tag:blogger.com,1999:blog-25209806613615164242024-03-14T05:55:42.475-07:00Girl + FirePaulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-2520980661361516424.post-17144206399154149322013-05-30T08:33:00.000-07:002013-05-30T08:33:42.082-07:00Un-Yucked Brussels Sprouts<br />
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I'm a grown woman and still as disgusted by Brussels sprouts as any child. There are just some things that to this day remain, for lack of a better term, yucky.<br />
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But Brussels sprouts, like other vegetables, are good for you. I've been trying to find ways to make them more palatable. There are actually people who LOVE Brussels sprouts. Some of these people are ones I know and even love.<br />
I still think they're weird.<br />
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Friends suggested sautéing with garlic, roasting, steaming...the more like-minded suggesting throwing them away. This was, by far, the best idea.<br />
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But one lone comrade introduced the idea of brown sugar and bacon. Well, duh. Bacon makes everything better! And maybe caramelizing and candying (is that a word?) these icky little vegetables was the one way to make them appealing.<br />
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It ALMOST worked. Brown sugar is delicious. Bacon is delicious. But Brussels sprouts still taste like dirt.<br />
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At least they looked pretty.<br />
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Caramelized Brussels Sprouts with Bacon</div>
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by <span class="author" itemprop="author">Paulette E. Fontanez </span><span class="published" datetime="2013-05-29" itemprop="published"> May-29-2013<span class="value-title" title="2013-05-29"></span></span></div>
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Sugar and bacon can help make vegetables more palatable. </div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 pound </span> <span itemprop="name"> bacon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 pound </span> <span itemprop="name"> Brussels sprouts, halved</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> brown sugar</span></span></li>
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Instructions</div>
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<span class="instruction">1. Fry the bacon in a skillet. Remove to paper towel and allow to cool before chopping into half-inch pieces. Reserve 1 tablespoon of bacon drippings.</span><span class="instruction">2. In the same skillet with the bacon drippings, melt the butter over medium heat. Sauté the sprouts until the edges begin to blacken.</span><span class="instruction">3. Add in the brown sugar and chopped bacon. Mix to coat evenly. Remove from heat as soon as sugar melts completely. Serve warm.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins </time><span class="value-title" title="PT5M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT25M" itemprop="totalTime">25 mins </time><span class="value-title" title="PT25M"></span></span><span class="yield">Yield: <span itemprop="yield">2 servings</span></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com4tag:blogger.com,1999:blog-2520980661361516424.post-1300510838569525462013-05-25T16:24:00.000-07:002013-05-25T16:24:32.635-07:00Vegan-esque Fluffy PancakesEver wake up craving pancakes and bacon, only to find out you're out eggs AND bacon? It's like waking up on in a bizarro world. I don't know how I managed to allow my fridge to become devoid of these foods. And I'd promised such meal to the boyfriend, so what's a girl to do?
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Vegans sometimes use soaked chia seeds as egg replacement, and that I did have. So while he slept in, I experimented...</div>
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The recipe stayed the same, but I used one tablespoon of chia seeds soaked in three tablespoons of water. Let that sit for 15-20 minutes and you get a gelatin-like substance that binds the mixture appropriately. </div>
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Vegan-esque pancakes look like they have black freckles. I giggled while I cooked.</div>
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When the man woke up, he had breakfast! Sure, it wasn't what he was expecting, but he's a REALLY good sport. Plus, I promised him if they were really terrible, I'd take him to a decent diner for breakfast.</div>
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He ate it all, but said he prefers <a href="http://www.girlplusfire.com/2011/12/new-year-new-food-fluffy-homemade.html" target="_blank">the original recipe</a>. I did, at least, serve them with real butter and maple syrup.</div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Veganpancakes2_zps0c499af8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Veganpancakes2_zps0c499af8.jpg" width="400" /></a></div>
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Interesting. And passable. But I probably wouldn't make them again.</div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-10152205109294163002013-04-08T10:58:00.000-07:002013-04-08T10:58:14.556-07:00FAIL: Tequila Pineapple Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/TequilaPineappleCake9106_zps9416506f.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/TequilaPineappleCake9106_zps9416506f.jpg" width="133" /></a></div>
I nearly ruined the birthday dinner with this cake. I should have known this wasn't going to work when I couldn't find a real recipe for tequila-spiked pineapple upside down cake, aside from one blog post about a group of people who got drunk making the cake.<br />
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Why did I ignore the signs?<br />
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Things were going well. I'd found not one but TWO recipes for miniature, single-serving pineapple upside down cake. It's my dad's favorite, and my mom makes it for him every year for his birthday. Here I was, making it for just me and the boy for <i>his</i> birthday because it's also his favorite, and I didn't want to have a bunch of leftover cake that we'd be stuck eating for days. <i>Especially</i> if it didn't work out.<br />
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That was the one smart move I made.<br />
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I used half a bottle of $10 Zapoppan tequila reposado, which is actually quite tasty for a cheap bottle (gotta love Trader Joe's) and soaked a whole can of pineapple rings in it for just a few hours. I baked the little cakes in their ramekins, popped them out to cool as we enjoyed his birthday dinner, then lit a candle and sang him a little off-key rendition of Happy Birthday. I took the first bite, and rushed to stop him before he could make the same mistake.<br />
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And then apologized profusely for completely ruining his favorite cake. I'd also ruined the Guinness brownies I'd attempted to make him just a month earlier. Remember how I don't bake?<br />
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He was very sweet about the entire ordeal. Apparently the deck was stacked against me because he did mention that my pineapple upside down cake was never going to be a good as his mother's...well, at least I make <a href="http://www.girlplusfire.com/2013/03/carnitas-americano.html" target="_blank">kick ass carnitas</a>.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/TequilaPineappleCake9125_zps05dc2ae1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/TequilaPineappleCake9125_zps05dc2ae1.jpg" width="320" /></a></div>
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Next time, instead of messing with the pineapples, I'll just put some spirits in a caramel topping that goes on AFTER baking. Because this was an absolute and total FAIL. L'sigh.Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-28329174311783361712013-03-31T09:36:00.000-07:002013-03-31T09:36:04.666-07:00Carnitas Americano<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Carnitas2a_zps20f318b5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Carnitas2a_zps20f318b5.jpg" width="133" /></a></div>
Carnitas. Until recently, I never really indulged in the succulent pork product. When it comes to Mexican food, I'm a die-hard lover of carne asada. But when I found Pinch of Yum's <a href="http://pinchofyum.com/easy-crockpot-carnitas" target="_blank">Easy Crockpot Carnitas</a>, it was really too easy not to make it.<br />
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On first look, carnitas and pulled pork look very similar. They both become shredded pork. But pulled pork is smoked and carnitas are usually braised in lard. This dish is neither, it's braised in orange juice and beer. You know, good stuff.<br />
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Actually, there was a thin layer of fat on the pork shoulder (or butt, if you will) and I didn't bother trimming it, so it was braised in some fat. Just not a bucket's worth! So carnitas lite, or what I'm terming carnitas Americano. Because it seems like crockpot cooking is very much a middle America way of life.<br />
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Not to spoil the story, but I do have to establish this one thing: this was the best thing I have <i>ever</i> made. Ever. I amazed myself.<br />
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It was perfectly juicy <i>and</i> crispy. And all I did was rub a hunk of pork with salt and spices then let it cook on low for 8 hours in orange juice and Hoegaarden. Oh, I'm sure you could use a Mexican beer, but we like our Belgian wheat beers here in the G+F kitchen. When I shredded it, broiled for a few minutes its own jelly, stuffed it in a taco with sour cream, cilantro, salsa, and avocado, it was divine.<br />
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Scratch that: it was the BEST DAMN THING I ever ate. Better than truffles. Yeah, <i>that</i> good.<br />
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I get a little hot under the collar just thinking about it.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Carnitascloseup_zps9ae2a576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Carnitascloseup_zps9ae2a576.jpg" width="320" /></a></div>
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Get the recipe at <a href="http://pinchofyum.com/easy-crockpot-carnitas" target="_blank">Pinch of Yum</a>. It halves easily (ours was only 2 pounds, bought at <a href="http://sprouts.com/" target="_blank">Sprouts Farmers Market</a>), but you will want to go for the full 4-5 pounds. This disappears quickly!</div>
Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-27155436101996754782013-02-11T08:30:00.000-08:002013-02-11T08:30:01.190-08:00Girl+Fire Turns 3!<div class="separator" style="clear: both; text-align: center;">
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Three years ago, after being laid up from foot surgery, I came up with the crazy idea to start a blog. And fiery orange one at that.<br />
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Three years later, my foot works again. And Girl+Fire is still burning orange. Somewhere along the way, I even learned to cook!<br />
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The way I've celebrated this milestone the last two years was to compile a top five list. When going through the posts from the last year, I noticed a distinct trend: alcohol.<br />
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Well, I've never been shy about my love for certain spirits. And what better way to commemorate a third anniversary than to pull out the best alcohol-laden posts? Because it's not a celebration without a good drinky-drink!<br />
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5. The only non-alcoholic item on this list is the <a href="http://www.girlplusfire.com/2012/02/semi-raw-kale-experiment.html" target="_blank">Semi-Raw Kale Experiment</a>. One should blog responsibly, after all. And eat your greens!<br />
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4. And then we delve right in to the whiskey posts with <a href="http://www.girlplusfire.com/2012/10/lemon-whisky-apple-butter.html" target="_blank">Lemon Whiskey Apple Butter</a>. The best way to enjoy a comfort food like homemade applesauce is to cook in some whiskey while making it.<br />
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3. Then came the making of <a href="http://www.girlplusfire.com/2012/03/red-wine-sangria.html" target="_blank">Red Wine Sangria</a>. I've since made this for several parties and it always disappears. We'll call that a win.<br />
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2. But we always return to whiskey, especially when paired with bacon! The <a href="http://www.girlplusfire.com/2012/04/bacon-whiskey-milkshake.html" target="_blank">Bacon Whiskey Milkshake</a> was really the best way to celebrate St. Patrick's Day.<br />
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1. Hands down, my favorite meal all year long was the <a href="http://www.girlplusfire.com/2011/12/new-year-new-food-fluffy-homemade.html" target="_blank">Fluffy Homemade Spiced Pancakes</a>. Made for grown men <i>and </i>young children, they have all become fans of the pancakes. Of course, these pancakes are even more excellent when paired with a lovely champagne. Which is what I actually put in them when making up a batch this last weekend. Champagne pancakes. It's one of the best things about being an adult. And this here blog!<br />
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Thanks to all the fans and readers for the last three years. A toast to all of you!<br />
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com3tag:blogger.com,1999:blog-2520980661361516424.post-25298726896730894772013-02-08T10:08:00.000-08:002013-02-08T10:08:55.480-08:00Persimmon Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Persimmons-red.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Persimmons-red.jpg" width="200" /></a></div>
<i>I just realized, 3 days shy of our 3rd blogiversary, that this post from 2012 hadn't yet seen the light of day. Oops! Let's travel back a few months, to the Thanksgiving holidays...</i><br />
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I was convinced that I had never seen nor tasted a persimmon prior to two years ago, when Cheryl Lee of <a href="http://blackgirlchefswhites.com/wordpress/" target="_blank">Black Girl Chef's Whites</a> made cookies with them and we noshed on them at <a href="http://latimesblogs.latimes.com/home_blog/2010/12/food-bloggers-wander-through-mudtown-farm-.html" target="_blank">Mudtown Farms</a>. But my mother swears we had a persimmon tree in our backyard growing up.<br />
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And that she hates them.<br />
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How could I have blocked that out of my memory? I remember the two lemon trees (we always tied our birthday piñatas to them), the pomegranate bush (and the many clothes I stained trying to eat the seeds), the water feature smack in the middle of the yard, and my tetherball setup. But no persimmons.<br />
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Despite not being as foreign as I thought they were, they suddenly started showing up in our weekly fruit delivery at work. Lots and lots of persimmons. They're great in cookies, but 'tis the season for LOTS of cookies, so what else can be done with them?<br />
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Make a chutney, take it to Thanksgiving dinner along with the <a href="http://www.girlplusfire.com/2012/11/roasted-squash-puree-alternative.html" target="_blank">roasted squash puree</a>, and watch it become the first dish to completely disappear. Everyone assumed it was a sweet potato dish. They were wrong, and still devoured it.<br />
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Guess what they're all getting for Christmas? Even mom, who actually loved this dish. Yay, we converted her!<br />
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The <a href="http://www.epicurious.com/recipes/food/views/Spiced-Persimmon-Chutney-100344" target="_blank">original recipe</a> comes from Epicurious. The only change was to use a few tablespoons of the <a href="http://www.girlplusfire.com/2012/12/menjurje-tea.html" target="_blank">menjurje tea</a> combination of honey and lemons instead of sugar. It worked really well. </div>
<br />Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-71117602113847905562012-12-13T08:00:00.000-08:002012-12-13T09:38:01.210-08:00"Menjurje" Tea<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MomampP.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MomampP.jpg" width="200" /></a></div>
Moms. They're great. Especially when you're sick, which I have been. Six times this year.<br />
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I'm otherwise healthy as a horse; I run 3-4 times a week, spin class twice, Zumba once or twice, otherwise eat well. I take care of myself. And yet, it seems like I'm sick every other month.<br />
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SIX times in one year. Ugh.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Sunshinemug.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Sunshinemug.jpg" width="213" /></a>But mom is always there, making me chicken soup. And<b> <a href="http://catherineboley.blogspot.com/2009/08/preparing-for-winter.html" target="_blank">this wonderful honey lemon tea</a></b> that is great for soothing sore throats. Something I know about, intimately.<br />
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Unfortunately.<br />
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Next time you're sick, <a href="http://catherineboley.blogspot.com/2009/08/preparing-for-winter.html" target="_blank"><b>try this</b></a>.<br />
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If anyone wants to send me a new immune system (or just a less stressed life?) it's on my Christmas wish list!<br />
<br />Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-84742430030022452952012-11-21T08:00:00.000-08:002012-11-21T08:00:07.396-08:00Roasted Squash Puree: An Alternative Thanksgiving Side Dish<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Puree.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Puree.jpg" width="200" /></a>Do you ever get tired of mashed potatoes? No, because mashed potatoes are a delicious combination of the best type of carbs (potatoes) + fat (butter) around, and don't let anyone tell you differently (though pizza would be a close second). I know some people opt for sweet potatoes, considering them a healthier starch. Sure, okay.<br />
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What about other vegetables? Aside from those sweet yams with marshmallows, which isn't something we eat at our house, but to each their own. (We do eat <a href="http://www.girlplusfire.com/2012/05/adventures-in-homemade-whiskey.html" target="_blank">whiskey marshmallows</a>, though. And green bean casserole, of course. We're not monsters!)<br />
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This Thanksgiving, you can invite other squash varieties to your dinner with this jazzed up version of a pumpkin puree. The original is great and all, but pumpkins are so much more fun when they're carved in October or in pie in November. Plus, pumpkin puree is usually sweet. This ain't.<br />
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We're going to use green pumpkins! With edible skins! That's right, <a href="https://www.facebook.com/photo.php?fbid=482175618469311&set=pb.159812547372288.-2207520000.1353464778&type" target="_blank">kabocha squash</a> looks just like a pumpkin, but it's green and you don't need to take the skin off. Then there's the <a href="http://www.girlplusfire.com/2011/06/exquisite-simplicity-of-spaghetti.html" target="_blank">ultra cool spaghetti squash</a>. Roast both of these with a couple heads of garlic, and you're halfway through this process. You can even make it a week ahead, and in an effort not to devour it all, freeze!<br />
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You'll want to sauté some onion, then add a bunch of spices, maybe add some liquid, throw in the squash. Then blend the whole thing together with a magic stick blender, or food processor, or if you like your veggies a bit lumpier, just mash away. I like my smooth, so I used a stick blender. It's magic. Also, my favorite kitchen gadget.<br />
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The trick here is the spices and the secret finishing ingredient:<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Limes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Limes.jpg" /></a></div>
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Yup, limes! Or, more precisely, lime juice. Sounds weird, right? In this case, weird = good. It's deliciously weird! I mean, we're already onboard the off-beat train with two otherwise unlikely squash cousins.<br />
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You could totally turn this into a soup instead. Are you a soup eater? Try more liquid. Make it heavy cream and add more delicious calories! 'TIS THE SEASON!!<br />
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I like my mashy green-flecked puree. Enjoy.<br />
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<div class="recabout">
<div class="title fn" itemprop="name">
Roasted Squash Puree</div>
<div class="byline">
by <span class="author" itemprop="author">Paulette Fontanez on </span><span class="published" datetime="2012-11-21" itemprop="published">November-21-2012<span class="value-title" title="2012-11-21"></span></span></div>
<div class="summary" itemprop="summary">
A savory alternative to mashed potatoes or other typical seasonal puree.</div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> spaghetti squash</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> kabocha squash</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 tablespoons </span> <span itemprop="name"> olive oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> Adobo salt mixture</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 heads </span> <span itemprop="name"> garlic</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> onion</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> low sodium chicken broth (or just plain water)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> chili powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> smoked paprika</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> ground coriander</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> turmeric</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Juice of 1 </span> <span itemprop="name"> lime</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name"> Salt & pepper to taste</span></span></li>
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Instructions</div>
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<span class="instruction">1. Preheat the oven to 375 degrees. Slice each squash in half and scoop out the innards (save the seeds if you like them, you can roast them at the same time). Cut the kabocha into 1-inch chunks.</span><span class="instruction">2. Line two baking sheets with foil. Spread the kabocha pieces on one, place the spaghetti squash halves on the other. Drizzle olive oil over all the pieces (about 2 tablespoons each), followed by a sprinkling of Adobo (about 1 tablespoon for each sheet).</span><span class="instruction">3. Cut the tops off both heads of garlic, remove the outer papery skin (leaving the heads intact), drizzle a bit of olive oil over the heads (about 1 teaspoon each). Wrap each head in foil.</span><span class="instruction">4. Place the wrapped garlic on a baking dish with the squash, roast in oven for 30-45 minutes, until the squash flesh takes on a golden brown char. Remove from oven and allow to cool. Then scrape the inside of the spaghetti squash to make "spaghetti."(These 4 steps can be done ahead of time and the vegetables kept in the fridge.) </span><span class="instruction">5. While the squash is cooling, heat the remaining tablespoon of olive oil in a sauté pan over medium heat. Add the chopped onion and sauté until translucent. </span><span class="instruction">6. Add the spices and mix to ensure the onions are fully coated. Add the broth, roasted squash, and squeeze the garlic cloves into the pan. Bring to a boil, then simmer for about 10-20 minutes, until the squash is soft and easy to mash. Add salt and pepper to taste.</span><span class="instruction">7. Blend in batches, add additional liquid as needed until desired consistency is reached.</span><span class="instruction">8. Squeeze in lime juice and mix to incorporate. Serve warm.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour </time><span class="value-title" title="PT1H"></span></span><span class="time duration">Total time: <time datetime="PT1H10M" itemprop="totalTime">1 hour 10 mins </time><span class="value-title" title="PT1H10M"></span></span><span class="yield"><i>Yield: <span itemprop="yield">6-8 servings</span></i></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com3tag:blogger.com,1999:blog-2520980661361516424.post-34222575212892077102012-11-14T08:00:00.000-08:002012-11-14T08:00:05.632-08:00No-Bake Avocado Mini Cheesecakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Avocadocheesecakevert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Avocadocheesecakevert.jpg" width="213" /></a></div>
Family dinner night at my parents' house is always the perfect occasion to test recipes, lots of hungry mouths for tasting. Especially when that dinner night happens the same night as the Giants play the Steelers.<br />
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Our family is 99.9% Giants fans. My brother is bringing a Steeler fan into the family. We love her. We don't love her team.<br />
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But we do love <a href="http://www.girlplusfire.com/search/label/avocado">avocados</a>, because they're creamy and come from the land of the Aztecs. The fact that they have skins like dinosaurs is just part of the awesome bonus.<br />
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The Steelers fan, weirdo that she is, doesn't like avocados "plain." So I told her I'd put them in cheesecake (my brother's favorite dessert). Two birds, one stone.<br />
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The maxim that you can't please everyone all the time is so very true. So when you mix an avocado with condensed milk, cream cheese, and lemon juice, you will get a variety of opinions. Dad thought it was perfect and he's always the hardest to please. Mom loved it too. I was a big fan of the tartness, especially with lime zest over the top.<br />
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The rest of the family, not so much.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Avocadocheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Avocadocheesecake1.jpg" /></a></div>
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They're crazy. Don't listen to them. Especially the gloating Steelers fan. We don't want to talk about <a href="http://www.nfl.com/gamecenter/2012110410/2012/REG9/steelers@giants#menu=highlights&tab=recap" target="_blank">that</a>. Ugh.<br />
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Let's talk about empty pie tins. Because you can either make this cake into 12 mini pies or one large one. The original recipe is very, very simple but called for one large cake. That wasn't going to work with a bunch of little and big kids around. So I adjusted it to make single-serving cakes (mini cakes...cakies) and adding lime zest. It's a great finish.<br />
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Far better than whipped cream. </div>
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Less guilt-inducing too. Little cakies, no whipped cream. It's practically calorie-free!<br />
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That and the Giants will win the Super Bowl again this season!<br />
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Hey, it's totally possible. Don't ruin it for me.
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<div class="recabout">
<div class="title fn" itemprop="name">
No-Bake Avocado Mini Cheesecakes</div>
<div class="byline">
by <span class="author" itemprop="author">Paulette Fontanez on </span><span class="published" datetime="2012-11-14" itemprop="published">November-14-2012<span class="value-title" title="2012-11-14"></span></span></div>
<div class="summary" itemprop="summary">
Adapted from <a href="http://www.food.com/recipe/avocado-cheesecake-126895" target="_blank">Food.com</a>. No baking, just mix, pour, chill. Easy as 1-2-3.</div>
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<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> large avocado, soft or slightly overripee</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">13 ounces </span> <span itemprop="name"> condensed milk</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/3 cup </span> <span itemprop="name"> lemon juice</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">12 </span> <span itemprop="name"> mini pie crusts</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name"> lemon zest</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">1. Blend the avocado, cream cheese, condensed milk, and lemon juice together until smooth. It helps if the avocado is really soft, and slightly overripe as it makes it easier to blend.</span><span class="instruction">2. Pour or spoon into the mini crusts.</span><span class="instruction">3. Chill for at least an hour (or up to overnight) before serving.</span><span class="instruction">4. Before serving, zest lemon on top of each cake. Enjoy chilled.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT" itemprop="cookTime"></time><span class="value-title" title="PT"></span></span><span class="time duration">Total time: <time datetime="PT10M" itemprop="totalTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="yield"><i>Yield: <span itemprop="yield">12 cakes</span></i></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-12681974701347708392012-11-07T08:00:00.000-08:002012-11-07T09:19:06.263-08:00Bacon Edamame à la Française<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Charredpearlonion.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 0em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Charredpearlonion.jpg" width="200" /></a></div>
I've been stuck at home watching a lot of tv recently, since my immune system decided to take a vacation. Daytime tv is horrible, so I usually stick to the Food Network and Cooking Channel.<br />
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I caught an episode of <a href="http://www.cookingchanneltv.com/recipes/laura-calder/petits-pois-a-la-francaise-recipe/index.html">French Cooking at Home</a> and watched Laura Calder melt a HUGE portion of butter, fry pearl onions in it, and THEN add bacon to it. I was totally on in love with the idea...until she started shelling peas.<br />
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Peas irritate me. I don't know what it is about them that bothers me so much, but I don't like them. So I knew I wasn't going to follow this recipe exactly, but I didn't know what to use instead.<br />
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And then I remembered there was edamame in my freezer. And despite all the warnings about genetically-modified soy, and soy consumption tied to cancers, I do occasionally indulge in some. It's rare, because I don't want to die (that's why I eat <a href="http://www.girlplusfire.com/2010/09/quinoa-cereal.html">quinoa</a>). But it was the perfect replacement for this exceptionally rich dish.<br />
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Obviously with this much butter AND bacon, you eat this sparingly. After you defrost the beans, of course.<br />
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The original recipe called for an entire pound (2 cups) of peas. That's a LOT of peas. I decided half a pound of soybeans was sufficient and there was a good balance of beans to everything else. Despite my abhorrence of peas, I do so love bacon. And pearl onions (usually in my <a href="http://www.girlplusfire.com/2010/12/sweet-dirty-martini.html">martinis</a>, but fried up is good too). Throw in a bunch of lettuce so as not to completely clog your arteries and you're in business.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FrenchBaconEdamame.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FrenchBaconEdamame.jpg" width="212" /></a>If you've never peeled pearl onions, all you have to do is boil them for a few minutes and the skins will come right off. Then drop them in butter, and once they're lovely and brown, toss in the bacon. The smell will overwhelm you. It's fantastic.<br />
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It's okay to scale back on the butter, if you're really afraid of saturated animal fat. I used half the listed amount and it was just fine. You might also want to be careful about how much salt you use. The bacon will add a good amount, so low-sodium chicken broth is a good bet.<br />
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In the end my taste testers (aka mom & dad) loved it. I found it intoxicating, from the aroma while it cooked, to the warm wilted lettuce and plump soybeans in my mouth.
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I'm not clear on what makes this à la Française (read: French)...maybe it's the obscene amount of butter? The fact that Laura Calder has a delightful accent? I don't know. Suffice to say it's good food. Just eat it.<br />
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Bacon Edamame à la Française</div>
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by <span class="author" itemprop="author">Paulette Fontanez </span><span class="published" datetime="2012-11-07" itemprop="published"> November-7-2012<span class="value-title" title="2012-11-07"></span></span></div>
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<i>Adapted from <a href="http://www.cookingchanneltv.com/recipes/laura-calder/petits-pois-a-la-francaise-recipe/index.html">Petit Pois à la Française</a></i></div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">16 </span> <span itemprop="name"> pearl onions, peeled and halved</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 slices </span> <span itemprop="name"> bacon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 pound </span> <span itemprop="name"> soybeans, shelled</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> low sodium chicken stock</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups </span> <span itemprop="name"> red leaf lettuce, shredded</span></span></li>
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Instructions</div>
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<span class="instruction">1. Melt butter in a frying pan and add the onions. Cook on medium heat until the onions begin to brown. Brown food tastes good.</span><span class="instruction">2. While the onions are frying, cut the bacon strips into small pieces (sometimes called lardons). When the onions have browned, add the bacon and cook until crispy. </span><span class="instruction">3. Add the soybeans and chicken stock. Cover and cook until tender.</span><span class="instruction">4. Add the lettuce, stir, and cook covered until just wilted (about 1 minute).</span><span class="instruction">5. Serve warm.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT10M" itemprop="cookTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time duration">Total time: <time datetime="PT20M" itemprop="totalTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="yield">Yield: <span itemprop="yield">4 servings</span></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-41652037072992565562012-10-29T08:00:00.000-07:002012-10-29T08:50:43.917-07:00Day Drinking at Hollywood On Tap<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HOTtastingcup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HOTtastingcup.jpg" width="150" /></a></div>
I like beer. It's frothy. But I only really like specific beers. Mostly in the Belgian style, like Hoegaarden and Blue Moon. I'm a fan of the Trappist ales like Chimay, too. But I what I truly love are the superduper sour red ales. If it tastes like carbonated vinegar, <a href="http://www.girlplusfire.com/2011/05/discovering-monks-cafe-flemish-sour-ale.html">I'm probably in love with it</a>.<br />
<br />
What I don't like is bitter, hoppy beer. It leaves my mouth feeling like it's covered in moss. Or carpet. In other words, not good.<br />
<br />
And these days, most "craft" beers are exactly that: really bitter, hoppy beers. I don't understand the appeal, but I'm just one person. To each his own.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HOTinstagram.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HOTinstagram.jpg" width="200" /></a></div>
All that to say that when my buddy Rob had an extra ticket to the <a href="http://www.hollywoodontap.com/" target="_blank">Hollywood On Tap</a> craft beer fest held on Paramount Studio's "Streets of New York," I figured I'd tag along.<br />
<br />
I don't think I've ever seen Rob drink beer (he's the <a href="http://whiskyguyrob.com/" target="_blank">Whisky Guy</a>, after all), so this was going to be interesting. I'd also just cleared my entire weekend of all the responsible things I should have been doing, so why not waste the day drinking instead?<br />
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I knew there wasn't going to be much of a selection catering to my tastes, but I was willing to try something new. While Rob concentrated on the stouts (beers that taste like tree bark to me), I sought out anything claiming to be red ales.<br />
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There were but a mere handful.<br />
<br />
The first stop was the <a href="http://abita.com/" target="_blank">Abita Brewing Company</a> out of Louisiana. I was intrigued by their Pecan Harvest Ale simply because it wasn't the traditional fall pumpkin offering. You could smell and taste the subtle roasted pecans, which was nice. It completely deviated from my hunt for the sour reds but what the hell, right?<br />
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It was, of course, a bit too bitter for me. Sigh.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Ruhstaller.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Ruhstaller.jpg" width="200" /></a></div>
Next up was the Sacramento-based <a href="http://ruhstallerbeer.com/" target="_blank">Ruhstaller</a>, which has an interesting history. The California Red Ale was also too bitter for my taste, but it came with a delightful <a href="http://ruhstallerbeer.com/the-ruhstaller-story/" target="_blank">story</a>.<br />
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In a bit of serendipitous planning on the event organizers' part, in the booth just next door was the local <a href="http://www.monkishbrewing.com/home" target="_blank">Monkish Brewing Company</a> beers. This is where I found a winner. The Red Table was still a bit hoppy, but closest of all to what I wanted. And paired with a pink peppercorn, it was quite, dare I say, yummy.<br />
<br />
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MonkishRedTable.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MonkishRedTable.jpg" width="150" /></a>This was the only booth we stopped at that paired their beers with a food product, so I really appreciated that. I'm a dummy for not also indulging in a taste of their Feminist, which came with some dried hibiscus flowers.<br />
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This misstep simply guarantees that I'll head down to Torrance for this and the rest of Monkish's <a href="http://www.monkishbrewing.com/beers/" target="_blank">frosty beverages</a>. Yay for local breweries!<br />
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Now, let's talk food, lest this become a drinking blog (Girl + Quaff?). Two weeks in a row of concentrating solely on alcohol is making me sound like a drunk. I'm not.<br />
<br />
Really.<br />
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There were a number of food trucks at the festival, none of which I'd ever tried. We settled on <a href="http://germanysfamousbratwurst.com/" target="_blank">Germany's Famous Bratwurst</a>. Rob, being of German descent, had the traditional bratwurst with sauerkraut and German potato salad. I, being of spicy descent, opted for the currywurst with garlic fries. Served with curry-laden ketchup it was so damn good.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Germansausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Germansausage.jpg" width="400" /></a></div>
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So.<br />
Damn.<br />
Good.<br />
<br />
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Foodtruckgirl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Foodtruckgirl.jpg" style="cursor: move;" width="150" /></a>If you're in the LA area, and have a hankering for German sausage, <a href="https://twitter.com/intent/user?screen_name=GermanBratTruck" target="_blank">find this truck</a>. It will make your tastebuds happy. They seem to concentrate on downtown and the Valley, but it's probably worth the trek.<br />
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On a weekend, anyway.<br />
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When you don't feel like being responsible either.<br />
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And then get yourself a local beer. They go so well together.Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-31038172330132780942012-10-24T08:00:00.000-07:002012-10-27T06:28:36.529-07:00Girl + Conference: Liquid Refresments, Las Vegas Style<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/IMEXtequila.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/IMEXtequila.jpg" width="200" /></a></div>
I don't know what your conferences are like, but apparently when you have one for meeting industry professionals, there will be alcohol EVERYWHERE.<br />
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I'm not complaining. I just wonder if this is true for everyone else.<br />
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<a href="http://www.girlplusfire.com/2012/10/girl-conference-eats-las-vegas-style.html" target="_blank">Last week</a> I regaled you with stories of eating my way through Las Vegas. Part two is all about the accompanying libations.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Parisdrinks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Parisdrinks.jpg" width="200" /></a>At our first stop at the Paris Hotel, we were greeted by tuxedoed waiters offering two types of wine and something blue. I've learned that I can't drink anything that is sweet because I will end up very sick. And that's not how one comports themselves while trying to network. The blue drink was VERY sweet.<br />
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I don't know what was in it, but it was red on the bottom. Pretty, but suffice to say it screamed danger to me, so I stuck to the white wine.<br />
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The next night our local friends treated us to the "local experience": the <a href="http://www.doubledownsaloon.com/" target="_blank">Double Down Saloon</a>. 10 years ago it was called The Junkyard and we had taken a party bus from LA to Vegas to see my friend's band play in it. It's still a terribly awesome dive bar, but now there's a half-full vending machine in it.<br />
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Their two signature drinks are the Bacon Martini and Ass Juice. Yes, you read that correctly:<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/DoubleDowndrinks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/DoubleDowndrinks.jpg" width="400" /></a></div>
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The martini is nothing more than a typical vodka martini with smokey bacon flavoring added. It's not horrible, but you don't need more than one. The ass juice shot is served with a Twinkie. Twinkies have a shelf life of about one million years, and I loved them as a kid. But as an adult, one bite and I can't imagine what I ever found appetizing about them. As for the "juice," it's super sweet. No idea what's in it, but I stuck to beer lest I end up needing the puke insurance they sell at the bar.<br />
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No joke. I mean, look at the sign behind the pool table. Insurance is $20.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Boothchampagne.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Boothchampagne.jpg" width="150" /></a><br />
Back on the tradeshow floor, there was free alcohol everywhere. Every third booth had champagne. And then the floor receptions! The photo at the top of this booth was from the tequila tasting in Mexico's booth.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Shibuyadrinks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Shibuyadrinks.jpg" width="150" /></a>At the end of one day, the Japanese tourism group gave us sake, then whisked us off to a Japanese restaurant with more champagne. And beer. And wine.<br />
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The next party took us to the Hard Rock Cafe, where I stuck my <a href="http://www.girlplusfire.com/2012/10/girl-conference-eats-las-vegas-style.html#cakepop">cake pop</a> in my beer. And then there was dancing. Because that's what you do when men in afro wigs are playing funk music for you. You dance!<br />
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And eat cake pops.<br />
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After the big closing night party at a hip nightclub...<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Rendezvous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Rendezvous.jpg" width="320" /></a></div>
<br />
...we returned to the Double Down on the last night of our stay. Apparently we felt the need to go from high brow to very, very low brow for the after-party. Inside we found a few wayward Australians (different than the ones from the first night) that were also in town for the conference. Who knows how they wandered so far off the strip, but they'd never had Twinkies so they ordered one of these shots...and immediately regretted the Twinkie offering. It was pretty hilarious.<br />
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I love Australians.<br />
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I have three conferences in Las Vegas in 2013. I imagine I'll be seeing the Double Down a few more times, if my friends have any say. Though I'll probably avoid the Twinkies.Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com8tag:blogger.com,1999:blog-2520980661361516424.post-37169418983062333032012-10-17T07:55:00.000-07:002012-10-21T20:01:26.851-07:00Girl + Conference: The Eats, Las Vegas Style<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Bellagio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Bellagio.jpg" width="200" /></a></div>
One of the best things about being an event planner is attending an event for which you are in NO WAY responsible. This is especially true when you've just come off an 11-month stint of planning and executing a 3-day event for 2000 people. Some might even call this a vacation, if such a thing existed for event planners. (They don't. You're always planning, whether it's your next 3 events or your next blog post.)<br />
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<a href="http://www.imexamerica.com/" target="_blank">IMEX America</a> is an amazing tradeshow in Las Vegas, which was, up until last week, one of my least favorite places. But spending time with some LV natives, off the Strip, taught me I might actually like Vegas.<br />
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And while I was able to do excellent networking and connect with industry friends, the parties are really what this post is about. Because we ate (and drank) our way up and down Las Vegas Blvd (and off it) over the course of 5 days.<br />
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It was exactly what I needed. First up, the food. Next time, the drinks.<br />
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Note, when I remembered to shoot a picture of food (or drink), it wasn't with a real camera in perfectly lit conditions. It was with a crappy iPhone under mood lighting, because Las Vegas is very mood-oriented (read: dark).<br />
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We arrived at 3:45 pm on Sunday, which gave us just enough time to check-in to our hotel and hustle over to the Venetian | Palazzo, before being escorted to the Paris Hotel to be wined, dined and then whisked downstairs to see Jersey Boys. Bucking the standard, the <a href="http://www.eiffeltowerrestaurant.com/" target="_blank">Eiffel Tower Restaurant</a> has delicious food. Also, floor to ceiling windows and beautiful sunset lighting (and a great view of the Bellagio Hotel seen above)!<br />
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Lox with cream cheese, fried cheese, and prosciutto with figs. Next time I'll show you what they offered to drink. Mmm.</div>
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This is what you eat at a classy evening reception. What you eat at 2 am after several hours of dancing, flirting with Australians, and drinking nothing but whisky at <a href="http://www.gilleyslasvegas.com/" target="_blank">Gilley's</a> over at Treasure Island isn't quite as beautiful. But damn if it ain't filling:</div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Nacho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Nacho.jpg" /></a></div>
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Nachos are good anytime. Especially at 2 am in Las Vegas.<br />
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Monday was a low-key day. We only had one reception before exploring the Vegas low-spots, like the ultimate dive bar <a href="http://www.doubledownsaloon.com/" target="_blank">Double Down Saloon</a> that I had actually been to 10 years earlier. More on that next time.<br />
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<a href="http://www.canyonranch.com/spaclub/las_vegas_nv/" target="_blank">Canyon Ranch SpaClub</a> at the Venetian | Palazzo has excellent massage therapists. Also, delightful food, like cheesy bacon-stuffed jalapeño and mini cheesecake. We ate far too many of these finger foods.<br />
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Tuesday was filled with vendor meetings all day followed by back-to-back receptions. They started on the tradeshow floor at 4 pm (sushi and sake at the Japan booth, tequila tasting at the Mexico booth, countless others) and continued off-site at various locations. We opted for tidbits at <a href="http://www.mgmgrand.com/restaurants/shibuya-japanese-restaurant.aspx" target="_blank">Shibuya</a>, followed by drinks at the <a href="http://www.hardrock.com/locations/cafes3/cafe.aspx?LocationID=507&MIBEnumID=3" target="_blank">Hard Rock</a>, capped off by dancing at <a href="http://www.mandalaybay.com/entertainment/lounges/eyecandy-sound-lounge/" target="_blank">eyecandy</a>.<br />
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<i>On top</i>: tuna on a slice of avocado topped with caviar. <i>Bottom</i>: pickled cucumber (similar to <a href="http://www.girlplusfire.com/2012/09/ajad-thai-cucumber-salad.html">ajad</a>) and tempura rock shrimp. </div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HardRock.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HardRock.jpg" width="240" /></a><a name="cakepop"></a>The Hard Rock had great little cake pops. I popped one into my beer (for picture-taking purposes only, of course). You aren't choosy at the open bar spots.<br />
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There was very little elegant eating after this. A quick tea latte in the morning, a bar sandwich after dancing till 2 am. You know, the usual.<br />
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There was delicious Korean BBQ at 3 am somewhere...but you know what you're <i>not</i> doing at 3 am while eating Korean BBQ? Remembering to take pictures under fluorescent lights, that's what.<br />
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Next time we'll focus on the liquid aspect of this event. Las Vegas is, after all, a desert. You have to keep hydrated.<br />
<br />
On gin & tonics. Or whatever they're serving at the open bar.</div>
Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com2tag:blogger.com,1999:blog-2520980661361516424.post-3161753777919427672012-10-10T08:00:00.000-07:002012-10-10T08:00:11.745-07:00Roasted Red Pepper & Chipotle Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/RoastedPepperChipotlePesto2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/RoastedPepperChipotlePesto2.jpg" width="200" /></a></div>
When I came across Aida Mollenkamp's recipe for a <a href="http://www.aidamollenkamp.com/2012/09/roasted-pepper-pesto-pasta-recipe/" target="_blank">roasted red pepper pesto</a>, I was intrigued. But as I read through it, I was disappointed by the ingredients.<br />
<br />
Don't get me wrong, I love goat cheese. It's my favorite cheese. But the rest of the ingredients lacked <i>oomph</i>. I have a serious disdain for red pepper flakes.<br />
<br />
They are fine on pizza, if you're into that. But for my sauce, I wanted a good spice kick blended throughout and not little flakes getting stuck in my teeth. At first I considered adding <a href="http://www.girlplusfire.com/2012/09/cheaters-sriracha-cheese-bread.html">sriracha</a>, but thought it might be a bit too extreme. I settled on chipotle peppers. And that's when this became a Mexican dish.<br />
<br />
I figured chipotle and my beloved goat cheese, both being strong flavors, would compete for attention, but chipotle and <i>queso fresco</i> pair beautifully together. And it crumbles so nicely. Great on refried beans, delicious on chipotle & roasted pepper spaghetti. And since we were already going the Latino route, why not go all the way and use cilantro instead of thyme?<br />
<br />
What came out was nothing like what Aida started with. It was so much better. Even without nuts.<br />
<br />
The next morning, one of the taste testers mixed this dish with the <a href="http://www.girlplusfire.com/2012/09/citrus-quinoa.html">citrus quinoa</a>, wrapped it in flat bread and called it breakfast. He then <a href="https://twitter.com/whiskyguyrob/status/250329743377956864/photo/1" target="_blank">tweeted a picture</a>. Boys. They'll eat anything!<br />
<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/RoastedPepperChipotlePesto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/RoastedPepperChipotlePesto1.jpg" /></a></div>
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I think this sauce might be equally as good as a soup. That's an idea for next time.<br />
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<div class="recabout">
<div class="title fn" itemprop="name">
Roasted Red Pepper & Chipotle Pesto</div>
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by <span class="author" itemprop="author">Paulette Fontanez </span><span class="published" datetime="2012-10-10" itemprop="published"> October-10-2012<span class="value-title" title="2012-10-10"></span></span></div>
<div class="summary" itemprop="summary">
Adapted from <a href="http://www.aidamollenkamp.com/2012/09/roasted-pepper-pesto-pasta-recipe/" target="_blank">Roasted Pepper Pesto</a></div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pound </span> <span itemprop="name"> spaghetti</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> olive oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span itemprop="amount">1/2 </span><span itemprop="name">yellow onion, halved and thinly sliced</span></span></span></li>
<li><span itemprop="amount">3 </span><span itemprop="name">garlic cloves, thinly sliced</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> tomato paste</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 </span> <span itemprop="name"> roasted red peppers (1 16-ounce jar), chopped</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> chipotle pepper in sauce</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> chipotle sauce</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> kosher salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 ounces </span> <span itemprop="name"> queso fresco (Mexican white cheese), crumbled</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> fresh cilantro, chopped</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">1. Cook the pasta according to the directions. Reserve 1 1/2 cups of the past water then drain the pasta.</span><span class="instruction">2. While pasta is cooking, heat the olive oil until shimmering. Add the onion and cook until just as it begins to take on color, about 5 minutes over medium heat. Add the garlic for the last 30 seconds. </span><span class="instruction">3. Add the tomato paste, both types of peppers (roasted and chipotle), chipotle sauce, and sugar (this balances the sourness from the tomato paste). Cook until thickened.</span><span class="instruction">4. Transfer the sauce to a blender and process until smooth. Return to the pan with the drained pasta and salt, and stir to combine. Add 1 cup of the pasta water and cook over medium heat until the sauce clings to the noodles. Add more water as needed to thin the sauce. </span><span class="instruction">5. Serve topped with crumbled cheese and chopped cilantro.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT15M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT15M"></span></span><span class="time cooktime">Cook time: <time datetime="PT15M" itemprop="cookTime">15 mins </time><span class="value-title" title="PT15M"></span></span><span class="time duration">Total time: <time datetime="PT30M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="yield">Yield: <span itemprop="yield">6-8 servings</span></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-37165423010656339172012-10-02T11:37:00.000-07:002012-10-02T12:13:48.775-07:00Lemon Whisky Apple Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/AppleButterw-Lemon2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/AppleButterw-Lemon2.jpg" width="200" /></a></div>
<b><i>Warning</i></b>: this apple butter will make you drunk.<br />
<br />
It's also full of stuff that's good for you, so as you're hitting the point where you're too dizzy to stand up straight, at least you're also getting some fruit in your system. And you know what they say about apples and doctors and such.<br />
<br />
I really like apples, which is partially while I'll never die (at least not from seeing a doctor). I also really like applesauce because it reminds me of my childhood. And apple pie. Mmm. I experimented with this twice, both times with a cup full of Highland Park 12. Not <a href="http://www.girlplusfire.com/2010/10/bacon-infused-scotch.html" target="_blank">bacon scotch</a>, mind you, but a just a good single malt. The house smelled divine.<br />
<br />
Making applesauce is pretty easy: chop up a bunch of peeled apples (or unpeeled, if you have a food mill—I don't) and let them simmer in a bit of water with cinnamon until the apples break down into mush. It'll take about an hour. You can liven it up by dropping in some orange zest stabbed with cloves. Also yummy. Or, you can add a cup of scotch and some lemon zest and enjoy the aroma as your apples get drunk. (Pour yourself a shot too.)<br />
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HotToddyWaffles2vert.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/HotToddyWaffles2vert.jpg" /></a><br />
That last one is my favorite.<br />
<br />
The first time I made this, I didn't mash the apples up much so the texture was a bit more chunky. As taste tester <a href="http://www.whiskyguyrob.com/" target="_blank">Whisky Guy Rob</a> ate it, he fantasized about putting it on waffles or ice cream. So I had that for breakfast. It's a <a href="http://cocktails.about.com/od/cocktailrecipes/r/httdy_ht.htm" target="_blank">hot toddy</a> on a plate!<br />
<br />
The second time, I opted to use the food processor and get the consistency down to a smooth apple butter. Then I served it to a bunch of food bloggers. The reviews were hilarious.<br />
<br />
<ul>
<li><b>Kim Burnell</b> of <a href="http://www.rusticgardenbistro.com/" target="_blank">Rustic Garden Bistro</a>: Delicious. Amen.</li>
<li><b>Dorothy Reinhold</b> of <a href="http://www.shockinglydelicious.com/" target="_blank">Shockingly Delicious</a>: That was some dang fine whiskey apple butter. I needed a designated driver to get home!</li>
<li><b>Neha Mathur</b> of <a href="http://muchmorethanahomemaker.blogspot.com/" target="_blank">From My Heart</a>: Mmm...That was so good...I still have a hangover.</li>
</ul>
<br />
Don't say you weren't warned!<br />
<br />
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Next time I'm baking this into a pie. Drunken apple pie!!</div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Whisky Apple Butter</div>
<div class="byline">
<span class="author" itemprop="author">Adapted from The Food Network's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/whiskey-braised-apple-sauce-recipe/index.html" target="_blank">Whiskey-Braised Apple Sauce</a> </span></div>
<div class="summary" itemprop="summary">
A decidedly adult twist on the standard comfort food. </div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> unsalted butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> fresh ginger, chopped (about a 2-inch piece)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 large </span> <span itemprop="name"> Granny Smith apples, peeled and chopped</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 medium </span> <span itemprop="name"> Gala apples, peeled and chopped</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> dark brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> ground cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> lemon zest (tied in a muslin pouch)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> quality single malt scotch whisky, such as Highland Park 12</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">1. Brown the butter in a large saucepan. Once you can smell the slightly nutty aroma, add the ginger and sauté for one minute. </span><span class="instruction">2. Add remaining ingredients: apples, brown sugar, cinnamon, salt, lemon zest in its pouch, and bourbon. Simmer uncovered until apples are very tender and liquid is almost all gone, about 60 minutes.</span><span class="instruction">3. Remove lemon zest pouch and mash the apples for a chunky consistency. Or, puree in a food processor until desired consistency is achieved. </span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour </time><span class="value-title" title="PT1H"></span></span><span class="time duration">Total time: <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 mins </time><span class="value-title" title="PT1H20M"></span></span><span class="yield">Yield: <span itemprop="yield">6-8 servings</span></span></div>
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<!-- end InLinkz script -->Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-88707925952044365642012-09-26T06:22:00.000-07:002012-09-27T08:46:33.687-07:00Citrus Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/CitrusQuinoa3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/CitrusQuinoa3.jpg" width="200" /></a></div>
I've been feeling stuck in the creative doldrums lately. I haven't been taking pictures, haven't been cooking, and certainly haven't been blogging. I <i>have </i>been working like a mad woman on that event planning thing that pays the bills, so that's partially to blame. To combat this, I forced myself back into the kitchen this past weekend, behind the stove <i>and</i> lens, and ran tests on three separate dishes.<br />
<br />
It was good to be back. I even removed the safety net of food experimentation and invited friends over to taste what could have been three separate disasters. Turns out I might actually know how to cook, so not only did I not burn my house down, I scored a home run on all three.<br />
<br />
Or, maybe three touchdowns? I had football on the entire time. I have three fantasy teams to keep track of, after all! There's a theme here...<br />
<br />
The most popular dish was a riff on a <a href="http://food52.com/recipes/9476_citrus_olive_cous_cous" target="_blank">Food 52 recipe</a>. Instead of couscous and olives I opted for quinoa and capers because why the hell not? I really had no other reason.<br />
<br />
There's something elegant in simplicity. A handful of simple ingredients + 20 minutes = a big explosion of deliciousness in one's mouth. Those little green capers will do that to you. They're like teeny bombs of sour awesomeness.<br />
<br />
I'd actually made the original recipe a few months back. It's good. This was better. Capers kicked it up a few notches.<br />
<br />
And it's not the first time I've played with cooking quinoa in unconventional ways. <a href="http://www.girlplusfire.com/2010/09/quinoa-cereal.html">Quinoa for breakfast</a>, anyone? Cooking it in orange juice didn't seem like too far a stretch.<br />
<br />
I was also testing a recipe full of roasted red peppers, so I cut one up and threw it in this dish for a nice dash of color. But you could just as easily use pimento for a sweeter kick. That's what would probably be stuffed in your olives anyway. Life is full of choices.<br />
<br />
Thank you to my wonderful buddies <a href="http://eskapadeproductions.com/" target="_blank">Elise</a>, <a href="http://www.wynningtouch.com/" target="_blank">DeShawn</a>, and <a href="http://www.whiskyguyrob.com/" target="_blank">Rob</a> for their input. To quote one of them, "the capers and orange juice did a dance on my tongue as they co-mingled together." How great is that? You can make your tongue DANCE with this!<br />
<br />
And thanks also to my mom for this cute little dish. I love it.<br />
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Citrus Quinoa</div>
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by <span class="author" itemprop="author">adapted from <a href="http://food52.com/recipes/9476_citrus_olive_cous_cous" target="_blank">Food 52</a> </span><span class="published" datetime="2012-09-26" itemprop="published"> September-26-2012<span class="value-title" title="2012-09-26"></span></span></div>
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A flavor combination that will make your tongue dance. </div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> quinoa</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 3/4 cup </span> <span itemprop="name"> orange juice (no pulp)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> medium shallot, minced</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> olive oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> capers</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> roasted red pepper, minced</span></span></li>
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Instructions</div>
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<span class="instruction">1. Rinse the quinoa until the water runs clear (this removes the bitterness), then place in a pot with the orange juice. Cover, bring to a boil, then simmer for 20 minutes, until fully cooked.</span><span class="instruction">2. While the quinoa is cooking, sauté the minced shallot in olive oil until translucent. </span><span class="instruction">3. Once the quinoa is finished cooking, fluff with a fork and fold in the shallot, capers, and pepper. Serve warm.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins </time><span class="value-title" title="PT5M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT25M" itemprop="totalTime">25 mins </time><span class="value-title" title="PT25M"></span></span><span class="yield"><i>Yield: <span itemprop="yield">2 cups</span></i></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-86097752272560060132012-09-18T09:05:00.000-07:002012-09-18T09:05:50.212-07:00Cheater’s Sriracha Cheese Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL4l8ar3GGEyq-rR3LudzSdJ3gXpEL-HWmuaHt29OlhSverb-WaxJfJfk81CuiBxFPuE6zO9yMvbwRR2gufrKlvCfR9mdAqVL3KYYekug1uPVQw6prF5Lf40baIhBA1pWSVGMPe9tri0/s1600/Sriracha+Cookbook.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL4l8ar3GGEyq-rR3LudzSdJ3gXpEL-HWmuaHt29OlhSverb-WaxJfJfk81CuiBxFPuE6zO9yMvbwRR2gufrKlvCfR9mdAqVL3KYYekug1uPVQw6prF5Lf40baIhBA1pWSVGMPe9tri0/s200/Sriracha+Cookbook.jpg" width="200" /></a></div>
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My dear foodie friend Oakley, <a href="http://www.girlplusfire.com/2010/10/bacon-infused-scotch.html" target="_blank">who</a> <a href="http://www.girlplusfire.com/2010/08/food-truck-madness-at-oc-foodie-fest.html" target="_blank">I</a> <a href="http://www.girlplusfire.com/2011/09/fighting-like-girl-ghiradelli-vino-at.html" target="_blank">mention</a> <a href="http://www.girlplusfire.com/2012/09/ajad-thai-cucumber-salad.html">often</a>, hosted a <a href="http://food.oakmonster.com/2012/04/feast-of-freebies-night-of-wine.html" target="_blank">dinner party</a>. After we had our fill of tandoori chicken and a half-naked Ryan
Reynolds on tv, there was gifting!</div>
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I came away with a cookbook dedicated to all things
sriracha, aka <a href="http://theoatmeal.com/comics/sriracha" target="_blank">rooster sauce</a>.
I put this on everything, when I’m not using (or—gasp!—out of) <a href="http://www.girlplusfire.com/2011/06/louies-green-salsa.html" target="_blank">salsa verde</a>.
So it was only natural that I’d want to make little vittles with it too. Well,
it turns out the book is a bit simple (add sriracha to whipped cream cheese and
<i>voila!</i> A new dip…?), but the one
recipe that intrigued me was a loaf of sriracha cheese bread. </div>
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I’ve stopped
saying that I don’t bake, but I’m still not in love with getting flour all over
my kitchen. When you have tile countertops, cleaning flour particles out of the
grout is a huge pain in the ass. But you could cut 15 steps out of the recipe
by simply using pre-made pizza dough and I’m all for shortcuts! Trader Joe’s
sells pizza dough for all of $1.50. With that, a quarter cup of rooster sauce,
and a cup of cheese, you’re done!<br />
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Homemade bread!</div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/SrirachaCheeseBread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/SrirachaCheeseBread1.jpg" width="320" /></a></div>
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Of course, flour still gets all over the kitchen because you
have to roll said pizza dough out to a 9-inch rectangle, so it’s still a pain
in the ass. But it wouldn’t be baking if we missed this crucial step.<br />
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Spread
about a quarter cup of the sauce out, leaving a 1-inch border. Cover with
shredded cheese (I used cheddar—but you can substitute your fancy sriracha
cream cheese dip…?), roll it up jelly roll style, and bake for 20 minutes in a
bread pan at 400 degrees. You will want to slice the top to give the bread room
to puff up. And give it a good egg or olive oil wash, to crust the top. You’ll
have a spicy bread within the hour (once you let it cool, lest burning your
tongue is on your agenda). </div>
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I didn’t do the wash part and my loaf looked a bit albino in
the end. Note for next time.</div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/SrirachaCheeseBread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/SrirachaCheeseBread3.jpg" width="320" /></a></div>
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For the original recipe, check out <a href="http://www.amazon.com/The-Sriracha-Cookbook-Rooster-Recipes/dp/1607740036" target="_blank">The Sriracha Cookbook</a>.</div>
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Look at me. I bake. Huh.</div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-59201154071180050832012-09-12T07:19:00.000-07:002012-09-12T07:19:47.939-07:00Dulce de Jicama<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihamQg6bEf72DwkTcsCZ_Yq-MK2IiHD3P6YnWIJl83FLmV8YIenVKV_aXqyL3XGyJMmgDhfOK4Y3idVV8ImrixBCpk48-lSi4_rHP8ueKytH5UF4SQQ9peaFviwu0znL_Bh-urbFMGqk/s1600/Dulce+de+Jicama+1+sq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihamQg6bEf72DwkTcsCZ_Yq-MK2IiHD3P6YnWIJl83FLmV8YIenVKV_aXqyL3XGyJMmgDhfOK4Y3idVV8ImrixBCpk48-lSi4_rHP8ueKytH5UF4SQQ9peaFviwu0znL_Bh-urbFMGqk/s200/Dulce+de+Jicama+1+sq.jpg" width="200" /></a></div>
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The same day I tested the <a href="http://www.girlplusfire.com/2012/08/spicy-mexican-chocolate-cookies.html">Mexican chocolate cookies</a>, I
tested a recipe courtesy of <a href="http://sweetlifebake.com/2011/04/11/dulce-de-jicama/#axzz2003SH72i" target="_blank">The Sweet Life</a>.
Vianney has spent more time in Mexico than I have, and I was excited to taste this
dish I’d never even heard of.</div>
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The only way I’ve ever eaten jicama is raw, cut into sticks
and sprinkled with chile for <a href="http://www.girlplusfire.com/2010/03/sunday-brunch-jicama-salad.html" target="_blank">pico de gallo</a>. I really like it this way, so I was
intrigued by the sweet turn. </div>
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<a href="http://us.123rf.com/400wm/400/400/carb28/carb281008/carb28100800023/7532412-looking-down-on-a-mature-jicama-root.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="http://us.123rf.com/400wm/400/400/carb28/carb281008/carb28100800023/7532412-looking-down-on-a-mature-jicama-root.jpg" width="200" /></a></div>
<br />
Jicamas are ugly on the outside. They look like dirty roots.
But you know what your mother said about judging books by their covers. They’re
similar to potatoes in firmness, but blander in taste. They actually don’t have
much flavor at all, which is why you often see them with the chile! Or with
lime juice (or both).<br />
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Apparently my sweet tooth is of a Mexican variety, given I made this and the chocolate cookies at the same time. But I really liked this recipe. It's simple, as cooking should be. And I love Vianney's stories. Of course, I had to make modifications, because when do I ever take the easy route? I couldn't find unsweetened coconut, so that's where it started.<br />
<br />
The orange juice took far longer to boil off than Vianney’s
recipe stated. Maybe she boiled at a higher level of heat. I was being overly cautious, not wanting to burn this. And since I was using sweetened coconut, I simply left out the sugar…though it still came out
tremendously sweet. This is something you eat in small quantities, like a tiny
bit on ice cream. </div>
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The G+F taste testers were all on board. Luckily none of
them hate coconut, like some people who confound me. I love coconut!
Especially the fresh coconuts we’d have in Mexico when I visited as a child.
The street vendors had huge green ones they chopped open with machetes and then
stuck a straw in for your slurping delight. Such good memories of visiting
family.</div>
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/DulcedeJicama2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/DulcedeJicama2.jpg" width="320" /></a></div>
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Maybe next time, we’ll all indulge in this <i>dulce</i>!</div>
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Original recipe over at <a href="http://sweetlifebake.com/2011/04/11/dulce-de-jicama/#axzz2003SH72i" target="_blank">The Sweet Life</a>.</div>
Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-88463846188199670172012-09-05T13:34:00.000-07:002012-09-05T13:34:21.816-07:00Ajad – Thai Cucumber Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XigvMg1jHM00Vlum8CoB5Op_U1w1yXsRtoSN4fvm5akrWItsx-AYTh_JEu-2jaRleVxehzC4bH4njfcWtH7HQaWLNxbwhLBXpzLuyjD43r2sWBTHcxazcAMR__YO0c8jBYSfXIgu3Sw/s1600/Ajad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XigvMg1jHM00Vlum8CoB5Op_U1w1yXsRtoSN4fvm5akrWItsx-AYTh_JEu-2jaRleVxehzC4bH4njfcWtH7HQaWLNxbwhLBXpzLuyjD43r2sWBTHcxazcAMR__YO0c8jBYSfXIgu3Sw/s200/Ajad+2.jpg" width="200" /></a></div>
For the last 25+ years, my family has been frequenting the same Thai restaurant in Burbank. To pass it on to the next generation, my brother’s family orders take-out from it regularly. I have always ordered the chicken satay. I love slathering the chicken skewers with peanut sauce and then sprinkling on the sweet vinegar from the cucumber salad before popping it in my mouth. To this day, it reminds me of being seven years old.<br />
<br />
But what is that sweet and sour relish filled with cucumbers and onions? Oh, it’s known by many names, but the proper name is ajad. Or ajat, ached, or อาจาด. My Thai friend Oakley, she of the <a href="http://food.oakmonster.com/" target="_blank">Oakmonster food blog</a>—and the catalyst for the <a href="http://www.girlplusfire.com/2010/10/bacon-infused-scotch.html" target="_blank">bacon scotch</a> we always keep on hand in the G+F kitchen—told me ajad is correct. And because she will play tour guide on my eventual trip to Thailand, I believe her. She’s also originally from Bangkok, so she should know.<br />
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And who knew it was the easiest dish to make? Certainly not seven year old me, who believed this sweet and sour concoction must be magical. I was always afraid to finish it for fear that there would be none the next time. The innocence of childhood!<br />
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But it truly is so simple. Cut up a cucumber, some shallots, a pepper (I prefer red Fresnos for color, as do the folks at <a href="http://www.saveur.com/article/Recipes/Ajad-Thai-Cucumber-Relish" target="_blank">Saveur</a>), boil some water, mix it with vinegar and sugar, toss in some cilantro, and you’re done. Waiting for it to cool enough to eat is the hardest part.<br />
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This keeps well in the fridge for quite some time, given the preservative qualities of the vinegar (and sugar). I now consistently keep it on hand. Because it IS magical. And I never want it to disappear!<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Ajad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/Ajad3.jpg" width="320" /></a></div>
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<br />
Saveur’s recipe calls for a LOT of shallots. I rarely use more than one small one for a large cucumber. Your mileage may vary.<br />
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Original recipe on <a href="http://www.saveur.com/article/Recipes/Ajad-Thai-Cucumber-Relish" target="_blank">Saveur's site</a>.</div>
Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-62055253087779021192012-08-21T07:55:00.000-07:002012-08-21T07:55:19.159-07:00Spicy Mexican Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1X6S4gQioS5wxzyEIoyX1oRNGSi_KqdZOOCcnSCQCtLyPYC6IKJGeXff5dzEMv21im2WDbhohnCxcs24N335ekXdTwKy0l_yacJLjAeK4XilSs9JvXNv-ir8dIljRYs-0k3SArVRZog/s1600/Mexican+Chocolate+cookies+%2366.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1X6S4gQioS5wxzyEIoyX1oRNGSi_KqdZOOCcnSCQCtLyPYC6IKJGeXff5dzEMv21im2WDbhohnCxcs24N335ekXdTwKy0l_yacJLjAeK4XilSs9JvXNv-ir8dIljRYs-0k3SArVRZog/s200/Mexican+Chocolate+cookies+%2366.jpg" width="200" /></a></div>
Before it got super ridiculously hot, I was doing crazy things, like baking. I don’t
know what’s gotten into me, since cleaning up after baking can be soooooooo
time consuming. But when I found <a href="http://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cookies-recipe/index.html" target="_blank">this recipe</a> for Mexican spiced chocolate cookies, I was intrigued. Plus, it was another
opportunity to use my <a href="http://www.girlplusfire.com/2012/05/adventures-in-homemade-whiskey.html">shiny red mixer</a>.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/ChocolateIbarra.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/ChocolateIbarra.jpg" width="133" /></a></div>
When I read through the recipe, I was dismayed that it
didn’t actually call for Mexican chocolate. Come on, brown people aren’t the
only ones that use cayenne and chili powder! No, what this really needed was
authentic Mexican chocolate, the kind my mom used to make us hot chocolate with
when I was little. <a href="http://en.wikipedia.org/wiki/Ibarra_(chocolate)" target="_blank">Chocolate Ibarra</a>,
to be exact. The octagonally-shaped cylindrical package was a staple in our
house like Nestle Quik probably was for my school mates (though we indulged in
Nestle Quik too). There’s a comfort in my memories of that steaming cup of
chocolate. <br />
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But because this is not unsweetend chocolate, I had to cut back on the sugar
too (by half—though I probably could have done without it completely). I also had to double the spices because a quarter teaspoon of cayenne is child’s play. Even
with that modification, they spice factor still wasn’t up to my expectations. More spices!! You can't call something "spicy" if it isn't, indeed, spicy!<br />
<br />
This also didn’t need the additional chocolate chips, but walnuts would’ve been
nice. Or spiced <i>cacahuetes</i> (peanuts). It was a bit of chocolate overload. Not that that is a bad thing...</div>
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The recipe calls for an entire stick of butter, so the
cookies are exceptionally chewy. If you’re calorie-conscious, this isn’t the
recipe for you. I suppose you could cut back, but not being a baker I’m not
sure exactly how that would impact the final product. Other than giving you a
slightly more brittle cookie. Diet cookies? Ick.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MexicanChocolatecookies77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/MexicanChocolatecookies77.jpg" width="320" /></a></div>
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Finally,
the cookies should be finished with a bit of sea salt. The G+F taste testers
agreed the salted cookies were superior to the non-salted version. Plus, they
just look prettier!</div>
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Spicy Mexican Chocolate Cookies</div>
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by <span class="author" itemprop="author"> </span><span class="published" datetime="2012-08-20" itemprop="published"> August-20-2012<span class="value-title" title="2012-08-20"></span></span></div>
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Adapted from Cooking Channel's <a href="http://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cookies-recipe/index.html" target="_blank">Spicy Mexican Chocolate Cookies</a>, with real Mexican chocolate. </div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 stick (4 ounces) </span> <span itemprop="name"> unsalted butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 ounces </span> <span itemprop="name"> Chocolate Ibarra or other Mexican chocolate (available in the ethnic aisle or a Latino supermarket)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> packed brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> granulated sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teas</span><span itemprop="amount">poons </span> <span itemprop="name"> vanilla extract</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> large eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> all purpose flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> ground cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> chili powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> cayenne pepper</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> baking soda</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> kosher salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name"> medium coarse grain sea salt for sprinkling</span></span></li>
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Instructions</div>
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<span class="instruction">1. Preheat the oven to 325 degrees F.</span><span class="instruction">2. In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternatively, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.</span><span class="instruction">3. In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.</span><span class="instruction">4. In another bowl sift together the remaining dry ingredients (flour, cinnamon, chili powder, baking soda, salt and cayenne pepper). Add this to the chocolate batter and mix on low speed until just combined and no visible flour remains.</span><span class="instruction">5. Working in two batches, scoop 12 balls of dough (about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie (they will spread greatly). Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.</span><span class="instruction">6. Immediately slide the the parchment paper onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes, then finish with a sprinkling of sea salt. Cookies can be stored in airtight container for up to three days.</span></div>
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Details</div>
<span class="time preptime">Prep time: 20 minutes<time datetime="PT" itemprop="prepTime"></time><span class="value-title" title="PT"></span></span><span class="time cooktime">Cook time: 15 minutes<time datetime="PT" itemprop="cookTime"></time><span class="value-title" title="PT"></span></span><span class="time duration">Total time: 35 minutes<time datetime="PT" itemprop="totalTime"></time><span class="value-title" title="PT"></span></span><span class="yield"><i>Yield: <span itemprop="yield">2 dozen (24 cookies)</span></i></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-88220449289200898622012-08-15T07:44:00.000-07:002012-09-30T00:17:23.842-07:00Feta & Tomato Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FetaTomatoBiscuits1a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FetaTomatoBiscuits1a.jpg" width="133" /></a></div>
I'd taken a nice summer hiatus from blogging, but heading to the August <a href="https://www.facebook.com/FoodBloggersLosAngeles" target="_blank">Food Bloggers LA</a> meeting kicked the habit back. I even went so far as to bake (!!!) a recipe I'd never tested. I threw all caution to the wind.<br />
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Go big or go home, right?<br />
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The theme for the August meeting (always a potluck gathering) was to use either tomatoes or zucchini, or both, since they are abundantly available. At first I was tempted to make a tomato jam. But then muffins became a more attractive option. And from muffins I went to biscuits.<br />
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Notice how zucchini was never a part of the discussion?<br />
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It's hot as hell everywhere in this country, even out here on the west coast, and yet I risked burning to a crisp to turn on the oven. Thankfully these only take 20 minutes. And I did it at 7 am when it's still under the Hades heat level.<br />
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And they were good. Half of them disappeared at the meeting and thankfully Dorothy from <a href="http://www.shockinglydelicious.com/" target="_blank">Shockingly Delicious</a> took the rest home. No overly carby leftovers for me to munch on!<br />
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The original recipe is actually for muffins, but it's so easy to drop batter on parchment-lined baking sheets instead. Using Greek yogurt instead of the typical milk makes for a light, tangy biscuit. And these spread. You'll end up with little disks instead of actual biscuits, but hey, they still taste good.<br />
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One little mistake I made was thinking my dried mint was basil. Oops! So a little bit of mint ended up in the finished product. And cilantro, along with the basil. Great combo. But it was only a teeny pinch of mint. Though if I make these again, I probably would repeat this happy accident.<br />
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I'm going to try not to bake again until the heat index goes back to less hellish levels. But I might finally be getting the hang of it.<br />
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It's about time.
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Feta & Tomato Biscuits</div>
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by <span class="author" itemprop="author"> </span><span class="published" datetime="2012-08-15" itemprop="published"> August-15-2012<span class="value-title" title="2012-08-15"></span></span></div>
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Adapted from <a href="http://karen.mychronicles.net/2005/03/24/imbb-13-savoury-tomato-muffins-my-little-cupcake/" target="_blank">Savoury Tomato Muffins</a>, the biscuits are a light breakfast snack </div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups </span> <span itemprop="name"> flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> Greek yogurt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> olive oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> cloves garlic, minced</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> cherry tomatoes, deseeded, finely chopped, and drained</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> feta</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> dried basil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 1/2 teaspoon </span> <span itemprop="name"> baking powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">pinch </span> <span itemprop="name"> dried herbs, like mint!</span></span></li>
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Instructions</div>
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<span class="instruction">1. Preheat oven to 400 degrees.</span><span class="instruction">2. Lightly fry the minced garlic (30 seconds), then drain. Mix with the chopped tomatoes and herbs.</span><span class="instruction">3. In a bowl, beat the eggs, salt, oil, and Greek yogurt together.</span><span class="instruction">3. In a separate bowl combine the flour, baking powder, and cheese together, then add the egg mixture. Fold in the tomato mixture.</span><span class="instruction">4. Drop spoonfuls of the mixture on top of a parchment-lined baking sheet. Bake for 20 minutes. Allow to cool on a wire rack for about 5 minutes before eating.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT30M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="yield"><i>Yield: <span itemprop="yield">about 15 biscuits</span></i></span></div>
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<!-- end InLinkz script --></p>Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-47350734798789134062012-08-11T15:56:00.000-07:002012-08-14T13:30:12.413-07:00Guacamole with Nectarines<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFmKCvEMO7zrqWeDgjQVOZMssZo6jVakAe6EX1sRJAl2S-RJZJh49btAhCEnwUZUTrxYNjiN39Xy5JwZOjK6uka1k9a2XV7oWMbsVidGghbkRN2GTXwouw1qZpCkUJ2yJKA6qmXek9-I/s1600/avocado+peach+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFmKCvEMO7zrqWeDgjQVOZMssZo6jVakAe6EX1sRJAl2S-RJZJh49btAhCEnwUZUTrxYNjiN39Xy5JwZOjK6uka1k9a2XV7oWMbsVidGghbkRN2GTXwouw1qZpCkUJ2yJKA6qmXek9-I/s200/avocado+peach+2.jpg" width="200" /></a></div>
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My <a href="http://www.girlplusfire.com/2011/06/louies-green-salsa.html" target="_blank">father</a>, not a Mexican and therefore not entitled to tell me—who IS half a Mexican!—how to make my guacamole—the food of MY people—hates that I don’t add jalapeño to my guac. You know what? I’m an adult now, I can have my guac any darn way I want.</div>
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Of course, even though he’s only Mexican by association to my mother, to whom he has been married to for 36 years this month, he does make the most kick ass <a href="http://www.girlplusfire.com/2011/06/louies-green-salsa.html" target="_blank">salsa verde</a>. We’ve established this. But I don’t like the guacamole that comes out of MY kitchen to be spicy. I like it to have a hint of sweetness instead.</div>
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Avocados are absolutely perfect on their own. They’re filled with <a href="http://www.livestrong.com/article/375038-are-avocados-good-fat/" target="_blank">good fat</a>. They’re a gift through the centuries from the Aztec people (I might be embellishing). They’re green. The skin on some of them looks like it was birthed by a dinosaur. You can sub them for bananas in baking. And they’re delicious! But if you add a teeny bit of garlic salt and a cubed nectarine, you have a dip that will blow your mind.</div>
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I am not overstating that fact. Take a bowl of the green stuff topped with stone fruit to a party, and people will look at it askew. Then, after you dare them to taste it, they suddenly turn rabid. Every single time I take this to a party it disappears immediately. Every single time I make myself a single serving of it, I seem to inhale it. Something about avocado + nectarine = food orgasm.</div>
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The original recipe I found nearly 10 years back, before the popularity explosion of all things culinary. Nowadays, the pairing of these two items doesn’t seem that unusual, but back then, people were weirded out. And this is California, for crying out loud! Weird food is where we’re at. Anyway, the original recipe called for peaches. But when I did the grocery shopping for this particular dish, the peaches were ridiculously expensive. Their non-furry pals, on the other hand, weren’t going to cost me <i>un ojo de la cara</i> (Spanish for “my first born” or some such saying). And thus my new go-to party dip was born.</div>
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The ratio of 2-3 medium avocados to one nectarines scales easily. Nectarines seem to bear more flesh than avocados, which is why you want more of the green fruit than the peachy. Add a sprinkle of garlic salt to taste, squeeze a lime over, and you’re done. </div>
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And don’t kid yourself that saving the pit will keep your guac from turning brown. What you need to do is cover with plastic film, but push it down onto the dip so that no air enters the bowl before you’re ready to dig in. </div>
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If you, like my dad, just can’t abide by guacamole <i>sin jalapeño</i>, then by all means, add it in! Who am I to tell you how to make your food. They’re your tastebuds. </div>
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Plus, I’m only half-Mexican, after all.</div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Guacamole with Nectarines</div>
<div class="byline">
by <span class="author" itemprop="author">Paulette Fontanez, </span><span class="published" datetime="2012-08-13" itemprop="published">August-13-2012<span class="value-title" title="2012-08-13"></span></span></div>
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A sweet twist on your favorite summer party dip. For a spicier take, add a jalapeño or chile flakes.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 </span> <span itemprop="name"> medium avocados</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-2 </span> <span itemprop="name"> medium nectarine</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name"> garlic salt, to taste</span></span></li>
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Instructions</div>
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<span class="instruction">1. Slice the avocados in half. Discard pits and remove meat into bowl. Mash to a chunky consistency.</span><span class="instruction">2. Cube nectarine and add to mashed avocadoes. Stir to combine thoroughly. Add salt to taste. </span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT5H" itemprop="prepTime">5 minutes</time><span class="value-title" title="PT5H"></span></span><span class="time cooktime">Cook time: <time datetime="PT" itemprop="cookTime"></time><span class="value-title" title="PT"></span></span><span class="time duration">Total time: <time datetime="PT5H" itemprop="totalTime">5 minutes</time><span class="value-title" title="PT5H"></span></span><span class="yield"><i>Yields: <span itemprop="yield">1 medium bowl</span></i></span></div>
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Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com2tag:blogger.com,1999:blog-2520980661361516424.post-51597980849216158272012-06-26T08:30:00.000-07:002012-06-26T08:30:01.527-07:00One Last Hurrah for Foie Gras<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacpgGhXsVzOfc_mam0GKwSEdN-JAEx4-KrfX4BoB_64LhRjBFJ7kUUDyEig8kXCWi4WZODi4rf19gDnm1yarTTVo1zs7vLaPZYwQIPOOKlsJ5xY37NGsnJkq0XPKIu9xoXY5LVWV06lk/s1600/Umamicatessan+bag.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacpgGhXsVzOfc_mam0GKwSEdN-JAEx4-KrfX4BoB_64LhRjBFJ7kUUDyEig8kXCWi4WZODi4rf19gDnm1yarTTVo1zs7vLaPZYwQIPOOKlsJ5xY37NGsnJkq0XPKIu9xoXY5LVWV06lk/s200/Umamicatessan+bag.jpg" width="200" /></a></div>
<span style="background-color: white;">We've been on a bit of a hiatus lately. Indulging in the pure enjoyment of food and not the constant recording of it. But l</span><span style="background-color: white;">ater this week, the <a href="http://www.businessinsider.com/californias-foie-gras-ban-2012-6" target="_blank">California ban on tasty duck liver</a> goes into effect. No more foie gras for Californians! We had to get our last taste in before it goes away for good, and found some at </span><a href="http://www.umami.com/umamicatessen/" style="background-color: white;" target="_blank">Umamicatessen</a><span style="background-color: white;">.</span><br />
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It's a controversial debate, this banning of food. But will it spawn <a href="http://cater2.me/blog/news/after-july-1st-will-foie-gras-go-underground" target="_blank">a black market</a> for the delicious pâté, replete with an underground network of distributors? Will the privileged few hold hush-hush dinner parties behind bolted doors that you can only access blindfolded and with a password? Are we in for another Prohibition era? Bathtub gin and duck liver, mmm!<br />
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What is it about this buttery pâté that is so delicious? Cow liver tastes like mushy black death, and I know this because my mother made me eat it once as a child, and it was the most revolting thing ever. Nothing I've eaten since has ever been that bad. The memory still haunts me to this day. Some people like it; I'm not one of them. Eww.<br />
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Duck fat is highly prized, called <a href="http://www.epicurious.com/articlesguides/blogs/editor/2011/01/cooking-with-duck-fat.html" target="_blank">liquid gold</a> in some circles. Peking duck, which I had for the first time in San Francisco's Chinatown (a resplendent city center of chaos and divine odors wafting through the air as I walked through it, wide-eyed and entranced) defined what Chinese food should be for me at as a young teenager. So it's no wonder that duck innards, in this case the delectable liver, are equally as popular.<br />
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Popular, but not inexpensive. When Grub Street, reporting on the looming ban, <a href="http://losangeles.grubstreet.com/2012/06/best-foie-gras-dishes-los-angeles.html#photo=1" target="_blank">listed several places at which one could steal a final mesmerizing duck-filled feast</a>, we opted for the most economical: Umamicatessan's foie gras doughnut. That such a high-end food product could be found in a piece of fried dough was perfectly incongruous. It was also an excuse to check out the <a href="http://www.umami.com/" target="_blank">Umami</a> chain's downtown locale.<br />
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What we found was a full service restaurant and bar, which we walked into right at the start of happy hour. An auspicious beginning! The bar menu boasted many offerings but all I saw was a truffle slider. It was no contest: a truffle slider with a Belgian-style wheat ale and foie gras donut for dessert! The perfect last meal.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/4-picUmami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/4-picUmami.jpg" width="320" /></a> </div>
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The burger was exceptionally juicy, my mouth is watering at the mere memory. With a trademark U seared into the bun. Cute.<br />
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Then came dessert. A jelly donut, the insides sharing space with a creamy foie gras mousse. A teesy weensy amount of foie gras mousse. About $8 worth of mousse. I ordered 3.<br />
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I know you're asking yourself how I could spend $24 on a mere three doughnuts. Am I insane? Can I write it off? If you've been reading this blog for any length of time I don't need to answer that because the answer is, clearly, when it comes to food, a resounding <i>duh</i>. (And no, I can't write it off.)<br />
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I had to devour one and save the other two for your photographic pleasure, obviously. And also my breakfast pleasure.<br />
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<a href="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FGJdonut1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i103.photobucket.com/albums/m135/pfphoto/Girl%20Plus%20Fire/FGJdonut1.jpg" width="320" /></a></div>
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So how does one feel after savoring $24 worth of FG&J doughnuts? Not well. That's a lot of fried food. And NOT a lot of duck liver. Would I have preferred the <a href="http://losangeles.grubstreet.com/2012/06/best-foie-gras-dishes-los-angeles.html#photo=3x00003" target="_blank">foie gras sushi</a> at the prohibitively expensive neighborhood restaurant <a href="http://www.n-naka.com/" target="_blank">n/naka</a>? Absolutely, but the rent is due.<br />
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Though you might find me at <a href="http://www.thetastingkitchen.com/" target="_blank">Tasting Kitchen</a> at some point in the next few days, like an addict, looking for one last score.Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com0tag:blogger.com,1999:blog-2520980661361516424.post-57898638428040144412012-05-17T08:07:00.000-07:002012-05-17T08:07:56.973-07:00Pomegranate Molasses Yogurt Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAg8EhcDAap5aiAqPlt7aeGOMUe-I_Pdge7wVyWa6si694Vn0GFokrxfUx2QxCsTUkZcPzaohsSIBnmnfboOVs7YiMti_K7Rh-ABORCwrb1fS1Omn-ej1kdCEXsjdgBboF5iiKoOUEsc/s1600/Pomegranate+Slices+with+Strawberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAg8EhcDAap5aiAqPlt7aeGOMUe-I_Pdge7wVyWa6si694Vn0GFokrxfUx2QxCsTUkZcPzaohsSIBnmnfboOVs7YiMti_K7Rh-ABORCwrb1fS1Omn-ej1kdCEXsjdgBboF5iiKoOUEsc/s200/Pomegranate+Slices+with+Strawberry.jpg" width="200" /></a></div>
I don't know why I shy away from baking. I even bought myself what has been termed the <a href="http://www.girlplusfire.com/2012/05/adventures-in-homemade-whiskey.html#comments">gleaming red Ferrari of a mixer</a> to try to overcome this. I really should be more enthused about it, it's like chemistry! I liked chemistry.<br />
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So when the ladies at Food 52 posted a recipe for <a href="http://food52.com/recipes/3658_maple_yogurt_pound_cake" target="_blank">Maple Yogurt Pound Cake</a>, I decided to experiment. I switched out the maple syrup for pomegranate molasses, and use tart Greek yogurt. Super tartness!</div>
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The first time the bread came out tasting pretty good, but it didn't rise much. I realized my baking powder was probably too old. I liked the sweet tartness of the pomegranate molasses, and it was so very moist. So I made it again for Mother's Day.</div>
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The second time around I also tripled the sugar, using brown sugar too. Since the original recipe used maple syrup, I had to make up for the lack of sweetness. And I love brown sugar. </div>
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The reviews were definitely mixed. I loved it, super moist and tart, but it a good way. My mom loved it, but my niece, nephew, and older brother did not. I told them their palettes weren't sophisticated enough to appreciate it, but they would get there eventually. These are the same people who love my <a href="http://www.girlplusfire.com/2011/12/new-year-new-food-fluffy-homemade.html">pancakes</a>, after all.<br />
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The original recipe is <a href="http://food52.com/recipes/3658_maple_yogurt_pound_cake" target="_blank">here</a>.
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Pomegranate Molasses Yogurt Bread</div>
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<span class="author" itemprop="author">adapted from <a href="http://food52.com/recipes/3658_maple_yogurt_pound_cake" target="_blank">Maple Yogurt Pound Cake</a> </span></div>
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A tart but exceptionally moist loaf of cake bread.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> pomegranate molasses</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 cup </span> <span itemprop="name"> Greek yogurt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span><span itemprop="name">white sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 </span> <span itemprop="name"> eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> vanilla</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> lemon zest</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 cups </span> <span itemprop="name"> flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> baking powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon </span> <span itemprop="name"> salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> oil</span></span></li>
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Instructions</div>
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<span class="instruction">1. Preheat oven to 350 degrees F. Spray or butter a metal loaf pan (8.5 x 4.5 x 2.5 inches).</span><span class="instruction">2. Whisk together the molasses, yogurt, eggs, sugars, vanilla, and lemon zest. In another bowl, combine the flour, baking soda, and salt, then add to the wet ingredients. Once the dry ingredients are fully incorporated, add in the oil until fully absorbed by the batter.</span><span class="instruction">3. Pour batter into the prepared loaf pan and bake for about 50 minutes. If a toothpick tester doesn't come out clean, cook for another 5-10 minutes.</span><span class="instruction">4. Allow cake to cool in the pan for 5 minutes, then cut around the sides to loosen. Turn the cake onto a rack and cool completely.</span><span class="instruction">5. Top with butter, whipped cream, or simply stuff it naked in your mouth.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT50M" itemprop="cookTime">50 mins </time><span class="value-title" title="PT50M"></span></span><span class="time duration">Total time: <time datetime="PT1H" itemprop="totalTime">1 hour </time><span class="value-title" title="PT1H"></span></span><span class="yield"><i>Yield: <span itemprop="yield">1 loaf</span></i></span></div>
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</div>Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com1tag:blogger.com,1999:blog-2520980661361516424.post-18180250564782043872012-05-15T08:30:00.000-07:002012-05-15T08:30:00.747-07:00Turkey Goat Cheese Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuRCran56hQIL_mMYAH7ahUeERCV6ZTSA1abcAlT6BTLJFWewQra9HcoKsQ4TqdHh6bGqmgkB4K2FtTawTzApjZI_Vb_HjA98zrLpMPZnneF4U30FzyibEjnf56qbUxa4YbWkCDOrKKQ/s1600/Turkey+balls+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuRCran56hQIL_mMYAH7ahUeERCV6ZTSA1abcAlT6BTLJFWewQra9HcoKsQ4TqdHh6bGqmgkB4K2FtTawTzApjZI_Vb_HjA98zrLpMPZnneF4U30FzyibEjnf56qbUxa4YbWkCDOrKKQ/s200/Turkey+balls+1.jpg" width="200" /></a></div>
You know how this story starts. I had some turkey and a hankering for goat cheese, so I looked for an easy way to combine them. Hence, meatballs. Turkey goat cheese meatballs. Balls of meat oozing goat cheese.<br />
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It's like a mini version of food nirvana for me.<br />
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Since I was only cooking for two, I used half a pound of ground turkey meat. And about two ounces of soft herbed chèvre. If I hadn't put it in the meat, I would've spread it all over crackers. This is an arguably healthier option.<br />
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This is just about when I discovered lemon pepper, too. I've had it for a while, but have been hesitant to use it. This time I threw caution to the wind. Somehow the lemon pepper, turmeric, coriander, and paprika were perfect together. Quite deliciously perfect.<br />
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I also made a very quick cilantro yogurt sauce for them (chop cilantro and add to Greek yogurt with ground ginger, ground coriander and garlic powder). It was a damn good combination overall.<br />
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And disappeared far too quickly. Next time, I'll go for the full pound of meat.</div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Easy Bake Turkey Goat Cheese Meatballs</div>
<div class="byline">
by <span class="author" itemprop="author">Paulette Fontanez </span><span class="published" datetime="2012-05-15" itemprop="published"> May-15-2012<span class="value-title" title="2012-05-15"></span></span></div>
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A simple baked meatball recipe, stuffed with creamy goat cheese goodness.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 pound </span> <span itemprop="name"> ground turkey</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 gloves </span> <span itemprop="name"> garlic, minced</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> shallot, finely chopped</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 ounces </span> <span itemprop="name"> soft herbed goat cheese</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup </span> <span itemprop="name"> bread crumbs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> egg</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> olive oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> soy sauce</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tablespoon </span> <span itemprop="name"> lemon pepper</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tablespoon </span> <span itemprop="name"> turmeric</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tablespoon </span> <span itemprop="name"> ground coriander</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tablespoon </span> <span itemprop="name"> paprika</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Lightly spray with cooking spray.</span><span class="instruction">2. Combine all the ingredients until well mixed. Make sure cheese is evenly spread throughout.</span><span class="instruction">3. Roll the mixture into golf ball-size balls. Space evenly on the baking sheet and bake for about 25 minutes until golden brown. Cheese might ooze out. </span></div>
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<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins </time><span class="value-title" title="PT5M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT25M" itemprop="totalTime">25 mins </time><span class="value-title" title="PT25M"></span></span><span class="yield"><i>Yield: <span itemprop="yield">9 meatballs</span></i></span></div>
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</div>Paulette Eratohttp://www.blogger.com/profile/15459531705200714742noreply@blogger.com4