tag:blogger.com,1999:blog-23489933493554060322024-03-02T12:30:42.688-05:00My FIANCE! Likes It, So It MUST Be Good.Yes, formerly My BOYFRIEND Likes It, So It MUST Be Good, is now, for the time being, My FIANCE... etc. So enjoy reading about my trials and tribulations in the kitchen, my school life, my work life, my home life... and I'm sure most of all... my wedding planning!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.comBlogger476125tag:blogger.com,1999:blog-2348993349355406032.post-78276747100343045982012-05-13T13:35:00.000-04:002012-05-13T13:35:07.462-04:00A new chapter...Hey guys! I know it's been forever since I've done a post, but just wanted to let you know I've developed a new blog - <a href="http://feedingandy.blogspot.com/">Feeding Andy!</a> <br />
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It's still pretty simple in format (when I have time, I'll spruce it up), but I hope you join me there from now on!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com40tag:blogger.com,1999:blog-2348993349355406032.post-81955661563920546722012-05-07T12:00:00.000-04:002012-05-07T12:00:10.121-04:00Secret Recipe Club: Barbecue Chili w/ Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHXdSCSCl9qklFHEyn9TK3n43FkTRt53tfpAEvzYkzGbhlvQr0z3GnoTOvew3wlm67vHuIC15TYX8z3Hs4iIOxyv6RvWSie2C3wvGWrDy3NDILGdkvsGrUAP1txo2BV9FemGezMBisHeb/s1600/DSC_0051-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHXdSCSCl9qklFHEyn9TK3n43FkTRt53tfpAEvzYkzGbhlvQr0z3GnoTOvew3wlm67vHuIC15TYX8z3Hs4iIOxyv6RvWSie2C3wvGWrDy3NDILGdkvsGrUAP1txo2BV9FemGezMBisHeb/s400/DSC_0051-1.jpg" width="400" /></a></div>
<br />
Well hello there! It's been about a month since my last post! Trust me, April was a whirl wind of a month. First and foremost - I GOT MARRIED! We went to Vegas for our honeymoon and had a blast! And this past weekend was Derby weekend (which is basically the Black Friday for restaurants around here - it's been CRAZY busy and I'm utterly exhausted!).<br />
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Anyway, I'll definitely post pictures as soon as I can.<br />
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But the reason we're here right now is to talk about a club. The <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a>. One of my favorite blogging groups. It's like a secret Santa for food bloggers. You end up with an awesome blog to pick a recipe and blog about, and in return, someone ends up with your blog, as well! Exciting, huh? <br />
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Well this month I got the pleasure of getting <a href="http://www.connorscooking.blogspot.com/">Connor's Cooking</a>. Raina has a plethora of great recipes to choose from. Everything from <a href="http://www.connorscooking.blogspot.com/2012/04/shrimp-tortellini-pasta-toss.html">Shrimp Tortellini Pasta Toss</a> to <a href="http://www.connorscooking.blogspot.com/2012/04/shrimp-tortellini-pasta-toss.html">Guacamole</a>. It was a hard decision, but I settled on Raina's <a href="http://www.connorscooking.blogspot.com/2012/03/barbecue-chili-with-corn.html">Barbecue Chili w/ Corn</a>. It was a quick and easy meal, that made enough to feed us for a few days!<br />
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The only changes I made were to use black beans instead of barbecue baked beans and chipotle chili powder instead of regular, but only because I had those on hand already. The recipe was quite tasty and I'll definitely be making it again and again!<br />
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<b>Ingredients:</b><br />
<b>Adapted from <a href="http://www.connorscooking.blogspot.com/2012/03/barbecue-chili-with-corn.html">Connor's Cooking's recipe</a></b><br />
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<i>1 lb. ground beef<br />1 large onion, diced<br />14.5 oz. can seasoned black beans<br />14.5 oz. diced tomatoes, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">undrained</span><br />1 cup tomato sauce<br />1 & 1/2 cups frozen corn<br />1 tablespoon chipotle chili powder<br />1 teaspoon ground cumin<br />1/2 cup shredded habanero cheddar cheese<br />2 cups corn chips</i><br />
<i>pickled jalapenos (optional) </i><br />
<i>salt and pepper, to taste </i><br />
<br />
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In a large pot under medium high heat, add ground beef and onions and cook until beef is no longer pink. Drain.<br />
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Stir in black beans, tomatoes, tomato sauce, corn, chili powder, and cumin. Bring to a boil and then reduce to a simmer. Simmer for about 10-15 minutes, stirring occasionally, until corn is
tender. Season with salt and pepper, to taste.<br />
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Ladle chili into bowls and top with your favorite chili toppings. Enjoy!<br />
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Hope you guys check out <a href="http://www.connorscooking.blogspot.com/">Connor's Cooking</a> and if you're interested in joining the Secret Recipe Club, <a href="http://www.secretrecipeclub.com/">click here</a> to find out more!
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<!-- end InLinkz script -->Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com24tag:blogger.com,1999:blog-2348993349355406032.post-86859196648128266402012-04-09T12:00:00.001-04:002012-04-09T12:00:06.742-04:00Secret Recipe Club: French Dip Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4mtyO88zKJe3KNS8MUSJwOqIJyopwPzUw6F9W5IGKHBxETApoSxK1ohhltN1rNC2cM2OrQeGwgB8JNxNPSLS1hYVxsShRDGIXQM8mN9aXWwza5g7THqzQaYBiW4PDawdu1jhYJDNJMS-/s1600/DSC_0025-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4mtyO88zKJe3KNS8MUSJwOqIJyopwPzUw6F9W5IGKHBxETApoSxK1ohhltN1rNC2cM2OrQeGwgB8JNxNPSLS1hYVxsShRDGIXQM8mN9aXWwza5g7THqzQaYBiW4PDawdu1jhYJDNJMS-/s400/DSC_0025-1.jpg" width="400" /></a></div><br />
My most exciting time of the month - <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> reveal day!<br />
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I had the pleasure to be assigned the blog <a href="http://sfomomfridge.blogspot.com/">Mom's Fridge</a>. I've been to Barb's blog before and everything on there is a hodge-podge of comfort food and foods that make you think of home (if you're not already there, of course). You can find things like <a href="http://sfomomfridge.blogspot.com/2012/03/macaroni-salad-ranch-style.html">Ranch-Style Macaroni Salad</a> to <a href="http://sfomomfridge.blogspot.com/2011/11/caramel-filled-snickerdoodles.html">Caramel Filled Snickerdoodles</a>. She's got it all!<br />
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One thing that stuck out in my head were these <a href="http://sfomomfridge.blogspot.com/2011/10/french-dip-sandwiches-slow-cooker.html">French Dip Sandwiches</a>, though. I've just been so busy at work and school that I hardly ever have time to cook anything. So what better way to feel like I slaved over a meal than to throw it all in the crockpot! It's my favorite time-saving kitchen device. So without further delay, let's get to it!<br />
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<b>Ingredients:</b><br />
Adapted from <a href="http://sfomomfridge.blogspot.com/2011/10/french-dip-sandwiches-slow-cooker.html">Mom's Fridge</a><br />
<br />
3 lb. bottom-round roast<br />
2 cups beef stock<br />
1 small onion, diced<br />
salt and pepper, to taste<br />
1 teaspoon garlic powder<br />
1 tablespoon olive oil <br />
2 baguettes, toasted<br />
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Heat a large skillet under medium high heat and add olive oil. Season meat on both sides with salt and pepper. Sear the meat in the skillet on all sides until you get a nice golden brown.<br />
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Place the seared meat into the crockpot and add beef stock, onion, and garlic powder.<br />
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Place on HIGH for 1 hour and then reduce heat to LOW for at least 6 hours.<br />
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Shred the meat and place on toasted baguettes. Serve with strained broth from crockpot. Dip to your heart's content!<br />
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This was a wonderful meal! I just loved dipping the sandwiches into the flavorful broth. This was definitely an easy winner for us!<br />
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Want to join the SRC? Check out the <a href="http://www.secretrecipeclub.com/">site</a> now! And don't forget to check out <a href="http://sfomomfridge.blogspot.com/">Mom's Fridge</a> too!<br />
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</script>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com38tag:blogger.com,1999:blog-2348993349355406032.post-58054175686541499542012-04-07T15:19:00.000-04:002012-04-07T15:19:50.921-04:00Blitz Puff PastryHey guys! Those of you who follow me on Facebook probably already know that I'm in a Baking lab this quarter so there's gonna be baking-related posts for a bit! Are you excited?! Alright!<br />
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Now this also means that we're going to be using scaled measurements here - I gotta do it in school, so might as well make it a habit of doing in real life! So bust out your digital scales! <br />
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Hope you guys are doing well, we're just finalizing all the little details for the wedding (22 days!!) and staying busy - as always.<br />
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So puff pastry. Tons of layers, tons of butter. But who has time to fold and turn, fold and turn, fold and turn?! That's where blitz puff pastry comes in. It doesn't quite rise as much as regular puff pastry, but it rises enough for presentation, and it's a whole lot quicker! Let's get to it!<br />
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Ingredients:<br />
<br />
8 oz. bread flour<br />
8 oz. pastry flour<br />
1 lb. unsalted butter, softened<br />
1/4 oz. salt<br />
8 oz. cold water<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH41Oxp4YJ5PeLDnCk_r0ga6W3L7pvnlICLcOfVajwbOtGUX9isFUvMhRow8FZ1Qp65K7go4VQvDjXa4CCa1LLnZCdLG1Q0oZ9D9xaGLZfkfDRwCbFyVuL1w0iKaL7KoMrP9IGjo5nkHB-/s1600/save.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH41Oxp4YJ5PeLDnCk_r0ga6W3L7pvnlICLcOfVajwbOtGUX9isFUvMhRow8FZ1Qp65K7go4VQvDjXa4CCa1LLnZCdLG1Q0oZ9D9xaGLZfkfDRwCbFyVuL1w0iKaL7KoMrP9IGjo5nkHB-/s400/save.jpg" width="265" /></a></div>My digital's batteries went out when I started the recipe so I had to bust out my spring scale. Definitely not nearly as accurate as a digital or a balance scale - but you have to be resourceful with what you have!<br />
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So now we sift our flours and salt together. You could definitely use a mesh strainer or an actual drum sifter, but our chef said in a pinch, a whisk works just fine too.<br />
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Just for fun, let's discuss the 3 purposes of sifting (because let's be honest, when a recipe tells me to sift, I rarely do, based on the shear fact that I'm lazy and don't want to go through all the trouble. Guess this Baking class is going to change my evil ways!)<br />
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#1 - to remove lumps - makes sense<br />
#2 - to incorporate air - this is the big one, ever notice that after you sift dry ingredients they seem to amount to more mass? It's the air!<br />
#3 - to create a homogenous mass - another big point. You want your individual ingredients to lose their sole identities to become one happy family. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoNLbXOsO4VotfP_0kq3FUlLvJR_M_cdqnBu3m89_Ul3PHDduUZsYWLffg9PF4zrOiYYec_ReJ5NtRbbRCOx61tY4Tdh77kbqAA-fWvev7-GPIFf9Y_LmkD9r9JcEzf9ewmebRtz2qPvK/s1600/sift.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoNLbXOsO4VotfP_0kq3FUlLvJR_M_cdqnBu3m89_Ul3PHDduUZsYWLffg9PF4zrOiYYec_ReJ5NtRbbRCOx61tY4Tdh77kbqAA-fWvev7-GPIFf9Y_LmkD9r9JcEzf9ewmebRtz2qPvK/s400/sift.jpg" width="400" /></a></div>And now we're gonna cut in our butter. You want to "crush" the fat into the flour, not "squeeze" it in there. Picture yourself making the "I want money" gesture, not the "I want to choke the chicken". You know what I mean?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqJO61goBSbV0zrMP2TNeGZTK5p5ajhOVp4XaZkkdaLRng_HfPmdg1VF5ET0v4wyClVadeNLElJgTCu-Pci94_a3n_baerpoM2NWKtBPE2UFxpouq7MPf1r9ZCNPtKOUIyO5LcNW4q4Vy/s1600/butta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqJO61goBSbV0zrMP2TNeGZTK5p5ajhOVp4XaZkkdaLRng_HfPmdg1VF5ET0v4wyClVadeNLElJgTCu-Pci94_a3n_baerpoM2NWKtBPE2UFxpouq7MPf1r9ZCNPtKOUIyO5LcNW4q4Vy/s400/butta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The whisk doesn't belong in there (can you tell I'm rusty? Or rushed.)</td></tr>
</tbody></table><br />
Once you have the majority of the big chunks of butter incorporated into the flour, make a well in the center and pour in your cold water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCZgqcXswQLMIDhWAL0ODjBKt78Aue6lwEBBF6JNc1BujKoEKzf2xXvn6I61OVVpK9LXv5K7IlP4RRjmwEhnxBB5QVJsYW72HQquWENNDg5qbdr8lNQAdc7bYlkHNQdl5bFQCZRVY6eC-/s1600/well.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCZgqcXswQLMIDhWAL0ODjBKt78Aue6lwEBBF6JNc1BujKoEKzf2xXvn6I61OVVpK9LXv5K7IlP4RRjmwEhnxBB5QVJsYW72HQquWENNDg5qbdr8lNQAdc7bYlkHNQdl5bFQCZRVY6eC-/s400/well.jpg" width="400" /></a></div><br />
Use a bowl scraper or wooden spoon to incorporate the dough into the center until it forms a unified mass. Gentle now... we don't want to over work the dough. On a lightly floured surface, form the dough into a rectangle loaf.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHTQQwXnomk-DoAyMDYjzOJPe8yvsd4AYk15p0pUmD7gAg6nXqX1veWgaMY2SLa5Nq46Wru5O495C8BKA_GljH8F84FQofNTXgdilZ2Il-0CW2VHoHE3xucx7OshN2gN3wZofC38DJ7Ao/s1600/loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHTQQwXnomk-DoAyMDYjzOJPe8yvsd4AYk15p0pUmD7gAg6nXqX1veWgaMY2SLa5Nq46Wru5O495C8BKA_GljH8F84FQofNTXgdilZ2Il-0CW2VHoHE3xucx7OshN2gN3wZofC38DJ7Ao/s400/loaf.jpg" width="400" /></a></div><br />
Roll dough into a rectangle that is about 1/4 to 1/8 inch thick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJkgxXPHL2B_2Uvit9cuNaTercxY80I5LJwFlDCH8xFQ51ygHDGBfms3uPmtpMgMtA08p2PJORTY5GB2saNIG9xr-jC_gDM9ZCRH3kPOvxLY_iWrnqLVBHY8JqWxSyRvA7gqVzYloN1uv/s1600/rollout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJkgxXPHL2B_2Uvit9cuNaTercxY80I5LJwFlDCH8xFQ51ygHDGBfms3uPmtpMgMtA08p2PJORTY5GB2saNIG9xr-jC_gDM9ZCRH3kPOvxLY_iWrnqLVBHY8JqWxSyRvA7gqVzYloN1uv/s400/rollout.jpg" width="400" /></a></div><br />
Fold the left and right sides toward the center, leaving a finger-width gap in between.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp18dGamE9GuO_C8oVhryz0m7-VEtfdtYTp6eOBB4tuj0XcvmtYncRUGsgj9VFaXE7iUyJ2cxIEGDMYmZD8XfIl4wKMtSe1xVZ0o1L_NGSzYbHemMS9IWhwoZYydNY5md00BXlGvhbgdf/s1600/folds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp18dGamE9GuO_C8oVhryz0m7-VEtfdtYTp6eOBB4tuj0XcvmtYncRUGsgj9VFaXE7iUyJ2cxIEGDMYmZD8XfIl4wKMtSe1xVZ0o1L_NGSzYbHemMS9IWhwoZYydNY5md00BXlGvhbgdf/s400/folds.jpg" width="400" /></a></div><br />
Then fold the sides together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGg9TjdW4Y8HNME8CWyaKiOYSmhFNRYAXJkUfc0jzIoN5eNHd0QqmzmoBPDwdm1f3tejsnI_7TWmSN3v4Tl4iyWUg26VOMjshu9IMZ9GT5edw5BlmqEzfgqhjC18wsb8xket39iTTCAx4z/s1600/compact.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGg9TjdW4Y8HNME8CWyaKiOYSmhFNRYAXJkUfc0jzIoN5eNHd0QqmzmoBPDwdm1f3tejsnI_7TWmSN3v4Tl4iyWUg26VOMjshu9IMZ9GT5edw5BlmqEzfgqhjC18wsb8xket39iTTCAx4z/s400/compact.jpg" width="400" /></a></div><br />
Then roll out into a rectangle about 1/4 to 1/8 thick again, and repeat entire process 2 more times.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0eqYJ5TRNA8cFXqGc9L_1M1TQKFTEHmsgkUH4ETIamVtGYtgXTg8VExQ2yF84gCKeU4-AtcV8V6p7Nqha5WwahSRWeGf13jarZlnGexVNZAHVa2s3-iTlx-VVl6Bub1s-NymU2-nH8FU/s1600/finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0eqYJ5TRNA8cFXqGc9L_1M1TQKFTEHmsgkUH4ETIamVtGYtgXTg8VExQ2yF84gCKeU4-AtcV8V6p7Nqha5WwahSRWeGf13jarZlnGexVNZAHVa2s3-iTlx-VVl6Bub1s-NymU2-nH8FU/s400/finished.jpg" width="400" /></a></div><br />
Wrap up your finished pastry and place in the freezer for at least 8 hours or overnight.<br />
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And bam, you'll have puff pastry to use at your own discretion! Next couple of posts, I'll show you what I did with mine!<br />
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Hope you all have a great Easter holiday, if you're celebrating. Otherwise, just have a good rest of the weekend =)<br />
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<span id="goog_1033749529"></span><span id="goog_1033749530"></span>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com25tag:blogger.com,1999:blog-2348993349355406032.post-83796460044249961532012-03-23T13:22:00.000-04:002012-03-23T13:22:44.481-04:00How-To: Boil Water<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCIQ0780DEPctP8F4MLMLNrNTwGs8PoT3ZIiqCwdavVc2cF8Hu2DezPdj_QOvMBN7PS8-Sxk9qMY4fxpOqe1eUS8o9hFbE7wp9RzcxY21-ZITxGpe9R_xlJLXpfZcU28j39p1y-TdMmUa/s1600/DSC_0019-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCIQ0780DEPctP8F4MLMLNrNTwGs8PoT3ZIiqCwdavVc2cF8Hu2DezPdj_QOvMBN7PS8-Sxk9qMY4fxpOqe1eUS8o9hFbE7wp9RzcxY21-ZITxGpe9R_xlJLXpfZcU28j39p1y-TdMmUa/s400/DSC_0019-1.jpg" width="400" /></a></div><br />
Hello again! Remember me? It just seems like my breaks between posts keep getting longer and longer, don't they? But I promise I'll always return!<br />
<br />
Anyway, we're down to 36 days until the wedding! Can you freakin' believe it?! Just yesterday, I could remember it being ages away (like 2 years away!). And it's coming up quickly. We pretty much have everything taken care of, just need to make the final payments on some things and we'll be good to go. <br />
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I'm in between quarters at school (next quarter starts Monday - BAKING! - so expect a bunch of baked goods in the near future) and catching up on some spring cleaning, so I haven't done much cooking - especially since life is crazy busy! I know the title of this post may deter some of you, I mean, hell... shouldn't we all know how to boil water? Believe it or not, I've actually seen a lot of people that do this incorrectly! Take my lovely other half, for instance. I find him putting the pasta in the pot, covering it with water, and THEN putting it on the stove. I can even admit that I'm guilty of this every now and then. A lot of people think that it's faster to do it that way, but honestly - it just wastes more time! <br />
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So this isn't necessarily a "how-to" per se, but more of a post of tips. So let's get to it!<br />
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1. Starting with cold water, put enough water into a pot to cover whatever you'll end up boiling (i.e. pasta). Bring water to a boil over high heat. Add salt to season.<br />
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2. Add your desired food to the water (in my case, pasta). The temperature will drop when you add the food, so you'll want to keep the heat on high to bring it back to a boil. Then reduce the temperature, as needed, just to maintain a boil.<br />
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3. Cook the food until it reaches your desired texture/doneness.<br />
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You want to serve boiled food right away, unless you plan on shocking it after (placing in ice water). <br />
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I know this may have seemed like a pointless post to some of you, but I've come to learn that the little things are what make your meals amazing. Whether it be properly heating up a saute pan, bringing water to a full boil, or even something as simple as adding a pinch more salt to something. It's the little things that don't get the credit, but it's also the little things that bring something from "meh" to "wow, what's your secret?!" <br />
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Hope everyone has a great weekend! I've got to work at the restaurant tonight, but I've got the whole weekend off. Andy and I are planning on being lazy - but that never works out! See you guys in a few days =)Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com52tag:blogger.com,1999:blog-2348993349355406032.post-88077399220592402642012-03-09T08:55:00.000-05:002012-03-09T08:55:35.768-05:00Country Ham & Manchego-Stuffed Chicken Breasts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-zibBQecFUrs4rCo4luOT93g6ZLbh0S1oDoMg-TVyS9ZKECZmaGesy23htQKVL9Xug3gI6LydTsbdfBLLbR4qmqFh_GA_yEc1Et8zc6adYxwe_H7DiWG4Qjr0JC-0Y-l7CJTaT7rZSSK/s1600/DSC_0031-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-zibBQecFUrs4rCo4luOT93g6ZLbh0S1oDoMg-TVyS9ZKECZmaGesy23htQKVL9Xug3gI6LydTsbdfBLLbR4qmqFh_GA_yEc1Et8zc6adYxwe_H7DiWG4Qjr0JC-0Y-l7CJTaT7rZSSK/s400/DSC_0031-1.jpg" width="400" /></a></div><br />
Howdy!<br />
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The wedding countdown is on. Less than 2 months away, we're starting to chip at what we have left to do bit by bit. The past week or so, my engagement ring has been at the jeweler's in order to get the bands molded. I almost feel naked without it! Like men are just gawking at me like I'm a single woman. Hehe, I'm pretty vain aren't I?<br />
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The end of this quarter of Culinary School is almost upon us. And I'm definitely ready for the break. The middle of the month is also my last day at my day job at the pharmacy. I've worked there for 7 years and it'll be hard to say good-bye. But I know I've been lifelong friends and it won't be good-bye to those people. But it also marks the day I'll be moving on. Really getting on. I'll be able to work at the restaurant more, especially since I'll be switching to Day-time classes for the next quarter. Nights and weekends were alright, but I'd be there double the time. Day-time classes allow me to finished faster (and cook more!) - as well as being able to work at the restaurant more often. <br />
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But all in all, everything is great - except for the fact I've cut myself twice in the past two weeks. Once on my pinky (sliced the sucker right open) while cleaning my knife - and the second time was just this past Sunday at work - with a bread knife. Not pretty. And by the time I went to the Immediate Care Center (my stubborn ass went the next day instead of right after work), it was too late to get stitched up. So I'll just have to suffer with the battle wounds for now.<br />
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Anyway, this is an easy weeknight dinner that's tasty and quick! Let's get at it!<br />
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<b>Ingredients:</b><br />
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<i>2 chicken breasts, boneless and skinless</i><br />
<i>2 pieces of country ham</i><br />
<i>2 slices of manchego cheese (or cheese of your choice)</i><br />
<i>1/4 cup flour</i><br />
<i>salt and pepper, to taste</i><br />
<i>2 tablespoons grapeseed oil (or olive oil)</i><br />
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Preheat oven to 375 F.<br />
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Wrap your chicken breasts loosely in plastic wrap. You want it loose enough that they'll be able to comfortably expand, but not too loose that they're "expand" in little pieces all over your kitchen when you smack the crap out of them.<br />
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Take a meat mallet or bottom side of a pan and get to smacking. Flatten the breasts to about 1/4 to 1/2 inch thickness.<br />
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Remove plastic wrap from chicken breasts.<br />
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Place a piece of country ham on chicken breast.<br />
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Place a piece of manchego cheese on top of country ham.<br />
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Using butcher's twine or toothpicks (these are more ideal), wrap the chicken breast around the ham and cheese. If I had toothpicks handy, I would have used those, but the twine sufficed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnkyoy-L7Kvj9ngbzk0BAXjwsKPHJSqQbmIvGQ9RugQYo7C10bNMOQYrZ_DpndmWKKaZ-hjX2yW2j6EwP38lFPbC-Q8hshjF9DGehAPH3sOp8lzuakHOnXfAf4BeXbpDpDjzzAPagP95Q/s1600/DSC_0024-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnkyoy-L7Kvj9ngbzk0BAXjwsKPHJSqQbmIvGQ9RugQYo7C10bNMOQYrZ_DpndmWKKaZ-hjX2yW2j6EwP38lFPbC-Q8hshjF9DGehAPH3sOp8lzuakHOnXfAf4BeXbpDpDjzzAPagP95Q/s400/DSC_0024-1.jpg" width="400" /></a></div><br />
Place the flour in a shallow dish. Season with salt and pepper. Dredge the chicken in the flour, shaking off any excess flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lmnoPSPaRFWQ9MsueDpyYGeLmeTj4o066N7ZD-ID2wP-kj0A64t96qxOz2-ooilhMwAU1eRXGxIEMBv18RFSlkO4gAaPeXaV7b24yEtvMqHQMcAwSmqbBjjxMM00nyv-W_-X73Pz6_qP/s1600/DSC_0026-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lmnoPSPaRFWQ9MsueDpyYGeLmeTj4o066N7ZD-ID2wP-kj0A64t96qxOz2-ooilhMwAU1eRXGxIEMBv18RFSlkO4gAaPeXaV7b24yEtvMqHQMcAwSmqbBjjxMM00nyv-W_-X73Pz6_qP/s400/DSC_0026-1.jpg" width="400" /></a></div><br />
Heat the oil in an oven-proof skillet under medium high heat. Place the chicken in the pan, seam-side up. Cook chicken until you get a nice golden crust, about 3-4 minutes. Flip chicken over and cook for an additional minute.<br />
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Transfer chicken to the oven to finish, about 10 minutes or until internal temperature reaches 165F.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE3Q4mckqS0RNTLp79HBniuqLqr6K6tIRrL0p-k1Q6oCPXtImHe7NUaIObJXgcJG9SHvIiKz_wDfCDROlPaxJve3bsLTl0XkR6K0NQIOBPl8cpLe3G38gxPHMzgqbS02Pjk3slmLAa-O0/s1600/DSC_0028-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE3Q4mckqS0RNTLp79HBniuqLqr6K6tIRrL0p-k1Q6oCPXtImHe7NUaIObJXgcJG9SHvIiKz_wDfCDROlPaxJve3bsLTl0XkR6K0NQIOBPl8cpLe3G38gxPHMzgqbS02Pjk3slmLAa-O0/s400/DSC_0028-1.jpg" width="400" /></a></div><br />
Serve chicken with barbecue sauce (or sauce of your choice) and side of your choice. We paired this with macaroni and cheese for a nice comforting meal!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8Kms1cMwKh2uj6p2nGXHVUyzJbL91USDL3Kznh4M6sogAXAl6q-5TzBxXDuP22IlB4eI0BnG5Dm2lKEWVPRqGQIzEzNCi18n9eLJF-Yc2vmtOeQNeW5f4czJFkxg0vXNbIMcWtpXd6-y/s1600/DSC_0038-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8Kms1cMwKh2uj6p2nGXHVUyzJbL91USDL3Kznh4M6sogAXAl6q-5TzBxXDuP22IlB4eI0BnG5Dm2lKEWVPRqGQIzEzNCi18n9eLJF-Yc2vmtOeQNeW5f4czJFkxg0vXNbIMcWtpXd6-y/s400/DSC_0038-1.jpg" width="400" /></a></div>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com50tag:blogger.com,1999:blog-2348993349355406032.post-19299153572145951382012-03-05T12:00:00.007-05:002012-03-05T12:00:11.297-05:00Secret Recipe Club: Cranberry Salsa Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVWLMHMpW_Z5d8F7CAtLzXkXUkFDf9VSs7q25_lIyTkQ_GNNsaT9xHjXirPD82XPdOsXuxuppxYKVCC43SeGcrq7f-a0VDJWGs8PIV2zFgJFXm1fcJd9dr05eCGLWfh-GzKTJVR4c5Df/s1600/DSC_0043-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVWLMHMpW_Z5d8F7CAtLzXkXUkFDf9VSs7q25_lIyTkQ_GNNsaT9xHjXirPD82XPdOsXuxuppxYKVCC43SeGcrq7f-a0VDJWGs8PIV2zFgJFXm1fcJd9dr05eCGLWfh-GzKTJVR4c5Df/s400/DSC_0043-1+copy.jpg" width="400" /></a></div><br />
It's my favorite time of the month! Secret Recipe Club Reveal time!<br />
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This month, I was assigned the blog <a href="http://iwasborntocook.blogspot.com/">I Was Born To Cook</a>. I wasn't familiar with this blog, but I found tons of great things - and Melissa is definitely true to her blog's name - she was born to cook!<br />
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I've been on a cranberry kick lately (I know they're a tad out of season, but hey, I've never been one to let that stop me from feeding a craving!). This <a href="http://iwasborntocook.blogspot.com/2011/12/keep-party-going.html">Cranberry Salsa</a> was the perfect lazy Sunday snack. Both Andy and I found ourselves going back for more - this definitely will be on rotation when we have a snack craving!<br />
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The only change I made was that I used dried cranberries, and just rehydrated them in some apple juice for about 30 minutes. Also I omitted the sugar and the jalapenos (mostly because I forgot that they were on the ingredient list, but the dip tasted just fine without them, although next time I definitely will not be forgetting the jalapeno - we could all use a little spice in our lives!)<br />
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<b>Ingredients:</b><br />
<b>Adapted from <a href="http://iwasborntocook.blogspot.com/2011/12/keep-party-going.html">I Was Born To Cook's Recipe</a></b><br />
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<i>1 cup dried cranberries</i><br />
<i>1 & 1/2 cups apple juice</i><br />
<i>juice from 1 lime</i><br />
<i>1/4 cup cilantro</i><br />
<i>2 green onions, chopped</i><br />
<i>salt, to taste</i><br />
<i>8 oz. cream cheese, softened</i><br />
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Place the cranberries in a small bowl and pour apple juice over top. Let sit for at least 30 minutes to rehydrate. Drain.<br />
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In a blender (I've been experimenting with my new Magic Bullet - it actually is pretty awesome), combine the cranberries, lime, cilantro, green onions, and salt. Puree until you reach your desired consistency.<br />
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Place the cream cheese on the center of a plate. Spread the cranberry mixture over top and serve with crackers. Prepare to get your snack on!<br />
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Like I said, this was an awesome dip, just different enough to make you say "Wow!" I'll definitely be checking out Melissa's blog from now on because she's always coming up with tasty eats!<br />
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Want to join the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>? Check out the <a href="http://secretrecipeclub.com/">website</a> now! Be paired off with another "Secret" blogger and enjoy the fun of seeing someone recreate a recipe of yours as well! All the cool kids are doing it =)<br />
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</script>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com26tag:blogger.com,1999:blog-2348993349355406032.post-16931981518711088642012-02-17T11:39:00.000-05:002012-02-17T11:39:08.420-05:00Crab-Stuffed Salmon w/ Corn Red Pepper Relish, Garlic Mashed Potatoes, & Lemon-Thyme Beurre Blanc<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjTEGbj3K5iMUDt-1ZsZgi67o0hPM8UU_-hD54adsdumYRQe1Z28Xw5OwcaR9Jq4ieYKiAcA3C5HaohVCIDP1UajarBr4sCncJQoZPgTOHYeTnwfy2tHgv8NjrdCOng0_mBJSkKtlx7WY/s1600/platedsalmon-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjTEGbj3K5iMUDt-1ZsZgi67o0hPM8UU_-hD54adsdumYRQe1Z28Xw5OwcaR9Jq4ieYKiAcA3C5HaohVCIDP1UajarBr4sCncJQoZPgTOHYeTnwfy2tHgv8NjrdCOng0_mBJSkKtlx7WY/s400/platedsalmon-1.jpg" width="400" /></a></div><br />
So maybe that title could have been a little bit shorter, eh? I just wanted to make sure I had your attention!<br />
<br />
This was, by far, one of the best meals that has ever been cooked in this household. Andy DEVOURED this plate. Seriously, I've never seen such a constant smile on his face after eating a meal. You just <i>know</i> it's gotta be a winner then!<br />
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Before we get into anything... how are you guys?! I know I'm sporadic in my posts, but I try to do one at least every other week. Things are just getting crazier and crazier! School, work, school. And this week I helped make hors d'oeuvres for a fundraiser that the restaurant on campus is holding tonight. I made some sweet potato biscuits and sandwiched in between them are some fig preserves, country ham, and manchego cheese. DELICIOUS. Hopefully they'll be a hit tonight!<br />
<br />
Anyway, let's get to some salmon. Don't be weary about the seemingly long list of ingredients. Everything comes together quite quickly (less than 45 minutes) if you have everything prepped and ready when you need it!<br />
<br />
<b>Salmon:</b><br />
<br />
<i>2 - 8 oz. salmon fillets</i><br />
<i>1 cup lump crab meat</i><br />
<i>3 garlic cloves, minced</i><br />
<i>2 tablespoons fresh parsley, minced</i><br />
<i>juice from 1 lemon</i><br />
<i>salt and pepper, to taste</i><br />
<br />
<b>Corn-Red Pepper Relish:</b><br />
<br />
<i>1 red bell pepper, seeded and julienned</i><b> </b><i> </i><br />
<i>1 tablespoon olive oil</i><br />
<i>1 cup fresh or frozen corn (I used shoepeg because Andy loves shoepeg, but sweet yellow would be great too)</i><br />
<i>2 scallions, thinly sliced</i><br />
<i>2 garlic cloves, minced</i><br />
<i>juice from 1 lemon</i><br />
<i>1 tablespoon honey</i><br />
<i>2 tablespoon fresh parsley, minced</i><br />
<br />
<b>Garlic Mashed Potatoes:</b><i></i><br />
<i><br />
</i><br />
<i>5 medium-sized yukon gold potatoes, peeled and diced</i><br />
<i>1/4 cup garlic cloves, peeled</i><br />
<i>salt and pepper, to taste</i><br />
<i>1/4 cup heavy cream</i><br />
<i>1/8 cup sour cream</i><br />
<i>3 tablespoons unsalted butter</i><br />
<br />
<b>Lemon-Thyme Beurre Blanc:</b><br />
<br />
<i>1/2 cup white wine </i><br />
<i>1 small shallot, minced</i><br />
<i>3 sprigs fresh thyme</i><br />
<i>juice from 1 lemon</i><br />
<i>8 tablespoons <u>cold</u> unsalted butter, cut into tablespoon pieces</i><br />
<i>salt, to taste</i><br />
<br />
Like I said, don't be scared! Everything is super easy, and you don't necessary have to have all the components - but I promise you, if you do... it'll be one hell of a knock out dinner if you're trying to impress someone special!<br />
<br />
So first, let's prep the crab stuffing. Super easy. In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You've got crab stuffing.<br />
<b></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqZmDzNIL0YV45V0adYyAnRj_uUhGxZ4bDVmv-DhP3tngTww6FZi76OsBXt9i1AEFR5kS6_JRG_22J8ThapZ9xKSzI6ArgSySxlKytIXPIrblTvuUqK6Xp2BP_My9f0_tWcH1nWnQ1-2S/s1600/crab+stuffing-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqZmDzNIL0YV45V0adYyAnRj_uUhGxZ4bDVmv-DhP3tngTww6FZi76OsBXt9i1AEFR5kS6_JRG_22J8ThapZ9xKSzI6ArgSySxlKytIXPIrblTvuUqK6Xp2BP_My9f0_tWcH1nWnQ1-2S/s400/crab+stuffing-1.jpg" width="400" /></a></div><b></b><br />
Now let's stuff out salmon. But first we have to cut a slit down the middle of each fillet. You don't want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqHQfdDeDeKhYa_nLE7f8V7DGMLiHkLxTaRkbA4Jm91vWr-_6h51UhUH1Tplw2QbrnOomQtMiGIiFzGSZkIMWkzLPp5tgFB0bmxLaLDIc6L3fatSsLL6bUrDDr-saGnUeXnFzqHBenTyu/s1600/slit+salmon-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqHQfdDeDeKhYa_nLE7f8V7DGMLiHkLxTaRkbA4Jm91vWr-_6h51UhUH1Tplw2QbrnOomQtMiGIiFzGSZkIMWkzLPp5tgFB0bmxLaLDIc6L3fatSsLL6bUrDDr-saGnUeXnFzqHBenTyu/s400/slit+salmon-1.jpg" width="400" /></a></div><br />
Place about 1/2 cup of the stuffing in the slit (and on top of the salmon). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4pEr-QoJJigonxb3WEg_BqI1RxD_9wavfUsKQtOeJKbuqa0wHtjzerTvDMxTYEBi4FvhdnwOWwsfL0tXrIWESXUgFeVOd12kQIXBoQkZaThsAeWph8s8yfUUBraKtfJ-Yox7YsfWjZm9/s1600/stuffed+salmon-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4pEr-QoJJigonxb3WEg_BqI1RxD_9wavfUsKQtOeJKbuqa0wHtjzerTvDMxTYEBi4FvhdnwOWwsfL0tXrIWESXUgFeVOd12kQIXBoQkZaThsAeWph8s8yfUUBraKtfJ-Yox7YsfWjZm9/s400/stuffed+salmon-1.jpg" width="400" /></a></div><br />
Place in a container and cover with plastic wrap. Place in the fridge until ready to use. <br />
<br />
Now we can make our mashed potatoes and relish at the same time. (But for ease, I'll describe each one separately).<br />
<br />
Preheat oven to 375 F.<br />
<br />
Place the potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes.<br />
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Place the garlic in a small roasting dish and toss in olive oil. Season with a little bit of salt. Roast in the oven for about 20-25 minutes, or until garlic is golden and soft. Let cool.<br />
<br />
Drain the potatoes and add roasted garlic, sour cream, butter, and heavy cream. Mash until you've reached your desired consistency. Season with salt and pepper, to taste.<br />
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For the relish, add a little bit of olive oil to a large saute pan and heat under medium high heat.<br />
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Add corn and scallions, cook for about 2-3 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7_pbeHe-JsvVV90-vNqNeGvqufInS_gqAfWISzKLRUk_Pii7j1YCvd08U1QEj4M3NOJpS56Q6jTh2swR8uZtijnBNBlE2wHCUOg-gwMqyKoZVjJilxOsinhFbyZsJqWCrz4XCY_OSMKJ/s1600/corn-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7_pbeHe-JsvVV90-vNqNeGvqufInS_gqAfWISzKLRUk_Pii7j1YCvd08U1QEj4M3NOJpS56Q6jTh2swR8uZtijnBNBlE2wHCUOg-gwMqyKoZVjJilxOsinhFbyZsJqWCrz4XCY_OSMKJ/s400/corn-1.jpg" width="400" /></a></div><br />
Then add red bell pepper and garlic. Cook until pepper is slightly softened, but still has a bit of a bite, about 2-3 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7Y8Upnk5ov9ir6w58531h_qfOJx94cs2dfHeb5NvsvIXnSa6_8s6n4rFCthKoj9VBSy4W6ziTHNlGu-Tg539aqHG4XKxFVpzk6xX5-JSDnMMGiVhTXdHWsqi1mI7mvNtheN1vmUlky82/s1600/cornredpepper-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7Y8Upnk5ov9ir6w58531h_qfOJx94cs2dfHeb5NvsvIXnSa6_8s6n4rFCthKoj9VBSy4W6ziTHNlGu-Tg539aqHG4XKxFVpzk6xX5-JSDnMMGiVhTXdHWsqi1mI7mvNtheN1vmUlky82/s400/cornredpepper-1.jpg" width="400" /></a></div><br />
Turn off heat and stir in parsley.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXO1kJkzjqR0B1d8tbWLybGPVJm_djN8h31lyhgBmThwfrFVSK0aEcAlKsv0Dm_o5s0gVITjPYo10fZ5GnqasTfOFXGciI4nb8r5AZAVpNcLOsKZFZ22gNjCJdfXGZ-tQM4WyA9gVXVqI/s1600/cornpepperparsley-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXO1kJkzjqR0B1d8tbWLybGPVJm_djN8h31lyhgBmThwfrFVSK0aEcAlKsv0Dm_o5s0gVITjPYo10fZ5GnqasTfOFXGciI4nb8r5AZAVpNcLOsKZFZ22gNjCJdfXGZ-tQM4WyA9gVXVqI/s400/cornpepperparsley-1.jpg" width="400" /></a></div><br />
Place mixture in a medium bowl and add in lemon juice and honey. Season with salt and pepper, to taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLpJnw7yW_l3od_XPXczCTqnOPROFVGZfVRcP2X2bfB7QItV3JIvnt_evGY4ILgEUWiuCIGB9ttTXA6cCCT9J4R3zfuV16q0weCqe0g4raaIqcd-OyiZpUJ11sAGsd6fbynJkchbNqmYd/s1600/relish-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLpJnw7yW_l3od_XPXczCTqnOPROFVGZfVRcP2X2bfB7QItV3JIvnt_evGY4ILgEUWiuCIGB9ttTXA6cCCT9J4R3zfuV16q0weCqe0g4raaIqcd-OyiZpUJ11sAGsd6fbynJkchbNqmYd/s400/relish-1.jpg" width="400" /></a></div><br />
Now we can make our sauce while the salmon is cooking (hope your oven is still at 375!)<br />
<br />
Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.<br />
<br />
In a medium sauce pan, add shallots, thyme sprigs, and white wine. Place under medium high heat and reduce wine by about two-thirds.<br />
<br />
When wine is reduced, slowly add in one or two pats of butter at a time, whisking constantly to form an emulsion. Don't add any more butter until the last bit of butter is almost emulsified. Continue adding butter until all is incorporated.<br />
<br />
Whisk in lemon juice and season with salt, to taste. Strain mixture through a fine mesh strainer. (A great video on a beurre blanc is <a href="http://www.youtube.com/watch?v=QLmzaYpBYgw">this one</a> - so versatile, add whatever aromatics/flavors you desire)<br />
<br />
To plate your final dish, first make sure all of your components are warm. If you did this all at once, everything should still be okay (if not, nuke it in the microwave for 30 seconds and you're good to go!).<br />
<br />
Place about 1/2 cup of mashed potatoes on the center of the plate, slightly flatten out. Place salmon on top, slightly to the right or left of center (in other words, not exactly in the center, hehe). Place a small handful of the relish next to the salmon and drizzle the beurre blanc around the plate and a little bit on top of the salmon, as well. And voila... a plate designed to impress and satisfy any seafood-hungry stomach!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtftAiImAlx8jpnOexsp8JfnP5n-9ggKBqMnIoDrPHA63_fsHRAMpDH3qmVLgWf7Tp5T_WOF5TLNs4vR17NATLCj3MF-kKRkPhH2TiDNUw36UFSpoEM5nNZmXj_g0a4K1YQzM5zBaLp9Hq/s1600/platedsalmon-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtftAiImAlx8jpnOexsp8JfnP5n-9ggKBqMnIoDrPHA63_fsHRAMpDH3qmVLgWf7Tp5T_WOF5TLNs4vR17NATLCj3MF-kKRkPhH2TiDNUw36UFSpoEM5nNZmXj_g0a4K1YQzM5zBaLp9Hq/s400/platedsalmon-1.jpg" width="400" /></a></div><br />
Hope you guys have a great weekend and see you soon =)Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com42tag:blogger.com,1999:blog-2348993349355406032.post-57385284642152167292012-02-06T13:00:00.001-05:002012-02-06T14:10:52.374-05:00Secret Recipe Club: Kale Chips/Fries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCAC_X-DJZbWwd65xTB8IVj_W_kc5gthyH60T-Ab_8ICQjNsBIs0I5IcCMxaQz28G8OupqGkXcaleCHwuda9I0PHnURkhh5bm5q2_YWSvSe4NuKewSlJXPPEhCm_Z3D7Y98Kk-JSYK6Se/s1600/DSC_0009-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCAC_X-DJZbWwd65xTB8IVj_W_kc5gthyH60T-Ab_8ICQjNsBIs0I5IcCMxaQz28G8OupqGkXcaleCHwuda9I0PHnURkhh5bm5q2_YWSvSe4NuKewSlJXPPEhCm_Z3D7Y98Kk-JSYK6Se/s400/DSC_0009-1.jpg" width="400" /></a></div><br />
It's been a bit since I've done a Secret Recipe Club (the club took the month of January off), but it's one of my favorite things to do! And my most consistent post =)<br />
<br />
Of course, being as busy as I am, I had to pick something easy, quick, and tasty! So after perusing the blog <a href="http://cookingrookie.blogspot.com/">Cook Book of Trial and Error</a>, it was definitely a hard choice! There were so many tasty and quick options, but I figured I could pick something I could serve at my Superbowl party, as well!<br />
<br />
These <a href="http://cookingrookie.blogspot.com/2011/03/baked-kale-fries.html">Kale Chips/Fries</a> were a healthy option among all the calorie-laden foods was a welcome surprise to guests. I found myself snacking on these quite a bit last night!<br />
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<b>Ingredients:</b><br />
<b>Adapted from <a href="http://cookingrookie.blogspot.com/2011/03/baked-kale-fries.html">Cook Book of Trial and Error's recipe</a></b><br />
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<i>1 bunch of kale, stems removed</i><br />
<i>1 tablespoon grapeseed oil</i><br />
<i>Steak seasoning, to taste</i><br />
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My only changes were to use grapeseed oil (I've been using it as a replacement for olive oil lately and I love the cleaner taste!) and to use steak seasoning for an added punch!<br />
<br />
Preheat oven to 350 F.<br />
<br />
Line a baking sheet with parchment paper and spread kale in an even layer. You may even want to divide it into two sheets like I did (it was a huge bunch of kale).<br />
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Bake in oven for about 10 to 15 minutes, or until chips are nice and crisp.<br />
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Season additionally, if desired.<br />
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It's always fun to do the Secret Recipe Club! Want to join? Visit the <a href="http://www.secretrecipeclub.com/">SRC website</a> now to find out how!<br />
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<!-- end InLinkz script -->Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com43tag:blogger.com,1999:blog-2348993349355406032.post-52576555941137147602012-02-03T14:37:00.000-05:002012-02-03T14:37:54.844-05:00Coq au Vin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM0ZtR01ioGEeNGSCbIBES0GzHW8vmCFfzYu2N8UT8wPrx2ZaZKn3dT8bfcljLLnuEp9o1BUf6J-OPGaI4TfIinFxWWTaoY39ThbdkAv7w7ojcQIhA90RIgTywjDbO3IagyxKL7k-IZV2/s1600/coqauvin-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM0ZtR01ioGEeNGSCbIBES0GzHW8vmCFfzYu2N8UT8wPrx2ZaZKn3dT8bfcljLLnuEp9o1BUf6J-OPGaI4TfIinFxWWTaoY39ThbdkAv7w7ojcQIhA90RIgTywjDbO3IagyxKL7k-IZV2/s400/coqauvin-1.jpg" width="400" /></a></div><br />
Yes, it's me again. Took a little bit of a hiatus, didn't I? I'm telling you, life. Life does funny things. Keeps you busy. Keeps you sleepy. Doesn't necessarily keep you bloggin'. But thanks for sticking around...<br />
<br />
Anyway, Coq au Vin. A classic French dish, but how in the hell do you pronounce it? I swear I was one of the only people in my Culinary lab to have even heard of it before. It almost was annoying having to repeat it over and over again after people asked what I was making. But regardless... it's "Coke (in a nasally kind of tone)-O-Van (again, nasally!)". <br />
<br />
Now that we've gone over how to say it. What the heck is it?!<br />
<br />
The literal translation is "Cock of the wine" (no giggling all of you immature folk, hehe) - but we can use our common sense and say it's "Chicken cooked in wine."<br />
<br />
One of the biggest mistakes when making Coq au Vin is that people end up with "purple chicken." You <u>don't want</u> purple chicken. It's just not natural. So the best way to avoid purple chicken, you ask? Get a good coating on your chicken in the first place. And don't go overboard on the wine. If you want to go overboard on it, don't put it in the pot, put it in a glass and drink it. Deal? Okay, let's get to it!<br />
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<u><b>Ingredients:</b></u><br />
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</i><br />
<i>1 whole chicken, <a href="http://mybflikeitsoimbg.blogspot.com/2011/10/how-to-break-down-chicken.html">broken down into 8 pieces</a></i><br />
<i>flour, as needed for dredging</i><br />
<i>salt and pepper, to taste</i><br />
<i>2 T unsalted butter</i><br />
<i>4 T Brandy</i><br />
<u><i>Bouquet garni (the following wrapped in a cheesecloth) made of:</i></u><br />
<i> 4-inch carrot stick</i><br />
<i> 4-inch leek, split in half</i><br />
<i> 1 sprig of thyme</i><br />
<i> 1 bay leaf</i><br />
<i>3 garlic cloves, peeled and crushed</i><br />
<i>1 cups red wine</i><br />
<i>2 cups chicken stock</i><br />
<i>2 pieces of bacon, chopped into 1/4 inch pieces</i><br />
<i>18 pearl onions, peeled</i><br />
<i>10 button mushrooms, quartered</i><br />
<br />
Season the chicken pieces with salt and pepper.<br />
<br />
Place the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process.<br />
<br />
In a large dutch oven heat the butter under medium high heat. Add the chicken, in batches, and cook until both sides are browned nicely. Set the chicken aside on a plate.<br />
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Add bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy. Drain all but 2 tablespoons of fat from pot. Add the brandy and ignite. Cook until flame dies out.<br />
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Return chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 45 minutes to an hour. Or until chicken is tender and sauce is thickened.<br />
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About 20 minutes before ready to serve, add in pearl onions and mushrooms.<br />
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Season with salt and pepper.<br />
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We served this over some butter sauteed egg noodles and it was just the perfect pairing. <br />
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I know there hasn't been much of a winter (or at least in my part of the world), but this would be the perfect dish to curl up on the couch with and get warm. It's comfort in a bowl, I tell ya. The chicken is tender and falling off the bone. The sauce is rich, yet delicate. <br />
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Hope everyone is doing well, I know I am, albeit busy as hell! Have a great weekend guys!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com25tag:blogger.com,1999:blog-2348993349355406032.post-15609857249433433882012-01-13T16:38:00.000-05:002012-01-13T16:38:18.561-05:00Latkes a.ka. the Potato Pancake<div class="separator" style="clear: both; text-align: center;"></div><br />
This past weekend was our first culinary lab of the quarter. My group was assigned to do a Greek Salad and some Latkes (or fried potato pancakes). And for this quarter, our lab is not only responsible for feeding ourselves, but also a few other labs (so about 60-80 people).<br />
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Our group of three was already one short, so there was just the two us. We decided to each tackle one recipe and help eachother out in between. I ended up with the latkes. Now, any time you make something fried, ideally, it's best to serve right away. Well, remember that whole 60-80 people that we were serving? Practically impossible to fry up about 60 people's worth of latkes and keep them all perfect. I know there are probably people that CAN do this, but for a second quarter culinary student? I'm good, but not THAT good... yet.<br />
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What I'm getting at is, I got some voiced criticism from someone in one of the other labs that we were feeding. "Those just don't look appetizing" was the comment, I believe. You're going to get criticized no matter what setting you're in, so I take things like that with a grain of salt and learn from them. I was really surprised when a couple of my classmates stepped up and said that the girl was really rude in the way she said it and stood up for me. It was good to know that they had my back, and most of them even told me the latkes were great and that girl didn't know what she was talking about. Either way, it felt good to be supported.<br />
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But after getting home, it really struck a nerve with me. Maybe she was right, maybe they didn't look appetizing. I was determined to come up with a latke that looked <i>and</i> tasted amazing. And so, this trio of tuna dinner was born. <br />
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I must warn you, there are A LOT of pictures in this post. But I figure, if I'm not posting as often, I might as well give you guys ample eye candy, right? <br />
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</b><br />
<b>Ingredients:</b><br />
<br />
<b>Latkes</b><br />
<br />
<i>1-2 New Potatoes</i><br />
<i>1/2 small onion</i><br />
<i>1 egg, lightly beaten</i><br />
<i>1 teaspoon baking powder</i><br />
<i>1 tablespoon flour</i><br />
<i>salt and pepper, to taste</i><br />
<i>vegetable oil, for frying </i><br />
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<b>Tuna-Wrapped Asparagus</b><br />
<br />
<i>2 stalks of asparagus, cut into 2-inch pieces</i><br />
<i>2 one inch piece of sushi-grade Ahi Tuna</i><br />
<i>1 tablespoon lime juice </i><br />
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<b>Sesame-Encrusted Ahi Tuna</b><br />
<br />
<i>2 6 oz. pieces of sushi-grade Ahi Tuna</i><br />
<i>1 cup breadcrumbs</i><br />
<i>1/4 cup black sesame seeds</i><br />
<i>salt and pepper, to taste</i><br />
<i>1 tablespoon olive oil </i><br />
<i>3 asparagus stalks, shaved thinly with a mandolin</i><br />
<i>1/2 large zucchini (or 1 small zucchini), shaved thinly</i><br />
<i>1 tablespoon lime juice</i><br />
<b><br />
</b><br />
<b>Strawberry Soy Sauce</b><i></i><br />
<br />
<i>1/4 cup soy sauce</i><br />
<i>1/4 cup water </i><br />
<i>1 cup strawberries, sliced</i><br />
<i>1 teaspoon sugar</i><br />
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<b>Spicy Tuna Tartare</b><br />
<br />
<i>4 oz. sushi-grade Ahi Tuna, cut into 1/4 inch cubes</i><br />
<i>2 tablespoons Sriracha, or to taste</i><br />
<i>Sesame oil, to taste</i><br />
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There seems to be a lot of ingredients up there, but I promise as long as you have everything in place and ready (a.k.a. mis en place), then it will come together in no time. And it's an elegant meal, that is just too simple that it's fool proof!<br />
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So let's start with the latkes. Make sure you have a bowl of salted cold water for your potatoes so that they don't oxidize and turn brown on you.<br />
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Then you'll take your star ingredients, the potato and the onion.<br />
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Peel your potato (or potatoes if you're using more than 1) and have a grater ready.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbronFd5yPWm9vTxWuxb9tGYaAC5k11PDHqe5edtL9DnGmxtH7YtUw_r4zlodImh7BUnV_2hoRqPKa1WsyUpjQWMcS7dJDSYS52M1EchDJKifk2ylaVvZ4zd1o1hzjYmchpu8PW_vAimy6/s1600/pregratepotato-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbronFd5yPWm9vTxWuxb9tGYaAC5k11PDHqe5edtL9DnGmxtH7YtUw_r4zlodImh7BUnV_2hoRqPKa1WsyUpjQWMcS7dJDSYS52M1EchDJKifk2ylaVvZ4zd1o1hzjYmchpu8PW_vAimy6/s400/pregratepotato-1.jpg" width="266" /></a></div><br />
Shred that potato and immediately put into the bowl/container with cold salted water. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIBnrpQDRbqLMDvlYfMnRdvaL_Jj7Oz8yyAzdJPgXfhJ482shklyi2FuzBxGpR8N-_hO6MXncdeH1aQ2Ropq2dFJCxiEUJnTRRwgvQPIZ6P3YzcFDPvBNqEmb0grlYdqUehJt9hX7dNwV/s1600/postgratepotato-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIBnrpQDRbqLMDvlYfMnRdvaL_Jj7Oz8yyAzdJPgXfhJ482shklyi2FuzBxGpR8N-_hO6MXncdeH1aQ2Ropq2dFJCxiEUJnTRRwgvQPIZ6P3YzcFDPvBNqEmb0grlYdqUehJt9hX7dNwV/s400/postgratepotato-1.jpg" width="400" /></a></div><br />
Then quickly small dice your onion and set that aside, as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5J-4Cg2ODs-WmYh-iiJGzITLH9vnwikNoOOJz8wTaKdNuZuJWW2Doh_3Ps0ugkrFLFwlYw-Meuhda8qpPrc-gq7tP3wPkAo9VryjzHQaJ3PP9bPbDU62_FRD9dOgv0Vme30jtZXoVCuIT/s1600/dicedonion-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5J-4Cg2ODs-WmYh-iiJGzITLH9vnwikNoOOJz8wTaKdNuZuJWW2Doh_3Ps0ugkrFLFwlYw-Meuhda8qpPrc-gq7tP3wPkAo9VryjzHQaJ3PP9bPbDU62_FRD9dOgv0Vme30jtZXoVCuIT/s400/dicedonion-1.jpg" width="400" /></a></div><br />
Moving on to the tuna... make sure to whip out a separate cutting board - we don't want any cross-contamination here! And I can't stress this enough, <u>make sure you get SUSHI-GRADE Tuna!</u> It's been processed in a way that it is "safe" from parasites and bacteria - however, you eat raw fish at your own risk. If it's not labelled as "Sushi-Grade", then double check with your fish monger for sure! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhTVx5U_Q7_HZWPVr-qCxc1Y1wEu1FWMdJnc2kGkapD59KxVxzz8P5RMVFyZ2rN6-LqeuoxemKCTDPbolHtjgf7Oyb6Y0LyCqSTmyoa4FIcApRvNbmLy9lBtuLl93xUprdxhyU4yebHC_/s1600/rawtuna-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhTVx5U_Q7_HZWPVr-qCxc1Y1wEu1FWMdJnc2kGkapD59KxVxzz8P5RMVFyZ2rN6-LqeuoxemKCTDPbolHtjgf7Oyb6Y0LyCqSTmyoa4FIcApRvNbmLy9lBtuLl93xUprdxhyU4yebHC_/s320/rawtuna-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ain't she a beauty?!</td></tr>
</tbody></table><br />
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Get a large bowl and fill it with ice. Then you'll want to cut the skin off of the Ahi. With a boning knife, carefully cut away the outer skin. Then from the wider side (the left in the picture), but out two 1 to 1 & 1/2 inch wide portions for your Sesame Encrusted Ahi. Wrap in plastic wrap and place over ice.<br />
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Then cut two 1-inch cubes from the remaining Ahi. Place the cubes between plastic wrap and using the flat side of a mallet (or bottom of a small saute pan, hehe) and gently pound the cubes flat. Wrap in plastic wrap and put over ice.<br />
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Then with remaining Ahi, dice into small 1/4 inch cubes. Place in a small bowl and drizzle with Sriracha and a dash of sesame oil. You can make it as spicy as you like, so be liberal with the Sriracha. Mix well and chill until ready to use. <br />
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Let's move on to our vegetables. <br />
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Fill a medium pot half way with water and bring to a rolling simmer. Have a medium bowl of ice water ready as well. <br />
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Blanch the asparagus in the water for about a minute and quickly shock in the ice water (to stop the cooking process). This will give the asparagus a vibrant green color, as well as keeping it's tender crunch. Don't worry about blanching your zucchini (unless you really want to)... I rather like the taste of raw zucchini, just make sure you wash it well before you slice it. Your vegetables should look like this.<br />
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Then go ahead and get your breading for your ahi portions ready. In a small container, combine the breadcrumbs and black sesame seeds. Season with salt and pepper, to taste. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL39JtLbEXXcf77Mm0Vh4ko5fo8qYbGiC0nISSYauamaUT1GPXM1GA7h-nz6EwUucvji7_9kUESAT8zOcfZhNCmcgtvNb4poSHh9-u8rhyphenhyphenSt6nQ1dtpz_f-_s55a_92JimFXwxJPFiZBWd/s1600/ahibreading-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL39JtLbEXXcf77Mm0Vh4ko5fo8qYbGiC0nISSYauamaUT1GPXM1GA7h-nz6EwUucvji7_9kUESAT8zOcfZhNCmcgtvNb4poSHh9-u8rhyphenhyphenSt6nQ1dtpz_f-_s55a_92JimFXwxJPFiZBWd/s400/ahibreading-1.jpg" width="400" /></a></div><br />
Now let's make our sauce for the Ahi. Place the soy sauce, sliced strawberries, water, and sugar in a small saucepan and bring to a boil. Reduce the mixture by half, or until thickened to desired consistency. Puree mixture then strain through a fine mesh strainer or chinoise. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MorPd4lOgR33g2wV_tgW2uAGDVm3dp9nRrutGNbHV-Zr4GAUmj1Eb5CFqltlcxdj4G3TlrX-CUdWAXeDovXfx8EKNanTr2IEUdf4ZKziQiiio7xZAvWVGQOCEQhEk2H31aa83Ch05fY0/s1600/slicedstrawberry-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MorPd4lOgR33g2wV_tgW2uAGDVm3dp9nRrutGNbHV-Zr4GAUmj1Eb5CFqltlcxdj4G3TlrX-CUdWAXeDovXfx8EKNanTr2IEUdf4ZKziQiiio7xZAvWVGQOCEQhEk2H31aa83Ch05fY0/s400/slicedstrawberry-1.jpg" width="400" /></a></div><br />
Unwrap Ahi portions and roll in the breading until fully coated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FkMprk3aWMpxov9p37vXjkBj5tv3UP3aoNdde1HFIYIVmJPcscbhYK5XqfjlB9pqAPVrEcbVKFUVGpcBynsJq6E6RlYMIf78ApRPBYl7ofK8RLP5cX9zBIRXc7DkxeoEe-1QCVMtoRe_/s1600/breadedahi-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FkMprk3aWMpxov9p37vXjkBj5tv3UP3aoNdde1HFIYIVmJPcscbhYK5XqfjlB9pqAPVrEcbVKFUVGpcBynsJq6E6RlYMIf78ApRPBYl7ofK8RLP5cX9zBIRXc7DkxeoEe-1QCVMtoRe_/s400/breadedahi-1.jpg" width="400" /></a></div><br />
In a medium heavy-bottomed pan, add enough vegetable oil to cover the pan by 1/2 an inch and heat under medium high heat. <br />
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Drain potatoes from water and squeeze out and excess water retained by the potatoes. Pat dry with paper towels.<br />
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In a small bowl, combine the shredded potatoes, onions, egg, baking powder, and flour. Season with salt and pepper. Mix well. Honestly, I probably could have used a little more potato or a little less egg - it was very egg-y. But tasty, nonetheless.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Rf3vnJ50UFSEkMptNBGh1LxUnoEj3JLGnJvFQsseuwrhMmVjJK6sKoItMJREPdEsJziK9Un6dog6XNpZOWf4bPyaWAPZ6Ic6ZLSDBdcz3ymk9HVCxCG7ihCJRTWLhHF8QcJ_HIS7TeSV/s1600/latkemix-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Rf3vnJ50UFSEkMptNBGh1LxUnoEj3JLGnJvFQsseuwrhMmVjJK6sKoItMJREPdEsJziK9Un6dog6XNpZOWf4bPyaWAPZ6Ic6ZLSDBdcz3ymk9HVCxCG7ihCJRTWLhHF8QcJ_HIS7TeSV/s400/latkemix-1.jpg" width="400" /></a></div><br />
Fry the latkes in the oil until crispy and golden brown, about 2-3 minutes per side. Let drain on a paper towel-lined plate. Then, using the open end of a drinking class (or the reasonable option would be to use a cookie cutter), cut a nice even circle out of the latke. Then eat the edges, because they're delicious. But don't spoil your dinner.<br />
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Let's saute our Ahi portions now. Heat a medium skillet under medium high heat and add about a tablespoon of olive oil.<br />
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Add Ahi and cook each side for about 30-45 seconds, just to sear slightly and get a nice golden brown crust. Place on cutting board and slice into 1/4 inch pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Uk_vtHmjKMraN1StCvKxhTRwJ65DSqoQrTMv8ohtXaWw5IYpc8jf58lJIZMOwjloG1J5FFAPr_deDeBdSK2dh2-3MxkzpbL-UYcuWabDWitDuhd36hmlYzzm7VMPxZaoTB8Iv_dMrEpn/s1600/searedahi-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Uk_vtHmjKMraN1StCvKxhTRwJ65DSqoQrTMv8ohtXaWw5IYpc8jf58lJIZMOwjloG1J5FFAPr_deDeBdSK2dh2-3MxkzpbL-UYcuWabDWitDuhd36hmlYzzm7VMPxZaoTB8Iv_dMrEpn/s400/searedahi-1.jpg" width="400" /></a></div><br />
Remember those pounded out tuna cubes? Unwrap them and get one of your blanched pieces of asparagus. Wrap the asaragus with the tuna and place them seam side down on the plate. Drizzle with a little bit of lime juice and lightly sprinkle some salt over top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilEZKUOF8JgAqGQBG41nMD6eZUcaF2ebdhNeJRLjR6Qc40Ww773PmhSpNqKlITFi026YJDVHF-l08HHthJMux6Wg0R3mGc0vYR1xMa_GhVXii0GISwfgnthaqYOCQVPT8hAcninXSAyAR/s1600/tunawrapasparagus-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilEZKUOF8JgAqGQBG41nMD6eZUcaF2ebdhNeJRLjR6Qc40Ww773PmhSpNqKlITFi026YJDVHF-l08HHthJMux6Wg0R3mGc0vYR1xMa_GhVXii0GISwfgnthaqYOCQVPT8hAcninXSAyAR/s400/tunawrapasparagus-1.jpg" width="400" /></a></div><br />
Then we'll plate the sliced Ahi. Place a few pieces of the thinly shaves asparagus and zucchini the plate. You can be playful with it, they're flexible, but just make a little "nest" if you can. Drizzle the vegetables with some lime juice and sprinkle with a tiny pinch of salt. Place the slices Ahi over top and drizzle with Strawberry Soy Sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQM5KqFR5IUF3m4Rr4ZWXTUwnM5r8-LQ0COljvpGGYdJoBKIxHgUaAT9DWK1I5xcBd_goNPhcR01X6Za5rBl53sONS5faXpuGOpAkdl9MKQ8uq6goMb5hfVRfex_5PuFSYCrwUaO4m0ay/s1600/plateahicloseup-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQM5KqFR5IUF3m4Rr4ZWXTUwnM5r8-LQ0COljvpGGYdJoBKIxHgUaAT9DWK1I5xcBd_goNPhcR01X6Za5rBl53sONS5faXpuGOpAkdl9MKQ8uq6goMb5hfVRfex_5PuFSYCrwUaO4m0ay/s400/plateahicloseup-1+copy.jpg" width="265" /></a></div><br />
Then get your tartare from the fridge. Place the crisp latke on the plate as your final component. Top with a heaping mound of spicy tuna tartare. Garnish with a couple pieces of sliced scallion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-j8ENA99ckWnQ4CtqYwZFrJ6Oe0nCwi2dI82xDc1gaiC9qMNYK7gsVlFuHnXeuOyahAxaereBrOQvrdNW4AwySCoIKUEL_7Tr9qEessCaIOABZRfALJlrcKMzFH7NefM2pRu7IojaSd0/s1600/rawtuna-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-j8ENA99ckWnQ4CtqYwZFrJ6Oe0nCwi2dI82xDc1gaiC9qMNYK7gsVlFuHnXeuOyahAxaereBrOQvrdNW4AwySCoIKUEL_7Tr9qEessCaIOABZRfALJlrcKMzFH7NefM2pRu7IojaSd0/s400/rawtuna-1.jpg" width="400" /></a></div><br />
And voila! An elegant dish, but after broken down into steps, really isn't that complicated! And although the latke wasn't the star, it was definitely a unique component to the dish. And if I didn't make it look appealing in this, then I might as well give up! But I think I did a pretty good job, don't you think? =)<br />
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Well, I know this was a long post, but I'm glad you stuck around to read it (or skim it - I don't care, as long as you're still with me!). Have a great weekend guys, and I'll be back sometime next week =)Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com50tag:blogger.com,1999:blog-2348993349355406032.post-67375746379704004982012-01-02T16:47:00.000-05:002012-01-02T16:47:56.608-05:00Bacon-Wrapped Brown Sugar Pork Loin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1JhQPjHL-6poAHp3EQULEnHKOhfyvNCBgECrzdMH4fOm13Ie-6Z3aUbvY-XBrSZRScoMwu888Iu6f8fPXPRLkJl1xxkVSB_Y55wCpXJUXIbLZ6juGwImNf3dhKWgoNN14ODRoBwvZ-_z/s1600/finish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1JhQPjHL-6poAHp3EQULEnHKOhfyvNCBgECrzdMH4fOm13Ie-6Z3aUbvY-XBrSZRScoMwu888Iu6f8fPXPRLkJl1xxkVSB_Y55wCpXJUXIbLZ6juGwImNf3dhKWgoNN14ODRoBwvZ-_z/s400/finish.jpg" width="400" /></a></div><br />
Yes, I'm still alive. I may look like a zombie, but I'm still here!<br />
<br />
The two week break between quarters was seriously just what this girl needed. I thought I would have a post up before the new year, but I took time to relax instead. Priorities, I tell ya.<br />
<br />
And I'm proud to report that after the first quarter of culinary school, this girl has a solid 4.0. Woop woop! Right?!<br />
<br />
Anyway, next quarter starts tomorrow and I'm ready for it. Purchasing, Sanitation, and Culinary Theory Lab Part 2 here I come!<br />
<br />
I thought I'd start 2012 off with a bang and give ya something juicy, mouth-watering, and simple as can be. Pork-wrapped pork. Mmmm hmmm.<br />
<br />
<b>Ingredients:</b><br />
<b>Adapted from <a href="http://www.thecomfortofcooking.com/2011/01/roast-pork-loin-with-bacon-and-brown.html">The Comfort of Cooking's Recipe</a></b><br />
<br />
<i>3 lb. bone-in pork loin</i><br />
<i>5-6 pieces of bacon</i><br />
<i>1/2 teaspoon chili powder</i><br />
<i>1/4 teaspoon hot Spanish paprika</i><br />
<i>1 teaspoon salt</i><br />
<i>1/4 teaspoon black pepper</i><br />
<i>1/4 teaspoon cumin</i><br />
<i>1/2 teaspoon cinnamon</i><br />
<br />
<b>Glaze:</b><br />
<br />
<i>1/2 cup dark brown sugar</i><br />
<i>1 tablespoon flour</i><br />
<i>1 tablespoon apple cider vinegar</i><br />
<i>1/4 teaspoon mustard powder</i><br />
<br />
Why bone-in? Honestly, I think more flavor develops with a bone-in anything. Yeah, it may have to cook a tad bit longer, but flavor outweighs times in my book (this coming from a girl who swears she has no time to spare!).<br />
<br />
So let's line a roasting pan with aluminum foil and place your big hunk of pork on that sucker. Preheat your oven to 375F. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieE7rZtKoFpKFmUUasSAgKmlLIFRCTqlBQG9soei1N0ZW7h0bJlO_vOExCqFSO9jeOZbraLeqLWUHmG03gsXlGme84ze-1uQwevDV8WqKwptilRFXsMFMFhdCnSTe5xrVQKdfxMAK8itP-/s1600/pork-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieE7rZtKoFpKFmUUasSAgKmlLIFRCTqlBQG9soei1N0ZW7h0bJlO_vOExCqFSO9jeOZbraLeqLWUHmG03gsXlGme84ze-1uQwevDV8WqKwptilRFXsMFMFhdCnSTe5xrVQKdfxMAK8itP-/s400/pork-1.jpg" width="400" /></a></div><br />
In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g1zUQ5SiF2wE-1LhZ8jtKeNYbHRJvs6P6UrPoRNYypjx0Oz-mpC6Ex8lkpgAuoK8JdvMN9xKq3v98aA8lW8Vngzd75hsb4SRZlFo20IdTBNkl3eS72jB-idSY1mednu8u3vKm0UE5He4/s1600/spicemix-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g1zUQ5SiF2wE-1LhZ8jtKeNYbHRJvs6P6UrPoRNYypjx0Oz-mpC6Ex8lkpgAuoK8JdvMN9xKq3v98aA8lW8Vngzd75hsb4SRZlFo20IdTBNkl3eS72jB-idSY1mednu8u3vKm0UE5He4/s400/spicemix-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qJKXyqoDGKormFD8LMDHCpaThYe2kibgT4HsXOJ5nDs-FJSlgBTwg7kn6P2DfmMCZ86d4E8JGvRcxd2qpPCFa1pV368b-f1c-jY0pUjTeOBvTYXp7ijfKhyphenhyphenyDxcYc_eGLf6_oB226Qhe/s1600/mixspice-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qJKXyqoDGKormFD8LMDHCpaThYe2kibgT4HsXOJ5nDs-FJSlgBTwg7kn6P2DfmMCZ86d4E8JGvRcxd2qpPCFa1pV368b-f1c-jY0pUjTeOBvTYXp7ijfKhyphenhyphenyDxcYc_eGLf6_oB226Qhe/s400/mixspice-1.jpg" width="400" /></a></div><br />
And give that pork a good rub down.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxahubvHmu0UA6hWeVKzWOyLyxk_MWRXchyFax-PfTMbo4M3b2I3191tfDqcE2Pozira02VGlC2Jf426ArmmVXmuPmDeWVa5ICjszu9iPsSus3FGpJrvmwm6lnqV4rbKtnkHXAPE6Yw_z/s1600/rubdown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxahubvHmu0UA6hWeVKzWOyLyxk_MWRXchyFax-PfTMbo4M3b2I3191tfDqcE2Pozira02VGlC2Jf426ArmmVXmuPmDeWVa5ICjszu9iPsSus3FGpJrvmwm6lnqV4rbKtnkHXAPE6Yw_z/s400/rubdown.jpg" width="400" /></a></div><br />
Then we'll wrap the whole thing in some bacon. P.S. - the technical term for wrapping something in fat (in this case, bacon) is "barding."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTONqo-jLQVx0i72R5OVFzD_fJVBZRT2mWTijEiOI-fN-JpvfjRW4gQtsSvsoHHjZHUKXsd02_9kcvqL-HCb_VHukaBMp3GB3n00K3dT2xe2pXNuinVrTVZlFnAQFWJipcn9IN1SdP9TgG/s1600/bard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTONqo-jLQVx0i72R5OVFzD_fJVBZRT2mWTijEiOI-fN-JpvfjRW4gQtsSvsoHHjZHUKXsd02_9kcvqL-HCb_VHukaBMp3GB3n00K3dT2xe2pXNuinVrTVZlFnAQFWJipcn9IN1SdP9TgG/s400/bard.jpg" width="400" /></a></div><br />
Place the roast in the oven and roast for about 50-60 minutes. <br />
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Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3FFClOXpKC9U3C9lnSqXRg-sn09fiHZKX14ZQttxhcyjkLSS3A0exUHeoLzJGtA-_jDY240ZcFaW59QZqXcTYz6OMkaisnxJ9LjNwDrItxhF-FGU_DpAfXE89DkxPCguiSJWLEk12I3K/s1600/preglaze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3FFClOXpKC9U3C9lnSqXRg-sn09fiHZKX14ZQttxhcyjkLSS3A0exUHeoLzJGtA-_jDY240ZcFaW59QZqXcTYz6OMkaisnxJ9LjNwDrItxhF-FGU_DpAfXE89DkxPCguiSJWLEk12I3K/s400/preglaze.jpg" width="400" /></a></div><br />
Simmer until the sugar is dissolved.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_ERM4r4H0xrPpMmugYRi8mLKrmr_lBWsQpxqL7pcrbfxaJbffhyphenhyphenWBsgvCjb3LAUh7uYWboYzPe6ofJyWoBmDLs_ngzDuIqJywUApYdMToLzXV84sHXWCcD8kOF-FOuj9JoGVBFShwug7/s1600/glaze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_ERM4r4H0xrPpMmugYRi8mLKrmr_lBWsQpxqL7pcrbfxaJbffhyphenhyphenWBsgvCjb3LAUh7uYWboYzPe6ofJyWoBmDLs_ngzDuIqJywUApYdMToLzXV84sHXWCcD8kOF-FOuj9JoGVBFShwug7/s400/glaze.jpg" width="400" /></a></div><br />
Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2SRxwrU8bn2ajN1qhneHBPzULftPt2m3IW1n6F-SURil9JZDPh3sDi1pxaLFQvEp0Y_p6irQI9LKoglUKU2-TRfkdFoQvRLr9wqNHQsn_kTNuRYD76quWrTYLNRgeIGA9I_1lf24Ab5g/s1600/glazed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2SRxwrU8bn2ajN1qhneHBPzULftPt2m3IW1n6F-SURil9JZDPh3sDi1pxaLFQvEp0Y_p6irQI9LKoglUKU2-TRfkdFoQvRLr9wqNHQsn_kTNuRYD76quWrTYLNRgeIGA9I_1lf24Ab5g/s400/glazed.jpg" width="400" /></a></div><br />
The bacon will be nice and crispy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zos9IIbzA0RWj8gdAhEt_UTKr65Ec3IOAAzrXHaVZj14NIoJhIoatn_AwrYZcsvsPyqBh5ZWsd3k4emQ57fNRbz_IG4STS_Iff1Ywj1qL3FKqPIc3mdIO_OyH2Jmy9BGPiKkC_UeYVGf/s1600/crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zos9IIbzA0RWj8gdAhEt_UTKr65Ec3IOAAzrXHaVZj14NIoJhIoatn_AwrYZcsvsPyqBh5ZWsd3k4emQ57fNRbz_IG4STS_Iff1Ywj1qL3FKqPIc3mdIO_OyH2Jmy9BGPiKkC_UeYVGf/s400/crisp.jpg" width="400" /></a></div><br />
Let rest for about 10 minutes and then slice into 1 inch thick portions. Serve with your starch of choice and enjoy!<br />
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I want to thank you guys for sticking with me, even though I've been M.I.A. I do my best to balance everything, but certain things take precedence before the blog. I appreciate you all, and again, thank you so much!<br />
<br />
Until next time...Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com57tag:blogger.com,1999:blog-2348993349355406032.post-148003081509236792011-12-14T06:05:00.000-05:002011-12-14T06:05:34.844-05:00Rice Pilaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfASOhxU3z2tmYHB6e7uZVxyqQnxvDif8Q2JqLsNM6SkxtsH4qeqhAVKykEh9WTP-nWXpahd-DnMpd1f5BgTOxcjBYhyphenhyphenWYk9Tq6KdNrCR1HU-iZlaBMxuOC-Cnpc-WfLibQ_nEskTlXm4/s1600/shrimp+and+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfASOhxU3z2tmYHB6e7uZVxyqQnxvDif8Q2JqLsNM6SkxtsH4qeqhAVKykEh9WTP-nWXpahd-DnMpd1f5BgTOxcjBYhyphenhyphenWYk9Tq6KdNrCR1HU-iZlaBMxuOC-Cnpc-WfLibQ_nEskTlXm4/s400/shrimp+and+rice.jpg" width="400" /></a></div><br />
Hey guys! Hope everyone is doing well. I know I've still been a busy bee, but after Friday, I'll have a <i>little</i> bit more time on my hands because it's my last final of the quarter. So I'll have a two week break before having to go at it all over again.<br />
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And I tell ya, it's going to be a much needed break. I might even find myself sleeping more (right now I'm averaging about 5 hours a night, if I'm lucky!).<br />
<br />
Anyway, I thought I'd post an easy side dish that any one can make. It's a versatile dish where you can really add practically anything to, and keeps really well if you have leftovers.<br />
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<b>Ingredients:</b><br />
<br />
<i>1 oz. clarified butter</i><br />
<i>2 oz. onion, small diced</i><br />
<i>1 oz. celery, small diced</i><br />
<i>1 oz. carrot, small diced</i><br />
<i>1 cup white rice</i><br />
<i>2 cups stock (chicken, beef, fish, vegetable - I happened to only have beef in the fridge so I used that)</i><br />
<i>1/2 bay leaf</i><br />
<i>salt and pepper, to taste</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAfS7_kCK0pz5tANVWSxRGkmK6nwsY1uZ9nohq3j2ILm9y-Si-FKdEOddKkhNOdy6dFltjvY1lf2iqcZJgVg7YyYk0ZV4EC3ROn2rzBH5Pf9-7B5LpyxiNDsF0OPYwKPrWtBNtDupi1jx/s1600/ingred-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAfS7_kCK0pz5tANVWSxRGkmK6nwsY1uZ9nohq3j2ILm9y-Si-FKdEOddKkhNOdy6dFltjvY1lf2iqcZJgVg7YyYk0ZV4EC3ROn2rzBH5Pf9-7B5LpyxiNDsF0OPYwKPrWtBNtDupi1jx/s400/ingred-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">our mise en place</td></tr>
</tbody></table><br />
Heat a medium saucepan under medium high heat and add your butter. When your butter is heated up, add your vegetables and sweat (cook without browning) them, about 3-5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAFGYLeA3aAex4lgoYMxoaW2imwnPHqXur2rXf8OeUHO8W12sKWviJzqZgjN65nRXWwfiKf7pH_jaHRBkrBCdHLZGbqbGdRI7jIUBZ0uubnFB4irOH6DV1Yma5JMvaVKU91d6xfmU3s6f/s1600/sweat+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAFGYLeA3aAex4lgoYMxoaW2imwnPHqXur2rXf8OeUHO8W12sKWviJzqZgjN65nRXWwfiKf7pH_jaHRBkrBCdHLZGbqbGdRI7jIUBZ0uubnFB4irOH6DV1Yma5JMvaVKU91d6xfmU3s6f/s400/sweat+ing.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPGfrKQYw5HKhXshdGf9URmXPJAwBRe9-sa9m7ku2XaIha9SsPh_DyIORcfRZ1qcZxA5hX3d-5p_F9jcvXp38DiZx-K8w04r1lMqx2Hv9VNpdnaTEuKRJU5YdoUEhiyMh4fmh22gFGMUL/s1600/sweated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPGfrKQYw5HKhXshdGf9URmXPJAwBRe9-sa9m7ku2XaIha9SsPh_DyIORcfRZ1qcZxA5hX3d-5p_F9jcvXp38DiZx-K8w04r1lMqx2Hv9VNpdnaTEuKRJU5YdoUEhiyMh4fmh22gFGMUL/s400/sweated.jpg" width="400" /></a></div><br />
Once the vegetables are slightly softened, add the rice. Stir until lightly toasted, about 1-2 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_p8hQ_46iF3w3Oa0AioxuaFIve1tLGIuEpQ70HpEGEsWmWVIu4N8Au5idPhznB6qTqB_fVrP9jtkUbNIWWNwOG9Ba_g6kkG5s86D9ovSMLbfEWhZg7mGCqo2KYlfi3aLSVHj5j65Hf_f/s1600/add+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_p8hQ_46iF3w3Oa0AioxuaFIve1tLGIuEpQ70HpEGEsWmWVIu4N8Au5idPhznB6qTqB_fVrP9jtkUbNIWWNwOG9Ba_g6kkG5s86D9ovSMLbfEWhZg7mGCqo2KYlfi3aLSVHj5j65Hf_f/s400/add+rice.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQQiaUz6uhCoKq63a4MbqLSs25mtO25dS5nxy4i54x4IsbAbUaEB7GjkjYxfwt_cQBhTU7Y2fHPYMDBu0qx6PxgU2Lw_xR_MpnA8fWeTvsFHpJm_OWjmhyT-Hd2Ety_GFSI-KJD8jBWq4/s1600/toast+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQQiaUz6uhCoKq63a4MbqLSs25mtO25dS5nxy4i54x4IsbAbUaEB7GjkjYxfwt_cQBhTU7Y2fHPYMDBu0qx6PxgU2Lw_xR_MpnA8fWeTvsFHpJm_OWjmhyT-Hd2Ety_GFSI-KJD8jBWq4/s400/toast+rice.jpg" width="400" /></a></div><br />
Then slowly incorporate your stock of choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSfwCQmkVq85Emp_U1-snyp7Jd8lD23sl0gTF3cer9GQsbyv-5yaYiGDomWqq41C_5ToN019Cc99CEQCvfL5obtzJetgzDyXT3dwCfCrrRA0qe7PZbvzyeqgjks9oQfnTMMvdcdfWmgBw/s1600/add+stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSfwCQmkVq85Emp_U1-snyp7Jd8lD23sl0gTF3cer9GQsbyv-5yaYiGDomWqq41C_5ToN019Cc99CEQCvfL5obtzJetgzDyXT3dwCfCrrRA0qe7PZbvzyeqgjks9oQfnTMMvdcdfWmgBw/s400/add+stock.jpg" width="400" /></a></div><br />
Then add your half of a bay leaf.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0ycmHQH187lF3wdR8rf56hyEUtWgopWrOPyKC6sSUCg2_9064EMagjYDUQWyjMr4uKJDmZzBc_SZVri9ehYiKvJyd59vzDS7QGq42rOu6EgeATSy-qeQY5gZVRejFEn90gTC5F6h1Abh/s1600/add+bay+leaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0ycmHQH187lF3wdR8rf56hyEUtWgopWrOPyKC6sSUCg2_9064EMagjYDUQWyjMr4uKJDmZzBc_SZVri9ehYiKvJyd59vzDS7QGq42rOu6EgeATSy-qeQY5gZVRejFEn90gTC5F6h1Abh/s400/add+bay+leaf.jpg" width="400" /></a></div><br />
Bring mixture to a boil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaERyVq95cqJzOwasZTTTtPvtjFxR2K6ONcvE-ZMjIuQOLRH3kHHJu_PbMVdx6SxSWat-UPXfBKYBul6vgJEp6w4dIxhDICDH81oN8bB1tiPFH7ZZ8WpDWAsb6GwReQVeDYDxhWlV_sX9/s1600/boil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaERyVq95cqJzOwasZTTTtPvtjFxR2K6ONcvE-ZMjIuQOLRH3kHHJu_PbMVdx6SxSWat-UPXfBKYBul6vgJEp6w4dIxhDICDH81oN8bB1tiPFH7ZZ8WpDWAsb6GwReQVeDYDxhWlV_sX9/s400/boil.jpg" width="400" /></a></div><br />
Then lower to a simmer and cover. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYpK-EJq-H0k_kdc5OdEsJT3GXza0uel9JBHbvglrhjoUofBy-sdNUlDbGXI2tzLLTbcPu3UJMINP-jbG9IOj9seLTs0JMgT2r4ypNwmyfZv2wpSxrhS1rpMu3Abm5opNX6dSylblNDvl/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYpK-EJq-H0k_kdc5OdEsJT3GXza0uel9JBHbvglrhjoUofBy-sdNUlDbGXI2tzLLTbcPu3UJMINP-jbG9IOj9seLTs0JMgT2r4ypNwmyfZv2wpSxrhS1rpMu3Abm5opNX6dSylblNDvl/s400/cover.jpg" width="400" /></a></div><br />
Let cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsusVvSK9TD1AoDIkeAHKABks_HV8ylaDHUQYV5CBEnc94yVc4OPb4AMCxQNxFCVuv96lF0ATzBrL705HT4uW5tY-HwhUZaCYC9peYL5CxspTRrwi-gm5r6LSEJcT-HLcDC1Su2qbWGVkE/s1600/finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsusVvSK9TD1AoDIkeAHKABks_HV8ylaDHUQYV5CBEnc94yVc4OPb4AMCxQNxFCVuv96lF0ATzBrL705HT4uW5tY-HwhUZaCYC9peYL5CxspTRrwi-gm5r6LSEJcT-HLcDC1Su2qbWGVkE/s400/finished.jpg" width="400" /></a></div><br />
Serve as is or use as a side dish for a main course. We ended up sauteing a few shrimp, putting them on top of the pilaf, and calling it dinner!<br />
<br />
Hope everyone is doing well and surviving the holiday season (once again, I've completed all of my Christmas shopping online, avoiding the malls like the plague!). <br />
<br />
Until next time...Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com47tag:blogger.com,1999:blog-2348993349355406032.post-28186414074945689032011-12-12T08:00:00.000-05:002011-12-12T08:00:16.547-05:00The Great Food Blogger Cookie Swap: Corn Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPkAjQooj5kaLH_iBwNSMAF6Gcw2olXK_gUKnkLZ_NSAgyVHopdTu2-E2LXYZ4UZJAHjBaa86zMOKNIEUDVPvgRTMGEcVCrR_KGqiAmRq6eQRIXqrrjVmB2IoJtbMcTP6VW4q4l7d2g9q/s1600/382796_10150401623059150_505589149_8462400_233167467_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPkAjQooj5kaLH_iBwNSMAF6Gcw2olXK_gUKnkLZ_NSAgyVHopdTu2-E2LXYZ4UZJAHjBaa86zMOKNIEUDVPvgRTMGEcVCrR_KGqiAmRq6eQRIXqrrjVmB2IoJtbMcTP6VW4q4l7d2g9q/s400/382796_10150401623059150_505589149_8462400_233167467_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the horrible picture, didn't dawn on me to take pictures with my actual camera, and not my phone!</td></tr>
</tbody></table>This year, I was part of something amazing. The <a href="http://www.loveandoliveoil.com/2011/10/the-great-food-blogger-cookie-swap.html">Great Food Blogger Cookie Swap</a>! Hundreds of other bloggers joined in all of the fun and cookies were sent all over the country. It was so amazing to find a couple boxes on my doorstep when I came home from work of a variety of different cookies! And it was even better to discover new blogs in the process! <br />
<br />
I received Dark & Stormy Cookies from <a href="http://www.kathycancook.com/">Kathy Can Cook</a>, Toffee Cookies from Anna from <a href="http://annagaz.wordpress.com/">Girls Can Tell</a>, and Lime Cookies from <a href="http://creativecrops.wordpress.com/">Creative Crops</a>. I'd never been do any of those blogs before, but I'm now a regular because they're all so sweet and have great blogs!<br />
<br />
It was definitely hard to choose a cookie to send to my lucky recipients as well. I didn't want to send a "normal" cookie, but something different. So I turned to one of my favorite cookbooks of the moment - <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">Momofuku Milk Bar by Christina Tosi</a>. I made the Corn Cookies, which are my absolute favorite out of everything I've made out of the book so far. They're different, like a cross between a butter and a sugar cookie, with that slight hint of corn in the background. Definitely amazing.<br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
<b>From Momofuku Milk Bar by Christina Tosi</b><br />
<br />
<i>2 sticks of butter, at room temperature</i><br />
<i>1 & 1/2 cups sugar</i><br />
<i>1 egg</i><br />
<i>1 & 1/3 cups flour</i><br />
<i>1/4 cup corn flour</i><br />
<i>2/3 cup freeze-dried corn powder </i><br />
<i>3/4 teaspoon baking powder</i><br />
<i>1/4 teaspoon baking soda</i><br />
<i>1 & 1/2 teaspoons kosher salt</i><br />
<br />
Combine the butter and sugar in a large bowl and beat for 2 to 3 minutes. Add the egg and beat for an additional 7 to 8 minutes.<br />
<br />
Add flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix until dough just comes together, no more than 1 minute.<br />
<br />
Portion the dough into 1 inch diameter balls and place onto a parchment paper lined baking sheet. Wrap with plastic and refrigerate for at least 1 hour.<br />
<br />
Heat oven to 350F.<br />
<br />
Arrange the chilled dough 4 inches apart on a parchment paper lined baking sheet. Bake for 18 minutes, or until faintly browned on the edges and bright yellow in the center.<br />
<br />
Cool the cookies completely on the sheet pans and store in an airtight container for 5 days at room temperature, or in the freezer for up to 1 month.<br />
<br />
I hope my lucky recipients enjoyed their cookies as much as we did!<br />
<br />
And I can't wait for this fun event to happen next year too!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com27tag:blogger.com,1999:blog-2348993349355406032.post-67617501119205377142011-12-05T11:00:00.006-05:002011-12-05T11:00:09.582-05:00Secret Recipe Club: Fall-Inspired Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJkyKfrh4D4LjF9gTmfGZlGkxxhX8icHGlBDEvwcwCqeNscFDRhODJipLt-QvakoJBMV46dkzydgjX0DjKxYgfy20eBxepJv7H627gK71PFg7pXs24grwZ1gb2DcDQ6bv2xEvxceFD2H3/s1600/DSC_0044-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJkyKfrh4D4LjF9gTmfGZlGkxxhX8icHGlBDEvwcwCqeNscFDRhODJipLt-QvakoJBMV46dkzydgjX0DjKxYgfy20eBxepJv7H627gK71PFg7pXs24grwZ1gb2DcDQ6bv2xEvxceFD2H3/s400/DSC_0044-1.jpg" width="400" /></a></div><br />
It's that time of the month. <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a> reveal day! (It's basically the only day I can consistently keep up with this blog, too!)<br />
<br />
I was real excited this month because I got Isabelle from <a href="http://www.crumbblog.com/">Crumb: A Food Blog</a>. I've been reading her blog for quite a while, even when it was still called Good Food, Good Wine, and a Bad Girl. She always has interesting blog posts - and there's always a point where I leave with my mouth watering. You know that's a good sign!<br />
<br />
As always, it's hard to pick what recipe to choose, but since Andy and I are on a bit of a healthy-eating food kick right now, I picked one of Isabelle's delicious looking salads - <a href="http://www.crumbblog.com/2011/09/canadian-tire-kitchen-crew-mission-1-fall-grilled-chicken-salad.html">The Fall-Inspired Grilled Chicken Salad.</a> Isabelle had a fancy Cuisinart Griddler to do her grilling for her, but since I don't have one of those, and refuse to bust out the George Foreman - I simply sauteed my chicken breasts over the stove. Besides that minor detail, I pretty much stuck to the recipe as is because it was just that good!<br />
<br />
<b>Ingredients:</b><br />
<b><a href="http://www.crumbblog.com/2011/09/canadian-tire-kitchen-crew-mission-1-fall-grilled-chicken-salad.html">Adapted Recipe from Crumb </a></b><br />
<br />
<i>1 large chicken breast, butterflied</i><br />
<i>2 tablespoons cajun seasoning (I made my own mix from <a href="http://allrecipes.com/recipe/cajun-spice-mix-2/">this recipe</a>)</i><br />
<i>1/4 cup olive oil</i><br />
<i>2 tablespoons apple cider vinegar</i><br />
<i>2 tablespoons maple syrup</i><br />
<i>2 teaspoons Dijon mustard</i><br />
<i>2 teaspoons spicy brown mustard</i><br />
<i>1 small shallot, minced</i><br />
<i>1 garlic clove, minced</i><br />
<i>salt and pepper, to taste</i><br />
<i>mixed salad greens</i><br />
<i>1 Granny Smith apple, cored and sliced</i><br />
<i>1/4 cup mixed fruit and nut trail mix</i><br />
<br />
Season each side of the chicken breast with the cajun seasoning mix.<br />
<br />
Heat a large saute pan under medium high heat and add about a tablespoon of olive oil. Add chicken breast and cook for about 4-5 minutes, or until browned. Flip over and cook an additional 4-5 minutes, or until cooked thoroughly. Set chicken aside on cutting board to rest.<br />
<br />
Make vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, spicy brown mustard, shallot, and garlic in a small bowl. Whisk until mixture is emulsified (no separation of acid and oil). Season with salt and pepper, to taste.<br />
<br />
In a large bowl, toss the greens with about 2 tablespoons of the vinaigrette and divide among two plates. Top greens with trail mix and sliced apples. Then top with sliced chicken breasts. Serve with additional dressing, if desired.<br />
<br />
Like I said, this was an amazing meal - and I would expect nothing less from something on Isabelle's blog! Feel like being adventurous? Join the <a href="http://secretrecipeclub.com/join-src/">SRC today</a>!<br />
<br />
<br />
<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=99216&' + new Date().getTime() + '"><\/script>');
</script>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com37tag:blogger.com,1999:blog-2348993349355406032.post-26886947483523398452011-11-27T13:45:00.000-05:002011-11-27T13:45:57.690-05:00Beef Tenderloin w/ Espagnole Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lxFspLAvcac9CeLDuV_ZdgeBuuiteUseCB_iv1iMMBjEJA2m92-q7hsvGGl3ND0-R6NrHt0PIcuNVk4hSLdYze_pc-kK8dRD5_XCkCFUfig2ZGV2utClKG5M73zd1vD79pbayLxY2-4G/s1600/DSC_0058-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lxFspLAvcac9CeLDuV_ZdgeBuuiteUseCB_iv1iMMBjEJA2m92-q7hsvGGl3ND0-R6NrHt0PIcuNVk4hSLdYze_pc-kK8dRD5_XCkCFUfig2ZGV2utClKG5M73zd1vD79pbayLxY2-4G/s400/DSC_0058-1.jpg" width="400" /></a></div><br />
Wow... I've been M.I.A. for quite some time! It's been even busier around here, and it's hard to even wrap my head around what I've gotten myself into!<br />
<br />
The restaurant is going quite well. I was on the pantry line (salads & desserts, a few cold and hot appetizers) for a bit of time, and last week I started training at the grill station. I'm having tons of fun, and learning a hell of a lot! Which is the whole point of all of this!<br />
<br />
Did everyone (who celebrated) have a good Thanksgiving?! I know we did. My whole family went down to Andy's family's Thanksgiving dinner on Thursday and it went quite well. I'm glad that our families could get together on a day like that and get along so well.<br />
<br />
Anyway, I know everyone still might have turkey on the brain, but in honor of me training on the grill station, I thought a nice, juicy steak felt like just the thing to post. Hopefully I'll be back sooner next time, instead of going on a three week hiatus, but who knows what the next week of life has in store for me!<br />
<br />
<b>Ingredients:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitS2QCNWSOQlmIAEuCC1qqP8tgq-ZVJtbJUogY35ZpwKFQKkavrxWfUaUKPfzQGOwlx0JCLi8tXMWopwgDCO1rczBTpYiADjsI2dKSdfdyr_gYCL3BNqB-tR9qMs6qRzm8fjHv8dGWYiRr/s1600/DSC_0061-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitS2QCNWSOQlmIAEuCC1qqP8tgq-ZVJtbJUogY35ZpwKFQKkavrxWfUaUKPfzQGOwlx0JCLi8tXMWopwgDCO1rczBTpYiADjsI2dKSdfdyr_gYCL3BNqB-tR9qMs6qRzm8fjHv8dGWYiRr/s400/DSC_0061-1.jpg" width="400" /></a></div><br />
<i>2 6-8 oz. cuts of beef tenderloin</i><br />
<i>2 sweet potatoes, peeled and cut medium dice</i><br />
<i>spinach, optional</i><br />
<i>Espagnole sauce, <a href="http://mybflikeitsoimbg.blogspot.com/2011/11/espagnole-sauce.html">recipe here</a></i><br />
<i>salt and pepper, to taste</i><br />
<i>Olive oil, for rubbing and drizzling</i><br />
<br />
Preheat oven to 400 F.<br />
<br />
Rub each steak with about a tablespoon of olive oil. Season your steaks with salt and pepper, on both sides.<br />
<br />
Place the sweet potatoes on a baking sheet. Drizzle with about 1-2 tablespoons of olive oil and season with salt and pepper. Toss well and spread into one even layer. Bake for about 25-30 minutes, or until golden brown, stirring occasionally.<br />
<br />
Heat a large skillet under medium high heat. Add about a tablespoon of olive oil to the pan and heat until shimmering. <br />
<br />
Add steaks and cook until desired doneness (I think a medium rare is perfect, about 6-8 minutes per side, depending on the thickness of your cut). Let rest on a cutting board for about 5 minutes.<br />
<br />
Warm up Espagnole Sauce, if needed.<br />
<br />
To plate, place a good amount of sweet potatoes on the center of the plate. Top with steak and drizzle Espagnole sauce over top. Serve with a side salad of spinach and some fresh bread.<br />
<br />
This brings "meat & potatoes" to a whole new level. It was a simple enough dinner to be ready in no time, but also one that is sure to impress dinner guests, as well!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC-McqpmHJpLpTB9OJJ2oIq_9eN87simZ23h_BAB8oIKDXz6LGocHncHGKcO0zYTzqJjC4J5stnztwc7xmO5IcYmo7GdIbe_zasRxHN209a_9GCXGEwolh-6RG8uz63GhGqvG_o4LUUBa/s1600/DSC_0064-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC-McqpmHJpLpTB9OJJ2oIq_9eN87simZ23h_BAB8oIKDXz6LGocHncHGKcO0zYTzqJjC4J5stnztwc7xmO5IcYmo7GdIbe_zasRxHN209a_9GCXGEwolh-6RG8uz63GhGqvG_o4LUUBa/s400/DSC_0064-1.jpg" width="400" /></a></div><br />
And on a side note, a reader had asked in the comment section of the Espagnole Sauce recipe about a proper way to make a Demi Glace. <br />
<br />
By definition, a demi glace is half brown sauce (Espagnole), half brown stock (beef stock), reduced by half. Easy enough right? So for 1 cup of demi glace, use 1/2 cup of Espagnole Sauce, 1/2 cup of beef stock... bring to a boil, then let reduce until the whole mixture is 1/2 cup, or until desires consistency.<br />
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Hope to see you guys sooner than later! And thanks for sticking around with me =)Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com47tag:blogger.com,1999:blog-2348993349355406032.post-78559806078497919002011-11-07T07:00:00.000-05:002011-11-07T07:00:16.301-05:00Secret Recipe Club: Creamy Mac n' Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMCkX936IZ1q9RAYqoutXL-TOy0lCxmTHIrEb_lyW5TKsSIL6tcapP-i3nH01XLU-mWugTHMQw-zR7sIWoibpbhi7ME9Kgw5PZZlxdEW1jad7c25p3fYNVWbIKxxgdubkQpGyOyGEEmEd/s1600/DSC_0070-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMCkX936IZ1q9RAYqoutXL-TOy0lCxmTHIrEb_lyW5TKsSIL6tcapP-i3nH01XLU-mWugTHMQw-zR7sIWoibpbhi7ME9Kgw5PZZlxdEW1jad7c25p3fYNVWbIKxxgdubkQpGyOyGEEmEd/s400/DSC_0070-1.jpg" width="400" /></a></div><br />
With all of the craziness of my schedule, it's nice to still be able to do <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. To not think about school, or work, or anything. Anything except exploring another blogger's site and making something delicious!<br />
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This was just the case with my assignment this month. I got to explore Crystal from Mrs. Happy Homemaker's blog and was definitely impressed! I found meals that were just the epitome of comfort foods and lots of things that made me smile. It was a hard decision, with things like <a href="http://www.mrshappyhomemaker.com/2011/10/deviled-egg-spiders.html">Deviled Egg Spiders</a> to <a href="http://www.mrshappyhomemaker.com/2011/09/apple-cinnamon-rolls-with-caramel-cream.html">Apple Cinnamon Rolls with Caramel Cream Cheese Icing</a>! She even has updates on good deals and coupons, as well as DIY craft ideas (quite kid friendly!). There's lots to explore over there, and I could definitely get lost for hours on her site.<br />
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Ultimately, I chose something that has always been comforting to me - Mac n' cheese. <a href="http://www.mrshappyhomemaker.com/2011/09/extra-creamy-mac-cheese-quest-for.html">Crystal's quest for the ultimate mac</a> had me quite intrigued and I decided to give it a try (especially since we just learned about bechamel and this had a bechamel base!). So I used what I had on hand - I replaced the 3 cups of cheddar with a nice block of gouda and gave it a little kick with some cayenne because I dig a spicy mac!<br />
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Ingredients:<br />
<a href="http://www.mrshappyhomemaker.com/2011/09/extra-creamy-mac-cheese-quest-for.html">Adapted from Mrs. Happy Homemaker's Recipe</a><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">1 lb. fusilli pasta<br />
1 oz. flour<br />
1 oz. unsalted butter, melted<br />
1/4 teaspoon mustard powder<br />
1/2 teaspoon hot Spanish paprika<br />
1/4 teaspoon nutmeg</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon cayenne pepper </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 cups milk (I used 2% so it took a little longer to thicken)<br />
3 cups gouda, shredded<br />
6 oz cream cheese, room temperature<br />
1/2 cup garlic bread crumbs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup grated sharp cheddar for topping<br />
3 tablespoons grated Parmesan cheese</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">Boil pasta according to package directions. Drain.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to broil.</span></span></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, in a large, nonstick pot over medium high heat, add butter. Let it warm up and then whisk in flour, paprika, mustard powder, cayenne, and nutmeg. Cook for 1-2 minutes until it starts to turn a pale white. You've got the start of a white roux (except it'll be a tad red because of the paprika and the cayenne)!</span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">Slowly add little increments of the milk so the roux doesn't get lumpy, and once you have a smooth mixture, add the rest of the milk. Bring mixture to a simmer, whisking constantly. Cook until thick enough to coat the back of a wooden spoon. Remove from heat and whisk in cream cheese and the gouda. It will melt without being on the burner.<br />
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Mix cooked pasta with sauce and place into a greased baking dish. Top with the shredded cheddar cheese, breadcrumbs and parmesan. Broil until brown and bubbly, about 2-3 minutes.</span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;">This was some great mac! It was definitely creamy and full of tons of flavor. I'll be making this again, that's for sure! Hope everyone has a great start to their week - I know I did!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="Apple-style-span" style="background-color: white; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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</script>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com79tag:blogger.com,1999:blog-2348993349355406032.post-48439502132194399672011-11-02T16:45:00.000-04:002011-11-02T16:45:28.783-04:00Espagnole SauceIt's been a bit hasn't it?! I've been running around like a mad woman. I'm surprised I'm even able to stand right now, let alone stay awake long enough to type this. I've got long days, getting up at 5 am and working and then turning around and going to school at night (or going to the restaurant to work job #2!). But success doesn't come easy. It's a long, hard road. But winning the lottery would help out just a little bit... anybody willing to share the winning numbers? I'll split it with ya!<br />
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Anyway, we've been learning about mother sauces in my Theory class. What are the mother sauces, you ask? Well, there are 5 of them. And they're pretty much the base for hundreds of other sauces. They include Espagnole (which I'm going to show you today!), Veloute, Bechamel, Tomato, and Hollandaise.<br />
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Espagnole (pronounced es-pan-yole) is also called "brown sauce," but if you want to stick to being fancy, we can continue calling it Espagnole. It's pretty simple and is basically a gravy. So when we know the basics, we can improvise and add other ingredients to make even fancier-named sauces - but we'll get into that later on. Let's get saucin'.<br />
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</b><br />
<b>Ingredients:</b><br />
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<i>1 oz. clarified butter</i><br />
<i>1 oz. flour</i><br />
<i>2 oz. onion, minced or brunois (a knife cut that is a 1/8" perfect cube)</i><br />
<i>1 oz. carrot, minced or brunois</i><br />
<i>1 oz. celery, minced or brunois</i><br />
<i>1 teaspoon tomato puree (good ol' ketchup works fine here!)</i><br />
<i>2 cups beef/veal stock</i><br />
<i>salt and pepper, to taste</i><br />
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Now, first thing's first. We start this sauce with a roux. You know fat + flour = roux. But wait! You'll want a digital scale (or old fashioned kitchen scale) for this, because a proper roux is equal parts fat (in this case, clarified butter) and flour, by weight. This way, enough butter can absorb and take in enough flour to properly thicken.<br />
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And another thing about a roux. There are 3 stages of a roux. White. Blonde. And brown. Each stage depends on how long you cook the roux for. Obviously, we're making "brown sauce" so we want a brown roux. One key thing about the color of a roux. The darker the roux, the less thickening power it has. So basically, it'll just take a little bit longer for your sauce to thicken up if you're going with a dark sauce!<br />
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Okay, so I'll stop babbling school talk.<br />
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Heat a medium saucepan under moderate heat and add your butter.<br />
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Let the butter warm up in the pan for just a minute, then add your flour.<br />
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Stir the flour until it's incorporated with the butter. You'll want to heat your roux until it's almost the color of peanut butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhk4dtZ9NRRcvjjWz5zVnQkWq5kj8sPwMkWQfvnBoQqTcMuNM9nAKx68IimvgjLkwOAT7pZbpTwKwNvELLLeFEazIJ2yQGbIumNOaGSEaRVHGormrQ3vztpM_bU2sYTOU6mqPbQijAt-0a/s1600/roux2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhk4dtZ9NRRcvjjWz5zVnQkWq5kj8sPwMkWQfvnBoQqTcMuNM9nAKx68IimvgjLkwOAT7pZbpTwKwNvELLLeFEazIJ2yQGbIumNOaGSEaRVHGormrQ3vztpM_bU2sYTOU6mqPbQijAt-0a/s400/roux2.jpg" width="400" /></a></div><br />
Then you'll want to add your onions, carrots, and celery.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4If_kLvACckRu-cpItb_YhiUMTdnkPlrh0elakM8WaiyepW5Uf6NBKFZrUnc7PTkeKNwmuG6vBZpMQxAXF4eBETqqtQSa-zlDnNEhsAyCBC9YDUhasibgulWPH-J1CD-D1Yi9NkvJyffF/s1600/veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4If_kLvACckRu-cpItb_YhiUMTdnkPlrh0elakM8WaiyepW5Uf6NBKFZrUnc7PTkeKNwmuG6vBZpMQxAXF4eBETqqtQSa-zlDnNEhsAyCBC9YDUhasibgulWPH-J1CD-D1Yi9NkvJyffF/s400/veg.jpg" width="400" /></a></div><br />
Give it a good stir to incorporate the vegetables in with the roux.<br />
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Cook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHQ5wO3s_KFGh55Ek3HLShYTrDkmRVvfAJgrK5rW8gVFdC9P4vAjXYfJvjtd4tRCYpyKp6csV4W_JWHk3kE6EYkYRUIqSrVQ-_zWyGqi8yLtijETW9yUMf4jUU0J0lQCrrkAn0d4IPmHu/s1600/ketchup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHQ5wO3s_KFGh55Ek3HLShYTrDkmRVvfAJgrK5rW8gVFdC9P4vAjXYfJvjtd4tRCYpyKp6csV4W_JWHk3kE6EYkYRUIqSrVQ-_zWyGqi8yLtijETW9yUMf4jUU0J0lQCrrkAn0d4IPmHu/s400/ketchup.jpg" width="400" /></a></div><br />
Give it a good stir to incorporate the ketchup into the vegetable/roux mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrOr6t9uSiS4AgBDjB-WmINcZD23M1jdpVGfPLpPK8PM2sCouvRXncUZyDOTI1SOG6einwhDvKzJOR6oXpaDhHQUjSBMXY_QPq5D0mK93Gewp4zGuZCKY_4McB7EXui1YXj213X3NBgGL/s1600/ketchvegmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrOr6t9uSiS4AgBDjB-WmINcZD23M1jdpVGfPLpPK8PM2sCouvRXncUZyDOTI1SOG6einwhDvKzJOR6oXpaDhHQUjSBMXY_QPq5D0mK93Gewp4zGuZCKY_4McB7EXui1YXj213X3NBgGL/s400/ketchvegmix.jpg" width="400" /></a></div><br />
Then slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IPnbgG8n-OZcKEtfruH3OIGub6QFxP-Bcp6ykj9ao20htXPSx_WzXQCeNMm8ub8qa-ct-d5EaZgqbuIeTfaNMZnAWnHDaVFZYfUcE2coHkqH_gXBnSw_LtP8V64nlnWA3JgjjI_yZu7h/s1600/stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IPnbgG8n-OZcKEtfruH3OIGub6QFxP-Bcp6ykj9ao20htXPSx_WzXQCeNMm8ub8qa-ct-d5EaZgqbuIeTfaNMZnAWnHDaVFZYfUcE2coHkqH_gXBnSw_LtP8V64nlnWA3JgjjI_yZu7h/s400/stock.jpg" width="400" /></a></div><br />
Once you have all your stock in the saucepan, bring mixture to a boil for about 3-5 minutes. This is to ensure that you cook out your starch in your flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3lanr7QseKwRfhnsdRfeoN0766mYsVuEWzq9xkT_RFBQEJLyXDWzO7yuuSwmzjAHBliCoMskBuaon8seMzXEXUWGgFiI9HhMQByytQEGus7XVuuOc6kO5Mudc8DAFjFEJpItMh7laXar/s1600/boilstock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3lanr7QseKwRfhnsdRfeoN0766mYsVuEWzq9xkT_RFBQEJLyXDWzO7yuuSwmzjAHBliCoMskBuaon8seMzXEXUWGgFiI9HhMQByytQEGus7XVuuOc6kO5Mudc8DAFjFEJpItMh7laXar/s400/boilstock.jpg" width="400" /></a></div><br />
Let simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxdFXtxpR9KbQiOVlJgmTXp_RqnduQH3OMRlDKSsdzO5EzD1bWbpOseOUzdr3scyMyisBWL2WTN9dnyrJUMp24t8KsGlOqrwliPY31_K4tkE63qcWHtE9LPGqM3PUklX_WCM4OFdi_9VC/s1600/nappe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxdFXtxpR9KbQiOVlJgmTXp_RqnduQH3OMRlDKSsdzO5EzD1bWbpOseOUzdr3scyMyisBWL2WTN9dnyrJUMp24t8KsGlOqrwliPY31_K4tkE63qcWHtE9LPGqM3PUklX_WCM4OFdi_9VC/s400/nappe.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you can make a line on the back of your spoon and the top doesn't move, you know you've got the right thickness!</td></tr>
</tbody></table>Then you'll want to strain your mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7F7ThMf6m81fDzFG7WZMFqlPZUK2jQg39D2siMUFAA4NdTKdKlJrD7OZXNM_t9xr_rEEoD6fxBr0LSeKPkq30WSsom09USJz3KTWyksTUqGui6B30epLau6Ooff65SznwOkypxiKQuhW/s1600/strain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7F7ThMf6m81fDzFG7WZMFqlPZUK2jQg39D2siMUFAA4NdTKdKlJrD7OZXNM_t9xr_rEEoD6fxBr0LSeKPkq30WSsom09USJz3KTWyksTUqGui6B30epLau6Ooff65SznwOkypxiKQuhW/s400/strain.jpg" width="400" /></a></div><br />
And season it to taste with salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXFp9T2baKUZulrIn3BqFv9hvH6426kYl-eVxvaDI0XyBW_QORHnoGPMl5pYlxVeAbmqjdTL4GnuMr9yTPNaiMK8GlQ6BzmhZUsPg2Uz9ao8xhln2OUdKYJ2JkzBVIiXMP0TUew87GiPM/s1600/sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXFp9T2baKUZulrIn3BqFv9hvH6426kYl-eVxvaDI0XyBW_QORHnoGPMl5pYlxVeAbmqjdTL4GnuMr9yTPNaiMK8GlQ6BzmhZUsPg2Uz9ao8xhln2OUdKYJ2JkzBVIiXMP0TUew87GiPM/s400/sauce.jpg" width="400" /></a></div><br />
And voila! You have espagnole sauce. You can use it as is and put it on steaks, or as a gravy for mashed potatoes. Or you can use it as a base for other sauces like a Perigueux (just add demiglace and truffles!), or a Cherveuil (just add demiglace, red wine, and a dash of cayenne). The possibilities are really endless! <br />
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Hopefully I'll get some time to post within a couple of days to show you what I did with my espagnole sauce - because it sure was delicious! Have a great week guys!<br />
<span id="goog_674895935"></span><span id="goog_674895936"></span>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com40tag:blogger.com,1999:blog-2348993349355406032.post-43060226083271046912011-10-28T11:06:00.000-04:002011-10-28T11:06:06.692-04:00How-To: Dice an OnionSo I asked if you guys wanted some knife skills posts and there was a resounding yes! I'm glad you guys are excited - because I love having an excuse to bust out my knife set!<br />
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Anyway, this may seem like a roll-your-eyes kind of post because I'm sure many of you know how to cut up an onion. But if maybe you're like me (before culinary school), you may just roughly chop and not try to get it too precise. I've noticed that since I've been in school (5 weeks already and I feel like I've learned such a vast array of tasks!), I find myself wanting perfect and symmetric everything. It's getting to be a little OCD almost.<br />
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So I chose to show how to dice up an onion because I practically use an onion for almost every dish I cook. It's crazy when you think about it, you know? So we'll ease into something easy, and then I'm open to taking suggestions for future knife-cut how to's (anything in particular you guys want to learn how to do? If I don't already know how to do it, we'll learn together!).<br />
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You won't need anything fancy. Just an onion, a (really sharp) chef's knife, and a cutting board.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhNv0AV6oamWs7FqITVpc-MHvytLtYnm88c0K9bEN_-Qjew0h200AU5zUeItXCKtNQjTeiqrKVpkONLwNIx1v-esWzr4AEZ5SkcVHCXKQLSTkNb3B6WhcjgpS6LYeGPR8o1w3PhfIXNIT/s1600/ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhNv0AV6oamWs7FqITVpc-MHvytLtYnm88c0K9bEN_-Qjew0h200AU5zUeItXCKtNQjTeiqrKVpkONLwNIx1v-esWzr4AEZ5SkcVHCXKQLSTkNb3B6WhcjgpS6LYeGPR8o1w3PhfIXNIT/s400/ingred.jpg" width="400" /></a></div><br />
Honestly, you want to have a really sharp knife. You're more apt to cut yourself with a dull knife than a sharp one. So invest in a <a href="http://www.amazon.com/gp/product/B001OKEN1C">whetstone</a> if you don't already have one (they average about $10 and last a really long time, so there's no reason to not have one).<br />
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And another thing, don't "saw" at anything. You want to strive for one fluid motion through whatever you're cutting. No back and forth action. <br />
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So you'll want to take your whole onion and before you peel it, cut it in half, from the root to the top. Then peel your onion. Set the onion flat and make a diagonal cut to trim off the top. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_TNyfN2SD0PxMGL3gadMp-dYsbItYKA78VgFhiYAO80bAgXccdW_gn-MgipXEpOAUP6XqssLUYbSKQEdrCZx13Ld_iwteBjIxOOgCv_9QQ_um8NCTcL4MjE5ZQQbITBjqFo2KdxHeTue/s1600/chop+edge" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_TNyfN2SD0PxMGL3gadMp-dYsbItYKA78VgFhiYAO80bAgXccdW_gn-MgipXEpOAUP6XqssLUYbSKQEdrCZx13Ld_iwteBjIxOOgCv_9QQ_um8NCTcL4MjE5ZQQbITBjqFo2KdxHeTue/s400/chop+edge" width="400" /></a></div><br />
So now you're left with the top (which you can just pitch) and the rest of the onion. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H96j4RBBopTRUomvoW94CXSPX5CCjg8W9qgLGJyMmV3zX7IqfR14r9WuhJ1f04zWCXh0qSucw9-e87REnk2Mq9gdcO7tSZR80scdCnEg7ifmHwLvosHWj5lyP2PanQuzvoKzPIvmnzGG/s1600/finchop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H96j4RBBopTRUomvoW94CXSPX5CCjg8W9qgLGJyMmV3zX7IqfR14r9WuhJ1f04zWCXh0qSucw9-e87REnk2Mq9gdcO7tSZR80scdCnEg7ifmHwLvosHWj5lyP2PanQuzvoKzPIvmnzGG/s400/finchop.jpg" width="400" /></a></div><br />
You'll want to put the heel of your palm on the top of the onion (or make a fist and put the tops of your knuckles on the top of the onion) to hold it in place. Starting with the bottom edge of your knife, you want to make one fluid horizontal slice (about 1/4 inch from the bottom of the onion), pulling the knife closer to you as you cut and ending just before the root - no sawing motions, so this is why it's very important you have a really sharp knife! You want to keep your onion in tact, so make sure not to cut through the root! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCA_38hQjv6xmTqWcdW2jc4sAsk_nyTppglMM6ywrJq8wKFxwAhM_S2JlKj7xANne-GCZ8B63pVM3IZBziR-DS1oSZTZ0J7bZjqzDWaNetY_xEe86QoilHWVChyjNJqvt8ftCUjwuXNXQ/s1600/horzslice" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCA_38hQjv6xmTqWcdW2jc4sAsk_nyTppglMM6ywrJq8wKFxwAhM_S2JlKj7xANne-GCZ8B63pVM3IZBziR-DS1oSZTZ0J7bZjqzDWaNetY_xEe86QoilHWVChyjNJqvt8ftCUjwuXNXQ/s400/horzslice" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll just want to slide your knife through, and if you don't make it close enough to the root, it's okay - no biggie</td></tr>
</tbody></table>Then you'll go up about 1/4 inch from your first cut and make another horizontal cut the same way.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ2mG7_SdxFELvVMDWTPo6XFoo2QGhIo4Gmr6CBGzApfmZ0qAThiS1A1eWenelExjV9e-7EHRMFZsfv-BHNsYjZ4_eUJisGIN9HMKLF_9wGvA36ZqD3FeKUKs2vCvdj3n_gAT2vV-Ljst/s1600/2ndcut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ2mG7_SdxFELvVMDWTPo6XFoo2QGhIo4Gmr6CBGzApfmZ0qAThiS1A1eWenelExjV9e-7EHRMFZsfv-BHNsYjZ4_eUJisGIN9HMKLF_9wGvA36ZqD3FeKUKs2vCvdj3n_gAT2vV-Ljst/s400/2ndcut.jpg" width="400" /></a></div><br />
Depending on how big your onion half is, you might be able to get one or two more 1/4 inch-spaced horizontal slices. I think I did one more with this one.<br />
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Next you'll want to turn the onion 90 degrees (so that the root end is at the north end). Then you'll make a vertical cut (about 1/4 inch from the left or right, it doesn't matter which end you start). Remember, you don't want to go all the way through, cut before the root so your onion still stays in tact.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS1uh24OzNlhP8ZIVpHeQbZ4xGcOxaIdTA2kIhJEfBF0zhZ9ONZWUjw21AcjwhouaLPtYI8vlNXgIVjlSUFxhBCnSPjV94hK-28-rQO9ssf47f05rB3nRU9NR5sOSxeU4yAeQlhnEbukU/s1600/vertical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS1uh24OzNlhP8ZIVpHeQbZ4xGcOxaIdTA2kIhJEfBF0zhZ9ONZWUjw21AcjwhouaLPtYI8vlNXgIVjlSUFxhBCnSPjV94hK-28-rQO9ssf47f05rB3nRU9NR5sOSxeU4yAeQlhnEbukU/s400/vertical.jpg" width="400" /></a></div><br />
If you want, you can hold the sides of the onion together so it's easier to cut, just watch your fingers and be careful! Space the vertical cuts about 1/4 inch apart (we're going for consistency here, right?) I think I got about 5 or 6 vertical cuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpAncTx7X2p8FH5N9CNwBd6f2s8LfivKI_-7dt1X2yyvi3znjWbWCb4sAWxwAdgAXA2xqwvrE8SrpVwruBRhMGMVE_p2s0yXs0HQqC7jlPJ1r3-SCKPwr_Vmvs4uro5-w3jMWeZ79NZI9/s1600/vert2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpAncTx7X2p8FH5N9CNwBd6f2s8LfivKI_-7dt1X2yyvi3znjWbWCb4sAWxwAdgAXA2xqwvrE8SrpVwruBRhMGMVE_p2s0yXs0HQqC7jlPJ1r3-SCKPwr_Vmvs4uro5-w3jMWeZ79NZI9/s400/vert2.jpg" width="400" /></a></div><br />
After you make your vertical cuts, you'll want to turn the onion back 90 degrees (whether you're left or right handed, it doesn't matter, my root end was to the right because I'm left handed).<br />
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The key to an even chop is to have a stable, sharp knife. Make one fluid cut. No sawing. I know I've said that a million times, but seriously. Having my chef say it over and over made a difference with me and a lot of the other of the students. I used to be a "sawer". I'll admit it. But I can't go cutting anything like that any more, regardless of what it is!<br />
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Anyway, make sure the tip of your knife is on the cutting board (in front of the onion, and just bring your knife down to make a vertical cut - 1/4 inch spacing!).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m3rWTKAxO3mwF74M0wp4P85GHW_aPQU2_XvWzsVnEcSuSI_6u6FR68frZ9Rc3J7FAp_BeJykvk2HYAjJTyd6QFOlq6JIfBDQiaFQ8elHwA_2IdyJ8-0TTy1SSYHmlJ_UHaCncwFZyaiz/s1600/dice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m3rWTKAxO3mwF74M0wp4P85GHW_aPQU2_XvWzsVnEcSuSI_6u6FR68frZ9Rc3J7FAp_BeJykvk2HYAjJTyd6QFOlq6JIfBDQiaFQ8elHwA_2IdyJ8-0TTy1SSYHmlJ_UHaCncwFZyaiz/s400/dice.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stragglers are okay - no biggie</td></tr>
</tbody></table>Continue to make 1/4 inch-spaced vertical cuts until you get to the root.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqtSEdRs63bhwxE_WBcN_rPuk52bRZyLOHNkToXcpD1RbDFOx-KqkVzbdfy8e4T6jqfIImqsnDsMIkwSovXQkMT5IuyLA0jEyAeVuIqh4U1WqmeiPX6Rg2ErFJ-f18d3tirU1J9j9Vs6q/s1600/dice2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqtSEdRs63bhwxE_WBcN_rPuk52bRZyLOHNkToXcpD1RbDFOx-KqkVzbdfy8e4T6jqfIImqsnDsMIkwSovXQkMT5IuyLA0jEyAeVuIqh4U1WqmeiPX6Rg2ErFJ-f18d3tirU1J9j9Vs6q/s400/dice2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't hold the onion or knife like I did (I have no idea why I'm doing that lol) - you're apt to cut yourself </td></tr>
</tbody></table>And voila - you've small diced (1/4 x 1/4 x 1/4) an onion. Of course, an onion is round and layered and you can't really get a perfect 1/4 inch perfect cube, but it's close enough! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirxGcrlc-zDK-YXE_vCHzCoGdNjLJDilAFzzX_zcP6Al0z4g24nZY5k8izuH1aKcA_lcn28N9y4C8LEaB7WfrtiQQTkh8OsP2Ya_bZilaGvel0xz3JaugeSBfPGoa53q6kxn4qEe0MLiA/s1600/diced" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirxGcrlc-zDK-YXE_vCHzCoGdNjLJDilAFzzX_zcP6Al0z4g24nZY5k8izuH1aKcA_lcn28N9y4C8LEaB7WfrtiQQTkh8OsP2Ya_bZilaGvel0xz3JaugeSBfPGoa53q6kxn4qEe0MLiA/s400/diced" width="400" /></a></div><br />
I'll hopefully pop in during the weekend (can't make promises!), but if not, we've got Espagnole sauce next sometime next week! And if you have any knife cuts you want to learn - let me know and I'll try to feature them next!<br />
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Have a great weekend guys =)Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com46tag:blogger.com,1999:blog-2348993349355406032.post-57999697644791715072011-10-21T13:06:00.000-04:002011-10-21T13:06:20.769-04:00Fried Chicken & Waffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZNetDaOvEf1HsZiuI_d32NPaZptnbOnVnNPzaipHN1fJGXuGqDhJDMgT1rMCQIIo7IU6HzxFlETU4YdhfpK4bFSeXPG37Zhxes4b_r6EMGSJ-9_ZRNnjrPDwTmXEX7saLHBs7BVK_6D2/s1600/DSC_0088-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZNetDaOvEf1HsZiuI_d32NPaZptnbOnVnNPzaipHN1fJGXuGqDhJDMgT1rMCQIIo7IU6HzxFlETU4YdhfpK4bFSeXPG37Zhxes4b_r6EMGSJ-9_ZRNnjrPDwTmXEX7saLHBs7BVK_6D2/s400/DSC_0088-1.jpg" width="400" /></a></div>I've always been intrigued by fried chicken and waffles. I know it's wildly popular down South, but after doing a quick poll amongst co-workers, 90% of them looked at me like I was crazy, having never heard of such a blasphemous thing.<br />
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But I tell you what. It's far from blasphemous. It's the perfect combination of salty and sweet. Breakfast and dinner wrapped into one. And you better bet your ass that if I ever open up a restaurant one day, it'll be on the menu. This was awesome. And is the perfect use for the remaining parts of your <a href="http://mybflikeitsoimbg.blogspot.com/2011/10/how-to-break-down-chicken.html">broken down chicken.</a><br />
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<b>Ingredients:</b><br />
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<b>Fried Chicken:</b><br />
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<i>2 lb. Mixture of chicken parts - thighs, drumsticks, wings, tenderloins, drummettes</i><br />
<i>2 cups buttermilk </i><br />
<i>1/2 cup flour</i><br />
<i>1/2 cup cornstarch</i><br />
<i>1/2 teaspoon cayenne pepper</i><br />
<i>1/2 teaspoon garlic powder</i><br />
<i>1/2 teaspoon onion powder</i><br />
<i>1 teaspoon italian seasoning </i><br />
<i>Vegetable shortening, for frying</i><br />
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<b>Waffles:</b><br />
<i><br />
</i><br />
<i>1 cup whole wheat flour</i><br />
<i>1 & 1/2 teaspoons baking powder</i><br />
<i>pinch of salt</i><br />
<i>1 & 1/2 tablespoons sugar</i><br />
<i>1 egg</i><br />
<i>1 cup milk</i><br />
<i>2 tablespoons unsalted butter, melted</i><br />
<i>1 teaspoon vanilla extract </i><br />
<i>maple syrup, optional (but not really, it's necessary, hehe)</i><br />
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Place the chicken pieces in a large plastic Ziploc bag and cover with the buttermilk. Seal bag and refrigerate for at least 4 hours. This will help to tenderize the chicken.<br />
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Remove chicken from bag and pat dry with paper towels. Set aside.<br />
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In a large cast iron skillet, heat about 1 cup of vegetable shortening. You want to get about an inch or so layer once it's melted (or at least be able to cover the chicken pieces by half). Heat until between 325 - 375 F. <br />
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In a medium shallow dish, combine the flour, cornstarch, cayenne pepper, garlic powder, onion powder, and Italian seasoning. <br />
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Dredge each piece of chicken in the flour mixture and shake off any excess. <br />
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Working in batches (I did about 4-5 pieces per batch), fry the chicken until cooked throughout, about 4-7 minutes per side (depending on the type of pieces you used, some cook faster than others).<br />
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While the chicken is frying, you can prepare your waffles.<br />
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In a medium bowl, combine flour, baking powder, salt, and sugar. In a small bowl, whisk together the egg, milk, and vanilla until combined. Combine the dry ingredients with the wet ingredients. Then whisk in the melted butter until just incorporated.<br />
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Grease your waffle maker with non-stick spray or butter and add about 1/2 cup of batter per waffle. Cook per machine instructions and waffles are browned and crisp.<br />
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Serve fried chicken atop one large waffle and drizzle maple syrup around waffle. Enjoy absolute bliss.<br />
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If you've never heard of chicken and waffles, I highly recommend you try this very soon. You won't be sorry.<br />
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Have a great weekend guys! That's it (for now) with the chicken posts - I used the carcass for a stock, <a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html">Alton Brown's recipe</a>. I'll have a knife cut how-to up next and then we've got Espagnole Sauce (a mother sauce that's the base for fancy sauces like a Bordelaise, Chasseur, Chateaubriand, Cherveuil, Madeira, Marchand de vin, Perigueux, Piquant, Poivrade, and Robert). So lot's of learning opportunities to come - for both of us!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com51tag:blogger.com,1999:blog-2348993349355406032.post-92092424033950619632011-10-19T05:37:00.000-04:002011-10-19T05:37:59.223-04:00Buffalo Chicken Breast Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W-vHWm5IheR0PqwyN8WDEtN4PHEV8et5XNVbQeT_9ACUWd46nvZlvueU8h8Hm4x7wJR4cU3rsYEh8wFLc04rIdWMVZqDdh_A1i0P7c-de8PL-Q8KhB7ej1zj_9d_cPcRSWUIwpStV3hz/s1600/chixsand8-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W-vHWm5IheR0PqwyN8WDEtN4PHEV8et5XNVbQeT_9ACUWd46nvZlvueU8h8Hm4x7wJR4cU3rsYEh8wFLc04rIdWMVZqDdh_A1i0P7c-de8PL-Q8KhB7ej1zj_9d_cPcRSWUIwpStV3hz/s400/chixsand8-1.jpg" width="400" /></a></div><br />
One of the first things we ended up making in class were Buffalo Chicken Sandwiches. I guess they want to start us off with something easy before working our way up to something more skillful.<br />
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I didn't mind because buffalo chicken sandwiches are actually one of my favorites. <br />
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So the first installment of "What to do with your <a href="http://mybflikeitsoimbg.blogspot.com/2011/10/how-to-break-down-chicken.html">broken down chicken</a>" is making use of the chicken breasts. A simple sandwich that is as easy to put together as it is to eat!<br />
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<b>Ingredients:</b><br />
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<i>2 chicken breasts, skin removed</i><br />
<i>1 tablespoon olive oil </i><br />
<i>lettuce</i><br />
<i>1/4 cup of your favorite hot sauce (I used Frank's Wing Sauce - it's thicker and coats the chicken perfectly)</i><br />
<i>bacon</i><br />
<i>2 whole wheat buns</i><br />
<i>salt and pepper, to taste</i><br />
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Heat a large skillet under medium high heat and add oil. Season chicken breasts with salt and pepper on both sides. When oil is shimmering, add chicken to pan.<br />
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When the bottom side is a nice golden brown (about 4-6 minutes), flip the breast over.<br />
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Finish cooking the chicken until white throughout, an additional 5-7 minutes. Transfer chicken breasts to a plate and let rest.<br />
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Assemble your sandwiches by placing lettuce on the bottom half of the bun.<br />
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Then you'll want to place your hot sauce in a medium stainless steel bowl. Add chicken breasts, one at a time, swirling them around to coat well with sauce - kind of like you're saucin' some wings, ya know?<br />
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Then place your sauced chicken breast on top of the lettuce.<br />
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Then add a little bacon if you're feelin' frisky.<br />
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And close that sucker up with the top bun, and voila! A buffalo chicken sandwich that'll be gone in less time than it took to put together!<br />
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Serve with fries if you'd like (I got to practice my <i>battonet</i> knife cuts in making them so I was all about it - speaking of, would you guys like some how-to knife cut posts?) <br />
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Next up we've got a sweet and salty treat to use up the other edible parts of our chicken (those of you who are friends with me on Facebook probably have an idea of what's to come!). Have a great Wednesday guys!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com34tag:blogger.com,1999:blog-2348993349355406032.post-79772322424566579282011-10-16T16:47:00.000-04:002011-10-16T16:47:48.208-04:00How-To: Break Down a Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EjwLrq-8fXPYKODKoaGlwcj06MK74hIo_MJHTNBxbBn7zIv8YHZZfGEiHmfxMiLspsEJZRp42RqX-tDGlGxNGqkN4D23E1KQpS2VJsuwoGaLp5U8AIlpTuST6bkVaHZ9MS_vUk0KXJ9-/s1600/all+parts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EjwLrq-8fXPYKODKoaGlwcj06MK74hIo_MJHTNBxbBn7zIv8YHZZfGEiHmfxMiLspsEJZRp42RqX-tDGlGxNGqkN4D23E1KQpS2VJsuwoGaLp5U8AIlpTuST6bkVaHZ9MS_vUk0KXJ9-/s400/all+parts+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpB8DlQMa1C4SEnU1edXjpCFNbzHRsTazt_96tKUXDd3yoI1NpxVRCTtYKaeCJePvaZyT8xv3Bj5VxalH3IsIZzGGhHL06NlsbQgp9H7IcQqBFAQQcu_xYFgMyvQCjgGizbDAieHHOYTE/s1600/all+parts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_1029155050"></span><span id="goog_1029155051"></span></a></div>It's been almost a week, but I'm back with my first how-to post! There are probably just as many ways to break down a chicken as there are ways to fix eggs, but the way I was taught in our second week of classes is by far the easiest way I've come across!<br />
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I did a Google search on "how to break down a chicken" and found video after video tutorial. But I don't think I found a single post (or maybe Google just didn't recognize any) with a picture-by-picture tutorial. I don't know about you, but I learn better with still images. Videos are great, but I don't want to have to watch a whole video or pause every 5 seconds while I'm trying to learn how to do something.<br />
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So I can use the excuse that because there were so many pictures in this post, that that is the reason it took me so long to get another post up! But we all know that isn't the case. I'm just a busy bee - I had my first day in a restaurant kitchen last Thursday - It was definitely a LOT to take in, and a completely different scenario than cooking in my own kitchen (duh!). So I'm excited about going back this upcoming Thursday and learning more!<br />
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Anyway, this post is going to be long enough, so I'm sure you want me to stop yapping! Let's get to breaking down this chicken!<br />
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So let's see what we need...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3GR2DrVWgMId6YVbegNNnkh08LGSKkzosq-h5RGYVMPawN5VjVKtOEmI_SkbUeVzuWePZxrQ5P_SIOlSbl-LW0UjfZvqjaC0UsxgZK3WLxdyc2TiGehynEe9m01KPDYPwTN5dJBvmQ0E/s1600/equip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3GR2DrVWgMId6YVbegNNnkh08LGSKkzosq-h5RGYVMPawN5VjVKtOEmI_SkbUeVzuWePZxrQ5P_SIOlSbl-LW0UjfZvqjaC0UsxgZK3WLxdyc2TiGehynEe9m01KPDYPwTN5dJBvmQ0E/s400/equip1.jpg" width="400" /></a></div> You want a bowl of ice so that you can keep your chicken at a cool temperature. If you just set it out on the cutting board, 1. you'll run out of room quick, and 2. the warmer your chicken gets, the more it's prone to grow bacteria (and that's a bit gross, now don't you think?) After each piece is cut off the chicken, you'll put it in this bowl.<br />
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And I didn't label it, but it should be obvious... you'll also need a cutting board.<br />
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So the first thing we do is cut off the wing. You'll want to spread the arm out and look for the ligament between the wing and the drummette. Most important part here is to cut through the cartilage (the soft cushioning between bones)... <b>NOT</b> through a bone. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufhM8Ya-LQ_9E8w7JIuPqaMgQP2nsrT9wjR2thODymIcI9vPPhpjSSaJbiU9frTa_7jO7JOAiaR6exD5WakL3qzIybhPhbEMpK6PQrjSmheyoZSqfDbL-qVWcE3SrMbITjaO5_J-HYeuM/s1600/wingcut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufhM8Ya-LQ_9E8w7JIuPqaMgQP2nsrT9wjR2thODymIcI9vPPhpjSSaJbiU9frTa_7jO7JOAiaR6exD5WakL3qzIybhPhbEMpK6PQrjSmheyoZSqfDbL-qVWcE3SrMbITjaO5_J-HYeuM/s400/wingcut.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use the dotted line as a guide</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAIE0vD9RPEqjV-785XhMsa5bgJ01-PRrtm8U541rtp5l4w1OA-itHS4tqharOvyVo-Vc61_WcIp0CwILPYsd_4ygs0gsIpCoCk49XR55IXXKFwvcXt_5kXC_DEo2vBRi9887XzMRvjjQ/s1600/wingcut2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAIE0vD9RPEqjV-785XhMsa5bgJ01-PRrtm8U541rtp5l4w1OA-itHS4tqharOvyVo-Vc61_WcIp0CwILPYsd_4ygs0gsIpCoCk49XR55IXXKFwvcXt_5kXC_DEo2vBRi9887XzMRvjjQ/s400/wingcut2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right through the cartilage - if you have any resistance, you're cutting through bone, not cartilage. Cartilage should be as easy as cutting through butter.</td></tr>
</tbody></table> And you'll want to do the same thing with the other arm/wing area. (Every step will be done twice, obviously - so I won't restate the obvious from here on out.)<br />
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Next we'll take off the thigh and the leg. It's easier to see what you're working with if you grab the chicken by both legs and sort of bend them down - this pulls the meat away the carcass and allows you to better see the "hip knuckle" that you cut behind next. <br />
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The knuckle should be in the crease between the thigh and the carcass. Once you find it, you'll make your cut <i>behind</i> it, cutting the leg from the carcass.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7V-prtTvYUnQicQhiFHHY4SgJG6q-yNpKpH0rjzLO2Z_I8zMKE-tLxiduJYyssw1R2rIBDPOF1vUOJfurg_YAWUeWEMv6v3nGrcqrilxX-ij0b1rOn69y7IEshPZGAzM_sTaj2ghkAcL/s1600/thigh3.psd" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7V-prtTvYUnQicQhiFHHY4SgJG6q-yNpKpH0rjzLO2Z_I8zMKE-tLxiduJYyssw1R2rIBDPOF1vUOJfurg_YAWUeWEMv6v3nGrcqrilxX-ij0b1rOn69y7IEshPZGAzM_sTaj2ghkAcL/s400/thigh3.psd" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Follow the line, not my knife</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhlZ4CjJdKwd2pPqO47oZFIKCvW1GY5pjpfFqu50n9LT4ub6CwO_r33OaHrD5VfoXc9ntvvFCdGgZqQCykFOTaxDZP3gGjiUiIf9KX5LRw03qyZVqUAiGsBO4AiJHyDc744F-Ir9usnQq/s1600/thigh4.psd" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhlZ4CjJdKwd2pPqO47oZFIKCvW1GY5pjpfFqu50n9LT4ub6CwO_r33OaHrD5VfoXc9ntvvFCdGgZqQCykFOTaxDZP3gGjiUiIf9KX5LRw03qyZVqUAiGsBO4AiJHyDc744F-Ir9usnQq/s400/thigh4.psd" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut off any excess fat, as desired</td></tr>
</tbody></table>So if you like having the whole leg quarter then you don't need to go any further. But if you want to break this down even more and end up with a thigh and a drumstick, then we make this cut...<br />
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You'll want to find the natural fat seam between where the drumstick and thigh meet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz01siD1-4ES8P3I7Dm6gGEUauvK0jpv1AFFn5hDM7A0C7xJtRH47FE1tRdb5bXJ1NJF5L1shY1X2df5RbcYcFcc8crCsAPhcC2wJfv6evlPZrUHgRxcvX1ahCwTwFSGAN0neO6QFsIPM/s1600/thighdrumcut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz01siD1-4ES8P3I7Dm6gGEUauvK0jpv1AFFn5hDM7A0C7xJtRH47FE1tRdb5bXJ1NJF5L1shY1X2df5RbcYcFcc8crCsAPhcC2wJfv6evlPZrUHgRxcvX1ahCwTwFSGAN0neO6QFsIPM/s400/thighdrumcut.jpg" width="400" /></a></div><br />
Then score against the fat seam until you can find the cartilage between the bones. Remember, we cut through cartilage, <b>NOT</b> bones! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPamyRcQAZm5wZGtZ4Zq9FzthZZAL0HFZ-obBP5sv4RKjVdMaEFawTCtDJBhlAcOJswiQ0CAufRA2_UbNeVTMKn0x6yDWpBDatrs1QXSRqCN0IazuQiQ4Lsv4eL4QQwCmzfDITgS6e3M0/s1600/thighdrumcut2.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPamyRcQAZm5wZGtZ4Zq9FzthZZAL0HFZ-obBP5sv4RKjVdMaEFawTCtDJBhlAcOJswiQ0CAufRA2_UbNeVTMKn0x6yDWpBDatrs1QXSRqCN0IazuQiQ4Lsv4eL4QQwCmzfDITgS6e3M0/s400/thighdrumcut2.jpg" width="400" /></a></div><br />
Then you can make a clean cut to have that leg separated into two pieces - the thigh and the drumstick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq7XKoIomdWKgYMBPNf4m4gMfIHmYjX3AfwlvVSu1OFOFfqPJBReTbPz1gj7YrS-9eLtkbZr67UYggkpVtLjYHDg3YZoAfG-xos0wCBkPFlYvIMwrVexZnO6JE8lVgdM-nomckF3TQa6M/s1600/thighdrumcut3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq7XKoIomdWKgYMBPNf4m4gMfIHmYjX3AfwlvVSu1OFOFfqPJBReTbPz1gj7YrS-9eLtkbZr67UYggkpVtLjYHDg3YZoAfG-xos0wCBkPFlYvIMwrVexZnO6JE8lVgdM-nomckF3TQa6M/s400/thighdrumcut3.jpg" width="400" /></a></div><br />
And the final components to remove from the chicken are the breast and the drummette.<br />
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You'll want to score the middle of the chicken until you find the Keel Bone. (It's a small flat bone that divides the chicken. And technically, it's more cartilage than bone, but we won't get into specifics).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeNFIPqTavbx8yUeSYdHbPx_WdxtHRHM1kNN9rnvbFPxldrET_1HXu1mnsWlxJQStnLvwXGagJksDNd60xhMdIwYXvpIsN1Nm8hrlAdIGC9nlgTu4via7k-seZCiyfjPMSHHbVuGOFa4X/s1600/breast1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeNFIPqTavbx8yUeSYdHbPx_WdxtHRHM1kNN9rnvbFPxldrET_1HXu1mnsWlxJQStnLvwXGagJksDNd60xhMdIwYXvpIsN1Nm8hrlAdIGC9nlgTu4via7k-seZCiyfjPMSHHbVuGOFa4X/s400/breast1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduo2J2H0Sh11xso9feosQuCZa2TyOf3qYikjwxtx8Bjqb2XNpgKLdWLIlJTiTP3Xf9xJ1X_IUspILUPvRTRjW9rlhyB7u_SkAR7q0O7KwVxTv3KkFUGyYvwZa1QAI49-XbZhdnFdQZMhz/s1600/breast2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduo2J2H0Sh11xso9feosQuCZa2TyOf3qYikjwxtx8Bjqb2XNpgKLdWLIlJTiTP3Xf9xJ1X_IUspILUPvRTRjW9rlhyB7u_SkAR7q0O7KwVxTv3KkFUGyYvwZa1QAI49-XbZhdnFdQZMhz/s400/breast2.jpg" width="400" /></a></div><br />
Once you find the Keel, you'll want to make long strokes along the side of it, running your knife along the outside of the ribs, as well. You can pull gently on the breast to peel it away from the middle, but a good 4-5 strokes of your knife (if it's properly sharpened, that is) should do it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdmC3jq-WfwMyhN4jOAePoSDw2jQHpkVHP-qHAP931a3rmu9quSBoJpsOpyBjLwvc3aFh44SgVBOW9g-nygG15dCIDHMT2CiRiYQUx4XoI1UdvBfnCTYAehcHHHTU0CV2xOJ5yT76H_TR/s1600/breast3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdmC3jq-WfwMyhN4jOAePoSDw2jQHpkVHP-qHAP931a3rmu9quSBoJpsOpyBjLwvc3aFh44SgVBOW9g-nygG15dCIDHMT2CiRiYQUx4XoI1UdvBfnCTYAehcHHHTU0CV2xOJ5yT76H_TR/s400/breast3.jpg" width="400" /></a></div><br />
When you're close to having the breast almost removed, grab the drummette and breast in one hand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJdYTTwQWasPBZQvVUI7MXDH4bc6U_3cBzUF6BhJG1ZK_sg_0TqVIlqW3sEZ2PR1AUoHiq2eWTk8Ac_cU3blIjY_bEwWnN3F254zDxTiQWLy6MvhDfItZ-Jgq0hSGl-YXiD2BmqcEE65Y/s1600/breast4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJdYTTwQWasPBZQvVUI7MXDH4bc6U_3cBzUF6BhJG1ZK_sg_0TqVIlqW3sEZ2PR1AUoHiq2eWTk8Ac_cU3blIjY_bEwWnN3F254zDxTiQWLy6MvhDfItZ-Jgq0hSGl-YXiD2BmqcEE65Y/s400/breast4.jpg" width="400" /></a></div><br />
Find the cartilage in between the carcass and breast and make a clean cut through that cartilage to release the breast and drummette.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-LqGfc8l4jcU2qkJRXhs1gmnSWBcbuc6KQiMPdpK70C0HGEyUKhn7SJx1x3Kwd5qD5ve5nBiiTYC3k9xMnYXcobxPqm959gKyUWO2RcIyV7oahXgzc_sdxqZ6v9z-YuW0oVJ7d2PeQ0n/s1600/breast5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-LqGfc8l4jcU2qkJRXhs1gmnSWBcbuc6KQiMPdpK70C0HGEyUKhn7SJx1x3Kwd5qD5ve5nBiiTYC3k9xMnYXcobxPqm959gKyUWO2RcIyV7oahXgzc_sdxqZ6v9z-YuW0oVJ7d2PeQ0n/s400/breast5.jpg" width="400" /></a></div><br />
To remove the drummette from the breast, find the cartilage in between the breast and the drummette. Cut behind that to remove the drummette from the breast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvbRKnmG_d71eRLrhzZi0DaOv2kxB3ETUQEwxXyttGqSu7yb-tXQ9YDxxVcAzprtD9G3W4nkwRcbrXJvPMDZ1tXx_0etdUAXfOLZOm9ZF4mvz5eataaMbSofcwXl__2kdOo8rau7YcL4M/s1600/breast6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvbRKnmG_d71eRLrhzZi0DaOv2kxB3ETUQEwxXyttGqSu7yb-tXQ9YDxxVcAzprtD9G3W4nkwRcbrXJvPMDZ1tXx_0etdUAXfOLZOm9ZF4mvz5eataaMbSofcwXl__2kdOo8rau7YcL4M/s400/breast6.jpg" width="400" /></a></div><br />
Remove the skin from the breast, if you'd like, and remove any excess fat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2ZiEb_IPhgKy5glkYVkSAP-NDZCp1deXcq7x0xP6ksddutaQbO8VvCGUm-H1EJ7H_zyCSN0XYs9drNwdpjQ-Z146M6sRAMTY9CgeUmiBF-3cmrS8ZdAMwCc8nTdV8w2kIKpHHDPE5EO0/s1600/breast7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2ZiEb_IPhgKy5glkYVkSAP-NDZCp1deXcq7x0xP6ksddutaQbO8VvCGUm-H1EJ7H_zyCSN0XYs9drNwdpjQ-Z146M6sRAMTY9CgeUmiBF-3cmrS8ZdAMwCc8nTdV8w2kIKpHHDPE5EO0/s400/breast7.jpg" width="400" /></a></div><br />
There should be a small flap-like piece of meat on the breast, which is the tenderloin. Just lift it up and make a clean cut to remove it from the breast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_P6V-kiDROAuUuyNYm3jbrG5W68t-TLawT7kGidVhOqK7m5zYueyypr0aCGf_6ShIEMMi2q6156z2M8YFXg8Fq_OfQepaG9VPGu02tDrlYT96XLtWQjnX10-Mw8LYtpmoXrvOr6i_T14/s1600/breast8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_P6V-kiDROAuUuyNYm3jbrG5W68t-TLawT7kGidVhOqK7m5zYueyypr0aCGf_6ShIEMMi2q6156z2M8YFXg8Fq_OfQepaG9VPGu02tDrlYT96XLtWQjnX10-Mw8LYtpmoXrvOr6i_T14/s400/breast8.jpg" width="400" /></a></div><br />
And you've got yourself a breast and a tender.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSinroQpoayBGrfxo3gvI8QhyrFIWeAPYkX2TddPAje6gzZQzw1vlhdAJDYlDVJ9nYI0OEiioW-Sdq7yIrQ1scHiZ551cOXY7naVJ9w97KhoblGAMgYxkcfv2rUZKuLct0Py1D5OH9lJ7m/s1600/breast9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSinroQpoayBGrfxo3gvI8QhyrFIWeAPYkX2TddPAje6gzZQzw1vlhdAJDYlDVJ9nYI0OEiioW-Sdq7yIrQ1scHiZ551cOXY7naVJ9w97KhoblGAMgYxkcfv2rUZKuLct0Py1D5OH9lJ7m/s400/breast9.jpg" width="400" /></a></div><br />
And now all you should be left with is a carcass!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApFsakXdPGJUl1Q4O85qOOm6hyphenhyphenfh449WVjGnuHWxqC4B6nImpkf-ToOJIaSnZRaJVaOoBd-qZLah77sWjCnUJ4SSPtDbi7QDGbtDHRZVXBMTWbhuu5TzcBazkw_SNZ0F-CS2nCL7afcDb/s1600/carcass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApFsakXdPGJUl1Q4O85qOOm6hyphenhyphenfh449WVjGnuHWxqC4B6nImpkf-ToOJIaSnZRaJVaOoBd-qZLah77sWjCnUJ4SSPtDbi7QDGbtDHRZVXBMTWbhuu5TzcBazkw_SNZ0F-CS2nCL7afcDb/s400/carcass.jpg" width="400" /></a></div><br />
So I know this was long, but I hope it was helpful! If not, it at least helped me "study"! Knowing how to break down a chicken saves you money in the long run! A whole chicken costs way less than the already cut up parts - and is an invaluable skill to possess! <br />
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In the next couple of posts, I'll be doing recipes with what to do with all that cut up chicken - so the only waste we will have had is the excess fat. And honestly, if you wanted to, you could use it, but we don't want to be too glutinous over here!<br />
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See you guys in a couple of days!<br />
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<b>How do you break down a chicken?</b> <b>Was this helpful to you? Do you like these "How-To" posts? </b><br />
<span id="goog_136608467"></span><span id="goog_136608468"></span>Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com32tag:blogger.com,1999:blog-2348993349355406032.post-62585665243264602552011-10-10T07:00:00.004-04:002011-10-10T16:39:42.134-04:00Secret Recipe Club: World Peace Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEaRbK2xk27ZcCjaGVCjbfkIopuAjIAEqNLNmGBKuXMU80bmoqtHssdUPnZJCwv83VvhOi1ZTct-sdX_jdn5dhvavO7W7MtGu3KM4tO0ADmzM1Ag8zccY7NrWKGYONgI4JiJB9w3sNwJ-/s1600/DSC_0038-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEaRbK2xk27ZcCjaGVCjbfkIopuAjIAEqNLNmGBKuXMU80bmoqtHssdUPnZJCwv83VvhOi1ZTct-sdX_jdn5dhvavO7W7MtGu3KM4tO0ADmzM1Ag8zccY7NrWKGYONgI4JiJB9w3sNwJ-/s400/DSC_0038-1.jpg" width="400" /></a></div><br />
Hello. It's me guys! I know I was a little sporadic last week, but I warned you, remember? Life is crazy. Life is about to get <i>really</i> crazy. I start at <a href="http://jackfrys.com/">Jack Fry's</a> on Thursday. And I still have my other job. And I still have to go to school. So yeah, this blog is looking like it's coming in 4th place. So if I go missing for a little while, know that I'm just busily trying to make something of myself. And I will try my best to at least post once a week!<br />
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Anyway, that brings me to today's post. It's Secret Recipe Club time! It's where all of the bloggers in my designated group get shuffled around and get assigned another blogger's recipe to remake on our own blog.<br />
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I was assigned <a href="http://www.beantownbaker.com/">Beantown Baker</a>. Jen is such a super fun gal. She creates the most amazing baked goods - with her other half being her guinea pig, as well! She's an engineer by trade and she still makes time to blog some goods! I definitely must learn her secret of balancing a busy life!<br />
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I don't know if my choice was "legal" - I chose to do Jen's September SRC choice - <a href="http://www.beantownbaker.com/2011/09/world-peace-cookies.html#more">World Peace Cookies</a>. Technically, it is a recipe on her blog, so I guess it's still fair game. I was in the mood for some chocolate and these just kept calling my name.<br />
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<b>Ingredients:</b><br />
<i><b>Adapted from <a href="http://www.beantownbaker.com/2011/09/world-peace-cookies.html#more">Beantown Baker</a></b></i><br />
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</i><br />
<i>1 & 1/4 cups flour<br />
1/3 cup unsweetened cocoa powder<br />
1/2 teaspoon baking soda<br />
11 tablespoons unsalted butter, at room temperature<br />
2/3 cup light brown sugar<br />
1/4 cup sugar<br />
pinch of kosher salt<br />
1 teaspoon vanilla <br />
1/2 cup semi-sweet chocolate chips</i><br />
<i>1/2 cup 72% dark chocolate (I used some Ghirardelli squares), chopped</i><br />
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In a medium bowl, combine the flour, cocoa, and baking soda together.<br />
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Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.<br />
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Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.<br />
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Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days. (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)).<br />
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When you are Ready to Bake:<br />
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Center a rack in the oven and preheat the oven to 325 F. Line two baking sheets with parchment or silicone mats.<br />
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Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.<br />
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Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4vt0ZdNffAW4cf4h24JTp1OX7-hwYQPUsHHRcJre2o_pONOL_laZMV4Cd8IAor3ksBVXKDIqdHfB_JDCIq53EB2ymQVO0Tma0lELxZhJDwDV0xtAFDro8GplHZdMzxLxgjNOWe1CpoJF/s1600/DSC_0048-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4vt0ZdNffAW4cf4h24JTp1OX7-hwYQPUsHHRcJre2o_pONOL_laZMV4Cd8IAor3ksBVXKDIqdHfB_JDCIq53EB2ymQVO0Tma0lELxZhJDwDV0xtAFDro8GplHZdMzxLxgjNOWe1CpoJF/s400/DSC_0048-1.jpg" width="400" /></a></div><br />
And voila! World Peace Cookies. They really do make all of your troubles disappear - even if just for the 5 seconds it takes to devour one of them. They're also perfect with a cold glass of milk!<br />
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So thanks Jen for letting me peruse your lovely blog, and I'll be back to test out some more treats - don't you worry!<br />
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Interested in the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>? Check it out and find out how to join <a href="http://secretrecipeclub.com/join-src/">here</a>!<br />
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<!-- end InLinkz script -->Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com52tag:blogger.com,1999:blog-2348993349355406032.post-31015746186391454432011-10-06T08:22:00.000-04:002011-10-06T08:22:47.397-04:00Indian-Spiced Lentils<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds92IxVbYcR4YB_7K8wAoyyXZLM_qCuphI-RfsWswJiIi1FOIWH5E0rHzoPGyocHLmiYDPIGKvxaTKprChiaeTEEl661caAZN99M-uF_7bwaD90UsL3oK35h5i5MY7MqKeLJlt2UkC_Bi/s1600/DSC_0021-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds92IxVbYcR4YB_7K8wAoyyXZLM_qCuphI-RfsWswJiIi1FOIWH5E0rHzoPGyocHLmiYDPIGKvxaTKprChiaeTEEl661caAZN99M-uF_7bwaD90UsL3oK35h5i5MY7MqKeLJlt2UkC_Bi/s400/DSC_0021-1.jpg" width="400" /></a></div><br />
This fall weather is a bit crazy. It was a nice fall chill all last week, and now we're back to being in the 80's this week. I just want my nice fall weather!<br />
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My half marathon is going to be here before I know it, and I've been a bad trainee. I did something to my shoulder last weekend and it's ached all week, but starting to feel better. So hopefully I can get back to running this upcoming weekend because I'm not going to have a very good time come October 30th if I don't!<br />
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Anyway, it's another soup-type recipe. I've been working on slowly cleaning out my pantry for the past couple of weeks (it's nuts in there!) and noticed I had an abundance of lentils - so what better to do than make a quick curry or soup! So I did a quick Google search and I was led to an <a href="http://honestcooking.com/2011/07/29/swiss-chard-lentils-with-indian-five-spices/">Honest Cooking</a> recipe that helped use up some of my CSA vegetables too!<br />
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<b>Ingredients:</b><br />
<i><b>Adapted from an <a href="http://honestcooking.com/2011/07/29/swiss-chard-lentils-with-indian-five-spices/">Honest Cooking recipe</a></b></i><br />
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<i>1/2 cup french green lentils, washed</i><br />
<i>1 onion, finely chopped</i><br />
<i>1 tomato, chopped</i><br />
<i>1/4 teaspoon turmeric<br />
1/4 teaspoon cayenne pepper<br />
juice from 1 lemon</i><br />
<i>salt and pepper, to taste<br />
1 tablespoon olive oil<br />
1 tablespoon garam masala<br />
1 red bell pepper, seeded and chopped</i><br />
<i>1 white/yellow bell pepper, seeded and chopped<br />
1 cup chicken stock </i><br />
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In a medium pot, add lentils and cover with water. Stir in tomatoes and tumeric. Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes. <br />
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Heat olive oil in a large skillet under medium high heat until hot. Add bell peppers and onions. Cook until starting to soften, about 5 minutes. Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice. Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.<br />
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Serve with steamed rice.<br />
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Have a great Thursday guys!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com26tag:blogger.com,1999:blog-2348993349355406032.post-55098812520128151642011-10-04T07:02:00.000-04:002011-10-04T07:02:18.749-04:00Fall HashAhhh, did you miss me yesterday? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64FfJTqvbXYgAFbBwTmg7ic-xIdWyMWEZj-7tSM-zZUvjn7MGlaQI6rcgbFaY6sKOqtBPPs5SLW90rv4rJV6oWvwbXXusCvJZeEMu2ZlawFfJOYi3-ZSjIF7cbB7rbgOu-7H1qc80pHeQ/s1600/DSC_0007-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64FfJTqvbXYgAFbBwTmg7ic-xIdWyMWEZj-7tSM-zZUvjn7MGlaQI6rcgbFaY6sKOqtBPPs5SLW90rv4rJV6oWvwbXXusCvJZeEMu2ZlawFfJOYi3-ZSjIF7cbB7rbgOu-7H1qc80pHeQ/s400/DSC_0007-1.jpg" width="400" /></a></div><br />
I'm here this morning, so that should make up for it right? I'm hoping that I can at least get you guys 3 posts a week, but we'll see. I don't want to make promises I can't keep!<br />
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Anyway, first week of culinary school was awesome! We got our whites on Saturday - check me out!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjSBUMDpQofImEbJ_KdaKKycLWuePG68T4_McziQtTqKq5Abe6IoPnqRxA4tOGQb8SAj6tz1z5fNNCzJSxGudnUMrwik-D-tlMV45vqbuGPg1syZFr-BNImuy74gey-qcDr-arjeHvSzw/s1600/DSC_0022-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjSBUMDpQofImEbJ_KdaKKycLWuePG68T4_McziQtTqKq5Abe6IoPnqRxA4tOGQb8SAj6tz1z5fNNCzJSxGudnUMrwik-D-tlMV45vqbuGPg1syZFr-BNImuy74gey-qcDr-arjeHvSzw/s400/DSC_0022-1+copy.jpg" width="265" /></a></div><br />
A natural, right?! C'mon, just entertain me for a minute.<br />
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I spent the first week basically feeling everything out. Seeing who was similar to me. Seeing who was <i>not</i> similar to me. It's definitely a lot to take in. But I'm jumping into it with both feet and absorbing all that is thrown at me! Next week, we get our knife kits (they're pretty bad ass if you ask me - I can practice "packing my knives and going" as if Padma, herself, was telling me. Okay, now I'm getting really dorky!)<br />
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Anyway, I figure since I'm posting in the morning, I might as well give you a solid breakfast dish! This is the second hash I've posted in the past couple weeks, so can you tell it's one of my favorite things to make? They're easy. They're versatile. They're darn delicious!<br />
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<b>Ingredients:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqq0F6T_oPRUTWuUO960SBdQuy6rmpD2-wn7KRxZG_2Nxs6ifa9R3TdcG9wgHcURjtyPp7Vyd_CgpRzoNDKkLge1U4ohQNpIv5eb-x4gg2orrc4m_FHgYOPqkQ2mKwmRxJ6JoLnJ2lxHIM/s1600/DSC_0010-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqq0F6T_oPRUTWuUO960SBdQuy6rmpD2-wn7KRxZG_2Nxs6ifa9R3TdcG9wgHcURjtyPp7Vyd_CgpRzoNDKkLge1U4ohQNpIv5eb-x4gg2orrc4m_FHgYOPqkQ2mKwmRxJ6JoLnJ2lxHIM/s400/DSC_0010-1.jpg" width="400" /></a></div><br />
<i>1 medium acorn squash, peeled and cut into 1/2 inch cubes</i><br />
<i>4 slices thick-cut bacon, chopped</i><br />
<i>1 small onion, diced</i><br />
<i>salt & pepper, to taste</i><br />
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3 main ingredients? How could you <i>not</i> make this?!<br />
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Set a salted pot of water to boil under medium heat. Add acorn squash and boil just for a few minutes (maybe 4-5) to parboil. Drain and set aside.<br />
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Heat a large cast iron skillet under medium high heat. Add bacon and cook until crisp, about 5 minutes or so. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. <br />
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Remove all the bacon grease, except for about 1 to 2 tablespoons. Add onions to skillet and cook under medium heat until starting to soften, about 5-7 minutes. Add in acorn squash and cook until browned, about 5 minutes or so, and stirring occasionally. Stir in bacon and season with salt and pepper, if needed.<br />
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You could serve this as a side dish, or you can eat a whole plateful like I did! It's fall on a plate - I swear!<br />
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It'll probably be another day or so before I'm back, so until next time guys!Peggyhttp://www.blogger.com/profile/15456032622571187918noreply@blogger.com28