tag:blogger.com,1999:blog-23084207460339804362024-02-18T17:50:18.282-08:00Shoots and PlattersAmanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-2308420746033980436.post-79841011181072996532012-09-18T14:20:00.004-07:002012-09-18T14:34:58.566-07:00Mountain Delights<!--[if !mso]>
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Derek and I were lucky enough to spend a long weekend with
some of our closest friends in the mountains of western North Carolina.<span style="mso-spacerun: yes;"> </span>One of the many perks of the weekend was the
continuous supply of delicious food and drink that everyone made all weekend long.<span style="mso-spacerun: yes;"> </span>For our part, my friend Taryn and I made
a brunch of homemade biscuits, veggie scramble, a wide array of breakfast meats, and some
zingy bloody maries.<span style="mso-spacerun: yes;"> </span>Later in the
weekend, Derek and I put together a dinner of plum-goat cheese-prosciutto-arugula toasts, barbequed pork sandwiches, peach-tomato-corn
salad, and peach slump with burnt sugar brandy ice cream for dessert.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-no-proof: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBL5BSqm_X37IV2xQivf4r07dbHQ86xidUjg0Ks8M8tObgYz0-mSUeQkANU4BAozPPc6xhvOHvqGN-ctovEQJqmUDTGwENR_H8slRvpCd7CF14MzuF23axAnpThwg4T9A7AYHS3nqQPY/s1600/IMG_7443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBL5BSqm_X37IV2xQivf4r07dbHQ86xidUjg0Ks8M8tObgYz0-mSUeQkANU4BAozPPc6xhvOHvqGN-ctovEQJqmUDTGwENR_H8slRvpCd7CF14MzuF23axAnpThwg4T9A7AYHS3nqQPY/s400/IMG_7443.JPG" width="400" /></a></div>
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<br /></div>
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<b>Bloody Maries</b> </div>
<div class="MsoNormal">
The last time I was back to visit my parents, and my mom had
me go through her pantry of can goods from their garden to see what I would
want to take back with me, I debated for a while about taking tomato
juice.<span style="mso-spacerun: yes;"> </span>What would I use juice for that I
couldn’t just use stewed tomatoes for instead?<span style="mso-spacerun: yes;">
</span>The, it struck me, bloody maries.<span style="mso-spacerun: yes;">
</span>How great would a bloody mary be with homemade tomato juice canned from
tomatoes fresh from the garden?<span style="mso-spacerun: yes;"> </span>No added
flavors, no vast excess of sodium, no preservatives like the store-bought kind
often has.<span style="mso-spacerun: yes;"> The recipe below </span>is where that dream
landed me. I put exact amounts as a starting place, but feel free to change it up if you like yours spicier or saltier or horseradishier. <span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-no-proof: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuOqY92YZy4Y3SHpJRXt4eNzZfuREk1MRE1AWxDoSm2vDZUcEkjaAR2UbZQtaeEpT7p9BrXtlBJUwCJKGBuAGhpgTrvpL6fcRFI-OxrsPkg2EF-HNTRxo8S4_V_jmWc3vmmevdppwVS4/s1600/IMG_7440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuOqY92YZy4Y3SHpJRXt4eNzZfuREk1MRE1AWxDoSm2vDZUcEkjaAR2UbZQtaeEpT7p9BrXtlBJUwCJKGBuAGhpgTrvpL6fcRFI-OxrsPkg2EF-HNTRxo8S4_V_jmWc3vmmevdppwVS4/s400/IMG_7440.JPG" width="308" /></a></div>
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<b><i>Ingredients</i></b>:</div>
<div class="MsoNormal">
-1 quart tomato juice (I am lucky enough to have my mom’s
home-canned, but store-bought works too)</div>
<div class="MsoNormal">
-1 Tbsp celery salt</div>
<div class="MsoNormal">
-1 tsp pepper</div>
<div class="MsoNormal">
-1/4 c Worcestershire sauce</div>
<div class="MsoNormal">
-3 Tbsp horse radish</div>
<div class="MsoNormal">
-3 Tbsp hot sauce</div>
<div class="MsoNormal">
-1/4 c green olive juice<br />
-juice of 2 lemons </div>
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-vodka</div>
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-green olives</div>
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<br /></div>
<div class="MsoNormal">
->Mix first seven ingredients in a large pitcher and pour
over ice in glasses, leaving room for vodka.<span style="mso-spacerun: yes;">
</span>Add vodka to your particular taste and state of mind and mix…<span style="mso-spacerun: yes;"> </span>Garnish with green olives threaded on
straws or your other favorite pickled veggies.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Goat Cheese Toasts with </b><b style="mso-bidi-font-weight: normal;">Plum Jam, Prosciutto, and Arugula</b></div>
<div class="MsoNormal">
These are a great quick bite to throw together as you begin
cooking your main course so that you can keep your dinner guests occupied and
satisfied in the meantime.<span style="mso-spacerun: yes;"> </span>Switch up the
cheese or the jam for all different combinations.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhvYFw-tW8U9GP8ttqbt9QAzB3-uMeSMyBIkjECfCYv_TycElxtFpU9TO-_I8IF7tryPbZM2v92XtBad-kmhycYbuaEQMdHuR8TGy7CpHtrY92iQusuLV5f9E-5Qwi9sEwsj-7C4gkWU/s1600/IMG_7464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhvYFw-tW8U9GP8ttqbt9QAzB3-uMeSMyBIkjECfCYv_TycElxtFpU9TO-_I8IF7tryPbZM2v92XtBad-kmhycYbuaEQMdHuR8TGy7CpHtrY92iQusuLV5f9E-5Qwi9sEwsj-7C4gkWU/s400/IMG_7464.JPG" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Ingredients</i></b>:</div>
<div class="MsoNormal">
-1 baguette</div>
<div class="MsoNormal">
-olive oil</div>
<div class="MsoNormal">
-4 oz goat cheese (herbed or plain)</div>
<div class="MsoNormal">
-4 oz plum jam </div>
<div class="MsoNormal">
-1/4 lb prosciutto</div>
<div class="MsoNormal">
-arugula</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
->Heat oven to 400.<span style="mso-spacerun: yes;">
</span>Slice baguette on an angle in ¾-inch slices.<span style="mso-spacerun: yes;"> </span>Place on a baking sheet.<span style="mso-spacerun: yes;"> </span>Drizzle with olive oil and season with salt.<span style="mso-spacerun: yes;"> </span>Toast in the oven until golden brown.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Remove from oven and slather with a smudge of goat cheese.<span style="mso-spacerun: yes;"> </span>Add a dollop of jam.<span style="mso-spacerun: yes;"> </span>Top with a leaf of arugula and a sliver of
prosciutto.<span style="mso-spacerun: yes;"> </span>Plate and use to fend off hungry guests until dinner time. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Tomato-Corn-Peach
Salad with Balsamic Glaze</b></div>
<div class="MsoNormal">
This salad utilized our small late crop of sweet corn and
the tomatoes and peaches that are at their peak in our area in the late
summer.<span style="mso-spacerun: yes;"> </span>The three flavors of the sweet
corn, peaches, and cherry tomatoes are great compliments to one another.<span style="mso-spacerun: yes;"> </span>The salty feta and sweet tangy balsamic
glaze are a nice added contrast. Best of all, it’s not just tasty, but very
easy to throw together.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiW_FGURuBRuHPVkn4BMX0duYCXGd9mimZm9FR8YmqLW5zcT1HoI6Ky7ueyxeuLaZR8ee_bNYuB3RcVzvVqDYO243uHqcfcIG7LXBmz7oAS3Hhqbx0UpwdsiI41l2B-4AfK5Ag3Aw-0g/s1600/IMG_7469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiW_FGURuBRuHPVkn4BMX0duYCXGd9mimZm9FR8YmqLW5zcT1HoI6Ky7ueyxeuLaZR8ee_bNYuB3RcVzvVqDYO243uHqcfcIG7LXBmz7oAS3Hhqbx0UpwdsiI41l2B-4AfK5Ag3Aw-0g/s400/IMG_7469.JPG" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Ingredients</i></b>:</div>
<div class="MsoNormal">
-1/2 c balsamic vinegar</div>
<div class="MsoNormal">
-1 Tbsp brown sugar</div>
<div class="MsoNormal">
-5 peaches, pitted and cut in chunks</div>
<div class="MsoNormal">
-1 pint cherry tomatoes, halved</div>
<div class="MsoNormal">
-2 ears corn, kernels shaved off</div>
<div class="MsoNormal">
-1 bunch basil, chopped</div>
<div class="MsoNormal">
-3 oz feta cheese</div>
<div class="MsoNormal">
-salt and pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-> Place balsamic and sugar in a small sauce pan over
medium heat.<span style="mso-spacerun: yes;"> </span>Simmer to reduce by about
half.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, combine peaches, tomatoes, corn, and basil.<span style="mso-spacerun: yes;"> </span>Crumble feta cheese over the salad and mix
gently.<span style="mso-spacerun: yes;"> </span>Check seasoning and add salt and pepper to taste.<span style="mso-spacerun: yes;"> </span>Drizzle with balsamic reduction when ready.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Peach Slump </b></div>
<div class="MsoNormal">
This recipe is a twist on a <a href="http://pinterest.com/pin/18295942207188317/">pin[test] for a blueberry slump</a>.<span style="mso-spacerun: yes;"> </span>After trying it out, I would
highly recommend it.<span style="mso-spacerun: yes;"> </span>The topping is like
a sweet biscuit with crunchy and chewing bits on the outside and a moist dough
interior.<span style="mso-spacerun: yes;"> </span>The fruit topping is built-in,
but lives on the bottom for this dish.<span style="mso-spacerun: yes;">
</span>The biscuit topping sops up all of the sweet peachy juices for a perfect
bite every time.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi3BNj0ReiJpvY12nHsZEfJXDZyjvLFBekLcz3rwhSWKnThJL8jV4faozprMR1d-fhhbzQuNhF59mIKOlh5IAVRZg4Sx_dmckposqhT8blPPHWsIpvScd5FvwR9I0mhde0mZnabnrE8c/s1600/IMG_7470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi3BNj0ReiJpvY12nHsZEfJXDZyjvLFBekLcz3rwhSWKnThJL8jV4faozprMR1d-fhhbzQuNhF59mIKOlh5IAVRZg4Sx_dmckposqhT8blPPHWsIpvScd5FvwR9I0mhde0mZnabnrE8c/s400/IMG_7470.JPG" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Ingredients</i></b>:</div>
<div class="MsoNormal">
-2 c flour</div>
<div class="MsoNormal">
-1 3/4 c sugar + more for sprinkling</div>
<div class="MsoNormal">
-4 1/2 tsp baking powder</div>
<div class="MsoNormal">
-1 tsp salt </div>
<div class="MsoNormal">
-4 Tbsp butter, frozen</div>
<div class="MsoNormal">
-1 1/4 c milk</div>
<div class="MsoNormal">
-6-8 peaches, pitted and chunked</div>
<div class="MsoNormal">
-juice of 3 lemons </div>
<div class="MsoNormal">
-ice cream of choice (we used <a href="http://highroadcraft.com/wp/?page_id=125">Burnt Sugar Bourbon</a>)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
->Mix flour, 1/4 c sugar, baking powder, and 1/2 tsp salt.<span style="mso-spacerun: yes;"> </span>Grate frozen butter on the largest size of
your grater.<span style="mso-spacerun: yes;"> </span>Quickly add to flour-sugar
mixture.<span style="mso-spacerun: yes;"> </span>Mix in with pastry cutter, two
forks, or your fingers until the mixture is the texture of rough cornmeal.<span style="mso-spacerun: yes;"> </span>Add milk and stir until <i style="mso-bidi-font-style: normal;">just</i> mixed (i.e. until all of the dry mix is wet with the
milk).<span style="mso-spacerun: yes;"> </span>Do not over mix.<span style="mso-spacerun: yes;"> Place in refrigerator until ready to use. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400 degrees. Combine peaches, remaining sugar, remaining salt, and lemon juice in a medium skillet
that is oven-proof.<span style="mso-spacerun: yes;"> </span>(If you prefer less sugar here, I think you could get away with less. Our finished product was <i>ver</i>y sweet.) Bring to a boil and
then simmer until sugar is dissolved and peaches are tender.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When peaches are ready, turn off stove, put large spoonfuls of the biscuit
mixture on top of the stewing peaches.<span style="mso-spacerun: yes;">
</span>Sprinkle with sugar. <span style="mso-spacerun: yes;">You may want to put the skillet on a shallow pan before placing in the oven in order to catch any potential overflow. </span>Bake in the
oven until biscuits are browned on top and peach mixture is thick and
bubbly.<span style="mso-spacerun: yes;"> </span>Top with ice cream and
serve.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TIP</b>:<span style="mso-spacerun: yes;"> </span>If you don’t have an oven-proof skillet
(because the handle is plastic or rubber-coated), cover the handle completely
with aluminum foil, and it will be safe in the oven.<span style="mso-spacerun: yes;"> </span></div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-72971746555191259582012-09-13T19:21:00.003-07:002012-09-18T14:36:07.195-07:00Eggplant Stuffed with Sausage and Rice<!--[if !mso]>
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I finally harvested a huge pile of eggplant from my 5 <a href="http://www.seedsavers.org/Details.aspx?itemNo=1182%28OG%29">Udumalapet </a>plants outside.<span style="mso-spacerun: yes;"> </span>They are star
producers!<span style="mso-spacerun: yes;"> </span>Aside from a few nibbles in
the leaves by flea beetles, they have given me no trouble at all and now are
producing like crazy!<span style="mso-spacerun: yes;"> </span>Their striped skin
with purples, white, and yellow make a great presentation.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-no-proof: yes;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92Y8N1BTBmBbs2n-mq3q67vCMCL1-CQJPPaN_nbaza8nZTaVTsN1GkfMlCkRu9-VA9diUoO_ghjtVNzIY4LJ5A7yeB6jaSzN8BMSMsDj8_2tUbAp9fkH6yGVshTDuO2rC_fmXfoEjDzc/s1600/IMG_7506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92Y8N1BTBmBbs2n-mq3q67vCMCL1-CQJPPaN_nbaza8nZTaVTsN1GkfMlCkRu9-VA9diUoO_ghjtVNzIY4LJ5A7yeB6jaSzN8BMSMsDj8_2tUbAp9fkH6yGVshTDuO2rC_fmXfoEjDzc/s400/IMG_7506.JPG" width="400" /></a></div>
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I wanted to use up a bunch of small ones (each a little
smaller than a tennis ball) and show off their beautiful skins, so I decided to
try some stuffed eggplant.<span style="mso-spacerun: yes;"> </span>Much like
stuffed peppers, I could leave them whole and fill them with a
tomato-sausage-rice mixture, topped off with generous slices of fresh
mozzarella.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-no-proof: yes;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOJ5IAh3olTRwdPgOxIG6vQVcr5IajnivRX7txyzg3WVR63__kKBE9_F9FTFiMAtzrSJZD6ipHT3gYKEsxJF0Co268dyqx3wfX35VWP1sk-2pEIzmCI8qV1JQFwV1nHYLmFZlK8z4eQ/s1600/IMG_7510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOJ5IAh3olTRwdPgOxIG6vQVcr5IajnivRX7txyzg3WVR63__kKBE9_F9FTFiMAtzrSJZD6ipHT3gYKEsxJF0Co268dyqx3wfX35VWP1sk-2pEIzmCI8qV1JQFwV1nHYLmFZlK8z4eQ/s400/IMG_7510.JPG" width="400" /></a></div>
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<b><i>Ingredients</i></b>:</div>
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-8 small eggplant</div>
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-2 Italian sausages</div>
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-1 onion, chopped</div>
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-3 cloves garlic, minced</div>
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-1 bell pepper, chopped</div>
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-1 quart (32 oz) tomato sauce (we used my mom’s home-canned
spaghetti sauce)</div>
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-1.5 c rice</div>
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-2 balls of fresh mozzarella </div>
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-fresh basil leaves for garnish</div>
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-><span style="mso-spacerun: yes;"> </span>Remove tops
from eggplant and a small amount from the bottoms in order to get them to stand
up straight.<span style="mso-spacerun: yes;"> </span>Use a paring knife and
spoon to scrape out the insides of the eggplants, leaving about a quarter inch
thick shell.<span style="mso-spacerun: yes;"> </span>Chop up removed eggplant
flesh to use later.<span style="mso-spacerun: yes;"> </span></div>
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Squeeze sausage from casing and brown in a skillet at medium
heat.<span style="mso-spacerun: yes;"> </span>Once sausage has browned and
released enough fat to coat the skillet, add onion.<span style="mso-spacerun: yes;"> </span>Sauté until soft and then add pepper, chopped
eggplant flesh, and garlic.<span style="mso-spacerun: yes;"> </span>Once
vegetables are softened and well mixed, add rice and allow to sauté with vegetables
for a couple of minutes.<span style="mso-spacerun: yes;"> </span>Then add tomato
sauce, and season with salt and pepper and red pepper flakes if you like a
little more heat.<span style="mso-spacerun: yes;"> </span>Bring to a boil,
cover, and reduce heat.<span style="mso-spacerun: yes;"> </span>Simmer on
medium-low until liquid is mostly reduced and absorbed and rice is al
dente.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span></div>
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Fill carved out eggplant with rice mixture and arrange
eggplant in a baking dish.<span style="mso-spacerun: yes;"> </span>If you have
extra rice mixture, tuck it in around the eggplants in the dish.<span style="mso-spacerun: yes;"> </span>Top each eggplant with a generous slice of
fresh mozzarella.<span style="mso-spacerun: yes;"> </span>Garnish with a fresh
basil leaf, drizzle with olive oil, and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Bake at 350 degrees until cheese is melted,
bubbly, and just beginning to brown.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-no-proof: yes;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-atXxDT34dXh08u20gDFC10IV7NK4JHevgBr4yhE4fLBVXye7VZSbhiEQ0neBDZcgmqZjLkB_fpXVxiC2Oe85bJTHNsza1i6ojvg488tPjA7dNi-AxHG1FUjKNztSQWItpGdD2C5Wkk/s1600/IMG_7508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-atXxDT34dXh08u20gDFC10IV7NK4JHevgBr4yhE4fLBVXye7VZSbhiEQ0neBDZcgmqZjLkB_fpXVxiC2Oe85bJTHNsza1i6ojvg488tPjA7dNi-AxHG1FUjKNztSQWItpGdD2C5Wkk/s400/IMG_7508.JPG" width="400" /></a></div>
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<b>TIP</b>:<span style="mso-spacerun: yes;"> </span>One down side of Udumalapet eggplant is that
they can be a little on the seedy side.<span style="mso-spacerun: yes;">
</span>In order to reduce the seeds in this recipe and to eliminate any of the
bitterness sometimes found in eggplant, I recommend the following:<span style="mso-spacerun: yes;"> </span>As you scrape out the eggplant, soak both the
scraped out eggplant “cups” and the flesh in heavily salted water until you are
ready for them.<span style="mso-spacerun: yes;"> </span>The salt water bath will
keep them from turning brown and reduce some of the bitterness.<span style="mso-spacerun: yes;"> </span>An added bonus is that much of the seeds will
soak to the bottom of the bowl, but the flesh will float.<span style="mso-spacerun: yes;"> </span>This way you can skim off the flesh from the
top of the water when you are ready to use it, but leave the seeds in the
bottom to dispose of or to prep for seed saving!<span style="mso-spacerun: yes;"> </span></div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-70120032101271650142012-09-10T20:08:00.002-07:002012-09-18T14:36:55.781-07:00Thai Thighs and Broccoli Fried RiceThis meal was easy to throw together and resulted in juicy, flavor-packed chicken and a side filled to the brim with nutrient-rich veggies and whole grains. Broccoli may just be coming into season for many of us now. Feel free to substitute broccoli raab, cabbage, or another one of your favorite green veggies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJU-2k_uT8R5x8xM8RNfnVSeK0q7RV_mCHhdOocEoUWTUieuqtBqlN-NHGeVK9Sh3PyhEri_3VM2-8y4lmdOjJA4cTRxcb4YNMCcx-l0nvE6v0SdvwBLQOdQ-6TkBwpZUEQlYwoWj0N8/s1600/IMG_7407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJU-2k_uT8R5x8xM8RNfnVSeK0q7RV_mCHhdOocEoUWTUieuqtBqlN-NHGeVK9Sh3PyhEri_3VM2-8y4lmdOjJA4cTRxcb4YNMCcx-l0nvE6v0SdvwBLQOdQ-6TkBwpZUEQlYwoWj0N8/s400/IMG_7407.JPG" width="400" /></a></div>
<span id="goog_617431819"></span><span id="goog_617431820"></span><br />
<b>Ingredients:</b><br />
<br />
<i><b>For thighs:</b></i><br />
-4 chicken thighs (with bone and skin)<br />
-1/4 c soy sauce<br />
-1/4 c vinegar (apple cider or rice wine would be best)<br />
-4 tbsp jam (I used plum jam)<br />
-1 clove garlic, peeled<br />
-1-inch piece of ginger, peeled<br />
-1-2 handfuls cilantro<br />
-juice of 1/2 a lime<br />
-fresh lemon grass or lemon verbena<br />
<br />
<i><b>For Broccoli Fried Rice:</b></i><br />
-oil<br />
-1/2 medium union, sliced in thin slivers<br />
-2 cloves garlic, peeled<br />
-1-inch piece of ginger, peeled<br />
-1 tbsp soy sauce<br />
-1 tsp fish sauce<br />
-3 small heads (~4 c) of broccoli, floret divided into pieces and stems peeled and chopped<br />
-1 carrot, cut into match sticks<br />
-1-2 c brown rice, cooked<br />
-1 large bunch of cilantro, chopped<br />
<br />
->Place thighs into a small roasting pan or casserole. Coat with soy sauce, vinegar, and jam to begin marinating a bit as you prep the rest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DPbaK7C8ZGQ1VY6EGps6MV61_1vL4V8zhgnectCkm7HXSN8OvRoEt6G0vSjExIvdd7aziVq-cShXtrMuMYPlIYMLhIX41edivb1WfbRwBD79W7eBi0cm4cg27YimxTQ8GjrhHhqfDFo/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DPbaK7C8ZGQ1VY6EGps6MV61_1vL4V8zhgnectCkm7HXSN8OvRoEt6G0vSjExIvdd7aziVq-cShXtrMuMYPlIYMLhIX41edivb1WfbRwBD79W7eBi0cm4cg27YimxTQ8GjrhHhqfDFo/s400/IMG_7388.JPG" width="400" /></a></div>
<br />
*NOTE: I used leftover brown rice for the broccoli fried rice, but if you need to cook
yours, you'll want to get it going before you start with the rest of
your prep, as it can take 30-40 minutes to cook. <br />
<br />
Preheat oven to 425 degrees. At this point, I placed the garlic, ginger, cilantro, lime, and lemon verbena in a small food processor to make a paste. However, you could also just mince and chop these ingredients and then combine. Add this paste to the marinating thighs, rubbing it under and on top of the skin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NRptMrFYSSntUVWqPHaJiTGbPUXMrSuTDlMFj5xTRQLFI3BXOJH2CE4Y8FxapNcY6u6va4HOn2Siw0_EHMm8o3EAnrqa3PSHTqrzO878voGlzwSkcmvxqZfC5EX4UilCcLzXuEdfpzM/s1600/IMG_7389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NRptMrFYSSntUVWqPHaJiTGbPUXMrSuTDlMFj5xTRQLFI3BXOJH2CE4Y8FxapNcY6u6va4HOn2Siw0_EHMm8o3EAnrqa3PSHTqrzO878voGlzwSkcmvxqZfC5EX4UilCcLzXuEdfpzM/s400/IMG_7389.JPG" width="400" /></a></div>
<br />
Place in oven to roast until the thighs reach 165 degrees in internal temperature and/or juices run clear (about 30 minutes). <br />
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<br />
-> While thighs cook, start the the broccoli fried rice. Bring a large skillet or wok to medium heat, and coat with oil. Saute onions until tender, and then add garlic, ginger, soy sauce, and fish sauce. Allow to cook until onions absorb the sauces. Add broccoli and cover to steam until almost fork-tender. Just before broccoli is ready, add carrot. Saute for a short while more until carrots and broccoli are <i>just </i>tender. Add rice and toss. Top with chopped fresh cilantro.<br />
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<b>TIP: </b>Because I was lazy and left my broccoli in the refrigerator without placing it in a bag first, it had gotten a little floppy. I soaked my chopped broccoli pieces in some ice water before cooking to bring them back to life, making them crisp and new again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X-pJUxgr6epgsVOWrW2dSmnY2rvLv6uJFiZzfov9zN14RX7vSpdMsmXg0XwKuWfEjGIeXhhItHuVvrMeezRcQoR3UcljCul5h_xCDBcN75LEpkAsxYl9Erv6eq8Qhre8-n0Buytxo0Q/s1600/IMG_7391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X-pJUxgr6epgsVOWrW2dSmnY2rvLv6uJFiZzfov9zN14RX7vSpdMsmXg0XwKuWfEjGIeXhhItHuVvrMeezRcQoR3UcljCul5h_xCDBcN75LEpkAsxYl9Erv6eq8Qhre8-n0Buytxo0Q/s400/IMG_7391.JPG" width="400" /></a></div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-52332010273914933702012-08-25T18:47:00.000-07:002013-06-24T13:21:07.008-07:00Stone Fruit Can Jam!<div>
This past week, I risked buying 50 pounds of stone fruits before checking to see if there would be anyone to can it with me, but luckily, I found a few friends that were interested! Four of us all chipped in to turn 25 pounds each of white peaches and damson plums into a delicious array of jams, butters, and syrups... and then divvied up the bounty. Below you can see our various stations - a good way to keep a kitchen from getting too crowded with several people all cooking multiple recipes at once! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO_ibKFXHW9BG66y09NNTab0T-3gl7m7qli-dROF2gIRfk5bESV5JPZ1i2oNC50F6PpsZl76_nXSWsZinUKhsyC98Zu3jK3WNYcyBh5jCm1p1qQYvyf6_FLTfs1qU5Bd7MjgzQzxX4pE/s1600/S&P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO_ibKFXHW9BG66y09NNTab0T-3gl7m7qli-dROF2gIRfk5bESV5JPZ1i2oNC50F6PpsZl76_nXSWsZinUKhsyC98Zu3jK3WNYcyBh5jCm1p1qQYvyf6_FLTfs1qU5Bd7MjgzQzxX4pE/s400/S&P.jpg" width="400" /></a></div>
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Below I'll go through a few of our jam, butter, and syrup superstars from the day's efforts... </div>
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<b>JAMS and BUTTERS:</b></div>
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Follow these instructions using any of the ingredient lists for the jams and butters below:</div>
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-> Bring all ingredients except vanilla and/or spirits (if used) to a boil in a heavy-bottomed pot over medium heat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsFiJKIsA18__CNnhKdXo9q70vvtxQ2j0RI-Wdrm78ibp3DmsjOtAIP1bxUOKdjsIsDaLDatAl7GzBu_blARFvkAOYLoxM1hWLULofASLjNMcMccAwKyDc8DSJVCMaqHXZPmMLXYgRc8/s1600/IMG_7361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsFiJKIsA18__CNnhKdXo9q70vvtxQ2j0RI-Wdrm78ibp3DmsjOtAIP1bxUOKdjsIsDaLDatAl7GzBu_blARFvkAOYLoxM1hWLULofASLjNMcMccAwKyDc8DSJVCMaqHXZPmMLXYgRc8/s400/IMG_7361.JPG" width="400" /></a></div>
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B: If making a butter, cook fruit until just soft, and then process in batches in a food processor or blender until to the desired smoothness. Return to pot. </div>
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J: If making jam, let simmer, stirring and mashing frequently with a potato masher. <br />
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Then continue to simmer either until mixture begins to thicken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-hSa7fG1DyF75-Zn9VfEzHi1Q8SRIUYNPQosZeHUaZ0idferzZL9anR90EdxxUEsy0nEbfYLxtcbed790MDU4p1ZQ1cDnvIFWhu1YOAziRjriMS2Bi8GVilHMYIzCirmq6_qFP4mSck/s1600/IMG_7364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-hSa7fG1DyF75-Zn9VfEzHi1Q8SRIUYNPQosZeHUaZ0idferzZL9anR90EdxxUEsy0nEbfYLxtcbed790MDU4p1ZQ1cDnvIFWhu1YOAziRjriMS2Bi8GVilHMYIzCirmq6_qFP4mSck/s400/IMG_7364.JPG" width="400" /></a></div>
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When you notice the mixture beginning to thicken, you can test if it has reached the jellying point in one of two ways: (1) Use a candy thermometer to determine when the jam has reached 220 degrees F. (2) Place a ceramic plate in the freezer until very cold. Place a spoonful of jam on plate and return to freezer for about 30 seconds. When removed from the freezer, if the jam wrinkles when you push it across the plate with your finger, it is ready. If not, keep simmering! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7x0-cM54uW0k_1fdsigi3ir82QS_gtXjmSwlD8qtWqMjjAnZvDWM3Yrluyno0Gj6AbHwXR1-utdk1BWhnBaN5KX41DyH4MPNSlVoB8eDkgl-rGdY4huQzt9E4UZi1Mndo-IthcAnCzSw/s1600/IMG_7362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7x0-cM54uW0k_1fdsigi3ir82QS_gtXjmSwlD8qtWqMjjAnZvDWM3Yrluyno0Gj6AbHwXR1-utdk1BWhnBaN5KX41DyH4MPNSlVoB8eDkgl-rGdY4huQzt9E4UZi1Mndo-IthcAnCzSw/s400/IMG_7362.JPG" width="400" /></a></div>
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Once jellying point is reached, remove any whole spices (if using), and add vanilla and/or spirits (if using). Process in sterile jars. You can use a pressure cooker for this (10 minutes at 5 lbs) or just a hot water bath (10 minutes at a rolling boil). </div>
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<b>RECIPES</b>: </div>
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<b><i>Bourbon Peach (and Plum) Jams</i></b></div>
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<b><i></i></b></div>
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<b><i>Ingredients</i></b>:</div>
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-4 lbs peaches (or mix of peaches and plums), rough-chopped</div>
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-4 c sugar</div>
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-1/4 c lemon juice</div>
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-1/4 c bourbon</div>
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-1 tsp vanilla</div>
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-pinch of salt</div>
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~*<b><i>Note</i></b>: This recipe would also be tasty with brandy or amaretto in place of the bourbon. *~</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xo-51z22W_NT4SN07AdGtKVOIb_nu5yx4EmOnKGlJ-fp-Gxvw8itMfbOCak-r1GoC8KVIcQtav3G-orxL-MwRKyLDEsLb3Sunga5oltOhEISaNRLXIr-52MC0DtSw0pL5D-bBcdQlJo/s1600/IMG_7378.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xo-51z22W_NT4SN07AdGtKVOIb_nu5yx4EmOnKGlJ-fp-Gxvw8itMfbOCak-r1GoC8KVIcQtav3G-orxL-MwRKyLDEsLb3Sunga5oltOhEISaNRLXIr-52MC0DtSw0pL5D-bBcdQlJo/s200/IMG_7378.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTRQ4a72f9UcCpyo8sPXv9se3HSWpmRUR-bXRRb0Pb65oa5it_dpgQXYhkO2SUlewH-WCiogg-zN1sDO3AjB3YH9w_4oaY5ivEAVBL8EdXvLnKTIOZvLwKAXdMqvBif1_2xjM4mpmywk/s1600/IMG_7374.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTRQ4a72f9UcCpyo8sPXv9se3HSWpmRUR-bXRRb0Pb65oa5it_dpgQXYhkO2SUlewH-WCiogg-zN1sDO3AjB3YH9w_4oaY5ivEAVBL8EdXvLnKTIOZvLwKAXdMqvBif1_2xjM4mpmywk/s200/IMG_7374.JPG" width="150" /></a><br />
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<b><i>Spiced Plum Jam</i></b></div>
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<b><i>Ingredients: </i></b></div>
-5 c plums, washed, pitted, and rough-chopped<br />
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-1 1/3 c sugar</div>
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-2 tsp cinnamon</div>
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-6 cardomom pods, cracked and placed in a tea strainer or cheese cloth (for easy removal later)</div>
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-1 tsp vanilla</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj3pu3PAKC419d7xp1V_MfA_WYHWMo-v64CE6QT-_zKuyHfaLe6iWfyIAWOpzAGrVarL5R3QUOqlDlATSVqPMSfCik7UVUXM26AxGIGhiYWh2xeOLrbLVlYNsGFF3vPTZu2Mn4kpw40c/s1600/IMG_7369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj3pu3PAKC419d7xp1V_MfA_WYHWMo-v64CE6QT-_zKuyHfaLe6iWfyIAWOpzAGrVarL5R3QUOqlDlATSVqPMSfCik7UVUXM26AxGIGhiYWh2xeOLrbLVlYNsGFF3vPTZu2Mn4kpw40c/s400/IMG_7369.JPG" width="300" /></a></div>
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<b><i>Plum (or Peach) Butter</i></b></div>
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<b><i>Ingredients: </i></b></div>
-4 lbs plums (or peaches), rough-chopped<br />
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-3 c sugar</div>
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-2 tsp cinnamon</div>
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-zest and juice of 1 lemon</div>
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-1 tsp vanilla</div>
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-1/2 c crystalized ginger, chopped</div>
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-2 tsp bourbon </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq7bSwRF0TzHttXoO2GuK89SXcTm4fetQtZIz3upvVDNlWsn-xVvds6hrOLDF0yXcEmUUmV04Zt8U0vrRANdsEekhM9rRg7PefZGB7ZFoh3YfQizItxl1yYYQVUKtyM0YND1I7m75p7o/s1600/IMG_7367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJq7bSwRF0TzHttXoO2GuK89SXcTm4fetQtZIz3upvVDNlWsn-xVvds6hrOLDF0yXcEmUUmV04Zt8U0vrRANdsEekhM9rRg7PefZGB7ZFoh3YfQizItxl1yYYQVUKtyM0YND1I7m75p7o/s200/IMG_7367.JPG" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgvjVS1DXSOhJVvnMBfyYEmyPWBYmj0PZV99vX-659cd2CwtJXaaXRY-nQ1JIz9qhIo_cGsD_VyHMFvh8-2I8tUMm3r92i7ajHui-0PVj1NP7wSIxrygog9-Hfky3pUJZtgB71B_uAwc/s1600/IMG_7375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgvjVS1DXSOhJVvnMBfyYEmyPWBYmj0PZV99vX-659cd2CwtJXaaXRY-nQ1JIz9qhIo_cGsD_VyHMFvh8-2I8tUMm3r92i7ajHui-0PVj1NP7wSIxrygog9-Hfky3pUJZtgB71B_uAwc/s200/IMG_7375.JPG" width="150" /></a><br />
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<b><i> Chocolate Plum Sauce*</i></b><br />
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<b><i>Ingredients:</i></b></div>
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-5 c plums, chopped</div>
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-3 c sugar</div>
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-1/2 c honey</div>
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-1/4 c cocoa powder</div>
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-2 tbsp lemon juice</div>
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-2 tbsp balsamic vinegar</div>
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-1 sprig sage</div>
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<i>*We called this a "sauce,"
as it seemed a little too runny to be called a jam, but you can follow
the same instructions as are listed above for jams. It just won't set
up to the jellying stage. I think I may get more use out of it in sauce
form anyway. It was more amazing than I even imagined. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHlaFbGHA5BkALT9jhpo32i-tYk5RQO1KGLKklGaqWBu6dloLpPy6pQJ8DKW6hfQ7WpkVsaNlleHXOz9pSy8xkgf8GH5mvgqrBv-yigswYmTW0vBkeDAvVdwZepiM6Bp70cK_7kt91ws/s1600/IMG_7372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHlaFbGHA5BkALT9jhpo32i-tYk5RQO1KGLKklGaqWBu6dloLpPy6pQJ8DKW6hfQ7WpkVsaNlleHXOz9pSy8xkgf8GH5mvgqrBv-yigswYmTW0vBkeDAvVdwZepiM6Bp70cK_7kt91ws/s400/IMG_7372.JPG" width="300" /></a></div>
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I hope you find a few friends and enjoy the can jam experience just as much as eating all that jam! It's a great way to spend an afternoon. </div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-19199350089157268582012-08-23T18:04:00.000-07:002012-08-23T18:04:00.075-07:00Butternut Squash and Lamb Curry<div class="separator" style="clear: both; text-align: left;">
This is probably the best curry I've ever made. The <a href="http://www.rmfpasturepuremeats.com/">lamb </a>we've been getting from our <a href="http://carolinagrown.org/">CSA</a> boxes is deliciously tender as long as you cook it long and slow, perfect for curry. The addition of the butternut squash adds a slight sweetness and a velvety creaminess as it starts to melt into the curry as it cooks. I highly recommend the combination, especially as we begin to usher in fall and all of the winter squashes it has to offer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH3qwKA9zuEWNuCDZ0MEA7SYYW0OXW8TSHVuPusAUvaWIWXymcu8s0JoYxrJ9ff3oaJxomOy6ydOJy2n68CuxBPpCpPrJeg601rcIfk11VOfRZzZtKGFH9dubWXna42lFs3PPhLki1h4/s1600/IMG_7383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH3qwKA9zuEWNuCDZ0MEA7SYYW0OXW8TSHVuPusAUvaWIWXymcu8s0JoYxrJ9ff3oaJxomOy6ydOJy2n68CuxBPpCpPrJeg601rcIfk11VOfRZzZtKGFH9dubWXna42lFs3PPhLki1h4/s320/IMG_7383.JPG" width="320" /></a></div>
<b><i>Ingredients</i></b>:<br />
<div>
-2 tsp cumin seeds</div>
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-1/4 tsp cardamom </div>
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-1/4 tsp cinnamon</div>
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-2 tbsp <a href="http://en.wikipedia.org/wiki/Garam_masala">garam masala</a> or other good quality curry powder</div>
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-1/4 tsp cayenne</div>
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-3 cloves garlic, peeled and smashed</div>
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-1 inch ginger, peeled and minced</div>
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-salt</div>
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-oil</div>
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-1 lb lamb kabob meet, cut in 1-2 inch cubes</div>
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-4 cups broth</div>
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-3 tbsp ghee </div>
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-1 1/2 c brown jasmine rice</div>
<div>
-1 butternut squash</div>
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<div>
-> Toast 1 tsp of the cumin seeds, cardamom, cinnamon, and garam masala over medium heat in a dutch oven or large pot until fragrant. *Do not add cayenne yet or it will get into the air and will not feel very nice when you breath it in.* Crush spices together in a mortar and pestle. Add cayenne, garlic, ginger, and two good-sized pinches of salt. Continue to grind into a paste using the mortar and pestle. </div>
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Meanwhile, coat bottom of dutch oven with oil. While oil heats, season lamb with salt and pepper. When oil is hot but not smoking, add lamb and brown. Then add spice paste and stir. Allow to cook for a few minutes. Then add broth and 2 tbsp ghee and bring to a boil. Reduce and simmer for about 30 minutes. </div>
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While lamb simmers, prepare the rice and prep the squash. </div>
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For rice, toast remaining 1 tsp cumin seeds over medium heat in medium pot. Once fragrant, add rice and toast rice with cumin until it gives off a nutty smell. Add 3 1/4 c water, a pinch of salt, and remaining 1 tbsp of ghee. Bring to a boil, stir, and then cover and reduce to low. Allow to simmer gently covered until all water is absorbed (30-40 minutes). </div>
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<div>
For butternut squash, peel and remove seeds. Cut into 1-inch cubes. Add to lamb after the lamb has simmered for 30 minutes. Allow to simmer uncovered for another 30 minutes, stirring frequently, until broth has reduced to a thick gravy and squash is fork-tender. Check broth for seasoning and adjust if needed. </div>
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Serve over rice. Feel free to garnish with chopped fresh cilantro. </div>
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~*<b><i>TIP</i></b>: Double the ingredients for the paste, and save half in the refrigerator for another curry recipe in the future. Use within two weeks. Any longer and the flavor will fade too much for it to be worth it. *~</div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-21378465798100008292012-08-21T07:56:00.000-07:002012-08-21T07:56:00.414-07:00Juicin'<div class="separator" style="clear: both; text-align: left;">
Well, after a week in the great north, I decided it was time for a little detox. Detox after a week in pure, pristine, natural wilderness? Yes. The air and water might have been clean and pure, but cooking for 11 leads to a lot of convenience meals, and an attitude of "I'm on vacation," contributes to a habit of constant indulgence. Besides, with my semester about to start, this seemed like my last chance for the summer before things start to get crazy! Below are three of my favorite juices from my two-day juice detox. They were so good, in fact, I was almost sad to see the second day come to a close. But I'm sure I'll be revisiting these three on a more regular basis. </div>
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*Note: You will need an electric juicer for these...</div>
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<b>Beet-Ginger Refresher</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC5HI07purhujP14ojNsmVQEbdPghQTvnX9OCn-BQVHEtiOWOwYab4pht-FFO0FJYgm8-1EbRnrY2JMUEVZhsGrCsjW4Y67M1d3QrPmCRw5TjVOo9sydJ4Y-QizSvCD_iNRWXDpRutw8/s1600/IMG_7332.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC5HI07purhujP14ojNsmVQEbdPghQTvnX9OCn-BQVHEtiOWOwYab4pht-FFO0FJYgm8-1EbRnrY2JMUEVZhsGrCsjW4Y67M1d3QrPmCRw5TjVOo9sydJ4Y-QizSvCD_iNRWXDpRutw8/s320/IMG_7332.JPG" width="240" /></a></div>
<b><i>Ingredients</i></b>:<br />
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-1 bunch of medium beets (approximately 5-6 beets), tops included</div>
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-1-2 inches of fresh ginger</div>
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-1/2 lemon, peeled</div>
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--> Roughly chop the beets and greens to a size that easily fits in your juicer. Run all ingredients through, and stir! That's all. If the pulpy foam bothers you, you can skim it off, but I just drink right through it. <br />
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<b>Spicy Virgin Mary</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Zhu6pzaAJ6e73BADESyxq486-Zo-Tw5AlWnZTw05Q50kpUOx9uwnhPfd89284oIacxe0ydJwxZseOD-4MngzoC2Pu8ydn1gCByluQr8gwbbJsPLkZuI3b4wpc0cC45qMlsW5b5HvtI/s1600/IMG_7335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Zhu6pzaAJ6e73BADESyxq486-Zo-Tw5AlWnZTw05Q50kpUOx9uwnhPfd89284oIacxe0ydJwxZseOD-4MngzoC2Pu8ydn1gCByluQr8gwbbJsPLkZuI3b4wpc0cC45qMlsW5b5HvtI/s320/IMG_7335.JPG" style="cursor: move;" width="240" /></a></div>
<b><i>Ingredients:</i></b><br />
-1 clove garlic, peeled<br />
-1/2 shallot, peeled<br />
-1/4 jalepeno, stemmed and seeded<br />
-1/2 bell pepper<br />
-6-7 tomatoes, depending on size<br />
-1 small cucumber<br />
-1/2 lemon, peeled<br />
-cayenne and coriander<br />
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->Chop all all veggies small enough to fit your juicer. Run through the juicer. Stir the resulting juice. Garnish with a sprinkle of cayenne and coriander. Drink up! <br />
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<b>Waldorf Zinger</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVuhB_qSGTbfZYmjcXJlvTScfQKTfRoEoJxeVwGUc6_jdZAwU1FLIeQhGDKKhWdgY_i8UTJuUijA32zWsks5FZOA4YNz2KwWcHovqDQLvSPKVFjwSwQ2VDyye0rR2Sun8J9_Yh2WLP6c/s1600/IMG_7341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVuhB_qSGTbfZYmjcXJlvTScfQKTfRoEoJxeVwGUc6_jdZAwU1FLIeQhGDKKhWdgY_i8UTJuUijA32zWsks5FZOA4YNz2KwWcHovqDQLvSPKVFjwSwQ2VDyye0rR2Sun8J9_Yh2WLP6c/s320/IMG_7341.JPG" width="320" /></a></div>
<b><i>Ingredients</i></b>:<br />
-4 ribs celery<br />
-3-4 small-medium apples<br />
-1-2 inches fresh ginger<br />
-1/2 lemon, peeled<br />
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-> You guessed it... Chop all veggies into pieces small enough to fit into your juicer. Run through the juicer, stir... and refresh yourself! <br />
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~*<b><i>TIP</i></b>: I recommend peeling your lemon because juicers can have trouble with the pithy skin of citrus, and we don't want miss out on any of that lemon juice! It will really point up the flavor of just about any juice you make. *~</div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-56285462424120677292012-08-18T06:26:00.000-07:002012-08-18T06:26:50.727-07:00Scavenging in the Great North<div class="" style="clear: both; text-align: left;">
Derek and I just returned from a week in the great north, i.e. a cabin my family has on the Ottawa River in Canada. I have been going there just about every year for my whole life, and Derek has joined for the last two years now. The weather was a bit gray all week, but it was a welcome respite from the Carolina heat we're used to... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsbHh_x-ArlXfA0JlWPMvYjolKvPOFyW30bXTEDLz1C-yruMG0Y2fkAA7TSibm4nxUDUwerng9rrujsbLGg39thWEsHXEYYqS1t8P1ufAz00zdzmj4H01A0PboDZ-QIypeixNmGEpkyY/s1600/IMG_7317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsbHh_x-ArlXfA0JlWPMvYjolKvPOFyW30bXTEDLz1C-yruMG0Y2fkAA7TSibm4nxUDUwerng9rrujsbLGg39thWEsHXEYYqS1t8P1ufAz00zdzmj4H01A0PboDZ-QIypeixNmGEpkyY/s320/IMG_7317.JPG" width="240" /></a></div>
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This week gave me a chance for some genuine wilderness foraging rather than the urban foraging that has now become my custom. Since I was a little girl, I remember picking <a href="http://en.wikipedia.org/wiki/Gaultheria_procumbens">teaberry</a> leaves and berries and chewing on their wintergreen flavor. There are also often wild blueberries, red raspberries, and blackberries. This year, the blueberry crop was nil due to lack of rain in the area... but I was able to get a pretty good crop of blackberries. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IkJgmsEOjdLHywghUzupSQj9CcEdb2U-kCPeXjPZkYuHj8EwqMtb2fC4oNc7jANPFqjnXNtBlPDzGepvVItA7u_0LxLSgEPrBtJgCVDFlHX6vIP8ci3XPO1VrZXFwuZfNNIzYGp9I5U/s1600/IMG_7315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IkJgmsEOjdLHywghUzupSQj9CcEdb2U-kCPeXjPZkYuHj8EwqMtb2fC4oNc7jANPFqjnXNtBlPDzGepvVItA7u_0LxLSgEPrBtJgCVDFlHX6vIP8ci3XPO1VrZXFwuZfNNIzYGp9I5U/s320/IMG_7315.JPG" width="320" /></a></div>
I gathered as many blackberries and teaberry flowers, berries, and young leaves as a could. These delights were then frozen to come home with me for a future as who knows what? Minty berry jam? Black Teaberry Syrup? It could be anything, but it will make an appearance on S&P soon enough. I also picked up a few pine cones along the way for some Christmas decorations this winter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMJetZ1jEUj8wiM_vS5U_KUkNJjNcYb3vupfFV7LmZVdwjhUIqfxKzt7uHwSr9SnGEToEd-1jHWlh0pWp7CJaOK0ou89r9mM_KdZSx4ND_84e_4d2guuHVvqbZ43J69xTybJKx0sCaZw/s1600/IMG_7323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMJetZ1jEUj8wiM_vS5U_KUkNJjNcYb3vupfFV7LmZVdwjhUIqfxKzt7uHwSr9SnGEToEd-1jHWlh0pWp7CJaOK0ou89r9mM_KdZSx4ND_84e_4d2guuHVvqbZ43J69xTybJKx0sCaZw/s320/IMG_7323.JPG" width="320" /></a></div>
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Finally, our food production up there was not just limited to gathering, we also did a bit of fishing and have a few nice bass filets, including the ones from this fella right here. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yW1hOZt5CmCdZ5xBeVz7p0OjwLz_0y_TT63rzbABEbQW_geFRCVr3cYf9CwJ43VvLadVFsLdDjEfq0hFbLEXeBIPQ5BP0RlklrgM765D1-PihnJMtBrrKY7mWiHqmdmRWn6D3w-7A7w/s1600/D&A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yW1hOZt5CmCdZ5xBeVz7p0OjwLz_0y_TT63rzbABEbQW_geFRCVr3cYf9CwJ43VvLadVFsLdDjEfq0hFbLEXeBIPQ5BP0RlklrgM765D1-PihnJMtBrrKY7mWiHqmdmRWn6D3w-7A7w/s320/D&A.jpg" width="275" /></a></div>
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Keep an eye out for how we use all of our great delights from the great north in the next few weeks! </div>
<br />Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com1tag:blogger.com,1999:blog-2308420746033980436.post-74915362661040030282012-08-12T19:20:00.000-07:002012-08-12T19:20:00.536-07:00Velvety Gazpacho<div class="separator" style="clear: both; text-align: left;">
Continuing with my chilled soup kick lately, I am sharing a really great version of an old classic... a Gazpacho that is tangy and spicy, yet refreshing and velvety on the tongue. The key to the wonderfully creamy texture is not to be too shy with the olive oil here... The emulsion of pureed veggies with olive oil gives you a filling, creamy, cool soup that you won't get if you skimp!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg5nJMr7scbQ9N92fa2QzLQREGvLzaqDC9UNWq0A2zTUfUV7XXLKcZ7lxJ-Ee6Y5gy0V4iIPW6oGzm8ZIk_rpTQUCXf_8sHkT9MbX1iW0sP1gaUHTpNdKb8E9cjZZvKBIc1c1cbS5V9g/s1600/IMG_7283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg5nJMr7scbQ9N92fa2QzLQREGvLzaqDC9UNWq0A2zTUfUV7XXLKcZ7lxJ-Ee6Y5gy0V4iIPW6oGzm8ZIk_rpTQUCXf_8sHkT9MbX1iW0sP1gaUHTpNdKb8E9cjZZvKBIc1c1cbS5V9g/s320/IMG_7283.JPG" width="240" /></a></div>
<b><i>Ingredients</i></b>:<br />
-tomatoes (mix and match whatever you have... I used about 2 pints of various cherry tomato varieties)<br />
-1 medium cucumber, chunked<br />
-1/2 a small onion, chunked<br />
-1 clove garlic, smashed<br />
-1 small red bell pepper, chunked<br />
-1 bunch basil, torn or roughly chopped<br />
-juice of 1 lemon<br />
-1 tbsp vinegar (white wine or apple cider)<br />
-1-3 tsp Sriracha or preferred hot sauce (depending on how spicy you like it)<br />
-1 tsp cumin<br />
-1-2 splashes Worcestershire (optional)<br />
-salt to taste<br />
-olive oil (about 1/4-1/3 cup)<br />
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-> Put all ingredients except salt and oil in food processor or blender and blend until relatively smooth (there will be a slightly pulpy texture, but it should be completely uniform with no chunks). At this point, with processor running, drizzle in olive oil slowly until soup reaches a creamy consistency. Season with salt to taste. <br />
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<b><i>~*TIP:</i></b> If there is any bitterness to the soup, you can add about a teaspoon of honey to the mix. It will cut the bitterness without making the soup sweet. <b><i>*~</i></b>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-57767744490533560042012-08-08T16:45:00.000-07:002012-08-13T09:00:35.859-07:00Chilled Tomato SoupToday, the tomato is on the edge between the fruit and vegetable camps... This time coming down just barely on the vegetable side. This recipe only takes a few minutes to throw together, but it is creamy, refreshing, and delicious. When it's finished, drink it straight-up like a smoothie, serve just a shooter of it as an amuse-bouche, or eat a whole bowl for a soup course. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYykfSFR1q5sVx51kHoPgdWEvifj8xygRPNL-5-GH-taesd96ZbiZ0Rr5Ac8_dR7ZJT50K-QeaeZMvnwn24Otu-goJqdEM8yFPeC1ihZjwLuE_V8WEZ6aMC6nOaFG7XHXLeMygVGnP_Q/s1600/IMG_7217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYykfSFR1q5sVx51kHoPgdWEvifj8xygRPNL-5-GH-taesd96ZbiZ0Rr5Ac8_dR7ZJT50K-QeaeZMvnwn24Otu-goJqdEM8yFPeC1ihZjwLuE_V8WEZ6aMC6nOaFG7XHXLeMygVGnP_Q/s400/IMG_7217.JPG" width="300" /></a></div>
<b><i>Ingredients</i></b>:<br />
-2 medium to large tomatoes, cut in chunks<br />
-1 c plain yogurt<br />
<span style="background-color: white;">-juice 1/2 a lemon</span><br />
-salt<br />
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->Put all ingredients in a food processor or blender and blend until smooth. Chill. <br />
That's it!<br />
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<b><i>~*TIP:</i></b> Switch up the flavor by throwing in a different mix of herbs each time or switching up limes for lemons... try fresh basil, mint, tarragon, chives, or cilantro. <b><i>*~ </i></b>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-12839445786294875072012-08-05T16:34:00.000-07:002013-06-24T12:33:13.769-07:00Biodegradable Seed-Starting Pots out of TP Rolls<div class="separator" style="clear: both; text-align: left;">
After seeing a few pictures of this online, I decided to try it myself. I usually use the traditional plastic cell-packs in a seed-starting greenhouse (see <a href="http://shootsandplatters.blogspot.com/2011/02/seedling-factory.html">here </a>on seed starting). However, I am always looking for ways to get away from using plastic as much as possible in all aspects of my life, including gardening. Also, it's always my goal to have as few inputs as possible into our gardening efforts, closing the loop as much as is feasible. One way I might be able to close that loop a little more is through using our empty toilet paper rolls as seed-starting pods instead of ever investing in plastic cell packs again... and the best part is, they're biodegradable! I can just plant the whole pot, and let them break down in the soil. See tutorial below on how to make your own. </div>
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Start with a clean, empty TP roll.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vflvicNob2r5HXVqytY6lAqZssSHFgRoQlhxJgn1M3W74QLrK5JeNlpg-RZEWDzmMdNl5tDV4h7cP5pNAKK1Yh-5ygPDWI1KbwuzrnaWAzA2benZK-LAFI8g7m4_ZD8ccusyrG0Xv6M/s1600/IMG_7240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vflvicNob2r5HXVqytY6lAqZssSHFgRoQlhxJgn1M3W74QLrK5JeNlpg-RZEWDzmMdNl5tDV4h7cP5pNAKK1Yh-5ygPDWI1KbwuzrnaWAzA2benZK-LAFI8g7m4_ZD8ccusyrG0Xv6M/s400/IMG_7240.JPG" width="300" /></a></div>
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From here, shmush the roll down to fold it in half so that it has creases running down the sides. The unfold and shmush it down so that the existing creases meet in the middle. When your done, it should have taken on a square shape like the picture below. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUFmGjiLopQj94eo2YZF9RCXJPJAvK7P00_YQEUeVnZRe78mQNZR96xOfAt1BZzdxm5JRh5So2ZjJfKLJs90xcqIFGQQ2Snaiak2n5QBQM6wRnIJ7a9wGCuukEWoJqZaId4fUiAPF0us/s1600/IMG_7232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUFmGjiLopQj94eo2YZF9RCXJPJAvK7P00_YQEUeVnZRe78mQNZR96xOfAt1BZzdxm5JRh5So2ZjJfKLJs90xcqIFGQQ2Snaiak2n5QBQM6wRnIJ7a9wGCuukEWoJqZaId4fUiAPF0us/s400/IMG_7232.JPG" width="300" /></a></div>
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If you want more defined folds and to save your hands a little effort, you can also use a ruler on a hard surface to give the roll a hard crease. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZjpCP5JlIXHDYy3iTMgPecUSvY4PcA7AAI7PaJ36TqQv9lKwHKCBRHDEEzsnEaKN_vAuXi_MEYCoY6gawJ70M9Wd8xfgnHvnsk06-U_w2qSy3tdEHJ5kHhsbnxg16QVSOPkXwwoPvCg/s1600/IMG_7242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZjpCP5JlIXHDYy3iTMgPecUSvY4PcA7AAI7PaJ36TqQv9lKwHKCBRHDEEzsnEaKN_vAuXi_MEYCoY6gawJ70M9Wd8xfgnHvnsk06-U_w2qSy3tdEHJ5kHhsbnxg16QVSOPkXwwoPvCg/s400/IMG_7242.JPG" width="400" /></a></div>
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Now, you want to cut up the creases on the bottom of the roll just enough to make flaps that reach halfway across the opening of the roll. All rolls are a slightly different size, so I am not bothering to give an exact measurement. For example, the fluffy stuff Derek had here originally had much wider rolls than the Seventh-Generation I replaced it with... kudos to Seventh Generation for giving us less empty space. </div>
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Fold the flaps so that they are creased across right where the slits end (like pictures below). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS4v21whvPHWMhupZYLBFNoS5nMJ7mnPfHn6Zl9D5ZZ54Euo9vPhU6bEGm8JlufCXZ998nCsWwfBa0mn8F06lLxBz638Rsr3SlqEbAStV97gXUqZ9dTcbCVTGUljN8eubq25qQHGJASw/s1600/IMG_7233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS4v21whvPHWMhupZYLBFNoS5nMJ7mnPfHn6Zl9D5ZZ54Euo9vPhU6bEGm8JlufCXZ998nCsWwfBa0mn8F06lLxBz638Rsr3SlqEbAStV97gXUqZ9dTcbCVTGUljN8eubq25qQHGJASw/s400/IMG_7233.JPG" width="400" /></a></div>
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<span style="background-color: white; text-align: left;">Finally, fold the flaps as you would if you were trying to close a cardboard box by interlocking the flaps, as pictured below. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGhLCxSyFqadNXTTca8jfkGDKzoHtv7PLu1kMqMG73vIlbeSdyokrAe9CWyKD8eNxVRBCmVSTp3YJpBjOM5iMX7eA24FJXJ6drqghJI17-uaZWoifG7HuGyOVk7Vs7-FcJ3dG-Zw9zLQ/s1600/IMG_7236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGhLCxSyFqadNXTTca8jfkGDKzoHtv7PLu1kMqMG73vIlbeSdyokrAe9CWyKD8eNxVRBCmVSTp3YJpBjOM5iMX7eA24FJXJ6drqghJI17-uaZWoifG7HuGyOVk7Vs7-FcJ3dG-Zw9zLQ/s400/IMG_7236.JPG" width="400" /></a></div>
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You can make a whole bunch in just a short time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0Ku2RDgUCVFJ4njtxOHAcUd0KX9iMcr7HUTgETAvBpXaxAa6jAVwxOBBg4NnEd2E-gpoVJhqI1SJQHURXB5Awc2TSn7trQb4IqI-rVWtfqRGhZmC_H_IEc9ObYE0fz45IaHzyg0TTa4/s1600/IMG_7250.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0Ku2RDgUCVFJ4njtxOHAcUd0KX9iMcr7HUTgETAvBpXaxAa6jAVwxOBBg4NnEd2E-gpoVJhqI1SJQHURXB5Awc2TSn7trQb4IqI-rVWtfqRGhZmC_H_IEc9ObYE0fz45IaHzyg0TTa4/s400/IMG_7250.JPG" width="400" /></a></div>
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And they'll stand up to fit in your seed-starting trays right along with those old cell packs... And then when your plants are ready to go outside, you can bury the whole things in the ground, and it will break down on its own. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAQRlyJHM-A9O6GKuO6afpqj4jz9dU-C-otUwWBSgg8kAYrNA6O1gekz19cj6GWTXGIlSqy9HOH3JkYkDkWplHz23X3-ta7xEheTqbLNAYq6rgEDX5uEemspcmWG-WbvR32ssSieo99Q/s1600/IMG_7249.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAQRlyJHM-A9O6GKuO6afpqj4jz9dU-C-otUwWBSgg8kAYrNA6O1gekz19cj6GWTXGIlSqy9HOH3JkYkDkWplHz23X3-ta7xEheTqbLNAYq6rgEDX5uEemspcmWG-WbvR32ssSieo99Q/s400/IMG_7249.JPG" width="400" /></a></div>
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<b><i>~*NOTE: </i></b> I have not yet planted these, so I'll let you know what the positives/drawbacks are once I know. However, similar to peat pellets, I would recommend that you be sure to bury the lip of the roll completely under the soil line, or else it could act as a wick, drying out the roll-pot, and thus, your plants. <b>*~</b></div>
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Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-91606952273023941922012-08-01T16:30:00.000-07:002012-08-13T09:03:34.895-07:00Watermelon-Tomato Sorbet with BasilAhhh... to answer the age-old question of whether the tomato lies in the camp with the fruit or the vegetable... This week, chalk one up to the fruit side, because these tomatoes are the star of the dessert course. With watermelon-tomato salads becoming very popular these days in the South, I was inspired to try a sweet, melty version of this in the form of a watermelon-tomato sorbet. I was further enabled by a recent thrift store find of a soft-server ice cream maker for $4.99!!! But don't worry. You don't need an ice cream maker to make this recipe (see NOTE below). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk0_8yurHJ0I7ocGinUapq5KMc1njAAuxlp5JOgaL8E9kW9Ctvn2vozfcVchyphenhyphen4xxSJNRgfynxONgyIEVHT5gb0kEh8-vZOuNobL0HWclUn-SOotKuWYLvF4vtcGFRERtdNQ3xudz5120/s1600/IMG_7231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk0_8yurHJ0I7ocGinUapq5KMc1njAAuxlp5JOgaL8E9kW9Ctvn2vozfcVchyphenhyphen4xxSJNRgfynxONgyIEVHT5gb0kEh8-vZOuNobL0HWclUn-SOotKuWYLvF4vtcGFRERtdNQ3xudz5120/s400/IMG_7231.JPG" width="300" /></a></div>
<b><i>Ingredients</i></b>:<br />
-2 medium to large tomatoes (I used tangerine tomatoes), cut in chunks<br />
-1/2 a small watermelon, cut in chunks<br />
-1 c sugar<br />
-1 c water<br />
-1 large bunch basil, minced<br />
-juice of 2 limes<br />
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->H<span style="background-color: white;">eat the sugar and water over medium heat in a small sauce pan until sugar is fully dissolved.</span><span style="background-color: white;"> </span><br />
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Meanwhile, ru<span style="background-color: white;">n tomatoes and melon through a food mill in order to get the pulp and juice but leave behind the skins and seeds. If you don't have a food mill, you could use a food processor, just be sure to remove any large seeds of the watermelon and/or tough stem areas of the tomato. </span><br />
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When sugar is fully dissolved in the water, remove from heat and add basil to steep. After steeping for 5 minutes, add mixture to tomato-watermelon mixture and then add lime juice. <br />
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At this point, you should chill the mixture in the freezer until ice just starts to form around the edges (or around 8 degrees Celsius). Then, if you have an ice cream maker, pour it in and follow the manufacturer's instructions. <br />
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Serve by scooping some with an ice cream scoop, perhaps into martini glasses? Garnish with a fresh sprig of basil. <br />
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<b><i>~*TIP</i></b>: <span style="background-color: white;">If you do not have an ice cream maker, pour the mixture into a shallow pan and place in the freezer. Whisk the mixture every 30 minutes or so to break up the ice crystals until it is too thick to whisk, then allow to freeze. Scoop once frozen mostly solid but still soft enough to easily scoop. <b><i>*~</i></b></span>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-55765302563588345952012-07-29T17:27:00.001-07:002013-06-24T12:33:29.253-07:00Summer Garden TourThis year's summer garden went in a little late because of the transition to the new locale, but it is now in and thriving! Cherry tomatoes, okra, and cucumbers are just starting to put out... But melons, peppers, eggplant, sweet potatoes, corn, beans, pumpkins, and other tomatoes are still to come! Check it out in the slideshow below. I'll be sharing more details on how each one went in and how it's doing as the season progresses.<br />
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<embed flashvars="host=picasaweb.google.com&captions=1&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F104243299485553489181%2Falbumid%2F5770745507999092241%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="400" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" style="background-color: white;" type="application/x-shockwave-flash" width="400"></embed>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-50072333673033627212012-07-27T18:21:00.002-07:002012-07-27T18:21:10.181-07:00Back.Shoots and Platters has been on a long-term hiatus for the past 8 months or so... but, we are back! And now at a new location... Thank you all for sticking with us. Derek and Amanda will be cooking up dishes from the veggies in their backyard garden from now on. Amanda's curbside garden has been passed down into good hands and continues to produce good food from curb to table, but no longer by Amanda. <br />
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We are excited to share our gardening and cooking adventures with you from our new locale! <br />
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Amanda and DerekAmanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-51853360855869986522011-10-26T14:09:00.000-07:002011-10-26T14:09:06.506-07:00Spicy Gingepeño Basil SmashThis drink is based off one we had at one of our favorite Raleigh restaurants. When Derek had a sip of mine that night out, he said, "that is a flavor I have never tasted before." The goal is for it to have a really "green" flavor. The heat of the jalape<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>os definitely comes out, but even more than that, their flavor does. Add hints of ginger and a squeeze of lemon for a really fresh flavor and sprigs of muddled fresh basil to up the "green" flavor, and you have an incredibly refreshing and delicious cocktail.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRN_o1J4y_hdHaDWcs5-V_dvgwzGioCpwUv3u2LM2-l47fBRmTLNnd_6dlNRP3bYn5diXlp3oscsG_9JBa2Y4eff4RFQFQT0DOPiaFD4j9wgiAg5ajUYJH8Vtj8Ml0ibQOw2OZfnahRE/s1600/IMG_6351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRN_o1J4y_hdHaDWcs5-V_dvgwzGioCpwUv3u2LM2-l47fBRmTLNnd_6dlNRP3bYn5diXlp3oscsG_9JBa2Y4eff4RFQFQT0DOPiaFD4j9wgiAg5ajUYJH8Vtj8Ml0ibQOw2OZfnahRE/s320/IMG_6351.JPG" width="240" /></a></div>
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<b><i>Recipe:</i></b></div>
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-10 jalape<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>os, stemmed and seeded</div>
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-4 inches ginger, sliced</div>
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-sugar</div>
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-fresh basil sprigs</div>
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-jalape<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>o, sliced</div>
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-ice</div>
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-vodka</div>
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-juice of 1 lemon</div>
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-> To make the simple syrup, place jalape<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>os and ginger in a medium pot. Cover with water and bring to a slow, rolling boil. Allow to boil slowly for about 40 minutes to an hour. Strain out the peppers and ginger. Mix the infused water with equal parts sugar and stir until completely dissolved. At this point, the syrup will keep in a jar in the fridge for weeks, or you can use it now to make these cocktails! </div>
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Muddle a sprig of fresh basil and one slice of jalape<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>o in the bottom of two glasses. Fill with ice. In a shaker (or an improvised shaker, aka mason jar with lid, like the one pictured below), mix 2 parts vodka, 1 part syrup, 1 part water, and juice of one lemon. Add ice, place the lid on firmly and shake! </div>
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Pour shaker's contents over ice in glasses. Check that the taste is too your liking and feel free to adjust syrup, vodka, water, or lemon accordingly. Careful, they're dangerous! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuZ4WDUB3EzSf_HpkFFys7z3RzBP66uveMTvG9fdou9HpmnqEn92TCCJBoi5N7zsDjwBl2ZuSzKN2fFtpru2yJl7gU2DaUopp9hpi78wYiQnNR8Xzz0aOSpqryPeiNyyVdays_4lwI0E/s1600/IMG_6344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuZ4WDUB3EzSf_HpkFFys7z3RzBP66uveMTvG9fdou9HpmnqEn92TCCJBoi5N7zsDjwBl2ZuSzKN2fFtpru2yJl7gU2DaUopp9hpi78wYiQnNR8Xzz0aOSpqryPeiNyyVdays_4lwI0E/s320/IMG_6344.JPG" width="240" /></a></div>
<b>~*TIP</b>: The drink will get hotter and hotter as the jalepeno sits in it, so the slower you drink, the spicier your last sips will be! *~Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-70819006789205080822011-10-20T14:51:00.000-07:002011-10-20T14:53:10.271-07:00Green Tomato Salsa Verde Mahi over Brothy Green Beans<div class="separator" style="clear: both; text-align: center;">
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This was a really fun dinner to make together and made use of some of the last few fading signs of summer... green beans and green tomatoes. With less than one month left before our expected first frost date, I've been pinching off the blossoms and small fruits from my tomatoes and peppers, hoping the plants will instead put the remainder of their energy into growing and ripening their last few remaining larger fruits. With all of the smaller green tomatoes that I picked off the vines, we made this green tomato salsa verde (adapted from <a href="http://www.worldcommunitycookbook.org/season/guide/index.html">Simply in Season</a>). It was a great way to make use of even the smallest green tomatoes, that might normally go to waste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKVbzNizRnsHKk8r2NOSE5HFCJ_R4ar0T6QiYJaFnoixgg7AJxDpAH6RQXUor0NiTD0FZbW-iUc1n6SrcBB59pWpoRUWevQwbOZRJSfkI4JlNqrr3esViTLp6AgydE-d-tc26d_iJzxo/s1600/IMG_6358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKVbzNizRnsHKk8r2NOSE5HFCJ_R4ar0T6QiYJaFnoixgg7AJxDpAH6RQXUor0NiTD0FZbW-iUc1n6SrcBB59pWpoRUWevQwbOZRJSfkI4JlNqrr3esViTLp6AgydE-d-tc26d_iJzxo/s1600/IMG_6358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKVbzNizRnsHKk8r2NOSE5HFCJ_R4ar0T6QiYJaFnoixgg7AJxDpAH6RQXUor0NiTD0FZbW-iUc1n6SrcBB59pWpoRUWevQwbOZRJSfkI4JlNqrr3esViTLp6AgydE-d-tc26d_iJzxo/s320/IMG_6358.JPG" width="320" /></a></div>
<b><i>Salsa Verde: </i></b><br />
<div style="text-align: left;">
-roughly 2 c small green tomatoes, stemmed</div>
<div style="text-align: left;">
-1 1/2 jalapeno, stemmed and seeded</div>
<div style="text-align: left;">
-1/4 large onion, roughly chopped</div>
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-2 cloves garlic, peeled</div>
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-juice of one lime</div>
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-cilantro (optional)</div>
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-salt</div>
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<br /></div>
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->Toss everything into the blender or food processor and blend until smooth. Taste and adjust seasoning accordingly. </div>
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<b><i>Mahi: </i></b></div>
<div style="text-align: left;">
-1 large filet of mahi mahi, cut in about 5-inch pieces</div>
<div style="text-align: left;">
-salt</div>
<div style="text-align: left;">
-cumin</div>
<div style="text-align: left;">
-coriander</div>
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<br /></div>
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->Rinse filets and pat dry. Mix spices in the proportions you prefer and rub on filets. Heat a medium skillet over medium heat with enough oil to cover the bottom. Place flilets in the pan skin side up. Cook about 5 minutes or until browned on that side and then flip skin-side down and cook until skin is also brown and crispy. Remove from pan and use the same pan for the green beans below. </div>
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<b><i>Green Beans:</i></b></div>
<div style="text-align: left;">
-1/2 large onion, cut thinly</div>
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-1 Anaheim pepper, cut thinly</div>
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-4 large handfuls of green beans, stemmed</div>
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-2-3 c vegetable broth</div>
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-salt and pepper</div>
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-pinch of sugar (optional)</div>
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<br /></div>
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->Saute onions over medium heat in the same pan and oil used for the fish. When onions are translucent, add pepper and saute until all are soft. Add green beans and saute until the turn bright green. Add enough broth to cover the beans and simmer until beans are tender. Season with salt and pepper and add a pinch of sugar if there is any bitterness from the beans. </div>
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->Plate by ladling the green beans and broth into a large bowl, lay the fish on top and then drizzle with salsa verde. Top with tortilla strips if desired (see TIP below). </div>
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<b>~*TIP:</b> Cut soft corn tortillas in strips, drizzle them with oil, salt them, and then pop them in the toaster oven until golden and crispy. Use them to top the dish above or any soups for a crunchy, salty addition. *~</div>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-60968857848273274562011-10-13T17:27:00.000-07:002011-10-14T07:06:25.781-07:00Butter-Browned Trout with Fresh Fettuccine and Roasted Butternut Squash<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">I love cooking as we transition from summer to fall because there are so many different ingredients on hand right now. This entire dinner was made in maybe 40 minutes... I started with high-quality, local ingredients, which made it so easy to bring them each together into three delicious components. Below, I have recipes for <b>Warm Roasted Butternut Squash Salad, </b><b>Butter-Browned Trout with Fresh Herbs</b>, and <b>Fresh Fettuccine with Lemon and Parmesan</b>. </span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Warm Roasted Butternut Squash Salad</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcixHLuwpfs5imROJFJLAYE5VPMtPHflcLPj4eSNguYiEY4e0F1l99bNq9j-HLKXx7gYob1V7znjv3QDzmeS5tpF1DP_D5gEon53UIusZE3AHMC9F9HiGC1iElsr52ZTM9ZveiGvcORg/s1600/IMG_6269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcixHLuwpfs5imROJFJLAYE5VPMtPHflcLPj4eSNguYiEY4e0F1l99bNq9j-HLKXx7gYob1V7znjv3QDzmeS5tpF1DP_D5gEon53UIusZE3AHMC9F9HiGC1iElsr52ZTM9ZveiGvcORg/s320/IMG_6269.JPG" width="320" /></span></a></div>
<b><span class="Apple-style-span" style="font-family: inherit;">Recipe:</span></b><br />
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<span class="Apple-style-span" style="font-family: inherit;">-2 small butternut squashes, peeled, seeded, and cubed</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-1 large red bell pepper, diced</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-2-3 oz goat cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-greens, rinsed and chopped (any that will wilt well such as spinach, arugula, chard, or amaranth)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-fresh basil (or lemon basil), chopped</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">->Preheat oven to 425 degrees. Toss cubed butternut squash with oil, salt, and pepper. Roast in the oven on a large pan for about 20 minutes or until fork-tender. Remove from oven, dump into a bowl and mix with remaining ingredients. </span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Butter-Browned Trout with Fresh Herbs</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi887rOAsCGjk7SHxkSKiUNdx4K9SvmulAUoPdQDJjuNV_yFkDxOblgxlSShO9t7BRWcyEkXRkTyKJeGxprUUHahHuwMnr4VKJem-pNLxLLfim755DUFUKgG1B9oVfc1m11yzCsIrBOBQo/s1600/IMG_6267.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi887rOAsCGjk7SHxkSKiUNdx4K9SvmulAUoPdQDJjuNV_yFkDxOblgxlSShO9t7BRWcyEkXRkTyKJeGxprUUHahHuwMnr4VKJem-pNLxLLfim755DUFUKgG1B9oVfc1m11yzCsIrBOBQo/s320/IMG_6267.JPG" width="320" /></span></a></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Recipe:</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">-4 Tbsp butter</span></div>
<span class="Apple-style-span" style="font-family: inherit;">-2, 1/2-pound trout fillets</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-salt and pepper</span></div>
<span class="Apple-style-span" style="font-family: inherit;">-lemon
-fresh herbs, chopped (such as chives, garlic chives, lemon basil, lemon thyme, and/or parsley)
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<span class="Apple-style-span" style="font-family: inherit;">-> Melt butter over medium heat in a large wide skillet. Meanwhile, rinse fillets. Pat dry. Season both sides with salt and pepper. (You could also dredge in flour at this stage, but I did not). When the butter starts to foam, place fillets in pan of heated butter skin side up. Cook for about 5 minutes until one side is browned, jiggling the pan occasionally to keep it from sticking. Carefully flip the fish so that they are skin side down and cook another 5 minutes until the skin side is brown and crispy. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Remove from pan and plate. Squeeze fresh lemon juice over the fish and sprinkle generously with chopped fresh herbs. I've also added a bloom from my garlic chives for the picture above. </span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Fresh Fettuccine with Lemon and Parmesan</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5rhkSLtKXMp9HQVhZ4sgRTngOWufrralb99san5sclELGoNB5lJbkmpR7wx4kSu70QedfBZzXEfknogUqEsp1xpVDJQnsb0J6XfVnhZvfGRaiguiGpbXOxcu6V_SUoi5p0E5R16bpuQ/s1600/IMG_6262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5rhkSLtKXMp9HQVhZ4sgRTngOWufrralb99san5sclELGoNB5lJbkmpR7wx4kSu70QedfBZzXEfknogUqEsp1xpVDJQnsb0J6XfVnhZvfGRaiguiGpbXOxcu6V_SUoi5p0E5R16bpuQ/s1600/IMG_6262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5rhkSLtKXMp9HQVhZ4sgRTngOWufrralb99san5sclELGoNB5lJbkmpR7wx4kSu70QedfBZzXEfknogUqEsp1xpVDJQnsb0J6XfVnhZvfGRaiguiGpbXOxcu6V_SUoi5p0E5R16bpuQ/s320/IMG_6262.JPG" width="320" /></a></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Recipe:</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">-1 lb fresh (or frozen fresh) fettuccine noodles</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-zest and juice of 2 lemons</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-1 c grated Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit;">-generous handfuls of fresh herbs, chopped (such as chives, garlic chives, lemon basil, lemon thyme, and/or parsley)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">-> Boil fettuccine in salted water for about 3-5 minutes or until al dente. Do not overcook! Drain and toss with enough olive oil to coat the noodles. Toss with lemon juice and zest, cheese, and herbs. Serve! </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">~*<b>TIP</b>: You can definitely do these all at once. Start by getting the squash in the oven and then prepping all of your other chopped ingredients while your pasta water comes to a boil. Cook your fish and pasta around the same time and then plate it all! *~</span></div>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-48869921404374747492011-10-11T13:12:00.000-07:002011-10-11T16:34:38.264-07:00Blended Harvest Ginger Soup<div class="separator" style="clear: both; text-align: left;">
As far as harvest-time soups go, this one is a favorite of mine. The creamy blended texture makes you feel like you are eating something very decadent... and the strong essence of ginger warms your blood as well as your belly. I've topped it off here with some homemade croutons, a quick thrifty way to make use of stale bread. The recipe below calls for sweet potatoes, carrots, and apples, but butternut squash (like in a similar version from one of my all-time favorite cookbooks, <a href="http://www.worldcommunitycookbook.org/season/guide/index.html">Simply in Season</a>) or hard green pears would also be great additions to this pot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaybQ-js2wqtrn8TGiPpVslcaeOzWZUPjPOuj05Z8e6xVcqJlJEV3eWm5U9HFen4uwmHcmRtnI21aKEnegr6Dbfr0PqWZY3yjbTcVkTazJHf51qEwSWqEQw7rZk8cE1y2PcbvRIc8Jh0/s1600/IMG_6320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaybQ-js2wqtrn8TGiPpVslcaeOzWZUPjPOuj05Z8e6xVcqJlJEV3eWm5U9HFen4uwmHcmRtnI21aKEnegr6Dbfr0PqWZY3yjbTcVkTazJHf51qEwSWqEQw7rZk8cE1y2PcbvRIc8Jh0/s320/IMG_6320.JPG" width="320" /></a></div>
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<b>Recipe</b>:</div>
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-oil</div>
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-1/2 large onion, chopped</div>
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-3 cloves garlic, minced</div>
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-3 sweet potatoes, peeled and roughly chopped</div>
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-10 carrots, roughly chopped</div>
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-2 apples, cored and roughly chopped</div>
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-4-inch piece of ginger, peeled and grated</div>
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-4 c broth (chicken or vegetable)</div>
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-salt and pepper</div>
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-1/4 c half and half</div>
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-stale bread (optional, see TIP below)</div>
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-> Saute onion and garlic in oil over medium heat in a large stew pot until translucent. Add potatoes, carrots, apples, and ginger as you chop them. Add broth and season with salt and pepper. Simmer covered for about 10-15 minutes or until vegetables are fork-tender. </div>
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Ladle soup into a blender or food processor and blend smooth in batches. You will want to leave the hole in the top of your blender lid open and cover with a dish rag so that steam can escape. </div>
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Once you return the soup to the pot, adjust seasoning and add more ginger if needed. Finish with a splash of cream or half and half if desired (but not necessary). Top with croutons (see TIP below) or eat with crusty bread. </div>
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~*<b>TIP</b>: Cut a loaf of stale bread into cubes, toss with oil, salt, pepper, and garlic powder. Spread on a cookie sheet and put under the broiler until browned. *~</div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-43428845694552052182011-10-06T09:16:00.000-07:002011-10-06T09:20:45.389-07:00Sweet Dumpling Risotto with Heirloom Slaw and Toasted SeedsThe meal below was the ideal finish to one of our first few beautiful fall days so far here in Raleigh. I think winter squashes must be the vegetable that most signifies cool-weather cooking to me. Add to that hints of sage and thyme and a creamy comfort food consistency, and you have what may end up being one of my favorite go-to meals over the next few months. I used a sweet dumpling squash in the recipe below. Sweet dumplings are similar to acorn squash but speckled beautifully in greens, yellows, and orange, and about the size of one and a half acorn squashes. The texture is similar, but the flavor may be even a little more mild than an acorn squash. This dish would be just as delicious with any winter squash, taking on a slightly different hue and flavor personality with each adaptation. I can't wait to try them all! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRNlgLay_zC8JnXHp6hY4CsE9R3cqSaLFKnVfofm_WvxtRrdwxYB5SiiR8tWHonLgFeDbUee23PEgc2IbzKaKh_oYZ5V-GlD3e49HT2twDcgoVhiljnIH1K_2XxVhX36MNnnBo-poDaE/s1600/IMG_6317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRNlgLay_zC8JnXHp6hY4CsE9R3cqSaLFKnVfofm_WvxtRrdwxYB5SiiR8tWHonLgFeDbUee23PEgc2IbzKaKh_oYZ5V-GlD3e49HT2twDcgoVhiljnIH1K_2XxVhX36MNnnBo-poDaE/s320/IMG_6317.JPG" width="320" /></a></div>
<b>Recipe:</b><br />
-olive oil<br />
-1/2 large onion, diced<br />
-1 Anaheim pepper, chopped (optional)<br />
-1 sweet dumpling squash, peeled, seeded and diced<br />
-1 Tbsp fresh, minced thyme (1.5 tsp dried)<br />
-2 Tbsp fresh, minced sage (1 Tbsp dried)<br />
-1 1/2 c Arborio rice<br />
-salt and pepper<br />
-4-6 c broth<br />
-3 oz plain goat cheese<br />
-2 good handfuls of grated Parmesan (about 1/3 c)<br />
-fresh heirloom slaw and toasted seeds for topping (see below)<br />
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-> Heat broth in a medium sauce pan until simmering and keep hot throughout the Risottto process. <br />
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Meanwhile, saute onion in oil in a large pot over medium heat until translucent. Add pepper and stir until combined. Add squash and about half of the fresh herbs and mix. I like to do this as I chop, adding each ingredient to the saute pot as I finish up chopping. <br />
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Add rice and stir. Season with salt and pepper. Now, begin to add your hot broth to the rice and vegetable mixture about 2 ladles full at a time, stirring the the rice mixture constantly. Bring to a low simmer and reduce to medium-low heat. Once each round of additional broth is absorbed, add two more. Continue in this manner until the mixture becomes creamy, and the rice is al dente. Don't let it stick! Then, remove from heat.<br />
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Add goat cheese, Parmesan cheese, and the remaining fresh herbs. At this point the mixture will become unbelievably creamy and rich. Check your seasoning and add salt and pepper to taste. Plate and top with heirloom slaw and toasted seeds (below), and enjoy. <br />
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<b><i>Heirloom Slaw</i></b><br />
-1 heirloom tomato, chopped<br />
-fresh basil (sweet or other variety, such as lemon or Thai), minced<br />
-fresh lemon verbena (optional), minced<br />
-salt<br />
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-> Combine all ingredients and serve a large spoonful over a bowl of the above Risotto for a contrasting fresh flavor and juicy texture. <br />
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<b><i>Toasted Seeds</i></b><br />
-seeds from above squash<br />
-oil<br />
-salt and pepper<br />
-cayenne powder (optional)<br />
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-> Remove seeds from pulp and rinse vigorously. Drain and dry seeds by rubbing in a dishtowel. Toss with oil, salt, pepper and cayenne. Spread evenly on a toaster oven tray (or regular cookie sheet if you want to do this in a regular oven) and bake at 450 degrees, stirring occasionally, until they are crispy and golden and begin to pop.<br />
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Eat as is for a crunchy, salty snack and/or serve sprinkled over the above Risotto and slaw for a crunchy pop! <br />
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<b>~*TIP: </b>To make it easier to peel ribbed squashes like the sweet dumpling above and acorn squashes, I like to follow the following method. Cut squash in half and remove the seeds with a spoon. Turn squash so that the skin side faces up. Cut squash in "smiley face" shapes but slicing down the concave valley between each rib. At this point, the individual slices will be easier to peel than trying to peel between the ridges when whole. From here, chop up your squash "smileys" and proceed with your recipe. *~Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-19057122290934197132011-10-02T19:32:00.000-07:002013-06-24T12:33:50.057-07:00Falling out of Summer Garden<div class="separator" style="clear: both; text-align: center;">
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Cooler temperatures have arrived here in Raleigh and the summer garden is quickly coming to a close as I begin to transition in my fall crops. I am loving the fall weather but am still hoping for a few more warm weeks to ripen my remaining tomatoes and peppers and, most especially, melons. Check out the slideshow below to see what fruits are still hanging on from this summer and what young plants are taking their place as we fall out of the summer garden...<br />
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<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F104243299485553489181%2Falbumid%2F5659078908083121425%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="300" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-51210130438409199032011-09-27T19:26:00.000-07:002011-09-27T19:40:07.748-07:00Best Biscuits<div class="separator" style="clear: both; text-align: left;">
This post involves so many of my favorite things... one of my all-time favorite restaurants, my favorite new cookbook, and my favorite meal... brunch. The biscuit recipe is adapted from one in the <a href="http://www.amazon.com/dp/1449400647/?tag=googhydr-20&hvadid=10488954705&ref=pd_sl_4frjfrnxyt_e">Tupelo Honey Cafe Cookbook</a>, a gift from Derek's mom and my new favorite cookbook, especially for brunch options. The <a href="http://www.tupelohoneycafe.com/">Tupelo Honey Cafe</a> is arguable the most famous and beloved restaurant in Asheville, NC and is one of our very favorites (well, Derek's ultimate favorite might be <a href="http://www.salsas-asheville.com/">Salsa's</a>). Brunch is most definitely my favorite meal, full of all of breakfast's most decadent delights and brimming with excuses to drink a cocktail before noon (well, unless it's a Sunday because apparently that's against the law here). Hats off to you mimosa and bloody Mary. Pictured here is a biscuit dripping with my <a href="http://shootsandplatters.blogspot.com/2011/09/tale-of-two-figs.html">Crystalized Ginger and Champagne Jam</a>, next to a veggie egg scramble much like the one <a href="http://shootsandplatters.blogspot.com/2010/09/veggie-skillet.html">here</a>, but adapted to what's in season now for summer. In the background, you can see a hint of the stem to the glass holding my mimosa, a great compliment to the champagne in this jam. Aaah, brunch, you never disappoint. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FkpVxZNIUzBDRN4VvN3QYbZt-Y9u46x9fcmAawf9-yCQN9dkNTAvBdJFt9-GPKotXBNoI8PX0GGKQZTxOOSYbVO3y9pL2rhUbMOw8FOY7jZgIUW82oLSmcPZX3_GtxSr_YeLi4gBx6E/s1600/IMG_6219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FkpVxZNIUzBDRN4VvN3QYbZt-Y9u46x9fcmAawf9-yCQN9dkNTAvBdJFt9-GPKotXBNoI8PX0GGKQZTxOOSYbVO3y9pL2rhUbMOw8FOY7jZgIUW82oLSmcPZX3_GtxSr_YeLi4gBx6E/s320/IMG_6219.JPG" width="240" /></a></div>
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<b>Recipe:</b></div>
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-2 c flour</div>
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-1 Tbsp baking powder</div>
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-1/4 tsp baking soda</div>
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-1 tsp salt, plus more for sprinkling</div>
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-2 Tbsp sour cream (or plain yogurt)</div>
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-3/4 c unsalted butter, frozen, plus some for brushing</div>
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-1/2-3/4 c plain yogurt</div>
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->Preheat oven to 450 degrees. Mix dry ingredients together. Add sour cream and mix until incorporated. Grate butter on largest size. Mix into flour mixture with either a pastry blender or with forks until like small peas. Add yogurt until mixture comes together into a moist dough ball. Don't over mix. Roll out on a floured surface to a one-inch thickness. Cut biscuits with a 3-inch biscuit cutter or a similar-sized drinking glass. </div>
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Place on a baking sheet and into the preheated oven on the top rack. Bake until golden brown (about 20 minutes). Remove from the oven, brush or rub with butter and then sprinkle with salt. Put back in the oven about 5 more minutes. Pull them out and enjoy with jam, honey, and/or butter. </div>
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<b>~*TIP</b>: I think a few things that make this recipe so easy and these biscuits so delicious are the grated frozen butter and the last-minute butter and salt addition. I've never heard of doing either, but don't skip these steps! They are what give you the most buttery, flaky, and flavorful biscuits. Also, the original recipe calls for buttermilk, rather than yogurt, but I've made them with yogurt twice now (because that's what I had on hand), and I've had stellar results both times. *~ </div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com2tag:blogger.com,1999:blog-2308420746033980436.post-75268826873007089362011-09-25T20:16:00.000-07:002013-06-24T13:21:40.315-07:00A tale of two figs...<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Around this time of year, I have an eye out for a fig source. I never knew fresh figs until I moved to North Carolina, where figs of all kinds are beginning to be grown profusely. Growing up, the closest I ever came was a fig newton. I have a feeling I'm not alone in that. This year, I found a source for Black Mission Figs when one of my faculty offered to let me pick some off of his trees. We worked out a deal, a large loaf of fresh-made zucchini bread + a promise of fig jam in the future in exchange for a couple gourmet beers and the motherload of fresh figs waiting to be picked. Below are the results of that agreement... two fig preserves recipes, both delicious, one <b><i>Vanilla-Balsamic Fig Compote</i></b>, and the other </span><b><i>Crystallized Ginger and Champagne Jam. </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquogJN7kfKkTXoysE6FssXrlK9QWRpvOP_a1B8Z03Qg9ljmfYXbOpR6Ey2NVh2ViBF_FZ4MhE0s1oQ63ukdb0eRDBnucKc_2Jpj3ETxAd-ACcowXWWplOwiLlqljcKmOCuCEv9qJoLLo/s1600/IMG_6201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquogJN7kfKkTXoysE6FssXrlK9QWRpvOP_a1B8Z03Qg9ljmfYXbOpR6Ey2NVh2ViBF_FZ4MhE0s1oQ63ukdb0eRDBnucKc_2Jpj3ETxAd-ACcowXWWplOwiLlqljcKmOCuCEv9qJoLLo/s320/IMG_6201.JPG" width="320" /></span></a></div>
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<b><i>Step 1</i></b>: The prep... For both recipes, the first thing I did was wash and quarter my figs, removing an stems still left on them. I think if I do this again, I will chop them up a little more (maybe in eighths), since my figs were on the large side. From here on, the tale of to figs will part ways. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmE2Nt8W2f2uzcble6WG3_FrsNTDdJXaIdPA_P11LJtwgJYap5l_NVBCwmzWHJ0GVDTvlJBjwo7JXnZfAXB0G1Ep7FmZcZ8xs7O8esfLdQmPVD4yYF6gfbE4Gvd97uBj_3YrsD-CTYoY/s1600/IMG_6197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmE2Nt8W2f2uzcble6WG3_FrsNTDdJXaIdPA_P11LJtwgJYap5l_NVBCwmzWHJ0GVDTvlJBjwo7JXnZfAXB0G1Ep7FmZcZ8xs7O8esfLdQmPVD4yYF6gfbE4Gvd97uBj_3YrsD-CTYoY/s320/IMG_6197.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b><i>Step 2</i></b>: The jams... Follow the instructions below on how to make each jam. Note that both require chilling overnight, so this will be a two-day process. Pick up with <b><i>Step 3</i></b> to see instructions for canning. </span></div>
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<b><i><span class="Apple-style-span" style="font-family: inherit;">Vanilla-Balsamic Fig Compote</span></i></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Recipe</b>:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-2.5 lbs of figs, rinsed, stemmed, and chopped</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1.75 lbs of sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-juice of 1 lemon</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1 vanilla bean, split (or about 1.5 tsp vanilla extract)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1/4 c balsamic vinegar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1/4 tsp (or more) freshly ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-> Combine figs, sugar, lemon, and vanilla in a non-reactive bowl (glass or ceramic or non-reactive metal) and refrigerate for at least 6 hours, but overnight is better. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The next day, pour into a large pot and add the balsamic and pepper. Bring to a boil and then let simmer for 5-10 minutes until the mixture thickens (see picture below and TIP at the end of this post). Remove vanilla bean (if used) and proceed to canning instructions in <b><i>Step 3</i></b>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mzRws-uDWukkfNpp2TIUDaAd5etzGtm3QzptE70k1TZ53RM9frNay_eNYxKqwD2D6OOdHtm7Azk5sKVn4xfsQ2Q-WWKKiq5NldyPqJoSwQLNXJ7qdFzvKRRCBXLckSSFmY1qE2XtfBo/s1600/IMG_6211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mzRws-uDWukkfNpp2TIUDaAd5etzGtm3QzptE70k1TZ53RM9frNay_eNYxKqwD2D6OOdHtm7Azk5sKVn4xfsQ2Q-WWKKiq5NldyPqJoSwQLNXJ7qdFzvKRRCBXLckSSFmY1qE2XtfBo/s320/IMG_6211.JPG" width="320" /></span></a></div>
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<b><i><span class="Apple-style-span" style="font-family: inherit;">Crystallized Ginger and Champagne Jam</span></i></b></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Recipe:</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">-5.5 lbs of figs, rinsed, stemmed, and chopped</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-2.5 lbs of sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1/2 c minced crystallized ginger</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-zest of 2 lemons</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-juice of 3 lemons</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1 1/2 c champagne </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-> Put figs into a large pot and add about a 1/2-inch of water. Simmer figs for about 5 minutes and then give them a quick mash with a potato masher. Simmer for 20-25 minutes more or until tender and translucent, stirring occasionally. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Put half of the stewed figs through a food mill or into your food processor until smooth. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Mix both stewed figs and processed figs with sugar, ginger (see pictured below), lemon juice, and lemon zest in a non-reactive bowl. Store covered in the fridge for at least 6 hours, but preferably overnight. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The next day, pour refrigerated mixture into a large pan and add champagne. Bring to a boil and simmer for about 40 minutes or until thickened (see TIP at the end of this post), stirring frequently and reducing the heat if needed to prevent the mixture from sticking. Once thickened, proceed to canning instructions in <b><i>Step 3</i></b>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWcWdvRfmgLu2oVUO2TY8W72J4Zgkn-958Bo2c8aHCC1j4NFdl6yATSM7MM2b3hlhBZOCs_vDWObbA3eIJGlYfW3J99Ru92znAt4Bp7Hv-O0EGdRHsGBWQFxcAUrQle9mWk1tJrnNv4/s1600/IMG_6204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWcWdvRfmgLu2oVUO2TY8W72J4Zgkn-958Bo2c8aHCC1j4NFdl6yATSM7MM2b3hlhBZOCs_vDWObbA3eIJGlYfW3J99Ru92znAt4Bp7Hv-O0EGdRHsGBWQFxcAUrQle9mWk1tJrnNv4/s320/IMG_6204.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><i style="font-weight: bold;">Step 3: </i>The canning...</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-> At this point you are ready to can your jam(s)! Pour the hot mixture into sterilized jars, leaving about a 1/4 inch of head space (as pictured below). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFUTNPtGd6bKcKaXkMI3sMtE6kFFOKHmETA49zO7efon4Q9ZlQ3OR61jscBN6RwhrNYJpx5BYTApiXDhtR9iuk0f9YM6IVIi7npPF_YRo45K-YnP5t15_rFtHXjRsuuarU9Pz_opoHrQ/s1600/IMG_6210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFUTNPtGd6bKcKaXkMI3sMtE6kFFOKHmETA49zO7efon4Q9ZlQ3OR61jscBN6RwhrNYJpx5BYTApiXDhtR9iuk0f9YM6IVIi7npPF_YRo45K-YnP5t15_rFtHXjRsuuarU9Pz_opoHrQ/s320/IMG_6210.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b><i>Canning Note</i></b>: In order to sterilize your jars, you can wash them in HOT soapy water, put them in a boiling water bath, or pull them straight out of a hot, freshly run dishwasher. For jams like this, I prefer 1/2-pint or even the smaller 4-oz jars, but pint jars will work too. Anything bigger than that will mean having to use a whole lotta jam at once when it comes time to open it! </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Once the jars are filled, wipe any residue from the rim of the jars to ensure a good seal. Put on prepared disks (soaked in boiling water) and screw on sterilized rings. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next, you can either put them in a boiling hot water bath for 10-12 minutes or using a pressure cooker at around 7 lbs pressure for 10 minutes. See my awesome family heirloom pressure cooker below. It's been canning for decades in my grandma's kitchen, but it came to live with me when she updated to a newer model. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">If using a pressure cooker, allow pressure to come down naturally. Remove jars. Allow to cool and then check for a good seal by making sure each lid is concave against the jar (not convex) and does not push down at all when you press it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gcVPkO4kI8zHtTC2_o461uKUfVWm04nYE5fQh7hcKbVl6apciKWkpadpyykSk1-Xt7lapkyRohPHM2ZiGTL6vkxquuxhlCB_1moX-tELCfcFgbODfKA_fEX8fStdBV2RWZw3NjLDOjU/s1600/IMG_6215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gcVPkO4kI8zHtTC2_o461uKUfVWm04nYE5fQh7hcKbVl6apciKWkpadpyykSk1-Xt7lapkyRohPHM2ZiGTL6vkxquuxhlCB_1moX-tELCfcFgbODfKA_fEX8fStdBV2RWZw3NjLDOjU/s320/IMG_6215.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">~<b>*TIP</b>: To test if your jams are "thickened," you can use the freezer test. Keep a few metal teaspoons in the freezer. When it comes time to test for thickness, pull one out, put a bit of jam on it, stick it back in the freezer for about 3 minutes, and pull it out. Push the jam with your finger to see if it wrinkles and/or hold the spoon perpendicular to the floor and see if it runs off or drips slowly. If your jam wrinkles and/or drips slowly, it's thickened. If not, keep cooking it for a few more minutes and then try again. However, how thick you want it may vary. Sometimes I like mine a little runny with big chunks (more like compote than jam). *~ </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">*If you have any concerns about whether you are canning correctly, please see USDA Guidelines <a href="http://www.uga.edu/nchfp/publications/publications_usda.html">here</a>. </span></div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-56004565727218534452011-09-21T14:11:00.000-07:002011-10-02T17:13:35.341-07:00Who squashed my spaghetti? Salad<div class="separator" style="clear: both; text-align: left;">
This is a great simple way to make use of one of my favorite, most interactive vegetables... <a href="http://en.wikipedia.org/wiki/Spaghetti_squash">spaghetti squash</a>. Yes, that's right, for those of you who are not familiar, there is a delicious squash that looks a lot like angel hair spaghetti when you scrape it out of its shell (see the "noodles" in the picture below). You can eat spaghetti squash any way you would other squashes (similar in flavor to acorn) or... anyway you would eat spaghetti. Wild! I know. This dish really could be inspired by either, but ends up looking and tasting much like a pasta salad of sorts. Check it out and feel free to change it up by adding whatever fresh veggies or pickled pantry delights you have around. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDllQp-FOc_5mBdk8Tl3jPoflXOOhw-zuPHt1SCX4vai6XKEytX40l62HWiQx3EtmkO10UG7X_da4dxlNQ9bCT1ug7tuJgoAVD_xNx2KvKv4mDQMCphVzqCbpF2BOy4pqgBPUz46TiDSo/s1600/IMG_6229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDllQp-FOc_5mBdk8Tl3jPoflXOOhw-zuPHt1SCX4vai6XKEytX40l62HWiQx3EtmkO10UG7X_da4dxlNQ9bCT1ug7tuJgoAVD_xNx2KvKv4mDQMCphVzqCbpF2BOy4pqgBPUz46TiDSo/s320/IMG_6229.JPG" width="320" /></a></div>
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<b>Recipe</b>:</div>
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-2 medium spaghetti squash</div>
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-olive oil</div>
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-juice and and zest of 1 1/2 lemons</div>
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-Parmesan cheese</div>
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-1 red pepper, chopped</div>
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-2 oz capers (1/2 a 4-oz jar)</div>
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-fresh herbs, chopped (I used chives, garlic chives, parsley, and basil)</div>
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-> Preheat oven to 400 degrees. Cut your squashes in half and scrape out seeds. Rub them with a little olive oil and then put them in the oven in a baking dish for about 20 minutes or until they are fork-tender. Remove and allow to cool until you can handle them easily. Use a fork to scrape out the "noodles," or squash strands; scraping "against the grain" works best. </div>
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Toss the squash with lemon juice and zest and then add as much Parmesan as you prefer (around 1/4 cup). Add chopped peppers, capers, and fresh herbs. Season to taste with salt and pepper. Serve at room temperature or chilled. You will have a lot of (pleasantly, I hope,) surprised dinner guests after they take their first bite...</div>
Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com2tag:blogger.com,1999:blog-2308420746033980436.post-38724577137486367832011-09-21T05:45:00.000-07:002011-09-21T06:03:17.383-07:00Goaty Red Pepper Wontoli with Lemon<div style="text-align: justify;">
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<span class="Apple-style-span" style="font-family: inherit;"> Once upon a time there was a girl with a coupon for wonton wrappers. She bought the wrappers thinking, "there are so many things I could create with these!". The wrappers sat and sat in her fridge... until one night, in a burst of creativity and a fury of roommate cooperation, the wonton wrappers were magically transformed into delicious ravioli! Wontoli, if you will. See the enchanted steps below if you want to know how to turn a pack of wrappers, some spicy leftovers, and some delicious creamy goat cheese into the something magical pictured below. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJ9zFwF5uvmjyZFjswGuJM-PAUe1OOUJzS4sGz1cqOLkgis6FL0CI4TpmgXR2bfqpDvG4vI9SIwhvuUpKjNsy74cC5JejrGeF-UHHiyQVQGdMrbLWLMbhYxiL5VYrYk1InGpxuAVG8VA/s1600/IMG_6223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJ9zFwF5uvmjyZFjswGuJM-PAUe1OOUJzS4sGz1cqOLkgis6FL0CI4TpmgXR2bfqpDvG4vI9SIwhvuUpKjNsy74cC5JejrGeF-UHHiyQVQGdMrbLWLMbhYxiL5VYrYk1InGpxuAVG8VA/s320/IMG_6223.JPG" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Recipe</b>:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1 pack wonton wrappers (or about 12 wrappers per person)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-1 c roasted red pepper and sausage sauce (see recipe below)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-4 oz goat cheese</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-olive oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-zest of one lemon</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-juice of 1 1/2 lemon</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-Parmesan and freshly ground black pepper for serving. </span></div>
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->Lay half of your wonton wrappers (like the ones below) out on a large flat, dry pan. </div>
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<span class="Apple-style-span" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sVfdyNLXV4lepLkx62OamGCqfvxGkWK1gvH71oU1A_JRapH5crnJ1xbd3C9Fq6W46-L2MqUuau9JbpwFegCtU6abnva5ha8ufcf9e9BOCocsZAe7RrL7pmdN7PGWvVrS5mE_XwGhUx0/s1600/IMG_6227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sVfdyNLXV4lepLkx62OamGCqfvxGkWK1gvH71oU1A_JRapH5crnJ1xbd3C9Fq6W46-L2MqUuau9JbpwFegCtU6abnva5ha8ufcf9e9BOCocsZAe7RrL7pmdN7PGWvVrS5mE_XwGhUx0/s320/IMG_6227.JPG" width="320" /></a></span></div>
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Mix sauce and goat cheese together. </div>
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Put a scoop (about 1.5 Tbsps)of this mixture in the center of each wonton wrapper on the tray. Wet the tip of your finger and run it along the edges of the wonton wrapper. Place a second wrapper on top, squeeze out any air pockets and pinch edges together, forming a ravioli. </div>
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At this point, you can either bake the ravioli or boil them. We boiled them, which worked fine, but I recommend only boiling them briefly (maybe 5 minutes) until they float to the top. They will begin to get a little soggy fast. </div>
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Next take them out of the boiling water and put them directly into a pan generously covered with olive oil and at medium to high heat. Brown both sides and remove from pan. </div>
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Toss with lemon juice and lemon zest. Top with Parmesan cheese and freshly ground black pepper at the table. There you have your wontoli... spicy, goaty, lemony, and magical! </div>
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<b>~*TIP:</b> You can either use some browned Italian sausage paired with some chopped roasted red peppers for the sauce required above <i>or</i> try out the sauce recipe below. But be careful when roasting your own peppers! I didn't realize I was working with as hot of a variety as I was, and I had "hands on fire" for a good hour after cleaning them of seeds and skins.<b>*~</b><br />
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<b><i>Roasted Red Pepper and Sausage Sauce</i></b></div>
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-roughly 15 Anaheim peppers</div>
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-2 Italian sausages</div>
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-1 large jar stewed tomatoes (32 oz)<br />
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-> Put peppers whole on a baking sheet and place under the broiler. Allow to broil until they just start to blacken on one side. Then take them out and flip the peppers, putting them back in for the reverse side to broil. Allow to cool until cool enough to handle. <br />
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<b>[NOTE:</b> At this point, it's important to know how spicy your peppers are. Anaheims vary in heat considerably, and mine were much hotter than I anticipated. If you have spicy peppers, you may want to wear gloves for the next step. No amount of handwashing or slathering yourself down in yogurt (ok, so I was desperate) will save you from the "hands on fire" fate.<b>]</b><br />
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->Pepper skins should just rub off at this point, so rub off skins and scoop out seeds and seed membrane. You can either dispose of these or save the skins to fry up with your eggs the next morning. That's what my friend's Italian grandparents do. Roughly chop the skinned, seeded peppers. <br />
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Now, squeeze the Italian sausage from its casing and brown over medium heat. Once brown, add chopped peppers and saute until mixed. Add stewed tomatoes and simmer until reduced into a thick chunky sauce. </div>
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Serve over pasta as is and/or use leftovers in the recipe above! Be careful. Depending on your peppers, this sauce could be pretty spicy! </div>
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Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com2tag:blogger.com,1999:blog-2308420746033980436.post-22035842044744323682011-09-20T19:50:00.000-07:002013-06-24T12:34:12.706-07:00Ode to Boothby's BlondeI wanted to take this time to honor my favorite garden producer of the summer... my Boothby's Blonde cucumbers. Early this summer, I dreamt of a beautiful cucumber trellis, made of interwoven bamboo, arching between two of my curbside beds. Boothby's Blond did NOT disappoint. Not only were they healthy, vibrant climbers even in the melting North Carolina summer heat, they were also my best producer of the summer garden so far! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB_dN9-duI4CBscYLoghnpKLtUdU129sc91LoBkIMRupTEZbLmoMvTM5Tc5MbAIiOa9dEfGekHUi7yVG8BTH-FwbCml7IwlABihFRwiZ9FMqgCYGi1miFaEap-f1k537BOku9YUq04hE/s1600/IMG_6181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB_dN9-duI4CBscYLoghnpKLtUdU129sc91LoBkIMRupTEZbLmoMvTM5Tc5MbAIiOa9dEfGekHUi7yVG8BTH-FwbCml7IwlABihFRwiZ9FMqgCYGi1miFaEap-f1k537BOku9YUq04hE/s320/IMG_6181.JPG" width="320" /></a></div>
Take note of it's thin yellow skin... Unlike green cucumber varieties that are past their prime when they turn yellow, these are at their peak when they turn a bright lemony yellow. The skin is also thin enough that there is no need to peel! Unlike with some cucumbers, you won't be left chewing on woody skins and seeds. One aspect that is a little strange to get used to and is not pictured here is that they also have small black spines, which makes for a wild contrast with their yellow skins. Don't worry, they rub off easily!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFoyNM9FZ9VoAW00shiFhlPFTSMtugp78O1Qfjdn29BDimMPeUd5bfks-d65oZWt26cIQUpv9V7bz496GRPypJeWBGvgIr3DdF-Yj0g2g0mtMIPYdbEhO_FgtG1ZOKLCJMzdNA-CoYeI/s1600/IMG_6180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFoyNM9FZ9VoAW00shiFhlPFTSMtugp78O1Qfjdn29BDimMPeUd5bfks-d65oZWt26cIQUpv9V7bz496GRPypJeWBGvgIr3DdF-Yj0g2g0mtMIPYdbEhO_FgtG1ZOKLCJMzdNA-CoYeI/s320/IMG_6180.JPG" width="320" /></a></div>
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Also note here their melon-like flesh... These are crisp and juicy. No need to scrape out the seeds. You won't even notice them. </div>
A big thanks to Seed Savers Exchange, my source for Boothby's Blonde cucumber. I'll definitely be saving these seeds and planting again next year. <br />
<a href="http://www.seedsavers.org/Details.aspx?itemNo=916">http://www.seedsavers.org/Details.aspx?itemNo=916</a>Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0tag:blogger.com,1999:blog-2308420746033980436.post-87419457562260877172011-07-30T17:54:00.000-07:002011-07-30T17:54:19.041-07:00Jazzy Summer SaladThis summer salad has some poppin' sweet crunch and will make your taste-buds go ZING-ZIP-POW! Holy corn-tomato combo Batman, we have lift-off! The subtly-sweet corn accompanied by a hint of lemon and some fresh onion makes this a wonderfully refreshing treat in the woeful summer heat.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uNMLRcQrO7WAdNKcGDhfTj5P50wNX88fr7cYc8Shns3Vw05u_k_9mid7dbAif86O_WizbL2LfUrFsVh6B79-Lo4WEHQaeG7ZduPncqpoX4d54CkGOFdZmmMUqNKflK1PMcc_GjKC0sU/s1600/IMG_6187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uNMLRcQrO7WAdNKcGDhfTj5P50wNX88fr7cYc8Shns3Vw05u_k_9mid7dbAif86O_WizbL2LfUrFsVh6B79-Lo4WEHQaeG7ZduPncqpoX4d54CkGOFdZmmMUqNKflK1PMcc_GjKC0sU/s320/IMG_6187.JPG" width="320" /></a></div><b>Recipe</b>:<br />
-4 ears corn, kernels cut off<br />
-1 pint cherry tomatoes, halved<br />
-1/2 small onion, minced<br />
-salt and pepper<br />
-olive oil<br />
-juice of 1 lemon<br />
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->Combine corn, tomatoes, and onion. Add a splash of olive oil and the lemon juice and then season to taste. You could also blanch the corn or saute your onions, but we like them fresh from the garden for this dish. Enjoy as a side to your favorite summer meal!<br />
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<b>*TIP:</b> Make it even jazzier by adding some of your favorite chopped herbs, like cilantro, sweet basil, or lemon basil. *~Amanda and Derekhttp://www.blogger.com/profile/13580931348940641750noreply@blogger.com0