tag:blogger.com,1999:blog-49465577934575834042024-03-18T21:32:53.533-07:00Freeing My MarthaKPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4946557793457583404.post-87656633738102113942011-08-17T17:34:00.000-07:002011-08-18T11:19:02.297-07:00Meyer Lemonade Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ven__Gi0p5NB84YKelslOn2KOuSy-xSFJKKdDRS0ZIvE6TJpgrskZEYer0K2-1iSj3htHa74FMytIB9jCl5xF_ueDnuCuw3_9mDIN_SARrh5_LsBZRF2-XFAFOJuHJSG4gitVOPbFRY/s1600/FMM+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ven__Gi0p5NB84YKelslOn2KOuSy-xSFJKKdDRS0ZIvE6TJpgrskZEYer0K2-1iSj3htHa74FMytIB9jCl5xF_ueDnuCuw3_9mDIN_SARrh5_LsBZRF2-XFAFOJuHJSG4gitVOPbFRY/s640/FMM+006.JPG" width="640" /></a></div>My kids and I had fun making these today. They are light, slightly crispy, soft and cakey, super flavorful and really lemony! They taste just like Summer:) If you don't have Meyer lemons, regular lemons will work just fine. Also, if you don't have sparkling sugar to sprinkle on them, regular granulated sugar will work. However, you want to let the cookies cool before sprinkling. Hope you enjoy these as much as we did!<br />
<br />
<b>Meyer Lemonade Cookies</b><br />
<i>Makes about 70 small cookies</i><br />
<i><br />
</i><br />
<b>Lemon Syrup</b>:<br />
3/4 cup strained lemon juice<br />
3/4 cup sugar<br />
2 tablespoons light corn syrup<br />
1 tablespoon finely grated lemon zest<br />
<br />
<b>Cookie Batter</b>:<br />
3 cups unbleached all purpose flour<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
2 sticks (16 tablespoons) butter, softened<br />
1 cup sugar<br />
2 large eggs<br />
<br />
1/3 cup of reserved lemon syrup<br />
Sparkling sugar for sprinkling <br />
<br />
<b>For the syrup</b>:<br />
<br />
Combine juice, sugar and corn syrup in a non reactive saucepan and bring to a simmer over medium heat, stirring frequently. When all the sugar is dissolved, remove the pan from the heat and cool to room temperature. <br />
When it is cool, stir in the lemon zest and set 1/3 cup of this syrup aside to use after the cookies are baked.<br />
<br />
<b>When the syrup has cooled and been divided, start making the cookies:</b><br />
<br />
Preheat oven to 400 degrees. <br />
<br />
In a bowl, combine flour, baking soda and salt. Stir well and set aside. <br />
<br />
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugar until combined and fluffy. Beat in eggs, one at a time, beating smooth after each addition. Lower the speed and beat in half the flour mixture, then the lemon syrup (don't add reserved 1/3 cup,) and the remaining flour mixture.<br />
<br />
Remove bowl from the mixer and give the batter one final mix with a rubber spatula.<br />
<br />
Drop teaspoonfuls of batter 3 or 4 inches apart on baking sheets lined with parchment paper or a silicone mat. Bake for 8-10 minutes or until the tops are slightly light golden.<br />
<br />
While they are still hot, brush cookies with the reserved lemon syrup and sprinkle with sparkling sugar.<br />
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KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com2tag:blogger.com,1999:blog-4946557793457583404.post-21560974222495221562010-12-23T12:52:00.000-08:002010-12-24T14:56:04.484-08:00Julie's Amazing Tosca Bars (Toscabitar)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyAlA40utQGq8ZkGM2haawA4Omf7iNyVwdXr1I6y4qa8rv47xx3Wc-3az7tmzmKMauyVPmRvdiuZs4e0OO6NqToKDwtUhRkyPKdReZMjiHXdMG_0q7cIS12sRedKXrBwrQ0VS6XqSwMk/s1600/inner+martha+8+023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyAlA40utQGq8ZkGM2haawA4Omf7iNyVwdXr1I6y4qa8rv47xx3Wc-3az7tmzmKMauyVPmRvdiuZs4e0OO6NqToKDwtUhRkyPKdReZMjiHXdMG_0q7cIS12sRedKXrBwrQ0VS6XqSwMk/s400/inner+martha+8+023.jpg" width="400" /></a></div>My good friend, Julie gave me this recipe over a year ago, but procrastinator-me waited this long to actually try it. Oh what a mistake! I saw the recipe and thought this was going to be a granola-type bar, but it is anything but granola. It has a super light pastry crust, an amaretto scented cake center (although there's no Amaretto in the cake...it's the almond paste), and an almond toffee topping! Amazingly good a definite must try, and a new regular on my dessert roster. Thanks, Julie!<br />
<br />
Speaking of amazing, Julie is also a talented designer of handbags, totes, and baby items. Check out her <a href="http://www.etsy.com/shop/hydroxide">etsy store =)</a><br />
<br />
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 12.0pt;"><span lang="EN" style="color: #333333; font-family: Tahoma;"><b>Julie's Tosca Bars (Toscabitar)</b><br />
<br />
Crust: (Basic Pastry Dough)<br />
1 stick butter<br />
1/3 c. sugar<br />
1 egg yolk<br />
1 1/3 c. sifted all-purpose flour<br />
<br />
Filling:<br />
1 stick butter<br />
1/4 c. sugar<br />
1 can (8 oz) almond paste<br />
3 eggs<br />
1/3 c. sifted all-purpose flour<br />
1 tsp. baking powder<br />
<br />
Topping:<br />
1 stick butter<br />
1/2 c. sugar<br />
1 c. sliced almonds<br />
2 Tbs. flour<br />
2 Tbs. milk<br />
<br />
<br />
Preheat oven to 350 degrees F. <br />
Prepare the pastry dough.<br />
Pastry Dough: Cream the butter and sugar. Stir in the egg yolk. Add the flour and work the dough with your hands until well blended and smooth. Press it out on the bottom of a buttered cake pan, 9 x 13 inches.<br />
<br />
Prepare Filling. Beat together the butter, sugar and almond paste. When smooth and creamy, beat in the eggs, one at a time. Blend in the flour mixed w/ baking powder. Spread the filling on top of the pastry. Bake for 15 to 20 minutes.<br />
<br />
Prepare Topping<br />
To make the topping, melt the butter in small saucepan. Add the remaining ingredients and bring to a simmer constantly stirring. DO NOT BOIL. Remove from heat.<br />
<br />
When the cake is done, spread it with the warm topping. Switch from "bake" to "broil" and return the cake to the oven. Broil until golden brown. Let the cake cool in the pan. Cut in bars 1 1/2" x 2 1/2".<br />
<br />
If you like, paint the bottom and the sides of each bar with melted chocolate.<o:p></o:p></span><br />
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</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com4tag:blogger.com,1999:blog-4946557793457583404.post-5102963009238669312010-11-05T09:55:00.000-07:002015-09-08T17:47:12.994-07:00Pumpkin Cupcakes with Maple-Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again; when the flavors of pumpkin, ginger, and cinnamon reign. I LOVE it and as soon as I see the jumbo pumpkin puree packs at Costco, I load up:) <br />
<br />
<br />
<b>Pumpkin Cupcakes</b><br />
<b><br />
</b><br />
2 cups flour<br />
1 teaspoon baking soda<br />
1 teasponn baking powder<br />
1 teaspoon Kosher salt<br />
1 teaspoon Vietnamese cinnamon<br />
1 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1/8 teaspoon ground cloves<br />
3 cups pumpkin puree (not pumpkin pie filling)<br />
1 cup unsalted butter, melted, and cooled<br />
1 cup sugar<br />
1 cup brown sugar<br />
4 large eggs lightly beaten<br />
<br />
Preheat oven to 350. Line two standard cupcake tins with liners. <br />
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. <br />
In another bowl, whisk together the pumpkin, melted butter, sugars, and eggs. <br />
Make a well in the center of the dry ingredients and slowly whisk in the pumkin mixture. Whisk until smooth.<br />
Divide evenly into the cupcake liners (I use an ice cream scoop.)<br />
Bake between 15-20 minutes, until a toothpick inserted it the center comes out clean.<br />
<br />
<br />
<b>Maple-Cream Cheese Frosting </b><br />
<b><br />
</b><br />
1 cup butter (2 sticks), room temperature<br />
1/2 cup of Superfine sugar<br />
16 ounces cream cheese<br />
1/4 cup pure maple syrup<br />
<br />
<br />
Blend butter and sugar until smooth in the bowl of a standing mixer fitted with the paddle attachment. Add cream cheese and maple syrup, blend until smooth and creamy. <br />
<br />
<br />
<div style="text-align: center;">
dry ingredients</div>
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all mixed together</div>
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KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com4tag:blogger.com,1999:blog-4946557793457583404.post-31372500142321353082010-09-12T16:22:00.000-07:002010-09-16T16:08:24.136-07:00Plum Galette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vWy3fI1ge6qQ_Cak-uCV2RLO6nVbFiQB5WarGtF4bznLiTo0QprpRkqs37VxtAd_LJ_ObK3_xyFXWG7ru1W0xRLy-qAODyxMYrF7hSKLJU_mO8RnOqdSwf5tOWoEdaPVLgkL4G4uwu0/s1600/inner+martha+7+208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vWy3fI1ge6qQ_Cak-uCV2RLO6nVbFiQB5WarGtF4bznLiTo0QprpRkqs37VxtAd_LJ_ObK3_xyFXWG7ru1W0xRLy-qAODyxMYrF7hSKLJU_mO8RnOqdSwf5tOWoEdaPVLgkL4G4uwu0/s400/inner+martha+7+208.jpg" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have a wonderful friend with whom I get together as often as possible. We have been cooking together for well over a decade (almost two...GAH!) and I cherish our times together. I packed up the kids on Friday night and we had a sleepover at her house and spent all of Saturday cooking our little hearts out. Here's one of the many things we made. Uh-ma-zing!<br />
<br />
</div><div></div><b>Plum Galette</b><br />
<div><br />
</div><div><b>Dough:</b></div><div><br />
</div><div>2 1/2 cups all purpose flour</div><div>2 sticks cold butter</div><div>ice water</div><div>1 teaspoon sugar</div><div>1 teaspoon salt</div><div><br />
</div><div>Whisk together in a food processor until it resembles sand. Drizzle in approximately 1/2 cup of ice cold water or just enough so if you squeeze the dough in your hands, it will keep it's shape. Form into a ball, flatten in into a disc, and cover with plastic wrap. Refrigerate for an hour. </div><div><br />
</div><div><b>Filling:</b></div><div><br />
</div><div>1/4 cup toasted almonds</div><div>3 tablespoons sugar</div><div>1 tablespoon flour</div><div><br />
</div><div>In food processor, pulse all of the ingredients until it resembles sand.</div><div><br />
</div><div><b>Topping:</b><br />
<b><br />
</b></div><div>Approximately 5 firm but ripe plums, halved and sliced. </div><div>Sugar</div><div>2 tablespoons heavy cream<br />
<br />
</div><div>-----------------------------------------------------------------------------------------------------------</div><div>Roll out dough into a circle about 1/4 inch on a lightly floured surface (we rolled it out on parchment paper)</div><div>Sprinkle almond filling around the dough leaving about 2 inches around the edge.</div><div>Gently place plums around the dough and fan out into a pretty pattern, leaving 2 inches around the edge.</div><div>Gently fold in the edges. </div><div>Refrigerate for 20 minutes.</div><div><br />
</div><div>Preheat oven to 350</div><div>Brush the edges with cream and sprinkle sugar over the plums and the edges of the dough. Bake for 70 minutes.</div><div>Serve while it is warm with a scoop of vanilla ice cream (this part is optional, but recommended).</div><div><br />
</div><div><br />
</div><div></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com4tag:blogger.com,1999:blog-4946557793457583404.post-59329173371597974692010-06-29T18:38:00.000-07:002010-06-29T19:55:51.313-07:00Ginger-Cinnamon Tea (Sujungwa or Sujeongwa)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMZAr-MFpKlTiw-PNdneMRtmPdCTB-7c1TzVg9EgLWkNfD52b5eg9pqPu1yz_AGAGyUiCbDEQrWDVufe3j4N8u0Jg2gnGytwmlZHgjEeUAOW5R_y-5F97l3giCLmW7p1AOGvipBJR6Bk/s1600/FMM+105.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMZAr-MFpKlTiw-PNdneMRtmPdCTB-7c1TzVg9EgLWkNfD52b5eg9pqPu1yz_AGAGyUiCbDEQrWDVufe3j4N8u0Jg2gnGytwmlZHgjEeUAOW5R_y-5F97l3giCLmW7p1AOGvipBJR6Bk/s400/FMM+105.jpg" width="266" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is the Korean equivalent to Sweet Tea. Not only is it refreshing and delicious, but it is quite healthy. <a href="http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html">Ginger has many health benefits</a> as does<a href="http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html"> cinnamon</a> and <a href="http://www.benefits-of-honey.com/">honey</a>. Many Koreans think of this drink as a health tonic. I just remember drinking this when I was young and always loving this sweet, spicy and fragrant treat. </div>This is quite sweet, but it should be served over lots of ice, which tends to dilute it. You can always add less honey if you prefer. <br />
<br />
<strong>Ginger Cinnamon Tea with Dried Persimmons</strong><br />
<br />
1 cup peeled and thinly sliced ginger<br />
10-12 cinnamon sticks<br />
2 cups honey or honey powder<br />
5 dried persimmons<br />
4 quarts water (16 cups)<br />
Toasted pine nuts<br />
<br />
Peel a large knob of ginger (this is easily done with a spoon) and slice thinly. You should have about 1 cup.<br />
Bring ginger, cinnamon sticks and water to a boil, and then reduce to a simmer for 30 minutes.<br />
Turn off heat and let it steep for about 10 minutes.<br />
Add honey or honey powder.<br />
Using a fine mesh strainer, strain into a large bowl or container.<br />
Cool to room temperature<br />
Clean persimmons and remove the hard stem<br />
Put dried persimmons in the bottom of a glass pitcher or container and pour the tea over it. <br />
Refrigerate for several hours or overnight. This will keep in the refrigerator for approximately 3 to 4 days.<br />
To serve, pour over lots of ice and sprinkle toasted pine nuts over it. <br />
<br />
<div align="center">Peel ginger with a spoon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyDwVXmc_ldXuhqB6v02VZ7B9rUfDM9ZkLV7Bu4_0mx6VU4XqZHZiT5N6yWuVr0dAuMNUrJoYboAdT0yMwDFZ1o0Ia5HULwNNtuqWBVV7Haj_9tf_YUB7pO_3vRVYpzd0vcnKqxwbaGw/s1600/FMM+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyDwVXmc_ldXuhqB6v02VZ7B9rUfDM9ZkLV7Bu4_0mx6VU4XqZHZiT5N6yWuVr0dAuMNUrJoYboAdT0yMwDFZ1o0Ia5HULwNNtuqWBVV7Haj_9tf_YUB7pO_3vRVYpzd0vcnKqxwbaGw/s320/FMM+097.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Slice thin</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVVUO3hsFW3dzlMlVcQ2DfbunMYqjRX5Ra65PrXyzUHdADDEr6SMAcU-u5gwbXpQWlbvoKnhz6gEuoy1C-EwDW2MFkueqMpD8snDD5XqiejjKZJR96MBeb88zjuiXUZgxoKx3DGhpX20/s1600/FMM+098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVVUO3hsFW3dzlMlVcQ2DfbunMYqjRX5Ra65PrXyzUHdADDEr6SMAcU-u5gwbXpQWlbvoKnhz6gEuoy1C-EwDW2MFkueqMpD8snDD5XqiejjKZJR96MBeb88zjuiXUZgxoKx3DGhpX20/s320/FMM+098.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ALE6vo-oKXVYStyWphyphenhyphen-aOY6awkdqjP79gaNRovG_68eqLNbP3n5QLsLmHWet4UVupoBBb8c7TgfiFaRSxKTu5VZ74UyL0aRYB-a5cdz6KNIwPhYQi9WoJXZY1EbAHRBv-u3iklPD08/s1600/FMM+099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ALE6vo-oKXVYStyWphyphenhyphen-aOY6awkdqjP79gaNRovG_68eqLNbP3n5QLsLmHWet4UVupoBBb8c7TgfiFaRSxKTu5VZ74UyL0aRYB-a5cdz6KNIwPhYQi9WoJXZY1EbAHRBv-u3iklPD08/s320/FMM+099.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5EUDqsVY_BE9Y1rsQY1g8XZ2KI8gq_9kA7eyBX4Qk8jhu2hHP4ytf7WM8zE4vOJDtz6JxcD0YDwn7AeMPu8OCoMrDXIz0BfXLVvPN-xIXPmqb95PXiitFA_RCGzKxi72bG2W7JxGDxY/s1600/FMM+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5EUDqsVY_BE9Y1rsQY1g8XZ2KI8gq_9kA7eyBX4Qk8jhu2hHP4ytf7WM8zE4vOJDtz6JxcD0YDwn7AeMPu8OCoMrDXIz0BfXLVvPN-xIXPmqb95PXiitFA_RCGzKxi72bG2W7JxGDxY/s320/FMM+100.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Strain into a bowl</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLcKxwps_1Z5pYfRtj86Jto7zPpd-M-mDx6PvR_flRKAwAkImnfXEaHZzfhwnY1q7zBCVfIOePZB-RV4nhWIxjGGFxNNlm0UGGEH3zlAalLTbXMUuARAMHRknRKEfDpNXslWq8g4hllE/s1600/FMM+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLcKxwps_1Z5pYfRtj86Jto7zPpd-M-mDx6PvR_flRKAwAkImnfXEaHZzfhwnY1q7zBCVfIOePZB-RV4nhWIxjGGFxNNlm0UGGEH3zlAalLTbXMUuARAMHRknRKEfDpNXslWq8g4hllE/s320/FMM+101.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Dried persimmons can be found at Korean grocery stores</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4QDyi4K8AUBSrhAwcXb3R8_I5yAh08hnNNhlAPW7Pf4p0wiPMU53t0q2SCyfDijkM14AeDDlK_smS8Cz6rjY-V4UwYd4b1NsFp3cvIpfscy5xSLnxo1zK2yEunqddPXKdvLYnWZnBPw/s1600/FMM+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4QDyi4K8AUBSrhAwcXb3R8_I5yAh08hnNNhlAPW7Pf4p0wiPMU53t0q2SCyfDijkM14AeDDlK_smS8Cz6rjY-V4UwYd4b1NsFp3cvIpfscy5xSLnxo1zK2yEunqddPXKdvLYnWZnBPw/s320/FMM+102.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-419Tzd9jgoKXIQ_yhBtnLnna_LsX-OOxIQU4X5fWPK6wQ3qg6mzif7JuvGGnLsWC1149_EJAVNCGDhzyh0zfRjLQ2KVsNB_RT8Uuy2kyrbHBtQDu3v8P9vPjRxwn7SWbLuEySAqq48/s1600/FMM+103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-419Tzd9jgoKXIQ_yhBtnLnna_LsX-OOxIQU4X5fWPK6wQ3qg6mzif7JuvGGnLsWC1149_EJAVNCGDhzyh0zfRjLQ2KVsNB_RT8Uuy2kyrbHBtQDu3v8P9vPjRxwn7SWbLuEySAqq48/s400/FMM+103.jpg" width="257" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Sprinkle with pine nuts</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kj31SVdUTYATEQUhe3sJewJwIEmHeiTHbYtQmxA8rKdLsAjS95xpuVGNV5ZTQSMxCtN-URfDVSVb18C_FLJWxmHTwEVPGMbMP2SczGJbzYR1jNGGr5gAkSTTSkL5SbL8aDj6supX-xY/s1600/FMM+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kj31SVdUTYATEQUhe3sJewJwIEmHeiTHbYtQmxA8rKdLsAjS95xpuVGNV5ZTQSMxCtN-URfDVSVb18C_FLJWxmHTwEVPGMbMP2SczGJbzYR1jNGGr5gAkSTTSkL5SbL8aDj6supX-xY/s400/FMM+104.jpg" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com1tag:blogger.com,1999:blog-4946557793457583404.post-67428412169989657732010-06-02T16:58:00.000-07:002010-06-02T16:58:09.702-07:00Spam Musubi<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdP66Vofe1ya0dn172wD6z77cOuE5zJ72GlwHww8sXjUm9tXf_mLX-DaTXnUoWqor7o2ImC12o3xOiWeeiZN1M-MLZTyaBg_5nGTBSJZwaKcpOGs8sr6Ze33B5ZMAhUbCVHbYcCEp390/s1600/FMM+050.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdP66Vofe1ya0dn172wD6z77cOuE5zJ72GlwHww8sXjUm9tXf_mLX-DaTXnUoWqor7o2ImC12o3xOiWeeiZN1M-MLZTyaBg_5nGTBSJZwaKcpOGs8sr6Ze33B5ZMAhUbCVHbYcCEp390/s400/FMM+050.jpg" width="400" /></a></div>A lunchbox favorite with my children, this easy dish is delicious, inexpensive to make, and quick to disappear. A Spam <span class="goog-spellcheck-word">musubi</span> mold makes life easier, but it's not absolutely necessary. I have seen this made with a Spam can that has been cut on both ends, and it can also be done with a simple sushi rolling mat. The molds are inexpensive and can be ordered through Amazon. <br />
<br />
<strong>Spam <span class="goog-spellcheck-word">Musubi</span></strong>:<br />
<br />
2 cups of short-grain rice, cooked according to your rice cooker's instructions (brown rice can be used)<br />
1 can of Spam (I use low sodium)<br />
4 sheets of <span class="goog-spellcheck-word">nori</span>, cut in half lengthwise<br />
Soy sauce<br />
Sugar<br />
<br />
Get your workstation ready by laying out a stack of <span class="goog-spellcheck-word">nori</span>, a bowl of cooked rice, a small bowl of water (to dip the top of the <span class="goog-spellcheck-word">musubi</span> mold into so the rice doesn't stick) <br />
Slice Spam in approximate 1/4-inch slices, this should give you about 8 equal pieces<br />
Brown in skillet<br />
Sprinkle one side with a little sugar (approximately 1/4 teaspoon, but I just eyeball it)<br />
Drizzle each piece with a little soy sauce<br />
Place the pan of cooked Spam near your workstation<br />
Lay out one piece of <span class="goog-spellcheck-word">nori</span>, place the tube portion of your <span class="goog-spellcheck-word">musubi</span> mold in the center<br />
Put approximately 1 1/2 tablespoons of rice into the mold<br />
Wet the top of the mold and then press down on the rice, to make it flat and even inside the mold<br />
Place a slice of Spam in the mold on top of the first rice layer<br />
Put another 1 1/2 tablespoons of rice in mold, and flatten again with the top which has been dipped in water again. <br />
With the top still pushing down on the top layer of rice, lift up the tube portion <br />
Starting at the bottom of the <span class="goog-spellcheck-word">nori</span>, fold it up over the rice and Spam<br />
Roll until it is completely covered and then seal the end by rubbing a cooked grain of rice along the edge to act as the "glue"<br />
Repeat <br />
When all of the Spam <span class="goog-spellcheck-word">musubi</span> have been assembled, slice into four even pieces<br />
<div align="center"><br />
</div><div align="center">Sheets of <span class="goog-spellcheck-word">nori</span></div><div align="center"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtyCVjqx0TK5j5TJDkCpMucc8vkWmTlevVGjYHgjUODPr3f1MI2MztXfM7XOz-VYk7bu9BXaykRPJPx_Tarqu3HYh3X_RKIBjr53rrUIcLksnYJk53cXSr2Y0cPUsSaI55rFXAeaJAFw/s1600/FMM+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtyCVjqx0TK5j5TJDkCpMucc8vkWmTlevVGjYHgjUODPr3f1MI2MztXfM7XOz-VYk7bu9BXaykRPJPx_Tarqu3HYh3X_RKIBjr53rrUIcLksnYJk53cXSr2Y0cPUsSaI55rFXAeaJAFw/s320/FMM+022.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Cut in half (easiest to use a sharp pair of scissors)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaCCcBhJLkPONQ6rUFjEerWd39gFzZaSQTusmx_Alo8OkIAlY2viR-f0MD66FGcvUMRDwwO0vM7WV8PltGOfM9fU0fwPkI9Kyz-mkJZWcNiapkMHJMOjtjwVLddf0POugNU5enDiXLN8/s1600/FMM+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaCCcBhJLkPONQ6rUFjEerWd39gFzZaSQTusmx_Alo8OkIAlY2viR-f0MD66FGcvUMRDwwO0vM7WV8PltGOfM9fU0fwPkI9Kyz-mkJZWcNiapkMHJMOjtjwVLddf0POugNU5enDiXLN8/s320/FMM+023.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Slice your Spam</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjMZouXpoxiApjablS_nb8R_NChCx-VgnXhiv4LgJnE7kZBH-MyNr7AiEmN6BIor6j3JUV9eQv-ldMT7Lag_ZYjLwMjnHHVskqscmYTzYaln2pNvZcWcuE-7ZXEZX2Dk14kXb8DdbSvg/s1600/FMM+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjMZouXpoxiApjablS_nb8R_NChCx-VgnXhiv4LgJnE7kZBH-MyNr7AiEmN6BIor6j3JUV9eQv-ldMT7Lag_ZYjLwMjnHHVskqscmYTzYaln2pNvZcWcuE-7ZXEZX2Dk14kXb8DdbSvg/s320/FMM+024.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Fry it up</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZd01ejOaQTVuam6TyPrGFku4mnZ_iogYZn1G20GGgugbSJyjp5tzRPSxja2VpoOD7MxK686if8a1b1KfWGhTaGa4iMQmLB0MNTYgOLxLxTO0tRLWohctcRNwdRs7z5ZPvE1QQKtOQNKY/s1600/FMM+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZd01ejOaQTVuam6TyPrGFku4mnZ_iogYZn1G20GGgugbSJyjp5tzRPSxja2VpoOD7MxK686if8a1b1KfWGhTaGa4iMQmLB0MNTYgOLxLxTO0tRLWohctcRNwdRs7z5ZPvE1QQKtOQNKY/s320/FMM+027.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Sprinkle with sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2HqdaHEXdV5CBefC2htenayVANjqF_hA2C_LQwisZcYSAYuNB-KrHc1cFlnLFrbskpnLA_MEPI9vHaLI9iQIQ7yV_vo-FoyBhsmJWr4ltVvFhHqY44P16qPa-7i9dfsuSCBM7gb902k/s1600/FMM+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2HqdaHEXdV5CBefC2htenayVANjqF_hA2C_LQwisZcYSAYuNB-KrHc1cFlnLFrbskpnLA_MEPI9vHaLI9iQIQ7yV_vo-FoyBhsmJWr4ltVvFhHqY44P16qPa-7i9dfsuSCBM7gb902k/s320/FMM+028.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Drizzle with soy sauce</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqQIOdBEGwPlhdCc538j1ZChXxpFTUgq8t7jS06KD66PC1Obqmwdfer7cYw1ATw6LSjRqOZ77AtF0e72v1IO53-vSLKNAaGPg0fdtxpZwxun9BZxrG3hjaXtIZn_K1t3XOYzGEUMZjHk/s1600/FMM+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqQIOdBEGwPlhdCc538j1ZChXxpFTUgq8t7jS06KD66PC1Obqmwdfer7cYw1ATw6LSjRqOZ77AtF0e72v1IO53-vSLKNAaGPg0fdtxpZwxun9BZxrG3hjaXtIZn_K1t3XOYzGEUMZjHk/s320/FMM+029.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Get everything ready in your workstation</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajFtoigB84_ncthWc8VfPyxsMV8xZbZKGBwrin1ckq8Zp8bEQj3k_B3n8Wd3qghe95a4j1iZTFTiUKKCF-i9SYMzeOVXTzySqI3aJw5T_nCmSd8E8Oy3Ibgei9mAdnm88Q8jVDiN_Ows/s1600/FMM+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajFtoigB84_ncthWc8VfPyxsMV8xZbZKGBwrin1ckq8Zp8bEQj3k_B3n8Wd3qghe95a4j1iZTFTiUKKCF-i9SYMzeOVXTzySqI3aJw5T_nCmSd8E8Oy3Ibgei9mAdnm88Q8jVDiN_Ows/s320/FMM+030.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Assemble</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUd74SnpDvYPH12oqsL5WI6gvXu_GcEiXaz-TBTTwtlqQsel7fDqtnDMegxuvgTM3feADQAzuFZR9U_7QU4Mw17-XhyiDsKvkmmubzZi8mI5ZkuC8ydTvJvn0waxWWRGHOVVZ5m31bj4/s1600/FMM+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUd74SnpDvYPH12oqsL5WI6gvXu_GcEiXaz-TBTTwtlqQsel7fDqtnDMegxuvgTM3feADQAzuFZR9U_7QU4Mw17-XhyiDsKvkmmubzZi8mI5ZkuC8ydTvJvn0waxWWRGHOVVZ5m31bj4/s320/FMM+045.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Then you can fill up a cute little <span class="goog-spellcheck-word">bento</span> box and send it off, or better yet, just eat them right then and there:)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw_2Fezzf04ss8TfdBJAUk4pw6pib0MZ2koS7AwuyqN9kLth2-56IIwkVJ5tyr_mhmqB0FCqddO4LSxuOlYtOpcMQ0J70nzHyrEYp50y4Bq-8TtpLBkgSbPNQ9i2diCDjszILmg15EQY/s1600/FMM+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw_2Fezzf04ss8TfdBJAUk4pw6pib0MZ2koS7AwuyqN9kLth2-56IIwkVJ5tyr_mhmqB0FCqddO4LSxuOlYtOpcMQ0J70nzHyrEYp50y4Bq-8TtpLBkgSbPNQ9i2diCDjszILmg15EQY/s320/FMM+046.jpg" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com1tag:blogger.com,1999:blog-4946557793457583404.post-83040507896855232252010-05-31T11:35:00.000-07:002010-05-31T12:39:53.247-07:00Cinnamon-Sugar Muffins<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMsNJ3mra0_5MyLEeivHUisnC4Dcml1Uodb9VOicFGARGCLlNNI3nrr5D_-RgvRvVDR9ykBMjCvQFELhC-tb9hqxmtmVHWkDbF5NaMOaOInWJT5oRa7eEy6Z3f2wPAaDYc90pKvg3aOA/s1600/FMM+013.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMsNJ3mra0_5MyLEeivHUisnC4Dcml1Uodb9VOicFGARGCLlNNI3nrr5D_-RgvRvVDR9ykBMjCvQFELhC-tb9hqxmtmVHWkDbF5NaMOaOInWJT5oRa7eEy6Z3f2wPAaDYc90pKvg3aOA/s400/FMM+013.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I saw a show on Food N<span class="goog-spellcheck-word">etwork</span> last night called, <a href="http://www.foodnetwork.com/the-best-thing-i-ever-ate/index.html">The Best Thing I Ever Ate.</a> The owner of <a href="http://www.sprinkles.com/">Sprinkles </a>said she had these muffins somewhere that were coated in cinnamon-sugar and it was the best thing she has ever eaten. It even inspired her to make a cupcake version at her bakery. Well, it sounded pretty darn good to me too, so I decided to give it a shot. I used a basic muffin recipe and threw in a little cinnamon and buttermilk, and here is the very tasty result. I always keep a jar of cinnamon-sugar in my pantry because I love cinnamon-sugar toast and my family loves to put this mixture on top of their French toast instead of syrup. So I figured this would be a hit. And it was!</div>The muffins are dipped in melted butter and then rolled into the cinnamon-sugar mixture, so you have that awesome salty (from the butter) and sweet combination. These muffins are very moist and tender to begin with, but with the addition of that crunchy little coating, they are taken to a whole other level. Love!<br />
<br />
<strong>Cinnamon-Sugar Muffins</strong>:<br />
<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon grated or ground nutmeg<br />
1/4 teaspoon ground cinnamon<br />
2 large eggs<br />
1 cup buttermilk <br />
2/3 cup packed light brown sugar<br />
1/2 cup (one stick) butter, melted and cooled<br />
1 teaspoon vanilla<br />
<br />
Topping:<br />
1/2 cup (1 stick) butter, melted<br />
1 1/2 cups cinnamon sugar mixture<br />
<br />
Preheat oven to 400 degrees<br />
In a large bowl, mix flour, baking powder, salt, nutmeg and cinnamon.<br />
In a second bowl, whisk together, eggs, buttermilk, sugar, melted butter, and vanilla<br />
Add the wet mixture to the dry and with a spoon, gently mix until it all the dry ingredients are moistened. Do not over mix as this will make the muffins tough.<br />
Divide the muffins among the muffin cups (I made 12 muffins with this)<br />
Bake until a toothpick inserted in the center of one of the larger muffins comes out clean.<br />
Let it cool for 2-3 minutes and remove them to a wire rack to cool further.<br />
When the muffins are cool enough to handle, dip them into the butter, and then into the cinnamon-sugar mixture and set on a plate. Cover the entire muffin. Repeat until all of your muffins are coated.<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNACYnSup6BwkJtRskIX6Py2UyBb2Ps7hqUkBCZ89gpAtORf38O-U7uZpkCkwe5THC-0XHuDF8YYhyxRf-msHBmyaxiqhgQXMKtzyKMvYMMmGtYR8FmH-fa7rVJnMSrH1ZFplYLI1WiAw/s1600/FMM+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNACYnSup6BwkJtRskIX6Py2UyBb2Ps7hqUkBCZ89gpAtORf38O-U7uZpkCkwe5THC-0XHuDF8YYhyxRf-msHBmyaxiqhgQXMKtzyKMvYMMmGtYR8FmH-fa7rVJnMSrH1ZFplYLI1WiAw/s400/FMM+011.jpg" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com1tag:blogger.com,1999:blog-4946557793457583404.post-7056380504785553222010-05-30T19:18:00.000-07:002012-07-03T16:58:58.060-07:00Fresh Apricot Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNiBdTp4BNKHWZvgK87PU8GdqFhYhU96n_iRYiD0dmfc8sRlPZ_Oh1D2Qq6XiBnFJeGwTXly9Tarn-CqCx7lN6itkaIwkYDSBaHq2atV22CVN2cdhg1QSw2ISJUKR48YmK1RczAXbDEc/s1600/FMM+006.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNiBdTp4BNKHWZvgK87PU8GdqFhYhU96n_iRYiD0dmfc8sRlPZ_Oh1D2Qq6XiBnFJeGwTXly9Tarn-CqCx7lN6itkaIwkYDSBaHq2atV22CVN2cdhg1QSw2ISJUKR48YmK1RczAXbDEc/s400/FMM+006.jpg" width="400" /></a></div>
Our tree is loaded right now with ripe apricots. This is our first Summer in this house and really, my first experience with fresh apricots. Sure I've had them before, but never in huge amounts like this and my feelings for them were, for lack of a better word, <span class="goog-spellcheck-word">meh</span>. I didn't love them or hate them. They were one of the fruits that I never really gave a second thought to. Apricots look like mini peaches. They even have a lightly fuzzy skin. But their flavor is milder, sweeter, less tangy. They are also similar to plums but the flavor is not as pronounced and strong. They are growing on me as well as our tree, but this sudden abundance has me scrambling to find recipes. I came across this one on <a href="http://allrecipes.com/Recipe/Apricot-Coffee-Cake/Detail.aspx">All Recipes</a> and made some adjustments according to the reviews. The consensus seemed to be that cooked apricots became rather tart. When eaten raw, these apricots don't have the faintest bit of sourness. But cooked? Holy moly! When I took my first bite, it was a bit of a shock, but crazy as it sounds, the tartness of the fruit with the sweetness of the cake becomes unusually addictive. I will be making this again... probably today, because the first cake is already gone. <br />
The recipe below is with my adjustments, which have to do with additional sugar and milk, but the original can be found on the link above. <br />
<br />
<b>Fresh Apricot Coffee Cake:</b><br />
<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
1/2 cup sugar<br />
1 egg<br />
2 tablespoons butter<br />
1 scant cup milk (not quite a full cup)<br />
1 teaspoon vanilla<br />
2 cups pitted, diced apricots<br />
1/4 cup sugar to toss with the apricots<br />
<br />
Topping:<br />
2 tablespoons sugar<br />
1/4 teaspoon cinnamon<br />
<br />
Preheat oven to 375 degrees<br />
In a large bowl, mix flour, salt and baking powder<br />
In a separate bowl, cream 1/2 cup sugar, butter, and egg until light and fluffy<br />
Mix in milk and vanilla until blended<br />
Pour the wet mixture into the flour mixture and beat just until smooth<br />
Spread batter evenly into a greased, 8-inch square baking pan<br />
Toss the diced apricots with 1/4 cup of sugar<br />
Sprinkle the apricots over the batter<br />
Dust the whole thing with the cinnamon sugar topping<br />
<br />
Bake approximately 45 minutes until a toothpick inserted into the center of the cake comes out clean.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoeOvN1UVoMvqv4Hj7-d-35EWesDr7T53uP4cYjRt8LDCwxv0tNFaPDX5oidMl6Ylm112TzyHDUoHc48pEPuZl9tdnWNlE-3-6Xaa1qE1dtal9o22LeZ9RIkRbNDp2kDWD2v6Clp2HQI/s1600/FMM+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoeOvN1UVoMvqv4Hj7-d-35EWesDr7T53uP4cYjRt8LDCwxv0tNFaPDX5oidMl6Ylm112TzyHDUoHc48pEPuZl9tdnWNlE-3-6Xaa1qE1dtal9o22LeZ9RIkRbNDp2kDWD2v6Clp2HQI/s400/FMM+008.jpg" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com6tag:blogger.com,1999:blog-4946557793457583404.post-24398583441968739882010-05-26T10:45:00.000-07:002010-05-26T21:47:46.089-07:00Bacon and Artichoke Heart Pizza with Pineapple<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfk-pCMUTDFmwaeHC9pZL94JTeYk37BeU6xvwB1APsGPfb5SgLdeH7_5Q3-RZSeUv0cQfmGCw5_9BZiM9fvuBhixr8vOut7Po027LnZktzkMwgQqTmOFGEQqA4GYGLDgYNj-Y4LiHedk/s1600/inner+martha+7+207.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfk-pCMUTDFmwaeHC9pZL94JTeYk37BeU6xvwB1APsGPfb5SgLdeH7_5Q3-RZSeUv0cQfmGCw5_9BZiM9fvuBhixr8vOut7Po027LnZktzkMwgQqTmOFGEQqA4GYGLDgYNj-Y4LiHedk/s400/inner+martha+7+207.jpg" width="400" /></a></div>A Hawaiian friend (who happens to be a chef) once informed me that putting pineapple on pizza is an abomination. Chef or no chef, he doesn't know what he's missing. Pineapple on pizza is fabulous! The sweetness cuts the saltiness of the rest of the toppings and the flavor is unbeatable. <br />
I use apple wood smoked bacon and non-marinated artichoke hearts (the canned ones packed in water) on this pizza. I top it all off with a clipping of fresh chives and try to eat it secretly in the kitchen so I don't have to share. But the smell always tips off the rest of the family and I have to either share and make another one, or get my hands bitten off. It's a good thing it only takes a few minutes to make. <br />
For the crust, I use the recipe for <a href="http://freeingmymartha.blogspot.com/2010/04/pizza-napoletana.html">Pizza <span class="goog-spellcheck-word">Napoletana</span></a> and sometimes I use mushrooms instead of artichoke hearts (My kids prefer the mushroom version).<br />
I normally use a baking stone to make pizza, but when I use heavy toppings, I prefer to just use a baking sheet lined with a S<span class="goog-spellcheck-word">ilpat</span> liner (you can use parchment paper). Let me take a minute to give a shout out to my <span class="goog-spellcheck-word">Silpat</span> liners: You guys rock my world! I don't know how I survived all of those years without you. You make life easier by reducing my clean up and by ensuring that everything I cook with you is perfectly brown and crispy. You are browned and stained, but you are still beautiful to me. I love you.<br />
<br />
<strong>Bacon and Artichoke Pizza with Pineapple</strong>: or Bacon and Mushroom Pizza with Pineapple:<br />
<br />
1 portion of <a href="http://freeingmymartha.blogspot.com/2010/04/pizza-napoletana.html">Pizza <span class="goog-spellcheck-word">Napoletana</span> dough</a><br />
Mozzarella cheese<br />
Marinara sauce (preferably homemade, but a good quality jarred will work)<br />
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces<br />
8-10 canned, water-packed whole artichoke hearts, cut in half (or fresh mushrooms, sliced OR 4 oz can of mushroom pieces)<br />
1/2 cup golden pineapple, cut into bite-sized pieces<br />
Chives, snipped over the top<br />
<br />
Preheat oven to 475 degrees<br />
Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza)<br />
Form the pizza dough to the thickness and size desired right on top of the baking sheet<br />
Layer as follows:<br />
Marinara sauce<br />
Cheese, <br />
Artichoke hearts or mushrooms<br />
Pineapple<br />
Bacon<br />
Chives<br />
<br />
Cook until golden brown (approx 10 to 15 minutes)<br />
<br />
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<span class="goog-spellcheck-word">I </span>strained my strawberry puree because my family doesn't care for seeds. Because of this, I increased my strawberries by 1 cup. It's personal preference though and if it were just me, I would have left them in.<br />
Because this recipe does not have the richness of the custard base, you want to make sure the fruit you use is perfect because that is what is showcased here. Taste the puree and if you find it too tart, you may want to add some superfine sugar to sweeten it up to your liking. <br />
<br />
<strong>Strawberry Ice Cream, Philadelphia Style</strong><br />
from the cookbook, The Ultimate Ice Cream Book<br />
by Bruce <span class="goog-spellcheck-word">Weinstein</span><br />
<br />
2 cups heavy cream<br />
1/3 cup sugar<br />
3 cups fresh strawberries<br />
1/4 cup milk<br />
<br />
Heat the cream in a large heavy saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.<br />
<br />
Meanwhile, cut the berries into quarters and place in a blender with the milk. Blend until the berries are pureed. Add the puree to the cooled cream. Refrigerate until cold or overnight. Freeze in 1 or 2 batches according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.<br />
<div align="center"><br />
</div><div align="center">Fresh strawberries<br />
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</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com2tag:blogger.com,1999:blog-4946557793457583404.post-5117716738735744152010-05-22T14:34:00.000-07:002010-05-26T10:35:52.440-07:00Chicken Fried Steak With Country Gravy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cZJiiZF2QDz00ij4xXIK4XaumhY5v6yoztaItXIEKaqKMrcwZSx5Zdv6BH4brT8mt4P9gVBwWvD39KUuZWaeSa36FZZIK2xjJdSfxPrdKvRPxfzGmgMYwpdNTdtWK3Fz1WgfErev98Q/s1600/inner+martha+7+159.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cZJiiZF2QDz00ij4xXIK4XaumhY5v6yoztaItXIEKaqKMrcwZSx5Zdv6BH4brT8mt4P9gVBwWvD39KUuZWaeSa36FZZIK2xjJdSfxPrdKvRPxfzGmgMYwpdNTdtWK3Fz1WgfErev98Q/s400/inner+martha+7+159.jpg" width="400" /></a></div>I used to buy the frozen <span class="goog-spellcheck-word">pre</span>-breaded chicken fried steak that comes with the plastic pouch of gravy that you heat separately. To be honest, it's actually not half bad. But the thing is, this dish is easy to make from scratch and so much less expensive. Cubed steak is pretty cheap (3.99 per pound, and it wasn't on even sale. Each steak cost less than $2.00 and each of us were only able to finish half a steak.). In fact, this whole meal which was too much for my entire family of four to finish, cost less than $10.00 for all of it, including the potatoes and green beans. So how's that for a cheap, hearty meal? And let's face it, chicken fried steak, while not the healthiest of meals, is awesome!<br />
<br />
<strong>Chicken Fried Steak</strong>:<br />
*Each cubed steak was about half a pound and each of those were cut in half. Two pieces (1 steak) will feed 1 very hungry person, but most will probably only eat one if served with all the <span class="goog-spellcheck-word">fixin's</span><br />
**Instead of draining fried meat on paper towels, I like to use a wire rack set inside a baking sheet. This will ensure that the steak stays crispy. If you leave the fried steak on paper towels, they tend to re-absorb the oil from the paper towels and get soggy.<br />
<br />
1 1/2 to 2 pounds cubed steak<br />
2 eggs<br />
1 1/2 cups milk<br />
2 1/2 cups all-purpose flour<br />
1 1/2 teaspoon salt<br />
1/4 teaspoon each-garlic powder, paprika, cayenne pepper<br />
Black pepper to taste<br />
Additional salt and pepper to season meat<br />
Vegetable oil for frying.<br />
<br />
Cut each cubed steak in half and season lightly with salt and pepper<br />
In a pie plate or flat bowl, beat eggs and milk<br />
In a separate plate, mix flour with seasonings<br />
For each steak:<br />
Dredge in flour mixture<br />
Dip in egg mixture<br />
Dredge in flour again<br />
Dip in egg again<br />
End with another dredge in the flour and set aside.<br />
Repeat<br />
<br />
Heat oil in a large skillet (preferably cast iron) over medium high heat. Fry 3 pieces of meat at a time until they get golden brown and turn over to cook the other side. Drain over a wire rack.<br />
<br />
<strong>Country Gravy</strong>:<br />
<br />
1/4 cup of the same oil you used to cook steak<br />
1/3 cup of flour<br />
Approximately 2 cups of milk<br />
Salt and pepper to taste<br />
<br />
After frying all of the steak, pour off most of the grease, leaving about 1/4 cup. Sprinkle the flour over the grease and using a whisk, mix the flour with the grease making a loose roux. When the mixture is a golden color, slowly pour in milk, while continuing to whisk. The gravy will become thick. Add more milk if necessary to keep the gravy from getting too thick. Season with salt and pepper. This should be enough gravy for all of your steak and some mashed potatoes. <br />
<br />
<div align="center">Cubed steak. This is about half a pound. You want to cut this in half.</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ll_-G5ob10X_K2pH2cTZwAa52QNkeCMb8C9QbyxFDrA49OueiV9yWNymdeyoUZH-egymwZZX8f8qyGcqIf0kUIhAL1seXLbIjLpvJaQmu8H34GIb6C-8_Pcdhea5T4FUbI6sUdN_IF8/s1600/inner+martha+7+151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ll_-G5ob10X_K2pH2cTZwAa52QNkeCMb8C9QbyxFDrA49OueiV9yWNymdeyoUZH-egymwZZX8f8qyGcqIf0kUIhAL1seXLbIjLpvJaQmu8H34GIb6C-8_Pcdhea5T4FUbI6sUdN_IF8/s320/inner+martha+7+151.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Here is the wire rack set inside of a rimmed baking sheet.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG3icvN_EfmHsrCBg0PCUp6cj84DlS0nh8NLmAlP8CqsnXZApxWf7y0sg28DxF4-JQ_mn1fq8Z8Q5cyM1I-NWA2lFXloRSeF6u4u7OHr7-uQaCCohok1EDAPrny4bK91usCNL135bnn0/s1600/inner+martha+7+153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG3icvN_EfmHsrCBg0PCUp6cj84DlS0nh8NLmAlP8CqsnXZApxWf7y0sg28DxF4-JQ_mn1fq8Z8Q5cyM1I-NWA2lFXloRSeF6u4u7OHr7-uQaCCohok1EDAPrny4bK91usCNL135bnn0/s320/inner+martha+7+153.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">This is what approximately 1/4 cup of oil looks like</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenb7cm2DY97O7OZcyl_RndT5KRzcKHeDxOUqnaS8uc7eE9O5dJ7ElA9jX3lS3j5QiOXhjjVj6yDFT7UTTVMRkxPK-hAXMn08V8s-fHCxq0gF72jSXAWkSn39LQ8pvZO3sGUJgMFqni34/s1600/inner+martha+7+155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenb7cm2DY97O7OZcyl_RndT5KRzcKHeDxOUqnaS8uc7eE9O5dJ7ElA9jX3lS3j5QiOXhjjVj6yDFT7UTTVMRkxPK-hAXMn08V8s-fHCxq0gF72jSXAWkSn39LQ8pvZO3sGUJgMFqni34/s320/inner+martha+7+155.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Then you add your flour</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6WwCjczIn8AmZsXoaS4cdQM9c9mRLNRlvA4hMfqp81OBNg6RxTffRcgTjz4wpuL1eWkDwX8fgwdCDftoHnXY2VBPeMdQmXLhRMkX4hzfmd0jVNnfVXFsc4LEgzjvh7zXTwhE0zi7_gM/s1600/inner+martha+7+156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6WwCjczIn8AmZsXoaS4cdQM9c9mRLNRlvA4hMfqp81OBNg6RxTffRcgTjz4wpuL1eWkDwX8fgwdCDftoHnXY2VBPeMdQmXLhRMkX4hzfmd0jVNnfVXFsc4LEgzjvh7zXTwhE0zi7_gM/s320/inner+martha+7+156.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The roux</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWom1NXlkA_y3x4WGsC9o0Qfvhi9-Q_fCQekpBEWc5H0BBM7fbec21xO7pD5H8HtvvECDO6RjdWL2MXaxbvL6E6eYhF0hyQztX5jfiGj6TL9ol-RZMW6sAeAsZmnB9XfvJajRQ4knxGI/s1600/inner+martha+7+157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWom1NXlkA_y3x4WGsC9o0Qfvhi9-Q_fCQekpBEWc5H0BBM7fbec21xO7pD5H8HtvvECDO6RjdWL2MXaxbvL6E6eYhF0hyQztX5jfiGj6TL9ol-RZMW6sAeAsZmnB9XfvJajRQ4knxGI/s320/inner+martha+7+157.jpg" /></a></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wSN9rHyM2oF1y-lIGAE4ZoLt6X63hXIe-ZqzIsI7FC_Wf3e_JTHmqN26jn6dzgGG57bSNrZWypI3pdaNBR2GQMq5ZiwYGQhAxvLFoi5q6fx_IVEaYCgBIvEzF5vDlwHmSZAwODaMxZw/s1600/inner+martha+7+160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wSN9rHyM2oF1y-lIGAE4ZoLt6X63hXIe-ZqzIsI7FC_Wf3e_JTHmqN26jn6dzgGG57bSNrZWypI3pdaNBR2GQMq5ZiwYGQhAxvLFoi5q6fx_IVEaYCgBIvEzF5vDlwHmSZAwODaMxZw/s400/inner+martha+7+160.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNt7J4A5yQApEULuGlUFop_4XFQ0lGZKHomKQxG2NBfZIojTfrtVSuWQ8RYy0DuJkLHOKWgm8wwOkkk3Ac7RRZ-G4P060MRbOTt_zL0dVJU06u2jaQeOK4BtDOwPYF-cMlSoZUor-ELgA/s1600/inner+martha+7+162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNt7J4A5yQApEULuGlUFop_4XFQ0lGZKHomKQxG2NBfZIojTfrtVSuWQ8RYy0DuJkLHOKWgm8wwOkkk3Ac7RRZ-G4P060MRbOTt_zL0dVJU06u2jaQeOK4BtDOwPYF-cMlSoZUor-ELgA/s400/inner+martha+7+162.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFHsZP-pUeCWac7kfXLBsbmeXjDLC0enajBok-yhJmT1tOk99fOiTu-oR0Uz893DyxR_h1h9mO7J1pAbuVd6l_aCh8CcK60xHmTpR0vELcKRhyib0o6EjqrU7Pj8TurB2Ev3Rk6gtsZ4/s1600/inner+martha+7+158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFHsZP-pUeCWac7kfXLBsbmeXjDLC0enajBok-yhJmT1tOk99fOiTu-oR0Uz893DyxR_h1h9mO7J1pAbuVd6l_aCh8CcK60xHmTpR0vELcKRhyib0o6EjqrU7Pj8TurB2Ev3Rk6gtsZ4/s400/inner+martha+7+158.jpg" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com7tag:blogger.com,1999:blog-4946557793457583404.post-17178836560335386812010-05-22T08:29:00.000-07:002010-05-22T08:29:38.604-07:00Quick Peach Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA2DA4dpQvTLg9OLtWZsm3yqD6lvSdEu2ksM_GEsDgb0adGDp75HHuVIty2Ktmmxog68QBb2DNIYOHA4fLMqodRovHkYgfnu1vNI-istFrJTZ6ID55ra1SjcjnGpI16VQMylSg5Cx3kk/s1600/inner+martha+7+141.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA2DA4dpQvTLg9OLtWZsm3yqD6lvSdEu2ksM_GEsDgb0adGDp75HHuVIty2Ktmmxog68QBb2DNIYOHA4fLMqodRovHkYgfnu1vNI-istFrJTZ6ID55ra1SjcjnGpI16VQMylSg5Cx3kk/s400/inner+martha+7+141.jpg" width="400" /></a></div>Peach cobblers I have had have been really-really good, or really-really bad. I love a soft, fluffy, cake-like topping; not a big fan of overly sweet, crisp or sugar cookie type toppings. And the filling has to be perfectly sweet, not tart, or overly sugary. Picky, picky. In non-peach season, I prefer to use canned peaches. Most are canned at their perfect ripeness so I don't have to worry about having a tart/sour cobbler and also, I don't add sugar to the filling as it is already sweet enough. Topped with a dollup of whipped cream, it is a wonderful ending to any meal. <br />
<br />
<strong>Peach Cobbler</strong>:<br />
<br />
Filling:<br />
5 cups peeled, pitted, thinly sliced peaches or 1 pound (2 large cans or 1 jar) canned peaches, drained (reserving the canning syrup)<br />
1/3 cup sugar (if using fresh peaches, omit sugar if using canned)<br />
2 tablespoons flour<br />
1 teaspoon vanilla<br />
3/4 teaspoon ground cinnamon<br />
1/4 cup water (or 1/4 cup canning syrup if using canned)<br />
2 tablespoons butter, cut in small pieces<br />
<br />
Topping:<br />
1 cup all-purpose flour<br />
2/3 cup granulated sugar<br />
1/2 teaspoon salt<br />
1 teaspoon baking powder<br />
2 eggs, beaten<br />
4 tablespoons butter<br />
<br />
Preheat oven to 375<br />
Lighty butter or spray with cooking spray, a baking dish (8 inch or 1 liter)<br />
Combine peaches with syrup or water, sugar, 2 tablespoons flour, cinnamon and vanilla. Stir together and pour into the baking dish. Top with butter pieces.<br />
<br />
Combine the topping ingredients in a different bowl and spoon evently over the peaches. <br />
Bake for 25-30 minutes or until the topping is a golden brown. <br />
<div align="center"><br />
</div><div align="center">This is the brand of peaches I used. I prefer the fruit in these jars rather than cans. I think they taste better, but that may just be me.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MqCMiPw2TWEMMDRbPdehChcKHarFtY58iEeI-8SDgNi7zxE6NUqL1eONyhvjtzAFRolzILBXSnzsemH-Nk3AEi1Fh4h1eqKGTjCgSvOKaUruYOz0KCVk7jxjJkhFfsmAVBhFiXB8nqs/s1600/inner+martha+7+126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MqCMiPw2TWEMMDRbPdehChcKHarFtY58iEeI-8SDgNi7zxE6NUqL1eONyhvjtzAFRolzILBXSnzsemH-Nk3AEi1Fh4h1eqKGTjCgSvOKaUruYOz0KCVk7jxjJkhFfsmAVBhFiXB8nqs/s320/inner+martha+7+126.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Here is the peach mixture</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichjLgXNvgPay0f87net-kLApmOOIppAtskg1Pe9I3NsiWdjGfrz9EOtGCCNmEJfr_1_u5l9INQzMvXEdCtyyFVRUcvHg0ghXWgS-A5BIYrYPLJR8eV00CZpphs_koByVTfOcRLht_RuE/s1600/inner+martha+7+127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichjLgXNvgPay0f87net-kLApmOOIppAtskg1Pe9I3NsiWdjGfrz9EOtGCCNmEJfr_1_u5l9INQzMvXEdCtyyFVRUcvHg0ghXWgS-A5BIYrYPLJR8eV00CZpphs_koByVTfOcRLht_RuE/s320/inner+martha+7+127.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCboPZHBnqQGnZT6Q1gkQzPlPRELIlpZfp3Tt3q7PlCCW82THoM29H9rCGDADBuVuYQ5m_GpsYrItQYshVrvmTnrh7k9YSP8TIBkPhJB7qjDt_lxnDZQAU4W5WBMhY7P8y7wAuwB_TV9w/s1600/inner+martha+7+144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCboPZHBnqQGnZT6Q1gkQzPlPRELIlpZfp3Tt3q7PlCCW82THoM29H9rCGDADBuVuYQ5m_GpsYrItQYshVrvmTnrh7k9YSP8TIBkPhJB7qjDt_lxnDZQAU4W5WBMhY7P8y7wAuwB_TV9w/s400/inner+martha+7+144.jpg" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-58055468422321271292010-05-14T08:25:00.000-07:002010-05-14T08:30:24.596-07:00Stacked Green Chile and Grilled Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS33-jFM1Oqrg4toR0R_6KdTNLv9R1b6h9YhGZnXsPw4RRVnbLbjpDnngxXVYvnKilwaL9ifdNK1GJ_Krf_yhRqu12odzlS78YEtX6dcPftRcea7PBQ3nh4M_gR9OcUhFrwnJaG3Payk/s1600/inner+martha+7+073.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS33-jFM1Oqrg4toR0R_6KdTNLv9R1b6h9YhGZnXsPw4RRVnbLbjpDnngxXVYvnKilwaL9ifdNK1GJ_Krf_yhRqu12odzlS78YEtX6dcPftRcea7PBQ3nh4M_gR9OcUhFrwnJaG3Payk/s400/inner+martha+7+073.jpg" width="400" wt="true" /></a></div>I joined the <a href="http://thedaringkitchen.com/">The Daring Cooks and The Daring Bakers</a> and this was my first challenge. Our hosts this month, <a href="http://www.barbarabakes.com/">Barbara of Barbara Bakes</a> and <a href="http://annafood.blogspot.com/"><span class="goog-spellcheck-word">Bunnee</span> of Anna+Food</a> have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of <span class="goog-spellcheck-word">Cinco</span> De Mayo! The recipe, featuring a homemade enchilada sauce was found on www.fine cooking.com and written by Robb Walsh. <br />
<br />
<br />
<strong>Stacked Green Chili and Grilled Chicken Enchiladas</strong>:<br />
<br />
1½ pounds Fresh Anaheim <span class="goog-spellcheck-word">chiles</span> (about eight 6 to 8 inch <span class="goog-spellcheck-word">chiles</span>) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green <span class="goog-spellcheck-word">chiles</span> (NOT bell peppers) could probably be substituted but be conscious of heat and size!)<br />
7-8 ounces <span class="goog-spellcheck-word">Tomatillos</span> (about 4-5 medium)212 grams - peel, remove stems<br />
4 cups Chicken broth (32 ounces/920 grams)<br />
1 clove Garlic, minced<br />
2 teaspoons yellow onion, minced<br />
1 teaspoon dried oregano<br />
½ tsp Kosher salt (add more to taste)<br />
¼ tsp Black Pepper (add more to taste)<br />
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)<br />
Hot sauce, your favorite, optional<br />
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)<br />
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)<br />
Kosher salt and pepper<br />
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)<br />
6 ounces grated Monterrey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)<br />
Cilantro for garnish, chopped and sprinkled optional<br />
<br />
<br />
<strong>Roasting Fresh <span class="goog-spellcheck-word">Chiles</span></strong>:<br />
1. Coat each <span class="goog-spellcheck-word">chile</span> with a little vegetable oil. If you are doing only a couple <span class="goog-spellcheck-word">chiles</span>, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.<br />
2. Lay the oiled <span class="goog-spellcheck-word">chiles</span> on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the <span class="goog-spellcheck-word">chiles</span> so they char evenly. They should be black and blistered.<br />
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.<br />
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the <span class="goog-spellcheck-word">chile</span> and remove the seeds. Turn the <span class="goog-spellcheck-word">chile</span> skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.<br />
5. DO NOT RINSE!<br />
<br />
<strong>Green Chile Sauce</strong>:<br />
<br />
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the <span class="goog-spellcheck-word">tomatillos</span>. Boil the <span class="goog-spellcheck-word">tomatillos</span> until soft, 5 to 10 minutes. You can also grill the <span class="goog-spellcheck-word">tomatillos</span> until soft.<br />
2. Drain and puree in a blender or food processor.<br />
3. Return the <span class="goog-spellcheck-word">tomatillos</span> to the saucepan along with the chicken broth, chopped green chile's, minced onion, oregano, garlic, salt and pepper.<br />
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.<br />
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.<br />
6. Adjust seasonings and add hot sauce if you want a little more heat.<br />
<br />
<strong>Stacked Green Chile and Grilled Chicken</strong> <strong>Enchiladas</strong>:<br />
<br />
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.<br />
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.<br />
3. Cool and then slice into thin strips or shred.<br />
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.<br />
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).<br />
6. Drain on paper towels.<br />
7. Add oil as needed and continue until all 12 tortillas are done.<br />
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.<br />
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.<br />
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.<br />
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.<br />
12. Finish with the third tortilla, topped with the remaining sauce and cheese.<br />
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.<br />
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja778erenuRheg3nIUy8_e_DiE19F_PoINfz1BIYFPGZ9LHtA7tJDRCLp5MMvJKgyHY7w4tEnUQ9wm-PGUCSXjuG-9_9GxRUE2dgYGtYWReFdezOvMwZTvDx40nUxCQOwr64WrMnW5KUA/s1600/inner+martha+7+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja778erenuRheg3nIUy8_e_DiE19F_PoINfz1BIYFPGZ9LHtA7tJDRCLp5MMvJKgyHY7w4tEnUQ9wm-PGUCSXjuG-9_9GxRUE2dgYGtYWReFdezOvMwZTvDx40nUxCQOwr64WrMnW5KUA/s400/inner+martha+7+071.jpg" width="400" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWHwMVFiZbgRtGOCixeukxFjzsNXEYRdSiIhSjviZRYjTOv-0fXCfNWJTty4XAXY9EiL4NrJo1lttWQhlsAcFIFuE-PF78cfCMjpx1XJ5SetibtVOCE41uw-p6b517afqNdjmhQjvszA/s1600/inner+martha+7+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWHwMVFiZbgRtGOCixeukxFjzsNXEYRdSiIhSjviZRYjTOv-0fXCfNWJTty4XAXY9EiL4NrJo1lttWQhlsAcFIFuE-PF78cfCMjpx1XJ5SetibtVOCE41uw-p6b517afqNdjmhQjvszA/s400/inner+martha+7+076.jpg" width="400" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">This recipe was yummy. The rules did allow for some substitutions so I used New Mexico roasted <span class="goog-spellcheck-word">chiles</span> and grilled pork instead of chicken. Other than that, I followed the recipe. I loved the little bit of tang that the <span class="goog-spellcheck-word">tomatillos</span> added to the sauce and will continue using it in my enchiladas from now on. This was a big hit with the family and although the recipe looks time consuming, it really wasn't too bad. Thumbs up!</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-16335462559924816382010-05-07T11:57:00.000-07:002010-05-07T12:16:29.471-07:00Sesame-Encrusted Seared Ahi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHycn3_T3rHD_BljeP0l6yi-C_WoC2teztyp_UvsCK1WQ3zZaFyZZ8rrSZCU-zwt9e9wJCY1QiPnnZil3i2tBDOtm4ITINsQ48tGbSRnEE9uxpRLCZQgl5X6pKlA3_MHYf8w07UvgAnPo/s1600/inner+martha+7+064.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHycn3_T3rHD_BljeP0l6yi-C_WoC2teztyp_UvsCK1WQ3zZaFyZZ8rrSZCU-zwt9e9wJCY1QiPnnZil3i2tBDOtm4ITINsQ48tGbSRnEE9uxpRLCZQgl5X6pKlA3_MHYf8w07UvgAnPo/s400/inner+martha+7+064.jpg" tt="true" width="400" /></a></div><br />
My favorite fish is ahi. I love it raw; I love it seared; I love it in sushi rolls. This is an amazingly flavorful and simple way of preparing ahi. <br />
<br />
<strong>Sesame-Encrusted Seared Ahi</strong>:<br />
<br />
1/2 cup white sesame seeds<br />
1/2 cup black sesame seeds<br />
1 tablespoon wasabi powder<br />
1 tablespoon sesame oil<br />
Kosher salt<br />
Pepper<br />
2 pieces tuna loin (about 8 oz each), cut in half<br />
*serves 2 hungry eaters, or 4 light eaters<br />
<br />
Combine sesame seeds and wasabi powder in a bowl and lightly salt and pepper the mixture.<br />
Heat large pan on medim high and drizzle with sesame oil.<br />
Salt tuna lightly and coat in the seed mixture<br />
Reduce heat to medium and sear tuna on all sides until lightly browned (about 2 minutes)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pHV08Q2zX61nJ2pWnaevicXNZSOUBnv6sw4LssNX5CqVAm-08FRZCiz3KYe-AN72ebk-e2lHi9XWeWXXEmOJpfOKTPJnPfzpNbD_5GSRcRS_jfWlbOId6CTn3qUAJC8LCB0sk4MZmSA/s1600/inner+martha+7+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pHV08Q2zX61nJ2pWnaevicXNZSOUBnv6sw4LssNX5CqVAm-08FRZCiz3KYe-AN72ebk-e2lHi9XWeWXXEmOJpfOKTPJnPfzpNbD_5GSRcRS_jfWlbOId6CTn3qUAJC8LCB0sk4MZmSA/s320/inner+martha+7+058.jpg" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO7shrEQVBlFeIlQf5Zq2axOvgMSWfnO5AdiVmgmkQlkdSZyYkJf2OJ_Lq-Q8dzGxLeg-TFwhOdiGTalO2rvjYDR1KxNnhZo_hPLuObXFPdVT9L7r3du3WueduFhO2fmyc2QqSOoGetc/s1600/inner+martha+7+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO7shrEQVBlFeIlQf5Zq2axOvgMSWfnO5AdiVmgmkQlkdSZyYkJf2OJ_Lq-Q8dzGxLeg-TFwhOdiGTalO2rvjYDR1KxNnhZo_hPLuObXFPdVT9L7r3du3WueduFhO2fmyc2QqSOoGetc/s400/inner+martha+7+061.jpg" tt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(Day 4- 7 upper body/TKB)</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-55679899080886400112010-05-06T16:48:00.000-07:002010-05-07T07:35:00.607-07:00Thai Beef Salad (Yum Nuah)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCpe92YGYpgaTC_80ISloAEMo853HuMU7EGya3gkHkZjgWFOgXL0qDQ5MY9SAd_7pACDJySfKSRJGnMUcn3A8PX7mWMonjmBqDcCFTwgHAxGpwL5LrW7JSHgsXCCVDTJeT29hMFnFgUg/s1600/inner+martha+7+057.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCpe92YGYpgaTC_80ISloAEMo853HuMU7EGya3gkHkZjgWFOgXL0qDQ5MY9SAd_7pACDJySfKSRJGnMUcn3A8PX7mWMonjmBqDcCFTwgHAxGpwL5LrW7JSHgsXCCVDTJeT29hMFnFgUg/s400/inner+martha+7+057.jpg" tt="true" width="400" /></a></div>I will admit upfront that I cannot stand Thai restaurant food. However, I took a Thai cooking class about 20 yrs ago, and everything that I made from the class was fabulous so I can't say that I dislike Thai food. The great thing about homemade is that you can adjust ingredients like sugar and omit flavors that you don't care for. <br />
<br />
This is a recipe for a hot and sour beef salad. The fresh lime juice in the dressing is amazing. You can adjust the heat according to your taste preference. If you want it hotter, you can use fresh red Serrano chili, chopped. Or if you prefer a milder version, you can use dried crushed red pepper. This is another addictive salad. But it's not a meal to feel guilty about.<br />
<br />
<strong>Thai Beef Salad</strong><br />
2 pounds steak ( I used rib eye, sirloin would work well also)<br />
Juice of 1 juicy lime (about 1/4 cup)<br />
1 large tomato, sliced thin<br />
2 stems green onion, chopped fine (white and green parts)<br />
4 stalks cilantro, chopped fine (optional)<br />
1 tablespoon red crushed <span class="goog-spellcheck-word" goog-spell-original="chilie">chili</span><br />
3 tablespoons fish sauce<br />
1 small head of lettuce (I used mixed baby greens)<br />
<br />
Broil steak in oven until it is done the way you like it (mine is medium well, although the picture would have been prettier if it were medium rare). Slice thin.<br />
In medium bowl, combine lime juice, fish sauce, green onion, cilantro, and red <span class="goog-spellcheck-word" goog-spell-original="chilie">chili</span><br />
First toss the beef slices in the sauce, and set aside.<br />
Then toss the lettuce and tomato in the sauce and arrange on a plate with beef slices on top.<br />
<br />
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(Day 3- 8/lower body, <span class="goog-spellcheck-word">TKB</span>)KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com2tag:blogger.com,1999:blog-4946557793457583404.post-31132021275742444022010-05-05T17:06:00.000-07:002010-05-06T07:02:27.683-07:00Children's Day Tea Party<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FHqTvjU7saR4kr04FljXU3e161bk4Ad5GywV-qOXD7n053MfPihyRFl54aCyHJQensKOYlFVT0pGAakYLFJNdMbAlRUqFsErkEfEjNZDl6RXjSJVuOuwwf8Vm6ntPFydNSjkVwJzu50/s1600/krajee+lane+141.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FHqTvjU7saR4kr04FljXU3e161bk4Ad5GywV-qOXD7n053MfPihyRFl54aCyHJQensKOYlFVT0pGAakYLFJNdMbAlRUqFsErkEfEjNZDl6RXjSJVuOuwwf8Vm6ntPFydNSjkVwJzu50/s400/krajee+lane+141.jpg" tt="true" width="266" /></a></div>Happy Children's Day!! <br />
<br />
Since it happened to be a minimum school day for my kids, I thought I would surprise them with a tea party. We had four different kinds of tea sandwiches and chocolate covered strawberries. What can I say, it made them happy. And their happiness is what this day is supposed to celebrate.<br />
<br />
My daughter was so happy she burst into tears and my son said that this was the best Wednesday of his life. I love it when they are this grateful over something so small:)<br />
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Tea Sandwiches:<br />
<br />
Cucumber with cream cheese<br />
Mediterranean salmon salad<br />
Sockeye salmon, chopped cucumber, chopped tomato, chopped Kalamata olives, olive oil vinaigrette<br />
Pesto with chicken<br />
Chicken Salad<br />
<br />
Cut off crusts and cut sandwiches into bite size pieces.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div align="center">Here's the pesto with chicken</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevjqOw-E9uQ8vdw0bJEeXqYVgl3mFFN8fX4YAjya7oum3J-t06Dv9fkOliRcTzep-rvumE22axkU5E6a62pc4qZcKW4z9gIV6kXPNoc8YGh-UPuBEYKcjJ_1cIAYnOD1tI-p-k_K9Ds/s1600/krajee+lane+133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevjqOw-E9uQ8vdw0bJEeXqYVgl3mFFN8fX4YAjya7oum3J-t06Dv9fkOliRcTzep-rvumE22axkU5E6a62pc4qZcKW4z9gIV6kXPNoc8YGh-UPuBEYKcjJ_1cIAYnOD1tI-p-k_K9Ds/s320/krajee+lane+133.jpg" tt="true" /></a></div><div align="center">And the salmon</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyfiV2UHBUVG9RXXzWcDbRnVlSIMtTaic_mhMhmDbqMV-9DfWRAdqjWg0wPfnRV90NjbVqkcXblBHI3uim-Mf6cXk3TLlzcUcJhlK5yhhOVwGRltKasMi6n4Su5a3Br9TUsiwd6Pwtbk/s1600/krajee+lane+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyfiV2UHBUVG9RXXzWcDbRnVlSIMtTaic_mhMhmDbqMV-9DfWRAdqjWg0wPfnRV90NjbVqkcXblBHI3uim-Mf6cXk3TLlzcUcJhlK5yhhOVwGRltKasMi6n4Su5a3Br9TUsiwd6Pwtbk/s320/krajee+lane+130.jpg" tt="true" /></a></div><div align="center">Cucumber</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFbQN9g4LUVNDD0AOU3YTkpzbiTFyF2aBDJRt3sNtfS2v7LH95RsTxBUtEzkBK2MifokJKsCTl8P3KxH0zdM3aS0O1c2-BgLADuAgkrC8ABV81OPcz2libaX815lDuxbsikm6pQKWQNs/s1600/krajee+lane+137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFbQN9g4LUVNDD0AOU3YTkpzbiTFyF2aBDJRt3sNtfS2v7LH95RsTxBUtEzkBK2MifokJKsCTl8P3KxH0zdM3aS0O1c2-BgLADuAgkrC8ABV81OPcz2libaX815lDuxbsikm6pQKWQNs/s320/krajee+lane+137.jpg" tt="true" /></a></div><div align="center"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(9 cardio/abs)</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-19379569819095056402010-04-30T09:40:00.000-07:002013-08-19T12:03:02.095-07:00Creamy, Satiny New York Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMS4aleEiSNwyfrZ-lv8RVtWF5T56iI8vcc24T2VgXBRRQF0dj7Gs_0YKP4H2p-BVNNCyn_LQDvQbQL83dWaCwQwqyRid0M4j3-J0N3wtNoYUCgmkxpqCx1LTPsyx_QipodV-E-QOqTk/s1600/inner+martha+7+020.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMS4aleEiSNwyfrZ-lv8RVtWF5T56iI8vcc24T2VgXBRRQF0dj7Gs_0YKP4H2p-BVNNCyn_LQDvQbQL83dWaCwQwqyRid0M4j3-J0N3wtNoYUCgmkxpqCx1LTPsyx_QipodV-E-QOqTk/s400/inner+martha+7+020.jpg" tt="true" width="400" /></a></div>
New York cheesecake is sweet, tangy and rich. The flavor is simple and pure. The texture is thick, smooth, and creamy. Not dense like other cheesecakes, it is more velvety and suede-like. Not overly sweet or cloying, it is amazing alone or topped with a tangy fruit puree. LOVE! This cake has a pretty great stature. It is made with 2 1/2 pounds (5 bars) of cream cheese and 6 large eggs plus two additional egg yolks. It fills a 9 inch springform pan to the rim. The crust is made of graham crackers. To. Die. For.<br />
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<strong>New York Cheesecake</strong><br />
from the cookbook, The New Best Recipes<br />
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Crust:<br />
5 tablespoons unsalted butter, melted plus 1 tablespoon melted unsalted butter for the pan<br />
8 whole graham crackers (4ounces) broken into rough pieces and processed in a food processor to fine, even crumbs<br />
1 tablespoon sugar<br />
*I also added a pinch of salt, but it is not in the recipe<br />
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Filling:<br />
2 1/2 pounds (five 8 ounce packages) cream cheese, cut into rough 1 inch chunks, at room temperature<br />
1/8 teaspoon salt<br />
1 1/2 cups (10 1/2 ounces) sugar<br />
1/3 cup sour cream<br />
2 teaspoons juice from 1 lemon<br />
2 teaspoons vanilla extract<br />
2 large egg yolks, plus 6 large eggs, at room temperature<br />
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For the crust:<br />
<ul>
<li>Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush the bottom and sides of a 9-inch springform pan and press evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.</li>
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For the filling:<br />
<ul>
<li>Increase the oven temp to 500 degrees. In the bowl of a standing mixer, beat the cream cheese at medium -low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl: add the sour cream, lemon juice and vanilla and beat at low speed until combined. Scrape the bowl; add the egg yolks and beat and med-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs, two at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.</li>
<li>Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter, Set the springform pan on a rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake registers about 150 degrees on and instant read thermometer inserted in the center, about 1 1/2 hours. </li>
<li>Transfer the cake to a wire rack and cool until barely warm. 2 1/2 to 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated for up to 4 days.)</li>
<li>To unmold the cheesecake, remove the sides of the pan, Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate, Let the cheesecake stand at room temp about 30 minutes, then cut into wedges and serve with fresh strawberry topping if desired. </li>
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Look at all of that cream cheese! This is definately not a lowfat recipe:)</div>
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Press the crumbs down with a cup or bottom of a ramekin.</div>
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Use the back of a spoon to smooth it all down.</div>
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After the crust has cooled completely from baking, fill it with the cheesecake mixture. Make sure it is set on a rimmed baking sheet. </div>
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After it is baked, let it cool on a wire rack.</div>
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This topping is just a puree of strawberries, some sugar to taste, a squeeze of lemon juice and a pinch of salt. I strained it through a fine mesh colander to make it seedless...so good!</div>
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KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com14tag:blogger.com,1999:blog-4946557793457583404.post-89313648760318676952010-04-27T19:10:00.000-07:002010-04-27T19:18:51.388-07:00BBQ Pork Ribs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhSU2IpSzJZCTi9GaOa-1XCBWNE92ic7u_a-CRQHDIK0DEZG2O32GEtK0qykLTKR83mU6cLMyQoCrWYldxc2a0ObLKGo6mq44Swts7IH7JqOqCS85K-Itq9zECr54pC5IeRRNmJS0eL0/s1600/inner+martha+6+103.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhSU2IpSzJZCTi9GaOa-1XCBWNE92ic7u_a-CRQHDIK0DEZG2O32GEtK0qykLTKR83mU6cLMyQoCrWYldxc2a0ObLKGo6mq44Swts7IH7JqOqCS85K-Itq9zECr54pC5IeRRNmJS0eL0/s400/inner+martha+6+103.jpg" tt="true" width="400" /></a></div>Ribs are succulent. Done right they are tender, meaty, with just the right amount of smokiness. Believe it or not, I didn't grow up eating ribs. Well, I DID eat a whole lot of beef ribs (Korean style-<span class="goog-spellcheck-word">Galbi</span>), but pork ribs were pretty much unheard of in our house. My first experience was as an adult, out with friends. And my love for them has only gotten stronger. <br />
I use a different method for making my ribs. I am a notorious BBQ burner. I have a hard time staying in one spot for more than a few minutes at a time, so there is no way I could manage slow cooking ribs on a charcoal grill without charring the daylights out of them. My trick is to cook them in the oven first, wrapped in plastic wrap AND foil. I used to cook them at a very low heat for 3 hours, but they were so tender, that they would fall apart before I could get them on the grill. And really, I like my ribs with just a little bit of chew. Not much, but enough so you have to bite down before the meat comes off. Otherwise, it feels more like I'm eating braised short ribs, and that's not what we are going for here. I cook them at 300 F for an hour, then put them on a charcoal grill for the smoky flavor. <br />
I use a dry rub without salt, so you may want to salt them at the end of cooking or before they go on the charcoal grill. (I find that the sauce adds enough salt for me but I tend to like my food less salty than most.) Then finish them off with my homemade BBQ sauce. Served with side of collard greens, corn, and macaroni and cheese, and you have a feast fit for any occasion.<br />
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BBQ Pork Ribs<br />
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3 Slabs of pork spareribs<br />
Dry Rub<br />
<a href="http://freeingmymartha.blogspot.com/2010/04/homemade-bbq-sauce.html"><strong>BBQ Sauce</strong></a><br />
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Dry Rub:<br />
1 cup paprika<br />
1/2 cup chili powder (I used New Mexico, of course)<br />
4 tablespoons onion powder<br />
Store what you don't use in a sealed container.<br />
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Rinse and dry the ribs. Pull off the membrane. Season both sides with the rub. Wrap ribs and refrigerate for several hours or overnight.<br />
When you are ready to start cooking, preheat oven to 300 degrees. Wrap each individual slab with plastic wrap, and then again with aluminum foil. Set the ribs on two rimmed baking sheets. Bake for an hour to hour and a half.<br />
Get charcoal grill ready. Try to maintain a low heat. <br />
When the ribs are done in the oven, unwrap carefully and place the ribs on the charcoal grill. Grill for about 20 minutes, flipping a couple of times to keep them from burning. At the end of grilling, baste each slab with BBQ sauce. Remove from grill.<br />
<br />
<div align="center">Here are the ribs cleaned, but still with the membrane attached</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoIjfqm6LwfH6xZejWCzbmhl7VEEX0bZJ90zWtURpPi5V6ssYwp0-9UiadZqQlBJUS_b_IqWxJVmze_TdACOBkGFU3ZKMLzWtPxSDf9j2DrDmC1JGOsIotTlKtOwd61HYt-8_ltCIskw/s1600/inner%20martha%206%20084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoIjfqm6LwfH6xZejWCzbmhl7VEEX0bZJ90zWtURpPi5V6ssYwp0-9UiadZqQlBJUS_b_IqWxJVmze_TdACOBkGFU3ZKMLzWtPxSDf9j2DrDmC1JGOsIotTlKtOwd61HYt-8_ltCIskw/s320/inner%20martha%206%20084.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">After they have been rubbed</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfZFggDaBGRpB2bFo5Q70i2Rj9_JjPK3HUSmxlCh_ZeTjxICrDp725CkWRXYqZkt8UzoXF1u0T46q9VIgt6NZHNhvSnU5G22mcyntCUFg3BLBHsjT2qqWLQ3XQdGTrdJzJGFUFiAd44o/s1600/inner%20martha%206%20085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfZFggDaBGRpB2bFo5Q70i2Rj9_JjPK3HUSmxlCh_ZeTjxICrDp725CkWRXYqZkt8UzoXF1u0T46q9VIgt6NZHNhvSnU5G22mcyntCUFg3BLBHsjT2qqWLQ3XQdGTrdJzJGFUFiAd44o/s320/inner%20martha%206%20085.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Wrapped in plastic</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM15y1pJxV4b5SGJznG999X9jLU8C5ETH1SMeadHVfENW2eUQ2H6PPMCU8h5WXn8tHILQcuRbWJFwyTr5Kv2d5aTkRP-vsbn88enQ6lg_akish0225EBHjU9nyXSYSqSmJtd_6OoxRJE/s1600/inner%20martha%206%20097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM15y1pJxV4b5SGJznG999X9jLU8C5ETH1SMeadHVfENW2eUQ2H6PPMCU8h5WXn8tHILQcuRbWJFwyTr5Kv2d5aTkRP-vsbn88enQ6lg_akish0225EBHjU9nyXSYSqSmJtd_6OoxRJE/s320/inner%20martha%206%20097.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Wrapped in foil over the plastic</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1HXxZjdOR549Gh248QlxazjR7qReGV1YUCoe6rULX4gxh4I0dckiz0VW7kj11ynXG7_bhkRQN8e1swAylzJBcI_btQFcnRdOECHwk2VVcV3SlJOOWCJPmo8CSWQZSXzbJ-nk0aBhjbI/s1600/inner%20martha%206%20098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1HXxZjdOR549Gh248QlxazjR7qReGV1YUCoe6rULX4gxh4I0dckiz0VW7kj11ynXG7_bhkRQN8e1swAylzJBcI_btQFcnRdOECHwk2VVcV3SlJOOWCJPmo8CSWQZSXzbJ-nk0aBhjbI/s320/inner%20martha%206%20098.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Ready to oven bake</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprbHiZBPMjqMiAoHXLFDUTASyOwC0n733QLkE6UNrTxkqbZurUpioBANH8So4jsRiAQJN8PvhplmoQkLeySb51A5cTRA02RUdO1f9dtnITMZB1ynseJDZZf-jpsqoocsALJptAypQYp0/s1600/inner%20martha%206%20099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprbHiZBPMjqMiAoHXLFDUTASyOwC0n733QLkE6UNrTxkqbZurUpioBANH8So4jsRiAQJN8PvhplmoQkLeySb51A5cTRA02RUdO1f9dtnITMZB1ynseJDZZf-jpsqoocsALJptAypQYp0/s320/inner%20martha%206%20099.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Done from the oven, now onto the grill</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQXE0YH7HKjPIBXYC7_4wX0iTTYERErLWAF3wHGI-MXBKtT_z1lG1ye-f_9N-FilNbslmgOAijULJ7yz1gJ8XPBLLTXt0GmQipKJsNOVy7aC7MPM5BhTEESV084GfTz1FEU04Ha_9a9A/s1600/inner%20martha%206%20100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQXE0YH7HKjPIBXYC7_4wX0iTTYERErLWAF3wHGI-MXBKtT_z1lG1ye-f_9N-FilNbslmgOAijULJ7yz1gJ8XPBLLTXt0GmQipKJsNOVy7aC7MPM5BhTEESV084GfTz1FEU04Ha_9a9A/s320/inner%20martha%206%20100.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">On the grill</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9E_rEa1Y7ba1ADbR5W6NeGqI4eFi9tUM7myxjO3De7sPskcX3-CebJdJBzoB7r0T9Jq9nHkL3esn-c09SVwQf4jGAsMROJz4rgS8F2doDxXUGASAsswOzLYnwKu6k5sGs9cDL-KxnN8/s1600/inner%20martha%206%20102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9E_rEa1Y7ba1ADbR5W6NeGqI4eFi9tUM7myxjO3De7sPskcX3-CebJdJBzoB7r0T9Jq9nHkL3esn-c09SVwQf4jGAsMROJz4rgS8F2doDxXUGASAsswOzLYnwKu6k5sGs9cDL-KxnN8/s320/inner%20martha%206%20102.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIFtdY6yY63IjaUxfw-YAg2ThytLRjHkuGgM1I7YTknFHu_4IglQFJnUgd9aokJFjvQFr5X9FhfbC5vIVsdK4WNrvTtXiSn78IJTS9cd021coYBPKnT55pFQF7A0Rl0J1baiVkHjyBqc/s1600/inner%20martha%206%20106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIFtdY6yY63IjaUxfw-YAg2ThytLRjHkuGgM1I7YTknFHu_4IglQFJnUgd9aokJFjvQFr5X9FhfbC5vIVsdK4WNrvTtXiSn78IJTS9cd021coYBPKnT55pFQF7A0Rl0J1baiVkHjyBqc/s400/inner%20martha%206%20106.jpg" tt="true" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-39141152883209531402010-04-27T16:00:00.000-07:002010-04-27T16:02:07.370-07:00Homemade BBQ Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjr5cIufUTSr1OZFzpYSqNVj3v5vUI5raj3ivdo-ueYoYb1P0qT_cFjkdflSk07R8pQJoD42IUCZ7qF5MWeZxTc3bwcWD9tTS6MRXiIb3g8hMIxOk1ZtgBo2wys3AyoFhqUPqTzO8iDc/s1600/inner+martha+6+094.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjr5cIufUTSr1OZFzpYSqNVj3v5vUI5raj3ivdo-ueYoYb1P0qT_cFjkdflSk07R8pQJoD42IUCZ7qF5MWeZxTc3bwcWD9tTS6MRXiIb3g8hMIxOk1ZtgBo2wys3AyoFhqUPqTzO8iDc/s400/inner+martha+6+094.jpg" tt="true" width="400" /></a></div>I like my BBQ sauce sweet and spicy. If you prefer a milder sauce, leave out or reduce the cayenne. That is the beauty of homemade sauce, you can tweak it to suit your taste. Not into sweet sauces? Reduce the honey. Want it tangier? Add a little more vinegar or lemon. Want a Southwest kick? Add some cumin.<br />
<br />
I made this for ribs, but it is equally as good on chicken or on pulled pork. <br />
<br />
<strong><span class="goog-spellcheck-word">KP's</span> Sweet and Spicy BBQ Sauce</strong><br />
<br />
2 cups ketchup<br />
1 cup water<br />
1/2 cup apple cider vinegar<br />
5 tablespoons light brown sugar<br />
5 to 6 tablespoons honey<br />
1 tablespoon lemon juice<br />
1 tablespoon Worcestershire sauce<br />
1/2 tablespoon fresh ground black pepper<br />
1/2 tablespoon onion powder<br />
1/2 tablespoon ground mustard<br />
1 teaspoon cayenne pepper (optional or minimize to taste)<br />
2 drops liquid smoke (I used Hickory, but Mesquite works too)<br />
<br />
Combine all ingredients in a medium saucepan. Bring to boil, reduce heat to simmer. Cook uncovered for 1 hour.KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com0tag:blogger.com,1999:blog-4946557793457583404.post-52908367938951477472010-04-26T10:55:00.000-07:002010-04-26T14:12:26.071-07:00Raspberry Chocolate S'mores<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX1RZMvZWQBVzlxkuIiubWbs5-x5e3QnmVKIScUdn7s4lR8zBBYS8CoiMsNbOqm2SXovAOUZBtdTTdU3pxoM7NBNC_aDOdrfrgP5HwMYZDwteQZEeDAxL-YyBbY4nbbh4MpUnRiHfQ9c/s1600/inner+martha+6+070.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX1RZMvZWQBVzlxkuIiubWbs5-x5e3QnmVKIScUdn7s4lR8zBBYS8CoiMsNbOqm2SXovAOUZBtdTTdU3pxoM7NBNC_aDOdrfrgP5HwMYZDwteQZEeDAxL-YyBbY4nbbh4MpUnRiHfQ9c/s400/inner+martha+6+070.jpg" tt="true" width="400" /></a></div>I had this idea of raspberry s'mores in my head and this was the reason I made the graham crackers. And the end result is very yummy! I am not normally a marshmallow fan, nor am I a s'more lover. I was never a girl scout and camping is not on my list of things I like to do. However, changing the flavors and using homemade everything makes plain old, not so exciting s'mores into something that even a non-girl scout, anti-camper like me a fan of. What's next? Strawberry chocolate s'mores? Double chocolate s'mores? Mint chocolate s'mores? Oooh, the possibilities!<br />
<br />
To start, you want to make the <a href="http://freeingmymartha.blogspot.com/2010/04/graham-crackers.html"><strong>homemade graham crackers</strong></a><strong>.</strong><br />
<br />
Then, you make the homemade raspberry marshmallows. When everything is set and ready, you roast the marshmallow with a fresh raspberry skewered between the slices and smoosh it between two graham crackers and a piece of dark chocolate....mmmmm!<br />
<br />
<strong>Raspberry Marshmallows:</strong><br />
<br />
1 cup confectioners' sugar<br />
3 1/2 envelopes unflavored gelatin<br />
1 cup cold water, divided<br />
2 cups granulated sugar<br />
1/2 cup light corn syrup<br />
1/2 teaspoon salt<br />
2 large egg whites<br />
1 1/2 teaspoon vanilla extract<br />
1 teaspoon raspberry extract<br />
3 drops red food coloring<br />
1 drop blue food coloring<br />
<br />
Oil bottom and sides of a 13x9 inch metal baking pan and dust with confectioners sugar<br />
In bowl of a standing mixer, sprinkle gelatin over 1/2 cup of water<br />
In a saucepan, cook granulated sugar, salt, corn syrup and 1/2 cup of water over low heat, stirring until sugar is dissolved. Increase heat to medium and boil without stirring until a candy thermometer registers 240 F (about 12 minutes). Remove pan from heat and pour this mixture over the gelatin mixture and stir.<br />
Beat with the whisk attachment on high speed until white and thick, about 6 minutes.<br />
In separate bowl, whisk egg whites until they hold stiff peaks.<br />
Add the egg whites to the gelatin mixture and continue beating. <br />
Add extracts and food coloring and continue beating until the color is completely incorporated.<br />
Pour mixture into baking pan and even it out with a rubber spatula. <br />
Sift confectioner's sugar over the top and refrigerate uncovered until firm, at least 3 hours.<br />
Invert onto a cutting board and cut into squares with a sharp knife or kitchen shears. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrW7xRVmew7Ehij0noX8UyR59lKP06kA-vT4obZZuSarUQF067WxyZHQhioodJ0hWEuYU_gplWn9YVWAS2kILgj3WqvNRGU6oxDH0tWGmrLPxZLcj6cWvd_ofLJ6ok1Y2R-KlhbeW6NM/s1600/inner+martha+6+050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrW7xRVmew7Ehij0noX8UyR59lKP06kA-vT4obZZuSarUQF067WxyZHQhioodJ0hWEuYU_gplWn9YVWAS2kILgj3WqvNRGU6oxDH0tWGmrLPxZLcj6cWvd_ofLJ6ok1Y2R-KlhbeW6NM/s320/inner+martha+6+050.jpg" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzdS9rNG3-_LF_IZekMBHvab0ycJTWyi0flmak9c4S4moKrTVJtMkVdSjC_SHT0k6NwD8Y2fnq2ma2bqI50qMy3vHiyARd6Gkdyzj9woyX8f8w6x-s4YEdeS9R2wA42rFTIfQIfNe33o/s1600/inner+martha+6+065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzdS9rNG3-_LF_IZekMBHvab0ycJTWyi0flmak9c4S4moKrTVJtMkVdSjC_SHT0k6NwD8Y2fnq2ma2bqI50qMy3vHiyARd6Gkdyzj9woyX8f8w6x-s4YEdeS9R2wA42rFTIfQIfNe33o/s400/inner+martha+6+065.jpg" tt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcx96FZ4V0R3ZuIvFVZrqHn_2KzRJ4obn0k-S1RYq0IeeJIk76JlcOOtKN2Ks28CcqpH-mKEh_GEfhHHu3BE-YQf7KqzzjAIbp9dY7y3i_MfoJLxGQq0x_BjACbzQZqKQxvgZBW857vU/s1600/inner+martha+6+074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcx96FZ4V0R3ZuIvFVZrqHn_2KzRJ4obn0k-S1RYq0IeeJIk76JlcOOtKN2Ks28CcqpH-mKEh_GEfhHHu3BE-YQf7KqzzjAIbp9dY7y3i_MfoJLxGQq0x_BjACbzQZqKQxvgZBW857vU/s400/inner+martha+6+074.jpg" tt="true" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com1tag:blogger.com,1999:blog-4946557793457583404.post-5255823705693943932010-04-25T19:09:00.000-07:002010-04-26T14:31:59.772-07:00Graham Crackers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxB90zoV_ka0fxz6EDlw6xvznuy0-K4s7ZA6dhBcqd_ChGiGI2TiAZe4vYKa3W7tsyTaoZvBt7V6ox9sl2koZ3nfL4TnVzON84D0LxaI7efPByX5jRl8Ur7rwOVWlts2DC3sNC5Br35AM/s1600/inner+martha+6+057.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxB90zoV_ka0fxz6EDlw6xvznuy0-K4s7ZA6dhBcqd_ChGiGI2TiAZe4vYKa3W7tsyTaoZvBt7V6ox9sl2koZ3nfL4TnVzON84D0LxaI7efPByX5jRl8Ur7rwOVWlts2DC3sNC5Br35AM/s400/inner+martha+6+057.jpg" tt="true" width="400" /></a></div>I was so excited to get Nancy Silverton's Pastries book, but I have to tell you honestly that it's been a pretty disappointing book so far. I've made a couple of recipes including the <a href="http://freeingmymartha.blogspot.com/2010/03/whole-wheat-buttermilk-cake-donuts.html">disastrous donuts</a> (that was mostly my fault for using whole wheat pastry flour). And while my kids liked the donuts, I wasn't really fond of the flavor profile. I also made her Pretty Pear Cookies, which I almost posted under the title "My ugly version of Nancy's pretty pear cookies" and holy smokes, those were an ALL DAY project for some really bland and tasteless cookies that I threw out. Her book has no pictures, and while I am pretty good at following recipes without pictures, HER recipes NEED pictures to understand the sometimes vague and confusing instructions. A lot of her recipes require special equipment that most home cooks wouldn't stock in their kitchen like flan rings and cake rings, and not just one, but EIGHT for one recipe (at about $12.00 a piece through a wholesale restaraunt supply store)!!!! NOT happening! But anyway, enough ranting about what I don't like about this book, and onto a recipe that I do like. <br />
<div></div>THIS is a good recipe. And? I was able to use up some of that pesky whole wheat pastry flour...woo hoo! She does say that she prefers the flavor of these crackers using unbleached all-purpose flour or pastry flour, but 1/2 of it can be substituted with whole wheat, so I did. Also, I will list the directions as they were written, but I chose to make my crackers smaller because I am ultimately working my way to making amazing <a href="http://freeingmymartha.blogspot.com/2010/04/raspberry-smores.html"><strong>raspberry chocolate S'mores</strong></a> with these and I wanted them bite size. I originally made them into 2 inch squares, but found them hard to manage because they soften up so quickly. I ended up using a round scalloped edge biscuit cutter and worked quickly and they turned out great. I made two batches because we ate up the first batch before the S'mores could be made. I also found that these are better the next day. The graham flavor really develops after a day...if you can keep them away from your kids, or in my case, away from myself. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBDVbMCVr_Flzu-B3wmlhz2my1tc2mNGLCerNlrIZ15Y5hnGsaRoTdk-hgKr00X3g41BoPoXAIKPMAbajurTf0dn9gnhm3YRiebo9oCQDmBpOFIyYsHQPjBCEQWpRV_v62lU_5LaBYhk/s1600/inner+martha+6+054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBDVbMCVr_Flzu-B3wmlhz2my1tc2mNGLCerNlrIZ15Y5hnGsaRoTdk-hgKr00X3g41BoPoXAIKPMAbajurTf0dn9gnhm3YRiebo9oCQDmBpOFIyYsHQPjBCEQWpRV_v62lU_5LaBYhk/s320/inner+martha+6+054.jpg" tt="true" /></a></div><div></div><strong>Graham Crackers:</strong><br />
from the cookbook, Nancy Silvertons's Pastries from the La Brea Bakery<br />
<br />
<div></div>2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour<br />
1 cup dark brown sugar, lightly packed<br />
1 teaspoon baking soda<br />
3/4 teaspoon kosher salt<br />
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen<br />
1/3 cup mild-flavored honey, such as clover<br />
5 tablespoons whole milk<br />
2 tablespoons pure vanilla extract<br />
<br />
<div></div>For the topping<br />
3 tablespoons granulated sugar<br />
1 teaspoon ground cinnamon<br />
<br />
<div></div><ul><li>In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal.</li>
<li>In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.</li>
<li>Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.</li>
<li>To prepare teh topping: In a small bowl, combine the sugar and cinnamon and set aside.</li>
<li>Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with topping. Chill until firm, about 30-45 minutes. Repeat with the second batch of dough.</li>
<li>Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.</li>
<li>Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers. </li>
<li>Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or a skewar, prick the dough to form two dotted rows about 1/2 from each side of the middle dividing line.</li>
<li>Bake for 25 minutes, until browned and slightly firm to the touch, rotating the baking sheets halfway through to ensure even baking.</li>
</ul><div align="center">The mixture in the food processor<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFHYZmq-D8iGCq7nVBeBhK4pwKiWhvvRfiYy1zfSbOjnrmDTn3uTi_3RpPerTpLmncnzFk-Yeuqt2K5LzfLqO_clXMaWu-Nol9-if0U0lGd-JPxaOIktAuHLwJeaogxJOoHOHQJchXD0/s1600/inner+martha+6+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFHYZmq-D8iGCq7nVBeBhK4pwKiWhvvRfiYy1zfSbOjnrmDTn3uTi_3RpPerTpLmncnzFk-Yeuqt2K5LzfLqO_clXMaWu-Nol9-if0U0lGd-JPxaOIktAuHLwJeaogxJOoHOHQJchXD0/s320/inner+martha+6+048.jpg" tt="true" /></a><br />
Flattened out on a board before chilling<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4JgxR0xi8fmLpgOZUeXu4B3cIlcQ1v-znEHJyfCa1JG57K1LAJnXoce-VFtp8IOcFyFUAUZWR0HRymmwoOFb8Ue8QdN8E-BG4kG1CD1hfNSNsIGRMwLgLGfhvfIGxTEWP_XqwPT5RR8/s1600/inner+martha+6+049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4JgxR0xi8fmLpgOZUeXu4B3cIlcQ1v-znEHJyfCa1JG57K1LAJnXoce-VFtp8IOcFyFUAUZWR0HRymmwoOFb8Ue8QdN8E-BG4kG1CD1hfNSNsIGRMwLgLGfhvfIGxTEWP_XqwPT5RR8/s320/inner+martha+6+049.jpg" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">How I cut my first batch. I used a round biscuit cutter for the second batch and that was easier.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQmUIGLEIiH7D_IyLt91MQ3etwJYdPEaQ7oiMUeq0QCTehBtNZzMXXmI1fjbsxfVxUS078yecpLNMXlDHqQMMTVo72PzGXwHe0mogHg_mCxLSuQ4a9hPOseCfgKNf7S69PGIO9G4cWvE/s1600/inner+martha+6+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQmUIGLEIiH7D_IyLt91MQ3etwJYdPEaQ7oiMUeq0QCTehBtNZzMXXmI1fjbsxfVxUS078yecpLNMXlDHqQMMTVo72PzGXwHe0mogHg_mCxLSuQ4a9hPOseCfgKNf7S69PGIO9G4cWvE/s320/inner+martha+6+053.jpg" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheessADrC2Uyt8tjLlZkQkrKGZBq12XV1rb7yTq1UYED1BTUtQWx6EIAlUlazn2KxkwRY1BBEDQ820yaI_HVuhrP7KEWfk3ViCPKcw5Oi_He3ZmFSsgZGYVEFtsBSaWUBoggx1khWhZx4/s1600/inner+martha+6+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheessADrC2Uyt8tjLlZkQkrKGZBq12XV1rb7yTq1UYED1BTUtQWx6EIAlUlazn2KxkwRY1BBEDQ820yaI_HVuhrP7KEWfk3ViCPKcw5Oi_He3ZmFSsgZGYVEFtsBSaWUBoggx1khWhZx4/s400/inner+martha+6+061.jpg" tt="true" width="400" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com4tag:blogger.com,1999:blog-4946557793457583404.post-76854965763663817642010-04-21T16:01:00.000-07:002010-04-21T16:10:19.161-07:00Italian Hoagie Rolls<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbAG6Oc510kvfuqkWWLJ0XnRgAAvbnlL5JWZ1ve4GbrSCIQYzkAsDg0sc2JljHo7FOEH1pb-GtT0HV0EIyNhnHonuRqHOlNTgk6uWdGyq6pYf5_GtizXQ0MoFCzAAvDXkm5KaNrGhc4U/s1600/inner+martha+5+150.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbAG6Oc510kvfuqkWWLJ0XnRgAAvbnlL5JWZ1ve4GbrSCIQYzkAsDg0sc2JljHo7FOEH1pb-GtT0HV0EIyNhnHonuRqHOlNTgk6uWdGyq6pYf5_GtizXQ0MoFCzAAvDXkm5KaNrGhc4U/s400/inner+martha+5+150.jpg" width="400" wt="true" /></a></div>The best sandwiches start with the best bread. This is another great from The Bread Baker's Apprentice. The biga is made the day before and refrigerated overnight. The recipe is good for two 1 pound loaves of Italian bread, or 9 torpedo (hoagie) rolls. Scrumptious!<br />
<br />
<br />
<strong>Italian Bread</strong>:<br />
from the cookbook, The Bread Baker's Apprentice<br />
<br />
<a href="http://freeingmymartha.blogspot.com/2010/03/carmelized-onion-wild-mushroom-and.html">3 1/2 cup (18 ounces) biga</a><br />
2 1/2 cup (11.25 ounces) unbleached bread flour<br />
1 2/3 teaspoons (.41 ounce) salt<br />
1 tablespoon (.5 ounce) sugar<br />
1 teaspoon (.11 ounce) instant yeast<br />
1 teaspoon (.17 ounce) diastatic barley malt powder or barley malt syrup (optional)<br />
1 tablespoon (.5 ounce) olive oil, vegetable oil, or shortening<br />
3/4 cup to 3/4 cup plus 2 tablespoons water (or milk if making torpedo rolls), lukewarm (90 to 100 F)<br />
Semolina flour or cornmeal for dusting<br />
<br />
<ul><li>Remove biga from refrigerator 1 hour before making the dough and cut it into 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.</li>
<li>Stir together the flour, salt, sugar, yeast and malt powder in a bowl or in the bowl of an electric mixer. Add the biga pieces, olive oil, and 3/4 cup water or milk and stir together until a dough forms, adjusting the water or flour according to need. The dough should be slightly sticky and soft, but not batterlike or very sticky. If the dough feels tough and stiff, add more water to soften (it is better to have the dough too soft than too stiff at this point.)</li>
<li>Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead for about 10 minutes, adding flour as needed until the dough is tackym, but not sticky, and supple. The dough should pass the windowpane test and register 77 to 81 F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.</li>
<li>Ferment at room temp for approximately 2 hours, or until the dough doubles in size.</li>
<li>Gently divide the dough in 2 equal pieces of about 18 ounces each or into 9 pieces of about 4 ounces each. Carefully form the pieces into batards degassing the dough as little possible. Lightly dust with a sprinkle of flour, cover with a towel or plastic wrap, and let it rest for 5 minutes. Then complete the shaping, extending the loaves to about 12 inches in length or shaping the torpedos rolls. Line a sheet pan with parchment and dust with semolina flour or cornmeal. Place the loaves on the pan and lightly mist with spray oil. Cover loosely with plastic wrap.</li>
<li>Proof at room temp for about 1 hour, or until the rolls have grown to about 1 1/2 times their original size.</li>
<li>Preheat oven to 500F. Score the breads with 2 parallel, diagonal slashes or 1 long slash.</li>
<li>Rolls can be baked directly on the sheet pan. For loaves, transfer to a pizza peel and gently onto hot baking stone. Pour 1 cup hot water into steam pan and close the door. After 30 seconds, spray the walls of the oven with water and close the door. Repeat once more after another 30 seconds. After the final spray, lower the oven setting to 450F and bake until done, rotating 180 degrees, if necessary, for even baking. It should take about 20 minutes for loaves and 15 minutes for rolls. The loaves and rolls should be golden brown and register at least 200F at the center.</li>
<li>Transfer the rolls to a cooling rack and cool for at least 1 hour before slicing or serving.</li>
</ul><div align="center">The dough after the first fermentation</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbKJX-M76fAinFO6JmXqDPgy5sgdMQXsXVvcusxemtJ6joNY_lYkzlStYdSMeYqLoajGT0le0knPzTwbHZNf7xpaf08bk8N3s90idD6G12HDEIK_6872dMiNW-iVkeU7TLKP6zn2hwJw/s1600/inner+martha+5+138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbKJX-M76fAinFO6JmXqDPgy5sgdMQXsXVvcusxemtJ6joNY_lYkzlStYdSMeYqLoajGT0le0knPzTwbHZNf7xpaf08bk8N3s90idD6G12HDEIK_6872dMiNW-iVkeU7TLKP6zn2hwJw/s320/inner+martha+5+138.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Divided into 9 pieces</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdC-Fx1hWqsGL7CyIi-dXgYJKlf-kAbpWETfFt0xuXK7MkLWuvytIC9ZPGbogbrs9RoGOonHj30ruOYMylgnmQZandjQvDJmLBKAvHwdLd_fM8E04WWZn_eWI7RNC_QeQjEGj9vklagc/s1600/inner+martha+5+139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdC-Fx1hWqsGL7CyIi-dXgYJKlf-kAbpWETfFt0xuXK7MkLWuvytIC9ZPGbogbrs9RoGOonHj30ruOYMylgnmQZandjQvDJmLBKAvHwdLd_fM8E04WWZn_eWI7RNC_QeQjEGj9vklagc/s320/inner+martha+5+139.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Shape into batards</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDefouxTgQbZEE_9fHQUimUDb_6IbxaqDxt6rnT51ywJEQfB4Vvm-ggUfCQqyNWpShcCGa5G3XpZ04g_1FTcsd66o6AAucHZxR8Mk0pV-mqZoR62xawPnqnjtB81FIhyphenhyphenFyCYcrEO2rh8/s1600/inner+martha+5+140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDefouxTgQbZEE_9fHQUimUDb_6IbxaqDxt6rnT51ywJEQfB4Vvm-ggUfCQqyNWpShcCGa5G3XpZ04g_1FTcsd66o6AAucHZxR8Mk0pV-mqZoR62xawPnqnjtB81FIhyphenhyphenFyCYcrEO2rh8/s320/inner+martha+5+140.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Set onto baking sheet</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzjhaoDq9RgFiHYpnaIvJVYDJxOXJ1E1pikW77JZudbF9x8pKYyj9lqheyiuOVo32pc90ZzzBC2Q1oC2-WxpvZR80fAotci83HJU94fzOMDvCIK4Q13qNbdeUnJeX9H2fL02keJmmYdw/s1600/inner+martha+5+141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzjhaoDq9RgFiHYpnaIvJVYDJxOXJ1E1pikW77JZudbF9x8pKYyj9lqheyiuOVo32pc90ZzzBC2Q1oC2-WxpvZR80fAotci83HJU94fzOMDvCIK4Q13qNbdeUnJeX9H2fL02keJmmYdw/s320/inner+martha+5+141.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Bake and cool</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZlulIaepcQpeg8rnBBKdaJOJcrgcVkJhQ77jVMWLb9sW3j4mAkI0EWg4NPuiXkFxRrOTFnpVXV3QCLrnfozvUe3C7Fgcqjxu5BCBvRsLTmzP0BKjr0S9lA4h42oKzhiDp602uScqN-w/s1600/inner+martha+5+144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZlulIaepcQpeg8rnBBKdaJOJcrgcVkJhQ77jVMWLb9sW3j4mAkI0EWg4NPuiXkFxRrOTFnpVXV3QCLrnfozvUe3C7Fgcqjxu5BCBvRsLTmzP0BKjr0S9lA4h42oKzhiDp602uScqN-w/s320/inner+martha+5+144.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXbyOcEDejpchqqG9s1ai_aUGevafXjwDYZhQZfenGJ_ugFh6I4WowZvKwIW5k8C8VVaD6LdtInA7TxhWdyhyM6Pu0eZ-KQ1D8cN3jpE_vIjt5r4L_ib4FcoLkLdZyyjshM4ffMa3uD8/s1600/inner+martha+5+147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXbyOcEDejpchqqG9s1ai_aUGevafXjwDYZhQZfenGJ_ugFh6I4WowZvKwIW5k8C8VVaD6LdtInA7TxhWdyhyM6Pu0eZ-KQ1D8cN3jpE_vIjt5r4L_ib4FcoLkLdZyyjshM4ffMa3uD8/s400/inner+martha+5+147.jpg" width="337" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxayt469wpfQqWiCfzz6LN5kmS5RJnKL6SbciojEYQ0iDFoa65RyshZTbhZ3fmHPPGzb6ZXZ1HI7ym_4AWHvYredNgeY7kmgSa1t20yD-SNvPgMLwGIzedY4SY2YTWWX9YhowbMY8Ovm8/s1600/inner+martha+5+146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxayt469wpfQqWiCfzz6LN5kmS5RJnKL6SbciojEYQ0iDFoa65RyshZTbhZ3fmHPPGzb6ZXZ1HI7ym_4AWHvYredNgeY7kmgSa1t20yD-SNvPgMLwGIzedY4SY2YTWWX9YhowbMY8Ovm8/s400/inner+martha+5+146.jpg" width="400" wt="true" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com3tag:blogger.com,1999:blog-4946557793457583404.post-40668837628920822992010-04-17T10:07:00.000-07:002010-04-17T10:08:20.100-07:00Strawberry Pancakes with Strawberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmskLisa161Wu8HP_hcNL5RYjIlrb31A-CryXXH6-tiyMH1AV1GxQ7Bi4LnkjKO-dQ_VAqFNZToLZulv4bAl2clqQYsxcBR9nrYHXOG2ngOJIM5DizHFd368LLxivn062jmedYborPVI/s1600/inner+martha+6+040.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmskLisa161Wu8HP_hcNL5RYjIlrb31A-CryXXH6-tiyMH1AV1GxQ7Bi4LnkjKO-dQ_VAqFNZToLZulv4bAl2clqQYsxcBR9nrYHXOG2ngOJIM5DizHFd368LLxivn062jmedYborPVI/s400/inner+martha+6+040.jpg" width="400" wt="true" /></a></div>I thoroughly enjoyed eating these this morning. I just bought a huge container of strawberries without keeping in mind that strawberries do not stay fresh for very long. My daughter wanted pancakes, so this was a perfect recipe to satisfy her craving and use up some of the strawberries. And what could be a better on top of strawberry pancakes than a wonderful, fresh strawberry sauce and lightly sweetened whipped cream? <br />
<br />
<strong>Strawberry Pancakes</strong>:<br />
<br />
1 1/4 cup all purpose flour<br />
2 tablespoons sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 egg<br />
1 cup milk<br />
1/2 teaspoon vanilla extract<br />
2 cups sliced strawberries<br />
<br />
In a medium bowl, whisk together all dry ingredients<br />
In another bowl, whisk egg, milk and vanilla<br />
Add the wet to dry and whisk until just blended<br />
Fold in strawberries. <br />
Spoon batter onto hot buttered griddle or pan. Cook until set and bubbly, flip cook until both sides are golden brown.<br />
<br />
<strong>Strawberry Sauce</strong>:<br />
<br />
1 pint of strawberries, cleaned and sliced in half<br />
1/3 cup sugar<br />
1 tablespoon water (or more as needed to get the consistency desired)<br />
<br />
In small saucepan, cook strawberries and sugar over medium high heat until sauce thickens. Take off heat and with an immersion blender, blend to the smoothness desired (or put the entire mixture into a blender and puree.) <br />
Put back into saucepan and add water if you want thinner sauce. <br />
Spoon over pancakes and top with a dollup of whipped cream<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut4WnDQk_hj-umrTQDM1D2TglBAdd11RqOwp6M-Ph6wt-1hYCuG7q5hyFHifULZasNen71xzsINkq1d1Tu8ypRf1TmZw9r06h_mWhJR2vbNhLKk3VcfH7eWtolhwqr54yEkfRRUvkcRY/s1600/inner+martha+6+043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut4WnDQk_hj-umrTQDM1D2TglBAdd11RqOwp6M-Ph6wt-1hYCuG7q5hyFHifULZasNen71xzsINkq1d1Tu8ypRf1TmZw9r06h_mWhJR2vbNhLKk3VcfH7eWtolhwqr54yEkfRRUvkcRY/s400/inner+martha+6+043.jpg" width="400" wt="true" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com1tag:blogger.com,1999:blog-4946557793457583404.post-30580048496510798922010-04-13T12:56:00.000-07:002010-04-13T13:15:10.415-07:00Bernadette's Stuffed Squid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwxLzdKQQcLsVNP2JeQmzRTxjSHfcJBwwwvBczo8C2d39-ARBRy_yx-vfRajgGnlnOaQDvW1g0kUQnbMT_FGaTDulEuRqFfuDlmGT3iY02PXc0RuGyRLPve_WRSZiLsIR8XGLhnq4-k8/s1600/inner+martha+6+018.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwxLzdKQQcLsVNP2JeQmzRTxjSHfcJBwwwvBczo8C2d39-ARBRy_yx-vfRajgGnlnOaQDvW1g0kUQnbMT_FGaTDulEuRqFfuDlmGT3iY02PXc0RuGyRLPve_WRSZiLsIR8XGLhnq4-k8/s400/inner+martha+6+018.jpg" width="400" wt="true" /></a></div>My most memorable New Year's Eve was not spent partying in Las Vegas, or watching the ball drop in Time Square. My most memorable New Year's Eve was spent in a home in the suburbs of Southern California eating these. I was 16 and spent the evening at my best friend's house sharing their family tradition of having a seafood feast. It was amazing and these little guys were burned into my memory forever. <br />
I finally got the recipe from her a few years ago, and a few days ago got the permission to post it. Thank you, Bernadette!<br />
<br />
You want to use baby squid for this recipe and Bernadette's directions are to NOT use garlic, oregano, thyme, or rosemary in the sauce. However, there is some garlic powder and Italian seasonings in the stuffing. The first time I saw my friend Vanessa make the stuffing, she tore up the bread by hand. I just used my handy dandy food processor and gave it a little whirl. Also there are no specific measurements for the olive oil, water, or herbs. All I can tell you is that I added the olive oil in tablespoon increments and I ended up using about 3 tablespoons all together. I also used about 1 tablespoon of water. For the herbs in the stuffing, the instructions are to sprinkle the basil until it covers the top of the stuffing (I used about a teaspoon), and easy on the garlic. I used a pinch each of the other herbs and garlic powder, and 1/2 tsp of onion salt. I won't list that in the final recipe though because those aren't her instructions, just my own approximations. Stuffing the squid will take a little practice because they are quite small. I used my iced tea spoon (which has a small head) and my finger. Just don't overfill because they will burst in the sauce. <br />
<br />
<div></div><strong>Stuffed Squid</strong><br />
recipe courtesy of Bernadette G.<br />
<br />
<strong>Squid Sauce</strong>:<br />
1 can tomato sauce<br />
2 cans chopped tomatoes<br />
1/2 onion, diced<br />
Basil (to taste)<br />
Salt and Pepper (to taste)<br />
Pinch of sugar for acidity<br />
<br />
<ul><li>Saute onion in olive oil </li>
<li>Add the rest of the ingredients and simmer on low for 1 hour</li>
</ul><br />
<strong>Stuffing</strong>:<br />
<br />
1/2 loaf of bread<br />
Parmesan cheese (She listed 1/2 cup?, but I used about 3/4 cups)<br />
Basil (sprinkle til it covers top)<br />
Oregano<br />
Thyme<br />
Rosemary<br />
Garlic powder<br />
Onion salt<br />
Olive oil<br />
Water<br />
<br />
<ul><li>Mix all ingredients to taste (use more Basil, light on the garlic)</li>
<li>Mositen mix with water and olive oil so it mushes together (Even if it looks dry, try squeezing a small amount with your fingers, if it clumps together, it's probably moist enough)</li>
</ul><br />
<strong>Squid</strong><br />
<br />
Baby squid (she doesn't list an amount, but I used approx 3 pounds)<br />
<br />
<ul><li>Clean squid. Rip out heads and ink pouches, rub and peel off the purple skin until you see the white skin. Take ball out of tenticles, remove everything out of the body cavity and rinse inside and out. Wash all iodine away and flush cavity with water.</li>
<li>Stuff body cavity with stuffing making sure not to overfill because it will burst. Close the tops with toothpicks. </li>
<li>Cook squid in the sauce for up to 45 minutes but not any longer because the squid with get tough. (Mine was done after 25 minutes)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What the squid looks like before and after cleaning</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlzqDeI8XZTcvEe3Urjk0LdctYHYXtrFmW6cKyBReZwhUKg73H3utxMPyBbZgrozbJGC7MX6AEPt_2WkhCoSA-28jxhyphenhyphenOu_unK4Sa_UgHjDCGUAf65GR6iSHD4zmtsn6-TWcUwPdRFtg/s1600/inner+martha+6+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlzqDeI8XZTcvEe3Urjk0LdctYHYXtrFmW6cKyBReZwhUKg73H3utxMPyBbZgrozbJGC7MX6AEPt_2WkhCoSA-28jxhyphenhyphenOu_unK4Sa_UgHjDCGUAf65GR6iSHD4zmtsn6-TWcUwPdRFtg/s320/inner+martha+6+001.jpg" wt="true" /></a></div><div style="text-align: center;"> The stuffing. See how it clumps together when you press it</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oZVPn5vhGa0QaidQ7me8D-KyjTAObRNY4UO0fcIbS7HzjN2TRO-hqkk7-6W8uqqR08OBLXNUQhaLpfA6xtFl8t-hFVQ4JjXN9npBVhtHb-18USvlz9L0I8_Dc2HjN7m5YiDhO2O2qIA/s1600/inner+martha+6+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oZVPn5vhGa0QaidQ7me8D-KyjTAObRNY4UO0fcIbS7HzjN2TRO-hqkk7-6W8uqqR08OBLXNUQhaLpfA6xtFl8t-hFVQ4JjXN9npBVhtHb-18USvlz9L0I8_Dc2HjN7m5YiDhO2O2qIA/s320/inner+martha+6+002.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">After you stuff it, secure it with a toothpick</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiNoHDBU7Hux3skyaiiJG3U8hom4FREM1Nebp7ZEfj8p99gpMYjqHAJJ31-8fk2mT4Ql6Tx_-8P7R9BKGDaj8V189BPlQlw9KiELZTlMl2JKaBxWJhCKYyIFzQZzfYgCcnr6pxD-XN_4/s1600/inner+martha+6+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiNoHDBU7Hux3skyaiiJG3U8hom4FREM1Nebp7ZEfj8p99gpMYjqHAJJ31-8fk2mT4Ql6Tx_-8P7R9BKGDaj8V189BPlQlw9KiELZTlMl2JKaBxWJhCKYyIFzQZzfYgCcnr6pxD-XN_4/s320/inner+martha+6+007.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Nestle them together in the sauce</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com9tag:blogger.com,1999:blog-4946557793457583404.post-33819924282304789202010-04-12T13:27:00.000-07:002010-04-12T19:50:47.155-07:00BLT Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQgYoxqcr59uZklMcYGFZvKFxV80nlQ-6BT6ao6hJNL_iOlZn89md_AwKmSlBKbwp9pJ0HmxXW13x31PS3lNHDThBudqUW5hpxdcUwr0Axeyh5leuk8qznqMsqKko24hHaSDJZxXV0tA/s1600/inner+martha+5+115.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQgYoxqcr59uZklMcYGFZvKFxV80nlQ-6BT6ao6hJNL_iOlZn89md_AwKmSlBKbwp9pJ0HmxXW13x31PS3lNHDThBudqUW5hpxdcUwr0Axeyh5leuk8qznqMsqKko24hHaSDJZxXV0tA/s400/inner+martha+5+115.jpg" width="400" wt="true" /></a></div>Since I started this food blog 2 months ago, both the hubs and I have gained a whopping 15 pounds...each. I suppose that's a good enough reason to put salad back into my meal rotation. Will this be the end of my dessert and bread making days? Yeah, right. My carb addiction is a voracious and relentless beast. So while I may not make a new dessert every day, I will certainly still be making (and eating) dessert!<br />
<br />
This salad may not be low on the fat scale, but it is quite low on non-complex (simple) carbs. The only sugar is in the white balsamic vinegar used in the vinaigrette and the small amount of natural sugar found in tomatoes. It is my version of diet food (not really much of a sacrifice). Now if this were to be eaten just as a side salad, or a starter with no concern of carbs, I would venture to say that a crusty piece of French bread with a slather of butter would make a nice accompaniment. But today this is my lunch, without bread:( <br />
<br />
<strong>BLT Salad</strong><br />
serves 4 as a side salad or 2 as lunch<br />
<br />
8 thick slices of bacon, cut in half<br />
1 teaspoon of minced shallot<br />
2 tablespoons white balsamic vinegar<br />
3 tablespoons olive oil<br />
1 tablespoon fresh lemon juice<br />
Salt and pepper to taste<br />
1 head of butter lettuce, torn (or half butter lettuce and half red leaf lettuce)<br />
Large handful of grape or cherry tomatoes, cut into small wedges<br />
6 ounces of blue cheese, cut into small wedges, or crumbled<br />
<br />
In skillet, cook bacon until crisp and set aside on paper towel.<br />
In small bowl,whisk together shallots, vinegar, olive oil, and lemon juice. Salt and pepper to taste.<br />
In a large bowl, toss the lettuce with the vinaigrette, mound on a plate and arrange bacon, tomatoes and blue cheese around the lettuce. <br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlS8_usQyf-ugxEe3muy2IlQbeD_ARSGYUzrocpZJp_mInppLt-vtCxQVVlJ087y65wBgwoYUrGdx-uD7JPGni8HEutpiydgosWnBRHgznEIVnykyPG4W0jMKxH8tOET0owXv7FXLzLM/s1600/inner+martha+5+120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlS8_usQyf-ugxEe3muy2IlQbeD_ARSGYUzrocpZJp_mInppLt-vtCxQVVlJ087y65wBgwoYUrGdx-uD7JPGni8HEutpiydgosWnBRHgznEIVnykyPG4W0jMKxH8tOET0owXv7FXLzLM/s400/inner+martha+5+120.jpg" width="400" wt="true" /></a></div>KPhttp://www.blogger.com/profile/13735984418921754028noreply@blogger.com8