tag:blogger.com,1999:blog-57728646622731114012024-03-14T04:18:05.541-04:00CasarecceA place where we share our passion for simple, natural home made living, favorite recipes, flowers and gardens, baked goods, paper craft and any little thing we make with our hands and heart.Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-5772864662273111401.post-33686504718097082072010-11-22T20:54:00.002-05:002010-11-23T13:18:22.165-05:00Kick off to Entertaining 2010<div style="text-align: center;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/TOtAF7Z-NGI/AAAAAAAAAUY/sJ8HPHer36Y/s1600/IMG_3854.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/TOtAF7Z-NGI/AAAAAAAAAUY/sJ8HPHer36Y/s400/IMG_3854.jpg" alt="" id="BLOGGER_PHOTO_ID_5542594236999677026" border="0" /></a><span style="font-style: italic;font-size:78%;" >Macarons from Left to right - Sweet Chili Heat, Salted Caramel & PB&J </span><br /><br /></div>To kick off the holiday season I thought I'd share a few pictures of some food and appetizers from my Macaron/ Housewarming party.<br /><br />Of course featured were the Macarons and thanks to <a href="http://lekim.ca/">Kim Le</a> who took these beautiful pics, you can see <a href="http://casarecce.blogspot.com/2009/10/i-heart-macaron.html">how far I've come with mastering the art of Macaron making</a>.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_L0GR_XipII0/TOtB5OYD7BI/AAAAAAAAAUg/BgmmOnhIel8/s1600/IMG_3849-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 386px; height: 290px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TOtB5OYD7BI/AAAAAAAAAUg/BgmmOnhIel8/s400/IMG_3849-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5542596217776892946" border="0" /></a><span style="font-style: italic;font-size:78%;" >Here's a closer look at those PB&J ones...mmmm </span><br /><br /></div>Jason, delighted us with his very own appetizing creations. Fig, prosciutto, goat cheese, pecan and honey drizzled costini and some layered tomato and <a href="http://en.wikipedia.org/wiki/Mozzarella_di_bufala">Mozzarella di Bufala</a> bruschetta.<br /><br /><div style="text-align: center; font-style: italic;"><span style="font-size:78%;"><a href="http://4.bp.blogspot.com/_L0GR_XipII0/TOtDKrD0aQI/AAAAAAAAAUo/Rae6xtw_KF8/s1600/IMG_3861.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/TOtDKrD0aQI/AAAAAAAAAUo/Rae6xtw_KF8/s400/IMG_3861.jpg" alt="" id="BLOGGER_PHOTO_ID_5542597617046022402" border="0" /></a></span><span style="font-size:78%;">Fig, prosciutto, goat cheese, pecan and honey drizzled costini<br /><br /></span><div style="text-align: center;"><span style="font-size:78%;"><a href="http://1.bp.blogspot.com/_L0GR_XipII0/TOtD3Wxmq7I/AAAAAAAAAUw/21uHME_zAhI/s1600/IMG_3856.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TOtD3Wxmq7I/AAAAAAAAAUw/21uHME_zAhI/s400/IMG_3856.jpg" alt="" id="BLOGGER_PHOTO_ID_5542598384695028658" border="0" /></a></span><span style="font-size:78%;">Layered tomato and <a href="http://en.wikipedia.org/wiki/Mozzarella_di_bufala">Mozzarella di Bufala</a> brushetta<br /><br /></span></div></div> There was also a plate of <a href="http://en.wikipedia.org/wiki/Burrata">Burrata</a> with prosciutto but that went so fast, we weren't able to even snap a picture in time. If you haven't ever tried Burrata... it's the most delicious soft cheese on the planet!<br /><br />Enjoy the holidays everyone, and happy entertaining!Anonymousnoreply@blogger.com20tag:blogger.com,1999:blog-5772864662273111401.post-91690342489827858102010-10-04T00:00:00.000-04:002010-10-03T22:53:25.869-04:00Menu Planinng: Don't laugh it works<span style="color: #666666;">It seems lately I have been answering this question a lot. Are you a creative cook? Where do you find the time to make home cooked meals? Well I don' t know about how creative I am, or how much time I have either, as you cam see from how frequently I have been posting here, but I can tell you one thing for sure. When it comes to my kitchen. I am very organized. My kitchen is stocked up with the basics, and every day has a theme. My neighbours laugh because even they know what we are having for dinner, they have heard it so often.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/TKi0LSIUNWI/AAAAAAAADa8/CEwxtyLy3C8/s1600/roast+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" px="true" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/TKi0LSIUNWI/AAAAAAAADa8/CEwxtyLy3C8/s400/roast+chicken.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;">Photo from Martha Stewart</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;">Roast chicken , usually served with potatoes and steamed veggies</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="color: #666666;">So here is how it works: Every meal consists of a starch, meat or fish, and veggies. Green beans and broccoli are faves and are usually steamed and tossed in a vinaigrette. Fresh meat and fish at the beginning of the week and freezer specials at the end of it. Sometimes potatoes and rice are fancy and other times.they are boring... I am not a chef in a 5 star restaurant. I cook to provide my family with nutritious meals, not an extravagant culinary experience. And that is exactly what I tell them when I serve them Pasta e Fagioli and they frown.</span><br />
<div style="text-align: center;"><span style="color: #666666;">Risotto Mondays</span></div><div style="text-align: center;"><span style="color: #666666;">Roast on Tuesdays</span></div><div style="text-align: center;"><span style="color: #666666;">Leftover Wednesdays</span></div><div style="text-align: center;"><span style="color: #666666;">Pasta Night Thursdays</span></div><div style="text-align: center;"><span style="color: #666666;">Freezer Fridays</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_r7SwFbUDM7s/TKi1g5yjFOI/AAAAAAAADbA/A_QRnLec-QY/s1600/penne.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/TKi1g5yjFOI/AAAAAAAADbA/A_QRnLec-QY/s400/penne.bmp" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;">Thursday is Pasta Night</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;">The gang loves meatballs or sausages, so I usually cook them in the sauce. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;">I love my mixed greens salad, so it's sure to be a side.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="color: #666666;">On weekends it's a group effort deciding what we eat. Saturday nights are usually fun stuff, like fajitas, pizza, souvlaki etc. And Sundays, now that it is fall, hearty soups, stews, and chili. Salmon or fresh fish we eat on Sunday or Monday (with risotto). When I make home made turkey meat balls, I double the batch, and freeze 1/2 (uncooked) for next time. I often cheat and use store bought sausages for meat balls. I like to slice my meats thin so they can fry up or oven bake in 20 minutes, especially on freezer Fridays. Left over tomato sauce is my secret ingredient in minestrone. I'll share more tips on stocking the freezer and pantry in the coming weeks, as well as some speedy cook methods.. Some I learned from Rachel Ray.</span><br />
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<span style="color: #666666;">So what about you? What's your secret for preparing dinner?</span>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com2tag:blogger.com,1999:blog-5772864662273111401.post-84037018133861816322010-08-04T12:54:00.010-04:002010-08-06T00:16:39.554-04:00Paris Part 2 - The French Baguette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/TFuL16ogo9I/AAAAAAAAAUI/f2nW_eWIDUY/s1600/DSC02387.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TFuL16ogo9I/AAAAAAAAAUI/f2nW_eWIDUY/s400/DSC02387.jpg" alt="" id="BLOGGER_PHOTO_ID_5502145128151688146" border="0" /></a><br />Growing up in an Italian home, fresh bakery bread was always tucked away in the bread drawer. When I'd come home starving after school, Nutella spread on some fresh bread did just the trick. My mother's Sunday sauce was never quite the same unless I cut a piece of bread and dipped it in for a taste.<br /><br />One of my fondest memories of growing up was going to the beach on Sundays and packing up the cooler. After a morning full of swimming and making sand castles my mother pulled out a french stick and freshly sliced prociutto, mortadella, salami & cheese and right there on the beach would create the most amazing sandwiches with freshly sliced tomatoes, various pickled vegetables & olives.<br /><br />It was so good, you didn't mind eating the tiny grains of sand that still lingered on your hands.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/TFuJhPZCKPI/AAAAAAAAATw/9K6x0gdH3aw/s1600/IMG_0335.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/TFuJhPZCKPI/AAAAAAAAATw/9K6x0gdH3aw/s400/IMG_0335.JPG" alt="" id="BLOGGER_PHOTO_ID_5502142573923412210" border="0" /></a><br />In Paris, I was reminded of these wonderful simple lunches. There was nothing complicated about ordering a sandwich. It wasn't choosing the type of bread you'd like to pair up with a spread and what veggie or meat or other topping you'd like to add. It was a freshly made baguette sandwich, yes with various ingredients, but you'd grab it, and off you went.<br /><br />This was the perfect lunch for 2 walkers like us! After spending an entire morning walking from one end of Paris to another, it came time to sit and relax under the Arc de Triomphe and EAT!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/TFuK_KtfPNI/AAAAAAAAAUA/gsCGMzF3gfk/s1600/DSC02389.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TFuK_KtfPNI/AAAAAAAAAUA/gsCGMzF3gfk/s400/DSC02389.jpg" alt="" id="BLOGGER_PHOTO_ID_5502144187574729938" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Thanks to JB who captured this action shot of me devouring my baguette!</span></span><br /><br /><br /></div>My choice was a poppy seed baguette with fresh <a href="http://www.dartagnan.com/51215/565784/Dry--Cured-Meats/Jambon-de-Bayonne-French-Prosciutto.html">Jambon de Bayonne</a> (French Prosciutto) tomato and arugula and maybe a little butter, but that was it... simple.<br /><br />It was delicious, so good in fact we had one for lunch almost every day.Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5772864662273111401.post-25561181677962382542010-07-25T23:35:00.008-04:002010-07-26T00:50:37.924-04:00Ahh Oui Pariee!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/TE0PMvGDXHI/AAAAAAAAATY/gMqAhYlTMBM/s1600/IMG_0435.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TE0PMvGDXHI/AAAAAAAAATY/gMqAhYlTMBM/s400/IMG_0435.jpg" alt="" id="BLOGGER_PHOTO_ID_5498067431563943026" border="0" /></a><br />On my first of a 3 part series how could I not write about my Macaron Indulgences.<br /><br />This was my first visit to Paris and definitely not my last. Everything from the architecture to the design to the food was "rich". I felt as though I only got a taste of what is one of the most amazing places I've ever visited.<br /><br />But one of the reasons why I visited Paris was the Macaron... ooooh the Macaron. I wanted to see and taste first hand what they were like in Paris. Time was limited so I wasn't able to seek out some of the specific Macaron shops but quite honestly, I didn't need to. Every patisserie, cafe, grocery store... even the ballet displayed these lovely deserts.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/TE0OduvzytI/AAAAAAAAATQ/JDMf5V_O2Pg/s1600/IMG_0434.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/TE0OduvzytI/AAAAAAAAATQ/JDMf5V_O2Pg/s400/IMG_0434.jpg" alt="" id="BLOGGER_PHOTO_ID_5498066624016796370" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">ahhh the Macaron tree</span> </span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/TE0MtT9uwuI/AAAAAAAAATI/2Ue3pFkoCfw/s1600/IMG_0334.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/TE0MtT9uwuI/AAAAAAAAATI/2Ue3pFkoCfw/s400/IMG_0334.jpg" alt="" id="BLOGGER_PHOTO_ID_5498064692682080994" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This photo was taken at </span><a style="font-style: italic;" href="http://www.paul.fr/uk/histoire.php">Paul</a><span style="font-style: italic;"> - our favorite place for our daily pastry fix</span></span><br /><br /></div>And the taste.... mmmm.<br /><br />Not only did they taste amazing, have a perfect crunchy delicate shell and the most delicious soft center... the way they were displayed and packaged was incredible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/TE0LzfNHNhI/AAAAAAAAATA/wpy6AcRehoQ/s1600/DSC02520.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/TE0LzfNHNhI/AAAAAAAAATA/wpy6AcRehoQ/s400/DSC02520.jpg" alt="" id="BLOGGER_PHOTO_ID_5498063699266975250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/TE0P2KaQGMI/AAAAAAAAATg/Y7KT_xr3tNI/s1600/IMG_0684.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/TE0P2KaQGMI/AAAAAAAAATg/Y7KT_xr3tNI/s400/IMG_0684.JPG" alt="" id="BLOGGER_PHOTO_ID_5498068143271057602" border="0" /></a><br />I was soooo inspired by these little colorful jewels I went out and bought myself a Macaron book written entirely in French! I can't wait to make some of them and post them here.<br /><br />Hello Google translator!Anonymousnoreply@blogger.com6tag:blogger.com,1999:blog-5772864662273111401.post-49216497268169547062010-05-31T09:55:00.003-04:002010-05-31T09:59:32.869-04:00Green Goodness<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_r7SwFbUDM7s/TAO3uvUeWeI/AAAAAAAAC1g/knfiutbiVAg/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/TAO3uvUeWeI/AAAAAAAAC1g/knfiutbiVAg/s400/1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666;">In case you didn't pick up the recent issue of Veranda Magazine, I am sharing with you the amazing spread Caroline Roehm put together</span> <span style="color: #666666;">called</span>, <a href="http://www.veranda.com/food-travel/green-cuisine-carolyne-roehm"><span style="color: #6aa84f;">Green Cuisine</span></a><span style="color: #6aa84f;">.. </span><span style="color: #666666;">The story is filled with my favorite colour, and delicious recipes I can't wait to try. From soup to salads, pastas and veggies all that is green and delicious. Naturally, the table scape doesn't disappoint; rich with layers of green fruits and flowers, linens and plates.it's the perfect summer setting.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #38761d;">SHALLOT-HERBED RISOTTO</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO30W21deI/AAAAAAAAC1o/NjUeau6xXtY/s1600/2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO30W21deI/AAAAAAAAC1o/NjUeau6xXtY/s400/2.jpg" width="300" /></a><span style="color: #666666;">Serves 4 to 6 </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="color: #666666;">¼ cup extra-virgin olive oil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">¾ cup shallots, peeled and diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">8 cups chicken stock, preferably homemade</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">½ cup fresh parsley, chopped</span></div><span style="color: #666666;">1 tablespoon fresh thyme </span><br />
<span style="color: #666666;">1 tablespoon fresh tarragon</span><br />
<span style="color: #666666;">1 tablespoon fresh rosemary</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">2 tablespoons fresh oregano</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 pound Arborio rice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup dry white wine</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup asparagus, only tips and tender part of spears</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup fresh or frozen peas</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">3 tablespoons butter</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">½ cup grated Parmigiano-Reggiano</span></div><span style="color: #666666;">salt and pepper</span><br />
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<span style="color: #666666;">In large saucepan, heat oil and sauté shallots until soft. Remove from heat.</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.</span></div><div style="text-align: center;"><br />
<span style="color: #38761d;">SPINACH, GARLIC AND POTATO SOUP</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_r7SwFbUDM7s/TAO33_LC7EI/AAAAAAAAC1w/IiaxG3AecV4/s1600/2a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/TAO33_LC7EI/AAAAAAAAC1w/IiaxG3AecV4/s400/2a.jpg" width="300" /></a><span style="color: #666666;">Serves 4 to 6 </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="color: #666666;">4 tablespoons olive oil</span></div><span style="color: #666666;">8 cloves garlic, peeled and diced</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 large sweet onion, diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">2 medium potatoes, peeled and cubed</span></div><span style="color: #666666;">4 cups chicken broth, plus more if needed</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 pound spinach, cleaned and chopped (baby spinach used here)</span></div><span style="color: #666666;">2 tablespoons lemon juice</span><br />
<span style="color: #666666;">½ teaspoon red pepper flakes (optional)</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">salt and pepper</span></div><span style="color: #666666;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Heat olive oil in soup pot over medium heat. When hot, add garlic, onion and potatoes. Sauté 3-4 minutes, stirring to prevent burning. Add chicken broth and bring to boil. Lower heat and cook until potatoes are soft. Turn off heat, stir in spinach and cover a few minutes until spinach is wilted. Add lemon juice and red pepper flakes, if using. Partially purée mixture with immersion blender or food processor, leaving it a little chunky. Add a little more broth if necessary. </span></div><span style="color: #666666;">Season with salt and pepper to taste, and serve.</span><br />
<br />
<div style="text-align: center;"><span style="color: #38761d;">SPINACH TAGLIARELLE WITH PESTO AND CREAM</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/TAO38C_XmtI/AAAAAAAAC14/VSyNyGUHojs/s1600/3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/TAO38C_XmtI/AAAAAAAAC14/VSyNyGUHojs/s400/3.jpg" width="300" /></a><span style="color: #666666;">Serves 4 to 6 </span><span style="color: #666666;"><br />
</span></div></div><br />
<span style="color: #666666;">2 cups fresh basil leaves</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">2/3 cup pine nuts, toasted</span></div></div><span style="color: #666666;">2 cloves garlic, peeled</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">½ cup extra-virgin olive oil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup grated Parmigiano-Reggiano</span></div><span style="color: #666666;">salt and pepper</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 pound Cipriani spinach tagliarelle (spinach linguine or spinach fettuccine may be substituted)</span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup heavy cream</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">In food processor, pulse basil, 1/3 cup pine nuts and garlic 8-10 times until coarsely chopped. With processor running, slowly, add olive oil in a stream until smooth. Add cheese and pulse a few more times. Season with salt and pepper to taste.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Cook tagliarelle in large pot of boiling water according to package directions.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">In small saucepan, mix pesto and cream, and simmer. Pour over drained, cooked pasta and garnish with remaining pine nuts and cheese. Serve immediately.</span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #38761d;">STUFFED ARTICHOKES</span></div></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO3_UZF7SI/AAAAAAAAC2A/jlSCPYWUHkc/s1600/4.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO3_UZF7SI/AAAAAAAAC2A/jlSCPYWUHkc/s400/4.jpg" width="300" /></a><span style="color: #666666;">Serves 4 to 6 </span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="color: #666666;">6 medium artichokes, rinsed thoroughly</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 lemon, halved</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 </span><span style="color: #666666;">small red bell pepper</span></div></div><span style="color: #666666;">2 tablespoons capers, drained</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">3 cloves garlic, peeled</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">¼ cup parsley leaves</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">½ cup fresh bread crumbs</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">½ cup olive oil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">salt and pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">1 cup water</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">few sprigs of fresh mint</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Remove tough, outer artichoke leaves and discard. Cut off tips</span> <span style="color: #666666;">of inner leaves. With sharp spoon, remove inedible center and discard. Place prepared artichokes in cold water with lemon halves.</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Finely chop red pepper, capers, 2 cloves garlic and parsley and add to bread crumbs. Add ¼ cup olive oil and mix well.</span></div><span style="color: #666666;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666;">Heat oven to 375°. Drain artichokes and stuff with prepared filling. Place stem side up in lightly greased baking dish. Drizzle with remaining ¼ cup olive oil; add salt and pepper to taste. Add water, remaining garlic clove and mint to baking dish. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="color: #666666;">Cover tightly with foil and bake about 1 hour or until very tender. Remove from oven and serve.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO4NTl91EI/AAAAAAAAC2I/uEWR6z_2xVY/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/TAO4NTl91EI/AAAAAAAAC2I/uEWR6z_2xVY/s400/5.jpg" width="400" /></a></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com10tag:blogger.com,1999:blog-5772864662273111401.post-81871969345103582832010-05-03T10:21:00.002-04:002010-05-03T10:23:30.366-04:00Simple and Savoury<span style="color: #666666;">Ohh - I know it's been forever. It's been a little crazy around here. No crazier than anybody else, of course, I am just less organized. The meals at home have suffered tremendously - I haven't made anything exciting in a while. Then I stumbled across an old recipe on <a href="http://www.abcddesign.com/"><span style="color: #6aa84f;">ABCD Designs</span></a> Blog. Amy posted a recipe for a <a href="http://www.abcddesign.com/archives/2010/04/13/spaghetti-carbonara-recipe/"><span style="color: #6aa84f;">traditional Italian carbonara</span></a>, and I suddenly remembered when my mother used to make it for us. It was exaxtly what I needed so I picked up some pancetta, and tossed in the fridge for a rainy day. Last night, I whipped it up in no time and it was perfect. Delicious savoury, and a perfect Sunday evening meal.</span><br />
<br />
<span style="color: #666666;">Pasta Carbonara is traditionally prepared with eggs, pancetta and parmigianno. Some recipes add cream, but I think it is just too heavy. The pancetta, adds enough heartiness to this dish Here is the recipe that Amy has on her blog, and the one I made last night. I found the measurements to be perfectly balanced. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/S97X09X1hFI/AAAAAAAACsI/GGzkzSMfFO4/s1600/carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/S97X09X1hFI/AAAAAAAACsI/GGzkzSMfFO4/s400/carbonara.jpg" tt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666;">Spaghetti Carbonara Recipe: </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666;">Ruth Reichl’s via <a href="http://www.abcddesign.com/archives/2010/04/13/spaghetti-carbonara-recipe/"><span style="color: #6aa84f;">ABCD Designs</span></a></span></div><span style="color: #666666;">Note: Using fresh ingredients for this recipe will enhance the flavours.. I don't always have organic eggs on hand, but good quality pancetta is a must, and real parmigianno as well. As Amy also mentions, when you have so few ingredients, the quality will make the difference. </span><br />
<br />
<span style="color: #666666;">Ingredients: </span><span style="color: #666666;"><br />
</span><br />
<span style="color: #666666;">1 pound spaghetti</span><br />
<span style="color: #666666;">1/4 to 1/2 pound thickly sliced good quality bacon or pancetta</span><br />
<span style="color: #666666;">2 cloves garlic, peeled</span><br />
<span style="color: #666666;">2 large eggs</span><br />
<span style="color: #666666;">Black pepper</span><br />
<span style="color: #666666;">1/2 cup grated Parmigiano cheese, plus extra for the table</span><br />
<span style="color: #666666;"><span style="color: white;">.</span></span><br />
<span style="color: #666666;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="color: #666666;">Method: </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: white;">.</span></div><span style="color: #666666;"></span><br />
<span style="color: #666666;">Bring a large pot of salted water to boil. When the water boils, throw the spaghetti in. Dried spaghetti takes 9 to 10 minutes to cook. The sauce is easy enough to prepare in that amount of time.</span><br />
<span style="color: white;">.</span><br />
<span style="color: #666666;">Cut the bacon crosswise into pieces about 1/2 inch wide. Place in a skillet and cook for about 2 minutes. The fat will begin to render. At that point, add the two whole cloves of garlic and cook another 5 minutes or so, until the edges of the bacon just begin to get crisp. Do not overcook the bacon. If it becomes too crisp it won’t meld with the pasta. Break the eggs into the bowl you will serve the pasta in. Beat them with a fork. Grind pepper into the bowl with the raw eggs.</span><br />
<span style="color: white;">.</span><br />
<span style="color: #666666;">When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Remove the garlic from the bacon pan. Toss the bacon with most of its fat into the pasta, toss again, add cheese and serve.</span><br />
<br />
<span style="color: #666666;">Enjoy!</span><br />
<span style="color: #666666;"></span> <br />
<span style="color: #666666;">Vitania</span>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com6tag:blogger.com,1999:blog-5772864662273111401.post-60011924434244854272010-03-15T09:00:00.000-04:002010-03-15T09:00:04.879-04:00Flowers you can eat. Although, why would you?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/S52zDEyCB_I/AAAAAAAAASU/7-B6bTVPPEU/s1600-h/P2281221.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/S52zDEyCB_I/AAAAAAAAASU/7-B6bTVPPEU/s400/P2281221.JPG" alt="" id="BLOGGER_PHOTO_ID_5448707989592737778" border="0" /></a><span style="font-style: italic;font-size:85%;" >The whole class at Bonnie Gordon School</span><br /></div><br />It's been a little while since I've been blogging about my baking adventures, but I've been a busy bee behind the scenes.<br /><br />Most recently I attended another course with <a style="font-style: italic;" href="http://www.bonniegordoncakes.com/">Bonnie Gordon</a> and this time created some wonderful gum paste flowers. What a delightful experience!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/S520VJJfY8I/AAAAAAAAASs/alINaso0I0I/s1600-h/P2271201.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/S520VJJfY8I/AAAAAAAAASs/alINaso0I0I/s400/P2271201.JPG" alt="" id="BLOGGER_PHOTO_ID_5448709399514145730" border="0" /></a><span style="font-style: italic;font-size:85%;" >All the Peony blossoms ready to dry over night</span><br /></div><br />On February 27th and 28th I spent the weekend with a bunch of lovely ladies creating 2 flowers... yup, that's right <span style="font-style: italic;">2 days to create 2 flowers</span>. Although it was a very long careful process, the outcome was absolutely amazing. Our teacher Jenny Maw taught us step by step how to create these wonderful blossoms that could be applied to any cake or pastry creation.<br /><br /><div style="text-align: center;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/S52y1fYJ6GI/AAAAAAAAASM/sS9b9TufH4k/s1600-h/P2281218.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/S52y1fYJ6GI/AAAAAAAAASM/sS9b9TufH4k/s400/P2281218.JPG" alt="" id="BLOGGER_PHOTO_ID_5448707756213790818" border="0" /></a><span style="font-style: italic;font-size:85%;" >Peony</span><br /><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/S52zWOY1hYI/AAAAAAAAASc/cFqq6uyRdbc/s1600-h/P2281219.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/S52zWOY1hYI/AAAAAAAAASc/cFqq6uyRdbc/s400/P2281219.JPG" alt="" id="BLOGGER_PHOTO_ID_5448708318588929410" border="0" /></a><span style="font-style: italic;font-size:85%;" >Gerbera Daisy</span><br /><br /></div><div style="text-align: center;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/S5203dPjipI/AAAAAAAAAS0/4JWzTnXYUws/s1600-h/P2281215.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/S5203dPjipI/AAAAAAAAAS0/4JWzTnXYUws/s400/P2281215.JPG" alt="" id="BLOGGER_PHOTO_ID_5448709989023845010" border="0" /></a><span style="font-style: italic;font-size:85%;" >My amused self looking a little tired</span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/S52y1fYJ6GI/AAAAAAAAASM/sS9b9TufH4k/s1600-h/P2281218.JPG"> </a>Here are my 2 flowers! Very proud of my first attempt at gum paste flowers.Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5772864662273111401.post-14412038051355651022010-01-11T16:51:00.007-05:002010-01-11T17:36:54.491-05:00Butter-less Banana Cake<span style="color:#666666;">Happy New Year everyone. I hope you all had a fantastic Holiday, and are looking forward to the New Year. I am looking forward to a lighter 2010, it's ridiculous what I did to myself over the holidays. Ridiculous I say. So here is a little treat that I still can enjoy, that is a little on the healthier side. </span><br /><span style="color:#ffffff;">..</span><br /><span style="color:#666666;">I have been experimenting with butter-less cakes and cookies for a while now. It's not that I don't like butter, but there is a difference between the occasional teaspoon on a piece of toast and a cup of it in a cake. My butter-less banana bread, is a regular in our house. Mostly because there are always 2 or 3 over ripened bananas lying around, and also because it's so quick and easy. You can pour the batter into a muffin pan and have a healthy morning or afternoon snack when you are on the go too. Enjoy!</span><br /><span style="color:#ffffff;">..</span><br /><div align="center"><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/S0ueKEprG2I/AAAAAAAACJ8/CJUQHSGfrb0/s1600-h/IMG_2513.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 423px; DISPLAY: block; HEIGHT: 279px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425604071982308194" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/S0ueKEprG2I/AAAAAAAACJ8/CJUQHSGfrb0/s400/IMG_2513.JPG" /></a><span style="color:#666666;"> Butter-less Banana Bread</span></div><div align="center"></div><div align="left"><span style="color:#666666;">Ingredients:</span></div><div align="left"><span style="color:#666666;">2 Large Eggs, 3 if smaller</span></div><div align="left"><span style="color:#666666;">4 tablespoons of vegetable oil</span></div><div align="left"><span style="color:#666666;">1 cup of sugar</span></div><div align="left"><span style="color:#666666;">1 1/2 cups of unbleached flour ( sometimes I blend with whole wheat )</span></div><div align="left"><span style="color:#666666;">1 teaspoon of baking soda</span></div><div align="left"><span style="color:#666666;">1 /2 teaspoon of salt</span></div><div align="left"><span style="color:#666666;">1/2 cup of fat free sour cream ( or the regular stuff, or plain or vanilla yogurt) </span></div><div align="left"><span style="color:#666666;">2 or 3 mashed bananas ( about a cup mashed more or less)</span></div><div align="left"><span style="color:#666666;">1 teaspoon of pure vanilla extract</span></div><div align="left"><span style="color:#666666;">extras:</span></div><div align="left"><span style="color:#666666;">1/2 cup of chopped walnuts</span></div><div align="left"><span style="color:#666666;">1/2 cup of semi sweet chocolate chips </span></div><div align="left"><span style="color:#666666;">(NOTE: it seems when I don't add the chocolate chips, I get complaints)</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Preparation:<br />Preheat oven to 350. Make sure baking rack is set in middle of oven. </span></div><div align="left"><span style="color:#666666;">In a small bowl mix flour, baking soda, and salt. Set aside.</span></div><div align="left"><span style="color:#666666;">In a large bowl, beat eggs and oil, until light and fluffy, gradually add sugar until well blended. Gradually add flour mixture until well blended. Add sour cream, vanilla and mashed bananas. Remove from mixer . Stir in extras, walnuts and/or chocolate chips, by hand.</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Generously coat 9" cake pan or muffin tray with no stick cooking spray. Bake in oven for 50 - 60 minutes cake, 20-25 minutes, muffins. You can insert a toothpick into center of cake to ensure it's fully baked. </span></div><div align="left"><span style="color:#ffffff;"></span></div><div align="left"><span style="color:#666666;">Enjoy !</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="font-size:85%;color:#666666;">Photo Credit: <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Vitania</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Liscio</span></span></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com2tag:blogger.com,1999:blog-5772864662273111401.post-49603602562649131132009-12-01T20:54:00.023-05:002009-12-14T11:40:30.064-05:002009 B.Y.O.A. - Pizzelle Edition<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 347px; DISPLAY: block; HEIGHT: 462px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414935555918687570" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SyW3MtQqbVI/AAAAAAAAB9Q/Ifkb3GPUjHA/s400/pizzele.jpg" /> <span style="color:#333333;">Traditional Italian <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Pizzelle</span><br /></span><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/SyW4VsyvneI/AAAAAAAAB9Y/qlVxcQTMP2g/s1600-h/sorelle.jpg"></a><br /><div align="center"><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414934794293879298" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SyW2gX_KIgI/AAAAAAAAB9I/Em6LNrOaf9E/s400/Vi+and+Ann.jpg" /></div><div align="center"><span style="color:#333333;"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Vitania</span> and Anna, and the Peacock..:-)</span></div><p align="center"><br /> </p><div align="center"><span style="color:#ffffff;">.</span><span style="color:#333333;">Since the holiday season is quickly approaching <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Vitania</span> and I thought it would be a great time to hold our Annual Christmas Cookie Bake. (a.k.a. <span id="SPELLING_ERROR_3" class="blsp-spelling-error">BYOA</span> - Bring your own apron). We thought this day could be fun for all the ladies to get together, laugh and help <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">each other</span> bake in company. Plus a great opportunity for us to watch our mothers and learn the family recipes that have been part of the holidays for years. </span></div><div align="center"><span style="color:#333333;"></span><span style="color:#333333;"></span></div><p align="center"><br /> </p><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 317px; DISPLAY: block; HEIGHT: 451px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414936995768854626" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SyW4ghHsaGI/AAAAAAAAB9g/sDuoc5iX4YE/s400/sorelle.jpg" /></div><div align="center"><span style="color:#333333;">Our Mom's Rita and Lidia </span></div><p align="center"><br /> </p><div align="center"><span style="color:#333333;"></span></div><div align="center"><span style="color:#333333;">Our mothers are sisters, and boy are they ever. They both rule the kitchen when it comes to any baking or cooking going on. Days before the event took place, our mothers were shopping, roasting nuts, grating chocolate, preparing filling and barking orders at us. My mother, the head chef, masterfully over saw the many recipes while <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Vitania's</span> mother ensured quality control on all the recipes being made by the newbies.</span></div><div align="center"><span style="color:#333333;"><span style="color:#ffffff;"></span> </div></span><p align="center"><br /> </p><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/Sx8868IiEeI/AAAAAAAAARs/XiwJGAYkErM/s1600-h/IMG_7879.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5413112260394619362" border="0" alt="" src="http://3.bp.blogspot.com/_L0GR_XipII0/Sx8868IiEeI/AAAAAAAAARs/XiwJGAYkErM/s400/IMG_7879.jpg" /></a> Teenagers, aka Cheap Labour. </div><p align="center"><br /> </p><div align="center">They giggle <span id="SPELLING_ERROR_6" class="blsp-spelling-error">alot</span>, complain about everything and listen to loud music while working. They also quit early!</div><div align="center"><span style="color:#ffffff;">..</span><span style="color:#ffffff;">..</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/Sx88jq7SE-I/AAAAAAAAARk/kpr5MzixewQ/s1600-h/IMG_7902.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5413111860638651362" border="0" alt="" src="http://2.bp.blogspot.com/_L0GR_XipII0/Sx88jq7SE-I/AAAAAAAAARk/kpr5MzixewQ/s400/IMG_7902.jpg" /></a><span style="color:#333333;"> Anna and I are pleased to announce, that this year we were promoted to dough rollers! We thought we were safe from the scorched fingers of the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Pizzelle</span> Iron, only to learn dough rolling has another set of aches and pains . (more on this next post) </span></div><p align="center"><br /> </p><p align="center"><span style="color:#333333;">So without further ado, we introduce you to <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Pizzelle</span>. A classic in our family as well as many Italian families. These thin waffle type cookies are great to snack on, sandwich <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Nutella</span> between them, or even shape into cones or bowls and serve with ice cream. Such a versatile cookie you can almost eat them with anything.</span> </p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5413111516196224946" border="0" alt="" src="http://3.bp.blogspot.com/_L0GR_XipII0/Sx88Pnxzv7I/AAAAAAAAARU/JTN2R5LGgXE/s400/IMG_7906.jpg" /><span style="FONT-WEIGHT: bold"><span id="SPELLING_ERROR_10" class="blsp-spelling-error">Pizzelle</span></span> </p><p align="center"><br /> </p><p align="center">12 eggs<br />3 cups sugar<br />4 tbsp baking powder<br />¼ tsp salt<br />4 cups sifted flour<br />2 cups of oil<br />rind from a whole lemon<br />1/3 cup of <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Sambuca</span> or Anisette<br /><br />Beat eggs and sugar well<br />Add lemon rind and continue to mix<br />Add oil and continue to beat.<br />Mix baking powder with flour and add mix a little at a time to the egg mixture<br />When completely mixed, chill dough for 2 hours or overnight to enrich flavor<br /><br /><span style="color:#333333;">Spoon batter onto a <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Pizzelle</span> maker<br />(a note on the <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Pizzelle</span> maker - You can use a </span><a href="http://www.amazon.com/gp/product/B001D6UA32?ie=UTF8&tag=pizzellemaker-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001D6UA32"><span style="color:#666600;">traditional stove top <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Pizzelle</span> maker</span></a><span style="color:#333333;"> but even our mothers have traded theirs in for an </span><a href="http://www.amazon.com/gp/product/B00006WNSJ?ie=UTF8&tag=pizzellemaker-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00006WNSJ"><span style="color:#666600;">electric <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Pizzelle</span> maker</span></a><span style="color:#333333;">. Much easier and faster to use)<br /><br />Use a fork or a knife to carefully lift the <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Pizzelle</span> off the iron - they should be a nice golden colour but NOT brown. </span></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 419px; DISPLAY: block; HEIGHT: 258px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5413111783093074786" border="0" alt="" src="http://4.bp.blogspot.com/_L0GR_XipII0/Sx88fKC-e2I/AAAAAAAAARc/XrqlSNNu-xA/s400/IMG_7891.jpg" /> <p align="center"><span style="color:#333333;"><span id="SPELLING_ERROR_17" class="blsp-spelling-error">Pizzelle</span> cooling</span></p><p align="left"><span style="color:#333333;">Place on a flat table covered with a table cloth and let cool to harden flat or if desired you may shape into cones or bowls and then let cool. Only stack them once they've cooled otherwise they will stick to one another. Also, placing them in an airtight container, can make them soft. Which some people really like, but we prefer them crispy, so we keep them out where they can remain crisp.</span><br /></p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 414px; DISPLAY: block; HEIGHT: 277px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5413111077638889682" border="0" alt="" src="http://3.bp.blogspot.com/_L0GR_XipII0/Sx872GBl4NI/AAAAAAAAARM/mbsP3V-RCpw/s400/IMG_7946.jpg" /></p><p align="center"><span style="color:#333333;">Happy Holiday Baking ! </span><br /><span style="color:#333333;"><em>Anna and <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Vitania</span></em></span></p><br /><p></p>Anonymousnoreply@blogger.com8tag:blogger.com,1999:blog-5772864662273111401.post-63452372831523090772009-11-19T09:00:00.002-05:002009-11-19T09:00:04.295-05:00What Ever Happened to Home Birthday Parties?<div style="text-align: center;"><img style="width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SwTFoX92vVI/AAAAAAAAAP0/dQF0bipTXms/s1600/PB151053.JPG" alt="" /><br /></div><br />Over the years something has happened to the Kid's Birthday industry.<br /><br />Gone are the days when gathering 10 kids in the backyard with a Banana slide and some birthday cake did the trick.<br /><br />The latest birthday parties include some form of entertainment which usually means going to an indoor playground type place with pizza, lootbags, cake and having it all wrapped up in 2hrs flat. Not even enough time to open gifts!<br /><br />Wasn't that the best part of your birthday party???<br /><br /><div style="text-align: center;"><img style="width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SwTIE9iMH_I/AAAAAAAAAP8/BK5D1LYveWE/s1600/PB151050.JPG" alt="" /><br /></div><br /><br />This year, to my amazement when I asked my 6 year old what she wanted to do for her birthday, she rejected the swimming party at the community center and the skating party at the local rink that I suggested. Instead she wanted a home party with her closest friends.<br /><br />It was a little tight in our tiny basement but I managed to give her the best of both worlds. I hired a Hannah Montana look alike ordered some pizza and made her an awesome Hannah Montana Cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=""><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/SwTI3z9OpwI/AAAAAAAAAQM/2HwYvOfPBo4/s400/PB151019.JPG" alt="" id="BLOGGER_PHOTO_ID_5405666313916819202" border="0" /></a><br /><br />She watched me as I carefully decorated her cake, making it extra special for her. And I watched her as she ate every last crumb of cake on her plate, savoring every bite as she ate it proudly, knowing the care I put into making her special cake.<br /><br /><div style="text-align: center;"><img style="width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/SwTIdfCw7fI/AAAAAAAAAQE/vDJyyZDUw3Y/s1600/PB151064.JPG" alt="" /><br /></div><br /><br />Next time you have a child's birthday party to plan, think about taking a little time and making something special for your little ones from your heart. It'll be memories they'll hold onto forever.Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5772864662273111401.post-82752888558334794012009-11-09T20:50:00.012-05:002009-11-09T21:17:46.401-05:00I'll bet Michelangelo never sculpted a cake.Some of you may know I’ve been taking classes with <a href="http://www.bonniegordonschool.blogspot.com/">Bonnie Gordon</a>. Saturday I took another class "The Art of Sculpted Cakes" where I chose to sculpt a Nike running shoe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/SvjJwHyAnlI/AAAAAAAAAO8/m0HcKp9jr9U/s1600-h/IMG_0110.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/SvjJwHyAnlI/AAAAAAAAAO8/m0HcKp9jr9U/s400/IMG_0110.jpg" alt="" id="BLOGGER_PHOTO_ID_5402289581590617682" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/SvjLoj7XR5I/AAAAAAAAAPs/EZv6DHCX3Qk/s1600-h/IMG_0117.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/SvjLoj7XR5I/AAAAAAAAAPs/EZv6DHCX3Qk/s400/IMG_0117.jpg" alt="" id="BLOGGER_PHOTO_ID_5402291650730346386" border="0" /></a><br /><br />I showed up for my class with a 9” by 3 1/2 “ square filled cake and a few ideas of what to make. I decided on a running shoe since my cake wasn’t quite big enough for a large purse and I thought a shoe would be a somewhat easy but challenging first project.<br /><br />My class introduced me to some other great aspiring and practicing cake decorators. I met Carolyn who also has a blog <a href="http://itsasweetthing-blog.blogspot.com/">It’s a sweet thing</a>. She created a fabulous hamburger cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/SvjJ6q2M_tI/AAAAAAAAAPE/L0vBpA7fgjM/s1600-h/IMG_0121.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SvjJ6q2M_tI/AAAAAAAAAPE/L0vBpA7fgjM/s400/IMG_0121.jpg" alt="" id="BLOGGER_PHOTO_ID_5402289762802138834" border="0" /></a><br />Some other cakes included a bulldog <span style="font-style: italic;">(I wasn’t quite that brave)</span> a Chanel purse, a piggy bank and a high heel shoe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/SvjKJZba-QI/AAAAAAAAAPU/Fbajo-1aNFo/s1600-h/IMG_0123.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SvjKJZba-QI/AAAAAAAAAPU/Fbajo-1aNFo/s400/IMG_0123.jpg" alt="" id="BLOGGER_PHOTO_ID_5402290015824443650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_L0GR_XipII0/SvjKCYajTdI/AAAAAAAAAPM/RMsQZI3WlDA/s1600-h/IMG_0122.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/SvjKCYajTdI/AAAAAAAAAPM/RMsQZI3WlDA/s400/IMG_0122.jpg" alt="" id="BLOGGER_PHOTO_ID_5402289895293275602" border="0" /></a><br />After spending about 8 hours carving, covering, and decorating my shoe I was pretty happy with the result.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/SvjKplWMG6I/AAAAAAAAAPk/xutaUB9iqdc/s1600-h/IMG_0120.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SvjKplWMG6I/AAAAAAAAAPk/xutaUB9iqdc/s400/IMG_0120.jpg" alt="" id="BLOGGER_PHOTO_ID_5402290568779537314" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/SvjKixE4-3I/AAAAAAAAAPc/59MSq4hFErM/s1600-h/IMG_0119.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SvjKixE4-3I/AAAAAAAAAPc/59MSq4hFErM/s400/IMG_0119.jpg" alt="" id="BLOGGER_PHOTO_ID_5402290451669121906" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/SvjJXZ75cAI/AAAAAAAAAO0/SC2Itc46Ays/s1600-h/PB071000.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SvjJXZ75cAI/AAAAAAAAAO0/SC2Itc46Ays/s400/PB071000.jpg" alt="" id="BLOGGER_PHOTO_ID_5402289156967198722" border="0" /></a>My next cake, the statue of David... <span style="font-style: italic;">kidding</span>.Anonymousnoreply@blogger.com7tag:blogger.com,1999:blog-5772864662273111401.post-53463897794381941642009-11-05T21:05:00.020-05:002009-11-05T22:53:54.857-05:00Cookie Cutter CreationsI’ve been sick since last Friday so I haven’t been able to post my most recent creations.<br /><br />I wanted to share this with you before Halloween but regardless, cookies are great creations for any birthday, thanksgiving, Christmas or special occasion.<br /><div style="text-align: center;"><br /><img style="width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/SvOSAe9EbQI/AAAAAAAAAM0/FF7KUABb1Oc/s1600/PA240909.jpg" alt="" /><br /><img style="width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_L0GR_XipII0/SvOSLlmDEoI/AAAAAAAAAM8/VbTHt6tauGI/s1600/PA240913.jpg" alt="" /><br /></div><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" ><span>Our baked cookies ready to be decorated.</span></span><br /></div><br />I owe half the credit to my 6 yr old daughter who together with me helped bake and decorate some Halloween/fall sugar cookies. What a great way to spend a little time with the kids and let them express their creativity.<br /><br /><div style="text-align: center;"><br /><img style="width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SvOSWFk3R6I/AAAAAAAAANE/kaU_awVMyOU/s1600/PA240907.jpg" alt="" /><br /></div><div style="text-align: center;"><br /><img style="width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SvOSedonTeI/AAAAAAAAANM/imuxyHw5OO0/s1600/PA240918.jpg" alt="" /><br /></div><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >I just love the cute faces kids make when they're busy creating.</span><br /></div><br />It turned into a practice session for my flooding technique and I ended up decorating cookies till 1 am, but that’s besides the point.<br /><br />Have a look at some of the fun we had and some of the creations we made.<br /><br /><div style="text-align: center;"><br /><img style="width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SvOSqAB_mWI/AAAAAAAAANU/Vfv6I1rOmtc/s1600/PA250923.jpg" alt="" /><br /></div><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >The Green swirly spider was one of my favorites.</span><br /></div>Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5772864662273111401.post-61060027623051816092009-11-02T00:20:00.006-05:002009-11-02T00:29:14.805-05:00A Giveaway over at Verdgris Vie<span style="color:#666666;">I am hosting a very special Giveaway over at that other blog I obsess over, <a href="http://verdigrisvie.blogspot.com/2009/10/giveaway-from-sophie-dahy-designs.html"><span style="color:#999900;">Verdigris Vie</span></a>. It just wouldn't be right if I didn't share it with you guys. A Beautiful Handmade Sophie Dahy Silk floral arrangement. You get to pick your fave. (a $300.00 prize) Pop over to enter for a chance to win. </span><br /><span style="color:#ffffff;">.</span><br /><div align="center"><span style="color:#666666;">Good Luck !</span> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 357px; DISPLAY: block; HEIGHT: 423px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399372377654715938" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/Su5skgQqZiI/AAAAAAAABs8/bhtuKPHUOno/s400/sophie.jpg" />Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com0tag:blogger.com,1999:blog-5772864662273111401.post-38175176509965645742009-10-27T16:22:00.001-04:002009-10-27T16:25:22.354-04:00I Heart Macaron<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/SudNS2zt-7I/AAAAAAAAALc/NJSh0z9KQWI/s1600-h/41OajmeA-XL.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 302px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SudNS2zt-7I/AAAAAAAAALc/NJSh0z9KQWI/s400/41OajmeA-XL.jpg" alt="" id="BLOGGER_PHOTO_ID_5397367664772250546" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/annacare/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Times New Roman"; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">On a recent business trip to New York City I checked out a little café just off Broadway called Macaron Café <a href="http://macaroncafe.com/">macaroncafe.com</a> for a sandwich and discovered these little French pastries for the first time. I bought one raspberry Macaron and watched as the woman behind the counter packaged and affix a cute little pink bow around the single perfectly colored raspberry dessert.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/SudNpB8-rgI/AAAAAAAAALk/sP8X1yAqta8/s1600-h/158180078_e9c27cf139.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 285px; height: 388px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/SudNpB8-rgI/AAAAAAAAALk/sP8X1yAqta8/s400/158180078_e9c27cf139.jpg" alt="" id="BLOGGER_PHOTO_ID_5397368045721005570" border="0" /></a></p><p style="text-align: center; font-style: italic;" class="MsoNormal"><span style="font-size:78%;">Image from </span><a href="http://www.flickr.com/photos/28757974@N00/158180078/"><span style="font-weight: bold;font-size:78%;" >La tartine gourmande's photostream</span></a></p><p style="text-align: center; font-style: italic;" class="MsoNormal"><a href="http://www.flickr.com/photos/28757974@N00/158180078/"><span style="font-weight: bold;font-size:78%;" >
<br /></span></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Since then, I have spent countless hours researching, downloading pictures and recipes of these perfect little sweets. More so, I have attempted to bake them myself.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Now… I’m no skilled baker and these things are no easy task even if you are. The eggs must be aged; the batter consistency must be perfect and piped onto a cookie sheet in perfect circular shapes. And I haven’t even really explored the fillings yet.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Nonetheless, after 4 attempts of runny, undercooked, overcooked, oddly shaped, flat Macaron, I have <span style="font-style: italic;">almost</span> created the perfect Macaron.</p><p class="MsoNormal"> <span style="font-style: italic;">
<br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/SudVTmXx0TI/AAAAAAAAAME/4OilYUuPbho/s1600-h/PA190891_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/SudVTmXx0TI/AAAAAAAAAME/4OilYUuPbho/s400/PA190891_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5397376473632985394" border="0" /></a></p><p class="MsoNormal"><span style="font-style: italic;">
<br /></span></p><p class="MsoNormal"><span style="font-style: italic;">Almost</span>, because I think I overcooked or let them sit too long before baking. They were a little too crunchy.
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Through my research I came accross a blog <a href="http://melanger.wordpress.com/">Mélange :: to mix</a>.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://melanger.wordpress.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 76px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SudPDi5i5xI/AAAAAAAAAL0/yKRDr-Dx_Lo/s400/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5397369600753198866" border="0" /></a></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">It has quickly become one of my favorite blogs so I wanted to share it with all of you. Julia, a baking enthusiast has a fabulous blog. On her blog she shares many recipes, among some of them... the famous Macaron.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://melanger.wordpress.com/category/macarons/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 254px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/SudOm00lvAI/AAAAAAAAALs/OhmnoBFUGJ4/s400/my-macarons.jpg" alt="" id="BLOGGER_PHOTO_ID_5397369107348044802" border="0" /></a></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">She also features Chocolate Eclairs, Salted Butter Caramel Ice cream, Scones and Fruit Buns to name a few. Please join me in indulging in this wonderful blog.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">I'm just dying to try out some of her fabulous Macaron Recipes. Stay tuned for the follow up.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">a.
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<br /></p><p class="MsoNormal"></p><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment--> Anonymousnoreply@blogger.com5tag:blogger.com,1999:blog-5772864662273111401.post-42282633648980403332009-10-23T11:32:00.004-04:002009-10-23T11:32:00.434-04:00A formal introduction to cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/St6QOCIbsNI/AAAAAAAAAK0/_l8_u4R7M3w/s1600-h/PA100861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 282px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/St6QOCIbsNI/AAAAAAAAAK0/_l8_u4R7M3w/s400/PA100861.JPG" alt="" id="BLOGGER_PHOTO_ID_5394907974401241298" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/annacare/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Times New Roman"; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">For years I’ve found baking somewhat of a challenge. My husband even discouraged me from baking Christmas cookies since every year he got stuck having to eat all the rejected ones, which happened to be more than the good ones.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">After the birth of my second child, I found myself baking more and realized how much I enjoyed the time to myself, the careful calculations and the warmth of the oven light as I watched my cake rise in the oven.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">I started watching shows like Cake Boss and for the first time in a long time I was inspired again. It was time to express my creativity through cake design.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I recently joined <a href="http://www.bonniegordoncakes.com/pages/classes/classes-workshops-main.htm">Bonnie Gordon School</a> for a few classes to introduce myself to this new world. I have quickly realized<span style=""> </span>I have a passion for this. I find myself constantly thinking, dreaming and researching cakes.
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal"> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/annacare/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Times New Roman"; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I created my first fondant cake for thanksgiving. A chocolate raspberry butter cream filled cake. Here’s a super simple Chocolate cake recipe that I learned at the <a href="http://www.bonniegordoncakes.com/pages/classes/classes-workshops-main.htm">Bonnie Gordon School</a> in my B1 baking class. It’s <span style="font-style: italic;">almost</span> as easy as dumping it out of a box and adding water… I promise.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Buttermilk Chocolate Cake</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">1 tsp cornstarch</p><p class="MsoNormal">180 g all purpose flour</p><p class="MsoNormal">275 g sugar</p><p class="MsoNormal">1 tsp baking soda</p><p class="MsoNormal">60 g cocoa powder</p><p class="MsoNormal">1 tsp baking powder</p><p class="MsoNormal">1/2 tsp salt</p><p class="MsoNormal">1 tbsp vanilla</p><p class="MsoNormal">75 ml light oil or melted butter</p><p class="MsoNormal">140 ml buttermilk</p><p class="MsoNormal">2 eggs</p><p class="MsoNormal">130 ml prepared coffee</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">METHOD</p><ol><li>Preheat oven to 325ºF and line pans with parchment paper.</li><li>Sift dry ingredients together in the bowl of a stand mixer, followed by remaining ingredients. Stir on low speed with paddle attachment for about 30 seconds or until the mixture is smooth and lump free.</li><li>Increase the speed to medium and beat for 2 minutes.</li><li>Pour batter into prepared pans and bake at 325ºF for 20-25 min (or 12-15 min for cupcakes) until a tooth pick inserted comes out clean.</li></ol><p class="MsoNormal">Yields one 8" round, 4" high cake or about 24 cupcakes
<br /></p> <!--EndFragment--> <p></p> <!--EndFragment--> Anonymousnoreply@blogger.com5tag:blogger.com,1999:blog-5772864662273111401.post-31382832923609576412009-10-21T15:29:00.002-04:002009-10-21T15:29:00.315-04:00It’s all about balance<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_L0GR_XipII0/StvsUVb2d7I/AAAAAAAAAJs/djnQKRgKdQA/s1600-h/PA180872.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="http://1.bp.blogspot.com/_L0GR_XipII0/StvsUVb2d7I/AAAAAAAAAJs/djnQKRgKdQA/s400/PA180872.JPG" alt="" id="BLOGGER_PHOTO_ID_5394164812801800114" border="0" /></a><br />There’s something about the orderly complexity of a pattern that I absolutely love.<br /><br />The busy pattern in this invitation I designed is classic yet it’s application gives it a modern feel.<br /><br />Over-sized ribbon threaded through the rhinestone buckle demonstrates the sheer elegance of the event and sets the stage for an unforgettable evening.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_L0GR_XipII0/Stvsqs90lwI/AAAAAAAAAJ0/9Q0dqrU-TlI/s1600-h/PA180875.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="http://4.bp.blogspot.com/_L0GR_XipII0/Stvsqs90lwI/AAAAAAAAAJ0/9Q0dqrU-TlI/s400/PA180875.JPG" alt="" id="BLOGGER_PHOTO_ID_5394165197075420930" border="0" /></a><br />The booklet design allows you to experience the invitation as a new chapter into the couple’s lives. As you flip through the pages, love quotes guide you through the pertinent information of the event balanced again with the emotional story.Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5772864662273111401.post-43546560422021790252009-10-19T00:20:00.003-04:002009-10-19T00:28:45.092-04:00It runs in the family<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_L0GR_XipII0/StvqOsJSxmI/AAAAAAAAAJk/kN7MUqwBX-Q/s1600-h/2e584144755b0b9ee1812e0a6970af38.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 332px; height: 400px;" src="http://2.bp.blogspot.com/_L0GR_XipII0/StvqOsJSxmI/AAAAAAAAAJk/kN7MUqwBX-Q/s400/2e584144755b0b9ee1812e0a6970af38.jpg" alt="" id="BLOGGER_PHOTO_ID_5394162516795508322" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/annacare/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Times New Roman"; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">I’d like to introduce myself as a contributor to the Casarecce blog. I’m Vitania’s Cousin Anna and I too enjoy things “home made”.</p> <p class="MsoNormal">Although I too have a knack for home cooked meals (it runs in the family), my other obsession is for all things paper and all things baked.</p> <p class="MsoNormal">I look forward to sharing with you some of the creations I’ve made as well as my journey to perfecting my baking and decorating skills. I hope to inspire you with some ideas and help you shape your own beautiful creations.</p> <p class="MsoNormal">Cheers.</p> <!--EndFragment--> Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5772864662273111401.post-68671735942328401552009-10-05T16:45:00.007-04:002009-10-05T17:22:40.362-04:00Sunday Night Chili<span style="color:#666666;">Usually, on the first Football Sunday in September, i make a huge Chili to kick off the season. Since we were a little busy this year, I made it yesterday . And boy was it delicious, fortunately there is enough left over for tomorrow night. I took the original recipe from Cooking light, but it had so many complicated ingredients - i simplified into this simple and savoury Chili. That's the great thing about Chili, it's yours to play around with and enjoy! As usual, my recipes are just guidelines, it's more fun to add more of what you like and less of what you don't..:-) </span><br /><span style="color:#666666;"></span><br /><div align="center"><span style="color:#666600;">Sunday Night Chili</span></div><br /><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/SspbN5qV8uI/AAAAAAAABik/sYCo9EDvKHI/s1600-h/smoky-chili-ck-1867598-l.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 371px; DISPLAY: block; HEIGHT: 366px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389220198477066978" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SspbN5qV8uI/AAAAAAAABik/sYCo9EDvKHI/s400/smoky-chili-ck-1867598-l.jpg" /></a> <div></div><div></div><div align="center"><span style="font-size:85%;color:#999999;">Photo Credit: Cooking Light via My Recipes</span></div><div align="left"><br /><span style="color:#666666;">Yield:<br />8 servings </span></div><div><span style="color:#666666;"><span style="color:#ffffff;">.</span><br />Ingredients:<br />Olive Oil<br />500 Grams extra lean ground beef<br />500 Grams of lean Turkey sausages, removed from casings ( or pork sausage)<br />2 cups chopped onion<br />1 cups sliced carrots, I like rounds</span></div><div><span style="color:#666666;">3 garlic cloves, minced<br />2 tablespoons tomato paste<br />1 cup lager-style beer (such as Budweiser) </span></div><div><span style="color:#666666;">1/2 cup or more of Water or Chicken stock<br />1 tablespoons chili powder<br />1 tablespoon ground cumin<br />2 teaspoons dried oregano<br />3/4 teaspoon freshly ground black pepper<br />2 bay leaves<br />1 (15-ounce) can or 2 cups of red kidney beans</span></div><div><span style="color:#666666;">1 (15-ounce) can or 2 cups of Romano beans </span></div><div><span style="color:#666666;">2 -3 Cups of tomato passato or crushed tomatoes. I use home made so it's fairly water - canned tomatoes tends to be a little thicker . </span></div><div><span style="color:#666666;">1 smoked ham steak (I used Schneiders Old fashioned ham steak ) 175 Grams</span></div><span style="color:#666666;"></span><br /><p><span style="color:#666666;">NOTE: There is <strong>no salt</strong> added to this recipe because I found between the sausages and ham, as well as beans that were pre salted, it was not necessary. Watch for salt if you are using commercially prepared ingredients, it can add up quickly. </span></p><p><span style="color:#666666;">Extras<br />1/2 cup finely chopped cilantro<br />1/2 cup finely chopped green onions<br />1/2 cup (2 ounces) crumbled queso fresco OR Grated cheddar<br />8 lime wedges</span></p><span style="color:#666666;"><span style="color:#ffffff;">.</span><br />Preparation :<br />1. Heat oil id dutch oven over medium-high heat. Just a tablespoon. Add lean ground beef</span><span style="color:#666666;">; cook 5 minutes or until browned, stirring to slightly crumble. Transfer beef to side </span><br /><span style="color:#666666;">2. Re coat pan if necessary. Add turkey sausage meat; cook 5 minutes or until lightly browned, turning occasionally. Transfer turkey to side dish</span><br /><span style="color:#666666;">3. Re coat pan with olive oil. Add onion and carrots sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Return Ground meat to pot. Add water or Chicken stock to mix. Add chili powder, and all ingredients (through ham stead) to dutch oven. </span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Cover over Med hi heat until it comes to a boil, and then simmer on low for an hour and a half.. Remove bay leaves. You can taste for salt and add a little if necessary. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge. The lime wedge is delicious with Chili - I also served with some baked tortilla chips. </span><br /><span style="color:#666666;">.</span>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com6tag:blogger.com,1999:blog-5772864662273111401.post-3815564283337648302009-09-28T14:48:00.017-04:002009-09-28T16:17:52.782-04:00A perfect day<span style="color:#666666;"><span style="color:#666666;">Is there such a thing as perfect anything? Well no, but this day came pretty close. It was supposed to rain, but the day turned out great with the occasional bursts of sunshine. We decided to head out to a very popular apple orchard, just a few minutes away from our home, <a href="http://www.chudleighs.com/"><span style="color:#999900;"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Chudleigh's</span></span></a>. Not only does it have plenty of things for children to enjoy, but the grounds are just beautiful.</span></span><br /><span style="color:#ffffff;">.</span><br /><div><span style="color:#666666;"></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 336px; DISPLAY: block; HEIGHT: 486px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386592611040138306" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SsEFcLrKlEI/AAAAAAAABec/Tv8OqQrmLfE/s400/apple.jpg" /> <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 453px; DISPLAY: block; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386592525339798930" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SsEFXManLZI/AAAAAAAABeU/WWS5-k-DbZA/s400/apple+2.jpg" /><span style="color:#ffffff;"> .</span> </div><div align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 369px; DISPLAY: block; HEIGHT: 431px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386592441166977810" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SsEFSS2P2xI/AAAAAAAABeM/44r5an_K0hw/s400/apple+3.jpg" /> <span style="color:#ffffff;">.</span><span style="color:#ffffff;">.</span> <div><span style="color:#666666;">So after a hay wagon ride, and pony rides, getting lost in the hay maze and a little <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">BBQ</span> fresh corn on the cob we finally set out to pick apples. We decided to try Cortland, which is very similar to the McIntosh only 3 x the size. They were absolutely delicious.</span> </div><div><span style="color:#ffffff;">.</span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 462px; DISPLAY: block; HEIGHT: 317px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386592242935709586" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SsEFGwYOv5I/AAAAAAAABd8/0AvX4ZyJFwU/s400/apple+5.jpg" /></div><div><span style="color:#ffffff;">.</span><br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 458px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386596769026589490" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SsEJONYYwzI/AAAAAAAABek/icjSgsBGpwo/s400/apple+6.jpg" /></div><div><span style="color:#ffffff;">.</span></div><div><span style="color:#666666;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 470px; DISPLAY: block; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386596868893154882" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SsEJUBabnkI/AAAAAAAABes/nPd6PPFGj7M/s400/apple+7.jpg" /></span></div><br /><div><span style="color:#666666;">It was so much fun to pick and eat and pick and eat! The kids had a ball, and were exhausted on the car ride home. The Grandparents decided to join us for an early dinner. And later on that evening, I made a wonderful Apple Crumble. Which we enjoyed warm, just before putting the day to rest. </span></div><div><span style="color:#ffffff;">.</span><br /></div><div><span style="color:#666666;">The recipe below belongs to my mother in law. Ever since she shared it with me, it has been a request at almost every family gathering. Warm apples, and crispy topping without the butter crust. It's perfect after a Thanksgiving meal. So here it is..</span></div><div align="center"><span style="color:#ffffff;">.</span></div><div align="center"><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/SsEFBQmcnxI/AAAAAAAABd0/UB-6rRDZPLQ/s1600-h/apple+crisp.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 471px; DISPLAY: block; HEIGHT: 349px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386592148506058514" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SsEFBQmcnxI/AAAAAAAABd0/UB-6rRDZPLQ/s400/apple+crisp.jpg" /></a><span style="color:#666666;"> Grandma's Apple Crumble</span></div><div align="center"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Ingredients:</span></div><div align="left"><span style="color:#666666;">1/2 cup of Rolled Oats</span></div><div align="left"><span style="color:#666666;">1/3 cup of firmly packed brown sugar</span></div><div align="left"><span style="color:#666666;">1/4 cup of whole wheat flour</span></div><div align="left"><span style="color:#666666;">1 teaspoon of ground cinnamon</span></div><div align="left"><span style="color:#666666;">3 tablespoons of vegetable oil ( Crisco)</span></div><div align="left"><span style="color:#666666;">4 cups of peeled apples </span></div><div align="left"><span style="color:#666666;">1/4 cup of orange juice</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Preparation:</span></div><div align="left"><span style="color:#666666;"><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Combine</span> oats, brown sugar, flower and cinnamon. Stir until blended, adding oil. Place apples in baking dish and drizzle with orange juice. Spoon mixture over apples. Bake at 375 for 40-50 minutes or until bubbling. Serve warm!</span></div><div align="left"><span style="color:#666666;">.</span></div><div align="left"><span style="font-size:85%;color:#666666;">Please feel free to use pics, just give me a link back. Thanks.</span></div><div></div></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com4tag:blogger.com,1999:blog-5772864662273111401.post-40604336468866944942009-09-14T15:36:00.012-04:002009-09-14T15:59:22.488-04:00Fall knits<span style="color:#666666;">Just a few years back, I was introduced to the wonderful world of knitting thanks to my incredibly talented Mother In Law. I was amazed to find all the beautiful things that could come from a couple of skeins of yarn. When I first started exploring, I found this exceptional knit Designer, <a href="http://www.debbieblissonline.com/"><span style="color:#666600;">Debbie Bliss.</span></a> I was amazed to find a fine collection of wools, cottons, silks and cashmere's, as well as new and stylish patterns and books available. </span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Since Fall is just about here, all i can think of is bundling up under a warm knit sweater. I have yet to complete my first sweater, but I have a small collections of scarves, and working on a hat. But I absolutely can't wait to get good enough to conquer some of these below.</span> <span style="color:#666666;"> You can visit Debbie Bliss's site to view a collections of the yarns and books available. But I would suggest a trip to your local knitting store to truly appreciate this very fine art of fabric making.</span><br /><br /><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/Sq6b-V-KbeI/AAAAAAAABY0/H9FbdQ5ZtTc/s1600-h/db1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 386px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381410100106391010" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/Sq6b-V-KbeI/AAAAAAAABY0/H9FbdQ5ZtTc/s400/db1.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6b5bRXuxI/AAAAAAAABYs/5iG4R4fs7E8/s1600-h/db2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 387px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381410015629785874" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6b5bRXuxI/AAAAAAAABYs/5iG4R4fs7E8/s400/db2.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bzmwyVzI/AAAAAAAABYk/eBMr74a0h2Q/s1600-h/db3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 318px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381409915635128114" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bzmwyVzI/AAAAAAAABYk/eBMr74a0h2Q/s400/db3.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bvnhyzJI/AAAAAAAABYc/NdBMsJAy5j8/s1600-h/db4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 318px; DISPLAY: block; HEIGHT: 374px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381409847121202322" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bvnhyzJI/AAAAAAAABYc/NdBMsJAy5j8/s400/db4.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_r7SwFbUDM7s/Sq6brTZkVcI/AAAAAAAABYU/vx3HyUK7ls0/s1600-h/db5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 314px; DISPLAY: block; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381409772998514114" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/Sq6brTZkVcI/AAAAAAAABYU/vx3HyUK7ls0/s400/db5.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bm8ep5bI/AAAAAAAABYM/d5_HXRuQMVI/s1600-h/db6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 306px; DISPLAY: block; HEIGHT: 411px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381409698126357938" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/Sq6bm8ep5bI/AAAAAAAABYM/d5_HXRuQMVI/s400/db6.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_r7SwFbUDM7s/Sq6biIQiULI/AAAAAAAABYE/3-bAvcFPsuc/s1600-h/db7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 307px; DISPLAY: block; HEIGHT: 422px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381409615389020338" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/Sq6biIQiULI/AAAAAAAABYE/3-bAvcFPsuc/s400/db7.jpg" /></a><br /></div></div></div></div></div></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com9tag:blogger.com,1999:blog-5772864662273111401.post-15581388034990589792009-09-07T08:30:00.000-04:002009-09-06T01:43:57.207-04:00Gnocchi a Mano<div align="left"><span style="color:#666666;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378215409692870754" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SqNCa4xGiGI/AAAAAAAABUM/8iT_1aS3uVM/s400/gnoc" /></span><br /><span style="color:#666666;">OK - this is getting a little <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">embarrassing</span>. It is officially impossible for me to document the process of preparing and cooking food. Have I mentioned I have kids, 2 kids..under the age of 3. Is it just me.. am I really disorganized..? Please tell me it's not just me or send me the magic calendar that has a time slot for everything.</span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">The good news is.... as I search for recipes similar to mine or moms - I have been finding the BEST food blogs. A couple of days ago I found, <a href="http://theitaliandish.blogspot.com/"><span style="color:#666600;">The Italian Dish</span></a>, and introduced myself to Elaine. Wait til you see her blog. She makes cooking a pleasure... and you can practically taste the food, with her beautiful image gallery. </span><span style="color:#666666;">So when I found her recipe for Gnocchi, I knew it would land here. Now I haven't officially made her version, but i will .. this week! She has Great Tips.</span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">All photos below are from <a href="http://theitaliandish.blogspot.com/"><span style="color:#666600;">The Italian dish</span></a>, and you can click <a href="http://theitaliandish.blogspot.com/2008/11/how-to-make-homemade-gnocchi.html"><span style="color:#666600;">HERE</span></a> for the original post as well as instructional video.</span><br /><br /><span style="color:#666666;">Elaine's Tip: Bake the potato instead of boil it! Brilliant ! My mom would boil with skin on and peel and then you worry about consistency. I'll be showing off! Also, potato ricer a must. I have find me one of these.</span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 364px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378215505443462498" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SqNCgdd0nWI/AAAAAAAABUU/bE2KVtJSlyg/s400/gnoc2" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378215654473148434" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SqNCpIpRKBI/AAAAAAAABUc/v6ezesNyOYk/s400/gnoc3" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 380px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378215783457182754" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SqNCwpJdVCI/AAAAAAAABUk/P_L9VBjqseQ/s400/gnoc4" /><br /><span style="color:#666666;">Elaine's Tip: Potato scraper a must. For cutting, lifting gently and also clean up. Also, traditionally gnocchi have fork made ridges. They say - so the sauce sticks to it. Growing up, i was the fork lady Not today! No little ridges necessary. . According to Elaine, in Italy, no ridges. </span><br /><span style="color:#ffffff;">..</span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378215995376597794" border="0" alt="" src="http://3.bp.blogspot.com/_r7SwFbUDM7s/SqNC8-m--yI/AAAAAAAABUs/_kKI4C-NpSY/s400/gnoc5" /> <div align="center"><span style="color:#666666;">Gnocchi </span></div><span style="color:#666666;"><span style="color:#ffffff;">.</span><br /></span><div align="left"><span style="color:#666666;">for a printable recipe, click </span><a href="http://elainemccardel.googlepages.com/gnocchi"><span style="color:#666600;">here</span></a><span style="color:#666666;"><br /></span><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">2 medium baking potatoes, about 1.5 pounds total (doesn't have to be exact)</span></div><div align="left"><span style="color:#666666;">2 egg yolks</span></div><div align="left"><span style="color:#666666;">almost 2 cups flour (you may not use all the flour)</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Bake potatoes in oven until tender. Let cool just until you can skin them, right before you make the gnocchi. <strong>The potato needs to be warm</strong>, or else the gnocchi will not turn out right - the flour and potato will not bind with the egg.</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Scoop out potato flesh and put through ricer into a bowl. Add slightly beaten egg yolks. incorporate about 1.5 cups of the flour and mix until a dough is formed. Place on counter. Using some of the rest of the flour, knead lightly until you have a nice dough formed, one that is not too sticky but yet is not super firm. If you feel you have obtained the right texture for the dough, do not continue to use all the flour.</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#666666;">Cut the dough into three sections with a pastry scraper. Roll out the sections into cords and then, with the pastry scraper, cut the cords into one inch little gnocchi. Set gnocchi on a lightly floured towel until ready to use.<br /></div><p align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378216084351172130" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SqNDCKELPiI/AAAAAAAABU0/If_C_Wv-JI8/s400/gnoc6" /><br />Bring a pot of salted water to a boil. Add 1/2 the gnocchi, and cover with lid. When the boil has returned you can remove lid and wait for gnocchi to float to top. The take them out with a spider, and place in serving dish. Repeat using remaining gnocchi.</p><p align="left">You can serve with your favorite sauce. But in my house its always with a fresh tomato sauce !</p><p><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Appetito</span> !</span></p></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com8tag:blogger.com,1999:blog-5772864662273111401.post-59493220624602823012009-08-31T08:38:00.000-04:002009-08-30T22:51:01.745-04:00Greek Night<p><span style="color:#666666;">Oh how I love Greek food. Souvlaki, salad, and tzatziki. This continues to be a summer time fave, especially since BBQ season may be over sooner than I think, I can't help but want to get my fill. This marinade keeps chicken very tender, and all that tasty garlic creates a great aroma. I usually serve up with roasted potatoes, or rice. But I have been meaning to find a good recipe for those tasty lemon potatoes. I keep forgetting to get the recipe from a friend, who was fortunate enough to marry into this fabulous culture. I will get it, try it and post soon. </span><span style="color:#666666;">OPA!</span><br /></p><p align="center"><span style="color:#666666;">Chicken Souvlaki, Traditional Greek Salad & Tzatzki</span></p><p align="center"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/SpiG5vLzxOI/AAAAAAAABQE/9k7PVmXYp8I/s1600-h/chicken+souv.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 353px; DISPLAY: block; HEIGHT: 361px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375194481743348962" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SpiG5vLzxOI/AAAAAAAABQE/9k7PVmXYp8I/s400/chicken+souv.jpg" /></a> <span style="color:#666600;">Chicken Souvlaki</span> </p><p align="left"><span style="color:#666666;">Ingredients:</span><span style="color:#cccccc;">.</span></p><div align="left"><span style="color:#666666;">1/3 cup of fresh lemon juice</span></div><div align="left"><span style="color:#666666;">1 1/2 teaspoons chopped fresh or dry oregano</span></div><div align="left"><span style="color:#666666;">1 teaspoon of dry thyme</span></div><div align="left"><span style="color:#666666;">1 Tbspn olive oil</span></div><div align="left"><span style="color:#666666;">1/2 teaspoon salt</span></div><div align="left"><span style="color:#666666;">4 garlic cloves, minced</span></div><div align="left"><span style="color:#666666;">1/2 cup of yogurt</span></div><div align="left"><span style="color:#666666;">1 pound skinless, boneless chicken breast, cut into 1-inch pieces (or Pork)</span></div><div align="left"><span style="color:#ffffff;">. </span><br /><span style="color:#666666;">To prepare souvlaki, combine the first 7 ingredients in a bowl; and mix well.. Add chicken and toss to coat. Marinate chicken in refrigerator for 30 minutes, turning once.<br />Remove chicken from bowl; discard marinade. Thread the chicken onto each of 4 (8-inch) skewers.</span></div><div align="left"><span style="color:#666666;"><span style="color:#ffffff;"><span style="color:#ffffff;">.</span>.</span><br />Cooking options: BBQ of course, 8-10 minutes. If it's dead of winter, I have made this on broiler pan in oven at 400 F.</span></div><div align="left"><span style="color:#666666;"></span></div><span style="color:#ffffff;">.</span><br /><div align="left"><span style="color:#666666;">serves 4 </span></div><span style="color:#ffffff;">.</span><br /><div align="center"><a href="http://2.bp.blogspot.com/_r7SwFbUDM7s/SpiGz4aoOZI/AAAAAAAABP8/IKOOnxyxKL0/s1600-h/greek+salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 356px; DISPLAY: block; HEIGHT: 340px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375194381142210962" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SpiGz4aoOZI/AAAAAAAABP8/IKOOnxyxKL0/s400/greek+salad.jpg" /></a><span style="color:#666666;"><span style="color:#666600;">Greek Salad</span> </span></div><br /><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">I don't bother with measurements for salads, put more or less of your favorites -</span></div><div align="left"><span style="color:#666666;"></span></div><br /><div align="left"><span style="color:#666666;">Ingredients:</span></div><div align="left"><span style="color:#ffffff;">></span></div><div align="left"><span style="color:#666666;">Ripe tomatoes, cherry or whatever is in your garden. cut in half or bite size </span></div><div align="left"><span style="color:#666666;">Cucumber, English or farm fresh, cut in rounds</span></div><div align="left"><span style="color:#666666;">Red onion, sliced thin</span></div><div align="left"><span style="color:#666666;">kalamata olives</span></div><div align="left"><span style="color:#666666;">Feta cheese, crumbled or cubed (I use light because I am generous)</span></div><div align="left"><span style="color:#666666;">Olive oil </span></div><div align="left"><span style="color:#666666;">Dry oregano</span></div><div align="left"><span style="color:#666666;">Salt and fresh ground pepper</span></div><div align="left"><span style="color:#666666;">(some people add a little lemon juice or vinegar, I find tomatoes to be acidic enough, but sometimes like a little twist of lemon.)</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Preparation:</span></div><br /><div align="left"><span style="color:#666666;">Combine all ingredients, toss and serve.</span><span style="color:#ffffff;">.</span></div><span style="color:#ffffff;">.</span><br /><div align="center"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/SpiGvQmE1ZI/AAAAAAAABP0/67MpmuXs1KI/s1600-h/Tzatziki+016.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 361px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375194301733328274" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SpiGvQmE1ZI/AAAAAAAABP0/67MpmuXs1KI/s400/Tzatziki+016.jpg" /></a><span style="color:#666600;"> Tzatziki</span></div><span style="color:#666666;"><div align="left"><span style="color:#ffffff;">.</span><br />Recipe Stolen from a beautiful food blog I stumbled across, <span style="color:#666600;">Big, Bold, Beautiful Food</span>, you can see more </span><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/tzatziki-greek-cucumber-sauce.html"><span style="color:#666600;">here</span></a> . <span style="color:#666666;"><span style="color:#666666;">I am sure I will be referencing her a lot. I can't believe I am using her Tzatziki recipe when Ninette has soooo much more to offer...</span> </span></div><br /><div align="left"><span style="color:#666666;"></span></div><div align="left"></div><div align="left"><span style="color:#666666;">Tzatziki</span></div><div align="left"><span style="color:#666666;">3-</span><span style="color:#666666;">4 servings</span></div><span style="color:#ffffff;">.</span><br /><div align="left"><span style="color:#666666;">16 oz. container of Fage yogurt</span></div><div align="left"><span style="color:#666666;">3 cloves minced garlic</span></div><div align="left"><span style="color:#666666;">1/2 a cucumber, peeled, shredded and squeezed dry in paper towels</span></div><div align="left"><span style="color:#666666;">Olive oil</span></div><div align="left"><span style="color:#666666;">Salt and pepper</span></div><div align="left"><span style="color:#666666;">A shot of lemon or a little red wine vinegar</span></div><span style="color:#ffffff;">.</span><br /><div align="left"><span style="color:#666666;">Mix together above ingredients. Refrigerate at least 20 minutes so the flavors can soften and meld together.<br /></span><span style="color:#ffffff;">.</span> </div><div align="left"><span style="font-size:85%;color:#666666;">Image credits: souvlaki photo from </span><a href="http://realmomkitchen.blogspot.com/2009/08/sweet-grilled-steak-bites.html"><span style="font-size:85%;color:#666600;">Real Mom Kitchen</span></a><span style="font-size:85%;color:#666666;"><span style="color:#666600;">,</span> but her recipe is quite different; Greek salad image from </span><a href="http://odyb.net/food-cooking/national-food-of-the-world/"><span style="font-size:85%;color:#666600;">Because you value your Body</span></a><span style="font-size:85%;color:#666666;">; Tzatziki, photo and recipe, from </span><a href="http://bigboldbeautifulfood.blogspot.com/"><span style="font-size:85%;color:#666600;">Big, Bold, Beautiful Food</span></a><span style="font-size:85%;color:#666666;">.</span></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com3tag:blogger.com,1999:blog-5772864662273111401.post-58505567798717321782009-08-23T14:19:00.009-04:002009-08-30T14:59:07.634-04:00Easy Dinner<span style="color:#666666;">Sometimes, I just need a break. This is the absolute tastiest "break" recipes that I have. it's perfect for a lazy Saturday night or Sunday night dinner. It's fun to sit around and get a little messy! If you are a member of my family, a LOT messy!</span><br /><br /><div align="center"><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Chicken Picadillo and Rice with Black Beans</span></div><div align="center"><span style="color:#ffffff;">.</span></div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 358px; DISPLAY: block; HEIGHT: 353px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373227707116038162" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SpGKIYvwKBI/AAAAAAAABLw/H7May5P6c5I/s400/chicken-ck-1206204-l.jpg" /><br /><span style="color:#666666;">Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.</span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Yield<br />4 servings (serving size: about 1 cup)</span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Ingredients<br />1 pound skinless, boneless chicken breast<br />2 teaspoons olive oil<br />1 cup chopped onion<br />1 1/2 teaspoons ground cumin<br />1/2 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />3 garlic cloves, minced<br />1 cup bottled salsa<br />1/3 cup golden raisins<br />1/4 cup slivered almonds, toasted<br />1/4 cup chopped fresh cilantro<br />Fresh cilantro sprigs (optional)</span><br /><br /><span style="color:#666666;">Preparation</span><br /><span style="color:#ffffff;">.</span><br /><span style="color:#666666;">Place chicken in a food processor; pulse until ground.<br />Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.<br /></span><span style="color:#ffffff;">></span><br /><span style="color:#666666;">While you are preparing the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">picadillo</span>, you can prepare white rice, as per your usual. About 1 cup or dry rice, to 2 cups boiling water and let simmer covered for 20 minutes. When rice is desired texture, add 1 (15 oz) can of rinsed black beans. Stir together, and add some chopped cilantro. Serve beside <span id="SPELLING_ERROR_1" class="blsp-spelling-error">picadillo</span>.</span><br /><br /><span style="color:#666666;">For a little fun, you can serve these with warm wraps, a little cheddar cheese and sour cream. And all the other <span id="SPELLING_ERROR_2" class="blsp-spelling-error">fixins</span> that make a wrap impossible to fold up..:-)</span></p><p><span style="color:#666666;">Recipe and pic from Cooking Light, July 2006 , found online at <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204"><span style="color:#666600;">MyRecipes.com</span></a></span></p>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com2tag:blogger.com,1999:blog-5772864662273111401.post-55746381782705654852009-08-17T00:01:00.000-04:002009-08-17T00:36:25.964-04:00Light Summer Dinner<span style="color:#666666;">I am the Queen of soup and salad. I was a vegetarian (ovo-lacto + fish) for almost 20 years. When i became pregnant, I started to crave meat. It was ridiculous, I would dream of biting into veal sandwiches. Even biting into steak, which never appealed to me. I gave in. I figured if i was craving it, my body was probably in need of the nutrients. A year and half after baby #2, I am beginning to lose interest in meat. The truth is I really enjoy a diet high in vegetables and legumes. I am naturally drawn to these foods, and my body responds better to this lighter method of eating. So here is one of my favorite soup and salad combos.</span><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/_r7SwFbUDM7s/Sodp4eILavI/AAAAAAAABIA/yHv7Dbzl1kE/s1600-h/asparagus-soup-ck-230698-l.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 383px; DISPLAY: block; HEIGHT: 351px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370377499543562994" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/Sodp4eILavI/AAAAAAAABIA/yHv7Dbzl1kE/s400/asparagus-soup-ck-230698-l.jpg" /></a><span style="color:#666600;"> Asparagus Soup</span></div><div align="center"><span style="color:#666600;"></span></div><div align="left"><span style="color:#999999;">Ingredients</span></div><div align="left"><br /><span style="color:#999999;">1 pound fresh asparagus<br />Olive oil cooking spray<br />1/2 teaspoon kosher salt<br />1/2 teaspoon pepper<br />4 tablespoons butter<br />1 sweet onion, diced<br />2 medium-size red potatoes, peeled and diced<br />4 cups chicken broth<br />Salt and pepper to taste</span></div><br /><div align="left"><span style="color:#999999;">Preparation<br />1. Preheat oven to 400°. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.</span></div><div align="left"><span style="color:#999999;"></span><br /><span style="color:#999999;">2. Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.</span></div><div align="left"><span style="color:#999999;"></span></div><div align="left"><span style="color:#999999;">3. Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.</span></div><div align="left"><br /><span style="color:#999999;">4. Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.</span></div><div align="left"><br /><span style="color:#999999;">5. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Yields 8 servings</span></div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"><span style="color:#999999;"></span></div><div align="left"><span style="color:#999999;"></span></div><div align="left"></div><div align="left"><span style="color:#999999;">Cindi Judson, Houston, Texas, Southern Living, MAY 2008</span> </div><div align="left"><span style="color:#ffffff;">.</span></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="color:#666600;">Notes: I love that this soup is made with potatoes and not cream. It's rich and flavourful without having to add the richness of cream.</span></div><p align="center"><a href="http://4.bp.blogspot.com/_r7SwFbUDM7s/SodpzSahcvI/AAAAAAAABH4/CDwx5OzIKmw/s1600-h/tomato-salad-su-1913079-l.jpg"><span style="color:#666600;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 407px; DISPLAY: block; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370377410499932914" border="0" alt="" src="http://4.bp.blogspot.com/_r7SwFbUDM7s/SodpzSahcvI/AAAAAAAABH4/CDwx5OzIKmw/s400/tomato-salad-su-1913079-l.jpg" /></span></a><span style="color:#666600;"> Tuna and Cannellini Salad on a Tomato</span></p><p align="left"><span style="color:#999999;">Ingredients<br />5 tablespoons extra-virgin olive oil<br />3 tablespoons fresh lemon juice<br />3/4 teaspoon salt<br />1/2 teaspoon freshly ground black pepper<br />3 tablespoons chopped chives<br />1/4 cup flat-leaf parsley leaves, plus more for garnish<br />1 can (15 oz.) cannellini beans, drained and rinsed<br />2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks<br />3 green onions, thinly sliced<span style="color:#999900;"> (ahhhh - any onion will do, I like red)</span><br />4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine) </span><span style="color:#999900;">so picky - I go to garden - whatever is ripe, i eat!</span></p><p align="left"><span style="color:#999999;">Preparation<br />1. In a medium bowl, whisk together oil, lemon juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.</span></p><p align="left"><span style="color:#999999;">2. Arrange tomato slices on 4 plates and spoon tuna mix</span><span style="color:#999999;">ture on top, dividing evenly. Top each salad with a few parsley leaves if you like. Yields 4 servings</span></p><p align="left"><span style="color:#999999;">Sunset, AUGUST 2009 </span></p><p align="left"><span style="color:#999999;"><span style="color:#666600;">Notes, You can even use chickpeas instead of the cannellini beans. I also like to prepare dry beans. And, I use my tuna packed in oil. Callipo is one of my faves and it comes in a jar. I am not a fan of canned food.. I wish everything was bottled instead of canned.</span></span></p><p align="left"><span style="color:#999999;">Original recipes found at <a href="http://www.myrecipes.com/recipes"><span style="color:#666600;">MyRecipes.com</span></a></p></span>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com3tag:blogger.com,1999:blog-5772864662273111401.post-52784466649995075182009-08-13T00:00:00.000-04:002009-08-13T00:04:09.784-04:00An Obsession: Cookware<div align="left"><span style="color:#666666;">I'll never forget the day I came home from a shopping excursion excited to show my mother my new purchase. I must have been 18, and I would imagine most young women would probably be very excited about an article of clothing or some new music. I opened my bag to reveal a shiney new sauce pan, Lagostina on sale at the Bay. My mother's reaction was "Oh No, You too?' Apparently I come from a long line of women who love their pots and pans. </span></div><div align="center"><span style="color:#ffffff;">.</span><br /></div><div align="left"><span style="color:#666666;">I recently decided to lose the T-fal and started looking for the perfect stainless steel fry pan, You can imagine my excitement when The Bay was having their annual 70% off sale and I found the Gordon Ramsay Royal Doulton cookware waiting to be aquired by me.</span> </div><div align="center"><span style="color:#ffffff;">.</span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369285884330053314" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SoOJEGkDDsI/AAAAAAAABHo/4ZiABy3O1aw/s400/GordonRamsey.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369285697731272130" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SoOI5PbbncI/AAAAAAAABHY/elgTiUHyeCo/s400/1b.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 305px; DISPLAY: block; HEIGHT: 294px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369285264526058098" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SoOIgBnQonI/AAAAAAAABHQ/cee8xvORd00/s400/4b.jpg" /> <div align="center"><span style="color:#999999;">My food never tasted so good!<br /></span></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 306px; DISPLAY: block; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369285196796386610" border="0" alt="" src="http://1.bp.blogspot.com/_r7SwFbUDM7s/SoOIcFTP3TI/AAAAAAAABHI/iAzrj-ArcnU/s400/6b.jpg" /> <div align="center"><span style="color:#999999;">Amazing heat distribution and faster cook times.</span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369285811090342642" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SoOI_1uVwvI/AAAAAAAABHg/cFHyRaD8ttA/s400/41euIHS0MaL__SS500_.jpg" /> <p align="center"> <span style="color:#999999;">Drool!</span><br /><span style="color:#ffffff;">.</span><br /></p><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">And here is a fabulous little recipe from Gordon Ramsay</span></div><div align="left"></div><div align="left"><span style="color:#ffffff;">.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 424px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369292360480748994" border="0" alt="" src="http://2.bp.blogspot.com/_r7SwFbUDM7s/SoOO9EGsdcI/AAAAAAAABHw/u2agVZuUWTE/s400/porkchops385_160487a.jpg" /></span></div><p align="center"><span style="color:#666666;">Baked Pork Chops with Piquante Sauce</span></p><div align="left"><span style="color:#999999;">Ingredients for pork chops: </span></div><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">.</span><br />4 pork chops, about 9oz each<br />a little olive oil<br />few thyme sprigs<br />few rosemary sprigs (leaves only)<br />1/2 head of garlic separated into cloves (unpeeled)<br />sea salt and black pepper</span></div><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">.</span><br />Ingredients for Sauce: </span></div><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">.</span><br />3 tbsp olive oil<br />1 large onion (peeled and minced)<br />1 red bell pepper (seeded and minced)<br />1 red chili (seeded and minced)<br />7oz cremini mushrooms (trimmed and finely sliced)<br />14oz can chopped tomatoes<br />sea salt and black pepper<br />1 tsp sugar</span></div><br /><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">.</span><br />Directions:<br />Chops:<br />Heat your oven to 400 F. Place the pork chops in a large, lightly oiled baking dish and scatter the thyme sprigs, rosemary leaves, garlic cloves, and salt over the top. Drizzle with a little olive oil and bake for 20 minutes or until pork chops are cooked through. Make the sauce while your waiting.</span></div><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">.</span><br />Sauce:<br />Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushrooms. Stir over high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning. </span></div><div align="left"><span style="color:#999999;"><span style="color:#ffffff;">></span><br />Putting it all together:<br />Take the pork chops out of the oven and let rest in a warm place for 5 minutes. Pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.<br />Done and done! Under 30 minutes? Only if you’re fast.</span><br /><br /><span style="color:#999999;">Recipe taken from this great site,</span> <a href="http://gordonramsaysrecipes.com/03/gordon-ramsays-baked-pork-chops/"><span style="color:#999900;">Gordon Ramsay's Recipes</span></a></div>Verdigris Viehttp://www.blogger.com/profile/11019080116208803737noreply@blogger.com0