of thyme</li>
<li>1 spring of rosemary</li>
<li>salt & fresh cracked pepper to taste</li>
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In a large pot or dutch oven over medium/ high heat add the olive oil to pot. Warm up the 1/2 the oil for a minute or just until it begins to swirl and loosen up. Using a pair of tongs and being careful of the oil splatter add the chicken thighs first, layering them evenly on the bottom of the pot. Next add the chicken breast. Let each cook just until they are browned before flipping to the other side (about 5 minutes.) Once both sides are brown remove the chicken from the pot and set aside on a plate. Add the last of the oil, the garlic and the vegetables. sauté the mixture for 8 to 10 minute or until the onion starts to become clear. Add the cup of wine, scrape the bottom of the pan to remove and bits that may have become stuck. Next add back in the chicken and top off with the can of tomatoes and fresh herbs. Bring the contents of the pot to a low simmer and cook for 1 1/4 to 1 1/2 hours. Add water if needed. Taste before serving to measure the amount of salt and pepper to be added.</div>
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Serve over pasta (egg noodles, tagliatelle, linguini or cavatelli) or over homemade creamy polenta. </div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-42031258111096065452012-10-15T08:26:00.000-07:002012-10-15T08:27:01.125-07:00How to Make Soft Pretzels using Frozen Pizza Dough<br />
It seems like I am always on a search on how to multipurpose different foods and products. In one of my search the other day I stumbled upon this great idea over at <a href="http://www.allyou.com/food/supercheap-meals/pizza-dough-recipes-00411000071264/page8.html">All You</a> that had a bunch of different uses for pizza dough. My favorite was the tip for making Soft Pretzels.<br />
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There is no real recipe since the dough is already made, you just need to defrost the dough and give it a good twist!</div>
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<b> Instructions:</b></div>
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<ul>
<li>Defrost 1lb of white or wheat pizza dough</li>
<li>Divide thawed dough into 12 pieces</li>
<li>Form each piece into a rope and twist into a pretzel shape</li>
<li>Brush with a beaten egg and sprinkle with coarse salt</li>
<li>Place on a lined baking sheet and bake until golden brown in a 375*f oven</li>
<li>Serve with a side of mustard</li>
</ul>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-58320102157291494002012-10-11T12:43:00.000-07:002012-10-11T12:43:00.722-07:00Buffalo Bites for Game Time or Anytime<div class="separator" style="clear: both; text-align: left;">
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Buffalo Chicken bites and tenders are one of my favorite things to have as an appetizer out with friends or as a game time snack. However, the deep fried and breaded chicken is not the healthiest thing to eat, especially if it also being dipped in bleu cheese dressing!</div>
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<br />
Betty Crocker has a recipe that you can lightly bread pieces of chicken in Bisquick and cornmeal that you can dip in reduced/ lower fat homemade Bleu Cheese Sauce.<br />
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Of course I made just a few modifications from the original to get in some Munroe Dairy/ Cowtruck love!<br />
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Ingredients:<br />
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<br />
<ul>
<li>1 egg white</li>
<li>1/3 hot wing sauce (like Frank's Red Hot)</li>
<li>1 lb of boneless skinless chicken breast cut into 1" pieces</li>
<li>3/4 cup of Original Bisquick mix</li>
<li>3 tbsp of Kenyon's Cornmeal</li>
<li>1 tsp of salt</li>
<li>1/2 tsp of pepper</li>
</ul>
<blockquote class="tr_bq">
In a large bowl mix the buffalo sauce and egg white until combined. Add the chicken bites to the mixture. Cover the bowl and refrigerate for at least one hour to marinate the chicken.<br /> In a resealable plastic bag add the Bisquick, cornmeal, salt and pepper. Using a slotted spoon add a few pieces of the marinated chicken to the bag and toss around until evenly coated. remove the coated chicken from the bag with the spoon and place on a line cookie sheet. Repeat until all of the chicken is coated. </blockquote>
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Place the cookie sheet into a 400*f oven on the middle rack and cook the bites for 15 to 18 minutes or until fully cooked (times may vary depending on the thickness and size of the chicken bites.) </blockquote>
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<br />
You can also do the same thing to Cauliflower!!! This is perfect for those Meatless Monday Night Games...<br />
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Just switch the chicken out for one head of cauliflower. Cut the into 1" florets and treat it the same way. The cooking time even remains the same!<br />
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<b><u>Reduced Fat Bleu Cheese Dipping Sauce:</u></b></div>
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<ul>
<li>3/4 cup of crumbled Bleu Cheese</li>
<li>6 tbsp of Low Fat Cabot Sour Cream </li>
<li>6 tbsp of Low Fat Mayonnaise</li>
<li>3 tbsp of Low Fat Milk</li>
</ul>
<blockquote class="tr_bq">
Combine all of the ingredients in a bowl and combine together. Cover the bowl and place in the refrigerator until ready to serve. </blockquote>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-23848663734767613372012-10-09T17:00:00.000-07:002012-10-09T17:00:11.602-07:00Roasted Butternut Squash and Apple Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.recipe.com/images/roasted-squash-soup-1-R100304-ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.recipe.com/images/roasted-squash-soup-1-R100304-ss.jpg" width="300" /></a></div>
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Tis the season of apple picking, squash, pumpkin and all things Fall. The leaves are now turning their seasonal bright red, yellows and oranges, the nights are getting crisper and there is the faint smell of a fireplace burning. In my household this also means it is the time of year for soups, chili and stew. I love soup and could eat it almost everyday! I am not sure if I have a favorite type but, Butternut Squash is in the top 10 of favorites and over the years I have made many different varieties of it. Some have bacon, carrots, cranberries, and sweet sweet fall apples.<br />
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<u><b>Butternut Squash & Apple Soup</b></u></div>
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Ingredients</div>
<div>
<ul>
<li>1 medium Yellow Onion (chopped 1" pieces)</li>
<li>1 rib of Celery chopped</li>
<li>1 Carrot chopped </li>
<li>2 Shallots chopped</li>
<li>4 cloves of Garlic</li>
<li>1 - 20 oz package of Diced Butternut Squash</li>
<li>1 large hearty Apple cored and diced (Gala, Granny Smith, or Fuji)</li>
<li>4 cups of Chicken or Vegetable Broth</li>
<li>1 Bay Leaf</li>
<li>2 tbsp of Olive Oil </li>
<li>Salt & Pepper</li>
<li>1 cup Whole Milk or Light Cream</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.choosingraw.com/wp-content/uploads/2011/03/IMG_5134-550x367_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://www.choosingraw.com/wp-content/uploads/2011/03/IMG_5134-550x367_thumb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Choosing Raw </td></tr>
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On a lined cookie sheet place the onion, celery, shallots, garlic, apple, squash and bay leaf. Drizzle evenly with olive oil and sprinkle with salt and fresh ground pepper. Roast in a 425*f oven for 25 to 30 minutes or just until softened and the corners are turning brown. (Can be roasted ahead of time by one day.) Remove the Bay Leaf and discard</div>
<div>
In a large stock pot add the butter over medium heat. When the butter has just melted add the roasted vegetables to the pot and cook for 5 before adding the broth. Once the broth is added simmer for 30 minutes until all the vegetables are very soft. Let the soup cool slightly before adding it to the food processor for blending or before using an immersion blender. Once the soup is blended add the milk to the cooled soup and incorporate it before returning the pot to the stove to bring to serving temperature.<br />
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Serve the soup in bowls with a dollop of Cabot Sour Cream! </div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-52919873453612238642012-10-09T09:36:00.000-07:002012-10-09T09:37:15.572-07:00Shameless French Fries in All Flavors<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://static.oprah.com/images/201204/omag/201204-omag-delicious-fries-300x205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="http://static.oprah.com/images/201204/omag/201204-omag-delicious-fries-300x205.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Oprah.com</td></tr>
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French Fries are often a favorite of kids (and adults too!) They are the ying to a burger or chicken tenders yang. With more families watch the quality of food and nutrition that makes it to the dinner table these days french fries are more of a treat than a stable. But, this does not always have to be the case... French fries do not have to be made with potatoes and they do not have to be fried. They can be made with all types of vegetables and baked in the oven with a deceiving crisp of deep fired goodness.<br />
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It all starts with a simple batter or coating for the "fries." My favorite is a simple base of Kenyon's Cornmeal, flour, salt, and eggs. It is a the foundation for a crispy coating that will impress event the pickiest of eaters and you can build on it by adding your own seasonings like, fresh herbs, dried peppers, and grated cheeses.<br />
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Coating Ingredients:<br />
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<ul>
<li>8 ounces of sliced vegetable (sticks) </li>
<li>2 large eggs beaten</li>
<li>2 tsp of salt</li>
<li>1/2 cup of Kenyon's Cornmeal</li>
<li>1/4 cup of unbleached flour </li>
</ul>
In a medium shallow bowl beat the eggs and set aside. In a large shallow bowl combine the salt, cornmeal, flour and seasoning of your choice.<br />
First dip (or dredge) the vegetables in the egg and then coat them in the cornmeal four mixture. Place the coated vegetables on a lined cookie sheet. Bake the fries at 425*f for 15 to 20 minutes or until the coating is crispy and golden brown.<br />
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Serve with BBQ, ketchup, or any sauce of your choosing!<br />
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Here are a few of my favorites...<br />
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Quick and Easy Cheaters Aioli:<br />
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Spicy Siracha Aioli<br />
<br />
<ul>
<li>1 tsp of roasted garlic(from a jar or tube)</li>
<li>1 tbsp of olive oil (not EVOO)</li>
<li>3/4 cup of light Mayonnaise</li>
<li>1 tsp of Siracha Sauce</li>
</ul>
<div>
In a bowl combine all of the ingredients together and serve. </div>
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<div>
Chipolte Aioli<br />
<br />
<ul>
<li>1 tsp of roasted garlic(from a jar or tube)</li>
<li>1 tbsp of olive oil (not EVOO)</li>
<li>3/4 cup of light Mayonnaise</li>
<li>1 tsp of Chipolte Pepper Flakes</li>
</ul>
<div>
In a bowl combine all of the ingredients together and serve. </div>
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Tarragon Aioli</div>
<div>
<ul>
<li>1 tsp of roasted garlic(from a jar or tube)</li>
<li>1 tbsp of olive oil (not EVOO)</li>
<li>3/4 cup of light Mayonnaise</li>
<li>1 tsp of dried Tarragon or 2 tbsp of fresh chopped</li>
</ul>
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In a bowl combine all of the ingredients together and serve. </div>
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Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-83543323547790045042012-07-06T08:46:00.001-07:002012-07-06T08:46:24.214-07:00Grilled Salmon and Avocado Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"></td><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5_lV-zeFoMc/T_btX2MUGGI/AAAAAAAACEA/rBfWYeO0BWw/s1600/salmon+avocado.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5_lV-zeFoMc/T_btX2MUGGI/AAAAAAAACEA/rBfWYeO0BWw/s1600/salmon+avocado.jpeg" /> </a></td></tr>
<tr align="center"><td class="tr-caption"><br />
</td></tr>
</tbody></table> Now that the 4th of July is past, it is time to move on from the hot dogs and hamburgers. I am not sure about you but, I am definitely burger and dogged out!<br />
With the hot summer days and nights it the perfect time for me to start perfecting my summer salads again. The last thing I want to do is turn on the oven and bring the temperature of the kitchen up by another 20 degrees. So... For the next 8 weeks my grill will be in over drive cooking up all the dinner table essential!<br />
A few weeks back I was looking for a light and flavorful salmon salad when I stumbled across this fresh little thing over at <a href="http://www.avocado.org/recipe-details/view/31503/spinach-salad-with-pan-seared-salmon-oranges-red-onion-and-avocado">avocado.org</a>. There were some slight changes that had to made in order to use the ingredients that I had on hand that came in my delivery from the cowtruck. Also, the whole thing came together in less than 30 minutes!!<br />
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Grilled Salmon:<br />
2 - 8oz filets of Salmon<br />
1/4 cup of olive oil<br />
1 tablespoon of Orange Juice<br />
Sea Salt & Pepper to taste<br />
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Salad:<br />
1/4 a package of Olivia's Baby Spinach<br />
1/4 a package of Olivia's Mixed Greens<br />
1/2 a red onion sliced thin<br />
1/4 cup of English Cucumber Sliced thin <br />
1 orange, peeled and sliced (pith removed*)<br />
1 avocado sliced<br />
1/4 cup of Narragansett Creamery Salty Sea Feta Crumbled<br />
1 ear of fresh grilled corn off the cob<br />
1/4 cup of D.E. Vine Honey Balsamic Dressing <br />
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Combine the olive oil and orange juice in a bowl with the salt and pepper. Marinate the defrosted Salmon in the olive oil and orange juice for at least 15 minutes while you prepare the salad ingredients (can be marinaded for longer in the refrigerator.) Grill over medium heat for 6 to 8 minutes on the bottom side, then flip and cook for another 6 to 8 minutes.<br />
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In a large bowl toss together the all the salad ingredients with the salad dressing until evenly coated. Plate the salad onto two plate or large pasta bowls and top with the grilled salmon. Serve and Enjoy!<br />
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I have also served this same salad with a scoop of Quinoa or Couscous over the greens and under the salmon either warm or chilled. It is a great way to use up extra left overs that you might have in the fridge. Left over grilled vegetables are another great options too.<br />
Chicken, shrimp or cod can also be substituted for the salmon using the same marinade. Just make sure to adjust your grilling time. <br />
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*Leaving the pith on the orange will cause a bitter aftertaste that can offset the flavors of the salad.Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-91458556499496129462012-06-12T10:52:00.000-07:002012-06-12T10:54:34.460-07:00Have Chicken, Bacon & Ranch. Will Make Pizza!In my house pizza is always a winner for dinner any night. However, I am always up for trying something new and different. Pizza can be a great way of getting creative and cleaning out the fridge at the same time!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XZ-Z9kIpSfI/T9d8tDNI1nI/AAAAAAAACDc/5MrMDa2fbHc/s1600/chicken+ranch+pizza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="http://4.bp.blogspot.com/-XZ-Z9kIpSfI/T9d8tDNI1nI/AAAAAAAACDc/5MrMDa2fbHc/s640/chicken+ranch+pizza.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: Feisty Fork</td></tr>
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The other day I was perusing the perusing the internet looking for new ideas to add to my list of must try's when I came upon a post over at <a href="http://feistyfork.blogspot.com/2012/04/chicken-bacon-ranch-pizza.html">The Feisty Fork</a>. It immediately caught my eye as a yummy and easy dinner choice for a weeknight meal. Because, it was a Monday I cheated with the <a href="http://topthispizzacrusts.com/">Top <i>This!</i> Pizza Crusts</a> instead of a making my own dough or using frozen. However, it did cut the prep time down significantly! <br />
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<a href="http://2.bp.blogspot.com/-nWFBlY1O45E/T9d8tuWKZGI/AAAAAAAACDs/H12KurmuJz8/s1600/tomato.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nWFBlY1O45E/T9d8tuWKZGI/AAAAAAAACDs/H12KurmuJz8/s1600/tomato.jpeg" /></a></div>
Makes 2 Pizza's<br />
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1 Package of Whole Wheat or White Top <i>This!</i> Pizza Crusts<br />
8 oz of your favorite ranch dressing<br />
1 package of Supreme Shredded Cheddar Cheese<br />
2 Maine Backyard Tomatoes diced<br />
1 red onion chopped<br />
1 cup of corn kernels <br />
1/2 lb of cooked Plumrose Bacon crumbled<br />
3 grilled chicken breasts chopped<br />
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Preheat the oven to 500*f or the grill to 600*f. If you are using a pizza stone make sure to preheat the stone in the oven or on the grill.<br />
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<a href="http://2.bp.blogspot.com/-yqFoCWJ_wP8/T9d8so0p4rI/AAAAAAAACDU/43xMFtSek3I/s1600/202_Red_onions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="http://2.bp.blogspot.com/-yqFoCWJ_wP8/T9d8so0p4rI/AAAAAAAACDU/43xMFtSek3I/s200/202_Red_onions.jpg" width="200" /></a></div>
Using a spoon or spatula evenly spread the ranch dressing down on the base of the pizza as you would the sauce. Next layer on the rest of the toppings to evenly cove the crust of the pizza. Make sure to not gather too many toppings in the center of the crust as it will weight it down and get soggy. Finish the pizza with the cheese.<br />
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<a href="http://1.bp.blogspot.com/-CK-CFNxW5K8/T9d8tSDifvI/AAAAAAAACDk/nBCw6guQKN8/s1600/chopped_bacon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-CK-CFNxW5K8/T9d8tSDifvI/AAAAAAAACDk/nBCw6guQKN8/s200/chopped_bacon.jpg" width="200" /></a></div>
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Bake in the oven for 10 to 12 minutes or until the edges of the crust are golden brown and the cheese is melted. Let the pizza sit for 2 to 4 minutes before slicing so you do not pull the topping when cutting.<br />
Slice and enjoy with a yummy summer salad or fresh garden veggies on the side!<br />
<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-31184837511779126792012-06-11T10:13:00.000-07:002012-06-11T10:13:26.254-07:00Fresh Lemon Garlic Grilled Shrimp Caesar Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vLHURhcAGR8/T9YK6aI2AaI/AAAAAAAACDI/H5eiVG1iohY/s1600/loaded_caesar_salad_with_lemon_garlic_shrimp_and_avocado-460x307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-vLHURhcAGR8/T9YK6aI2AaI/AAAAAAAACDI/H5eiVG1iohY/s400/loaded_caesar_salad_with_lemon_garlic_shrimp_and_avocado-460x307.jpg" width="400" /> </a></td><td style="text-align: center;"> </td><td style="text-align: center;"> </td><td style="text-align: center;"> </td><td style="text-align: center;"> </td><td style="text-align: center;"> </td><td style="text-align: center;"> </td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: The Salon</td></tr>
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I had found an amazing looking salad over at the <a href="http://www.salon.com/2010/04/20/winner_jesus_taxes_caesar/singleton/">Salon Kitchen Challenge</a>. It was the winning entry by Lucy Mercer for a Loaded Caesar Salad with lemon, garlic shrimp and avocado. It had immediately caught my eye and stomach. The salad itself is so versatile, in being that you can add more fresh veggies, change the shrimp for salmon, chicken or steak of just leave it as is (which is excellent!)<br />
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I have made a few adaptions from Lucy's Original Recipe work with what is available from the Cowtruck and to also adapt to what I already had in my fridge too ;)<br />
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Caesar Dressing:<br />
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2 lg egg yolks<br />
1 tbsp of fresh lemon juice<br />
1 tbsp of white wine vinegar<br />
1/2 tsp of Worcestershire sauce<br />
1 tbsp of Dijon mustard<br />
1/4 tsp of anchovy paste*<br />
1/4 cup of olive oil**<br />
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In a blender combine all of the ingredients, except for the oil, and blend until full combined (you can whisk if a blender is not available.) Slowly add the oil the other ingredients until it is emulsified. Refrigerate the dressing until ready to serve. Can be made ahead by 4 hours.<br />
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* I keep a tube of anchovy paste in my refrigerator at all times. It is easier and more economical than dealing with cans of anchovies.<br />
** Note that the recipe calls for olive oil not extra virgin olive oil. The EVOO flavor will be too strong for the dressing and over power the rest of the ingredients.<br />
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For the Salad:<br />
<br />
2 heads of romaine lettuce chopped into 1 inch bite sized pieces<br />
1/4 cup of grated Atwell's Gold Cheese from Narragansett Creamery<br />
1/2 red onion diced<br />
1 avocado diced<br />
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Just before serving toss the lettuce in the dressing. Equally the divide the lettuce onto four salad plates. Top each bowl with avocado and red onion and a sprinkling of Atwell's Gold Cheese. Lay 2 skewers of cooked over each bowl of salad<br />
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Lemon Garlic Shrimp<br />
<br />
32 peeled shrimp <br />
3 cloves of garlic, minced<br />
2 tbsp of olive oil <br />
3 tbsp of fresh lemon juice<br />
sea salt and fresh ground pepper to taste<br />
soak 8 - 4" skewers in water <br />
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In a large bowl combine all of the ingredients and whisk together. Toss the shrimp in the marinade until it is fully dressed. Cover the bowl and let it rest in the refrigerator for at least one hour.<br />
Skewer the marinaded shrimp five to six shrimp to a skewer.<br />
On a preheated grill (medium to 400*f) lay the skewers on the grill grates and brush with the remaining marinade. After about 4 minutes flip the shrimp and cook until they are pink (about 1 to 2 minutes.) <br />
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In place of the croutons I had made bread sticks using frozen pizza dough.<br />
<br />
1lb of defrosted whole wheat pizza dough defrosted.<br />
2 tbsp of melted unsalted butter<br />
3 cloves of crushed garlic <br />
sea salt & pepper to taste<br />
sprinkling of chopped parsley<br />
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Defrost the dough and work it into 8 equal sized balls. Roll the ball into tubes about 1/2 - 3/4 in thick and about 3 to 4" long.<br />
On a lined baking sheet or warm pizza stone place the bread sticks into a preheated 450*f degree oven for 12 to 14 minutes or until golden brown.<br />
Pull the rack with bread stick out of the oven and brush the tops of the bread sticks with the melted butter and sprinkle with the salt, pepper, garlic and parsley. Return the rack to it's place and bake for another 2 to 3 minutes.<br />
Serve the bread sticks warm with the salad.Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-34812693635813459362012-05-23T11:00:00.003-07:002012-05-23T11:00:57.624-07:00DIY Deviled Egg Bar Bring it Back Old School with a Deviled Egg Bar!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Maddycakes Muse</td></tr>
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Deviled Eggs were a staple of my youth. You could expect to find them at every family gathering, holiday and garden party. My mother even had a plate that was in the shape of the chicken with small grooves in place to hold the eggs so they would not slide around.<br />
Over the past few years I have seen deviled eggs appear as a retro option on an appetizer menu with different twists on the classic like: pulled pork, raisins and curry, and always bacon. It was recently when I was out with some girlfriends that I heard of the Deviled Egg Bar that was recently featured as the main appetizer at a hen party. It sounded so cool and fun! Immediately my attention was focused and now obsessed with having one myself.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BKtBc4FgI0U/T70XwFUPcgI/AAAAAAAACCQ/de9xfkokU_I/s1600/maddycakesmuse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BKtBc4FgI0U/T70XwFUPcgI/AAAAAAAACCQ/de9xfkokU_I/s320/maddycakesmuse.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Maddycakes Muse</td></tr>
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There are several things that are pretty amazing about having a Deviled Egg Bar:<br />
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<li> You can let your guest get creative and have fun with their food</li>
<li>It is a relatively simple set up and you are not having to worry about making 5 different apps for the party. (A cheese board or veggie tray is the only addition you may need!)</li>
<li>Much of the prep can be done ahead of time allowing for less stress!!!</li>
<li>Everyone will walk away amazed at your ingeniousness and what a great host/ hostess you are! </li>
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The Toppings selection is where you have all the fun! <br />
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Keeping all the offering chopped into small bits so they can be sprinkled onto the yolk mixture and stick is very important. If the pieces are too big they will slide off and end up on the plate not the egg. </div>
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Here is a list of some of my favorites: Apple wood Smoked Bacon, Blue Cheese, Crab, Capers, Curry Powder, Olives, raisins, Sun Dried Tomatoes, Pimentos, Roasted Red Pepper, Smoked Salmon, Ham or Prosciutto, Shrimp, Crab, Lemon Zest, Lobster bits, Feta Cheese Crumbles, Caviar, Sour Cream and assorted Fresh Herbs (basil, cilantro, chives, dill, parsley.)</div>
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<br />Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-26198481767400616192012-05-23T07:06:00.000-07:002012-05-23T07:06:14.062-07:00Cauliflower and Potato Salad<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Eating Well Living Well</td></tr>
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<div class="separator" style="clear: both; text-align: left;"> It is no secret that for years I have been adding cauliflower to mashed potatoes, soups and other such things in order to cut down on the amount of starch and add some extra vegetable to a dish. Often times I will not announce this until after the meal has been devoured and the accolades given. It is the surprise of the diner's face that gets me every time, when they realize they have just eaten cauliflower (something they often attest to being a vegetable they do not usually like!) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Now masking cauliflower in potato salad is little bit harder, nonetheless; over at the <a href="http://guiltykitchen.com/2010/09/03/cauliflower-and-potato-salad/">Guilty Kitchen</a> I have found a delicious and mouthwatering recipe for a Cauliflower and Potato Salad that children of all ages and of the finickiest palates will enjoy! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Cauliflower and Potato Salad</b>: adapted from: Guilty Kitchen</div><div class="separator" style="clear: both; text-align: left;">Yield: 6 healthy servings </div><div class="separator" style="clear: both; text-align: left;">Prep Time: 20 minutes</div><div class="separator" style="clear: both; text-align: left;">Cooking Time: 15 minutes</div><div class="separator" style="clear: both; text-align: left;">Can be made one day ahead of serving</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 head of Cauliflower, cut into 1/2 inch pieces</div><div class="separator" style="clear: both; text-align: left;">1 lb of Narragansett White Potatoes, cut into 1/2 inch cubes</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups of peas</div><div class="separator" style="clear: both; text-align: left;">2 tbsp of olive oil </div><div class="separator" style="clear: both; text-align: left;">2 large Christoper Ranch Shallots, sliced*</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic, minced*</div><div class="separator" style="clear: both; text-align: left;">2 tbsp of white wine vinegar</div><div class="separator" style="clear: both; text-align: left;">3 tbsp of olive oil </div><div class="" style="clear: both; text-align: left;">1 tbsp of horseradish</div><div class="" style="clear: both; text-align: left;">sea salt & fresh ground pepper to taste</div><div class="" style="clear: both; text-align: left;">2/3 cups of Narragansett Creamery Sea Salt Feta, crumbled</div><div class="" style="clear: both; text-align: left;">1 tsp Dijon mustard</div><div class="" style="clear: both; text-align: left;">1 tbsp mayonnaise</div><div class="" style="clear: both; text-align: left;">2 tbsp of Stonyfield Plain Yogurt</div><div class="" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-urUH52z5cdQ/T7ziqQ2RhZI/AAAAAAAACBw/2Y_jk2xtYmA/s1600/chopped-cauliflower-web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-urUH52z5cdQ/T7ziqQ2RhZI/AAAAAAAACBw/2Y_jk2xtYmA/s200/chopped-cauliflower-web.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-BI3pUY6nya8/T7zs0OpM5uI/AAAAAAAACCE/rxrA65Q6y48/s1600/chopped-potatoes-web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://3.bp.blogspot.com/-BI3pUY6nya8/T7zs0OpM5uI/AAAAAAAACCE/rxrA65Q6y48/s200/chopped-potatoes-web.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/-EeGrJ2GRMRQ/T7zipjpu5dI/AAAAAAAACBg/E_YKTlzR2Ak/s1600/Cauliflower-and-Potato-Salad-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-EeGrJ2GRMRQ/T7zipjpu5dI/AAAAAAAACBg/E_YKTlzR2Ak/s200/Cauliflower-and-Potato-Salad-2.jpg" width="133" /></a></div><br />
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<div class="" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> In a medium size pot soak your cut potatoes in cold salted water for at least 30 minutes. Strain and rinse the potatoes. Refill the pot with room temperature water and return the potatoes to the pot and boil the potatoes on the stove until they are fork tender. Once they are done remove them from the stove, strain them and allow the potatoes to cool in the colander to drain of all excess water.</div><div class="separator" style="clear: both; text-align: left;"> In a steamer, steam the cut cauliflower until it is al dente, has a slight crisp, about 6 to 8 minutes. Allow the cauliflower to cool to room temperature. </div><div class="separator" style="clear: both; text-align: left;"> Using the same steamer cook the peas for 4 minutes. Remove from the steamer and set aside to cool. </div><div class="separator" style="clear: both; text-align: left;"> In a small saute pan heat the 2 tbsp of olive oil over medium heat. When the olive oil begins to swirl and dance in the pan add the garlic and shallots. Saute until the shallots are translucent, about for to five minutes. </div><div class="separator" style="clear: both; text-align: left;"> In a small mixing bowl add the following ingredients to make the dressing: olive oil, horseradish, salt and pepper, crumbled feta cheese, Dijon, mayo and yogurt. Stir until well combined. Combine with the garlic and shallots. </div><div class="separator" style="clear: both; text-align: left;"> Combine the potatoes, cauliflower and peas in a large mixing bowl. Add the dressing and gently toss the ingredients together making sure to coat evenly. </div><div class="separator" style="clear: both; text-align: left;"> Cover the bowl and chill in the refrigerator until it is ready to be served!!</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EeGrJ2GRMRQ/T7zipjpu5dI/AAAAAAAACBg/E_YKTlzR2Ak/s1600/Cauliflower-and-Potato-Salad-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;">*If you do not want to use the garlic and shallots, chopped red onion can be substituted. Use 1/2 cup of fresh raw red onion (do not saute it.)</div>Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-44060605088777442012-03-26T07:57:00.001-07:002012-03-26T09:22:25.194-07:00Mini French Toast!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.multiplydelicious.com/thefood/2010/08/cinnamon-sugar-french-toast-bites/">Cinnamon Sugar French Toast Bites by: Multiply Delicious</a></td></tr>
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I love breakfast! However, from Monday to Friday I am not all that great at finding the extra few minutes in the morning to do anything more than pour myself a bowl of cereal or add some water to instant oatmeal. On a recent trip to the grocery store I had checked out a few different breakfast items in the freezer aisle that might be good items to have available. <br />
After a brief perusing and label reading of the options available I had decided that it would be healthier for myself to make at home and freeze. Personally I have a thing about being able to identify and pronounce all the ingredients in the food that myself or those I care about will be consuming...<br />
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<u> French Toast Bites (or Sticks depending on what you prefer.) </u><br />
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As a child french toast was one of my favorite breakfasts to have, smothered in syrup, powdered sugar and butter! It can also be made ahead in bulk and frozen for reheating in the toaster oven or microwave quickly and easily too for a quick breakfast or snack.<br />
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Ingredients: <br />
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8- 10 Slices of Bread* ( I prefer Cinnamon Raisin Bread)<br />
4 Eggs<br />
1 cup Milk**<br />
2 tablespoons of Sugar<br />
1 teaspoon of Vanilla Extract<br />
1/4 teaspoon of Ground Cinnamon<br />
1 tablespoon of Maple Syrup<br />
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2 tablespoons of melted butter for brushing. <br />
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Preheat oven to 425*F <br />
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Stack the bread four to five slices high and cut into thirds lengthwise and again width wise to make small bite sizes pieces about one inch square. Set the bread aside until it is ready for dipping.<br />
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In a large shallow bowl combine all of the ingredients (eggs, sugar, milk, vanilla, cinnamon and syrup.) Whisk together all of the ingredients until fully combined. Add about 10 pieces of the bread at a time to the mixture using a slotted spoon to toss them around the mixture to get fully coated. Use the spoon to transfer the cubes to a non-stick or greased cookie sheet brush the tops of the bites with the butter. You might need two cookie sheets.<br />
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Bake for 10 to 12 minutes or until the tops are browned. Remove the pan from the oven, turn the bites over and brush with remaining butter. Return the pan to the oven and bake for another 6 to 8 minutes, or until the the bites are browned.<br />
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Set aside a few to eat right away and let the rest cool on a bakers racks. Once the bites are cooled transfer 9 bites to a snack back and put them in the freezer to freeze. I will add all the snack bags to one large Ziploc freezer bag for better organization in the freezer and label and date the large freezer bag. To reheat the bites either heat them in the toaster oven 3 to 5 minutes or in the microwave for 1 minute. They can be microwaved right in the bag for a really quick snack on the go. <br />
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*If you have some bread left over that is a bit stale or is on it way to getting there that is best type of bread to use for making french toast. It will hold up to the egg dip much better and won't be as mushy. <br />
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** Milk: When cooking with milk I find that either low fat or whole milk is best, skim milk has a tendency to get watery. Buttermilk can also be used for a different flavor.Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-3919495796376166622012-02-07T08:30:00.000-08:002012-02-07T08:31:44.348-08:00Alfredo. Alfredo. Alfredo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Kitchen Daily ~ Fettuccine Alfredo with Zucchini</td><td class="tr-caption" style="text-align: center;"><br />
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<div style="text-align: center;">Happy Fettuccine Alfredo Day!!! </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"> An Alfredo sauce is one of the most versatile sauces that one can learn how to make and extremely easy too. You can have it with fresh or frozen vegetables, with chicken, steak or seafood. You can even customize the recipe to add more or less cheese and butter to make it as creamy and rich as you like. </div><div style="text-align: left;"> In effort to continue with the my resolution of trying to eat and cook healthier meals I have made a few changes to the traditional Alfredo recipe that uses lots of heavy cream and butter and made a few substitutions like low fat milk less butter (there is not real substitute for the flavor of butter in my view.)</div><div style="text-align: left;"> </div><div style="text-align: left;"><br />
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</tbody></table><div style="text-align: left;">Basic garlic and Herb Alfredo Sauce:</div><div style="text-align: left;"> 1 tablespoon of Sommer Maid Unsalted Butter</div><div style="text-align: left;"> 1 teaspoon of fresh lemon zest</div><div style="text-align: left;"> 2 teaspoons of all purpose flour</div><div style="text-align: left;"> 1 cup of Low Fat Munroe Dairy Milk</div><div style="text-align: left;"> 2 tablespoons of Narragansett Creamy Garlic & Herb Angelito Cheese</div><div style="text-align: left;"> 3/4 cup of grated Narragansett Creamery Atwells Gold Cheese</div><div style="text-align: left;"> Sea Salt & Pepper to Taste</div><div style="text-align: left;">12 ounces of Fresh Fettuccine or 1 lb of Dried Fettuccine Pasta</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente ( having a slight snap left to the pasta.) Once the pasta is cooked strain and drizzle with olive oil to prevent clumping. Reserve a cup of the pasta water and set aside to cool. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> In a large skillet melt the butter over medium heat, careful not to brown or burn. Add the lemon zest cook for 1 minute until you smell the scent of lemon. Add the flour and stir with a wooden spoon, cook for about one minute or until you smell a slightly nutty scent. Using a whisk introduce the milk slowly stirring the constantly to prevent scalding. Once the sauce has begun to thicken, about three minutes, add the salt & pepper, Angelito Cheese and Atwells Gold Cheese. Continue whisking until the cheese is melted and fully combined. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Add the pasta to the skillet using a pasta fork or kitchen tings to mix. If the needed add a bit of pasta water to the Alfredo to loosen the pasta. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> If you want to add fresh veggies like zucchini ribbons, peas, or broccoli add them in after the Angelito and Atwells Gold. </div><div style="text-align: left;"> As for meat you can cook in the pan before hand and setting it aside to be re introduced after the cheese has melted. Do not clean the pan between cooking the meat and the sauce, leaving the little bits of meat for flavor to cook into the sauce. Add the meat to the sauce after the cheese has melted and the before adding the pasta. </div><div style="text-align: left;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ntXA2XgBKXA/TxWPmiIrkBI/AAAAAAAACAE/ITUV5oxJTao/s1600/mango_toamto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-ntXA2XgBKXA/TxWPmiIrkBI/AAAAAAAACAE/ITUV5oxJTao/s400/mango_toamto.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: Mango Tango</td><td class="tr-caption" style="text-align: center;"><br />
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My Grandmother, Betsy, was a woman of very few dishes. In fact all that I can remember were three chicken curry, tandoori leg of lamb and souffle. The later of the three is one that she was most proud of. for the fact that she could always make it from memory using anything that she found in the ice box or in the cupboards and it would always rise to perfection and taste amazing.<br />
While last night I took my turn at making a Spinach, Roasted Tomato and Cheese Souffle. Inside her old copy of Larousse Gastronomique I had found her notes on souffle making and decided I would take them to task.<br />
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Spinach, Roasted Tomato & Cheese Souffle:<br />
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<span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ingredients</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">cooking spray</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">3egg yolks</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">3 egg whites at room temperature</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 tablespoons of butter </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/2 teaspoon cornstarch</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/4 cup flour</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/2 cup 1% milk</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1.5 cups of grated Atwells Gold Cheese</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 cup of sauteed spinach* </span><span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/2 cup of oven roasted grape tomatoes*</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 shallot diced </span><span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><br />
<span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Directions</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preheat the oven to 350.</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Spray a 1.5 quart souffle dish with cooking spray and dust with flour.</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
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<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach, tomatoes and shallots. Combine. Remove from heat and let cool</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In a separate bowl. Beat the egg yolk until they become a pale yellow and frothy. Add to the cooled spinach, cheese and tomato mixture.</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Using a hand mixer or counter top mixer beat the egg whites and cornstarch to medium/ stiff peaks (about 4-5 minutes.) Do not beat them until they are dry.</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Using a silicone spatula gently fold the egg whites into the spinach, tomato, cheese combination. Transfer the mixture to the coated souffle bowl and bake for 30 to 35 minute at 350*f or until the the souffle has expanded and the top is golden brown. </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">* It is very important not to bang your spatula on the side of the mixing bowl or to drop the souffle pan on the counter. This can cause your souffle not to rise! Also leaving the door of the oven closed during baking is equally important. </span><br />
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Sauteed Spinach <br />
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<span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ingredients</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">cooking spray</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 package of Whole Spinach (rinsed)</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 cloves of garlic crushed</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 tablespoon of Olive Oil </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Salt and Pepper to Taste</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> In a large saute pan over medium high heat add the olive oil and garlic. Once the olive oil is warm add the rinsed spinach. Using a pair of tongs turn the spinach in the pan to ensure that it cooks evenly and does not brown and become bitter. </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Drain and set aside. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-O2PaOOb_JT4/TxWrSkFxAYI/AAAAAAAACAM/nuZXiN2-uls/s1600/gastropig.wordpress.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-O2PaOOb_JT4/TxWrSkFxAYI/AAAAAAAACAM/nuZXiN2-uls/s400/gastropig.wordpress.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: GastroPig</td></tr>
</tbody></table><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
Oven Roasted Grape Tomatoes<br />
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<span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ingredients</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 package of Grapes Tomatoes, cut in half </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 tablespoon of Olive Oil </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 tablespoon of Herbs d'Provence </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Salt and Pepper to Taste</span><br />
<br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preheat the oven to 250*f</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Ina large bowl combine the toamtoes, herbs, salt, pepper and olive oil. Toss together evenly coating all of the toamtoes. </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> On a lined sheet pan spread out the tomatoes cut side up. Place in oven and roast for 40 - 45 minutes or utill the tomaotes are brown at the edges and semi dehydrated. Be carefull not burn them as they will become bitter to the taste. </span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Store extra toamtoes in a ziploc bag int he freezer or in a jar with olive oil in the fridge.</span><br />
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<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
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<span style="background-color: white; color: black; display: inline ! important; float: none; font-family: Georgia,Times,serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="background-color: white; color: black; font-family: Georgia,Times,serif; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span>Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-23713859828143679502011-12-12T08:52:00.000-08:002011-12-12T08:52:15.733-08:00Beef Burgundy!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ML2S0MqOpNs/TuYp_rXAGlI/AAAAAAAAB_o/B6gxf3xKg-0/s1600/juliachild.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ML2S0MqOpNs/TuYp_rXAGlI/AAAAAAAAB_o/B6gxf3xKg-0/s1600/juliachild.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> Finally the cold has arrived to New England. To usher in it's arrival yesterday I made a big pot of Beef Burgundy while we sipped some Egg Nog trimming the Christmas Tree. Now only if there where a little bit of snow to really get me into the Holiday Spirit!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Beef Burgundy is excellent served over buttered egg noodles, mashed potatoes or with some creamy polenta.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZhC2r9Z6qqg/TuYvpHrPXFI/AAAAAAAAB_4/tqPbLYIiPbc/s1600/polenta-beef-stew-R089931-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZhC2r9Z6qqg/TuYvpHrPXFI/AAAAAAAAB_4/tqPbLYIiPbc/s1600/polenta-beef-stew-R089931-l.jpg" /></a></div><br />
<div class="" style="clear: both; text-align: left;">Beef Burgundy:</div><div class="" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 lb.. of Vineyard Harvest Tenderloin Tips (cut into 1" pieces)</div><div class="separator" style="clear: both; text-align: left;">1 lb. (3-4 onions) of Yellow Onions cut into 1" pieces</div><div class="separator" style="clear: both; text-align: left;">4 Shallots quartered</div><div class="separator" style="clear: both; text-align: left;">4 cloves of garlic smashed</div><div class="separator" style="clear: both; text-align: left;">1 lb of Baby Carrots or 1 lb of chopped carrots</div><div class="separator" style="clear: both; text-align: left;">1 bottle of dry Red Wine (preferably Burgundy but, not necessary)</div><div class="separator" style="clear: both; text-align: left;">Zest of 1 Orange</div><div class="separator" style="clear: both; text-align: left;">Fresh Cracked Pepper to taste</div><div class="separator" style="clear: both; text-align: left;">Coarse Sea Salt to taste</div><div class="separator" style="clear: both; text-align: left;">2 tbs. of Olive Oil </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat Oven to 350*f</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Cut the Tenderloin Tips into 1- 1 1/2" pieces and place on a paper towel or tea towel to soak up the extra moisture. Set aside until ready to brown outside of the fridge on the counter. </div><div class="separator" style="clear: both; text-align: left;"> Prep the onions, shallots, garlic and carrots. Combine together in one bowl until ready to cook. </div><div class="separator" style="clear: both; text-align: left;"> Zest the orange and set the zest. </div><div class="separator" style="clear: both; text-align: left;"> In a large pot warm the olive oil on medium/ high heat. When the oil gets glossy, right before it smokes, add the beef. Using tongs turn the beef to make sure that all side brown evenly. Once the meet is browned remove transfer it from the heat to a plate. </div><div class="separator" style="clear: both; text-align: left;"> Using the same pot add the onion, shallot, garlic, carrot mixture and cook over medium heat for 6- 8 minutes. Return the beef to the pot and add the wine and orange zest. Using a spoon incorporate the veggies and the beef. </div><div class="separator" style="clear: both; text-align: left;"> Cover the pot and place it on the middle rack of the oven and cook for 2 1/2 hours at 350*f or until the beef is tender. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> If you want a thicker broth: Once the beef is done cooking remove it from the oven and transfer the pot to the stove top. Ladle some of the broth into jar that has a lid. Add a 1/2 tablespoon of cornstarch (more for a thicker broth) and shake until the broth and cornstarch are combined. Return the mixture to the pot and bring the beef to a boil for 1 minute. Let sit for a few minutes before serving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0tag:blogger.com,1999:blog-1635946828232639308.post-53880558730199797762011-12-06T07:20:00.000-08:002011-12-06T07:20:29.598-08:00Herb Crusted Standing Rib Roast<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hPyfdyqhB8Q/Tt4sVN1lxBI/AAAAAAAAB_Y/KROOPACba68/s1600/rib_roast_nytimes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="http://4.bp.blogspot.com/-hPyfdyqhB8Q/Tt4sVN1lxBI/AAAAAAAAB_Y/KROOPACba68/s400/rib_roast_nytimes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NY Times</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"> </div> When it comes to Holiday Cooking most people are the recipient of unneeded anxiety. Yes, a roast is an expensive cut of meat but, it is also one of the easiest to make (honestly!.) Unlike a turkey a roast has no need to be baste, covered or uncovered ever. If you have a good thermometer and can follow instructions than I promise that you too can master the Holiday Roast. <br />
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Ingredients:<br />
1 (4lb) Bone In Stand Rib Roast<br />
1 tablespoon of Cracked Peppercorns (red & black)<br />
1/2 tablespoon of Coarse Sea Salt <br />
1/2 cup of peeled Shallots<br />
4 cloves of peeled Garlic <br />
3 tablespoons of fresh Rosemary (chopped)<br />
2 tablespoons of fresh Thyme (chopped)<br />
2 tablespoons of fresh Parsley (chopped)<br />
Zest of 1 Lemon<br />
3 tablespoons of Dijon Mustard<br />
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Preheat oven to 450*f<br />
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In a food processor combine the shallots and garlic on pulse to make a coarse chop. Add the rosemary, thyme and parsley; process to a fine chop. In a mixing bowl combine the herb and garlic mixture with the remaining ingredients to form a paste.<br />
Rub the paste on the roast and let sit at room temperature for one hour.<br />
Place the roast on a greased rack in roasting pan. You can add hearty root vegetables like onion, celery, potatoes, carrots and parsnips to the bottom of the pan if desired. Bake at 450*f for 25 minutes.<br />
After 25 minutes reduce the temperature of the oven to 325*f for 1 hour and 15 minutes or until the temperature on the thermometer reads 145*f (medium rare.) Remove the roast and let it stand for 10 - 12 minutes covered before carving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wgdo1F0-GKQ/Tt4sTuDS1kI/AAAAAAAAB_Q/6wLLwC_6DgA/s1600/Prime-Rib-with-Dijon-and-Whipped-Horseradish-Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wgdo1F0-GKQ/Tt4sTuDS1kI/AAAAAAAAB_Q/6wLLwC_6DgA/s1600/Prime-Rib-with-Dijon-and-Whipped-Horseradish-Cream.jpg" /></a></div>Linnyhttp://www.blogger.com/profile/08509975169707465210noreply@blogger.com0