tag:blogger.com,1999:blog-45477166972975443882024-03-17T15:59:46.487-04:00Cook's Cachecookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.comBlogger439125tag:blogger.com,1999:blog-4547716697297544388.post-75246095683059321372024-03-03T15:53:00.004-05:002024-03-06T19:20:50.913-05:00Tofu Chocolate Pudding<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMHevA25dsqdgaTgqHGapyTm0ZhUj9uUPGURYLDXvvItoUL4F9PBhQSXDZSyGqQt_sfFyUl8yVQs-nQJ5uvNuedqI8ZZR6Vzf5GFlO7yWQGUVFURoLVnLrYuTtaAOIC8PcqxYI-wKFklXkqCfQoAmzFGCcY4i-nTMF5BbX9igqinp1scqfkTmHEPl9Vxj/s1935/PXL_20240210_033611334.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1934" data-original-width="1935" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMHevA25dsqdgaTgqHGapyTm0ZhUj9uUPGURYLDXvvItoUL4F9PBhQSXDZSyGqQt_sfFyUl8yVQs-nQJ5uvNuedqI8ZZR6Vzf5GFlO7yWQGUVFURoLVnLrYuTtaAOIC8PcqxYI-wKFklXkqCfQoAmzFGCcY4i-nTMF5BbX9igqinp1scqfkTmHEPl9Vxj/w200-h200/PXL_20240210_033611334.jpg" width="200" /></a></div><p>This recipe has evolved so much in the past 6 years that it now deserves its own post.</p><p>I often omit the cinnamon and chili powder and sometime sprinkle cinnamon on top of the pudding before serving, especially if it follows a Mexican dinner. Or for a special occasion, garnish with a few raspberries.</p><p>For the original recipe and other variations see: <a href="http://www.cookscache.net/2017/03/vegan-mexican-chocolate-pudding.html">Vegan Mexican Chocolate Pudding</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div>In a small saucepan combine:<p></p><p><span> 1/4 c sugar</span><br /></p><p><span><span> 1/4 c water</span><br /></span></p><p><span><span>Bring to a boil and stir until sugar is dissolved. Remove from heat.</span></span></p><p><span><span>In the bowl of a food processor place:</span></span></p><p><span><span><span> 4 oz toasted hazelnuts or toasted almonds</span><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DwimPXnTrDOflC2GSvO8piUrotX5NLYz19FCMvjKdejjkfQZEk4vbMkjpLt2hvOz_mirqhkfg03Dr0MkTRDAQgYZIocaTOqTv6lzwUyQlxufFZgEyzzP-eZ-BHbJMyCni1FnrBfXeddg5zoBRiPP407Y1qrwG1VzrsxW2Ht1Ihv-olK4YOVH9LfHyB-M/s1502/PXL_20240306_232216822.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1501" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DwimPXnTrDOflC2GSvO8piUrotX5NLYz19FCMvjKdejjkfQZEk4vbMkjpLt2hvOz_mirqhkfg03Dr0MkTRDAQgYZIocaTOqTv6lzwUyQlxufFZgEyzzP-eZ-BHbJMyCni1FnrBfXeddg5zoBRiPP407Y1qrwG1VzrsxW2Ht1Ihv-olK4YOVH9LfHyB-M/w200-h200/PXL_20240306_232216822.jpg" width="200" /></a></div><p></p><p><span><span><span><br />Process until the nuts are finely ground. Then add:</span></span></span></p><p><span><span><span><span> 16 oz silken tofu </span><br /></span></span></span></p><p><span><span><span>In a glass container microwave until melted (I use a one cup measuring cup and microwave in two 3 oz batches) and then add to the food processor bowl:</span></span></span></p><p><span><span><span><span> 6 oz dark chocolate (I use 365 Dark Chocolate Baking Chunks)</span><br /></span></span></span></p><p><br /></p><p>Pour the sugar-water mixture into the container that held the chocolate, and scrape to free most of the remaining chocolate before adding to the food processor bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM586qc_3oqzEcSlb59TiP2w4lF9ytAEYaBAEUnqXhLJAVB78wJzuikYRTsA0eq5-ElbSSjNIu97nyMvBg34BcrOxbf1SXQ_bYr7qI5OCxpbMW7_TdSpPUuShlPNQFH8UPn7NVweAT0DjEougnB_pLkb652_ZZ3nRvc8LMw-upxwchJp_hQyUlRikb5eZZ/s2045/PXL_20240306_234238255.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2045" data-original-width="2044" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM586qc_3oqzEcSlb59TiP2w4lF9ytAEYaBAEUnqXhLJAVB78wJzuikYRTsA0eq5-ElbSSjNIu97nyMvBg34BcrOxbf1SXQ_bYr7qI5OCxpbMW7_TdSpPUuShlPNQFH8UPn7NVweAT0DjEougnB_pLkb652_ZZ3nRvc8LMw-upxwchJp_hQyUlRikb5eZZ/w200-h200/PXL_20240306_234238255.jpg" width="200" /></a></div><p></p><p>Then add:</p><p><span><span><span><span><span> </span>1 t vanilla extract if using hazelnuts </span></span></span></span></p><p><span><span><span><span><span> </span>OR 1 t almond extract if using almonds</span></span></span></span></p><p> 1 1/2 t cinnamon (optional/to taste)</p><p><span><span> 1/2 t chipolte chili powder (optional/to taste)</span><br /></span></p><p><span><span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5YYrnzX-3sopMS-iNM0Cg1_Xo4bG1MRRthMMx05lRupZE1h9_GSsnTpkUJDmeL5njHqbS46tTRfdaKooGzzi6LKCpWkWrytfSixvgaIQduXh0_yw8B0u5Tw41n5oS5IqA5TGUJMmy3i1CUbf3UXRDE6_d49y70vcmYChgVQQ4Kz7gAKa-qx4mhXigmJM/s1897/PXL_20240306_235437734.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1896" data-original-width="1897" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5YYrnzX-3sopMS-iNM0Cg1_Xo4bG1MRRthMMx05lRupZE1h9_GSsnTpkUJDmeL5njHqbS46tTRfdaKooGzzi6LKCpWkWrytfSixvgaIQduXh0_yw8B0u5Tw41n5oS5IqA5TGUJMmy3i1CUbf3UXRDE6_d49y70vcmYChgVQQ4Kz7gAKa-qx4mhXigmJM/w200-h200/PXL_20240306_235437734.jpg" width="200" /></a></span></span></div><span><span>Blend throughly, stopping the food processor to scrape the sides of the bowl at least once, then either spoon the mixture into a quart container or distribute (~3.7 oz/serving) into individual dishes. Cover and refrigerate for at least an hour before serving.</span></span><p></p><p><span><span><span><span><br /></span></span></span></span></p><p><span><span><span><span><br /></span></span></span></span></p><p><span><span><span><span><br /></span></span></span></span></p><p><br /></p><p><span style="font-size: xx-small;">Revised 4/6/24 - photos added</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /> </p>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-2295791542251394642024-01-10T17:10:00.004-05:002024-01-11T09:23:07.298-05:00January Spring :-(<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5g-pvCSY4e59MteUOdVpdv5gF8LDLZ7_wEGEsx-_Y66MM5zBYBMufhPqe62YVRS6HOkYFRhJKYvKe5uEHgxP967jz3MoQSqCIj23cJTeP4yNTW3PuYlNUIoN8UaCLkVY3y-7Dq-H1Pex8Z2maDNI1M12niL1rrO4bStGm7kO1vItGL7urLEkEKaE0cgs/s1291/PXL_20240110_165053258.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1291" data-original-width="1291" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5g-pvCSY4e59MteUOdVpdv5gF8LDLZ7_wEGEsx-_Y66MM5zBYBMufhPqe62YVRS6HOkYFRhJKYvKe5uEHgxP967jz3MoQSqCIj23cJTeP4yNTW3PuYlNUIoN8UaCLkVY3y-7Dq-H1Pex8Z2maDNI1M12niL1rrO4bStGm7kO1vItGL7urLEkEKaE0cgs/w200-h200/PXL_20240110_165053258.jpg" width="200" /></a></div><br /> <span style="font-family: inherit;">After an unseasonably mild holiday season, we finally got snow this past weekend - enough that I finally had a nice x-c ski on Monday. So much for winter, for now at least. After a day of heavy rain the snow is all but gone and the temperature today was in the fiftys. Spent most of the day taking care of downed branches and trees that had been damaged by the heavy snow. When cutting up the branches of the top of a small tree that had broken off in the storm, I noticed something very disconcerting: tiny buds - tiny buds on January 10th in Massachusetts. Not a good sign! The rule of thumb used to be one could bring forsythia into the house in mid February, put it in warm water and after several days it would bloom. The buds on my forsythia are already tender. What is happening to the fruit trees? Hoping that 2024 won't be even hotter than 2023.<b>*</b></span><p></p><p><b style="color: #404040; font-family: inherit;">*</b><span style="color: #404040; font-family: inherit;">"BRUSSELS, Jan 9 (Reuters) - Last year was the planet's hottest on record by a substantial margin and likely the world's warmest in the last 100,000 years, the European Union's Copernicus Climate Change Service (C3S) said on Tuesday."</span></p><p><br /></p>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-46453387733103582012023-06-08T09:48:00.001-04:002023-06-08T14:46:45.374-04:00Fish with Mango-Avocado<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjS74XkgK7aWb4m-_QO9oFwD0HZkOB9q6VAtQhQbDoUNjpMPBzAsnnZ0J7CZSTdXN45HgRIViP7sTED_VYphqYqASPJ6DvbllhkBpaUpVTQ9ZEiSHsCo32bowm2TCoDN9XGWlO7624ee-PXDXMCmPNcygMYrzAG5JrOw3iyFsPjaKCZL1dE7VqSI-j_A/s1327/PXL_20230310_024753495.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1327" data-original-width="1296" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjS74XkgK7aWb4m-_QO9oFwD0HZkOB9q6VAtQhQbDoUNjpMPBzAsnnZ0J7CZSTdXN45HgRIViP7sTED_VYphqYqASPJ6DvbllhkBpaUpVTQ9ZEiSHsCo32bowm2TCoDN9XGWlO7624ee-PXDXMCmPNcygMYrzAG5JrOw3iyFsPjaKCZL1dE7VqSI-j_A/w196-h200/PXL_20230310_024753495.jpg" width="196" /></a></div><br />This dish came together this winter when salmon, avocadoes and mangos were all on special. For the salmon at least, this is an easy variation of <a href="http://www.cookscache.net/2010/05/plantation-fish.html">Plantation Fish</a>. Since we were in Colorado at the time and I usually had a fresh batch of flour tortillas, I served the pieces of fish on a tortilla. Very well received at a couple of dinner gatherings. <br /><br /><p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq23Y2N4Eb28WBsz-MxBvpBokf19BhYh17OAIW1BjdjtHhNW6vXJvdz8C5uVILTfQwf3j3TY5VK5vVaJzyjp26sknGyeyqpvVo-WWc9OEbBLvCu9lUFpSoBgH6n-CE5TTFomCQw_rqOOqtF6jRtWFp6wYfGJEgxZ9b0AGhb8bmjPR-ars9aG4IYfF9JQ/s2055/PXL_20230507_235809088.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2055" data-original-width="2055" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq23Y2N4Eb28WBsz-MxBvpBokf19BhYh17OAIW1BjdjtHhNW6vXJvdz8C5uVILTfQwf3j3TY5VK5vVaJzyjp26sknGyeyqpvVo-WWc9OEbBLvCu9lUFpSoBgH6n-CE5TTFomCQw_rqOOqtF6jRtWFp6wYfGJEgxZ9b0AGhb8bmjPR-ars9aG4IYfF9JQ/w200-h200/PXL_20230507_235809088.jpg" width="200" /></a></div>Back East, I did a similar thing (without tortillas) with fresh cod/haddock. Instead of the Salmon Rub I used Cilantro Pesto and it was equally tasty. <p></p><p><br /></p><p>Both recipes serve 2 - with a very generous amount of "salad," scale accordingly.</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOijciAOj9nRe51UWFSPeTdvYRHvYucronrmm8Z3juoLBbCI4kVOfXMO3VaYoCzEwYB4-ce1YuuSfJkXLUmiX3PkNeDwAccdXXvCh9v9ShaX9oB4ts9WDhK2aULjQTQHm04BhDRE0pcdf1_LaqHIkm8yCXLoa90EsOuEOASbmtB5CbK8M7aH3o6-MvA/s1912/PXL_20230412_020448316.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="1912" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOijciAOj9nRe51UWFSPeTdvYRHvYucronrmm8Z3juoLBbCI4kVOfXMO3VaYoCzEwYB4-ce1YuuSfJkXLUmiX3PkNeDwAccdXXvCh9v9ShaX9oB4ts9WDhK2aULjQTQHm04BhDRE0pcdf1_LaqHIkm8yCXLoa90EsOuEOASbmtB5CbK8M7aH3o6-MvA/w200-h200/PXL_20230412_020448316.jpg" width="200" /></a></div>SALMON VERSION<p></p><p>2/3 pound salmon filet</p><p>Drizzle filet with: </p><p>1 T fresh lime juice </p><p>Then sprinkle with:</p><p>~1 t <a href="http://www.cookscache.net/2013/03/salmon-rub.html">Salmon Rub</a> (more or less to taste - I sprinkle on until filet is lightly but completely covered)</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg85RO3rcBcKeCszJF4kEfckAiYJ8uWPjhBTRInCAE0RC9xXzN1jRe-uCPQpRsFv2Em61eznajUZGl4w0pGZH2K6-NwJ0s-Vh4C2EQJ70Oduhg-gg_HlgBTamwr6oP2ineORBENn1O7HHC1LM39fRpIZcqad6cOFYrmy8r0fkRTvJBy6FsBDTqZUHTwg/s1442/PXL_20230412_021411325.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1442" data-original-width="1442" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg85RO3rcBcKeCszJF4kEfckAiYJ8uWPjhBTRInCAE0RC9xXzN1jRe-uCPQpRsFv2Em61eznajUZGl4w0pGZH2K6-NwJ0s-Vh4C2EQJ70Oduhg-gg_HlgBTamwr6oP2ineORBENn1O7HHC1LM39fRpIZcqad6cOFYrmy8r0fkRTvJBy6FsBDTqZUHTwg/w200-h200/PXL_20230412_021411325.jpg" width="200" /></a></div><br />~1/4 t cumin (sprinkle lightly over the filet)<p></p><p>Let sit for at least an hour.</p><p>Meanwhile <b>make the "salad"</b> by mixing:</p><p>1 mango, peeled and cut in chunks</p><p>1 avocado, peeled and cut in chunks</p><p>1T fresh lime juice</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhb86og1FUUsSqX6rORc8EInBF09eGfilL-gfoJ0cK2-aoUXf6fqwVn1gmTKXfCG7XaBxxp8ZFff1-8Xcf-ubOkoQsoyra2OP-GwjtGpc9hGsd03nDmuaY6LV93mPSJVVnwj9ZGz3_z0qLE0hQUaQ572p3v0v-Jl-zmezLKyvNOWDhuu9s7ZOj7qMnRw/s1519/PXL_20230412_021502506.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1519" data-original-width="1519" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhb86og1FUUsSqX6rORc8EInBF09eGfilL-gfoJ0cK2-aoUXf6fqwVn1gmTKXfCG7XaBxxp8ZFff1-8Xcf-ubOkoQsoyra2OP-GwjtGpc9hGsd03nDmuaY6LV93mPSJVVnwj9ZGz3_z0qLE0hQUaQ572p3v0v-Jl-zmezLKyvNOWDhuu9s7ZOj7qMnRw/w200-h200/PXL_20230412_021502506.jpg" width="200" /></a></div><br />Cook fish in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.<p></p><p>Just before fish is ready, <b>mix into the "salad":</b></p><p>~1/3 c cilantro leaves, very coarsley chopped.</p><p>Place fish on a warmed tortilla (optional) and top with the "salad".</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SW1xn7hAg-tdI0tcjFh1BUJYp-dEb1sPg0VHZGRFzjnb8KHWkjOaiMjv_VujT3eiAordEUlDWXlqCDr4sm-MLL-tMaNH8DPe8I0gPL4498UnDrnqtOhE_ADwA9xBzCwiockRG2LESaIyIyzxdwVDg0JnrZ4-rkWtvHHVq60fbzJmMn-NguwvahapGw/s1351/original_32cbffb1-9e40-4940-be74-9eced0100128_PXL_20230527_230341341.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1350" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SW1xn7hAg-tdI0tcjFh1BUJYp-dEb1sPg0VHZGRFzjnb8KHWkjOaiMjv_VujT3eiAordEUlDWXlqCDr4sm-MLL-tMaNH8DPe8I0gPL4498UnDrnqtOhE_ADwA9xBzCwiockRG2LESaIyIyzxdwVDg0JnrZ4-rkWtvHHVq60fbzJmMn-NguwvahapGw/w200-h200/original_32cbffb1-9e40-4940-be74-9eced0100128_PXL_20230527_230341341.jpg" width="200" /></a></div><br />WHITE FISH VERSION (WORKS WELL WITH SALMON TOO)<p></p><p>2/3 pound cod or haddock filet</p><p>Coat with:</p><p>1 oz. <a href="http://www.cookscache.net/2008/01/corriander-sauce-cilantro-pesto.html"> </a><a href="http://www.cookscache.net/2008/01/corriander-sauce-cilantro-pesto.html">Coriander Sauce (Cilantro Pesto)</a></p><p>Return to refrigerator if not cooking immediately.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6y6Bjk6ZormAy5865WwAwoZ73G9FCiMTgq3TDLwqnHIkDEF4ja6MMwmzlVTQ3WA6ZlYGqR-3dIgjX2i-6TfR5RchRCj7ssQ5i1phsYpZ6ZaG97ktqWiNwrdclppqFcWqBRE0MFbxiiN-e2Zy2p1PBi9wRmmCS_TfO-5XeJgamc-Enf8dxRFuHAI0L3A/s2008/PXL_20230527_233015962.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2008" data-original-width="2008" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6y6Bjk6ZormAy5865WwAwoZ73G9FCiMTgq3TDLwqnHIkDEF4ja6MMwmzlVTQ3WA6ZlYGqR-3dIgjX2i-6TfR5RchRCj7ssQ5i1phsYpZ6ZaG97ktqWiNwrdclppqFcWqBRE0MFbxiiN-e2Zy2p1PBi9wRmmCS_TfO-5XeJgamc-Enf8dxRFuHAI0L3A/w200-h200/PXL_20230527_233015962.jpg" width="200" /></a></div><br />Make "salad" as above. Cook fish in 350 degree F oven or grill until the fish is opaque and flakes easily with a fork - time will depend on thickness of filet. <p></p><p></p><p>Serve with "salad" and additional cilantro pesto (optional - I usually don't).</p><p><br /></p><p><br /></p><p><br /></p>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-31024496188485310382023-06-08T09:45:00.000-04:002023-06-08T09:45:35.755-04:00Avocado TIp - Keep It Greener!<p> About a year ago I read somewhere that cutting an avocado with a ceramic knife rather than a stainless steel one would minimize the browing effect. If I remembered the exact source, I would give due credit, but there is currently lots of support for this on the internet. After many avocadoes, I've decided that unlike the tightly wrap, rub with lemon juice, keep the pit in theories - this really works! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05nWLp5Tzpogo9w4iF4nGwgV18qFp82RYRoi0EVUfxKRGITsC6y7rDqwH-6OiIDjpOmrMXdBld-GeiKy9NfAH-5JWCO51pDvMry9r9jiECACDk9e1QkeO1MPdgVU600JMehEeyShB8iI9FmGTvmWVLbvGP1bSqJlCpIieU2mGbHlGlv0HQvskqOkYaQ/s1847/PXL_20230523_223356301.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1847" data-original-width="1847" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05nWLp5Tzpogo9w4iF4nGwgV18qFp82RYRoi0EVUfxKRGITsC6y7rDqwH-6OiIDjpOmrMXdBld-GeiKy9NfAH-5JWCO51pDvMry9r9jiECACDk9e1QkeO1MPdgVU600JMehEeyShB8iI9FmGTvmWVLbvGP1bSqJlCpIieU2mGbHlGlv0HQvskqOkYaQ/w200-h200/PXL_20230523_223356301.jpg" width="200" /></a></div><br /><p>Freshly cut avocado.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoKPnYQ2aJBJCoRA4L7jYrdE6JHwf58J4Lls3-7HNaV1k4QEs5u_8a47BoYFLWPP6KBEnrLol96h1MJ2yn7tdbg5Zgh2XUAAU-hgXHmEnHHxfboSzAaWKj2_KL9rYf8Nvh-7UHoiWUQbu4tyloVjlpQ54Nx13ElHDcZhLccxm4UglRx01nmBIxzN9Vg/s1621/PXL_20230525_024237546.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1621" data-original-width="1621" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoKPnYQ2aJBJCoRA4L7jYrdE6JHwf58J4Lls3-7HNaV1k4QEs5u_8a47BoYFLWPP6KBEnrLol96h1MJ2yn7tdbg5Zgh2XUAAU-hgXHmEnHHxfboSzAaWKj2_KL9rYf8Nvh-7UHoiWUQbu4tyloVjlpQ54Nx13ElHDcZhLccxm4UglRx01nmBIxzN9Vg/w200-h200/PXL_20230525_024237546.jpg" width="200" /></a></div><br /><p>Same avocado 28 hours later after being lightly covered and stored in a closed container. I know, I should have done a control comparison using a stainless steel knife, but knowing how well the ceramic knife works, I didn't want to trash an avocado.</p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOlf-XHP7qF47wJK0gw-R-OuR-08aWSjePD2lpwyaymkgZtJRDLIgTRom6Y_FWx5aq6K2P_9NnTusHQIV73Rkmhc86M2Pn9HrGsCYThUAkqcSWrglRV2sohDXoRJjAa0Jwey8LRenWWo05o8tZavyt4fndzt0GBvSPI0nJPLJljW4LJjdonc-vaYVAA/s1926/PXL_20230608_120618097.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1926" data-original-width="1926" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOlf-XHP7qF47wJK0gw-R-OuR-08aWSjePD2lpwyaymkgZtJRDLIgTRom6Y_FWx5aq6K2P_9NnTusHQIV73Rkmhc86M2Pn9HrGsCYThUAkqcSWrglRV2sohDXoRJjAa0Jwey8LRenWWo05o8tZavyt4fndzt0GBvSPI0nJPLJljW4LJjdonc-vaYVAA/w200-h200/PXL_20230608_120618097.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYXHA4qHuK3ST24LPqG35ykeDrfPG-mea_PcbhONnmO01KMlYnyjzb84QmiQW4-QRDbIvQyHbZ4T_U258m7RDEy9YwFKrq9YJaI4FNTnZn2w5OUo7Z4pIKP1rdoofcdhyG-PyLhGZGA7MXhD1rq7PIjPejtlr8iX7f6i3rm-_2AyChABtnDdFjTfyfA/s1913/PXL_20230608_120631748.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1913" data-original-width="1913" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYXHA4qHuK3ST24LPqG35ykeDrfPG-mea_PcbhONnmO01KMlYnyjzb84QmiQW4-QRDbIvQyHbZ4T_U258m7RDEy9YwFKrq9YJaI4FNTnZn2w5OUo7Z4pIKP1rdoofcdhyG-PyLhGZGA7MXhD1rq7PIjPejtlr8iX7f6i3rm-_2AyChABtnDdFjTfyfA/w200-h200/PXL_20230608_120631748.jpg" width="200" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4JW7VbZErTSVRk4wumBnkABNgSMPJiEVnojmo-O7Mzzkb3WCAGfbAm0CZXBzjobL37UxSvTuYBwSVAFY6hRAszUfqC16-_NI255AvXrLGj9ia2187nWfmYHAG8aatc909H-n9yBTrh3Uc9Aiv07lfBBu3R66A0Wk1bYKnsWnH54MOke4qQATSeNL9Q/s1679/PXL_20230608_121854523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1679" data-original-width="1679" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4JW7VbZErTSVRk4wumBnkABNgSMPJiEVnojmo-O7Mzzkb3WCAGfbAm0CZXBzjobL37UxSvTuYBwSVAFY6hRAszUfqC16-_NI255AvXrLGj9ia2187nWfmYHAG8aatc909H-n9yBTrh3Uc9Aiv07lfBBu3R66A0Wk1bYKnsWnH54MOke4qQATSeNL9Q/w200-h200/PXL_20230608_121854523.jpg" width="200" /></a></div>Avocado cut for lunch then stored wrapped as shown above. Opened the following morning (19 hours later) and cut for avocodo toast.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-69614308998419104562022-12-30T10:12:00.004-05:002022-12-30T10:25:23.981-05:00Almond Macaroons<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuHl_9hE13j0d4WECvlGB3IH5OYK27kdxKppqjrhRq8Z6JODZrp8aJemMjHmsYYwZ-ucv_cGhbCqfuxyciT2fig_VFKPXSLTAVua9sQUySjpDDVM7NEapFfvTtsQEAkU1MYh5YQccbtsT5E3dBMWzrUcL1FEWYCvXy0Y6G7l1VQrCZFV36K3UfppbYA/s2085/PXL_20221227_190231719.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2085" data-original-width="2085" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuHl_9hE13j0d4WECvlGB3IH5OYK27kdxKppqjrhRq8Z6JODZrp8aJemMjHmsYYwZ-ucv_cGhbCqfuxyciT2fig_VFKPXSLTAVua9sQUySjpDDVM7NEapFfvTtsQEAkU1MYh5YQccbtsT5E3dBMWzrUcL1FEWYCvXy0Y6G7l1VQrCZFV36K3UfppbYA/w200-h200/PXL_20221227_190231719.jpg" width="200" /></a></div><br />This year I was very careful to halve the nuts and sugar to make half of a recipe of <a href="http://www.cookscache.net/2022/12/almond-paste.html">Almond Paste</a> to use for my <a href="http://www.cookscache.net/2008/01/christmas-stollen.html">Cranberry Stollen</a>. Then I got to the egg, and, whoops, in went the whole egg white. Rather than waste what was in the food processor bowl, I added more nuts and sugar to make a full recipe of Almond Paste. I figured I'd find a use for the extra paste after Christmas. The first thought that came to mind was macaroons. I found a couple of recipes on-line that looked promising. Actually not recipes, photos of ingredients and cookies but no quantities or baking temperatures or times. Minimal help. Then I went to my trusty <i>New York Times Cookbook</i> (1950-1960 recipes from the <i>NYT</i>). Typical of that era, the recipe contained lots of sugar and correspondingly called for "3 egg whites, approximately" - "Use only enough egg white to make a soft 'dough' that will hold its shape when dropped from a spoon." Interestingly, one of the <a href="https://foodtasia.com/almond-paste-cookies/">on-line recipes</a> that gave only the quantity of egg whites warned, " Two large egg whites should weigh 60 grams. Using more or less will change the texture and spreading of the cookie. For best results measure the egg whites." I reduced the sugar from one cup to one-quarter cup and used a small egg white (25 g). I did not use any vanilla or almond extract as called for in some recipes I reviewed. I was delighted with the results (crispy on the outside, chewy on the inside), as were two of my"testers". The third "tester" weighed in at "pretty good!" but no comment for improvement other than probably making <a href="http://www.cookscache.net/2007/12/nut-puffs.html">Nut Puffs</a> instead. The macaroons, however, have minimal sugar and no egg yolks or butter!<p></p><p>In a food processor bowl fitted with a steel blade combine:</p><p>1/2 pound almond paste, cut in small chunks</p><p>1/4 c sugar</p><p>White from a small egg (25 grams)</p><p>Pulse until well blended. Remove from bowl and shape into small balls about 20 g each. Place on a non-stick cookie sheet and bake at 350 degrees F/300 degrees F convection oven for approximately 20 minutes. Makes about a dozen cookies. Scale accordingly.</p><p><br /></p><p><br /></p><p><br /></p><p><span style="color: #333333; font-family: Libre Baskerville, Helvetica Neue, sans-serif;"><span style="background-color: white;">I </span></span> </p>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-73734780655853023952022-12-29T19:27:00.002-05:002022-12-30T10:24:58.107-05:00Almond Paste<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5tc_oHigNDA9u7i5WSb6blRYBlZ8wDBSyb-b1LVXbZrCMSxQF_BAWJr0eHqkYGaTE3vkKfGweO_rh_EyPigoSxf_gl5f9B-akdYnrUM3L0jxTF2fo_CzVFVo_z3TMoAXVXg7cF09RnwvkwEsB_mn6d-mgHh55zFQWSOUz3bT6RBbirNUvnIrePNTkQ/s1979/PXL_20221223_213749437.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1979" data-original-width="1979" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5tc_oHigNDA9u7i5WSb6blRYBlZ8wDBSyb-b1LVXbZrCMSxQF_BAWJr0eHqkYGaTE3vkKfGweO_rh_EyPigoSxf_gl5f9B-akdYnrUM3L0jxTF2fo_CzVFVo_z3TMoAXVXg7cF09RnwvkwEsB_mn6d-mgHh55zFQWSOUz3bT6RBbirNUvnIrePNTkQ/w200-h200/PXL_20221223_213749437.jpg" width="200" /></a></div><br />At the height of the pandemic I could not get almond paste for my Christmas 2020 <a href="http://www.cookscache.net/2008/01/cranberry-stollen.html" target="_blank">Cranberry Stollen</a> at the curb-side delivery stores I shopped, so I made my own. So easy! I have been doing it since.<div>(photos are for half recipe)<br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FZYowtgL-kvLWu-gPKWPrmP72Wi3ynezxoHZwlGmO61ngarX2-NvPPM4xZcxLaiVncbMs5hgdCSsPb0TcTlhqTtudFiI_1D7PKtAN-vl-gAOK5j7mAzF4Dk1WG7afC74H25WTvnR346h_LNnfJBcDs7b78vwuN1KMfqInbYTv7E6-cefWJFQGNcDaA/s2696/PXL_20221223_211452896.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2696" data-original-width="2696" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FZYowtgL-kvLWu-gPKWPrmP72Wi3ynezxoHZwlGmO61ngarX2-NvPPM4xZcxLaiVncbMs5hgdCSsPb0TcTlhqTtudFiI_1D7PKtAN-vl-gAOK5j7mAzF4Dk1WG7afC74H25WTvnR346h_LNnfJBcDs7b78vwuN1KMfqInbYTv7E6-cefWJFQGNcDaA/w200-h200/PXL_20221223_211452896.jpg" width="200" /></a></div><br />In a food processor bowl fitted with a steel blade combine:<p></p><p>1 1/2 whole blanched almonds</p><p>1/2 c powdered sugar</p><p>Mix until the nuts are very finely ground (but not almond butter!), stopping periodically to scrape the sides of the bowl.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAyMXkQBGgsW9TqxiVxRCFmOD-6Vy5R5Gdtt79Y4mj6umz3_-4l5w-02teBmsHPaZVsIViV7udcFLvsyhoUb_AM87vbft8Uviw2qckYMSe083TR3Gt46J7wot1SgQXB9FQJFmKTuEDtcFcUUelp_xnkc9MDQ123rjroJjNnp_reYG4K3n6IBAqYm22Q/s2860/PXL_20201222_224538778.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2860" data-original-width="2847" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAyMXkQBGgsW9TqxiVxRCFmOD-6Vy5R5Gdtt79Y4mj6umz3_-4l5w-02teBmsHPaZVsIViV7udcFLvsyhoUb_AM87vbft8Uviw2qckYMSe083TR3Gt46J7wot1SgQXB9FQJFmKTuEDtcFcUUelp_xnkc9MDQ123rjroJjNnp_reYG4K3n6IBAqYm22Q/w199-h200/PXL_20201222_224538778.jpg" width="199" /></a></div><p></p><p>Then add:</p><p>1 c powdered sugar</p><p>Pulse until the sugar and nut-sugar mixture are blended.</p><p>Then add:</p><p>l large egg white</p><p>1/2 t almond extract</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEuIDmjrXmrGUrjQEYKTpYDM2ZuSkE7Z1V1w8hqYvoj5JQRJ5oRb69KM7iw4z6-nHr1-EEGKyYvR68jC7HpawvMFHs_DG4iTKbqkpzuDuOqlC2fOIHtDeRaRcSBGWKLjzaeNktgs1jRWkOYxCUIeLU_aguBWduhZc_Br0KZ6TklbdtHIwZ1ClT0_NKw/s2349/PXL_20201222_224851208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2349" data-original-width="2307" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEuIDmjrXmrGUrjQEYKTpYDM2ZuSkE7Z1V1w8hqYvoj5JQRJ5oRb69KM7iw4z6-nHr1-EEGKyYvR68jC7HpawvMFHs_DG4iTKbqkpzuDuOqlC2fOIHtDeRaRcSBGWKLjzaeNktgs1jRWkOYxCUIeLU_aguBWduhZc_Br0KZ6TklbdtHIwZ1ClT0_NKw/w196-h200/PXL_20201222_224851208.jpg" width="196" /></a></div><br />Process until the mixture forms a clump. break up clump and mix once more until another clump forms. Remove mixture from bowl and form 2 logs, approximately 8 ounces each.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />T<p></p><p><br /></p></div>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-25244831254525328252022-06-09T11:42:00.005-04:002022-06-09T12:10:38.772-04:00Maple Mustard Salmon<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4De4lNlPlVyd7foN-i3eI5ajnKq4KH2GEyFWf9uxOWNJ0Zn4f4yDwBcvjdxo4ZMJe9y5S6_jKDp1rAL2dWxWRmScROzKi8Wu6JN_SaeC47fDFRV8Zz_TKmwzlOzpTyZ2gwxe9vdRPahBnEqNKMjtLsmiG1_IiXMSVOprQ79FgQMqkZCsgLqM_fM9W3g/s2654/PXL_20220512_235006060.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2654" data-original-width="2654" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4De4lNlPlVyd7foN-i3eI5ajnKq4KH2GEyFWf9uxOWNJ0Zn4f4yDwBcvjdxo4ZMJe9y5S6_jKDp1rAL2dWxWRmScROzKi8Wu6JN_SaeC47fDFRV8Zz_TKmwzlOzpTyZ2gwxe9vdRPahBnEqNKMjtLsmiG1_IiXMSVOprQ79FgQMqkZCsgLqM_fM9W3g/w200-h200/PXL_20220512_235006060.jpg" width="200" /></a></div>Although I am still partial to <a href="http://www.cookscache.net/2013/03/salmon-rub.html" target="_blank">Salmon Rub</a> on fresh salmon, this sauce has become a favorite to top frozen salmon. Its inspiration is a <a href="https://cooking.nytimes.com/recipes/1021718-baked-maple-salmon">recipe </a>I saw in <i>The New York Times, </i>but I have deleted the mayo and added lime juice. This recipe serves two, scale accordingly.<p></p><p>Marinade:</p><p>1 T maple syrup</p><p>1 T Dijon grainy mustard</p><p>1 T lime juice</p><p> 6 cilantro stems, chopped very finely*</p><p>Coat with the above mixture and marinate for about an hour:</p><p>2 ~6 ounce piece of salmon</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotGQPQRnz4s5xoelPfXE6kERklVHafDTmgBBP-7ZRu0rFdUfm9uoAZ0QERi8XLuZ24F5e3ke2-D8nN8TLL0GLQYak1atwRRTxlIeceobrIzZtr72rF0MufacsKAqsbgyPz7TWveqsxZHTDZOf_IPjYIV59kYPyyOYB7mDW7SAJ6FG1kOHh9peRDrfJQ/s2580/PXL_20220512_233319861.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2580" data-original-width="2580" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotGQPQRnz4s5xoelPfXE6kERklVHafDTmgBBP-7ZRu0rFdUfm9uoAZ0QERi8XLuZ24F5e3ke2-D8nN8TLL0GLQYak1atwRRTxlIeceobrIzZtr72rF0MufacsKAqsbgyPz7TWveqsxZHTDZOf_IPjYIV59kYPyyOYB7mDW7SAJ6FG1kOHh9peRDrfJQ/w200-h200/PXL_20220512_233319861.jpg" width="200" /></a></div>Cook in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.<p></p><p><br /></p><p>Serve garnished with fresh cilantro leaves.<br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfNnCdkA5I7UmJTqWuN_JU_MDb3poBN3C0gJ4kJpJ_37fc9MQ40yhodg833DFlUVp7nOYY1cRR_zBfXevpw-nvv67nZH34MXOJWPo7Xi0ekOFsgR93jE6dzdD_cNUv9RUotGHbPkZ64Hxw5rZaB3zEub7-hlqm43iRxaJU8o-Bxu4Q-15AJosv02_w/s2800/PXL_20220608_005632489.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2800" data-original-width="2800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfNnCdkA5I7UmJTqWuN_JU_MDb3poBN3C0gJ4kJpJ_37fc9MQ40yhodg833DFlUVp7nOYY1cRR_zBfXevpw-nvv67nZH34MXOJWPo7Xi0ekOFsgR93jE6dzdD_cNUv9RUotGHbPkZ64Hxw5rZaB3zEub7-hlqm43iRxaJU8o-Bxu4Q-15AJosv02_w/w200-h200/PXL_20220608_005632489.jpg" width="200" /></a></div><br />. *If I don't have any fresh cilantro I use 1 loosely packed T of frozen cilantro mixed into the marinade.<p></p>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-19604878356954727112022-05-02T14:35:00.001-04:002022-06-09T11:43:15.458-04:00Carrot Cupcakes<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqbri4-0U_rFYpcFO7Am-VztpzQBURvhGdmsM57NHKmUWe0BgnSVXFdpNTpxMPgdOpxn6onyvk0HX48jdPVMGaNvDErPKq-A_-0f-qg5AlUKgKBpXE7n0m0CD01mAJpVPg5BWofd91rT9/s3024/PXL_20210417_182057498.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="2977" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqbri4-0U_rFYpcFO7Am-VztpzQBURvhGdmsM57NHKmUWe0BgnSVXFdpNTpxMPgdOpxn6onyvk0HX48jdPVMGaNvDErPKq-A_-0f-qg5AlUKgKBpXE7n0m0CD01mAJpVPg5BWofd91rT9/s200/PXL_20210417_182057498.jpg" /></a></div>I was having a party for Tokio's birthday and asked Chris, in jest, if Tokio, who loves carrots, would like a carrot cake. Chris replied, independently looking at the<a href="https://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/"> Smitten Kitchen recipe </a>I was considering, she (he!) would love one! The recipe that follows is loosely based on this recipe. The SK recipe calls for 3 cups of grated carrots but does not specify loose or packed. Unpacked a cup weights approximately 3.9 ounces, packed, 4.9. I give weights for carrots along with flour and sugar.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpblUrHvxarCReu5Cgrpcwqg8z1XF27u4L3FHDoIBLvvZPybxEdEbvpdckO_bpPdAEE0oOm4oy6HNctaT1jRduhIuAJlWEvs3aUdBYwzQemCvluXvZPWysZJgIYNK2JmtlPOevYModsIiX/s2472/PXL_20210417_155533862.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2472" data-original-width="2442" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpblUrHvxarCReu5Cgrpcwqg8z1XF27u4L3FHDoIBLvvZPybxEdEbvpdckO_bpPdAEE0oOm4oy6HNctaT1jRduhIuAJlWEvs3aUdBYwzQemCvluXvZPWysZJgIYNK2JmtlPOevYModsIiX/s200/PXL_20210417_155533862.jpg" /></a></div> Per SK suggestion, I did grate the carrots by hand. Planning on having hummus and carrots as an hors d'oeuvre, I saved my knuckles and one end of the carrot to use for carrot sticks.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpsRxA6MMvtEkzAcQsQOX_AEba4HVsx25gRqN1hBKIjlB19HUF6uCI72kdo7wkeB5MLFyIcmUKu-E7hbTF1RMtEMGxVcVSd6Vxv7JC7OSP_cn1aJb74D7q9Tqwx584lvYSSo-QRVDzaVU/s2332/PXL_20210417_163736160.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2234" data-original-width="2332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpsRxA6MMvtEkzAcQsQOX_AEba4HVsx25gRqN1hBKIjlB19HUF6uCI72kdo7wkeB5MLFyIcmUKu-E7hbTF1RMtEMGxVcVSd6Vxv7JC7OSP_cn1aJb74D7q9Tqwx584lvYSSo-QRVDzaVU/s200/PXL_20210417_163736160.jpg" width="200" /></a></div> Preheat oven to 350 degrees F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk in a small bowl until well blended: <div> 10.5 oz flour</div><div> 2 t baking soda</div><div> 1/2 t salt (I omit)</div><div> 2 t ground cinnamon</div><div> 1 t ground ginger</div><div><br /></div><div>Whisk in a large bowl until well blended: </div><div> 15 oz sugar</div><div> 1 1/4 c canola oil</div><div> 4 eggs, 1 at a time breaking into a small dish first.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15UvjGtndchUTmOIDNs4qmhIOMZKPf6wc2NyyAMgJx5Htm7uMI5xXpu_TKcvE0paE7D-eh-Tv_d0qoyKDv3hfO2y0hml4VXr9CiqC9PyMGSTJOXuOxS76zcdO4ritzj5vT08Tfr3wcqzy/s2239/PXL_20210417_163923682.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2231" data-original-width="2239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15UvjGtndchUTmOIDNs4qmhIOMZKPf6wc2NyyAMgJx5Htm7uMI5xXpu_TKcvE0paE7D-eh-Tv_d0qoyKDv3hfO2y0hml4VXr9CiqC9PyMGSTJOXuOxS76zcdO4ritzj5vT08Tfr3wcqzy/s200/PXL_20210417_163923682.jpg" width="200" /></a></div><div><br /></div><div><br /></div> Add flour mixture to the wet mixture and whisk until well blended
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHgFRLYwdVFP84RZPLW7xs2pxWPbSCoyixKPw0oB9_KRaZw9xZpvCKetuN2kzsIw14yoX5dBVQxfaUXel3PsjvXcanvzZiP0cje1CBCmyrdEUVBlnWkX1xUhfmjmjWjrYviV3JWDuEG00/s2033/PXL_20210417_164255689.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2033" data-original-width="2030" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHgFRLYwdVFP84RZPLW7xs2pxWPbSCoyixKPw0oB9_KRaZw9xZpvCKetuN2kzsIw14yoX5dBVQxfaUXel3PsjvXcanvzZiP0cje1CBCmyrdEUVBlnWkX1xUhfmjmjWjrYviV3JWDuEG00/s200/PXL_20210417_164255689.jpg" /></a></div>\</div><div>Add and mix until well blended: </div><div> 12.5 oz grated carrots</div><div> 1 c coarsely chopped walnuts </div><div> 1 c raisins.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj1_z7s1jUcH9ykbBsBy-SBAB0gBnlmLwyvtK7-6mNN0ipHjwxb2pIYXzfvfnoEjwfIax4QdOqss9CT-DuezKMgJlwudK_z2vyphY-0AfEKJ_8B2xScd0_2bmLJwIAyb_f55XWMvofh2a/s2667/PXL_20210417_165350684.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2667" data-original-width="2605" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj1_z7s1jUcH9ykbBsBy-SBAB0gBnlmLwyvtK7-6mNN0ipHjwxb2pIYXzfvfnoEjwfIax4QdOqss9CT-DuezKMgJlwudK_z2vyphY-0AfEKJ_8B2xScd0_2bmLJwIAyb_f55XWMvofh2a/s200/PXL_20210417_165350684.jpg" /></a></div>Distribute batter among the 24 cups.
Bake for 14 - 18 minutes or until a small metal skewer inserted into the center of a cupcake comes out clean.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8ADvrXtQYagCbqLBsJwpiYp9xEwdp-gvbKa8xLrdgyApco-X_fqglJV57gaA22q-KMyl6ZayNI5T1vgpymyYtO_lrGA8IC8XtSaPF9t8GiDOHEMQjkUFdLMHrzpS_-zXs38SimxdNTXh/s3024/PXL_20210419_014724818.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="3013" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8ADvrXtQYagCbqLBsJwpiYp9xEwdp-gvbKa8xLrdgyApco-X_fqglJV57gaA22q-KMyl6ZayNI5T1vgpymyYtO_lrGA8IC8XtSaPF9t8GiDOHEMQjkUFdLMHrzpS_-zXs38SimxdNTXh/s200/PXL_20210419_014724818.jpg" /></a></div><b>MAPLE CREAM CHEESE FROSTING</b> </div><div>SK does a piped frosting that puts a lot of frosting on each cupcake. I planned on a more modest amount of less sweet frosting and modified the recipe accordingly. Because I cut down on the sugar but not the maple syrup or butter the frosting is not as firm and would probably not lend itself to piping. If you like things on the sweet side you may want to increase the sugar up to 1 1/2 c per the SK proportions. No raw eggs, so taste and adjust accordingly!</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQjaN45u9hTbnsvDPEDIXOySAq0IrDm8pMgVtp20TXXHuV_YfBQ8gK9fiywqs3Q1kl1YWdIl7NIlEulY4BBwnF2Tq1xCqNeTCItdwQz4DWyD8k6i4bYwhDKItLk5nzSZaKS4NdcUrKNm1QEX_bGNUDPopQFCAimsEh0O7T16-ky1tCmFVdzTamhGeUQ/s2778/PXL_20220423_224928742.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2778" data-original-width="2778" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQjaN45u9hTbnsvDPEDIXOySAq0IrDm8pMgVtp20TXXHuV_YfBQ8gK9fiywqs3Q1kl1YWdIl7NIlEulY4BBwnF2Tq1xCqNeTCItdwQz4DWyD8k6i4bYwhDKItLk5nzSZaKS4NdcUrKNm1QEX_bGNUDPopQFCAimsEh0O7T16-ky1tCmFVdzTamhGeUQ/w196-h196/PXL_20220423_224928742.jpg" width="196" /></a></div><br /> Mix together in a stand mixer or a food processor (my choice):</div><div> 12 oz cream cheese, softened </div><div> 6 T unsalted butter, room temperature</div><div> 1 c confectioners sugar</div><div> 3 T maple syrup
</div><div><br /></div><div>When blended smooth, frost the cooled cupcakes .If desired, decorate with carrot shapes or grated carrots. (If I make some cupcakes with raisins and some without. I put a carrot decoration on top on the ones with raisins.) </div>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-2171945213123080632019-03-03T14:01:00.000-05:002019-03-03T14:01:25.175-05:00Pasta with Mushrooms, Garlic and Sage<div class="separator" style="clear: both; text-align: center;">
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There can be too much of a good thing. Almost every week I had been making <a href="http://www.cookscache.net/2008/03/mushroom-risotto.html">Mushroom Risotto</a>. Ed and I would have some for dinner with a salad, skip a night and have the same menu again, skip a night and have the rest of the risotto with Brussels sprouts and roasted winter squash, more veggies than risotto. One night I had only enough mushrooms to make half a recipe of risotto and was ready for a change so I used most of the same ingredients but pasta instead of rice. The key ingredient here in addition to the mushrooms is olive oil and garlic, the garlic cooked until it is crunchy golden brown.<br />
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Start water for pasta and then cook pasta, according to manufacturer's instructions so pasta and sauce are ready at approximately the same time. Alternatively for more flexibility sauce can be made and then just rewarmed a bit before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWkMt3kD2DsreDqS4QQstCrntoGyGzzwuzlga16B0DeAQ1TLqaOEnwJJLAYaAylO8Zj_-NazTorQ3FPQzeY0SVf1nQRw046GCKvVGRbGarp5F2JsoGNwmUcfR0sjbb2EJmhWMamwUDzW6/s1600/PDK_20190129_12439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWkMt3kD2DsreDqS4QQstCrntoGyGzzwuzlga16B0DeAQ1TLqaOEnwJJLAYaAylO8Zj_-NazTorQ3FPQzeY0SVf1nQRw046GCKvVGRbGarp5F2JsoGNwmUcfR0sjbb2EJmhWMamwUDzW6/s200/PDK_20190129_12439.JPG" width="199" /></a></div>
Heat 2 T olive oil (or a mix of olive and truffle oil)<br />
<br />
Saute:<br />
<br />
4-6 cloves garlic<br />
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When garlic is golden brown, add and mix well<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPm91ezP5rNgG_xXzJq_mW3F8cMOjFF_NZ0i52vTubaSvBG85EuinvgHk4TAyesyzvjDK-hCHLmxLYLYnkTVbBd5kui9iypseXOdEbi3qibNBdEO6yoTaP9ty1hS5TFe6xVBVeymRUoVi/s1600/PDK_20190129_12442.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPm91ezP5rNgG_xXzJq_mW3F8cMOjFF_NZ0i52vTubaSvBG85EuinvgHk4TAyesyzvjDK-hCHLmxLYLYnkTVbBd5kui9iypseXOdEbi3qibNBdEO6yoTaP9ty1hS5TFe6xVBVeymRUoVi/s200/PDK_20190129_12442.JPG" width="199" /></a>6-8 oz shiitake mushrooms<br />
1 T sun dried tomatoes, broken in small pieces (optional)<br />
<br />
Saute until soft then add<br />
<br />
Several leaves sage, chopped (optional)<br />
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I often serve on a bed of<br />
<br />
Arugula or baby spinach<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0w95Scw-YNkKLF3V0LHwEa9aRPm-BnEw1iWD6n3ULVWJYmrE9wAl_sacdA010xQQym2zMmsQa1VeaOOq-WR7KThyAly8pENUftTo8f-BvmhLx-U24Q9wW-EEQ_XOVQOG2kLWPrVPwaVa/s1600/PDK_20190123_12418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0w95Scw-YNkKLF3V0LHwEa9aRPm-BnEw1iWD6n3ULVWJYmrE9wAl_sacdA010xQQym2zMmsQa1VeaOOq-WR7KThyAly8pENUftTo8f-BvmhLx-U24Q9wW-EEQ_XOVQOG2kLWPrVPwaVa/s200/PDK_20190123_12418.JPG" width="200" /></a></div>
Top with<br />
<br />
Freshly grated Parmesan cheese (optional, and I usually don't)<br />
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com20tag:blogger.com,1999:blog-4547716697297544388.post-64148450061717559702019-02-14T10:42:00.000-05:002019-02-14T13:47:18.083-05:00Chicken Stuffed with Goat Cheese, Fig, Arugula and Prosciutto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcAuXCEyV3DqwF_hctyzb1WvOUWC1GJDlMGanKWHS-Mh0zDpU-EsRN5vXcP1xOUadYN93VDVH5Srx_stLvrfyrJ9AHvGfndMBrD7-KM3KXg6LB64jREUfzdN_gJg7eqC3I1qmLUbhCXUh/s1600/PDK_20190130_12463.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcAuXCEyV3DqwF_hctyzb1WvOUWC1GJDlMGanKWHS-Mh0zDpU-EsRN5vXcP1xOUadYN93VDVH5Srx_stLvrfyrJ9AHvGfndMBrD7-KM3KXg6LB64jREUfzdN_gJg7eqC3I1qmLUbhCXUh/s200/PDK_20190130_12463.JPG" width="199" /></a>The<a href="http://www.cookscache.net/2019/02/goat-cheese-fig-arugula-prosciutto-tapas.html"> Goat Cheese, Fig, Arugula, and Prosciutto Tapas</a> made me think of three of my favorite recipes: <a href="http://www.cookscache.net/2008/01/pollo-relleno.html">Pollo Rellano</a>, <a href="http://www.cookscache.net/2010/03/chicken-stuffed-with-spinach-goat.html">Chicken Stuffed with Spinach, Goat Cheese and Mushrooms</a>, and <a href="http://www.cookscache.net/2011/05/goat-cheese-stuffed-chicken-breast-with.html">Goat Cheese Stuffed Chicken Breast with Red Chili Mole</a>, and the possibility of a fourth favorite in this category. Tried this stuffed chicken breast variation and was not disappointed. The first two favorites are panko/breadcrumb covered and baked while the third is pan fried. The first few times I made this recipe I dipped the chicken in egg then bread crumbs and baked. Excellent. Now one of "four favorites".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimh9wn1qSb7yiLC8Ty5nKdT75kZgXQs_BUuymrybPzV4okccAPDmSORWnNYhG0eeCtrHUfT7HnRElxDd5crb6g45laJkXnTTegoXVF5bJjPmEVuyA5omTOC0Zfzaa82AG8yOhY3OF_VrD/s1600/PDK_20190201_12482.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="1600" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimh9wn1qSb7yiLC8Ty5nKdT75kZgXQs_BUuymrybPzV4okccAPDmSORWnNYhG0eeCtrHUfT7HnRElxDd5crb6g45laJkXnTTegoXVF5bJjPmEVuyA5omTOC0Zfzaa82AG8yOhY3OF_VrD/s200/PDK_20190201_12482.JPG" width="200" /></a></div>
Then I was looking for a recipe for a "hearty lunch". First recipe that came to mind was <a href="http://www.cookscache.net/2008/01/seafood-gumbo.html">Seafood Gumbo</a>, but I'd already served this to the intended guests. Why not pan fry (we use cast iron skillet on grille), slice and serve on a large platter on a bed of arugula along with crusty bread - sort of a chicken sandwich on steroids. Very well received. Recipe is for 2 - 3 (if larger breast and sliced), scale accordingly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4l91E7cXZMSeHV7fhEvhStedr7IPOKrv8DtSMW8RXC4b0vH7jXGtTinoVB_pJ3QBsddW4ImBg3LJukWRGB3YtzM3KdgLBLIqXHAppMCTWBRUAEZYbEScyb1_oxfDbMvpSTgvgAciklQna/s1600/PDK_20190201_12471.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4l91E7cXZMSeHV7fhEvhStedr7IPOKrv8DtSMW8RXC4b0vH7jXGtTinoVB_pJ3QBsddW4ImBg3LJukWRGB3YtzM3KdgLBLIqXHAppMCTWBRUAEZYbEScyb1_oxfDbMvpSTgvgAciklQna/s200/PDK_20190201_12471.JPG" width="200" /></a></div>
<span style="font-family: inherit;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cut a pocket the whole length of </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 boneless, skinless chicken breasts (~6 to 8 oz each)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Fold open the chicken and place in order, using the prosciutto to cover any holes in the chicken and then fold prosciutto before closing the breasts to help keep the cheese in place:</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1 oz goat cheese</span><br />
<span style="font-family: inherit;">1 T fig jam (I like Trader Joe's Fig Butter)</span><br />
<span style="font-family: inherit;">1 piece prosciutto </span><br />
<span style="font-family: inherit;">Several leaves of arugula </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYD_s27hvNCSMygIUPU_iKwxVmZZ-ZBsszDzisvAR6-EHNduCGJe_UNE42T7XJbEXCY7zgzlPwTTkj_x18rDM1QYqh63jfZdmXoQfkyCafroal05MdlUMVfr49J18IpxRsFOvAiYFC7j_/s1600/PDK_20190130_12453.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYD_s27hvNCSMygIUPU_iKwxVmZZ-ZBsszDzisvAR6-EHNduCGJe_UNE42T7XJbEXCY7zgzlPwTTkj_x18rDM1QYqh63jfZdmXoQfkyCafroal05MdlUMVfr49J18IpxRsFOvAiYFC7j_/s200/PDK_20190130_12453.JPG" width="199" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Fold the top of each breast over the filling and secure closure with toothpick if necessary.</span><br />
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<span style="font-family: inherit;">Whisk in a small bowl: 1 egg <span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">(I have on occasion used 1/4 c or less "</span><a href="http://www.cookscache.net/2015/04/pastuerized-eggsegg-whites.html" style="color: #33aaff;">egg product</a><span style="background-color: white; color: #222222;">" - 1 egg will actually do 4-6 pieces - but I think in this case using the real egg is better.)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Dip each piece of chicken in the egg then coat by dipping in</span></span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"><br /></span></div>
Bread crumbs or panko<br />
<br />
Place on oiled baking sheet and lightly spray with olive oil.<br />
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<div style="text-align: left;">
</div>
Bake for approximately 30 minutes (for a medium sized breast) until the chicken is cooked through and opaque (~160 degrees F) and the bread crumbs are browned. Serve whole, or, particularly if larger breasts are used, slice crosswise into 3/4 - 1 inch wide pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vpmkk_aAu3WTqNZZg5yKDYrhkfWpd6ATipt-93Yuzb4vhtNJaoqxI_t-ebZxSwvQRI481OQKl0TwIK0gOLbbXoppXE0xpmJTCFSdruCIw83tKGM7A1OAY_dXVAyFpKhUg42QCCZVF__3/s1600/PDK_20190130_12465.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1597" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vpmkk_aAu3WTqNZZg5yKDYrhkfWpd6ATipt-93Yuzb4vhtNJaoqxI_t-ebZxSwvQRI481OQKl0TwIK0gOLbbXoppXE0xpmJTCFSdruCIw83tKGM7A1OAY_dXVAyFpKhUg42QCCZVF__3/s200/PDK_20190130_12465.JPG" width="199" /></a></div>
<b>ALTERNATIVE</b>:<br />
<br />
Omit the egg/breadcrumb process and<br />
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<div style="margin: 0px;">
In a skillet large enough to accommodate both/all the chicken breasts heat: </div>
<div style="margin: 0px;">
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<div style="margin: 0px;">
2 T olive oil</div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
When oil is hot, place the chicken breasts in the skillet and cook approximately 6 minutes on a side (longer if breast pieces are more than 6 oz each) until both sides are browned and chicken is cooked through (and temperature is ~160 degrees F). </div>
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com1tag:blogger.com,1999:blog-4547716697297544388.post-24622780188245040622019-02-13T11:58:00.002-05:002019-02-14T10:27:16.469-05:00Goat Cheese, Fig, Arugula, and Prosciutto Tapas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-ZddttpEWv-OO54KLbsb3upHqvceKrnHqlANSPI3Bm11CjnDP4PyUMb8yZgR9YQW6y7Ouwtba8zQVMik3KK_a-hkkI-ZVNFcNDSiZeG6LCwpDiMoVlCKESzj9u9Tjf4D8waC6n8iMJkt/s1600/PDK_20190127_12432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-ZddttpEWv-OO54KLbsb3upHqvceKrnHqlANSPI3Bm11CjnDP4PyUMb8yZgR9YQW6y7Ouwtba8zQVMik3KK_a-hkkI-ZVNFcNDSiZeG6LCwpDiMoVlCKESzj9u9Tjf4D8waC6n8iMJkt/s200/PDK_20190127_12432.JPG" width="199" /></a></div>
This hors d-oeuvre comes from a late night sandwich that Alex and Dan had in Tarragona, Spain in 2014. They along with Henry (then 3 months old) after several tries,finally found a hotel. It was late so Dan went out for sandwiches and came back with one they particularly liked. Based on the ingredients they subsequently made tapas for a party. What follows is the recipe they kindly shared with me. Trader Joe's is a one stop source for all the ingredients (though bread availability may vary) and their fig butter is excellent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vA-dx7Bf320qex2xYy6CMNQ4iMUatzKKOpk721wgAwwIoyPAFMUCUTIQoCywMxylmP631f1nYbA1nzn9hBz0cmY2GOjDt0edylgFtfg2GfdTRwTSSonVE5bRwDJhKnonO9ev2pv6Za_0/s1600/PDK_20190127_12425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vA-dx7Bf320qex2xYy6CMNQ4iMUatzKKOpk721wgAwwIoyPAFMUCUTIQoCywMxylmP631f1nYbA1nzn9hBz0cmY2GOjDt0edylgFtfg2GfdTRwTSSonVE5bRwDJhKnonO9ev2pv6Za_0/s200/PDK_20190127_12425.JPG" width="199" /></a></div>
Slice a ficelle or very thin baquette into small rounds. Spread each one in this order with:<br />
<br />
Goat cheese<br />
<br />
Fig butter<br />
<br />
Top with a few sprigs of:<br />
<br />
Arugula, the smaller the leaves the better<br />
<br />
A small piece of prosciutto (omit for vegetarians)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhXWNiUOwMd9RkdjQV_a7twAIYcOzprqJGK9uT8XhAJlJdpft0pAwDiRFxIn77owhOo2SzP6iEAjI40OpHfZGiUBLJA4LybOWZ3lNurDmFTeOltysscpBf86pyXH843ZAJ1xNlRG5MlBr/s1600/PDK_20190131_12467.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhXWNiUOwMd9RkdjQV_a7twAIYcOzprqJGK9uT8XhAJlJdpft0pAwDiRFxIn77owhOo2SzP6iEAjI40OpHfZGiUBLJA4LybOWZ3lNurDmFTeOltysscpBf86pyXH843ZAJ1xNlRG5MlBr/s200/PDK_20190131_12467.JPG" width="200" /></a></div>
<b>ALTERNATIVE</b><br />
<b><br /></b>
Return to the source and use same ingredients to make a sandwich.<br />
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com1tag:blogger.com,1999:blog-4547716697297544388.post-54813122203751053452018-12-22T18:47:00.000-05:002019-01-30T16:43:32.519-05:00Turkey/Chicken Enchiladas with Mole Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH80YIFofgKUlLffkYOZQxPNt683DkPnC2zuR9KRx5HQSr13PwTaysuIICkdiX-jv2SA78Wv8bSzRC1mPBHvPrC6jXGyEViUPk73xePr_Bafcsw4fQqlM2-k_B5GMSobILWAVRe6_aNiB9/s1600/PDK_20181218_12201.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH80YIFofgKUlLffkYOZQxPNt683DkPnC2zuR9KRx5HQSr13PwTaysuIICkdiX-jv2SA78Wv8bSzRC1mPBHvPrC6jXGyEViUPk73xePr_Bafcsw4fQqlM2-k_B5GMSobILWAVRe6_aNiB9/s200/PDK_20181218_12201.JPG" width="199" /></a></div>
This red, white and green dish is perfect for the Christmas season. I must admit I had not planned it that way. Turns out I had a lot of leftover turkey and it was pretty dry. First I made a big batch of turkey soup, then what? I thought of two of my favorite recipes <a href="http://www.cookscache.net/2016/11/butternut-squash-enchilladas.html">Butternut Squash Enchiladas</a> and <a href="http://www.cookscache.net/2011/05/goat-cheese-stuffed-chicken-breast-with.html">Goat Cheese Stuffed Chicken Breast with Red Chili Mole</a>. Dinner was underway. Easy dinner for me because I had some mole sauce in the freezer.<br />
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NOTE: While a great way to use leftover turkey, this recipe would work equally well or better with chicken.<br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">MAKE THE MOLE (adapted from <i>Vegetarian Cooking for Everyone; </i>I adjusted ingredients based on availibility)</span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></span>
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">In a dry skillet toast:</span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></span>
<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">1 1/2 t </span></span><span class="Apple-style-span" style="line-height: 19px;">coriander</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> seeds [I use 1 1/2 t ground </span></span></span></span><span class="Apple-style-span" style="line-height: 19px;">coriander]</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1 1/4 t anise seeds</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1 1/4 t cumin</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1 1/4 t dried Mexican oregano<b>*</b></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Remove to a plate as soon as herbs smell fragarant. In a 2 quart saucepan heat:</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">2 1/2 T vegetable oil [I use 1 T olive oil]</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Add:</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">1 small onion, finely diced [I use 2-3 T of finely diced sweet onion]</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1 t minced garlic [Madison adds garlic with the spices]</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Cook stirring frequently for about 3 - 4 minutes until the onion is wilted and slightly browned, then add the ground spices and cook for one minute more. Remove from the heat, let the pan cool for a minute, then stir in:</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">1/3 c ground mild [I use medium] red chili</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Mix, then gradually add 1 1/2 c water. Return to the stove and bring to a boil, stirring slowly but constantly so that the chili doesn't burn. It will thicken as it cooks; add an additional 1/4 c water to thin it out if necessary.</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Add and stir until it is melted:</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">1 oz Mexican chocolate<b>.</b> such as Ibarra, coarsley chopped [I use 1 oz unsweetened chocolate plus 1/2 t ground cinnamon or 3 T baking cocoa plus 1/2 t ground </span><span class="Apple-style-span" style="line-height: 19px;">cinnamon].</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">Simmer for 10 minutes then stir in: </span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;">1 t sherry vinegar.</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">Mole recipe makes about 2 cups, If not all used, it can be frozen for future use.</span><br />
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MAKE THE ENCHILADAS (Serves two, scale accordingly)<br />
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Preheat oven to 450 degrees F. Then finely chop:<br />
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1/2 c (or more to go heavy on veggies or omit, extra step and not key to dish ) butternut squash (carrots would work too)<br />
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1/4 large sweet onion<br />
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6 oz cooked turkey (or chicken)<br />
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several sprigs of fresh cliantro*<br />
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Toss the squash cubes in olive oil and bake for about 10 minutes until tender. Reduce oven to 350 degrees F.<br />
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Assemble the enchiladas:<br />
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Microwave on high for 30 seconds, two at a time<br />
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4 corn tortillas<br />
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Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread mole sauce on each tortilla, then 1/4 of the cubed turkey, 1/4 of the chopped onion, and 1/4 of the cubed squash. Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom<br />
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Top with more mole sauce and<br />
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1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.<br />
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Bake in 350 degree F oven for 12 minutes.<br />
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Remove from oven and top with<br />
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chopped cilantro<br />
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Optional garnishes include:<br />
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Avocado, silced thin, divided two ways, chopped cilantro<br />
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Arugula or other greens that are good warm.<br />
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* I keep chopped cilantro in the freezer. The frozen cilantro sprinkled directly on the enchiladas (shown in photo) also works well.<br />
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-73060092161820937452018-11-03T14:20:00.000-04:002018-11-03T14:20:04.000-04:00Henry's Chocolate Chip Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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When it comes to birthday cakes Henry has a mind of his own. Well, exccept for his first birthday when he got the default Portland birthday cake, a chocolate cake with raspberry filling and chocolate ganache frosting from <a href="http://kensartisan.com/bakery/">Ken's</a>. For his second birthday, Henry requested one of Chris's apple pies, and for his third, <a href="http://www.cookscache.net/2007/12/blueberry-cobbler.html">Blueberry Cobbler</a>. His fourth birthday request (hard to believe that was 9 months ago!) was more complicated, he wanted a chocolate chip cake. Not one of the traditional family birthday cakes, hence no recipe. After looking at several recipes on line Alex chose one from <a href="http://loveandduckfat.com/chocolate-chip-cake-recipe-100th-blog-post/">Love and Duck Fat</a>. If Henry continues with his current cake request pattern this cake will not be requested again.....but should it be at some much later date, the basics of the recipe, with some modifications, follow:<br />
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<b>Make the cake</b><br />
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Preheat oven to 350 degrees F<br />
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Butter two 9-inch cake pans. Line pans with parchment paper and butter parchment paper.<br />
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Sift together into a medium bowl:<br />
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16.9 oz (4c + 2T) flour<br />
2 t baking powder<br />
1 1/2 t baking soda<br />
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1 t salt<br />
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In the large bowl of an electric mixer, place:<br />
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8 oz butter, cut in small chunks<br />
14.1 oz (2 c) sugar<br />
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Cream at medium speed until light and fluffy then reduce to low speed and add incrementally:<br />
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2 t vanilla extract<br />
4 eggs<br />
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When these ingredients are well beaten into the mix, slowly add<br />
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2 c buttermilk<b>*</b><br />
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Then continuing on slow speed, gradually add the flour mixture, scraping down the sides of the bowl while adding. Mix just until the flour is completely blended. Remove bowl from the mixer stand and fold in by hand:<br />
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1 1/2 - 2 c semi-sweet chocolate chips<br />
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Divide the batter between the two cake pans and gently tap pans to remove any air bubbles. Bake 35 to 40 minutes or until a small skewer inserted in the cake comes out free of batter. Cake should be golden brown.<br />
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Cool in pan for 10-15 minutes then remove to a rack.Cool completely before frosting.<br />
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* In lieu of buttermilk, mix 2 T vinegar with enough milk to measure 2 c and let sit five minutes before using.<br />
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<b>Make the frosting</b><br />
<b><br /></b>
In a medium mixing bowl, combine:<br />
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6 oz unsweetened chocolate<br />
5 oz butter, cut in small chunks<br />
1 1/2 t vanilla extract<br />
<b><br /></b>
In a heavy saucepan bring to a simmer<br />
<br />
1 1/3 c heavy cream<br />
7 oz (1 c) sugar<br />
<br />
Reduce heat to low and stir, about 6 minutes until the sugar melts completely and the mixture slightly thickens.<br />
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Pour the hot sugar cream mixture on top of the chocolate-butter mixture. Cool to room temperature while stirring occasionally<br />
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Put the bowl with the cream - chocolate mixture inside a larger bowl which has a layer of ice cubes on the bottom. Using a stand or upright mixer, beat the mixture until it is thick and glossy, scraping down to sides of the bowl frequently so that the mixture is fully mixed.<br />
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Frost the top of the lower layer then place the second layer on top. Frost the top and the sides of the cake. Decorate the top as desired with chocolate chips. Alex placed a circle of chocolate chips around the perimiter with birthday decorations in the center and served the cake on the same wooden plate that had held her and Dan's wedding cake.<br />
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cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com38tag:blogger.com,1999:blog-4547716697297544388.post-58792333647759907642018-11-03T14:03:00.000-04:002018-11-03T14:03:24.024-04:00Thanksgiving Turkey<br />
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As of Thanksgiving 2016, I could count on one hand the number of turkeys I had cooked, the last one in <a href="http://www.cookscache.net/search/label/veggies?updated-max=2010-05-23T09:56:00-04:00&max-results=20&start=28&by-date=false">2008</a> and the one before that a very long time ago. I've done <a href="http://www.cookscache.net/2008/01/roasted-almonds.html">Almonds</a>, <a href="http://www.cookscache.net/2008/01/cranberry-ice.html">Cranberry Ice</a>, and <a href="http://www.cookscache.net/2008/01/creamed-onions.html">Creamed Onions</a> most every year, an occasional <a href="http://www.cookscache.net/2008/02/pumpkin-pie.html">Pumpkin</a> or <a href="http://www.cookscache.net/2010/12/pecan-pie-thanksgiving-2010.html">Pecan Pie</a> (Chris and Alex now do the pies!) but seldom a turkey.<br />
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When I was a small child and we had Thanksgiving dinner as the noon meal, I heard my Mom say she had to get up really early to "dress the turkey". Helpful child that I was, I got up even earlier and somehow managed to get the turkey out of the refrigerator (no cryovac bags in thoses days - Mom had already spent hours removing all the pinfeathers), and carefully "dressed" it with Kleenex. Last year's (2016) attempt was only a little more successful. I got a rather large turkey, about 18 pounds I think, and used a recipe, <a href="http://www.bostonglobe.com/lifestyle/food-dining/2016/11/22/how-cook-perfect-thanksgiving-turkey/VgrRhXAPDdnwpL3T30RZHK/story.html">How to Cook a Perfect Thanksgiving Turkey</a> I found in the Boston Globe. Think the failure was not caused by the recipe but (1) cooking the turkey closer to 180 degrees at the inner thigh, as I do with roast chicken, and perhaps buying too big a bird. Ihe gravy makers objected to the lemons, put per recipe in the water under the turkey. Think fresh herbs were a waste, as they did not stick as well as dried herbes d' Provence. Herbs were the least of the problem though as the white meat was very dry. Lessons learned: Do not wash turkey. Turkey is done at 165 not 180. Don't mess to much with the "gravy base".<br />
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Soon after this turkey disaster I saw a recipe in the New York Times, <a href="http://cooking.nytimes.com/guides/13-how-to-cook-turkey?hp&action=click&pgtype=Homepage&clickSource=story-heading&module=second-column-region&region=top-news&WT.nav=top-news">How to Roast a Turkey</a>. I filed it forThanaksgiving 2017. When I was debating what size turkey to get that year Chris responded, I don't care about the size just don't have it dry like last year. This sent me to an on-line search as to what causes roast turkey to be dry. I found many references to size. Apparently the larger the turkey, the harder to cook well, especially without a wet brine. Many sources suggest cooking two 10 or 12 pound turkeys rather than one 20 to 24 pound bird. I then returned to Melissa Clark's NYT recipe, again front page and center in the New York Times. Interestingly her recipe is for a 10 to 12 pound turkey and she uses a dry brine. I basically used this technique, leaving out some things (lemon zest, lemon quarters, cider and wine so as not to impact the gravy) and doing my own herb blend.<br />
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Tuesday night before Thanksgiving:<br />
Remove giblets from the cavity and neck. Dry (but don't first wash) the turkey with paper towels. Then rub the turkey all over with<br />
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1/2 t kosher salt per pound of turkey (rub over and leave on turkey)<br />
<br />
fresh thyme/rosemary/sage (I'd almost say optional if turkey is going to be served without skin)<br />
8 cloves garlic, smashed and peeled<br />
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Put turkey with herbs and garlic in a 2-gallon zip-lock bag. Seal, put in second plastic bag, and place on a rimmed baking sheet in the refrigerator. Turn bird over every 12 hours.<br />
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Thanksgiving morning:<br />
Remove turkey from zip-lock bag and pat dry inside and out with paper towels. Return to the refrigerator, uncovered on the baking sheet, for at least 4 and up to 12 hours. This helps to crisp it. Again maybe not so important if not planning to eat skin.<br />
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Remove turkey from refrigerator one hour before cooking.<br />
<br />
Heat oven to 450 degrees F. Fill a large roasting pan with 1/4 inch of water (1/4 inch! I used too much this time and gravy had to be reduced for a longer than usual time) add<br />
<br />
1 onion peeled and quartered<br />
<br />
Stuff the dry turkey cavity with<br />
<br />
1 onion peeled and quartered and brush the skin (top and bottom) generously with<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yBYDt7hl1jGFWoN9_iTu2Lx2_Hy_fra0MtD5j6BpUPkuTCCKcxL2maFIebYuZs8_T-XJJUZA4iboqERYUKetj1XiOg2nNzvA-JQ19NGqe8Agw110qjUh4xiJ-9YSPlTjyCKD4_Vt53d1/s1600/PDK_20171123_9907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yBYDt7hl1jGFWoN9_iTu2Lx2_Hy_fra0MtD5j6BpUPkuTCCKcxL2maFIebYuZs8_T-XJJUZA4iboqERYUKetj1XiOg2nNzvA-JQ19NGqe8Agw110qjUh4xiJ-9YSPlTjyCKD4_Vt53d1/s200/PDK_20171123_9907.JPG" width="199" /></a><br />
Olive oil<br />
<br />
Tie legs together with twine.<br />
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Place turkey, breast side up, on a rack inside the roasting pan. Roast for 30 minutes then cover the turkey with aluminum foil. Reduce the oven temperature to 350 degrees F and continue roasting until as instant read thermometer inserted in the thickest part of the thigh reads 165 degrees F. About 1 1/2 to 2 hours more. Transfer the turkey to a platter and let rest for 30 minutes before carving.<br />
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THERMOMETER Lesson learned: Have an accurate, calibrated thermometer. Chris once pointed out to me that it is ironic that we pay more for the meat we are cooking (each time) than for the thermometer (one time). The remote thermometer I used seemed to calibrate well in boiling water but must not have been positioned correctly as it read 165 degrees F after a little less than 2 hours total cooking. I took the foil off and checked with an instant read thermometer and the bird still had 10 degrees to go in spots and the Bell and Evans pop-up thermometer had not popped. After opening (and cooling) the oven for several temperature checks I ended up cooking the bird 30 minutes at 450 degrees F and 2 hours and 45 minutes at 350 degrees F (or less as oven cooled with each opening. The built-in thermometer had not popped when I removed the turkey from the oven but did in the half hour while the turkey was resting. I think next year if I get a 12 pound turkey, I will plan on 1/2 hour at 450 degrees F and 2 hours at 350 degrees F My day was made with Chris messaged me he was safely home and then, when I thanked him for the pecan and apples pies he brought he replied, "Thanks for the turkey. You cooked it perfectly!"cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-4873377816137425532017-11-08T16:12:00.000-05:002017-11-08T21:35:42.903-05:00Avocado Toast<div class="separator" style="clear: both; text-align: center;">
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I love avocadoes! When on a three week business trip to Indonesia many years ago, one of the lunch options was a whole avocado, cut in half with a little seafood salad in the pit hole. Ordered it every day. Love avocado <a href="http://www.cookscache.net/2008/01/tacos.html">Tacos</a>, <a href="http://www.cookscache.net/2008/01/guacamole.htm">Guacamole</a>, and avovado slices in turkey/chicken sandwiches. When having lunch at <a href="http://www.forgebakingco.com/">Forge Baking Company</a> recently, I ordered the pizza slice. No pizza, but if you want something light, the server suggested, order:<br />
<span style="-webkit-appearance: none; background-color: white; box-sizing: border-box; color: #333333; font-family: "roboto"; font-size: 15px; font-weight: 700;">AVOCADO TOAST </span><span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">– </span><i style="-webkit-appearance: none; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto; font-size: 15px;">Avocado topped with salt, pepper, and olive oil on choice of housemade bread</i><span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"> . </span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Missed this on the menu because it is actually a breakfast offering (thinking now of the avocadoes offered for breakfst during a trip to Costa Rica), but also available for lunch. Yum! Why didn't I think of this? So delicious and easy to make. </span><br />
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<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Recently, I had a box of fresh basil from Chris's indoor garden, a loaf of <a href="http://www.daveskillerbread.com/">Dave's Killer Bread</a>, which I had bought on reccomendations posted on our town "link", and of course, avocadoes, so I improvised accordingly. </span><br />
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<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Serves 1, scale accordingly.</span><br />
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<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Toast</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">1 large slice of bread.</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">While bread is toasting, thinly slice lengthwise </span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">1/2 avocado</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span><span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Arrange sliced avocado on toasted bread.</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">(Looked prettier at Forge. Avocado was very thinly sliced and arranged in aperfect line on the toast. Think they must have use a slightly firmer avocado.)</span><br />
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<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Top with</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Olive oil, drizzled</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Salt (this is a recipe where salt is important!)</span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Pepper </span><br />
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">Then sprinkle with (addition to Forge recipe)</span><br />
<span style="color: #333333; font-family: "roboto";"><span style="background-color: white; font-size: 15px;">Basil, coarsley chopped</span></span><br />
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<span style="color: #333333; font-family: "roboto";"><span style="background-color: white; font-size: 15px;"><br /></span></span></div>
Silce in half. Enjoy for <span style="background-color: white; color: #333333; font-family: "roboto"; font-size: 15px;">breakfast and lunch!</span>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-47066307047859548122017-11-08T16:06:00.000-05:002017-11-08T16:06:31.460-05:00Moogie's Plum PuddingLast winter a friend of Mom's asked me for Mom's Plum Pudding recipe. It took a fair amount of digging through her recipe books and folders but finally I came upon a "xeroxed" recipe - a vintage copy where the print gradually vanishes as if written with disapearing ink. Most all of it was still, though faint, readable. By then it was early spring and hardly the time to post a winter holiday recipe. I probably won't make this since <a href="http://www.cookscache.net/2008/02/cranberry-pudding.html">Christmas Pudding</a> is not as popular at our house now that Chris has taken over making holiday desserts, but given this blog is mainly for family this recipe, a <a href="https://en.wikipedia.org/wiki/Christmas_pudding">medieval</a> dessert cooked in a microwave oven, deserves to be included.<br />
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I'm pretty sure this recipe contains the most ingredients of any recipe on this blog. It also makes a huge amount. As I recall, Mom made a few smaller puddings for gifts, served some pudding at Christmas and took some to a New Year's Eve gathering she and Dad attended for many years. I'd definately consider halving or even quartering the recipe though a partial recipe would probably result in lots of leftover ingredients.<br />
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"Recipe for Plum Pudding makes 4, 4 cup large puddings."<br />
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In a large mixing bowl, combine:<br />
<br />
"12 oz raisins - or 1/2 lb<br />
8 oz currants - 2/3 box<br />
3 oz lemon peel<br />
8 oz fruitcake fruit<br />
3 oz orange peel<br />
1 c dried bread crumbs<br />
1/2 c apple, grated (1)<br />
1/2 c carrot grated (1)<br />
1/2 c potato (1 small) [assume potato is grated]<br />
3/4 c candied pineapple<br />
1/4 c + 2 TBL butter or 4 oz ground suet (I use butter) (kidney suet)<br />
1 c sliced almonds<br />
4 c flour (sifted)<br />
1 1/2 c sugar<br />
1/2 t ground cinnamon<br />
1/2 t ground cloves<br />
1/2 t ground nutmeg<br />
1 c brandy<br />
2 c apple cider"<br />
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Cover and let sit in a cool place overnight. Next day add<br />
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1 c molasses<br />
1 3/4 t soda<br />
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"and stir into batter. [Pour batter into? - illegeible, ink vanished! Should the containers be buttered/"greased"? I would butter] any of the following containers:<br />
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A 4 cup glass measure [ing cup] makes the traditional high shape. A Pyrex casserole or bowl with a glass in the center makes a ringed shape, or a glass bread pan makes a loaf shape.<br />
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Fit 2 <u>layers of brown paper</u> into the bottoms of the molds. Fill molds 2/3 full with the batter. Cover tightly with plastic wrap to get the steamed effect.<br />
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Microwave 10 to 15 minutes until top is almost dry and a toothpick comes out clean. Timing depends on shape and volume of mold. For best results cook one at a time and turn as it bakes.<br />
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To Store: [Remove from molds. ]Wrap in brandy soaked cheesecloth then in plastic wrap. Store in a cold place or freeze.<br />
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To Serve: Reheat, without unwrapping, in microwave oven 2 - 3 minutes.<br />
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Unwrap pudding, place on plate. Dim lights. Carefully pour warm brandy over the pudding and light.<br />
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Serve with brandied hard sauce."<br />
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<b>"HARD SAUCE</b><br />
<b><br /></b>
1/4 c butter<br />
1 c conf[ectioners] sugar<br />
1 t boiling H20<br />
Salt<br />
2 TBL Brandy<br />
<br />
Cream together butter and sugar, add boiling H20, salt, Brandy. Beat til smooth and fluffy.<br />
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Hard sauce recipe should be triple or 4 times the above to serve with pudding."cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-44042096065722451782017-04-17T12:15:00.000-04:002017-05-08T14:37:51.581-04:00Cranberry Orange Brioche<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">© 2017 Edward C. Kern, Jr.</td></tr>
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I decided <a href="http://www.cookscache.net/search/label/commentary">in the absence of finding my old brioche recipe</a>, I would check out recipes in my more recently acquired cookbooks. <a href="https://books.google.com/books/about/How_to_Cook_Everything_Completely_Revise.html?id=sE5Nvnga8qYC"><i>How to Cook Everything</i></a> has an easy looking brioche recipe and <a href="https://books.google.com/books/about/The_Smitten_Kitchen_Cookbook.html?id=Fu6mak6abpwC"><i>The Smitten Kitchen Cookbook</i></a>, an intriguing recipe for <a href="http://www.thekitchn.com/chocolate-chip-brioche-pretzels-cookbook-recipe-179062">Chocolate Chip Brioche Pretzels</a>.<br />
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Using ideas from both, here is the recipe I used this Easter:<br />
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In a small bowl wisk together until the yeast has dissolved:<br />
<br />
1/3 c milk<br />
1 t instant yeast<br />
<br />
(I tried using a fork first but found I really needed to use a whisk to dissolve the yeast).<br />
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In the bowl of an electric mixer fitted with a dough hook attachment [Smitten Kitchen uses paddle; my engineer son says paddle is not designed for dough --- see <b>*</b> below] place:<br />
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9.8 oz (2 1/4 c) flour<br />
2 T sugar<br />
1/2 t salt<br />
<br />
Add the yeast mixture and:<br />
<br />
2 large eggs, at room temperature, lightly beaten<br />
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Mix at at low speed until the dough comes together in a shaggy pile then turn to medium speed and beat for 10 minutes. [Then switch to the dough hook --- if you are using padddle and your mixer hasn't died] and knead until a smooth dough forms, another 5 minutes.<b>*</b><br />
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Then add:<br />
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8T (1 stick) butter, cut in small slices, at room temperature and continue mixing until a smooth dough forms.<br />
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Then add:<br />
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1 c dried cranberries<br />
Zest of 1 organic orange<br />
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Continue mixing until cranberries and zest are well distributed in the dough.<br />
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Turn into a large, well buttered dish, cover with plastic wrap and let sit in a warm place for 2-3 hours until doubled in bulk. Turn onto a floured board and divide dough into thirds, Roll into three long cylindrical strips and braid. Flatten and shape the loaf then let it rise for about an hour.<br />
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Brush with a glaze made of:<br />
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1 egg<br />
1 t water<br />
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Bake in a 400 degree over for about 1/2 hour. Check after 15-20 minutes,and if the brioche is getting too brown, cover the top with foil. When done the bottom of the brioche when tapped, should sound hollow.<br />
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Despite the disruptions in intended technique (see below), the brioche came out well and was shared with Alex and her family Easter morning. It's the third generation (Henry despite all the chocolate eggs he had already eaten, enjoyed a big slice and part of a colored hard boiled egg before negotiating for another chocolate egg) restart of a tradition and the recipe will no doubt be tested and tweeked before next Easter<br />
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<tr><td class="tr-caption" style="text-align: center;">© 2017 Edward C. Kern, Jr.</td></tr>
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<b>*</b> Full disclosure: <i>The Smitten Kitchen Cookbook</i> starts out using an electric mixer with a paddle attachment at slow speed until the dough becomes a "shaggy pile". It then directs the speed be raised to medium and the mixture beaten for ten minutes --- "the long mixing time creates the soft, stretchy strands brioche is known for" (page 18). It then directs a switch to the dough hook for the remainder of the recipe. This is the technique I had intended to use. However, my mixer lasted about two minutes into the long mixing time then crashed (fourth photo from top). Time to improvise. I kneaded by hand for a while though maybe not a full 8 additional minutes then tried not so successfully to knead in the butter by hand. I then switched to my food processor fitted with the dough blade.<br />
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Ms. Perelman notes: "Unfortunately I find this to be the rare bread dough that's radically easier to make with a stand mixer. Nevertheless, should you feel up for the challenge, you can vigorously "knead" the dough in a large bowl with a wooden spoon for a good 10 minutes before adding the butter. Yes this takes longer than your average bread dough, but that long kneading time is what yields the long stretchy strands essential to great brioche" (page 18). Well good brioche this time --- great, I hope, after my mixer gets fixed.<br />
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Although in my hurried improvision, I used the dough blade, it turns out <a href="https://www.cooksillustrated.com/how_tos/5798-how-to-knead-bread-in-a-food-processor">the metal blade may in fact be better for bread</a>. This is in fact what Mark Bittman recommends in his recipe for Brioche (page 232) in <i>How to Cook Everything</i>. The difference is he adds the yeast with the dry ingredients, processes for 5 seconds. Adds cold butter and eggs and processes for 10 seconds, then with the machine running adds the liquid (in his case both milk and water). He then adjusts with water/flour to get the dough to the right consistnecy. Using 4 c (18 ounces) of flour his recipe makes about twice the dough as the recipe above.<br />
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<span style="font-size: xx-small;">Reviewed 5/8/17</span>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-70589883479893560722017-04-17T11:43:00.001-04:002017-09-21T09:36:48.492-04:00Looking for a Recipe --- Easter Brioche<div class="separator" style="clear: both; text-align: center;">
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The virtues of being a messy cook..... The main purpose of this blog is to organize family recipes, particularly those associated with a special occasion. Alex called a few days ago, surprised the recipe for the "brioche" I used to serve on Easter was not on my blog and asked if I could find it. We haven't had a family Easter morning in many years and it is too buttery a loaf for just Ed and me so I hadn't made the bread in a long time. Even so, I was pretty sure I could find this recipe. Among other things, I kept lists of favorite recipes at the start of each section in my old paper notebook. Oops, no "Brioche" under BREAD.<br />
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<span id="goog_280283625"></span><span id="goog_280283626"></span>I thought it was in one of my <i>New York Times</i> cookbooks, but checking all three, I found two brioche recipes ("American" and "French") but both were spotless, no notes, no spilled ingredients and no lingering bookmark. Very unusual for a recipe I had made so often. Both recipes called for refrigerating the dough overnight and the "French" recipe called for placing the dough in a bowl, covering with lukewarm water, and letting rise until the ball floats in the water. I don't remember either technique.<br />
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The brioche recipe in <i>The Silver Palate Cookbook</i> was also suspiciously clean, but if I had compared recipes I probably would have chosen it because it used less butter, eggs and sugar than the <i>Times</i> recipes. None of the recipes suggest braiding the brioche, rather baking in muffin tins or brioche molds (with a top knot of dough), or in loaf pans. Then I realized I had not checked <i>The Art of French Cooking.</i> No brioche. In fact I was surprised to find the only entries under bread are "preparation of" (as in cutting off the crusts and making toasted bread cases), "crumbs", "croutes", and "rounds". Viva la Boulangerie!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photos top to bottom 1994, 1995, 1996</td></tr>
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There is always the possibility I used the Christmas Stollen recipe. This recipe is covered with ingredients and notes, for many years I've made this just using raisins (not candied fruit) and the Easter "Brioche" does contain raisins (something lacking in all of the above mentioned brioche recipes). I checked all my paper recipe collections but am going to keep looking for the recipe with the tell-tale spills and notes (like add raisins, braid). Meanwhile Alex may find her own recipe and I'll add a <a href="http://www.cookscache.net/2017/04/cranberry-orange-brioche.html">new potentially traditional recipe</a> to Cook's Cache.<br />
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<span style="font-size: xx-small;">Reviewed 5/8/17</span><br />
<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-76852747899629076922017-03-29T08:48:00.009-04:002024-03-03T14:21:18.753-05:00Vegan Mexican Chocolate Pudding<div class="separator" style="clear: both; text-align: center;">
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Yesterday while reading the New York Times I saw a reprint of a Mark Bittman recipe for Mexican Chocolate Tofu Pudding (now called <a href="https://cooking.nytimes.com/recipes/1012538-vegan-chocolate-pudding-with-cinnamon-and-chile">Vegan Chocolate Pudding with Cinnamon and Chile</a>). Reminicent of my favorite <a href="http://www.cookscache.net/2014/01/vegan-flourless-chocolate-torte.html">Vegan Chocolate Flourless Torte</a> as well as another favorite, Boulder Mexican chocolate ice cream, I decided to give it a try. Besides, it would be a perfect finish for the <a href="http://www.cookscache.net/2008/01/enchiladas.html">enchilada</a> lunch I planned to make my Mom tomorrow Then I reread the recipe, I planned to use really good bittersweet chocolate which I eat right out of the bag and tofu isn't really bitter, why so much sugar? I cut the sugar and water by a third and the result was just right. Since then I have cut the sugar by two-thirds and the chocolate by at least one quarter. See variations, including FAVORITE VARIATION below. <br />
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In a small pot combine:<br />
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1/2 c sugar<br />
1/2 c water<br />
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Bring to a boil and stir until sugar is dissolved.<br />
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Place in a glass container:<br />
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8 oz bittersweet chocolate (the better the quality, the better the pudding)<br />
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Microwave for 2-3 minutes, stirring every 30 seconds, until melted. Do not overcook, chocolate will burn in the microwave!<br />
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Put the sugar water mix and chocolate a blender or the bowl of a food processor and add:<br />
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16 oz silken tofu<br />
1 1/2 t cinnamon<br />
1/2 t chipolte chili powder<br />
1 t vanilla<br />
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Puree until smooth. Divide among 6 ramekins (about 4.5 oz in each) and chill for at least an hour. Before serving (or before chilling), garnish with<br />
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chocolate shavings<br />
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(A chocolate bar works, but a block of chocolate would provide longer chocolate curls.)<br /><br /><i><br /></i><div><i><br /></i></div><div><i><br /></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhSv1flYnVX0K2VC5bhicNJ9eiaqElV6NflrMXeKID8DMRwd8SHM1dYLo-0Thai9wJBf2OT3Rj6DhsNuDkFuewGqBoNZDm2kTdYJe7U7kRcoZHU6aN_8HB3xVYyR6olwF7dcczPd9Ri7FxYMSO367iXaMXyGPZYbiWsQ9SwYVKPz-rtK9VtzvIzegkA/s2061/PXL_20221214_005330135.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2061" data-original-width="2061" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhSv1flYnVX0K2VC5bhicNJ9eiaqElV6NflrMXeKID8DMRwd8SHM1dYLo-0Thai9wJBf2OT3Rj6DhsNuDkFuewGqBoNZDm2kTdYJe7U7kRcoZHU6aN_8HB3xVYyR6olwF7dcczPd9Ri7FxYMSO367iXaMXyGPZYbiWsQ9SwYVKPz-rtK9VtzvIzegkA/w200-h200/PXL_20221214_005330135.jpg" width="200" /></a></div><br />November 2022</i>: First Stonyfield Farm went from nonfat frozen yogurt to whole milk frozen yogurt, now they have stopped production of our go-to dessert. After failing to find a good commercially produced alternative, I've found this is a good replacement. However, since it is not a special occasion dessert, I've modified the recipe: <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALkHACS8oFuFmV0SMC34FqDtykfNCR4Evr6BX_ZXuX8XvMtCnsKfr-1dEpynpPPqFDLWbbwRcLmQcR5rUiweZ31IiATGgQjFUP8oSTMDW03rOU06rwe-tdbS8k1385mIZcUgpPiqkZuIsAYvhrLwPNoNFUzaYzEIxq5Q_ww2Yo0yWZSuxsSIUMKt1bg/s2520/PXL_20221031_172641907.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2520" data-original-width="2520" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALkHACS8oFuFmV0SMC34FqDtykfNCR4Evr6BX_ZXuX8XvMtCnsKfr-1dEpynpPPqFDLWbbwRcLmQcR5rUiweZ31IiATGgQjFUP8oSTMDW03rOU06rwe-tdbS8k1385mIZcUgpPiqkZuIsAYvhrLwPNoNFUzaYzEIxq5Q_ww2Yo0yWZSuxsSIUMKt1bg/w201-h201/PXL_20221031_172641907.jpg" width="201" /></a></div><b>VARIATION #1 - LESS CHOCOLATE, EVEN LESS SUGAR</b></div><div><br /></div><div>6 oz bittersweet chocolate</div><div><br /></div><div>1/4 c sugar</div><div>1/4 c water</div><div><br /></div><div>16 oz silken tofu</div><div><br /></div><div>1 t vanilla or almond extract </div><div><br /></div><div>Chili powder and cinnamon to taste. I usually omit and occasionally top with cinnamon.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81ddjDOGFL6apZqISZwAET4z4ovvh-K5W6lnuZe_Ql6zEF2jvS0X8ubMdv8q11OutTrhS3XV1nTKSqKzri73QviZcTJXM329vEaBtsaWUwZmkR5W27o4XDwwIb71ma_MTf3U_hKwGeoYVfvYvuaZr-xxQtqdCdQvn2xV4rUj1uSE71Bc9r-G-LtUHQg/s2034/PXL_20221031_173430240.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2034" data-original-width="2034" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81ddjDOGFL6apZqISZwAET4z4ovvh-K5W6lnuZe_Ql6zEF2jvS0X8ubMdv8q11OutTrhS3XV1nTKSqKzri73QviZcTJXM329vEaBtsaWUwZmkR5W27o4XDwwIb71ma_MTf3U_hKwGeoYVfvYvuaZr-xxQtqdCdQvn2xV4rUj1uSE71Bc9r-G-LtUHQg/w200-h200/PXL_20221031_173430240.jpg" width="200" /></a></div>I add the tofu first, then then chocolate on top (chocolate less likely to stick to the bowl). I pour the sugar water mixture into the glass measuring cup I melted the chocolate in (after putting chocolate in the food processor) to get the last of the chocolate out.</div><div><br /></div><div>I often put in the freezer (in a covered container) to chill for an hour before eating then top with a few chocolate chunks (chips) or a few fresh or (mostly thawed) frozen raspberries. This pudding though a tad higher in saturated fat, due to the large amount of chocolate, has no sodium or cholesterol, much less sugar (2 t per serving). and fewer calories than the frozen yogurt.</div><div><br /></div><div><br /></div><div><br /></div><div><b>VARIATION #2</b> <b>- FEWER CALORIES, LESS SUGAR</b></div><div>Substitute 3 T of cocoa powder for 3 oz of the bittersweet chocolate. Add 1 T cornstarch.</div><div>While this saves about 60 calories, 7 g of saturated fat and 4.6 g of sugar per serving, despite the cornstarch, the resulting pudding has less body.</div><div><br /></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjY1Hrn9yf1iujNlGztYlUqWrowEdO5PEZ6FlfpLDW0sxva7mIkVUDM7_kU6QbdMe7SPURW14HIDEugaXTWt4Rxtg3W9yXlkChN2LE6LTXK4B-84xe5LWxzyKFwgACBLXpHfw-MAqu3ml-7N4Bggv1yrFoqv00zcnwSnUVEAgW9w8xgUwudRljuh7sOnr/s1935/PXL_20240210_033611334.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1934" data-original-width="1935" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjY1Hrn9yf1iujNlGztYlUqWrowEdO5PEZ6FlfpLDW0sxva7mIkVUDM7_kU6QbdMe7SPURW14HIDEugaXTWt4Rxtg3W9yXlkChN2LE6LTXK4B-84xe5LWxzyKFwgACBLXpHfw-MAqu3ml-7N4Bggv1yrFoqv00zcnwSnUVEAgW9w8xgUwudRljuh7sOnr/s320/PXL_20240210_033611334.jpg" width="320" /></a></div>FAVORITE VARIATION</b></div><div> </div><div>In an empty food processor bowl place: </div><div><br /></div><div>4 oz toasted hazelnuts or almonds and blend until the nuts are finely ground</div><div><br /></div><div>Use vanilla extract if using hazelnuts, almond extract if using almonds. Chili powder and cinnamon to taste. I usually omit both but occasionally top with a dusting of cinnamon, especially after a Mexican dinner.</div><div><br /></div><div>Proceed with the original recipe. When well blended divide into <b>eight ~</b>3.7 oz servings (rather than six 4 oz servings) or spoon into a quart container and refigerate until serving.</div><div><br /></div><div><br /></div><div>A 3.7 oz serving: 235 calories with hazelnuts, 3.3 g sat fat, 13.01 g sugar, 5.82 g protein. (154 calories without nuts).</div><div><br /></div><div><span style="font-size: small;">Reviewed 5/17/17</span></div><div><span style="font-size: xx-small;">Revised 11/21/22</span></div><div><span style="font-size: xx-small;">Revised 2/10/24</span></div><br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-45766715500898974362016-11-24T11:15:00.001-05:002017-07-11T09:21:01.439-04:00Butternut Squash Enchilladas<div class="separator" style="clear: both; text-align: center;">
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Last winter when Ed and I had dinner at <a href="http://www.towncarbondale.com/index.php">Town</a> on recommendation of friends, I ordered "BUTTERNUT SQUASH ENCHILADAS ROASTED TOMATO SALSA, AVOCADO, QUESO FRESCO, TOASTED PEPITAS" I was not disappointed. They were excellent and I resolved to try to make them myself soon. Well soon turned out to be this fall but I have made them quite successfully on several occasions. While I lked the texture of the cubed squash, these would work well with leftover Thanksgiving squash. Serves 2 (4 enchiladas), scale accordingly.<br />
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I first tried them stacked, the way I do traditional <a href="http://www.cookscache.net/2008/01/enchiladas.html">Enchiladas</a> (photo at left) but decided I liked them rolled as they were at Town (top photo). I used goat cheese instead of quesco fresco (found with tortillas not other cheeses where I shop) because the quesco fresco blocks were huge. I liked the goat cheese better. I also added chopped sweet onion to the filling<br />
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First make the <a href="http://www.cookscache.net/2008/01/enchilada-sauce.html">Enchilada Sauce</a>. If you have previously made Version #2 you may have sauce in your freezer. I use Option #1, which is very quck to make. Half a recipe is more than enough for two servings. Of course canned enchilada sauce may be used instead.<br />
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Preheat ovee to 450 degrees F. Then finely chop:<br />
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1/2 small (1#) butternut squash<br />
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1/4 large sweet onion<br />
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several sprigs of fresh cliantro*<br />
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Toss the squash cubes in olive oil and bake for about 15 minutes until tender. Reduce oven to 350 degrees F.<br />
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<a href="https://4.bp.blogspot.com/-1oShot4gxhI/WDYWHYgd_bI/AAAAAAAAkW4/I8D9YgkxkxYqekyl5Dm0xUI_ipMZr0oIgCPcB/s1600/PDK_20161122_7680.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-1oShot4gxhI/WDYWHYgd_bI/AAAAAAAAkW4/I8D9YgkxkxYqekyl5Dm0xUI_ipMZr0oIgCPcB/s200/PDK_20161122_7680.JPG" width="199" /></a>Assemble the enchiladas:<br />
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Microwave on high for 30 seconds, two at a time<br />
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4 corn tortillas<br />
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Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread enchilada sauce on each tortilla, then 1/4 of the chopped onion and 1/4 of the cubed squash. <br />
Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom<br />
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Top with more enchilada sauce and<br />
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1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.<br />
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Bake in 350 degree F oven for 12 minutes.<br />
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Remove from oven and top with<br />
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1 avacado, silced thin, divided two ways, chopped cilantro<br />
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1 T toasted pepitas (pumpkin seeds), divided two ways (optional, I sometimes omit)<br />
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* I keep chopped cilantro in the freezer. The frozen cilantro sprinkled directly on the enchiladas also works well.<br />
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<span style="font-size: xx-small;">Reviewed 7/11/2017</span><br />
<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com2tag:blogger.com,1999:blog-4547716697297544388.post-44915446258236102682016-08-14T14:39:00.001-04:002017-06-18T08:47:38.381-04:00Shaved Zucchini Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://3.bp.blogspot.com/-dWo5rocixg8/V7CbieMOrJI/AAAAAAAAkHQ/bucUi3S3cOISyLpCxFV8RGg-j9hw6pHXwCPcB/s1600/PDK_20160716_6649.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-dWo5rocixg8/V7CbieMOrJI/AAAAAAAAkHQ/bucUi3S3cOISyLpCxFV8RGg-j9hw6pHXwCPcB/s200/PDK_20160716_6649.JPG" width="199" /></a>After several days on our boat there are fewer vegetable options. Zucchihi keeps for a long time on the shelf of our ice box so we grill a lot of zucchini. It was a hot night and we weren't planning to grill, so what to do with the zucchini? I thought of a shaved zucchini pizza we had recently at <a href="http://threetomatoestrattoria.com/">Three Tomatoes</a>. I had been intending to use shaved zucchini with pasta, but it was too hot a night for pasta. Then I remembered <a href="http://www.cookscache.net/2014_06_01_archive.html">Shaved Asparagus Salad</a>. I didn't have scallions, but I did have a have basil (rooted basil keeps for a very long time in water). Recipe serves 2, scale accordingly.<br />
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<span style="font-size: 13.2px; line-height: 18.48px;">Wash and dry</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2 small zucchihi, remove the stems and cut in half lengthwise</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Using a vegetable peeler, thinly slice the zucchini, starting at one edge, into thin ribbons. Use a sharp knife to slice any residual pieces into small, thin pieces.</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Put the shaved zucchini into a bowl, The make the dressing by combining:</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2 T extra virgin olive oil</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2 t fresh lemon juice</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Pepper to taste</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2 T thinly sliced basil (and/or 2-3 thinly sliced scallions)</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Add the dressing to the salad and gently toss.</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Top with freshly grated Parmesean.</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small; line-height: 18.48px;">Reviewed 6/18/2017</span>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-7859380730118832362016-08-14T13:03:00.000-04:002017-09-21T09:38:43.686-04:00Make Strawberry Stains Vanish<div class="separator" style="clear: both; text-align: center;">
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Ever take a toddler strawberry picking, or for that matter give the toodler warm, juicy strawberries to eat? The delightful result is a trickle of strawberry juice out the corners of the mouth and down the front of the shirt. When Henry recently decorated his shirt with red strawberry juice, Alex said not to worry just pour boiling water over the stains. Hot water removes strawberry stains!<br />
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I felt like a magician! On contact with boiling water the stains vanished. Alex advises, DO NOT use any soap or other stain remover on the fabric before applying the hot water. If other treatments are used prior to the hot water, the stains will not dissappear.<br />
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Wish I had known this trick last Christmas when strawberry juice from our <a href="http://www.cookscache.net/2008/01/strawberry-shortcake.html">Strawberry Shortcake</a> ended up on my white table cloth.<br />
And, I must confess this technique also worked well on my clothes after a recent morning of strawberry picking.<br />
<span style="font-size: xx-small;">Reviewed 9/20/2017</span>cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0tag:blogger.com,1999:blog-4547716697297544388.post-72902191015345068132016-05-20T13:14:00.001-04:002021-05-07T13:54:01.321-04:00Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp<div class="separator" style="clear: both; text-align: center;">
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A pair of revised recipes just in time for the beginning of the local rhubarb season. Time to dig the last of the sliced strawberries out of the freezer and enjoy these better than ever treats..<br />
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Two of the earliest posts on this blog were <a href="http://www.cookscache.net/2007/12/strawberry-rhubarb-pie.html">Strawberry Rhubarb Pie</a>, a family recipe, and <a href="http://www.cookscache.net/2007/12/strawberry-rhubarb-crisp.html">Strawberry Rhubarb (Ginger) Crisp</a>. Awesome desserts but alas they "puddled". I tried cornstarch instead or in addition to flour but the resulting texture was gummy so I resigned myself to a pie that was going to puddle. However, last week before making my brother's favorite birthday "cake", a Strawberry Rhubarb Pie, I decided to consult one of my favorite cooking blogs, <a href="http://smittenkitchen.com/blog/2010/06/strawberry-rhubarb-pie-improved/">Smitten Kitchen</a>. TAPIOCA!!! Deb Perelman was not the source of this idea, she gives others credit for using instant tapioca in pies and, in fact, when I rushed out to get a box of instant tapioca, I found a chart on the back of the box devoted to "Favorite Fruit Pies"* Just as Ms. Perelman added a new recipe when she discovered tapioca, "Improved Strawberry Rhubarb Pie", I decided this pie is good enough, at least in the opinion of my brother and other birthday guests, to merit a post of its own. It does not puddle and the texture is great!<br />
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<b>BEST EVER STRAWBERRY PIE</b><br />
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I did not link to the old recipe, with instructions to delete the flour and add 1/4 cup of instant tapioca, because I have slightly adjusted other ingredients and changed the step by step instructions.<br />
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Make a double recipe (I do one crust at a time) of <a href="http://www.cookscache.net/2007/12/pie-crust-pate-brisee.html">Pie Crust</a> using the VARIATION instructions. Roll 2 large circles of pastry and with one line a 9" pie plate.<br />
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Preheat oven to 350degrees F.<br />
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In a large bowl mix together<br />
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3 1/2 c (1- 1/2#) rhubarb, cut in 1/4" pieces<br />
3 1/2 c (1 #) strawberries, sliced<br />
5/8 c sugar<br />
1 T lemon juice (optional)<br />
1/2 - 1 t cinnamon<br />
1/4 c instant tapioca<br />
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Mix well and let sit for 15 minutes.<br />
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Pour mixture into the 9" pastry lined pie plate. Make a top crust. I prefer a lattice rather than a full top crust. Be sure the crust is well sealed at the edges. Place on a cookie sheet to catch any overflow drippings (though unlike the previous version, this pie will probably not overflow!) and place in the hot oven. Cook for 35 - 40 minutes until crust is nicely browned.<br />
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The proof is in the serving dish --- no puddles of juice in the bottom!<br />
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<b>BEST EVER STRAWBERRY RHUBARB (GINGER) CRISP</b><br />
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Preheat oven to 350 degrees F<br />
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In a large bowl mix together, in the same quantities given for the pie, the fruit, sugar, instant tapioca and other ingredients as well as (optional)<br />
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1 T finely minced candied ginger. <br />
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Let sit for fifteen minutes, then place in a 10" tart dish. In same bowl (no need to wash) mix well:<br />
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1 T melted butter<br />
2 T brown sugar<br />
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Then add:<br />
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3 T all-purpose white flour<br />
3/4 c rolled oats<br />
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Mix again (mixture should be crumbly) then sprinkle over the fruit.<br />
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Bake in 350 degree F oven for 35 - 40 minutes.<br />
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Again, the proof is in the serving. Excellent texture and no puddles of fruit juice in the bottom of the serving dish!<br />
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Both pie and crisp are good served with vanilla ice cream/non-fat frozen yogurt or ginger ice cream<br />
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<b>*</b> Apple 6 cups fruit 2 T instant tapioca<br />
Blueberry 4 cups fruit 1/4 cup instant tapioca<br />
Strawberry-Rhubarb 4 cups fruit 1/4 cup instant tapioca<br />
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AND if some of this delicious pie or crisp ends up on your white tablecloth or toddler's shirt see <a href="http://www.cookscache.net/2016/08/making-strawberry-stains-vanish.html">Make Strawberry Stains Vanish</a><br />
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<span style="font-size: xx-small;">Reviewed 6/17/2017</span><br />
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com1tag:blogger.com,1999:blog-4547716697297544388.post-55710743896725272882016-04-07T15:52:00.000-04:002019-06-06T17:45:38.035-04:00Asparagus Stock / Pasta with Asparagus Stock<br />
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<b>June 2019: Asparagus "Stock" Revisited</b><br />
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Asparagus Stock/Pasta with Asparagus Stock has never been one of my favorite recipes, rather thrifty use of a spring gift come winter. This spring there is still a lingering quart in our freezer. Then as I was making still another batch of stock, I realized why. A friend of mine professed not to like asparagus, then I discovered her mother had cooked it until it was almost gray! That's exactly what I was doing with this recipe, no wonder it was not my favorite (sorry <i>edible Aspen</i>). How to cook shorter but get tender? I shredded the stalks with a steel blade in my food processor, put the mixture in a small pan just barely covered with water and cooked, like I cook whole asparagus (small stalks) for three minutes. The result was a bright green mixture that looked and smelled great. To get it finer I used the immersion blender and for some reason this was a messy and additional process. Next time I chopped much finer in the food processor and then microwaved. Voila:<br />
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Put in food processor<br />
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Blend until quite fine, then add<br />
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Blend again until mixture is pureed.<br />
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Put mixture in a glass bowl and heat, stirring frequently to just boiling about 3 minutes on high,<br />
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* I don't like to keep asparagus ends in the refrigerator for more that 5 days, and amount varies each time. adding about a tablespoon of water per 4 oz of asparagus makes for a good puree. Stay tuned for recipes using this or try your own adaption (more water and some additional cooking may be required) of the pasta recipe below.<br />
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Long before the current trend to use the whole animal or the whole plant, I saved the tough ends of my local asparagus stems. Local asparagus is so spectacular I could not bear to assign the less tender portions to the compost pile. I made stock from these stems and turned the resultant stock into soup. The soup cried for cream and since this was a weekday staple, I did not answer the call. Pasta cooked in asparagus stock is a great dinner on its own, no cry for cream and could only be improved by perhaps a bit of chopped parsley or grated Parmesean.<br />
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After several years of this practice, I find I have company. Headline from a May 22, 2015 <a href="http://www.wsj.com/articles/vegetable-scraps-go-haute-how-to-cook-root-to-stalk-1432315168">article</a> in the Wall Street Journal:<br />
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<h1 class="wsj-article-headline" itemprop="headline" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #333333; font-family: 'Chronicle Display', serif; font-size: 40px; line-height: 1.2em; margin: 0px 0px 4px; outline: 0px; padding: 0px; vertical-align: baseline;">
Vegetable Scraps Go Haute: How to Cook Root to Stalk</h1>
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<span style="font-weight: 400;">Save those stems! Across the country, chefs are getting very good eating from parts of our produce we typically trim away. Here are their tips for using every part of the vegetable, plus recipes mindful of making the most of your market haul</span>*</h2>
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And an article in the Spring 2015 issue of <i>edible Aspen</i>, "The Skinny on Asparagus", included a recipe for asparagus stock and directions on how to cook pasta in stock. </div>
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With the asparagus season fast approaching some asparagus stock still left in my freezer, I remembered the pasta recipe. I used whole wheat linguini fini with excellent results. The whole wheat pasta makes a heartier, less delicate but healthier offering than white pasta. </div>
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<b>ASPARAGUS STOCK</b></div>
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The <i>edible Aspen </i>asparagus stock recipe is pretty close to the one I have been using for several years, except it finishes the stock using a food processor and then a food mill. I find the food processor or even easier an <a href="http://www.cookscache.net/2013/04/cool-tools-3.html">immersion blender</a> sufficent. I collect the asparagus trimmings over the course of a few meals. Often I cook for only two but <a href="http://www.cookscache.net/2011/05/asparagus.html">we eat a lot of asparagus</a> so it does not take long to fill the quart container I keep in the refrigerator during asparagus season.</div>
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Place the asparagus stem pieces (I do a quart of 1 -2 inch stems at a time) in a medium pot and cover with water. Bring to a boil over medium heat, cover and gently boil until the asparagus is very soft, about 45 minutes. Add more water if necessary to keep stems covered. Let cool and then puree with a food processor or immersion blender.</div>
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I freeze and save for use after asparagus is no longer in season.</div>
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<b>PASTA COOKED IN ASPARAGUS STOCK</b></div>
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"Cooking pasta in stock is a fabulous alternative to using your stock for soup. The pasta absorbs the flavors from the stock and leaches out starch, which thickens the sauce to create a savory sauce.."<b>**</b></div>
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Serves 3</div>
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Heat until boiling: </div>
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1 quart asparagus stock </div>
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Season to taste with salt and pepper.</div>
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Add</div>
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8 ounces pasta, linguini fini or spaghettini works best</div>
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The pasta will be stiff and probably not all fit in the stock initially. Gently push down on the pasta until it softens and collapses into the stock. Stir constantly to avoid strands from sticking together. Cook the pasta until it is al dente. Time on box/bag will not be accurate as pasta is being cooked in a significantly reduced amount of liquid and not water. You will have to taste for doneness. During cooking, stock will thicken. Add a little water if sauce gets too sticky. Divide into bowls and serve immediately.<br />
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This combination stands well on its own but could be garnished with </div>
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finely chopped parsley </div>
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and/or</div>
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grated Parmesean</div>
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* I don't subscribe to the WSJ so only saw the headline, not recipes.</div>
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** <i>edible Aspen</i>, No. 30 Spring 2015, page15.<br />
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May 2017: It's asparagus season again, and I still have stock left in the freezer. Why not pasta cooked in asparagus stock garnished with fresh asparagus. Yum!<br />
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<span style="font-size: xx-small;">Reviewed 5/30/2017</span><br />
<span style="font-size: xx-small;">Revised : 6/6/2019 - note at top of post</span></div>
cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com2tag:blogger.com,1999:blog-4547716697297544388.post-3497104928261521292016-04-07T14:24:00.000-04:002017-05-08T17:28:22.577-04:00Alex's Almond Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RjSbMvQbnzI/Vpvqa0N-T_I/AAAAAAAAjIs/qcAO8qyrCdg/s1600/PDK_20160117_5581.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-RjSbMvQbnzI/Vpvqa0N-T_I/AAAAAAAAjIs/qcAO8qyrCdg/s200/PDK_20160117_5581.JPG" width="200" /></a></div>
One Sunday morning this January Henry crawled into bed with me and announced we were having pancakes for breakfast. Alex's turn to cook. My pancakes cannot compete with hers. I looked forward to breakfast along with Henry.<br />
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This recipe serves 4 adults and 1 pancake loving toddler, with maybe one pancake leftover for a mid-morning snack.<br />
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Preheat a pancake griddle, and preheat oven to low (250 degrees F)<br />
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In a large bowl, mix together:<br />
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3 c all-purpose flour<br />
1 T + 1 1/2 t (4 1/2 t) baking powder<br />
1/2 t salt<br />
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Beat together<br />
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3 eggs<br />
2 1/4 c milk (may need as much as 3 c milk or combination of milk and yogurt - see beow)<br />
3 T melted butter<br />
1 1/2 t almond extract<br />
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Then gently stir in the dry ingredients. If the batter seems thick, add more milk or yogurt. The thickness of the batter determines the thickness of the pancakes, the more liquid, the thinner the pancakes.<br />
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<a href="https://4.bp.blogspot.com/-s5lpjcgoNjw/VpvqaSokcQI/AAAAAAAAjIo/kiNHRoPS7V4/s1600/PDK_20160117_5578.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="https://4.bp.blogspot.com/-s5lpjcgoNjw/VpvqaSokcQI/AAAAAAAAjIo/kiNHRoPS7V4/s200/PDK_20160117_5578.JPG" width="200" /></a></div>
Butter or oil a hot griddle then ladle or pour the mix onto the griddle. Turn pancake when bubbles form across the surface. Adjust heat as necessary, subsequent batches may require less heat then the first batch. When both sides of pancake are browned, remove to the warm platter in the oven and hold until all batter is cooked.<br />
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Serve with warm maple syrup.<br />
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<span style="font-size: xx-small;">Reviewed 5/8/17</span><br />
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<br />cookscachehttp://www.blogger.com/profile/11922658387816731009noreply@blogger.com0