tag:blogger.com,1999:blog-22071505116359422262024-03-12T23:06:37.445-07:00The Glorified HomeChefProfessional tips for the chef in everyone!Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-2207150511635942226.post-83819651955095975862014-10-02T13:23:00.003-07:002014-10-02T13:50:40.938-07:00Working West Seattle<div class="separator" style="clear: both; text-align: center;">
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My little community of West Seattle is such a special place. Vince and I call it "the island." That probably comes from taking the bridge to and from our part of town, but we'll often say to each other, "do you want to go downtown or should we just stay on the island today?" Most times we stay. Why would we leave when we've got everything we love and need right here from interesting shops and good restaurants, to a wonderful farmers market, and great local theater - not to mention beautiful parks and shoreline and the perfect city view! We've got it all.<br />
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I was so flattered when I was contacted by videographer, Mark Jaroslaw, about participating in a video project celebrating people who work in West Seattle. We have such a diverse and vibrant community. It's really fun to see what people are up to. So far, I've watched videos of a dog handler, a tatoo artist and a psychic reader. All have been really interesting and well put together. Most videos include a bio about the person and you can leave comments too.<br />
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You should check out the site - <a href="http://workingwestseattle.com/" target="_blank">Working West Seattle</a>. He's planning to put together as many as 125 videos.<br />
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Here's the video that Mark put together of me! I'm the cooking instructor (just in case you didn't know). If you want to watch it on the Working West Seattle site instead, here's the <a href="http://workingwestseattle.com/videos/the-cooking-instructor/" target="_blank">link</a>.</div>
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Don't forget to join me for a cooking class in West Seattle or Seattle, Issaquah, </div>
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Edmonds, Lynnwood, or Redmond! </div>
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For more information on upcoming classes check out my website - <a href="http://www.glorifiedhomechef.com/Classes.html" target="_blank">The Glorified HomeChef!</a></div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-57791061442226239022014-09-14T11:43:00.001-07:002014-09-14T11:43:19.596-07:00Roasted New Mexico Hatch Chilies<div class="separator" style="clear: both; text-align: left;">
I'm a fiend for roasted chilies! A few years ago, while Vince and I were on a roadtrip to Northern Arizona, we came across a supermarket in Flagstaff roasting chilies in the parking lot. I bought what was probably a five pound bag of them and ate them on everything! (I should note that the nice young checker who sold them to me assured me that I was purchasing mild chilies. He was so wrong! They were flaming hot but I still couldn't stop eating them.) </div>
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<span style="font-family: inherit;"><br />The variety I ate in Northern Arizona was a Hatch or New Mexico chile. </span>These long green chiles are grown in the small town of Hatch, New Mexico and are considered premium green chiles. Every year there is a Hatch Chile Festival on Labor Day where up to 30,000 people come to the little town to buy and eat these delicious chiles. <span style="font-family: inherit;">Hatch chiles are sometime confused with Anaheim or California chiles which were brought from New Mexico in the early 1900's and were bred to be more mild to suit the taste of Californians at the time. They were originally brought to Anaheim, hence the association/name. </span>Hatch and New Mexico chiles can be used for the same dishes as California and Anaheim chiles but they are significantly hotter.</div>
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I scrambled them with eggs, made enchiladas, put them on burgers and grilled chicken. You get the idea. Five pounds of chilies go a long way. </div>
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Freshly roasted Hatch or Anaheim chilies are so much better than the bland canned variety and they are quite easy to make. The video below will give you an overview.</div>
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Once you've roasted your chiles, you might want to try this recipe I found in the Seattle Times for <a href="http://seattletimes.com/html/foodwine/2024488227_1recipe10chilixml.html" target="_blank">Green Chili Breakfast Quesadillas</a> or maybe as the weather cools, you'd like to try some <a href="http://www.epicurious.com/recipes/food/views/Pork-Chile-Verde-with-Red-Chile-Salsa-363730" target="_blank">Chile Verde</a> instead! Either way, you won't be disappointed, I promise.Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-60554328418313097192014-09-10T10:00:00.000-07:002014-09-10T10:00:01.235-07:00Glorified Home Chef Jason Goertz Shows Chef Erin How to Make and Stuff Italian Sausage<div class="MsoNoSpacing">
<span style="font-family: inherit;">Jason Goertz, The Techy Chef, and my featured Glorified Home Chef, showed me several sausage recipes (see <a href="http://glorifiedhomechef.blogspot.com/2014/09/make-your-own-breakfast-sausage.html" target="_blank">Breakfast Sausage</a>). I think my favorite was the Sweet Italian Sausage because I got such a kick out of stuffing the casings. I hadn't made sausage since culinary school so it was really fun to get a refresher course from such a knowledgeable sausage maker.</span><br />
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<span style="font-family: inherit;">I called my dad afterward to ask if he had the <a href="http://www.amazon.com/gp/product/B00004SGFH?ie=UTF8&camp=1789&creativeASIN=B00004SGFH&linkCode=xm2&tag=theglohom-20" target="_blank">KitchenAid Food Grinder</a> and <a href="http://www.amazon.com/gp/product/B00004SGFQ?ie=UTF8&camp=1789&creativeASIN=B00004SGFQ&linkCode=xm2&tag=theglohom-20" target="_blank">Sausage Stuffer Attachment</a>. (Looks like I know what I'm getting him for Christmas!) I know he'd get as much of a kick out of it as I did. So, check out the video first and then the recipe is laid out below.</span><br />
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<span style="font-family: inherit;">If you are interested in learning more about sausage making and other sausage recipes, Jason recommended a couple other sites including <a href="http://lpoli.50webs.com/Sausage%20recipes.htm" target="_blank">Sausage Recipe - Formulations</a> and <a href="http://thespicysausage.com/sausagemakingrecipes.htm" target="_blank">The Spicy Sausage</a>.</span><br />
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Sweet Italian Sausage</span></h3>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Adapted from The Frugal Gourmet by Jeff Smith</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Makes about 8 to 10 sausages</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1 tablespoon <a href="http://chefshop.com/Fennel-Seed-P5754.aspx?afid=13">whole fennel seeds</a></span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">2 bay leaves</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">2 lbs coarsely ground pork shoulder, chilled*</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">3 cloves garlic, crushed</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1/4 cup ice water</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1/8 teaspoon dried <a href="http://chefshop.com/Red-Pepper-Chili-Flakes-P7961.aspx?afid=13">red
pepper flakes</a></span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1/4 teaspoon freshly ground <a href="http://chefshop.com/Tellicherry-Peppercorns-P7940.aspx?afid=13">black
pepper</a></span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">2 teaspoons <a href="http://chefshop.com/Trapani-Fine-Sea-Salt-P7786.aspx?afid=13">fine sea
salt</a> or table salt</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1 tablespoon dried parsley or 2 tablespoon freshly
chopped parsley</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;"><a href="http://www.sausagemaker.com/21700homepakcasings.aspx">Hog casings</a>,
soaked (optional)</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Use a spice mill or mortar and pestle to coarsely grind
the fennel seeds and bay leaves. Be sure that the bay leaves are well crushed
so that you aren't left with large pieces.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Place the ground pork in a large mixing bowl. Spread the
crushed garlic over the ground meat.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Place the ice water in a measuring cup or small bowl. Add
the red pepper flakes, black pepper, ground fennel and bay leaves, and salt.
Stir to blend. Pour mixture evenly over the pork.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Sprinkle the parsley across the meat. Use your hands to
mix in the ingredients. Be sure that the spices are evenly distributed
throughout the ground pork.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Cover the sausage mixture and place it in the
refrigerator. Chill for 2 to 24 hours. At this point the bulk ground sausage
can be fried or simmered in a sauce.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">If you plan to make Italian sausage links, we recommend
using <a href="http://www.sausagemaker.com/21700homepakcasings.aspx">natural
hog casings</a>, about 1 to 1 1/2 inches in diameter. All hog casings come
packed in salt and sealed in a vacuum pouch. Natural hog casings come in
bundles or hanks of between 14-18 strands. Most places that sell
casings will tell you how many pounds of sausage a particular order (length)
will stuff. Since this is a small recipe, you’ll only need one or two
casings.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">For best results soak the casings overnight in a bowl of
water. Before using the casings, rinse them out by putting one end over a
funnel and pouring lukewarm water through them several times. Place the rinsed
casings in a bowl with fresh warm water. Remove the casings from the water one
at a time, as needed. Store unused natural casings in a brine solution or
well salted in the refrigerator for up to 1 year. NEVER freeze casings.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Assemble your <a href="http://www.amazon.com/gp/product/B00004SGFQ?ie=UTF8&camp=1789&creativeASIN=B00004SGFQ&linkCode=xm2&tag=theglohom-20">KitchenAid
sausage stuffer attachment</a> or other <a href="http://www.amazon.com/gp/product/B0046AOFKG?ie=UTF8&camp=1789&creativeASIN=B0046AOFKG&linkCode=xm2&tag=theglohom-20">sausage
stuffer</a>. Lightly oil the extruder tube. Feed a piece of casing onto the
sausage extruder tube, leaving only an inch or two of the casing hanging off
the end of the stuffer. Tie a knot in the end of the casing.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">With the mixer on the slowest speed, take small handfuls
of the sausage mixture and feed them into the hopper of the sausage grinder.
Use the tapper to push the sausage through. You’ll get a little air that fills
up the casing like a balloon at first. You can prick the casing to release the
air. Hold the casing in place until the sausage begins to fill it, then slowly
guide the filled casing off the extruder. This might require two people; one
person to add meat into the hopper, and one to hold the sausage as it comes off
the stuffer. Continue to fill the casing as evenly as possible. Leave about 4
inches of empty casing on the end so that you’ll have room to work when
twisting the links.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Coil the sausages on a sheet pan and puncture any visible
air bubbles. Starting at the knotted end of the sausage, measure off the
desired length, usually about 4 to 5 inches. Squeeze to mark the end of the
first sausage and then twist between the first and second sausages about three
times. Measure another length, squeeze and twist again, alternating the
directions in which you twist. At the end of the chain of sausages, tie a knot
after the last sausage.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">For best results, refrigerate the sausages, uncovered,
overnight before cooking. Cook as desired – poach, grill, pan-fry or simmer in
your favorite pasta sauce.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Note: This is small recipe for making sausages. Since
making sausage can be a bit labor intensive, you may want to increase the
amount and make 5 to 10 pounds of sausage at a time.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">*We started by grinding our own pork shoulder with a <a href="http://www.amazon.com/gp/product/B00004SGFH?ie=UTF8&camp=1789&creativeASIN=B00004SGFH&linkCode=xm2&tag=theglohom-20">KitchenAid
Food Grinder</a> but you can also simply purchase ground pork, or even
ground chicken or turkey, if you prefer. </span></div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-80213269828657633402014-09-01T11:59:00.000-07:002014-09-02T09:39:39.454-07:00Make Your Own Breakfast SausageOne of my students, <b>Jason Goertz</b>, joined me recently to share a few recipes. He's a great cook, a true glorified home chef, and amateur sausage maker. I had a wonderful afternoon working with him on several recipes that I'll be sharing here on my blog. The first is for homemade breakfast sausage.<br />
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When I was young, my dad made <b>homemade breakfast sausage</b> from time to time. I remember the savory smell of the pork and the sage drifting out of the kitchen on a Sunday morning. There's nothing like the taste of homemade sausage along side a steaming stack of pancakes swimming in butter and maple syrup. Look at me getting all misty and nostalgic. </div>
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Anyway, you are going to love this recipe. It's so simple and tasty. Consider it a jumping off point. From here, you can try playing with the recipe to suit your taste. Maybe you like more sage or black pepper? Perhaps you'd like to add a little allspice? Or, if you are a die-hard breakfast junkie, you can take Jason's advice and grind up a little bacon in your sausage! </div>
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Sage Breakfast Sausage</h3>
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<span style="font-weight: normal;">Serves 4 to 8</span></div>
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<span style="font-weight: normal;">2 lbs ground pork shoulder, course or fine, depending on
your preference*</span></div>
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<span style="font-weight: normal;">1 1/2 teaspoons rubbed sage</span></div>
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<span style="font-weight: normal;">1/2 teaspoon dried thyme</span></div>
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<span style="font-weight: normal;">1 teaspoon freshly ground <a href="http://chefshop.com/Peppercorns-Black-Tellicherry-P5931.aspx?afid=13" target="_blank">black pepper</a></span></div>
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<span style="font-weight: normal;">2 teaspoons <a href="http://chefshop.com/Trapani-Fine-Sea-Salt-P7786.aspx?afid=13" target="_blank">fine sea salt</a> or table salt</span></div>
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<span style="font-weight: normal;">1 1/2 teaspoons dried parsley flakes</span></div>
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<span style="font-weight: normal;">1/4 teaspoon <a href="http://chefshop.com/Red-Pepper-Chili-Flakes-P7961.aspx?afid=13" target="_blank">red pepper flakes</a></span></div>
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<span style="font-weight: normal;">1/4 teaspoon ground <a href="http://chefshop.com/Nutmeg-Whole-P5946.aspx?afid=13" target="_blank">nutmeg</a></span></div>
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<span style="font-weight: normal;">Place the ground pork in a large mixing bowl. Sprinkle
the spices evenly across the pork. Using your hands, gently knead the spices
into the ground meat. Work until well blended. </span></div>
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<span style="font-weight: normal;">The sausage can be used immediately, however it will
develop more flavor over time. You can refrigerate it, covered, for up to 24
hours to enhance the flavor.</span></div>
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<span style="font-weight: normal;">When you are ready to cook, preheat a skillet or griddle
to medium heat. </span></div>
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<span style="font-weight: normal;">Form the sausage into even patties, approximately 2 to 3
inches in diameter and 1/3 to 1/2 inch thick. Use your thumb in make a slight
indention in the center of each patty. This will keep the patty from shrinking
and puffing up during the cooking process. </span></div>
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<span style="font-weight: normal;">Place the patties on the preheated skillet. Cook until
golden brown on the bottom, approximately 4 to 5 minutes. Flip the patties and
continue to cook until the sausage is fully cooked, approximately 4 to 5
minutes longer. Cooking time will vary so be sure that the sausage is cooked
through. There should be no pink visible when you cut it open. You can use a
meat thermometer to check for doneness. The temperature should read between 160
and 165F. Let the sausages rest for 5 minutes and serve.</span></div>
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<span style="font-weight: normal;">Note: This sausage recipe can also be made into breakfast
links. If so, use finely ground pork, add 4 tablespoons of ice water when
mixing in the spice. Stuff the sausage into<a href="http://www.sausagemaker.com/casingsandaccessories.aspx" target="_blank"> lamb casings</a>. Brown and serve.</span></div>
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<span style="font-weight: normal;">*We started by grinding our own pork but you can also
simply purchase ground pork, or even ground chicken or turkey, if you
prefer. You will see that we used a <a href="http://www.amazon.com/gp/product/B00004SGFH?ie=UTF8&camp=1789&creativeASIN=B00004SGFH&linkCode=xm2&tag=theglohom-20" target="_blank">KitchenAid Food Grinder</a> attachment to grind our pork shoulder. I think it's the perfect size for beginning sausage makers. </span></div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-66433788460763478982014-08-30T13:51:00.000-07:002014-09-01T12:30:38.346-07:00Blackberry Mania - From Storing Tips to Recipes for Savory Blackberry Sauce and Blackberry Brandy<div class="separator" style="clear: both;">
It's blackberry season! Chef Erin shares tips for storing fresh blackberries as well as a couple of her favorite recipes.</div>
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Okay, as cheesy as this sounds, blackberry brandy makes me oddly nostalgic for my "childhood." I grew up in Wisconsin and it's sad to admit but we country kids started drinking pretty early. Blackberry brandy was the drink of choice for many of the teenage girls I knew. (I was a sloe gin drinker, myself. Good God!) Anyway, with the plethora of wild blackberries in the Pacific Northwest, I'm always looking for ways to use them up. So an homage to my high school girlfriends seemed like a natural! (This is for you Suzi, Tammy, Heidi, Kim and Lisa - you know who you are!)</div>
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On a grown up note, I also love making a savory sweet sauce for salmon, duck or pork so I've included that recipe too. Plus, I think you should try some blackberries in your next lemon or almond cake. To die for!</div>
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<strong><br /></strong>
<strong>Savory Blackberry Sauce</strong></div>
<div style="text-align: center;">
<strong><em>for Salmon, Duck or Pork</em></strong> </div>
<div style="text-align: center;">
<em><span style="font-size: x-small;">Serves 4</span></em></div>
<br />
<strong>Ingredients</strong><br />
2 cups fresh or frozen blackberries<br />
3 tablespoons <a href="http://chefshop.com/India-Tree-Superfine-Cane-Sugar-1-lb-P6660.aspx?afid=13" target="_blank">sugar</a><br />
1/2 cup water<br />
1 tablespoons fresh lemon juice<br />
2 teaspoon cornstarch or arrowroot powder<br />
pinch of <a href="http://chefshop.com/Whole-White-Peppercorns-P8240.aspx?afid=13" target="_blank">white pepper</a><br />
1 tablespoon unsalted butter, cold<br />
1/4 teaspoon <a href="http://chefshop.com/Agrodolce-Vinegar-Zinfandel-Katz-P6343.aspx?afid=13" target="_blank">red wine vinegar</a><br />
<br />
<strong>Directions</strong><br />
Simmer the blackberries, sugar and water in a saucepan until the berries are soft and starting to fall apart (about 5 minutes).Take off the burner and put the blackberries into a sieve. Use a wooden spoon or rubber scraper to push the berries through until you have extracted all the liquid. Discard the residue.<br />
<br />
Put the liquid back into the saucepan and bring to heat. Whisk in the lemon juice, cornstarch or arrowroot, and white pepper. Heat until it begins to thicken slightly.<br />
<br />
Remove from heat and whisk in butter and a dash of red wine vinegar. Add a little salt, if desired.<br />
<br />
Spoon over roasted or grilled salmon and it's also wonderful on duck breast or pork tenderloin.<br />
<br />
<br />
<div style="text-align: center;">
<strong>Blackberry Brandy</strong></div>
<br />
<strong>Ingredients</strong><br />
2 cups fresh, crushed blackberries<br />
1 cup sugar dissolved in 1/2 cup boiling water<br />
2 cups brandy, divided<br />
<br />
<strong>Directions</strong><br />
Add sugar to boiling water and stir until dissolved. Gently crush the blackberries. Using your hands is fine! Pour the sugar water over the crushed berries.<br />
<br />
Pour the mixture into a glass jar, add 1 cup brandy and seal the jar and shake gently. Place the jar in a cool, dark cupboard for 1 week. Strain the mixture through a fine sieve or cheese cloth. Add the second cup of brandy.<br />
<br />
Sip on it's own or blend with vanilla ice cream for a decadent smoothie!<br />
<br />
Don't forget to join me for a cooking class the next time you are in Seattle!Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-65596190795119110492014-08-06T10:00:00.000-07:002014-09-04T10:15:08.313-07:00A Blogger's Take: Moroccan Cooking Class at Chefshop.com<i>This blog has been reprinted with the permission of Lizette Wolter McKinley, local photographer and blogger. Check out her blog at<a href="http://lisettewoltermckinley.com/" target="_blank"> http://lisettewoltermckinley.com/</a></i><br />
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When I saw <a data-cke-saved-href="http://chefshop.com" href="http://chefshop.com/" style="color: #a85c05; margin-top: 0px; text-decoration: none;" target="_blank">Chef Shop</a>, a local fine and specialty food purveyor was offering a Moroccan cooking class I was intrigued. There are some types of food I have never attempted to make and Moroccan is one of them. I arrived at <a data-cke-saved-href="http://chefshop.com" href="http://chefshop.com/" style="color: #a85c05; margin-bottom: 0px; text-decoration: none;" target="_blank">Chef Shop</a> a tad early for my class, giving myself some time to look around the store and meet the employees ahead of time. From the start, I was impressed with how friendly, passionate and welcoming all the women were. Hors d'oeuvres were already laid out for the students and drinks were offered within minutes of stepping inside. As we waited for the other students to arrive we nibbled on scrumptious snacks and delicious drinks. </div>
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Since I had never attended a presentation style cooking class before I was not certain what to expect. Once everyone arrived we took our seats and <a data-cke-saved-href="http://www.glorifiedhomechef.com" href="http://www.glorifiedhomechef.com/" style="color: #a85c05; margin-bottom: 0px; margin-top: 0px; text-decoration: none;" target="_blank">Erin Coopey</a> warmly and enthusiastically greeted us. As Erin sliced and diced she confidently walked us through each recipe. Eliza Ward, Chef Shop's owner and founder, was on hand to interject product knowledge and show us what we could purchase from her store in order to create the food we were witnessing being made.</div>
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Our menu for the evening included:</div>
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<span style="margin-bottom: 0px; margin-top: 0px;">Appetizers: Olives with Harissa and Moroccan-style bean dip</span></div>
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<img class="thumb-image loaded" data-image-dimensions="2500x1472" data-image-focal-point="0.5,0.5" data-image-id="53dc26dbe4b0461efc5602e3" data-image-resolution="1000w" data-image="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc26dbe4b0461efc5602e3/1406936806571/" data-load="false" src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc26dbe4b0461efc5602e3/1406936806571/?format=1000w" data-src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc26dbe4b0461efc5602e3/1406936806571/" data-type="image" style="border: 0px; display: block; height: 471.0625px; left: 0px; max-width: none; position: absolute; top: -0.015625px; vertical-align: middle; width: 800px;" /><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc26dbe4b0461efc5602e3/1406936806571/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc26dbe4b0461efc5602e3/1406936806571/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a></div>
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<span style="margin-bottom: 0px; margin-top: 0px;">Entree: Chicken tagine with preserved lemons</span></div>
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<img class="thumb-image loaded" data-image-dimensions="2500x3750" data-image-focal-point="0.5,0.5" data-image-id="53dc2747e4b0461efc56037a" data-image-resolution="500w" data-image="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2747e4b0461efc56037a/1406936918262/" data-load="false" src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2747e4b0461efc56037a/1406936918262/?format=500w" data-src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2747e4b0461efc56037a/1406936918262/" data-type="image" style="border: 0px; display: block; height: 582px; left: 0px; max-width: none; position: absolute; top: 0px; vertical-align: middle; width: 388px;" /><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2747e4b0461efc56037a/1406936918262/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2747e4b0461efc56037a/1406936918262/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a></div>
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<img class="thumb-image loaded" data-image-dimensions="2500x3750" data-image-focal-point="0.5,0.5" data-image-id="53dc2707e4b0461efc560312" data-image-resolution="500w" data-image="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2707e4b0461efc560312/1406936872735/" data-load="false" src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2707e4b0461efc560312/1406936872735/?format=500w" data-src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2707e4b0461efc560312/1406936872735/" data-type="image" style="border: 0px; display: block; height: 582px; left: 0px; max-width: none; position: absolute; top: 0px; vertical-align: middle; width: 388px;" /><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2707e4b0461efc560312/1406936872735/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2707e4b0461efc560312/1406936872735/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a></div>
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<span style="margin-bottom: 0px; margin-top: 0px;">Sides: Quinoa salad and carrot salad with feta and mint</span></div>
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<img class="thumb-image loaded" data-image-dimensions="2500x1667" data-image-focal-point="0.5,0.5" data-image-id="53dc2796e4b0461efc5603e1" data-image-resolution="1000w" data-image="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2796e4b0461efc5603e1/1406936993411/" data-load="false" src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2796e4b0461efc5603e1/1406936993411/?format=1000w" data-src="http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2796e4b0461efc5603e1/1406936993411/" data-type="image" style="border: 0px; display: block; height: 533.875px; left: 0px; max-width: none; position: absolute; top: -0.21875px; vertical-align: middle; width: 800px;" /><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2796e4b0461efc5603e1/1406936993411/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a><a class="pinterest-pin" href="http://pinterest.com/pin/create/button/?url=http://lisettewoltermckinley.com/lisettewoltermckinley/2014/8/1/chef-shop-moroccan-cooking-class&media=http://static.squarespace.com/static/521e4ad0e4b0f54b00dd1c50/t/53dc2796e4b0461efc5603e1/1406936993411/?format=500w" style="color: #a85c05; text-decoration: none;" target="_blank" title="Pin it on Pinterest!"></a></div>
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<span style="margin-bottom: 0px; margin-top: 0px;">Dessert: Moroccan coconut "cake"</span> </div>
<div id="yui_3_17_2_1_1406930855598_127162" style="letter-spacing: 0px; line-height: 1.6em; margin-top: 24px;">
After a long, busy day it was nice to sit back and learn about food with the knowledge your dinner is being made for you. Most classes I have attended in the past focus on the importance of fresh ingredients, this class focused on the importance of your what is in your pantry. To be honest, I am a big proponent of eating seasonally and finding the freshest ingredients, but I have never been much thought to the beans I put in my soup or the salt I through in my pot of boiling water. I learned many things throughout the duration of this class, but most importantly I have become more aware of my options. </div>
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For instance, without thinking I have adopted a habit of using olive oil for cooking. Little did I know the burn point of olive oil is not particularly high and that as much as I am trying to be health conscious by using the wrong oil at the wrong temperature I am destroying the health benefits of the product. Same goes for my lack of knowledge in regards to table salt. I have always been under the impression that we as human beings need iodine, I never gave it much thought I am probably consuming enough of it whenever I eat processed food or better yet- seafood. </div>
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Knowledge is power and after the Moroccan cooking class I left feeling confident I could replicate the dishes I had seen prepared before my very eyes. I am eager to use my new rice bran oil, which has a much higher smoke point than olive oil and I finally got wise and purchased large tube of tomato paste. I was getting tired of throwing away cans of unused tomato paste when sometimes you just need a little. </div>
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Chef Shop is a treasure trove for the at home cook or foodie that you know. It is the perfect spot to pick up a unique host/hostess gift or the next time you want to upgrade your own pantry. </div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-67035614830841719592014-08-05T13:26:00.000-07:002014-09-01T12:47:37.671-07:00Pulled Pork with Carolina Style Barbecue Sauce<span style="font-family: inherit;">Over the past month, I've been teaching a class on Carolina Barbecue at the PCC Natural Markets. You'd think that I'd be sick of it by now, but I have to tell you that the recipes are so good that I made them all again this weekend! The class is a complete summertime feast from Southern Pimento Cheese to coleslaw, roasted corn with chili honey butter, pulled pork, and grilled peaches with bourbon caramel sauce. It's really a treat.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The pulled pork features my version of a Carolina-Style Barbecue Sauce excerpted from <a href="http://www.amazon.com/The-Kitchen-Pantry-Cookbook-Condiments/dp/1592538436/ref=sr_1_1_bnp_1_pap?ie=UTF8&qid=1407356844&sr=8-1&keywords=kitchen+pantry+cookbook" target="_blank">The Kitchen Pantry Cookbook</a>. It's vinegar and mustard based barbecue like you find in the Raleigh-Durham area of North Carolina. I created it after a visit with my dear friend, Christin. (Hi CP!)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">When I was writing the book, I thought it would be fun to offer more than one type of barbecue sauce. We're so used to the typical tomato/molasses style of most commercial brands. Once I'd perfected the recipe, we invited friends over for a taste test and served both my Kansas City-Style and Carolina-Style sauces. Although both were popular, we all decided that Carolina-Style with its zingy mustard and vinegar base was the favorite.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the Carolina Barbecue class I use a pressure cooker to make the pulled pork because we have limited time but I thought it might be better to give you the old-fashioned slow braised version here. It's an all-day affair but I promise it's worth the wait!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Check out the video for an overview and then follow the recipe below for all the details. </span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/8Vq1IzKBEYc?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<h3 style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Pulled Pork</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_BCm58lp8MCbFWt2slQmbNkk0iV9iSh76TszdQcI9dr0IdWQQ9iTGW40XHBmnLiTGYFfrme6TgWbYuLho_73diR4jrhtLgyuRucEZyueKhga7plF4kmOLmqf3LdlmWRh9hX90VZO9gQ/s1600/pulled+pork+tip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_BCm58lp8MCbFWt2slQmbNkk0iV9iSh76TszdQcI9dr0IdWQQ9iTGW40XHBmnLiTGYFfrme6TgWbYuLho_73diR4jrhtLgyuRucEZyueKhga7plF4kmOLmqf3LdlmWRh9hX90VZO9gQ/s1600/pulled+pork+tip.jpg" height="256" width="320" /></a><br />
<span style="font-family: inherit;">3
- 4 lbs pork shoulder, pork butt or boneless country spare ribs</span></div>
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<span style="font-family: inherit;">2
tablespoons <a href="http://chefshop.com/India-Tree-Light-Muscovado-Sugar-1-lb-P7529.aspx?afid=13" target="_blank">brown sugar</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">2
teaspoons <a href="http://chefshop.com/Trapani-Fine-Sea-Salt-P7786.aspx?afid=13" target="_blank">sea salt</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">2
teaspoons <a href="http://chefshop.com/Hungarian-Paprika-Sweet-Szeged-P7533.aspx?afid=13" target="_blank">sweet paprika</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">2
teaspoons <a href="http://chefshop.com/Pimenton-De-La-Vera-Hot-Smoked-Paprika-P5958.aspx?afid=13" target="_blank">smoked paprika</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">1
teaspoon onion powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">1
teaspoon mustard powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2
teaspoon granulated garlic <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2
teaspoon freshly ground <a href="http://chefshop.com/Tellicherry-Peppercorns-P7940.aspx?afid=13" target="_blank">black pepper</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">2
tablespoons bacon fat, <a href="http://chefshop.com/Mangalitsa-Pig-Lard-P7268.aspx?afid=13" target="_blank">lard</a> or oil<o:p></o:p></span></div>
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<span style="font-family: inherit;">1
cup chicken broth, <a href="http://chefshop.com/Apple-Cider-Vinegar-Gravenstein-P6204.aspx?afid=13" target="_blank">apple cider vinegar</a> or apple juice - your choice<o:p></o:p></span></div>
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<span style="font-family: inherit;">buns
for sandwiches, optional<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Preheat oven to 250F or 275F. (See Chef's Note)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">In
a small mixing bowl, combine all the ingredients for the dry rub - brown sugar, salt, paprika, smoked paprika, onion
powder, mustard powder, granulated garlic, and black pepper. Stir to mix.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Coat the pork with spice mixture. Massage it in well.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Place
dutch oven or heavy pot on the stove top over medium-high heat. When the pot is
hot, add fat. Brown the pork on all sides. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Add
the broth to the pot and gently scrape the bottom of the pan using a wooden
spoon to loosen any bits of meat and only that are stuck.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Place the lid on the dutch oven. Be sure that it's a tight fitting lid. If you don't have a snug lid, cover the pan with </span>aluminum<span style="font-size: small;"> foil and place the lid on top of the foil to ensure a good seal. Since the pork will be braising slowly, it's important to seal the moisture inside. </span></span></div>
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<span style="font-family: inherit;">Place the pork in the oven and roast for 4 1/2 to 8 hours. I realize that's a huge range but it depends on the size of your pork shoulder. You can estimate it will take about 1 1/2 to 2 hours per pound to cook your pork roast between 250F and 275F. When you can easily pull the meat apart with a fork, it's done!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUNja-mj1QhunTB4FOivEofQ5qqjRVUNZOOgJvn39JoR_MAFV3uLZCYrJp2PXMwSoN8QU_Bg7guPlPQc0xtEu2aQBOeNiUuGa8W9FTZBmdDPXICGLUYi-u9kOD21vH3PvitAP2EHiWn0/s1600/pullingpork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUNja-mj1QhunTB4FOivEofQ5qqjRVUNZOOgJvn39JoR_MAFV3uLZCYrJp2PXMwSoN8QU_Bg7guPlPQc0xtEu2aQBOeNiUuGa8W9FTZBmdDPXICGLUYi-u9kOD21vH3PvitAP2EHiWn0/s1600/pullingpork.jpg" height="318" width="400" /></a></div>
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<span style="font-family: inherit;">I usually let the pork rest for 10 to 15 minutes before pulling it. After
the pork has rested, shred the meat with your fingers or a fork and serve with
<b><a href="http://www.glorifiedhomechef.blogspot.com/2014/08/carolina-style-barbecue-sauce.html" target="_blank">Carolina-Style Barbecue Sauce</a></b><span style="font-size: small;">. </span></span>Serves 4 to 8<br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><b>Chef's Note:</b> So, you just can't wait for hours to eat your pulled pork, huh? Well, here's quicker method if you own a pressure cooker.</span><br />
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<span style="font-family: inherit;"><br />
</span><br />
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<span style="font-family: inherit;">Cut
the pork butt into several chunks, 2- to 3-inches each. Coat the chunks of pork
with the spice mixture. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Place
a pressure cooker pot on the stove top over medium-high heat. When the pot is
hot, add 1 tablespoon oil. Brown the pork in batches. When the pork is browned,
remove it from the pot and cover loosely with aluminum foil.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Add
2 cups broth or vinegar to the pot and gently scrape the bottom of the pan using a wooden
spoon to loosen any bits of meat that are stuck. Return the pork to the pot,
along with any juices that accumulated on the plate. Close and lock the lid. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Bring
the pressure cooker to high pressure (15 psi). Immediately reduce the heat to
the lowest possible setting to maintain pressure, and set the timer for 1 hour.
<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">When
the time is up remove the pressure cooker from the heat and manually release the
pressure. Carefully open the lid and remove the meat to a platter. Cover with aluminum
foil and let it rest for 10 to 15 minutes before shredding. Discard the cooking
liquid and serve with <b><a href="http://www.glorifiedhomechef.blogspot.com/2014/08/carolina-style-barbecue-sauce.html" target="_blank">Carolina-Style Barbecue Sauce</a>.</b> </span><o:p></o:p></span></div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-13857393430500361532014-08-01T13:46:00.000-07:002014-09-01T12:41:33.494-07:00Carolina-Style Barbecue SauceYears ago, my best friend, Christin moved to the Raleigh-Durham area. When I went out for a visit, she took me for some real Carolina barbecue. I was really struck by the barbecue sauce. It was really unlike any I'd ever tried before. It was piquant, tart - just plain zippy. I really loved it.<br />
<br />
When I was writing recipes for <a href="http://www.amazon.com/Kitchen-Pantry-Cookbook-Condiments-Essentials/dp/1592538436/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1407357341&sr=1-1&keywords=the+kitchen+pantry+cookbook" target="_blank">The Kitchen Pantry Cookbook</a>, I decided to try to recreate the sauce. I thought it would be good to offer a couple distinct barbecue sauces to choose from. I love my Kansas City-Style Barbecue Sauce too but the Carolina-Style has stolen my heart.<br />
<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/AVvXsEixkIg_4KOB3ZWOMx3rWe2fKY_UpuOSnTflz8CGz7PaHVlDOIc2WeaGp_QhZbqcKnYRhzg5gj-PhW6FoXSEkIZyI4MmRP5b2gTp0WcLbtS-YHR9i6Kuc6gj7VdQDctdIQBBI0iM-G0IxtM/s1600/Condiments.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkIg_4KOB3ZWOMx3rWe2fKY_UpuOSnTflz8CGz7PaHVlDOIc2WeaGp_QhZbqcKnYRhzg5gj-PhW6FoXSEkIZyI4MmRP5b2gTp0WcLbtS-YHR9i6Kuc6gj7VdQDctdIQBBI0iM-G0IxtM/s1600/Condiments.JPG" height="400" width="306" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Condiment photo by Rina Jordan<br />
from Kitchen Pantry Cookbook (2013) by Erin Coopey<br />
(Carolina-Style Barbecue Sauce - center, right)</td></tr>
</tbody></table>
<h3 style="text-align: center;">
<b><span style="font-family: inherit;"><br /></span></b></h3>
<h3 style="text-align: center;">
<b><span style="font-family: inherit;">Carolina-Style Barbecue Sauce</span></b></h3>
<div style="text-align: left;">
<span style="font-weight: normal;"><i>Although I typically use this sauce as a condiment on ribs or <a href="http://www.glorifiedhomechef.blogspot.com/2014/08/pulled-pork-with-carolina-style.html" target="_blank">pulled pork</a>, it makes a great mop sauce if you are into pit barbecuing. </i><i><span style="font-family: inherit;">I also love it with grilled
chicken!</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: normal;"><i><span style="font-family: inherit;"><br /></span></i></span></div>
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<span style="font-family: inherit;">Makes 2 cups<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3/4 cup yellow mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="ES"><span style="font-family: inherit;">1/2 cup <a href="http://chefshop.com/India-Tree-Superfine-Cane-Sugar-1-lb-P6660.aspx?afid=13" target="_blank">sugar</a><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="ES"><span style="font-family: inherit;">1/4 cup <a href="http://chefshop.com/India-Tree-Light-Muscovado-Sugar-1-lb-P7529.aspx?afid=13" target="_blank">brown sugar</a><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="ES"><span style="font-family: inherit;">1 cup <a href="http://chefshop.com/Apple-Cider-Vinegar-Gravenstein-P6204.aspx?afid=13" target="_blank">cider vinegar</a><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/4 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 teaspoon <a href="http://chefshop.com/Hungarian-Paprika-Hot-Szeged-P7532.aspx?afid=13" target="_blank">hot paprika</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 teaspoon <a href="http://chefshop.com/Red-Pepper-Chili-Flakes-P7961.aspx?afid=13" target="_blank">crushed red pepper</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 teaspoon ground <a href="http://chefshop.com/Tellicherry-Peppercorns-P7940.aspx?afid=13" target="_blank">black pepper</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 teaspoon <a href="http://chefshop.com/Sel-Gris-Noirmoutier-Coarse-Gray-Salt-P8195.aspx?afid=13" target="_blank">coarse sea salt</a> or
kosher salt<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mix ingredients in a medium sauce
pan. Stir to combine. Bring to a boil and then reduce heat and simmer for 10
minutes. </span>If you like a thicker sauce, just simmer it a bit longer. </div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Sauce can be used immediately or refrigerated for up to 1 month.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This barbecue sauce makes a great marinade for either chicken or pork. If you plan to use this sauce as
marinade, be sure to cool it in the refrigerator before adding the meat. <o:p></o:p></span></div>
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<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Excerpted from <a href="http://www.amazon.com/Kitchen-Pantry-Cookbook-Condiments-Essentials/dp/1592538436/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1407357341&sr=1-1&keywords=the+kitchen+pantry+cookbook" target="_blank">The Kitchen PantryCookbook</a> by Erin Coopey, Quarry Books 2013</span><span style="font-family: Arial, sans-serif; font-size: small;"><o:p></o:p></span></div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-17801443048717717082014-07-01T11:34:00.003-07:002014-09-01T12:34:34.969-07:00Buttermilk Potato Salad with Feta and ArugulaI make a pretty good potato salad loaded with mustard, mayo, and hard-boiled eggs. I've been making it like that since I was a teenager. The inspiration came from my mother's 1963 Good Housekeeping Cookbook - the culinary bible of my youth. It's a tasty classic. Nothing wrong with it but, every once in a while it's good to try something new. <br />
<br />
A few years ago, I asked my friend Venus to bring some potato salad to a barbecue. She's arrived with a tangy delight that included ricotta salata and arugula, claiming inspiration from a pasta salad recipe by Seattle food icon, Tom Douglas. It was a hit.<br />
<br />
After the party I begged for the recipe but Venus is a bit of a seat-of-the-pants-kind of cook so getting the precise recipe just wasn't going to happen. So, I set about recreating the recipe. Along the line I made a few changes - subbing feta for the ricotta salata, upping some of the herbs, reducing the arugula, etc. I've got it just where I want it.<br />
<br />
This potato salad is going to knock your socks off! It's zingy, salty, creamy goodness. I can't wait for you to taste it!<br />
<br />
Incidentally, I met Tom Douglas shortly before the release of my cookbook. We chatted about the subject of my book and he asked me if I'd looked at another cookbook that sounded similar to mine (the name escapes me now). I said that I hadn't because I didn't want to be influenced. Tom replied, "Oh, it's all been done before. We're all inspired by something we've tried." So with that in mind, I tip my hat to Tom (and Venus) as the inspiration for this recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokLl39hC9gB1-OLLcH9nWtIFJtVni6NaxhQueLm7K6QjOrEHx0G7TsZQJGLceAVp_6jZFOSzZThOQM_7ljEJIgbX67aOJ9cJntA9RqmUwCZCAlnsTiu4bDfNwI2DOxQo0cmjJvUi3Ae4/s1600/PotatoSaladWeb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokLl39hC9gB1-OLLcH9nWtIFJtVni6NaxhQueLm7K6QjOrEHx0G7TsZQJGLceAVp_6jZFOSzZThOQM_7ljEJIgbX67aOJ9cJntA9RqmUwCZCAlnsTiu4bDfNwI2DOxQo0cmjJvUi3Ae4/s1600/PotatoSaladWeb.jpg" height="426" width="640" /></a></div>
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<b><span style="font-size: 14pt;"><span style="font-family: inherit;">Buttermilk Potato
Salad with Feta and Arugula<o:p></o:p></span></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">Serves
6 to 8<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">For
the buttermilk dressing:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">½
cup buttermilk<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">½
cup mayonnaise, homemade, or good-quality store-bought<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">½
cup plain yogurt<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
tablespoon chopped fresh dill<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">1/3
cup chopped fresh chives<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
cloves garlic, minced<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
tablespoon minced shallot<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">1
tablespoon freshly squeezed lemon juice<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">1 teaspoon <a href="http://chefshop.com/Trapani-Fine-Sea-Salt-P7786.aspx?afid=13" target="_blank">seasalt</a> </span></span><br />
<span style="font-size: 12pt;"><span style="font-family: inherit;">1/2 teaspoon freshly ground <a href="http://chefshop.com/Tellicherry-Peppercorns-P7940.aspx?afid=13" target="_blank">black pepper</a><o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">For
the salad:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
pound small red potatoes, quarter or eighth if too large<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">1
cup crumbled feta cheese<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">3
cups loosely packed baby arugula<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: inherit;">To
make the buttermilk dressing, whisk together the buttermilk, mayonnaise and
yogurt and in a bowl. Add the dill, chives, garlic, shallot, and lemon juice
and whisk again. Season to taste with salt and pepper.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Bring
a large pot of salted water to a boil, add red potatoes, and cook until tender.
Drain the potatoes and immediately run under cold water until completely cool.
Drain well.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Put
the potatoes in a large bowl and, using a rubber spatula, fold in dressing. Add
the cheese and arugula and stir to combine. Chill for 1 hour. Top with freshly ground black pepper and let the compliments roll in!<o:p></o:p></span></span></div>
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<br />Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-19936841796764030872014-06-02T10:54:00.000-07:002014-06-02T11:14:03.482-07:00Get Your Grill On!<div class="MsoNoSpacing">
We've had an amazing spring in Seattle so far. All this sunshine means we're officially in grilling season. Here are a few of my favorite tips and recipes to kick things off!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK6aesBM48ReCYZ4vxLy8xBXgZZp0N_j6vPhvHUgEThl9Aj7S4wt1m5yxt4-S6VMRTKnRziPPY65EnwNbjGMEDArIhBtL-oEzANfMVJnxvh2OZPhKYZAWNpM17nZqypYGfVSE8HltMpE/s1600/grilled+scallion.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK6aesBM48ReCYZ4vxLy8xBXgZZp0N_j6vPhvHUgEThl9Aj7S4wt1m5yxt4-S6VMRTKnRziPPY65EnwNbjGMEDArIhBtL-oEzANfMVJnxvh2OZPhKYZAWNpM17nZqypYGfVSE8HltMpE/s1600/grilled+scallion.png" height="518" width="640" /></a></div>
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<b>A new grilled veggie idea!</b></div>
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Grilled Spring Onions are classic Spanish fare. Even my husband, a professed onion hater, loves these tasty, caramelized bites. Start by cutting about 1/2 inch off the root ends of a bunch of green onions. Next lay the onions on a rimmed sheet pan and drizzle with olive oil. Toss to thoroughly coat the onions and then sprinkle them with a little salt. Grill over medium heat until the whites soften and the greens begin to get grill marks, about 3 to 5 minutes. Serve with a traditional <a href="http://www.glorifiedhomechef.blogspot.com/2014/01/romesco-sauce-blasted-vegetables-part-2.html" target="_blank">Spanish Romesco Sauce</a> or Garlic Aioli (1 cup mayo, 1/2 tsp crushed garlic, 1 tsp Dijon mustard, and 2 tsp lemon juice blended together). Fab as a simple appetizer or served alongside a juicy steak!</div>
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<b>A sweet treat!</b></div>
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Mock Cobbler - This is a simple one but so delicious! Mix 3 cups of your favorite berries or stone fruit with 1/4 to 1/2 cup of sugar, 1/4 tsp of cinnamon and a squeeze of lemon. Spoon 3/4 cup of fruit each onto 4 squares of heavy duty aluminum foil and fold together like a hobo's pouch (make sure the foil is sealed so there are no leaks) and toss on a medium high grill for 5 to 10 minutes. Carefully open the pouches and pour the contents over ice cream or short bread! The fruit will be jammy and intensely flavorful.</div>
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<br /></div>
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<b>Just say no to dried out meat!</b></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO0hgNNjvOl5VH7xemuPiRFWAHJmEqo-TiSe4INHJ_sYq4eVPDpBq_39hzrkCU86hxfcDRKCSyHgBRH3Ti4cKoRieuzda3Nr3Kw55jJOabB4nCZglfWbugq7R6_C6CWpU3XTrOy_uAx8/s1600/Brine+Tip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO0hgNNjvOl5VH7xemuPiRFWAHJmEqo-TiSe4INHJ_sYq4eVPDpBq_39hzrkCU86hxfcDRKCSyHgBRH3Ti4cKoRieuzda3Nr3Kw55jJOabB4nCZglfWbugq7R6_C6CWpU3XTrOy_uAx8/s1600/Brine+Tip.jpg" height="256" width="320" /></a>I love to grill skinless chicken breast and pork tenderloins but if you aren't careful you can end up with an ultra-dry piece of leather. That's because both items are very lean. To combat this, I brine them. A few hours before you barbeque combine 8 cups of water with 1 cup of kosher salt and 1 cup sugar in a large Tupperware container. Stir to combine and then add 2 pounds of boneless, skinless chicken breasts or pork tenderloins. Brine in the refrigerator for a couple hours and you are ready to grill! You'll be amazed how juicy the result is!</div>
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<b>Get your family to eat more veggies!</b></div>
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Luscious Lettuce Wraps - Combine 3 cloves of garlic, the pulp of a large lemon, 2 tsp cumin, 2 tsp paprika, and 1/2 tsp kosher salt in a food processor to make a paste. Scrape into a gallon size zip-lock bag. Add 2 lbs of lamb or chicken cut into 1/2" x 3" strips. Toss to coat the meat. Grill a few vegetables like zucchini strips, red onion slices and strips of bell pepper. When the veggies are done, grill the meat for 5 to 10 minutes turning once over high heat. Serve the veggies and meat buffet-style with leaves of butter lettuce. Then let your family build their own lettuce wraps! I like mine with a little yogurt dressing and some cilantro.</div>
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<b>Want to learn more? Why not join me for a grilling class? I'll be teaching a fun class on Tuesday, June 10th at the <a href="http://www.brownpapertickets.com/events/698168" target="_blank">Sanctuary at Admiral</a> in West Seattle.</b><br />
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<a href="http://www.brownpapertickets.com/events/698168" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHY2cFBsXRqLKCGPYHkone5nb4pTrl0emuxEuN7lMjouqGi6_eBCuVE8PXfpTMZKXRi4azndIDMI5tcFOgB7aO3-0qHP10oLQ-M-AuhyFHk-iEEZonkLk2yqG3l9JRpG1V6RUmlWiE8c/s1600/GrillFlyer.png" height="640" width="456" /></a></div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-91016135834136845412014-05-15T11:05:00.000-07:002014-05-15T11:05:00.725-07:00My Mom's Smokey Roni - Kind of...<div class="separator" style="clear: both; text-align: left;">
My friend, <a href="http://www.glorifiedhomechef.blogspot.com/2014/03/cathy-sanders-fried-sauerkraut.html" target="_blank">Cathy</a>, is celebrating a birthday today and her dear husband, Carl, asked her friends to each send a handwritten recipe and photo of their favorite macaroni and cheese recipe. Carl's request got me thinking about a recipe that my mom used to make called Smokey Roni. It was in the regular dinner rotation. I thought it might be a fun recipe to give to Cathy.</div>
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Over the years, I've collected a number of the cookbooks that I grew up with (and that my mom still uses), so I decided to see if the recipe was included in one called, "Dinner in a Dish." Sure enough, it was listed in the index but when I turned to the recipe it read "1 box macaroni and cheese." My mother NEVER made it with boxed macaroni and cheese! </div>
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You know, I give my mom crap for not being much of a cook but the truth is I liked her cooking growing up. She put dinner on the table every night. Sure, it was the 1970's and we ate a lot of casseroles but my mom did a lot from scratch. We always had a garden, and to this day she cans, pickles, and freezes fresh vegetables every summer. She didn't share my passion for cooking but she did a fine job of feeding the family. I laugh now about her "regular rotation" menu selections but here I am 40 years later collecting her old cookbooks and looking up nostalgic recipes. So, I was actually quite impressed to see that although she'd used the Smokey Roni recipe as a guideline, she'd gone out of her way to make the mac-n-cheese from scratch. (Way to go, Mom!) Following in my mother's footsteps, I created my own mac-n-cheese recipe homage to Smokey Roni.</div>
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Vince tasted tested the recipe with glee and absolutely loved it. A hit all the way around! Thanks Carl and Cathy for inspiring me to revisit a wonderful childhood recipe. Hope you like it as much as we did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm66FncPkGeAKcgh75gh8bC7vjOZqLWOp2Gwtuf3wXCgLi793vYji4vfVG2V9wazlrSSiBFO__dRSLks0JDFmeeOQt8zXvjWS-4Wsg_WzwBCkbaXnTgrVleJm4LEcR0OiXlvMzoGm1RU/s1600/smokey+roni.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm66FncPkGeAKcgh75gh8bC7vjOZqLWOp2Gwtuf3wXCgLi793vYji4vfVG2V9wazlrSSiBFO__dRSLks0JDFmeeOQt8zXvjWS-4Wsg_WzwBCkbaXnTgrVleJm4LEcR0OiXlvMzoGm1RU/s1600/smokey+roni.png" height="470" width="640" /></a></div>
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<div class="MsoNormal">
Smokey Roni</div>
<div class="MsoNormal">
Serves 4</div>
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<br /></div>
<div class="MsoNormal">
8 ounces elbow macaroni (substitute gluten free if you like)</div>
<div class="MsoNormal">
2 tablespoons butter, plus additional for buttering casserole
dish</div>
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2 tablespoons finely minced onion</div>
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1 tablespoon potato starch (for gluten free) or flour </div>
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1 teaspoon kosher salt or sea salt</div>
<div class="MsoNormal">
1/2 teaspoon dry mustard</div>
<div class="MsoNormal">
1/4 teaspoon granulated garlic</div>
<div class="MsoNormal">
pinch of freshly ground black pepper</div>
<div class="MsoNormal">
2 cups half-n-half or whole milk</div>
<div class="MsoNormal">
10 ounces sharp cheddar cheese, grated (approximately 3
cups)</div>
<div class="MsoNormal">
10 ounces frozen chopped broccoli, thawed and drained well
(approximately 2 cups)</div>
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6 ounces diced ham, (approximately 1 cup)</div>
<div class="MsoNormal">
1/4 cup grated parmesan cheese</div>
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<br /></div>
<div class="MsoNormal">
Cook elbow macaroni as directed on package. Aim for al dente
since the pasta will cook longer in the sauce. Drain and rinse with cool water
to stop the cooking process. Set aside.</div>
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<br /></div>
<div class="MsoNormal">
Preheat oven to 400F. Grease a 2 quart casserole pan with
butter. </div>
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<br /></div>
<div class="MsoNormal">
Meanwhile in a medium saucepan, melt 2 tablespoons of butter
over medium-low heat. Add minced onion and sweat until translucent, about 3 to
5 minutes. Stir in potato starch, salt, dry mustard, granulated garlic and
pepper. Stir until smooth and beginning to bubble. Slowly stir in half and
half. Increase the heat to medium and cook until the mixture is just about to
simmer. Add the grated cheddar and stir until the cheese has melted and the
sauce is smooth. </div>
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<br /></div>
<br />
<div class="MsoNormal">
Pour the drained macaroni into the casserole pan. Add the
chopped broccoli and diced ham. Pour the cheese sauce over the top and mix
gently until everything is nicely coated. Top with grated parmesan and bake,
uncovered, for 20 minutes until the dish is bubbling and the top has turned a
light golden brown. </div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-74724833509100972662014-05-08T10:21:00.004-07:002014-05-08T11:32:38.133-07:00Want Breakfast in Bed this Mother's Day? Here's Your Family's guide!<div class="MsoNormal">
<i>Okay ladies, here’s a
little blog for you to print and post on the refrigerator this week. Your family will be grateful for the
“subtle” suggestion. </i></div>
<br />
<i> <o:p></o:p></i><br />
<div class="MsoNormal">
Psst… are you looking for a way for your family to
pamper Mom this Mother’s Day? How about
starting her special day with breakfast in bed!
Even younger kids can help out to make Mother’s Day special and they
will feel so proud to help.</div>
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<br /></div>
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Here are some fun and creative ways to tell Mom how much
she’s loved:</div>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Pick a
flower from your garden for the breakfast tray. If you don’t have a bud vase, try a
handful of flowers in a pretty mug.</li>
</ul>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">If you
don’t have a breakfast tray, tape paper onto a cookie sheet and let the
kids decorate it with drawings for Mom.</li>
</ul>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF1KeSXfo3JP8oJq3TgS_X5figmfjYGtOjc4fVj3lw6WQLHv5HH4Bv7ALbFOMCuO-gJ5H3Scl20vgjh-p6AFmO8ZFnYncrG69wBrn0OKOyB6n2fg5X6t4HtdKo3fyCplwVf0mQcDK_7E/s1600/MothersDay.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF1KeSXfo3JP8oJq3TgS_X5figmfjYGtOjc4fVj3lw6WQLHv5HH4Bv7ALbFOMCuO-gJ5H3Scl20vgjh-p6AFmO8ZFnYncrG69wBrn0OKOyB6n2fg5X6t4HtdKo3fyCplwVf0mQcDK_7E/s1600/MothersDay.jpg" height="256" width="320" /></a>
<li class="MsoNormal">Pick
the tops off dandelions or other pretty blooms and place a few on the breakfast tray. Their bright yellow blooms add a little
sunshine to breakfast and help to clean up your lawn. </li>
</ul>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Stretch
the fun out and make it easier for little ones to help by bringing in
things one at a time. Start with
the decorated breakfast tray, then, ask your child to bring in an empty
coffee cup or juice glass. You can
follow with the coffee pot or pitcher.
Mom will feel like she’s at a restaurant.</li>
</ul>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">You
don’t have to cook to show you care.
Breakfast in bed can be anything from a bagel and cream cheese or dry
cereal, to scrambled eggs or Eggs Benedict. No matter what you serve, it will be
appreciated.</li>
</ul>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">You
can also plan ahead by mixing up some delicious Oven-Baked French Toast
the night before. The recipe is
simple and all you have to do is pop it in the oven in the morning. </li>
</ul>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh155CusWG5rGmaYrL1i-CMep7-b3w1oOf_5dkqElRfN0wUr7PzCq1Yd0w0z-KKzMQ3NkMeXl5EIAsob7BbUBoYajG8GRj9vKfx-D6-TC8mkzgQn_6QMP_M20lMBI3qtG7jqfQ8Nh9mtuo/s1600/FrenchToast.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh155CusWG5rGmaYrL1i-CMep7-b3w1oOf_5dkqElRfN0wUr7PzCq1Yd0w0z-KKzMQ3NkMeXl5EIAsob7BbUBoYajG8GRj9vKfx-D6-TC8mkzgQn_6QMP_M20lMBI3qtG7jqfQ8Nh9mtuo/s1600/FrenchToast.png" height="470" width="640" /></a></div>
<div class="MsoNormal">
Oven-Baked French Toast</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8 slices of your favorite French bread (or try something
different like a fluffy brioche or cinnamon swirl bread)<br />
butter or cooking spray</div>
<div class="MsoNormal">
2 Tablespoon sugar</div>
<div class="MsoNormal">
8 eggs<br />
2 cups milk<br />
1 1/2 teaspoonvanilla</div>
<div class="MsoNormal">
1/4 teaspoon nutmeg</div>
<div class="MsoNormal">
1/4 teaspoon cinnamon</div>
<div class="MsoNormal">
Powdered Sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grease a large rectangular baking dish with butter or
cooking spray. Lay the slices of bread in the baking dish like playing cards –
each slice slightly overlapping the one before. In a medium-size mixing bowl, beat
together the sugar, eggs, milk and vanilla; pour over bread. Cover the pan and
refrigerate overnight. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the morning, uncover the pan and sprinkle the French
toast with nutmeg. Bake, uncovered, at
350 degrees for 45 minutes until the bread begins to turn golden brown. Sprinkle
with a little powdered sugar and don’t forget the syrup. Makes 8 servings.</div>
<div class="MsoNormal">
<br /></div>
Serve your French toast with fresh fruit and, perhaps, a mimosa! Mom will feel like a queen on her special
day. Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-70869788931087593292014-04-08T14:14:00.002-07:002014-04-08T14:14:47.845-07:00Rhubarb Put's Some Zing in Your Spring!<div class="MsoNormal">
As I sat thinking about spring vegetables for this blog, my
first thoughts were about fresh asparagus. Then I thought, "everyone
thinks asparagus in spring." Everywhere I turn there's an asparagus
recipe. It's not that I don't like asparagus. I love it. I just didn't want to
offer the ubiquitous asparagus recipe when there are so many other vegetables
popping up in the springtime. So what could I suggest that was unique?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The answer came to me while walking through my neighborhood.
I noticed a home with planter boxes overflowing with tawny-pink rhubarb stalks
and was inspired.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rhubarb is one of those often overlooked vegetables but it's
delicious, simple to work with, and a great source of potassium and vitamin C.
The early pink stems are the best for cooking. You'll definitely have to add
some sugar to offset their natural tartness though. Oh! Do remember that the
stems are the edible portion of the plant so trim away all the leaves before
cooking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I'm sure that moment I mentioned rhubarb many of you thought
of pies, but since I am not much of a baker I decided to develop a different
type of recipe - a Spiced Rhubarb Compote.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you like tangy, sweet and sour sauce, you'll love this
compote! It's quick, easy, and so versatile. I've spooned over roasted pork and
duck, served it as a condiment for a glazed ham, and topped savory goat cheese
cheesecakes with a dollop. So yummy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1whwD_o5vrcCLTZ5pzoLiN5k98-EcA8vxXBCbOZa4J-aJRu7_sagWLpoG4k3_JXhuTTz8B15Vfa0hN9j7mFxdOck26Phg6pnlnP1MkT5Y_gagpF_QSfSswUe3n2EQWMi6jVzukItpic/s1600/rhubarbchz.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1whwD_o5vrcCLTZ5pzoLiN5k98-EcA8vxXBCbOZa4J-aJRu7_sagWLpoG4k3_JXhuTTz8B15Vfa0hN9j7mFxdOck26Phg6pnlnP1MkT5Y_gagpF_QSfSswUe3n2EQWMi6jVzukItpic/s1600/rhubarbchz.png" height="468" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Spiced Rhubarb Compote</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6 cups diced rhubarb stalks (about 2 lbs)</div>
<div class="MsoNormal">
1 1/2 cups sugar</div>
<div class="MsoNormal">
1 cup water</div>
<div class="MsoNormal">
1 cup cider vinegar</div>
<div class="MsoNormal">
1 tsp ground ginger</div>
<div class="MsoNormal">
1 tsp cinnamon</div>
<div class="MsoNormal">
1/4 tsp ground cloves</div>
<div class="MsoNormal">
1/4 ground allspice</div>
<div class="MsoNormal">
1 pinch of nutmeg</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine all the ingredients in a large sauce pan. Simmer
over medium heat until the sugar dissolves and the rhubarb is tender, about 20
minutes. Simmer a bit longer to thicken, if you like.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The compote can be served warm, at room temperature, or cold
and will keep up to 3 weeks in the refrigerator. Enjoy!<br />
<br />
If you are inspired to try other rhubarb recipes, I found a link to some interesting cocktails too. Check out the <a href="http://liquor.com/articles/in-season-rhubarb/" target="_blank">article </a>on Liquor.com. </div>
<div class="MsoNormal">
<br /></div>
<br />
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<br /></div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-19976518418080100562014-03-27T13:50:00.001-07:002014-03-27T13:57:58.380-07:00Cathy Sander's Fried Sauerkraut<div class="MsoNormal">
When my friend, Cathy, mentioned that she like to share her
recipe for Fried Sauerkraut, I pictured little sauerkraut croquettes. I
couldn't have been more mistaken. It turns out that fried sauerkraut is pan
fried with bacon and onion and it's DELICIOUS!<br />
<br />
I highly recommend giving this a try. I think the recipe would appeal to kraut lovers but even more so to people who can take it or leave it. This recipe helps to round out and enrich the flavor. Instead of that puckery, salty sour flavor you get a layered subtle dish - a little salty, a little smokey. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cathy suggests serving the Fried Sauerkraut with roast
turkey and cranberry sauce. It's her husband Carl's favorite way to eat
it. Vince and I also used some for a Reuben and it rocked!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The recipe is easy peasy. Check out the video and then try the recipe yourself.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/J3BgthznXwM?feature=player_embedded' frameborder='0'></iframe></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Fried Sauerkraut</b></div>
<div class="MsoNormal">
Serves 4 to 8</div>
<div class="MsoNormal">
<br />
1 32-ounce jar Sauerkraut, drained<br />
4 slices thick-cut bacon, sliced into 1" strips<br />
1/2 cup diced onion</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain the sauerkraut and squeeze as much of the moisture out
as you can. Set aside.</div>
<div class="MsoNormal">
Heat a 12" pan on medium high. (Cathy prefers to use
cast iron but any pan will do. Non-stick pans do not work well for this recipe
because the sauerkraut won't brown/caramelize.) </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once the pan is hot at the bacon strips and cook to render
out the fat for about 5 minutes. You don't want to make the bacon too crisp but
you do want a good amount of bacon fat in the pan. Add diced onions and
cook till onions are slightly translucent, about 4-5 minutes. Next add the
drained sauerkraut and and stir to combine all the ingredients well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Then let the sauerkraut sit in the pan for a few minutes to
start the caramelizing. Stir occasionally till sauerkraut is a golden
color, about 10 minutes. Once it reaches the desired color, turn off the heat
and let sit in the pan for 1-2 minutes.</div>
<br />Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com1tag:blogger.com,1999:blog-2207150511635942226.post-89705980756470837362014-03-11T17:45:00.000-07:002014-03-11T17:45:06.924-07:00Potatoes Colcannon for Your St. Paddy's Day <br />
<div class="MsoNormal">
St Patrick’s Day is just around the corner. Americans of all
ethnicities embrace their inner leprechauns by wearing green and raising a pint
to celebrate. Many partake in the ubiquitous Irish-American tradition of eating
corned beef and cabbage, as well. But do we really like it? Good corned beef?
Yes! But tasteless, cottony potatoes and wilted cabbage? Probably not.
(Although, the starch might keep the ghoulies at bay after too much green
beer.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Admittedly, potatoes and cabbage have been sustenance foods
in Ireland for ages. I’m not knocking that, but they don’t have to be bland and
boring! I suggest you shake up your menu and try a flavorful, classic Irish
side dish – Potatoes Colcannon.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Colcannon, Irish for “white-headed cabbage,” consists mainly
of mashed potatoes with kale or cabbage though there are many variations. It’s
commonly served on St. Patrick’s Day and Halloween but once you’ve tried it,
you’ll want to serve it year-round. It’s terrific with grilled sausages,
roasted pork and ham.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZgKnJK7hapQoo1IaHbKyd1sT-Azx_BiKstLpTaHp470y0yHe4y_rJNKMK75vQL7ZKliGw7nrI7u9D7x-hlQzSR3DYGFoCLSXmDCDJb1HwOaXk4z_MiyzG0LZ6vo0WXM6zHEQkF6tAOM/s1600/colcannon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZgKnJK7hapQoo1IaHbKyd1sT-Azx_BiKstLpTaHp470y0yHe4y_rJNKMK75vQL7ZKliGw7nrI7u9D7x-hlQzSR3DYGFoCLSXmDCDJb1HwOaXk4z_MiyzG0LZ6vo0WXM6zHEQkF6tAOM/s1600/colcannon.png" height="640" width="460" /></a></div>
<br />
<div class="MsoNormal">
<b>Potatoes Colcannon</b></div>
<div class="MsoNormal">
Serves 4 to 8</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 lbs (about 6) russet potatoes, peeled and quartered</div>
<div class="MsoNormal">
8 tablespoons (1 stick) butter, cut into small cubes</div>
<div class="MsoNormal">
1/2 cup milk or cream</div>
<div class="MsoNormal">
1 1/2 cups diced onion</div>
<div class="MsoNormal">
3 cups coarsely chopped green cabbage or kale*</div>
<div class="MsoNormal">
1/8 teaspoon freshly grated <a href="http://chefshop.com/Nutmeg-Whole-P5946.aspx/?afid=13" target="_blank">nutmeg</a></div>
<div class="MsoNormal">
<a href="http://chefshop.com/Sea-Salt-Trapani-Fine-P7786.aspx/?afod=13" target="_blank">sea salt</a> and freshly ground <a href="http://chefshop.com/Peppercorns-Black-Tellicherry-P5931.aspx/?afid=13" target="_blank">black pepper</a>, to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG_rW7kKQSuy7hGRjDDil6WoVgftSTAef3Q1X79A8hmq37RXgG89x6mQ0-h5cB9NrqvUbFk8VcKdIdJc-Wmk9p9gOZcW2qjkjqWTnxn_Ma8SGeqm5JmKXCP5_OhfGaNGz49xE-C0L9aU/s1600/blessing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG_rW7kKQSuy7hGRjDDil6WoVgftSTAef3Q1X79A8hmq37RXgG89x6mQ0-h5cB9NrqvUbFk8VcKdIdJc-Wmk9p9gOZcW2qjkjqWTnxn_Ma8SGeqm5JmKXCP5_OhfGaNGz49xE-C0L9aU/s1600/blessing.jpg" height="256" width="320" /></a>Put the potatoes in a large pot, add water to cover the
potatoes by 2 inches and generously salt the water. Bring to a boil over
medium-high heat and cook until the potatoes are tender when pierced with a
knife, about 15 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While potatoes are cooking melt 2 tbsp of the butter in a
heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring
occasionally, until softened, about 5 minutes. Add the cabbage and toss until
tender-crisp, about 8 minutes. (If you are substituting kale for the cabbage,
cook it a little longer to ensure that it’s tender – about 15 minutes.)
Sprinkle with nutmeg and season with salt and pepper.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain the tender-cooked potatoes, return them to the pot and
mash well. Add the remaining 6 tbsp of butter, allow to melt, and stir to
combine. Slowly stir in milk. Season with salt and pepper. Fold the potatoes
into the cabbage mixture and serve warm.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*You can substitute 1 bunch kale (about 1 lb), stemmed and
coarsely chopped</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #38761d;"><i><b>Happy St. Patrick’s Day!</b></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What do you serve on St. Patrick’s Day? Are there any
traditional dishes you’d like to share?</div>
<div class="MsoNormal">
<br /></div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-26039341084315182142014-02-19T17:22:00.000-08:002014-03-11T17:28:01.689-07:00Quick and Easy CouscousAlthough authentic couscous is very labor intensive, it needn't be for most of us. This version is so easy and practically fool-proof but it does require a little self restraint.<br />
<br />
As a cooking instructor, I find that many people don't feel comfortable in the kitchen unless they are actively doing something. Doing something often manifests are stirring. Although beneficial for some dishes like risottos or sauces, I can't stress enough that you should refrain from stirring from time to time. Some food needs time to heat, or brown, or soak up a little moisture. Not stirring can be integral to the desired outcome.<br />
<br />
With that in mind, this couscous recipe requires that you basically do nothing. As a matter of fact if you do stir, even just a little, you will probably end up with a lumpy mess. So, relax and trust that everything will be fine in 10 minutes time. That kind of rhymes so it must to true...a new rule to live by.<br />
<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/RksKe-Mdfyo?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<b>Quick and Easy Couscous</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5kxechXdnbXmWaZszmbQs650j1oREO6aL2oTY0GY7_NzIkco-Jo4D0aHekc83a-a_BqlIYi_zixoMzbbyWBGA7O_Z3WWz93Orj-eQx98gbwqrj_Y4cOCbxHJ-GkTpciG-EI3AFGALaI/s1600/couscous.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5kxechXdnbXmWaZszmbQs650j1oREO6aL2oTY0GY7_NzIkco-Jo4D0aHekc83a-a_BqlIYi_zixoMzbbyWBGA7O_Z3WWz93Orj-eQx98gbwqrj_Y4cOCbxHJ-GkTpciG-EI3AFGALaI/s1600/couscous.jpg" height="256" width="320" /></a>Serves 4<br />
<br />
1 1/2 dry <a href="http://chefshop.com/North-African-Couscous-organic-P6676.aspx/?afid-13" target="_blank">couscous</a><br />
pinch of <a href="http://chefshop.com/Organic-Moroccan-Saffron-1-gram-P8095.aspx/?afid=13" target="_blank">saffron</a> steeped in hot water<br />
for 5 minutes, optional<br />
1 1/2 teaspoons <a href="http://chefshop.com/Fleur-De-Sel-Noirmoutier-France-P6135.aspx/?afid=13" target="_blank">sea salt</a><br />
1 1/2 teaspoons <a href="http://chefshop.com/Desert-Miracle-Olive-Oil-P7824.aspx/?afid=13" target="_blank">olive oil</a><br />
<br />
Pour the couscous into a lasagna pan or casserole dish. Bring 2 and 1/4 cup of water to a boil. Season with saffron, sea salt, and olive oil. Stir until the sea salt has dissolved. Pour over the couscous as evenly as possible. DO NOT STIR! Cover the pan with plastic wrap and let rest until all the water has been absorbed, approximately 10 to 15 minutes.<br />
<br />
When the water is absorbed, remove the plastic wrap and rake through the couscous with a fork to fluff and separate the grains. Serve immediately.<br />
<br />
Try pairing Quick and Easy Couscous with Adam Grossman's <a href="http://www.glorifiedhomechef.blogspot.com/2014/02/adam-grossmans-moroccan-chicken.html" target="_blank">Moroccan Chicken</a><br />
<br />
<br />
<br />Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-51415546090254418202014-02-17T14:46:00.000-08:002014-03-12T14:16:51.325-07:00Adam Grossman's Moroccan Chicken<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR6c30QldCAp_jMywkPCeWuaI1JUnERr_e7_XP4b5NQQnmuaIo6TyiptN4oN-n4x9C8Xy2h1M9cVPSE0pnb3ysf6lgtgZ32ALNixUIAoxZSjDoXOqXtYLq3KkWFryfDFUWF9b9d46R7k/s1600/moroccanchick.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR6c30QldCAp_jMywkPCeWuaI1JUnERr_e7_XP4b5NQQnmuaIo6TyiptN4oN-n4x9C8Xy2h1M9cVPSE0pnb3ysf6lgtgZ32ALNixUIAoxZSjDoXOqXtYLq3KkWFryfDFUWF9b9d46R7k/s1600/moroccanchick.png" height="464" width="640" /></a></div>
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<br /></div>
<div style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-style: inherit;">This month's Glorified Home Chef is </span><b style="font-style: inherit;">Adam Grossman</b><span style="font-style: inherit;">. Adam showed me how to make his grandmother's recipe for </span><b style="font-style: inherit;">Moroccan Chicken</b><span style="font-style: inherit;">. </span><span style="font-style: inherit;">As a young woman Adam's grandmother traveled through Morocco. She brought back this recipe which has been handed down from generation to generation.</span></div>
<div style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div style="text-align: center;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-style: inherit;">It's a healthy and quick weeknight supper that you will just love. Check out the video! </span></div>
</div>
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<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
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<b>Moroccan Chicken</b></div>
<div style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
Recipe adapted from Adam Grossman<br />
<br />
<span style="font-weight: inherit;">1 tablespoon olive oil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqJHKSJAlzD2r-O0uTRaCoZQqm2tBPGyqBOSQ1Q-IZBkE5pzUqjCNExxnvURTN_x96DX7QiIIZOHQLyMigJfjuI7yog1cNMdanpgVLUFRCaxDncsj4fEFPGSKghuVz7dfIfqDxDBFBwc/s1600/MoChickIngred.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqJHKSJAlzD2r-O0uTRaCoZQqm2tBPGyqBOSQ1Q-IZBkE5pzUqjCNExxnvURTN_x96DX7QiIIZOHQLyMigJfjuI7yog1cNMdanpgVLUFRCaxDncsj4fEFPGSKghuVz7dfIfqDxDBFBwc/s1600/MoChickIngred.png" height="232" width="320" /></a><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 large onion, diced</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">2 boneless, skinless chicken breasts, cut into bite-sized cubes</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 red bell pepper, cut into batons (</span>1/2" wide strips<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">)</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 green bell pepper, </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">cut into batons (</span>1/2" wide strips<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">)</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 cup golden raisins</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 teaspoon curry powder</span><br />
1/4 teaspoon ground thyme</div>
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1 teaspoon cinnamon</div>
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1 pinch of saffron threads</div>
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<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 cube chicken </span>bouillon<br />
<span style="font-style: inherit; font-weight: inherit;">1 cup of blanched white, whole almonds or slivered almonds</span></div>
<div style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">2 small zucchini squash (grated in long strands or julienne cut</span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">)</span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">granulated garlic, salt, and pepper to taste</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-style: inherit; font-weight: inherit;">Heat the olive oil in a dutch oven over medium heat. Add the onion and sweat, stirring </span></span>occasionally<span style="font-family: inherit;"><span style="font-style: inherit; font-weight: inherit;">, until transparent.</span></span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Add the cubed chicken pieces and sauté until just cooked and opaque - add a little more oil if need be to keep from sticking. Remove the chicken from the pan and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekepfWz4R9QXXXgbbcqpNCZzGYdDWsOl1XMfHahMvQJ2Wzjz5vpGeU-WmHyckNyJCVqm7W_XNUZQErQ5389ZKs7N2OG1yblsgyV46YP2UHzhIeuSgEl_C8gJhMjy47_kHgs4pGKhDSzc/s1600/mochicktip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekepfWz4R9QXXXgbbcqpNCZzGYdDWsOl1XMfHahMvQJ2Wzjz5vpGeU-WmHyckNyJCVqm7W_XNUZQErQ5389ZKs7N2OG1yblsgyV46YP2UHzhIeuSgEl_C8gJhMjy47_kHgs4pGKhDSzc/s1600/mochicktip.jpg" height="256" width="320" /></a>Add the bell peppers and saute for 3 to 4 minutes until tender. Next stir in the golden raisins, spices, the bouillon cube and blanched almonds. <span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Cover and cook mixture over low heat until the vegetables are soft, about 3 to 5 minutes longer. </span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Return the onions and chicken to the pan. If the vegetable are dry, add a little water to moisten the dish, about 1/4 to 1/2 cup should be enough. Cover and cook until chicken is fully cooked and hot.</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Finally, add the zucchinis and stir to combine. </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Cover and cook until the zucchinis are tender - about 2 minutes for grated or 5 for julienne cut.</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Serve over <a href="http://glorifiedhomechef.blogspot.com/2014/02/quick-and-easy-couscous.html" target="_blank">couscous</a>.</span></div>
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<span style="font-style: inherit;"><span style="font-family: inherit;"><strong style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></strong></span></span><br />
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-39337073943496855412014-02-11T12:21:00.004-08:002014-02-11T12:21:39.524-08:00Heart Shaped Meringues - What a way to say I love you, Valentine!I'm always looking for grain-free dessert ideas. Plus, I have a weakness for anything that's kitschy cute and what better time of year to embrace kitsch than Valentine's Day.<br />
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I saw a recipe by Carla Hall in this month's Redbook and was inspired to rework it. I just felt like it was more complicated than it needed to be. So, here's my simplified version of <b>Heart Shaped Meringues with Jam.</b><br />
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<br />
<b>Heart Shaped Meringues with Jam</b><br />
Makes 4 to 6, 4-inch hearts<br />
<br />
4 large egg whites<br />
1 cup granulated sugar, divided<br />
1/4 teaspoon vanilla extract<br />
2/3 cup of your favorite jam, fresh sliced strawberries, raspberries or passion fruit puree<br />
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Preheat oven to 225F.<br />
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Place the egg whites in a mixing bowl and whip with an electric mixer at medium speed until they are foamy and hold a soft peak.<br />
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Continue to whip the egg whites as you gradually add 1/2 cup of granulated sugar. Continue to whip at medium speed until the whites become very stiff and glossy.<br />
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Remove the mixer and fold in the remaining 1/2 cup of granulated sugar and the vanilla extract. Don't over mix or the egg white will begin to loose their fluff.<br />
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Line a baking sheet with parchment paper. Spoon the egg white mixture into a large piping bag or gallon-sized plastic bag. Pipe the outline of a heart about 4 inches long by 4 inches wide. Fill in the center and use a spatula to smooth it out. Then, pipe just the outline of the heart again so you create a raised edge like you see in the photo above. Repeat the process 3 to 5 more times, depending on how much meringue you use.<br />
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Bake the heart shaped meringues until they are firm, dry and crisp - about 1 1/2 hours. Finished meringues should be dry but not browned. Allow to cool completely.<br />
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Once cooled, the baked meringues can be stored in tightly closed plastic bags for a week or two.<br />
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When you are ready to serve them, spoon in the jam or line with fresh berries.<br />
<br />
If you'd like to recreate the classic pavlova, fill the meringue with whipped cream first and then top with passion fruit puree and fresh strawberries or kiwi fruit slices.Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-38912270095753328932014-01-30T10:33:00.001-08:002014-01-30T10:33:24.252-08:00Homemade Ranch Dressing for Your Game Day Buffalo Wings!<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAz4xvrnob7Nyvhp8K3MvJ0hp7_tQMTZLRGj9guh7o5GdP1CHiCA7qvL0597lKhLTajqioG6jWnv0x_v4n0Ol3oDeS2HaYJEOB16jCiWc8REMNj-eKYFmPTGgOWgOZrxft83ExS9L_Kw/s1600/BuffaloRanch.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAz4xvrnob7Nyvhp8K3MvJ0hp7_tQMTZLRGj9guh7o5GdP1CHiCA7qvL0597lKhLTajqioG6jWnv0x_v4n0Ol3oDeS2HaYJEOB16jCiWc8REMNj-eKYFmPTGgOWgOZrxft83ExS9L_Kw/s1600/BuffaloRanch.png" height="640" width="460" /></a></div>
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<b>Buttermilk Ranch Dressing</b></div>
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Excerpted from <a href="http://www.amazon.com/The-Kitchen-Pantry-Cookbook-Condiments/dp/1592538436/ref=sr_1_1_bnp_1_pap?ie=UTF8&qid=1391106236&sr=8-1&keywords=the+kitchen+pantry+cookbook" target="_blank">The Kitchen Pantry Cookbook</a> by Erin Coopey</div>
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I’m really picky about ranch dressing. The bottled brands
just taste synthetic to me. Once you taste this tangy, herby dressing you’ll
feel the same.</div>
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Yield: Makes 1 1/4 cups (295 ml)</div>
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Ingredients<br />
1/3 cup (77 g) sour cream or crème fraîche (see below)<br />
1/3 cup (75 g) homemade mayonnaise (see below) or store-bought<br />
1/2 cup (120 ml) buttermilk<br />
1 1/2 teaspoons fresh lemon juice or white wine vinegar<br />
2 teaspoons grated onion<br />
or 1/2 teaspoon onion powder<br />
1/2 teaspoon garlic purée or pinch of garlic powder<br />
1 1/2 teaspoons minced fresh chives<br />
1 1/2 teaspoons minced fresh parsley<br />
Pinch of dried thyme<br />
Pinch of paprika<br />
3/4 teaspoon kosher salt or sea salt<br />
Freshly ground black pepper to taste</div>
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Directions<br />
Whisk the sour cream, mayonnaise, and buttermilk together until smooth and
fully blended. Stir in the lemon juice, onion, garlic, chives, parsley, thyme,
and paprika. Season with salt and a generous grinding of pepper. Refrigerate,
covered, until ready to use. Store in the refrigerator for up to 3 days.<br />
Note: The flavors of this dressing improve with a little time. If you can, try
to make the recipe at least 1 hour before you plan to serve it. Refrigerate
until ready to use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-h6YO6bz4lYBByCYwb3_FT7VQVm7U-1I8wPV3SvO8cR0s2FbTSBLYOnofaUMThE8XdNI6SnOqx2txre8QyEqrW02ms_ze7-OA4jTsa9zEyW4T2sNExsMkpMRv5Sf9iJccZSy08dsbw/s1600/cremefraich.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-h6YO6bz4lYBByCYwb3_FT7VQVm7U-1I8wPV3SvO8cR0s2FbTSBLYOnofaUMThE8XdNI6SnOqx2txre8QyEqrW02ms_ze7-OA4jTsa9zEyW4T2sNExsMkpMRv5Sf9iJccZSy08dsbw/s1600/cremefraich.png" height="464" width="640" /></a></div>
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Get a little culture - Crème Fraîche<br />If you left a glass of milk on the counter overnight, you
probably wouldn’t want to drink it in the morning, right? We have a tendency to
get a little freaked out about bacteria—rightly so in some cases, but in others
a little bit of bacteria is a good thing.<br />
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Crème fraîche (French for “fresh cream”) is cultured cream,
not just because it has a fancy French name, but rather because it’s thickened
by bacterial cultures. It can range in thickness from heavy whipping cream to
sour cream.</div>
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It’s very simple to make. In a small nonreactive mixing
bowl, add 1 tablespoon (15 ml) buttermilk to 1 cup (235 ml) heavy cream. Stir
to combine. Cover and let rest for 12 to 24 hours at room temperature. The
longer you wait, the thicker it will become. When the crème fraîche reaches the
desired thickness, refrigerate it for at least 24 hours before using. The
finished crème fraîche can be stored in the refrigerator for up to 10 days.<br /></div>
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Crème fraîche is slightly less sour than sour cream, so it can be used for all
sorts of dressings, sauces, and desserts. It’s delicious plain, but you can add
fresh herbs and lemon juice for an herbed cream sauce. Or add a little sugar
and vanilla and spoon it over fresh berries.</div>
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<b>Mayonnaise</b></div>
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Watching eggs and oil swirl together into mayonnaise seems almost
like a magic trick, and it’s ready in flash!</div>
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Yield: Makes 1 cup (225 g)</div>
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Ingredients<br />
2 raw egg yolks, from the freshest eggs you can find, at room temperature<br />
1⁄2 teaspoon coarse sea salt or kosher salt<br />
1⁄2 teaspoon mustard powder or Dijon mustard<br />
1 teaspoon lemon juice<br />
1 tablespoon (15 ml) white wine vinegar or cider vinegar<br />
1 cup (235 ml) oil<br />
Pinch of sugar (optional)</div>
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Directions<br />
Place the egg yolks in a blender or mini food processor. (Because this recipe
only makes 1 cup [225 g], a full-size food processor may be too big to aerate
the eggs properly. I find the bowl size of my mini prep to be perfect.) You can
also whisk the mixture by hand. Process or whisk the egg yolks until they are
light yellow and frothy. Add the salt, mustard powder, lemon juice, and vinegar
and process/whisk until blended.<br />
With the motor running (or whisking vigorously), slowly drizzle in the oil in a
very light, steady stream. Don’t stop until you have added the entire cup. When
all the oil is blended, stop the motor (or take a breath), open the bowl, and
taste. Add more salt and sugar, if desired. Serve after 1 hour or refrigerate
for up to 3 days.</div>
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Tastier, Healthier, Homemade<br /></div>
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You work hard to make dinner—choosing the best food, mastering preparation
techniques, and picking the perfect recipes. But what about the unsung staples,
the ingredients and condiments that build and accompany your meal? Too often,
the store-bought versions are loaded with extra salt, sugar, allergens, and
preservatives, and they end up bland and uninspiring. But you don’t have to
limit yourself to the same tastes and the same plastic bottles. With <a href="http://www.amazon.com/The-Kitchen-Pantry-Cookbook-Condiments/dp/1592538436/ref=sr_1_1_bnp_1_pap?ie=UTF8&qid=1391106236&sr=8-1&keywords=the+kitchen+pantry+cookbook" target="_blank">Kitchen Pantry Cookbook</a> you can create your own
staples—fresh, delicious, and just the way you like them. Chef Erin Coopey
shows you 90+ recipes and variations to personalize your pantry. You’ll never
go back to the bottles.Stock your kitchen pantry with:</div>
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</div>
<ul>
<li>Condiments: Everything you need—Mayonnaise, Dijon Mustard,
Ketchup, Steak Sauce, and more</li>
<li>Nut butters and spreads: The classics and the
creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear
Butter, and more</li>
<li>Salad dressings: All your favorites, from Balsamic Vinaigrette
to Honey Mustard to Sesame Tahini</li>
<li>Stocks: The basics to have on hand, including Chicken Stock,
Vegetable Stock, and Court Bouillon</li>
<li>Relishes and refrigerator pickles: Delicious and easy—Bread
and Butter Pickles, Pickled Peppers, Sauerkraut, and more</li>
<li>Chips, dips, and dunks: Snacks that hit the spot, from
Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo
Salsa</li>
</ul>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-38227226676968691472014-01-27T14:48:00.000-08:002014-02-12T14:12:41.713-08:00Romesco Sauce - Blasted Vegetables Part 2When Sarah suggested that she wanted to share her recipe for blasted vegetables, I thought it would be fun to make a sauce for them. The vegetables are rockin' on their own but sometimes you just want a little something extra. Adding the Romesco Sauce gives them subtle sophistication (and God knows, I'm always striving to be more sophisticated - LOL!).<br />
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The cool part is that the Romesco Sauce is about as simple as can be as you'll see in the video.<br />
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The sauce originated in Catalonia, Spain and usually include almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and
sweet dried peppers, roasted tomatoes, red wine vinegar and onion. <br />
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<b>Romesco Sauce</b></div>
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Makes about 1 1/2 cups<br />
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1 head of garlic roasted, see note</div>
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3 ounces (about 1/2 cup) <a href="http://chefshop.com/Essential-Pantry-Marcona-Almonds-Spain-P5906.aspx?afid=13" target="_blank">Marcona almonds</a></div>
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1 15oz jar roasted red bell peppers or <a href="http://chefshop.com/Piquillo-Peppers-Peru-P6406.aspx?afid=13" target="_blank">Caratilla Piquillo Peppers</a>, drained</div>
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2 tbsp Spanish smoked paprika (<a href="http://chefshop.com/Pimenton-De-La-Vera-Sweet-Smoked-Paprika-Spain-P5924.aspx?afid=13" target="_blank">Pimenton de la Vera, dulce</a>)</div>
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2 tbsp sherry vinegar (My favorite is <a href="http://chefshop.com/Sherry-Vinegar-Sanchez-Romate-Reserva-P6111.aspx?afid=13" target="_blank">Sanchez Romante Vinegre de Jerez</a>)</div>
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2 tbsp olive oil (I used <a href="http://chefshop.com/Dauro-de-l-Emporda-Olive-Oil-P5853.aspx?afid=13" target="_blank">Dauro Olive Oil</a>)</div>
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2 tsp kosher salt or <a href="http://chefshop.com/Sea-Salt-from-Trapani-Italy-P5983.aspx?afid=13" target="_blank">Trapani coarse sea salt</a></div>
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1 tbsp Italian parsley, minced</div>
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Squeeze the soft roasted garlic out of the head by gently grasping the papery skin and easing the garlic cloves into a waiting bowl. Combine the garlic and all ingredients except parsley in a food processor
and process until well combined. There
should be some texture to the almonds but the sauce shouldn't be chunky.</div>
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Transfer the mixture to a storage container, stir in the
parsley and cover. Refrigerate until
ready to use.</div>
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Note: roasting garlic is simple. I slice the top off a head of garlic to expose the gloves. I place the head in a small ramekin or baking dish. Then I pour about 3 tablespoons of olive oil over it and cover the dish with aluminum foil. Bake for 45 minutes to 1 hour at 300F until the garlic is golden and gooshie. Yes, that's the technical description. </div>
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In addition to serving Romesco with Blasted Vegetables, try some of these suggestions!</div>
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<ul>
<li>Spread on toasted baguettes.</li>
<li>Use as a dipping sauce for fresh or grilled vegetables, it's
particularly delicious with grilled green onions or roasted slices of red
potatoes.</li>
<li>Great with grilled chicken though it is perhaps most often
served with seafood including grilled fish, shrimp and scallops. If you
serve with fish, try adding mince fennel fronds or mint.</li>
<li>Toss roasted fingerling potatoes with Romesco and top with
some chopped parsley and a sprinkle of crushed red pepper. </li>
</ul>
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If you like this recipe and want to learn more, join me for a <a href="http://chefshop.com/2014-0226-Spanish-Table-Cooking-Class-P8254.aspx" target="_blank">Spanish cooking class at Chefshop.com</a>! By the way, in full disclosure - yes, if you click on a link and purchase any of the products listed in the recipe, I would get a little percentage of the sale. </div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-91241009298106042012014-01-27T14:42:00.003-08:002014-02-11T10:50:07.591-08:00Blasted Vegetables - Featuring this month's Glorified Home Chef, Sarah C.My friend, <b>Sarah</b>, joined me as my featured<b> Glorified HomeChef this month</b>. Sarah showed me how to make <b>Blasted Vegetables</b>. She learned the recipe from Suzzanne Myers, a registered dietitian in the Seattle. When Sarah's oldest daughter, Kiera, was a baby they were having a hard time getting her to gain weight so Suzzanne showed Sarah a few recipes to encourage Kiera to eat more. Blasted Vegetables became a favorite in their home.<br />
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The high temperature roasting causes the vegetables to caramelize and release their natural sugars so kids think they are kind of a sweet treat. The recipe is super simple, at you'll see. You are going to love them and so is your finicky eater.<br />
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<b>Blasted Vegetables</b><br />
1 large head of cauliflower<br />
3 or 4 broccoli crowns<br />
5 tablespoons olive oil (I used <a href="http://chefshop.com/Desert-Miracle-Olive-Oil-P7824.aspx?afid=13" target="_blank">Desert Miracle Olive Oil</a>), divided<br />
1 to 2 teaspoons kosher salt or <a href="http://chefshop.com/Sea-Salt-from-Trapani-Italy-P5983.aspx?afid=13" target="_blank">course sea salt</a>, or to taste<br />
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Place two large rimmed baking sheets in your oven. Preheat the oven to 500F with the baking sheets inside.<br />
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Pare the outer leaves from the cauliflower. Remove the larger florets and slice into thick slices. Each slice should be attached to the stem of the floret so that it stays intact. After you've sliced all of the florets, slice the core of the cauliflower into disks. <br />
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Place the cauliflower pieces in a large mixing bowl and add 3 tablespoons of olive oil. Use your hands thoroughly coat the cauliflower with oil.<br />
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Next sprinkle approximately one teaspoon of sea salt over the oiled cauliflower and stir to evenly distribute the salt.<br />
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Carefully remove one of the preheated baking sheets from the oven and spread the oiled cauliflower in a single layer over the entire pan. Try to lay the cut sides of the florets flat on the baking sheet. The more surface area, the better the carmelization on the vegetables.<br />
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Return the pan to the oven and roast until the underside of the cauliflower florets have turned a rich, golden brown,, approximately 15 minutes or longer depending on the size of the florets.<br />
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In the meantime, slice the heads of broccoli into thick floret slices, similar to the cauliflower - again trying to leave some stem attache to each floret so they don't fall apart. <br />
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Place the broccoli pieces in a large mixing bowl and add the remaining 2 tablespoons of oil. Toss to coat evenly and sprinkle with the remaining teaspoon of salt.<br />
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Carefully remove the other rimmed baking sheet from the oven. It's important to roast the vegetables separately because they cook at different rates. Spread the broccoli florets in a single layer over the baking sheet.<br />
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Return the pan to the oven and roast until the bottom of the broccoli florets is a rich, golden brown, approximately 12 minutes.<br />
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When both sheet pans of vegetables are fully roasted, remove them from the oven and toss them together in a large bowl or on a serving platter. Taste to see if you'd like to add additional olive oil or salt and serve - alone or with Romesco Sauce. <br />
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<br />Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-46004755583953541992014-01-13T10:33:00.000-08:002014-01-13T14:39:07.538-08:00Seasonal Vegetables for Your Winter TableI can just imagine you walking around the grocery store past anemic tomatoes, tasteless strawberries, and unripe cantaloupe thinking, "I can't wait until Spring so I can get some ripe fruits and vegetables." Don't succumb to winter vegetable doldrums. You can find produce that is at it's peak this time of year too. You just have to know what to choose.<br />
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When you think about winter fruits and vegetables, try to imagine a fruit cellar filled with hearty items designed to last until spring. Winter produce can be satisfying, comforting, and delicious. Seasonal crops include: apples, avocados, beets, broccoli, Brussels sprouts, cabbage, fennel, grapefruit, Swiss chard, kale, mushrooms, oranges, parsnips, rutabagas, sweet potatoes, and watercress.<br />
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Here are some of my favorite ways to enjoy winter vegetables:<br />
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<b><br /></b><b>Avocado and Grapefruit Salad</b><br />
Although avocados might be synonymous with sunshine and guacamole, they are actually at their best now. This salad is filled with bright flavors to liven a cold winter palate.<br />
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Using a sharp chef's knife, trim away the peel and excess membrane from a ruby red grapefruit. Carefully remove the individual segments by slicing along both sides of the separating membranes. Set grapefruit segments aside. Halve an avocado lengthwise, remove the pit and slice the fruit into lengthwise segments. (Hint: If you aren't going to assemble the salad immediately, squeeze a little grapefruit juice from the remnants of the fruit over the avocado slices to keep them from browning.) Toss 4 handfuls of watercress, or other bitter greens, with your favorite balsamic or champagne vinaigrette. Divide greens among 4 plates. Arrange avocado and grapefruit slices on top of the greens, alternating slices for color. Top with a bit of freshly cracked black pepper and serve.<br />
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<b>Sautéed Brussels Sprouts with Pancetta (or Bacon)</b><br />
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My mother used to serve mushy, bitter Brussels sprouts with a splash of Real Lemon juice. (Blicky. Sorry, Mom.) Fresh Brussels sprouts are nothing like the sour, overcooked vegetables of my childhood. If possible, buy them on the stalk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQwH6puBv5j1lL9bmBmXCZqpP1NUGa74RdzjNKWxZ0cYLoWXAvt-zJwiH-WMD5R-l2smklqXsCUL3_wCsFrtCjuJ36Gn8qe9z3dFSJmdbuFgNQa4oKzYINDFtQZbs0XjmS9rcI8lpNjU/s1600/Brussls+Sprout+Tip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQwH6puBv5j1lL9bmBmXCZqpP1NUGa74RdzjNKWxZ0cYLoWXAvt-zJwiH-WMD5R-l2smklqXsCUL3_wCsFrtCjuJ36Gn8qe9z3dFSJmdbuFgNQa4oKzYINDFtQZbs0XjmS9rcI8lpNjU/s320/Brussls+Sprout+Tip.jpg" width="320" /></a>Blanche Brussels sprouts in boiling water for about 5 minutes. Drain and set aside. Dice 4 oz. pancetta or thick-cut bacon. Sauté pancetta in 2 tablespoons of olive oil over medium heat until lightly browned. Add 1 minced shallot, about 1 tablespoon, and sauté until translucent. Use a slotted spoon to remove the pancetta and shallots from the pan and set aside. Add 1/4 cup balsamic vinegar to the pan and reduce until it is slightly syrupy, about 3 minutes. Reduce the heat to low and add 2 tablespoons of butter to the pan. When the butter is melted, return the Brussels sprouts and pancetta mixture to the pan. Toss or stir to coat. Season with salt and pepper and you are done.<br />
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<b>Creamed Cabbage</b><br />
I learned this recipe while working at The Mission Point Resort on Mackinac Island after college. It's simple and tastes amazing. Try serving it with roasted pork.<br />
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Sweat 1 cup diced red onion in 2 tablespoon of butter until translucent in a large sauté pan. Mix in 1 cup heavy cream, and white pepper and salt to taste. Simmer for about 10 minutes to thicken. Stir occasionally to avoid scorching. In the meantime, Shred or chop half a small head of green cabbage. Blanche the cabbage in boiling salted water for 3 to 5 minutes, until tender. Drain and add cabbage to the thickened cream. Finish with a touch of cracked black pepper and serve.<br />
What are your favorite winter vegetable recipes?Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-60077707887530883752014-01-08T15:02:00.000-08:002014-01-13T15:15:38.602-08:00Wilted Beet Greens with Bacon and GarlicI love beets. My husband and I often buy them. Both my local green grocer and farmers market sell beets with the tops on. I imagine that many people just lop off the stems and throw them away. The fact is that beets are a member of the chard family and their greens can be used almost interchangeably in both Swiss Chard and Spinach recipes. I sometimes chop them up and add them to lentil or white bean soups.<br />
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While rummaging around in the refrigerator for something to eat for lunch, I came across a bunch in the bottom of my crisper drawer that I had intended to use for soup but got waylaid by chili instead. I also found an open packet of bacon, some garlic, and "voila," a recipe was born!<br />
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I was tempted to throw some goat cheese crumbles on the top (which I still think would be good) but instead enjoyed the dish plain. The wilted greens were tender but retained a slight chewy crunch. Couple that with bacon-y, smokey goodness and a hint of garlic - mmm...<br />
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This hearty, vitamin-rich side dish would be good with almost any roasted meat. Though, on its own, it made perfect winter's day lunch.<br />
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<strong>Wilted Beet Greens with Bacon and Garlic</strong><br />
<em>Serves 2 to 4</em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEthpD3OnC7Xmpm6Y8dH4uP7yK4tTOGzg2XiUzZPG8jzzZZxgohyphenhyphen3w72sbIy12uNzaezusJHezukbe3tkAeNdvqHLkB18mLOdE830TPmyxVAuXf3qdt9TRQJGcA4y8gwUE7uxmGLq7pM/s1600/beet+green+tip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEthpD3OnC7Xmpm6Y8dH4uP7yK4tTOGzg2XiUzZPG8jzzZZxgohyphenhyphen3w72sbIy12uNzaezusJHezukbe3tkAeNdvqHLkB18mLOdE830TPmyxVAuXf3qdt9TRQJGcA4y8gwUE7uxmGLq7pM/s320/beet+green+tip.jpg" width="320" /></a><br />
2 bunches of beet greens (approximately 6 to 8 beets worth)<br />
4 strips bacon<br />
1 clove of garlic, crushed<br />
2 tbsp chicken stock or water<br />
Kosher salt and freshly ground black pepper to taste<br />
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Strip the beet greens from the stems and discard. Tear the greens into bite-sized pieces. Wash in cold water and spin or pat dry.<br />
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Meanwhile, place bacon in a cold frying pan. Cook over medium heat until the bacon is crisp and the fat has been rendered. Remove bacon from the pan and drain on a paper towel.<br />
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Add crushed garlic to the bacon fat. Lightly brown the clove on each side, approximately 1 minute total.<br />
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Stir in the beet greens and chicken stock. Toss gently for 3 to 5 minutes until the greens have wilted and the chicken stock has evaporated. Season with a pinch of salt and some freshly ground black pepper. Transfer to a serving dish and crumble the bacon over the top. Serve.</div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-18480989656441566292013-12-18T10:40:00.000-08:002014-01-13T10:45:01.742-08:00Bubbling Over with Holiday CheerYou say "Champagne" but you might be buying "Sparkling Wine." So, what's the difference? Chef Erin gives a quick overview of sparkling wine, how to open and serve it, and a recipe for a champagne cocktail.<br />
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You've heard the old saying, "location, location, location" when it comes to real estate or business matters but how about wine? Well, it's the same for a number of wines including champagne. The French state that you can't call your sparkling wine champagne unless it comes from the champagne region of France. Although we use the term interchangeably, true champagne must come from the Champagne region of France. Other countries produce champagne-style wines but in deference to France call them by different names: Spain makes Cava, Italy makes Spumante or Prosecco, Germany has Sekt and America makes sparkling wine/but I've also seen some labels that call themselves "California champagne."</div>
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The cheaper the champagne the larger the bubbles. There are a number of different methods to get the bubbles into sparking wine. With cheaper sparklers, carbonation is shot into the bottle with a pump. Quality sparking wines are made in the traditional French method called méthode champenoise or méthode traditionelle-- a time-consuming process that allows the bubbles to form through natural fermentation.</div>
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Like any other wine, champagne varies in body from light to full. It also varies in sweetness from dry to sweet. The driest champagnes are called extra brut, followed by brut, extra dry, sec, demi-sec and doux. Each of these terms refers to the residual sugar in the wine. Extra Brut wines have 0 to 0.6% sugar while a Doux style will have more than 5% sugar. Everything else falls in between.</div>
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Champagne should be served chilled between 40 and 50 degrees F. Cold subdues the flavors in the wine so cheap sparklers should be quite chilled while better vintages can be served at 50 degrees F. A good champagne should be refrigerated for about 2 hours prior to serving. That should ensure just the right temperature.</div>
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Although it's fun to "pop" a bottle of champagne the proper method of opening sparkling wine is to twist the bottle gently to release the cork. There is a demonstration in the video.</div>
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To open a bottle of sparkling wine:<br />
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<ul>
<li>Pull the zipper (the serrated foil around the neck of the bottle) and remove the foil.</li>
</ul>
<ul>
<li>Twist the tab and remove the metal cage from the cork.</li>
</ul>
<ul>
<li>Hold the cork and twist the bottle (not vice versa). You'll hear a quiet hissing sound as the cork release. Frenchman say that opening a bottle of champagne should sound like the contented sigh of a woman. Those Frenchman...gotta love 'em.</li>
</ul>
<ul>
<li>To pour, hold the bottom of the bottle. Your thumb should rest in the punt (the dent in the bottom of the bottle.</li>
</ul>
<ul>
<li>Pour each glass half way full. Once the bubbles have settled, fill the glass the rest of the way.</li>
</ul>
<ul>
<li>Using flutes (tall, slender wine glasses) keeps the bubbles from dissipating too quickly. Old-fashioned wide-mouthed champagne glasses let the bubbles get away twice as fast.</li>
</ul>
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<li>Be sure that your glasses are free from dust and soap scum. Both destroy the bubbles in the wine.</li>
</ul>
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<li>You might want to invest in a metal champagne stopper. It will keep the bubbles in place for another day.</li>
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Some notes serving:<br />
I can't always afford an expensive sparkling wine, so I like to make a <b>Traditional Champagne Cocktail</b>.<br />
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All you need is a bottle of sparkling wine (I usually use brut or extra dry, myself), a few sugar cubes and a bottle of Angostura Bitters. Drop a sugar cube into a champagne flute, add two dashes of bitters and top with sparkling wine. Delicious!</div>
Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0tag:blogger.com,1999:blog-2207150511635942226.post-12632638510454494502013-12-10T13:37:00.001-08:002013-12-10T13:44:15.838-08:00Holiday Appetizer: Crab Stuffed Shrimp<div class="separator" style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">It's a festive time of year, so here's an
elegant dish for your next party. If you decide to offer them as part of a
buffet or at a cocktail party, you can serve the sauce in a small bowl on the
side so guest can serve themselves. </span><span style="font-size: medium;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4If7tsV_NPDCl8dAyPnSuh4Xh3rtJdvKPTp4VSpUYqbWj8MCT7VpLr5FOTbPjOaGhTd1Ek3du2kS3jGU9_cIyzGt930PWdV3HpggQJratN9yhGMLGs-jjgsbhbKgYdfe9ZkGGV01Atk/s1600/crab+stuffed+shrimp.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4If7tsV_NPDCl8dAyPnSuh4Xh3rtJdvKPTp4VSpUYqbWj8MCT7VpLr5FOTbPjOaGhTd1Ek3du2kS3jGU9_cIyzGt930PWdV3HpggQJratN9yhGMLGs-jjgsbhbKgYdfe9ZkGGV01Atk/s640/crab+stuffed+shrimp.png" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Crab Stuffed Shrimp with Sherry Cream
Sauce</strong><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><em>Serves 8 as an appetizer, 4 as an entree</em><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp40VIFGxYffvdWry21oto5_0_aLXRRAvlMJ8Jq2U8RkPbosKuS2TI2I22uRA3hgpdgMvv8MLxtymUyBhOlTF8G3doR2o0fyLtbgTWnYQ3l1G6BVrBa7g23PaWfmsDF6ly00wZssNV-w/s1600/lumpcrab.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp40VIFGxYffvdWry21oto5_0_aLXRRAvlMJ8Jq2U8RkPbosKuS2TI2I22uRA3hgpdgMvv8MLxtymUyBhOlTF8G3doR2o0fyLtbgTWnYQ3l1G6BVrBa7g23PaWfmsDF6ly00wZssNV-w/s320/lumpcrab.jpg" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons finely minced onions<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons finely minced celery<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup finely minced red bell peppers<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon granulated garlic <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Old Bay Seasoning<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon sea salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">freshly ground black pepper to taste<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pound lump crab, picked over for shells,
etc.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons arrowroot powder or cornstarch<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons mayonnaise<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">24 large or jumbo shrimp, peeled except
for the tails and butterflied<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sherry Cream Sauce, recipe below<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">thinly sliced green onions, optional<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375F degrees. Spray
a baking sheet with canola oil spray.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt butter in a medium skillet over
medium heat. Add onions, celery, bell peppers, garlic powder, Old Bay
Seasoning, salt and black pepper. Sweat until onions become translucent,
about 5 minutes. Add crab meat and stir gently to combine.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Whisk egg in a large bowl. Stir in
crab mixture, arrowroot and mayonnaise.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Shape mixture into 20 balls - using about 1
to 2 tablespoons for each ball. (A small 1"-wide ice cream scooper/or
cookie dish-out works well for this.) Press one ball into each shrimp (as
pictured above) and arrange on the prepared baking sheet. Bake until shrimp is
pink and stuffing is slightly browned, about 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Drizzle with Sherry Cream Sauce and
sprinkle with sliced green onions, if desired. Serve immediately.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Sherry Cream Sauce</strong><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><em>Makes approximately 3/4 cup</em><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon minced shallots<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dry sherry<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup heavy cream<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt to taste<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place minced shallots and dry sherry in a
small sauce pan over high heat. Simmer until sherry is almost completely
gone. Add heavy cream and reduce heat to medium. Simmer until the
cream thickens and reduces by about 1/3. Be careful not to let it boil over.
Add salt to taste and serve over Crab Stuffed Shrimp.</span><span style="font-size: medium;"><o:p></o:p></span></div>
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Chef Erin ~http://www.blogger.com/profile/13566201146562013756noreply@blogger.com0