tag:blogger.com,1999:blog-29377501375630704212024-02-21T09:36:02.187-05:00The Occasional CookTinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.comBlogger378125tag:blogger.com,1999:blog-2937750137563070421.post-44314440881139598852017-06-11T16:23:00.000-04:002019-10-26T17:16:57.759-04:00Cold Sesame (Zucchini) Noodles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">It's the start of a heat wave, or so I've heard, and I'm not about to turn on the oven. And I recognize that it would appear as if I haven't turned on the oven in the past 11 months!! I just realized while watching the <a href="https://www.theguardian.com/sport/2017/jun/11/rafael-nadal-defeats-stan-wawrinka-straight-sets-french-open" target="_blank">French Open</a> this morning, that my <a href="http://tinatheoccasionalcook.blogspot.com/2016/07/grand-slam-cake.html" target="_blank">last post</a> was in reference to <a href="http://tinatheoccasionalcook.blogspot.com/2011/06/ladies-and-gentlemen.html" target="_blank">Wimbledon</a>. In July. Of <i>last</i> <i>year</i>. I obviously have a thing for eating while others are playing some hard core tennis. And I'm a super lazy blogger.</span><br />
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</span> <span style="font-size: small;">Rather than make <a href="http://tinatheoccasionalcook.blogspot.com/2015/07/independent-women.html" target="_blank">something sweet</a> today (I did actually get off the couch to go to the gym) I decided to jump on the zoodle bandwagon. For the record: 1. I hate the word "zoodle." 2. It would be a terrible band name. Anyhow...this recipe substitutes fresh zucchini noodles (totally uncooked!) for the more typical egg noodle, therefore saving a few extra calories and excess heat from your stovetop. </span><br />
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</span> <span style="font-size: small;">I happen to have a really small spiralizer gadget from <a href="https://www.oxo.com/products/preparing/fruit-vegetable-tools/hand-held-spiralizer" target="_blank">OXO</a> so will occasionally make some zucchini (or other veggie) noodles because it doesn't take up a ton of space and it makes me feel healthy...until I pour another glass of wine. Add as much garnish and protein as you like to make this a more substantial salad. Note: The longer your zucchini sits in the sesame sauce, the more watery it will become. Good to know if your sauce is a bit thick. (Like me.) It will ultimately thin out. (I wish!)</span><br />
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<span style="font-size: small;"><b>Cold Sesame Zucchini Noodles</b></span><br />
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</span> <span style="font-size: small;">2 tablespoons sesame oil</span><br />
<span style="font-size: small;">1/3 cup tahini, peanut butter, almond butter or a combination</span><br />
<span style="font-size: small;">3 tablespoons soy sauce, or to taste</span><br />
<span style="font-size: small;">2 tablespoons sugar</span><br />
<span style="font-size: small;">1 tablespoon rice or white wine or other vinegar</span><br />
<span style="font-size: small;">2 teaspoons minced fresh ginger</span><br />
<span style="font-size: small;">1 teaspoon minced garlic</span><br />
<span style="font-size: small;">Hot sesame oil, chili-garlic paste or Tabasco sauce to taste</span><br />
<span style="font-size: small;">2 large zucchini, trimmed and spiralized</span><br />
<span style="font-size: small;">2 medium carrot, trimmed and spiralized (if desired)</span><br />
<span style="font-size: small;">Optional: Sliced cucumber, cubed tofu, chopped peanuts, sesame seeds, hot sauce</span><br />
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</span> <span style="font-size: small;">1. Whisk together the sesame oil, nut butters, soy, sugar, vinegar, ginger, garlic and hot oil in a large bowl. Taste and adjust.</span><br />
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</span> <span style="font-size: small;">2. Toss zucchini and carrot noodles with the sauce. Garnish as desired. Serves 2 main portions or 4 appetizer portions.</span><br />
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com4tag:blogger.com,1999:blog-2937750137563070421.post-24655828307710505292016-07-10T13:49:00.000-04:002019-10-26T17:17:57.053-04:00Grand Slam #Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Remember me? The <i>extremely</i> occasional cook? I've clearly taken a break. Occasions have come and gone and I've just been...lazy apparently. I do have quite a stockpile of recipes that I plan to unroll over the next few weeks. I got inspired by my friend's 13 yo daughter and her friends playing <a href="http://www.bravotv.com/top-chef" target="_blank">Top Chef</a> with my recipes on a recent Saturday afternoon. Let's see what actually happens!</span><br />
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<span style="font-size: small;">Once again breakfast at Wimbledon has come and gone and the American ladies have come out on top. Congrats to <a href="http://www.bbc.com/sport/tennis/36755299" target="_blank">Serena</a> on her 22nd grand slam title and to both her and Venus on their <a href="http://www.bbc.com/sport/tennis/36756044" target="_blank">doubles win</a>! And of course kudos to <a href="https://www.theguardian.com/sport/live/2016/jul/10/milos-raonic-v-andy-murray-wimbledon-mens-final-live" target="_blank">Andy Murray</a> on his second Wimbledon title. Truth be told I can't really play tennis but thanks to the generosity of a friend, I have taken a few lessons so that I can at least hit the ball over the net. Most of the time.</span></div>
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<span style="font-size: small;">As a nod to the British hosts and American players, I made a version of the classic Wimbledon treat, strawberries and cream. I didn't make a <a href="http://tinatheoccasionalcook.blogspot.com/2011/06/ladies-and-gentlemen.html" target="_blank">shortcake</a> this time but a classic pound cake or #cake or £cake...whatever. (Mine weighed in at a voluptuous 3.5 pounds!) A pound cake is as delish for breakfast as for dessert and though I seriously need to stay away from all things butter and sugar, I made it anyway. Office mates, save room for breakfast tomorrow!</span></div>
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<span style="font-size: small;"><b>Classic Pound Cake</b><br />
<i> Adapted from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a></i><br />
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1 cup (16 tablespoons) unsalted butter, at room temperature<br />
1 cup granulated sugar<br />
4 large eggs, at room temperature<br />
2 cups unbleached all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
1/2 cup milk<br />
1 teaspoon vanilla extract (or extract flavoring of your choice)<br />
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1. Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.<br />
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2. In a large bowl, or in the bowl of a stand mixer, beat the butter until very light. <br />
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3. Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy. <br />
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4. In a separate bowl, whisk together the flour, baking powder, and salt.<br />
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5. In another small bowl, whisk together the milk and extract.<br />
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6. Alternately add the wet and dry ingredients to the butter mixture, starting and ending with the flour. Stir to combine after each addition. <br />
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7. Pour the batter into the prepared pan, smoothing the top.<br />
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8. Bake the cake for 60 - 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.<br />
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9. Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool. Store, wrapped in plastic, for a day or two before serving. Wrap well and freeze for longer storage. Makes 1 loaf cake, about 18 servings.</span><br />
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com6tag:blogger.com,1999:blog-2937750137563070421.post-54372832902795893842015-12-24T16:23:00.003-05:002019-10-26T17:24:22.698-04:00Happy Christmas Eve<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Rosé anyone? It's Christmas Eve and rather than reaching for a mug of hot buttered rum, I'm thinking pink. It's 71 degrees in NYC and people's heads are exploding like it's Snomageddon 2.0. There is nothing that peeps like to talk about more than the weather, and I am clearly no exception. I do love a white Christmas but if it's going to be 70 freaking degrees, then I am going to behave accordingly.</span><br />
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</span><span style="font-size: small;">If you are still in the mood to turn on the oven to bake and are looking for a slightly more modern shortbread cookie, then look no further than these Cardamom Crescents. The cardamom provides an unexpected flavor profile that's not your standard vanilla holiday cookie. Mine may look more like half moons than crescent moons, so if that concerns you, I would suggest chilling your dough for a bit before baking, the same way I'll be chilling my Christmas rosé.</span><br />
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<span style="font-size: small;"><b>Cardamom Crescents</b></span><br />
<span style="font-size: small;"><i>Adapted from <a href="http://www.nytimes.com/" target="_blank">The New York Times</a></i></span><br />
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</span> <span style="font-size: small;">3 ½ cups all-purpose flour, plus more for rolling</span><br />
<span style="font-size: small;">2 teaspoons ground cardamom</span><br />
<span style="font-size: small;">1 teaspoon kosher salt</span><br />
<span style="font-size: small;">14 ounces unsalted butter (3 1/2 sticks), at room temperature</span><br />
<span style="font-size: small;">1 ¼ cups confectioners’ sugar, plus more for dusting</span><br />
<span style="font-size: small;">2 large egg whites</span><br />
<span style="font-size: small;">¼ cup sliced almonds, if desired</span><br />
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</span> <span style="font-size: small;">1. Heat the oven to 350ºF and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.</span><br />
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<span style="font-size: small;">2. In the bowl of an electric mixer, beat the butter and sugar on low speed until just combined. Add the egg whites, beat until just combined, then add the flour mixture and mix until just combined.</span><br />
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<span style="font-size: small;">3. Divide the dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart. Allow to chill in the refrigerator for 30 minutes.</span><br />
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<span style="font-size: small;">4. Gently press 1 almond slice into each cookie, if using. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners’ sugar.</span></div>
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com2tag:blogger.com,1999:blog-2937750137563070421.post-81609744400254547042015-07-04T14:07:00.000-04:002019-10-26T17:30:47.678-04:00Independent Women<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Once again the Fourth of July holiday and <a href="http://www.wimbledon.com/index.html" target="_blank">Wimbledon</a> tennis tourney coincide, and particularly well this year with American women making up 25% of the round of 16!! Venus, Serena, Madison Keys and Coco Vandeweghe will all be representing the USA in the fourth round. Get ready for Monday's epic sibling match-up of Venus and Serena, their 26th time playing each other. So exciting!</span><br />
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</span> <span style="font-size: small;">The American men aren't faring as well. John Isner lost to Cilic in the 3rd round so Denis Kudla is the lone American man who has made it through to the fourth round. Also of note: Rafa got knocked out in the 2nd round when he lost to Jamaican-German Dustin Brown (his second loss to Dustin on grass). Sorry, Rafa. (Stick to clay!) Fortunately we will be seeing more Federer! Go Roger!!!</span><br />
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<span style="font-size: small;">Anyhoo, I am no sports reporter so the whole point of this post is my latest Breakfast at Wimbledon recipe. Instead of traditional <a href="http://www.tinatheoccasionalcook.blogspot.com/2011/06/ladies-and-gentlemen.html" target="_blank">scones</a>, in honor of Independence Day and the American women still playing, I opted for the more all-American breakfast treat, blueberry muffins. I'm sure that none of these fabulous athletes would dare eat such empty calories during this tournament, so I will do it for them!</span><br />
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</span> <span style="font-size: small;">This blueberry muffin recipe is adapted from <a href="http://www.amazon.com/Ski-House-Cookbook-Winter-Weather/dp/030733998X/ref=sr_1_1?ie=UTF8&s=books&qid=1254686685&sr=8-1" target="_blank">The Ski House Cookbook</a> where I used sour cream to make a much lighter muffin with a more delicate crumb. Speaking of crumbs, I added a crumb topping that I swiped from the <a href="http://www.tinatheoccasionalcook.blogspot.com/2009/09/coffee-cake.html" target="_blank">coffee cake</a> recipe also in the book. These are great for breakfast or dessert. Or for winning a tennis tournament. Probably.</span><br />
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<span style="font-size: small;"><b>Super Sour Cream, Blueberry-Crumb, Fourth-of-July Wimbledon Muffins</b></span><br />
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<span style="font-size: small;">1/2 cup (packed) light brown sugar<o:p></o:p></span></div>
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<span style="font-size: small;">5 tablespoons cold unsalted butter, cut into pieces<o:p></o:p></span></div>
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<span style="font-size: small;">Muffins:<o:p></o:p></span></div>
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<span style="font-size: small;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-size: small;">1 tablespoon baking powder<o:p></o:p></span></div>
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<span style="font-size: small;">1/2 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-size: small;">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="font-size: small;">1 large egg<o:p></o:p></span></div>
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<span style="font-size: small;">3/4 cup sugar<o:p></o:p></span></div>
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<span style="font-size: small;">8 tablespoons unsalted butter (1 stick), melted<o:p></o:p></span></div>
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<span style="font-size: small;">1/4 teaspoon vanilla<o:p></o:p></span></div>
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<span style="font-size: small;">1 cup sour cream<o:p></o:p></span></div>
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<span style="font-size: small;">1 teaspoon lemon zest (optional)<o:p></o:p></span></div>
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<span style="font-size: small;">1 cup fresh (or frozen) blueberries<o:p></o:p></span><br />
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<span style="font-size: small;">1. Preheat the oven to 375° F. Butter a standard (12-cup) muffin tin and set aside. <o:p></o:p></span></div>
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<span style="font-size: small;">2. Prepare the topping: In a small bowl stir together the flour and brown sugar. Add the butter and using a pastry blender or fork, mix the ingredients until they are crumbly, resembling a coarse sand. Set aside until ready to bake.<o:p></o:p></span></div>
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<span style="font-size: small;">3. Prepare the muffins: In a large bowl stir together the flour, baking powder, baking soda and salt and set aside.<o:p></o:p></span></div>
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<span style="font-size: small;">4. In a medium bowl whisk the eggs, sugar, butter, vanilla and lemon zest if using. Stir in the sour cream.<o:p></o:p></span></div>
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<span style="font-size: small;">5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir just to combine. Do not over mix. Divide the batter evenly in the muffin tin and sprinkle the tops with the crumb topping.<o:p></o:p></span></div>
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<span style="font-size: small;">6. Bake until golden, about 20 minutes. (A toothpick inserted into the center of a muffin should come out clean.) Cool the muffins in the pan on a rack for about 10 minutes. Remove the muffins from the pan to a rack to continue cooling. Serve warm or at room temperature. Makes 12 muffins.</span><o:p></o:p></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com2tag:blogger.com,1999:blog-2937750137563070421.post-55099652206164296272015-03-01T16:37:00.001-05:002019-10-26T17:32:52.958-04:00Peanut Butter, Death & Taxes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">What a great start to March. It's dark, cold, snowy…why not spend the day doing taxes? Oh sure, I could have gone to brunch, had a mani/pedi, seen one of the Oscar flicks that I missed...but why, when the call of the IRS was so strong? Having a glass of wine seemed sadly, wrong, what with all of the simple arithmetic and attempts to figure out my farm income and alimony received. TMI? </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Baking is a good procrastinatory measure and a little sugar never hurts when math is involved. This peanut butter cookie recipe ran in the NY Times late last year and is a pretty close approximation to the <a href="http://www.thecitybakery.com/" target="_blank">City Bakery</a> peanut butter cookie (in case you are a fan). Normally I stick with my simplified, <a href="http://www.tinatheoccasionalcook.blogspot.com/2009/08/two-great-tastes-that-taste-great.html" target="_blank">5 ingredient version</a>, but this one is pretty…pretty…pretty good. I like that the name references one of my favorite packaged cookies of all time: The Pecan Sandie, or, as Keebler officially calls them, the <a href="http://www.keebler.com/productdetail.aspx?category=cookies&pid=KIC-1143@EN_US&utm_source=google&utm_medium=cpc&utm_term=keebler%20pecan%20sandies&utm_content=Sandies_Pecan&utm_campaign=Intention_Cookies_brand&gclid=CjwKEAiAjsunBRCy3LSlz_PJqCgSJACJY7yKrFXLSUBfV3WbY_g_wzzmqPGdGkqPioXgmHhvInokSBoCMQPw_wcB" target="_blank">Keebler Sandies Pecan Shortbread cookies</a>. (With registered trademarks throughout too BTW.) This particular recipe makes a much saltier, denser and softer variety than Keebler (and also peanut obvi) and I highly recommend giving them a try, even if you aren't doing your taxes. And I'm not anymore…cuz I'm done! JEALOUS??</span><br />
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<span style="font-size: small;">Peanut Butter Sandies</span><br />
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<a href="http://www.nytimes.com/2014/12/03/dining/christmas-cookie-recipe-cookfight.html?_r=0" target="_blank"><span style="font-size: small;">The New York Times</span></a></div>
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<span style="font-size: small;">1 cup (2 sticks) unsalted butter, softened at room temperature</span><br />
<span style="font-size: small;">¾ cup granulated sugar</span><br />
<span style="font-size: small;">¾ cup (packed) light brown sugar</span><br />
<span style="font-size: small;">1 heaping teaspoon kosher salt</span><br />
<span style="font-size: small;">2 cups unsweetened peanut butter, creamy or chunky</span><br />
<span style="font-size: small;">2 eggs, at room temperature</span><br />
<span style="font-size: small;">2 cups all-purpose flour</span><br />
<span style="font-size: small;">Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Heat the oven to 350˚F and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.</span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto the prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.</span></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until the cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.</span></div>
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-91217521440139375402015-01-18T17:28:00.000-05:002019-10-26T17:38:35.279-04:00Blue Apron Optional<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Guys? Hey, guys? Anyone?? I'm finally back from an extended commercial break! I can't believe that I have been MIA for so long that Thanksgiving and Christmas have come and gone without a single holiday baking post from moi. (And I shockingly only made one batch of cookies over the entire holiday season.) Speaking of the holidays, after traveling for a majority of the time, coming home to an empty kitchen definitely provided enough temptation to order in, until I remembered that I had a delivery coming from <a href="http://www.blueapron.com/pages/learn-more" target="_blank">Blue Apron</a>. Sorry, Seamless.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Pre-packaged meal delivery is not necessarily something that I would seek out, but since I was getting my first delivery for free I figured that I might as well check it out. In my box I received the ingredients for three meals for two: pulled chicken tacos, beef bolognese and Thai coconut shrimp soup. The problem is, you have to be in the mood to cook and in the mood to eat specifically what is being delivered to you! Upon my delivery, I unpacked the entire box and then proceeded to eat pita chips and hummus because I really didn't feel like cooking. </span><br />
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<span style="font-size: small;">Everything was very well planned and packaged, and all of the ingredients were fresh, but I still felt like there was something lacking. On day two I made the pulled chicken tacos, sort of. I froze one chicken breast, cooked the other according to directions, and then skipped the side salad and made guacamole instead. I used the leftover sauce to make black beans and rice two days later. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">On day four I made the Thai shrimp soup. I followed the directions but added fish sauce because there was an overall lack of saltiness to balance out the hot/sour/sweet flavors. I also preferred to serve it more like a curry served over the rice versus a soup with a little bit of rice added in. It was also generously portioned and I ended up eating it for 3 meals.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">On day seven I finally got around to making the beef bolognese. (Fear not! I kept checking the expiration dates so that nothing spoiled.) Again I followed the directions but having made <a href="http://www.tinatheoccasionalcook.blogspot.com/search/label/Bolognese" target="_blank">bolognese</a> from scratch before, I knew that it was going to be pretty basic. A little too basic for me. I added white wine and diced tomatoes at the point at which BA would have you serve it, and then proceded to simmer it for another 30 minutes. I think it added an acidity and sauciness that otherwise would have been lacking. This was also a very generous portion. The recipe was meant to serve two, but I have managed to extend it for 4 meals. Oh! I forgot to mention that you were supposed to stir brussels sprouts leaves into the sauce at the end. Umm…ok. Random!</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">I can see how this concept would work for people who have a problem planning and shopping for meals, but I guess I like to be a little more improvisational. There is very little waste, which as a person cooking for one, I do appreciate. Purchasing an entire bunch of cilantro or head of celery when you only need a tablespoon is super annoying since the unused portion often spoils in the fridge. And having someone else locate lemongrass and coconut palm sugar was pretty rad. </span><br />
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</span> <span style="font-size: small;">You are given the ability to skip deliveries and to make basic recipe requests (like meat preferences etc.) so I could see doing this once every month or so, but I think for the most part I'll stick to making my usuals and skip the blue apron.</span><br />
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<b><span style="font-size: small;">Quick Beef Bolognese</span></b><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Olive oil</span><br />
<span style="font-size: small;">2 cloves garlic, minced</span><br />
<span style="font-size: small;">1 carrot, peeled and diced</span><br />
<span style="font-size: small;">1 stalk celery, diced</span><br />
<span style="font-size: small;">1 yellow onion, diced</span><br />
<span style="font-size: small;">1 tablespoon minced fresh rosemary</span><br />
<span style="font-size: small;">3 tablespoons tomato paste</span><br />
<span style="font-size: small;">8 ounces ground beef</span><br />
<span style="font-size: small;">1/2 cup dry white wine</span><br />
<span style="font-size: small;">1 (14.5 ounce) can diced tomatoes</span><br />
<span style="font-size: small;">8 ounces fresh pappardelle pasta</span><br />
<span style="font-size: small;">1/3 cup parmesan cheese</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary. Season with salt and pepper. Cook stirring occasionally, 2 - 4 minutes, or until softened and fragrant.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Add the tomato paste and cook stirring frequently, 2 - 3 minutes, or until fragrant. Add the beef, season with salt and pepper and cook, breaking the meat apart with a wooden spoon for 4 - 6 minutes, or until browned and cooked through. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Add the wine and cook for 3 minutes. Add the tomatoes, stir to combine, lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">4. Meanwhile, heat a medium pot of salted water to boiling on high. Add the pasta and cook for 3 - 4 minutes or until just al dente. Reserve 1 cup of the pasta water. Drain the pasta and add directly to the sauce. Toss to coat and add the reserved pasta water as needed to thin the sauce. Remove from the heat and add half of the cheese. Toss to coat and serve with remaining cheese on the side. Serves 2 - 4.</span><br />
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<b><span style="font-size: small;">Coconut Red Curry Shrimp</span></b><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1/2 cup jasmine rice</span><br />
<span style="font-size: small;">Vegetable oil</span><br />
<span style="font-size: small;">2 cloves garlic, minced</span><br />
<span style="font-size: small;">1 (1-inch) piece ginger, peeled and minced</span><br />
<span style="font-size: small;">2 stalks lemongrass (tough outer layers removed; one stalk minced and one stalk cut in half and smashed)</span><br />
<span style="font-size: small;">1 scallion, sliced (separate the green and white parts and reserve)</span><br />
<span style="font-size: small;">1 red bell pepper, cored and sliced</span><br />
<span style="font-size: small;">2 tablespoons red curry paste</span><br />
<span style="font-size: small;">1 (13.5 ounce) can unsweetened coconut milk</span><br />
<span style="font-size: small;">2 teaspoons coconut palm sugar</span><br />
<span style="font-size: small;">1 lime, zested and quartered</span><br />
<span style="font-size: small;">1 tablespoon fish sauce</span><br />
<span style="font-size: small;">8 ounces shrimp</span><br />
<span style="font-size: small;">1 bunch cilantro, chopped</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. In a small pot, heat the rice, 1 cup of water and a pinch of salt to boiling on high. Cover and reduce the heat to low and simmer for 12 - 14 minutes until the water is absorbed and the rice is tender. Remove from the heat and set aside.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, minced lemongrass and the white parts of the scallion. Cook, stirring frequently, 1 - 2 minutes. Add the bell pepper and season with salt and pepper. Cook, stirring occasionally, 1 - 2 minutes, or until softened.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Add the red curry paste, to taste. Cook, stirring frequently, 1 - 2 minutes or until fragrant.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">4. Add the coconut milk, palm sugar, lime zest, fish sauce, reserved lemongrass pieces and 1 cup of water to the pot and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, 3 - 4 minutes or until thoroughly combined. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">5. Season the shrimp with salt and add to the soup. Cook, stirring occasionally, 8 - 10 minutes or until opaque and cooked through. Turn off the heat and add half of the cilantro and the juice of two lime wedges. Discard the smashed lemongrass. Serve the curry with the rice and top with the remaining scallions and cilantro and lime wedges. Serves 2 - 4.</span><br />
<br />Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com2tag:blogger.com,1999:blog-2937750137563070421.post-63153843178295523412014-10-19T16:24:00.001-04:002019-10-26T17:45:29.698-04:00Hellooo…Newman.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Woah. It's mid-October and by looking at this blog you'd think that I've been on permanent summer vacation. I wish! I've just been lazy. And drinking rosé and eating salads. But now that it's nearly Halloween, it's time to see if my oven still works! Once I remove all of the pot and pans that are stored there!</span><br />
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<span style="font-size: small;">With all of the recent <a href="http://instagram.com/tinanders" target="_blank">Instagram</a> posts from pumpkin patches and apple orchards, an apple recipe seemed the way to go. Granted this recipe uses one singular apple, but it's the thought that counts. And BT dubs, if you go to an orchard and only want to bring home an apple vs. a bushel, you'll be good to go! </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">I randomly have a square muffin tin and it makes these little guys look like cute individual cakes rather than your average muffin. Perhaps along the lines of something that could be sold in an individual package like a <a href="http://www.drakescake.com/www/docs/101/coffee-cakes" target="_blank">Drake's Coffee Cake</a>. The full size, not the junior. (Sometimes I feel like I am living a <a href="https://www.youtube.com/watch?v=4ZU05h3U2Hw" target="_blank">Seinfeld episode</a>, but I digress…) The point is (what was my point again?) that these are super tasty and my oven still works!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46-b0GH0jr8xPEqfwQY9ZPy54M5kRx9Ba9XdSyz5xezTE8QohkGn90I87lbMQg_vxP_b79xMN-enQ8kBYzJwixurQi9QgHCBvUZvERepE39_QSeXE1slxjGkc8p1R8bZDg0O9NvebwSZ3/s1600/Apple_Crumb2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="" data-original-width="" height="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46-b0GH0jr8xPEqfwQY9ZPy54M5kRx9Ba9XdSyz5xezTE8QohkGn90I87lbMQg_vxP_b79xMN-enQ8kBYzJwixurQi9QgHCBvUZvERepE39_QSeXE1slxjGkc8p1R8bZDg0O9NvebwSZ3/s320/Apple_Crumb2.jpg" width="400" /></a></div>
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<b><span style="font-size: small;">Individual Apple Crumb Cakes</span></b><br />
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<span style="font-size: small;"><i>Adapted from <a href="http://www.foodandwine.com/" target="_blank">Food & Wine</a></i></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Streusel:</span><br />
<span style="font-size: small;">1 cup all-purpose flour</span><br />
<span style="font-size: small;">1/2 cup light brown sugar</span><br />
<span style="font-size: small;">1/2 teaspoon salt</span><br />
<span style="font-size: small;">5 tablespoons cold unsalted butter, cut into small pieces</span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Cakes:</span><br />
<span style="font-size: small;">1 1/2 cups all-purpose flour</span><br />
<span style="font-size: small;">1 cup granulated sugar</span><br />
<span style="font-size: small;">1 teaspoon salt</span><br />
<span style="font-size: small;">1 1/2 teaspoons baking powder</span><br />
<span style="font-size: small;">1/2 teaspoon baking soda</span><br />
<span style="font-size: small;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-size: small;">1 stick cold unsalted butter, cut into small pieces</span><br />
<span style="font-size: small;">3/4 cup sour cream</span><br />
<span style="font-size: small;">1 large egg, beaten</span><br />
<span style="font-size: small;">1 large Granny Smith apple, peeled and finely diced</span></div>
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<span style="font-size: small;">1. Make the streusel: Preheat the oven to 350°F. In the bowl of a standing mixer fitted with the paddle, or using a pastry blender in a medium bowl, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal. Continue mixing the streusel until very small clumps form. Refrigerate until it is well chilled, about 10 minutes.</span></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Make the crumb cakes: Line 12 standard-size muffin cups with paper liners, or simply butter the muffin tin. In a large bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and cut in with a pastry blender until the mixture resembles coarse meal. Add the sour cream and beaten egg and mix until the batter is smooth. Add the diced apple and stir just until incorporated.</span></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch. Rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving. Makes 12.</span></div>
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-6340780722185656422014-09-03T13:49:00.001-04:002019-10-26T17:47:11.428-04:00Have it Your Way<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Summer weekends may have come to an end, but it's still <a href="http://vimeo.com/63070654" target="_blank">hot, hot, hot!</a> I spent most of my summer meal times sipping rosé rather than cooking anything (and is quite evident by my blog posts). I may have had a few cashews on the side for good measure. When it was super hot, I branched out and picked up some fro-yo or made this simple granita. What's great about a granita is that you don't need a fancy ice cream maker or other gigantic contraption, and you can really make any flavor that you want (maybe I should have made a rosé granita). This espresso version gives you a little caffeine jolt alongside the icy cold sensation, so go ahead and have it for breakfast. It's <a href="http://isiticedcoffeeweather.com/#f/40.76571538058823,-73.9853162182353" target="_blank">iced coffee weather</a>!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrRvyoptdCmXNdg5ELPxqCOObMtOAOBDjruu4l_DhG0Sw9WwuuldCjBffW9ngnXEDYy5ijDI85IKiVbDPxeCN65glu_3vx4IdoglpwUoyQEKRN3zDHuuM-iPv4nEZhyphenhyphenMnDfYmzfJemL9i/s1600/Espresso_Granita_Detail.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="" data-original-width="4" height="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrRvyoptdCmXNdg5ELPxqCOObMtOAOBDjruu4l_DhG0Sw9WwuuldCjBffW9ngnXEDYy5ijDI85IKiVbDPxeCN65glu_3vx4IdoglpwUoyQEKRN3zDHuuM-iPv4nEZhyphenhyphenMnDfYmzfJemL9i/s320/Espresso_Granita_Detail.jpg" width="400" /></a></div>
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<span style="font-size: small;"><b>Espresso Granita</b></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2 cups strong hot coffee or espresso</span><br />
<span style="font-size: small;">1/3 to 1/2 cup sugar, to taste</span><br />
<span style="font-size: small;">1/2 teaspoon pure vanilla extract </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until the sugar dissolves.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Pour into a 9x9x2" metal baking pan and freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Using a fork, scrape granita to form icy flakes. The granita can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.</span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-58430329261162308312014-06-30T21:26:00.001-04:002020-02-02T14:03:40.748-05:00It Ain't Easy Being Green<div>
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<span style="font-size: small;">For the past week, I've been a guinea pig. (OK, not literally.) I volunteered, along with few others, to test out a diet book for an upcoming article at work. I thought it would be a good opportunity to hit the reset button and stop pretending that I can eat and drink like I am 21. Which I am not. I thankfully only have to commit for two weeks. By the way, I'm calling it a diet because it is. (And it says so on the front cover.) It's only meant to be followed for four weeks to achieve rapid weight loss and is not meant to be incorporated into one's lifestyle full time.</span></div>
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<span style="font-size: small;">While I <i>have</i> dropped 4 pounds in the first week, I can't believe that the weight loss will last long. The caloric restriction is a bit much. For example, by 5:00 pm today I had only consumed 550 calories. (Yes, I was getting hangry!) According to my tabulations, on most days I have been limited to 1000 calories tops. There's no way I'll be able to sustain that on my own, particularly because I am currently required to include several meals that should consist of either a 200-calorie fruit smoothie, protein shake or low-sodium soup. I personally don't like to drink my calories, so have opted for the soup. I quickly realized that I better start making my own soups because on my last run to <a href="http://www.pret.com/us/" target="_blank">Pret A Manger</a> for my liquid-ish lunch, I discovered that several of their small soups top out at 1100 mg of sodium! (Your entire daily intake should be between 1500 mg and 2300 mg.) No joke! Also not a joke? Saturday's 100-calorie snack suggestion of 2 tablespoons of poppy seeds OR 6 oysters. Ummm…when is the last time you or anyone you have ever met in your life has eaten poppy seeds? That weren't in a muffin? And who snacks on oysters without a glass of wine? (Oh yeah, I'm not drinking alcohol or coffee either.)</span></div>
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<span style="font-size: small;">So...I bring you fresh pea soup. Or frozen pea soup. Whatever you can find. It's super quick and easy and meets my stupid diet requirements. Typically fresh pea soup is coupled with mint but I found a recipe from <a href="http://dinersjournal.blogs.nytimes.com/2009/07/09/possibly-the-best-pea-soup/" target="_blank">The NY Times</a> that suggested tarragon which I thought was a nice alternative. It's delish. I think I'll save the mint for all of the mojitos that I'm going to make once this is all over!</span></div>
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<b><span style="font-size: small;">Summer Pea Soup</span></b></div>
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<i><span style="font-size: small;">Adapted from <a href="http://www.bonappetit.com/" target="_blank">Bon Appétit</a></span></i></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2 tablespoons unsalted butter</span><br />
<span style="font-size: small;">1 medium onion, chopped</span><br />
<span style="font-size: small;">4 cups low-sodium vegetable broth, divided</span><br />
<span style="font-size: small;">6 cups shelled fresh peas (from about 6 pounds pods) or 1 (16-ounce) bag of frozen peas, thawed</span><br />
<span style="font-size: small;">1/2 tablespoon chopped fresh tarragon</span><br />
<span style="font-size: small;">1 teaspoon kosher salt, </span></div>
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<span style="font-size: small;">1/4 teaspoon freshly ground black pepper</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add the peas, reduce the heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Remove the pot from the heat. Add the tarragon and remaining 1-2 cups broth to pot, if desired. (Add any additional broth according to your desired consistency.) Purée the soup in a blender or with an immersion blender until smooth. Taste and adjust seasoning. Serve warm or chilled. Serves 4 - 6.</span></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com2tag:blogger.com,1999:blog-2937750137563070421.post-37777406963758161832014-05-31T16:21:00.001-04:002020-02-02T14:03:01.054-05:00Curds and Whey (aka My New Band Name)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGKLAGXd43Aj4ZVgIx1JT5xXX6B0fA1-GnU1RYk-tLd1q_1_gPb_DDKTYPw5IR-ezMsaKQnP-2hxDwx-GDiXU7l8xUOFrMVw5ICjCGRmhuNl9-g1ZknKHwYvEmIMQBgFSGNn35vRXZdiE/s1600/ricotta_toasts2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="" height="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGKLAGXd43Aj4ZVgIx1JT5xXX6B0fA1-GnU1RYk-tLd1q_1_gPb_DDKTYPw5IR-ezMsaKQnP-2hxDwx-GDiXU7l8xUOFrMVw5ICjCGRmhuNl9-g1ZknKHwYvEmIMQBgFSGNn35vRXZdiE/s400/ricotta_toasts2.jpg" width="400" /></a></div>
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<span style="font-size: small;"><i>Little Miss Muffet sat on a tuffet eating her curds and whey</i>…ummmm…yeah. That's very descriptive but not especially appealing. However, in the midst of my first attempt at making homemade ricotta, I immediately thought of little Miss Muffet. The thing is, to make ricotta (which is totes easy!) you are intentionally making curds and whey by heating milk, adding lemon juice to curdle it, then straining. Whey is the liquid that remains after you strain the curdled milk. Sounds delicious, Miss Muffet! </span></div>
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<span style="font-size: small;">Actually, homemade ricotta is super delish. I've already eaten more than half of the batch that I made because it's at least 17 billion times better than almost any other ricotta you'll buy in a little plastic tub! I'm guessing that little Miss was just eating a cottage cheese type of snack, but she for sure would have preferred this ricotta. Trust.</span><br />
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<span style="font-size: small;"><b>Fresh Ricotta</b></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3 cups whole milk</span><br />
<span style="font-size: small;">3/4 cup heavy cream</span><br />
<span style="font-size: small;">1/2 teaspoon coarse sea salt</span><br />
<span style="font-size: small;">3 tablespoons freshly squeezed lemon juice</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep from scorching on the bottom. (<span style="font-size: small;">Y</span>ou could also eyeball the temperature by waiting until the mixture begins to simmer, but hasn't yet come to a full boil.) Remove from the heat and add the lemon juice. Stir once, gently and slowly, then let the pot sit undisturbed for 5 minutes to allow the curds to form.</span><br />
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<span style="font-size: small;">2. Meanwhile line a colander with two layers of cheesecloth and place over a large bowl. Pour the milk mixture (curds and whey) into the colander and let the curds strain for at least 30 minutes, discarding the whey as necessary. At this point you'll have a soft, spreadable ricotta. If you continue to strain for up two hours, it will still be spreadable but a bit firmer. It will continue to firm as it cools. </span><br />
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<span style="font-size: small;">3. Discard the whey (unless you want to save it for other purposes). Use the ricotta right away or transfer it to an airtight container and refrigerate (up to 4 days) until ready to use. Serve with pasta or with toasted baguette drizzled with honey or olive oil or both. Makes about 1 1/2 cups.</span><br />
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-91532336389103884182014-04-20T14:30:00.000-04:002020-02-02T13:52:44.083-05:00Let Them Eat Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">It's a gorgeous Easter Sunday in NYC and I still have yet to find an abundance of spring veggies. Maybe I'm not shopping at the right places? Fine. Who needs vegetables anyway? Let's forget healthy living for a minute and just bake! </span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">I decided to make a dessert using only ingredients that I already had on hand, but didn't want it to be super boring looking. Hellooo, 1950s! I unearthed my <a href="http://en.wikipedia.org/wiki/Bundt_cake" target="_blank">bundt</a> pan (that I've had for years but never used) to put to use for the first time. If you don't have a bundt pan, you could swap in 2 regular (8-inch) cake pans or 1 (9x13) baking pan, but just check for doneness earlier in the baking process.</span></div>
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<span style="font-size: small;">This is a very simple cake recipe, but I recommend using a stand mixer if you can. (There's no reason to exert yourself!) The cake is light in texture and sweetness so is perfect as a spring dessert. Or for breakfast. Or lunch. Or tea time. Or <a href="http://www.amctv.com/shows/mad-men" target="_blank">Mad Men</a> viewing. You get the picture. Having a hard time hanging with the relatives? Forgot to file your taxes? Just eat cake! </span></div>
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<span style="font-size: small;"><b>Lemon Bundt Cake</b></span><br />
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<span style="font-size: small;"><i>Adapted from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a></i></span><br />
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<span style="font-size: small;">Cake</span><br />
<span style="font-size: small;">1 cup unsalted butter, softened</span><br />
<span style="font-size: small;">2 cups sugar</span><br />
<span style="font-size: small;">1 teaspoon salt</span><br />
<span style="font-size: small;">4 large eggs</span><br />
<span style="font-size: small;">2 teaspoons baking powder</span><br />
<span style="font-size: small;">3 cups unbleached all-purpose flour</span><br />
<span style="font-size: small;">1 cup whole milk</span><br />
<span style="font-size: small;">Finely grated zest of 2 lemons</span><br />
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<span style="font-size: small;">Glaze</span><br />
<span style="font-size: small;">1/3 cup freshly squeezed lemon juice</span><br />
<span style="font-size: small;">3/4 cup sugar</span><br />
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<span style="font-size: small;">1. Preheat the oven to 350°F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan.</span></div>
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</span> <span style="font-size: small;">2. Beat together the butter, sugar, and salt, until light and fluffy. Add the eggs one at a time, beating well after each addition.</span><br />
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</span> <span style="font-size: small;">3. Add the baking powder, then add the flour alternating with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon zest.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">4. Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">5. While the cake is baking, make the glaze by stirring together the lemon juice and sugar in a small bowl. Set aside.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">6. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">7. Poke the hot cake all over with a cake tester or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. Allow the cake to cool before slicing. Serves 16.</span></div>
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-19049220422929063302014-03-31T19:33:00.000-04:002020-02-02T13:59:01.432-05:00Going Green<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Tomorrow is already April 1st. <a href="http://www.urbandictionary.com/define.php?term=I%20pity%20the%20fool" target="_blank">I pity the fool!</a> Isn't it time for fava beans and morels and garlic scapes and peas?? Well, I haven't seen much in the way of spring veg. In fact, my little <a href="http://www.grownyc.org/greenmarket/manhattan/57th-street" target="_blank">local farmers market</a> (apostrophe optional...discuss) has yet to open for the season. It's quite small so they wisely avoid the coldest months and in December, pass the torch to the French Canadians who sell some pretty great looking (and smelling) Christmas trees. No one else wants their space from January to April, I guess, as all that is usually for sale (on the <i>ground</i>) are some VERY used paperbacks. But I confess. I digress. (I'm a poet and I didn't even know it!)<br />
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<span style="font-size: small;"><span style="font-size: small;">While hoping for some new veggies to finally inspire me to mix things up, I found the most GINORMOUS bushels of parsley at <a href="http://www.wholefoodsmarket.com/" target="_blank">Whole Foods</a>. WTF? Kinda weird, right? Number 1: Are they on steroids? Number 2: When you use parsley, don't you need, like, a chopped tablespoon at most? What does one do with all the rest? Well, I searched for the answer and found a parsley pesto that requires a bit more parsley than a garnish, but you'd really have to double or triple the recipe (and make some tabouli) to use all of the parsley that I had. And as much as you might prefer a basil pesto, which is pretty fabulous, this is super tasty. And, I know that this is totally off topic but…the <a href="http://www.amctv.com/shows/mad-men" target="_blank">Mad Men</a> final season starts soon!!</span></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;">Walnut-Parsley Pesto Pasta</span></b></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><i>Adapted from <a href="http://www.foodandwine.com/" target="_blank">Food & Wine</a></i></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">1 cup walnuts </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup lightly packed flat-leaf parsley with thick stems removed </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 clove garlic, smashed </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">3 tablespoons grated Parmesan cheese, plus more for serving </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup olive oil </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 teaspoon salt </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/4 teaspoon fresh-ground black pepper </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 pound cut pasta</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 tablespoon butter</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.</span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. In a large pot of boiling, salted water, cook the pasta until just done. Drain and reserve 1/2 cup of the pasta water. Toss the pasta with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table. Serves 4 - 6.</span></span></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-7286266423173774762014-03-20T16:42:00.000-04:002020-02-02T14:05:47.975-05:00Pantry Pasta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">What do you make when your fridge breaks down and you <span style="font-size: small;">leave town</span> for a week? Nothing. You order in, duh. Or you make the most random pasta ever.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Raw onions can be polarizing, but caramelized onions are ah-maz-ing. Add them to sandwiches, salads, <a href="http://www.tinatheoccasionalcook.blogspot.com/2011/04/french-onion-dip.html" target="_blank">dips</a>, pizza, eggs...<span style="font-size: small;">W</span>hy <i>not</i> make them the main ingredient in a pasta? There<span style="font-size: small;">'</span>s no reason not to. Unless it<span style="font-size: small;"> happens to be</span> the first day of spring and you can actually find somethi<span style="font-size: small;">ng</span> green!<span style="font-size: small;"></span> </span><br />
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<b><span style="font-size: small;">Caramelized Onion Pantry Pasta</span></b><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2 tablespoons unsalted butter<br />
2 tablespoons extra virgin olive oil<br />
4 medium onions, thinly sliced<br />
Salt and freshly ground black pepper</span><br />
<span style="font-size: small;"><span style="font-size: small;">Pasta</span> </span><br />
<span style="font-size: small;">Toasted pine nuts</span><br />
<span style="font-size: small;">Parmesan Cheese</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Melt the butter and oil in a large skillet over medium heat. Add the onions and ½ teaspoon of salt and cook, stirring occasionally, until soft and translucent, 15 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally to loosen any onions that may be stuck to the bottom of the pan, until the onions are deep golden brown, about 30 minutes more. </span><br />
<br />
<span style="font-size: small;">2. Meanwhile, cook<span style="font-size: small;"> your preferred pasta <span style="font-size: small;">acco<span style="font-size: small;">rding to package directions. D<span style="font-size: small;">rain and <span style="font-size: small;">add to the skillet<span style="font-size: small;">, along with a few tablespoons of pasta cooking liquid, and <span style="font-size: small;">toss with the onions to coat. Add more butter if desired, season to taste<span style="font-size: small;">, </span>and <span style="font-size: small;">serve with toasted pine <span style="font-size: small;">nuts and </span>Parmesan <span style="font-size: small;">c</span>heese.</span></span></span></span></span></span></span></span> </span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-79008183911207538612014-02-23T14:41:00.001-05:002014-02-23T14:41:45.868-05:00Un-Frozen<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: small;">I don't know what's up with my apartment, but right after dealing with the lack of heat, my stupid refrigerator died on me! And it's not the first time that this has happened! Of course it died the day after I made two new batches of soup to freeze for future snowstorms. What a waste of time and money and food! At least I got to sample (and photograph) my white bean soup before throwing it down the trash chute. Annoying!</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">I think the key to this recipe is cooking the base vegetables in bacon fat in order to infuse the soup with the essence of bacon. Then, if you wait to top each bowl with freshly cooked bacon right before serving, you can retain the crispy texture. Bacon!</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Even though it has been strangely warm this weekend, I know that another snowstorm has to be lurking just around the corner. So while I am dreaming of enjoying a glass of rosé on a beach somewhere warm, I'll make another batch of soup in anticipation of a potential blizzard, with my fingers crossed that it won't actually happen. The blizzard of course, not the rosé!</span><br />
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<b><span style="font-size: small;">White Bean with Bacon Soup</span></b><br />
<i><a href="http://www.amazon.com/The-Ski-House-Cookbook-Weather/dp/030733998X" target="_blank"><span style="font-size: small;">The Ski House Cookbook</span></a></i><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">5 strips thick-sliced bacon</span><br />
<span style="font-size: small;">1 medium yellow onion, diced</span><br />
<span style="font-size: small;">1 medium carrot, diced </span><br />
<span style="font-size: small;">1 celery rib, diced </span><br />
<span style="font-size: small;">1 medium shallot, minced</span><br />
<span style="font-size: small;">4 garlic cloves, minced </span><br />
<span style="font-size: small;">1 teaspoon chopped fresh thyme</span><br />
<span style="font-size: small;">1 bay leaf</span><br />
<span style="font-size: small;">2 (15-ounce) cans cannellini or other small white bean, drained</span><br />
<span style="font-size: small;">2 1/2 cups low-sodium chicken stock </span><br />
<span style="font-size: small;">Salt and freshly ground pepper </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://i57.tinypic.com/2udxk47.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i57.tinypic.com/2udxk47.jpg" height="" width="400" /></a></td></tr>
<tr><td class="tr-caption"><i><span style="font-size: x-small;">Gratuitous bacon shot</span></i></td></tr>
</tbody></table>
<span style="font-size: small;">1. In a large pot over medium heat, cook the bacon until crisp, about 8 minutes. Remove the bacon to drain on paper towels.</span><br />
<br />
<span style="font-size: small;">2. Remove all but 2 tablespoons of the bacon fat from the pot. Add the onion, carrot, celery and shallot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic, thyme and bay leaf and cook until fragrant, about 1 minute. Add the beans and stock and bring to a boil. Reduce the heat and cook the soup over medium heat for about 15 minutes or until the beans begin to fall apart. </span><br />
<br />
<span style="font-size: small;">3. Discard the bay leaf and puree the soup until smooth with an immersion blender. Season the soup with salt and pepper to taste and transfer to bowls. Crumble or chop the cooked bacon, garnish the soup and serve. Serves 4 - 6.</span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-1342583087148327962014-01-24T13:20:00.001-05:002014-01-24T13:20:57.983-05:00Cold Comfort<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://i41.tinypic.com/mr7jet.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://i41.tinypic.com/mr7jet.jpg" height="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I also use my meat thermometer to read the temp in my apt. It's VERY rare!</i></td></tr>
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<br />
<span style="font-size: small;">When it's 8˚ outside the last thing that I want to do is get up in the dark to go to a 6:30 am spin class. Especially when my apartment is only 55˚ to start with. Thanks landlords! It's super comfy! I think the shivering is helping me to burn extra calories so I don't even have to go to the freaking gym! (Fortunately, because now my gym has no heat or water. Gross.)</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Even though I sadly do have to get up supes early to go to the gym and/or work, I'd really rather sleep in and have a snow day like some peeps enjoyed earlier this week. And what I'd love to eat is a giant batch of homemade waffles. (Served to me on a silver platter, thanks.) I'm not talking about the crazy yeasted version that I made <a href="http://www.tinatheoccasionalcook.blogspot.com/2009/09/waffling-around.html" target="_blank">here</a>, just your good old-fashioned basic recipe. Mostly I just need a way to consume the six or so bottles worth of maple syrup that I have stashed f<span style="font-size: small;">rom</span> purveyors such as <a href="http://www.crownmaple.com/crown-maple-syrup" target="_blank">Crown</a> <span style="font-size: small;">in</span> NY, <a href="http://www.gillinghams.com/pages/Vermont%20Foods/highland%20sugarworks.htm" target="_blank">Gillingham's</a> <span style="font-size: small;">in</span> VT, and a generic bottle from MI. </span><br />
<br />
<span style="font-size: small;">Though I did try, I'm obviously not very good at estimating the amount of batter required to make a full waffle on my waffle iron. The first one didn't have any edges at all. At least my photo below shows improvement. I need help. Who's coming over to cook for me? BTW: BYO space heater.</span><br />
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<br />
<span style="font-size: small;"><b>Quick Waffles</b></span><br />
<span style="font-size: small;"><i>Adapted from <a href="http://www.bonappetit.com/" target="_blank">Bon Appétit</a></i></span><br />
<br />
<span style="font-size: small;">1 3/4 cups all purpose flour</span><br />
<span style="font-size: small;">2 tablespoons sugar</span><br />
<span style="font-size: small;">1 1/2 teaspoons baking powder</span><br />
<span style="font-size: small;">1/2 teaspoon salt</span><br />
<span style="font-size: small;">1 3/4 cups whole milk</span><br />
<span style="font-size: small;">2 large eggs</span><br />
<span style="font-size: small;">6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled</span><br />
<span style="font-size: small;">Peanut oil</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Whisk the flour, sugar, baking powder, and 1/2 teaspoon salt in a large bowl to blend. Whisk the whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add the milk mixture to the dry ingredients in a large bowl and whisk until the batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Heat the waffle iron according to manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil (don't miss any crevices or you waffle may stick like mine did). Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Divide the waffles among 4 plates. Dust with powdered sugar or dollop with unsalted butter or smother with real maple syrup, or do all three. Serves four. </span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-64535653638725843522014-01-12T15:19:00.001-05:002014-01-12T15:19:23.476-05:00Frozen<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">While packing to go away on a trip, I try to also spend the time to empty out my fridge so that I don't return to a science experiment gone terribly wrong. The only problem with this plan is that when I do finally come home, especially if it's later in the evening, the only thing I have left to eat are ice cubes. Yeah, yeah... I <i>could</i> order in, but then I'll just order too much, spend too much, and eat too much.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">When I returned from my latest trip just after New Years and rummaged through my freezer to gnaw on some ice cubes, I found a container of lentil soup that I had frozen during Christmas week. I had totally forgotten about it. For me, stocking up for future trips or just the winter to come is key, especially since my apartment has been hovering around 55 degrees so far this winter, incidentally the <a href="http://www.nyc.gov/html/hpd/html/tenants/heat-and-hot-water.shtml" target="_blank">minimum required</a> by NYC law. Coincidence? Doubt it. Someone's trying to save some dollar bills and it ain't me.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Anyhoo, I decided to make a variation of a lentil soup which I first wrote about <a href="http://www.tinatheoccasionalcook.blogspot.com/2009/11/feed-cold.html" target="_blank">here</a>. It's supes quick to make, freezes really well, and is also delicious served over basmati rice. (Check out the recipe below.) I also made a batch of vegetable soup, which I guess you could call <a href="http://en.wikipedia.org/wiki/Minestrone" target="_blank">minestrone</a>, and even threw in a leftover Parmesan cheese rind. Instead of throwing them away, you can freeze rinds and then add to soups to flavor them. The addition of pasta is optional depending on how you're feeling about carbs after the holidays. One option is to make the soup without the pasta and then add it in when you are reheating the soup, if you have the calories to spare. I don't, but added some anyway. It's still better than ordering (and eating) pad thai.</span><br />
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<b><span style="font-size: small;">Minestrone (aka vegetable) Soup</span></b><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2 tablespoons olive oil</span><br />
<span style="font-size: small;">1 medium onion, chopped</span><br />
<span style="font-size: small;">2 garlic cloves, minced</span><br />
<span style="font-size: small;">2 medium carrots, peeled and diced</span><br />
<span style="font-size: small;">1 large celery stalk, diced</span><br />
<span style="font-size: small;">Salt and freshly ground black pepper</span><br />
<span style="font-size: small;">1 (14.5-ounce) can diced tomatoes</span><br />
<span style="font-size: small;">1 medium bunch kale, chopped</span><br />
<span style="font-size: small;">1 (15-ounce) can small white beans, rinsed and drained</span><br />
<span style="font-size: small;">6 cups broth (vegetable or chicken)</span><br />
<span style="font-size: small;">1 (2-inch) piece of parmesan rind</span><br />
<span style="font-size: small;">3/4 cup small dried pasta (optional)</span><br />
<span style="font-size: small;">Freshly grated Parmesan, for serving</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. In a large pot, heat the oil over medium heat. Add the onion, garlic, carrot, celery, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the vegetables begin to soften, 5 - 8 minutes.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Add the tomatoes, kale, beans, broth and Parmesan rind. Bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Add the pasta, if using and cook for ten minutes more, or until the pasta is al dente. Discard the cheese rind and season to taste with salt and pepper. Serve sprinkled with Parmesan if desired. Serves 6 - 8.</span><br />
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<b><span style="font-size: small;">Curried Lentil Soup</span></b><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1 tablespoon olive oil</span><br />
<span style="font-size: small;">1 medium onion, chopped</span><br />
<span style="font-size: small;">1 medium carrot, finely chopped</span><br />
<div>
<span style="font-size: small;">Salt and freshly ground black pepper</span><br />
<span style="font-size: small;">2 large garlic cloves, minced</span><br />
<span style="font-size: small;">2 tablespoons (or more) curry powder</span><br />
<span style="font-size: small;">1 cup green lentils</span><br />
<span style="font-size: small;">4 cups water</span></div>
<div>
<span style="font-size: small;">Cilantro and lemon wedges, for serving</span></div>
<div>
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Heat the olive oil in heavy large pot over medium heat. Add the onion and carrot and sprinkle with salt and pepper. Cook until the onion is translucent, stirring occasionally, about 4 minutes. Add the garlic and stir until the vegetables are soft but not brown, about 4 minutes longer. Add the curry powder and stir until fragrant, about 1 minute. </span></div>
<div>
<span style="font-size: small;"><br />
</span></div>
<div>
<span style="font-size: small;">2. Add the lentils and 4 cups of water. Sprinkle with salt and pepper. Increase the heat to bring to boil. Reduce the heat to medium and simmer until the lentils are tender, about 30 minutes. Pulse briefly with an immersion blender to desired consistency. Top with cilantro and serve with lemon wedges. Serves 6.</span></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-65093149666972738592013-12-29T14:37:00.001-05:002013-12-29T14:37:15.609-05:00Hey, Blondie!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">My quick go-to recipe for a sweet treat is always<a href="http://www.tinatheoccasionalcook.blogspot.com/2009/09/choco-loco.html" target="_blank"> brownies</a>. Always. You can't beat a warm brownie right out of the oven. Maybe with a little vanilla ice cream? But for the same amount of ingredients (if you don't count the nuts and chips), you can make blondies, essentially a quicker version of chocolate chip cookies but with a richer butterscotch flavor. Try it. I bake a lot and was recently told that it was the best thing I ever made. I'm not so sure about that, but I'll take it!</span><br />
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<span style="font-size: small;"><b>Blondies with Chocolate Chips and Walnuts</b></span><br />
<i><span style="font-size: small;">Adapted from <a href="http://www.marthastewart.com/" target="_blank">Martha Stewart</a></span></i><br />
<div>
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">8 tablespoons (1 stick) unsalted butter, melted, plus more for pan</span><br />
<span style="font-size: small;">1/2 cup packed light-brown sugar</span><br />
<span style="font-size: small;">1/3 cup granulated sugar</span><br />
<span style="font-size: small;">1 large egg</span><br />
<span style="font-size: small;">1 teaspoon pure vanilla extract</span><br />
<span style="font-size: small;">1 cup all-purpose flour, (spooned and leveled)</span><br />
<span style="font-size: small;">1 teaspoon salt</span><br />
<span style="font-size: small;">1 cup semisweet chocolate chips</span><br />
<span style="font-size: small;">1 cup chopped walnuts</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Preheat the oven to 350˚F. Brush an 8-inch square baking pan with butter.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla. Add the flour and salt. Mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth the top. Sprinkle with remaining chocolate chips and walnuts.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store in an airtight container up to 2 days.</span></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-5837369107156445902013-12-24T15:48:00.000-05:002013-12-24T15:48:42.013-05:00A Christmas Story<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">It's Christmas Eve ya'll! Time to get ready for <a href="http://www.tbs.com/movies/achristmasstory/" target="_blank">24 hours</a> of <a href="http://www.imdb.com/title/tt0085334/" target="_blank">A Christmas Story</a>! TBS gives us all a gift that we don't have to wait until Christmas morning to open, starting at 8:00 pm tonight. And BTW, did you know that you can even visit <a href="http://www.achristmasstoryhouse.com/" target="_blank">Ralphie's house</a>?!? You're welcome. Since I won't be in Cleveland to experience it in person, I will be hunkered down in front of my TV laughing at Ralphie dressed as a deranged Easter Bunny, scarfing down the last of my holiday cookies (not soap!).</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">If you need a last minute cookie recipe, try these oatmeal lace cookies, one of my mom's faves. They're great because you don't need that many ingredients and you can whip them up in, like, 15 minutes (including baking time). You'll end up with an impressive crisp, delicious cookie that may also be quite fragile. FRA-GEE-LAY. Must be Italian.</span><br />
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<span style="font-size: small;"><b>Oatmeal Lace Cookies</b></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1 egg, lightly beaten</span><br />
<span style="font-size: small;">1 cup old-fashioned rolled oats</span><br />
<span style="font-size: small;">1 cup sugar</span><br />
<span style="font-size: small;">1/4 cup butter, melted</span><br />
<span style="font-size: small;">2 teaspoons vanilla</span><br />
<span style="font-size: small;">2 tablespoons + 1 teaspoon all-purpose flour</span><br />
<span style="font-size: small;">3/4 teaspoon salt</span><br />
<span style="font-size: small;">1/4 teaspoon baking powder</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Preheat the oven to 375˚ F. Add all of the ingredients to a large bowl. Stir to combine.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Cover a baking sheet with parchment paper (or a silicone baking mat). Drop the batter, one scant teaspoon at a time, leaving 3 inches between cookies. Bake for 5 - 7 minutes until golden brown. Cool completely before removing from sheets. Makes 24 cookies.</span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-7253041633954156402013-11-27T12:24:00.002-05:002013-11-27T12:24:43.599-05:00Very Cranberry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Thanksgiving is <span style="font-size: small;">only </span>one day away so I am making my list and checking it twice...for baking ingredients not Black Friday sales, people<span style="font-size: small;">!</span> Since not everyone likes cranberry sauce (or they want the one from the can) I <span style="font-size: small;">need</span> to figure out what to do with <span style="font-size: small;">my</span> leftovers. Cranberry margaritas<span style="font-size: small;">, d</span>uh<span style="font-size: small;">!</span> This recipe is from <a href="http://www.theredcat.com/redcat.php" target="_blank">The Red Cat</a>, one of my fave re<span style="font-size: small;">staurants</span> in NYC. Check out their <span style="font-size: small;">delish</span> zucchini <span style="font-size: small;">recipe</span> <a href="http://www.tinatheoccasionalcook.blogspot.com/2009/06/meow.html" target="_blank">here</a>. </span><br />
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<span style="font-size: small;"><span style="font-size: small;">For this fabulous <span style="font-size: small;">margarita, just</span> </span>make a cranberry sauce as you normally <span style="font-size: small;">would for Thanksgiving dinner,</span> but then instead of smearing it <span style="font-size: small;">all over</span> a turkey sandwich, add it to a cocktail shaker and watch your margarita turn a lovely shade of pink. Festive and delicious. Bottoms up!</span><br />
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<b><span style="font-size: small;"><br />
</span></b> <b><span style="font-size: small;">Cranberry Margarita</span></b><br />
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</span> <span style="font-size: small;">Jam:</span><br />
<span style="font-size: small;">1 1/2 cups fresh or frozen cranberries</span><br />
<span style="font-size: small;">1/3 cup sugar</span><br />
<span style="font-size: small;">3 tablespoons fresh orange juice</span><br />
<span style="font-size: small;">2 teaspoons finely grated orange zest </span><br />
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<span style="font-size: small;">Drink: </span><br />
<span style="font-size: small;">1 tablespoon kosher salt</span><br />
<span style="font-size: small;">1 tablespoon sugar</span><br />
<span style="font-size: small;">1 1/2 teaspoons Chinese five-spice powder, if desired </span><br />
<span style="font-size: small;">1 lime, cut into wedges</span><br />
<span style="font-size: small;">4 ounces Triple Sec or Cointreau</span><br />
<span style="font-size: small;">6 ounces Tequila</span><br />
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</span> <span style="font-size: small;">1. Make the jam: Bring the cranberries, sugar, orange juice, and 1/2 cup water to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in the orange zest; let cool. DO AHEAD: Jam can be made 5 days ahead. Cover and chill. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Make the drinks: Mix the salt, sugar, and five-spice powder (if using) on a small plate. Rub the rims of Old Fashioned glasses with a lime wedge; dip in the salt mixture and fill the glasses with ice. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. For each cocktail, combine 1 ounce lime juice, 1 ounce Triple Sec, 1½ ounces tequila, and 2 tablespoons cranberry jam in a cocktail shaker. Fill with ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into the prepared glasses. </span><br />
<br />Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-28993577071753667072013-11-17T15:25:00.000-05:002013-11-17T15:26:24.036-05:00Apple Expectations<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">How is November halfway over?? It's going to be Christmas in one second so...time to start baking!</span></div>
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<span style="font-size: small;">I've been flipping through magazines trying to get some new ideas for Thanksgiving desserts. I've made all sorts of pies in the past, but the truth is that I <i>have</i> to produce an apple crisp or I will be asked to leave dinner! For realz. (These peeps expect a crisp or a crumble at each and every dinner that I attend. Holiday or not.) I was just thinking that maybe I could jazz it up somehow? Like with cranberries? I like the tartness that they add, but not sure if my dinner crowd will approve. I think that they may be apple crisp purists. Or just happy to get whatever I make? I'll go with that. I made a mini version today, essentially a half batch, and I was totes happy. (Just wish I had some ice cream or whipped cream.) We'll what I can get away with!</span></div>
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<span style="font-size: small;"><b>Apple-Cranberry Crisp</b></span><br />
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</span> <span style="font-size: small;">Topping</span><br />
<span style="font-size: small;">1 cup (packed) golden brown sugar</span><br />
<span style="font-size: small;">1 cup old-fashioned oats</span><br />
<span style="font-size: small;">3/4 cup all-purpose flour</span><br />
<span style="font-size: small;">1/4 teaspoon salt</span><br />
<span style="font-size: small;">1/2 cup (1 stick) chilled unsalted butter, cut into pieces</span><br />
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<span style="font-size: small;"><br />
<span style="font-size: small;"><span style="font-size: small;">Filling</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 (12-ounce) package fresh cranberries</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">2 1/2 pounds Fuji or Rome or Granny Smith apples (or a mix - about 6 medium), peeled, cored, cut into 1/2-inch chunks</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">3/4 cup sugar</span></span></span></div>
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<span style="font-size: small;"><span style="font-size: small;">3 tablespoons all-purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-size: small;">1/2 teaspoon cinnamon</span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">Vanilla ice cream</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. For the topping: Combine brown sugar, oats, flour, and salt in large bowl. Stir to blend. Add the butter and rub in with fingertips until the mixture comes together in clumps. Cover and chill while preparing the filling. (The topping can be prepared 1 day ahead. Keep chilled.)</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. For the filling: Preheat the oven to 375°F. Generously butter a 13x9x2-inch glass or ceramic baking dish. Combine the cranberries, apples, sugar, flour and cinnamon in a large bowl. Transfer the filling to the prepared dish. Sprinkle the topping over the fruit mixture.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Bake the crisp until the filling bubbles and the topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream, if desired. Makes 8 - 10 servings. </span></span><br />
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-88440779247944396912013-10-13T14:16:00.002-04:002013-10-13T14:16:50.369-04:00Capona(Tina)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">When I go to <a href="http://www.ottopizzeria.com/home.cfm" target="_blank">Otto</a> and I'm not in the pizza mood, I'll order a bunch of antipasti. My faves are the caponata, cauliflower, and <a href="http://www.tinatheoccasionalcook.blogspot.com/2010/05/cheap-and-easy.html" target="_blank">lentils</a>. Somehow I managed to make them look and taste quite similar to the restaurant version...at home! Truth be told, I made these all weeks ago, but the <a href="http://www.amctv.com/shows/breaking-bad" target="_blank">Breaking Bad</a> finale clearly threw me off my blogging game. Or that's the convenient excuse I'm going with.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Caponata is a Sicilian cooked eggplant salad with a distinct sweet and sour flavor profile called agrodolce. Typically the agro (sour) part comes from vinegar and the dolce (sweet) part from sugar. There are also several variations that may or may not include celery, capers, olives, pine nuts, raisins, or currants. I like a variety of textures so threw in most of the options except for the raisins. Because they are gross. I used <a href="http://www.mariobatali.com/" target="_blank">Mario Batali's</a> recipe as a base and was surprised to find a touch of cocoa powder. The balsamic vinegar also adds a bit more richness than a red wine vinegar, which is often called for in recipes. I was super happy with the way mine turned out. </span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">The cauliflower here is simply roasted with some distinctive flavors added in at the end. Mario torches his under the broiler, 4-inches from the flame, but I have a crappy rental apartment oven so...yeah. Roasting seemed like a better idea. This a great way to try cauliflower especially if you are not a fan, possibly because you grew up on plain frozen florets or plain raw florets dunked into ranch dressing on a veggie tray. Not that I know anything about that.</span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;"><b>Eggplant Caponata</b></span><br />
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<span style="font-size: small;">1⁄3 cup extra-virgin olive oil</span><br />
<span style="font-size: small;">1 large Spanish onion, diced</span><br />
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<span style="font-size: small;">2 celery ribs, diced</span><br />
<span style="font-size: small;">2 garlic cloves, thinly sliced</span><br />
<span style="font-size: small;">3 tablespoons pine nuts</span><br />
<span style="font-size: small;">1⁄2 teaspoon red-pepper flakes, or to taste </span></div>
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<span style="font-size: small;">2 medium eggplants, cut into 1-inch cubes (about 1 1⁄4 pounds each)</span><br />
<span style="font-size: small;">1 tablespoon sugar</span><br />
<span style="font-size: small;">1/4 teaspoon ground cinnamon</span><br />
<span style="font-size: small;">1⁄2 teaspoon unsweetened cocoa powder</span></div>
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<span style="font-size: small;">1 (14-1/2 ounce) can diced tomatoes</span></div>
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<span style="font-size: small;">3 tablespoons tomato paste</span></div>
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<span style="font-size: small;">3 tablespoons balsamic vinegar</span></div>
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<span style="font-size: small;">1/2 cup chopped green olives</span></div>
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<span style="font-size: small;">2 tablespoons capers, drained</span></div>
<span style="font-size: small;">Salt and freshly ground black pepper</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Heat the oil in a heavy large pot over medium heat. Add the onion, celery, garlic, pine nuts, and red pepper flakes, and cook for 5 minutes over medium heat until the onion is translucent. </span></div>
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</span></div>
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<span style="font-size: small;">2. Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often. Add the tomatoes, tomato paste, vinegar, olives, and capers and bring to a boil. </span></div>
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</span></div>
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<span style="font-size: small;">3. Lower the heat, cover, and simmer for 10 minutes. Remove the lid and continue to simmer for 5 minutes more, or until the mixture has thickened. Season to taste with salt and pepper. Let cool and serve at room temperature. It's best made one day ahead to let the flavors develop. Will keep up to 5 days in the refrigerator. Serves 8.</span><br />
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</span> <span style="font-size: small;"><b>Cauliflower with Olives and Capers</b></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into bite-sized pieces</span><br />
<span style="font-size: small;">3 tablespoons extra-virgin olive oil</span><br />
<span style="font-size: small;">Maldon or other flaky sea salt and coarsely ground black pepper</span><br />
<span style="font-size: small;">½ cup pitted Kalamata olives (or other favorite olive)</span><br />
<span style="font-size: small;">3 tablespoons capers, rinsed and drained</span><br />
<span style="font-size: small;">1½ teaspoons hot red pepper flakes, or to taste</span><br />
<span style="font-size: small;">3 tablespoons lemon agrumato oil, or 3 tablespoons extra-virgin olive oil plus ½ teaspoon grated lemon zest</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Preheat the oven to 425˚F. Toss the cauliflower with the olive oil in a large bowl and season with the salt and pepper. Spread out in a single layer on a large baking sheet and roast, stirring occasionally, for 30 - 40 minutes, or until lightly charred in spots and just tender.</span></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Return the cauliflower to the bowl, add the olives, capers, red pepper flakes, if using, and lemon oil, and toss to mix well. Season to taste with additional salt and pepper if desired. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors. Serves 6.</span></div>
Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-52703658340277954142013-09-16T19:17:00.002-04:002013-09-16T19:17:54.259-04:00Just Serve Wine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">The great thing about having a dinner party is that you can try out new recipes on your friends. The bad thing about having a dinner party is trying out new recipes on your friends. Sometimes things don't quite go according to plan, so it can be kind of a risk. Unless you ply them with loads of wine. My friend, Chad, hosted a dinner party this weekend and I offered to make a dessert. (It sounded like wine was covered.) And I wanted an excuse to bake!</span><br />
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<span style="font-size: small;">I actually thought that I had blogged about a flourless chocolate cake previously, but according to my own hi-tech blog search, I hadn't. Unless I forgot to label that particular post, which is not outside the realm of possibility. (Sometimes I blog under the influence. It happens.) </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Since this is an awesomely abbreviated four-ingredient recipe (i.e uncomplicated) and because I knew that we were having pasta for dinner, it seemed like this gluten-free solution (but not calorie free let's not forget!) was the way to go. Overall I would say that it was successful, though I wish that I had made and served a whipped cream alongside it, as I discovered after the first taste that my cake was <i>slightly</i> on the dry side. Slightly. I think I left it in the oven for, like, 8 minutes too long. Being the spazz that I am and since I had the tools, I made another cake the following day just to check. A few less minutes in the oven resulted in a<i> much</i> smoother result. Yay!! And also, Sorry dinner-party-friends!! I didn't know!! So, I guess the moral of the story is, if you want to impress, do a trial run, if you don't have the time, serve wine!</span><br />
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<b><span style="font-size: small;">Flourless Chocolate Cake</span></b><br />
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<i><span style="font-size: small;">Adapted from Martha Stewart</span></i></div>
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<span style="font-size: small;">5 tablespoons unsalted butter, plus more for the pan</span><br />
<span style="font-size: small;">6 ounces bittersweet chocolate, finely chopped</span><br />
<span style="font-size: small;">6 large eggs, separated</span><br />
<span style="font-size: small;">1/2 cup granulated sugar</span><br />
<span style="font-size: small;">Confectioners' sugar, for dusting</span><br />
<span style="font-size: small;">Sweetened whipped cream, for serving</span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Preheat the oven to 300˚F with the rack in the center. Butter the bottom and sides of a 9-inch springform pan and line the bottom with buttered parchment paper. Set aside.</span></div>
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<span style="font-size: small;">2. Melt the butter and chocolate, stirring until smooth, in a large bowl set over a saucepan of simmering water until completely melted. Let cool slightly. Whisk in the egg yolks.</span></div>
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<span style="font-size: small;">3. In another large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture then, gently, fold in the remaining egg whites in 2 additions.</span></div>
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<span style="font-size: small;">4. Pour the batter into the prepared pan, and smooth the top. Bake until the cake pulls away from the sides of the pan and is set in the center, 40 to 50 minutes. (My cake actually didn't pull away from the sides until it was cooling, hence my slightly overcooked trail run. So don't wait for that to happen.) Cool completely on a wire rack; remove the sides of the pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.<br />
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-68728313332955286372013-09-07T14:41:00.000-04:002013-09-07T14:43:15.941-04:00Late Summer Saturday<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Whoa. It's September. And a college football/US Open men's semi-finals kind of Saturday no less. Quite the day of athleticism. I took my urban rebounding (mini-trampoline to those unfamiliar) class this morning so am feeling entitled to one final glass (or two) of rosé for the season. I'm more of a tennis drinker than football drinker. Champagne and French fries? Sure! Beer and nachos? The nachos sound good...</span><br />
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</span> <span style="font-size: small;">The end of summer brings one last chance to hoard all the tomatoes and corn that you can. But they won't last very long and I'm not about to start canning. Forgoing my 85th variation on a green salad, I'm breaking out the wheat berries. It's getting crazy up in herre! Wheat berries are the whole grain form of wheat and are a little nutty, a little chewy and are a little more interesting than quinoa (to me), though the wheat berries could be replaced with quinoa or farro or couscous if you preferred. There's no real recipe here, as I kind of eyeballed the whole thing, but I'll give you a general estimate and you can go from there. Now, where are my nachos? I've got some football (and Rafa) to watch!</span><br />
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<span style="font-size: small;"><b>End of Summer Wheat Berry Salad</b></span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Wheat Berries: Simmered for an hour, or until soft, strained and cooled</span><br />
<span style="font-size: small;">Heirloom Tomatoes: Chopped</span><br />
<span style="font-size: small;">Sweet Corn: Cooked briefly in boiling water, cooled & cut from the cob</span><br />
<span style="font-size: small;">Scallions: Chopped, to taste</span><br />
<span style="font-size: small;">Feta: Crumbled, to taste</span><br />
<span style="font-size: small;">Toasted Walnuts: Chopped, to taste</span><br />
<span style="font-size: small;">Cilantro or Parsley: Chopped, to taste</span><br />
<span style="font-size: small;">Extra Virgin Olive Oil (3 parts)</span><br />
<span style="font-size: small;">Lemon Juice (1 - 2 parts)</span><br />
<span style="font-size: small;">Dijon Mustard (1/2 part)</span><br />
<span style="font-size: small;">Salt & Freshly Ground Black Pepper: To taste</span><br />
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<br />Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com1tag:blogger.com,1999:blog-2937750137563070421.post-11772092047582098102013-08-11T13:50:00.003-04:002013-08-11T13:50:38.163-04:00Breaking Back!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Calling all chem nerds and meth heads, can you believe <a href="http://www.amctv.com/shows/breaking-bad" target="_blank">Breaking Bad</a> is finally back tonight?? And...I actually have a blog post? Yeah, yeah, yeah... it's been a month. But I haven't been cooking at all and have only baked (desserts!) a few times at my friend's house out at the beach. Truth be told, I'm still not cooking. And I'm definitely not cooking meth like Jesse and Walt (or Mr. White as Jesse stills calls him). BTW Did anyone happen to catch <a href="http://www.vulture.com/2013/08/how-breaking-bads-science-advisor-keeps-it-real.html" target="_blank">this interview</a> with chemistry prof, Dr. Donna Nelson? It's awesome. She has been volunteering as the show's science advisor since season two, after she had read an interview that show creator Vince Gilligan gave to <i>Chemical & Engineering News</i> and reached out to him directly to offer some assistance. Badass.</span><br />
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</span> <span style="font-size: small;">I haven't taken chemistry since high school (when I felt like the science advisor to many of my classmates) but I think it's not a total stretch to say that there is some chemistry involved in cooking and baking. Baking especially. OK whatever. I think these fudgsicles are the perfect summer meal (I'm serious) when it's 90 plus degrees and 80% humidity. Or if you are Walter White and live in the southwest year round. Gah! I can't wait for tonight's ep! I might have to spend the next 7 hours watching AMC's BB marathon and eating fudgsicles in preparation.</span><br />
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<b><span style="font-size: small;">Sicilian Chocolate Gelato Fudgsicles</span></b><br />
<i><span style="font-size: small;">Adapted from <a href="http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607" target="_blank">Bittersweet</a></span></i><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3 cups whole milk</span><br />
<span style="font-size: small;">2/3 cup sugar</span><br />
<span style="font-size: small;">3/4 cup premium unsweetened cocoa powder</span><br />
<span style="font-size: small;">1 1/2 tablespoons cornstarch</span><br />
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<span style="font-size: small;">1. In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.</span><br />
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</span> <span style="font-size: small;">2. Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a small bowl. Scrape the cocoa mixture into the hot milk. Cook. stirring constantly until the mixture thickens abd bubbles a little at the edges. Then boil gently, stirring for 2 minutes longer. Scrape into a large bowl and let cool completely.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">3. Pour into ice pop molds and freeze until firm. Makes 8 - 10 fudgsicles.</span>Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0tag:blogger.com,1999:blog-2937750137563070421.post-23160566714608513052013-07-14T17:05:00.000-04:002013-07-14T17:05:19.561-04:00Poppin' Bottles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">It just so happens that I made a decidedly French dessert before I realized that it was Bastille Day today. Oo la la! I'm so tuned in. Pop some bottles for the French!</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Bastille Day aka French National Day aka La Fête Nationale commemorates the storming of the Bastille (prison/fortress), which took place on July 14, 1789 and marked the beginning of the French Revolution, the end of absolute monarchy and the birth of the sovereign Nation. It became an official public holiday in 1880.</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">Clafoutis is a baked French dessert from the Limousin region, traditionally made with black cherries, arranged in a buttered dish and covered with a thick flan-like batter. It is then dusted with powdered sugar and served lukewarm. If you can make pancake batter, you can make this. Trust. I used raspberries because it's what I had, but really any seasonal and semi-soft fruit would work. Happy Bastille Day and enjoy <a href="http://popwatch.ew.com/2013/07/14/bastille-day-french-pop-culture-moments/" target="_blank">this list of French-ified moments</a> in pop culture!</span><br />
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<b><span style="font-size: small;">Raspberry Clafoutis</span></b><br />
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<i><span style="font-size: small;">Adapted from <a href="http://www.foodandwine.com/" target="_blank">Food &Wine</a></span></i></div>
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1/2 cup all-purpose flour</span><br />
<span style="font-size: small;">1/4 cup plus 2 tablespoons sugar</span><br />
<span style="font-size: small;">Salt</span><br />
<span style="font-size: small;">3 large eggs</span><br />
<span style="font-size: small;">3 tablespoons unsalted butter, melted</span><br />
<span style="font-size: small;">Finely grated zest of 1 lemon</span><br />
<span style="font-size: small;">1/4 cup plus 2 tablespoons milk</span><br />
<span style="font-size: small;">1 1/2 pints raspberries (3 cups)</span><br />
<span style="font-size: small;">Confectioners' sugar, for dusting</span><br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;">1. Preheat the oven to 350°F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.</span><br />
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<span style="font-size: small;"><br />
</span> <span style="font-size: small;">2. Bake for about 30 minutes, until the clafoutis is set and golden. (It will puff up around the edges.) Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve. Serves 6.</span></div>
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Tinahttp://www.blogger.com/profile/09638060359998530561noreply@blogger.com0