tag:blogger.com,1999:blog-70755929377868675312024-03-13T19:07:42.117-04:00Bite Me New EnglandFinding food and ingredients when all hope seems lost.Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-7075592937786867531.post-61677302089382071982016-03-08T11:56:00.000-05:002016-03-08T11:57:53.576-05:00I have moved<br />
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<a href="http://bitemenewengland.com">here</a>Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com0tag:blogger.com,1999:blog-7075592937786867531.post-2268393626175256192015-01-06T10:45:00.000-05:002015-01-06T11:00:37.117-05:00You asked for it chicken<a href="https://www.flickr.com/photos/yarn/16027558650/" title="Untitled by janis33, on Flickr"><img src="https://farm8.staticflickr.com/7490/16027558650_1343038811.jpg" width="500" height="500" alt="Untitled"></a><br />
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You wanted me to post this recipe. I think this is the one you all wanted me to post. It was fantastic. I loved it but I am not sure if this is "the one". Oh well...<br />
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Persian Chicken <br />
by sylvia fountaine- <a href="
http://www.feastingathome.com">Feasting at home</a><br />
<br />
4 - 6 Chicken thighs, bone in, skin on.<br />
2 Tablespoons Baharat Spice Blend ( see below)<br />
Salt to taste<br />
2 T olive oil<br />
<br />
Instructions:<br />
Pre heat oven to 400F<br />
Sprinkle both sides of chicken generously with kosher salt. Rub in a generous amount (¾ teaspoon each) of Baharat Spice on both sides of each pieces of chicken. If you have time to do this 30 minutes ahead, before cooking, even better. <br />
<br />
Heat 2 T oil in a large oven proof skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3- 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3-4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15- 20 minutes or until internal temp reaches 180 F ( for thighs) and juices run clear. Remove form the oven and let rest 5 minutes before serving.<br />
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Baharat Spice Blend<br />
1 T cumin seeds (or 1 T ground)<br />
1 T coriander seeds ( or 1 T ground)<br />
1 T whole peppercorns ( or 2 tsp)<br />
½ of one whole nutmeg ( or 1 tsp ground)<br />
10 whole unpeeled cardamon pod or (½ tsp ground)<br />
2 inches piece cinnamon stick (or 2 tsp ground)<br />
½ tsp ground allspice<br />
8 whole cloves (or 1 tsp ground)<br />
¼ of a black lemon (optional)<br />
1 star anise ( optional)<br />
<br />
Pulse all in a spice grinder until ground.<br />
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Cucumber Yogurt Sauce:<br />
1 Cup plain thick Greek yogurt<br />
2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.<br />
2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)<br />
1-2 T lemon juice<br />
1-2 minced garlic cloves<br />
½ tsp kosher salt -or salt to taste.<br />
pepper to taste, white pepper is a nice touch.<br />
pinch of cayenne or squirt of sirracha sauce.<br />
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Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.<br />
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<a href="https://www.flickr.com/photos/yarn/16189038946/" title="Untitled by janis33, on Flickr"><img src="https://farm8.staticflickr.com/7520/16189038946_52ba9654e4.jpg" width="500" height="500" alt="Untitled"></a><br />
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<br />
I made this persian rice too. I used the handy rice maker that Dr. Food gave me. I don't feel like giving you the recipe. You don't have the cooker anyhow. Quit whining...Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5tag:blogger.com,1999:blog-7075592937786867531.post-41483014220742762472014-12-04T11:47:00.000-05:002014-12-05T06:57:47.393-05:00Tuttorosso Tomatoes made the fish sing...<br />
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No, not really. Ok, let me tell you how this all happened. I was lucky enough to be asked if I would like to try out some Tuttorosso Tomatoes. I usually say no because I am pretty lazy about posting. However, these happen to be my favorite tomatoes for real so it was kinda win/win. I received 1 28-oz can crushed with basil, 1 28-oz. can peeled plum Italian style, 1 28-oz can of sauce and a 6-oz can of tomato paste, plus a Tuttorosso apron, Tuttorosso wooden spoon.<br />
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<br />
Next up was a fortuitous Facebook occurance. I saw Mark Bittman post that he was taking cooking questions. I had a piece of wild cod that I didn't know what to do with. Here is what happened next...<br />
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<br />
Yes! I asked and he answered. So this is what I did...<br />
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Onion. I chopped 1 onion and sauteed.<br />
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I opened up a tin of anchovies. I did a little anchovy jig (don't ask).<br />
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I smooshed them up in with the onions. I added some capers. I added some garlic.<br />
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<br />
I then added the red gold! Liquid gold. Ok, I added the crushed tomatoes. I threw in some red pepper flakes.<br />
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I then seasoned the cod fillets and sauteed them till goldenish.<br />
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I then added cod to sauce. Topped with parmesan and baked.<br />
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Serve on some kind of noodle (I like the word noodle). <br />
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<br />
Cod in Tomato Sauce Inspired by Mark Bittman<br />
<br />
<br />
<br />
1lb wild cod fillets<br />
1 28oz can Tuttorosso<br />
2 Tbl olive oil<br />
1 Tbl butter<br />
1 onion, chopped<br />
5 anchovies<br />
1 Tbl capers<br />
2 cloves garlic, crushed<br />
1 Tbl red pepper flakes<br />
1/2 C (or way more) parmesan<br />
Salt<br />
Pepper<br />
<br />
Heat 1 Tbl olive oil in pan. Sautee onions. Add garlic and sautee for 1 minute longer. When onions are soft add anchovies. Smoosh into onions. Sautee until onions are golden but not brown. Add capers and red pepper. Simmer sauce while getting cod ready. <br />
<br />
Season cod with salt and pepper. In another pan heat butter and 1 Tbl olive oil. Sautee cod on both sides until golden (about 3 minutes per side).<br />
<br />
Place sauteed cod in baking dish. Spoon sauce onto cod (very saucy). Cover with parmesan. Bake at 350 for about 10 minutes or until fish flakes and cheese is melty. Serve over pasta.<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com4tag:blogger.com,1999:blog-7075592937786867531.post-25295818927602716202014-10-06T09:16:00.001-04:002014-10-06T09:16:55.216-04:00My Sis's Old World Apple Cake<iframe src="https://www.flickr.com/photos/yarn/15455031761/player/" width="375" height="500" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe><br />
<br />
We went apple picking this weekend. It was Dr. Food's company gathering. So we drank cider, and ate cider doughnuts, and we picked lots of apples. <br />
<br />
Oh, and I ate a carmel apple. We took a couple of them home. It was raining. Not fun eating a carmel apple in the rain. We took them home.<br />
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So, this is what I did with the apples. I also took the peels and cores and started apple cider vinegar out of them. I will let you know how this pans out. Hope it isn't as pathetic as the soy sauce experiment. Dr. Food wasn't happy with that one at all. I digress... My sis's recipe for this apple cake taste just like our grandmothers apple pie. I love it so so much and my sis was nice enough to let me post the recipe. You should make it. It is really good.<br />
<br />
<br />
<b>Joyce's Old World Apple Cake that Tastes like Pie</b><br />
<br />
Filling:<br />
3lbs Cooking Apples (I used a variety of kinds)<br />
1/3 C sugar<br />
1/2 C water<br />
2 slices of lemon<br />
<br />
Pastry:<br />
2 C flour<br />
1 1/2 tsp baking powder<br />
1 1/2C sugar<br />
2/3 C butter<br />
2 egg yolks<br />
<br />
Peel, core and slice apples. Cook with sugar, water and lemon until tender - not mushy. Remove lemon.<br />
<br />
Mix flour, 1 1/4C sugar, and the baking powder. Cut in 1/2C butter till crumbly. Mix in egg yolks. Reserve 1 C of this mixture for topping.<br />
<br />
Pat remainder on bottom and sides of greased 9" spring form pan (dough only goes up a little on sides). Fill with apples. Sprinkle reserved mixture on top. Dot with remaining butter and sprinkle with remaining sugar (1 tbl). Bake 350 for 1 hour.<br />
<br />
There you have it. We had a slice and then I sent the rest to Dr. Food's work. It was so good I didn't want to eat the whole thing myself.<br />
<br />
I will keep you posted about the apple cider vinegar thing....Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com3tag:blogger.com,1999:blog-7075592937786867531.post-65157476398939919232014-06-30T19:23:00.000-04:002014-06-30T19:23:02.368-04:00You asked for it!<iframe src="https://www.flickr.com/photos/yarn/14542256651/player/0ae0d560b3" height="500" width="375" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe><br />
<br />
You all answered my question of what to make this weekend. I took a poll and you answered.<br />
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Ok, so only a few of you answered but the "others" are going to be sorry because the few who read this blog will find out how good this recipe is.<br />
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Grilled Korean BBQ Short Rib Dogs + Spicy Korean Slaw... Can we talk? I opted out of the sweet peach relish that was suppose to go along with this. Did I ever tell you how much I detest hot fruit? ESPECIALLY fruit with meat. Ew. Ok, but the rest of this dish was amazing.<br />
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I could have eaten the whole bowl of slaw. Shut up... I didn't.<br />
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Here it is! Yum. I kinda bought hamburger buns instead of hotdog buns. I mean I don't know why this happened. I think I was trying to remember lyrics to a song and picked up hotdog instead of hamburger buns. So I guess this was a Korean BBQ Short Rib Burger.<br />
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<b>Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw</b><br />
<a href="http://www.halfbakedharvest.com/">Half Baked Harvest</a><br />
<br />
Grilled Korean BBQ Short Rib Dogs<br />
<br />
5 pounds bone in short ribs<br />
3/4 cup brown sugar<br />
1 cup soy sauce + 3 tablespoons, divided<br />
1/2 cup water<br />
1/3 cup mirin (rice wine vinegar)<br />
4 green onions, chopped<br />
2 cloves garlic, minced or grated<br />
1 /2 tablespoons fresh ginger, grated<br />
2 tablespoons toasted sesame oil<br />
1/2 teaspoon pepper<br />
6 tablespoons gojujang (Korean chile paste)<br />
1/2 cup ketchup<br />
4-6 of your favorite buns, warmed (I used whole wheat hoggie buns)<br />
4-6 ounces swiss cheese, shredded<br />
2-4 ounces queso fresco, cotija or feta cheese, crumbled<br />
Spicy Korean Chile Slaw<br />
3 cups green cabbage, finely shredded<br />
1 cup carrot sticks<br />
1/2 cup fresh cilantro, chopped<br />
2 green onions, chopped<br />
1 lime, juiced<br />
2 tablespoons soy sauce<br />
1 tablespoon mirin (rice wine vinegar)<br />
1-2 tablespoons gojujang (Korean chile paste)<br />
1 tablespoon toasted sesame oil<br />
2 tablespoons toasted sesame seeds<br />
Sweet Peach Relish<br />
2 peaches, chopped<br />
1 jalapeño, seeded + chopped (optional)<br />
1/4 cup cilantro, chopped<br />
1 lime, juiced<br />
<br />
<br />
Add the ribs to a gallon size ziplock bag.<br />
<br />
In a large glass measuring cup or bowl combine the brown sugar, 1 cup soy sauce, water, mirin, green onions, garlic, ginger, toasted sesame oil and pepper. Pour the marinade over the ribs and seal the bag. Place the ribs in the fridge and marinate 4 hours or overnight.<br />
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The next morning, preheat the oven to 325 degrees F.<br />
<br />
Add the ribs and the marinade to a large roasting pan. Cover the pan tightly with foil and bake the ribs for 2 to 2 1/2 hours or until the ribs are tender. <br />
<br />
Meanwhile make the slaw<br />
<br />
<br />
Remove the ribs from the roasting pan and strain the remaining liquid through a fine mesh strainer and right into a sauce pot. To the pot add the gojujang and ketchup. Bring the sauce to a boil and simmer over medium heat until the sauce has reduced by half and thickened, about 10 minutes. Remove the BBQ sauce from the heat.<br />
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Preheat the grill to medium high heat.<br />
<br />
Brush the ribs all over with the BBQ sauce and grill the ribs for about 7-8 minutes per side. Be careful when flipping as the ribs will be tender. Remove the ribs and allow to cool 5 minutes. Shred the meat with two forks. Stuff the meat inside the buns, top with swiss cheese, peach relish (below) and the Korean Slaw. Sprinkle with cotija cheese. <br />
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Korean Chili Slaw<br />
Add the cabbage, carrots, cilantro and green onions to a large bowl. In another small bowl whisk together the lime juice, soy sauce, gojujang , oil and sesame seeds. Pour the dressing over the cabbage and toss well. Cover and place in the fridge until ready to serve.<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com1tag:blogger.com,1999:blog-7075592937786867531.post-76549836143790208262014-06-22T20:04:00.000-04:002014-06-22T20:16:19.298-04:00Let me try sumpthin new...<a href="http://4.bp.blogspot.com/-QsTXml5h5S4/U6dxyeqtpzI/AAAAAAAAAvg/TFtLkT5Vi-Y/s1600/E9672B18-2439-4C9C-A73E-971A103A2C1F.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-QsTXml5h5S4/U6dxyeqtpzI/AAAAAAAAAvg/TFtLkT5Vi-Y/s320/E9672B18-2439-4C9C-A73E-971A103A2C1F.JPG" /></a><br />
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<br />
<br />
<br />
So, I have to admit that I miss you guys. I mean, I don't really miss you because you are not you until you read this. Wow... That was heavy. Anyhow I just think it would be fun to take a poll and she where it takes me. I am starting off easy to challenge myself and I will ramp it up. I think it will be fun. Lets go.<br />
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<form method="post" action="http://poll.pollcode.com/55338245"><table border="0" width="175" bgcolor="EEEEEE" cellspacing="2" cellpadding="0"><tr><td colspan="2"><font face="Verdana" size="2" color="000000"><b>Which of these should I make this weekend?</b></font></td></tr>
<tr><td width="5"><input type="radio" name="answer" value="1" id="55338245answer1"></td><td><font face="Verdana" size="2" color="000000"><label for="55338245answer1">Shortribs </label></font></td></tr>
<tr><td width="5"><input type="radio" name="answer" value="2" id="55338245answer2"></td><td><font face="Verdana" size="2" color="000000"><label for="55338245answer2">Lamb </label></font></td></tr>
<tr><td width="5"><input type="radio" name="answer" value="3" id="55338245answer3"></td><td><font face="Verdana" size="2" color="000000"><label for="55338245answer3">Hamburgers</label></font></td></tr>
<tr><td width="5"><input type="radio" name="answer" value="4" id="55338245answer4"></td><td><font face="Verdana" size="2" color="000000"><label for="55338245answer4">Seafood</label></font></td></tr>
<tr><td width="5"><input type="radio" name="answer" value="5" id="55338245answer5"></td><td><font face="Verdana" size="2" color="000000"><label for="55338245answer5">Goat</label></font></td></tr>
<tr><td colspan=2><center><input type="submit" value=" Vote "> <input type="submit" name="view" value=" View "></center></td></tr>
<tr><td colspan=2 align=right><font face="Verdana" size="1" color="000000">pollcode.com <a href="http://pollcode.com/"><font face="Verdana" size="1" color="000000">free polls</font></a> </font></td></tr>
</table></form><br />
I will give this poll until Friday. Then I will post what I did with your choice. Lets see if I can not bore the crap out of you. <br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com2tag:blogger.com,1999:blog-7075592937786867531.post-49295111852432752152014-05-04T08:44:00.001-04:002014-05-04T08:47:13.007-04:00Shoooosh Kabab<br />
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<br />
<br />
I am posting. See? A post. I am doing this because I want this recipe to be in my files.<br />
It was that good. You know simple is best.<br />
<br />
Janis's Mind: You are boring the crap out of your readers"<br />
<br />
Janis: What readers?<br />
<br />
Janis's Mind: The ones who get here by accident.<br />
<br />
Janis: FU.<br />
<br />
We were missing the Shish Kabab's that we use to have delivered to our door in California. Here delivery is either Pizza, Chinese, or Brazilian Food. We wanted Kababs. Easy enough to make. Dr. Food made these and he even delivered. <br />
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<br />
<br />
<b>Shish Kabab</b><br />
Adapted from <i>Mark Bittman - The Best Recipes in the World</i><br />
<br />
2 large onions, peeled<br />
1 C Yogurt (We didn't use the yogurt because we don't like the slime it adds to the meat. We used olive oil)<br />
2 Tbl olive oil (we also added about 1/4 C to replace slimy yogurt)<br />
Juice of 1 lemon<br />
1 Tbl minced garlic<br />
1 Tbl ground cumin (do not use less!)<br />
Salt and black pepper to taste<br />
1/4 tsp cayenne<br />
2lbs boneless lamb shoulder or leg cut into chunks (We used beef)<br />
<br />
<br />
Put all the marinade in baggy and add meat. Marinade as long as you want. Grill.<br />
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What? You don't like my shorthand for this recipe? Too bad. You get what you pay for. Not only that but I just had surgery and I am weak. <cough> <sigh> <hand on forehead><br />
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Ok, there is a post for you. Aren't you glad that you woke me out of my stupor to write this?<br />
<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com4tag:blogger.com,1999:blog-7075592937786867531.post-40291789080206316722014-02-04T08:04:00.000-05:002014-02-07T07:12:56.380-05:00Ok ok here is the recipe that everyone has been asking for!!<iframe src="https://www.flickr.com/photos/yarn/12291417164/player/ea57f7281a" height="500" width="500" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe><br />
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<b>Janis's head:</b> You know I keep telling them that I didn't invent this recipe or nothin. I just made it and it might be the best thing I ever tasted. It is a recipe from the blog "A Beautiful Bite". Pretty pretty blog. <br />
<br />
Janis: Ok, well you told them it wasn't your recipe.<br />
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<b>Janis's head:</b> I did but they keep acting like I didn't tell them that.<br />
<br />
Janis: Ok ok...shut up.<br />
<br />
Ok, so here is the recipe that I promised to post. It was so very good. I mean it. It might have been close to one of the best things I have ever made.<br />
<br />
<b>Janis's head:</b> The best thing you ever made? I think you are overstating again.<br />
<br />
Totally worth making.<br />
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<b>French Country Short Rib Stew</b><br />
Adapted from <a href="http://abeautifulbite.com/">A Beautiful Bite</a><br />
<br />
4 lbs beef short ribs<br />
Kosher salt and fresh ground black pepper (to taste)<br />
1 cup all purpose flour<br />
1/4 cup olive oil + 1 Tbl<br />
1 large onion, diced + 4 Onions thinly sliced<br />
2 carrots, peeled and diced<br />
4 garlic cloves, thinly sliced<br />
1 cup red wine<br />
1 14oz can diced tomatoes<br />
4 cups beef broth<br />
1 Tbsp fresh rosemary, minced<br />
2 Tbsp fresh thyme, minced<br />
1 French baguette, cubed and toasted<br />
8oz Gruyere, shredded<br />
<br />
<br />
<br />
Preheat oven to 325º. Season short ribs with salt and pepper. Dredge in flour.<br />
<br />
Heat olive oil in a large Dutch oven over medium high heat. Cook short ribs in the oil until golden brown and crusty. About four minutes per side. Remove from oil and put on plate. Set aside.<br />
<br />
Reduce heat to medium and cook onions and carrots in leftover fat from ribs. Cook for five minutes. Add garlic, red wine, tomatoes, broth, herbs and short ribs. Cover with lid and place in oven. Cook for two and a half hours or until meat falls off the bones.<br />
<br />
Remove meat and place on a dish. Shred the beef.<br />
<br />
Using a strainer, separate the solids from the liquids. (i.e. the veggies) Skim the fat off of the strained liquid using a spoon or a fat separator.<br />
<br />
Once the fat is separated, add the veggies back to the liquid. <br />
<br />
Heat pan over med heat and add 1 Tbl butter or olive oil. Sautee onions until carmelized (about 10 minutes)until golden brown.<br />
<br />
Add the beef and carmelized onions and back to liquid and stir. Portion into oven safe bowls. Top with bread cubes and Gruyere.<br />
<br />
Bake in a 450º oven until brown and bubbly.<br />
<br />
And as an added bonus and because I promised my pal Sharon.... here is another recipe that was very very good that we made during the week. Perfect for a cold night.<br />
<br />
<br />
<b>Mexican Chicken Stew</b><br />
Adapted from <a href="http://thebirthdaydinner.com/">The Birthday Dinner</a><br />
<br />
4 chicken legs (thigh and drumstick), separated<br />
<br />
3 tablespoons of olive oil<br />
<br />
1 red onion, sliced<br />
<br />
3 cloves of garlic, chopped<br />
<br />
1 dried ancho chilli pepper (optional, but way better)<br />
<br />
1 jalapeño, sliced and seeded<br />
<br />
1 teaspoon of dried cumin<br />
<br />
1 teaspoon of ground coriander<br />
<br />
2 bay leaves<br />
<br />
1 bunch of cilantro<br />
<br />
2 cups of chicken stock<br />
<br />
1 large can of tomatoes<br />
<br />
1 avocado<br />
<br />
1 small can of white pinto beans<br />
<br />
salt and pepper<br />
<br />
Use a heavy pot and medium-high flame. Add 1 tablespoon of the oil and place half your chicken in the pot. You are going to want to do this in two batches. You are looking to get good color on all sides of the chicken. This takes about 3 minutes each side. Remove the chicken and set side. <br />
<br />
Turn the heat down to medium, add onions to the pot and season. Cook the onions for about 10 minutes. Caramelize them slowly. Add garlic and jalapeño. Cook for 3 more minutes. While the onions are cooking, add dried ancho chilli to a food processor with a cup of hot/boiling water. Let it steep for a couple minutes and then chop it up. It should be close to pureed. <br />
<br />
Add the chicken back to the pot, and all the spices. Cut the stalks off of the cilantro and tie them with string (for easy removal later). Reserve the tops for a garnish. Add the cilantro stalks and the ancho chilli mixture to the pot. <br />
<br />
Deglaze the pot with the chicken stock and scrape the bottom. Bring to a simmer and reduce the stock by half, about 10 minutes, and then add the tomatoes. Season and bring to a simmer. Cook for another 30-40 minutes. <br />
<br />
Add pinto beans to pot about 10 minutes before you want to eat. Garnish with avocado and cilantro.<br />
<br />
<br />
<br />
<iframe src="https://www.flickr.com/photos/yarn/12291682876/player/96c52e23db" height="500" width="500" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe><br />
<br />
I know it doesn't look pretty. I wasn't planning on blogging any of this. My hordes of fans (read: 2) asked for these recipes and being the giving person I am I obliged.<br />
<br />
Ok, I will go back into hiding now. Call my agent if you need me.<br />
<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com6tag:blogger.com,1999:blog-7075592937786867531.post-23905361512587905842014-01-07T14:43:00.000-05:002014-01-07T17:27:30.836-05:00New Best Chicken Ever Recipe<a href="http://1.bp.blogspot.com/-Z5tuojs6qGg/UsxsLhU-VuI/AAAAAAAAAtU/7T-zTjZzm_k/s1600/IMG_6683.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-Z5tuojs6qGg/UsxsLhU-VuI/AAAAAAAAAtU/7T-zTjZzm_k/s400/IMG_6683.JPG" /></a><br />
<br />
Janis's mind: Really? How many times can you call a chicken recipe "the best"?<br />
<br />
Janis: I am entitled to change my mind.<br />
<br />
Janis's mind: Pardon? <br />
<br />
Janis: Nevermind...<br />
<br />
So, I found a chicken recipe that I am crazy about. Before I share chicken stuff I want to share something better than chicken.<br />
<br />
Ok. So this recipe is from the blog <a href="feastingathome.com">Feasting at Home</a> What a beautiful blog. I bet she doesn't have to argue with her own brain. I bet she is MASTER over her own brain. I bet that people don't roll their eyes at her as if to say "just ignore her, she is harmless, just annoying". I bet her house is clean and everything matches. I bet she has cute things in her house like repurposed windows for decorations, and old farm ladders. I bet all her shit is perfect. I bet she isn't crass enough to say (let alone blog) the word shit...<br />
<br />
Her chicken looks like <a href="http://www.feastingathome.com/2013/11/portuguese-chicken-and-potatoes.html">THIS</a><br />
<br />
Mine looks like...<br />
<br />
<iframe src="https://www.flickr.com/photos/yarn/11824064426/player/39428d1b4d" height="500" width="375" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe><br />
<br />
I digress...<br />
<br />
Before you get the recipe here are some pictures of what I have been doing the last couple of months. New Orleans (we love you Nik, thanks for being the best tour guide ever), L.A. Oakland. Babies. Yay! <br />
<br />
<div style="margin: 0 0 10px 0; padding: 0; font-size: 0.8em; line-height: 1.6em;"><object type="application/x-shockwave-flash" width="500" height="376" data="http://www.flickr.com/apps/video/stewart.swf?v=137818" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"> <param name="flashvars" value="intl_lang=en-us&photo_secret=f673e6bb67&photo_id=11823604675&flickr_show_info_box=true"></param><param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=137818"></param><param name="bgcolor" value="#000000"></param><param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=137818" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=f673e6bb67&photo_id=11823604675&flickr_show_info_box=true" height="376" width="500"></embed></object><br />
<span style="margin: 0;"><a href="http://www.flickr.com/photos/yarn/11823604675/">fun</a> a video by <a href="http://www.flickr.com/photos/yarn/">janis33</a> on Flickr.</span></div><p></p><br />
<br />
<b>Portuguese Chicken and Potatoes</b><br />
by <i>Sylvia Fountaine</i><br />
<br />
<br />
1 Whole Chicken ( 3-4 lbs)<br />
1 ½ lbs potatoes ( yukon or reds), thinly sliced<br />
<br />
Marinade:<br />
2 Dried Ancho Chilies-re hydrated<br />
2 T smoked paprika<br />
6 cloves garlic<br />
1 T kosher salt<br />
1 tsp coriander<br />
1/4 C plus 1 T sherry vinegar or red wine vinegar<br />
1/4 C plus 1 T Olive Oil<br />
1/2 tsp pepper<br />
<br />
Cilantro Sauce:<br />
1 C plain yogurt<br />
1 bunch Cilantro- finely chopped<br />
1/2 tsp kosher Salt<br />
½ tsp coriander<br />
Cracked pepper<br />
1 T lemon juice<br />
<br />
1 T olive oil<br />
<br />
<br />
<br />
Preheat oven to 425F<br />
<br />
Rehydrate dried chile's in small pot of boiling water on the stove for 20 minutes.<br />
<br />
Butterfly chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten. <br />
<br />
Make the marinade by blending the marinate ingredients into a paste with a blender or food processor. Brush a layer of marinade on the bottom of your baking pan. Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt. Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. ( You will add more marinade during cooking, so be sure to save the remaining.) <br />
<br />
Place chicken, skin side down on the potatoes and place in the oven. Turn chicken over after 15 minutes, and place back in the oven. After 10-15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-20 minutes, or until leg/ thigh reaches internal temperature of 180 F. To crisp the skin and get it deeply brown, broil for a few minutes. Remove chicken when done and let rest 5-10 minutes before serving.<br />
<br />
While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. <br />
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<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com1tag:blogger.com,1999:blog-7075592937786867531.post-74346919169325262302013-11-26T12:15:00.001-05:002013-11-26T12:15:13.278-05:00Hey Coco's mom! Manchego Cheese Custard - Natillas de Queso Manchego<a href="http://www.flickr.com/photos/yarn/11070362694/" title="IMG_0506 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3667/11070362694_bc4b4b08f2.jpg" width="375" height="500" alt="IMG_0506"></a><br />
<br />
Ok, yes... I could communicate directly with Coco's mom. However, I am in a mad rush to get things going for Thanksgiving. I haven't even shopped yet. I also have 2 trips in the works and a guests for dinner next weekend. Oh wait! I also have a Xmas party to go to in there somewhere. So, I promised this recipe to Coco's mom (yes, I DO know her name but she is Coco's mom to me). I love Coco. Did I ever tell you that? You should see the ears on this pooch. I digress.<br />
<br />
This dessert is wonderfully rich and really tasty. It did call for doing it in a mold and unmolding it but I laugh in the face of instructions. The following are my instructions. They are better than the original (so there!)<br />
<br />
<b>Manchego Cheese Custard - Natillas de Queso Manchego</b><br />
<i>adapted from La Tienda's website</i><br />
<br />
1/3 lb ripe Manchego cheese, grated<br />
1/2 cup sugar<br />
4 eggs<br />
1/2 liter cream<br />
1/2 cup sugar to make the caramel<br />
1 dozen walnuts<br />
<br />
Preparation:<br />
Place the sugar in the pan, sprinkle with water and caramelize over a hot flame. Coat the walls of ramekins with the caramel.<br />
<br />
Beat the eggs with the sugar, add the very finely grated cheese and the cream. Beat together well and pour into the ramekins. Place in a dish of hot water and bake in a moderate oven for 30-40 minutes until, when a needle is inserted in the center, it comes out clean. Decorate with the walnut halves.<br />
<br />
Oh wait! This salad was really good too but no one ate it.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/11070361014/" title="IMG_0507 by janis33, on Flickr"><img src="http://farm3.staticflickr.com/2828/11070361014_a7757bd575.jpg" width="375" height="500" alt="IMG_0507"></a><br />
<br />
and lookie here, we made our own lobster stock with these roasted lobster sells.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/11070359434/" title="IMG_0508 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7343/11070359434_584c3e116d.jpg" width="375" height="500" alt="IMG_0508"></a><br />
<br />
Okay okay I will go and get started on Thanksgiving...Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com4tag:blogger.com,1999:blog-7075592937786867531.post-27011629799642243912013-11-12T10:20:00.000-05:002013-11-12T16:01:56.385-05:00Ok, I do kind of miss you.Janis: I kind of miss my blog<br />
<br />
Janis's mind: Really???<br />
<br />
Janis: Yeah, I really amused myself with it and cracked myself up.<br />
<br />
Janis's mind: Pfffft. You are an idiot.<br />
<br />
So, I decided that I wanted to share a great recipe and more importantly than that I wanted to share a picture of my new pumpkin.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/10819570115/" title="IMG_0427 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7408/10819570115_8db4a53f39.jpg" width="500" height="375" alt="IMG_0427"></a><br />
<br />
Graham Everett Anderson. I love my new baby.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/10819698574/" title="IMG_0400 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7450/10819698574_fc81f2c135.jpg" width="375" height="500" alt="IMG_0400"></a><br />
<br />
I love my best friend Parker. I love my Ricki too.<br />
<br />
<br />
So, this is what has been going on since I last wrote. Sorta. I mean lots more than this but here is a glimpse.<br />
<br />
<br />
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margin: 0; padding: 0; width: 75px; height: 75px;"/></a><br clear="all"/><a href="http://www.flickr.com/photos/yarn/10819714794/in/set-72157637595895373/" title="IMG_0305" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm3.staticflickr.com/2839/10819714794_2b7ddec903_s.jpg" alt="IMG_0305" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819575805/in/set-72157637595895373/" title="IMG_0221" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm6.staticflickr.com/5506/10819575805_ea36c5e00f_s.jpg" alt="IMG_0221" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819600036/in/set-72157637595895373/" title="IMG_0319" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm6.staticflickr.com/5544/10819600036_cfa4a0608b_s.jpg" alt="IMG_0319" style="border:none; 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margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819860633/in/set-72157637595895373/" title="IMG_0346" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm4.staticflickr.com/3828/10819860633_ff3326dac1_s.jpg" alt="IMG_0346" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819860173/in/set-72157637595895373/" title="IMG_0378" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm4.staticflickr.com/3685/10819860173_925385715d_s.jpg" alt="IMG_0378" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819571385/in/set-72157637595895373/" title="IMG_0258" style="display: block; padding: 0 0 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm6.staticflickr.com/5544/10819571385_2091f7aa0c_s.jpg" alt="IMG_0258" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><br clear="all"/><a href="http://www.flickr.com/photos/yarn/10819596446/in/set-72157637595895373/" title="IMG_0322" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm6.staticflickr.com/5549/10819596446_0861da745c_s.jpg" alt="IMG_0322" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819709784/in/set-72157637595895373/" title="IMG_0324" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm3.staticflickr.com/2822/10819709784_b52b14882f_s.jpg" alt="IMG_0324" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819570115/in/set-72157637595895373/" title="IMG_0427" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm8.staticflickr.com/7408/10819570115_8db4a53f39_s.jpg" alt="IMG_0427" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819708574/in/set-72157637595895373/" title="IMG_0196" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm4.staticflickr.com/3725/10819708574_4b0e5b01fa_s.jpg" alt="IMG_0196" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819707754/in/set-72157637595895373/" title="IMG_0208" style="display: block; padding: 0 10px 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm4.staticflickr.com/3665/10819707754_ebb997ecfc_s.jpg" alt="IMG_0208" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><a href="http://www.flickr.com/photos/yarn/10819593956/in/set-72157637595895373/" title="IMG_0276" style="display: block; padding: 0 0 10px 0; width: 75px; height: 75px; float: left;"><img src="http://farm4.staticflickr.com/3773/10819593956_aff3c1db25_s.jpg" alt="IMG_0276" style="border:none; margin: 0; padding: 0; width: 75px; height: 75px;"/></a><br clear="all"/></div><div style="margin-top: 0px; margin-bottom: 5px"><p><a href="http://www.flickr.com/photos/yarn/sets/72157637595895373/">What has been going on</a>.</p></div><br />
Oh, and just wanted to say Happy early birthday to Evan. I love you Ev.<br />
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My favorite monkey.<br />
<br />
Ok so what is the recipe? Totally embarassed to tell you that I don't have any pictures of me making it, eating it, it in perfect lighting, it in a light box getting cold so some blogger can put it up on a blog that no one reads. Sorta like this one. I have nada. Just my word and the recipe itself.<br />
<br />
Maybe I should go back into hiding. I wasted most of the morning posting this and well, it just isn't all that exciting. I still crack myself up though.<br />
<br />
<b>Thai Beef with Basil</b><br />
<i>Bon Apetite</i> Nov. 2013<br />
<br />
2 Tbsp vegetable oil, divided<br />
6 Garlic cloves, thinly sliced<br />
2 red chiles, thinly sliced and seeded, divided<br />
1 lb ground beef<br />
Kosher salt, fresh ground pepper<br />
1/2 C Chicken broth<br />
3 C fresh basil leaves, divided<br />
2 Medium carrots, julienned or coarsely grated<br />
2 scallions, thinly sliced<br />
4 Tbsp fresh lime juice, divided<br />
2 Tbsp soy sauce<br />
1 Tbsp fish sauce<br />
1 tsp sugar<br />
<br />
steamed rice and lime wedges for serving<br />
<br />
Heat 1 Tbsp oil in a large skillet over high heat. Add garlic and 1 chili and cook, stirring, until fragrant, about 30 seconds.<br />
<br />
Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots 8-10 minutes. Add broth and 2 C basil and cook, stirring, until basil is wilted, about 2 min.<br />
<br />
Toss carrots, scallions, 1 Tbsp lime juice and remaining chili, 1 C basil leaves and 1 Tbsp oil in small bowl.<br />
<br />
Mix soy sauce, fish sauce, sugar and remaining 3 Tbsp lime juice in another small bowl until sugar dissolves.<br />
<br />
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside.Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5tag:blogger.com,1999:blog-7075592937786867531.post-22967093664237035722013-08-27T13:52:00.000-04:002013-08-27T18:09:25.310-04:00A Public Service Announcement. No more... no less.<a href="http://1.bp.blogspot.com/-2VVBBKbGMME/UhzfTKXjpqI/AAAAAAAAAro/He4uym84e4s/s1600/IMG_0224.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-2VVBBKbGMME/UhzfTKXjpqI/AAAAAAAAAro/He4uym84e4s/s320/IMG_0224.JPG" /></a><br />
<br />
See the picture above? This is the most perfect bowl of food. It is nothing fancy. It is nothing that unusual. It is perfect. Do you ever have a bite of something and it reminds you so strongly of something from your past. For me it is a weird one (go figure). The smell of limes and mint are just magical in my book. The smell of limes and tequila too but I will save that for another time. Limes in Mexican food, Limes in Asian food. It reminds me of something. Mint does the same to me. <br />
<br />
This bowl of perfection is Bun. The recipe came from Charles Phan. One bite of this food and the flavor punches you in the kisser and makes you fall in love. Be careful who you are dinning with...<br />
<br />
<br />
Vermicelli (Bun) Bowls<br />
<br />
Rice Noodles, cooked, drained, and cooled<br />
Pickled carrots (recipe below)<br />
Shredded lettuce<br />
Spearmint sprigs<br />
Cilantro sprigs<br />
Grilled Shrimp (recipe below)<br />
<br />
Put it all in a bowl and sprinkle special fish sauce (recipe below) on it.<br />
<br />
<b>Simple Grilled Shrimp</b><br />
<br />
1/2 cup white sugar<br />
2 Tbl kosher salt<br />
1 Tbl minced garlic<br />
1-1/2 tsp freshly ground black pepper <br />
2 Tbl canola oil<br />
1 lb medium sized shrimp, peeled and deveined<br />
<br />
1. In a medium bowl combine sugar, salt, garlic and black pepper. Pour 3/4 cup of hot water over the mixture and stir until sugar and salt dissolve completely. Stir in the oil and let cool to room temp.<br />
<br />
2. Prepare a medium-hot fire for direct heat grilling in a charcoal grill. Add shrimp to cooled liquids. Toss to coat and then transfer to grill.<br />
<br />
<b>Pickled Carrots</b><br />
<br />
1/4 cup distilled white vinegar<br />
1/4 cup sugar<br />
1/4 kosher salt<br />
1/2 cup peeled and finely julienned carrots<br />
<br />
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt are dissolved. Add carrots and let stand at least 20 minutes before serving. If not using right away, cover an refrigerate for up to a week. Drain the carrots well before using.<br />
<br />
<b>Flavored Fish Sauce</b><br />
<br />
1/2 cup fish sauce<br />
1/3 cup sugar<br />
1/4 cup distilled white vinegar <br />
2 cloves garlic<br />
1 to 2 thai chiles, stemmed and minced<br />
<br />
In a small bowl, combine fish sauce, sugar, vinegar, and 1/2 cup water and stir until sugar has dissolved. Add garlic and chilies and stir to combine. Use immediately, or refrigerate for up to 1 week.<br />
<br />
<br />
<br />
This concludes my public service announcement.<br />
<br />
<br />
<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com3tag:blogger.com,1999:blog-7075592937786867531.post-76365741600425415532013-07-16T11:39:00.000-04:002013-07-16T13:03:48.702-04:00Existential Crisis or just sick of chicken?<a href="http://www.flickr.com/photos/yarn/9301624836/" title="me1 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3678/9301624836_4f47cc2f0d.jpg" width="500" height="487" alt="me1"></a><br />
<br />
I have always been sort of the down beat type of person. Here I stand at the ripe age of 2 or 3 pissed off at the world. Would you believe me if I told you I have turned a new leaf. Actually, I turned that leaf when I started realizing that I am a wastin time. I have given up on being mad. I am done with being around negative negative negative. Ever notice how much people complain? Not that I am complaining about it. Is anyone ever happy? I saw a post on my FB feed of someone that was happy and felt lucky for it. It made me want to kiss my screen. Well maybe not kiss it but you know what I mean.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9301625546/" title="Scan by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5348/9301625546_e0c6de89bb.jpg" width="500" height="370" alt="Scan"></a><br />
<br />
My other modus operandi was to try and make people laugh. Truth of the matter I was the youngest...need I say more? I am not sure if this prank was intentional or not. I am betting it was. So what does this all have to do with cooking? In a convoluted way it does. Blogging people make me pissed off. Myself included. What is it for? It is kinda bullshit. So, I am done. I don't want a book deal. I don't want free samples (although more on that later). I want to live my life in the moment. <br />
<br />
Janis: I want to live in the moment.<br />
<br />
Brain: Pfffft.<br />
<br />
Janis: What?<br />
<br />
Brain: How pretentious can you be?<br />
<br />
Janis: I mean it.<br />
<br />
Brain: Yeah, lets see how that goes...<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9301627676/" title="IMG_6624 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5446/9301627676_39ddb2b327.jpg" width="500" height="333" alt="IMG_6624"></a><br />
<br />
Unnamed company sent me some Vegan, Noodle and Rice samples. Actually they sent me a lot of them. I ate a package of them and had a dilemma. They were disgusting. I appreciate that they sent them to me but what does one do when free product taste like crap? You quit blogging because if you can't be honest what is the point?<br />
<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9301625508/" title="IMG_6630 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3721/9301625508_d786b01de6.jpg" width="500" height="333" alt="IMG_6630"></a><br />
<br />
So we have been eating but not much cooking. Here stands roasted on the green egg turkey. It was great and you HAVE to try the rub recipe. That is stove top stuffing. That is canned peas. Now you see why I am having a crisis?<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9301626170/" title="IMG_6634 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5341/9301626170_089be04d48.jpg" width="500" height="333" alt="IMG_6634"></a><br />
<br />
Dr. Food smoked some short ribs. Something about Cherry Dr. Pepper...yada yada yada.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9301625794/" title="IMG_6635 by janis33, on Flickr"><img src="http://farm3.staticflickr.com/2816/9301625794_06b513fcd2.jpg" width="500" height="333" alt="IMG_6635"></a><br />
<br />
This coleslaw was awesome. Simple and awesome. A coleslaw margarita!<br />
<br />
So, that is about it. I might write again and I might not. I just don't like feeling like I have to do it. No one is putting that on me but me.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/9298841725/" title="IMG_6639 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3700/9298841725_580b17bbc4.jpg" width="333" height="500" alt="IMG_6639"></a><br />
<br />
I am gonna go make maraschino cherries.<br />
<br />
<b>Tequila Slaw with Lime and Cilantro</b><br />
<i>Cooking Light</i><br />
<br />
1/4 C Canola mayo<br />
3 Tbl lime juice<br />
1 Tbl tequila<br />
2 tsp sugar<br />
1/4 tsp kosher salt<br />
1/3 C thinly sliced green onion<br />
1/4 C chopped cilantro<br />
1/2 head cabbage (recipe calls for 14oz packagek of coleslaw but really?)<br />
<br />
Throw it all together and toss.<br />
<br />
<br />
<b>Oleta's Poultry Rub</b><br />
<br />
I got it on line. It was someones ex-mother-in-laws recipe.<br />
<br />
2tsp chili powder<br />
1 tsp cumin<br />
1 tsp oregano<br />
1 tsp garlic powder<br />
2 tsp onion salt<br />
1/4 tsp allspice<br />
1/4 tsp cayenne pepper<br />
2 Tbl oil<br />
2 Tbl lime juice<br />
<br />
1. Mix dry ingredients together well in a small bowl<br />
2. Slather the turkey down with the oil and the lime juice and massage on the rub.<br />
<br />
<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com14tag:blogger.com,1999:blog-7075592937786867531.post-4500018642743709712013-06-04T09:39:00.000-04:002013-06-04T09:39:06.472-04:00Short Rib Burgers, Swimming Pools, Indian Potatoes that almost made me cry.<a href="http://www.flickr.com/photos/yarn/8947402781/" title="IMG_0067 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8538/8947402781_7b6718ca56.jpg" width="375" height="500" alt="IMG_0067"></a><br />
<br />
So, it is turning to Summer and I love it. I used to love the rain and cold but now that the rain and cold are the norm, I love Summer. <br />
<br />
<a href="http://www.flickr.com/photos/yarn/8948027206/" title="IMG_0041 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7327/8948027206_57fdce71da.jpg" width="375" height="500" alt="IMG_0041"></a><br />
<br />
I bought Dr. Food a new toy for his Birthday. Pffft. I know his birthday isn't until September something. I just thought that buying it now so he could use it for the whole summer would be good. Little did I know that he would want to cook every meal on it. Smoked Cheerios not so good.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8947404473/" title="IMG_6609 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5456/8947404473_315c42bd3e.jpg" width="500" height="333" alt="IMG_6609"></a><br />
<br />
So, I wanted Korean burgers. Yeah, all of a sudden I woke up and thought "Janis! I think you need to go find some short ribs to grind up to make Korean Burgers!" Yeah, no, it didn't happen that way. Actually it happened like this:<br />
<br />
Janis: Shit, what am I going to make for dinner tonight. Dr. Food will want to use that damn egg to cook on.<br />
<br />
Janis: Well, you could just do some chicken.<br />
<br />
Janis: I am sick of chicken.<br />
<br />
Janis: Lets make Korean Burgers!<br />
<br />
That isn't quite how it happened either. More like I felt like Korean food so I went to my favorite Korean cookbook (Kimchi Chronicles)and found a recipe for Tteokgalbi (what? You think it was pretentious that I called it that because I am not korean? Yes, I am an honorary Korean!) ok ok burgers.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8948030354/" title="IMG_6612 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7324/8948030354_5313204459.jpg" width="500" height="333" alt="IMG_6612"></a><br />
<br />
So, I went and bought shortribs. I actually found boneless shortrib. I ground it up in the Cuisinart. I didn't even have to drag out the meat grinder.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8947406221/" title="IMG_6616 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7284/8947406221_ed5669ce64.jpg" width="500" height="333" alt="IMG_6616"></a><br />
<br />
Dr. Food made the ground meat into patties and we were good to go. I sat back and sipped on a cocktail while Dr Food grilled these puppies up.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8947403889/" title="IMG_6617 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3822/8947403889_b4683608a3.jpg" width="500" height="333" alt="IMG_6617"></a><br />
<br />
Yum. That is all I can say. Yum. These were so good that neither of us spoke. We just ate.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8947405409/" title="IMG_6621 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5457/8947405409_00b700849a.jpg" width="500" height="333" alt="IMG_6621"></a><br />
<br />
<b>PUBLIC SERVICE ANNOUNCEMENT</b>... MAKE THESE BURGERS.<br />
<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8948030106/" title="IMG_6620 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3798/8948030106_9e73a04d01.jpg" width="500" height="333" alt="IMG_6620"></a><br />
<br />
I made a Korean potato salad and something else that I don't remember what it was. What? No, I am not going senile. I know we just had this a few nights ago. Shut up. I know that it was a salad with jicama and asian pear, and cabbage and a lot of stuff that I had to stand there and cut into small pieces. It just wasn't worth it. Dr. Food almost made "that face".<br />
<br />
Ok, the potatoes. It wasn't for the same dinner but they are so good that I can't stop making this. Ok, maybe that is a bit of an overstatement. I made it twice so far.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8948027934/" title="IMG_6602 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3819/8948027934_758bd282b1.jpg" width="500" height="333" alt="IMG_6602"></a><br />
<br />
It isn't hard to make at all. I am begging you to make these.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8947406419/" title="IMG_6608 by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3765/8947406419_32409cf813.jpg" width="500" height="333" alt="IMG_6608"></a><br />
<br />
I warn you that they are addictive.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8948027560/" title="IMG_0066 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8416/8948027560_f42785b58e.jpg" width="375" height="500" alt="IMG_0066"></a><br />
<br />
So now what? Nothin....<br />
<br />
<br />
<b>Tteokgalbi (Seasoned Short Rib Burgers)</b><br />
Marja Vongerichten <i>The Kimchi Chronicles</i><br />
<br />
1 1/2lb ground short ribs (If you can't find short rib you can substitute ground meat). I simply bought 3lbs of boneless short rib and ground it myself. You can also buy 3lbs of bone in and take it off the bone and grind it.<br />
<br />
1 tablespoon finely minced garlic<br />
<br />
1 teaspoon finely grated fresh ginger<br />
<br />
3 tablespoons grated Korean pear<br />
<br />
2 scallions, thinly sliced<br />
<br />
2 tablespoons soy sauce<br />
<br />
1 tablespoon sugar<br />
<br />
1/2 tablespoon toasted sesame oil<br />
<br />
1 teaspoon roasted sesame seeds<br />
<br />
1/2 teaspoon course salt<br />
<br />
1/2 teaspoon freshly ground black pepper<br />
<br />
Preheat grill to high or preheat a ridged cast iron grill pan over high heat.<br />
<br />
Use your hands to gently mix together all of the ingredients just enough to combine and form into burgers. Grill to desired doneness. <br />
<br />
<br />
<b>Masala Roasted Potatoes</b><br />
<a href="http://usmasala.blogspot.com">US Masala</a><br />
<br />
12-15 baby red potatoes (washed and halved)<br />
3 fat cloves minced garlic<br />
1" minced ginger<br />
3 tbsp oil<br />
1/4 tsp turmeric<br />
salt to taste<br />
1 tsp chaat masala<br />
2 chopped (I used one) green chili<br />
1 tsp mustard seeds<br />
1/2 tsp cumin seeds<br />
4 to 5 curry leaves (I used them once and didn't use them once and there wasn't that much difference)<br />
1/2 cup packed cilantro and mint leaves<br />
2 tsp lemon juice<br />
1/2 tsp (or to taste) cayenne pepper powder<br />
<br />
Preheat oven to 400F.<br />
<br />
Grease a large non stick pan and add potatoes.<br />
<br />
In a medium pan add oil on medium heat. Add the mustard seeds, cumin seeds, followed by the curry leaves. Allow them to sputter. Add the chili, ginger and garlic and cook for a minute. Add the salt and turmeric and take off heat. Pour over potatoes making sure to stir to coat evenly.<br />
<br />
Bake until tender and brown about 25-30 minutes. Stir every 10 minutes or so so they brown evenly. Remove from oven and stir in the cilantro, mint, chaat masala, cayenne pepper and lemon juice.<br />
<br />
<br />
<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com4tag:blogger.com,1999:blog-7075592937786867531.post-43058570551882809882013-05-21T08:28:00.000-04:002013-05-21T09:34:49.907-04:00Hi, it's me. I have two salads for you. You need to try them.<br />
<a href="http://www.flickr.com/photos/yarn/8767353040/" title="2013-05-17 18.13.40 by janis33, on Flickr"><img src="http://farm3.staticflickr.com/2814/8767353040_d68f60615a.jpg" width="375" height="500" alt="2013-05-17 18.13.40"></a><br />
<br />
I stink at this blogging stuff. I just don't have enough to say that is worth putting out there. I knit, I cook, I go to work. Repeat. The thing is this... I keep having a dialog with myself.<br />
<br />
Janis: You really need to do a blog post<br />
<br />
Self: Why? It really doesn't matter.<br />
<br />
Janis: Yeah, but it is good to follow through with the blog you started a million years ago.<br />
<br />
Self: Really? No one reads it.<br />
<br />
Janis: Can you just work with me here?<br />
<br />
Self: Ok, for instance... look at the stupid title of this post.<br />
<br />
Janis: What about it?<br />
<br />
Self: You didn't even say what kind of salads. How can anyone know if they are interested or not if you don't say up front what the recipe is.<br />
<br />
Janis: You mean I make them read this shit to find out what the recipe is and that isn't very "honest".<br />
<br />
Self: Yeah, kinda like that.<br />
<br />
Janis: Shut up.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8764628473/" title="2013-05-15 17.37.21 by janis33, on Flickr"><img src="http://farm3.staticflickr.com/2821/8764628473_bdab6f7666.jpg" width="375" height="500" alt="2013-05-15 17.37.21"></a><br />
<br />
This salad was so so so good. It really made me want to stick my face in the bowl. Dr. Food made the "I will eat this but I don't like it" face. What does he know. He is from Texas. Vegetables are optional to Texans. Being a California gal, I could eat these salads with no meat and have no problem with that. To me the meat is optional. We compromise. We only have a goat, pig, and lamb in our freezer. Not much left of any of it.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8767354676/" title="2013-05-17 18.11.52 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5329/8767354676_8912aa7625.jpg" width="375" height="500" alt="2013-05-17 18.11.52"></a><br />
<br />
See? Meat. I made lamburgers. I even made the pita bread for them to go into.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8767355050/" title="2013-05-17 16.39.47 by janis33, on Flickr"><img src="http://farm3.staticflickr.com/2890/8767355050_20d756a327.jpg" width="375" height="500" alt="2013-05-17 16.39.47"></a><br />
<br />
Dr. Food liked these. I didn't. HEY! We are kinda like Jack Spratt... Oh, wait. No we aren't.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8764629791/" title="2013-05-20 17.02.43 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8394/8764629791_172928d80a.jpg" width="375" height="500" alt="2013-05-20 17.02.43"></a><br />
<br />
Beets! A rice salad with beets. Thing is that it is brown rice. The recipe said that it was a pretty color when done. I disagree. <br />
<br />
<a href="http://www.flickr.com/photos/yarn/8764629385/" title="2013-05-20 18.14.27 by janis33, on Flickr"><img src="http://farm6.staticflickr.com/5446/8764629385_78a2e70061.jpg" width="375" height="500" alt="2013-05-20 18.14.27"></a><br />
<br />
I thought it was ugly but tasted really good. Dr. Food made THAT face again. Tell tell sign was that it was almost all left on his plate that he pushed away and said "Thanks for dinner, that was good." Liar. You hated it. <br />
<br />
Don't let that sway you. If you are not a Texan and you love vegetables, or if you are a Texan that does like vegetables. Give these recipes a try. This Californian loved them both.<br />
<br />
<b>Fava Bean & Corn Salad with Fresh Mint</b><br />
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).<br />
<br />
<br />
Salt and freshly ground pepper, to taste<br />
2 cups fresh or frozen corn kernels (I used fresh corn)<br />
1 1/2 cups shelled fresh fava beans (about 1 1/2 lb.)<br />
2 Tbs. extra-virgin olive oil<br />
1 1/2 Tbs. cider vinegar<br />
8 radishes, trimmed and thinly sliced<br />
2 Tbs. coarsely chopped fresh mint leaves<br />
<br />
<br />
<br />
Bring a large pot of lightly salted water to a boil over high heat. Add the corn and cook for 1 minute. Remove with a strainer and set aside. <br />
<br />
Add the fava beans to the pot and cook until just tender, 3 to 5 minutes. Drain and rinse under cold running water. Slip the fava beans from their skins. <br />
<br />
In a bowl, whisk together the olive oil and vinegar. Stir in the corn, fava beans, radishes, mint, 1/2 tsp salt and a few grindings of pepper. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4.<br />
<br />
<br />
<b>Beet and Brown Rice Salad with Goat Cheese</b><br />
<a href="http://www.wholeliving.com/">Whole Living</a><br />
<br />
1 cup brown basmati, or other brown rice<br />
1 bay leaf<br />
Coarse salt<br />
1/4 cup pine nuts<br />
2 teaspoons olive oil<br />
2 small onions, finely chopped<br />
1 tablespoon minced garlic<br />
4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes<br />
Freshly ground pepper<br />
2 teaspoons freshly grated lemon zest<br />
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish<br />
2 ounces (about 3/4 cup) soft goat cheese, crumbled<br />
<br />
<br />
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.<br />
<br />
Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.<br />
<br />
Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).<br />
<br />
Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5tag:blogger.com,1999:blog-7075592937786867531.post-31232524449540787372013-05-07T11:07:00.000-04:002013-05-07T11:07:19.416-04:00California, Smoked Chicken, and a Blue Fish Rillette<a href="http://www.flickr.com/photos/yarn/8716670019/" title="IMG_2338 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7404/8716670019_a51d954307.jpg" width="373" height="500" alt="IMG_2338"></a><br />
<br />
Dr. Food and I went to California for my birthday! It was awesome getting to see Annie, Tim and my Parker. We had plans and there was no stopping us.... well, or so I thought.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716669927/" title="IMG_2309 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7402/8716669927_a71f6bf098.jpg" width="373" height="500" alt="IMG_2309"></a><br />
<br />
It started off on Friday by us heading over to Shoreline to visit Tim and for Dr. Food to hangout and see Lady Antebellum. No, I DID not marry him for his taste in music. We ate dinner there and people watched. Then Annie, Parker and I went home. Dr. Food stayed and Tim worked.<br />
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<a href="http://www.flickr.com/photos/yarn/8716669785/" title="IMG_2325 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7311/8716669785_b6684d674c.jpg" width="373" height="500" alt="IMG_2325"></a><br />
<br />
Next day was the A's game in a Suite. It was really amazing. Here are the three amigos enjoying the popcorn and the game.<br />
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<a href="http://www.flickr.com/photos/yarn/8716672255/" title="IMG_2317 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7298/8716672255_d5230d74c6.jpg" width="373" height="500" alt="IMG_2317"></a><br />
<br />
God, I love this kid.<br />
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<a href="http://www.flickr.com/photos/yarn/8717789720/" title="IMG_2322 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7364/8717789720_673319f795.jpg" width="500" height="374" alt="IMG_2322"></a><br />
<br />
I can not tell you how much food we had in this suite. It really was amazing (ok, I know I said that already).<br />
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<a href="http://www.flickr.com/photos/yarn/8717789000/" title="IMG_2321 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7321/8717789000_bffc814620.jpg" width="373" height="500" alt="IMG_2321"></a><br />
<br />
Mr. Parker was chowing down.<br />
<br />
And there folks was the end. I woke up the next morning with the worse sore throat and earache I have ever had. I was down for the count. This meant that I dragged everyone down with me. <br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716670099/" title="IMG_2304 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7351/8716670099_4b3fcc677e.jpg" width="373" height="500" alt="IMG_2304"></a><br />
<br />
Parker watched Nemo with me though.<br />
<br />
Next day Dr Food was down. He was barfing. What? TMI? Sorry. All plans were scratched. My birthday dinner was chinese food and a cake. Tim and Annie saved the day and made me smile. <br />
<br />
Thank you Annie, Tim and Parker for making a bad situation still fun. I love you.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716670889/" title="IMG_6562 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7353/8716670889_3a2cab122b.jpg" width="500" height="333" alt="IMG_6562"></a><br />
<br />
So, on the way home landing with and ear infection is fun. Nevermind I had taken a Xanax because I am a badass on the ground but a big ole baby on a plane. It hurt. But we got home and the weather was amazing. Um, that is a picture of my neighbors yard because I was standing on my back porch. Pretty huh?<br />
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<a href="http://www.flickr.com/photos/yarn/8717789382/" title="IMG_6568 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7322/8717789382_66197c2eba.jpg" width="500" height="333" alt="IMG_6568"></a><br />
<br />
Someone was happy to see us. So, I had no voice and felt like crap. We hung out at home this weekend and Dr. Food smoked some chicken thighs.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716670503/" title="IMG_6559 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7294/8716670503_4cc98d0480.jpg" width="500" height="333" alt="IMG_6559"></a><br />
<br />
I have a dilemma here. You see, the recipe for the chicken is in a cookbook and online. It is by some BBQ dude. Problem is that BBQ dude doesn't give the recipe for the rub or sauce in the cookbook or online. He tells you that you have to buy the recipe separate from the book. WHAT? Never heard of such nonsense.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8717789652/" title="IMG_6567 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7337/8717789652_7fb6c6eeda.jpg" width="500" height="333" alt="IMG_6567"></a><br />
<br />
So, I snooped around and on some really weird forum I found a recipe for the BBQ rub and sauce. It was hidden in a discussion about a foot fetish. I am not kidding. So, I will take a picture of the thread. That means I am sharing a picture. Is it the real rub and sauce recipe? I don't know but it doesn't matter because it WAS that good.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716793117/" title="Screen shot 2013-05-07 at 10.52.04 AM by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7294/8716793117_4d8e527dbd.jpg" width="500" height="313" alt="Screen shot 2013-05-07 at 10.52.04 AM"></a><br />
<br />
I can't imagine a cookbook where many recipes call for something that you have to pay for the recipe for that component. Tacky.<br />
<br />
Hmmmm. Then again I don't understand alot of stuff.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8716669301/" title="IMG_6566 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7371/8716669301_02895075c9.jpg" width="500" height="333" alt="IMG_6566"></a><br />
<br />
While he was at it Dr. Food smoked some Blue Fish that had been marinaded and dried. <br />
<br />
<a href="http://www.flickr.com/photos/yarn/8717789262/" title="IMG_6571 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7413/8717789262_171a5d9259.jpg" width="500" height="333" alt="IMG_6571"></a><br />
<br />
This morning I made it into <a href="http://www.sixcoursedinner.com/2011/06/smoked-bluefish-rillettes.html">Smoked Blue Fish Rillette.</a><br />
<br />
<a href="http://www.flickr.com/photos/yarn/8717789116/" title="IMG_6576 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7321/8717789116_189efa5042.jpg" width="500" height="333" alt="IMG_6576"></a><br />
<br />
The recipe called for Scotch and for the life of me I can't remember why I put this "Good Scotch" in another bottle and labeled it "Good Scotch".<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8717934268/" title="IMG_6578 by janis33, on Flickr"><img src="http://farm8.staticflickr.com/7384/8717934268_4f27669675.jpg" width="333" height="500" alt="IMG_6578"></a><br />
<br />
While I am sharing, did I ever show you the Moonshine that I carried back from Texas about 15 years ago? Yup, I still have it. It has mellowed with age. I got it from "friends".<br />
<br />
Ok, carry on....<br />
<br />
<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com6tag:blogger.com,1999:blog-7075592937786867531.post-41746157352899141612013-04-23T08:39:00.000-04:002013-04-23T09:24:55.977-04:00No, I didn't quit Blogging. I quit Twitter. Lets talk Beef shanks now...<a href="http://www.flickr.com/photos/yarn/8674177505/" title="IMG_2289 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8389/8674177505_97da12bfc1.jpg" width="373" height="500" alt="IMG_2289"></a><br />
<br />
After all the horrible stuff in Boston was over we got to go into the city to see the play "The Book of Mormon". What a great play. It was good to see the city bustling again and people coming back out into the city.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8675280990/" title="IMG_2286 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8525/8675280990_f668c6db7a.jpg" width="373" height="500" alt="IMG_2286"></a><br />
<br />
They said no photos were allowed but I am a rebel. I needed pictures of the Opera House. Ok, so they were talking about pictures DURING the play, but I like to think that I am badass.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8674177125/" title="IMG_2288 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8545/8674177125_52eda55fa6.jpg" width="373" height="500" alt="IMG_2288"></a><br />
<br />
Love the detail in this building.<br />
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<a href="http://www.flickr.com/photos/yarn/8674177461/" title="IMG_2291 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8404/8674177461_a1ae398b68.jpg" width="373" height="500" alt="IMG_2291"></a><br />
<br />
There was a game going on at Fenway. We parked right near there to go to Island Creek Oysters for dinner.<br />
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<a href="http://www.flickr.com/photos/yarn/8674177251/" title="IMG_2293 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8113/8674177251_2ecc2c2369.jpg" width="373" height="500" alt="IMG_2293"></a><br />
<br />
Then my car was broken into. My GPS and iPad were nabbed. They left their calling card on my floor mat (shut up, I know my car is filthy). After all the "We are Boston hear us Roar", and Neil Diamond singing, some dickwad ripped us off. So much for warm fuzzy feelings.<br />
<br />
<br />
Despite the theft, we had a really fun time. What else has been happening in the last month that I have been too busy or too lazy to blog? Well, here is the conversation in my head about blogging<br />
<br />
Janis: I should blog something. Nevermind that I haven't cooked in a month, and we have been surviving on some really bad shit like Rice a roni and other boxed foods.... I could make stuff up to blog. No one will be the wiser.<br />
<br />
Head: No one wants to read that shit.<br />
<br />
Janis: I will talk about myself. How uninteresting can THAT be?<br />
<br />
Head: Very. Give up and just pretend you don't have a blog.<br />
<br />
Janis: Yeah, I think you have a point.<br />
<br />
What else has been happening? (afterall I get to talk all about me me me on my blog)<br />
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<a href="http://www.flickr.com/photos/yarn/8674177209/" title="IMG_2295 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8380/8674177209_37317bd310.jpg" width="373" height="500" alt="IMG_2295"></a><br />
<br />
Dr. Food forgot his wallet at breakfast and I didn't have my purse with me. He left me at the table as collateral (oy) and went home. I drank boatloads of coffee until he got back. By this time I was shaking from a caffeine rush and was talking really fast. We went to Target and I got over it.<br />
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<a href="http://www.flickr.com/photos/yarn/8674210771/" title="IMG_2280 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8381/8674210771_31c16f7656.jpg" width="373" height="500" alt="IMG_2280"></a><br />
<br />
My friend Cathy made me go walking. I hate exercise but she yelled at me and got me to go. I love her for the encouragement (but I still hate exercise). We saw Turkeys. I illustrated where the turkey was in case you aren't too observant.<br />
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<a href="http://www.flickr.com/photos/yarn/8675281150/" title="IMG_6551 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8534/8675281150_80734d873c.jpg" width="500" height="333" alt="IMG_6551"></a><br />
<br />
I had some beef shanks in the freezer. I never have made them before. I looked up a recipe and found one that sounded good. It was Portuguese Braised Beef Shanks. So good and not difficult at all.<br />
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<a href="http://www.flickr.com/photos/yarn/8674177005/" title="IMG_6553 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8379/8674177005_28e5dc1f11.jpg" width="500" height="333" alt="IMG_6553"></a><br />
<br />
I knew that the dog and Dr. Food would love the marrow. Wait, did that sound bad putting the dog and Dr. Food in the same category. I didn't mean it that way...<br />
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<a href="http://www.flickr.com/photos/yarn/8674177337/" title="IMG_6556 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8253/8674177337_8559baf8bf.jpg" width="500" height="333" alt="IMG_6556"></a><br />
<br />
The dog put this recipe in her favorites list. Dr. Food liked it too.<br />
<br />
<b>Portuguese Braised Beef Shanks Recipe</b><br />
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA<br />
<br />
1 teaspoon mixed color peppercorns<br />
1 teaspoon whole allspice berries<br />
6 whole cloves<br />
2 cinnamon sticks<br />
2 bay leaves<br />
6 ounces thin-sliced pancetta, cut into cubes<br />
4 (about 3 1/2 pounds total) thick center-cut beef shanks (I had mine cut 1-inch thick)<br />
Coarse salt or sea salt and freshly-ground mixed color pepper<br />
Olive oil, if needed<br />
2 large yellow onions, medium chopped<br />
6 to 8 garlic cloves, finely minced<br />
2 1/2 cups Beef Stock<br />
2 cup dry red wine<br />
2 tablespoon dark molasses<br />
1 teaspoon salt<br />
1 dried Guajillo chile pepper<br />
1 dried Arbol chile pepper<br />
<br />
Preheat oven to 350 degrees F. Position oven rack in lower third of oven.<br />
<br />
Place the peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch; tie securely and set aside.<br />
<br />
Heat a large oven-proof pot with a tight-fitting lid over medium-low heat until hot. Add the pancetta cubes and sizzle to render the fat and crisp up. When crispy, remove with a slotted spoon to a folded paper towel; set aside.<br />
<br />
Place the beef shanks into the hot rendered fat. Sprinkle salt and pepper over the top of each beef shank and sear until very brown (this step gives the dish more flavor). Turn the beef shanks and sear the other side. Sprinkle salt and pepper over the browned side. Once both sides are well seared, remove the beef shanks to a plate; set aside.<br />
<br />
Lower heat to low (if the pot is dry, add a little olive oil). Add the onions, stirring until they begin to release their water. Using your spatula, scrape up the browned bits on the bottom of the pan and stir into the onions. Sauté the onions until softened. Add the garlic and sauté an additional 1 minute.<br />
<br />
Add the beef stock, wine, molasses, and 1 teaspoon salt to the pot. Turn off the heat, add the prepared pancetta, beef shanks, and any accumulated juices to the pot. Nestle the cheesecloth spice pouch and the chile peppers in the pot. Cover and braise the beef in the oven, for approximately 4 hours, turning once and using a spoon, scoop up the juices and the onions and pour over the top of the shanks. Meat should be falling off the bone when done.<br />
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Remove from oven and transfer the beef shanks to a serving platter, along with the bones (the marrow in the bone is excellent and some people love to eat it). Remove the cheesecloth spice pouch and peppers (unless you want to eat the peppers).<br />
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At this point, the juice may be reduced, if necessary, by cooking over high heat to the obtain the consistency or thickness you desire. Skim fat from the top, taste, and season with salt and pepper if needed.<br />
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Divided meat and bones (with marrow) onto 4 plates and ladle the sauce on top.<br />
<br />
Makes 4 servings.<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5tag:blogger.com,1999:blog-7075592937786867531.post-73463939064309346012013-03-19T10:24:00.000-04:002013-03-19T10:24:27.052-04:00I did it! I made a Cherpumple my way!<a href="http://www.flickr.com/photos/yarn/8572097058/" title="IMG_2219 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8381/8572097058_8fa6dbeef8.jpg" width="500" height="374" alt="IMG_2219"></a><br />
<br />
So, Dr. Food has been out of the country for weeks now. Ok, so it has only been 8 days but it feels like weeks. I was snowed in twice while he has been gone. Today being one of those days. First day of Spring tomorrow and I am stuck in the house because of the snow. Not really. Jeffie my neighbor snow blowed (is it snow blew?) for me. I tend towards being a little bit dramatic. What have I been doing? Well, working for one. That is when I am not stuck out in the wilderness snowed in. Yeah, Marlborough, Massachusetts IS the wilderness as far as *I* am concerned.<br />
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<a href="http://www.flickr.com/photos/yarn/8571001939/" title="IMG_2218 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8518/8571001939_9d12fe73ab.jpg" width="500" height="374" alt="IMG_2218"></a><br />
<br />
First of all I decorated the laundry room. Dr. Food rolled his eyes when he saw that I bought this to put up (not really but I can tell he wanted to). I don't think he thought I would get off my ass to do this but while he was away I did.<br />
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<a href="http://www.flickr.com/photos/yarn/8572096560/" title="IMG_2222 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8370/8572096560_34f95b684a.jpg" width="373" height="500" alt="IMG_2222"></a><br />
<br />
Someone really wishes that I would just chill. I think she hates when Dr. Food goes away because I do weird things like eat dinner over the sink and feed her things that I shouldn't. I think it makes her nervous. I think she really doesn't know what to think. I think she is a dog and was just sleeping on her blanket and I made a story up about it because I don't have much to say. I think you all may have left this blog post already... HELLO?<br />
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<a href="http://www.flickr.com/photos/yarn/8572098502/" title="IMG_6530 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8089/8572098502_291f4e674d.jpg" width="500" height="333" alt="IMG_6530"></a><br />
<br />
Ok, so the Cherpumple story. I awoke (awoke?) early in the morning to fufill the mission of making my coworkers a special cake. It is a pie/cake called a Cherpumple. Cherry, Pumpkin, Apple pies, baked into cakes. Stacked up and frosted. I used Peach baked into a white cake. Pecan baked into a butter pecan cake. Last but not least the noble apple pie baked into a yellow cake mix. You can do whatever you want. My cake/pie is called a Pecapple<br />
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<a href="http://www.flickr.com/photos/yarn/8571002769/" title="IMG_6531 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8366/8571002769_1610efa4d8.jpg" width="500" height="333" alt="IMG_6531"></a><br />
<br />
So store bought pies and cake mix. You would have to be out of your mind even more than I am to make each component yourself. Afterall, it isn't fine pastry. It is over the edge Ew.<br />
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<a href="http://www.flickr.com/photos/yarn/8571002635/" title="IMG_6538 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8229/8571002635_1f2531eca9.jpg" width="500" height="333" alt="IMG_6538"></a><br />
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So I baked.<br />
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<a href="http://www.flickr.com/photos/yarn/8572098070/" title="IMG_6541 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8374/8572098070_f82b6f565e.jpg" width="500" height="333" alt="IMG_6541"></a><br />
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And baked...<br />
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<a href="http://www.flickr.com/photos/yarn/8572097628/" title="IMG_6544 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8506/8572097628_526b1e90fc.jpg" width="500" height="333" alt="IMG_6544"></a><br />
<br />
I destroyed one layer so between baking I went to the store for another pie (first one was cherry and new one was pecan) and another cake mix.<br />
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<a href="http://www.flickr.com/photos/yarn/8572098198/" title="IMG_6547 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8242/8572098198_9e51ffb6d4.jpg" width="500" height="333" alt="IMG_6547"></a><br />
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I stacked and frosted.<br />
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<a href="http://www.flickr.com/photos/yarn/8572097058/" title="IMG_2219 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8381/8572097058_8fa6dbeef8.jpg" width="500" height="374" alt="IMG_2219"></a><br />
<br />
I finished!<br />
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<a href="http://www.flickr.com/photos/yarn/8572097254/" title="IMG_6548 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8524/8572097254_48072a8a3e.jpg" width="500" height="333" alt="IMG_6548"></a><br />
<br />
It took all day. Know what? It really was fun. Hard part was getting it 30 miles in the car. I did it though!<br />
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<a href="http://www.flickr.com/photos/yarn/8572096754/" title="IMG_2226 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8509/8572096754_7d085c6b22.jpg" width="373" height="500" alt="IMG_2226"></a><br />
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I think everyone liked it. If they didn't they didn't say anything because I think they knew that I may take my letter opener and bludgeon them if they didn't eat it and LIKE it.<br />
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<a href="http://www.flickr.com/photos/yarn/8571001517/" title="IMG_2221 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8390/8571001517_646cf3b76d.jpg" width="500" height="374" alt="IMG_2221"></a><br />
<br />
At the end of this day that was St. Patricks day, I made myself cornbeef, cabbage, and tater tots. What?<br />
<br />
Dr. Food comes home tonight. Please do not tell him what I have been up to.<br />
<br />
<br />
Pecapple Cake Pie (switch pies and cake flavors as you wish)<br />
<br />
1 8-inch Apple pie<br />
1 box white cake mix<br />
1 8-inch Pecan pie<br />
1 box butter pecan cake mix<br />
1 8-inch Peach pie<br />
1 box yellow cake mix<br />
eggs and oil according to the cake mix<br />
<br />
Cream cheese frosting (from can or favorite recipe)<br />
<br />
3 8½-inch-round cake pans (I used springform and made 1 cake/pie at a time)<br />
<br />
<br />
Mix cake batter according to instructions. For each layer, pour about 1 1⁄3 cup of batter in the cake pan. <br />
<br />
Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air. <br />
<br />
Pour enough batter on top to cover the pie. Bake about 45 minutes to 1 hour (test with toothpick at 45 min.)<br />
<br />
Cool and remove from pans then frost it like you mean it<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com9tag:blogger.com,1999:blog-7075592937786867531.post-2866174978748075812013-03-14T10:10:00.000-04:002013-03-14T10:55:04.011-04:00Israeli street food and tapping a tree<a href="http://www.flickr.com/photos/yarn/8556350329/" title="IMG_6517 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8377/8556350329_8c37666888.jpg" width="333" height="500" alt="IMG_6517"></a><br />
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Sometimes I feel like I find ways to get myself into "predicaments". Really. You looked shocked. NO, it isn't moonshine. It is sap from my maple tree. I had a tap sitting around and I decided to use it. I bought it about 2 years ago at the <a href="http://www.maplemuseum.com/">Maple Syrup Museum</a>.<br />
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<a href="http://www.flickr.com/photos/yarn/8557494808/" title="61722764 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8234/8557494808_31467dfae2.jpg" width="500" height="281" alt="61722764"></a><br />
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This museum is in Vermont (duh) and was really fun to go through. Little did I know when I bought that tap, that it would actually work.<br />
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<a href="http://www.flickr.com/photos/yarn/8557460070/" title="IMG_6526 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8370/8557460070_6012fff9f7.jpg" width="500" height="333" alt="IMG_6526"></a><br />
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After 2 weeks of emptying the mason jar (shut up! I didn't have a BUCKET) in the rain, snow, and all that, I collected enough to boil down.<br />
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<a href="http://www.flickr.com/photos/yarn/8556349267/" title="IMG_6527 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8390/8556349267_79a4f27af9.jpg" width="500" height="333" alt="IMG_6527"></a><br />
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I got this much from the first round. I have to filter it again. At this rate you all are invited over for that one stack of pancakes that this might cover. I am sticking to it (har har) until the end of April. Next year I will get more taps and I will tap all the neighbors trees in the middle of the night.<br />
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<a href="http://www.flickr.com/photos/yarn/8556350929/" title="IMG_6485 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8373/8556350929_e490a8866f.jpg" width="500" height="333" alt="IMG_6485"></a><br />
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Lets move on. I was <a href="http://www.urbandictionary.com/define.php?term=jonesing">jonesing</a> for some Israeli food. I really felt like an israeli salad. I also felt like a Israeli street food that is called a Mixed Grill.<br />
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<a href="http://www.flickr.com/photos/yarn/8557461442/" title="IMG_6497 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8236/8557461442_3a5e9fb8ef.jpg" width="500" height="333" alt="IMG_6497"></a><br />
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The Israeli salad is just a bunch of vegetables cut up really small. I found this recipe on <a href="http://www.davidlebovitz.com/">David Lebovitz's </a> blog. I liked the idea that it had all kinds of seeds and nuts in it.<br />
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<a href="http://www.flickr.com/photos/yarn/8556349629/" title="IMG_6490 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8250/8556349629_01c30c0d79.jpg" width="500" height="333" alt="IMG_6490"></a> <br />
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I also made Babaganoush. I roasted the eggplant and did my thing with it. I just realized that blogging about Babaganoush isn't really a good idea. It looks really ugly. Ok, but it tasted good.<br />
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<a href="http://www.flickr.com/photos/yarn/8557460866/" title="IMG_6489 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8239/8557460866_19a60f5123.jpg" width="500" height="333" alt="IMG_6489"></a><br />
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Not that good though.<br />
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<a href="http://www.flickr.com/photos/yarn/8556349393/" title="IMG_6505 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8242/8556349393_f262e737a8.jpg" width="500" height="333" alt="IMG_6505"></a><br />
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However, the Mixed Grill was fantastic and one of my very favorites. I made Tahini to go on it.<br />
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<a href="http://www.flickr.com/photos/yarn/8556348953/" title="IMG_6512 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8519/8556348953_496a8a8768.jpg" width="500" height="333" alt="IMG_6512"></a><br />
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Ok, I am tired of writing now. I just did this because it is Julie's birthday tomorrow and I didn't want to disappoint her and not have a blog post. She loves me so much that she actually gets disappointed when I don't blog. Really. I mean it. Ask her. JULIE HAPPY BIRTHDAY TOMORROW. I didn't forget! I love you!<br />
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<br />
<b>Israeli Salad</b><br />
Adapted from recipe by <i>Maya Marom</i><br />
<br />
1 ripe tomato<br />
1 medium cucumber, or 3 small ones<br />
1 medium carrot, peeled<br />
2-3 tablespoons finely chopped red onion<br />
5 red globe radishes<br />
half a small beet, peeled<br />
half a small kohlrabi, peeled<br />
large handful of arugula (lettuce can be substituted)<br />
1/4 cup finely chopped flat-leaf parsley or cilantro<br />
<br />
2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)<br />
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1/3 cup crumbled Feta or firm goat cheese<br />
<br />
2-3 tablespoons freshly squeezed lemon juice (or more)<br />
2-3 tablespoons good quality extra virgin olive oil (or more)<br />
sea salt and freshly ground pepper<br />
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1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.<br />
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2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.<br />
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3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).<br />
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Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.<br />
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<br />
<b>Jerusalem Mixed Grill</b><br />
<i>Saveur</i><br />
<br />
2 tsp. turmeric <br />
1 tsp. black peppercorns<br />
1 tsp. allspice berries<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. freshly grated nutmeg<br />
1/2 lb. chicken breasts, cut into 1" cubes <br />
1/2 lb. chicken hearts, halved and rinsed <br />
1/2 lb. chicken livers, rinsed and <br />
roughly chopped<br />
2 tbsp. extra-virgin olive oil<br />
2 large yellow onions, roughly chopped<br />
Kosher salt, to taste<br />
Fresh pitas, for serving<br />
Amba and pickled peppers for serving<br />
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1. Combine turmeric, peppercorns, allspice, cinnamon, and nutmeg in a spice grinder and grind to a fine powder; set aside. Heat a dry 12" cast-iron skillet over medium-high heat until nearly smoking. Add chicken breasts and cook, flipping once, until browned but not cooked through, 2–3 minutes. Transfer chicken to a bowl; set aside. Return skillet to medium-high heat and add chicken hearts and cook, flipping occasionally, until browned but not cooked through, 2–3 minutes. Transfer hearts to the bowl with the chicken breast. Repeat with chicken livers. <br />
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2. Return skillet to medium-high heat and add the oil; add onions and cook, stirring occasionally, until onions are soft and slightly charred, about 4 minutes. Add the reserved spices and chicken and season with salt. Cook, stirring occasionally, until chicken is cooked through, about 3 minutes. To serve, cut slits in the tops of the pitas. Fill pitas with chicken mixture; top each sandwich with some of the amba and pickled peppers. <br />
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SERVES 4 – 6<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com7tag:blogger.com,1999:blog-7075592937786867531.post-27636567494992467302013-02-28T10:21:00.000-05:002013-02-28T10:21:13.069-05:00A really good recipe with a little whineI am sick of winter. I am sick of a lot of other things too but I can't say it here. Ya know, I am pretty darn even tempered but when someone can make me question myself it is bad. One thing lead to another and I started thinking about ego. I looked up lots of stuff about it. I looked up why I feel like "less" and demeaned by someone that acts superior but can't master the English language. I looked for a poem to share with you but found this public service announcement instead. I liked that it was a deep subject in the style of Dr. Seuss.<br />
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<iframe width="420" height="315" src="http://www.youtube.com/embed/pbWUEzCh39I" frameborder="0" allowfullscreen></iframe><br />
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Ok ok.... Less ego and more meatballs.<br />
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<a href="http://www.flickr.com/photos/yarn/8515114451/" title="IMG_6483 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8112/8515114451_73a9a5a84d.jpg" width="500" height="333" alt="IMG_6483"></a><br />
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This weekend was cold and snowy. Duh, what is new? So, I just wanted something comforting (ok, shut up. I am not feeling sorry for myself. It has been a hard month). I decided to make Lamb kofta tagine with artichokes, goats’ cheese and eggs.<br />
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<a href="http://www.flickr.com/photos/yarn/8516229466/" title="IMG_6479 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8391/8516229466_605e6030f8.jpg" width="500" height="333" alt="IMG_6479"></a><br />
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You know I have a weakness for anything with an runny egg in it or on it.<br />
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<a href="http://www.flickr.com/photos/yarn/8516230198/" title="IMG_6468 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8369/8516230198_28b9a55e89.jpg" width="500" height="333" alt="IMG_6468"></a><br />
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I also didn't kick Dr. Food away from the kitchen this time. We cooked together and had fun.<br />
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<a href="http://www.flickr.com/photos/yarn/8516230060/" title="IMG_6470 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8227/8516230060_56236b9b3a.jpg" width="500" height="333" alt="IMG_6470"></a><br />
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It really was a simple recipe. Well worth making and not stressful.<br />
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What? I bored you this week? Ok, I am sorry.<br />
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<b>Lamb kofta tagine with artichokes, goats’ cheese and eggs</b><br />
Recipe from Greg Malouf<br />
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800g lamb, finely minced<br />
1 medium onion, finely chopped<br />
3 tbsp parsley, finely chopped<br />
1 tsp dried mint<br />
¼ tsp cayenne pepper<br />
Sea salt and white pepper<br />
2 tbsp olive oil, for frying<br />
½ bunch flat leaf parsley, picked, chopped, to garnish<br />
1/3 bunch coriander, roots removed, picked, chopped, to garnish<br />
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Sauce<br />
2 tbsp olive oil<br />
3 medium onions, finely chopped<br />
1 clove garlic, finely chopped<br />
2 long green chillies, deseeded, sliced<br />
6 vine-ripened tomatoes, chopped<br />
1 tsp cumin powder<br />
1 tsp coriander powder<br />
10 strands saffron<br />
2 cinnamon sticks<br />
½ tsp cayenne pepper<br />
Sea salt and white pepper<br />
500ml chicken stock<br />
8 small free-range eggs<br />
6 pickled artichokes, in oil<br />
150g goats’ cheese<br />
View conversion table<br />
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To make the meatballs, in a large bowl, combine the lamb, onion, parsley, mint, cayenne, salt and pepper. Mix well. Using wet hands, take a tablespoon of the mixture to form a walnut-sized ball. Repeat with the remaining mixture. Heat the 2 tablespoons of oil, add the meatballs and cook until brown. Drain on kitchen paper.<br />
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To prepare the sauce, heat the oil in a heavy-based casserole dish. Add the onion and garlic. Sauté until the onions are translucent. Add the chilli, olive oil, tomato, cumin, coriander powder, saffron, cinnamon, cayenne, and salt and pepper. Stir well. Add the stock, stir, and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until it has reduced to a very thick gravy.<br />
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Add the meatballs to the sauce and continue cooking for a further 10 minutes. Carefully break the eggs into the sauce, add artichokes and goat’s cheese. Cook, covered, for 5 minutes or until the eggs are just set.<br />
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Garnish with the parsley and fresh coriander. Serve with Arabic bread to mop up the runny egg yolks. Alternatively, serve with plain buttered couscous and a dollop of thick natural yoghurt.<br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5tag:blogger.com,1999:blog-7075592937786867531.post-80520693404121238522013-02-21T09:38:00.001-05:002013-02-21T09:38:30.680-05:00Burmese Green Tea Leaf Salad and a Lobster Death<a href="http://www.flickr.com/photos/yarn/8494106293/" title="IMG_6441 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8241/8494106293_316b7eb9bf.jpg" width="500" height="333" alt="IMG_6441"></a><br />
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I am lucky. Yes I am. I am lucky but my name isn't Sam. I am lucky because I got fermented tea leaves from Burma (ok ok Mynamar. Burma sounds more exotic)<br />
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<iframe width="420" height="315" src="http://www.youtube.com/embed/Ug7DZG1F6bs" frameborder="0" allowfullscreen></iframe><br />
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Ok ok...<br />
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So I am lucky because my pal <a href="http://www.nickelmoon.com/">Sharon Miro</a> actually went to Mynaburma (hey, that is a compromise)...does Burmyn work better? Shit, I digressed again...anyhow I asked her to bring me fermented tea leaves. She did! She is the best. <br />
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<a href="http://www.flickr.com/photos/yarn/8495205392/" title="IMG_6458 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8369/8495205392_df752c19d8.jpg" width="500" height="333" alt="IMG_6458"></a><br />
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There is really no cooking involved. It is just an easy and amazing salad. I didn't really use a recipe. I just read up on the salad and based it on the one I loved so much at Burma Superstar in Northern California.<br />
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This salad is so simple but so balanced that it is a treat to the tastebuds. It is also a delight in the fact that it crunches in just the right way. It is balanced. It is Zen. It is other adjectives but I am boring even me. I will give you instructions for the salad but first let me come clean.<br />
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<a href="http://www.flickr.com/photos/yarn/8495204902/" title="IMG_6444 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8106/8495204902_c07d78ba5f.jpg" width="500" height="333" alt="IMG_6444"></a><br />
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I made a soup to go with this salad. A catfish soup with banana flower, egg, and a catfish. All of it swimming around in a tumeric(ie) broth. EWWWWW. I know this will be the next big "thing". Afterall pig snout made it big. Everyone is all:<br />
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Everyone: "We went to a fabulous new restaurant"<br />
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Everyone's friend: Oh yeah? What is the name of it?"<br />
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Everyone: "Catfish Soup"<br />
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Everyone's friend: "What did you have?"<br />
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Everyone: "A phenomenal Catfish soup with Catfish swimming around in a Tumeric(ie) broth. We also had an equally pretentious cocktail to go with it"<br />
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Everyone's friend: "Oooooh, blog about it!"<br />
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Ok ok, so you get the point.<br />
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<a href="http://www.flickr.com/photos/yarn/8494105387/" title="IMG_6451 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8241/8494105387_acdedf0d79.jpg" width="500" height="333" alt="IMG_6451"></a><br />
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Yeah. So, NOT good.<br />
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<a href="http://www.flickr.com/photos/yarn/8495205524/" title="IMG_6453 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8252/8495205524_022b4a9974.jpg" width="500" height="333" alt="IMG_6453"></a><br />
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Action shot of Rich obliterating stew beef. You heard me right. This dish of obliterated meat would have been good if:<br />
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A) Meat was not as dried out as a piece of beef jerky and<br />
B) Someone (no, not ME) hadn't used Tablespoons of salt instead of teaspoons. Not mentioning any names Dr. Food.<br />
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<a href="http://www.flickr.com/photos/yarn/8495204182/" title="IMG_6463 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8228/8495204182_60ffbdfae3.jpg" width="500" height="333" alt="IMG_6463"></a><br />
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((cough))<br />
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<a href="http://www.flickr.com/photos/yarn/8495203964/" title="IMG_6466 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8103/8495203964_39cbbaaba0.jpg" width="500" height="333" alt="IMG_6466"></a><br />
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((Gag))<br />
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So you ready for more? There was my Valentines fiasco. I boiled a lobster and made seafood stock out of the shells.<br />
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<a href="http://www.flickr.com/photos/yarn/8495204080/" title="IMG_6422 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8506/8495204080_8b607d4a95.jpg" width="500" height="333" alt="IMG_6422"></a><br />
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Really an experience. I swear I heard the scream.<br />
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<a href="http://www.flickr.com/photos/yarn/8495204542/" title="IMG_6425 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8529/8495204542_06c3b0fea1.jpg" width="500" height="333" alt="IMG_6425"></a><br />
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<a href="http://www.flickr.com/photos/yarn/8495205112/" title="IMG_6433 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8385/8495205112_e2b4cf21ae.jpg" width="500" height="333" alt="IMG_6433"></a><br />
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This seafood risotto was fantastic. I loved it and more importantly Dr. Food loved it. It stuck in my craw that I got the recipe from Martha Stewart but Martha came through on this one. She didn't even have me make a centerpiece out of the antenna of the lobster.<br />
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<a href="http://www.flickr.com/photos/yarn/8494104465/" title="IMG_6438 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8095/8494104465_933d951081.jpg" width="500" height="333" alt="IMG_6438"></a><br />
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Ok, that is all. Don't make the soup.<br />
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<b>Fermented Tea Leaf Salad</b><br />
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1/4 cup fermented tea leaf (soak in cold water for an hour or two)<br />
1/3 cup dried yellow split peas (soak in water overnight, drained, and then fried)<br />
1/2 head cabbage<br />
4 T unsalted roasted peanuts<br />
4 T sunflower seeds<br />
3 Tbl sesame seeds<br />
4 or 5 Tbl of fried garlic (I used the stuff you buy packaged from Asian market)<br />
Dried shrimp powder, to taste (optional)<br />
2 tsp fish sauce<br />
1 lemon <br />
1 tomato, diced<br />
1 jalapeno sliced thinly (optional)<br />
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Ingredients are placed on plate in piles. You can either toss all together or let people take what they want. I tossed and then squeezed the lemon over the whole salad. It was a bit bland so we put some fish sauce on it as well. Enjoy!<br />
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<b>Seafood Risotto</b><br />
recipe from Martha Stewart<br />
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1/4 cup coarse salt, plus more to taste<br />
2 lobsters (1 1/2 pounds each)<br />
12 littleneck clams, scrubbed well<br />
12 mussels, scrubbed well and debearded<br />
5 tablespoons extra-virgin olive oil<br />
3 large garlic cloves, minced (about 5 teaspoons)<br />
1 small dried chile de arbol, crumbled<br />
1 cup dry sparkling white wine, such as Prosecco<br />
1 pound large shrimp, peeled, deveined, and cut crosswise into thirds<br />
8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces<br />
6 1/2 cups homemade or low-sodium store-bought fish stock<br />
2 tablespoons fresh chervil, minced, plus sprigs for garnish<br />
Pinch of saffron threads<br />
9 tablespoons unsalted butter<br />
3 medium shallots, minced (about 3/4 cup)<br />
2 cups Vialone Nano or Carnaroli rice<br />
Freshly ground pepper, to taste<br />
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)<br />
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Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.<br />
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Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.<br />
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Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.<br />
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Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.<br />
Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.<br />
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Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)<br />
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Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat.<br />
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Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.<br />
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Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com2tag:blogger.com,1999:blog-7075592937786867531.post-69607238103732745562013-02-07T10:11:00.002-05:002013-02-07T10:11:41.033-05:00Superbowl Seafood bread or just call me Jacques P.<a href="http://www.flickr.com/photos/yarn/8452394479/" title="IMG_6395 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8512/8452394479_da2728dc0d.jpg" width="500" height="333" alt="IMG_6395"></a><br />
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Dr. Food and I were discussing what we wanted to snack on for the Superbowl. Let me say that we could care less about the game it is all about commercials and snacking. Unfortunately living on the East Coast had the game stating at 6:00. No one snacks at 6:00. So, I decided to make a Seafood Bread for dinner. I started off by getting the dough ready the night before.<br />
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<a href="http://www.flickr.com/photos/yarn/8452394013/" title="IMG_6398 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8368/8452394013_57a5c533ec.jpg" width="500" height="333" alt="IMG_6398"></a><br />
<br />
The morning of the game I made the bread.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453485014/" title="IMG_6399 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8369/8453485014_d50fd49280.jpg" width="500" height="333" alt="IMG_6399"></a><br />
<br />
This recipe is really good and really easy to wow your friends. That is if they like seafood. If they don't you are screwed and you better make something else like Frito Pie or somethin.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453484708/" title="IMG_6400 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8387/8453484708_0c4a90f3e2.jpg" width="500" height="333" alt="IMG_6400"></a><br />
<br />
Oh, they better like mushrooms too or you might want to make hamburgers.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8452393759/" title="IMG_6401 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8233/8452393759_f21d9ce6de.jpg" width="500" height="333" alt="IMG_6401"></a><br />
<br />
Heh, it looks like a little fishtail hanging out there.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453485180/" title="IMG_6406 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8379/8453485180_eb51f3cd96.jpg" width="500" height="333" alt="IMG_6406"></a><br />
<br />
It is sooooo good.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453484378/" title="IMG_6410 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8506/8453484378_76e2e65094.jpg" width="500" height="333" alt="IMG_6410"></a><br />
<br />
I have posted the recipe before and you can find it <a href="http://bitemenewengland.blogspot.com/2011/08/channeling-jacques-pepin-seafood.html">here</a><br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453484260/" title="IMG_2049 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8239/8453484260_d364639e90.jpg" width="500" height="374" alt="IMG_2049"></a><br />
<br />
So today is my day off. I bought some more radish and carrots at the farmers market. I am going to pickle pickle pickle. The farmer gave me a beet and asked me to pickle it for him and to report back. I will do that too. I also want to try out my fermenting crock so I am also going to make Cortido (Salvadoran Sauerkraut).<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8452393439/" title="IMG_2050 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8236/8452393439_04c87c257e.jpg" width="373" height="500" alt="IMG_2050"></a><br />
<br />
My new love is radish.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8453483920/" title="IMG_2063 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8241/8453483920_95d65dd239.jpg" width="373" height="500" alt="IMG_2063"></a><br />
<br />
I am out of these beauties and craving more!<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8452394061/" title="IMG_2081 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8093/8452394061_06ae65f938.jpg" width="373" height="500" alt="IMG_2081"></a><br />
<br />
So Nemo the blizzard is hitting tomorrow. Should be a good excuse to sit around in front of the fireplace and do nothin.<br />
<br />
Oh one more thing that has nothing to do with anything. You know what? you know what? I miss my babies. <br />
<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8452524683/" title="Scan by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8241/8452524683_f011aa1bbe.jpg" width="500" height="292" alt="Scan"></a><br />
Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com9tag:blogger.com,1999:blog-7075592937786867531.post-50452614357452704092013-01-31T10:33:00.000-05:002013-01-31T10:33:41.689-05:00Julie this is for you! Rest of you can ignore this...I really have nothing to say today but I keep thinking of my friend Julie calling me and telling me that she is disappointed that I haven't posted anything in weeks.<br />
<br />
Ok Jules...<br />
<br />
<a href="http://www.flickr.com/photos/yarn/10863778/" title="IMG_0220 by janis33, on Flickr"><img src="http://farm1.staticflickr.com/8/10863778_07a15bf324.jpg" width="500" height="375" alt="IMG_0220"></a><br />
<br />
Remember this pillow that you made me? I still have it. Ok, ignore the potato chips and soda in this picture. It was taken in my old house in Alameda. Now that I have moved to New England I never eat unhealthy things. I have no idea what the Matzoh is doing there.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/11040723/" title="birdhouse by janis33, on Flickr"><img src="http://farm1.staticflickr.com/3/11040723_e1446e4504.jpg" width="500" height="375" alt="birdhouse"></a><br />
<br />
Did I ever tell about the time that I went to an art opening of a friend? I was with two other friends and I got drunk and bought this? It says "She made birdhouses in that neighborhood". It was expensive and I didn't really have the money to be buying it but it has given me years of pleasure. I don't know what it means.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8433121544/" title="august-24-september-10-2005-233 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8464/8433121544_9b77c37acb.jpg" width="375" height="500" alt="august-24-september-10-2005-233"></a>l<br />
<br />
Remember this place? It got all fancy now but remember when we used to go there and the night you peed in your shoe?<br />
<br />
<a href="http://www.flickr.com/photos/yarn/128391098/" title="easter by janis33, on Flickr"><img src="http://farm1.staticflickr.com/46/128391098_7e358ffd9f.jpg" width="500" height="286" alt="easter"></a><br />
<br />
Remember when we opened a carton of eggs we bought and found this?<br />
<br />
No you don't. That was a trick.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/2294270675/" title="2020 Pacific by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3001/2294270675_eeda705111.jpg" width="500" height="375" alt="2020 Pacific"></a><br />
<br />
Remember my old house in Alameda?<br />
<br />
<a href="http://www.flickr.com/photos/yarn/3138493098/" title="julie and janis by janis33, on Flickr"><img src="http://farm4.staticflickr.com/3227/3138493098_df6c14a438.jpg" width="500" height="325" alt="julie and janis"></a><br />
<br />
Remember when my eyebrows looked like Andy Rooney's? Yes you do. <br />
<br />
Love you!Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com3tag:blogger.com,1999:blog-7075592937786867531.post-31335293927052391902013-01-15T08:44:00.000-05:002013-01-15T08:44:53.496-05:00Lordy Lordy Lordy Lamb Shanks<a href="http://www.flickr.com/photos/yarn/8382721909/" title="IMG_6378 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8184/8382721909_d8c2621d3b.jpg" width="500" height="333" alt="IMG_6378"></a><br />
<br />
I have been sick for a year now. Ok, not a year. Actually 2 weeks. I just started feeling better. However, I am not in a cooking mood. So, we have been sort of faking dinners. How do you "fake" a dinner?<br />
<br />
Janis: Dr. Food what should we have for dinner?<br />
<br />
Dr. Food: I dunno. What do YOU feel like?<br />
<br />
Janis: I don't know that is why I asked you.<br />
<br />
Dr. Food: (names 100 things we can cook)<br />
<br />
Janis: I don't feel like any of them OR cooking<br />
<br />
Dr. Food: Want to get something delivered?<br />
<br />
Janis: I dunno....<br />
<br />
<br />
See why I haven't been blogging?<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8382722073/" title="IMG_6376 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8511/8382722073_dd06fd7dee.jpg" width="500" height="333" alt="IMG_6376"></a><br />
<br />
We went to the grocery store for meager provisions and while there scored 2 really meaty lamb shanks. I got motivated for half a second and we made <b>Brad Farmerie's Moroccan lamb shank with goat cheese grits</b><br />
<br />
Ok, so I hate grits. I simply substituted for mashed potatoes. Shut up, I know they were instant mashed potatoes. I have the flu. I had the flu. Whatever.<br />
<br />
Oh, I also forgot the apricots. Still, this was a great dish.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8383806562/" title="IMG_6383 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8515/8383806562_181c53f0dc.jpg" width="500" height="333" alt="IMG_6383"></a><br />
<br />
So, this week I am gearing up for a Cassoulet dinner party. That means a LOT of cooking. Is there a Cassoulet take-out?<br />
<br />
<br />
<b>Brad Farmerie's Moroccan braised lamb shanks with goats' cheese grits</b><br />
<br />
4 lamb shanks<br />
4 tablespoons olive oil<br />
1 thumb (3-inch piece) of fresh ginger, peeled and finely minced<br />
2 cloves garlic finely minced<br />
1 red chili, chopped<br />
1 onion, fine slice crosswise<br />
1 carrot, diced<br />
2 stalks celery, diced<br />
2 teaspoon ground cumin<br />
2 teaspoon ground coriander seed<br />
2 cinnamon sticks<br />
3 star anise<br />
2 pinch saffron<br />
1 teaspoon oregano<br />
3 cups brown chicken stock<br />
2X 16oz tins of peeled tomatoes<br />
8 dried apricots, sliced<br />
Salt and pepper<br />
Garnish:<br />
<br />
One-eighth cup toasted sliced almonds<br />
20 high quality non-pitted green and black olives (I prefer Moroccan salt cured)<br />
Picked parsley<br />
Preheat oven to 325 degrees F.<br />
<br />
Place the olive oil, onion, garlic, and ginger in a pot and place over medium heat,<br />
<br />
Stir the contents, cooking for 5-6 minutes (or until they begin to soften),<br />
<br />
Add the carrots, celery, and spices (cumin, coriander, cinnamon, star anise, saffron, and oregano) and continue to cook over medium heat for 3-4 minutes, stirring all the time.<br />
<br />
Add the chicken stock, canned tomatoes, and apricots, increase the heat, and bring to a boil.<br />
<br />
Place the sauce into a deep pyrex dish (or baking dish/casserole).<br />
<br />
Place the lamb shanks onto the sauce, where they will submerge three-quarters of the way, and place in the oven uncovered.<br />
<br />
The exposed lamb will brown in about 20-30 minutes, so you will need to check it and rotate within the sauce to expose a different portion of the shank. Continue checking and turning the lamb every 30 minutes until they are evenly browned.<br />
<br />
Cook until the meat is starting to fall off of the bone and the sauce has thickened, about 2 and a half hours (If they become completely browned and the sauce is thick but the meat is not tender, cover and cook until they are done).<br />
<br />
Remove from the oven, skim any visible fat that may have come to the surface and serve immediately garnished with olives, toasted almonds, and parsley or allow to cool to room temperature and place in oven safe serving dish and refrigerate until needed. To reheat, place covered dish in a 325F oven for about 30 minutes. Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com10tag:blogger.com,1999:blog-7075592937786867531.post-58665876321109048432013-01-03T10:06:00.001-05:002013-01-03T10:06:37.143-05:00Hello? Hello? Yes, I am still alive.<a href="http://www.flickr.com/photos/yarn/8341240787/" title="IMG_6354 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8503/8341240787_d5309a2951.jpg" width="500" height="333" alt="IMG_6354"></a><br />
<br />
<br />
I have been busy with the sweetest boy ever. I also was thrilled to spend time with SBE's (sweetest boy ever) mom and dad.<br />
<br />
Wait! I just saw some photo's that were secretly taken while I was making a Hannukah dinner weeks ago.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342298144/" title="IMG_6299 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8071/8342298144_6e2e1d5c65.jpg" width="500" height="333" alt="IMG_6299"></a><br />
<br />
I was trying to figure out where some of these pictures were coming from and I think that I figured it out.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342299718/" title="IMG_6301 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8362/8342299718_f526518e1d.jpg" width="500" height="333" alt="IMG_6301"></a><br />
<br />
Uh, this is my neighbor Jeff. He was over for Hannukah dinner. Hey Jeffie, you aren't very good at being sneaky. I think I now know who took the pictures.<br />
<br />
<br />
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<br />
<br />
Ok, so I threw this in there because it makes me smile every time I watch it.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341297795/" title="IMG_1998 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8074/8341297795_26275040f4.jpg" width="500" height="500" alt="IMG_1998"></a><br />
<br />
There was cooking but I forgot what everything was. Shut up, I am not going senile.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341296427/" title="IMG_2021 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8351/8341296427_3aa89ae268.jpg" width="375" height="500" alt="IMG_2021"></a><br />
<br />
Look at that! Melts my heart.<br />
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<a href="http://www.flickr.com/photos/yarn/8341297519/" title="IMG_2001 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8222/8341297519_103939eec8.jpg" width="500" height="500" alt="IMG_2001"></a><br />
<br />
Went for Dim Sum<br />
<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342354470/" title="IMG_2013 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8500/8342354470_7f3193bb99.jpg" width="500" height="500" alt="IMG_2013"></a><br />
<br />
Parker made cookies for Santa.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342353960/" title="IMG_2008 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8083/8342353960_fe0566a768.jpg" width="500" height="500" alt="IMG_2008"></a><br />
<br />
I made leg of lamb for Xmas Eve dinner.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341296799/" title="IMG_2007 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8219/8341296799_5e4b449a40.jpg" width="500" height="500" alt="IMG_2007"></a><br />
<br />
Paula Wolfert’s Panade of Leeks and Mixed Greens<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342295494/" title="IMG_6345 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8498/8342295494_0564fbff3b.jpg" width="500" height="333" alt="IMG_6345"></a><br />
<br />
Annie made an Eggnog Cheesecake.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341240113/" title="IMG_6347 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8079/8341240113_b6630ff04a.jpg" width="500" height="333" alt="IMG_6347"></a><br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342353094/" title="IMG_2009 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8222/8342353094_d09754d062.jpg" width="500" height="500" alt="IMG_2009"></a><br />
<br />
After putting cookies out and writing a note to Santa it is bedtime.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342354904/" title="IMG_2012 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8221/8342354904_d5b6327108.jpg" width="500" height="500" alt="IMG_2012"></a><br />
<br />
Some really good gifts from Annie, Tim and Parker.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341297697/" title="IMG_2011 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8491/8341297697_f586a66591.jpg" width="500" height="500" alt="IMG_2011"></a><br />
<br />
Fermenting Crock that I really wanted from Dr. Food.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341295913/" title="IMG_2004 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8076/8341295913_c88dc49d8e.jpg" width="500" height="500" alt="IMG_2004"></a><br />
<br />
I had taken out starter for injera. We were going to make Ethiopian food for Xmas night dinner. *I* pooped out but Dr. Food took over the task.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342352708/" title="IMG_2014 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8084/8342352708_4ee3ebe94a.jpg" width="500" height="500" alt="IMG_2014"></a><br />
<br />
Parker played with his new toys.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342295040/" title="IMG_6361 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8491/8342295040_2a9c5ed85f.jpg" width="500" height="333" alt="IMG_6361"></a><br />
<br />
I got to try out my Ebelskiver pan that Jenny sent to me!<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341295423/" title="IMG_2018 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8358/8341295423_fe5814dba7.jpg" width="500" height="500" alt="IMG_2018"></a><br />
<br />
Dr. Food got a Pizza oven for Xmas so we decided to try it out. Parker helped mommy roll out the dough (wish I had video of her throwing it up in the air).<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342352204/" title="IMG_2016 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8076/8342352204_413fdfe1be.jpg" width="500" height="500" alt="IMG_2016"></a><br />
<br />
Ready to go!<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341295155/" title="IMG_2017 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8224/8341295155_48f6f574b3.jpg" width="500" height="500" alt="IMG_2017"></a><br />
<br />
Oooops, no picture of the final product.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341295703/" title="IMG_2020 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8496/8341295703_d9d9250d7d.jpg" width="500" height="500" alt="IMG_2020"></a><br />
<br />
Last night here we went to a Habachi house. Parker learned how to use chopsticks.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341296923/" title="IMG_2031 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8362/8341296923_87b6a4b0d7.jpg" width="375" height="500" alt="IMG_2031"></a><br />
<br />
We waited for snow but it came too late. Annie and Parker got to see a little of it but it didn't really snow until they were gone.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341295589/" title="IMG_2025 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8073/8341295589_a7b6d23b70.jpg" width="500" height="500" alt="IMG_2025"></a><br />
<br />
<a href="http://www.flickr.com/photos/yarn/8341296139/" title="IMG_2033 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8357/8341296139_30ee8013e2.jpg" width="480" height="480" alt="IMG_2033"></a><br />
<br />
I miss you guys already.<br />
<br />
<a href="http://www.flickr.com/photos/yarn/8342294766/" title="IMG_6375 by janis33, on Flickr"><img src="http://farm9.staticflickr.com/8496/8342294766_37c83d9529.jpg" width="500" height="333" alt="IMG_6375"></a><br />
<br />
What am I eating these days? Chicken soup. Sick.<br />
<br />
<br />
<b>Panade of Leeks and Mixed Greens with Gruyere Cheese</b><br />
Paula Wolfert<br />
<br />
3 large leeks (white and light green parts only), chopped<br />
1 red onion, chopped<br />
5 green garlic shoots or 8 to 10 garlic cloves, sliced<br />
1/4 cup extra-virgin olive oil<br />
Salt<br />
One 1-pound loaf stale chewy bread with crust<br />
1 1/2 pounds (about 10 cups) mixed leafy greens (sorrel, chard, parsley leaves, arugula, spinach, and watercress), deribbed and shredded<br />
Juice of 1/2 lemon<br />
Freshly ground pepper<br />
Grated nutmeg<br />
3 cups whole milk, heated to simmering<br />
1/2 pound Cantal or Gruyère cheese<br />
<br />
Method<br />
1. Measure the leeks, onion, and garlic to be sure you have about 1 quart.<br />
<br />
2. In a 7- or 8- quart pot, heat the olive oil over medium heat. Slowly stew the leeks, onion, and garlic for 10 minutes. Add 1 teaspoon salt and cook for 5 more minutes. Meanwhile, preheat the oven to 250°F (120°C).<br />
<br />
3. Cut the bread into 1-inch cubes (bread matters here). Find a chewy bread with a good crust. You should have about 2 quarts. Spread the cubes in one layer on an oiled baking sheet and bake for 45 minutes, or until just golden. Let cool and store until ready to use.<br />
<br />
<br />
4. Add the greens to the pot, cover, and cook over low heat for 45 minutes. Uncover and boil away excess liquid. Allow to cool. Add the lemon juice, pepper, and nutmeg to taste. Correct the salt. (Up to this point the recipe can be prepared 1 day in advance. Cool, cover, and refrigerate. Bring to room temperature before continuing.)<br />
<br />
5. About 2 1/2 hours before serving, oil a deep 3-quart casserole, preferably earthenware. Place one-third of the bread cubes in the dish, top with half the greens, and repeat, ending with the bread cubes and patting lightly to make an even topping. Gradually pour the hot milk down the insides and over the top of the panade so everything is moist. If necessary, add 1/2 cup water. Cover with the grated cheese and a sheet of foil.<br />
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6. Bake in a preheated 250°F (120°C) oven for 1 3/4 hours. Raise the oven temperature to 400°F (200°C), uncover, and bake 20 more minutes. Remove from the oven and allow to relax for about 10 minutes before serving.Janishttp://www.blogger.com/profile/17121018592693915098noreply@blogger.com5