tag:blogger.com,1999:blog-74621065344284932732024-03-21T03:21:21.990-07:00Garden Fresh ChefsThe goal of this blog is to encourage people to cook and eat at home. Something truly formative happens when you take the time to cook for your friends and family and eat around the dinner table with them. We want to show people it's not difficult to cook for themselves, and it can be one of the most important things you do.Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7462106534428493273.post-55662359834180137212012-07-10T07:05:00.001-07:002012-07-10T07:05:06.466-07:00Words on a Feast<br />
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">The film <i style="mso-bidi-font-style: normal;">Babette’s Feast</i> is as humble as its titular character. It’s little-known, but well-respected by those who do, excellently executed by every actor and crew member, and leaves the viewer satisfied and hopeful, wanting to participate fully in the beautiful meal and community displayed.<br /><br />I won’t divulge every plot point of <i style="mso-bidi-font-style: normal;">Babette’s Feast</i>, but I will include enough spoilers to say you <i style="mso-bidi-font-style: normal;">really should</i> watch this movie. Watching it should change the way you view humility, hospitality, service and sacrifice. Even if I do “spoil” the movie for you, watch it anyway. <i style="mso-bidi-font-style: normal;">Babette’s Feast</i> has many layers to it, so the more you see it the more you’ll appreciate it.<br /><br /><i style="mso-bidi-font-style: normal;">Babette’s Feast</i> is set in the 19<sup>th</sup> century on a remote Danish island and follows two sisters whose father started a strict Christian sect. As the film unfolds, the setting changes back and forth from the past where the pastor of this congregation is actively leading and shaping his community with the help of his young, beautiful, devoted daughters and the present where the pastor is deceased, the sisters are elderly, and the congregation is slowly dying off.<br /><br />This congregation believes enjoyment leads to sin because it puts the focus on their enjoyment of the experience and not on their service to God and their community. The members of this congregation wear dark, drab colors which mirror their harsh and gray surroundings. Their food is plain in the extreme, since any flavor added to delight the senses takes the focus off of God and onto how delicious the food is or the skill of the cooks. While this congregation’s view of piety is perhaps excessive and legalistic, they do a very good job of caring for each other. Many scenes show the sisters feeding shut-ins and giving what little money they have to the poor.<br /><br />This little community is so isolated it makes a perfect refuge for three visitors – a famous opera singer, a troublesome army officer, and a mysterious woman named Babette – to hide away from their respective problems. The two men, who visit the island while the founding pastor is still alive and the sisters are young, struggle with their views of what is truly valuable compared with the simple contentment found in the village. As they work to understand, and as each man falls in love with one of the sisters, they may ask themselves, “How can these people be happy without the pursuit of wealth, power and fame? If these things are not necessary for finding joy and fulfillment in life, has my pursuit of them been foolish?” Both men eventually leave the island feeling unworthy of the sisters’ love and ashamed of the choices they’ve made in their lives, but they also leave with a better appreciation of how to attain true happiness.</span><br /><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoa0mV3hGEQh_Xmi922EyEBJVUfSk_eomArT1mqmnLAlcvVwHBHif20teN7g28ppQuVJOhCtFYvnd6kd3w-odNtz5WEZwtKv_yW-a82CJ7oDvp9Sqb-uiQ42JzkhRbdP1-ljByT4iEA/s1600/Babette+serving+the+sisters" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $ca="true" border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoa0mV3hGEQh_Xmi922EyEBJVUfSk_eomArT1mqmnLAlcvVwHBHif20teN7g28ppQuVJOhCtFYvnd6kd3w-odNtz5WEZwtKv_yW-a82CJ7oDvp9Sqb-uiQ42JzkhRbdP1-ljByT4iEA/s320/Babette+serving+the+sisters" width="320" /></a>Babette comes to the island from Paris looking for refuge from a war much later when the sisters are older. The opera singer, elderly and now seeing the value of a simpler life without the overactive pursuit of riches, sends Babette there to serve the sisters saying simply she is a “good cook.” Babette learns how the sisters keep their house, care for their community and their views on sacrifice and humility. After 14 years of quiet and faithful service, Babette has made the lives of the sisters and the whole community better. She uses her skills to cook better meals for the poor, make better deals with produce and meat suppliers who do business on the island, and the sisters end up with more money left over than they ever had before. However, the congregation is fraught with infighting, accusations and bitterness for wrongs done decades ago.<br /><br />Babette’s only link to her former life in Paris is a lottery ticket the opera singer renews for her every year. One day, news comes that she won the lottery and now has 10,000 francs, enough to leave the island and re-start her more luxurious life in Paris. To thank the sisters for all the kindness they’ve shown her, and to celebrate their father’s upcoming 100<sup>th</sup> birthday, Babette asks them if she can have some time off to prepare a real French dinner for the whole congregation. The sisters are reluctant at first, but eventually grant her request. She leaves for Paris to collect all the ingredients she needs, and comes back with the most exotic food this community has ever seen. They look in horror as Babette leads a caravan of hired help down the middle of the village carrying quails, pineapple, mango, figs, rare wine and spirits, caviar and a live turtle making its own way to the kitchen. Horrified at the potential sin of flavor and indulgence, the entire<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBzOdCyYygedUE-obHzMNQ4VesiG97jbtB86DTYZ-jspvaXhjIC9VKHvMgdScXi_TSIb1W3fELWxrToWjPtP1MKa6MJYqGhR4zxt8XriPRdU2X6SA67kXWs7E_oDobvh9PsapZi5koA/s1600/feast.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img $ca="true" border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBzOdCyYygedUE-obHzMNQ4VesiG97jbtB86DTYZ-jspvaXhjIC9VKHvMgdScXi_TSIb1W3fELWxrToWjPtP1MKa6MJYqGhR4zxt8XriPRdU2X6SA67kXWs7E_oDobvh9PsapZi5koA/s320/feast.jpg" width="320" /></a> congregation agrees to eat the meal out of appreciation for Babette, but never to speak of the meal itself. The army officer, now an accomplished general, returns for the birthday celebration, as well as to visit his former love interest. Having lived with the finer things for many years and being unaware of the “vow of silence” the congregation has taken, he sits at the simple and elegant table excited for the meal to come. The rest of the congregation, however, still bickers over past wrongdoing, all the while resolute not to enjoy this “sinful” meal.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihwC7bB0NB4kTc3NhJCxv_lMpjPUV_lR6zThO3KJH1t-Ze0DJQltHv2UM4Lzt2KwqUK7lJ72ygcXs45ZoLs7O3Llnn3huEFrz1uz142r6SL0zraClgsC1_RRVSp8sTixa-GSSprI3xQ/s1600/Babette+cooking.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $ca="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihwC7bB0NB4kTc3NhJCxv_lMpjPUV_lR6zThO3KJH1t-Ze0DJQltHv2UM4Lzt2KwqUK7lJ72ygcXs45ZoLs7O3Llnn3huEFrz1uz142r6SL0zraClgsC1_RRVSp8sTixa-GSSprI3xQ/s320/Babette+cooking.jpg" width="320" /></a>All are silent as the meal begins. A teenage boy serves each course, while Babette stays faithfully in the kitchen adding final touches and giving instructions about how to serve each course and which rare and fantastic wine goes in each glass. The general tries to speak with several in the conversation about how magnificent the meal is, noting the skill it takes to prepare such delicacies, the rarity of the ingredients and how truly delicious each course is. He compares it to the greatest meal he’s had in his life at the legendary Café Anglais in Paris. Because of their earlier agreement, the congregation members answer back with talk of the weather and quotes from their beloved pastor’s sermons.<br /><br />During the meal, though, something transformative happens. The general is the only one to ever experience a meal like this before and knows the proper way to enjoy each course. The congregation begins to watch him as he switches from one utensil to another, how he eats this piece of fruit or sips that sauce from his plate. Still not speaking about the meal itself, you see each member of the congregation start to enjoy flavors they’ve never imagined. One woman in particular enjoys a drink of wine, then a glass of water, only to realize she now prefers the wine she always forbade herself to have. Those same old arguments which divided families moments earlier are resolved, wrongs are forgiven, and the community comes back together. The movie viewer is no longer focused on the dark, harsh weather outside or the drab house the congregation is gathered in, but on the vibrant colors of the fruit, the deep red wine, the mahogany-colored roasted meat, and the smiles on everyone’s faces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi-j1m2GnP6pxH76R1Nd7gYuI0Da5uHLfaRp_a4dp9Fw5ZCAuzQvzNZU8QziAOGDrD7fxpMct-4wr8AaRgGZGO_MBCfG3d6FaQQvhS3cTKG4c_9Rn6OJfSAtwDPihTJbbsLE4CXqSvA/s1600/general.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $ca="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi-j1m2GnP6pxH76R1Nd7gYuI0Da5uHLfaRp_a4dp9Fw5ZCAuzQvzNZU8QziAOGDrD7fxpMct-4wr8AaRgGZGO_MBCfG3d6FaQQvhS3cTKG4c_9Rn6OJfSAtwDPihTJbbsLE4CXqSvA/s320/general.jpg" width="320" /></a>After a moving speech from the general, which I will quote in full at the end, a now joyful congregation leaves the table and gathers outside around their well holding hands and singing a hymn. As everyone leaves to their homes, one of the more senile members of the congregation lifts his hands to heaven and utters a still-sincere, “Hallelujah.” The sisters rush in to Babette to tell her how amazing her gift has been to them, and how much they will miss her when she leaves them for Paris. Only then does Babette reveal who she really is. She was the chef at Café Anglais the general revered so much, and she spent her entire lottery winnings on this dinner. The sisters are taken aback at her sacrifice and lament that she will always be poor if she stays with them. Satisfied and finally at peace, Babette answers, “An artist is never poor.”<br /><br /><i style="mso-bidi-font-style: normal;">Babette’s Feast</i> subtly but compellingly shows the power of hospitality and sacrifice to heal brokenness and bring people together. Babette gave up her comfortable and easy lifestyle, her friends, prestigious job, money, wealth of ingredients, the lottery winnings that would’ve gotten her off of that island, and everything else she ever knew to continue serving these sisters who showed her such kindness and friendship. She is fully aware she will never go back to her life in Paris. She’ll never be able to cook a meal like that again, one she finds such satisfaction and artistic expression in serving. Babette chooses to sacrifice all that and more to stay in this community. That community, fractured and on the verge of collapse, was brought back together by her act of service and the redemptive act of sharing a meal together. They are confronted with Babette’s sincere hospitality and love for them, and their response is reconciliation. This is no small feat, mind you. Throughout the film we see the elderly sisters pleading with their congregation to stop fighting and show each other grace, but their pleas were not heard over the sound of the congregation’s increasing bitterness. It was only because of the grace shown to them around the table that allowed them to be graceful to each other.<br /><br />This is why it’s so important for us to open our homes to our own communities. Rather than be closed off from the rest of the world, let us invite people in to share in our lives and share in theirs in return. True hospitality is more than inviting someone over to share a meal or making sure your guests don’t have to lift a finger to help. It’s a sacrifice, a pouring out of yourself to someone else, sharing each other’s stories and being in community with them. True hospitality is grace, and we could all stand to show each other more grace. Let me be clear, you don’t have to serve Blinis Demidoff au Caviar or Caille en Sarcophage at your next dinner party like Babette did to be hospitable. Jackie and I were just recently shown great hospitality and grace while eating frozen pizza and drinking $3 wine. The point is to share yourself with someone else. To me, sharing a meal just enhances this point. It says I care about your survival and I’m willing to use some of my own family’s limited resources to ensure it. Sharing a meal says you’re a part of my family. This is why <i style="mso-bidi-font-style: normal;">Babette’s Feast</i> is such an important film, and why I bring it up here – because it illustrates the redemptive power of gathering around the table together.</span></div>
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<span lang="EN" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN;">“Mercy and truth, my friends, have met together. Righteousness and bliss shall kiss one</span><span style="font-family: Calibri;"> </span><span style="font-family: Times, "Times New Roman", serif;"><span style="letter-spacing: -0.75pt;">another.<span style="word-spacing: -1px;"> </span>Man, my friends, is frail and foolish. We have all of us been told that grace is to be</span><span style="word-spacing: -1px;"> found in the universe. But in our human foolishness and short-sightedness we imagine</span><span style="word-spacing: -1px;"> divine grace to be finite. For this reason we tremble.</span><span style="word-spacing: -1px;"> We tremble before making our choice in life, and after having made it again tremble in</span><span style="word-spacing: -1px;"> fear of having chosen wrong. But the moment comes when our eyes are opened, and</span><span style="word-spacing: -1px;"> we see and realize that grace is infinite.</span><span style="word-spacing: -1px;"> Grace, my friends, demands nothing from us but that we shall await it with confidence</span><span style="word-spacing: -1px;"> and acknowledge it in gratitude. Grace, brothers, makes no conditions and singles out</span><span style="word-spacing: -2px;"> none of us in particular; grace takes us all to its bosom and proclaims general amnesty.</span><span style="word-spacing: -1px;"> See! that which we have chosen is given us, and that which we have refused is, also</span><span style="word-spacing: -2px;"> and at the same time, granted us. Ay, that which we have rejected is poured upon us</span><span style="word-spacing: -1px;"> abundantly. For mercy and truth have met together and righteousness and bliss have</span><span style="word-spacing: -1px;"> kissed one another</span>.” – General Loewenhielm</span></div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-54602491616782900922012-02-13T19:17:00.000-08:002012-02-13T19:17:04.802-08:00ON TEACHING AND COMMUNITY<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx_UA6zL9MZf13B5rPkVbjCJeEpIhYurzx5Lq7EtG61IdR2GmpegYtHFZ-Ubo-kyyG7FRvT8oWmRsxeOceV9X-d0PoiBtGx4lYUiOlAem7ySHdIdsNLR-_fVJnSJt1Aja-BHQnav4nQ/s1600/roasted+duck+with+clementine+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx_UA6zL9MZf13B5rPkVbjCJeEpIhYurzx5Lq7EtG61IdR2GmpegYtHFZ-Ubo-kyyG7FRvT8oWmRsxeOceV9X-d0PoiBtGx4lYUiOlAem7ySHdIdsNLR-_fVJnSJt1Aja-BHQnav4nQ/s400/roasted+duck+with+clementine+sauce.jpg" width="400" /></a></div><br />
I love teaching people to cook. There’s something about teaching in general, but especially cooking, that’s inherently satisfying. I like to see that look on someone’s face when the light bulb clicks on and they understand something they didn’t moments before. Maybe I’m making a bigger deal out of it than it needs to be, but there’s just <i style="mso-bidi-font-style: normal;">something</i> about teaching someone how to cook that’s different, maybe because they’ll do it the rest of their lives, and they might just teach someone else what they’ve learned from you.<br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">Equally gratifying is being around other people who love to cook. You share victories, horror stories, short-cuts, techniques, and a passion for feeding people. In a real way you’re feeding off each other, leaving eager to try that recipe or ingredient someone else shared and give it away again. And that’s what I love about our Culinary Club.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Last year, Jackie and I started a cooking class for people who wanted to learn to cook better (or learn to cook in the first place), but also wanted to participate in this kind of community. We talk about different techniques, dishes, cooking methods, and other food-related topics, then cook together using what we’ve learned. But here’s the tricky part: our “homework” to complete before the next class <i style="mso-bidi-font-style: normal;">always</i> involves inviting people into our homes and cooking for them. I’ve talked before about the importance of cooking for other people, so I won’t rehash the whole conversation, but it bears repeating that opening your home and cooking for other people is a game-changer. It can open up your view of who your family is and can remind you of what hospitality should mean.<br />
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This year, the Culinary Club has set a lot of goals for itself, some of which are pretty daunting, but all of which encourage us to use food and cooking to serve our community. Culinary Club meets the first and third Thursdays of every month at <a href="http://maps.google.com/maps/place?q=northside+church+of+christ+bloomington,+il&hl=en&cid=9283035661452257702">Northside Church of Christ</a> in Bloomington, IL at 6:30 p.m. and is open to absolutely everyone. We ask only for a donation for groceries and that you come ready to participate. Our next meeting is on Thursday, February 23 (yes, I know that’s the <i style="mso-bidi-font-style: normal;">fourth</i> Thursday, but who’s counting) and we’ll learn about the classic mother sauces – what they are, why you should care, how to use them, their infinite flexibility, and so on. If you’d like to attend, and I really hope you do, please e-mail me at <a href="mailto:gfpchefs@gmail.com"><span style="color: blue;">gfpchefs@gmail.com</span></a> so we can grocery shop properly.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">From time to time, I’ll post here about what we discussed in Culinary Club as well as upcoming classes. For example, my next post will be about our first meeting this year: a shared meal of the roast duck you see above, sautéed potatoes (sautéed in the duck fat, no less), and a viewing of the classic movie Babette’s Feast, which is also a game-changer.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">See you in class!</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-61133971570602236562012-01-22T19:24:00.000-08:002012-01-22T19:24:48.407-08:00POACHED EGGS, ROASTED POTATOES AND SESAME TOAST<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4a6wUmq8S9_DwT6A2efLZqTCCG4LI7JtOTKoMah3oNXmEyeGtBWSEDHku0EaUNeqr4hqrhI61cPwJxQ3qIKyVfsNXrOX48Y3nEYdc70E-aItoXKot2HaLnKHiUN5k2r0-6w6WFwvkA/s1600/IMAG0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4a6wUmq8S9_DwT6A2efLZqTCCG4LI7JtOTKoMah3oNXmEyeGtBWSEDHku0EaUNeqr4hqrhI61cPwJxQ3qIKyVfsNXrOX48Y3nEYdc70E-aItoXKot2HaLnKHiUN5k2r0-6w6WFwvkA/s400/IMAG0215.jpg" width="400" /></a></div><br />
I. Love. Breakfast. Not only is it the most important meal of the day, it’s also my favorite. I love breakfast in all its forms – brunch, continental, even brinner (breakfast for dinner). I don’t get to eat breakfast much during the week, barring the occasional banana or bowl of generic Fruity Pebbles, so when I do, I take it very seriously.<br />
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Breakfast means many things to many people and can vary widely depending on what country you hail from, or even different parts of this country. But to me, a proper breakfast means just one thing: eggs. And potatoes. Ok, two things. Wait, it also means pig of some sort – bacon, sausage, ham, chorizo, I’m not picky as long as it’s pig. No matter what the combination or preparation, breakfast food can be a quick and simple meal that literally <i style="mso-bidi-font-style: normal;">anyone</i> can cook. Whenever I’m helping someone learn to cook for themselves, I always recommend breakfast as a great place to start. It can still get tricky, especially cooking eggs properly, which is why professional kitchens sometimes test new chefs by asking him or her to poach or scramble an egg, but if you can cook eggs, you can cook anything.<br />
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To me, a near perfect expression of the beautiful simplicity of an egg is when it’s poached. On top of toast, nestled in salad greens, waiting expectantly atop a juicy steak for me to break through the billowy white to get at the pleasantly oozing yolk as it drips down and mingles with the meaty drippings creating a luxurious sauce of protein, salt and pure universal goodness. . . or you could scramble it. The point is breakfast food is a great go-to meal absolutely any time, which makes it a great place to start if you’re trying to cook for yourself at home more often.<br />
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I know I’ve given the egg most of the spotlight here, probably because it’s my favorite part of breakfast, but the supporting players are awesome in their own right. I fried some pancetta (Italian bacon) on the stovetop, then sautéed potatoes with onions and garlic in the rendered pork fat. Not only does it make great use of cooking “by-products” that would otherwise get thrown out, it tastes amazing. I also made sesame toast, a great twist on regular “breakfast toast,” but regular is good, too. Whichever way you prefer to cook your eggs and toast and potatoes, just make sure you do. If you have to, wait for a relatively lazy Saturday and take the time to cook breakfast for your family.</div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">Poached Eggs, Roasted Potatoes and Sesame Toast</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">We cooked this meal for 3 people, but you can alter the amounts depending on how many you’re serving.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">4 eggs</div>12 small red potatoes<br />
12 slices bacon<br />
1/3 of a large white onion<br />
3 cloves garlic<br />
6 cups water<br />
3 tbls white vinegar <br />
Bread for toast (We had a French baguette and cut it in 1 inch slices)<br />
Sesame seeds<br />
Salt and pepper<br />
Olive oil<br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">1. Put the water in a deep pot and heat over medium-low to medium heat. Heat the water to the point just before it simmers. You’ll see small bubbles on the bottom of the pan, but not really rising to the surface. Stir in the vinegar, which helps better set the egg whites. Don’t worry, you won’t taste it.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"> 2. While the water simmers, heat a 12-inch skillet over medium-low heat. Once it heats up, put in a few bacon strips and let them cook gently. This will render a good amount of the bacon fat which we’ll use to cook the potatoes. Cook the bacon as crispy as you like, then place them on a plate lined with paper towels. Cook the bacon in batches, 4 or 5 slices at a time, so you don’t overcrowd the pan. Reserve the bacon fat.<br />
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3. While the bacon is cooking, cut the potatoes in 1 ½ ince pieces, place in a microwave safe bowl, season with salt and pepper, cover with plastic wrap, and microwave on high until the potatoes are ¾ of the way cooked, 5-10 minutes. You’ll still see some solid white in the center of each potato. Drain the potatoes, as they would have released some moisture, and pat them dry with paper towels.<br />
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Heat the pan with the bacon fat over medium heat. Dice the onion and garlic, and sauté them in the pan until the onions start to get translucent. Sauté the potatoes with the onions and garlic until they get some color on all sides. Mmmm, delicious.<br />
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4. Beat one egg in a small bowl and set aside. Without breaking the yolks, crack an egg into a small bowl, then gently drop into the near-simmering water. With a slotted spoon, immediately start spooning the egg whites over the yolks to ensure the yolk is covered with the whites. Some of the egg white will spread out into the rest of the water, but just remove it with the slotted spoon. Continue this with each egg and remove them with the whites are just set.<br />
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5. Spread the sesame seeds on a plate. Dip one side of each slice of bread into the beaten egg, then place side onto the sesame seeds so they stick. Place each bread slice into the formerly bacon-y pan, still over medium heat, until the sesames are toasted, then turn to toast the other side. If there’s no bacon fat left in the pan to cook the toast, pour in enough olive oil to cover the bottom.<br />
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6. We placed the potatoes in a bowl, then the bacon, the egg with a little salt and pepper, then the toast on the side. Plate your delicious breakfast however you want, but make sure to drizzle a little more olive oil over the egg and potatoes. Devour with gusto.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-79222238944025880302012-01-10T19:06:00.000-08:002013-02-02T08:04:38.275-08:00Roast Chicken and New Goals<div class="separator" style="clear: both; text-align: center;">
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<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowboxCaption" class="spotlight" height="265" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270200_201049416608549_162217477158410_499409_840812_n.jpg" width="400" /><br />
We’ve been through this before. About 6 months ago I apologized for letting this blog fall by the wayside and made grand schemes to keep up with it every week. That obviously hasn’t happened. The good news for me is that I don’t have throngs of devoted readers who depend on me for information, inspiration and insert-third-rhyming-thing-here-piration, so my lack of posting has largely gone unnoticed. This is no excuse, however, and something must be done to create greater consistency, focus, and most of all, more home-cooked food.<br />
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So here, at the beginning of 2012, is my effort to refocus Garden Fresh Chefs. Let’s start with a slightly new direction and some things to look forward to: <br />
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The goal of this blog will be to encourage people to cook for themselves, family and friends at home. We lose something as a culture when we keep others away from our homes, become too far removed from our sources of food, and stop preparing the food we eat. There’s a good reason why most major holidays and events revolve at least in part around food: sharing a meal can bring people together.<br />
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For example, I used to work at a church about an hour away from our home and had to stay in that town the whole day, and there was one particular couple who would invite Jackie and me over almost every Sunday for dinner. (FYI, in country towns such as this, we learned the mid-day meal on Sundays is “dinner.” You had “lunch” during the week.) They never hesitated to have us over without an agenda, without obligation, but to simply share a meal and each other’s company. Sharing a meal someone took the time to prepare with their own two hands can be mysteriously amazing. Some of my favorite memories are around the dinner table, and I bet the same could be said for you.<br />
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I’ve heard more and more people tell me they prefer the Thanksgiving holiday to Christmas as they get older, and that shouldn’t be a surprise. Peel away the layers of frantic shopping, decorations, commercialism, and crummy TV specials and what do you have? Time spent with loved ones and a big, home-made meal.<br />
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As Michael Ruhlman has said <a href="http://ruhlman.com/2010/03/america-too-stupid-to-cook-part-ii/">many times before</a>, industrial food companies want you to think that cooking is hard; it’s a chore; it’s something you’re not smart or capable enough to do for yourself. Look at how many recipes, TV shows, cookbooks, frozen meals, and food personalities tout meals that are easy, fast, or uncomplicated all in 5 minutes or less. And that’s true of a lot home cooking, but what if does take time? What if you have to use more than 5 or 6 ingredients? What if the process might seem a little complicated at first? Does that mean we shouldn’t cook at all? Should we relegate our meals to those pre-made in boxes, tubes, bags, and trays? Or might it mean that cooking at home is something valuable enough to work at? I think it’s true that anything worth doing is worth doing right, and if cooking at home is worth doing then we should put forth effort to do it well.<br />
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The ultimate goal of Garden Fresh Chefs is to re-imagine the modern view of cooking, though sometimes a process, as a craft to cherish instead of a chore to dread. To me, the best expression of this is a simple roast chicken. I’m not exactly breaking new ground with this, as everyone from Sandra Lee to Thomas Keller has a roast chicken recipe. But a no-nonsense, simple and delicious meal such as this is the perfect place to start. Roast chicken is infinitely variable and adaptable to about anything you have already in your kitchen. You can add pretty much any herb you want on the inside and/or outside of the bird, or not. You can put aromatics in the cavity such as citrus, onion or garlic, or not. You can truss the bird, or not. You can lube the bird with oil or butter, or not. The only required elements of a good roast chicken are salt and pepper inside and out, and that means <i style="mso-bidi-font-style: normal;">you</i> are able to cook it at home for yourself and your family. No excuses now, get cooking.<br />
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Roast Chicken<br />
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1 4-5 lb. “roaster/fryer” chicken<br />
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Preheat the oven to 425°<br />
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Again, all you really need for a proper roast chicken is salt and pepper, and a chicken of course. Pat the chicken dry with paper towels inside and out, season generously with salt all over the bird and inside the cavity and add freshly cracked black pepper to taste.<br />
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Feel free to experiment with the flavors below, or whatever crazy combinations you want, then place the chicken on a roasting tray then into the oven. Leave it alone for 45-60 until the internal temperature of the thigh reads around 165 and the juices of the bird run clear. No basting, please. It’s not necessary. Let it rest for about 10 minutes, then devour.<br />
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If you’d like to employ herbs either on the skin or inside the cavity (or both!) you could use: <br />
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Thyme, which we did on the skin<br />
Basil<br />
Tarragon<br />
Oregano<br />
Savory<br />
Parsley<br />
Sage<br />
Basil<br />
Chives<br />
Rosemary (sparingly) <br />
Pretty much anything green<br />
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If you’d like to put other aromatics (things that smell good) into the cavity, you could use: <br />
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Lemon, or really any other citrus<br />
Onion<br />
Garlic<br />
Ginger<br />
Cinnamon<br />
Carrot<br />
Celery<br />
Apples<br />
Get the idea? Just make sure you don’t stuff the cavity full or else you’ll have to increase the cooking time to make sure the chicken is cooked all the way through and will most likely dry out. Also, once done the aromatics in the cavity have given their all. Dispose appropriately.</div>
Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-5513314994504999882011-06-26T15:51:00.000-07:002011-12-12T06:47:46.475-08:00Just Kidding. . .<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHheT9KHDQOHis3-QWJ6jfRuKp8dPZuNVOt-80aX6ZmdYspSNsCUo3PkLuKmhIQGhKShjeDDsosBX8pc1DWT3iH8Mt2CG6lo9n64q-2pfa8LNQ_M9yysDXAq8leUPZ-iLCfCn6wqW6QA/s1600/IMAG0046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHheT9KHDQOHis3-QWJ6jfRuKp8dPZuNVOt-80aX6ZmdYspSNsCUo3PkLuKmhIQGhKShjeDDsosBX8pc1DWT3iH8Mt2CG6lo9n64q-2pfa8LNQ_M9yysDXAq8leUPZ-iLCfCn6wqW6QA/s400/IMAG0046.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">So obviously, this isn’t a post about sautéed mushroom risotto. In fact, it’s been a while since we’ve posted about anything. We’ve had some major life changes since the last time we were here (all good things, though).</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">We moved! Jackie and I both got new jobs about an hour away from our home town and it’s been quite an adjustment. I don’t think either one of us expected the amount of stress that came from starting two new jobs in a new house in a new town all in the same week. Things are starting to settle down a little more now; we’re both getting more used to our new routines with a lot of support from our friends and family.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Unfortunately cooking has tended to go by the wayside in the midst of all the craziness. I think it’s happened to all of us: you come home from a hard day’s work, step into your kitchen and just stare at the cupboards while trying to muster up the energy to open one. While this setback in our own kitchen enabled us to explore the restaurant scene in detail, we knew we had to get back in the habit of cooking our own food in our own kitchen. The first meal officially cooked in the new Garden Fresh kitchen was actually a frozen pizza, but the first real meal came together in almost as much time and reminded us of what we were missing.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq0J1aX2XG_Vp-t1IzQRDWvqTQYWM6kAnItPer43AqMSzP9SADy1lp6hsj8RFQ2fij8NDUNfgHhWR7Dk-yFQT32QUbFlwSNdc1bv6ZgOJGhJtSvOc0795PYVwDbKT97yGhme8Y1JL7g/s1600/IMAG0036.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq0J1aX2XG_Vp-t1IzQRDWvqTQYWM6kAnItPer43AqMSzP9SADy1lp6hsj8RFQ2fij8NDUNfgHhWR7Dk-yFQT32QUbFlwSNdc1bv6ZgOJGhJtSvOc0795PYVwDbKT97yGhme8Y1JL7g/s200/IMAG0036.jpg" width="200" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjGoEYdn4f7Krh6k5SAf-52qk2fkYsCXoA6PApgsDWFeysK7fwI3lvURZTTpxR2vOTsvBiiVfYhcQ-JTt4cNShHGz_j3mnB8I2A7zjAEV1XT-UzXjxs71iR3JmnCC8Vplthatf7qGCw/s1600/IMAG0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjGoEYdn4f7Krh6k5SAf-52qk2fkYsCXoA6PApgsDWFeysK7fwI3lvURZTTpxR2vOTsvBiiVfYhcQ-JTt4cNShHGz_j3mnB8I2A7zjAEV1XT-UzXjxs71iR3JmnCC8Vplthatf7qGCw/s200/IMAG0039.jpg" width="200" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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In our frantic state, we forgot what it was like to take charge of what we ate, the satisfaction we felt from turning an assortment of raw materials into something greater than the sum of the parts, trying to treat those materials like the gifts they are. We were missing the connection that comes from preparing and sharing a meal together as a family. It was almost embarrassing to me when we finished, that an entire home-cooked delicious meal took the same amount of time to prepare as that first frozen pizza (now I sound like an infomercial).</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PS9Rl5i8sqih2P-RuVmkAhaX7MRiIlPdekZFanAsHqleKM-8nXujj5sh9JYSF-xgWkaZxVxgelrIUTCtSJBINCsD_hF54iQM_flaAlTz8cpjQMAIpPIHy_yAFugjB3Ha5ZOv1ME6vA/s1600/IMAG0051.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PS9Rl5i8sqih2P-RuVmkAhaX7MRiIlPdekZFanAsHqleKM-8nXujj5sh9JYSF-xgWkaZxVxgelrIUTCtSJBINCsD_hF54iQM_flaAlTz8cpjQMAIpPIHy_yAFugjB3Ha5ZOv1ME6vA/s320/IMAG0051.jpg" width="320" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">We also remembered the best food is the simplest. Season carefully, pair ingredients thoughtfully, relax and enjoy the process, and you should always be satisfied with the results. No part of this meal required a recipe, and only three of the items were actually cooked, but all of it was wonderful.</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">What’s the moral of the story? Is this the end of frozen pizza and ramen noodles in the Garden Fresh kitchen? Not even close. I guess what I’m trying to get at is cooking isn’t a chore that should be dreaded; it’s a blessing we should be thankful for and participate in no matter how busy we get. I try to remember that now every time I turn on the stove.</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Bruschetta – Slice French bread ½ inch thick, drizzle with olive oil, season with salt and pepper and bake at 350° along with the sweet potatoes below until lightly toasted. Rub toast with garlic cloves, top with chopped Roma tomatoes and basil. Season tomatoes lightly with salt and pepper, drizzle with more olive oil and serve.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Roasted sweet potatoes – Wrap in tin foil and roast until fork tender. We sliced ours width-wise, seasoned with salt and pepper and drizzled with olive oil.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Bell peppers – You could serve them raw, but we chose to lightly steam them. Either way, slice the bell peppers thinly, season with salt and pepper and drizzle with olive oil. We steamed our peppers until tender and topped them with chopped basil.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cheese – This is by far the easiest thing to prepare, but my absolute favorite to serve and eat. We picked up some aged English cheddar and mozzarella from our favorite grocery store. Crumble the cheddar (since the more aged a cheese is, the more crumbly it is), slice the mozzarella, season lightly with salt and pepper, top with chopped basil and drizzle with olive oil. Sensing a theme yet?</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cajun-season crab – We picked these pre-seasoned beauties up at our favorite store as well. We steamed them in the same pot as the bell peppers until they were heated through.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">All these dishes were uncomplicated, put together quickly, and absolutely delicious. If you keep it simple, you’ll never be disappointed.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-84602491309331461032011-04-05T08:06:00.000-07:002011-04-05T08:06:16.752-07:00Roasted Vegetable Stock and Poultry Stock<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDaZCiElZZIh3R2MkyCgojwAdjekF-JZAGdg6nhKXrwrea9MvFo1gqlu3WElbyqnfLOWqBvwra_TIoQ3nw4iAWUTk0UTlKpJbbFpf9j8iIMdqhJ_PPoGo8ZNWbnMuM6By2zBqZWHiLQ/s1600/veg+stock.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDaZCiElZZIh3R2MkyCgojwAdjekF-JZAGdg6nhKXrwrea9MvFo1gqlu3WElbyqnfLOWqBvwra_TIoQ3nw4iAWUTk0UTlKpJbbFpf9j8iIMdqhJ_PPoGo8ZNWbnMuM6By2zBqZWHiLQ/s400/veg+stock.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">“Waste not, want not.”</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">- Old Klingon proverb</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I think like most people, we’ve found ourselves with too many groceries and too little time to prepare them, which means we’ve had to throw some away. That is a feeling of defeat for me. I know there’s no way we can plan out exactly what groceries and ingredients we’ll need so the day we run out of the very last thing it’s time to go shopping again. There’s going to be some overlap, or life gets in the way and things go bad.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I guess it’s more disappointing than anything else. I’m disappointed in myself because I had some grand scheme for this item when I bought it, I had the best intentions, but I didn’t make the time for it now it’s garbage. Anyone who knows me could tell you I’m somewhat of a tightwad, so it’s especially upsetting to me because I feel I’m throwing money away. But that’s not the only thing that distresses me.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">As I open the garbage to throw out limp celery or too-moldy cheese or slimy salad greens, I think about all the people and work it took to bring that food to the store and then my home. Farmers got up at the crack of dawn, soil was dug up, backs ached, livelihoods struggled to be made, and that chicken breast that stayed in the fridge too long? That used to belong to an actual living chicken that had to die <a href="http://theartofthegoodlife.blogspot.com/2011/03/live-to-eat-or-eat-to-live.html">so I could eat</a>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">There are plenty of ways you can use, reuse and stretch the groceries you buy to get the most bang for your buck and be responsible with them as well. This isn’t new; your parents and grandparents and on down the line went to greater lengths just to make ends meet. Things like making jams, canning vegetables, pickling and curing, and a myriad of other delicious deeds were done to make the most of what they had and make sure they wouldn’t be without in the leaner times. While I’m not asking that you take up all that stuff right now, I think one procedure will give you the “stretching and saving” bug enough to get you started: making your own stock.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPD80n8KFUwf-34k6GQG8N-zBO-NnnFVfswHfdVlP9RwQKaxRHBpiMy_5H7NzGLLzr7r68zRNVL9ASIUyHF7iSnHXiKpuG_ay_4YcrMHlSLgWiCGvMtB5DD4wb3HR21bAwLcVMXcmHg/s1600/veg.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPD80n8KFUwf-34k6GQG8N-zBO-NnnFVfswHfdVlP9RwQKaxRHBpiMy_5H7NzGLLzr7r68zRNVL9ASIUyHF7iSnHXiKpuG_ay_4YcrMHlSLgWiCGvMtB5DD4wb3HR21bAwLcVMXcmHg/s320/veg.JPG" width="320" /></a></td></tr>
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</tbody></table><div class="MsoNormal" style="margin: 0in 0in 0pt;">It’s amazing the difference in the stock and broth you make at home compared with the cans or boxes you get at the store. Really, there’s no comparison. Not only will it be more full of flavor, but it will be as complex or simple, strong or subtle, light or rich as you want it to be. I get an extreme amount of satisfaction when we get the ingredients together for our sautéed mushroom risotto (which is coming up next) and the first thing we reach for is our homemade vegetable stock out of the freezer.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Roasting a chicken for dinner? Pick all the meat you can off the carcass, wrap it up and freeze it for broth. Did a hunter give you <a href="http://gardenfreshchef.blogspot.com/2011/03/pan-roasted-duck-breast-parsley-salad.html">duck breasts still connected to the breast bone</a>? Add those in with your chicken carcasses. Carrots leftover from making soup? Celery getting too limp to schmeer peanut butter on? Using the leaves of parsley and thyme but not the stems? Making mushroom risotto and need remove the mushroom stems? Don’t throw them out! Start saving up your scraps for stock and save yourself a bundle.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Roasted Vegetable Stock and Poultry Stock</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">These recipes are adapted from Emeril Lagasse and Alton Brown, respectively. There are about as many ways to make stock as there are vegetables growing in the ground. These are my favorites, but adapt whichever one you like to use whatever ingredients you have on hand. By the way, make sure you have a balance of vegetables in your veg. stock. If you use more carrots than anything else your stock will turn orange. Still delicious, just orange. Trust me on this.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Vegetable Stock:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/vegetable-stock-recipe/index.html">Adapted from Emeril Lagasse</a></i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I love the extra flavor you get from roasting the vegetables first, but if you’d rather not or if you prefer a more subtle flavor, just skip the roasting and continue as directed. You can use a whole lot of different vegetables, or just a few. At the very least use carrots, celery, onions, garlic and herbs. Others that would work well are: turnips, parsnips, tomatoes, zucchini, fennel, corn cobs, bell peppers, and so much more!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-weight: bold;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 large yellow onions, quartered</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 leeks, green and white parts, well rinsed</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mushroom trimmings, wiped clean </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 carrots, quartered</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 ribs celery, quartered</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 head garlic, cut in half horizontally, unpeeled</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 to 10 peppercorns</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 thyme sprigs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 parsley stems </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 bay leaves </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups white wine (optional)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cold water to cover</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-weight: bold;">Directions:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preheat the oven to 400 degrees F.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a large roasting pan, spread out all the veg. Drizzle with the olive oil and season with the salt and pepper, stirring to coat. <a href="http://www.foodterms.com/encyclopedia/roast/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">Roast</span></a> for 45 minutes, stirring every 15 minutes to brown evenly. (The dark green leek leaves and mushroom stems will roast a lot faster than everything else, so if they start getting too brown take them out early.) Remove from the oven and transfer to a large pot. Add the water, herbs and spices and bring to a <a href="http://www.foodterms.com/encyclopedia/boil/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">boil</span></a>. Reduce the heat and simmer for 20 minutes, skimming to remove any <a href="http://www.foodterms.com/encyclopedia/foam/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">foam</span></a> that rises to the surface. Add the optional wine and cook for 30 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cool in an ice bath, then refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Prior to use, bring to boil for 2 minutes.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Poultry Broth:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html">Adapted from <city w:st="on"><place w:st="on">Alton</place></city> Brown</a></i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-weight: bold;">Ingredients:<br />
</span>4 pounds chicken carcasses (Ours included bones from roasted chicken, <a href="http://gardenfreshchef.blogspot.com/2011/03/pan-roasted-duck-breast-parsley-salad.html">duck breastbones</a>, and the backs of <a href="http://gardenfreshchef.blogspot.com/2011/03/sweet-glazed-cornish-game-hens-and.html">these Cornish game hens</a>)<br />
1 large onion, quartered<br />
4 carrots, peeled and cut in half<br />
4 ribs celery, cut in half<br />
1 leek, white part only, cut in 1/2 lengthwise<br />
10 sprigs fresh thyme<br />
10 sprigs fresh parsley with stems<br />
2 bay leaves<br />
8 to 10 peppercorns<br />
2 whole cloves garlic, peeled<br />
Cold water to cover<br />
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<span style="mso-bidi-font-weight: bold;">Directions:<br />
</span>Place chicken, vegetables, and <a href="http://www.foodterms.com/encyclopedia/herbs/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">herbs</span></a> and <a href="http://www.foodterms.com/encyclopedia/spices/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">spices</span></a> in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. (This step is a great addition by Mr. Brown. The steamer basket keeps everything submerged and makes skimming scum a <i style="mso-bidi-font-style: normal;">whole</i> lot easier. However, if you’re like me and don’t own a steamer basket, proceed as normal and just do your best to keep the solids under water.)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Strain stock through a fine mesh <a href="http://www.foodterms.com/encyclopedia/strainer/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">strainer</span></a> into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com1tag:blogger.com,1999:blog-7462106534428493273.post-36618044562437591722011-03-27T19:21:00.000-07:002013-02-02T08:17:10.844-08:00Sweet-Glazed Cornish Game Hens and Roasted Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKDnTnJVp7Ag1k5eZoAdE7yllI4ehH26rP2f6Ass0X3QofHgpKmNvuheoKMokgsxtxZUUlh16t4WaejQAa8cKCKLqWIgZaTsU6ji1G8zxX5dFzkqD9am2mIiX-6wlS5S4JHcx4-sy5Q/s1600/molasses+glazed+hens.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKDnTnJVp7Ag1k5eZoAdE7yllI4ehH26rP2f6Ass0X3QofHgpKmNvuheoKMokgsxtxZUUlh16t4WaejQAa8cKCKLqWIgZaTsU6ji1G8zxX5dFzkqD9am2mIiX-6wlS5S4JHcx4-sy5Q/s400/molasses+glazed+hens.bmp" width="400" /></a></div>
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Today one of my co-workers was snacking on a big plate of strawberries, and I could smell their sweet-tartness as I walked past her desk. As I looked down at her plate of half-eaten strawberries, sliced thinly and starting to leek juices and color the dish a light pink, I noted how good they smelled. She replied, “Yeah, but they’re <i style="mso-bidi-font-style: normal;">really</i> sour.”</div>
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That got me thinking about the impending spring season and all the wonderful produce that’s about to come in season. For the last few months we’ve had to subsist on vegetables from hothouses or shipped in from the other side of the globe, and I CAN’T WAIT for the first wave of farmers’ markets to hit the scene with all their juicy, colorful and inspiring offerings. Those mushy, overly sour strawberries will morph into tiny flavor bombs I will be more than happy to stain my fingers pink over.</div>
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I was thinking about this especially when we did a tasting for our friends who are getting married this summer. Jackie and I were trying to be mindful of what would be in season, readily available and totally delicious by then, and we decided to go with two of our favorites – asparagus and tomatoes. Now, anyone who reads this blog (and let’s be honest, there are millions of you) will know that we’re absolute <a href="http://gardenfreshchef.blogspot.com/2010/09/fresh-tomato-salad.html">tomato-philes</a>, so it should come as no surprise they’d show up again. The only problem is right now tomatoes are . . . well . . . dull. Kind of watery, lacking in texture and severely lacking that bright, acidic burst they have in the summer and beginning of fall. And the same goes for asparagus – tender, grassy, and bright-green turns to wooden, flat and gray in the winter months.</div>
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With all that in mind, why would we choose these two misfits when they’re not nearly up to their potential right now? Because they point to how good they’re going to be. In a few months when asparagus and tomatoes are in season, our friends and their wedding guests will be thrilled at the mixture of the roasted vegetables, the burst of concentrated acidic sweetness from the tomato and pleasantly tender asparagus. And that’s something we can all look forward to.</div>
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And let’s not forget the main event of this dish: the sweet-glazed Cornish game hens. Have you ever had one of those “Of Course!” revelations where you are doing something you think is complicated, only to find out there’s a much easier way if just stopped and thought about it? Happens to me all the time, and it happened when we were trying to split these hens in two. We were trying to cut through the backbone with a chef’s knife, and there was no way that was working out. So we tried going the other way through the breast bone, and that just tore the skin we were going to crisp up and glaze. Then one of us said, “Why don’t we use shears?” After a moment of blank stares between two college graduates, we tried the obvious and more effective solution, which took about 2 minutes to prep 3 birds.</div>
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To contrast with the bright crunch of the vegetables and the sweet, digit-smackin’ awesomeness (“finger-lickin’ good” is trademarked) of the hens, we made our stand-by of sautéed mushroom risotto. We also saved the backbones of the hens to make <a href="http://gardenfreshchef.blogspot.com/2011/04/roasted-vegetable-stock-and-poultry.html">stock</a> out with, along with the duck breastbones from <a href="http://gardenfreshchef.blogspot.com/2011/03/pan-roasted-duck-breast-parsley-salad.html">this dinner</a>, recipes for both of which will be forthcoming.</div>
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Molasses-Glazed Cornish Game Hens</div>
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3 Cornish game hens (half for each person)</div>
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1 cup molasses</div>
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½ bottle dry red wine, such as Cabernet Sauvignon</div>
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2 tbl balsamic vinegar</div>
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2 sprigs each thyme and sage</div>
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Olive oil</div>
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Salt and pepper to taste</div>
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Preheat your oven to 350°.</div>
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Using kitchen shears, cut down each side of the hens’ backbones to remove them (Freeze them for stock. Recipe is forthcoming.), then turn them over and cut them down the center through the breastbone. Pat them dry and season them with salt and pepper inside and out.</div>
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Put the molasses, wine, vinegar and herbs in a saucepan and bring to a simmer. Reduce until thick and syrupy, coating the back of a spoon. Season to taste.</div>
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Place the hens on sheet trays skin side up, drizzle with olive oil on both sides and roast for 30 minutes (or when an instant-read thermometer reads 180° in the thigh), basting with the glaze every 10 minutes. Serve immediately with tasty roasted vegetables and mushroom risotto (recipe’s coming, really).</div>
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Roasted Asparagus and Cherry Tomatoes</div>
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1 bunch asparagus, washed, ends trimmed</div>
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½ quart cherry tomatoes, washed</div>
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Okay, seriously? There’s no need for a recipe for this dish; it’s that easy. Thinly peel the asparagus starting just under the tip, put in a casserole with the tomatoes, season with salt and pepper, drizzle with olive oil, roast in the oven next to the hens for 10 minutes, or until the tomato skins start to split. Done and done.</div>
Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-26942351141769150862011-03-08T19:25:00.000-08:002011-03-08T19:25:29.990-08:00Pan-roasted duck breast, parsley salad and sauteed mushroom risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8Ie3Ya_5bqhyzNZ_tgHYwgS8fFNxpLmAo1Py8YzoKxgr1Irzb8Gs2hmtshXaqh9rCB4CQya1voy8nKMst0MZVhvv1rpmMTjXZGI-4w0GWPe1hS8_mbejPi5BPI9wN4stv8bhr1obOQ/s1600/untitled.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8Ie3Ya_5bqhyzNZ_tgHYwgS8fFNxpLmAo1Py8YzoKxgr1Irzb8Gs2hmtshXaqh9rCB4CQya1voy8nKMst0MZVhvv1rpmMTjXZGI-4w0GWPe1hS8_mbejPi5BPI9wN4stv8bhr1obOQ/s400/untitled.bmp" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">“I messed up; I’m sorry.” Those five words can help you so much, whether at work, with your spouse, or in my case, with dinner.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">A hunter friend of mine scored big the last time he went duck hunting, and he was nice enough to give me 4 pairs of duck breasts – still on the bone, mind you, so duck stock is in my near future. I’d never cooked duck before, so I was excited to try it out on my family AND have it as our first meat-centric blog post. I researched different methods and preparations and decided it was best to just Keep It Simple, Stupid: season with salt and pepper, sear on the stovetop and finish in the oven ‘til they’re medium rare – medium at the most. We’ll get to my mistake further down.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">So after I removed the duck breasts from the breast bone (with considerable effort and expert help from Jackie), I started on the two side dishes. We make risotto a lot, but we’ve only recently been including sautéed mushrooms in the mix, and now we’re hooked. Portobello, shiitake, oyster . . . it doesn’t matter to us. Mushrooms + oil + hot pan = <a href="http://www.altonbrown.com/">golden brown and delicious</a>. Unfortunately (kinda), risotto is so delicious that it deserves its own post, so I’ll have to skip over it for now.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I wanted another element to cut through the richness of the duck breast and creamy, cheesy risotto, plus I wanted to feel like I was eating somewhat healthy, so I made a parsley salad with a red wine vinaigrette leaning toward the acidic side. This was delectable and just what was needed to balance the other dishes, but the parsley leaves were a little chewy. Next time I’ll definitely make more of an effort to pick all the leaves from the stems and probably roughly chop them to cut down on this.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Here’s my moment of humility: the risotto and parsley salad were either done or getting done, so it was time to pan roast the duck breasts. Seared in a hot pan with some oil – easy. Remembering that the duck came from a hunter and not from a grocery store, so the breasts vastly varied in size – not as easy. I should have placed the bigger ones in the oven to finish cooking through and removed the smaller ones to rest in the meantime. Instead, half of the duck breasts were perfectly, and I do mean perfectly, cooked. The other half were cooked to well-done and had the consistency of over-cooked chicken livers. Not inedible, but not what I was going for by a long shot.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Why bring it up at all? Because for a long time when I was first learning to cook and trying new things, if something went wrong I would kinda throw a temper tantrum. It seemed soooooo easy for Jackie and others to walk in to the kitchen, throw some random assortment of ingredients in a pot and come up with something mind-blowing. While I, on the other hand, struggled with still burning toast sometimes. The difference this time for me was I realized nothing bad happened. Yeah, there were some over-cooked duck breasts, but I didn’t poison someone, I didn’t lose a Michelin star, I didn’t get yelled at by a bleach-blonde Englishman. I <i style="mso-bidi-font-style: normal;">did</i>, however, learn how to do it better next time.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I think one thing that keeps people out of their home kitchens is the fear of trying something different, doing something wrong and disappointing the people you tried to cook for. While that’s certainly kept me from failing as much as I would have, it also kept me from learning all that I could by burning the toast and then figuring out the right setting. The point is to COOK, and cook as well as you can at this very moment. Food will burn, sauces will over-reduce, cakes will fall, things will be crunchy when they’re supposed to be soft and vice-versa. You don’t have to do everything perfectly all the time to cook for your family and friends. They’re supposed to like you anyway, right? Then what does it matter if the chicken is dry? Learn what you did wrong and how you can do it better next time.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I certainly did, and next time I’ll have duck breasts so tender and tasty people will sing my praises far and wide. And all I had to do was over-cook the first batch.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 boneless, skinless duck breasts (This is what I had to work with.)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preheat the oven to 350 degrees. Pat your duck breasts dry and season them on both sides with salt and pepper. Heat a sauté pan on medium-high heat and add enough oil to lightly coat the bottom. Once the oil is shimmering add the duck breasts and cook 2-3 minutes on both sides till golden.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Remove smaller breasts to rest tented under aluminum foil at this point and place pan with larger breasts in the oven to cook until medium to medium-well, 5-7 minutes. When pressed the breasts will feel a little soft, but bounce back (giggle) or when an internal temperature of 130 degrees is reached.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Rest duck for 5-10 minutes tented under aluminum foil and serve.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Parsley salad with red wine vinaigrette</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bunch parsley, washed and patted dry, leaves picked (freeze the stems to add to stock)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ carrot, diced small</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Parmesan cheese, shaved</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Red wine vinegar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lemon juice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><city w:st="on"><place w:st="on">Dijon</place></city> mustard</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Instead of the usual 3:1 ratio for the vinaigrette, try to be a little more heavy-handed with the acid. That’s why I included lemon juice (from half a lemon in my case) to tip the scales toward the acidic to cut through the richness of the rest of the dish.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">You know the drill: put a little <city w:st="on"><place w:st="on">Dijon</place></city> mustard in a bowl, add vinegar and lemon juice and whisk until combined. Drizzle 2-3 times that amount of oil, whisking constantly, until the dressing is emulsified. Add salt and pepper to taste.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place the parsley and carrot in a bowl and drizzle some of the vinaigrette around the edges. Toss to coat, season to taste, top with parmesan and devour.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com1tag:blogger.com,1999:blog-7462106534428493273.post-64931871281745074432011-02-21T22:26:00.000-08:002011-03-03T18:55:19.129-08:00More Than Rabbit Food Part 3 - Grilled Leek Salad with Mint Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER7OiBnS5NmSrU2OExd9Q_ukavh4qM4S6Eorxg2Qwg5OMIFb8DxX1HcP74N_TUJBYrlued2BNbbG411Ycetx9LdNafZ7CQ-Jw1ISqlLDnn-vqej9ui9zl59toCAPYRBBAHN_YyEdwTw/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER7OiBnS5NmSrU2OExd9Q_ukavh4qM4S6Eorxg2Qwg5OMIFb8DxX1HcP74N_TUJBYrlued2BNbbG411Ycetx9LdNafZ7CQ-Jw1ISqlLDnn-vqej9ui9zl59toCAPYRBBAHN_YyEdwTw/s400/IMG_1587.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This latest streak of warmer weather has me counting the days ‘til I can peruse the aisles of a farmers’ market, or better yet the rows of my own garden, for fresh produce that may or may not even make it inside if I’m hungry enough. After hours of shoveling snow and salting driveways there’s nothing better than a big bowl of chili or sautéed Portobello risotto, but that’s another post. But with the temperature rising and me in denial about just how much winter we have left, I wanted something more light, bright and crisp.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This is the inspiration for the last installment of our epic trilogy, More Than Rabbit Food: a grilled leek and cucumber salad with mint vinaigrette. Like the other salads we’ve discussed, you can put whatever vegetables strike your fancy and have either a little or a lot of them.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeWGVFxu0dX2PmzO0YDOo49lvc-pPXBrtbxcLmIOSSNVh5pt5tyzsZhC_GVN0UjYy0Xtll55fF-2zJ0FqcqLqeLsjcuxPP18l5dGSgPMmLHhzm2EQygSQ7B3Z_8vkq-WPr8BicXZ5Ow/s1600/IMG_1577.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeWGVFxu0dX2PmzO0YDOo49lvc-pPXBrtbxcLmIOSSNVh5pt5tyzsZhC_GVN0UjYy0Xtll55fF-2zJ0FqcqLqeLsjcuxPP18l5dGSgPMmLHhzm2EQygSQ7B3Z_8vkq-WPr8BicXZ5Ow/s320/IMG_1577.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Except for the leeks, every vegetable in this salad is raw. To cut down on the harshness of the raw shallot, we added it to the vinaigrette with the other seasonings so the vinegar could have time to mellow it out. If you don’t like bell peppers as much as I do (which is a lot) you could add them to the vinaigrette as well or omit them completely. The most fun part about this salad for me is the long, thin ribbons of cucumbers lending some cool crunch. They’re a neat and different way to add cucumbers to a salad, and as long as you shock them in ice water and thoroughly dry them they’ll keep from getting soggy. You could also do this to your shallot to take away some of its pungency instead of adding it to the dressing.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">(Remember, you can use pretty much any vegetable you want. Just try to get a good variety of textures, flavors and colors.)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 leek</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bell pepper, ribs and seeds removed, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 rib celery, diced, plus a few inner yellow leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 carrot, small dice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cucumber</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">6-7 mint leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Feta cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mint Vinaigrette:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Red or white wine vinegar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 shallot, minced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Dijon mustard</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2-3 mint leaves, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Directions:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://gardenfreshchef.blogspot.com/2010/09/fresh-tomato-salad.html">As we’ve said before</a>, how much dressing you make is up to you, but the basic ratio for a vinaigrette is 3:1 fat to acid. Put a little mustard in your mixing bowl, add your vinegar and whisk together. Add the mint leaves and slowly drizzle in the oil while whisking until everything is incorporated. Season to taste, add the shallot to let it start mellowing and set aside.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Peel off a few of the tougher outer layers of leek. Trim off the root end, split it in half lengthwise, cut off the darker green leaves and rinse the white and pale green parts. Heat a sauté pan on medium high. Pat the leeks dry, drizzle with olive oil, season with salt and pepper and place cut-side down in the pan. Cook without moving for 2-3 minutes or until browned slightly. Turn, cook for another minute, then remove, and carefully chop across the width into short strips.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Using a vegetable peeler, peel the cucumber, then continue peeling strips of the flesh of the cucumber until you reach the inner core of seeds. Plunge the strips into an ice bath to shock them for 5 to 10 minutes, then drain and dry. This will keep them crisp in the salad.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mix all the vegetation and the rest of the mint leaves together in a large bowl and spoon a few tablespoons of the dressing around the sides of the bowl. Mix everything lightly with your fingers until the salad is evenly dressed. Salt and pepper to taste.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">When plating, top each salad with a few celery leaves and a sprinkling of feta cheese.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-91042493510367583662011-01-18T17:38:00.000-08:002011-02-18T09:15:34.061-08:00More than Rabbit Food Part 2 - Grilled Romaine Salad with Tomato and Eggplant Relish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrBCoaamOFP44SLpgIiWYw_IwH_TqOlEMa4UDIBzuwBHdh6TtA3B0Nq5K0mtj-eEW_VxVx6pKf4oxvGunuR9fZChtSBYpDyUE_Ca1wSmaABYRhzAjktgsnYShvuy95H4tpdVISDbXdA/s1600/grilled+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrBCoaamOFP44SLpgIiWYw_IwH_TqOlEMa4UDIBzuwBHdh6TtA3B0Nq5K0mtj-eEW_VxVx6pKf4oxvGunuR9fZChtSBYpDyUE_Ca1wSmaABYRhzAjktgsnYShvuy95H4tpdVISDbXdA/s400/grilled+salad.jpg" width="400" /></a></div>Are you keeping up? How has January gone for you so far? Have you given in to temptation? Well, let me just say it has been a struggle for everyone I know! So, here we are ready for installment #2…What is that you say? Another salad? Well, we need to keep up on our diets and salad can be the perfect item to add to any menu that is economical and good for you.<br />
<br />
However, we must address the fact that not all salads are created equal. Just because it says “salad” in the title doesn’t mean it is going to help your waste line. In fact, salad can be higher in calories than some fast food items. The key is knowing what your ingredients are. <br />
<br />
Step 1: Don’t use (or use very little) of cream or egg based dressing such as ranch or mayo.<br />
Step 2: Know your cheese. Yes, you can put some on your salad, but be mindful. Your salad should not be a “cheddar cheese salad with lettuce”. <br />
Step 3: Protein is a good idea for your salad. Left over ham, turkey, mushrooms, or tofu are all good choices. Remember, use sparingly.<br />
Step 4: Lots of veggies! Get creative!<br />
Step 5: Including fruit adds texture, sweetness, and nutrition!<br />
<br />
What is that you are saying? You want us to give you a recipe? Well, let me tell you about this great little salad Ryan came up with. It is a Grilled Romaine Salad. Yes, you can in fact grill lettuce. It doesn’t turn out slimy or limp; it stays crisp and cool on the outside and turns a little warm and charred on the inside. The key is keeping your head of romaine intact and using a high heat on the grill or in the skillet. This particular salad comes with a little bit of bacon, mushrooms, and a warm tomato relish to make it a rounded out full meal rather than just a side salad! It has a lot of flavor and goes well with a Sauvignon Blanc. Enjoy!<br />
<br />
Ingredients:<br />
<br />
1 tsp. Olive oil<br />
1 romaine heart<br />
2 oz. Feta cheese, crumbled<br />
2 slices thick-cut bacon, cooked and drained, bacon grease reserved (if desired)<br />
2 oz. Enoki mushrooms, trimmed from bunch in ½ inch pieces<br />
1 oz. parmesan cheese, grated, or 6 - 7 one-inch shavings with vegetable peeler (optional)<br />
1 oz. capers, drained (optional)<br />
2 Roma tomatoes<br />
Salt and pepper (to taste)<br />
<br />
Dressing:<br />
<br />
1 cup extra virgin olive oil<br />
1/3 cup red wine vinegar<br />
1 tsp. white sugar<br />
1 tsp. Lemon juice<br />
Salt and pepper (to taste) <br />
<br />
Directions:<br />
1. Begin preparation for tomato/eggplant relish, if desired (directions below).<br />
2. Cut a small slice off the romaine root to remove the brown parts, but leave largely intact. This will help keep the romaine together while grilling and serving. Pull off a few outer leaves that look brownish or tough. Clean romaine heart by cutting it in half lengthwise and running it under cold water. Pat dry.<br />
3. Dice tomatoes, trim mushrooms from bunch, drain capers and set all aside.<br />
4. If grilling, set grill to medium heat and lightly brush oil on romaine halves. If cooking on stove, heat oil (or leftover bacon grease) in12-inch skillet over medium heat until it starts to shimmer. Salt and pepper romaine on both sides to taste. Place romaine hearts cut-side down on grill or in skillet. Some sizzling or popping may occur if not totally dried. Cook just until inside is slightly browned and wilted, about 3-5 minutes, but start checking at 2 minutes and every 30 seconds after that.<br />
5. Put vinegar, lemon juice and sugar in mixing bowl. While whisking, slowly drizzle in olive oil. Once combined, taste for flavor and add salt and pepper as needed. Dressing should be a little loose.<br />
6. Once romaine hearts are to desired doneness, place on plate cut-side up. Top with 2-3 tbls. of the tomato/eggplant relish (if desired), cheeses, mushrooms, tomatoes, capers and bacon. Quickly whisk dressing again to recombine and drizzle lightly over salad. Serve immediately. Serves 2.<br />
<br />
<br />
<br />
<br />
Optional – tomato/eggplant relish:<br />
<br />
1 cup diced Roma tomatoes (½ inch pieces)<br />
1 cup diced eggplant (½ inch pieces)<br />
¼ cup diced onion (fine dice)<br />
2 cloves garlic, minced<br />
½ tsp. olive oil<br />
1 tsp. lemon juice<br />
<br />
Directions:<br />
<br />
1. In medium saucepan, heat oil over medium-low to medium heat. Add onion and sweat until soft, 2-3 minutes. Add garlic and sweat just until fragrant, about 1 minute.<br />
2. Add tomatoes, eggplant and lemon juice and stir. The lemon juice will help the eggplant from turning too brown, though some darkening will occur during cooking.<br />
3. Continue over medium-low heat, stirring occasionally. Once vegetables are reduced and the liquid is slightly thickened (about 10 minutes), salt and pepper to taste and spoon over salad while warm.<br />
<br />
<br />
<br />
What’s that you further say? That’s too many self-imposed questions???Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com2tag:blogger.com,1999:blog-7462106534428493273.post-24960104354766561012011-01-11T17:49:00.001-08:002012-02-14T14:01:54.882-08:00More than Rabbit Food Part 1 - Ham and Spinach Salad with Champagne Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7lPNjkw6pYZ7S_MWcVakAkbqnQxhGYgcfwmG31-9KaBSXALfnAzMeg8nA_9EKLXw47ourAlxUgKtiISmc4TVZUmB7kEEcWgMpQphcREK1KBkZjgcQ6hL8i-vY-gj1mGJEABQaySy7w/s1600/IMG_1498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7lPNjkw6pYZ7S_MWcVakAkbqnQxhGYgcfwmG31-9KaBSXALfnAzMeg8nA_9EKLXw47ourAlxUgKtiISmc4TVZUmB7kEEcWgMpQphcREK1KBkZjgcQ6hL8i-vY-gj1mGJEABQaySy7w/s400/IMG_1498.jpg" width="400" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Happy 2011! With the New Year comes many resolutions: learn an instrument, mend relationships, read more books, and the ever-popular, lose weight. Being overweight myself I’ve tried many different times to lose weight by many different methods. But the thing I dread most is having to change what I eat.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Maybe it’s because inside I’m really still 6 years old and want to eat what I want, when I want, as much as I want, or I’m holding my breath ‘til I turn blue. While that is definitely true, I think it also has something to do with supposed “health food” being, well, boring. Don’t get me wrong, this whole blog is dedicated to eating as often as possible out of your garden and in season, and anything you take out of a garden you’ve shown tender-loving-care to is going to be so delicious you can’t help but eat healthy.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Maybe it’s not the food itself, but the preparation that gets me down. Go to almost any restaurant, look at their salads and you’ll see an ocean of iceberg lettuce with the same old watery cucumber and under ripe tomato, topped with, if you’re lucky, a bland chicken breast.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">None of those ingredients in and of themselves are bad or boring (well, maybe the iceberg), but when it’s the same old thing time after time it’s no wonder I’d rather go for deep-fried whatever. The perception many people have, including myself at times, is that to eat healthy you can never eat anything interesting ever again. To counter this mind-numbing monotony, the next few posts are going to be about salads you can make which are not only delicious, but diverse and interesting enough to make you want to eat them all the time.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Part 1 is probably the simplest salad, but really refreshing and satisfying. Great as a first course or side dish, or make a huge amount for a dinner portion. It is also great with leftover meat like ham, chicken, or beef.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ham and spinach salad with Champaign Vinaigrette</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 Cup of shredded leftover meat of choice (we chose ham)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-2-3 cups of baby spinach (you can chop the spinach or leave it as is)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 Stalk of celery cut into ¼ inch pieces (remember to also use the inside leaves of the celery-they have a wonderful flavor)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 carrot peeled and chopped into ¼ pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1/2 Portobello mushroom chopped into ½ inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 red bell pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 minced shallot</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1/2 apple chopped into ¼ inch pieces (make sure to put a little lemon juice on these and a pinch of salt)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 clove of garlic-grated</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-Handful of feta cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1/4 cup of chopped pecans</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-Pinch of salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Dressing: </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 tablespoon of Champaign vinegar or vinegar of choice</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-3 tablespoons of olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-1 teaspoon of mustard (Dijon)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">-Dried basil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Directions for salad:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Either roast or hold the sweet pepper or bell pepper over a flame. Once skin is charred, put pepper into a bag for 5-10 minutes. Then take it out of the bag, peel the skin off and dice the pepper. Then make sure you have cut up all of your veggies and shredded your ham.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Now you can make your dressing. Wisk together the vinegar and mustard. Slowly add the olive oil and wisk vigorously. Once you have obtained desired thickness add salt, pepper, and basil to taste.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">At this point you need 2 mixing bowls. In one mix all of your veggies and add salt and pepper to taste. In your second bowl put your dressing at the bottom of the bowl and add the veggies and mix.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Plate the salad: In your bowl or dish of choice add your veggie mix. The place shredded ham on top. Finish with the pecans and feta cheese a little drizzle of olive oil and a pinch of salt and pepper.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://gardenfreshchef.blogspot.com/2011/01/more-than-rabbit-food-part-2-grilled.html">Next time: Grilled Romaine salad with Tomato and Eggplant Relish.</a></div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com1tag:blogger.com,1999:blog-7462106534428493273.post-34039536097538099352010-10-26T18:53:00.000-07:002010-10-26T18:55:07.890-07:00Bistro BLTs with Homemade Mayonnaise<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTUObmxRLa7jEmTTFpOhju5EabYhKEEp8RLQAlqPgHHZziM11fU1M_6_Mv7NygGPRh4_U3HT_9w9sZBysDJm6Yijm7FNRSLize3w2ffMffTvEbfyJV9S34AJYbvt0PsMQnqSd0YFWyw/s1600/IMG_0107.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTUObmxRLa7jEmTTFpOhju5EabYhKEEp8RLQAlqPgHHZziM11fU1M_6_Mv7NygGPRh4_U3HT_9w9sZBysDJm6Yijm7FNRSLize3w2ffMffTvEbfyJV9S34AJYbvt0PsMQnqSd0YFWyw/s320/IMG_0107.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The <place w:st="on">Sandwich</place>: what could be more wonderful? The simple splendor of stuff between bread is matched only by the sheer versatility of this artistic medium. Hot or cold, soft or toasted, big or small, the sandwich can be one of the most fabulous lunches you’ve ever had.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">However, it can also be one of the biggest letdowns. Too many times have we gone to a restaurant and ordered a BLT (bacon makes everything awesome), just to be disappointed by stale bread, iceberg lettuce and overdone, re-microwaved bacon. With something as straightforward as a BLT, attention needs to be paid to the little details. That extra bit of care can take something as ordinary as a BLT into something to savor.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">That’s what we tried to do for our young adult group the last time we cooked lunch. We wanted something more savory to go with our sweet and spicy Roasted Butternut Squash Soup while being light enough not to weigh everyone down for the rest of the day. What really set this “Bistro BLT” apart is the homemade mayonnaise. It’s easier than you’d think to make, WAY better than what you buy at the store and you can add all sorts of flavors to make it your own.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">First, a word of caution: the homemade mayonnaise is made from uncooked egg yolks. They provide the body for the sauce and bind the whole thing together. The vinegar in the recipe should eliminate most “microbial beasties,” but if you’re sensitive about that sort of thing just use your favorite store-bought mayonnaise and dress it up however you like.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Loaf of crusty bread (we used sourdough), sliced in about ½ inch slices.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Thick-cut bacon, about 4 slices per sandwich</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Tomatoes – beefsteak, heirloom, or your favorite – sliced about 1/8 inch thick</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Romaine lettuce, rinsed and patted dry.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">(I urge you to use a lettuce with more flavor than iceberg, whatever that might be. Your sandwich will thank you.)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mayonnaise – homemade (recipe follows), or store-bought, with your preferred flavor additions. We added the following: curry powder, garlic powder, chili powder and cayenne pepper.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Provolone cheese (optional, but recommended)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Remember, the key to a great BLT is attention to detail, so make sure you take care of your ingredients in every step.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Step One: Prep the ingredients.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Slice the bread and tomatoes; peel off the bitter outer leaves from the romaine to get to the sweeter inner leaves, rinse and pat dry. Lay the tomato slices out and lightly season with salt and pepper on both sides. You don’t need too much since the bacon is salty, but seasoning every layer helps make your whole sandwich more delicious.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Step Two: Cook the bacon.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">Using your preferred method, cook the bacon. Jackie likes to cook bacon in the microwave inside folded paper towels. True, it’s fool-proof and clean up is a snap, but I prefer putting the slices on a baking sheet and putting it in a 350<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 13pt;">˚</span></b> oven until just done. This way you can cook as much bacon as you need all at once. It’s a good idea to flip the bacon around half-way through in the oven method, though, to make sure nothing sticks.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">When the bacon is done, remove to paper towels to drain off excess grease.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">Step Three: Toast the bread.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">Lightly brush the bread on both sides with olive oil and season with salt and pepper. Place on baking sheets and place in the oven, turning once until both sides are slightly golden. Once the bread is done, place one slice of provolone per sandwich on the slices of bread and melt slightly.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">Step Four: Assemble!</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">While the bread is still warm, spread a light coating of mayonnaise on both slices. Place the bacon on top of that, followed by the lettuce and two tomato slices, as if you needed to be told how to assemble a sandwich :) Enjoy!</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;">Homemade Mayonnaise:</div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">5 egg yolks</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">12 oz of olive oil</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">1 tsp of mustard powder</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">1 tsp or so of vinegar</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">1 tsp or so of lemon juice</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Salt and pepper to taste</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Directions:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Whip the egg yolks and mustard powder together until thick and frothy.</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Gradually add in oil to the eggs at a slow rate while whisking. Whisk to desired thickness.</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Add vinegar and whisk (optional).</span><span style="mso-bidi-font-size: 12.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Add salt and pepper to taste.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">At this point, you can add any extra flavorings you desire. We added: ¼ tsp of curry powder, ½ cayenne pepper and ¼ of garlic powder.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">P.S. We saved the heels of bread for the sandwiches, drizzled them with a little olive oil, sprinkled them with salt, pepper and dried thyme, spread them out on a baking sheet and toasted them as croutons for our <a href="http://gardenfreshchef.blogspot.com/2010/09/roasted-butternut-squash-soup.html">Roasted Butternut Squash Soup</a>. Waste not, want not!</span></div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com1tag:blogger.com,1999:blog-7462106534428493273.post-35167376973023564482010-09-27T20:52:00.000-07:002010-10-26T18:57:01.694-07:00Roasted Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaxXwawvF7STlGEq7nrCiPluUMABK2U5YqC9nHOJRq8aGpBGUgMOmWy2TbjxxeA7YL7StrgNB5fqqrG7T-4Cis3a_uIpCbZYryZCM1Tk5yeHWOixem9mccT3za2pW4rloE5nxBmOvbQ/s1600/IMG_0114.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaxXwawvF7STlGEq7nrCiPluUMABK2U5YqC9nHOJRq8aGpBGUgMOmWy2TbjxxeA7YL7StrgNB5fqqrG7T-4Cis3a_uIpCbZYryZCM1Tk5yeHWOixem9mccT3za2pW4rloE5nxBmOvbQ/s320/IMG_0114.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">It’s official; summer is over. Gone are the days of flip flops and Bermuda shorts, here to stay are hoodies and long underwear. It was our turn to cook lunch for the young adult group at church last Sunday, and we wanted to make something that reflected the change in season and warmed us from the inside out. Right about now the gardens go from offering all those tart, bright tomatoes to the heartier vegetables like squash, so that’s what we went with.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">We made a creamy and spicy roasted butternut squash soup without using cream or milk. The key is making something called a velouté, which is basically a roux that’s thinned a little with stock to remove that raw flour taste and give your soup the thickness it needs. For those steering clear of dairy but love creamy soups this is a great technique to learn.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This recipe also calls for Five Spice, sometimes marked as Chinese Five Spice in stores. This little jar changed our lives (not really, but it’s still pretty cool). It’s a mixture of cinnamon, clove and other spices, which vary from maker to maker, but they all provide a sweet and spicy powder that’s great in everything from tempura batter to pumpkin pie. If you don’t have it, you should get it. If you don’t want to get it, I guess you could leave it out, but you don’t know what you’re missing.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">As a finish touch, we recommend a dollop of sour cream, some chopped sage and a few homemade thyme croutons. We served our soup with <a href="http://gardenfreshchef.blogspot.com/2010/10/bistro-blts-with-homemade-mayonnaise.html">bistro BLTs</a> and used the heels of the bread to make these crunchy salty bites, and the recipes for both will be on another post.</div><br />
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Roasted Butternut Squash Soup<br />
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Step One: Roast the squash:<br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">About 3 pounds butternut squash (preferably 1 large squash) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Freshly ground black pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Olive oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¼ cup of water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tbl finely chopped fresh sage leaves </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tbl granulated sugar </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¼ </span>cup balsamic vinegar </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tsp of five spice (optional)</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Peel, seed, and cube the squash and place in a bowl and cover with olive oil. In a saucepan, stir together water and sugar and boil to make simple syrup. Stir in the balsamic vinegar, sage leaves, salt and pepper and the five spice, if using. Pour over the squash. Place the squash on a baking sheet and roast for 45 minutes at 400 degrees until tender. Blend in a processor until smooth.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Step Two: Make velouté.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ stick of butter</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup of flour </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ cup of chicken stock</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In a pan melt your butter and add flour over medium heat to make a roux. After the roux has been mixed well add the stock. After the stock is well-incorporated set aside.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Step three: Make the rest of the soup already.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons extra-virgin olive oil </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ cup onion, diced</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ cup celery, diced</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">½ cup carrot, diced</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">1 cinnamon stick </div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Sea salt </div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Freshly ground black pepper</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ teaspoon of cayenne pepper</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><br />
<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">In a pot, sauté your onion, celery and carrot in olive oil. Salt and pepper to taste. Add the volute to the vegetable mixture and gradually add the rest of your stock. Add your butternut squash and mix until smooth. At this point you can add a cinnamon stick, extra salt, or cayenne pepper to taste. Cayenne pepper adds an extra kick and works well with the sweetness of the soup.</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Let the soup simmer for about 1 hour. Before you serve or store, fish out the cinnamon stick. If you refrigerate make sure to add more stock or water when you reheat or it will be too thick. Serve in bowls, obviously, with a dollop of sour cream, chopped sage and croutons, if desired.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-35606543341426387462010-09-13T22:04:00.000-07:002010-09-18T08:46:19.991-07:00Pasta with Cherry Tomatoes, Fresh Herbs and Parmesan<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_XqShlsxtx1ZEOGqSP8vZTpISeR53fT41PtNd3O_s8igTjB2sV72ioMSoqasB2OPRXDaZ5fCdtIiUE20tfRZRYOwqI-VygK0cps6xbvg_8m9ne-enfOGDxxrwr5xlqcP0ctDP8ZblQ/s1600/IMG_0080.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_XqShlsxtx1ZEOGqSP8vZTpISeR53fT41PtNd3O_s8igTjB2sV72ioMSoqasB2OPRXDaZ5fCdtIiUE20tfRZRYOwqI-VygK0cps6xbvg_8m9ne-enfOGDxxrwr5xlqcP0ctDP8ZblQ/s320/IMG_0080.JPG" /></a>Have you ever had one of those Saturdays where you had plenty to do, but decided early on nothing was gonna get done? That was me last Saturday. After a busy week, I didn’t want to spend a fortune at a restaurant <i style="mso-bidi-font-style: normal;">or</i> the grocery store for dinner. I needed something I could make with what I already had on hand but would still be delicious. Now, you don’t need one more person telling how important a well-stocked pantry is. However, a well-stocked pantry along with a garden with some of my favorite veggies and herbs saved me from shelling out major dollars and, for that matter, changing out of my jammies.</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">This dish has the classic pairing of fresh tomatoes, basil, olive oil and cheese, but the residual heat from the pasta gives the tomatoes’ acidity an extra punch when you bite into them. Make sure they’re balanced well with the richness of butter and oil, and, of course, the more cheese the better.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Pasta with Cherry Tomatoes, Fresh Herbs and Parmesan</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">½ lb. pasta of choice (I used whole wheat linguine)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">15-20 cherry tomatoes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bunch of basil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 sprigs oregano</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">1 ½ cups grated parmesan cheese</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Olive oil</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">2 tbl. butter</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Boil pasta in salted water according to packaged instructions. In the meantime, slice the bigger cherry tomatoes in half and leave the smaller ones whole. Sprinkle them with salt and leave them to drain in a colander. Pick the leaves of basil and oregano and chop.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">When the pasta is al dente, reserve some of the pasta water and drain. Transfer the pasta back to the pot and add the herbs, butter and a few cracks of black pepper. Stir gently so as not to break up the pasta. Add some reserved pasta water to keep the pasta moist, but only a little at a time so it doesn't get water-logged. Add the cheese and stir until melted.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Transfer to plates and drizzle with olive oil. Top with more cheese and a few whole leaves of basil and serve.</div>Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0tag:blogger.com,1999:blog-7462106534428493273.post-51198761286926562412010-09-06T16:08:00.000-07:002010-09-06T16:11:16.432-07:00Fresh Tomato Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruRY6_YTksqa8ZGzwQxuvsqrugdGn5F9QPljRmeLq67VfQb39NtFstrzDy9EdQtsrh8N9gB7n1UWglmiULJPWEBc62fTKrM3e6Hdu0bMdlOLLePRjAg_PhbAZkpZ5GUlnrqH9jexA2A/s1600/IMG_0019.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruRY6_YTksqa8ZGzwQxuvsqrugdGn5F9QPljRmeLq67VfQb39NtFstrzDy9EdQtsrh8N9gB7n1UWglmiULJPWEBc62fTKrM3e6Hdu0bMdlOLLePRjAg_PhbAZkpZ5GUlnrqH9jexA2A/s320/IMG_0019.JPG" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVphHrbbeaH9EgMfMa3yw5gpYE3-LGQTbRxEes9oQloNp4SeQGLQ37hz8H9h2LmLi5myDkjMfMFImMW61xfvFm7W9BvkBeqA9QH3NfZMzjSrHkfWr_pQPDB50W0XONK_CgMUbl9j2WA/s1600/IMG_0014.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVphHrbbeaH9EgMfMa3yw5gpYE3-LGQTbRxEes9oQloNp4SeQGLQ37hz8H9h2LmLi5myDkjMfMFImMW61xfvFm7W9BvkBeqA9QH3NfZMzjSrHkfWr_pQPDB50W0XONK_CgMUbl9j2WA/s200/IMG_0014.JPG" width="200" /></a>We like to call this an "ode to Oliver". Jamie Oliver is a huge influence on our cooking style. Ryan starting watching his show "Jamie at Home" a few years ago. What he likes about this show is that it focuses on fresh, local ingredients. The idea is using everything that is indigenous to your area and refueling the local agricultural and food markets rather than ordering away for outsourced and often times over-preserved foods. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you have taken on the challenge of growing a garden this year or at least have helped in maintaining one this recipe is for you. At the end of summer tomatoes are often (if it is a good year) everywhere and it is difficult to find things to do with them. There is the option of canning (which is a whole other subject) or making spaghetti....again. Fresh Tomato Salad is an easy, no nonsense way to impress your friends and watch your waste line. All you need is a few ingredients and a good glass of your favorite wine. A good paring would be Cabernet Savingnon (if you like red) and a Pinot Grigio (if you like white). Add your favorite cheese and eat up!</div><br />
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Fresh Tomato Salad<br />
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Ingredients:<br />
10-12 assorted tomatoes, big and small (The greater variety of types, colors and sizes the more interesting and flavorful your salad will be)<br />
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2 tsp. coarse salt<br />
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1/2 clove garlic, grated<br />
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Red wine vinegar<br />
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Extra virgin olive oil<br />
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3 oz. mozzarella cheese (or feta)<br />
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1 chile (salsa, fresno, or your favorite), seeded and diced<br />
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5-6 basil leaves<br />
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2 sprigs thyme and oregano<br />
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Fresh cracked pepper<br />
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Preparation:<br />
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Take the stems out of the bigger tomatoes and slice them however you like. I like to slice some, dice others and cut the rest into wedges. For smaller tomatoes, such as cherries, just cut them in half. Place all the tomato pieces into a colander and sprinkle with salt. Mix together and leave to sit in the sink for 10-15 minutes to let some of the excess moisture drain out of the tomatoes.<br />
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Put your drained tomatoes in a big bowl and add your grated garlic, diced chile pepper and a couple grinds of black pepper. Drizzle in enough extra virgin olive oil to coat the tomatoes and a few dashes of red wine vinegar and gently mix everything together. The ratio of olive oil to vinegar should be about like a salad dressing - 3:1.<br />
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Plating:<br />
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To serve, place the bigger slices around the bottom of the plate, top with the remaining tomatoes and drizzle some of the dressing over them. Tear up some mozzarella or feta cheese and sprinkle on the salad. Rip up the basil leaves and let them fall over the salad. Take the thyme and oregano of their stems and do the same.<br />
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Serve in the middle of the table on its own or with some toasted bread. Goes will with roasted fish or pork.Garden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com1tag:blogger.com,1999:blog-7462106534428493273.post-57577762361260838592010-08-29T19:56:00.000-07:002010-08-29T20:05:34.670-07:00Marscapone Cheese Tart with Fresh Berries and Strawberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1AneUbVLC8YXosEgdsx40tpMONcCgBpiPwP9IpXYAt11wrv03oPc1k0cSZEwwLiNqWMw6jDMuzMz6KAksaWbZV-4ctIHic31kJZ9jOIIaQVO82CbNXpyOa8fbC7Wo8HWKmfUewTesA/s1600/Marscapone+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1AneUbVLC8YXosEgdsx40tpMONcCgBpiPwP9IpXYAt11wrv03oPc1k0cSZEwwLiNqWMw6jDMuzMz6KAksaWbZV-4ctIHic31kJZ9jOIIaQVO82CbNXpyOa8fbC7Wo8HWKmfUewTesA/s320/Marscapone+tart.JPG" /></a></div>Ahhh summer! How I will miss thee! Swimming, carnivals, and BBQ! This past season my husband Ryan and I tried out some new recipes and also made a few of our own. Sometimes we have a habit of cooking a bit on the heavy side. We tend to lean to lots of protein, carbs, and butter. Oh, butter! How I love thee! But that is for another day. <br />
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With our little “heavy cooking” problem we made it a goal to come up with a dessert that was a bit lighter in flavor and went well with the summer season. What was the solution? Mascarpone Cheese Tart with fresh berries and a strawberry sauce. What is Mascarpone you ask?? Well, let me introduce you to this very pleasant creamy cheese! Mascarpone is basically the Italian version of cream cheese. The difference between to two is the Mascarpone is slightly lighter in flavor and holds its shape when added to dish better than regular old cream cheese. <br />
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For a summer pool party or dinner party it is a nice ending to a fabulous meal and would go well at the end of a steak dinner or even after a classic BBQ feast. If you are a “wino” such as myself you could also pair it with a nice sweet Mascato D' Asti or a dark Port wine. <br />
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We hope this inspires your culinary adventures for the upcoming Labor Day holiday and hopefully your summer was wonderful and your fall will be even better!<br />
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Mascarpone Cheese Tart with Berries and Strawberry Sauce<br />
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Ingredients:<br />
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Filling:<br />
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8 oz. Mascarpone Cheese<br />
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4 oz. Cream Cheese<br />
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1 oz. Lemon and lime zest<br />
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Juice of 1 lemon and Lime<br />
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¼ cup powdered sugar<br />
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Pinch of salt<br />
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Seasonal Berries (example: raspberries and blueberries)<br />
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Crust:<br />
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½ cup of vanilla wafer crumbs<br />
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¼ cup of chopped pecans<br />
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2 tablespoons melted butter<br />
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Pinch of salt<br />
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Sauce:<br />
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¼ cup of brown sugar<br />
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½ cup water<br />
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2 cups strawberries<br />
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2-3 leaves of fresh mint<br />
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1 tablespoon of balsamic vinegar<br />
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1 tablespoon of butter<br />
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1 tablespoon of flour<br />
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Pinch of salt<br />
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Preparation:<br />
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Crust: Turn on the oven to 400 degrees. Place the wafers and pecans in a food processor and process to a fine crumb. Add salt and melted butter until the crumb moistens. In a tart pan press the wafer mixture covering the bottom 1/8 inch thick. Bake in oven for 5-10 minutes.<br />
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Filling: In a mixing bowl combine the mascarpone cheese and the regular cream cheese. After that is mixed well add the zest and juice. After that is completely mixed add the powdered sugar and salt to taste. Once the crust has cooled, smooth the filling over the crust, then add your fruit topping. Chill for a few minutes to set or make the night before for best results.<br />
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Sauce: In a sauce pan dissolve your brown sugar in your water to make a simple syrup over medium to high heat. Once this has happened add your strawberries. Cook the strawberries until they have broken down to a pulp. Put the mixture through a sieve and strain out the pulp. Bring the juice back to the sauce pan and steep you mint leaves in the juice over medium heat. Add the balsamic vinegar and salt to taste. Add the butter and flower to thicken mixture. Fish out the mint leaves and let the mixture reduce, 10 minutes, until the sauce coats the back of your spoon. Once this has happened chill then serve over your cheese tart.<br />
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Serves 6-8<br />
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Preparation time: 30-40 minutesGarden Fresh Chefshttp://www.blogger.com/profile/15595593587970491815noreply@blogger.com0