tag:blogger.com,1999:blog-52187349211904467052024-03-05T15:50:21.701-05:00soffrittoSandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-5218734921190446705.post-91489399501175471342015-05-04T06:37:00.000-04:002015-05-04T06:49:40.094-04:00Ratatouille<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now that it's Spring and the weather is warmer (thank goodness!) seeing beautiful veggies in the Market thought Ratatouille. I love aubergine (eggplants) and couldn't resist the other day, so I got the ingredients for the dish. Also, I had just purchased a beautiful Staub Cocotte (pot) that I just had to use! And I love the color....</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ratatouille is easy to make and can be enjoyed anytime of the year.... I like to keep it simple with minimal ingredients. I usually make Caponata which has capers in it, but today I did the French version.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjii1CSXMPKXd2Lm7YMMDfNaq_ia9sGLAPED4bEgsSpQQwhksJi2p82YGwWD7h-njg_513tArBhDSTdF-PHe3QkSigxRmsfU6RzXlWCTcZ9DaRc7EII_-_4OAF_Rc8q504aceLwkzbVF0A/s1600/after.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjii1CSXMPKXd2Lm7YMMDfNaq_ia9sGLAPED4bEgsSpQQwhksJi2p82YGwWD7h-njg_513tArBhDSTdF-PHe3QkSigxRmsfU6RzXlWCTcZ9DaRc7EII_-_4OAF_Rc8q504aceLwkzbVF0A/s400/after.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, here is what I did....</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 red bell pepper, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 eggplant, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 zucchini, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large tomato, cut up</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive about 1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">bouquet garni, I use fresh thyme, a few sprigs and a few sprigs of fresh rosemary</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh flat leaf parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the eggplant and put into a colander, add salt and let it sit for several hours or overnight. Just before cooking remove the eggplant from the colander and rinse with cold water and pat dry.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the Cocotte (pot) with olive oil on the bottom of the pan, add the onion, garlic,red pepper and eggplant, stir and coat with the olive oil. Season with the salt & pepper, add the zucchini and bouquet garni. Cover the pot and cook over medium heat for about 20 minutes, stirring occasionally.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When done, taste for seasoning and add freshly chopped flat leaf parsley.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can serve this over white rice.</span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-70338449349914702312015-04-07T12:47:00.000-04:002015-04-07T12:49:23.391-04:00<h2 style="text-align: center;">
PUMPKIN SOUP</h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today is a perfect day for soup, it's Spring but a little cool and cloudy outside with </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">possible rain. Since I had a butternut squash it was an easy decision for me. Very simple to make with only a few ingredients that are in almost everyone's pantry!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, coarsely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cumin (ground)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.2 kg (2 lb) butternut squash, peeled, seeded and coarsely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 litre (4 cups) chicken stock (or whatever stock you want)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 dollop of plain yoghurt, I use fage whole yoghurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground black pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You will also need a stick blender</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>METHOD:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut up the onion, squash and garlic. To a heavy bottom pan, add the olive oil, onion, garlic and cook for few minutes till golden. Add the cumin and cook till aromatic.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlf0hJGT2LizkpEYm5Gyd0ktcu1mfgDqQqG10KnKlJR0NK4J1miMwVTlyeH2izrIK14p-YoTAXK_5djjqaD5fQ-srd5huyMFvQM1GiYe_I9fTefszSh8hAd3s4MVyPTnbxNLH0C-01t0/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlf0hJGT2LizkpEYm5Gyd0ktcu1mfgDqQqG10KnKlJR0NK4J1miMwVTlyeH2izrIK14p-YoTAXK_5djjqaD5fQ-srd5huyMFvQM1GiYe_I9fTefszSh8hAd3s4MVyPTnbxNLH0C-01t0/s1600/FullSizeRender.jpg" height="300" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Add the squash, stock and season with salt and pepper, let the soup simmer for about 20 minutes or until the pumpkin is soft. Set aside and taste, season and use a stick blender to blend until smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ladle the soup into bowls and put a dollop of yoghurt if you wish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's easy, fast and really delicious</span></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com2tag:blogger.com,1999:blog-5218734921190446705.post-4680922988887155952014-12-08T20:56:00.002-05:002014-12-08T21:11:19.405-05:00<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Oeufs en cocotte (eggs in cast iron pots)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know it's been a while since I have blogged...sorry, been doing lot's of cooking etc. Photography Thanksgiving getting ready for winter etc. Promise to do better and blog more frequently.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A few months ago I purchased a wonderful book by Mimi Thorisson, A Kitchen in Paris..WOW, it is an awesome book and it inspired me to do the Artichoke tartlets and soon to make Artichoke soufflé. I love artichokes and have been so excited to see these great ideas and recipes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Soooo, when I saw the artichoke soufflé and they were cooked in these little cocottes (cast iron pots). I immediately went on line to search for the them. I found them and bought them immediately. They are expensive, but I will find lot's of use for them. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">However, I have not made the soufflé yet, but made a very classic French egg dish "Oeufs en cocotte". Saw them made by Rachel Khoo of the little Paris Kitchen she did them in tea cups.. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found the French Staub mini cocotte enameled cast iron pots in cobalt blue, love the color. You may be interested in reading about Staub cocotte pans, they are totally unique in there cooking.. I want more</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: left;"> So, here is my journey, it was a lot easier than my Cannele journey a few years ago.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oeufs en cocotte (eggs in cast iron pots):</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons of ricotta cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">bacon 2 strips cooked crispy and minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">chives cut up</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Baine marie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 mini cocotte </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">crusty white (French or Italian) bread sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedure:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 190C (375F). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spray or butter the cocotte. Add a tablespoon of ricotta to the bottom, then add the chopped bacon, another tablespoon of ricotta, then the egg. Season with salt & pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a pan in the oven and fill to come half way up the cocotte. Place the cocotte into the baine marie and cook for 17 to 18 minutes, depending how you like your egg. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When done, remove and enjoy with crusty white bread!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can make these a number of ways, you can use shitake mushrooms, red sweet peppers, cheese.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Have fun!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-14312222752061750732014-07-23T09:47:00.001-04:002014-07-23T09:48:14.551-04:00Cod and Beans in Tomato Sauce<span style="font-family: Arial, Helvetica, sans-serif;">Cod and Beans in Tomato Sauce</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk15QnEjU5fDpORGUdG0kYYXfbS8tMo9pbcXJgWewscZaOAJkFYGveT-OPOw1Qi4JCWFjSFxFuh16FxW0NDStekWZbfwN3jVODoqGYb3zlLB-wK7IYwcUOHEct0SfhPVkQxjFNDJ1yXEs/s1600/cod+and+beans-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk15QnEjU5fDpORGUdG0kYYXfbS8tMo9pbcXJgWewscZaOAJkFYGveT-OPOw1Qi4JCWFjSFxFuh16FxW0NDStekWZbfwN3jVODoqGYb3zlLB-wK7IYwcUOHEct0SfhPVkQxjFNDJ1yXEs/s1600/cod+and+beans-1.jpg" height="257" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a really great dish and so easy and fast to prepare. I went to my fishmonger and got a great fresh Cod fillet and the rest is history. My Mom used to make something like this and when I tasted it I felt as though she was here.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It has been hot here this summer and no complaints from me, so I wanted to prepare something fast and easy. This is just the dish and all you need is some good crusty bread and your all set.....Oh of course some nice wine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, here are the ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One Cod fillet cut into large pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tomato sauce, make your version. Mine is pretty simple</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cannelinni Beans, I used dried ones and soaked them overnight, I think they are so much nicer than the canned ones.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fresh basil chopped and some whole</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the tomato sauce and heat, when it starts to bubble, bring it to a simmer and add the Cod pieces and beans and cook for about 15 minutes or until the fish is done.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">DON'T forget the bread!!! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Would love any comments...have a nice Summer!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-15210515062226803582014-06-09T19:59:00.001-04:002014-06-09T19:59:48.052-04:00Lemongrass Chicken breast Supreme and Lemongrass Prawns<span style="font-family: Arial, Helvetica, sans-serif;">My WOK......I love my wok and remember the first wok that I bought, and still use to this day. It was a long time ago and my friend Mr. Joe (a wonderful Chinese gentleman with a great smile), who helped me to get my first wok. I said 'Mr Joe, can I get a small wok' and Mr Joe said, NO, you can make the big wok small but you can't make the small wok big. So, Mr. Joe went and got my Wok in chinatown. I have had this wok for over 30 years, it is better than any non-stick pan. Mr Joe made sure that I seasoned the wok properly. It is better and healthier than any non stick pan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found this wonderful recipe in Donna Hay magazine, I had to modify it because I could not find Kaffir lime leaf, so I used the zest of lime and also the juice. This is a quick and easy recipe and really yummy. Like most Asian cooking it's all in the prep and then it takes just moments to cook.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Make whatever rice you want. I used long grain white rice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prawns (Shrimp) are really delicious and this marinade makes them incredible. There are a few parts to this dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. The Sesame Dressing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Lemongrass Chili Prawns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Bok Choy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Above is the chicken supreme, which was also nice, I think I prefer the Prawns, but try both.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sesame Dressing:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons rice wine vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons light soy sauce </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a good piece of ginger, peeled and finely grated</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lemongrass Prawns:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 large prawns, peeled tails in tact (or if you are using chicken, 1 chicken breast, boned and skin removed).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 kaffir lime leaves, coarsely chopped, if you can't find them use the zest of 2 limes and also the juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lemongrass stalks, trimmed and halved and finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 fresh hot small red chillies, deseeded and finely chopped </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic clove, crushed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> small piece of ginger, peeled and finely chopped, use what you like</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">small bunch of coriander (cilantro), coarsely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup (80 ml) olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wok-stirred Bok Choy:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons grapeseed oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, crushed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 bunches baby bok choy, quartered</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">steamed rice to serve</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>To make the sesame dressing:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">place the vinegar, soy, sugar, ginger, sesame oil in a small bowl, stir and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>To make the marinade for the prawns:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the chopped lemongrass, kaffir lime, chili, garlic, coriander and olive oil in a pestle and mortar. Mash all the ingredients together to form a nice paste. Spoon over the prawns and marinate for 15 minutes or so.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat your Wok to high add the oil and cook the prawns on both sides. This won't take long, remove from the wok to a plate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat your Wok again, add oil , garlic bok choy and soy and stir fry for 2-3 minutes or until just tender.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss with coriander and serve with the prawns and steamed rice and sesame dressing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-12309989423797657542014-02-11T17:38:00.000-05:002014-02-11T17:38:49.659-05:00Pasta Fagioli <span style="font-family: Arial, Helvetica, sans-serif;">Pasta Fagioli, one of my favorite pasta dishes, so on this cold snowy day that is what I made. Actually, I did not want to go to the store shopping for anything, so used what I had in the house. It worked out really nice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can (400 g) garbanzo beans, drained and rinsed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove, cut in half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Parmigiano grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh Parsley, mince about half handful (if I had basil, I would have used that)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400 g bacon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400 g short pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Preparation:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the bacon on a sheet pan in a preheated oven 180C for about 35 minutes, turning occasionally. When done, remove to a plate with paper towels and pat dry.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the beans and rinse well, in a heavy bottom pan, add a good glug of olive oil and cook the garlic till it starts to turn brown a little and then remove it. Add the beans, and season with salt & pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring a large stock pot with water to a boil and add salt, then the pasta. Cook till al dente. Drain the pasta, and place into a dish (save some of the pasta water). Add the beans, parmigiano, parsley, crumbled up the bacon and maybe a little more oil if you wish. Mix everything together and taste for seasoning, you may need some salt and pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com2tag:blogger.com,1999:blog-5218734921190446705.post-22194475003514272842014-02-10T18:36:00.001-05:002014-02-10T18:36:27.539-05:00Fontina Cheese Appetizer<span style="font-family: Arial, Helvetica, sans-serif;">Watching TV chef Ina Garten make this recipe, it looked so good I decided to do it for a birthday party that I was invited to. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been real cold here and thankfully I had the ingredients in the house, because I really did not want to go out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You will need a heavy bottom pan, cast iron is great. I used a 26 cm heavy pan which worked out great!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">700 grams of Fontina Val d'Aosta cheese, rind removed and cut into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, sliced thin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of minced thyme leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of minced rosemary leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 crusty french baguette</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the broiler and position the rack to about 12 cm (5 inches) from the heat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the cubed cheese into the pan , drizzle the olive oil, add the salt & pepper, rosemary and thyme leaves. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the pan under the broiler for about 6 minutes until the cheese is melted and bubbling and starts to brown. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve right out of the oven in the pan it was cooked in with pieces of bread.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">PS. you can vary this dish with other cheese if you wish. This is really delicious and a great appetizer!!! Enjoy!</span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-4947858267939143932014-02-08T09:45:00.001-05:002014-02-08T09:46:52.177-05:00 It's what's for Supper -- Skirt Steak with roasted potatoes<span style="font-family: Arial, Helvetica, sans-serif;">It's what's for Supper, something real simple and light.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roasted Potatoes with Skirt Steak:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">one skirt steak. skirt steak about 500g, depends on the steak is really delicious and inexpensive</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">new potatoes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">heavy bottom pan</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut up potatoes into small pieces rinse and place into cold salted water. Bring to a boil and cook till al dente. You don't won't the potatoes cooked all the way.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain potatoes and pat dry. Season with salt, pepper, rosemary, olive oil and some grated parmigiano. Mix together and place into a preheated oven 180C for about 30 - 40 minutes. You want them crispy and slightly browned.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the skirt steak, season with salt, pepper, rosemary and olive oil and place into a preheated pan. Cook till brown on one side, then turn over and brown the other side, this is about 8-10 minutes. Remove from the pan to a heated plate, cover and let sit for 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the potatoes are done, plate them onto a plate with the steak and enjoy with a nice glass of red wine. This is fast easy and really delicious.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-75911175409987816812014-01-22T18:47:00.000-05:002014-01-22T18:47:12.094-05:00Pasta Crudo (Uncooked pasta sauce)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw-VEXrjHl725MtEQcwHAU4DhJMCeWK4gWsMvW8usPGshFyUsktoH0cLMT8VS5fXLSVJZiDMrmpvQspyJQ9SYWVYHu7XdK_OqCHycZeIH88pd0zNbZMqD-i7EAsH3uOO3idmR9NomEkw/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw-VEXrjHl725MtEQcwHAU4DhJMCeWK4gWsMvW8usPGshFyUsktoH0cLMT8VS5fXLSVJZiDMrmpvQspyJQ9SYWVYHu7XdK_OqCHycZeIH88pd0zNbZMqD-i7EAsH3uOO3idmR9NomEkw/s1600/pasta.jpg" height="255" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a great dish in the summer when the tomatoes are the best. I found some hot house organic cherry tomatoes and thought this would be a nice Super to watch the football game. It's easy to prepare and a one dish meal, so all I have to do is just watch the game and enjoy the pasta with some nice red wine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It has been freezing cold here in the North East and of course there is always the snow factor. So, with thoughts of Spring/Summer, I decided to make this great easy dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The only cooking is the time it takes to cook the pasta, about 12-15 min. No other cooking involved</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: serves 4</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">400 g cherry tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g or so or gaeta olives, pitted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of capers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">parsley, about a handful cut up</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh basil, about handful</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive oil, I use first pressed unfiltered, 60 ml or so, however you like it</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh parsley & fresh basil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the tomato, garlic, olives, capers, cut up basil and parsley and add a good clug of extra virgin olive oil about 2 tablespoons or so....to your taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil a large pot of water and when it is a rolling boil, add some sea salt. Let the pasta cook till al dente, drain and add to the tomato mixture. Stir and let it sit for a few minutes before eating.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add some grated parmigiano if you wish and enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com2tag:blogger.com,1999:blog-5218734921190446705.post-34002589271923062852014-01-11T18:30:00.003-05:002014-01-11T18:31:51.317-05:00Prosciutto Wrapped Meatloaf<span style="font-family: Arial, Helvetica, sans-serif;">I enjoy making meatloaf especially in the winter. I found this recipe on Donna Hay for mini meatloaf wrapped in Prosciutto, so thought it would be great to do on this rainy day.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5t9gjPtzaTiycmEfxf95R9qtKnmwy8F8Hlm9DPhQRt4y4tbSGGbqQUdbiRejmqMAJC3uBo3iEB63heNkYiDDNWH4nRiN8K5BkHqvVGCWRxuG_8aYcrFS8OdEwgiwEOGqHVX0476EEpGk/s1600/meatloaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5t9gjPtzaTiycmEfxf95R9qtKnmwy8F8Hlm9DPhQRt4y4tbSGGbqQUdbiRejmqMAJC3uBo3iEB63heNkYiDDNWH4nRiN8K5BkHqvVGCWRxuG_8aYcrFS8OdEwgiwEOGqHVX0476EEpGk/s1600/meatloaf.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Usually when I make meatloaf, I use my Dad's recipe which is with beef, breadcrumbs, eggs, parsley, onion and garlic, however, when I saw these prosciutto wrapped meatloaf, I thought yum! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">So, I went to buy the meats. I had the other ingredients. Great day to make these, rainy and windy, so the oven sounded having the oven on sounds like a great idea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7RvmW2BkUsJ_ypvxucNFpyu0NoWTNr8QdlHphr5I2KtrxSwys7zJlK6FasVHJu9OvF88-0hm8jmIzGMfLm_wlampowIUEpOmCqA9eQxobjLSPRiNZdDgtP1C-1qZoUXeZA4ueGPzLxg/s1600/onions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7RvmW2BkUsJ_ypvxucNFpyu0NoWTNr8QdlHphr5I2KtrxSwys7zJlK6FasVHJu9OvF88-0hm8jmIzGMfLm_wlampowIUEpOmCqA9eQxobjLSPRiNZdDgtP1C-1qZoUXeZA4ueGPzLxg/s1600/onions.jpg" height="198" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, started my miss en place cutting up my onion, garlic & parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then, combined all the ingredients (except for the Prosciutto), mixed well and turned the oven on to 180C (350F).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spray the mini loaf pans with non stick spray and put the prosciutto inside. Then add the meatloaf mixture press down and lay prosciutto over the meat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These then go into the oven for 20 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQXgoNadGPVzrbUXYKMcQT5-eN5gdZlC9PDjIVdNCFuUwK7ko3S-vrZc6_JzyzdDpYNa1cm9u5e1Dck3f3Szoctvib22rkHpsa7Q-T1UQOCZ5WK5u8Pxx3RnzPUXGquPw-wP0ITcbEUI/s1600/meatloaf+in+oven.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQXgoNadGPVzrbUXYKMcQT5-eN5gdZlC9PDjIVdNCFuUwK7ko3S-vrZc6_JzyzdDpYNa1cm9u5e1Dck3f3Szoctvib22rkHpsa7Q-T1UQOCZ5WK5u8Pxx3RnzPUXGquPw-wP0ITcbEUI/s1600/meatloaf+in+oven.JPG" height="230" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStIXD56wkBPjPnd5WKqrzEJMadsinvuBt4EKAADIJDai5YdkD3zY6ski7vW87xz0OTj32AUIgPs3T-Znfcow_NYFobbOhjJs4WRfz2HARGsVpofQOYXsb77PeM9zxfbWJ5w8vV6BpwKQ/s1600/meatloaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStIXD56wkBPjPnd5WKqrzEJMadsinvuBt4EKAADIJDai5YdkD3zY6ski7vW87xz0OTj32AUIgPs3T-Znfcow_NYFobbOhjJs4WRfz2HARGsVpofQOYXsb77PeM9zxfbWJ5w8vV6BpwKQ/s1600/meatloaf.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 yellow onion ( I only had red so that is what I used)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (70grams) fresh breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup (60 ml ) milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup finely chopped flat leaf parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">400g pork mince</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400g veal mince</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (70 g) chopped dried chorizo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and cracked black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180 C (350F). Heat the oil in a heavy bottom pan over medium heat and add the onion and garlic and cook for about 5 minutes. Cool completely.. Line the mini greased loaf pan with 3 slices of prosciutto in each one. Set these aside while you prepare the meat mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the breadcrumbs and milk in a bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, parsley, eggs, pork, veal, chorizo, salt and pepper and mix well to combine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Press the meatloaf mixture into the tins and press down, overlay with the prosciutto. Place into the preheated oven for 20 minutes. Remove from the oven and wait about 5 minutes before turning the meat out of the tin onto a sheet pan lined with oven (parchment) paper. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the meatloaf generously with maple syrup and place back into the oven for about 15 minutes or until golden. Remove from the oven and let the meat rest about 15-20 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-26468851681674384962014-01-08T20:12:00.005-05:002014-01-09T22:15:51.994-05:00Arugula Salad with Beets & Chèvre Cheese<span style="font-family: Arial, Helvetica, sans-serif;">It's been freezing cold so today's mid-day meal is a salad with arugula, fresh beets and chèvre cheese. It is yummy and easy to make. For the dressing I used extra virgin olive oil and a splash of champagne vinegar, salty and pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Great with some bread or as a side dish. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFXhqjMEOx-89vW1DlzqR1tARgsjqCQFdiKu8JXKmWa7EJGyXg66HGW2Xgq2WCrB1RmNnQ7tS4HwmRgl04IER8qS6EYHu7dKk3vW6qcJKDtds3mL34D0r8KkLq5B_-tOSBx_nlQ2QifQ/s1600/arugula.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFXhqjMEOx-89vW1DlzqR1tARgsjqCQFdiKu8JXKmWa7EJGyXg66HGW2Xgq2WCrB1RmNnQ7tS4HwmRgl04IER8qS6EYHu7dKk3vW6qcJKDtds3mL34D0r8KkLq5B_-tOSBx_nlQ2QifQ/s1600/arugula.jpg" height="276" width="400" /></a></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-58097132184532454412014-01-07T18:31:00.001-05:002014-01-07T19:36:15.021-05:00Pepperoni Balls<span style="font-family: Arial, Helvetica, sans-serif;">It has been a very cold winter, in fact this morning is was a little warmer than it has been it was -12C (10F) and very windy, but it was a sunny day, so I thought it's just best to stay and and cook up something fun and turn on the oven.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My friend in Erie Pennsylvania Diane Verdecchia Byrne told me about these pepperoni balls, at first I just couldn't get a handle on it until she explained that is a ball of dough with pepperoni inside and cooked in the oven, and that they are so good.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, she sent me a foto and I thought it would be a great idea to recreate these "pepperoni ball". I was fortunate to have a pizza dough in my refrigerator and also a sopressata, so I didn't have to venture outside. I decided to use the sopressata since that is what I had in the house.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First I preheated my oven to 200C and took the dough out to get to room temperature. And placed my pizza stone in the oven.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcABUGY7B9B89ZhVlx91GMI6GDChX7aTdMvPlk5nb3I9FmJ85lJYRf0rafkL4DLg9wRynTwGr3LgQOzxG68cbUqGzEhrQHuWcWK5N6hZrjPKL2pjWusmI8i7JBbWSwCWhr7s-w3aP0vw/s1600/erie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcABUGY7B9B89ZhVlx91GMI6GDChX7aTdMvPlk5nb3I9FmJ85lJYRf0rafkL4DLg9wRynTwGr3LgQOzxG68cbUqGzEhrQHuWcWK5N6hZrjPKL2pjWusmI8i7JBbWSwCWhr7s-w3aP0vw/s1600/erie.JPG" height="355" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is the foto Diane sent me, and I just took it from there.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgWLALCTk3DIYeTlSzrWTJUREBAbO_jSBaTAjRFgwNpeAv-3iGWFAsT8c_G73QTPM9-xgMg9J6WusNdvUy6K60yi0d-prnJx4uz65uJ7C3PwZ9DmRw7Vftq93_fKQskoa-w0FlIf0YKU/s1600/sopressata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgWLALCTk3DIYeTlSzrWTJUREBAbO_jSBaTAjRFgwNpeAv-3iGWFAsT8c_G73QTPM9-xgMg9J6WusNdvUy6K60yi0d-prnJx4uz65uJ7C3PwZ9DmRw7Vftq93_fKQskoa-w0FlIf0YKU/s1600/sopressata.jpg" height="266" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I took the sopressata and cut it up into pieces</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then rolled out the dough and stuffed it with the sopressata and formed a ball and placed them on a floured surface</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXaPxJIWZvmD8yE_yPThWh5a_9baO_cScbQT1V9cRBK33o1Vu2p6w3Rd3AdgCJYOF0LQOnrZStk0AG6txkHAPcFXI6fSj0TTPgRVxvSgDboWaZLSIxKVAIOOTYGVDRjDB8nHZBVRUQwg/s1600/bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXaPxJIWZvmD8yE_yPThWh5a_9baO_cScbQT1V9cRBK33o1Vu2p6w3Rd3AdgCJYOF0LQOnrZStk0AG6txkHAPcFXI6fSj0TTPgRVxvSgDboWaZLSIxKVAIOOTYGVDRjDB8nHZBVRUQwg/s1600/bread.jpg" height="221" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the oven was ready, I place the balls onto the pizza peel and cooked them for about 30 - 35 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So here is what it looks like inside..OMG, so yummy a real keeper. What surprise when you bit into one of these balls.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I will be doing this again. I am going to work on this , maybe use some olives also. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thanks Diane, will do this one again…. </span><br />
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-81207548084894256712013-12-31T12:57:00.001-05:002014-01-09T08:35:10.117-05:00Cannoli<span style="font-family: Arial, Helvetica, sans-serif;">I have been wanting to make cannoli's since an Aunt left me her cannoli tubes and they are metal which is even better. When a friend of mine made them this summer and I saw that it was not as time comsuming as I thought, I then dove in and made them. They are easy and the shells can stay for a few weeks in a closed container.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I even made my own ricotta cheese, although this time with the chaos of Christmas, I went the easy route and bought really good ricotta.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You will need a thermometer for the oil, 9 cm round rings to cut the dough and the metal tubes for the dough. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You will need, 9 cm rings to cut the dough</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dough Recipe:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">250 g all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 g cacao powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Italian coffee, fine ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30 ml Marsala wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30 g confectioner sugar (powder sugar)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg (50g) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g crisco (lard)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30 ml white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peanut oil is best, you can use vegetable oil if you wish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You will also need metal molds for the shells and a 9 cm round to cut the dough</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the flour, cacao powder, Italian coffee, Marsala wine, salt, crisco, cinnamon, white wine and egg. Mix until it forms a soft ball, I did this by hand it was fast and easy. Once the dough is formed, wrap in plastic wrap and place into the refrigerator for an hour or overnight.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the dough has rested, remove from the refrigerator and cut a piece off and roll it out, you can do this with a pasta machine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the dough into 9 cm rounds and wrap around the mold securing with an egg wash. Once you have these done you are ready to fry them. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a heavy bottom pan or you could use a fryer if you have one, fill halfway with the oil and heat the oil, once the temperature reaches 170-180 C, you are ready to go. Put two in at a time.. this will only take a few minutes, move them with tongs and once they have color remove and let cool completely before removing the shells.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can store the shells in a container for a few weeks if you wish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the filling:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">750 g Ricotta cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300g Confectioner sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix this well and place into a pipping bag and then the refrigerator till you are ready to fill the shells.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's best to fill these just before you serve them… Thanks Joanne for your help.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-79522836103108476322013-12-16T10:58:00.000-05:002013-12-16T16:51:22.329-05:00Pizzelle<span style="font-family: Arial, Helvetica, sans-serif;">Getting ready for Christmas and one of the jobs that I like to do first is to get the Pizzelles done. Yes they are a little labor intensive, but it is a labor of love and so important to have these. As a friend suggested to me " Keeping the Traditions Going", she is so correct.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My Mom often made batches of these and not just for Christmas, Easter and other events. She loved making them and when my nieces were young, she would make them and form them into bowls so that they could put ice cream in them. Oh and I should say that she would hide the pizzelle from us so that we would not eat them before Christmas…Sometimes we did find the hiding spots. Will post recipe soon, getting ready to make Cannoli shells.</span><br />
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<br />Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-73966457381952982152013-12-11T08:46:00.003-05:002013-12-11T08:46:57.714-05:00Getting ready for Christmas - "Keeping the Traditions Going"<span style="font-family: Arial, Helvetica, sans-serif;">It's just a few weeks before Christmas and a very busy time of the year! Last evening my brother (Joe), sister-in-law (Lorraine) and myself carried on the tradition on making the Raviolis for Christmas. This is something that my Mom did and I so enjoyed watching and helping her, now that she is not here, we have been making the Raviolis every year since her death..to carry the tradition for the next generation.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I will be posting more as we get closer to Christmas, making the Pizzelles, Canolis, Bread etc.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">However, last evening at my brothers house we made the Raviolis, and it was snowing which made it feel more like Christmas. Joe's job is to mix the dough, Lorraine makes the filling and assembles the Raviolis, my job is to roll out the dough, this takes us about a little over an hour and we made about 120 Raviolis, plenty for Chistmas and some left over for the freezer to be used at another time. Oh and of course when done we had to cook a few to do a taste test.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the beginning!!! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The flour goes on the table, then the eggs…..</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The dough is then combined till all is mixed well together, then it is left to rest under a bowl for about 20 minutes or so</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the dough is resting we get the trays ready, putting a little cornmeal on the trays so that the Raviolis don't stick.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now we roll out the dough and begin to fill the Raviolis. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Here they are in the tray ready for the freezer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdIvhporyu6Q0lOEqvjyuFbYKx631Gclhh0TO52qlhdFnbkaXXaQQ-ZfO6I3VZxGnOdoJLeCIXhKihhe-ikedi2cWuYV4LLExJOr-3Bt-HbX3BN-m5SaW6cOGYs18J1iemQCjrRLYRyY/s1600/first+tray.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdIvhporyu6Q0lOEqvjyuFbYKx631Gclhh0TO52qlhdFnbkaXXaQQ-ZfO6I3VZxGnOdoJLeCIXhKihhe-ikedi2cWuYV4LLExJOr-3Bt-HbX3BN-m5SaW6cOGYs18J1iemQCjrRLYRyY/s320/first+tray.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">We fill several trays, then put them into the freezer!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukCLJ9awKpF3vYwHpcmc1XQfEOZv8Ydm25GFIoWLp__iXZf9cWjO6yIlerf6SlAmpAWEDiLpJANgn33kwa-h_CHz0MKTkz6_3L4sKIfT5IO265ngUVai-IjQE8QXBRrbIUQ0PZ5_RJbA/s1600/freezer+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukCLJ9awKpF3vYwHpcmc1XQfEOZv8Ydm25GFIoWLp__iXZf9cWjO6yIlerf6SlAmpAWEDiLpJANgn33kwa-h_CHz0MKTkz6_3L4sKIfT5IO265ngUVai-IjQE8QXBRrbIUQ0PZ5_RJbA/s320/freezer+2.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">There they are all lined up. Once they are frozen they will be placed into heavy zip lock bags till ready to be used.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88mq7rjDRDHMF5zRsBtm-ZJwt-NKMK0bWx57bzM4TJi54NX8LMa0OObfDZqhYvns-3OazGK1_my7LEnu2QI1eQbKY3jBefQgvX3zdqG54jesbFKiwsFLMyy13dAA9n2SrtVmlnqC7QUg/s1600/freezer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88mq7rjDRDHMF5zRsBtm-ZJwt-NKMK0bWx57bzM4TJi54NX8LMa0OObfDZqhYvns-3OazGK1_my7LEnu2QI1eQbKY3jBefQgvX3zdqG54jesbFKiwsFLMyy13dAA9n2SrtVmlnqC7QUg/s320/freezer.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">They look so happy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then we sat by the tree and had a Martini to toast our parents and tell stories………</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdveH2EMrXke5LeRlHk1I15FdRyTH8hPauH1Uhirk3FbwmaAYBP3Zt6GISdHUz6dAmdpyLzTA4x4nH6_XnyEPZvIDHA0Q6tUkf5MU4jZ1Ug2tXWfcIRmg0rt6F33SgNdKrve_fzFZFKk/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdveH2EMrXke5LeRlHk1I15FdRyTH8hPauH1Uhirk3FbwmaAYBP3Zt6GISdHUz6dAmdpyLzTA4x4nH6_XnyEPZvIDHA0Q6tUkf5MU4jZ1Ug2tXWfcIRmg0rt6F33SgNdKrve_fzFZFKk/s320/foto.JPG" width="239" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">And now the finale….</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vPUknYvRT4xL58WdN4LE2Q_QMVapv0k-VfPSoj3dZhzXJAZbGfEfFmOFd_273KP46YJjASPLfcF0UXxU8ZHgza8UhvORs4mdMJwIG9NuLCwzOH4ojyjZeLW9nAHfkaIbmQpYSx1JfOE/s1600/martini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vPUknYvRT4xL58WdN4LE2Q_QMVapv0k-VfPSoj3dZhzXJAZbGfEfFmOFd_273KP46YJjASPLfcF0UXxU8ZHgza8UhvORs4mdMJwIG9NuLCwzOH4ojyjZeLW9nAHfkaIbmQpYSx1JfOE/s320/martini.JPG" width="320" /></a>Yes the Martini was cold and so yummy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another successful Ravioli making tradition…….Stay tuned for more Christmas traditions</span></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-248297690502067472013-12-06T17:51:00.002-05:002013-12-06T17:53:28.279-05:00Sushi<span style="font-family: Arial, Helvetica, sans-serif;">I love sushi and have it often, and also have my favorite sushi place, I am lucky to have one of the best Sushi places within walking distance of my house.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> This week I had an awful cold and could only think of sushi, so, today when I woke up it was the only thing on my mind, and it was a dreary day outside, warm for this time of the year.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Off I went…..</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSMzY8pm59sElNfBQh4lU6C0qgI1pRZ1NkKsWH5CQ8nAYMPfIuoBP6nQTLacFuVDjqCm_cVEBl9TnGRt5QX7llZCStCBKDj88sdSwWu3xVRSmps6VcaY5X4vQId2aKsiNj1Dnto2ntvk/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSMzY8pm59sElNfBQh4lU6C0qgI1pRZ1NkKsWH5CQ8nAYMPfIuoBP6nQTLacFuVDjqCm_cVEBl9TnGRt5QX7llZCStCBKDj88sdSwWu3xVRSmps6VcaY5X4vQId2aKsiNj1Dnto2ntvk/s320/foto.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, had a wonderful lunch. I usually get an order of sushi pizza, but decided to change and get something different.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, I ordered spicy tuna on crunchy rice</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZrltyE_N3DK53rkwEx4VQGrVvlYfTaZE7GhDDbW9pD7JrHjlZ8xTp12kT8_KnKaVQARd35GSQ462jptNqZYq0sMvLeaiZVBcY3TQl-goJCpiMGcFbUcaQObYrI59Ngo9BTMKb4RmRI4/s1600/foto+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZrltyE_N3DK53rkwEx4VQGrVvlYfTaZE7GhDDbW9pD7JrHjlZ8xTp12kT8_KnKaVQARd35GSQ462jptNqZYq0sMvLeaiZVBcY3TQl-goJCpiMGcFbUcaQObYrI59Ngo9BTMKb4RmRI4/s320/foto+2.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ERCt2wzFU_DZ7H68p3utNUXsY91w6GJd3bnapvXfq8FpYo2WsPNlOiEMBWjvejMRltuxwm2uOxqHEsX-cwTByGpzBksvbaMQLB-DPo0VYt4zjT4ZwdDSooRJX_m8MTTHS4pOSHOCKPQ/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ERCt2wzFU_DZ7H68p3utNUXsY91w6GJd3bnapvXfq8FpYo2WsPNlOiEMBWjvejMRltuxwm2uOxqHEsX-cwTByGpzBksvbaMQLB-DPo0VYt4zjT4ZwdDSooRJX_m8MTTHS4pOSHOCKPQ/s320/1.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Then I got a spicy tuna roll, sea urchin (uni), which I love, blue fin tuna, it was so yummy!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezH40OKoQT4z-c6lzr1hkTsTkd5YhY1TnMg9Jiz92vqD3CtAaVWMq8nYMEpZfqVPGF8wj45BJTKgGDwVc1CXtXnVynAuQsGQ2TxiWh8D4nwnlm1NZuR9hlPhyphenhyphen6Udla7EIZCQ3aj5nISQ/s1600/foto+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezH40OKoQT4z-c6lzr1hkTsTkd5YhY1TnMg9Jiz92vqD3CtAaVWMq8nYMEpZfqVPGF8wj45BJTKgGDwVc1CXtXnVynAuQsGQ2TxiWh8D4nwnlm1NZuR9hlPhyphenhyphen6Udla7EIZCQ3aj5nISQ/s320/foto+4.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I did have a hot sake, medicinal purposes and then my fortune cookie…..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggDEbNEC1NKXqvAIgZ8_y384sH6qr2orRkwTiM7tGUuYEB2Kqe1NKLgObqO5FAD15YQcVw4MpOOKEmeWGF9vEZzlLMLvOylrSDbIwVCqv-C_3gkuQwVXtH72DmKbfqvi_hUahj6crTAY/s1600/foto+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggDEbNEC1NKXqvAIgZ8_y384sH6qr2orRkwTiM7tGUuYEB2Kqe1NKLgObqO5FAD15YQcVw4MpOOKEmeWGF9vEZzlLMLvOylrSDbIwVCqv-C_3gkuQwVXtH72DmKbfqvi_hUahj6crTAY/s320/foto+5.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Such a great fortune cookie….great lunch, sorry I didn't get my usual "sushi pizza"….just have to go back before the holidays.</span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com2tag:blogger.com,1999:blog-5218734921190446705.post-38641120336131481132013-11-30T19:15:00.003-05:002013-11-30T19:17:11.891-05:00Chicken Mince in Rice Paper<span style="font-family: Arial, Helvetica, sans-serif;">Chicken in Rice Paper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVIsKrbsiG5r20NpKTOQ1O2xYOdI22i7N-RRm0Y-5cMixjkZfta43JEa6mfWlssbPU8N_6Zj6S4c8i_Et1MyGYlgwKyTctQwfvXWm-JQjHKab_PQIjLFyMQMZjnhQS2aVOpJE2PvuZCs/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVIsKrbsiG5r20NpKTOQ1O2xYOdI22i7N-RRm0Y-5cMixjkZfta43JEa6mfWlssbPU8N_6Zj6S4c8i_Et1MyGYlgwKyTctQwfvXWm-JQjHKab_PQIjLFyMQMZjnhQS2aVOpJE2PvuZCs/s320/Image.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a really wonderful dish, easy to make and tasty also, one of my favorite dishes. I can't remember where I found it, but it is a keeper. Actually easy to do and a real crowd pleaser.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I love Vietnamese food and the rice paper, so many things to be done with it and great for parties.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Don't be afraid of the fish sauce, it actually makes this dish, just don't put too much.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chicken</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">400g - mince (ground) chicken</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons oyster sauce </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tablespoon sesame oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh cilantro leaves about 1/2 cup or so</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sesame seeds - to your taste a teaspoon or so</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">70g /about 1 cup breadcumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rice paper sheets, 12 or so (depends on how large you make the logs)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 mint leaves </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">peanut oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">romain lettuce leaves</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sauce</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">80 ml cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons fish sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">110 g / 1/2 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">red chilies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">limes juice about 2 tablespoons, nice if you can find kaffir lime leaves</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Make the sauce:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the water, fish sauce and chili in a small pan over low heat and cook till the sugar is dissolved. Bring to a boil for a few minutes till thickened. Remove from heat, add the lime juice and let sit in fridge until ready to use.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Prepare the Chicken:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the chicken, garlic, oyster sauce, sesame oil, sesame seeds, cilantro and breadcrumbs. Mix well, wrap and place into the fridge so that the mixture can become firm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide the mixture into thin logs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the rice paper and individually soak in warm water for about 15 seconds or until soft. Lay the rice paper down an place the log on top place a mint leaf and begin to roll, roll both ends. Place onto a plate till you finish the process.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a non stick heavy pan and add a little peanut oil and begin to cook the rolls till the chicken is cooked inside, about 8 minutes or more. The temperature of the chicken when cooked should be 70C (160F). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the chicken is cooking place the romain leaves on a plate. When the chicken is done, place onto the romain lettuce and sprinkle with some baby greens, I used baby basil leaves. Place the chicken rolls on top of the lettuce and then add the sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-25186272615477655032013-11-30T11:34:00.000-05:002013-12-02T20:50:27.570-05:00 Artichokes----stuffed<span style="font-family: Arial, Helvetica, sans-serif;">Artichokes, I love them and have them often, I love the small ones, that I grill and also sauté them with olives, red pepper etc. Here are my stuffed Artichokes, this is my Dad's recipe, amounts are kind of funny because he never really measured anything.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qur2mNdh-fbO2WIwyyFq4xE3XUzsHLJkq-BVoq5J4KJWJjChRQttNQ0K1RoXi_C380komrD43W1L6XB9FLclfDOjLzJsOFOjJOARzixtIoaUlgLtTyh7Z-QJhfVjzKbslSR0qQxrrCg/s1600/artichokes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qur2mNdh-fbO2WIwyyFq4xE3XUzsHLJkq-BVoq5J4KJWJjChRQttNQ0K1RoXi_C380komrD43W1L6XB9FLclfDOjLzJsOFOjJOARzixtIoaUlgLtTyh7Z-QJhfVjzKbslSR0qQxrrCg/s320/artichokes.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Got some really beautiful ones, test them, they should be firm, a little expensive but that is the way it is this time of the year, but well worth it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So for the recipe:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8 large artichokes ( you can use less or more)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tin flat anchovies, remove the anchovies and mince them, SAVE the oil that is in the tin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Parsley, about a handful</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">breadcrumbs, I used 1 can</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">grated parmigiano or romano cheese, whichever you prefer, I use parmigiano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olive oil to drizzle on the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">freshly grated black pepper to taste, I don't use salt because of the anchovies and the cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sopressata, this is an Italian dried salami, I use about a cup of sopressata cut into small cubes, more if you wish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix the above ingredients together </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 bay leaves</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peel off some of the outer leaves and cut the stem off the bottom (save the stem), cut a little </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">off the top. Then spread the artichokes and fill them with the stuffing.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put them into a heavy bottom pan, and once filled, add water to go halfway up the artichokes, put the garlic cloves into the bottom of the pan along with the bay leaves.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafXGr5f9Umc5x5ovNcHGD-GPsUhoYp5k50rCS7VshxKTFjiS1wy4bQ7jt9qQR4wnh4p0gWGfhD6tEvEiKadFU9HCK6L99D0Iky4cHu-mUXFx-h1K5zsrEslp68zn2oQLdBF9CaUMNfKk/s1600/artichokes+in+the+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafXGr5f9Umc5x5ovNcHGD-GPsUhoYp5k50rCS7VshxKTFjiS1wy4bQ7jt9qQR4wnh4p0gWGfhD6tEvEiKadFU9HCK6L99D0Iky4cHu-mUXFx-h1K5zsrEslp68zn2oQLdBF9CaUMNfKk/s320/artichokes+in+the+pan.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Once that is done, drizzle the oil from the anchovies, and then a little extra virgin olive oil over the tops of the artichokes, put the cover onto the pan and bring to a boil, once to a boil, bring to a simmer and the artichokes are done when a knife inserted in the artichoke goes in smooth, about 40 min. Do check to make sure the water does not evaporate, if you need to add more water, make sure that it is boiling.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsy2phcU3u7i-9P9SoHU3xsshe6KB19wy7YLZpIgO9B-szc0kNPveJtEs7F_vzolvKDlEfKBZcz7x-HIvAcnCAoJWlFcepgMfQB9X6vxMq2sqOURWZd6IkQ_NBw9ABWkbZk-Ir98NGVU/s1600/DSC_3538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsy2phcU3u7i-9P9SoHU3xsshe6KB19wy7YLZpIgO9B-szc0kNPveJtEs7F_vzolvKDlEfKBZcz7x-HIvAcnCAoJWlFcepgMfQB9X6vxMq2sqOURWZd6IkQ_NBw9ABWkbZk-Ir98NGVU/s320/DSC_3538.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">And here they are, bet you can't eat ONE!!!! Let me know how you make out...</span></div>
Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com2tag:blogger.com,1999:blog-5218734921190446705.post-76091180805091959352013-11-18T16:49:00.000-05:002013-11-18T16:49:14.929-05:00Chicken Breast Supreme<span style="font-family: Arial, Helvetica, sans-serif;">What a beautiful November day, temperature 19 C, sunny and not a cloud in the sky…hope they stay like this for a while. I'll take this great weather as long as it keeps coming.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chickens were on sale and so I bought one, I only buy organic chickens, so brought it home and separated all the parts, packaged it up in pieces and stored it in the freezer for future use. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00IhY1jF296HIORDxIpJ7xyX2NoBF97m3CwTqvN27cFkJxDNYEos-Khq1iBzFos24yt37LzfYw0zq1U8Tx6ij0VuVtEyKwlR1xBRYlq6pxDbu2c90RHaP8M86-mxT9BDYVkw5T_LhdQs/s1600/DSC_3490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00IhY1jF296HIORDxIpJ7xyX2NoBF97m3CwTqvN27cFkJxDNYEos-Khq1iBzFos24yt37LzfYw0zq1U8Tx6ij0VuVtEyKwlR1xBRYlq6pxDbu2c90RHaP8M86-mxT9BDYVkw5T_LhdQs/s320/DSC_3490.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I love the chickens from Whole Foods Market, maybe they cost a little more, but organic is the only way to go, with all the bad stuff they are putting in foods today.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Breaking apart the chicken, I saved the chicken breast and marinated in lemon, olive oil, laurel (bay leave), garlic and some black pepper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFBoJYL0fovVl5BtP3iAzKc4nO49pmUlRhuqoosn4i8gqkrUklQ2-IanYfyhhI0gn1LJKwBj8gwRvXYeP6pSzevSUETkTs3Kpb31I3X-4VIzP037UwtpVtp0IKC6ERvvVczL-es1oDA/s1600/chicken+supreme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFBoJYL0fovVl5BtP3iAzKc4nO49pmUlRhuqoosn4i8gqkrUklQ2-IanYfyhhI0gn1LJKwBj8gwRvXYeP6pSzevSUETkTs3Kpb31I3X-4VIzP037UwtpVtp0IKC6ERvvVczL-es1oDA/s320/chicken+supreme.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Actually this breast could be two servings. Anyway, I marinated it for about 3 hours. No real recipe today, add the flavors to your taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the chicken was marinating, I cooked some wonderful Italian (lacinato) kale, it is sometimes called black kale. It is really delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-7zsjv5vNSwUHPGQnSeY0kMP-qbb0295LTRpnCZsHtVsCfEJUBxvSxPBgJM10UUwAKfHL_oHiXkU2vw0v1OnWt2vJ6tBBPSCviYx4TvuMPbdHVJAZAOCLqM_zvrTg6J71GydNnAFWGQ/s1600/DSC_3502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-7zsjv5vNSwUHPGQnSeY0kMP-qbb0295LTRpnCZsHtVsCfEJUBxvSxPBgJM10UUwAKfHL_oHiXkU2vw0v1OnWt2vJ6tBBPSCviYx4TvuMPbdHVJAZAOCLqM_zvrTg6J71GydNnAFWGQ/s320/DSC_3502.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is very simple to cook, and all I do, is wash it, blanch it in boiling salted water, drain and cook in a sauté pan with olive oil, garlic, himalayan pink salt ( it is an awesome salt), and it's better for you than regular salt.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cooking the chicken breast:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turned the oven on to temperature 200C and let it come to temperature before pan searing the chicken breast.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Once the oven was up to temperature, I pan seared the chicken breast skin side down and a lightly oiled sauté pan, after 5 minutes when the chicken was browned, I turned it over and put it into the oven for about 35-40 minutes until the temperature of the chicken reached 71 C / 160F. Let the chicken rest for 15 minutes covered.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the kale on a plate then the chicken and drizzle some really nice extra virgin olive oil on top of the chicken and enjoy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3sTq2IdyZTFLJIO39fp2f6cNpxVWxY2-Tr6luYN5SKpUqPoeDiKlK0onPk_6YyFYE5EoHdz8pMfWxVFxXO7pvUj8lbqK8g5ZIHg8LebZXSA1RJ5XqC6yAsTIfoWbB1JZHGYXOOvlMQA/s1600/Cooked+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3sTq2IdyZTFLJIO39fp2f6cNpxVWxY2-Tr6luYN5SKpUqPoeDiKlK0onPk_6YyFYE5EoHdz8pMfWxVFxXO7pvUj8lbqK8g5ZIHg8LebZXSA1RJ5XqC6yAsTIfoWbB1JZHGYXOOvlMQA/s320/Cooked+chicken.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This was just a really simple dinner that is very easy to make and really yummy also.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-89560892966132908852013-11-13T09:57:00.000-05:002013-11-13T09:57:46.904-05:00Spinach Quiche<span style="font-family: Arial, Helvetica, sans-serif;">I love quiche and make it quite a bit, last week I made a spinach quiche for a special person that helps me with my foto editing, Ginny. We had a nice lunch with the spinach quiche and some red wine….and of course a good day talking photography etc.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is my classic spinach quiche, you can of course substitute the spinach for asparagus, seafood etc. it's yours to decide. I have made this for many years and am always pleased at how it turns out. Quiche is one of the easiest things to make and always a big hit with a nice salad and glass of wine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the crust:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJib4tKvd7VWahPmNveQh3RKVTpTKHMuUJdabEwQ80AGH0DZLbAO8Xfb7dwM1v4OZuIwahheDpRxSqScs6V33fedoEaO0ROJdmCN9JDjeSRJe5pMlmLX2a6QJ5Joy3Y1ROiF2XiIQ2mMU/s1600/DSC_0434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJib4tKvd7VWahPmNveQh3RKVTpTKHMuUJdabEwQ80AGH0DZLbAO8Xfb7dwM1v4OZuIwahheDpRxSqScs6V33fedoEaO0ROJdmCN9JDjeSRJe5pMlmLX2a6QJ5Joy3Y1ROiF2XiIQ2mMU/s320/DSC_0434.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 g (1 1/2 cup of all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g unsalted butter, cut into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tablespoons of ice cold water</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the flour, cut up pieces of butter and salt in a food processor, turn the processor on to combine the butter and salt. add the ice water just till the dough comes together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once it is combined, remove from the processor and kneed on a floured surface to form a circle, then wrap in plastic wrap and place in the refrigerator for at least an hour or so even overnight. It is important that the dough be cold.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn your oven on to 175C / 350F. When the oven has reach it's temperature, remove the dough from the refrigerator and place on the counter and roll out to a large circle enough to fit into your quiche pan, I use a 24 cm / 9.5 inch, this recipe fits perfect in this pan. Once the dough is rolled out drape it over a rolling pin and place it carefully into the quiche pan. Gently set the dough into the pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Get a piece of aluminum foil and fit into the crust to form it nicely against the crust, add dry beans and blind bake the crust for about 15 min with the foil then about 10 min without the foil. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile prepare the filling:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">FOR THE FILLING:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spinach, I use frozen about 400 to 500 g, drain well</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Gruyere cheese 100g cut into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">a few grates of fresh nutmeg</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">FOR THE CUSTARD:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 whole eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 egg yolks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh parsley chopped fine, about a handful</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">a few grates of nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 ml / 1/2 cup milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">126 ml / 1/2 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk together these ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To assemble:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take you blind baked crust, don't forget to remove the foil and beans …. put the cheese into onto the crust, then the drained spinach, then pour the custard over the mixture and cook about 40 minutes or so. You will see it will start to turn a brown a little and bubbling.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once done remove from the oven let it cool and enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-20489090805526615492013-11-13T07:52:00.000-05:002013-11-13T07:52:40.287-05:00Pan Seared Center Cut Pork Chop with lemon<div style="text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Today was cold and grey day and felt like snow but it didn't…..thank goodness!!! So, I decided this was a good day to have the oven on and made this Pork Chop for lunch, I served it with Broccoli Rabe and White Rice…..a real nice treat. It is very easy, remember it's all about taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork Chop:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 center cut pork chop</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">juice of one lemon, plus the zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Parsley, about half handful</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">micro greens, you can find these in the vegetable section of your supermarket</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove, sliced thin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To marinate, put about small amount of olive oil in a non reactive dish, add the pepper, juice of one lemon and parsley and mix, then rub this all over the pork chop. Place in the refrigerator for about one hour. Do not add salt when marinating.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To cook the pork chop:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 190 C / 375 F. After one hour remove the pork chops from the refrigerator and let it come to room temperature. After it has come to room temperature, sprinkle with salt to taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a heavy bottom pan, place a small amount of oil just to cover the bottom of the pan, and add the pork chop, cook 4 -5 minutes till browned. Once browned, turn over and place into the oven for about 6 minutes. When done, remove from the oven and cover with foil to let it rest. Now you can cook the broccoli rabe. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Broccoli Rabe:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Clean the broccoli rabe and trim if needed, wash and let drain. In a stock pot bring water to a boil and add salt and broccoli rabe and let it cook for just about a minute. Drain and let sit. In a sauté pan add about a tablespoon of olive oil, add the sliced garlic and cook. Do not over cook the garlic, once it is brown you can remove it from the pan or leave it in. Add the broccoli rabe and put cover on the pan. Stir the broccoli rabe in the pan and add salt and pepper to taste. It does not take too long to cook, just a minute or so….then turn off the gas.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You are ready to plate. Put some broccoli rabe on a plate, place the pork chop on top and drizzle with some nice extra virgin olive oil, then place some micro greens on top and the zest of one lemon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I served this with white rice</span></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-8651070487410168032013-11-11T21:38:00.001-05:002013-11-11T21:38:39.048-05:00Thanksgiving<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">What does Thanksgiving mean to me? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving is the end of the Harvest season and time to give thanks for the harvest, and spending time with family. For me, being in an Italian family it means lots of food. We use to have pasta at beginning, but had to remove it from the menu because there is always so much food.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Living in New England this time of the year is exciting, there is definitely a chill and the air, the leaves are just about gone and that means snow is on the way. And it's the beginning of the Christmas season.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNBsODSWwhixQeX0c2T20OK97Q-bl69KZGuuG-m73FyG51b1Xp5iDqz6-4X4dpnRICs3hQAIYJ5J6N7JYm7VGe70oqr8cKnGG9JrUxEOpfJqpyiDQPe9f4LREpSq6cDE5k-NHcxYupg/s1600/leaves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNBsODSWwhixQeX0c2T20OK97Q-bl69KZGuuG-m73FyG51b1Xp5iDqz6-4X4dpnRICs3hQAIYJ5J6N7JYm7VGe70oqr8cKnGG9JrUxEOpfJqpyiDQPe9f4LREpSq6cDE5k-NHcxYupg/s320/leaves.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">How do I celebrate Thanksgiving?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We have a very large dining room table that is filled with family, lots of noise and conversation. Once we get to the house where dinner is being served, we start with a toast to the family members who are no longer with us. Then the chaos begins, with several bottles of good red wine, and the wonderful dinner.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">What kind of dishes do we serve?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The traditional kinds of dishes for this holiday:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turkey that is roasted without stuffing (but we do make stuffing and make it separate from the Turkey).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sausage / potato stuffing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brussell sprouts, or string beans</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stuffed artichokes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Homemade bread </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roasted chestnuts with red wine ( this is usually at the end of the meal before coffee or desserts)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Italian coffee with Sambuca, this is suppose to help us digest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Desserts:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin pie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Squash pie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Italian pizzelles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Canolis filled with ricotta cheese </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">What is my favourite: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My favorite is the stuffed artichokes, cranberry sauce (we are lucky to have so many cranberry bogs in Massachusetts, and the harvest of the cranberries just happened the end of October. Of course red wine, and finishing touch the italian coffee.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are a few fotos of the foods that we have. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stuffed Artichokes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGJgNsrl9I5peaCdQfQHPX3Zom2qD_aLpd872-m53in42wiEiCZiLqquyj-E0uYgVji-K4BseKhYI0zlZn6e-58EwDU1JW49o5uSpIzVf5NEnSwkMwTdBROczc7EeWJCCzVonpCAu4YA/s1600/stuffed+artichokes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGJgNsrl9I5peaCdQfQHPX3Zom2qD_aLpd872-m53in42wiEiCZiLqquyj-E0uYgVji-K4BseKhYI0zlZn6e-58EwDU1JW49o5uSpIzVf5NEnSwkMwTdBROczc7EeWJCCzVonpCAu4YA/s320/stuffed+artichokes.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sausage / Potato stuffing</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFtZzddxYpoWuZpBCaWJMHi99h3QYjgGoUf6CwIkeRpaFXu7sz-LsLahpnV5etLZwPTgCD6b9wamcCMvMfOtBXh_Tfyx2YLqbYSwhxQtLf6BZAg0LKrxqWsru3lpLgCS7e0iKimePZJg/s1600/sausage+stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFtZzddxYpoWuZpBCaWJMHi99h3QYjgGoUf6CwIkeRpaFXu7sz-LsLahpnV5etLZwPTgCD6b9wamcCMvMfOtBXh_Tfyx2YLqbYSwhxQtLf6BZAg0LKrxqWsru3lpLgCS7e0iKimePZJg/s320/sausage+stuffing.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pizzelles </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXiWxcXsFWnjM7F06mqE2Qp6WehIwGozJr0q14A0_V2gnDAEKzFkBwqoBZDFTfelkhRgzpjpFdg7uq4N55ahmYLBBJyW4tDA0jG3SuzLfV3LaAgFXLSvc7T_IoLXvRD1SW5yhZ4Fq4Es/s1600/pizzeles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXiWxcXsFWnjM7F06mqE2Qp6WehIwGozJr0q14A0_V2gnDAEKzFkBwqoBZDFTfelkhRgzpjpFdg7uq4N55ahmYLBBJyW4tDA0jG3SuzLfV3LaAgFXLSvc7T_IoLXvRD1SW5yhZ4Fq4Es/s320/pizzeles.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I want to thank Catherine Bedson from farmhousehome for asking me to describe Thanksgiving in the US.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I will post more fotos after Thanksgiving so that you can see what it all looks like. </span></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-61570184086300492642013-06-24T20:23:00.000-04:002013-06-24T20:23:06.740-04:00<span style="font-family: Arial, Helvetica, sans-serif;">Today was very hot, sunny and there was a little breeze. I didn't realize hot it was till I started to grill. But the end product was worth it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Grilled Coffee rubbed skirt steak with, grilled artichokes and potatoes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBVUBiOKUXoJ9RX2UJzPIstVPWkUBr2e6faJIpaN3-aMZ527j2Uz7-Jp-ojCj9_jM9pF0q-X8QMsVScl418T5J-cvGN23jCG_Sa6cLMe0E_uB1MdvzE3hKA9D5y5eShhIc8UWyVGq6yc/s1600/DSC_1125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBVUBiOKUXoJ9RX2UJzPIstVPWkUBr2e6faJIpaN3-aMZ527j2Uz7-Jp-ojCj9_jM9pF0q-X8QMsVScl418T5J-cvGN23jCG_Sa6cLMe0E_uB1MdvzE3hKA9D5y5eShhIc8UWyVGq6yc/s320/DSC_1125.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, this is really easy and I have posted the coffee rubbed a little while ago. This is a really delicious dish. I use only Hardwood Charcoal......</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">baby artichokes 8, or more if you wish, they are so good</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">small red potatoes, cut into thin slices, 4</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">skirt steak, 1.5 kg </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Salsa;</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 plum tomatoes, seeded and cut into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves mashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olive oil to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">basil about 4 large leaves, cut into chiffonade</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">parsley about a hand full, minced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Salsa:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all the salsa ingredients together and let sit for a few hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Coffee rub:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons finely ground coffee</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dark brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon garlic powder</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix everything together and put into a jar. You may want to make more because it is so good.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the meat and rub it with the coffee rub all over and let it sit for a bit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the baby artichokes, clean and cut in half and blanch in lemon water for about 15 minutes. When done remove and let them drain. When drained rub with olive oil and salt and pepper and let them sit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the potatoes, slice into thin slices, rub with olive oil and salt and pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Start the grill and when coals are grey, cook the meat, artichokes and potatoes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When done, slice the meat and add the salsa if you wish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com0tag:blogger.com,1999:blog-5218734921190446705.post-6614576303963484732013-06-20T12:51:00.002-04:002013-06-20T12:51:43.057-04:00<span style="font-family: Arial, Helvetica, sans-serif;">It's Summer and what else to have this wonderful summer day than a great seafood lunch!!! Been thinking of Lobster for the last week, when I got up this morning I thought, that is what is for lunch....</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lobster</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">shrimp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">mussels</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">clams</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">crostini</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!!! if you need me to give you a "recipe" please connect with me. And don't forget to have some cold wine ready.... A really yummy dish and so refreshing! Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ja4dX8-PtH5RX5LLU4U3a39NXYyRfpGLXWm68cwlfy5kfj82dyVIRFLa-x2O4gQN8pJf_rSAAiLMC0FNh7LiKBMfrREfX0C-Bx7ac1fJ0OXHI4CIp97qzXz1azRWD_xAp1IRVcuhKZw/s1600/DSC_1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ja4dX8-PtH5RX5LLU4U3a39NXYyRfpGLXWm68cwlfy5kfj82dyVIRFLa-x2O4gQN8pJf_rSAAiLMC0FNh7LiKBMfrREfX0C-Bx7ac1fJ0OXHI4CIp97qzXz1azRWD_xAp1IRVcuhKZw/s320/DSC_1111.jpg" width="320" /></a></div>
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Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1tag:blogger.com,1999:blog-5218734921190446705.post-5475116876324586782013-04-29T08:05:00.003-04:002013-04-29T08:05:57.622-04:00<span style="font-family: Arial, Helvetica, sans-serif;">Coffee Rubbed Grilled Steak Tips with Chimichurri</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LQpfA-jKepA865GhQp8SJwCi_TZlywmM0qvrVkPJVNUwIs29ZQ1xa2NHj9A1atw_D6XmCz0mE46UJs5-9t3CydJejrJkDis3eJ8F-SAPUUcUDmkN9KUN5ZpEsf8DdwZixM8oHjReCiU/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LQpfA-jKepA865GhQp8SJwCi_TZlywmM0qvrVkPJVNUwIs29ZQ1xa2NHj9A1atw_D6XmCz0mE46UJs5-9t3CydJejrJkDis3eJ8F-SAPUUcUDmkN9KUN5ZpEsf8DdwZixM8oHjReCiU/s320/foto.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons finely ground coffee</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dark brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons of sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">black pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove mashed up fine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">600 grams (1 to 1.5 lbs) steak tips (or any other steak you wish)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 red or yellow bell peppers, cut into thick strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomato chimichurri to follow</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine the first six ingredients, rub over both sides of the steak and let it sit for a few hours.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Grill the steak and peppers 5 to 7 minutes each side or until desired degree on doneness.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Let the steak rest for 10 minutes before slicing, this is important. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Serve the steak and peppers with the salsa.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes about 4 servings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Chimichurri:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup flat-leaf parsley leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh cilantro leaves, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 ml / 4 oz of extra virgin in olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">diced plum tomatoes (3)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy</span>Sandrahttp://www.blogger.com/profile/17562104906923720253noreply@blogger.com1