tag:blogger.com,1999:blog-35663596232149912512024-03-12T20:26:22.849-07:00FOOD FASCINATIONWhen eating is your hobby...Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.comBlogger518125tag:blogger.com,1999:blog-3566359623214991251.post-26441207809201552802015-01-20T07:42:00.000-08:002015-01-20T07:42:24.101-08:00Eastern European Rye...Oh My!I discovered rye bread my freshman year in college at University of San Diego. I went to the deli on campus and ordered a pastrami, havarti, extra mustard on rye. The only choices for bread back then where wheat, white or rye, but the rest of the semester, I ordered everything on rye. With all the artisan bakeries popping up everywhere, really good rye bread is everywhere.<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=4b37b4575041f456eb95a3a30907f060_zps70de97aa.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/4b37b4575041f456eb95a3a30907f060_zps70de97aa.jpg" height="640" width="480" /></a><br />
I was so excited to try making it myself. The recipe and technique is clearly explained in <u>Baking with Julia.</u> I recommend reading the recipe and instructions at least once before starting this project and make sure to save if for a day that is open. <br />
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Cover the dough with your favorite towel from Dorie Greenspan!!!<br />
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I started my dough early in the moring, went to breakfast with a friend, came home checked on the dough, ran errands, checked on the dough and finished up while watching the Seahawks game. I missed part of the game because I had to figure out how I was going to suspend the dough for the last rise.<br />
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The bread was done after the Seahawks win over the Panthers...Yay!!!<br />
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I let the bread cool, as instructed, as much as I wanted to try it. The next morning, I toasted a piece to have with my fried eggs. YUM!!!<br />
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To see other versions of this recipe, click <a href="https://tuesdayswithdorie.wordpress.com/2015/01/19/bwj-lyl-eastern-european-rye/">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-71994069814260996082015-01-16T23:00:00.000-08:002015-01-17T08:46:22.831-08:00clams and mussels at 99 ParkYou may not know this, but I had a bad experience with mussels years ago and as much as I want to eat them, I don't. The recipe selected for French Fridays with Dorie is the curried mussels. I knew I would be skipping this one. However, I told my husband about the recipe selection and he said, "I want mussels!". Well, I did not buy mussels and I had no intention on making dinner. We headed to <a href="http://www.99park-restaurant.com/">99 Park</a>, in downtown Bellevue.<br />
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After ordering a Manhattan-like cocktail, the <span style="background-color: rgba(255, 255, 255, 0); font-weight: bold;">Meydenbauer: </span><span style="background-color: rgba(255, 255, 255, 0);">Bourbon, Demerara Rum, Amontillado Sherry, Kirsch, Absinthe ($11.00) </span>and after a brief glance at the menu, my husband found clams and mussels and panang curry...wow, what a wonderful surprise!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=be255101cc2801f65c4ad146df1425bf_zps717a41b4.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/be255101cc2801f65c4ad146df1425bf_zps717a41b4.jpg" height="480" width="640" /></a><br />
We enjoyed deviled eggs and caviar with our cocktails, then we were presented with an amuse Boucher from the chef. What a lovely treat of grilled waygu beef, tempura schisito peppers, and miso with seasonal vegetables...mmmmm!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=1c3c41373e94fe887c9fcf52d880ece1_zpsaeea793a.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/1c3c41373e94fe887c9fcf52d880ece1_zpsaeea793a.jpg" height="640" width="480" /></a><br />
I opted for the <span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Selection of charcuterie</span><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> traditional accompaniments ($19.00), </span><span style="border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Macrina seeded brown bread</span> whipped honey butter, sea salt ($4.00) </span>and a glass of Pinot Noir suggested by the general manager. My husband had the <span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Taylor shellfish clams and mussels</span> panang curry, sweet potato, thai basil, toast ($21.00) and a side of <span style="border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Belgian truffle frites ($9.00).</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">He paired his entree with a local Sauvignon Blanc. I tried one clam...delicious!!!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=0c7a5a09395ea15b5c1224003e739bd6_zps0ef840f3.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/0c7a5a09395ea15b5c1224003e739bd6_zps0ef840f3.jpg" height="480" width="640" /></a></span>
Before We finished off the meal with <span style="background-color: rgba(255, 255, 255, 0);"><span class="color_24" style="border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lemon ricotta cheesecake</span><span class="color_24" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> fig compote, pomegranate seeds, candied ginger ($12.00) and a perfect Sauterne. </span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span class="color_24" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=d7a5bb237ffe8fefbf1ff7442b577a6a_zpsf7f0cb4c.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/d7a5bb237ffe8fefbf1ff7442b577a6a_zpsf7f0cb4c.jpg" height="640" width="480" /></a></span></span>
<span style="background-color: rgba(255, 255, 255, 0);"><span class="color_24" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">This was my 4th visit to 99 Park and probably the best. Every table is a good table, great service, nice beverage selection and the food, even if the menu is "all over the place" is fantastic! If you ever go there and someone you know says , "I didn't like the food", "unfriend" them on Facebook and stop following them on Instagram!
If you want to see how the recipe in Dorie Greenspan's <u>Around My French Table, click <a href="http://www.frenchfridayswithdorie.com/?p=2613">here.
</a><a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=043be549365aa650c2372d82bb8312b8_zps34f9cc55.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/043be549365aa650c2372d82bb8312b8_zps34f9cc55.jpg" /></a>
<a href="http://www.urbanspoon.com/r/1/1851346/restaurant/Seattle/99-Park-Bellevue"><img alt="99 Park on Urbanspoon" src="http://www.urbanspoon.com/b/link/1851346/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></u></span></span>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com7tag:blogger.com,1999:blog-3566359623214991251.post-68311207307085020342015-01-13T22:20:00.004-08:002015-01-14T07:58:55.138-08:00Granola Energy Bars<div class="separator" style="clear: both; text-align: center;">
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Well, it's January and in my house we are all thinking we should eat better. Granola Energy Bars from Dorie Greenspan's Baking Chez Moi, are a perfect addition to our "snack" selection. I made these over the weekend and I followed the recipe except substituted the brown rice syrup for agave. <br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=fcce8a5a47474bfc29bee9f2ea6f6fdc_zps3d473951.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/fcce8a5a47474bfc29bee9f2ea6f6fdc_zps3d473951.jpg" height="640" width="480" /></a><br />
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The flavor was very good. The texture was good, but my bars did not really stick together well. I will try the brown rice syrup to see if it makes a difference. To see the other versions at Tuesdays with Dorie, click <a href="https://tuesdayswithdorie.wordpress.com/2015/01/13/bcm-lyl-granola-energy-bars/">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com13tag:blogger.com,1999:blog-3566359623214991251.post-60644954266434532812015-01-01T18:20:00.000-08:002015-01-02T06:24:05.878-08:00Getting in touch with my Filipino roots: Sinigang Salmon with celery and radish<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=11d6e2551172c37e6ed6c5ae7413853c_zps3af24df1.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/11d6e2551172c37e6ed6c5ae7413853c_zps3af24df1.jpg" height="640" width="480" /></a><br />
I cheated and used a flavor packet with the Salmon head from <a href="https://www.facebook.com/jjasianmarket">Jing Jing Asian Market</a>, radish and celery. I paired this with a nice glass of pink champagne. Sauvignon Blanc would have been a better choice, but I had a glass of champagne left over from NYE. Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com1tag:blogger.com,1999:blog-3566359623214991251.post-2925754865416586782014-12-31T21:46:00.000-08:002015-01-01T21:46:40.231-08:00Happy New Year!We kept it simple this year. Staying in and having steamed Dungeness crab, sautéed prawns and pink champagne. Cheers!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=a8d77ea4983daedc30a327f605e66d74_zps929f6098.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/a8d77ea4983daedc30a327f605e66d74_zps929f6098.jpg" height="480" width="640" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com0tag:blogger.com,1999:blog-3566359623214991251.post-51025516589210582312014-12-30T21:12:00.000-08:002014-12-30T21:12:23.434-08:00buche de noel<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=3f1e103d7062cf9a5c95dd290818343e_zps95b678f3.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/3f1e103d7062cf9a5c95dd290818343e_zps95b678f3.jpg" height="640" width="480" /></a><br />
I made my Buche de Noel on Christmas Eve, not a good idea if you plan on serving the cake with Christmas Eve Dinner. All I have to say is there are many steps and many ingredients, but worth it! <br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=49109d9cdc0820df460770ab0f4ef5ba_zps0e865488.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/49109d9cdc0820df460770ab0f4ef5ba_zps0e865488.jpg" height="640" width="640" /></a><br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=96999e366c4ca1bd22354d28e4af0235_zpse8577a7a.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/96999e366c4ca1bd22354d28e4af0235_zpse8577a7a.jpg" height="640" width="480" /></a><br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=6905063ddbe7acc1cbd0e28cfbd5def2_zpse63f0897.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/6905063ddbe7acc1cbd0e28cfbd5def2_zpse63f0897.jpg" height="640" width="480" /></a><br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=fb411d8af55d14c35dacd1b8e54bedd5_zps6ea592df.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/fb411d8af55d14c35dacd1b8e54bedd5_zps6ea592df.jpg" height="640" width="480" /></a><br />
I had to recruit my son to help make the fluffy frosting, and my husband made an extra trip to the store for eggs, but we did it. There were only 3 of us for dinner, so on Christmas Day, I gave he other half of the Buche de Noel to my Aunt Lily and uncle Jorge. <br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=397d1280ce9133e8fa963e5d94d466e4_zps7f458718.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/397d1280ce9133e8fa963e5d94d466e4_zps7f458718.jpg" height="640" width="480" /></a><br />
A Merry Christmas to all! To see other versions of the Buche de Noel, click <a href="http://tuesdayswithdorie.wordpress.com/2014/12/23/bcm-lyl-buche-de-noel/">here.</a><br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=c6e2625839d8d4876450e980fe6cf05e_zpsb370fa2e.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/c6e2625839d8d4876450e980fe6cf05e_zpsb370fa2e.jpg" height="640" width="480" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-15337536099641105482014-12-13T19:50:00.000-08:002014-12-13T19:50:20.232-08:00lamb & dried apricot tagineDelicious and that is all!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=ec65c0978f9f01e0b27e19916cd02f55_zps77dabf41.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/ec65c0978f9f01e0b27e19916cd02f55_zps77dabf41.jpg" height="640" width="480" /></a><br />
This time of year, I am lucky to see daylight and days off are very few. I had every intention to make lamb tangine on Friday night after work. I bought all the ingredients, sadly, I did not read the directions. I did not prep any of the ingredients, so at 7:30 pm when I got home, I was looking at 2 plus hours before seeing dinner. No. Too tired and hungry. We out for pho.<br />
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Ok, this morning I read through the recipe and tonight we enjoyed a delicious lamb & dried apricot tagine with couscous and Las Rocas, Spanish blend, wine...yum! The recipe for the tagine can be found in Dorie Greenspan's <u>Around My French Table</u>. To see other versions of this delicious treat, click <a href="http://www.frenchfridayswithdorie.com/?p=2565">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com2tag:blogger.com,1999:blog-3566359623214991251.post-47035383551623310392014-12-09T22:40:00.000-08:002014-12-09T22:40:41.446-08:00the Rugelach that won over France<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=0dd4d9af8ca48d65cd5096feec2410f1_zps84d7d7a9.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/0dd4d9af8ca48d65cd5096feec2410f1_zps84d7d7a9.jpg" height="640" width="560" /></a>Well, it's time for holiday baking...I love it! This past weekend I finally got around to narrowing down my cookie selection, sables and Rugelach are always on my list. I have used Dorie Greenspan's sable recipe for years, but not her Rugelach recipe. In Baking Chez Moi, the Rugelach recipe seemed way too fussy, but I think Rugelach is a little fussy. A lot of steps, a lot of ingredients, a lot of time, but worth it. <br />
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I actually made the dough for this recipe on Sunday and knew I wouldn't be making these little gems until Tuesday Night.<br />
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I wasn't really sure of the filling either. I usually use jam, nuts and cinnamon. I grabbed the jam from the fridge, then realized, it wasn't needed in the recipe. Whoops!<br />
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The dough was easy to make, and easy to work with. I didn't think the dough would really hold up to the rolling, filling and baking, but it did!<br />
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Delicious! To see the other versions of this delicate little sweet, click <a href="http://tuesdayswithdorie.wordpress.com/2014/12/09/bcm-lyl-rugelach/">here.</a><br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=4c5ad028f1abb7b7ccd5dcfd8a72df52_zps8cee4940.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/4c5ad028f1abb7b7ccd5dcfd8a72df52_zps8cee4940.jpg" height="640" width="480" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com8tag:blogger.com,1999:blog-3566359623214991251.post-29045987008683296272014-12-05T23:13:00.000-08:002014-12-06T08:14:54.916-08:00tartine de viande des grisonsSimplicity...something we need more of in life. Tartine de Viande des grisons...simple and delicious! All you need is grilled bread, dried beef (I used prosciutto), olive oil and walnuts.<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=f0d916429642745711ed0c67231aac93_zps4982cdae.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/f0d916429642745711ed0c67231aac93_zps4982cdae.jpg" height="480" width="640" /></a><br />
I spent all last weekend baking walnut bread, so I cheated with this recipe a bit. Instead of using a country bread, which my walnut bread dough was, I used my walnut bread. The recipe called for walnuts on top, so essentially, same ingredients, different assembly.<br />
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Thank you again to Dorie Greenspan for reminding us, life is too short, cherish and enjoy the simple things! To see the recipe I loosely followed, get a copy of Dorie Greenspan's <u>Around My French Table</u>, and to see how the Doristas at French Fridays with Dorie, FFWD, made their versions, click <a href="http://www.frenchfridayswithdorie.com/?p=2562">here.</a><br />
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<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com1tag:blogger.com,1999:blog-3566359623214991251.post-60155461571167713342014-12-02T20:28:00.000-08:002014-12-02T20:28:37.290-08:00the journey from starter to finished walnut bread<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=c8088f5e6ad9f85bf0fed5b75a33dce3_zps6400a059.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/c8088f5e6ad9f85bf0fed5b75a33dce3_zps6400a059.jpg" height="480" width="640" /></a>So, I don't know when my fear of yeast started, but it still freaks me out. I skimmed over the recipe for walnut bread, but must have missed the part where it said "fully kneaded starter left-over dough" as an ingredient. Ok, I don't have starter sitting in my fridge all the time, or ever. So I started with the "starter". I also must have missed the part that said "Day 1" and "Day 2"...WHAT?! So now my fear of yeast had turned to "Seriously, I don't care what it costs, I'm going to buy bread from now on!"<br />
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Day 1: bloom the yeast, mix the dough, proof...more flour, rise, knead. <br />
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Next take a tiny bit of the starter dough and make more dough, mix in flour, rise, knead. <br />
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Ok, with all the time I had to wait for the dough, I was able to do a little shopping, stop by work, come home and lounge around a bit, walk the dog, and think about getting our Christmas decorations out.<br />
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Day 2: This was my big mistake, in the instructions, Day 2 was a Sunday, unfortunately, my Day 2 was a Monday, aka, a work day. I got up early, mixed water and more yeast to the dough and let it rise for 4 hours. I even went to the gym and walked my dog. With a few steps left, I refrigerated the dough, the instructions said, "for 1 hour, but no more than 8". Ok, I'll finish this after work. Ugh. <br />
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Long story short, I waited until Midnight for my bread to be done. <br />
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Too late to try it, too tired to care.<br />
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Worth it? <br />
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Yes! Besides, I have so much starter left, I will be making bread every week, for months! The detailed instructions for the starter and walnut bread can be found in Dorie Greenspan's <u>Baking with Julia.</u> To see how other did with this recipe, <u>click <a href="http://tuesdayswithdorie.wordpress.com/2014/12/01/bwj-lyl-walnut-bread/">here.</a></u><br />
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<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com4tag:blogger.com,1999:blog-3566359623214991251.post-73141046027974798682014-11-30T20:35:00.002-08:002014-11-30T20:35:26.238-08:00Part-Time Vegetarian: The Cottage Cooking ClubAt the end of October, I decided to try to eat vegetarian as much as possible. I had downloaded <u>River Cottage Veg: 200 Inspired Vegetable Recipes, </u>by Hugh Fearnley-Whittingstall a few months ago with the intention of joining The Cottage Cooking Club. Well, the group started back in May and I finally had a very good reason to start!<br />
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I signed up to make couscous with herbs and walnuts, twice baked potatoes and patatas brava. I was suppose to make stuffed cabbage too, sadly, I didn't make that yet.<br />
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The couscous with herbs and walnuts was good, similar tastes as tabouli, but not the same. I was able to make this after work, no problem. I will make this again for sure!<br />
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I had my couscous with grilled eggplant...Yum!
The twice baked potatoes were very easy, I actually made these over the weekend and we reheated them during the week for a quick dinner side dish.<br />
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Lastly, I made the patatas brava...delicious! Also another easy make after work recipe. I had my patatas brava with a salad and my son and husband had theirs with a nice filet.<br />
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I used a mix of baby potatoes.
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To see the other recipes that were made this month, click <a href="http://cottage-cooking-club.blogspot.com/2014/11/lyl-for-cottage-cooking-club.html">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-21947053278611398582014-11-28T20:43:00.000-08:002014-11-30T20:52:08.233-08:00FFWD: Beatrix's Red Kuri SoupA great start for Thanksgiving dinner. I have to admit, with all the cooking I had for Thanksgiving dinner, I made Beatrix's Red Kuri Soup in my slow-cooker. Super easy and delicious. I also appreciated the Bonne Idee to add blue cheese...Yum!
To check out other versions click<a href="http://www.frenchfridayswithdorie.com/?p=2558"> here.</a><br />
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<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-49410838339527293342014-11-21T20:05:00.000-08:002014-11-23T08:43:14.017-08:00storzapretis, the French gnocchi <a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=01e04c88351e22cf2658e42ddb634112_zps6de95795.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/01e04c88351e22cf2658e42ddb634112_zps6de95795.jpg" height="640" width="480" /></a><br />
So, I am sharing this recipe as I am eating it, because I waited until the very last minute to make it. Another great recipe from Dorie Greenspan's, Around My French Table. First off, I was going to make these lovely little dumplings last night after work, but when I read the recipe yesterday morning, I realized, this wasn't something that I could prep before work then finish when I get home. Well, that's partially true. Storzapretis (aka Spinach and Mint Gnocchi) can be made ahead, as long as the ricotta has been properly drained and the spinach pre-steamed and drained.<br />
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Not many ingredients in this, ricotta, spinach, a handful of mint, flour, egg, cheese, I used half Parmesan and half Comte.<br />
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Shaping these is not done like Italian gnocchi, but rather with the 2 spoon method to form a quenelle. Time consuming, but good therapy for me.<br />
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I put my storzapretis in the freezer for an hour. I wanted to make sure they didn't fall apart when I put them in the boiling water.<br />
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I made sure the water was boiling hot, but before I put the storzapretis in, I turned the water to a very low simmer. I had iced water ready to cool the storzapretis, then drained on a paper towel.<br />
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Cheater Moment: I didn't have time to make my own sauce, so I bought a very good organic sauce and covered each storzapretis with sauce and cheese, then in a 425 degree oven for 15 minutes.<br />
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So, this can be made ahead and enjoyed as a weeknight dinner, if you make a whole bunch and freeze. To see how he Doristas did with this recipe, click <a href="http://www.frenchfridayswithdorie.com/?p=2540">here.</a><br />
<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com11tag:blogger.com,1999:blog-3566359623214991251.post-5957096142161727022014-11-18T11:23:00.001-08:002014-11-18T11:25:49.689-08:00Channeling my Italian roommate Paola: amarettiI have to admit, I had forgotten that I needed to bake amaretti cookies today. Thank goodness, these are one of the easiest cookies I've ever made. After a quick to the gym, so I would have no guilt sampling the amaretti cookie later, I stopped in to get the 8 oz. can of almond paste. Ok, this is not located in the right place, not near the baking supplies, rather on the bottom shelf under the nuts. Ok?
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Three ingredients, almond paste, egg whites, sugar...easy. I had Salt and Pepper cranked up, to channel my SF roommate from college, Paola, who moved back to Italy many years ago, and one of my cooking mentors!
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first separate the eggs
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then cut the almond paste in small cubes
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mix on low
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agg egg whites, one at a time
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mix on low until smooth
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Ok, here's one step you need to decide on, pastry bag or cookie scoop? I went with the scoop!
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I baked half on the a silpat and the other half on parchment paper.
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I baked my amaretti in a convection oven for 15 minutes, then twirled the sheet pan around for the last 5 minutes.
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Cool on a rack with the liner.
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So, the liner does make a difference. I both cases, the amaretti stuck to the liner, maybe I didn't wait long enough for them to cool. Also, I feel like the amaretti so baked on the parchment puffed and crackled slightly more.
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This recipe is in Baking with Julia by Dorie Greenspan. This week Doristas at Tuesdays with Dorie are baking amarettis today, to check out the other versions of this recipe, click <a href="http://tuesdayswithdorie.wordpress.com/2014/11/17/bwj-lyl-amaretti/">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-91086568308514075442014-11-14T06:17:00.000-08:002014-11-14T06:21:10.518-08:00pan-seared duck breast with kumquats (aka duck a l'orange)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Kudos to Dorie Greenspan for re-introducing Duck a l'orange in Around My French Kitchen. I love duck! If it is on any menu when I am out I will order it. However, I will not pay through the nose for it, if I am making it at home. I know the recipe was designed to be easy, and since I have broken down hundreds of ducks, I chose to purchase a whole duck and butcher it myself. I could have either paid $30.00 for 2 breasts or $20.00 for a whole duck. <br />
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The choice was easy and honestly, butchering a duck is way easier than a chicken.<br />
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See, simple!!!<br />
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Ok, after seeing kumquats everywhere, the day I decided to make this recipe, there were no kumquats to be found. I used tangerine for the sauce. To be honest, I don't really like kumquats, I only use them for garnish. I found a great dried slightly sweetened orange that I served with the duck. I recently attended a wine event and they were sampling a few dried fruit slices. So good, I had to buy them. If you can find these, try them. Great with a slice of Parmesan cheese too!<br />
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The sauce was quite simple, wine, balsamic vinegar, shallots, spices, chicken broth, and a lot of reducing down. I have to say, this sauce was amazing. I worked in a 5 star French restaurant with a very famous chef and I would say, this version is pretty close, if not better...hmmm.<br />
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Seared the duck breasts in a very hot, dry pan, I chose a Dutch oven, so oil wouldn't splat everywhere. Finished in a 250 degree oven for 5 minutes. In the mean time, I removed most, but not all the oil, of the oil from the Dutch oven, poured the sauce in and turned off the heat while I finished off the duck in the oven.<br />
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This was the lovely wine my husband chose to serve with the duck and I used in the sauce...delicious!
To see other versions of this recipe go to French Fridays with Dorie, click <a href="http://www.frenchfridayswithdorie.com/?p=2532">here.</a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com13tag:blogger.com,1999:blog-3566359623214991251.post-61462503485705555732014-11-11T09:48:00.001-08:002014-11-13T05:52:40.497-08:00palets de damesI have to admit, this is not the first recipe I have made from Dorie Greenspan's, Baking Chez Moi cookbook. I let my husband pick any recipe for me to make for him and he selected Cheesecake, Alsace Style. I hope we don't wait too long to make that yummy treat!!!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=09e4effadfa1d38483ca97a3ebe27023_zps611e4e22.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/09e4effadfa1d38483ca97a3ebe27023_zps611e4e22.jpg" height="400" width="300" /></a>So I was very excited to make Palets de Dames. As I skimmed through the recipe I remembered the word "puck", so I was expecting a very different cookie. One thing that is for sure, this tea cookie can be made and enjoyed before you finish off your morning pot of tea.<br />
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Cream the butter, then add room temperature eggs, one at a time.<br />
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Add vanilla extract, I made my own vanilla extract months ago, to be prepared for fall baking!<br />
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Add flour, slowly, then cover the mixing bowl and chill the dough. I was anxious to have the Palets de Dames with my tea, so I rushed the chilling. <br />
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Scoop then put in a 400 degree oven for 7-9 minutes, no longer!<br />
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I only baked off half the dough and saving the rest for later.<br />
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I didn't wait long to dip the cookies in the glaze, I could barely wait. Also, I used a little extra milk and lemon zest instead of lemon juice for the glaze. I didn't have any pretty sugars, so I thought the glaze alone might look too plain. To see how the rest of the group liked this recipe, click <a href="http://tuesdayswithdorie.wordpress.com/2014/11/11/bcm-lyl-palets-de-dames/">here.</a><br />
Sammi was not too interested in the Palets de Dames, so she left me alone while I baked.<br />
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Waiting patiently as the glaze dries.<br />
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Aw, finally, I can relax and enjoy!<br />
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=0f925668dfc7360de560c415a49c39c3_zps4fbd85ed.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/0f925668dfc7360de560c415a49c39c3_zps4fbd85ed.jpg" height="640" width="480" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com20tag:blogger.com,1999:blog-3566359623214991251.post-4040155994629002982014-11-07T06:22:00.001-08:002014-11-07T06:24:26.700-08:00Gateau Basque<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view¤t=05d6c0c50ec9d564f9f0d8c08e7d9ceb_zpsd1f175c4.jpg" target="_blank"><img src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/05d6c0c50ec9d564f9f0d8c08e7d9ceb_zpsd1f175c4.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a>
This is a new favorite, "Thank You Dorie Greenspan". I have to say, I have seen Gateau Basque in bakeries in both Paris and here at home, but I wasn't sure I would like it. Well, I love it!!! I have to admit, I made this in the late summer and the temperatures were soaring. Not good for baking in a hot house. Now that we are experiencing chillier Fall weather, I may make this again soon, make a nice pot of tea and curl up with a good book. Yummy!<br />
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I promise, the hardest part is straining the seeds out of the preserves. Next time I buy seedless!
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The dough looks and feels very dry, but don't worry.
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Not pretty, but this fixes it's self while it bakes.
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The recipe can be found in Dorie Geenspan's <u>Around My French Table.</u> To check out how the Doristas did with their Gateau Basque, click <a href="http://www.frenchfridayswithdorie.com/?p=2353">here.</a><br />
<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com17tag:blogger.com,1999:blog-3566359623214991251.post-37112412918386174172014-11-06T15:14:00.000-08:002014-11-05T19:34:18.264-08:00Part-Time Vegetarian: Zucchini Patties with FetaI have to admit, if I wasn't trying to eat more vegetarian entrees, I would consider some of them, appetizers or side dishes. Well, tonight, I made Zucchini a Patties with feta, click <a href="http://www.epicurious.com/recipes/food/views/Zucchini-Patties-with-Feta-238266">here</a> for the original recipe. I doubled everything, because I am not a fan of frying, so I would be bummed if I ended up liking these, because I will not be frying again soon.<br />
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I started with 3 zucchinis, shredded, salted and let sit so some of the moisture drips away.
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Next add 3 eggs, 1 cup of all purpose flour and feta cheese.
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Now for the part I don't like, frying. I didn't use a non-stick pan, so I had to make sure to have he pan properly heated and added a little more canola & olive oil to the pan than the 1/2 cup that recipe called for. So I got splatter with oil a couple times, but I survived.
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All done! We really enjoyed these with a little Greek yogurt and a kale salad. Yummy!Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com0tag:blogger.com,1999:blog-3566359623214991251.post-70737097606102241182014-11-05T14:29:00.003-08:002014-11-05T14:31:53.536-08:00Part-Time Vegetarian: Fettuccine with Chantrelles<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view¤t=152e0806bc550cb33fe7707f5eb56fc5_zps4c99b771.jpg" target="_blank"><img src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/152e0806bc550cb33fe7707f5eb56fc5_zps4c99b771.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a>
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Quickest dinner ever! I bought Chantrelles over the weekend and really didn't have a plan for them. I came home from a long day at work...starving. I checked what I had on hand and Viola!<br />
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<u>Fettuccine & Chantrells with a light cream sauce</u><br />
fresh fettuccine<br />
2T. extra virgin olive oil<br />
2 large handfuls of Chantrelles, chopped<br />
1 garlic clove, chopped<br />
salt and pepper, to rate<br />
1/4 cup white wine<br />
2T. butter<br />
1/2 cup whole milk<br />
2T cream cheese<br />
2T. Italian parsley, chopped<br />
Parmesan cheese, grated<br />
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<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view¤t=2305fce03eaa2a0d77363e245935f0c7_zps0545dd96.jpg" target="_blank"><img src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/2305fce03eaa2a0d77363e245935f0c7_zps0545dd96.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com0tag:blogger.com,1999:blog-3566359623214991251.post-47077072881492572032014-11-04T08:45:00.000-08:002014-11-03T20:13:05.507-08:00TWD-BWJ: Alsatian Onion Tart<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://s1067.photobucket.com/user/Gnebrilhunt/media/Mobile%20Uploads/photo5_zps88bc9b15.jpg.html" target="_blank"><img alt=" photo photo5_zps88bc9b15.jpg" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/Mobile%20Uploads/photo5_zps88bc9b15.jpg" /></a></span><br />
I recently tasted an onion tart at a French wine dinner and thought, "I can make this better!". Well, after a little digging, and I didn't need to look far, the recipe jumped out at me. <u>Baking with Julia,</u> by Dorie Geeenspan, sits in my kitchen everyday and the recipe for Alsatian Onion Tart was calling my name. It just so happens, the Tuesdays with Dorie/Baking with Julia was scheduled to make the Alsatian Onion Tart. I have been following along with the TWD/BWJ group for many years, but don't always have a chance to post my results. This time I actually had some time to share my results.<br />
I stated prepping early in the day before I left for the gym, but made sure I would have a quick assembly when I got home from work later in the day.<br />
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<span style="background-color: rgba(255, 255, 255, 0);">OK, there was a lot of onion chopping. Maybe next time I will use my Cuisinart. The onions are just gently cooked in broth over low heat, then drained and cooled. Bacon is also partially cooked. I pressed the puff pastry in a sheet pan and put everything unassembled in the fridge for later. My husband preheated the oven so when I got home, I quickly assembled the tart and popped it in the oven for 30 minutes. Voila! Delicious!!!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com5tag:blogger.com,1999:blog-3566359623214991251.post-80674367327000825502014-11-03T12:55:00.000-08:002014-11-05T13:47:27.960-08:00Part-Time Vegetarian: Pumpkin-Apple Bread<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view¤t=64a060d434e935ec1b6ebf8968ce60ee_zpsda88fe21.jpg" target="_blank"><img src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/64a060d434e935ec1b6ebf8968ce60ee_zpsda88fe21.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a>
I had made pumpkin pancakes a couple days ago, so of course I had left over canned pumpkin and had to use it. Sound familiar? Anyway, I found a recipe posted on Facebook, so I checked out, click <a href="http://food52.com/recipes/1406-the-pumpkin-bread-i-can-t-stop-eating">here</a> for the original recipe. I substituted brown sugar for the regular sugar and all the spices for a pumpkin spice mix.<br />
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I had everything I needed for the recipe, so I was able to make this early in the morning and enjoy a cup of tea.
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Ok, good recipe, not too challenging and the bread made my house smell delicious. The bread was yummy and I gave Sammi a couple crumbs too!
<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view¤t=dba72e49411b3ab9b8cb54fd58e70d9b_zpscb2c79ba.jpg" target="_blank"><img src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/dba72e49411b3ab9b8cb54fd58e70d9b_zpscb2c79ba.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a>Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com0tag:blogger.com,1999:blog-3566359623214991251.post-48898248149490984612014-11-02T23:00:00.001-08:002014-11-02T23:03:10.590-08:00Part-Time Vegetarian: Game Day GrubIt's Game Day and we gotta have snacks! OK, easy, spinach dip and fresh veggies...done. No, not really. my husband decided he was making Pigs in a Blanket. OK, no problem, we can make a vegetarian version. We found a recipe at FoodNetwork from the Neely's, click <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe.html">here</a> for the recipe. Pretty basic, refrigerated crescent dough, cocktail weenies, and a dip. I replaced the cocktail weenies for vegetarian Smart Dogs. <br />
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I have to say, this was the first time I had a Smart Dog. Not bad, but not good. I won't be making Pigs in a Blanket with those again soon. The other pigs in a Blanket made with cocktail franks and the bratwurst were devoured...I didn't get any. Oh Well.Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com0tag:blogger.com,1999:blog-3566359623214991251.post-23423074982349019062014-11-01T21:00:00.000-07:002014-11-02T07:16:21.518-08:00Part-time Vegetarian: Stuffed Acorn Squash<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=4fc16f322c74b7813cdd86a778d5a28d_zpsf06b2aef.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/4fc16f322c74b7813cdd86a778d5a28d_zpsf06b2aef.jpg" /></a>
I have said for years, "I would be a vegetarian if I had a chef who would cook for me". Don't get me wrong, I love a good steak, I could eat one everyday, but I shouldn't. Ok, one more thing about steak, "in my opinion", tastes great and easy to prepare. A vegetarian entree, not so easy. I order vegetarian entrees when I go out to eat and love the layers of flavor and the endless time and effort put in to every bite. Can't be easy. Well, this month, I am going to prove myself wrong. Every day, I will make a vegetarian recipe and I don't mean a raw tofu sandwich between 2 pieces of wheat bread. Whatever I make has to be good. <br />
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I have picked up a copy of Vegetarian Times in the past and have even made a few recipes, but never really repeated many. I also have a few vegetarian cookbooks, collecting dust. Well, here we go!<br />
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Today, I was watching the tail end of the Jazzy Vegetarian on PBS. I've never watched that show before, but seeing that I am going "part-time" vegetarian this month, I thought I'd try out one of her recipes. It just so happened, she was making stuffed acorn squash, click <a href="http://www.jazzyvegetarian.com/products-group-102.html">here</a> for the original recipe, and I had an acorn squash in my kitchen. I read through her recipe on line, changed a few things in her recipe, then went to the store.<br />
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Not a lot of prep and even less had I used dried herbs, but fresh is always better for me, especially if I have it available.
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I substituted out the vegan margarine she used, for unsalted butter, fresh herbs for her dry Italian seasoning, and I was ready to go! Also, I cut the recipe in half, I only had one acorn squash.
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The stuffed acorn squash going into a 400 degree oven for 40 minutes.
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So, the recipe says 1/2 acorn squash per person, but it's kind of a lot.
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After a big lunch and cheese and crackers before dinner, my husband and I split half of a half of the stuffed acorn squash and we were happy!
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What would I do without Dorie Greenspan? Well, I would waste a lot of time online checking out a lot of recipes that don't work...seriously! Anyway, with the rain making it's way back to the northwest, I may be abandoning many of my favorite eateries and enjoying more meals at home.<br />
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I have spent most of my life in the food and beverage industry and you'd think the last thing I would want to do is cook. Well, you are wrong, cooking is my therapy. Slicing, chopping, sautéing, simmering...I love it.<br />
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The Dorie recipe for this week is Osso Buco a L'Arman from Dorie Greenspan's "Around My French Table". I had to change the process a bit, because I had to go to the office and I couldn't babysit the pot while the Osso Buco was braising. After preparing everything on the stove, I assembled everything in my slow cooker, starting with a little of the tomato sauce on the bottom, then the veal, then more tomato sauce and the carrots on top. <br />
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Turned out great. Tender and the flavors were a perfect balance of salty, citrus, herby, meaty...YUM!<br />
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I took Dorie's "bonne idee" and made the Orange-Basil Gremolata and the Orang Rice Pilaf to go with the Osso Buco and a lovely glass of Bordeaux!<br />
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DELICIOUS!!!<br />
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To see how the rest of the Doristas at French Fridays with Dorie made out, click <a href="http://www.frenchfridayswithdorie.com/?p=2514">here</a>.Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com12tag:blogger.com,1999:blog-3566359623214991251.post-82022695802527116512014-03-15T12:19:00.003-07:002014-03-15T12:19:49.634-07:00He cooks: Granola Bars and Protein Bars<a href="http://s1067.photobucket.com/albums/u439/Gnebrilhunt/?action=view&current=959101d7e3c2defd7889bdd075cf110e_zps1f7494c0.jpg" target="_blank"><img alt="Photobucket Pictures, Images and Photos" border="0" src="http://i1067.photobucket.com/albums/u439/Gnebrilhunt/959101d7e3c2defd7889bdd075cf110e_zps1f7494c0.jpg" height="451" width="640" /></a><br />
I am never sure what inspires my husband to cook, but I love when he makes something pretty awesome! Not one to stray from the recipe as it is written, I knew he had done some research and we would be going on a field trip to find all the "right" ingredients.
After a trip to the Pike Place Market, Trader Joes, the Vitamin Shop, Safeway and QFC, we had everything we needed to make granola bars and protein bars. Honestly, I was very curious to see how these would turn out.
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These didn't take long, especially since my husband had such a talented sous chef! If you want to try making your own granola bars and protein bars, click <a href="http://www.foodnetwork.com/shows/good-eats/9-series/power-trip.html">here</a>. If you are a fan of Alton Brown's, you'll like this recipe.<br />
<br />Graciehttp://www.blogger.com/profile/04384233601473437164noreply@blogger.com2