tag:blogger.com,1999:blog-9656422412867809572024-03-15T21:09:48.078-04:00Never trust a skinny cook!Random recipes from Liz Cromwell Lorber, a not-so-skinny former pastry chef and caterer and current "Chicken Bitch" at Watershed on Peachtree in AtlantaLizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-965642241286780957.post-75055632343163873902014-02-13T16:08:00.000-05:002014-02-13T16:08:29.392-05:00Snowjam Cooking Marathon, Part 1<div class="separator" style="clear: both; text-align: center;">
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It’s
Wednesday and I should be frying chicken at Watershed. Instead, I am hunkered down in my house with
Henry, waiting for the ice storm to subside and praying like hell that we don’t
lose power like so many others in Georgia right now. Also in the mix is the fact that our street
is one very long hill which takes forever to thaw when iced over. It means we’ll be lucky if we can escape the
reservation by Friday afternoon. <o:p></o:p></div>
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<o:p><span style="font-size: x-small;">Captive in my own house!</span></o:p></div>
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What to do, except embark upon a cooking marathon? Again. You may remember this is Atlanta's <i>second </i>Snowjam in as many weeks. (<i>C'mon, you didn't miss Jon Stewart on that one, did you?</i>) For the last one, I made Black Pepper Gingerbread, Turkey Chili, No-Knead Bread and Chocolate Oatmeal cookies. No wonder Henry thinks I am trying to kill him.<o:p></o:p></div>
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Up
first this go-round: Chef Joe’s Chocolate
Terrine. Joe Truex is our Executive Chef
at Watershed and I have never eaten anything he prepared that I didn’t swoon
over. His chocolate terrine is no
exception. It’s a lovely offering for
Valentine’s day and in will, in fact, be on Watershed’s menu that evening. Since I’m not likely to get out of the house
by then, I figured I may as well make it in my own kitchen. If you are planning a romantic VD dinner at
home, you can’t go wrong if you make this one!</div>
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<b>CHOCOLATE TERRINE (</b>adapted
from Chef Joe Truex)<b><o:p></o:p></b></div>
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½ lb.
unsalted butter, cut into pieces<o:p></o:p></div>
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12 oz. (60
percent) dark chocolate, chopped (see note below)<o:p></o:p></div>
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8 eggs,
separated (I used extra-large)<o:p></o:p></div>
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1 1/3 cups
confectioner’s sugar, sifted<o:p></o:p></div>
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1/3 cup
cocoa, sifted (I used Valhrona)<o:p></o:p></div>
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½ cup heavy
cream<o:p></o:p></div>
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Best quality
extra-virgin olive oil<o:p></o:p></div>
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Sea salt
flakes<o:p></o:p></div>
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Toasted
pistachio nuts<o:p></o:p></div>
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Line a 5 x
8-inch loaf pan with plastic wrap to overhang all sides. Set aside.<o:p></o:p></div>
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Place the
butter in a medium saucepan and distribute the chopped chocolate over the
top. Place over low heat and melt,
stirring frequently until mixture is smooth.
Be careful not to scorch the chocolate.
Remove from heat and set aside.<o:p></o:p></div>
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In a small
bowl, whisk 4 of the egg yolks. (<i>You
will not need the remaining 4 yolks, so save them for another use</i>). Whisk them slowly into the melted
chocolate/butter mixture. Stir in the
sifted confectioner’s sugar and cocoa and combine thoroughly. Remove the mixture to a medium-large mixing
bowl.<o:p></o:p></div>
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Using an
electric mixer, beat the 8 egg whites until they form soft peaks. Fold this into the chocolate mixture. Whip the heavy cream until it forms soft
peaks and fold this into the chocolate mixture as well. <o:p></o:p></div>
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Pour into
the prepared loaf pan. Smooth the top
with an offset spatula and wrap the entire pan in plastic wrap. Refrigerate at least 8 hours.<o:p></o:p></div>
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To serve,
unmold terrine and cut into small slices.
Garnish with the olive oil, sea salt and toasted pistachios. The terrine can be wrapped tightly and stored
in the refrigerator for 4 to 5 days (<i>if you have electricity, that is!)</i><o:p></o:p></div>
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Serves 12<o:p></o:p></div>
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* At minimum, use 60% chocolate. If you want to amp it up a bit, use a combination of 60% and 70% bittersweet (not unsweetened) chocolate. </div>
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* The chocolate will melt faster than the butter, which is why I put the butter in the pan first, with the chocolate on top.</div>
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* Pay attention when you fold the whipped egg whites and cream into the chocolate mixture. You don't want to deflate it by overmixing, but at the same time, you want to make sure there are no white streaks remaining. It's a fine balance!</div>
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* The beauty of this recipe is that it requires no baking. As long as you don't scorch the chocolate or overmix it, you really can't screw it up. On the downside, however, it does contain uncooked eggs so keep that in mind and don't make this for women who are pregnant, the elderly or anyone with a compromised immune system. Just use your good judgment.</div>
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* For serving, Chef Joe uses a cutter to make a small hole in the terrine and fills it with extra-virgin olive oil. If you don't want to take this extra step, you can simply drizzle it directly over the terrine, letting it pool along the sides.</div>
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* Use a good quality sea salt, preferably flaky or coarse. I use Maldon sea salt flakes.</div>
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* I love the taste and the crunch of the olive oil, sea salt and pistachios in this dessert as they take front and center with the chocolate as a creamy backdrop. If you want to make the chocolate a little more prominent, serve it with a dollop of whipped cream or a drizzle of raspberry coulis instead.</div>
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Alrighty then. Stay warm, everyone. If my electricity holds out, I will be spending the next few days in my kitchen. Be forewarned!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com8tag:blogger.com,1999:blog-965642241286780957.post-91032018970637035992013-12-21T19:56:00.000-05:002013-12-21T19:56:04.246-05:00Beer and Cheese<div class="separator" style="clear: both; text-align: center;">
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Here is what
you don’t know about Henry – up until recently, he had set foot into
49 of our 50 states. So when
conversation commenced last spring about where we should travel in the fall, he
voted for Hawaii, the last state on his bucket list. I was
lukewarm about the idea, but hey, when it comes to travel, I’m game for just
about anything.<o:p></o:p></div>
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Since
neither one of us had a clue about the place, we turned to “Travel Agent Extraordinaire”,
Doreen Lewis. With her assistance, we
ended up on three islands, experienced everything from volcanoes to lava walks
to Jurassic Park (<i>not kidding</i>) to
beautiful beaches, luxurious hotels (<i>well,
except for the cottage in Volcano Village which was kind of like camping</i>),
amazing food and memorable sunsets. We
ate a lot of ahi, fresh from the sea (tuna poke is now on my list of what I
want on the menu for my last meal) and became addicted to papaya with fresh
lime. And while we dined well, it’s
probably the first vacation where I didn’t gain any weight. Oh yeah, I would definitely go back!<o:p></o:p></div>
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But alas,
reality intrudes and you find yourself hopscotching back to the mainland on a not-so-wonderful plane because you have departed from a small island where
they can’t bring in jumbo jets. You
spend 5 hours on that crappy plane, change to a slightly bigger one in LA and
arrive home jet-lagged and exhausted. In
a perfect world, you would take a few days to recover, <b><u>but that is only if you
don’t have a son who is opening a craft brewery here in Atlanta.</u></b> Yes, you heard me correctly.<o:p></o:p></div>
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More to come
about this later, but for now, I will just tell you that my eldest son Andy has
embarked upon this venture and it is really, really exciting. They are opening this spring on the
Atlanta Beltline and marketing efforts are well underway. That includes craft beer tastings at Andy’s
home. Enter Mom.<o:p></o:p></div>
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<a href="http://orpheusbrewing.com/">http://orpheusbrewing.com/</a><o:p></o:p></div>
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We arrived
home from Hawaii on a Tuesday evening and a tasting was scheduled for
Thursday. Natch, it was my job to
provide the food. I decided to keep it
simple, largely because I was still jet-lagged and barely functional. I remembered that big batch of pesto I made
from the last of my summer basil and pulled it out of the freezer. Savory cheesecake was in order. That and a bunch of truffled popcorn. Done and done. Can Mom go back to bed now?<o:p></o:p></div>
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<b>PESTO CHEESECAKE<o:p></o:p></b></div>
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<u>For the
crust:<o:p></o:p></u></div>
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1 cup panko
(Japanese breadcrumbs)<o:p></o:p></div>
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2
tablespoons unsalted butter, melted<o:p></o:p></div>
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½ cup grated
Parmesan (I used Reggiano)<o:p></o:p></div>
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<u>For the
cheesecake:<o:p></o:p></u></div>
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24 oz. cream
cheese ( 3 8-oz. packages), softened<o:p></o:p></div>
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2 cups
ricotta cheese (you can use reduced fat, but why bother?)<o:p></o:p></div>
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2 teaspoons
salt<o:p></o:p></div>
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1 teaspoon
cayenne pepper (you can use more or less to taste)<o:p></o:p></div>
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4 eggs (I
used extra-large)<o:p></o:p></div>
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2 cups pesto
(can be purchased if you don’t have your own on hand)<o:p></o:p></div>
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1 cup pine
nuts, lightly toasted<o:p></o:p></div>
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Maldon or
coarse sea salt for sprinkling<o:p></o:p></div>
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Preheat oven
to 350-degrees. Grease a 9-inch
springform pan.<o:p></o:p></div>
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To make the
crust, combine panko, melted butter and Parmesan. Press into the bottom of the prepared
springform pan. Bake for 10 minutes,
until just set. Remove from oven to cool
slightly and reduce heat to 325-degrees.<o:p></o:p></div>
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In an
electric mixture, beat cream cheese until smooth and no lumps remain. Add ricotta, salt and cayenne and mix just
until well-blended. Add eggs, one at a
time, beating well after each addition.<o:p></o:p></div>
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Divide
batter in half. Stir the pesto into one
half and leave the other half plain.<o:p></o:p></div>
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Pour the
pesto batter into the prepared pan.
Scatter the pine nuts over the top, the cover with the remaining (plain)
batter. Sprinkle the top with Maldon or
coarse sea salt.<o:p></o:p></div>
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Bake for 45
minutes, or until cheesecake is just set but still slightly wobbly in the
center. Remove to a rack and cool
completely, then wrap in plastic and chill overnight.<o:p></o:p></div>
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When ready
to serve, run a knife around edges of pan and remove springform. Place cheesecake on a serving platter and garnish with
fresh basil leaves, if desired. Serve in very thin wedges.<o:p></o:p></div>
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Serves 20 <o:p></o:p><br />
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Cheers and Happy Holidays y'all!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-74376080540056734232013-09-14T16:02:00.000-04:002013-09-14T16:02:11.521-04:00Pecan Sandies with Integrity<div class="separator" style="clear: both; text-align: center;">
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Much to
Henry’s chagrin, pre-packaged junk food does not grace the shelves of our pantry. The reason for this is twofold: first of all, if it was there, we would eat
it and second, if I am going to abandon my skinny cook scruples and eat
something like a cookie, I would rather enjoy a homemade one instead of
something mass-produced and loaded with trans fats. Now, I don’t want to sound holier-than-thou (<i>if you could buy ready-to-eat truffled
Asiago fries in a bag, I’d be a goner</i>), but why settle for something that
comes out of a factory when you can have the real thing?<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg_8PSHNTeD857JsNO3kOy82TcmhnDZO-UOR-WdRKBXxjcRJWV5gJ7YfzYvobTBOSG26OqyXzkyciBGPTx2sAry2o6DXx2Kzi1Owz7grwmigEuL9hpEN0-MNBPXCqlZTGdO8biHCi2b0/s1600/pantry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg_8PSHNTeD857JsNO3kOy82TcmhnDZO-UOR-WdRKBXxjcRJWV5gJ7YfzYvobTBOSG26OqyXzkyciBGPTx2sAry2o6DXx2Kzi1Owz7grwmigEuL9hpEN0-MNBPXCqlZTGdO8biHCi2b0/s320/pantry+2.jpg" width="320" /></a></div>
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<br /></div>
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Take Keebler Pecan Sandies, for instance. A package of them
was always in our house when I was growing up.
I suppose it had something to do with the fact that my mom grew up in
the South and therefore anything having to do with pecans was always
around. Even my grandmother, who was an
amazing baker and cook, deigned to keep a bag or two around when we would
visit. And although I was always an
Oreo-kind-of-kid, it didn’t stop me from devouring those crumbly, slightly dry
pecan cookies.<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmuih2NlGneFggp7mN1VVm5LowB8TYtFWwmcMK017vdw_lMRoueYjPaKavfmvUR5kdpl0fMhbInRXT4bdRrBiYBvg1CRr2lnavrazPnu3H6bdZP1AQqHWmsaAwEAGwS2UT7S4wGXLHM/s1600/pecan+sandies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmuih2NlGneFggp7mN1VVm5LowB8TYtFWwmcMK017vdw_lMRoueYjPaKavfmvUR5kdpl0fMhbInRXT4bdRrBiYBvg1CRr2lnavrazPnu3H6bdZP1AQqHWmsaAwEAGwS2UT7S4wGXLHM/s1600/pecan+sandies.jpg" /></a></div>
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Fast forward
to the first time I worked at Watershed (<i>the
original one, in that converted gas station in Decatur</i>) and was lucky enough
to be in the kitchen with my dear friend, the extraordinarily talented Chef
Scott Peacock. I vividly remember one
afternoon in that hot kitchen when I had just finished working the sauté
station at lunch. It had been a busy
service and I was sweaty, drained of energy and weary. As I gathered up my knives to head out the
door, Scott gestured me over to the space where he was working. “Here, taste this,” he said, handing me a
small something carefully placed on a paper towel. “Tell me what you think.”</div>
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<o:p></o:p></div>
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<br /></div>
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The
“something” was the most delicious cookie I had ever tasted. It shattered in my mouth as I savored it,
evoking faint memories of those old pecan sandies, but amped up to pure
perfection. If I were Giada DiLaurentis
on the Food Network, I would take a bite of it, roll my eyes, let out a long
“Ummmmmm!” and proceed to describe it as getting the wonderful tastes of
butter, pecans and vanilla, all in one ethereal crunchy cookie. Since I am <i>not</i> Giada DiLaurentis, you will just have to rely on my
statement that this was the best cookie <i>ever</i>.<o:p></o:p></div>
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<br /></div>
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Fortunately
Scott had the good sense to include the recipe in the cookbook he wrote with
Miss Edna Lewis (<i>pretty much my favorite cookbook of all time, I might
mention. I told him recently that if I
could only have one cookbook, it would be this one. I wasn’t kidding. If you don’t have a copy, you are missing out
– here is the link</i>: <a href="http://www.ecookbooks.com/p-3925-gift-of-southern-cooking.aspx">http://www.ecookbooks.com/p-3925-gift-of-southern-cooking.aspx</a>).<o:p></o:p></div>
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<br /></div>
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So here is the
recipe. Scott and Edna called them <b>Nut
Butter Balls</b>, but I prefer to think of them as <b>Pecan Sandies with
Integrity</b>. Either way, bake up a batch sooner rather than later. You won't be sorry. Trust me!<br />
<br />
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<o:p></o:p></div>
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<br /></div>
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<b>NUT BUTTER BALLS</b> (adapted from Scott Peacock and Edna Lewis’ “The
Gift of Southern Cooking”)<o:p></o:p></div>
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<br /></div>
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<u>For the cookies</u>:<o:p></o:p></div>
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2 sticks unsalted
butter, room temperature <o:p></o:p></div>
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¼ cup granulated
sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ teaspoon salt (I
use kosher salt)<o:p></o:p></div>
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1 teaspoon pure
almond extract<o:p></o:p></div>
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1 teaspoon pure
vanilla extract<o:p></o:p></div>
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2 cups all-purpose,
unbleached flour, sifted after measuring<o:p></o:p></div>
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1 ½ cups very finely
chopped or grated pecans (about 6 ounces)<o:p></o:p></div>
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3 cups vanilla sugar
(recipe follows) <o:p></o:p></div>
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<o:p></o:p></div>
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Using an electric
mixer, beat butter and sugar until light and fluffy. Add the salt and extracts and mix until
blended. Add flour gradually, beating on
low speed. Add the nuts, stopping to
scrape the bottom and sides of bowl.
Cover dough and chill at least 3 hours, or preferably overnight.<o:p></o:p></div>
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<br /></div>
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Shape the dough into 1-inch balls (I use an ice
cream scoop for this task). Flatten each
ball slightly and mark the top with the tines of a fork to create lines on top
of each cookie. Place on a baking sheet
lined with parchment, wrap well in plastic wrap and chill again until firm
(alternatively, you can freeze them and bake as needed).<o:p></o:p></div>
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<br /></div>
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When ready to bake, preheat oven to
375-degrees. Place cookies ½-inch apart
on ungreased baking sheets (or baking sheets lined with a Silpat). Bake for 12-15 minutes or until they become
slightly firm to the touch and are lightly golden. Remove from the oven and
allow to cool for 30 minutes. Transfer
to an airtight container and cover completely with vanilla sugar. Store up to 1 ½ weeks. <o:p></o:p></div>
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<br /></div>
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Yield: 4
dozen cookies<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfSzVjeyO3M2zJyrFHImW1xsFdDBWl_O1BLPuGSdNJGkl_BUeYzAbtIElz871NZUcQkrfmvMXBMk2WxTEe_Rv7B8owYyv22V8v9wbi4fMP8KtMFYISjaK0oGDAIVY87M0gnSPGxwLIxI/s1600/IMG_5992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfSzVjeyO3M2zJyrFHImW1xsFdDBWl_O1BLPuGSdNJGkl_BUeYzAbtIElz871NZUcQkrfmvMXBMk2WxTEe_Rv7B8owYyv22V8v9wbi4fMP8KtMFYISjaK0oGDAIVY87M0gnSPGxwLIxI/s320/IMG_5992.JPG" width="320" /></a></div>
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<br /></div>
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<u>For the vanilla sugar</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 vanilla beans<o:p></o:p></div>
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4 cups granulated
sugar<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Twist and bend the
vanilla beans back and forth to bruise them and release their oils. Split them lengthwise. Place one piece in the bottom of a 1-quart
jar. Pour ¼ of the sugar over. Repeat, using all of the vanilla beans and
all of the sugar. Cover tightly and
store in a cool, dark place for at least 4 days before using.<o:p></o:p></div>
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<br /></div>
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</div>
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Yield: 4 cups<o:p></o:p><br />
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* Scott (and Edna if she were here) would probably not approve, but I used the food processor to chop up my pecans. Just make sure not to overprocess so you don't end up with pecan paste.<br />
<br />
* You don't have to flatten and score the unbaked cookies - you can just roll them into balls and bake that way - but I like the indentations on top as they catch more of the vanilla sugar.<br />
<br />
* Speaking of the vanilla sugar, make extra and keep it in your pantry. Just replace the sugar as you use it. Try substituting it for regular granulated sugar when you bake! Not bad on cereal, either!<br />
<br />
* I recently had a dinner party and made these cookies to serve alongside a silky smooth and scrumptious butterscotch pudding. Pure. Heaven.</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com0tag:blogger.com,1999:blog-965642241286780957.post-79538190753224636692013-07-28T22:45:00.000-04:002013-07-28T22:45:56.274-04:00Chef Number Five<div class="MsoNormal">
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<br />
Yep, I’m still here.
It’s just that in between stints of helicopter parenting and multi-city
events involving moving boxes, UHaul trucks and runaway dogs, there hasn't been
a lot of extra time for blog posts recently.
I’ll do my best to mend my evil ways.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Oh and then there was also the Chef Number Five thing…..<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://medium.com/in-the-oven-1/7cf73ee393ea">https://medium.com/in-the-oven-1/7cf73ee393ea</a><o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
If you take
a look at this, you can probably figure out the identity of Chef Number Five. Mum’s the word though, at least until the
Southern Foodways Alliance holds their annual symposium in October. Here is a synopsis of the subject they will
be exploring. That’s all I’m sayin’……<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="http://www.southernfoodways.org/events/16th-southern-foodways-symposium/">http://www.southernfoodways.org/events/16th-southern-foodways-symposium/</a><o:p></o:p></div>
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<br /></div>
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Segue into
the hot milk cake which Charlotte references in her writing.<o:p></o:p><br />
<br />
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When
Watershed on Peachtree opened its doors in May 2012, hot milk cake with caramel
and sea salt showed up on the dessert menu.
As far as I know, the cake recipe dates back to at least the 1940’s and
it was a favorite of many of our grandmothers.
In fact, the Watershed recipe for it comes from Ross Jones’ (one of the
owners) grandmother Bebe. I wrote about
this previously:<o:p></o:p></div>
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<a href="http://nevertrustaskinnycook1.blogspot.com/2012/05/passed-over-passover.html">http://nevertrustaskinnycook1.blogspot.com/2012/05/passed-over-passover.html</a><o:p></o:p></div>
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Of course Watershed’s incredible pastry chef, the very talented Cynthia Long, elevated it
to nirvana by giving it a caramel topping and a sprinkling of Maldon sea
salt. Speaking of Cynthia, she needs to
be recognized and applauded for her amazing creations. I am not a fig fan (<i>unlike that silly old man I am married to</i>), but the other day she
made an amazing fig and orange sorbet that took my breath away. So did her “fig newtons.” And then there were her cookies with whole
roasted almonds with olive oil and sea salt.
Oh, the texture and crunch! No
wonder I love working at Watershed!<o:p></o:p></div>
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The upshot
is that I tweaked the cake recipe for home use, mostly so I could send it to my
new found friend, Charlotte Druckman.
I’m not sure I did myself any favor by doing so, as it will not help me
in my quest to become a skinny cook. Oh,
but who cares – this just might be my
favorite dessert <b><i>EVER</i></b>!<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2a1e3mFORSOBZ9VIQDQgD-AO8F5Wk3Q9SCUkFWxWr36KHy_wvhu9Igq0WW_hJz2isJMxEOxw7yDFQaftAAzAmsWoGQ974gxjrcl5d_IHNc9BXvsflUu3hBKHihNUuonwH0dWiLHZdGE/s1600/IMG_5971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2a1e3mFORSOBZ9VIQDQgD-AO8F5Wk3Q9SCUkFWxWr36KHy_wvhu9Igq0WW_hJz2isJMxEOxw7yDFQaftAAzAmsWoGQ974gxjrcl5d_IHNc9BXvsflUu3hBKHihNUuonwH0dWiLHZdGE/s400/IMG_5971.JPG" width="400" /></a></div>
<br />
<b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">WATERSHED'S HOT MILK CAKE</span></b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /><br />6 eggs<br />3 cups granulated sugar<br />1 1/2 cups whole milk<br />1 1/2 sticks unsalted butter<br />3 cups all-purpose, unbleached flour<br />1 teaspoon salt<br />3 teaspoons baking powder<br />2 teaspoons pure vanilla extract<br />
<br />
Preheat oven to 350-degrees. Butter a 9 X 13-inch rectangular pan and line bottom and sides with parchment paper. Butter paper.<br />
<br />
In an electric mixer, beat the eggs until foamy. Slowly beat in sugar and
continue beating until mixture is thick and glossy.<br />
<br />
Place milk and butter in a saucepan over medium heat and stir until butter
melts. In another bowl, sift together the flour, salt and baking powder.<br />
<br />
Fold the dry ingredients into the egg/sugar mixture. Add the milk all at
once and stir just to combine. Add the vanilla extract.<br />
<br />
Scrape the batter into the prepared pan. Bake for 40 minutes, or
until cake springs back in the middle and a toothpick comes out clean. Remove to a rack to cool for 20 minutes, then turn out onto a baking rack and remove parchment paper. Cool completely.</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Cut the cake into desired pieces. I like to split in in the middle lengthwise, then cut into rectangles. </span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Spoon caramel glaze over each piece, then sprinkle with coarse sea salt (preferably Maldon).</span><br />
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<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><b><u>Caramel Glaze</u></b>:</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">8 tablespoons (1 stick) unsalted butter</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1/2 cup light brown sugar</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1/2 cup granulated sugar</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 cup heavy cream</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1/4 teaspoon salt</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Place all ingredients into a saucepan over medium heat. Cook and stir until mixture is blended and smooth.</span><br />
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajZduumQSk6VGL89Bqnvb-MYR3q5mRmK3SCLMSvg6yVB1TsaoPo5SKIzl9sCXjm4PokZ76qzqU7uBhknGHyhztGlCLmjIiiAwSGDKRObmhC18ueW0apyLBRLVPFHQOf5kWIrmO93LDY/s1600/IMG_5969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajZduumQSk6VGL89Bqnvb-MYR3q5mRmK3SCLMSvg6yVB1TsaoPo5SKIzl9sCXjm4PokZ76qzqU7uBhknGHyhztGlCLmjIiiAwSGDKRObmhC18ueW0apyLBRLVPFHQOf5kWIrmO93LDY/s320/IMG_5969.JPG" width="320" /></a></div>
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<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">* If you ask me, this is a perfect blend of old <i>(hot milk cake</i>) and new (<i>caramel with sea salt</i>). </span><br />
* And if you ask me again - it doesn't get any better than this.<br />
* Trust me!<br />
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-11322397324432297752013-05-21T16:05:00.000-04:002013-05-21T16:05:35.214-04:00Bye-Bye Philly<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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It’s May -
the month of innumerable graduations. As
old as I am, one would think I’d be done with that sort of thing by now. In fact, I thought I was … at least until my
younger son Eric decided to start law school at the ripe old age of 26!<o:p></o:p></div>
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So last week
we headed to Philadelphia to attend his graduation from Penn Law. Way to go, Eric! <o:p></o:p><br />
<br />
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Of course,
if you are me, you will use an occasion like this to book a table at the best
restaurant in Philly. In my humble
opinion, that would be <i>Vetri</i>, which
is probably one of my favorite restaurants on the planet.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: center;">
<a href="http://vetriristorante.com/">http://vetriristorante.com/</a><o:p></o:p></div>
</div>
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<br /></div>
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I’ll spare
you my description of the place, since their website does a far better job than
I could. Take a look at it and
put it on your radar screen if you find yourself in Philadelphia. It's like no other dining experience I've ever had . Because it’s situated in a
lovely brownstone, you might think it’s stuffy and formal, but it’s not. Instead, it’s warm, personable and <i>fun</i>!
Menus are presented to everyone, but you don’t really order
– you just tell them if there is anything you don’t like, then they create a
beautiful meal especially for you.
Every course is a surprise and of course, it goes without saying that
the food is phenomenal. Particularly if you pair it with their recommended
wines or beers (<i>yes, a <u>beer</u>
pairing – Andy and Eric were happy campers</i>).<o:p></o:p></div>
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<br /></div>
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One of our
favorite dishes was the <b>Sweet Onion
Crepe with White Truffle Fondue</b>. Our
wait person casually mentioned that the recipe was in Marc Vetri’s first book, <b><u>il viaggio di vetri</u></b>. Need I tell you what transpired the next
day? Suffice it to say that both Andy
and I now have copies of the book!<u><o:p></o:p></u><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXaONTGxYd1H-m8MBFy1nJlcx4BLI9PTmw9vHJDkAE6W6cAZN2OaX1PKObKe_DaWPsNGD_v19Xo-w0NoMrSlnWuemWGg9zI1hVe7nkKSHKYByObwj8NfQ-HW7heWsUNm2lEcpRYZHDDY/s1600/vetri+cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXaONTGxYd1H-m8MBFy1nJlcx4BLI9PTmw9vHJDkAE6W6cAZN2OaX1PKObKe_DaWPsNGD_v19Xo-w0NoMrSlnWuemWGg9zI1hVe7nkKSHKYByObwj8NfQ-HW7heWsUNm2lEcpRYZHDDY/s1600/vetri+cookbook.jpg" /></a></div>
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Now I have
not yet found time to tackle the aforementioned recipe, but I <i>did</i> manage to make <b>Jenny’s Ricotta Cheesecake </b>from the book. Jenny was Marc Vetri's grandmother. This is another one of those recipes where
the sum is greater than the whole of its parts.
It is also unlike your usual cheesecake (of which I am the queen, as you
may remember).<o:p></o:p><br />
<br />
<div style="text-align: center;">
<a href="http://nevertrustaskinnycook1.blogspot.com/2010/11/wheres-my-tiara.html">http://nevertrustaskinnycook1.blogspot.com/2010/11/wheres-my-tiara.html</a></div>
</div>
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No, this one
is light, ethereal and addictive in its simplicity. It’s not particularly gorgeous, but make it anyway. Trust me!<o:p></o:p><br />
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<b>Jenny’s Ricotta Cheesecake </b> (adapted
from Mark Vetri's<u> <b>il viaggio di vetri</b></u>)<o:p></o:p></div>
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<br /></div>
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2 pounds
fresh ricotta cheese (see below for recipe)<o:p></o:p></div>
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5
extra-large eggs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Juice of 1
lemon<o:p></o:p></div>
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About 1 ½ -
2 teaspoons ground cinnamon<o:p></o:p></div>
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<br /></div>
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Preheat oven
to 350-degrees. Butter a 2- to 2 ½ quart
glass baking dish (preferably round). Set
aside.<o:p></o:p></div>
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In a large
bowl, whisk together the ricotta, eggs, sugar and lemon juice until well
combined and free of lumps. Pour into
the prepared baking dish and dust with enough cinnamon to lightly cover the
entire surface.<o:p></o:p></div>
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<br /></div>
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Bake the
cake for about an hour, or until just set.
It will puff up like a soufflé and when you remove it, it will fall and
form a delicious top crust. Let cool
completely, cut into wedges and serve.<o:p></o:p></div>
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Serves 10 –
12<o:p></o:p><br />
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<span style="font-size: x-small;">See? I </span><i style="font-size: small;">told </i><span style="font-size: x-small;">you it wasn't pretty!</span></div>
<br />
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<b>Homemade Ricotta </b> (adapted from Ina Garten's <u style="font-weight: bold;">How Easy is That?</u><span style="font-weight: bold;">)<u><o:p></o:p></u></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 quarts
whole milk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 quart
heavy cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 teaspoons
kosher salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup good
white wine vinegar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Place a
large strainer over a large bowl. Line
strainer with 2 layers of cheesecloth.
Set aside.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Combine the
milk and cream in a large stainless-steel or enameled pot. Stir in the salt and bring to a full boil
over medium heat, stirring occasionally.
Turn off the heat and stir in the vinegar. Let mixture stand for 10 minutes until it
curdles and separates.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Pour the
mixture into the cheesecloth-lined strainer and allow it to drain for about 30
minutes. Pour off the liquid and allow
it to stand for 30 minutes more. Pour
off liquid again, then cover with a piece of waxed paper or plastic and place in
refrigerator to drain overnight. This
will result in a thick ricotta.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
When ready
to use, transfer the ricotta to a bowl, discarding the cheesecloth and any
remaining whey. Ricotta will keep
refrigerated for up to 5 days.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Yield: 2 pounds<o:p></o:p><br />
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OK, Liz - bring on the comments! Here they are ....</div>
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* Take the time to make your own ricotta for this recipe. It makes all the difference. Besides, since the cake recipe is so easy, you can devote a small amount of time to make the ricotta!</div>
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* As I said before, this is not a pretty cake. In fact, it looks downright awful. While in the oven, mine rose on the sides and stayed sunken in the middle. Uh-oh. I thought about trashing it, but persevered. Glad I did, as the sides deflated as the cake cooled and then it didn't look quite so bad. And the taste quite made up for it's lack of "gorgeousness."</div>
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* I was dubious about the lemon juice in the cake and the ground cinnamon on top of it. Cinnamon and lemon juice? Not necessarily a combo I would embrace. Nonetheless, the lemon juice gives the cake its brightness and the cinnamon helps create a lovely "crust" on top of the cake when it cools. Trust me, it works.</div>
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* I tasted this cake both after it had cooled to room temperature and after it had been refrigerated overnight. Both were delicious, but I prefer the unrefrigerated version as it was lighter and just sort of melted on the tongue. Nonetheless, I would happily consume this at either temp!</div>
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* Unlike most cheesecakes, this one does not need to be baked in a bain-marie (water bath) and is a snap to put together. To quote Ina Garten, how easy is that?</div>
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* Lastly, I made a blueberry and raspberry compote to serve with the cake. Don't waste your time on such adornments. This thing is best standing on its own. No fruit or embellishments required. So what if it isn't pretty?<br />
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Now let's talk about that homemade ricotta. It's absolutely delicious and it has a ton of uses. Mix it with fresh herbs and Parmesan and use it as a topping for crostini. Use it in your lasagna. Mix it with a little pesto and toss it into warm pasta. My favorite is to dollop some on a round of toasted baguette and top with a drizzle of truffle lavender honey. Heaven! Here's where you can buy the honey:<br />
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<a href="http://garcesgroup.com/goods/Truffle-Lavender-Honey.html">http://garcesgroup.com/goods/Truffle-Lavender-Honey.html</a> </div>
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I'm going to miss Philadelphia and its restaurants. Now it's on to DC, since that's where Eric will be moving over the summer. Recommendations, anyone?</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-31041071759318793972013-04-08T21:30:00.000-04:002013-04-08T21:30:54.912-04:00Passover Postscript<div class="separator" style="clear: both; text-align: center;">
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Okay, just a few final words. I don't mean to belabor the Passover point, but there is just a bit more I want to share with you about Passover food. Well, sort of, Passover food.<br />
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If you are Jewish, you know about the <strike>roasted</strike> hard-boiled eggs we eat during the our seders. If you're not familiar with this ritual, I'll spare you the explanation since there are several and none of us of can <i>ever </i>agree upon them anyway. Haha, it just gives us one more thing to <strike>debate</strike> argue about - a common occurrence around the Jewish dinner table!<br />
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Since Henry, Sue, Ross and I are gluttons for punishment, we hold two seders - one on the first night of Passover and one on the second. In the interest of full disclosure, we dial it down somewhat on the second night. Let me tell you, two nights of Passover food and you're ready for a BLT!<br />
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So this year we decided to change up those boiled eggs on the first night to <b>Truffled Eggs</b> for the second. These were so good that we ate the leftovers for breakfast the following morning. They may not be traditional Passover fare, but they <i>are </i>flat out delicious! You may not want them for Passover but they would be a fabulous addition to your next barbecue or even as an appetizer with pre-dinner champagne!<br />
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<b>TRUFFLED EGGS</b><o:p></o:p></div>
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12 eggs (I used extra-large)<o:p></o:p></div>
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1 cup
mayonnaise, additional if needed<o:p></o:p></div>
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1 – 2
tablespoons black truffle oil<o:p></o:p></div>
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Large sea salt
crystals<o:p></o:p></div>
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Place eggs
in a heavy saucepan large enough to hold them in one layer. Cover completely with cool water and place
over high heat. Bring to a boil, then
immediately turn off heat. Cover the pan
and let stand for exactly 13 minutes.
Drain water and place eggs into a bowl of cold water. Lightly crack each egg as you drop it in the
cold water to release any residual heat, so as to prevent a green ring around
the yolks.<o:p></o:p></div>
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Peel the
eggs under cool water and pat dry. Slice
each egg in half lengthwise and remove the yolks to a small bowl. Place the cooked whites on a serving tray.<o:p></o:p></div>
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Mash the egg
yolks with a fork and blend in the mayonnaise until the mixture is smooth and
creamy. Add a bit more additional mayonnaise, if needed. Fold in 1 tablespoon of the
truffle oil and taste. Depending upon
your preferences, you may want to add up to another tablespoon. Your call.<o:p></o:p></div>
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Spoon or
pipe the egg/truffle mixture into the reserved, cooked egg whites. Top each one with a few sea
salt crystals and serve immediately.<o:p></o:p></div>
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Yield: 24 pieces<o:p></o:p><br />
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* This is a great method for cooking eggs because it will eliminate that green ring around the yolks. Older eggs are also better than farm fresh ones (am I <i>really </i>saying that?) because older eggs develop an air pocket at one end, which makes them <u>much </u>easier to peel.</div>
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* If you want to make your own mayonnaise, by all means have at it. If you are feeling lazy, then just use a good mayonnaise like Hellman's (or Duke's, if you live in the South). In a perfect world, I would advise you to make your own, but in truth, it doesn't matter so much for this recipe.</div>
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* Because I work at Watershed and have made <b style="font-style: italic; text-decoration: underline;">WAY</b><b> </b> too much truffled chicken salad during my years there, I am not normally a fan of truffle oil. I make an exception for this recipe because the mouth feel and taste of those creamy yolks scented with truffles is both unctuous and irresistible. Even for breakfast!</div>
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* BTW, I used 1-1/2 tablespoons of the stuff when I made these. Again, it's personal preference.</div>
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* This recipe is practically foolproof, since there is no seasoning involved in the yolk/mayonnaise/truffle mixture. As long as you cook the eggs properly and add the correct amount of mayo, you are golden. Then all you have to do is top the eggs with a few large grains of crunchy sea salt and you're done!<br />
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* Speaking of salt, you want nice, big sea salt crystals. I used Hawaiian pink sea salt, but any good, fat salt crystals will do.</div>
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Salt and fat. Sigh. I'm still not a skinny cook!</div>
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-27893570575029931102013-04-01T12:22:00.000-04:002013-04-01T12:43:06.681-04:00Beach Blanket Passover<div class="separator" style="clear: both; text-align: center;">
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Oy. It's that time of year again when we have to forgo bread, anything with leavening and pretty much everything else one can think of. If you're <i>really </i>observant, you will also eschew beer, most hard liquor and anything not labeled "kosher for Passover." You will also drink kosher wine, but I say you have to draw the line <i>somewhere</i>. Have you ever tasted that stuff?<br />
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This year we escaped to the beach with our dear friends Ross and Sue. Passover is far less proper and structured in their beach house than at our Seders together in years past. Instead of a formal setting, we eat on their screened porch, on a big plank table. Instead of dressing up, we dress down. In our sweats, because even though we were in Florida, it was <i>way </i>too cold. (<i>Since when is it chiller in Florida and Georgia than in New York City?</i>) Oh, and we drank a lot of good red wine, too. Not kosher for Passover either, except for that obligatory sip or two of Manischewitz which reminds you of the worst cough medicine you ever choked down when you were a kid.<br />
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<span style="font-size: x-small;">Sue and Andy are smiling now, but bet they won't be after the first sip!</span></div>
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Now I thought that I had pretty much said my piece about Passover desserts in postings past, so I didn't think it necessary to bring it up again. But that was before I rediscovered my recipe for <b>FLOURLESS CHOCOLATE CAKE.</b><br />
<b><br /></b>
<b><a href="http://nevertrustaskinnycook1.blogspot.com/2010/03/matzoh-rant.html">http://nevertrustaskinnycook1.blogspot.com/2010/03/matzoh-rant.html</a></b><br />
<br />
<a href="http://nevertrustaskinnycook1.blogspot.com/2010/04/passover-desserts-not-so-much-chocolate.html">http://nevertrustaskinnycook1.blogspot.com/2010/04/passover-desserts-not-so-much-chocolate.html</a><br />
<br />
<a href="http://nevertrustaskinnycook1.blogspot.com/2010/04/more-passover-sorry-jelly-roll.html">http://nevertrustaskinnycook1.blogspot.com/2010/04/more-passover-sorry-jelly-roll.html</a><br />
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<br />
Remember that? It was all the rage in the late seventies/early eighties, until it was knocked out of grace by those ubiquitous molten chocolate cakes. I had forgotten about this recipe until recently, when I needed to make a birthday cake for a gluten-free friend. I revisited my old tried-and-true recipe and it got rave reviews. Then it hit me. This would make the <i>perfect </i>Passover dessert. No matzoh meal required!<br />
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<br />
<b>FLOURLESS CHOCOLATE CAKE WITH GANACHE GLAZE</b><br />
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1 cup unsalted butter, diced<br />
8 oz. semi-sweet or bittersweet chocolate, chopped<br />
1-1/4 cups granulated sugar<br />
1 cup (unsweetened) cocoa powder<br />
6 eggs (I used extra-large)<br />
1/2 teaspoon salt<br />
1 teaspoon pure vanilla extract<br />
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Preheat oven to 350-degrees. Butter a 10-inch springform pan and line the bottom with parchment or waxed paper. Set aside.<br />
<br />
Place butter and chocolate in a heavy large saucepan over medium-low heat and stir until melted. Let cool briefly.<br />
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Mix sugar and cocoa in a large bowl. Add eggs to this mixture and whisk until well-blended. Stir in salt and vanilla. Whisk in chocolate-butter mixture. Pour batter into the prepared pan. Bake until just done, but not overcooked in center, about 40 - 45 minutes.<br />
<br />
Remove from oven and cool completely in pan. Run a knife around pan sides to loosen and release pan. Place the cake on a baking rack set over a sheet pan and pour ganache over top, letting it drip down the sides of the cake.<br />
<br />
Serves 12 - 14<br />
<br />
<u>Ganache Glaze:</u><br />
<br />
2 cups heavy cream<br />
11 oz. bittersweet chocolate, chopped<br />
1/3 cup light corn syrup<br />
<br />
Place all ingredients in a heavy saucepan over medium-low heat. Cook and stir until chocolate is melted and mixture is smooth. Let cool slightly, then spoon over cake.<br />
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* You can make this cake a day or two ahead and store in the fridge. The glaze may set up and harden, so I recommend letting it sit at room temperature to warm up slightly before serving.<br />
<br />
* Another way I like to serve this is to omit the ganache, then top each slice with a generous drizzle of salted caramel sauce and a dollop of softly whipped cream or a scoop of vanilla bean ice cream. Yum!<br />
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* Now again, if you are observant, you will make this with kosher for Passover chocolate and butter. You might also omit the ganache because there may be no such thing as kosher for Passover cream (<i>or maybe there is, but what do I know?</i>) At the end of the day, do what you will. But don't confine this dessert to just Passover - it's pretty wonderful <i>any </i>time of the year!Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-6162809337058617702013-01-31T20:00:00.000-05:002013-01-31T20:00:22.108-05:00Don't Make This for Your Kids<div class="separator" style="clear: both; text-align: center;">
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Ouch, I did
it again. <o:p></o:p></div>
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Some of my
friends are addicted to handbags (<i>actually,
I could go there, but I don’t</i>).
Still others of them are addicted to clothes (<i>not me, I dress like a lesbian, no disrespect intended</i>). Then there are those who just can’t pass up
the next pair of shoes (<i>I’ll pass on that one, too</i>). My personal addiction (other than food, of
course) revolves around cake pans. Yes,
cake pans.<o:p></o:p></div>
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You already
know about my collection of “regular” bundt pans. <o:p></o:p><br />
<br />
<a href="http://nevertrustaskinnycook1.blogspot.com/2011/09/let-them-eat-cake.html/">http://nevertrustaskinnycook1.blogspot.com/2011/09/let-them-eat-</a><br />
<br />
You also know about that “<s>Krispy Kreme</s>” Bavaria cake pan I acquired a while ago.<br />
<br />
<a href="http://nevertrustaskinnycook1.blogspot.com/2011/09/let-them-eat-cake.html/">cake.html/http://nevertrustaskinnycook1.blogspot.com/2012/01/krispy-kreme-cake.html</a><br />
<br /></div>
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In truth, I
have enough cake pans in my arsenal to bake enough cake to feed everyone who
attended that ill-fated Falcons game the other day (<i>c’mon – I live in Atlanta</i>). One
would think I should stop already.<o:p></o:p></div>
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<br /></div>
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But, no! Internet shopping is the curse of mankind,
and in my case it means perusing for <i>more</i>
cake pans. The Nordic Ware website is my
new best friend, so when I saw their Heritage bundt pan, all bets were
off. One click and I was done.<br />
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<a href="http://www.nordicware.com/store/products/detail/heritage-bundt/35B8A95A-F5A9-11E0-B8E4-005056A42C5A">http://www.nordicware.com/store/products/detail/heritage-bundt/35B8A95A-F5A9-11E0-B8E4-005056A42C5A</a><span class="MsoHyperlink"><o:p></o:p></span></div>
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<o:p> </o:p>Of course,
once I got the damn thing, I had to bake a cake in it. <i> IN JANUARY, when we are all
watching what we eat and carbs and sugar are big no-no’s</i>. Guess I could have had better timing.</div>
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<o:p></o:p></div>
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Since I decided that I will never be a skinny cook (<i>despite my good intentions which
commence every January</i>), I turned to that new cookbook of mine, <b><u>Vintage Cakes</u></b> by Julie
Richardson, and harkened upon her recipe for Kentucky Bourbon Cake. Done and done. There’s enough booze in it that you will
forget your scruples and forgo any regrets about eating it. <o:p></o:p></div>
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Yeah, it’s <i><u>that</u>
</i>good. It's rich and boozy and trust me, you do not want to serve this to your underage kids. That said, you <i>do </i>want to make it for the adults in your life. Even in January.<o:p></o:p><br />
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<b>BOOZY BOURBON CAKE </b> (adapted from <u>Vintage Cakes </u>by Julie Richardson)<o:p></o:p></div>
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<u>For the
cake</u>:<o:p></o:p></div>
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3 cups cake
flour<o:p></o:p></div>
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1 teaspoon
baking powder<o:p></o:p></div>
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½ teaspoon
baking soda<o:p></o:p></div>
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1 teaspoon
fine sea salt<o:p></o:p></div>
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1 cup (2
sticks) unsalted butter, softened<o:p></o:p></div>
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1 ½ cups
granulated sugar<o:p></o:p></div>
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½ cup firmly
packed light brown sugar<o:p></o:p></div>
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4
extra-large eggs, room temperature<o:p></o:p></div>
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½ cup good
quality bourbon<o:p></o:p></div>
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1 cup
buttermilk, room temperature<o:p></o:p></div>
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<u>For the
glaze</u>:<o:p></o:p></div>
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½ cup (1
stick) unsalted butter<o:p></o:p></div>
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¾ cup
granulated sugar<o:p></o:p></div>
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¼ cup good
quality bourbon<o:p></o:p></div>
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Heavily
grease a 10-cup metal tube pan (preferably fluted). I used cooking spray for this, but you could
also brush it well with melted butter.
Preheat oven to 350-degrees.<o:p></o:p></div>
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Combine cake
flour, baking powder, baking soda and salt in a bowl. Use a whisk to blend well. Set aside.<o:p></o:p></div>
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Cream the
butter, granulated sugar and brown sugar in an electric mixer until light and
fluffy, about 10 minutes, scraping bowl down often. Add the eggs, one at a time, beating well
after each addition.<o:p></o:p></div>
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Combine
bourbon and buttermilk (I used a 2-cup liquid measure for this). With mixer on low speed, add the flour
mixture in 3 parts, alternating with the bourbon/buttermilk. Mix only until barely blended, then use a
rubber spatula to finish by hand.<o:p></o:p></div>
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Spread
batter evenly in the prepared pan. Rap
pan once sharply on counter to remove any air bubbles. Bake until cake is done and a tester comes
out clean, 40 – 50 minutes.<o:p></o:p></div>
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Meanwhile
make the glaze by combining the butter, sugar and bourbon in a small saucepan
over low heat until the butter melts and the sugar dissolves. Stir until smooth and blended.<o:p></o:p></div>
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Remove cake
from oven. Use a wooden skewer to poke
lots of holes all over the top of the cake.
Pour three-quarters of the glaze slowly over the cake, allowing it to
absorb. Let cake cool on a baking rack
for 30 minutes, then invert it onto a serving plate. Brush the top with remaining glaze (if it has
thickened, rewarm it over low heat).<o:p></o:p></div>
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Yield: 12 servings<o:p></o:p></div>
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* Now I don't expect you to jump all over this and buy that cake pan, but I <i>will </i>tell you its great benefit is that it yields lots of crispy edges on your cake. Just sayin'....</div>
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* Sorry to give you another cake recipe. I'll try to make the next post a little healthier. Well, maybe. Then again ... maybe not!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com5tag:blogger.com,1999:blog-965642241286780957.post-16895346468832574332013-01-02T22:08:00.000-05:002013-01-02T22:10:40.903-05:00Tis Not the Season<br />
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What happened to December? I thought I had tons of time after Thanksgiving, but suddenly it's January. Oh no! Even if we don't really celebrate it, there was lots of baking to be done, gifts to be given and always, always chicken to be fried.<br />
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Speaking of that fried chicken I make every Wednesday, I actually had the chance to try some of it recently. Henry's brother was in town (on a <i>Wednesday </i>no less), so we decided to take him to Watershed for dinner. Now, you should know that once I stagger home after frying it all day, I am pretty much worthless - not to mention that everything about me smells like fried chicken. Going out on a Wednesday night is <i>never </i>on my agenda, but I made the sacrifice for Danny, came home, cleaned up and raced back to the restaurant to meet him there for dinner. As soon as we were seated, we were informed that they were about to "86" the chicken. In restaurant speak, that means <i><u>it's gone, baby</u>.</i><br />
<br />
I jumped on it and ordered it immediately. About time I tasted my own work, don't you think? And if I do say so myself, it was <i>fantastic</i>. Whew! I have absolutely earned my title of "<b>Chicken Bitch.</b>" If you live in Atlanta, get yourself over there (<i>early</i>) on a Wednesday to see for yourself. If you don't live in Atlanta, then it might just be worth the price of a plane ticket......<br />
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If you are not on a diet right now (like the rest of the world), are you planning a brunch anytime soon? If so, I have just the ticket for you. I made it recently (for a brunch) and it was a huge hit. Even<b><i> I</i></b> liked it and that's saying something. Unfortunately it calls for berries, which aren't exactly seasonal this week (unless you live in Chile), but what the hell. Make it anyway. Yeah, it's <i>that </i>good!<br />
<br />
<b>Berry Long
Cake with Ginger Crumb </b>(adapted from <b><u>Vintage Cakes</u></b> by Julie Richardson)<br />
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<o:p></o:p></div>
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<br /></div>
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<u>For the
fruit</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 pound
berries (left whole if small, sliced if larger) to equal 6 cups, prepped<o:p></o:p></div>
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½ cup
granulated sugar<o:p></o:p></div>
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2
tablespoons brandy or pure vanilla extract<o:p></o:p></div>
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<br /></div>
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Preheat oven
to 375-degrees.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In a large
bowl, toss together the berries with the sugar and the brandy or vanilla
extract. Set aside at room temperature.<o:p></o:p></div>
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<br /></div>
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<u>For the
topping</u>:<o:p></o:p></div>
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1/3 cup
firmly packed light brown sugar<o:p></o:p></div>
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¼ cup
all-purpose, unbleached flour<o:p></o:p></div>
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Pinch of salt</div>
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¼ cup diced
candied ginger<o:p></o:p></div>
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4
tablespoons unsalted butter, diced and at room temperature<o:p></o:p></div>
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<br /></div>
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Combine the
brown sugar, flour, salt and ginger in a small bowl.
Blend the butter into the dry ingredients, using either your fingertips
or a fork, until the mixture forms crumbs.
Place the topping in the freezer while you proceed with the recipe.<o:p></o:p></div>
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<br /></div>
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<u>For the
cake</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ cups
unbleached, all-purpose flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
cornmeal<o:p></o:p></div>
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½ cup
granulated sugar<o:p></o:p></div>
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2 teaspoons
baking powder<o:p></o:p></div>
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1 teaspoon
ground ginger<o:p></o:p></div>
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1 teaspoon
fine sea salt<o:p></o:p></div>
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6
tablespoons unsalted butter, cut into cubes<o:p></o:p></div>
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2 eggs (I
used extra-large)<o:p></o:p></div>
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2/3 cup
whole milk<o:p></o:p></div>
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<br /></div>
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Combine the
flour, cornmeal, sugar, baking powder, ginger and salt in a large bowl. Add the butter and using your fingertips,
work it completely into the dry ingredients.
<o:p></o:p></div>
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<br /></div>
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In a
separate bowl, whisk the eggs and milk together and stir them into the dry
ingredients until combined. Do not
overmix. Spread the batter into a 9-inch
square, buttered baking pan.<o:p></o:p></div>
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<br /></div>
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Distribute
prepared berries on top of the batter then scatter the chilled topping over the
berries. <o:p></o:p></div>
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<br /></div>
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Place the
pan in the center of the oven. Bake
until the berries bubble and the cake is firm, about 40 – 45 minutes.<o:p></o:p></div>
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<br /></div>
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Cool on a
wire rack for 30 minutes and serve warm from the oven. Or, wrap and store at room temperature for up
to 2 days, the cover pan with foil and reheat for 15 – 20 minutes until warm.<o:p></o:p></div>
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Serves 8 -
10<o:p></o:p><br />
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<br />
* According to Ms. Richardson, the original recipe harkens back to 1945 and was called a long cake because the frugal amount of fruit in it went a long way. Speaking of the fruit, feel free to use whatever works for you. <br />
<br />
* The great thing about this recipe is that you don't need any equipment, like an electric mixer. Just a little arm action (and you can call it part of your January workout).<br />
<br />
* It will look like too much for your 9-inch pan, but persevere anyway. It works. Just to be safe, however, bake it on a parchment-lined baking sheet. That way I won't feel guilty if it overflows and burns on the floor of your oven.<br />
<br />
* I love the earthy "peasant-ness" of this dish because of the cornmeal. My friends loved it also and said that every bite tastes just a little bit different. I think the ginger has something to do with that.<br />
<br />
* When it comes to cornmeal, I am a big fan of Nora Mills Granary, right here in Georgia. You can order it from them online (along with their oatmeal and 10-grain cereal, which you should <i>not </i>miss). Here is the link:<br />
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<div style="text-align: center;">
<a href="http://www.noramill.com/">www.noramill.com</a></div>
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<div style="text-align: left;">
* And just in case you are one of the two people on the planet who aren't on a diet right now, this is also a great dessert. </div>
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Happy New Year to all of you. May it be a year of peace, joy and good health for all of us. Thank you for taking the time to read my blog. I love you guys!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com4tag:blogger.com,1999:blog-965642241286780957.post-42902571879404338662012-11-19T14:02:00.001-05:002012-11-19T14:02:57.412-05:00Make. These. Now.<br />
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I am just going to cut to the chase and dispense with my usual ramblings. That's because I want you to quit reading this blog RIGHT NOW and get yourself to a grocery store so you can buy the ingredients for <b>Caramel Coconut Cluster Bars</b>. Now, people, <u><i>NOW</i></u>!!!<br />
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You already know that I am a huge fan of Matt Lewis and Renato Poliafito, the founders of <b>Baked </b>(in Brooklyn) and the authors of three cookbooks, all of which inspire me beyond belief in the kitchen. I recently acquired their latest, <u><b>Baked Elements</b></u> and I couldn't wait for my kitchen to be functional so I could try out their newest recipes. I even made a list (<i>yeah, I'm that ridiculous</i>) of the ones I want to make first:<br />
<br />
<div style="text-align: center;">
<i>Easy Candy Bar Tart</i></div>
<div style="text-align: center;">
<i>Triple Rum Black Pepper Cake</i></div>
<div style="text-align: center;">
<i>Toasted Pumpkin Seed Brittle</i></div>
<div style="text-align: center;">
<i>Pumpkin Almond Cake with Almond Butter Frosting</i></div>
<div style="text-align: center;">
<i>Cheddar Corn Souffle</i></div>
<div style="text-align: center;">
<i>Poppy Seed Pound Cake</i></div>
<div style="text-align: center;">
<i>Lemon Pecorino Pepper Icebox Cookies</i></div>
<div style="text-align: center;">
<i>Chocolate Cheesecake Muffins</i></div>
<div style="text-align: center;">
<i>Cream Cheese Chocolate Snacking Cookies</i></div>
<div style="text-align: center;">
<i>Brooksters</i></div>
<div style="text-align: center;">
<i><br /></i></div>
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Need I say more, other than to give you their recipe for <b>Caramel Coconut Cluster Bars</b>? (They were first on my list). I didn't think so. Here you go ...<br />
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<b>CARAMEL COCONUT CLUSTER BARS</b> (Adapted from <b><u>Baked Elements</u></b> by Matt Lewis and Renato Poliafito)<br />
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<o:p></o:p></div>
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<br /></div>
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<u>For the
toasted coconut</u>:<o:p></o:p></div>
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3 cups
shredded, sweetened coconut<o:p></o:p></div>
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<br /></div>
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Preheat oven
to 300-degrees. Line a baking sheet with
parchment paper. Spread the coconut in
an even layer on the pan and place in oven.
Bake, turning coconut with a spatula every 4 minutes until it just
starts to turn golden, about 15 minutes total.
Remove from oven and set aside to cool.<o:p></o:p></div>
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<br /></div>
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<u>For the
base</u>:<o:p></o:p></div>
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2 cups
all-purpose, unbleached flour<o:p></o:p></div>
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½ teaspoon
salt (I used kosher)<o:p></o:p></div>
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2 sticks
unsalted butter, cut into cubes and softened<o:p></o:p></div>
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½ cup
granulated sugar<o:p></o:p></div>
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½ teaspoon
pure vanilla extract<o:p></o:p></div>
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<br /></div>
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Increase
oven temperature to 350-degrees. Lightly
grease a 13x9x2-inch baking pan and line it with parchment paper to overhang
sides. Lightly grease parchment paper.<o:p></o:p></div>
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In a medium
bowl, whisk together the flour and salt.<o:p></o:p></div>
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In an
electric mixer fitted with the paddle attachment, beat butter and sugar until
fluffy, about 2 minutes. Add the
vanilla, then add the flour mixture and beat on low speed until just combined.<o:p></o:p></div>
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Turn the
dough onto the prepared pan and press into an even layer on the bottom of the
pan (do not press up sides). Prick the
dough with the tines of a fork and bake for 25 – 30 minutes or until just
golden. Remove from oven and place on a
wire rack to cool.<o:p></o:p></div>
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<u>For the
caramel layer</u>:<o:p></o:p></div>
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1 cup light
corn syrup<o:p></o:p></div>
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½ cup
granulated sugar<o:p></o:p></div>
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½ cup firmly
packed light brown sugar<o:p></o:p></div>
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1 cup heavy
cream<o:p></o:p></div>
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1/3 cup
sweetened condensed milk<o:p></o:p></div>
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½ stick
unsalted butter, cut into ½-inch cubes and at room temperature<o:p></o:p></div>
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1 teaspoon
pure vanilla extract<o:p></o:p></div>
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½ teaspoon
salt (I used kosher)<o:p></o:p></div>
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In a medium
saucepan, combine corn syrup, granulated sugar, brown sugar and 2 tablespoons
of water. Stir gently to combine and
cook over medium heat until mixture reaches 240-degrees (soft ball stage). Do not stir.
This will take 7 – 10 minutes and watch it carefully so it doesn't burn. <o:p></o:p></div>
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Remove from
heat and stir in the cream, sweetened condensed milk and butter. Be careful as it will bubble up. If needed, place back over medium heat until
mixture is smooth. Stir in vanilla
extract and salt.<o:p></o:p></div>
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Fold in 2
cups of the toasted coconut, then pour mixture over the baked crust, using a
spatula to spread it out in an even layer.
Sprinkle with remaining 1 cup of coconut and press lightly to adhere. Let cool at room temperature for 2 hours,
then refrigerate for at least one hour.<o:p></o:p></div>
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<u>To
assemble</u>:<o:p></o:p></div>
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6 ounces
good quality dark chocolate<o:p></o:p></div>
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2 ounces
good chocolate milk chocolate<o:p></o:p></div>
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Melt
chocolates until smooth. Remove bars
from pan and cut into desired pieces (I cut mine into 3 x 1-inch bars). Have ready a baking sheet lined with
parchment. Dip the bottoms of each bar
into the chocolate and scrape off excess with a small spatula. Place bottom-side-down on prepared sheet and
repeat with remaining bars.<o:p></o:p></div>
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Scrape
remaining melted chocolate into a pastry bag and drizzle over tops of
bars. Refrigerate 30 minutes to allow
chocolate to set up.<o:p></o:p></div>
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Yield: 24 bars (or more, depending upon how you cut
them)<o:p></o:p><br />
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Alrighty then. Here is what I have to say about these babies.....</div>
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* First off, these are addictive. I could eat the entire batch in just one sitting, which doesn't bode well for my <i>ever </i>becoming a skinny cook. It's why I had to give them away immediately, to my personal trainer no less. Haha, Luis - better on your thighs than mine!<br />
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* Make sure you use sweetened condensed milk, not evaporated milk. They are not the same thing!<br />
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* I think the addition of the chocolate is fifty-fifty. If you are a chocoholic, then by all means go for it, but I actually liked these better without it. Your call, or do what I did and only put chocolate on half of them.</div>
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* You guys might think that I'm the baking maven, but trust me, I screw up often. In making this recipe, I got ahead of myself and added the sweetened condensed milk to the corn syrup/sugar mixture. Oops! Rather than trashing it, I proceeded with the recipe and it caramelized just fine. Moral of the story: <i> see if you can make something work before you hurl it in the trash.</i> Just sayin'.<br />
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* One more kitchen postscript: while my new kitchen is well-designed (and fabulous!), I did not go with a ridiculous number of bells and whistles. A budget can only withstand so much. I did, however, incorporate a stand for my ratty old KitchenAid mixer which I've had for a million years. It hides neatly in a cabinet and when I'm ready to use it, I just pull out the shelf and rev it up. Awesome!<br />
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Wishing all of you a lovely Thanksgiving. For the first time, we have no kids coming home and I'm a little bereft. And of course, the irony is that I now have a great kitchen! Ah, life.......</div>
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But that said, we all have much to be thankful for. Enjoy your holiday and I hope you are spending it with those you love the most. Happy cooking!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-88762205847161027552012-11-13T18:51:00.000-05:002012-11-13T18:51:33.120-05:00Welcome Back!<div class="separator" style="clear: both; text-align: center;">
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Before we renovated the kitchen, my cookbooks were everywhere. Upstairs, downstairs, in the hallway and in the cheap Ikea bookshelves in that nasty old kitchen. As you know, I have a pretty extensive collection, so when I needed to find a particular volume, it was anyone's guess as to where it was hiding.<br />
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Not anymore! I now have brand new floor-to-ceiling bookshelves in the two rooms adjoining the kitchen and, even though everything is still unorganized, all of my cookbooks are right there, waiting for me like dear old friends. I missed them when they were all packed up in dust-covered boxes in the construction zone that used to be my living room. <br />
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It took hours to unpack and set them on the new shelves, largely because I couldn't help myself from thumbing through them as they came back into the light of day. They brought back lots of memories and reminded me of old recipes I had forgotten.<br />
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Like <b>Sour Cream Apple Pie</b>. How did I manage to let this one fall off the radar screen? If apple pie is good, then sour cream apple pie is even better. Welcome back, old friend!<br />
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<b>SOUR CREAM APPLE PIE<o:p></o:p></b></div>
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<u>For the
crust</u>:<o:p></o:p></div>
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1 ½ cups
all-purpose, unbleached flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ teaspoon
salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ teaspoon
ground cinnamon<o:p></o:p></div>
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9
tablespoons unsalted butter, chilled and diced<o:p></o:p></div>
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3 – 4 tablespoons
ice water<o:p></o:p></div>
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Process the
flour, salt and cinnamon in a food processor for 15 seconds. Distribute the butter evenly over the flour
and process until the mixture resembles coarse meal, 15 – 20 seconds. With the processor running, pour 3
tablespoons of the water in a steady stream through the feed tube and process
until dough just comes together. If
dough is too dry, add remaining water and process again. Do not let dough form a ball.<o:p></o:p></div>
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Remove dough
from processor, flatten into a round and wrap well with plastic wrap. Refrigerate for at least 30 minutes before
rolling out.<o:p></o:p></div>
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To roll out,
place dough on a lightly floured surface.
Use a rolling pin to roll out into a 11-inch circle. Keep the dough moving on the floured surface
so it doesn’t stick. When rolled out
completely, drape it over the rolling pin and ease it into a deep dish 9-inch, lightly
greased glass pie plate. Trim edges and
crimp, then place in freezer for at least 30 minutes.<o:p></o:p></div>
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Preheat oven
to 350-degrees. Remove pie plate from
freezer and line with aluminum foil.
Fill with dried beans or pie weights and bake for 15 minutes, or until
dough starts to set. Remove foil and
beans and bake for another 10 minutes, or until dough is barely starting to
become golden. Set aside to cool.<o:p></o:p></div>
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<u>For the
filling</u>:<o:p></o:p></div>
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6
tablespoons unsalted butter<o:p></o:p></div>
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½ cup light brown
sugar<o:p></o:p></div>
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¼ teaspoon
salt<o:p></o:p></div>
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8 tart
apples (I used Granny Smiths), peeled, cored and cut into ¼-inch slices<o:p></o:p></div>
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Zest and
juice from 2 lemons<o:p></o:p></div>
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1 tablespoon
cornstarch<o:p></o:p></div>
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Over medium
heat, melt butter in a large skillet or sauté pan. Add brown sugar and salt and stir until
combined and smooth. Add apple slices,
lemon zest and juice and cook for 8 – 10 minutes until apples release their
juices but still hold their shape.<o:p></o:p></div>
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Use a
slotted spoon to remove apples to a heatproof bowl. Stir cornstarch into juices remaining in the
pan and cook, stirring frequently until slightly thickened. Pour over the cooked apples and let cool
slightly.<o:p></o:p></div>
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<u>For the
sour cream mixture</u>:<o:p></o:p></div>
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1 ¼ cups
sour cream<o:p></o:p></div>
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¼ cup
granulated sugar<o:p></o:p></div>
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1 tablespoon
vanilla paste (preferable) or vanilla extract<o:p></o:p></div>
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¼ teaspoon
salt<o:p></o:p></div>
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2 eggs (I
used extra-large)<o:p></o:p></div>
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<br /></div>
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Whisk all
ingredients. Pour over cooled apple
mixture and stir gently to combine.<o:p></o:p></div>
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<u>For the streusel</u>:<o:p></o:p></div>
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1 cup
granulated sugar<o:p></o:p></div>
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2
tablespoons dark brown sugar<o:p></o:p></div>
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1 cup
all-purpose, unbleached flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
ground cinnamon<o:p></o:p></div>
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8
tablespoons cold unsalted butter, diced<o:p></o:p></div>
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Place the
first five ingredients into a mixing bowl and whisk to blend. Add the diced butter and use your fingers to
work it in until the mixture resembles coarse crumbs.<o:p></o:p></div>
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<br /></div>
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<u>To
assemble and bake</u>:<o:p></o:p></div>
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Preheat oven
to 375-degrees.</div>
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<o:p></o:p></div>
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<br /></div>
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Pour the
apple/sour cream mixture into the partially baked crust. Top generously with streusel. Place on a baking sheet lined with foil (to
catch drips) and bake for 35 – 45 minutes until top is golden and apples are
bubbling. Remove from oven and cool on a
baking rack.<o:p></o:p></div>
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Yield: (1)
9-inch pie <o:p></o:p><br />
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* This is a wonderful pie to make for Thanksgiving. Just sayin'.....<br />
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* Yes, there are a few steps required to get this baby into the oven, but I have experimented with this recipe for years and I think it makes a big difference to partially prebake the crust (keeps it from getting soggy) and cook the apples before baking (keeps them from being watery and gives the filling better depth of flavor). One woman's opinion.<br />
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* The pie recipe was inspired by recipes from <b><u>The Silver Palate Cookbook </u></b>(<i>remember it from 1979? - oy veh, I'm dating myself</i>) by Julee Rosso and Sheila Lukins and <b><u>Rosie's All Butter, Fresh Cream, Sugar-Packed Baking Book </u></b>by Judy Rosenberg, published in 1991.<br />
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* The streusel recipe comes from Scott Peacock's and Edna Lewis' great book, <b>The Gift of Southern Cooking</b>. This is the best streusel I have ever made and it is stunningly simple, like most of their recipes. You probably won't use it all, but you can store any leftovers in the freezer and do your best not to nibble on the stuff when you need a sugar fix. <i>Who would do that???? Certainly not me!</i><br />
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* So which cookbooks did I keep out during construction? Those would be the cookbooks by <b>Ina Garten </b> (the Barefoot Contessa), those by<b> Matt Lewis and Renato Poliafito</b> of <u>Baked</u> in Red Hook, the aforementioned book by <b>Scott Peacock and Edna Lewis</b> (probably my favorite cookbook of all time) and my own <b><u>Recipes From Home</u></b>. Just in case you were curious!</div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-92090440155044194242012-11-05T20:00:00.000-05:002012-11-05T20:00:28.323-05:00Kitchen Matters<div class="separator" style="clear: both; text-align: center;">
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I am finally out of the <strike>closet </strike> entrance hall! I'm happy to report that my temporary kitchen is GONE and the new space is 95% complete. We still have a lot of tweaking to do, such as cabinet doors that aren't right and a floor that needs refinishing, but we are just about there.<br />
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<span style="font-size: x-small;">I won't miss the temporary kitchen, but it <u>did </u>get me through the construction.</span></div>
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<span style="font-size: x-small;">As the plumber said, <i>"this is the nicest temporary kitchen I've ever seen!"</i></span></div>
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For the first time, I have a kitchen that is well-designed and functional. And gorgeous! I'll tell you, I feel like a kid in a candy shop. (Actually, that's not a bad description since I will soon be blogging about Matt Lewis' and Renato Poliafito's - <i>those genius boys from </i><u style="font-style: italic;">Baked</u> - <b>Caramel Coconut Cluster Bars </b>which is in their new book, <u>Baked Elements)</u>. More about that in another post.<br />
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For now, I want to thank all of you for sticking with me and for your supportive comments along the way. These past four months have been extraordinarily trying - a house in complete chaos, the loss of my beloved dogs Lucy and Roxy, a back yard full of red Georgia mud, constant people in and out of my house, inevitable construction delays and a husband with a pinched nerve who had a steroid injection exactly when the meningitis scare happened (<i>fortunately he's okay</i>). It's been a wild ride and I am rejoicing in our new normal.<br />
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You can look forward to a recipe post from me in the next few days. In the meantime, I'd like to leave you with some before and after pictures. My kitchen makeover!<br />
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<span style="font-size: x-small;">Out with the old!</span></div>
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And in with the new......</div>
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<span style="font-size: x-small;"> Yep, I have a prep station and a clean-up station, each with a dishwasher, sink, garbage disposal and trash pullout. Henry thinks it's ridiculous. I think it's brilliant.</span></div>
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Hmmm - can I have a <i>personal </i>makeover next?</div>
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This was my first foray into the world of home renovation. As you know, not only did we completely gut and rebuild our kitchen, but we also added a lovely screened porch and grilling deck to the back of our house. In case you are considering a renovation yourself, here are a few things I learned:<br />
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* <b><i>Hire the "A" team</i></b>. I had the best architect and general contractor <i>ever</i>. (<i>If you live in Atlanta and want their contact info, I will be happy to give it to you</i>). In turn, that produced very skilled and wonderful people who actually made this job happen. They were all artisans in their respective ways.<br />
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* <b><i> Think through what you want</i></b> and what's important to you. When looking at ovens, I knew I wanted very strong oven racks that wouldn't bow when I load something heavy on them, like those mason jar cakes I bake every month and send to our troops in Afghanistan. Think about how you use a kitchen and what specifically you need to make it work for you.<br />
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* Speaking of appliances, <b><i>not everything has to match, nor does it need to be top-of-the-line</i></b>. I had a big Wolf dual-fuel range once (in the old remodeled, not renovated kitchen in our old house) and I learned that I really prefer double wall ovens, which are much more practical for me. Sub-Zero refrigerator? Didn't need it. The GE Monogram made much more sense for what I needed and we could still put cabinet fronts on it so it looks built-in. Don't be afraid to cherry-pick stuff - a little GE here, a little Kitchen-Aid there, it doesn't all have to be the same. <br />
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* <b><i> Use this as an opportunity to stop being a hoarder</i></b> and get rid of tons of stuff. I was appalled by the number of plates, wineglasses and ramekins in my possession ... and I didn't even realize how many I had. Someone please shoot me if I ever darken the door of Bed, Bath and Beyond again.<br />
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* <b><i>Have patience</i></b>. It doesn't happen overnight and it takes forever to see real progress. Even now, we are still not finished. I think it's like childbirth, though. It ain't fun when you're going through it, but at the end of the day you forget the bad stuff. <br />
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* And finally, if you live with someone during all of this insanity, know that if you make it through this, you can probably make it through anything. Just ask Henry!<br />
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Speaking of Henry, the only reason he agreed to embark upon this insanity was because he landed a screened porch at the end of it. Here it is. He's a happy camper!<br />
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<span style="font-size: x-small;"> Henry's favorite spot</span></div>
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<span style="font-size: x-small;">And there is my grilling deck beyond. Now I just have to figure out how to use the new grill. For now, I am terrified of it!</span></div>
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com4tag:blogger.com,1999:blog-965642241286780957.post-38189038881012294252012-09-25T21:22:00.000-04:002012-09-25T21:22:09.366-04:00Malfunction Junction<div class="separator" style="clear: both; text-align: center;">
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It rained
like crazy here recently. Naturally, it
was on a day when there were a gazillion construction vehicles crammed into our
driveway, so I had no choice but to park my car on the street. I figured it was a fair exchange for all that
hammering, painting and nailing going on in my kitchen. Even if it <i>was</i> on Rosh Hashana.<o:p></o:p></div>
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<br /></div>
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Around 4pm,
they all disappeared, so I decided to pull my car back into the garage. After a quick sprint through the pouring rain,
I jumped into the car, revved up the engine and hit the switch for the
windshield wipers. Nothing happened.<o:p></o:p></div>
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WTF? I tried multiple times, all with the same
result. I managed to get the car back
into the garage and yelled for Henry. He
showed up immediately, no doubt thinking a roach was somewhere in the vicinity. (<i>Hey,
isn’t that what husbands are for?</i>)<o:p></o:p></div>
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<br /></div>
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Except that
he couldn’t make the wipers work either.
“<i>Clearly, it’s some kind of
electrical problem</i>,” he pronounced.
Crap. Since rain was in the
forecast for the next two days, I knew I had to do something, since I couldn’t
be without a car (<i>the <b>Chicken Bitch</b> had to get to work</i>) but
I also knew I couldn’t get it to the car dealer until the rain stopped.<o:p></o:p></div>
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<br /></div>
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I immediately jumped into damage control mode. Called
the dealership to get an appointment for three days down the road and found a
cheap rental car. Since it was now 4:30
and the rental folks closed at 5, we had no time to waste. We jumped into Henry’s car and headed
out. We got caught at the traffic light
at the bottom of our street.<o:p></o:p></div>
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<br /></div>
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It’s crucial
to mention here that Henry and I drive the same brand of vehicle. Mine is smaller than his, but the interiors
and dashboard configurations are basically the same. As we sat at that traffic light, my eyes fell
on his steering column, where the control for the windshield wiper was right
there … on the right.<o:p></o:p><br />
<br /></div>
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A light bulb
exploded in my head. In the frenzy of
everything, we had been trying to activate the wipers using the (wrong)
controls on the <i>left</i> side of my
steering wheel. Oh, Liz. Oh, Henry.
What <i>were </i>we thinking?<o:p></o:p></div>
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Suffice it
to say, we turned the car around, skulked back into the garage, canceled the
rental car, canceled the repair appointment and looked at each other. “<i>I can’t
wait to tell your kids about this</i>,” said Henry. “<i>I can’t
wait to tell them that you were just as stupid as me</i>,” I retorted. Stalemate.<o:p></o:p></div>
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Just goes to
show you what stress and chaos can do to you.
We are about three weeks away from having a real kitchen (and the rest
of our house) again and it won’t be a moment too soon!<o:p></o:p></div>
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<br /></div>
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In the
meantime, I took solace in my temporary kitchen and baked up a batch of Caramel
Apple Bars. It seemed like the only way
to make sense of our ridiculous afternoon. And hey, it's autumn, right?<o:p></o:p><br />
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<br />
<b>CARAMEL
APPLE BARS</b><br />
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<o:p></o:p></div>
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<br /></div>
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<u>For the
crust</u>:<o:p></o:p></div>
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2 cups
all-purpose, unbleached flour<o:p></o:p></div>
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2 cups
rolled oats<o:p></o:p></div>
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1 ½ cups
light brown sugar, packed<o:p></o:p></div>
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1 teaspoon
baking soda<o:p></o:p></div>
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½ teaspoon
salt (I used kosher)<o:p></o:p></div>
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1 ¼ cups
unsalted butter, melted<o:p></o:p></div>
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<br /></div>
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Preheat oven
to 350-degrees. Line a 9 x 13 x 2-inch
pan with heavy duty foil to overhang sides and grease well with cooking spray.<o:p></o:p></div>
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Combine the
flour, oats, brown sugar, baking soda and salt in a large bowl. Stir in the melted butter and mix until
well-blended. Place ½ of this mixture
into the prepared pan and press well into the bottom of the pan. Bake for 12 – 15 minutes until lightly
browned. Remove from oven and set aside
to cool.<o:p></o:p></div>
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<br /></div>
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<u>For the
filling</u>:<o:p></o:p></div>
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3 apples,
peeled, cored, halved and cut into thin slices<o:p></o:p></div>
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1 cup
chopped pecans<o:p></o:p></div>
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1 ½ cups
salted caramel sauce (see below)<o:p></o:p></div>
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½ cup
all-purpose, unbleached flour<o:p></o:p></div>
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<br /></div>
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Arrange the
apple slices evenly over the cooled crust.
Sprinkle the chopped pecans over the apples.<o:p></o:p></div>
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<br /></div>
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In a
nonstick pan, heat the caramel sauce over medium heat. Add the flour and stir well. Bring to a boil and cook for about 3 minutes,
stirring constantly. The mixture will
pull away from the sides of the pan.<o:p></o:p></div>
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<br /></div>
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Dollop the
cooked caramel over the apples/nuts in the prepared pan and use a small spatula
to spread it evenly. Then sprinkle the
remaining crust mixture over the top.
Bake for 25 – 30 minutes until the top is just golden. Cool on a baking rack, then remove from pan
and cut into squares.<o:p></o:p></div>
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<br /></div>
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Yield: 24 bars<o:p></o:p><br />
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<br />
This is not an original recipe. It's been around for years and most versions call for caramel sauce that you buy in a jar. You <i>know </i>I would never stoop to that, so instead I subbed the Sweet and Salty Caramel Sauce from Matt Lewis and Renato Poliafito, those genius boys at <u>Baked</u> in Brooklyn. I highly recommend that you do the same. <b><i>So </i></b>worth it!<br />
<br />
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<br />
<div class="MsoNormal">
<b>SWEET AND SALTY CARAMEL SAUCE </b>(from Matt Lewis and Renato Poliafito)<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
tablespoons light corn syrup<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup heavy
cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
fleur de sel<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup sour
cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In a medium
saucepan, combine sugar and corn syrup with ¼ cup water, stirring them together
carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read
thermometer reads 350-degrees or mixture is dark amber in color. Keep a close eye as it can burn in an
instant. Remove from heat and slowly add
the cream. Be careful as it will bubble
up then add fleur de sel. Whisk in the
sour cream and set aside to cool.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I'm going to make up a batch of this caramel sauce and bury my face in it right now. Maybe when I surface, the kitchen will be finished and I can get back to baking and blogging as normal. Cheers!</div>
<br />
<br /></div>
</div>
Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com4tag:blogger.com,1999:blog-965642241286780957.post-17188335937015407832012-08-25T10:28:00.000-04:002012-08-27T22:53:42.652-04:00What I Did On My Summer Vacation<br />
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<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
As I write
this, I’m sitting at the pool in a lovely beach house in Kiawah Island, South
Carolina. It’s a gorgeous late afternoon
and the only sounds I hear are the overhead fan, the crickets and the cawing of
the many crows that live on this island.
The pool is sparkling and inviting … but it makes me sad because it’s
empty.<br />
<br />
For the past twelve days this
place has been alive with family and friends and now they’ve all gone
home. It was a ton of work, but a lot of
fun and I wish they were all still here.
Even if I <i>did</i> have to fry
chicken for them.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Yep, you
read that correctly. <b> I eff-ing fried 70 PIECES OF CHICKEN for my kids
and their friends while they were here. </b> You’d think I had enough of that at Watershed
and would welcome a vacation from it, wouldn’t you? <o:p></o:p><br />
<br />
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
We have
stayed in this house at least half a dozen times before over the last seven or
eight years. It sleeps 12 comfortably,
has that lovely pool, is only a short walk or bike ride from the beach and it
has a fabulous kitchen. Let me repeat
that: <i>IT HAS A FABULOUS KITCHEN</i>.
Given my kitchen-deprived state right now, you can guess where I chose
to spend most of my time over the last two weeks. Hence that fried chicken.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Here is the “recipe”
if you can call it that. It is based on
Scott Peacock’s version of fried chicken in his book with Edna Lewis, “<b>The Gift of Southern Cooking</b>.” It’s an adaptation of the method I use at
Watershed. Yes, it’s time-consuming, but
you don’t have to be like me and overdo it (<i>although
I will say that those thirty-something “kids” managed to put most of those 70
pieces away</i>). The proportions I’m
giving you are what I used, but you can scale it down. Just keep the same ratio of flour to
cornstarch in the dredge.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
There are
three steps to this process. Two days
before you are ready to fry, you must brine the chicken overnight. The next day, you must drain it, then soak it
in buttermilk overnight. You will fry it
on the third day.<o:p></o:p><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">And then the hungry hordes will show up!</span></div>
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>FRIED CHICKEN </b>(in the style of Watershed, Scott Peacock
and Edna Lewis)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 chickens,
each cut into 8 pieces<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
brine</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 gallon
water (preferably filtered or spring water)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup salt
(I used kosher)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Stir water
and salt together until salt is dissolved.
Two days before you want to fry, place the cut-up chicken into a large
container and pour the brine over. Cover
and refrigerate until the next day.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
buttermilk soak</u>:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ gallon
buttermilk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Remove
chicken from brine. Place into a
container large enough to hold it and pour buttermilk over. Toss well to coat each piece then cover and refrigerate
overnight.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the “fry
fat</u>:” (as Chef Joe Truex
at Watershed calls it):<u><o:p></o:p></u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 gallon
peanut oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 lb.
applewood smoked bacon, cut into 2-inch pieces<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 lb.
unsalted European butter (such as Plugra)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Place all
ingredients in a large stockpot over medium heat. When butter melts and the mixture is hot (but
not boiling), turn heat down as low as possible and let it simmer for 2 to 3
hours, stirring occasionally. Strain
into a large, heatproof container and set aside. (If not using immediately, refrigerate
overnight and bring to room temperature before proceeding).<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
dredge</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 ½ lbs.
all-purpose, unbleached flour (10 cups)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
cornstarch<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup kosher
salt (4 tablespoons)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
tablespoons freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Place all
ingredients in a large tub or bowl.
Whisk to combine well.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>To fry
the chicken</u>: (Day Three)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Get the
largest sauté pan you have. Figure out
about how many pieces of chicken it will hold without crowding, then set it
over medium heat. Add enough fry fat to
come up to about a 1-inch depth and heat it to 325-degrees. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In the
meantime, dip only enough chicken pieces that the pan will hold into the
dredge. Toss them well to coat, then
remove them one-by-one to a rack placed over a baking sheet, slapping each one
well with your hands to remove excess dredge (<i>as Chef Scott and Chef Joe like to say, you only want a “rumor” of
flour on each one</i>). Less is more
here, believe it or not.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
When fry fat
reaches the desired temperature, gently slip the chicken pieces skin side down into
the hot fat. They should be bubbling,
but not too much. You are looking for
just a gentle bubble, so you know it is cooking, but not too fast.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
After about
10 minutes, start checking to see if the pieces are golden on the bottom
side. If so, use tongs and a spatula to gently
turn them to brown the other side. If not,
let them go until they release from the pan and are golden. Once turned, each piece should take another 5
to 10 minutes. Don’t crowd them and don’t
rush them.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
As chicken
pieces are done, use tongs to remove them to a rack set over a baking
sheet. When all pieces have been
removed, you must drain the fat from the pan into a strainer set over a
heatproof bowl, then wipe out the pan so that no browned or burned bits remain
(sometimes it helps if you use a little hot water, then scrape up any bits and
wipe the pan well with a dish towel). </div>
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Return pan to the heat, pour the strained fry fat back in, bring it back
to temperature and then proceed with your next batch of chicken. Repeat this process until all pieces are
fried. (If you are crazy like me and are
doing a ridiculous number of pieces, then you should use new fry fat after
about the third batch or so).<o:p></o:p></div>
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Yield: 32 pieces</div>
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<o:p></o:p><br />
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<br />
At the restaurant, we make our fry fat with a combination of lard, smoked pork shoulder (or country ham) and Plugra. That's great if you want to render your own lard (<i>don't even think about using that boxed hydrogenated stuff you find on the grocery store shelves</i>), but if not, peanut oil works just fine. I have also found that applewood smoked bacon is a good substitute for the pork shoulder or country ham.<br />
<br />
When it comes to the oil temperature, I don't use a thermometer. I just sprinkle a little of the dredge mixture into the pan when I think it's hot enough. If it produces a few bubbles, then your pan is ready for the chicken.<br />
<br />
Here's the biggest tip: you don't have to fry your chicken at the last minute so you can make sure it is hot and crisp. Just keep it on that rack until you are ready for it, then transfer it to a baking sheet and slip it into a 425-degree oven for about 10 minutes. It will emerge hot and crispy and no one will ever know that you did not fry it up for them at the very last minute.</div>
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So now you
know that this is truly a labor of love.
Some would debate whether or not it is worth the work. It is to me, when I hear the compliments from
our guests at Watershed or, more importantly, when my kids and their friends heap
on the praises and scarf down enormous quantities of it. But here’s my dirty little secret … I would
never fry this stuff in my own kitchen.<br />
<br />
Thank you, beach house!<o:p></o:p></div>
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Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-5476996280805915322012-08-09T16:37:00.000-04:002012-08-09T16:37:42.929-04:00Watershed on Peachtree: A Relic Returns to the Kitchen<div class="separator" style="clear: both; text-align: center;">
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Those of you
(wonderful) people who follow this blog may remember that I worked at Watershed
here in Atlanta for 5 years, doing everything from baking to working the line
on the sauté station to frying the chicken that was only offered on Tuesday
nights and was a sell-out by 7pm. It was
the pre-cursor to my stint at Star Provisions and it served me well in learning
how to navigate around a professional kitchen. </div>
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<br /></div>
<a href="http://nevertrustaskinnycook1.blogspot.com/2010/07/watershed-moment.html">nevertrustaskinnycook1.blogspot.com/2010/07/watershed-moment.html </a><br />
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That was few
(thousand) years ago. Fast forward to
2012 and Watershed has morphed from a cult-like, low-key restaurant in sleepy
Decatur to an energized, celebrity-studded, cutting edge,
you-want-to-try-everything-on-the-menu new hotspot in SoBuck (south of
Buckhead). It kept its roots but it has
also propelled itself into a new era, under the helm of Executive Chef Joe
Truex and Chef de Cuisine Julia LeRoy.
It’s the old Watershed to the tenth power.<o:p></o:p></div>
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Except that
they still do the fried chicken. Once a
week, now on Wednesdays. <o:p></o:p><br />
<br />
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When the new
Watershed on Peachtree opened in late May, we were honored to be guests at the
“friends and family” trial run. Fried
chicken was on the menu that night. I
tasted it and my immediate reaction was “<i>this
ain’t right</i>.” I said as much to my
dear friend Ross (one of the owners) and followed it up with “<i>you need to let me fry the chicken for you</i>.” Clearly, I had imbibed too much wine.</div>
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<o:p></o:p></div>
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Liz, be careful of what you ask for because you just might get it. Ross texted me the next
Tuesday, one day before the first “<b>Fried Chicken Night</b>” and asked if I would
come in to make it happen. </div>
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<o:p></o:p></div>
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So I am now
<u><i>the Chicken Bitch at Watershed on Peachtree</i></u>.
I get there by 9:00 every Wednesday, start frying by 9:30 and it takes
me until 7pm or so to finish the job.
This is no ordinary fried chicken, people!</div>
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It gets brined on Monday, then soaked in
buttermilk on Tuesday. I pan fry it on
Wednesday (<i>no deep fryers here; every piece is lovingly attended to by me</i>) in a
lovely “fry fat” mixture of lard, country ham and European butter. I fry it in a steam kettle (or tilt skillet,
as I call it) and I can do about 25 pieces per batch. <br />
<br />
Yesterday I fried 140 orders, which
translates into 560 pieces of chicken. It
also translates into 9+ hours of standing there with no food, no pee break and no
nuthin’ other than frying those damn birds.
Ridiculous, but I love it. Each week I tweak it just a little bit more and it's become my personal challenge to see how many perfect pieces I can produce. Oy veh, Liz!<br />
<br />
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Take a look at the new Watershed on Fried Chicken Night. Yep, that's me in the third slide!</div>
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<o:p></o:p></div>
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<a href="http://www.bizjournals.com/atlanta/news/2012/06/07/slideshow-watersheds-fried-chicken.html?s=image_gallery">http://www.bizjournals.com/atlanta/news/2012/06/07/slideshow-watersheds-fried-chicken.html?s=image_gallery</a><br />
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When I
finally stagger out to my car, I can barely stand myself. I stink.
(<i>Of course, I will never need a facial again</i>). The first thing I do when I get home is strip off those clothes and hop in the shower. EXCEPT for the time I managed to lock my
closet door when I left in the morning and came home to the sad realization
that I didn’t have a key to open it. One
locksmith, $200 and 2 hours later, I had access to my clothes and could
finally get into the shower. I think it was
probably the best shower I ever took.<o:p></o:p></div>
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I will give
you the recipe for the fried chicken in a later post. For now, we are going to wallow in the “old
Watershed” and revel in two recipes of years past. They may not be a part of Watershed as we
know it today, but they <i>are</i> part of its
history. As am I. Except that they couldn't get rid of <i>me</i>!<o:p></o:p><br />
<br />
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<b>BLUEBERRY BUCKLE </b>(from Watershed)<o:p></o:p></div>
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<u>For the
berries</u>:<o:p></o:p></div>
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3 pints
fresh blueberries, washed, drained and picked over<o:p></o:p></div>
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¼ cup
granulated sugar<o:p></o:p></div>
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½ teaspoon
kosher salt<o:p></o:p></div>
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1 tablespoon
flour (I used White Lily)<o:p></o:p></div>
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<u>For the
topping</u>:<o:p></o:p></div>
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1 cup
unsalted butter, softened<o:p></o:p></div>
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1 cup
granulated sugar<o:p></o:p></div>
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3 eggs, at
room temperature (I used extra-large)<o:p></o:p></div>
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3 cups White
Lily flour<o:p></o:p></div>
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½ teaspoon
kosher salt<o:p></o:p></div>
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1 ½ teaspoons
cream of tartar<o:p></o:p></div>
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¾ teaspoon
baking soda<o:p></o:p></div>
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1 cup whole
milk, at room temperature<o:p></o:p></div>
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½ teaspoon
pure vanilla extract<o:p></o:p></div>
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Preheat oven
to 325-degrees. Butter and flour a
13x9x2-inch baking pan or dish. Layer
berries in the pan and sprinkle with the ¼ cup of sugar, ½ teaspoon salt and 1
tablespoon of flour. Set aside.<o:p></o:p></div>
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In electric
mixer, cream the butter and sugar together on high speed until light and
fluffy, scraping down bowl several times.
Reduce mixer speed to medium-low and add eggs, one at a time.<o:p></o:p></div>
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Sift
together the White Lily flour, salt, cream of tartar and baking soda. Combine the milk and vanilla extract. With mixer on low speed, add the dry
ingredients in thirds, alternating with milk until just combined. Do not overbeat. Spread topping over berries.<o:p></o:p></div>
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Bake for 1 ¼
or 1 ½ hours until cake tests done.<o:p></o:p><br />
<br />
Serves 12 - 16<br />
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* White Lily flour is made from soft winter wheat and we Southerners like it a lot for our baked goods as it produces a lovely and tender crumb. If you can't find it, no worries. You can use all-purpose flour and your buckle will still be delicious. <br />
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* You can gild the lily (no pun intended) and serve your buckle with whipped cream, a splash of heavy cream or even ice cream, but I prefer it unadorned, served warm straight from the pan.<br />
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<b>WATERSHED’S CHOCOLATE CHIP COOKIES<o:p></o:p></b></div>
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4 cups
all-purpose unbleached flour<o:p></o:p></div>
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1 ½
teaspoons baking soda<o:p></o:p></div>
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1 ½
teaspoons salt (I used kosher)<o:p></o:p></div>
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1 lb.
unsalted butter, softened<o:p></o:p></div>
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¾ cup light
brown sugar (firmly packed)<o:p></o:p></div>
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¾ cup dark
brown sugar (firmly packed)<o:p></o:p></div>
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1 ½ cups granulated
sugar<o:p></o:p></div>
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4 eggs (I
used extra-large)<o:p></o:p></div>
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1 ½
tablespoons pure vanilla extract<o:p></o:p></div>
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2 cups
chopped pecans<o:p></o:p></div>
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2 ½ cups
semi-sweet chocolate chips<o:p></o:p></div>
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4 cups milk
chocolate chips<o:p></o:p></div>
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Place flour,
baking soda and salt into w mixing bowl.
Whisk together and set aside.<o:p></o:p></div>
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Place butter
into the bowl of an electric mixer fitted with a paddle attachment. Beat until creamy, 2 – 3 minutes. Add brown and granulated sugars and continue
to mix on medium-high speed for 5 minutes, scraping down bowl several times,
until light and fluffy. Reduce mixer
speed to low and add eggs, one at a time.
Beat in the vanilla extract. Add
flour in three parts, mixing only until just incorporated. Do not overbeat.<o:p></o:p></div>
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Remove bowl
from mixer stand and stir in pecans and chocolate chips. Wrap dough tightly in plastic wrap and
refrigerate before using.<o:p></o:p></div>
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<u>To bake</u>:<o:p></o:p></div>
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Preheat oven
to 350-degrees. Use an ice cream scoop
to scoop out even portions of cookie dough.
Place on a parchment-lined baking sheet, at least 1 ½-inches apart. Place tray on middle rack in oven and bake
for approximately 15 minutes, rotating pan once. Cool slightly the transfer to wire rack to
cool completely.<o:p></o:p></div>
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Yield: 9 ½ dozen cookies (if using a 1 ½-inch scoop)<o:p></o:p></div>
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<span style="font-size: x-small;">Don't you just love the teeny-tiny stove in my temporary kitchen?</span></div>
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* This makes a lot of cookies, so feel free to halve the recipe. Or do what I do, which is to scoop out the dough, roll into balls, place on a cookie sheet and freeze. When frozen, store in plastic bags and keep in your freezer. When you need a warm chocolate chip cookie fix, just bake up however many you like. This is not necessarily a good thing if you want to be a skinny cook, but it does mean you will always be prepared when friends (or kids) are around.</div>
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Speaking of kids, mine will be around this weekend, Andy with his fiancee and Eric with his girlfriend. Can you guess where we are taking them to dinner on Saturday night???</div>
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<br /></div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com5tag:blogger.com,1999:blog-965642241286780957.post-75974919849969189872012-07-12T18:04:00.000-04:002012-07-12T18:04:31.833-04:00Ridiculousness<div class="separator" style="clear: both; text-align: center;">
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<br />
Is that even a word? Nonetheless, that's the norm around my house these days. We're now in week five<span style="background-color: white;"> of construction and I'm doing my </span>damndest<span style="background-color: white;"> to roll with the punches. It changes on a daily basis.</span><br />
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First, the cable line got inadvertently cut, leaving us with no internet or TV. Then it was the same thing with the sprinkler system, so I now soak myself every evening as I try to save what's left of our yard with oscillating sprinklers. Since we no longer have a backyard (<i>it's a construction site</i>), we have to leash the dogs and take them out to a small, confined area in the front. Saber (our rescue dog) is terrified of the construction noises, so he refuses to "go" out there. Instead, he finds ways to sneak down to our newly re-carpeted basement to do his business.<br />
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<span style="font-size: x-small;">Our new back yard</span></div>
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<span style="background-color: white;">And do you even want to know about the port-a-potty smell at the top of our driveway when they forgot to empty the thing for two weeks???????</span><br />
<br />
I keep trying to make it normal. I need to quit wasting my time. It's anything but.<br />
<br />
Sometimes, though, I just have to laugh at the absurdity of it all. Our new dining room is the front porch in 100+ degree temps, unless we want to sit in the construction zone that <i>used </i>to be our dining room. Diva that I am, I insisted they give me a garbage disposal in the temporary kitchen (located in our entrance foyer). The plumber looked at me like I was crazy (<i>don't comment</i>) and drawled, <i>"well ma'am, that ain't gonna be easy." </i> The solution was to run a line to the basement which dumps out in Andy's toilet. Yep, you guessed it -
every time I use the disposal, I have to run downstairs and flush!<br />
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<span style="font-size: x-small;">Our lovely dining room</span></div>
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You can't make this stuff up<span style="background-color: white;">.</span><br />
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At the end of the day, it comes down to what to do when life gives you lemons. <b>DRINK</b>, I say! That's why I whipped up a batch of what I call <b>Liz's Limoncello</b>. I'm counting on it to get me through the next few months.....<br />
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<b>LIZ'S LIMONCELLO </b>(adapted from <u>The New York Times</u>)<br />
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12 lemons, preferably Meyer lemons<br />
4 cups granulated sugar<br />
4 cups filtered or spring water<br />
1 quart (4 cups) vodka<br />
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Sterilize 2 glass quart jars with rings and lids by immersing them in boiling water for 10 minutes. Using tongs, remove to a clean towel to drain.<br />
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Use a vegetable peeler to remove the rind from 6 of the lemons. Make sure that you do not remove any of the white pith, as it is bitter. Divide the rind between the two sterilized jars.<br />
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Juice the lemons to yield about 1 1/2 cups of liquid. Strain to remove pulp and seeds. You should end up with about 1 cup of juice.<br />
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In a small saucepan, bring the sugar and water to a boil. Stir in the reserved lemon juice, then bring the mixture back to a boil, stirring frequently. Divide the mixture between the jars. Let cool completely.<br />
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When jars have cooled, pour 2 cups of vodka into each one. Cover and shake the jars well, then place them into a cool, dark space (<i>I stored mine in a living room cabinet, since there are no cabinets left in my kitchen)</i>. Leave them alone for a month, then strain the liquid. Pour the liqueur into bottles with caps or corks. It will be ready to drink, but it will be even better if you let it steep for another month.<br />
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Yield: 1 1/2 quarts<br />
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* I used Meyer lemons for this, but you could use anything you can think of. Oranges would also be lovely or you could even pulverize and strain blueberries, strawberries or anything else that floats your boat.<br />
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* I happen to love the combination of lemon and blueberries, so I am likely to pour a little of this over some fresh blueberries and enjoy it for dessert. That is, unless I drink it all in the next couple of days. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPY153_tbsYg2W7qwA7T3GPXvvkjXoQQZ7AMdRuQWYd97nf6C7gJqwdSU3kRAxihXEs2GxEf41Bsa_GOoa71Oc4y05WO4fDjXkLSo3VmTvRGL4XjI_oDeXpWrKVk82IwgEIKOlCm1H6M/s1600/I+need+glasses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPY153_tbsYg2W7qwA7T3GPXvvkjXoQQZ7AMdRuQWYd97nf6C7gJqwdSU3kRAxihXEs2GxEf41Bsa_GOoa71Oc4y05WO4fDjXkLSo3VmTvRGL4XjI_oDeXpWrKVk82IwgEIKOlCm1H6M/s320/I+need+glasses.jpg" width="320" /></a></div>
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Cheers!</div>
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-25710552157935624352012-06-29T20:30:00.000-04:002012-06-29T20:43:30.784-04:00Tropical Paradise<br />
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I’m baaaack! There
are multiple reasons why I dropped off the “Never Trust a Skinny Cook” radar
screen for awhile but I won’t bore you with details, other than the fact that I
am now cooking out of a closet (<i>well, a
hallway actually)</i> these days. I have
also landed in a restaurant kitchen again, but that’s a subject for another
post!<o:p></o:p></div>
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<span style="font-size: x-small;">My lovely temporary kitchen. Saber and Annie don't seem to mind it!</span></div>
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I am also sad to report that I lost two of my beloved dogs
within the last month. I realize this
has nothing to do with recipes, but since so many of you who read this blog are
friends, I figured I could share this with you.
They were my old ladies and they lived long and happy lives, but I miss
them terribly. Rest in peace, sweet Lucy
and Roxy.<o:p></o:p></div>
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<span style="font-size: x-small;">Lucy</span></div>
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<span style="font-size: x-small;">Roxy</span></div>
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Alright, in the words of my mother-in-law, “<i>enough with the pity party</i>.” Instead, let’s talk about <i>her</i>!
That’s because she recently had a 90<sup>th</sup> birthday and the
entire family threw her a big birthday party.
Do I even need to tell you what my contribution was?<o:p></o:p></div>
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That’s the easy part.
The hard part is that I had to travel to <s>God’s Waiting Room</s>
Delray Beach to make the damn thing. Of
course, I am talking about a birthday cake!<o:p></o:p></div>
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Now the good news is that my dear friends Stephen and Mark
happen to live about five minutes away from Mom. They lucked out and found a fabulous 40’s
ranch house that is in a spectacular location just across from the ocean. The house is quintessential “old Florida”,
complete with terrazzo floors and an outdoor lanai. I’ll bet that someday it gets torn down to
make way for a mansion (like the one across the street, see photo below), but
for now it is just a charming place to live and it reminds me of growing up in
Orlando. It also has a
more-than-adequate kitchen, which Stephen and Mark graciously allowed me to use
for this cake marathon.<o:p></o:p></div>
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<span style="font-size: x-small;">The house across the street. Yep, this really is a single-family home. </span></div>
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<span style="font-size: x-small;">Yikes!</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-size: x-small;">Lanai with a terrazzo floor. Old Florida!</span></div>
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Let me guess – you’re wondering what kind of cake we were
making. I wondered too, when Mom
mentioned that she liked carrot cake – but could it also include coconut? <i>Huh</i>? Then I remembered the <b>Tropical Carrot Cake
</b>that a friend of mine made a few years ago.
She gave me the recipe, but just try finding <i>anything</i> around here these days, what with everything being packed
away in cardboard boxes. Luckily, a
Google search did the trick.<o:p></o:p></div>
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<br /></div>
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This a moist and delicious cake and it only gets better the
longer it sits. The original recipe
called for a cream cheese frosting made with cream of coconut and coconut
extract. I tested it that way and didn’t
like it at all – it tasted like fake coconut to me. Instead I opted for a simple cream frosting
flavored only with pure vanilla extract and I covered the outside of the cake
with shaved coconut. Much, much better.<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yNesyWhds8w_mXmpZKaNHcQKvFrSSf5LziMYTVFkJ87JW5rY-MnrcvlUsXYDlQxE7S3o5kTaRHdEnmwVY9y-QSw4iPzI-fEsygRh04CGgcdP1CkCOA_V7azeH673QEc6X9JhhKCOUnc/s1600/IMG_5135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yNesyWhds8w_mXmpZKaNHcQKvFrSSf5LziMYTVFkJ87JW5rY-MnrcvlUsXYDlQxE7S3o5kTaRHdEnmwVY9y-QSw4iPzI-fEsygRh04CGgcdP1CkCOA_V7azeH673QEc6X9JhhKCOUnc/s320/IMG_5135.JPG" width="320" /></a></div>
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<br />
<br />
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<b>TROPICAL CARROT CAKE </b> (adapted from <u>Epicurious</u>)<o:p></o:p></div>
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<br /></div>
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<u>For the
cake</u>:<u><o:p></o:p></u></div>
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2 1/3 cups
unbleached, all-purpose flour, divided<o:p></o:p></div>
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1 cup
sweetened, flaked coconut<o:p></o:p></div>
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1 cup
dry-roasted macadamia nuts, optional<o:p></o:p></div>
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1 cup
chopped, crystallized ginger<o:p></o:p></div>
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3 ½ teaspoons
ground cinnamon<o:p></o:p></div>
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2 ½ teaspoons
baking powder<o:p></o:p></div>
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1 teaspoon
salt (I used kosher)<o:p></o:p></div>
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½ teaspoon baking
soda<o:p></o:p></div>
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2 cups
granulated sugar<o:p></o:p></div>
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1 cup canola
or vegetable oil<o:p></o:p></div>
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4 eggs (I
used extra-large)<o:p></o:p></div>
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2 teaspoons
pure vanilla extract<o:p></o:p></div>
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2 cups
grated (peeled) carrots<o:p></o:p></div>
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16-oz.
crushed pineapple in juice, drained<o:p></o:p></div>
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Preheat oven
to 350-degrees. Butter three 9-inch
round cake pans and line bottom and sides with parchment paper. Grease or butter again. Set aside.<o:p></o:p></div>
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Place 1/3
cup of the flour, coconut, macadamias (if using) and ginger in a food
processor. Process until ingredients are
finely chopped. Set aside.<o:p></o:p></div>
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In a medium
bowl, whisk together the remaining 2 cups of flour, cinnamon, baking powder,
salt and baking soda.<o:p></o:p></div>
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<br /></div>
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Using an electric
mixer fitted with the paddle attachment, beat sugar and oil until
well-blended. Ad eggs, one at a time,
beating well after each addition. Add
vanilla, then add flour mixture and mix on low speed only to blend. Stir in carrots and pineapple.<o:p></o:p></div>
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Divide
batter among prepared pans. Bake until
tester inserted into center of cakes comes out clean, about 25 – 30 minutes. Cool in pans on a rack for 1 hour, then run
knife around edge of pans to loosen.
Turn cakes out on racks and cool completely.<o:p></o:p></div>
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<u>For the
frosting</u>:<o:p></o:p></div>
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24 oz. cream
cheese (3 packages), softened<o:p></o:p></div>
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¾ cup (1 ½ sticks)
unsalted butter, softened<o:p></o:p></div>
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2 cups
confectioner’s sugar<o:p></o:p></div>
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Pinch of
salt<o:p></o:p></div>
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1 teaspoon
pure vanilla extract<o:p></o:p></div>
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16 oz.
shaved coconut, for decorating cake<o:p></o:p></div>
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<br /></div>
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Using an
electric mixer fitted with the paddle attachment, beat cream cheese and butter
until smooth and no lumps remain. Beat
in confectioner’s sugar and salt, then vanilla extract.<o:p></o:p></div>
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<br /></div>
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Place one
cooled cake layer, flat side up, on a platter or cake plate. Spread ¾ cup of frosting over top of cake. Top with second cake layer, flat side up and
spread ¾ cup frosting over. Top with
third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and
sides of cake (crumb coat), then place in refrigerator for 30 minutes. Spread remaining frosting over top and sides
of cake and press shaved coconut over the entire cake.<o:p></o:p></div>
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Serves 8 -
10<o:p></o:p></div>
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Sorry for all of the pictures. Be patient with me .. I'm about to add a few more. In the meantime, don't be daunted by the ingredient list for this cake. Apart from grating the carrots (do it in a food processor) and chopping the crystallized ginger, it's a piece of cake (no pun intended).</div>
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<br /></div>
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You can certainly use grated coconut to garnish the cake, but I much prefer the shaved variety. It shouldn't be hard to find - I can get it here in Atlanta at my local Kroger.</div>
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<br /></div>
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I managed to take pictures of the frosting process on my iPhone - but then I got a new one (hello, Siri!) and lost the photos. Oh well.</div>
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And just in case you're up for a few more photos......</div>
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<span style="font-size: x-small;">Frantically lighting all of those candles as Mom approaches!</span></div>
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<span style="font-size: x-small;">She did it. Blew 'em all out!</span></div>
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<span style="font-size: x-small;">Quick, Liz - get rid of those candles!</span></div>
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<span style="font-size: x-small;">Jana, Mom and Andy. This picture makes me happy!</span></div>
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</div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-43605233354560862362012-06-07T19:19:00.001-04:002012-06-07T19:19:37.273-04:00Bitchin' About My Kitchen<br />
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For years, I have dispensed the sage advice of "<i>be careful of what you want because you just might get it"</i> to more people than I can count. Uh-oh. It appears these words are now coming back to haunt me.<br />
<br />
When we bought this house five years ago, I was so eager to get out of<u> </u><i>that 85-year-old-house-where-we-lived-for-20-years-which-needed-major-renovations-and-major-money</i>, I didn't really pay attention to <u>this</u> kitchen. It looked just fine and I never stopped to look at the lack of counter space, the cheap cabinets, the bottleneck between the kitchen and the eating area and the lack of natural light. At least, not until the move was complete, the unpacking was done ... and the reality of this crappy kitchen set in.<br />
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Trust me, I had more than a few of those "<i>what in the hell have I done?</i>" meltdown moments. Just ask Henry.<br />
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<a href="http://nevertrustaskinnycook1.blogspot.com/2010/11/kitchen-heaven.html">http://nevertrustaskinnycook1.blogspot.com/2010/11/kitchen-heaven.html</a><br />
<br />
So now we have gone and done it. Hired an architect and a contractor, that is. We are about to rip out the entire kitchen, open it up to the adjacent rooms and build a brand-spanking new one. And while we are at it, we are also adding a screened porch to the back of the house, since that's the thing Henry misses most about that old house on Fairview Road. Oy veh, this is going to be a nightmare!<br />
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Demolition starts in two days. I've done my part by cleaning out all of the cabinets, packing everything in boxes and turning the living room into a great big storage area. My entrance hall is going to become a temporary kitchen (this will <i>not </i>be pretty) and it's going to be interesting to live through this. For at least three months. Double oy veh.<br />
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<span style="font-size: x-small;">Packing up the living room</span></div>
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<span style="font-size: x-small;">And turning it into storage space</span></div>
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For now, in addition to packing, I've been engaging in a baking marathon, figuring that not much of it will be happening in the temporary kitchen. Ha, maybe I'll become proficient in producing baked goods from a microwave! (Don't hold your breath on that one).<br />
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<span style="font-size: x-small;">This gets a makeover into a temporary kitchen. Seriously?</span></div>
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But here's a recipe worth passing on. I call it <b>Cookie Dough Pie,</b> but it isn't really a pie at all. It's more like a giant cookie baked in a pie dish so it's a snap to make and it doesn't require a crust. (<i>I'm betting I can even make it in my faux-kitchen</i>). It's also scrumptious and you can adapt the recipe to any combination of ingredients you like. Here's my take on it with macadamias and white chocolate chunks.<br />
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<b>COOKIE DOUGH PIE</b><br />
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1/2 lb. unsalted butter, softened<br />
1 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1/2 teaspoon salt<br />
2 eggs (I used extra-large)<br />
2 teaspoons pure vanilla extract<br />
2 1/2 cups unbleached, all-purpose flour<br />
1/2 teaspoon baking soda<br />
12 oz. white chocolate chunks<br />
1 1/2 cups macadamia nuts, toasted, cooled and roughly chopped<br />
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Preheat oven to 350-degrees. Butter a 9-inch glass pie plate. <br />
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In an electric mixer, beat butter, brown sugar, granulated sugar and salt until light and fluffy, about 8 minutes. Scrape down bowl several times. Add eggs, one at a time, and beat on medium speed to combine. Beat in vanilla extract. <br />
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Combine flour and baking soda in a medium bowl, whisking well to blend. Reduce mixer speed to low and add flour mixture, beating only to just combine. Remove bowl from mixer stand. Use a spatula to fold in white chocolate and macadamias. <br />
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Turn batter into the prepared pan. Cover the edges with foil by placing the pan onto a large piece of foil and bringing sides up to cover edges. Bake for 30 - 35 minutes or until just golden and set in center. Place on a baking rack to cool completely.<br />
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Serves 8 - 10<br />
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* This is a basic recipe, so tweak it as you desire. Chocolate chips and walnuts? Butterscotch chips and pecans? Add cocoa to the batter, omit the nuts and keep the white chocolate chunks? Consider adding dried fruit, such as cherries or cranberries instead of the chips? Flavor the dough with lemon instead of vanilla and add dried blueberries? I could also see adding coconut to the above macadamia and white chocolate version. Change it up any way you like.<br />
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* Needless to say, everything is better with a scoop of ice cream. Or a dollop of freshly whipped cream. This dessert is no exception.<br />
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So now you know. If you invite me to dinner in the next few months (please, oh please) and ask me to bring dessert, this is what you are likely to get. Just letting you know in advance!<br />
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com3tag:blogger.com,1999:blog-965642241286780957.post-88677152917564091002012-05-23T19:26:00.000-04:002012-05-23T19:27:43.022-04:00Passed Over Passover<div class="separator" style="clear: both; text-align: center;">
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I know you
are thinking something like<i> “why is she posting about Passover <u>now</u>? It happened well over a month ago and besides,
most of us don’t care about it anyway.
And even if we did, she’s already blogged about it at length. Please, spare us!”</i></div>
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<o:p></o:p></div>
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Don’t worry,
I’ll spare you. That’s because
we spared ourselves this year and turned our backs on the usual gefilte fish,
matzoh ball soup and heavy Passover food.
Instead we headed to Florida with our dear friends Sue and Ross (with
whom we always spend Passover) to hang out in their fabulous new house in
Rosemary Beach. Not a gefilte fish in
sight!<o:p></o:p></div>
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Sue and
Henry are basically the same person.
They laugh a lot, interrupt anyone who gets within ten feet of them,
yell frequently, are unbelievably opinionated and would gladly give anyone in
need the shirts off their respective backs. They
call each other “bro” and “sis” and they love each other dearly. <o:p></o:p><br />
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At the same time,
Ross and I are very much alike. We
provide the balance to those ebullient spouses of ours. We are somewhat quieter, we love to cook, there is nothing we won’t
experiment with and it is our great joy in life to share our food with
others. We also have a deep love for
heirloom recipes which have been passed down to us from beloved family members. Ross has a box of hand-written recipes from
her grandmother, Bebe. I have one from our beloved uncles, Jack and Ander. Ross keeps hers at
the beach house for inspiration; I keep mine in the kitchen.<o:p></o:p></div>
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Because Ross
and I are incapable of sitting around and relaxing, we decided to host a dinner
party for twenty people while we were at the beach.
<i>(I mean, why laze around in the sun when you can be sweating it out in
the kitchen?)</i> I’m talking <b>barbecued ribs,</b> Liz's <b>gazpacho shots</b>, <b>butterbeans with cornbread</b>, homemade <b>cole slaw</b>, Sue’s <b>smoked salmon</b>, Ross’ <b>truffled deviled eggs and</b> a fabulous <b>mac and cheese</b>
(recipe follows). So no, I’m <i>still </i>not a skinny cook! Especially since we also made Bebe’s Hot Milk Cake with Boiled
Frosting. More about that in a minute.<o:p></o:p><br />
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<b>MAC AND CHEESE WITH BUTTERY CRUMBS </b>(from Grace Paresi, <u>Food & Wine</u> Magazine)</div>
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<u><br /></u></div>
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5 tablespoons unsalted butter, divided, plus more for buttering pan</div>
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3 tablespoons all-purpose flour</div>
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2 1/2 cups half-and-half or whole milk</div>
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1 pound extra-sharp Cheddar cheese, diced</div>
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1/2 pound Colby cheese, diced</div>
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1 tablespoon Dijon mustard</div>
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Pinch of freshly ground nutmeg</div>
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Pinch of cayenne pepper</div>
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Salt and freshly ground black pepper to taste</div>
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1 pound elbow macaroni</div>
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3/4 cup bread crumbs</div>
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Preheat oven to 350-degrees. Butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half (or milk) and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add half of the Cheddar and Colby cheeses and cook over low heat, stirring until melted. Stir in the mustard, nutmeg and cayenne, then season well with salt and pepper.</div>
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Meanwhile, cook the macaroni in a large pot of boiling, salted water until al dente. Drain well then return to the pot. Add the cheese sauce and the remaining cheese and stir well to combine. Pour into the prepared<br />
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baking dish.</div>
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Melt the remaining 2 tablespoons of butter. Toss with the bread crumbs, season with salt and pepper and sprinkle over the macaroni mixture. Bake 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.</div>
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Serves 6 - 8<br />
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Now for Bebe's Hot Milk Cake. Ross remembers this cake from her childhood. It's a lovely moist yellow cake and the frosting is the perfect counterpoint as it gets crunchy and sugary when it hardens. You'll feel like a kid again when you try it. Trust me.<br />
<br />
<b>BEBE'S HOT MILK CAKE</b><br />
<b><br /></b><br />
3 eggs<br />
1 1/2 cups granulated sugar<br />
3/4 cup whole milk<br />
3/4 stick unsalted butter<br />
1 1/2 cups all-purpose, unbleached flour<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon pure vanilla extract<br />
<br />
Preheat oven to 350-degrees. Butter and flour (2) 8-inch or 9-inch round cake pans.<br />
<br />
In an electric mixer, beat the eggs until foamy. Slowly beat in sugar and continue beating until mixture is thick and glossy.<br />
<br />
Place milk and butter in a saucepan over medium heat and stir until butter melts. In another bowl, sift together the flour, salt and baking powder.<br />
<br />
Fold the dry ingredients into the egg/sugar mixture. Add the milk all at once and stir just to combine. Add the vanilla extract.<br />
<br />
Divide the batter between the prepared pans. Bake for 25 minutes, or until just done. Remove to a rack to cool slightly, then turn out of pans. Frost when completely cooled.<br />
<br />
<u><b>Boiled Chocolate Frosting</b></u>:<br />
1 stick unsalted butter<br />
3 oz. unsweetened chocolate<br />
3/4 cup whole milk<br />
2 cups granulated sugar<br />
Pinch of salt<br />
1 tablespoon brewed coffee<br />
1 teaspoon pure vanilla extract<br />
<br />
Place butter, chocolate, milk, sugar and salt in a medium saucepan over medium-low heat. Cook and stir until butter melts and mixture is smooth. Turn heat to medium-high and bring mixture to a boil. Cook for 4 minutes, stirring frequently. Remove from heat and add coffee and vanilla.<br />
<br />
Place into a mixer bowl or use a handheld mixer and beat until creamy enough to spread. Frost cake immediately.<br />
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Yield: (1) 8 or 9-inch cake<br />
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<b><br /></b></div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com0tag:blogger.com,1999:blog-965642241286780957.post-68544577396285471872012-05-08T15:05:00.000-04:002012-05-08T15:05:03.781-04:00Yes, I Cannele!<div class="separator" style="clear: both; text-align: center;">
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Yippee! I have a birthday coming up. Well, not until September actually, but that won't keep me from creating my bucket list of things I love to eat yet usually deny myself e<i>xcept on my birthday!</i><br />
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C'mon, tell me you don't do the same thing. We all know calories don't count on your birthday and you can eat anything you damn well please. While we may suffer through endless salads and unadorned vegetables in our "normal" lives, when it comes to our birthdays, all bets are off!<br />
<br />
What's on your list? Mine is full of carb-laden goodies. French fries (hopefully with smoked tomato mayo), new potato salad (with bacon, scallions and sour cream) and bread pudding come to mind. I wouldn't turn down a little lobster mac and cheese, either. <i>And</i>,<i> </i>thanks to some recent recipe testing in my kitchen, canneles have now made the cut.<br />
<br />
You may remember that I talked about these in my last post. While I mentioned that we had them in St. Martin, I <i>neglected </i>to mention that we didn't like them all that much. They were dry and sort of tasteless, not at all what I expected.<br />
<br />
The backstory: some months ago, the Cooking Channel resurrected Chicago pastry chef Gale Gand's <b>Sweet Dreams </b>dessert show and I managed to catch a few episodes. Tragically, it's no longer aired, but one of the segments featured Gale and Pascal Rigo, author of "<b>The American Boulangerie: French Pastires and Breads for the Home Kitchen</b>." They were making Canneles de Bordeaux. I was intrigued.<br />
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Now understand, I had never tasted the things before. I just thought they looked interesting and right up my alley. And even though I took a oath not to bring too much crap into the house, in typical Liz impulsive fashion, I immediately burned up the internet to purchase both cannele molds and beeswax - only to subsequently let them languish in the cupboard.<br />
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Until I tasted those canneles in St. Martin. As I said, they were a big disappointment. So the minute I returned to my crappy kitchen (more about that later), I dragged out those unused supplies and set about making my own.<br />
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Admittedly, these are a lot of effort for a small return, and as I was laboring through the process, I concluded this was most likely the kind of recipe you only make once. You know, like making puff pastry from scratch. But then I tasted one. Holy cow! I don't care how messy they are; I will <i>definitely </i>make them again!<br />
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Here's the recipe. I don't imagine many of you will travel down this road, but if you do, it will be SO worth it. Trust me!<br />
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<b>CANNELES DE BORDEAUX </b> (adapted from Pascal Rigo)<br />
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3 cups whole
milk</div>
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½ vanilla
bean, split lengthwise and scraped<o:p></o:p></div>
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7 ½ ounces
unsalted butter, divided<o:p></o:p></div>
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1 cup
granulated sugar<o:p></o:p></div>
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2/3 cup
pastry flour (see note)<o:p></o:p></div>
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Pinch of
salt<o:p></o:p></div>
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1
extra-large egg yolk<o:p></o:p></div>
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2
extra-large eggs<o:p></o:p></div>
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3 tablespoon
dark rum<o:p></o:p></div>
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3 ounces
beeswax, finely chopped (1/3 cup)<o:p></o:p></div>
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<br /></div>
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<u>For the
batter</u>:<o:p></o:p></div>
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In a small
saucepan, combine the milk, vanilla bean and vanilla bean scrapings. Bring mixture to the scalding point over
medium heat, but do not let it boil.
Remove pan from the heat and add 3 tablespoons of the butter. Set aside to cool to lukewarm.<o:p></o:p></div>
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In a large
bowl, whisk together the sugar, flour and salt.
In a separate small bowl, whisk together the egg yolk, eggs and
rum. Whisk the egg mixture into the
sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container then cover and refrigerate
for at least 12 hours. You will need to
remove the batter from the refrigerator for at least 1 hour before baking it.<o:p></o:p></div>
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<u>To
prepare the molds</u>:<o:p></o:p></div>
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Dice the
remaining ¾ cup of cold butter. Cut the
beeswax into small pieces (trust me, this is no easy task; the stuff is like
frickin’ <i>mortar </i>– you could probably
build a fort with it) and melt it in a saucepan over low heat. This can take almost 20 minutes. When beeswax is melted, add the butter and
stir until it melts also. Remove from
heat and, using a narrow pastry brush, carefully coat the insides of (18) 2 by
1-inch canneles molds. Make sure the
molds are well-coated. If beeswax
starts to set up while you are working with it, return to the heat for a few
moments until it thins out again.<o:p></o:p></div>
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<br /></div>
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<u>To bake
the canneles</u>:<o:p></o:p></div>
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Remember to
take the batter out of the refrigerator 1 hour before using. Preheat oven to 425-degrees.<o:p></o:p></div>
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<br /></div>
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Place the
waxed canneles molds on a heavy baking sheet with a rim, lined with parchment
paper. Fill the molds almost to the top
with the batter. Whisk the batter
frequently during this process to ensure it remains well-blended.<o:p></o:p></div>
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Bake the
canneles for 50 minutes, or until dark brown.
Remove from oven, but be careful not to spill any hot wax on
yourself. This is a messy job as the
canneles will have bubbled over. Using
tongs or an old towel, pick up each mold and tap it upside down to remove the
canneles. If they don’t come out easily,
use a small paring knife to loosen from the sides. Place canneles on paper towels to drain.<o:p></o:p></div>
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<u>To serve the canneles</u>:</div>
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You can serve these "naked" but I like to cut them in half lengthwise, then arrange on a plate and drizzle with a little caramel. You could also add a dollop of whipped cream. Or not! </div>
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Yield: 18 canneles<br />
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<span style="font-size: x-small;">Even in this crappy photo (sorry!), </span></div>
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<span style="font-size: x-small;">you can see how delicious these are!</span></div>
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* No pastry flour on hand? No worries. For the 2/3 cup called for here, combine 1/3 + 1/6 cup of cake flour with 1/6 cup unbleached all-purpose flour. That's what I did and it worked just fine.</div>
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* Don't even think about omitting the rum from this recipe. Trust me, it is crucial!</div>
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* Another tip? Remove these guys from their molds <i>immediately </i>after taking them out of the oven. If they start to set up, you will never be able to turn them out and you will likely hurl those heavy little copper molds through your kitchen window in frustration. You can trust me on this one, too.</div>
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* Who has 18 canneles molds, anyway? (Hell, who has even <i>one</i>?) You can halve the recipe or you can bake in batches. The batter will keep for a few days in the fridge.</div>
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Honestly, these were amazing. They were dark and caramelized on the outside and custard-like and "rummy" on the inside. Nothing like those dry little knobs we had in St. Martin. Guess I could show that fancy French bakery down there a thing or two!</div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com3tag:blogger.com,1999:blog-965642241286780957.post-11512137832987055282012-04-10T21:59:00.000-04:002012-04-10T22:02:01.548-04:00Canneles, Camembert and Centipedes<div class="separator" style="clear: both; text-align: center;">
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Despite the fact that I have returned from St. Martin as anything <i>but </i>a skinny cook, it was a wonderful and restorative week. We hung out on the beach, watched sunsets from our balcony every evening, ate too much, drank too much, hiked up mountains (<i>oh, okay, <u>really</u> steep hills</i>) to incredible panoramic views, kayaked to an adjacent island, devoured a few e-books and even did some shopping. Oh, and did I mention that we ate too much?<br />
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That's because St. Martin is home to some of the finest restaurants in the Caribbean. Especially if you hang out on the French side of the island. On our very first day, we stopped by <b>Bacchus </b>to pick up a few provisions. I could barely get past their bountiful display of glorious, multi-colored macaroons:<br />
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But then it happened ... <i>I rounded the corner and encountered a plate of canneles.</i><br />
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Now you don't know this, but making these has been on my bucket list for a very long time. Canneles are small pastries baked in special copper molds lined with beeswax and they are creamy, crunchy and sweet all at the same time. They are addictive and adorable. I purchased the molds and the beeswax a few months ago but never got around to making them. Here is a link if you want more information:<br />
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<a href="http://en.wikipedia.org/wiki/Canel%C3%A9">http://en.wikipedia.org/wiki/Canel%C3%A9</a><br />
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Onward to lunch, possibly our favorite vacation meal. We love <i>moules frite</i> at <b>Brasserie de la Gare</b> in Marigot, <i>conch salad</i> at <b>Mr. Busby's Beach Bar </b>in Oyster Pond, <i>mahi sandwiches </i>at the <b>Sunset Bar and Grill</b> in Maho (while watching jumbo jets land directly over the beach, blowing unsuspecting tourists into the water) and the <i>smoked fish salad </i>at <b>Layla's</b>.<br />
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Layla's is probably the highest on our hit parade, largely because of the setting. It's directly on the beach, and you sit with your toes in the sand under both shade and palm trees. The occasional dog comes by for a tidbit and you sit back lazily with your chilled bottle of rose and take in the view. It's the best way to spend two hours that I can think of. It's even better if your order their baked camembert.<br />
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<span style="font-size: x-small;">Layla's version</span></div>
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I figured it would be easy to recreate their recipe and I was right. Nailed it on the very first try. This makes a lovely appetizer or it is delicious even as a light lunch - even if you're not sitting on the beach in St. Martin. Just don't forget that bottle of rose!<br />
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<span style="font-size: x-small;">Liz's version</span></div>
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<b>BAKED CAMEMBERT IN THE STYLE OF LAYLA'S</b><br />
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1 8-oz. round of good Camembert (preferably in a wood box)<br />
1 clove garlic, mashed to a paste<br />
2 tablespoons extra-virgin olive oil<br />
1 teaspoon fresh thyme leaves (or chopped Italian parsley)<br />
A light sprinkling of sea salt and freshly ground black pepper<br />
Sliced apples and bread rounds for serving<br />
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Preheat oven to 400-degrees. <br />
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Remove the paper from Camembert, put the cheese back in its box (uncovered) and place on a baking sheet. Using a sharp knife, cut a series of small slits all over the top of the cheese.<br />
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In a small bowl, combine the garlic, olive oil and thyme. Brush the mixture over the top of the camembert and season lightly with the salt and pepper.<br />
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Place in the preheated oven and bake for 15 - 20 minutes or until cheese softens and is heated through. Serve on a lettuce-lined platter with sliced apples and bread rounds.<br />
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Serves 4, unless you are sitting on the beach for a leisurely couple of hours, then it might only serve 2!<br />
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* In the interest of full disclosure, I baked mine for 10 minutes and it wasn't quite enough time. I recommend checking it at 15 minutes, then keeping a close eye on it until it's done.<br />
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And centipedes? No, we didn't eat them. But I <i>did </i>have an encounter with one in my bare feet at 6:00 in the morning as we were getting ready to head out for a deep-sea fishing excursion. <i style="font-weight: bold;"> </i>The thing had slithered under a chair in our living room and I managed to step on it. <i style="font-weight: bold;">EEEEEEEK! </i>(I probably woke up everyone in the town of Grand Case with my screams). Fortunately, Henry whipped out his iPad, googled "centipede bite" and determined that I wasn't going to die. <br />
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Alrighty, then. On to the next meal!<br />
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com1tag:blogger.com,1999:blog-965642241286780957.post-11677580844845791672012-03-23T20:46:00.000-04:002012-03-23T20:46:06.324-04:00Here and ThereActually, I am not here. I'm about to be there. "There," for us, is the place where we retreat whenever we need to escape the crap of everyday life and breathe. Just breathe.<br />
<br />
"There" is the island of St. Martin. I've posted about it before. Got the house covered, got the dogs covered and I will be hitting the beach in short order. I'll be eating some great food also (we stay on the French side of the island, need I say more?) so expect some interesting posts when I return.Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-9651060248133999952012-03-14T16:41:00.000-04:002012-03-14T16:41:00.996-04:00GF<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
No, GF is <i>not </i>a reference to good food. Forgive my language, but my house is a complete and total
goat fuck right now. There, I said it.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Never mind
that we are about to rip out the kitchen.
That’s the subject of another post, but for now, just know that it’s looming out there and it won’t
be pretty. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
At the
moment, we are dealing with the destruction of our basement. Remember those leaks I told you about? Well, the waterproofing folks are now here, but
only after we had to demo all of the sheetrock and even the wall studs down
there. So much for Andy’s room, the bar,
the pool table and the media room.
Goners, all of it. Grrrrrrr.<o:p></o:p><br />
<br />
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The good
news (for y'all, at least) is that I have been a prisoner in my house for
the last two days and there are guys in my basement who are willing to scarf up
anything I bake. This translates into “<i>Okay
Liz, you can bake and someone else is around to eat it so you don’t have to
have to, which means you can still hold
on to your fantasy of being a skinny cook.</i>”
Yeah, right.</div>
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<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
We’ll start
with my Chocolate Chip Streusel Snack Cake.
Those guys loved it! Do you think
they will give me a discount? (Or at least stop with the jack hammering, already?)<br />
<br />
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<br />
<b>CHOCOLATE CHIP STREUSEL SNACK CAKE</b><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
streusel</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup
unbleached, all-purpose flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4
tablespoons unsalted chilled butter, diced<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Combine
sugar, flour and salt in a small bowl.
Cut in the butter with your fingers or with two forks until mixture
resembles coarse crumbs. Set aside.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
cake</u>:<o:p></o:p></div>
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1 ¼ cups sour
cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
baking soda<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups
unbleached, all-purpose flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ teaspoons
baking powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
6 ½ tablespoons
unsalted butter, softened<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 eggs (I
use extra-large)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 teaspoons
pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1
tablespoons Kahlua or strong coffee<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ cups
semi-sweet chocolate chips<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ cup
chopped pecans (optional)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 350-degrees. Grease and flour (or
line with parchment) a 9-inch square or round cake pan.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In a small
bowl, combine sour cream and baking soda.
Set aside. In another bowl, combine flour, baking powder and salt. Set this aside also.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In an electric
mixer, beat butter and sugar, scraping down several times until mixture is
smooth. Add eggs, one at a time and beat
well. Beat in vanilla and Kahlua. On low speed, add flour mixture, alternately
with sour cream mixture. Blend well,
then stir in chocolate chips and pecans.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Spread
evenly in prepared baking pan. Sprinkle with
the reserved streusel. Bake 40-45 minutes,
or until a cake tester comes out clean.
Remove from oven and cool on a rack for 30 minutes, then remove from the
pan and cool completely. Drizzle glaze
over top, then cut into pieces and serve.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>For the
glaze</u>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup
semisweet chocolate chips<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
tablespoons unsalted butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tablespoon
Kahlua or strong coffee<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Place all
ingredients in a small pan over very low heat.
Stir constantly until chocolate is melted and mixture is smooth. Drizzle over cake.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Yield: (1) 9-inch cake (serves 2 hungry construction guys)<o:p></o:p><br />
<br />
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I also had girlfriends showing up in the evening so we could plan a wedding shower. I needed a savory snack to serve with wine (<i>yes, even in the middle of complete chaos, I am still the consummate hostess)</i> but since I couldn't leave the house, I had to make do with whatever I could unearth in my freezer. Here is the (delicious) result:<br />
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<b>CHEATER’S "CHEESE" STRAWS</b><br />
<b><br /></b><br />
(These aren't cheese straws, of course, but they <i>are </i>a pretty good quick-and-dirty substitute.)<br />
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2 sheets
frozen puff pastry, thawed<o:p></o:p></div>
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½ cup Djon
mustard<o:p></o:p></div>
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Poppy seeds,
for sprinkling<o:p></o:p></div>
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Sea salt
flakes, for sprinkling<o:p></o:p></div>
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Prehate oven
to 400-degrees.<o:p></o:p></div>
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Place 1
sheet of pastry on a floured pastry board or Silpat (silicone baking
sheet). Roll out slightly and trim edges
so that you have an even rectangle.<o:p></o:p></div>
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With the
shortest end towards you, brush half of the mustard over the lower half of the
pastry sheet, leaving a 1/8-inch border.
Fold the upper half over and press sides to seal. Use a sharp knife or pastry cutter to cut
into (12) 1 ½ -inch strips. Place on a
baking sheet lined with parchment and repeat with remaining pastry sheet and
mustard.<o:p></o:p></div>
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Use a brush
or your finger to lightly moisten each piece with water. Sprinkle with poppy seeds and salt. Bake for 8 – 10 minutes until pastry is
golden brown. Cool slightly, then serve
while they are warm and crispy.<o:p></o:p></div>
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Yield: 24 pieces<o:p></o:p><br />
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* As far as the cake is concerned, you don't have to use the nuts, but I think the cake is better if you do. Also, you can substitute any coffee-flavored liqueur for the Kahlua if you don't have any on hand. If nothing else, use a little strong coffee. Just don't omit this altogether as it really does give the cake and glaze a better depth of flavor.</div>
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* I always have puff pastry tucked away in my freezer. You can use it for a multitude of things, from breakfast to dinner and it really comes in handy. Pick up a box at your local grocery store and heed my advice. Trust me!</div>
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* Speaking of freezers, you can make the straws ahead of time and store them in the freezer, unbaked. Just pop them in the oven when you are ready for them. This, of course, is not necessarily a good idea since it makes them much too available if you are sitting around your house and a sudden urge to blow the diet strikes.</div>
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Ha, and in
the midst of all this, I’m attempting to get used to bifocals. Am I allowed to say “goat fuck” one more
time?<o:p></o:p></div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com3tag:blogger.com,1999:blog-965642241286780957.post-14539257324304084012012-03-08T22:08:00.000-05:002012-03-08T22:09:52.395-05:00When Life Gives You Lemons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh_2xvReNngos2OwddhwogHYf3Iwps8z7EDMIKHB-3oAXv5By4sRzFdcB_SY4AtJEod16e9SkrO5JH5gNF7J9wcMbhfLz2z2pbWSvTXY3kejFR4V_04sqMNbR3qatoUUDV2KLwGhyt04/s1600/IMG_4705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh_2xvReNngos2OwddhwogHYf3Iwps8z7EDMIKHB-3oAXv5By4sRzFdcB_SY4AtJEod16e9SkrO5JH5gNF7J9wcMbhfLz2z2pbWSvTXY3kejFR4V_04sqMNbR3qatoUUDV2KLwGhyt04/s400/IMG_4705.JPG" width="400" /></a></div>
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One of my
dearest friends moved to the San Diego area a number of years ago. When she lived in NYC, we talked often and
routinely visited. We share a number of
things in common, like our love of animals, good wine, good food and spin
classes. Unfortunately, given the time
difference between the East and West coasts, our phone conversations are much
more infrequent than they used to be and neither one of us is interested in
catching up on Facebook or Twitter.
There are <i>some </i>things you just don’t want to put out there for public
consumption!</div>
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<o:p></o:p></div>
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There is,
however, a bright side to her move and that’s the fact that she has a prolific
Meyer lemon tree in her backyard. <i>Can you imagine?</i> I would be in pig heaven! Fortunately for me, she was kind enough to
slip a dozen of those bad boys into a box the other day and overnight it to
me. <o:p></o:p></div>
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Now, you
already know about my passion for Meyer lemons but in case you missed it, here
are the links to my prior posts about them:<o:p></o:p><br />
<br />
<a href="http://nevertrustaskinnycook1.blogspot.com/2010/03/i-heart-meyer-lemons.html">http://nevertrustaskinnycook1.blogspot.com/2010/03/i-heart-meyer-lemons.html</a><a href="http://nevertrustaskinnycook1.blogspot.com/2010/03/i-heart-meyer-lemons.html">http://nevertrustaskinnycook1.blogspot.com/2010/03/i-heart-meyer-lemons.html</a><a href="http://nevertrustaskinnycook1.blogspot.com/2010/03/meyer-lemons-round-3-meyer-lemon-budino.html">http://nevertrustaskinnycook1.blogspot.com/2010/03/meyer-lemons-round-3-meyer-lemon-budino.html</a><br />
<br />
Naturally, when you receive bounty such as this, the only thing to do is make <b>Meyer Lemon Curd</b>. <i> Why, you ask</i>? Well, that's because you need to make use of these babies as quickly as possible, but you don't quite know what you want to do with them. If you make lemon curd, you are left with infinite possibilities. It's called breathing space.</div>
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The lemon curd recipe I use has never failed me and it comes from the late, lamented Cathie Touhy. Cathie hailed from England and was a beloved caterer and cooking teacher here in Atlanta for many years. In the early days, she had a company called "<b>Kids in the Kitchen</b>" where she hosted participation cooking classes in her home kitchen for young children (<i>was she crazy, or what?</i>) We held one of Andy's early birthday parties there and shortly thereafter, she and I became good friends. I still miss her.</div>
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<span style="font-size: x-small;">Cathie and Andy. Blurry picture, but it's still worth a thousand words</span></div>
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Her recipes live on. I never make this without remembering her. Godspeed, Cathie.<br />
<br />
<b>MEYER LEMON CURD (</b>adapted from Cathie Tuohy)<br />
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1 cup unsalted butter, diced<br />
3 tablespoons fresh meyer lemon zest<br />
3/4 cup fresh meyer lemon juice<br />
1 cup granulated sugar<br />
Pinch of salt<br />
3 eggs (I used extra-large)<br />
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Melt butter in a large double boiler set over simmering water. In a separate bowl, whisk lemon zest, lemon juice, sugar and salt and blend well. Whisk into the melted butter, then add eggs, one at a time.<br />
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Continue to cook in double boiler over medium heat, using a wooden spoon to stir constantly. Cook for about 6 minutes, or until mixture just begins to thicken. The froth on top will disappear and small wisps of steam will be evident. Remove from heat immediately. (Note: if you are not comfortable with this "eyeball" method, you can use an instant read thermometer. Curd is done when it reaches 165 - 170-degrees. Do not cook beyond this as the eggs will coagulate at 180-degrees).<br />
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Strain the curd into a small bowl and press a piece of plastic wrap directly onto surface. Refrigerate until chilled, then use as desired.<br />
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Yield: approximately 1 cup<br />
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Alrighty, then. Now that you have made this lovely stuff, what can you do with it? Here are a few ideas:<br />
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* Spoon it over toasted, buttered pound cake and eat it for breakfast. Hit the gym next. Alternatively, spread it on a piece of toast for a slightly less decadent start to your day.<br />
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* Serve it over pound cake or angel food cake for a simple dessert; especially good when garnished with a sprinkle of fresh berries. Come to think of it, you could omit the cake and just pair it with berries for a light and lovely ending to any meal.<br />
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* Mix it with an equal amount of softly whipped cream. Bake up some crispy meringue (to which you have added toasted walnuts). Crumble up the meringue, then layer in a parfait glass with the lemon cream. FYI, this is also wonderful as a Passover dessert.<br />
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* Use it to make individual lemon meringue tarts. Blind bake a few tart shells, then fill with the lemon curd. Make a slightly sweetened meringue, mound over the curd and brown the top by placing under a broiler or using your trusty blowtorch. We made these when I worked at Star Provisions and they would fly out the door!<br />
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Of course you can make this with regular lemons (or limes) with stellar results.<br />
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By the way, I think the student has surpassed the teacher(s). Andy emailed me with detail of a recent dinner he made - pan roasted lamb chops with garlic and rosemary, whipped sweet potatoes with orange zest and chives, panfried baby turnips with mint and Hugh Acheson's baked beans. Hmm. Maybe <i>he </i>should be authoring this blog.</div>
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<br /></div>Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com2tag:blogger.com,1999:blog-965642241286780957.post-86179356209121392022012-02-23T16:27:00.000-05:002012-02-23T16:27:59.615-05:00True Confessions<div class="separator" style="clear: both; text-align: center;">
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I'm an only child. That meant family dinners with just three of us around the table when I was growing up, so it was always pretty calm, punctuated usually with conversation about what transpired that day. We were too polite to talk with our mouths full, or interrupt one another. And heaven forbid if we raised our voices at the table.<br />
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Not so with Henry. He grew up with three siblings (in addition to a slew of others who took up residence in the house from time to time) and their family dinners were loud, raucous affairs. The first time I was initiated, everyone was gnawing on huge veal chops sporting appendages that looked like dinosaur bones and his sisters were (loudly) comparing notes about their menstrual periods. I am not kidding. And when someone asked for a dinner roll, it was pitched to them from the opposite end of the table. Then they all started <strike>yelling</strike> arguing about politics. It was definitely a scene straight from "<b>Annie Hall.</b>"<br />
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Oh, and his mom was wearing a t-shirt that said, "<b><i>Beam me up, Scotty. There's no intelligent life on earth</i></b>."<br />
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All of this probably explains my addiction to the now-canceled :-( television series "<b>Brothers and Sisters.</b>" It gave me a great glimpse into a crazy dysfunctional family and I got to live vicariously through the relationships between the various sibs. Of course, that's exactly the reason Henry hated to watch it and considered it a soap opera.<br />
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Which it clearly was, as evidenced by the fact that they are now airing reruns of it on "<b>The Soap Network</b>" (one of my also-addicted friends clued me in on this). I recently watched one of the Valentine's Day episodes and cracked up when Justin (who reminds me an awful lot of my son, Eric) wonders aloud "<i>what is it about this holiday that drags estrogen out of men</i>?"<br />
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I wouldn't know. I'm not a Valentine's Day kind of gal, as I have told you before.<br />
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<a href="http://nevertrustaskinnycook1.blogspot.com/2011/02/v-word.html">http://nevertrustaskinnycook1.blogspot.com/2011/02/v-word.html</a><br />
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We had a non-celebration of it (with like-minded friends) this year and I made a fabulous dinner for the four of us. I slipped a little with dessert, though. It involved raspberries. Red raspberries. Oops.<br />
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<b>RED RASPBERRY GRATIN </b>(from” Cucina Simpatica” by Johanne Killeen & George Germon<br />
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3 cups
mascarpone custard (recipe follows)<o:p></o:p></div>
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4 ½ cups
fresh raspberries<o:p></o:p></div>
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Confectioner’s
sugar<o:p></o:p></div>
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Preheat oven
to 425-degrees. Place ¼ cup of the
custard in each of six shallow ceramic gratin dishes (1-cup capacity). Divide raspberries among them and sift
confectioner’s sugar (to taste) over each one.
Top with remaining custard and sift additional confectioner’s sugar over
the top of each one. Bake for 5 – 7 minutes
until custard is just heated through and berries have given off some
juice. Remove gratins from oven and change oven setting to “broil” then brown custards for 1 minute or until tops are golden and bubbling
slightly. Serve immediately.<o:p></o:p></div>
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Serves 6<o:p></o:p></div>
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<u>For the
custard</u>:<o:p></o:p></div>
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1 cup whole
milk<o:p></o:p></div>
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2 egg yolks
(I used extra-large)<o:p></o:p></div>
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½ cup
granulated sugar<o:p></o:p></div>
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¼ cup
unbleached flour<o:p></o:p></div>
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¾ cup heavy
cream<o:p></o:p></div>
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1 teaspoon
vanilla extract<o:p></o:p></div>
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½ cup
mascarpone<o:p></o:p></div>
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Scald milk
in a heavy saucepan and set aside. In
electric mixer fitted with a whisk attachment, beat egg yolks until light and
pale in color, about 5 minutes. Add
sugar by tablespoons, beating well after each addition. Change to a paddle attachment and add flour,
beating on low until just incorporated.
Pour hot milk into yolk mixture in a slow stream, beating on low speed
until smooth.<o:p></o:p></div>
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Return the
mixture back to the saucepan and cook over medium-low heat, stirring constantly
until it comes to a boil. Boil for 2
minutes, remove from heat and transfer to a mixing bowl. Cool slightly, then refrigerate, covered, for
at least 1 hour or until well-chilled.<o:p></o:p></div>
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Whip the
heavy cream with the vanilla extract until it holds its shape. Whisk the chilled yolk mixture until it is
smooth and gently fold in the mascarpone
then the whipped cream. Chill until ready
to use (can be made up to 2 days in advance.
This yields approximately 3 cups of custard (enough for 6 gratins).<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeSPKNo_Jsokw4usgS_tee74JliL4zMa0YOsiEK6sckSuuoMsv8LYNHmSMjWrvGLNItdRuL27U84FsqFrORWhXrj5X75jjd2bL1dYIo3MtwmI62u0yFrYzqy8JIi53thMMZQTg3f4JcA/s1600/IMG_4696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeSPKNo_Jsokw4usgS_tee74JliL4zMa0YOsiEK6sckSuuoMsv8LYNHmSMjWrvGLNItdRuL27U84FsqFrORWhXrj5X75jjd2bL1dYIo3MtwmI62u0yFrYzqy8JIi53thMMZQTg3f4JcA/s320/IMG_4696.JPG" width="320" /></a></div>
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* You could actually make this with just about any type of berry - I think it would be delicious with blackberries - but you may need to add more or less confectioner's sugar, depending upon the sweetness of the fruit. Golden raspberries would work also, just not for Valentine's Day!<br />
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* Watch the custard carefully when you put it back on the heat. Make sure your burner is on medium-low and stir constantly so it doesn't scorch. If you do end up with a few browned bits or lumps, you can always strain the custard before chilling. <br />
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* I apologize for the lack of and quality of photos in this post. I totally forgot to take pictures of the custard-making process and I didn't get any good shots of the finished dessert, either. So shoot me.<br />
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* Just in case you have any doubts, the friends to whom I served this are very successful restaurateurs here in Atlanta. One of them made the pronouncement that this was one of the best dessert she'd ever had!<br />
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* By the way, if you can ever get your hands on a copy of "Cucina Simpatica," go for it! It was first published in 1991 and it has always been one of my <i>very </i>favorite cookbooks.<br />
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<br />Lizhttp://www.blogger.com/profile/08144726402979452280noreply@blogger.com0