tag:blogger.com,1999:blog-14487372356166632142024-03-19T06:59:33.215-04:00The Butcher and The Bakercooking simply and eating locallyAnonymoushttp://www.blogger.com/profile/15341276348925958988noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-1448737235616663214.post-70929652536829091172015-09-27T17:28:00.001-04:002015-09-27T17:33:32.516-04:00Recipe: Rustic Eggplant Parmesan<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://4.bp.blogspot.com/-9iHG22DniQc/Vghel_z0EAI/AAAAAAAAGPY/fe8Hy3x8Gec/s1600/eggplant1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9iHG22DniQc/Vghel_z0EAI/AAAAAAAAGPY/fe8Hy3x8Gec/s640/eggplant1.jpg" /></a><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">This is just the best time of year, isn’t it? The days are hot, the nights are cool, the sky is clear, and the light is sharp. But that’s not all! The peaches are juicy, the apples are crisp, the tomatoes are bursting, the corn is mouthwatering, and the winter squashes are starting to roll in. The Berkshires are at their most beautiful and bountiful. It’s overwhelming really — what does one do with this incredible cornucopia?</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://1.bp.blogspot.com/-RsMOKaoqRXs/VghemsSareI/AAAAAAAAGPg/AQ79pLIaM6o/s1600/eggplant2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RsMOKaoqRXs/VghemsSareI/AAAAAAAAGPg/AQ79pLIaM6o/s640/eggplant2.jpg" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://3.bp.blogspot.com/-92AwOjRZMtQ/VgheplHKYXI/AAAAAAAAGPw/iojvpN6mc3A/s1600/eggplant3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-92AwOjRZMtQ/VgheplHKYXI/AAAAAAAAGPw/iojvpN6mc3A/s640/eggplant3.jpg" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Matters are further complicated by the transition in the weather. The days are still too hot to be cooking over the stove, but the evenings are starting to be cool enough that you crave those slow roasted treats absent from plates since March. Not to mention, by this time of the year, you’re a little sick of that char-grilled flavor and you’ve consumed more sliced tomatoes then you thought was humanly possible.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://1.bp.blogspot.com/-Emm3ikIHk80/VghesJ-xh-I/AAAAAAAAGP4/kIRZzxpxMsM/s1600/eggplant4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Emm3ikIHk80/VghesJ-xh-I/AAAAAAAAGP4/kIRZzxpxMsM/s640/eggplant4.jpg" /></a><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">We say, embrace the transition, the back and forth, the thin-line walking. Here’s how to do it: Rustic Eggplant Parmesan. This particular take on the classic Italian-American dish involves almost no prep and maybe even less time in the kitchen, but it still manages to shine with layered flavors of slow roasted tomatoes, earthy eggplant, and creamy melted cheese!</span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">It is the best of both our worlds — hot sticky summer, and cool crisp autumn.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://4.bp.blogspot.com/-b7rMvPBgae0/Vgheo4LT5_I/AAAAAAAAGPo/zRNGu6JT9ro/s1600/IMG_0529%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b7rMvPBgae0/Vgheo4LT5_I/AAAAAAAAGPo/zRNGu6JT9ro/s640/IMG_0529%2Bcopy.jpg" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><b>Rustic Eggplant Parmesan</b></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 2 medium eggplant (about 2 lbs.) sliced into 1/4-inch-thick rounds</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ ¾ teaspoon kosher salt, more to taste</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ Freshly ground black pepper to taste</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ About ¾ cup extra virgin olive oil</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 head of garlic (6 large cloves) minced or pressed</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 6 medium tomatoes sliced into 1/4-inch-thick rounds</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ ½ cup finely grated Parmesan</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 lb. fresh mozzarella, sliced into 1/4-inch-thick rounds</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ Handful of basil, chopped if you prefer</span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">1. Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt and let stand for 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">2. Preheat oven to 375 degrees. In a large (9” x 13” works) baking pan, place a single layer of sliced tomatoes, then a single layer of eggplant. Sprinkle with a light coating of olive oil, garlic, and Parmesan cheese.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">3. Repeat layering one more time and top with an additional single layer of tomato. Dust with salt and Parmesan. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">4. Place in oven. After a half hour, remove pan from oven and cover the dish with the mozzarella, remaining Parmesan cheese, olive oil and salt.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">5. Return to oven and cook for another half hour. Serve hot with basil and black pepper sprinkled on top.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_rustic_eggplant_parmesan">RuralIntelligence.com</a> on September 7, 2015. </i></span> </span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-10738396820880751862015-08-10T20:53:00.000-04:002015-09-27T21:02:43.570-04:00 Recipe: Cornbread Panzanella Salad<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-sfIHlXF3q0g/VgiQIVS4IxI/AAAAAAAAGSw/xQNQAR9NlJE/s1600/IMG_0245%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sfIHlXF3q0g/VgiQIVS4IxI/AAAAAAAAGSw/xQNQAR9NlJE/s640/IMG_0245%2Bcopy.jpg" /></a><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Few things hit the spot like a great salad on a hot August day. One of our favorite summer salads has already been perfected by not one, but two chefs in Great Barrington — Daire Rooney of the Mezze Restaurant Group and Steve Browning at Prairie Whale. They have different approaches to the dish, but our reaction is always the same; when we see a panzanella salad on either of their menus, we just have to order it.</span></span><br />
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But sometimes you just want to stay in and make your own, right? Luckily, with panzanella, you can’t go wrong. Just grab a few fresh ingredients, throw ‘em together and you’ve got a bright and satisfying classic summer side dish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-8WRnNyfulEw/VgiQHd190iI/AAAAAAAAGSo/BONvwsNXH9c/s1600/IMG_0258%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8WRnNyfulEw/VgiQHd190iI/AAAAAAAAGSo/BONvwsNXH9c/s640/IMG_0258%2Bcopy.jpg" /></a><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This salad is simple, but also highly adaptable. Don’t like cucumbers? Leave them out. Have some beautiful sweet peppers? Toss them in. Whether you’re picnicking at Tanglewood, dropping by a summer potluck, or just feeling lazy, this salad promises to deliver.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-M2PTO2UTiJI/VgiQJP_elyI/AAAAAAAAGS4/5DqBfidfpqo/s1600/IMG_0345%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M2PTO2UTiJI/VgiQJP_elyI/AAAAAAAAGS4/5DqBfidfpqo/s640/IMG_0345%2Bcopy.jpg" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-ueSYQAO1thI/VgiQNzQlLxI/AAAAAAAAGTA/ntfYzKCe-vY/s1600/IMG_0357%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ueSYQAO1thI/VgiQNzQlLxI/AAAAAAAAGTA/ntfYzKCe-vY/s640/IMG_0357%2Bcopy.jpg" /></a><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Cornbread Panzanella Salad</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 generous cups of cornbread, cut into 1 inch cubes</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 lbs. heirloom tomatoes, chopped into 1-2 inch pieces</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 fresh tropea onion, minced or 1 shallot, peeled and minced</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 or 2 cucumbers, sliced and chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 5 tablespoons olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Sea salt (something flaky like Maldon is best)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Frreshly ground pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 tablespoons balsamic vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4-5 oz. good mozzarella, chopped into ½-inch pieces</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 cup basil, roughly chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Lay the cornbread cubes out on a baking sheet and drizzle about 3 tablespoons of olive oil on top. Toss until the pieces are generally covered, and season lightly with salt and pepper. Bake in a 400° oven for 10 minutes, gently stirring once or twice, until toasted.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. In a large serving bowl, mix the tomatoes, onions or shallots, cucumbers, vinegar, remaining olive oil, and cheese. Add cornbread cubes and mozzarella, some salt and pepper, and toss.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Let sit for 20 minutes or so, then serve.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_cornbread_panzanella_salad" target="_blank">RuralIntelligence.com </a>on August 10, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-21667798777260853362015-07-13T20:40:00.000-04:002015-09-27T20:51:57.231-04:00Recipe: Northern Thai-style Pork Shoulder<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-Bp9xt7Pdfgo/VgiNbXNoX3I/AAAAAAAAGSI/2hU5feD2M9I/s1600/IMG_0157%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Bp9xt7Pdfgo/VgiNbXNoX3I/AAAAAAAAGSI/2hU5feD2M9I/s640/IMG_0157%2Bcopy.jpg" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We’ve probably already mentioned that we’re on a tasty journey through the varied flavors of the Asian continent – because, well, it’s all we can talk about! And in the last couple weeks, we’ve really dug into Thai cuisine. There’s just something about the combination of spicy Thai peppers and cooling herbs that tastes so perfect on the almost tropical evenings we’ve been enduring this summer.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-mgwUKk8ap5Q/VgiNbVO8KlI/AAAAAAAAGSE/_Bqhs-kiRCk/s1600/IMG_0123%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mgwUKk8ap5Q/VgiNbVO8KlI/AAAAAAAAGSE/_Bqhs-kiRCk/s640/IMG_0123%2Bcopy.jpg" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-3cszourcnsI/VgiNd5jE9ZI/AAAAAAAAGSU/Xr3WKVWK1Uc/s1600/IMG_0179%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3cszourcnsI/VgiNd5jE9ZI/AAAAAAAAGSU/Xr3WKVWK1Uc/s640/IMG_0179%2Bcopy.jpg" /></a></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Our recent efforts have been ever-more rewarding, as we now have a Thai expert at our disposal — our brother, Will. Will is a natural builder and spent six months living in Thailand… but this summer he’s become our official taste-tester. When he says our kitchen smells like a Thai food market, we know we’ve hit a recipe on its head.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This month we wanted to tackle a dish that we tasted at Andy Ricker’s famous Pok Pok Thai restaurant in NYC. It’s a simple but authentic dish of thinly-sliced grilled pork shoulder, marinated in a paste of cilantro roots, garlic and soy sauce, served with greens and rice. It is a perfect summer dish, and except for some fish sauce, it calls for no unusual ingredients.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-6RWRHYuvsPU/VgiNfBhgIWI/AAAAAAAAGSc/KrUMQ1q_EN8/s1600/IMG_0228%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6RWRHYuvsPU/VgiNfBhgIWI/AAAAAAAAGSc/KrUMQ1q_EN8/s640/IMG_0228%2Bcopy.jpg" /></a></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Northern Thai-style Pork Shoulder</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">From <a href="http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888">Pok Pok</a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For the pork:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 lb. pork shoulder</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 cloves garlic</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Roots from 1 bunch cilantro (if you can’t get some with the roots, use the greens instead)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tbsp whole black peppercorns</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tbsp sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 tbsp Shoyu soy sauce (or another light soy sauce)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Pound garlic, cilantro roots and peppercorns together in a mortar and pestle or mix ingredients in a food processor. Either way, you’re going for a paste.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Cut shoulder meat into 1/2-inch thick slices. Rub paste onto the meat and marinate for an hour.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Grill the meat over a medium heat for 4 minutes on each side.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For the dipping sauce:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tbsp minced garlic</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tbsp red chili pepper flakes</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 tbsp fish sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 tbsp lime juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tsp sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 tbsp cilantro, finely chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix all together in bowl and serve along side grilled meat. Serve meat and sauce with bibb lettuce leaves or bok choy leaves and rice.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_northern_thai_style_pork_shoulder" target="_blank">RuralIntelligence.com </a>on July 13, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-21782791408212675112015-06-15T18:02:00.000-04:002015-09-27T20:39:41.695-04:00Recipe: Strawberry Icebox Pie<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnEVjh3Fnh9nWFc3vMl0mhG9Lg3VmpaDey8rvhE8-32xAJ3qKhnvS4kKTnA-wkl5MYXzftjm9x01uL3mit03GLnokzz8jS3_7IgbEHeh6CwHZcPANOpwmptFvqD-RVDOqhaHMif4Q7EpF/s1600/IMG_9902.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnEVjh3Fnh9nWFc3vMl0mhG9Lg3VmpaDey8rvhE8-32xAJ3qKhnvS4kKTnA-wkl5MYXzftjm9x01uL3mit03GLnokzz8jS3_7IgbEHeh6CwHZcPANOpwmptFvqD-RVDOqhaHMif4Q7EpF/s640/IMG_9902.JPG" width="640" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If ramps are the first taste of spring, then strawberries are most certainly the first taste of summer. Each year as we take our first bite of our first strawberry, a sense of joyous relief falls over us and we know that summer is truly here. But like all good things in life, strawberry season goes by in a flash, and it's up to us to make the most of it.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We wanted to celebrate this limited-time-only, ruby-red harvest this week, but when we sat down to work out the recipe, we had no idea where to start. There are just so many delicious, delectable, delightful ways to eat strawberries! Our favorite, of course, is to eat 'em as you pick 'em - but that's not much of a recipe. Other dishes on the list? Strawberry rhubarb pie, strawberry jam, strawberries and cream, strawberries and ice cream, strawberry pancakes, strawberry shortcake... you can imagine it's a very long list. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Anyway, rather than pick just one, we decided to pile as many strawberry preparations as we could into one pie plate, and here's where we landed – Strawberry Icebox Pie. There's something for everyone, and a little bit of everything for us – graham cracker crust, jam, mousse, cream and fresh berries. It looks like a lot of work, but it's not – we promise! And it's worth it. So, so worth it! </span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-QxB9RGy-qtI/Vghq_uEnHAI/AAAAAAAAGR0/D7NMliXxbNM/s640/IMG_9987.JPG" width="640" /></span></span><i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span></i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Strawberry Icebox Pie </b></span></span></div>
<i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Crust:</span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 15 graham crackers (about 1 ½ cups when crushed)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ ¾ stick butter, melted</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/3 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tsp salt</span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span></span><br />
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<i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Jam Layer:</span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 lb. strawberries, hulled</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1⁄3 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 1/2 tablespoons cornstarch</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mousse Layer:</span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 lb. strawberries, hulled</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1⁄2 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1⁄2 tbsp. lemon juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1⁄2 tsp. salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 eggs, separated into yolks and whites</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 cup heavy cream</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 1⁄2 tsp. vanilla extract</span></span><br />
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</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Whipped Cream:</span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 cup heavy cream</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tbsp sugar</span></span><br />
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</span></span> <b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make the crust: </span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Preheat oven to 350°. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Crush the graham crackers. A food processor is the easiest way, but you can also put the crackers in a heavy zip-lock bag, wrap the bag in a dishtowel, and whack away at it with a rolling pin.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Mix all crust ingredients until well-combined. Dump into a buttered 9-inch pie pan or spring-form pan and press firmly onto the bottom and up the sides. (If using a spring form pan, lay parchment paper in the bottom and then butter.)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Bake for 10 minutes. Set pan on wire rack to cool.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make the jam layer:</span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Chop about half of the strawberries into 1/2-inch pieces. Set aside. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Put remaining strawberries in a medium saucepan and crush them using a fork. Add sugar and cornstarch to the pan and cook over medium-low heat until mixture comes to a boil.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Remove from heat and stir in remaining chopped strawberries. Cool completely.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Spread cooled jam in the bottom of the cooled crust. If your jam seems very watery, use a slotted spoon and transfer only the chunky parts. Refrigerate the whole thing – crust and jam - or put in the freezer until cool.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make the mousse layer:</span></span></i><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Puree strawberries in a blender or food processor until smooth and transfer to a large saucepan. Add sugar, lemon juice, salt, and egg yolks, then whisk until smooth. Put the saucepan over medium heat and bring to a simmer.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Cook, whisking occasionally, for about 15 minutes, or until the mixture has thickened a little. Remove from heat, allow to cool for 10 minutes, then put in the refrigerator until cold – about 30 minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Whisk egg whites in a bowl until stiff peaks form and add to cooled strawberry mixture. Fold gently until combined then set aside.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Whisk cream and vanilla in a clean bowl until stiff peaks form, add to strawberry mixture. Fold until combined then gently pour into pan, layering on top of cooled jam.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Refrigerate the pie or put in the freezer until the mousse sets a bit.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To make the whipped cream:</span></span></i><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Mix cream and sugar in a bowl. Whip until firm peaks form. Spread over mouse layer. Put in the freezer for a few hours or overnight. One hour before serving, take the cake out of freeze</span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">r if you're using a spring form pan, release it now) and put in the fridge to thaw slowly. Before serving, top with strawberries.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_strawberry_icebox_pie">RuralIntelligence.com</a> on June 15, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place.</i></span></span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-60858539106946997192015-05-11T17:45:00.000-04:002015-09-27T18:01:44.259-04:00Recipe: Chive & Cheddar Biscuits<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-3JlwKEtsYA4/Vghkwqf4V3I/AAAAAAAAGQ4/ebZBM0F6s-Y/s1600/biscuit_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3JlwKEtsYA4/Vghkwqf4V3I/AAAAAAAAGQ4/ebZBM0F6s-Y/s640/biscuit_1.jpg" /></a></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It seems like, since our first date, we’ve been talking about taking a food-centric road trip through the South… and we finally made it! A month or so ago, we ate our way into Savannah, then through Charleston and finally, on to Asheville. Of course, we didn’t see and consume everything we wanted to, but it was a pretty good start. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-fx1j7Z-cWSU/VghkuWX5t3I/AAAAAAAAGQw/jUO68wqhL6E/s1600/biscuit_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fx1j7Z-cWSU/VghkuWX5t3I/AAAAAAAAGQw/jUO68wqhL6E/s640/biscuit_3.jpg" /></a><br />
There are many things that drew us to the south - chief among them, a restaurant in Charleston led by one of our favorite chefs, Sean Brock - but we were surprised by how much we loved the Low Country of South Carolina. We immediately connected with the lush and swampy landscape, the culture, and yes, the food! Biscuits! Smoked pork! Cheese! Grits! Butter, butter and more butter! We wished we could take it all home with us. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-ladxejVAI4k/Vghk1X8i3VI/AAAAAAAAGRA/0Otw3Wh7l6k/s1600/biscuit_6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ladxejVAI4k/Vghk1X8i3VI/AAAAAAAAGRA/0Otw3Wh7l6k/s640/biscuit_6.jpg" /></a></span></span></div>
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When we arrived back in The Berkshires, our belts a little tighter, spring was barely emerging. Not much was happening in the garden beds except our trusty chives, which had sprung up high as if to welcome us home. Yearning for a taste of our travels, we set to work putting together a reminiscent dish, but with locally-sourced ingredients: Chive and Cheddar Biscuits, with North Plain Farm bacon and eggs. It might be a while until we make it back to the low country, but until then, this hearty breakfast will keep up sated. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-yOaLOWMCIXE/VghlSyp3USI/AAAAAAAAGRI/EU6b5USnZJE/s1600/biscuit_5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yOaLOWMCIXE/VghlSyp3USI/AAAAAAAAGRI/EU6b5USnZJE/s640/biscuit_5.jpg" /></a></span></span></div>
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<b>Chive & Cheddar Biscuits </b><br />
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+ 2 ¼ cups cake flour <br />
+ 2 teaspoon sugar <br />
+ 1 tablespoon baking powder <br />
+ ¾ teaspoon salt <br />
+ ¾ teaspoon baking soda <br />
+ 9 tablespoons salted butter, cut into small chunks and frozen for a few minutes <br />
+ 1 cup shredded cheddar cheese <br />
+ ⅓ cup chopped chives <br />
+ ¾ cup buttermilk <br />
+ egg wash (1 egg, whisked together with 1 tsp water) <br />
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1. Preheat oven to 400 °F and cover a baking sheet with a layer of parchment paper. <br />
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Working quickly and gently, use your fingertips or a pastry blender to work the butter into the dry ingredients until the butter is broken into pea-sized pieces. When it’s done, it will resemble a very coarse meal. Add the shredded cheese and chives and stir until combined. <br />
3. Add the buttermilk and stir until clumps form. Knead the mixture gently until it just holds together. <br />
4. Dump the dough on to a floured surface and pat into a rectangle, about ¾ inch thick. At this point, you can either cut the rectangle into smaller 3 inch-ish segments or cut 2-3 inch rounds with a biscuit cutter. Either way, transfer to the baking sheet, leaving about 2 inches in between biscuits. <br />
5. Lightly brush egg wash on top of biscuits and put into oven. Bake for 15 minutes, until biscuits are golden brown on top. Serve immediately. <br />
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<i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_chive_and_cheddar_biscuits">RuralIntelligence.com</a> on May 11, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place.</i> </span></span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-72039555157312300962015-04-17T17:34:00.000-04:002015-09-27T17:44:17.568-04:00 Recipe: Kimchi Pancakes<div style="margin-bottom: 0in;">
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This winter we promised ourselves that we’d spend some time getting to know the various cuisines of Asia. (We thought we’d make a resolution we could actually keep this year!) We researched renowned books from all the leading traditional and up-and-coming chefs, and went to work exploring new techniques, flavor profiles and ingredients.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">As we’ve moved through each country and region, we’ve slowly accumulated a pantry full of kitchen staples from cuisines around the continent - and we’ve been pleasantly surprised by how many locally produced options there are for us to experiment with. Now we always have at least one variety of <a href="http://www.southrivermiso.com/"><span style="color: #1155cc;"><u>South River Miso</u></span></a> in our fridge - usually hearty brown rice - along with a couple of bottles of <a href="http://kitchengardenfarm.com/sriracha#.VSp__BdOBaQ"><span style="color: #1155cc;"><u>Kitchen Garden’s sriracha</u></span></a>. We’ve also bulked up on Korean chili flakes and garlic powder from Yung Yuk of Et Cetera Farm in Hillsdale, NY and of course, we’re never without a few jars of <a href="http://hostahill.com/"><span style="color: #1155cc;"><u> Hosta Hill </u></span></a>kimchi.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QiQ_mS5KLwg/Vghh4uSgxCI/AAAAAAAAGQE/9OIQCd_JRcs/s640/kimchi2.jpg" width="640" /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hosta Hill kimchi has always been in our fridge, long before this continental cooking kick. Our Sunday morning breakfasts often consist of a fried egg, some left over rice or noodles and big, hearty scoop of kimchi right on top. But recently we’ve really been plowing through it; in kimchi and pork stew, along side miso glazed haddock, finishing off tatsoi stir fry, you get the idea.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">These kimchi pancakes are one of our favorite new discoveries. Serve them as a side with marinated steak and sauteed greens, or pile them high and give them the spotlight.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-UpqRc1iwHKU/Vghh9rvmWdI/AAAAAAAAGQU/nHkwshIRSg0/s640/kimchi4.jpg" width="640" /></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-tQWduN5OAYs/Vghh-uaVGXI/AAAAAAAAGQc/2DBubJInvWg/s640/kimchi5.jpg" width="640" /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Kimchi Pancakes</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Makes 8 pancakes</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 cups cabbage kimchi (or one full jar of Hosta Hill)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 cups all-purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 cups rice flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 teaspoon kosher salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 scallions, finely chopped</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Vegetable oil - we used Safflower</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Drain the kimchi, reserving the juice. Get in there with your hands and squeeze out the liquid. Measure the juice and top off with water if needed to make 1 cup. Coarsely chop the kimchi and set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. In a large bowl, mix together the flours, salt, and kimchi juice. Let the mixture stand for 10 minutes then stir in the chopped kimchi and scallions. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Heat a large skillet over medium-high heat with a tablespoon of oil. For each pancake, add about a third of a cup of the mixture to the skillet and spread it out with the back of a spoon. Cook until the bottom is crispy and golden, about 2 minutes. Flip over and cook until the other side is crispy and golden, about 2 more minutes. Remove from skillet and drain on towels. Continue in batches.</span></span>
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<i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serve the pancakes warm with a simple dipping sauce on the side. Here’s a recipe we really like, and it makes just enough sauce for one batch of pancakes.</span></span></i></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Dipping Sauce</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine in a small bowl: </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 tablespoons soy sauce</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tablespoon toasted sesame oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 teaspoon rice vinegar</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 teaspoons toasted sesame seeds, crushed or whole</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 teaspoon sugar or honey</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 clove garlic, crushed</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 scallion, chopped</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Both recipes adapted from <a href="http://thekitchn.com/">TheKitchn.com</a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_cumin_roasted_carrots_with_yogurt_sauce">RuralIntelligence.com</a> on April 13, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span>Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-53563736968386304242015-03-15T11:58:00.000-04:002015-09-27T17:30:27.886-04:00Recipe: Cumin-roasted Carrots with Yogurt Sauce<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://3.bp.blogspot.com/-t3jAKbvRGC4/VaPe9mE1lWI/AAAAAAAAGKc/GU8CIAWVl9I/s1600/carrot1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t3jAKbvRGC4/VaPe9mE1lWI/AAAAAAAAGKc/GU8CIAWVl9I/s640/carrot1.jpg" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Once a meat-centric household, since Jake has became Produce Manager at The Coop we’ve really learned to enjoy experimenting with the ever-expanding selection of local fruits and vegetables. The growers themselves have been a source of seemingly infinite inspiration, which we’ve bolstered by devouring the writings of our favorite veg-centric chefs.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">One chef and writer who has particularly shaped our understanding of produce is Deborah Madison. In her tome, <a href="http://deborahmadison.com/vegetable-literacy/">Vegetable Literacy</a>, she provides an outline for unexpected yet harmonious flavor combinations and it has completely changed the way we think about cooking.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Yotam Ottolenghi’s books, <a href="http://www.ottolenghi.co.uk/plenty-shop">Plenty</a> and <a href="http://www.ottolenghi.co.uk/plenty-more-shop">Plenty More</a> have been another favorite source of inspiration. As we slowly work our way through the recipes – they all look so good, how do you choose?! – we’ve learned to embrace the power of spices thanks to his bold, Middle Eastern-inspired flavors.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://4.bp.blogspot.com/-gO7f11qN-T0/VaPbs3nCG8I/AAAAAAAAGKA/Z7DCgZs9a_k/s1600/carrot2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gO7f11qN-T0/VaPbs3nCG8I/AAAAAAAAGKA/Z7DCgZs9a_k/s640/carrot2.jpg" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">For our most recent effort, we reached for one of the few remaining, not-brown, late-late-late winter vegetables. With a multi-colored medley of carrots from Winter Moon Roots as our base, and Madison as our guide, we added depth by sprinkling cumin and coriander over top. For brightness we looked to citrus, which has a long track record of pairing well with carrots, and to bring out some sweetness, we threw everything in a roasting pan with a little local honey. Finally, taking a page from Ottolenghi’s book, we topped it off with a tangy goat yogurt sauce flavored with cumin and lemon.</span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Not revolutionary flavor combinations, but tried and true… and hard to beat. Served over a bed of greens like arugula or parsley, or on top of a hearty grain like faro or couscous, this is a dish that could easily take center stage in a vegetarian meal. But it would be just as happy as a complementary side dish to a flavorful leg of lamb.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><a href="http://2.bp.blogspot.com/-5bNyBUSEL8g/VaPbvIH5WKI/AAAAAAAAGKM/JpT7huqnXdE/s1600/carrot3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5bNyBUSEL8g/VaPbvIH5WKI/AAAAAAAAGKM/JpT7huqnXdE/s640/carrot3.jpg" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><b>Cumin Roasted Carrots with Yogurt Sauce</b></span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">1½ pounds carrots, peeled and cut approximately 5 inches long and 1/2 inch wide</span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Blood-orange dressing:</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 cup blood orange juice (1-2 blood oranges)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 tablespoon soy sauce</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 tablespoon honey</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1/3 cup extra-virgin olive oil</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1/2 tsp ground cumin</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1/2 tsp ground coriander</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Cumin yogurt sauce:</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 cup goat yogurt</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 1 tablespoon Meyer lemon juice</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ 2 teaspoons ground cumin</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">+ pinch kosher salt</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">1. Preheat oven to 400 degrees.<br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">2. Place carrots in a baking dish. Whisk together dressing ingredients and pour over carrots, tossing to make sure the carrots are completely coated.<br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">3. Roast for 30-45 minutes, until carrots are tender and caramelized.<br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">4. While the carrots are cooking, whisk together the yogurt sauce ingredients.<br />
</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">5. Once cooked, plate the carrots – on their own, with greens or a hearty grain – and drizzle yogurt sauce over top. Enjoy!<i> </i></span><br />
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</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><i>Note: This recipe originally appeared on <a href="http://ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_cumin_roasted_carrots_with_yogurt_sauce">RuralIntelligence.com</a> on March 15, 2015. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i> </span> Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-72775601603351672742014-12-07T16:30:00.000-05:002015-01-18T16:35:34.104-05:00Recipe: Perfecto Meatballs<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-kyMxq5zxI6I/VLwliG0ouWI/AAAAAAAAF9U/cr0HwmHRkH0/s1600/IMG_8586_1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-kyMxq5zxI6I/VLwliG0ouWI/AAAAAAAAF9U/cr0HwmHRkH0/s1600/IMG_8586_1.jpg" width="640" /></a>The poor meatball. So often relegated to childrens’ menus and questionable smorgasbords at discount furniture chains, the meatball is rarely given a real chance to shine. But we know the truth – that with the right ingredients and a little respect, meatballs can be complex, delicate, immensely satisfying and borderline elegant. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Clearly, we are a family of meatball enthusiasts, from Middle Eastern kofta, heavy with green herbs and deep spices to dreamy Swedish köttbullar, smothered in peppery cream sauce. And, of course, there’s the classic Italian-American; three meats, breadcrumbs, and some parmesan, all rolled into a covetable package. Jake has perfected his version which, when sauteed in just enough butter (a lot), and finished off in a pan of saucy tomatoes, manages to couple a toothsome crust and a melt-in-your-mouth center. Poured over a bowl of bucatini or creamy polenta, this classic peasant dish will make you feel like well-fed royalty.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://1.bp.blogspot.com/-qD4TlUoW3_E/VLwlkTcBWWI/AAAAAAAAF9c/HP1yGQwOQNs/s1600/IMG_8656_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-qD4TlUoW3_E/VLwlkTcBWWI/AAAAAAAAF9c/HP1yGQwOQNs/s1600/IMG_8656_1.jpg" width="640" /></a><b>Perfecto Meatballs</b><br />
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Make the meatballs:<br />
+ ½ cup milk<br />
+ ½ cup bread crumbs<br />
+ 2 eggs<br />
+ 2 tbsp parmesan<br />
+ ½ lb veal<br />
+ ½ lb beef<br />
+ ½ lb hot Italian pork sausage<br />
+ 2 tbsp olive oil<br />
+ 2 tbsp butter<br />
<br />
1. Combine milk and bread crumbs in a small bowl until the all of the milk is absorbed.<br />
2. In a large bowl, use your hands to mix the three meats with the eggs, parmesan, and bread and milk mixture. Make sure it is well blended but don’t over mix, as the meatballs will lose their fluffiness.<br />
3. Place a large saute pan on high heat with the oil and butter.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Form the meat mixture into 1.5 – 2 inch rounds, and brown in small batches. Do not overcrowd pan.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Brown meatballs until they have a deep brown crusty exterior, a couple minutes on each side. One whole batch should take about 5-7 minutes – the balls don’t need to be 100 percent cooked at this point. When done, put meatballs aside.<br />
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Make the sauce:<br />
+ (2) 28 oz. cans of whole peeled tomatoes<br />
+ 2 medium yellow onions, chopped<br />
+ 6 cloves of garlic, peeled and chopped<br />
<br />
1. Using the drippings from the meatballs, saute the onions and garlic in the same pan until translucent, about 5 minutes.<br />
2. Add tomatoes, roughly crushing each tomato with your hand or a large wooden spoon.<br />
3. Bring sauce to a boil and then turn the heat down to a simmer. Simmer for 45 minutes, stirring occasionally.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Add the meatballs back into the sauce and cook for another 15 minutes.<br />
5. Pour over pasta or polenta and serve with some grated parmesan and pepper.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://www.ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_perfecto_meatballs">RuralIntelligence.com</a> on <span style="font-family: Arial,Helvetica,sans-serif;">Dec</span> 7, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span> </span>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-QMpo1Gv30Yo/U__fyc2iEUI/AAAAAAAAFxw/pFAloH86ZTc/s1600/IMG_7905edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QMpo1Gv30Yo/U__fyc2iEUI/AAAAAAAAFxw/pFAloH86ZTc/s1600/IMG_7905edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Nobody’s perfect all the time. We do our best to stick to a seasonal produce schedule, buying locally when we can and often amending recipes or changing culinary tacks when we can’t. But there’s one night, almost weekly, when we fill our grocery carts with abandon, and that’s taco night.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sure, we do our best. We buy our steak from North Plain Farm and our radishes, cabbage, tomatoes, even jalapeños, from farms around the county. But we just can’t let go of our beloved guacamole, and the avocados and limes that it calls for. It’s a deliciously rebellious treat that we relish—so much so that we often over-buy for our table of two and happily gorge on leftovers for a few extra days.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-3hhBGq-AV_w/U__fzuzPTTI/AAAAAAAAFx8/PBcs69R5J-w/s1600/IMG_7947edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3hhBGq-AV_w/U__fzuzPTTI/AAAAAAAAFx8/PBcs69R5J-w/s1600/IMG_7947edit.jpg" height="426" width="640" /></a><a href="http://3.bp.blogspot.com/-_M6D9vEO1A4/U__fzKNui-I/AAAAAAAAFx4/-rQYe1Y1_CM/s1600/IMG_7973edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_M6D9vEO1A4/U__fzKNui-I/AAAAAAAAFx4/-rQYe1Y1_CM/s1600/IMG_7973edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But we’re always striving to bring it back to the Berkshires. The last couple taco nights we’ve been enjoying these delicious and easy corn fritters. They’re a quick way to get a little more local produce on our plates, and a great off-the-cob vehicle for the corn which is so bountiful and sweet this year. Serve with lime, avo and creme fraiche as a starter, or skip the tortillas all together and pile your taco fillings on top, torta-style. However you do it, you’ll be doing your local farmer a favor while enjoying more global flavor.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-zHpfxmnyGvA/U__f0gAYj1I/AAAAAAAAFyI/hN41o1G4ark/s1600/IMG_7989edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zHpfxmnyGvA/U__f0gAYj1I/AAAAAAAAFyI/hN41o1G4ark/s1600/IMG_7989edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Corn and Jalapeño Fritters</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 beaten large eggs</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/4 cup all-purpose flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tablespoons grated Parmesan</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 teaspoon kosher salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 cups fresh corn kernels</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 thinly sliced scallion</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 finely chopped seeded jalapeño</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tablespoons safflower oil (canola will work, too)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Flake salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ Creme fraiche, avocado and lime, for serving</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Combine eggs, flour, grated Parmesan, and kosher salt in a food processor. Pulse a few times to mix well.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Add corn kernels, scallion, and jalapeño; pulse 2–3 times.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Heat oil in pan. When hot, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side. Season patties with flake salt and serve with creme fraiche, avocado and lime.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://www.ruralintelligence.com/index.php/food_section/comments/recipe_corn_and_jalapeno_fritters">RuralIntelligence.com</a> on August 17, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-90908600471914556522014-07-21T21:56:00.000-04:002014-08-28T22:04:10.013-04:00Recipe: Currant Syrup + Cosmo<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5_omFm4pUC1l6n7_sJH8bEEqWG6xyOvRWA76z3_-HN0JjTIlgVQsqxpnqvB4bfvbVc9XCUAYk05ekDkt4jbcWV-7DhuXLZZqBtL-EyMigqK69GHMVtzktiYjP8PrLEMsdjcbiJQFQpta/s1600/IMG_7695_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5_omFm4pUC1l6n7_sJH8bEEqWG6xyOvRWA76z3_-HN0JjTIlgVQsqxpnqvB4bfvbVc9XCUAYk05ekDkt4jbcWV-7DhuXLZZqBtL-EyMigqK69GHMVtzktiYjP8PrLEMsdjcbiJQFQpta/s1600/IMG_7695_edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Given our particular affinity for berries, we are lucky to have inherited Jake’s grandmother’s home surrounded by raspberry, currant and gooseberry bushes. This year we added to the patch with hearty low and high-bush blueberries, lingonberries, huckleberries and elderberries sourced from Project Native. And now, we’re smack-dab in the middle of high berry season, with perfectly ripe blueberries, raspberries, currants and gooseberries shouting out for our attention.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Most evenings before dinner, we grab a container and go out to mine our precious jewels from their shrubs. Snacking as we go, we never seem to tire of foraging from own backyard. What makes it back inside is often gobbled up that evening as is, by the handful. Occasionally, with a little extra time and energy, we’ll spoon them over biscuits with cream.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlc-FnDBsZCjI7k21_LxOgvS6BGnaVSeqJSGxeIryDQo8lrB0q2_ocxvo7fpMLInOX6mWLV0Y5Lcm0Z8l9HB2q_3Ufrn_6J1GoTQW3c2TsX8P01tuxDZycLPQl4zJZw5ru3af6fAALVFA/s1600/IMG_7764_Edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlc-FnDBsZCjI7k21_LxOgvS6BGnaVSeqJSGxeIryDQo8lrB0q2_ocxvo7fpMLInOX6mWLV0Y5Lcm0Z8l9HB2q_3Ufrn_6J1GoTQW3c2TsX8P01tuxDZycLPQl4zJZw5ru3af6fAALVFA/s1600/IMG_7764_Edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">No matter how fast we chomp, though, we always get to a point where we cant keep up with the supply and we have to start preserving. One of our favorite ways to prolong our enjoyment is by making syrups. They are a super-quick and incredibly versatile way to stretch the season — and super yummy as a base for cocktails. Here’s our recipe for a simple currant syrup, which is just as good in a currant Cosmo as it is over vanilla ice cream.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-QiNWkj-YMwI/U__eS6UvB6I/AAAAAAAAFxY/qinSFEL2PJQ/s1600/IMG_7891_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QiNWkj-YMwI/U__eS6UvB6I/AAAAAAAAFxY/qinSFEL2PJQ/s1600/IMG_7891_edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Currant Syrup</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 cups currants</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2/3 cup water</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 4 tablespoons sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Place all of the ingredients in a small pot and bring to a boil.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Once the berries have reached a hard boil, turn down to a gentle simmer and walk away for 30 minutes.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Strain the syrup into a jar and, with a spoon, push the remains of the berries through the sieve.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Currant Cosmo</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 oz. vodka</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 oz. currant syrup</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 oz. vermouth</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ juice of one lime</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Combine ingredients together in a cocktail shaker, shake until cold, and serve with a lime wedge or fresh berries.</span></span></div>
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<i><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Note: This recipe originally appeared on <a href="http://www.ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_currant_syrup">RuralIntelligence.com</a> on July 21, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </span></span></i></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com4tag:blogger.com,1999:blog-1448737235616663214.post-19801695751651291912014-05-27T21:45:00.000-04:002014-08-28T22:00:57.503-04:00Recipe: Spring Garden Soup<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-IHHBoxuw69c/U__bo36CWPI/AAAAAAAAFwo/saUpneHfUAw/s1600/IMG_7484.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IHHBoxuw69c/U__bo36CWPI/AAAAAAAAFwo/saUpneHfUAw/s1600/IMG_7484.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The Berkshires boasts many things, but nothing beats the incredibly strong feeling of community. Whatever you’re into, there’s a group of people waiting to welcome you—and whether it’s music and performing arts, or yoga and mediation, each community contributes to that harmonious local buzz we all love. It’s probably no surprise that we find ourselves most involved in the food community. And at every turn we smack into like-minded souls—in organizations like <a href="http://www.berkshirefarmandtable.org/" target="_blank">Berkshire Farm & Table</a>, at restaurants like <a href="https://www.facebook.com/PrairieWhale" target="_blank">Prairie Whale</a>, and with farms like<a href="http://www.indianlinefarm.com/" target="_blank"> Indian Line </a>and its enthusiastic and knowledgeable Market crews.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-PuL4o3MFM6U/U__bp20c7eI/AAAAAAAAFws/WVyeVUjugHI/s1600/IMG_7550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PuL4o3MFM6U/U__bp20c7eI/AAAAAAAAFws/WVyeVUjugHI/s1600/IMG_7550.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This weekend, at the bustling Great Barrington Farmers Market, we stopped by the ILF stand to see what was ready for the cooking. Manning the stand was none other than <a href="http://www.eatingfromthegroundup.com/" target="_blank">Alana Chernila</a>, local author and our partner in bi-weekly RI recipe-writing crime, who insisted that we bring home a bunch of bright green (a.k.a. spring) garlic. “Here!” she said, “Make a soup! I wanted to write about it but by the time it’s my week again, it’ll be too late!” We love that kind of rushed, eat it while you can and then wait another year, kind of seasonal local eating. So, of course, we said “Why not?”</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We had a bunch of asparagus and stinging nettle waiting at home, along with some sorrel that sorely needed harvesting. So, with the addition of our spring garlic bundle, this simple, pureed soup pretty much came together on its own. It’s cooling, light, quick and very, very green – perfect for a light lunch, a casual dinner party kick-off, or a community potluck.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Spring Garden Soup</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves 8 as a first course</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 lbs asparagus, tips removed and stalks chopped into 1” pieces</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/4 lb green garlic, cut into 1/4” rounds, green and white parts separated (if you can’t get any, use an onion instead)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 8 cups rich, homemade chicken stock</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/4 lb fresh sorrel leaves, sliced into slivers</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/4 lb stinging nettle leaves (if you can’t get any, make up for it with more asparagus or sorrel)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 cup minced chives</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 cup heavy cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Saute the white part of the green garlic with some oil in a pot.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Pour in the chicken stock and simmer the asparagus in it for 10 minutes, or until tender.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Meanwhile, roast the asparagus tips and the green part of the green garlic in the oven at 350 degrees for 20 minutes.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Once the asparagus is tender, put the sorrel and stinging nettles into the stock.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Simmer for another 5 minutes, then add the cream and bring the soup to just short of a boil.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. In a blender, or with an immersion blender, puree and let soup cool.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">7. Serve in small bowls with a few chives, roasted asparagus tips, green garlic and a spoonful of goat’s milk yogurt scattered over the top.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://www.ruralintelligence.com/index.php/food_section/comments/recipe_spring_garden_soup" target="_blank">RuralIntelligence.com </a>on May 27, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-39916724943220098102014-05-13T21:37:00.000-04:002014-08-28T22:00:43.396-04:00Recipe: Potato Mash-Up with Spring Herbs<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33rLLxHMINL5OkmNg__6e-BZzhRMrQHAH0LG5FewcRInEMu0TiMDXLhyphenhyphen61jMolcA1hsokc0xL2birehCUh9_26XDqphNIJFeGIgGc8-JiOf0EF8Dv_I7yC4PeNOicyJvNlFDr_cTA2ymO/s1600/IMG_7254_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33rLLxHMINL5OkmNg__6e-BZzhRMrQHAH0LG5FewcRInEMu0TiMDXLhyphenhyphen61jMolcA1hsokc0xL2birehCUh9_26XDqphNIJFeGIgGc8-JiOf0EF8Dv_I7yC4PeNOicyJvNlFDr_cTA2ymO/s1600/IMG_7254_edit.jpg" height="426" width="640" /></a> We thought we might not make it, but here we are. This past weekend really felt like the first of a new, warmer season. Of course, with these newly warm days, our impulse is to buy up all the lettuce plants we can carry, and fill our carts with asparagus and peas. But unfortunately, despite what the recent bursts of sunshine might imply, it’s still a little too early to be planting our patches, let alone expect much in the local produce aisle (aside from a few foraged treats and hothouse goodies, of course).</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-OsXdZGV1UfI/U__Z1Xi5cRI/AAAAAAAAFwg/XQMAkgHq0pM/s1600/IMG_7340_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OsXdZGV1UfI/U__Z1Xi5cRI/AAAAAAAAFwg/XQMAkgHq0pM/s1600/IMG_7340_edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">While we hold out just a few more weeks for truly local veggies, there are a few green things we can always count on to pop up bright and early in our own backyard – spring herbs. Chives, tarragon, parsley… as soon as they start showing, we chop them right back down, sprinkling them in soups, salads and pastas as fast as we can. And, as though they relish the challenge, they spring right back up, ready for more. One of our favorite vehicles is an easy, rustic and forever yummy potato salad we call our Potato Mash-Up with Spring Herbs. It’s perfect next to a grilled steak or chop, and even better when shared with friends at a pot-luck or picnic.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-9zXpC5z3CKw/U__ZxsmjRkI/AAAAAAAAFwU/wta-Q2PQPL8/s1600/IMG_7363_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9zXpC5z3CKw/U__ZxsmjRkI/AAAAAAAAFwU/wta-Q2PQPL8/s1600/IMG_7363_edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Potato Mash-Up with Spring Herbs</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 lbs red potatoes – washed with skin left on (you can also use Yukon Gold if you prefer)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 tablespoons butter</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2 tablespoons mayonnaise</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tablespoon olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 loosely packed cup of your choice of chopped herbs, plus more for garnish</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ salt and pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Put potatoes in a pot and cover with water. Throw in a few tablespoons of salt and bring to a boil. Let cook for 20-25 minutes, or until potatoes are tender.</span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. In the meantime, bring out a large serving bowl. In the bottom, mix the oil and mayonnaise until they’ve combined. Add the butter and herbs, plus a few dashes of salt and pepper.</span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. When the potatoes are cooked, drain and add to the serving bowl. Toss to cover with butter, oil and herbs, artfully smashing a few potatoes while leaving some whole.</span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Add a garnish of extra herbs, salt and pepper, and maybe another pat of butter for good measure. Enjoy!</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Note: This recipe originally appeared on <a href="http://www.ruralintelligence.com/index.php/food_section/food_articles_recipes/recipe_potato_mashup_with_spring_herbs" target="_blank">RuralIntelligence.com </a>on May 13, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place. </i></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com0tag:blogger.com,1999:blog-1448737235616663214.post-72141681170552461632014-03-31T10:23:00.003-04:002014-03-31T10:23:55.288-04:00Field Trip: Cricket Creek Farm<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-_-ZxL2sLVFg/Uzl30_DJowI/AAAAAAAAFjI/W_YpftxGPak/s1600/ccf00.jpg" imageanchor="1" style="clear: left; float: right; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_-ZxL2sLVFg/Uzl30_DJowI/AAAAAAAAFjI/W_YpftxGPak/s640/ccf00.jpg" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We tend to be a bit South County-centric in our food shopping and field trips, but there is one NoCo destination that we make an exception for, and that's <a href="http://cricketcreekfarm.com/">Cricket Creek Farm</a>. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">CCF is a dairy farm in Williamstown, MA, that produces amazing cheeses, raw milk and butter, as well as fantastic beef, veal, and pork products. At their charming farm store, which is within eyesight of the milking parlor and cheese-making room, you can also pick up a host of yummy local food products like <a href="http://hostahill.com/">Hosta Hill</a> kraut, <a href="http://www.firecider.com/">Fire Cider</a>, eggs, maple syrup, whole grains, and bread. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Our love and admiration for Cricket Creek started with the products themselves. Whenever we put together a cheese plate, we always serve their unctuous Tobasi, gooey and creamy Berkshire Bloom, and delicate alpine Maggie's Round. But then we visited the farm! We couldn’t get over how beautiful and transparent the whole operation was - the cows grazing, the young apprentices carefully forming cheese, the pigs slurping up whey, a stray cat, and smiles everywhere. At the helm is the lovely Suzy Konecky, farm manager, who enthusiastically works everyday toward building a stronger, thriving agricultural community in the Berkshires.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-IIEoBXcI7ME/Uzl5Fq5obJI/AAAAAAAAFlY/VNyJBnW9jyo/s1600/ccf06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IIEoBXcI7ME/Uzl5Fq5obJI/AAAAAAAAFlY/VNyJBnW9jyo/s640/ccf06.jpg" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In our view, Cricket Creek is a model for the future of sustainable local food production - a vertically-integrated farm that focuses on the production of a well-made value-added product. While the farm's focus is on high-quality artisanal cheese production, they need to make good use of their waste products to remain sustainable. So they feed their whey to a small herd of heritage breed pigs, which are then processed and sold frozen from the store. They also sell fantastic beef, which comes from their culled cows and male calves. And looking toward the future, CCF is constantly experimenting with their herd, introducing different genetics and working towards finding the perfect cow for their operation. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-0kiYxac21BQ/Uzl4BGNprlI/AAAAAAAAFj8/eJGv_WHTk24/s1600/ccf09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0kiYxac21BQ/Uzl4BGNprlI/AAAAAAAAFj8/eJGv_WHTk24/s640/ccf09.jpg" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But, of course, they don't stop there! Cricket Creek is also exceptionally community oriented. Between the community potlucks they host every Thursday, the farm's generous public open hours, the work they do with several other farms in the area to provide full diet CSA’s, and the educational workshops they host with organizations like NOFA, there's always something going on.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It's a dizzying array of systems and yet, through all of it, Suzy and her team maintain incredibly welcoming smiles - while buying eggs from local farmers, instructing apprentices on when to add rennet, experimenting on cheeses washed in Fire Cider, herding some mischievous calves, getting ready to open an all-local cheese counter at <a href="http://www.berkshireorganics.com/">Berkshire Organics</a>, putting together an incredibly successful <a href="https://www.kickstarter.com/projects/cricketcreekfarm/stone-barn-and-solar-power-to-sustain-cricket-cree">Kickstarter</a> campaign, and taking the time to explain how they make our favorite cheeses. It is so exciting to watch this visionary farm grow, and we are so lucky to be a part of its support system.</span></span></div>
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Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com31tag:blogger.com,1999:blog-1448737235616663214.post-54754812419177829422014-03-23T22:16:00.001-04:002014-03-31T09:32:12.662-04:00Recipe: Citrus Curd Layer Cake<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">There is nothing that captures the essence of a season quite like ripe fruit. Sweet berries in the spring, juicy stone-fruit in the summer, crisp apples in the fall, and tangy citrus in the winter. We always have an overflowing bowl of seasonal fruit sitting on our kitchen table, lest we waste one single moment of the limited-time-only bounty. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is a bit of a new revelation for us, though. When we were living in New York City, doing the bulk of our shopping at the Union Square Farmers Market, we never bought much citrus – as you know it doesn't exactly thrive in the Hudson Valley or Northern Pennsylvania. But now, with Jake working at the Berkshire Co-op, we have fully embraced winter citrus, and all of the refreshing flavors and vibrant colors that come with it. Just because it's not in season here in the Berkshires doesn't mean it's not in season, and grown organically, somewhere else! </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Along with our new love affair with winter citrus, we've taking up a healthy obsessed with making citrus curds. After much experimentation, and with a rainbow of curds sitting in our fridge, we realized we had to do something to show them, and our hard work, off. So off we went to make a open-sided, citrus curd layer cake. Using Smitten Kitchen's 1-2-3-4 Cake as a base, we stacked up stripes of Meyer Lemon and Blood Orange curds, and whipped cream. Finished off with a Pomello-Lime glaze and a sprig of mint, we created a show-stopper of a cake. If we do say so ourselves. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://3.bp.blogspot.com/-qgIKBT_4Gtk/Uy-Rh1EzQ4I/AAAAAAAAFiU/7JkbKKIPvYE/s1600/IMG_6780_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qgIKBT_4Gtk/Uy-Rh1EzQ4I/AAAAAAAAFiU/7JkbKKIPvYE/s1600/IMG_6780_edit.jpg" height="426" width="640" /></a><b>Citrus Curd </b></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 3 to 4 Meyer lemons or 1 to 2 blood oranges </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ ½ cup sugar </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 2 large eggs </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 stick unsalted butter </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Finely grate 2 teaspoons of zest and squeeze ½ cup of your chosen citrus juice. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. Melt the butter, and let cool. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">3. Whisk together zest, juice, sugar, butter, and eggs in a metal bowl and set bowl over a saucepan of simmering water. Cook, whisking constantly, until thickened and smooth. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">4. Force curd through a fine sieve into another bowl. Cool, covered, in the refrigerator. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Citrus Glaze </b></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 cup of confectioner's sugar </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ ½ cup citrus juice (we used Pomelo and Lime) </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 tsp citrus zest </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Whisk ingredients together until smooth </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>1-2-3-4 Yellow Cake </b></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted From<i><a href="http://smittenkitchen.com/blog/2007/09/layered-lemon-love/"> Smitten Kitchen</a></i> <b><br /></b></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 cup (2 sticks) butter, at room temperature</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 2 cups sugar</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 4 eggs</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 3 cups sifted self-rising flour</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 cup milk</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">+ 1 teaspoon pure vanilla extract </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Preheat oven to 350°F. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. Using an electric mixer, cream butter until fluffy. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">3. Add sugar and continue to cream well for 6 to 8 minutes. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">4. Add eggs 1 at a time, beating well after each addition. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">5. Add flour and milk alternately to creamed mixture, beginning and ending with flour. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">6. Add vanilla and continue to beat until just mixed. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">7. Divide batter equally between two 10-inch greased round pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and to get a more level top. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">8. Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Constructing the Cake </b></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Allow all elements to cool to room temperature. Cut both cakes in half horizontally with a long knife. A bread knife works well here! </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. Here's where it gets fun! Over a cooling rack, or right on top of a serving plate, place the first layer of cake. Cover generously with a layer of curd, then place another cake on top. Cover with whipped cream, another cake, the remaining curd, then the last cake. Pour the glaze over top and allow to drip over the edges. Top with a few mint sprigs and you're done! </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-tKcevnyvt9k/UvmEwbPPq_I/AAAAAAAAFds/IUlY0Ci9CTw/s1600/IMG_6203_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tKcevnyvt9k/UvmEwbPPq_I/AAAAAAAAFds/IUlY0Ci9CTw/s1600/IMG_6203_edit.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This can be a hard time of year to get excited about local, seasonal, sustainably-sourced food in New England. You can only eat so many grains and root veggies before you start thinking about bending your food rules. But then, just in the nick of time, winter's saving grace pours into the grocer's case.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">That's right, we're talking about citrus! American citrus is at it's peak right about now, and while oranges and lemons aren't exactly local, they can can easily be sourced from responsible organic farmers throughout the country. And man oh man, does it add some zing and zest to our browning plates and greying days.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-74eDqT7hF0Q/UvmFXERL-xI/AAAAAAAAFeo/lrpyxvSZ4iw/s1600/IMG_6219_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xFu6hoKQkAw/UvmFZPjQWXI/AAAAAAAAFew/viYt7ZK-tbg/s1600/IMG_6238_edit.jpg" height="426" width="640" /></a><a href="http://2.bp.blogspot.com/-74eDqT7hF0Q/UvmFXERL-xI/AAAAAAAAFeo/lrpyxvSZ4iw/s1600/IMG_6219_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-74eDqT7hF0Q/UvmFXERL-xI/AAAAAAAAFeo/lrpyxvSZ4iw/s1600/IMG_6219_edit.jpg" height="426" width="640" /></a> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">On our honeymoon this fall, we visited Mexico's Yucatan peninsula. Along with azure Caribbean waters and spring breakers, the Yucatan has a vibrant farming community with a rich agricultural history. In every market we visited (and trust us, we sought out quite a few) we were stunned by the towering piles of limes, sweet and sour oranges, grapefruits and lemons. And in every restaurant we visited, we found ourselves coming back to the classic Yucatan dish: Puerco Pibil.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Peurco Pibil is pork shoulder which is marinated in sour orange and ground achiote then slow roasted in banana leaves, over an open fire. A prime example of Yucatan flavor and technique, the pork becomes soft and velvety, with a deep orange hue and a unique tang. If that wasn't enough, it's then served with fresh corn tortillas and bright red onions, pickled in sour orange and salt. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We've been reminiscing about this dish and decided to try our best to recreate the experience, taking advantage of all the great available citrus. Of course, we made a few substitutions to keep the meal as local as possible. Rather than buy tortillas we served the pork over polenta, and we used a mix of US organic Hamlin oranges and limes instead of the traditional Mexican sour orange. The pork came from Great Barrington's North Plain Farm, and the spices from El Punto De Encuentro Latin Market. And because it's winter and we don't have banana leaves, we tried to emulate the effect by doing a slow-and-low roast in a covered enamel pot.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Puerco Pibil</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Serves 12</i></span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Pork</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 5 tbs Achiote seed</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 ½ tbs of dried Mexican oregano</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 ½ black peppercorns</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 ¼ tsp cumin seeds</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ ½ tsp whole cloves</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 6 inches of roughly ½ inch thick Mexican cinnamon (canela) or 1 1.2 tbs of ground cinnamon</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 tbs spoon of Salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 14 garlic cloves, peeled</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1/2 cup of fresh oranges- 3 Hamlin oranges</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 cup of fresh lime juice- 10 limes</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 12 pounds of bone in pork butt (cam be split into two or three pieces)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Pickled Red Onion</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 3 large red onions</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 1 1/3 cups fresh lime juice- 12 limes</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">+ 2/3 fresh orange juice- 4 Hamlin oranges</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Grind the spices together. You can use a spice grinder, a coffee grinder or a good old mortar and pestle – or just use pre-ground spices and herbs.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. In a blender mix the spices, garlic and juice until the marinade has a slightly chalky texture between your fingers.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Place the meat in an enamel or cast iron pot and pour marinade over it. Cover and let sit in the refrigerator overnight.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Heat the over to 200. Cook the pork, with marinate still on it, in the pot for at least 6 hours, or until it pulls apart easily.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. While meat is cooking slice onion thinly, and place in a bowl. Bring a pot of water to boil and pour over onions for 10 seconds then drain. Place onions in a small bowl with juice and salt.</span></span></div>
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</span></span> <span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. Take the meat out of the oven and shred. Serve with pickled onion and corn tortillas or polenta.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>This recipe can also be found on <a href="http://www.ruralintelligence.com/index.php/food_section/food_articles_recipes">Rural Intelligence.</a></b></span></span></div>
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Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com0tag:blogger.com,1999:blog-1448737235616663214.post-11722694853250157712014-01-12T17:50:00.000-05:002014-03-23T22:18:42.429-04:00Recipe: Candy Cane Ice Cream<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-us95dwHGfCA/UtMZsur_rWI/AAAAAAAAFcM/FHzvqBoSZqY/s1600/B+B_pepperminticecream1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-us95dwHGfCA/UtMZsur_rWI/AAAAAAAAFcM/FHzvqBoSZqY/s1600/B+B_pepperminticecream1.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If you're as obsessed with cooking, eating and entertaining as we are, the post-holiday weeks can be a bit of a food letdown. Some use this time to cleanse and purify, eating sprouts and celery sticks and carefully avoiding all the fatty, sweet and salty foods they've stuffed themselves with for the last two months. But not us! We say “pshaw!” to that. Carpe diem! Look around – we're deep into winter here in New England. It's dark, it's cold and the only way to stay in high spirits is to spend our short days in front of a hot oven and the long nights by the fire, nibbling on rich treats. Summer is the time for raw veggies and grilled fish - let's indulge while we can!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-cGTBf4SmFNw/UtMZuVIjmII/AAAAAAAAFcU/eMrvk4e35_Q/s1600/B+B_pepperminticecream2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cGTBf4SmFNw/UtMZuVIjmII/AAAAAAAAFcU/eMrvk4e35_Q/s1600/B+B_pepperminticecream2.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-S82TSZepp5I/UtMZvCCjOqI/AAAAAAAAFcc/TnNV8ySDtuo/s1600/B+B_pepperminticecream3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-S82TSZepp5I/UtMZvCCjOqI/AAAAAAAAFcc/TnNV8ySDtuo/s1600/B+B_pepperminticecream3.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In the spirit of extending the festive food period, we present one of our favorite post holiday desserts: Peppermint Stick Ice Cream. Though ice cream may seem counter intuitive given the recent sub-zero temperatures, trust us: nothing beats this yummy dessert, covered with some home-made hot chocolate sauce or accompanied by a steaming cup of cocoa. If you need even more justification, this recipe is a great way to get rid of all the candy-canes you've accumulated from the holidays. And peppermint is one of those flavors, just like citrus, that cuts through fat. How could you resist?</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-Yw6nSX3dE4A/UtMZwb4MxsI/AAAAAAAAFck/IUIYkeyo6tk/s1600/B+B_pepperminticecream4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Yw6nSX3dE4A/UtMZwb4MxsI/AAAAAAAAFck/IUIYkeyo6tk/s1600/B+B_pepperminticecream4.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-BZqdMxQ8XWU/UtMZx9ZZsgI/AAAAAAAAFcs/dAi6In63C2o/s1600/B+B_pepperminticecream5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BZqdMxQ8XWU/UtMZx9ZZsgI/AAAAAAAAFcs/dAi6In63C2o/s1600/B+B_pepperminticecream5.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-DDcz388uhGI/UtMZynFHheI/AAAAAAAAFc0/GHZAaBtDZ9U/s1600/B+B_pepperminticecream6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DDcz388uhGI/UtMZynFHheI/AAAAAAAAFc0/GHZAaBtDZ9U/s1600/B+B_pepperminticecream6.jpg" height="426" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Peppermint Stick Ice Cream</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Adapted from<a href="http://www.thejoykitchen.com/"><i> The Joy Of Cooking</i></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Note: We like to use a simple “Philadelphia” style vanilla base for our Peppermint-Stick Ice Cream. You should feel free to make a french, custard base instead, though we find the Philly style to be a bit brighter to match the flavor of the candy-canes. </i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3/4 cup sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1/8 teaspoon salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 vanilla bean, split lengthwise in half</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3 cups heavy cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 cup whole milk</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 10-12 candy canes, crushed</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Special Equipment</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ Ice Cream Maker</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Combine 1 cup of the heavy cream, the sugar, and the salt into a medium saucepan. Scrape the seeds of the vanilla bean into the cream mixture, then drop the bean shell in as well.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Pour the cream mixture into a bowl and stir in the remaining 2 cups of heavy cream and milk. Refrigerate until cold, overnight if possible. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Remove the vanilla bean and seeds and discard. Pour the mixture into your chilled ice cream maker then let'er rip. While it's working it's magic, crush your candy canes into small chunks. We like to put them into a plastic baggie wrapped up in a dishtowel. Then we go over it a couple times with a rolling pin.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Once your ice cream mixture is almost at the desired texture, throw the crushed candy into the mixture, letting the machine incorporate the chunks.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6. Serve immediately or put in the freezer for another hour or so. Philadelphia style ice cream – well, any homemade ice cream, really - is best when served within a few hours.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>This recipe can also be found on <a href="http://www.ruralintelligence.com/index.php/food_section/food_articles_recipes">Rural Intelligence.</a></b></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com0tag:blogger.com,1999:blog-1448737235616663214.post-36149200557256564012013-08-09T16:42:00.000-04:002013-08-09T18:03:41.723-04:00Recipe: Whole Grilled Fish<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-zQEc4WUEBis/UgQlwlRlJSI/AAAAAAAAFT4/qKXEndFlvB0/s1600/IMG_5545.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-zQEc4WUEBis/UgQlwlRlJSI/AAAAAAAAFT4/qKXEndFlvB0/s640/IMG_5545.jpg" width="640" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">With Jake's new job as Produce Manager at the <a href="http://www.berkshire.coop/">Berkshire Co-op Market</a> we have been eating a lot less meat. Instead of bringing home thick pork chops, or a beautifully marbled London Broil every night, Jake is now carting home green and white striped zucchini and deep purple tomatoes. His working at the <a href="http://www.berkshire.coop/">Co-op</a> has also given us access to something else we've never really ate a lot of: fresh fish! </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">The main reason we weren't eating a lot of fish is that we never felt sure we were getting the full story - was it fresh? sustainably caught? how far did it travel? do we even know enough to ask the right questions? It's hard to feel like there's full transparency around seafood - sometimes even at the green market.</span></span><br />
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<a href="http://4.bp.blogspot.com/-Yil7CtaO1LA/UgQlutdzNcI/AAAAAAAAFTs/auXBU6kBMog/s1600/IMG_5526.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Yil7CtaO1LA/UgQlutdzNcI/AAAAAAAAFTs/auXBU6kBMog/s640/IMG_5526.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-5G67s7qOxGQ/UgQl3KjdZQI/AAAAAAAAFUI/QKwPgy2c7mU/s1600/IMG_5604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-5G67s7qOxGQ/UgQl3KjdZQI/AAAAAAAAFUI/QKwPgy2c7mU/s640/IMG_5604.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">But now we have <a href="http://austinbanach.com/">Austin Banach</a> and <a href="http://berkshore.com/">Wes Mazlone</a>! Around the time Jake was hired at the Co-op, so was our friend and fellow Monument High School grad, Austin. Austin is a fish and cheese monger who is just as passionate about his craft, and issues of sustainability and the local food economy, as we are. Lucky for us, he fills his case</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> every week</span></span> with bounty from Wes. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wes grew up in Scituate, Massachusetts, a prominent fishing community, and now lives in North Hampton, MA running BerkShore. Twice a week he drives to Scituate and picks up fish from the dock just caught by guys he grew up with. He then drives the fish back to the Berkshires and delivers it to the Co-op and other local restaurants and markets. On the days that Wes drops his fish off at the Co-op, we almost always take advantage. And now that it is full-on summer, we have become obsessed with grilling his beautiful product whole.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4dD_4_4qVUn3cQHAZH14N_-q1cn4-Ve9kRJYxjrKUbHpm_vD4VjE3AJAKuOtLQvPjFvg2UQCr3r0dC3iCX4oCsE8ZbYbIqvBzrILabniz3g8GjwkGReQRIkNfWI6ZFAVmQgpDssgsCMq/s1600/IMG_5700.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-XgTGlvzKDng/UgQl5S7QglI/AAAAAAAAFUQ/zzXx8dcWz6I/s640/IMG_5652.jpg" width="640" /></a>This week Austin had some gorgeous black sea bass in his case. We took the fish, a lemon, some local corn, a few heirloom tomatoes and zucchini, and headed home. After getting the grill going we went out to the herb garden and got some tarragon and parsley out from under the serious weeds that have settled there. Next, easy as one, two, three, we stuffed the cavity of the fish with the herbs and lemon, sprinkled some salt on both sides of the fish, drizzled a little olive oil on top and tossed it on the grill. After four minutes on each side, we were sitting on the porch eatting a stunning, fresh, flavorful meal.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4dD_4_4qVUn3cQHAZH14N_-q1cn4-Ve9kRJYxjrKUbHpm_vD4VjE3AJAKuOtLQvPjFvg2UQCr3r0dC3iCX4oCsE8ZbYbIqvBzrILabniz3g8GjwkGReQRIkNfWI6ZFAVmQgpDssgsCMq/s1600/IMG_5700.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4dD_4_4qVUn3cQHAZH14N_-q1cn4-Ve9kRJYxjrKUbHpm_vD4VjE3AJAKuOtLQvPjFvg2UQCr3r0dC3iCX4oCsE8ZbYbIqvBzrILabniz3g8GjwkGReQRIkNfWI6ZFAVmQgpDssgsCMq/s640/IMG_5700.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Grilled Whole Fish</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 whole fish (scaled and gutted). Right now we like Black Sea Bass and Porgy. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ A handful of fresh herbs (tarragon, parley, cilantro, chervil, and dill are all good)</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 lemon, slice one half, leave the other half intact </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ olive oil </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ salt </span></span><br />
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</span></span> <span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Stuff the cavity of the fish with the herbs and the lemon slices. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Coat it with salt and drizzle a little olive oil on it </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Put it on the grill and cook for 4 minutes, than flip and cook for another four minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Take off the grill and let rest for a few minutes. Before serving squeeze some lemon on it. </span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com10tag:blogger.com,1999:blog-1448737235616663214.post-33221219196061983422013-07-08T19:28:00.002-04:002013-07-08T19:32:42.776-04:00Field Trip: Berkshire Food Guild's Midsummer Feast<div class="p1" style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-AOa7Rh7Tn00/UdtHBELobRI/AAAAAAAAFPs/ans6MnoN1tU/s1600/IMG_5361.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-AOa7Rh7Tn00/UdtHBELobRI/AAAAAAAAFPs/ans6MnoN1tU/s640/IMG_5361.JPG" width="640" /></a><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So we haven’t posted for quite a while (sorry!)... but we have a good reason! <i>We swear! </i>We've really dove head-first into our new lives here in the Berkshires, both personally and professionally, and that's kept us pretty busy. That's why it's fitting that our first blog post in a looooong while should be about the <a href="http://berkshirefoodguild.com/">Berkshire Food Guild. </a></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Since making the big move, we've become deeply involved with the local food culture in the Berkshires, which is incredibly vital and a huge part of why we moved in the first place. In all of our buzzing about, we've been fortunate enough to connect with so many like-minded, energized and talented people. One of things that we love about our new friends is how unfailingly dedicated they are to their respective crafts. They share our belief that revitalizing food-craft traditions is crucial, and inextricably connected to supporting our local foodshed.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span class="s1" style="font-size: small;">And so was born the <a href="http://berkshirefoodguild.com/">Berkshire Food Guild,</a> </span><span style="font-size: small;">was founded this April by Jake, Jamie Paxton, Jazu Stine, and Jill Jakimetz. </span></span><br />
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<a href="http://3.bp.blogspot.com/-PgKpU7fS0r0/UdtHB5Ht62I/AAAAAAAAFQA/BUKrziqqe7M/s1600/IMG_54381.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-PgKpU7fS0r0/UdtHB5Ht62I/AAAAAAAAFQA/BUKrziqqe7M/s640/IMG_54381.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For their premiere event on June 29th, Jake suggested a Midsummer Feast inspired by our time in Sweden and our love for all things Scandinavian. The BFG was lucky enough to find a partnering farm right away- Mill River Farm, an organic and educational farm right here in New Marlborough, started by our friend <a href="http://berkshirehoney.com/">Jan Johnson.</a> </span></span><br />
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<a href="http://4.bp.blogspot.com/-lq9moA1MmxQ/UdtHBojZO3I/AAAAAAAAFQg/zgtH1L6VCvE/s1600/IMG_53971.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-lq9moA1MmxQ/UdtHBojZO3I/AAAAAAAAFQg/zgtH1L6VCvE/s640/IMG_53971.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-jEhvuzo_88s/UdtHAyCoUDI/AAAAAAAAFPk/9eWpdPHQhYQ/s1600/IMG_53911.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-jEhvuzo_88s/UdtHAyCoUDI/AAAAAAAAFPk/9eWpdPHQhYQ/s640/IMG_53911.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-g32mVk0SPbE/UdtHBAnKLOI/AAAAAAAAFPo/-QMcI8g07VA/s1600/IMG_53421.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-g32mVk0SPbE/UdtHBAnKLOI/AAAAAAAAFPo/-QMcI8g07VA/s640/IMG_53421.jpg" width="640" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The Midsummer Feast was everything we dreamed it would be. The menu was unusual and exciting, rooted in traditional Scandinavia food, but using all local ingredients. The night started with BFG beverage master Brian Heck pouring biodynamic, natural wines that he imports directly from producers in France. (He later poured coffee<i> he had roasted</i> at his day job: Head Roaster at Barrington Coffee Roasters.) Then, Jan led a tour of her farm, all the while talking about the challenges and joys of sustainable and organic farming. Next, Chef Jamie sent out tray after incredible tray of inventive appetizers like Indian Line pea pesto served on knackebrod that Jill baked using grains from Hawthorne Valley Farm - where she lives and works - that <i>she milled herself</i>. For the main course, Pitmaster Jazu spit-roasted a whole lamb from Kinderhook Farm stuffed with spruce and juniper, while Jamie grilled baby turnips, garlic scapes, and fennel.</span></span><br />
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<a href="http://2.bp.blogspot.com/-txG5OO78RTs/UdtKeww7mZI/AAAAAAAAFQ0/SVJkEjuWLRE/s1600/IMG_53311.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-txG5OO78RTs/UdtKeww7mZI/AAAAAAAAFQ0/SVJkEjuWLRE/s640/IMG_53311.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-8VBEKKTGXy8/UdtHBlYsxMI/AAAAAAAAFP4/sDJllmnFjAM/s1600/IMG_54161.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-8VBEKKTGXy8/UdtHBlYsxMI/AAAAAAAAFP4/sDJllmnFjAM/s640/IMG_54161.jpg" width="640" /></a><img border="0" height="426" src="http://4.bp.blogspot.com/-0axzlGDQipc/UdtHChsmKRI/AAAAAAAAFQQ/hhfr6TIG2kE/s640/IMG_54701.jpg" width="640" /> </div>
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<a href="http://4.bp.blogspot.com/-aqf5oeOTKXA/UdtHC7p-6_I/AAAAAAAAFQY/M3CMgGYwfdA/s1600/IMG_54821.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-aqf5oeOTKXA/UdtHC7p-6_I/AAAAAAAAFQY/M3CMgGYwfdA/s640/IMG_54821.jpg" width="640" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The food was delicious, the setting was beautiful, and everyone was in a festive mood... but there were a couple of moments that really, truly made the night a success for us. When Jake and Jazu pulled the lamb off the spit, all of the guests rushed over to watch and ask questions. As Jazu carved the lamb, pointing out the different cuts, and describing what made this lamb so special, the shepherd who had raised the lamb stood proudly by his side. We were blown away by the complete transparency of the meal, and the guests' enthusiastic response to it. </span></span></div>
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<a href="http://2.bp.blogspot.com/-6N-ggZNPGfQ/UdtHCKEhyxI/AAAAAAAAFQI/vIaqYHmv9Sc/s1600/IMG_54641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-6N-ggZNPGfQ/UdtHCKEhyxI/AAAAAAAAFQI/vIaqYHmv9Sc/s640/IMG_54641.jpg" width="640" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">And then again, at the end of the evening, when Jake asked a departing guest how she felt the event had gone, she said: "Amazing, I have learned <i>so much</i> tonight!" In the end that is our real goal - to further dialogue around the local sustainable food movement. What an inspiring night!</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For more photos of the evening, take a look at the <a href="http://www.flickr.com/photos/98235730@N02/sets/72157634413339373/">BFG's Flickr album</a> full of fantastic shots by the talented <a href="http://www.dianapappas.com/">Diana Pappas</a> and <a href="http://www.tombland.co.uk/">Tom Bland</a>. </span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com3tag:blogger.com,1999:blog-1448737235616663214.post-5087889626952683922013-02-20T16:59:00.003-05:002013-07-08T19:32:14.129-04:00Recipe: Chicken & Dumplings with Leeks and Tarragon<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-rRVGWGbHy7g/URrZ11Ye69I/AAAAAAAAFKk/pxDmyupnr3s/s1600/IMG_4463.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-rRVGWGbHy7g/URrZ11Ye69I/AAAAAAAAFKk/pxDmyupnr3s/s640/IMG_4463.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">The holidays are far gone, but we're still getting plenty of use out of this year's stove-centric loot. By now, anyone out there reading knows that we love hearty one pot meals: lamb stew, pork butt, brisket, the list goes on. And while our trusty royal blue <a href="http://www.surlatable.com/product/PRO-907881/Le-Creuset-Signature-Marseille-Round-French-Ovens">Le Creuset</a> was plenty big for small gatherings, it couldn't accommodate the larger parties that we love to have. Luckily, Jake's parents gifted us another dutch oven with a whopping 7.25 quart capacity, and in aqua blue this time! We're so in love with it that we've used it at least once a week since, regardless of our party size. (Good thing we have a big freezer!)</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-gKQGYuw1ZAQ/URrYsvDd_HI/AAAAAAAAFJ8/MPs3ih8z9j4/s1600/IMG_4481.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-gKQGYuw1ZAQ/URrYsvDd_HI/AAAAAAAAFJ8/MPs3ih8z9j4/s640/IMG_4481.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswHh-Zqeh1pSz0yAGRYco07kZ7EA4DqbcDiiwxSttbaWPX8OfIsqB4AiA4vbWQDUUCg-HiUYdu1IkpISecSUZBVIuME7nJXCYkfzw21XYpEwGzo2Bv0ZhQcgpk2RAquVvr9GMroPAkmaM/s1600/IMG_4540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswHh-Zqeh1pSz0yAGRYco07kZ7EA4DqbcDiiwxSttbaWPX8OfIsqB4AiA4vbWQDUUCg-HiUYdu1IkpISecSUZBVIuME7nJXCYkfzw21XYpEwGzo2Bv0ZhQcgpk2RAquVvr9GMroPAkmaM/s640/IMG_4540.jpg" width="640" /><br />
</a>Also under the tree/menorah this year: the new <a href="http://smittenkitchen.com/book/">Smitten Kitchen Cookbook</a>! We so often go to the <a href="http://smittenkitchen.com/">Smitten Kitchen blog</a> for inspiration and had been waiting anxiously to pour over the beautiful book as soon as it was released. It did not disappoint and after binging on Perelman's recipes and luscious
photography we were left with a hankering for one of our favorite SK
recipes – <a href="http://smittenkitchen.com/blog/2007/12/chicken-and-dumplings/">Chicken and Dumplings</a>! The recipe isn't in the book (it's
ok Deb, we forgive you!) but since we practically have it memorized,
we dove right in. And, of course, our brand new Le Creuset was ready and waiting to be broken in. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-TFehAxHHD8Q/URrY3qP25vI/AAAAAAAAFKE/JhEwpNi6tlM/s1600/IMG_4562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TFehAxHHD8Q/URrY3qP25vI/AAAAAAAAFKE/JhEwpNi6tlM/s640/IMG_4562.jpg" width="640" /></a></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-_Xa33ZwOkTg/URrZBMKnTfI/AAAAAAAAFKM/6EycRMhp0QQ/s1600/IMG_4597.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_Xa33ZwOkTg/URrZBMKnTfI/AAAAAAAAFKM/6EycRMhp0QQ/s640/IMG_4597.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOJv5MslKVSVTYpqr_ezOH7DHRxO0Vlp9BGnSUC7G5skTjIfT6dl4BCVPwWVE03IGvDD5qXWGnlBJ9H0D8mNUzU84Zfpc-JCiT2eXVtvQafhDXt_pp1rZv0tWsBbmQ7qkFY_yFybdUXIi/s1600/IMG_4623.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOJv5MslKVSVTYpqr_ezOH7DHRxO0Vlp9BGnSUC7G5skTjIfT6dl4BCVPwWVE03IGvDD5qXWGnlBJ9H0D8mNUzU84Zfpc-JCiT2eXVtvQafhDXt_pp1rZv0tWsBbmQ7qkFY_yFybdUXIi/s640/IMG_4623.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Chicken and Dumplings with Leeks and Tarragon</b> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Adapted from <a href="http://smittenkitchen.com/blog/2007/12/chicken-and-dumplings">Smitten Kitchen</a>, adapted from <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>For the Stew:</i> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 whole chicken, cut into 8 peices</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ salt and ground black pepper</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 4 teaspoons vegetable oil</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 4 tablespoons unsalted butter (1/2 stick)</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 2 medium leeks cut in half lengthwise and then into 1-inch pieces</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 large onion, minced</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 6 tablespoons unbleached all-purpose flour</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1/4 cup dry sherry</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 4 1/2 cups low-sodium chicken broth</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1/4 cup whole milk</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 teaspoon minced fresh thyme leaves</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 2 bay leaves</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 cup frozen green peas</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3 tablespoons minced fresh tarragon leaves </span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>For the Dumplings:</i> </span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 2 cups unbleached all-purpose flour</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 tablespoon baking powder</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 teaspoon table salt</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 cup whole milk</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3 tablespoons reserved chicken fat (or unsalted butter)</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones,then return it to the stew.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. On to the dumplings... stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. To make the dumplings, gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. The dumplings should be about 1/4 inch apart and you should have about 18 dumplings. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve!</span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com10tag:blogger.com,1999:blog-1448737235616663214.post-91567879955253154612012-12-14T11:30:00.001-05:002012-12-14T11:42:33.788-05:00Recipe: Sinful Bread Pudding<div style="text-align: justify;">
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<a href="http://2.bp.blogspot.com/-LV2_Ndp9pf4/UMtSxwgqszI/AAAAAAAAFI4/if8ciCNWmzk/s1600/IMG_3766_edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-LV2_Ndp9pf4/UMtSxwgqszI/AAAAAAAAFI4/if8ciCNWmzk/s640/IMG_3766_edit.jpg" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In case you haven’t noticed<span style="font-size: small;">,</span> we love dessert. Whether it’s a simple scoop of <a href="http://www.maplevalleycreamery.com/ice-cream.html">Maple Valley Ice Cream</a>
or a decadent chocolate molten soufflé cake, we want a bite and then
some. And while we are equal-opportunity dessert eaters, one our
favorite forms of post-<span style="font-size: small;"><span style="font-size: small;">dinner </span></span>sweetness is pudding<span style="font-size: small;">.</span> <span style="font-size: small;">R</span>ice, Indian, tapioca,
banana<span style="font-size: small;"><span style="font-size: small;"> -</span> y</span>ou name it, we’ll eat it. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Did you get the <a href="http://www.saveur.com/article/Travels/Berkshire-Mountain-Bakery">Saveur</a> magazine in which Gabriella Gershenson, a Berkshire food devotee, <a href="http://www.saveur.com/article/Travels/Berkshire-Mountain-Bakery">wrote</a> about <a href="http://berkshiremountainbakery.com/">Berkshire Mountain Bakery</a>?<span style="font-size: small;"> </span>In addition to waxing poetic about<span style="font-size: small;"> owner</span> Richard Bourdon’s unique <span style="font-size: small;">baking</span> process, she asserts <span style="font-size: small;">that </span>their chocolate ciabatta is perfectly
fit for bread pudding. Well, we had to try it – and right away. We
jumped in the car and headed to the <a href="http://www.berkshire.coop/">Co-Op</a>, only to discover that they<span style="font-size: small;"> were</span> sold out! Not to be deterred, we grabbed a discounted
day-old BMB peasant loaf, some chocolate chips and headed home to
improvise. </span></span><br />
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<a href="http://1.bp.blogspot.com/-tUfYAnSKA0s/UMtS8SlnSUI/AAAAAAAAFJA/TjN_rq1I7YM/s1600/IMG_3777_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="http://1.bp.blogspot.com/-tUfYAnSKA0s/UMtS8SlnSUI/AAAAAAAAFJA/TjN_rq1I7YM/s1600/IMG_3777_edit.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-tUfYAnSKA0s/UMtS8SlnSUI/AAAAAAAAFJA/TjN_rq1I7YM/s640/IMG_3777_edit.jpg" width="640" /></a><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Looking
through our cookbooks, we flipped across <span style="font-size: small;">so many <span style="font-size: small;"><span style="font-size: small;">delicious</span> sounding variations on the classic recipe.</span></span> <span style="font-size: small;">C</span>hocolate bread
pudding, brown-butter bread pudding, bourbon bread pudding<span style="font-size: small;">...<span style="font-size: small;"> b</span></span>eing the
gluttons that we are, we decided that there was no harm <span style="font-size: small;">in</span> having it all
once in a while. So after a few preparatory shots of <a href="http://berkshiremountaindistillers.com/our-products/ragged-mountain-rum/">Berkshire Mountain Distillers</a> rum, Silka got down to the business of making the most sinful bread pudding possible.</span></span><br />
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<a href="http://4.bp.blogspot.com/-meV6YXkw4jY/UMtTHptdmqI/AAAAAAAAFJI/HrBffPQYFfo/s1600/IMG_3787_Edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-meV6YXkw4jY/UMtTHptdmqI/AAAAAAAAFJI/HrBffPQYFfo/s640/IMG_3787_Edit.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Sinful Bread Pudding</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Adapted from <a href="http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650">How to Cook Everything</a> by Mark Bittman</i></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 6 cups baguette or ciabatta, cut or torn into 1-inch chunks </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 4 tablespoons butter, plus more for greasing </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 2 cups half-and-half </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3/4 cup maple syrup </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1/2 teaspoon cinnamon </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ a pinch of salt </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 3 tablespoons rum or whiskey </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 4 eggs </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1/2 cup semisweet chocolate chips </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat oven to 350 degrees. Over low heat in a small saucepan butter, half and half, maple syrup, cinnamon, salt and liquor until the butter just melts. In the meantime, butter an 8x8 baking dish or a casserole that fits 1.5 quarts.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 2. Put bread pieces into casserole and pour the slightly cooled milk mixture on top. Let sit for a few minutes, submerging any pieces of bread that rise to the top. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Beat the eggs lightly, and pour over the bread mixture along with the chocolate chips. Stir gently, being careful not to tear up too many of the bread pieces. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Bake for 45 minutes. The center will be a little wobbly still, but it will set as it cools. Serve warm.</span></span></div>
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Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-67069909500555452252012-11-24T17:25:00.000-05:002012-11-24T18:50:35.075-05:00Recipe: Brisket Chili<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-EZWA__pRhtg/ULFEXHRtQqI/AAAAAAAAFHA/XsTOlu92tw0/s1600/IMG_33731.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-EZWA__pRhtg/ULFEXHRtQqI/AAAAAAAAFHA/XsTOlu92tw0/s640/IMG_33731.jpg" width="640" /></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">We have been toying around with the idea of the perfect chili for a while now. Of course, depending on your location and heritage, there are a thousand different variations on a classic. Beans or no beans? Pork or beef? Do you use a whole muscle or ground meat? What cut? And then, what kind of chiles do you use? Researching a "classic" chili doesn't answer many questions as much as it just asks more. And so we stewed (get it!?) on these questions happily, experimenting and tasting along the way. It's a hard job, but someone has to do it.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">At long last, we decided: beans on the si<span style="font-size: small;">de;</span> beef; whole muscle; brisket, ancho and chipotle chilies. And since the only thing more American than apple pie is chili, we debuted our well-tested recipe on election day for a group of hungry and anxious friends.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-f2eKXHvZXqE/ULFEaxzc8cI/AAAAAAAAFHI/Es9RvIIiQ2U/s1600/IMG_33831.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-f2eKXHvZXqE/ULFEaxzc8cI/AAAAAAAAFHI/Es9RvIIiQ2U/s640/IMG_33831.jpg" width="640" /></a><img border="0" height="426" src="http://3.bp.blogspot.com/-UdiilYCcvf8/ULFEe_MEU0I/AAAAAAAAFHQ/9n1i0H8DXkE/s640/IMG_34171.jpg" width="640" /> </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">As he was closing up shop Monday night, Jake grabbed a gorgeous and fatty Whippoorwill brisket, along with some Cayuga black turtle beans, Wild Hive cornmeal, two quarts of beef stock, and a few ancho and chipotle chili peppers. On Tuesday afternoon, he put the brisket in the oven, the beans on the stove top, and let everything simmer away. Meanwhile, Silka made some skillet cornbread to soak up the smokey, spicy sauce.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In the end we couldn't have been happier with the results... <i>A</i><i>LL</i> of them. <br /> </span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-nWIEfmdVsMQ/ULFEiWPQ33I/AAAAAAAAFHY/9M_viml1cs0/s1600/IMG_34211.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-nWIEfmdVsMQ/ULFEiWPQ33I/AAAAAAAAFHY/9M_viml1cs0/s640/IMG_34211.jpg" width="640" /></a><br /><b>Brisket Chili</b><br /><br />+ 4 tablespoons of lard or bacon drippings<br />+ 1 whole beef brisket, with lots of fat (roughly 6 lbs) <br />+ Sea salt<br />+ 2 medium onions, chopped<br />+ 4 cloves garlic, crushed<br />+ 3 teaspoons sweet smoked paprika<br />+ 3 teaspoons cumin<br />+ 4 dried chipotle chillies <br />+ 4 dried ancho chillies <br />+ ¼ cup brown sugar<br />+ 2 tablespoons tomato paste<br />+ 2 cans of plum tomatoes<br />+ 2 quarts beef stock<br /> </span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">To prepare:<br />Bring the brisket out of the fridge at least one hour prior to cooking so it comes to room temperature. At the same time, soak the dried chilies in hot water for about ½ hour.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />1. Pat the brisket dry and coat with salt. (We used smoked salt - if you can find it, we recommend it!). Preheat the oven to 250.<br />2. Heat the lard in a large dutch oven over high heat. <br />3. When the lard starts to smoke, brown the brisket for 3 minutes on each side. Set brisket aside. <br />4. Add the onion and garlic to the pan, cooking until softened. <br />5. Add the paprika, cumin, sugar, tomato paste and chillies, cooking for an additional minute. <br />5. Return the brisket to the pan along with tomatoes and stock. Bring to a boil and cover.<br />6. Place in the oven for 6 hours, removing the lid for the final 1 ½ hours of cooking. <br />7. After you have removed the the brisket from the oven, take the brisket out of its sauce, place in a deep dish and let rest.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">8. With an immersion blender, or in a food processor or blender, puree the sauce remaining in the dutch over and reduce for about ½ hour. </span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">9. Serve brisket with the chili sauce poured on top, beans and cornbread on the side. </span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Serves 8-12.</i></span></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-45415930196440397002012-11-11T18:19:00.005-05:002012-11-14T20:17:41.362-05:00Recipe: Cauliflower Soup<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrCXR7byfVOuBqtj4D6VdBgFk2ziagzfN4_PlTiX6CbcCxLMenImCqrmCAs40Dk7f_XmMoizcENv8BYCx4SpX7mIGWi-YUbZAjosVNUnLjCObIApF6T_RWOSZDrqRKvFYKbyCZD-Q44x1/s1600/IMG_3240a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrCXR7byfVOuBqtj4D6VdBgFk2ziagzfN4_PlTiX6CbcCxLMenImCqrmCAs40Dk7f_XmMoizcENv8BYCx4SpX7mIGWi-YUbZAjosVNUnLjCObIApF6T_RWOSZDrqRKvFYKbyCZD-Q44x1/s640/IMG_3240a.jpg" width="640" /></span></a><span class="Apple-style-span">We just love Brassica oleracea, there is no way around it. For some
reason though, this fall we have been really,<i> really</i> into cauliflower. The intensity of our new-ish obsession is fed by the vegetable's consistent </span>presence on the counter at <a href="http://www.themeatmarketgb.com/">The </a><a href="http://www.themeatmarketgb.com/">Meat Market</a>; each week
a cornucopia of white, orange, lavender and romanesco cauliflowers
come in from <a href="http://www.indianlinefarm.com/">Indian Line Farm</a> and <a href="http://www.theberrypatch.net/">The Berry Patch</a>, begging us to take them home.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-Ad9wxy5bXIY/UKAuMwNS9RI/AAAAAAAAFFQ/ywF8Y5EYCK4/s1600/IMG_3257a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Ad9wxy5bXIY/UKAuMwNS9RI/AAAAAAAAFFQ/ywF8Y5EYCK4/s640/IMG_3257a.jpg" width="640" /></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-R0N1qV6icj4/UKAuSp7BCKI/AAAAAAAAFFY/5q-fhmLNvM4/s1600/IMG_3259a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-R0N1qV6icj4/UKAuSp7BCKI/AAAAAAAAFFY/5q-fhmLNvM4/s640/IMG_3259a.jpg" width="640" /></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">Unfortunately for our camera, when Jake decided to bring a few heads home from the shop, all
that were left were the white ones. On a standard night we'd roast
them alone or with a collection of fall veggies - there's nothing better than a nutty, crisp-on-the-edges bite of roasted cauliflower. B</span>ut, this time we thought we should branch out a little. Looking around on <a href="http://www.food52.com/">Food52</a>, one of our go-to food blogs, we came
across this recipe a favorite cookbooks - Cooking By Hand by
Paul Bertolli. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span>
<span class="Apple-style-span">As Paul so often does, he took amazing ingredients in their purest form, graced them with an incredibly simple preparation and created a perfect seasonal
dish. </span></span>Eating this soup is like eating a cloud - it is mind-blowingly light and fluffy. The delicate sweetness of the cauliflower stands
out, highlighted by the earthiness of an extra virgin olive oil drizzle. And
while managing to be extremely light, it still satisfied our cold
weather craving for hot and hearty food. We would definitely recommend this dish with equal enthusiasm for an easy weeknight meal and a formal dinner party - it will definitely make it's way into our cauliflower rotation.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-s-09qB5Jndc/UKAuXTmHnBI/AAAAAAAAFFg/7PnqK9RPfis/s1600/IMG_3298a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-s-09qB5Jndc/UKAuXTmHnBI/AAAAAAAAFFg/7PnqK9RPfis/s640/IMG_3298a.jpg" width="640" /></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cauliflower Soup </b></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>From <a href="http://www.amazon.com/Cooking-Hand-Paul-Bertolli/dp/0609608932">Cooking By Hand</a> by Paul Bertolli</i></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />+ 3 tablespoons olive oil<br />+ 1 medium onion, sliced thin<br />+ 1 head very fresh cauliflower (any color), broken into florets<br />+ 5 1/2 cups water<br />+ Salt, to taste<br />+ Good extra virgin olive oil, to taste<br />+ Freshly ground black pepper, to taste<br /><br />1. On a medium heat warm the olive oil in a heavy-bottomed pan. Put in the onion letting it brown, about 15 minutes.<br />2.
Add the cauliflower, salt, and 1/2 cup water. Raise the heat slightly,
cover the pot tightly and stew the cauliflower until tender, about 15
min. Then add another 4 1/2 cups hot water, bring to a low simmer and
cook an additional 20 minutes uncovered.<br />3. Purée the soup with an
immersion blender to a very smooth, creamy consistency. Let the soup
stand for 20 minutes. In this time it will thicken slightly.<br />4. Thin
the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled
with a thin stream of extra-virgin olive oil and freshly ground black
pepper.</span></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com9tag:blogger.com,1999:blog-1448737235616663214.post-85018825674198223832012-10-09T16:36:00.002-04:002012-10-09T17:57:26.222-04:00Recipe: Chicken in 40 Cloves<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-Ata0W7_MdNw/UHSJANYR5fI/AAAAAAAAFBo/-bY9Lqao8QY/s1600/IMG_28161.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Ata0W7_MdNw/UHSJANYR5fI/AAAAAAAAFBo/-bY9Lqao8QY/s640/IMG_28161.jpg" width="640" /></a></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">As much as we love a good BBQ and summer produce, we’re
excited to watch the leaves turn yellow and red and feel the days shorten
because that means our meals are starting to change as well. Fall is really our favorite season for cooking. Braises, roasts, Brussels sprouts and squashes... we just can’t get
enough. The thing is, most of those autumnal foods require a fair amount of time
to prepare. And while there is nothing better than slowly braising a lam neck for 8
hours as you read by the fire, right now we just don't have the time for
that.</span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-WRAKlVUbwkA/UHSJDLjCBzI/AAAAAAAAFBw/mKwRwUXYRLU/s1600/IMG_28241.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-WRAKlVUbwkA/UHSJDLjCBzI/AAAAAAAAFBw/mKwRwUXYRLU/s640/IMG_28241.jpg" width="640" /></a></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-KkKHxiv9LrE/UHSJGFWRtZI/AAAAAAAAFB4/pg2aulTnMyc/s1600/IMG_28291.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-KkKHxiv9LrE/UHSJGFWRtZI/AAAAAAAAFB4/pg2aulTnMyc/s640/IMG_28291.jpg" width="640" /></a></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Luckily, we have access to plenty of chicken! With just a few simple
ingredients, chicken lends itself to a quick braise - all that deep,
warming flavor we crave within a reasonable weeknight's cook
time. For one of our first fall stews Jake brought home a chicken, a quart of stock and 4 heads of
garlic while Silka picked up a bottle of dry white wine and some
cookies. (Obviously, the cookies were not used in the preparation of the chicken.)
In under an hour we were sitting down </span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">to a gorgeous
meal,</span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> in front of a roaring fire and in a warm house filled with the scent of slowly roasted,
caramelized garlic.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-TyPS0kq9azY/UHSJJo4xxOI/AAAAAAAAFCA/_VtozCFp6M4/s1600/IMG_28721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-TyPS0kq9azY/UHSJJo4xxOI/AAAAAAAAFCA/_VtozCFp6M4/s640/IMG_28721.jpg" width="640" /></a></span></span></span><br />
<b><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chicken in 40 Cloves</span> <span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span></b><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 2 tablespoons extra virgin olive oil</span> <span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> + 1 tablespoon unsalted butter</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">+ 1 chicken, cut into 8 pieces, at room temperature</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> + Salt </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> + about 40 large garlic cloves, or heads or garlic, peeled</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> + 1/2 cup dry white wine</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> + 1/2 cup chicken stock </span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 1. Pat the chicken pieces dry and season liberally with salt. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 2. Add oil and butter to a dutch oven over a high flame. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 3. When the fats are hot but not smoking add chicken pieces, skin side down, and cook until skin turns an even, golden brown - about 3 minutes. Turn over to brown other side and when done, set pieces aside. Work in batches to cook all the meat.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 4. Reduce heat to medium. Place the garlic cloves at the bottom of the skillet and sauté until garlic is lightly browned on all sides - about 10 minutes. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 5. Add the chicken on top of the garlic then pour in the wine and stock.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 6. Cover and continue cooking until juices run clear when a thigh is pricked - 10 to 15 minutes more. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 7. Take cover off and place under the broiler for 5 minutes to re-crisp skin of the chicken. Serve over rice or potatoes. </span></span></span></div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1tag:blogger.com,1999:blog-1448737235616663214.post-73046152877060585982012-09-21T15:26:00.000-04:002012-09-21T15:33:37.743-04:00Recipe: Raspberry Sour Cream Tart <div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-tzNnACTsfEM/UFy9S1jJrgI/AAAAAAAAE_0/zA10zKtrpUk/s1600/RIedit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-tzNnACTsfEM/UFy9S1jJrgI/AAAAAAAAE_0/zA10zKtrpUk/s640/RIedit.jpg" width="640" /></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">We are loving our first September together in New Marlborough – perfect weather, the best produce and the late afternoon light?! Amazing! In fact, we fell <i>so</i> in love with September in the Berkshires that we’ve been inspired to get married here, in our backyard, next fall!! </span></span></span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Not surprisingly, many of our preliminary wedding-planning conversations
revolve around food. Jake works with the most amazing team of caterers
at <a href="http://www.fireroastedcatering.com/">Fire Roasted Catering</a>, <a href="http://www.themeatmarketgb.com/">The Meat Market</a>’s
sister company, so that decision was easy to make. But there’s still
the cake. We definitely want to incorporate fruit and since we’re
drowning in raspberries right now (in the best way!) we knew they’d
be a great, seasonal fruit to celebrate.</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-iISSCVxpCtE/UFy9XTeNlZI/AAAAAAAAFAE/4Bq14eTLG5Y/s1600/RIedit_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-QCWNGw6G7HE/UFy9UiozphI/AAAAAAAAE_8/M9cvalCb_eE/s1600/RIedit_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-QCWNGw6G7HE/UFy9UiozphI/AAAAAAAAE_8/M9cvalCb_eE/s640/RIedit_1.jpg" width="640" /></a><img border="0" height="426" src="http://3.bp.blogspot.com/-iISSCVxpCtE/UFy9XTeNlZI/AAAAAAAAFAE/4Bq14eTLG5Y/s640/RIedit_2.jpg" width="640" /><br /> </span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So why do we have so
many raspberries? Decades ago Jake’s grandmother planted two raspberry
patches - a summer patch and an autumn patch. As the weather starts to
cool and the days get shorter, we feel so lucky to have this incredibly
bountiful second harvest! On any given day there is at least a quart of
newly ripe, sweet rubies to be plucked. <br /><br />Ok, back to the wedding!
We’ve started to play around with some raspberry dessert ideas,
preferably ones that are red and white to match our décor (more on
that later!). Through a fruitful Google session, Silka found this
beautiful and bright recipe - and while it may not be suitable for our
wedding cake, we are so happy to have stumbled upon it! </span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-Jlt6jgJl_fA/UFy9Zn8zS1I/AAAAAAAAFAM/-8Yd1V9zARM/s1600/RIedit_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Jlt6jgJl_fA/UFy9Zn8zS1I/AAAAAAAAFAM/-8Yd1V9zARM/s640/RIedit_3.jpg" width="640" /></a><br /><b>Raspberry Sour Cream Tart </b><br /><i>Bon Appetit via <a href="http://www.epicurious.com/recipes/food/printerfriendly/Raspberry-Sour-Cream-Tart-105330#ixzz2787qKgmz">Epicurious.com</a></i> <br /><br /><i>For crust</i><br /> + 8 whole graham crackers, coarsely broken<br /> + 1/4 cup (packed) golden brown sugar<br /> + 1/4 cup (1/2 stick) unsalted butter, melted<br /><br /><i> For filling and topping</i></span><i> </i><span style="font-family: Arial,Helvetica,sans-serif;"><br /> + 6 ounces cream cheese, room temperature<br /> + 1/3 cup sugar<br /> + 1/2 cup sour cream<br /> + 2 teaspoons fresh lemon juice<br /> + 1/2 teaspoon vanilla extract<br /> + 2 1/2-pint baskets raspberries<br /> + 1/4 cup seedless raspberry jam <br /><br /><i>To make crust:</i></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Make filling and topping: </span></span></span></i><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.) </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span> </div>
Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com2tag:blogger.com,1999:blog-1448737235616663214.post-81401852368387607502012-09-13T19:54:00.001-04:002012-09-14T10:44:41.628-04:00Recipe: Santa Maria Tri-Tip<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdCFIFrZT6rLlN55tun6gn-aH_PAH7U5-M9uA3mVD52MXj3EDJ4FpysK2_OLDSoojsB1eFWd6qnKY_kewFscC6wcTqUjulkvCNC7iheHx8yT0K2Fe2gOQAFoGNzTcrqB6amzd5zYk8JTg/s1600/IMG_2161edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdCFIFrZT6rLlN55tun6gn-aH_PAH7U5-M9uA3mVD52MXj3EDJ4FpysK2_OLDSoojsB1eFWd6qnKY_kewFscC6wcTqUjulkvCNC7iheHx8yT0K2Fe2gOQAFoGNzTcrqB6amzd5zYk8JTg/s640/IMG_2161edit.jpg" width="640" /></span></a></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">Jake has been talking about bringing a tri-tip steak home to grill all summer - easier said than done. Each steer only has two tri-tips <i>and</i> it's an elusive cut in the north-east, so they generally don't last long in the case. Like other one- or two-to-an-animal cuts (skirt, flank, and hanger) Jake had resign</span><span class="Apple-style-span">ed himself to going yet another summer without one. But last weekend <a href="http://www.themeatmarketgb.com/">The Meat Market</a> had a few too many</span></span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span"> of this much-coveted cut</span></span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span"> and Jake was finally able to sneak a couple home!</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">
</span><span class="Apple-style-span">The tri-tip is a incredibly flavorful and unique cut, but because it's a muscle that starts in one primal (the loin) and ends in the other (the round) it is usually forfeited at the hands of industrial meat processing. It is also a part of the sirloin subprimal, sometimes referred to as the bottom sirloin. As a result of this cross-sectioning of cuts, the tri-tip cooks like a roast as much as it does a steak, giving you a ton of different preparation options. We think it's the best of three pretty awesome worlds; the texture of a flank, the tenderness of a sirloin, and the flavor of the top round. </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-Tc-wSgPjDX8/UFJqacnFzJI/AAAAAAAAE-s/ob7HAEUtvCs/s1600/IMG_2196edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span"><img border="0" height="426" src="http://1.bp.blogspot.com/-Tc-wSgPjDX8/UFJqacnFzJI/AAAAAAAAE-s/ob7HAEUtvCs/s640/IMG_2196edit.jpg" width="640" /></span></a><a href="http://4.bp.blogspot.com/-x5ziXNlP5cs/UFJqgLcxBgI/AAAAAAAAE-0/3WJYE4srkLY/s1600/IMG_2213edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span"><img border="0" height="426" src="http://4.bp.blogspot.com/-x5ziXNlP5cs/UFJqgLcxBgI/AAAAAAAAE-0/3WJYE4srkLY/s640/IMG_2213edit.jpg" width="640" /></span></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">Made popular in central California at the turn of the 20th century, the tri-tip is most often cooked in the Santa Maria style - coated in a dry rub and grilled. As you well know, we generally like to keep our steaks as simple as possible, but the flavor of the tri-tip is bold so we knew it would stand up to a heavy rub. We looked around for various recipes but in the end, surprised by how few there were, we put our own mix together. While the spices were setting in, Silka threw together a minimal salsa verde with a pile of tomatillos from our garden. It may have been one of our last nights of grilling this season, and we couldn't have asked for a better send-off!</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnOqwVOuEIypXAioQVy3CrE2NUJGbaMXbP77qXqr1zj6eRWvjjwCM6U5tcJamERbZZVywYM64VViY5L9nvznYF5GuOWMOsv6JxmKCBTi5pGuJbXipXGpPptRtAX2x-GO1qXsUctqyWmO5/s1600/IMG_2226edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnOqwVOuEIypXAioQVy3CrE2NUJGbaMXbP77qXqr1zj6eRWvjjwCM6U5tcJamERbZZVywYM64VViY5L9nvznYF5GuOWMOsv6JxmKCBTi5pGuJbXipXGpPptRtAX2x-GO1qXsUctqyWmO5/s640/IMG_2226edit.jpg" width="640" /></span></a></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span"><b>Santa Maria Tri-Tip</b></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 2 tablespoons coarse sea sal</span><span class="Apple-style-span">t</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 2 tablespoons freshly ground black pepper</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 3 tablespoons dark brown sugar</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 1 tablespoon sweet paprika</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 1 tablespoon chipotle-chili powder</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 2 teaspoons garlic powder</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 2 teaspoons onion powder</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 1 teaspoon ground cumin</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">+ 2 trimmed tri-tips (1 ½ lbs each)</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">1. Mix all of the spices together thoroughly.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">2. Rub the spice mix all over the steaks. </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">3. Let the steaks stand for two hours, reapply any rub left over.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">4. Meanwhile set up your grill so that there is a very hot side and a side for indirect heat.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">5. On the hot side of the grill sear the steaks on each side for 3 mintues.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">6. Move the steaks to indirect heat and cover the grill. Cook for another 15-20 minutes, or until the steak reaches 120 f.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">7. Let stand for 10 minutes, slice and serve!</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span">Serves 4-6 people</span></span></span></span></div>
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Silkahttp://www.blogger.com/profile/12984578347518651938noreply@blogger.com1