tag:blogger.com,1999:blog-7904187338944846002023-11-16T09:17:31.169-08:00Cooking with Marcus at Distinctive-Decor.comMarcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-790418733894484600.post-70381792246994911752014-05-13T09:32:00.000-07:002014-05-13T09:40:18.792-07:00Panko-Crusted Chicken with Lemon-Caper Beurre BlancWhen Elizabeth read <a href="http://www.amateurgourmet.com/2014/02/lemon-caper-beurre-blanc-sauce-or-dont-tell-your-doctor.html">this post</a> by Adam Roberts (<a href="http://www.amateurgourmet.com/">The Amateur Gourmet</a>) during "Sauce Week," she immediately wanted to try it at home. She and her daughter had so much fun making it that she offered to present it to a storefront class. Rich, buttery beurre blanc sauce lends itself well to herbs and seasonings, making it the perfect vehicle for tangy lemon and capers. This dish is delightful with a side of roasted asparagus.<br />
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<span class="bodytext"><b><span style="font-family: inherit; font-size: 10pt;">PANKO-CRUSTED CHICKEN BREASTS<o:p></o:p></span></b></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">6 boneless,
skinless chicken breasts<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Salt and
pepper<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">¼ cup olive
oil<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">2-3 tbsp
butter<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Panko bread
crumbs<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Flour<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">1 egg mixed
with a little water<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Preheat the
oven to 350 degrees.<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Sprinkle
the chicken breasts with salt and pepper<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">In a large
oven-safe skillet, combine olive oil and butter over medium-high heat. Put the
panko, flour, and egg/water into three separate shallow bowls. Dredge the
breasts in flour first, then egg, then panko. Sautee the breasts in the hot
oil/butter until they are golden brown and crispy. You’re shooting for a nice
crisp coating, not cooking them all the way through.<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Place all
of the breasts on a rimmed baking sheet in the oven. Cook until done all the
way through (165 degrees). Cover and keep warm while you make the sauce.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b>BEURRE BLANC SAUCE</b></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">1 shallot,
chopped<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">1 cup white
wine<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">1-2 sprigs
fresh thyme<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">2 tbsp fresh lemon juice<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">½ cup
whipping cream<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">2 sticks
butter<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">2
tablespoons capers<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Fresh
parsley for garnish<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Put the
shallot, wine, thyme, and lemon juice in a large saucepan over medium heat.
Bring to a boil until it’s reduced by half. Add the whipping cream and boil
again until it’s reduced by half. Turn the heat to very low and whisk cubes of
the butter in 2-3 at a time until it’s all melted. “If it boils, it breaks.”
Keep whisking!<o:p></o:p></span></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Strain the
sauce through a fine sieve into a bowl or double boiler. Add the capers. Keep
the sauce warm until ready to serve.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span class="bodytext"><b><span style="font-size: 10pt;"> </span></b></span><b><span style="font-size: 10pt;">ROASTED ASPARAGUS:</span></b></span></div>
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<span class="bodytext"><span style="font-family: inherit; font-size: 10pt;">Trim the
asparagus by snapping off the tough end. Spread asparagus spears on a jelly
roll pan and drizzle with olive oil. Sprinkle salt and pepper to taste over
all. Bake at 350 until the asparagus is tender.<o:p></o:p></span></span></div>
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Elizabethhttp://www.blogger.com/profile/14122241601171435509noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-83968748238911576152014-05-05T08:11:00.000-07:002014-05-13T07:49:19.656-07:00Pasole Verde, Avocado Crema, and Raw Cashew "Sour Cream"This Pasole Verde is so fresh and unexpected, we just can't resist making a big batch to share with the entire staff. It's a quick and easy dinner for a relaxed evening with friends, or summer lunch for a crowd.<br />
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PASOLE VERDE<br />
8 Tomatillos (rinsed)<br />
1 White onion (quartered)<br />
4 Garlic Cloves<br />
2 Jalepeno peppers<br />
2 Poblano peppers<br />
1 Bunch cilantro<br />
3 Cans white hominy (rinsed)<br />
2 Cans black beans (rinsed)<br />
40 ounces water, vegetable, or chicken broth<br />
4 ears of fresh corn, cut from the cobs<br />
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Begin bringing 40oz of water or stock to a boil on the stove in a large stock pot. Shuck and cut the corn kernels from the ears of corn on a jelly roll pan to keep the corn from flying around the kitchen. Distribute the corn kernels evenly on the pan and place under the broiler to brown. Watch carefully or they will burn. Rub the corn cobs with the back of your knife over the stock pot to get all the sugary goodness out of the cob. Throw the cob into the pot and let it cook.<br />
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Put tomatillos, onion, garlic, and peppers to a baking sheet and put them under the broiler. Allow all ingredients to char and turn each item one time. Once charred, put it all into a blender. Add a bunch of cilantro and blend until smooth.<br />
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Remove the corn cobs from the stock pot. Pour your blended mixture into the stock pot and taste. Adjust salt.<br />
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Rinse the hominy and black beans and add them to the pot. Cook the soup for 10 minutes, then add the roasted corn. Allow to cook for a few more minutes. Serve the soup piping hot and garnish with avocado, green onions, cilantro, and lime. Serve with warm corn tortillas.<br />
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AVOCADO CREMA<br />
<br />
2 Avocados<br />
Juice of 1 lime<br />
Small bunch of cilantro<br />
3 green onions<br />
1 Jalepeno<br />
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Place all ingredients into the blender and blend until very smooth. Use as a condiment on tacos, tostadas, or soups.<br />
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RAW CASHEW "SOUR CREAM"<br />
<br />
1 Cup raw cashews<br />
2 T. apple cider vinegar<br />
1 T. Lemon<br />
1/4 Cup water<br />
1/4 t. salt<br />
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Place all ingredients into the blender and process until smooth and creamy like sour cream.Elizabethhttp://www.blogger.com/profile/14122241601171435509noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-611883600242063282014-04-28T09:41:00.004-07:002014-05-13T08:09:39.283-07:00Calzones ClassOne of the new favorite classes in the storefront kitchen is Calzones and Stromboli. With homemade dough and fresh ingredients, everyone gets to make their own according to their taste. Rolling and shaping the dough is a fun hands-on activity, and using a pizza peel and <a href="http://www.distinctive-decor.com/emile-henry-flame-red-pizza-stone.html">baking stone</a> helps make them perfectly crisp.<br />
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A few pointers: make sure to use plenty of corn meal on the pizza peel so the calzone doesn't stick and will slide onto the pizza stone easily. For an even crispier, more flavorful crust, brush the top with garlic-infused olive oil.<br />
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<b>Pizza Dough</b><o:p></o:p></div>
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¾ cup warm water<o:p></o:p></div>
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1 envelope or 1 tsp active dry yeast<o:p></o:p></div>
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1 T. sugar<o:p></o:p></div>
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2 cups all-purpose flour<o:p></o:p></div>
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1 t. salt<o:p></o:p></div>
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Add the warm water to stand mixer bowl and add the yeast and
sugar. Stir with the dough hook to dissolve the yeast into the water. Once
dissolved, add the flour and salt and mix with the dough hook until the dough
comes away from the sides of the mixing bowl and forms a ball on the dough
hook. Turn the dough onto a floured surface and knead a few times. Put the
dough into a greased bowl and cover with saran wrap or a damp towel. Allow to
double in size, then punch down and place in the refrigerator in an air-tight
container.<o:p></o:p></div>
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<b>Tomato Sauce</b><o:p></o:p></div>
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1 T olive oil<o:p></o:p></div>
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1 clove garlic, minced<o:p></o:p></div>
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28 ounce can tomato puree<o:p></o:p></div>
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1 t dried basil<o:p></o:p></div>
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1 t dried marjoram<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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1 t sugar, if too acidic tasting<o:p></o:p></div>
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Place all ingredients in a sauce pan; cover and bring to a
boil. Uncover, lower heat, and simmer 30 minutes.<o:p></o:p></div>
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<b>Spinach/Ricotta filling</b><o:p></o:p></div>
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2 T olive oil<o:p></o:p></div>
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1 onion, finely chopped<o:p></o:p></div>
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2-3 cloves garlic, minced<o:p></o:p></div>
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1 bag frozen spinach, thawed, and as much liquid as possible
squeezed out<o:p></o:p></div>
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Salt & pepper to taste<o:p></o:p></div>
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16 oz container ricotta cheese<o:p></o:p></div>
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Heat olive oil in large sautee pan. Add onion and garlic and
cook until onion starts to soften. Add spinach and sautee until warmed through
and fragrant. Set aside and allow to cool; mix with ricotta and use for filling
in calzones or manicotti.<o:p></o:p></div>
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<b>Strawberry Cheesecake Calzone filling</b><o:p></o:p></div>
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½ pint strawberries, hulled and cut up<o:p></o:p></div>
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1 8-oz package cream cheese<o:p></o:p></div>
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2-3 T powdered sugar<o:p></o:p></div>
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1 t. vanilla<o:p></o:p></div>
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Mix all ingredients in the bowl of a stand mixer. Use as
filling for a calzone; brush the top with a little oil or melted butter, and
dust with cinnamon and sugar before baking as usual.<o:p></o:p></div>
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Elizabethhttp://www.blogger.com/profile/14122241601171435509noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-44400040739808845912012-05-08T18:49:00.000-07:002012-05-08T19:06:49.374-07:00Spinach and Mushroom "Pesto"<div class="separator" style="text-align: center;clear: both; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhjSladpeljtPjMlr5gQ-fOkV-4tBSdLwDxZNFyEDX5jckPSYoce_pbGLqRxndQTuCiyFqgJUlRPs4AZBTlfgdG8hjjjpfadoB14aPX4RO0FQGbl0P8HrQ9r5DbbJPmF7s5nyLUS3wx7G/s2048/Photo%252520May%2525208%25252C%2525202012%2525206%25253A18%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhjSladpeljtPjMlr5gQ-fOkV-4tBSdLwDxZNFyEDX5jckPSYoce_pbGLqRxndQTuCiyFqgJUlRPs4AZBTlfgdG8hjjjpfadoB14aPX4RO0FQGbl0P8HrQ9r5DbbJPmF7s5nyLUS3wx7G/s500/Photo%252520May%2525208%25252C%2525202012%2525206%25253A18%252520PM.jpg" id="blogsy-1336529036194.1694" class="alignnone" alt="" width="500" height="374"></a></div>I made up this vegan pasta dish hoping the kids would eat it. They loved it. You must have a food processor or blender to make the "pesto." This dish also is oil free. The olives and bullion cube bring a lot of saltiness. You should not need more.<br/><br/>1 lb whole wheat pasta<br/><br/>1 pint mushrooms<br/><br/>A large handful of fresh spinach<br/><br/>3 cloves of garlic<br/><br/>1 Vegetable bullion cube<br/><br/>12 green olives<br/><br/>Cook the pasta per the package directions. Add all ingredients to a food processor and process the heck it of it. Once the mixture is the consistency of pesto add the mixture to a pan heated to medium heat. Heat through, add to the cooked pasta and toss until the pasta is well coated.<br/><br/> <br/><br/>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-57116383689988570742012-02-20T12:31:00.000-08:002012-02-20T12:36:30.340-08:00Oil-Free Cilantro Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlebvUV7l8Y7_OJGvyt0Xi5ZN5B5jGODZRqCy0TtI3qQQ1LsVvo8s8pdf169D7pwaQaCawacD6L3bEgg6rhdJhB4xZeKBAIEmVgSGznx2GYGW1OdIgi3gUVNp39Lx229u2KqkAhJGkBAYu/s1600/Cilantro+Hummus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlebvUV7l8Y7_OJGvyt0Xi5ZN5B5jGODZRqCy0TtI3qQQ1LsVvo8s8pdf169D7pwaQaCawacD6L3bEgg6rhdJhB4xZeKBAIEmVgSGznx2GYGW1OdIgi3gUVNp39Lx229u2KqkAhJGkBAYu/s320/Cilantro+Hummus.jpg" width="320" /></a></div>This version of hummus has a bright and tangy flavor provided by lemon and fresh cilantro. This recipe creates a light-green hummus that is super-healthy and has very little fat because there is no <a href="http://mideastfood.about.com/od/dipsandsauces/r/tahinirecipe.htm" target="_blank">tahini</a> and no oil in it. You might think that you will miss all that fat, but you won't! I keep this hummus in the fridge at all times.<br />
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I have heard people say that a <a href="http://engine2diet.com/about_e2/About_Engine_2" target="_blank">plant-based diet</a> is too expensive, inaccessible, or too cumbersome. I disagree. This hummus costs less than $7 to make and it will feed two people for quite a while or give 4 people a full meal. All ingredients for this hummus were found in my<a href="http://www.homelandstores.com/" target="_blank"> local, small-town grocery store</a>. Also, if you have a blender or food processor, any hummus is easy and quick to make.<br />
<br />
<b>Marcus' Green Cilantro Hummus</b><br />
2 cans <a href="http://www.elements4health.com/chickpeas.html" target="_blank">chickpeas</a> (1 can drained the other with liquid)<br />
2 green onions<br />
Handful of fresh <a href="http://www.nytimes.com/2010/04/14/dining/14curious.html" target="_blank">cilantro</a><br />
2 garlic cloves<br />
1 lemon juiced<br />
1 T ground <a href="http://www.food.com/library/cumin-20" target="_blank">cumin</a><br />
Salt to taste<br />
<br />
Place all ingredients in a food processor and process until the consistency you want is achieved. If the hummus is dry, add more lemon juice or a little water. Serve with whole grain toasted pita bread; use as a sandwich spread, as a condiment for brown rice, or as a dip for raw vegetables. This hummus is full of flavor!Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-38519022835959237862012-02-12T12:06:00.000-08:002012-02-12T13:15:19.381-08:00Plant-Based Black Bean BurgersThere is a small, but growing movement in <a href="http://www.cityofduncan.com/">our community</a> to educate people about how a 100% plant-based diet can reverse heart disease, lower cancer rates, and improve quality of life. I do not know the stats right off hand, but our Oklahoma county ranks among the highest in the state for cardiovascular disease, cancer and obesity.<br />
<br />
The catalysts for this movement include a handful of <a href="http://100000pounds.org/">doctors</a> and our <a href="http://www.duncanregional.com/">local hospital</a>, who are following one of the hospital's missions to prevent disease in our area. They have been spurred on by the research of Cleveland Clinic Cardiologist, <a href="http://www.farms2forks.com/speaker/caldwell-b-esselstyn-jr/">Dr. Caldwell B. Esselstyn, Jr.</a>, who has found that eating a plant-based diet can reverse heart disease.<br />
<br />
My personal involvement in this is for a number of reasons. The first, and most important to me, is that I am getting older and need to take better care of myself for my family. I have been moving in the plant-based diet direction for about a year now. My wife introduced me to the writings of Dr. Esselstyn and Dr. Campbell, author of <a href="http://www.tcolincampbell.org/">The China Study</a>. Also, the documentary <a href="http://www.forksoverknives.com/">"Forks Over Knives"</a> (available on Netflix instant play) pushed me along this path to plant-based nutrition. <br />
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Don't get me wrong. I love (loved) to eat meat, eggs, milk, cheese and seafood. I like all of it, but I knew that I was eating too much of it. Weight gain, rising cholesterol, acid reflux, my dad's prostate cancer and heart problems pushed me to re-evaluate what I was putting into my body. With the growing library of nutritional information in my head along with other external factors I decided to make a change. As a matter of fact, it was irrational, in my mind, to continue on the path that I was taking.<br />
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Needless to say, living in an area with lots of cattle, steakhouses, and burger joints, the Esselstyn program may be slow to catch on. Hopefully with the healthy and delicious recipes I will share here, all of us southern Oklahoma carnivores can at least try this plant-based eating and lifestyle change that will lower our cholesterol levels, reverse heart disease, and lower cancer risks. (Please know that all recipes previously posted in this blog were written before I made this change.)<br />
<br />
<b>Black Bean Burgers (Vegetarian and Vegan Burgers)</b><br />
1 can black beans rinsed and drained<br />
1 can of diced tomatoes with chiles drained (Rotel)<br />
1 bunch of fresh cilantro<br />
2 cloves of garlic peeled<br />
2 green onions with tops chopped<br />
1 cup of carrots chopped<br />
1 cup brown rice (cooked)<br />
1 cup quick oats<br />
Salt, soy sauce or Bragg's Aminos to taste<br />
Freshly ground black pepper to taste<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Put the green onions, cilantro, carrots, and garlic cloves in a blender or food processor and process until pieces are finely minced to the size of lentils or smaller. Once a fine mince is achieved, add the rinsed beans and tomatoes with chiles until a paste (which is really more like a hummus) is formed. <br />
<br />
Pour the paste into a bowl and add one cup of brown rice and 1 cup of quick oats and stir. (I like the brown rice because in makes the veggie burgers a little more moist.) Taste your mixture and add seasoning as needed. Form the mixture into patties and place on a lined baking sheet. This mixture should yield about 8 patties. <br />
<br />
Place into the oven and cook for 12 minutes and then finish under the boiler of 2-3 minutes. All you want to do is brown the patties a little. <br />
<br />
Assemble your burgers on whole wheat hamburger buns. Use a turner to pick up the patties from the baking pan and place a patty on the bun. I substitute mashed avocados for mayo as my spread, and loaded the sandwich with dill pickles, mustard, greens, tomatoes and onions. This "hamburger" is very satisfying and super-healthy. With recipes like these, some meat-eaters might be convinced to give this diet a chance!<p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGVWInsi2YGmFg7g9cTKhswsV9ln7Zx5ug8kPPXfGBrL4xsCwO36-gz2-PGCSLX7XrNx49Lq06nrJj7xHar4Wjkbj0XG-64gpzkyfd551ySAmgPYSzctROUHmLJYlSpLsxhIZU_DNn9WA/s1600/burger.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGVWInsi2YGmFg7g9cTKhswsV9ln7Zx5ug8kPPXfGBrL4xsCwO36-gz2-PGCSLX7XrNx49Lq06nrJj7xHar4Wjkbj0XG-64gpzkyfd551ySAmgPYSzctROUHmLJYlSpLsxhIZU_DNn9WA/s320/burger.jpg" /></a></div>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com1tag:blogger.com,1999:blog-790418733894484600.post-6073219612838111542011-08-31T08:09:00.000-07:002011-08-31T08:09:58.297-07:00Roasted Garlic HummusRoasted Garlic Hummus Recipe compliments of Jamie Whitten<br><br />
<br />
<li>1 can garbanzo beans aka chickpeas <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBOq1Y-Izn9MVUC4-wMeO7GI06xHueWNu1IkZrw3HGJYEq1JY6kfMCLBlMzDrs1JZCPg7Gh00ZMVwRYqsQL1GBsfeQn7NZ6Ed_GFs6ozIh8l1GrnhFNA_svJ8EoOnlY-hRUiy-PWbyi5j/s1600/hummus.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBOq1Y-Izn9MVUC4-wMeO7GI06xHueWNu1IkZrw3HGJYEq1JY6kfMCLBlMzDrs1JZCPg7Gh00ZMVwRYqsQL1GBsfeQn7NZ6Ed_GFs6ozIh8l1GrnhFNA_svJ8EoOnlY-hRUiy-PWbyi5j/s320/hummus.jpg" /></a></div><li>1 head garlic, roasted and squeezed out <li>1/3 cup Tahini <li>½ cup plain Greek yogurt <li>Juice of 1 lemon <li>Salt to taste <li>Several dashes cayenne pepper <li>4 Tbls olive oil <li>½ tsp. cumin (or more to taste)<br><br> <b>Directions:</b><p>To roast garlic: Do not peel the head of garlic; instead, leave the entire head together, but cut off the top. Drizzle with olive oil and put in a <a href="http://www.distinctive-decor.com/romertopf-garlic-baker.html">garlic baker</a> or <a href="http://www.distinctive-decor.com/emile-henry-blue-ramekin.html">custard cup</a> covered with foil. Bake at 225 degrees for an hour or until soft. Let cool and squeeze the pulp out of each clove. <p>Rinse beans in strainer and place in a <a href="http://www.distinctive-decor.com/cuisinart-elite-food-processor-14-cup.html">food processor</a>. Process a few pulses. Add remaining ingredients and process until smooth. Adjust seasonings if needed. A nice presentation is to serve the hummus in a <a href="http://www.distinctive-decor.com/vietri-basilico-coupe-pasta-bowl.html">flat bowl</a>, sprinkled with paprika and drizzled with <a href="http://www.distinctive-decor.com/spitiko-extra-virgin-olive-oil.html">olive oil</a>. Some assorted olives are a nice addition to the plate.Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-62638063313323918172010-10-23T07:54:00.000-07:002011-08-30T09:27:03.123-07:00Tex-Mex Cooking with Chef Wally (a.k.a. John Lopez)<span style="font-family:georgia;">Chef Wally, also known as John Lopez, and his wife, Kathi recently taught us how to make the Tex-Mex food John grew up eating in Texas. The food was fabulous and the class was a hit! During the class John taught how to make red salsa, jalapeno "Chile Macho" (the name says it all), standard guacamole, rice, beans, cheese enchiladas and BBQ brisket enchiladas.</span> John cooked all of these dishes in <a href="http://www.distinctive-decor.com/swiss-diamond-cookware.html">Swiss Diamond Nonstick cookware</a> and used his <a href="http://www.distinctive-decor.com/rechargeable-pepper-mills.html">Peppermill Supreme 2000</a> exclusively for freshly ground black pepper and salt. John Lopez is the author of the cookbook, <span style="FONT-STYLE: italic">Texas Barbecue 101</span> and if you want a signed copy, I am sure that we can get you one!
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<br /><span style="FONT-WEIGHT: bold">“Enchiladas de Doris” Cheese Enchiladas</span>
<br />(These are the enchiladas John grew up eating)
<br />
<br />12 corn tortillas
<br />1 cup canola oil + ½ cup
<br />1 cup flour
<br />1Tbsp Chili Powder = 1 tsp. Gebhardt’s Chili Powder
<br />1 tsp cumin powder
<br />¼ tsp or less, curry powder (if you can easily taste the curry powder in the sauce, you put too much)
<br />1 Tbsp salt
<br />10-12 cups chicken broth
<br />1 large onion, chopped
<br />1 onion, minced
<br />1 clove garlic, minced
<br />1-1/2 Lb. medium cheddar cheese, grated
<br />¼ Lb. Queso Fresca, crumbled
<br />
<br />Preheat the oven to 325°F. Heat 1 cup canola oil in a <a href="http://www.distinctive-decor.com/swiss-diamond-covered-saute-4-3-qt.html">3-4 quart sauté pan</a> or Dutch oven over medium heat. Add flour & stir to make a blond roux. Cook for a couple of minutes to remove “raw” flour taste. Do not brown. Add minced onion and garlic, stir; add chili powder, curry, cumin, and, stir to blend; cook for 1-2 minutes. Do not burn spices.
<br />Add chicken broth, stirring with a whisk to eliminate lumps. Add one half of salt. Stir & cook on low simmer for 20 minutes. Taste for seasoning & add more salt if needed. Cover, remove from heat. Let cool.
<br />Ladle some sauce in the bottom of a baking dish, lasagna pan, casserole, etc. Dish must be large enough to hold 12 enchiladas without crowding.
<br />In an 8 or 9 inch skillet, heat 1/2 cup canola oil. The oil should be hot enough to sear tortillas. Test temp by dipping an edge of tortilla in oil. It should bubble & sizzle.
<br />Dip a tortilla in the oil on both sides just for a couple of seconds. You are trying to “seal” & soften the tortilla. You can use a wood spatula for this. I use my fingers, very carefully dipping the tortilla, ALMOST, all the way in the oil.
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<br />SAFETY NOTE: There is a very fine balance between temperature of the oil, just hot enough, but not too hot, and the length of time you dip, and the distance from the hot oil to your fingers. This technique was handed down to me from my mother. For safety reasons, I don’t recommend you try it, but it is interesting to watch.
<br />Let the tortilla drain over the hot oil. You can blot on clean towel or paper towel if you like. I don’t blot. Immediately dip the tortilla into the sauce mixture on both sides. Here again, I use my fingers, but a wood spatula will work fine.
<br />Place the tortilla on a work surface. Place a small amount of cheese and a few pieces of onion on the tortilla. Roll neatly and tightly and place in <a href="http://www.distinctive-decor.com/swiss-diamond-roasting-pan.html">baking dish</a>. Leave a little room between each enchilada.
<br />Continue until all enchiladas are in baking dish. Cover with sauce. Sprinkle onion & cheddar cheese on top, sprinkle crumbled queso fresco on top. Cover with foil & bake for 20-25 minutes.
<br />Remove the foil & bake for 5-10 minutes more until sauce mixture bubbles, then remove from oven, cover with foil & allow to “rest” for 5-10 minutes.
<br />Serve with your favorite sides of rice & beans, plenty of cold beverages. We always top our enchiladas with “Chile Macho”. This is a fresh salsa recipe handed down in my family. My father puts it on EVERYTHING. He is 98 and we all believe he has lived to this age by eating tons of this. Recipe is below.
<br />
<br /><span style="FONT-WEIGHT: bold">Chile Macho</span>
<br />(The only condiment John's dad carries with him at all times!)
<br />
<br />12 Ripe Jalapenos
<br />12 cloves garlic
<br />Dash of salt
<br />Juice of 1 lemon or lime
<br />A scant few drops of vinegar
<br />
<br />When you select your jalapenos at the market, look for ones with a smooth skin, a nice dark green color, and “little light colored lines” running perpendicular the length of the pepper. The lines are an indication of ripeness.
<br />Remove stems from jalapenos and coarsely chop. Smash garlic with blade of knife and remove peel. Place jalapenos and garlic in <a href="http://www.distinctive-decor.com/cuisinart-elite-food-processor-14-cup.html">food processor</a>. Pulse, over & over to chop mixture completely and evenly. DO NOT CONTINUOUSLY PROCESS AS YOU WILL END UP WITH MUSH! Before food processors, my mother used to put ingredients in a sausage grinder and it came out great.
<br />Add lemon juice, salt, & vinegar. Mix well and allow to set up for at least a couple of hours. If it looks too dry add a little bit of water. Keeps in the fridge for a week.
<br />
<br /><span style="FONT-STYLE: italic">(Note to non-Texans: OK, this can be very hot. There are those folks who add a tomatillo or two or even a tomato or two. Removing the seeds and stems from the peppers takes away the heat. I don’t recommend it but there are those that do that.)</span>
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<br /><span style="FONT-WEIGHT: bold">Mexican Rice</span>
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<br />2 Tbsp canola oil
<br />1 Cup long grain white rice
<br />2 Cups chicken broth
<br />1 clove garlic, minced
<br />1/3 cup onion, minced
<br />1 tsp <a href="https://www.mildbills.com/p-105-gebhardt-chili-powder.aspx">Gebhardt’s chili powder</a>
<br />½ tsp cumin
<br />Dash curry powder
<br />1 tsp salt
<br />½ tsp Mexican oregano
<br />
<br />Add oil to a saute pan or <a href="http://www.distinctive-decor.com/swiss-diamond-covered-stew-pan.html">covered casserole pan</a>, add rice & cook, stirring until lightly toasted, add onion and garlic, cook, stirring another 1-2 minutes. Do not burn garlic. Add salt and spices, stir to blend & cook for 1 minute. Add broth, stir. Bring to boil. Reduce heat to low simmer. Taste broth to test seasoning. Add salt if needed. Cook for 20 minutes. Let rest 10-20 minutes. Serve.
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<br /><span style="FONT-WEIGHT: bold">Roasted Salsa Rojo</span>
<br />
<br />1 onion, peeled & cut in half
<br />4 large jalapenos
<br />4-6 cloves garlic, unpeeled
<br />2-4 tomatoes
<br />8-20 hot dried red chiles like chile Japon
<br />1-1/2 cups water, hot, not boiling
<br />Dash of vinegar
<br />Juice of I lemon
<br />½ tsp. Mexican Oregano, crumbled
<br />1 tsp. salt
<br />1-2 cans (15 Oz.) of tomatoes (roasted if you can find them)
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<br />Place jalapenos, onion, garlic, and red chilies in <a href="http://www.distinctive-decor.com/swiss-diamond-11-inch-fry-pan.html">fry pan</a>. Toast a few minutes then remove red chilies to hot water in a <a href="http://www.distinctive-decor.com/swiss-diamond-covered-sauce-pan-small.html">small saucepan</a> to reconstitute. Continue toasting until all vegetables are charred a bit. You may need to remove garlic first to prevent from burning. Peel garlic. Chop all other vegetables rough chop. Place in food processor.
<br />(When red chilies are reconstituted, about 20 minutes, drain and add to food processor. Reserve water as you may wish to thin salsa with it.)
<br />Add salt and Oregano. Pulse until mixture is processed evenly. Do not puree.
<br />Add tomatoes, pulse to process evenly.
<br />Add lemon & vinegar, pulse to blend.
<br />Taste & add salt if needed.
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<br /><span style="FONT-WEIGHT: bold">Wally Guacamole´</span>
<br />
<br />4 Haas avocados, halved peeled and seeded
<br />1 clove garlic, pressed with a <a href="http://www.distinctive-decor.com/wmf-garlic-press.html">garlic press</a>
<br />Juice of 1 lemon
<br />Salt to taste
<br />Optional:
<br />1/3 cup onion, diced
<br />1/3 cup diced tomato
<br />2 green onions, thinly chopped
<br />Cilantro leaves for garnish
<br />
<br />Place avocados in a <a href="http://www.distinctive-decor.com/bormioli-rocco-mr-chef-10-glass-bowl.html">mixing bowl</a>. Using a small knife, chop the avocados into roughly ½ inch chunks. Add garlic, lemon juice, and ¼ tsp salt.
<br />Using a kitchen fork, blend the ingredients, mashing a bit, in the process. You do not want a puree or paste; you want this to be chunky.
<br />Garnish if you like. You can mix any of the optional ingredients, if desired, when mashing.
<br />Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-36213712068643180562010-07-26T14:06:00.000-07:002011-08-30T08:55:49.484-07:00Chicken SaladMy chicken salad recipe is really simple, but you will need a food processor. I do not like chunky chicken salad. I like my chicken salad to be more chopped up and this is why I use a food processor to make it. I use a <a href="http://www.distinctive-decor.com/cuisinart-food-processor-black-elite.html">Cuisinart Elite food processor</a>.
<br />5 boneless and skinless chicken breasts
<br /><p></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">2 stalks of celery</span></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">1/4 medium onion</span></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">1/2 cup pecans</span></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">1 T Garlic Powder</span></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">Salt and pepper
<br /></span></p>
<br /><p class="MsoNormal"><span style="font-family:times new roman;">1-2 Cup Mayonnaise</span>
<br /><span style="font-family:';font-size:10;"><?xml:namespace prefix = o /><o:p></o:p></span></p>
<br />Poach chicken in simmering chicken broth until done (about 15 minutes) Once chicken is done place in a food processor and mince it. Use the pulse button to get the chicken to the desired texture. Remove to a large bowl.
<br />
<br />Mince pecans, celery and onion in the same manner and pour into the bowl. Add the mayonnaise, salt and pepper and stir. If salad is too dry add a little of the cooking broth or more mayonnaise. Taste and add seasoning to your liking. Refrigerate immediately.
<br />Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-31091651523424351092010-07-19T08:33:00.000-07:002011-08-30T08:57:25.489-07:00Pimento Cheese Spread3 oz. room temp. cream cheese.
<br />1 lb sharp white cheddar cheese grated
<br />1/2 lb. jack cheese grated
<br />2 roasted red bell peppers
<br />1 t. freshly ground pepper
<br />3 T. chopped green onion or minced white onion
<br />1/2 to 1 cup Hellmann's mayonnaise or homemade mayonnaise
<br />3 dashes of hot sauce
<br />1 t. garlic oil or granulated garlic
<br />1 t. paprika
<br />
<br />Preheat broiler on high and insert the peppers to roast. Keep an eye on them and roast them on all sides. Remove and wrap loosely in a towel or place in a zip-lock bag. Once cooled, remove the outer thin skin of the peppers.
<br />
<br />I use a gas burner to roast the peppers. If you go this route, place the peppers directly over the flame on the burner grate. Allow them to blacken on all sides and remove them. Wrap loosely in a towel or place in a zip-lock bag and allow to cool. Remove charred skin, core and seed and place in a <a href="http://www.distinctive-decor.com/cuisinart-food-processor-elite-12-cup.html">food processor</a>. Use the pulse function of your food processor and process until you get the desired texture you want.
<br />
<br />Whisk mayonnaise, peppers and cream cheese together to loosen the cream cheese. Grate cheeses in a food processor using the grating blades. Place cheeses, onions, hot sauce, paprika and garlic powder into the bowl with your pimento, cream cheese and mayo and fold until combined.
<br />
<br />Serve immediately as an appetizer with toast points or toasted pita bread. Of course, you can make a sandwich with it, too! If you refrigerate it the mixture will stiffen. Bring back to room temperature and it will relax.
<br />Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-86364998855911241432010-07-15T11:55:00.000-07:002010-07-15T12:01:04.572-07:00Gazpacho<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Tahoma; panose-1:2 11 6 4 3 5 4 4 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:1627421319 -2147483648 8 0 66047 0;} @font-face {font-family:"Arial Narrow"; panose-1:2 11 6 6 2 2 2 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 2048 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style="text-align: left;"><b style=""><span style="font-size: 10pt; font-family: "Arial Narrow";">Gazpacho<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">2 Cucumbers (peeled, seeded and cut into cubes)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">4 Large tomatoes (cubed)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1 Green bell pepper (chopped)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1 Red bell pepper (chopped)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1 Red onion (medium) (cubed)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">2 Cloves garlic<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">Salt and Pepper to taste ( or use Knorr Chicken Bullion Powder as the salt)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1 cup tomato juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1 T. parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">¼ c. red wine vinegar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">1T hot sauce or tobasco or 1 t. cayenne<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial Narrow";">Set aside 1/2 of the cubed vegetables and reserve for later. Place all other ingredients with a few cubes of ice into a blender and blend until smooth. Pour blended vegetables into a large bowl and add in the reserved cubed vegetables. Stir and taste. At this point you may want to add more salt or vinegar. Cover tightly andchill for 2 hours or more and serve with a garnish of parsley or olive oil. This cold soup goes well with crusty breads.<o:p></o:p></span></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com1tag:blogger.com,1999:blog-790418733894484600.post-4881618435185448942010-06-02T08:20:00.000-07:002010-06-02T11:16:20.773-07:00The Best Margarita--EVER!My friend, John Lopez, who knows a lot about food and drink made me one of these Margaritas at market last year in his showroom. Seriously, it was the best Margarita I have ever had and it is so simple to make. I am going to pretty much post his email to me about these Margaritas.<br /><br />Before I post his email, you must know that these are "adult" Margaritas. While they go down very easy they are very potent!<br /><br />Here is his email:<br /><br />"<style><!-- .hmmessage P { margin:0px; padding:0px } body.hmmessage { font-size: 10pt; font-family:Verdana } --></style>The <em>original </em>Margarita recipe was 1 part citrus (lime) juice, 1 part orange liqueur, and three parts Tequila. I reduced the tequila to two parts to reduce liability about 15 years ago. At two parts tequila, there is plenty of tequila flavor to stand up to the sweet and sour flavors. Most good bars, if they even make "real" margaritas will use 1 to 1 to 1+, but this gives wrong flavor profile, throwing off the balance of sweet, sour, & tequila. You want to taste all three flavor components.<br /><br />Important to use good quality tequila, i.e., Herradura (my personal favorite and the first weber blue agave tequila imported to USA, by Bing Crosby, no less), Patron, etc., but always use Silver Tequila, as rested or aged tequilas only confuse the classic margarita flavor. Also use Cointreau (very good but expensive) or natural Triple Sec such as <em>De Kuyper</em>. Avoid artificial flavored Triple Sec and Grand Marnier (too rich with Brandy & wastes $$)<br /><br />We always use lemons for the juice in the cocktail and a lime to rim <a href="http://www.distinctive-decor.com/schott-zwiesel-tossa-hi-ball.html">cocktail glass</a> for Kosher salt, but try to only moisten the outside of the rim as you want the salty taste on your tongue but not <em>in </em>the cocktail. We only use lemons because lemons always taste like lemons. Limes vary in their taste.<br /><br />These drinks are an acquired taste if you are used to normal bar style margaritas made with sweet & sour which tends to bury the tequila flavor.<br /><br />If you prefer serving "Up", shake at least 30 times in <a href="http://www.distinctive-decor.com/wmf-manhattan-cocktail-shaker.html">shaker</a> with fresh, <em>dry, not melting,</em> chunks of ice. Strain into Martini glass, avoiding the cliched Margarita tourist glass, salt rimmed , if you like. If you like on the rocks, prepare the same way in a<a href="http://www.distinctive-decor.com/le-creuset-screwpull-cocktail-shaker.html"> shaker</a>, but strain into small, (6 ounce seems to be perfect) <a href="http://www.distinctive-decor.com/schott-zwiesel-tossa-whiskey-tumbler.html">tumbler</a> or juice glass, salted as above. This keeps intake down & helps prevent over-indulging.<br /><br />So the simple answer, if there is one, to your question is 1 part juice to 1 part orange liqueur to 2 parts tequila.<br /><br />Hope this is enough info. If not, advise & I will opine.<br /><br />Warmest regards from your trusty, amateur barkeep,<br /><br />wallyMarcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com1tag:blogger.com,1999:blog-790418733894484600.post-75542008699480985632009-08-19T08:01:00.000-07:002009-08-19T09:11:24.195-07:00Brewing Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvacz9LOM5KXYYvYfRPTvNh0C2GFntN8S2twro8VxI_pkMfToE4scpqZzaxJV5dc4fKMLE10uC7VUmg_pwjIfmRaZ24MH9zbWMd1Zqjq07u52jUrDj4fPSaymOI8DG31zGECVNBxso_XSq/s1600-h/distinctive-decor_2067_137918795.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 192px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvacz9LOM5KXYYvYfRPTvNh0C2GFntN8S2twro8VxI_pkMfToE4scpqZzaxJV5dc4fKMLE10uC7VUmg_pwjIfmRaZ24MH9zbWMd1Zqjq07u52jUrDj4fPSaymOI8DG31zGECVNBxso_XSq/s320/distinctive-decor_2067_137918795.jpg" alt="" id="BLOGGER_PHOTO_ID_5371705387764175058" border="0" /></a><br /><a style="font-family: arial;" href="http://www.distinctive-decor.com/ahmad-tea-metro-tea.html">Tea</a><span style="font-family:arial;"> is the second most popular beverage in the world. Only water is rated higher in world consumption than tea. It is estimated that somewhere between 18 and 20 billion 6 oz. cups of tea are drunk daily on our planet. An extension of numbers shows that the United States only imports enough tea annually to keep world usage rates going for 2 days. We have a lot to learn! </span><span style="font-family:arial;"><br /><br />Tea has lots of things going for it; it is healthy, tasty, can be drunk hot or cold and has no calories. The only drawback for some is that it contains a stimulant called caffeine. Personally, I like caffeine, but a growing contingent of folks do not. My goal is to fill the casual tea drinker in on the types of teas and at what temperatures these teas brew the best. This entry is by no means exhaustive, but hopefully you can take a way a kernel of knowledge from it. </span> <span style="font-family:arial;">I almost always brew my tea in a </span><a style="font-family: arial;" href="http://www.distinctive-decor.com/teapot-china-glass-ceramic-ipot.html">teapot</a><span style="font-family:arial;">, or when I am lazy, in a cup. There are all kinds of</span><a style="font-family: arial;" href="http://www.distinctive-decor.com/coffee-and-tea-scoops.html"> contraptions for brewing tea</a><span style="font-family:arial;"> from <a href="http://www.distinctive-decor.com/teatools.html">tea infuser balls</a> to tea infuser sticks. I heat the water in a </span><a style="font-family: arial;" href="http://www.distinctive-decor.com/stovetop-electric-tea-kettles.html">tea kettle</a><span style="font-family:arial;">. I like the nostaligia of hearing the whistle. I use loose tea most of the time because it is much better than bags in terms of flavor.</span><span style="font-weight: bold;font-family:arial;" ><br /><br />Basic Types of Tea</span><span style="font-family:arial;">- </span><span style="font-family:arial;">Black, White and Green teas all come from the Camellia sinensis bush. What makes them different is in where the leaves come from on the bush and how the leaves are processed.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Black Tea</span><span style="font-family:arial;">- Fully fermented during processing. Leaves are picked from the mid section of the tea bush branch toward the trunk. Many times black teas are heat dried in big rolling bins similar to a clothes dryer. Black tea is the most common variety we drink around here. (36mg caffeine per 6 oz. cup) water temperature: 200 - 212 degrees; steeping time: 4 - 5 minutes</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Green</span><span style="font-family:arial;">- Not fermented at all, unprocessed grassy taste (20mg caffeine per cup) Picked from the ends of the tea bush while leaves are opening. Water temperature: 170 - 190 degrees; steeping time: 1 - 3 minutes</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />White</span><span style="font-family:arial;">- Sometimes called Silver Needle (15mg caffeine per cup). The leaves are picked and harvested from the tips of the tea bush before the leaves open fully, when the buds are still covered by fine white hair. Hence the name. White tea is scarcer than the other traditional teas, and can be quite a bit more expensive. Charcterized by a light and sweet flavor. Water temperature: 170 - 190 degrees; steeping time: 1 - 3 minutes</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Red Tea</span><span style="font-family:arial;">- Not really a tea (technically a Tisane, or herbal tea, because it is not made from the Camellia sinensis plant)-- instead it is made from the dried and oxidized leaves of the South African Aspalathis linearis plant. Often, Red tea is called Rooibos (from the Dutch South African language meaning red bush). Little to no caffeine.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Herbal Tea</span><span style="font-family:arial;">- Also called Tisanes are not teas at all. They are a grouping of herbs, zest, flowers and more that are a substitute for tea. Some are quite good! Water temperature: 212 degrees; steeping time: 5 - 7 minutes</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Cool Trick! Decaffeinate your tea at home. (only for loose teas, sorry)</span><span style="font-family:arial;"> </span><span style="font-family:arial;">You may decaffeinate your own tea by pouring hot water over the tea leaves, waiting 30 seconds, then pouring off that first infusion. This removes roughly 2/3 of the caffeine per 6 oz. Don't exceed that 30-second time frame, however, or you will lose much of the vitamins and antioxidant effects, as well as flavor. Depending on the kind of black tea you are drinking, this method will lose some of the flavor, which I think will be acceptable to most who want to reduce caffeine. This only works for loose tea, however, not for tea bags. Tea bags are designed to brew very quickly -- the leaves are in very small pieces, called "dust", which enables the tea to brew more quickly. You would lose much too much flavor with a tea bag.</span>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-84272887210894415992009-08-06T09:09:00.000-07:002011-08-30T09:34:06.740-07:00Making Homemade Chicken StockWhen I was a young boy we raised a few chickens on our property. I can remember gathering the eggs before school each morning. I will never forget the summer day when granddad and grandmother came over with an axe and large stock pot in their hands and said we were going to slaughter some young chickens. I had never realized before that time how chickens made it to my dinner plate. We killed, boiled and plucked the chickens in my back yard. I have never tasted better chicken in my life. I think I was 10 years old at the time and I can still remember the flavor and the tenderness of that chicken and how good the chicken stock tasted. <br />
<br />
Sorry for reminiscing. There are very few things that taste better than homemade chicken stock. Sure, it takes a little time, but the effort is worth the flavor. When I'm in a pinch or a rush, I generally reach for chicken base or a store-purchased chicken broth, but I stay away from chicken bullion cubes. They are too salty--as a matter of fact, all of them are too salty, but when you are in a rush you just have to make do. Making homemade chicken stock does take a little time, so when you're ready to make it make a bunch of it. It freezes for a long time. I use chicken stock as a base for soups and sauces or whenever a recipe calls for it. <br />
<br />
Homemade Chicken Stock <br />
3-4 lbs. assorted chicken necks, backs & wings (I save them up in the freezer as I get them) <br />
6 garlic cloves <br />
1 large onion, quartered <br />
5 carrots, rough chopped <br />
5 celery stocks <br />
Enough water to cover everything <br />
2 bay leaves <br />
5 T. kosher salt <br />
1T. white pepper <br />
olive oil <br />
fresh parsley <br />
<br />
To make the stock, first heat a large <a href="http://www.distinctive-decor.com/le-creuset-enamel-on-steel-stock-pot-12-quart.html">stock pot</a> or <a href="http://www.distinctive-decor.com/allclad-12-multi-cooker.html">pasta pot</a> to medium-high heat. Add the oil and the chicken parts and brown them (browning will add depth of color and flavor to the stock) until they are lightly browned. Once browned, add the onion, garlic, celery, carrots, bay leaves, salt and pepper. Add enough cold water to cover everything--about 3/4 full. <br />
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Turn the heat to high and bring to a boil. Once the pot has achieved a boil turn down the heat to simmer. When the boiling ceases skim off any fat that has risen. Cover tightly and simmer for another hour and a half. Turn off the heat and allow the broth to cool for about 35 minutes. If you are using a pasta pot with an <a href="http://www.distinctive-decor.com/cia-pasta-insert.html">insert</a> simply raise the insert and discard the bones and skin and other solids. If you are using a regular stockpot you'll want to use a <a href="http://www.distinctive-decor.com/tovolo-perforated-colander-large.html">colander</a> or <a href="http://www.distinctive-decor.com/cia-fine-mesh-strainer.html">strainer</a> and pour everything through it. <br />
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To make the broth clearer you may filter it through a coffee filter or paper towel. Once filtered, place the stock in the refrigerator overnight. The fat will rise to the surface and harden. At this point, you can simply scoop it out. There will be some gelatin there, too. Keep it if you can; it's good for you. Freeze what you do not plan on using straight away. <br />
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Happy cooking, <br />
MarcusMarcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-11697674968921301082009-07-30T09:40:00.000-07:002011-08-30T09:34:56.980-07:00Making Ice Pops for Your Kids and GrandkidsWhen I was growing up my mom made ice pops for my brothers and me all summer. Generally they were made with juice or punch. As we grew a little older we would make them ourselves. It would take forever for them to freeze because we would open the freezer every 10 minutes to see how they were doing. My wife and I, at the constant urging of my 7 year old son, introduced making home-made ice pops to him and his little sister this summer. There are very few things that will brighten a kid's day like an ice pop. Where we come from, the generic name for ice pops is "p@pcicle$" (sorry for the spelling, but I once received a certified letter from the company that I intentionally misspelled telling me to cease using their trademarked name on my website).<br />
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The ice pop molds from my childhood were anything but exciting to me and many times we used the even more unexciting ice tray with toothpicks. Today, you can get some really cool ice pop mold shapes that kids will love like <a href="http://www.distinctive-decor.com/tovolo-rocket-pop-molds.html">rockets</a> and <a href="http://www.distinctive-decor.com/tovolo-star-ice-pop-molds.html">shooting stars</a>. There are some really cool <a href="http://www.distinctive-decor.com/tovolo-red-rocket-pop-dual-freeze-molds.html">rocket ice pop molds</a> that allow for two stage freezing so you can have two flavors in one. The most popular one we sell is called the <a href="http://www.distinctive-decor.com/tovolo-groovy-ice-pop-molds.html">Groovy ice pop mold</a>, which holds a lot of icy goodness.<br />
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The problem with store purchased ice pops today is that they are full of refined sugars and corn syrup that many people argue are detrimental to a child's health. I am not an authority on the sugar debate, but I do know that supermarket varieties are full of dead calories with little nutritional content and the fact that the packaging they use is not "<a href="http://www.treehuggingfamily.com/one-small-step-make-homemade-popsicles/">green</a>" is of concern. If you want to see healthier recipes for making ice pops try looking at this <a href="http://www.treehuggingfamily.com/homemade-popsicles-recipes/">blog</a>.<br />
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Here is a recipe for Red, White and Blue ice pops. It is not the most healthy recipe, but you will know how much sugar your children will be taking into their bodies. Recipe is from Cuisipro.<br />
<br />
1/4 cup blue raspberry Jell-O (half package)<br />
1 cup water.<br />
1/4 cup lemon juice.<br />
1/2 cup sugar.<br />
1 teaspoon gelatin powder.<br />
1 cup water.<br />
1/4 cup cherry Jell-O (half package).<br />
1 cup water.<br />
<br />
<span style="font-style: italic;">When making ice pops with more than one flavor, make sure to allow each flavor to cool before adding it to the mold or it will melt into the previous layer.</span><br />
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Combine the blue jello powder with 1/2 cup of hot water. Stir until the powder is dissolved and had 1/2 cup of cold water. Pour this mixture into the molds until the bottom one third of the mold is filled. Place in the freezer for at least two hours or until frozen.<br />
<br />
While the bottom third is freezing, combine sugar, gelatin, lemon juice and 1/2 cup of hot water. Stir until dissolved and add 1/2 cup cold water. Allow the mixture to cool and fill the next third with this mixture. Freeze for another two hours.<br />
<br />
In another bowl, repeat the same process with the cherry flavored gelatin that you did with the blue gelatin powder. Fill the pop molds almost to the top, put on the lids and insert the sticks. Allow to freeze overnight, or at least five hours.Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-90169117702666741702009-07-24T10:49:00.000-07:002009-07-24T10:50:17.687-07:00How To Make Chiles Rellenos with How to Video<p><span style="font-family:Arial;">Dora Jennings visited our cooking class again tonight at <a href="http://www.distinctive-decor.com/">Distinctive Decor</a> and bestowed upon us more great Mexican recipes! Tonight, Dora taught us how to make chiles rellenos. Being a chile rellenos lover, I was super excited to learn. We hope that you enjoy these recipes as much as we did.</span> Enjoy our How-to videos embedded in the recipe.<br /><strong><br /><span style="font-family:Arial;">Chiles Rellenos de Picadillo</span></strong><br /><span style="font-family:Arial;">By Dora Jennings</span></p><p><strong><span style="font-family:Arial;">Picadillo</span></strong></p><p><span style="font-family:Arial;">1/2 pound ground beef.</span><br /><span style="font-family:Arial;">One large potato, diced.</span><br /><span style="font-family:Arial;">One half onion, diced.</span><br /><span style="font-family:Arial;">Salt and pepper to taste.</span></p><p><span style="font-family:Arial;">Brown the ground beef on medium-high heat in a skillet. Break down the meat into very small pieces and add the onions and potatoes and cook until potatoes are cooked through. Add salt and pepper to taste.</span></p><p><span style="font-family:Arial;">Preparing the Poblano Peppers</span></p><p><span style="font-family:Arial;">Six poblano peppers</span><br /><span style="font-family:Arial;">1 cup flour.</span><br /><span style="font-family:Arial;">Six large eggs separated.</span><br /><span style="font-family:Arial;">Peanut oil or vegetable oil for frying</span><br /><span style="font-family:Arial;">One onion sliced.</span><br /><span style="font-family:Arial;">Salsa.</span><br /><span style="font-family:Arial;">Crema Caique</span><br /><span style="font-family:Arial;"><br />Step 1: Place your poblano peppers on the open flame of your gas burner and evenly char the skin of the pepper making sure you don't burn through the pepper. You will need to turn them often to produce a black char over the entire pepper. Make sure that you do not burn the stem, you will need that stem as a handle later when frying.<br /><br />Step 2: Wrap each charred pepper in a wet kitchen towel as they are done. Allow the peppers to steam from their own heat for at least 10 minutes. The steam from the peppers will facilitate peeling. (You may also use a zip lock bag to do this.).</span></p><p><span style="font-family:Arial;">Step 3: Peel the charred skin from the peppers and (Step 4:) cut a small opening toward the top of the pepper and cut down the pepper about 3 inches and pull out the seeds (you may rinse the pepper in water to make sure all the seeds are gone). See the video on this.<br /><br />Step 5: Stuff the pepper with Picadillo stuffing and seal with a toothpick and set aside.</span></p><p><span style="font-family:Arial;">Bring a frying pan to high heat and add oil to the pan.</span> Add oil until you have at least 1/2 inch in the bottom.</p><p><span style="font-family:Arial;">Whip egg whites at high speed with an electric mixer until stiff peaks form. With the mixer on low speed add the egg yokes one at a time until blended.</span></p><p><span style="font-family:Arial;">Step 6: Place flour in a flat plate or pie dish and roll the stuffed peppers in it coating the entire pepper.<br />Step 7: Dip them in the egg batter making sure they are coated evenly.</span></p><p><span style="font-family:Arial;">Step: 8 Make sure the oil is sizzling and carefully place the pepper on the pan and fry on all sides (I usually fry it on three sides) and set on a cookie sheet with a rack so the oil can drip down away from the pepper. You do not want your pepper to sit in oil while it is cooling.</span> The frying time for each side should only be about 30 seconds, or less per side.</p><p><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxEJP6tzkGB_i4Gzc9vItLoh_FHn3W6i3e12jiz_MUP-MZIo8_6l3EAH1tA11YAEJ6FPtC-t8PubmwbqvVY4g' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></p><p><span style="font-family:Arial;">Chiles Rellenos Topping.</span></p><p><span style="font-family:Arial;">3 T. Olive oil</span><br /><span style="font-family:Arial;">one large onion sliced</span><br /><span style="font-family:Arial;">3-4 Cups fresh roasted salsa (see the roasted tomato salsa recipe in this blog.)</span><br /><span style="font-family:Arial;">Crema Cacique</span></p><p><span style="font-family:Arial;">Heat oil in frying pan. Add the sliced onions and sauté until fragrant. Add salsa and cook for about a minute. Serve over the chiles rellenos and top with crema caique.</span> Serve the chiles rellenos immediately.</p><p><b>Making the Roasted Mexican Salsa and Guacamole</b></p> <p>3 fresh jalapeno peppers<br />9-11 fresh Roma tomatoes<br />2 T. Knorr Powdered Chicken Bullion<br /></p> <p>Char the tomatoes and peppers on a scorching-hot cast iron griddle or pan until the skins are black and they are softened. Once black and soft throw into a blender along with the 2 T. of bullion. Blend until you get the consistency you want. For a chunkier salsa only pulse the blender. </p> <p>Note: Dora says that a 2:1 ratio of tomatoes to peppers yeilds a medium-hot salsa. I used three peppers and 11 tomatoes and mine almost blew my head off! I suggest you use 1 whole jalapeno and cut the other two in half. Scoop out the seeds and the white rib that holds the seeds. Blacken the halves on the skin side only. If you like it hot leave them whole. Serve with corn tortilla chips or use as a condiment. If you want to play a joke on someone double the jalapenos or throw in a habanero pepper!</p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-77577569567614870012009-07-24T10:41:00.000-07:002009-07-24T10:48:06.600-07:00Our Big Fat Greek Cooking Class Recipes: Hummus and Greek Meatballs<p class="MsoNormal" style="text-align: left;"><span style=";font-family:";font-size:100%;" >Originally posted July 17, 2009<br /></span></p><p class="MsoNormal" style="text-align: left;"><span style=";font-family:";font-size:100%;" >The following recipes are not mine. They were learned by my aunt Jamie when she was in Greece recently. She wrote them and I edited them. She taught the cooking class that we entitled, "Our Big, Fat Greek Cooking Class." The class was sold out and everyone enjoyed the food. Here are her recipes.<br /></span></p><p class="MsoNormal" style="text-align: left;"><span style="font-size:100%;"><strong><span style=";font-family:";" >Roasted Garlic Hummus<o:p></o:p></span></strong></span></p><span style=";font-family:";font-size:100%;" >1 can Bush’s Best garbanzo beans<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >1 head garlic, roasted and squeezed out<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >1/3 cup Tahini<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >½ cup plain yogurt<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >Juice of 1 lemon<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >Salt to taste<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >Several dashes cayenne pepper<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >4 Tbls olive oil<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >½ tsp. cumin (or more to taste<o:p></o:p></span><span style="font-size:100%;"><br /><br /><br /></span><span style=";font-family:";font-size:100%;" ><o:p></o:p>To roast garlic:<o:p></o:p></span><span style="font-size:100%;"><br /></span>Do not peel; leave the entire head together, but cut off the top. Drizzle with olive oil and put in garlic baker or custard cup covered with foil. Bake at 225 for an hour or until soft.<span> </span>Let cool and squeeze the pulp out of each<span style=";font-family:";font-size:100%;" > clove.<o:p></o:p></span><span style="font-size:100%;"><br /><br /></span>Rinse beans in strainer.<span> </span>Process a few pulses.<span> </span>Add remaining ingredients and process until smooth.<span> </span>Adjust seasonings.<span> </span>A nice presentation is to serve the hummus in a flat bowl, sprinkled with paprika and drizzled with olive oil.<span> </span>Some assorted olives are a nice addition to <span style=";font-family:";font-size:100%;" >the plate. Brush flatbread (pita bread) with olive oil and toast it on a griddle. Cut into wedges and serve with hummus for dipping.<o:p></o:p></span><span style="font-size:100%;"><br /><br /><br /></span><span style=";font-family:";font-size:100%;" ><o:p></o:p></span><span style="font-size:100%;"><strong><span style=";font-family:";" >Greek Tzatziki Sauce<o:p></o:p></span></strong></span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:";font-size:100%;" >2 cups Greek style yogurt<o:p></o:p></span><span style="font-size:100%;"><br /></span>1 English cucumber, seeded, chopped finely and<span style=";font-family:";font-size:100%;" > water squeezed out<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >3 garlic cloves, minced or crushed<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 tbls McCormick Greek Seasoning<o:p></o:p></span><span style=";font-family:";font-size:100%;" >2 tbls olive oil<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 tbls lemon juice or white wine vinegar<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >Salt to taste<o:p></o:p></span><span style="font-size:100%;"><br /><br /><br /></span>There are two key steps to making tzatziki so it will not be runny and watery: First, if you cannot find Greek-style yogurt, strain regular plain yogurt over a bowl in a strainer lined with coffee filters or cheesecloth for several hours or overnight.<span> </span>It will reduce by at least half. Second, cucumbers have a lot of water in them, so chop them very finely, sprinkle them with salt, then roll them in a clean tea towel and squeeze out as much moisture as you can.<br /><p class="MsoNormal" style="text-align: left;"><span style=";font-family:";font-size:100%;" >I like the taste and texture of English cucumbers, but regular cucumbers will do<br />just fine.<span> </span>Cut the cucumbers in half and use a spoon to scrape out the seeds.<o:p></o:p></span> Mix all ingredients and refrigerate for several<span style=";font-family:";font-size:100%;" > hours or overnight to develop best flavor.</span></p><p class="MsoNormal" style="text-align: left;"><span style=";font-family:";font-size:100%;" ><o:p></o:p></span><span style="font-size:100%;"><strong><span style=";font-family:";" >Keftethes:<span> </span>Greek Meatballs<o:p></o:p></span></strong></span></p><span style=";font-family:";font-size:100%;" >2 lbs ground pork<o:p></o:p></span><span style="font-size:100%;"><br /></span>8 slices French bread, soaked in water and then<span style=";font-family:";font-size:100%;" > drained<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 eggs<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >1 onion chopped very finely<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 tbls dried mint<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 tbls dried oregano<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >2 tbls dried parsley<o:p></o:p></span><span style="font-size:100%;"><br /></span><span style=";font-family:";font-size:100%;" >1 tsp salt<o:p></o:p></span><span style="font-size:100%;"><br /><br /><br /></span>Combine all ingredients---I used latex gloves and mix with my hands.<span> </span>Roll into balls about the size of a walnut, or make into patties. Fry in ¾” vegetable oil at 375 degrees or medium high heat, turning once.<span> </span>At some point they will start getting really loud---you’re on the right track! They will also turn almost black---this is a good thing!<span> </span>Drain on paper towel-lined jelly roll<span style=";font-family:";font-size:100%;" > pan.<span> </span>Serve immediately or store. To reheat place in an oven until warm or serve at room temperature.</span><p class="MsoNormal"><span style="font-size:100%;"><a href="http://home-chefs-kitchen.typepad.com/.a/6a00d8352a427469e20115711ec5c7970c-pi" style="display: inline;"><img alt="Marcus" class="at-xid-6a00d8352a427469e20115711ec5c7970c" src="http://home-chefs-kitchen.typepad.com/.a/6a00d8352a427469e20115711ec5c7970c-800wi" title="Marcus" border="0" /></a></span><br /><span style=";font-family:";font-size:10;" ></span><span style=";font-family:";font-size:10;" ></span></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-33892396463925382582009-07-24T10:36:00.000-07:002009-07-24T10:41:39.332-07:00Brunch! Eggs Benedict and Kentucky Hot Browns<p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >Originally posted April 21, 2009</span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >There are very few things I like to eat better than Eggs Benedict. Here is a nice recipe for those who fear making hollandaise. My recipe uses chilled butter and some water to help make the sauce more stable. It takes a little longer to cook it, but the risk of the sauce separating is decreased. Do not fear; try it!</span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong></strong> </span></p><span style="font-size:100%;"><strong><span style=";font-family:Arial;" >Eggs Benedict<o:p></o:p></span></strong></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >4 slices of Canadian bacon or ham (warmed)<o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >4 English muffin halves (2 whole ones) toasted<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >4 eggs poached<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><span style="font-weight: bold;">Hollandaise sauce</span><o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >3 egg yolks<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >1 t. water<o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >1/8 t. cayenne pepper<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >12 T. butter cubed<o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >Salt to taste<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >3 t. lemon juice<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >To prepare the hollandaise pour 2 inches of water into the bottom pan of a <a href="http://www.distinctive-decor.com/rsvp-endurance-double-boiler.html">double boiler</a> or saucepan and bring to a simmer.<span> </span>Whisk the egg yolks (separate the whites from the yolks using your hands or an <a href="http://www.distinctive-decor.com/joie-egg-separator.html">egg seperator</a>), water, lemon and salt in the top pan of the double boiler or <a href="http://www.distinctive-decor.com/cia-mixing-bowl-set.html">metal mixing bowl</a>.<span> </span>Place the mixing bowl or upper part of the double boiler on the lower pan and continue to whisk.<span> </span>Do not let the water in the bottom pan touch the bottom of the pan containing the egg yolks.<span> </span>Whisk until the yolks thicken (until you can see the trails left by the whisk wires in the eggs) and add the butter in small quantities while whisking.<span> Incorporate all the butter into the sauce. Take the pan or mixing bowl from the steam for about 10 seconds when you mix in a portion of butter and then return it to the heat. </span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >If the hollandaise starts to get too thick add hot water and continue whisking.<span> </span>Whisk until all butter has been incorporated.<span> </span>Add the cayenne.<span> </span>TASTE!<span> </span>It might need more lemon or salt.<span> </span><o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >Poaching eggs:<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >There are a variety of kitchen tools available for poaching eggs like <a href="http://www.distinctive-decor.com/egg-poacher.html">poaching pans</a> or <a href="http://www.distinctive-decor.com/poach-pod.html">poach pods</a>.<span> </span>I like using an <a href="http://www.distinctive-decor.com/chefs-choice-gourmet-egg-cooker.html">egg cooker</a> most of the time for ease.<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><em><span style=";font-family:Arial;" >The technological way</span></em></strong></span><span style=";font-family:Arial;font-size:100%;" >: add eggs and push a button.<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><strong><em><span style=";font-family:Arial;" >The traditional way: </span></em></strong></span><span style=";font-family:Arial;font-size:100%;" >In a wide-bottomed sauce pan or sauté add 3 -4 inches of water and about a tablespoon of salt.<span> </span>Bring the water to a simmer.<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >Add 2 tablespoons of vinegar.<span> </span>Once water is simmering stir the water in a circle to create a mild whirlpool. Crack the egg and release the contents into the whirlpool.<span> </span>This will keep the yolk and white together.<span> </span>Cook until the white is set and the yolk is still runny. Remove egg from the pan with a slotted spoon.<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-weight: bold;font-family:Arial;" >Kentucky </span><span style="font-weight: bold;font-size:100%;" ><strong><span style=";font-family:Arial;" >Hot Browns<span> </span>(A <st1:state st="on"></st1:state></span><span style=";font-family:Arial;" >Derby Staple)<o:p></o:p></span></strong></span> <span style="font-size:100%;"><br /></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style=";font-family:Arial;" ><o:p></o:p></span></strong></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p>This dish is quintessentially southern. It is served all around Kentucky. The flavors work beautifully together. Start by roasting the turkey breast, toasting the bread, slicing the tomatoes and cooking the bacon. You will want these to be ready ahead of time. Then prepare your bechamel cheese sauce. Bechamel is a white sauce made of butter, flour and milk and serves as the base for many famous sauces. If you have ever made homemade mac and cheese odds are you have made a bechamel sauce. You could easily pour this sauce over macaroni and become a hero with your kids. This recipe serves 8.</o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >3 tablespoons butter<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >¼ cup all-purpose flour<o:p></o:p></span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >2 cups cold whole milk<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >1/4 cup grated sharp Cheddar cheese English White Cheddar is best</span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >8 T. grated Parmesan cheese<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >1 pound cooked turkey breast<o:p></o:p></span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >8 slices toast<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >8 slices tomato<o:p></o:p></span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >16 strips bacon<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >More Parmesan for topping<o:p></o:p></span></p><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >Salt to taste<o:p></o:p></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" >Place the butter into a saucepan on medium-low heat.<span> </span>Once the butter is melted add the flour and whisk for about 4-5 minutes.<span> </span>Add the cold milk and whisk to remove any lumps.<span> </span>Add salt.<span> </span>Once mixture has thickened add the cheeses. Stir until cheese is melted.<o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p></o:p></span></p><span style=";font-family:Arial;font-size:100%;" >To assemble, place the toast on a baking sheet or in an <a href="http://www.distinctive-decor.com/emile-henry-oval-gratin-19oz.html">oven proof dish</a>.<span> </span>Place turkey on top of toast and smother with the sauce.<span> </span>Add grated Parmesan to the top and place under a 400 degree broiler until brown spots appear.<span> </span>Once browned, remove, add tomato to the top and two pieces of bacon.<span> </span>Serve immediately.<o:p></o:p></span><span style="font-size:100%;"><br /></span><p></p><br /><p></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-13554985952465475572009-07-24T10:33:00.000-07:002009-07-24T10:59:51.192-07:00Baked Fish with Risotto Primavera and Parmesan Cheese Garlic BreadOriginally published April 7, 2009<br /><p><span style=";font-family:Arial;font-size:100%;" >Not too long ago My wife and I were in Dallas for market (the World Trade Center in Dallas)--we do this twice a year. People always tell me, "Oh, what fun it must be to go to market!" Well, to me, market pretty much sucks. We have appointments booked from 8 a.m. to 8 p.m. All those hours are spent with manufacturers' representatives who want to sell you whatever you will buy. We always leave exhausted. It is far from being fun, but you have to keep up with new product offerings. It is important to go.</span></p><span style=";font-family:Arial;font-size:100%;" >This year we decided to only make a few appointments so we could venture from the same old showrooms we always visit and see new lines we might want to offer at </span><span style="font-size:100%;"><a href="http://www.distinctive-decor.com/"><span style="font-family:Arial;">www.distinctive-decor.com</span></a></span><span style=";font-family:Arial;font-size:100%;" > This allowed us to get to our hotel much earlier in the evening. So, we went out to eat. One night we ate at a really loud and dimly lit restaurant named Avanti in Dallas. It is a yuppie-ish Italian restaurant. My wife had spinach lasagna that she washed down with a beer and I had the dish that I am writing about here- baked fish with risotto primavera (which also was washed down with a beer). The food was good, but best of all it was fairly simple--simple enough for me to deconstruct and make for myself. </span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style="font-family:Arial;"><br /></span></strong></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style="font-family:Arial;">Baked Fish<o:p></o:p></span></strong></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><o:p></o:p></strong></span></p><span style="font-size:100%;"><span style="font-family:Arial;">The fish for this dish needs to be a white-fleshed fish.<span> </span>Cod, red snapper, flounder, mahi-mahi or striped bass work well. Season the fish on both sides with salt, pepper and paprika.<span> </span>The paprika promotes browning.<span> </span>Cook fish in 1 T. of olive oil for 3-4 minutes on one side in a hot <a href="http://www.distinctive-decor.com/swiss-diamond-11-inch-fry-pan.html">pan</a>.<span> <a href="http://www.distinctive-decor.com/wmf-butterfly-lifter.html">Flip</a> the fish, squeeze lemon over it and slide the pan into the oven set at 400 degrees. Cook 10 minutes.<span> </span>Remove when the fish begins to flake.<o:p></o:p></span></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong></strong> </span></p><span style="font-size:100%;"><strong><span style="font-family:Arial;">Risotto Primavera<o:p></o:p></span></strong></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><span style="font-family:Arial;">2-3 Cups of Risotto (Arborio) or Short-Grain Rice<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">1 broccoli head cut into small pieces<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">3-4 Carrots cut into strips<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">2 Zucchini squashes cut into strips<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">¼ Medium Onion Finely Diced<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">¼ C. White Wine<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">8-10 Cups of Chicken Broth or Stock<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Grated Parmesan Cheese<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">¼ Cup heavy cream (essential for a primavera)<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">1 T. Italian seasoning<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">½ Cup water<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Salt to taste<o:p></o:p></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Cut broccoli into small pieces and cut zucchini and carrots into ribbons.<span> You can do this with a julienne peeler. </span>Sauté carrots, zucchini, broccoli and Italian seasoning.<span> </span>Add ½ cup water to steam. Once water has evaporated remove vegetables to a tray.<o:p></o:p></span></span><br /></p><span style="font-size:100%;"></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"> </span><span style=";font-family:Arial;font-size:100%;" >Pour 2 T. olive oil into a <a href="http://www.distinctive-decor.com/viking-5-5-quart-sauce-pot.html">medium sauce pot</a> and sauté the onion until translucent.<span> </span>Add the arborio rice and stir to coat the rice in oil.<span> </span>Deglaze with the white wine and allow the wine to absorb while stirring.<span> </span>Add chicken broth one cup at a time and stir until broth has been absorbed.<span> </span>Risotto gets its creaminess from the starch content of the Arborio rice grains and the action of rubbing them together by stirring.<span> </span>Keep adding stock until the rice is a dente, but tender.<span> </span><a href="http://www.distinctive-decor.com/oxo-box-grater.html">Grate</a> in Parmesan cheese, add cream and stir in the vegetables.<span> </span>If the risotto is too tight you may add more stock or cream to loosen it. <o:p></o:p></span><br /></p><span style="font-size:100%;"></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong></strong> </span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style="font-family:Arial;">Italian Bread Appetizer<o:p></o:p></span></strong></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><o:p></o:p></strong></span></p><span style="font-size:100%;"><span style="font-family:Arial;">Small sourdough loaf, split<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">4 garlic cloves<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">4 T. Butter or Olive Oil<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Parmesan cheese<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">Dry basil <o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Split the sourdough loaf and <a href="http://www.distinctive-decor.com/oxo-silicone-pastry-brush.html">brush</a> to coat with the garlic butter or garlic oil. (Create the garlic oil/butter by heating the fat and simmering the garlic cloves in the fat for 10-15 minute.) Sprinkle an even layer of parmesan onto the bread and drizzle a little more garlic butter or oil on top.<span> </span>Cook under the broiler at 400 degrees until lightly browned.<span> </span>As soon as the bread is removed from the oven sprinkle crushed dried basil on top. All you want is a dusting of basil.<o:p></o:p></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong></strong> </span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style="font-family:Arial;">Basil Oil<o:p></o:p></span></strong></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><o:p></o:p></strong></span></p><span style="font-size:100%;"><span style="font-family:Arial;">2 cups of fresh basil leaves (not packed)<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Juice of 1 lemon<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">½ cup olive oil<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;">Salt<o:p></o:p></span></span></p><span style="font-size:100%;"><span style="font-family:Arial;">Pepper<o:p></o:p></span></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;">Combine all ingredients in a <a href="http://www.distinctive-decor.com/cuisinart-food-processor-white.html">food processor</a> or <a href="http://www.distinctive-decor.com/viking-blender-red.html">blender</a>. Once mixture is smooth, pour into a squeeze bottle</p><a href="http://www.distinctive-decor.com/plastic-squeeze-bottle.html"></a><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Arial;"> and use. Spoon the risotto on the plate and lay the fish across the risotto. Next squirt basil oil over the top of the fish in a nice design. Make it pretty! </span></span></p><span style="font-size:100%;"><br /></span><p><span style="font-size:100%;"><br /></span></p><p><span style="font-size:100%;"> </span></p><span style="font-size:100%;"><br /></span><p><span style="font-size:100%;"> </span></p><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-54938715645551728512009-07-24T10:31:00.000-07:002009-07-24T10:33:30.792-07:00Tres Leches Cake by Dora Jennings<p>Originally posted February 5,2009<br /></p><p>I want to thank Ashley, a friend of mine from high school, who reminded me to blog about this. I was browsing Facebook and noticed that she was musing about her tres' leches cake. I offered this recipe to her from Dora Jennings, who teaches some of our cooking classes in the <a href="http://distinctive-decor.com/">store.</a></p>This is a fabulous cake and it takes a little work, but it is worth the extra labor. The cake is super-moist and sweet and the topping is a simple, sweetened whipped cream with meaty chunks of mango sitting atop--absolutely rich, sweet, creamy and fruity deliciousness. I will add that this cake is full of wonderful waist-size-increasing calories and should be eaten in moderation--if you can resist. If you are lactose intolerant...sorry--this recipe is a "no go" for you! It IS called 3 milks cake!<br /><p><strong>Here is Dora's Tres' Leches Cake recipe:</strong></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">6 Large Eggs (yolks and whites separated into two bowls)</span></p><span style="font-size:100%;">2 Cups Sugar</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">2 Cups All-Purpose Flour</span></p><span style="font-size:100%;">2 t. Baking Powder</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">½ Cup Whole Milk</span></p><span style="font-size:100%;">1 t. Vanilla Extract</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><br /><span style="font-size:100%;">Preheat the oven to 350 degrees and lightly grease and flour a <a href="http://www.distinctive-decor.com/nordic-ware-cake-pan.html">9” X 13” rectangular cake pan</a>—set it aside until later.</span><br /><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><span style="font-size:100%;">Get out your <a href="http://www.distinctive-decor.com/viking-stand-mixer-5-quart-red.html">stand mixer</a> or <a href="http://www.distinctive-decor.com/cuisinart-hand-mixer.html">hand mixer</a> and beat the egg whites on low speed until soft peaks are formed.<span> </span>Add the sugar gradually with the mixer running and beat until stiff peaks are formed. Add the egg yolks one at a time on low speed until all yolks are incorporated.</span><br /><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><span style="font-size:100%;">Sift the flour and baking powder together to mix.<span> </span>Pour the flour mixture into the egg mixture in thirds and <a href="http://www.distinctive-decor.com/zyliss-silicone-does-it-all-spatula-orange.html">fold</a> as to not deflate the mixture.(Pour in a third of the flour mixture, fold until incorporated and repeat two times. Move quickly!)</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><br /><span style="font-size:100%;">Add the <a href="http://www.distinctive-decor.com/nielsen-massey--madagascar-bourbon-vanilla.html">vanilla</a>, pour into the <a href="http://www.distinctive-decor.com/cuisinart-easy-cake-pan.html">cake pan</a> you prepared. Cook 25 minutes or until the cake is golden and set in the middle. A toothpick or <a href="http://www.distinctive-decor.com/rsvp-endurance-cake-tester.html">cake tester</a> will help you with this.<span> </span>If the tester is inserted and comes out clean you are good to go--if not, bake until it is done.</span><br /><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong>Cream Topping:</strong></span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">1 14 oz. can of evaporated milk</span></p><span style="font-size:100%;">1 14 oz. can of sweetedned condensed milk</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">1 Cup heavy cream</span></p><br /><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p></o:p><span style="font-size:100%;">In a <a href="http://www.distinctive-decor.com/viking-blender-red.html">blender</a> or mixer, combine above ingredients and mix at high speed until well mixed.<span> </span>Pour this mixture over the still-hot cake and allow it to cool to room temperature.<span> </span>The idea is to let this topping seep through the entire cake.<span> </span>Cover and refrigerate.</span><br /></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong>Final Cream Topping:</strong> </span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-size:100%;"></span></o:p></p><span style="font-size:100%;">2 Cups Heavy Cream</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">½ Cup Powdered Sugar</span></p><span style="font-size:100%;">1 t. Vanilla Extract</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;">1 Bag of Frozen Mango or 2 Ripe Mangos</span></p><br /><span style="font-size:100%;">After cake has been completely chilled, whip the cream with the sugar and vanilla until soft peaks are formed. I usually use a <a href="http://www.distinctive-decor.com/viking-professional-hand-mixer.html">stick blender</a> for whipping cream. </span><span style="font-size:100%;"><a href="http://www.distinctive-decor.com/cia-offset-spatula-8.html">Spread</a> the cream topping evenly on top of the cake and arrange the mango chunks on top and serve.<span> </span>You can use other fruits if you do not like mangos. </span>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-25281865423551082992009-07-24T10:28:00.000-07:002011-08-30T09:37:42.366-07:00Lemon Chicken with Creamy Mushroom Risotto<span style="font-size: 100%;">Originally published January 29, 2009</span><br />
<span style="font-size: 100%;">I picked up the know-how on the lemon chicken from the famous New York eatery, Rao's Restaurant. They published a cookbook quite a few year's back and this recipe stood out to me. I thought its tartness would go very well mushroom risotto. Boy, was I correct. My mushroom risotto is very rich and needed an uplift from the lemon pan juices. When you serve this dish make sure to lay down a bed of risotto and lay a piece of chicken on top. Spoon a couple of spoons full of the pan drippings on top of the chicken so that it runs down to the risotto--the result: gastronomical heaven.</span><br />
<span style="font-size: 100%;">This is my "go to" recipe when we entertain 8-12 people in our home. Guests absolutely love it. The secret is that you can prepare this meal in little time. The chicken is super simple and can cook while you are working on the risotto.</span><br />
<span style="font-size: 100%;">Here is the recipe and instructions.</span><br />
<span style="font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><strong><span style="font-family: Times New Roman;">Italian Lemon Chicken</span></strong></span></div><span style="font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><span style="font-family: Times New Roman;">(Inspired by Rao’s Restaurant in NYC)</span></span></div><span style="font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><em></em></span></div><span style="font-family: Times New Roman; font-size: 100%;">1-2 chickens cut into pieces (bone in and skin on--don't skimp on the skin)</span><span style="font-family: Times New Roman; font-size: 100%;">5 Garlic Cloves</span><span style="font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Juice of 2-3 Lemons</span></div><span style="font-family: Times New Roman; font-size: 100%;">1 T. Red Wine Vinegar</span><span style="font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Salt and Pepper</span></div><span style="font-family: Times New Roman; font-size: 100%;">¾ Cup Oil</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Do not season the chicken. All flavor is imparted by the vinaigrette. Making the vinaigrette is easy. Simply place the above ingredients (excluding the chicken) in a <a href="http://www.distinctive-decor.com/viking-blender-stainless-gray.html">blender</a> and blend well. I use an <a href="http://www.distinctive-decor.com/viking-professional-hand-mixer.html">immersion (stick) blender</a> for this. Taste and make sure your marinade is tart, but not overwhelmingly tart.</span></div><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"></span></div><span style="font-family: Times New Roman; font-size: 100%;">Arrange unseasoned chicken pieces in a <a href="http://www.distinctive-decor.com/progressive-stainless-steel-deep-dish-roasting-pan.html">roasting pan</a> or <a href="http://www.distinctive-decor.com/allclad-stainless-steel-lasagna-pan.html">lasagna dish</a>. Place under a 500 degree broiler on the middle rack. Cook for 10 minutes and flip. Cook 10 minutes longer and remove the chicken from the oven. Apply the vinaigrette liberally-coating to each piece of chicken. Any leftover vinaigrette may be poured into the roasting pan. Place back under the broiler for 3 minutes and it will be ready.</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><strong><span style="font-family: Times New Roman;">Tomatoes & Squash Medley</span></strong></span></div><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">2 Small Squash</span></div><span style="font-family: Times New Roman; font-size: 100%;">2 Small Zucchinis</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 Clove Garlic Minced</span></div><span style="font-family: Times New Roman; font-size: 100%;">1 flat of Cherry Tomatoes (Halved)</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">2 t. Italian Herb Seasoning</span></div><span style="font-family: Times New Roman; font-size: 100%;">2 T. Olive Oil</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><span style="font-family: Times New Roman;"><a href="http://www.distinctive-decor.com/kyocera-black-chef-s-knife.html">Slice</a> the squash and zucchini on the bias (diagonally slice). Add oil to hot <a href="http://www.distinctive-decor.com/cia-masters-large-saute-pan.html">pan</a> and add the squashes, tomatoes and seasoning. Sauté until the squashes are tender. <strong></strong></span></span></div><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><strong><span style="font-family: Times New Roman;">Creamy Mushroom Risotto</span></strong></span></div><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">2-3 Cups of Risotto or Short-Grain Rice</span></div><span style="font-family: Times New Roman; font-size: 100%;">1 Flat of Mushrooms Sliced</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">¼ Medium Onion Finely Diced</span></div><span style="font-family: Times New Roman; font-size: 100%;">¼ C. White Wine</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">8-10 Cups of Chicken Broth or Stock</span></div><span style="font-family: Times New Roman; font-size: 100%;">Grated Parmesan Cheese</span><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Heavy Cream (Optional)</span></div><span style="font-size: 100%;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"></span></div><span style="font-family: Times New Roman; font-size: 100%;">Of the three dishes here, this risotto is the more challenging of the three, but don’t worry—it is easy, too.</span><span style="font-size: 100%;"><br />
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Pour 2 T. <a href="http://www.distinctive-decor.com/spitiko-extra-virgin-olive-oil.html">olive oil</a> into a <a href="http://www.distinctive-decor.com/allclad-4-covered-sauce-pan-stainless.html">medium sauce pot</a> and sauté the onion until translucent. Add the mushrooms and cook until they release their liquid. Add the rice and stir to coat. Deglaze with the white wine and allow the wine to absorb while stirring. Add chicken broth one cup at a time and stir until broth has been absorbed. Risotto gets its creaminess from the rice grains rubbing together as they release their starch. Keep adding stock until the rice is a dente, but tender. Your rice grains should not be crunchy--just firm. If they are crunchy add more stock and cook longer. Grate in Parmesan cheese. If the risotto is too tight and clumpy you may add more stock to loosen it. When you serve risotto it should relax when it hits the plate, not be in a clump. <span style="text-decoration: underline;">You may also add cream at this point, but adding cream is cheating! Most restaurants do add cream because they do not have the time to stir the risotto.</span></span></span>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-81328464723237237152009-07-24T10:20:00.000-07:002009-07-24T10:23:35.359-07:00Tortilla Soup and Hungarian Mushroom Soup<p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;">Originally published January 26,2009<br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;">My family loves soup; you should hear my kids slurping soup from their <a href="http://www.distinctive-decor.com/wmf-fun-kids-flatware.html">spoons</a>. While their slurping can grate on my nerves, I can take it (for a little while) because I know that they are really enjoying the soup I prepared for them. Both of my kids really like these soups and I taught participants in one of my cooking classes how to make them, too. Both are simply delicious and will warm you on a cold winter's day or night. The tortilla soup works on a warm spring day, too.</span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong></strong> </span></p><span style="font-size:100%;"><strong><span style="font-family:Times New Roman;">The Mansion’s Retired Tortilla Soup<o:p></o:p></span></strong></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;">(From the Mansion at Turtle Creek Cookbook--Dean Fearing's recipe adapted by me)<o:p></o:p></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p><span style="font-family:Times New Roman;">The beauty of this soup lies in the light tomato broth (like a tomato consommé) and the beautiful garnishes. This is absolutely the best tortilla soup I have ever eaten.</span></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><o:p></o:p></em> </span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">3 T. Oil (do not use olive oil)<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">4 Corn Tortillas (roughly chopped)<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">6 Cloves Garlic<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 T. Chopped Cilantro<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Cup Fresh Onion Puree<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 Cups Fresh Tomato Puree<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 T Cumin Powder<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 t. Chili Powder<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 Bay Leaves<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">4 T. Canned Tomato Puree<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 Qts. (8 Cups) Chicken Broth<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">¼ t. Cayenne Pepper (or to taste)<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Cooked Chicken Breast Shredded or cut into strips<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Avocado (Peeled, seeded, and cubed)<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">4-5 Corn Tortillas (cut into strips & fried crisp in oil)<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">½ Lime (squeezed into finished soup)<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">Lime for garnish<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">Scallions cut thinly for garnish<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">Jalapenos for garnish (seeded and ribs removed cut into cubes)<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p><span style="font-family:Times New Roman;"> </span></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;">Heat oil in a <a href="http://www.distinctive-decor.com/cia-masters-stock-pot.html">stock pot</a> or <a href="http://www.distinctive-decor.com/allclad-6-saute-pot-stainless.html">large saucepan </a>and add the chopped corn tortillas, cilantro and the garlic. Sauté until tortillas are soft. Next, add the fresh onion and fresh (not canned) tomato purees into the pot and bring to a boil.<span> (To make the purees, simply blend tomatoes and onion in your <a href="http://www.distinctive-decor.com/viking-blender-red.html">blender</a>.) </span>Add the cumin, chili powder, bay leaves, canned tomato puree and the chicken broth and reduce heat to a simmer. Add cayenne and salt to taste and cook for 30 minutes—stirring frequently.</span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"> </span><span style=";font-family:Times New Roman;font-size:100%;" ><a href="http://www.distinctive-decor.com/cia-fine-mesh-strainer.html">Strain </a>and pour strained soup into a warm <a href="http://www.distinctive-decor.com/j-willfred-ceramics-chinoiserie-tureen.html">tureen</a> or <a href="http://www.distinctive-decor.com/denby-white-serving-bowl.html">bowl </a>and garnish table-side with the chicken, cheese, lime, avocado, tortilla strips and serve immediately. (Serves 8-10)</span><br /></p><span style="font-size:100%;"></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p><span style="font-family:Times New Roman;"> </span></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><strong><span style="font-family:Times New Roman;">Hungarian Mushroom Soup<o:p></o:p></span></strong></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p><span style="font-family:Times New Roman;">This soup is rich and hearty. A crusty loaf of sourdough bread is a must with this soup for sopping up the last drops.</span></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p> </o:p></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">½ Med. Onion (finely diced)<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 Garlic Cloves (finely diced or grated)<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Qt. (4 Cups) Chicken Broth<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Qt. (4 Cups) Beef Broth<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1-1/2 T. Paprika (not smoked)<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 T. Dill<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 T. Butter<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 Flats of White or Cremini Mushrooms<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">Salt to taste<o:p></o:p></span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">1 Cup Heavy Cream<o:p></o:p></span></em></span></p><span style="font-size:100%;"><em><span style="font-family:Times New Roman;">2 T. All Purpose Flour</span></em></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><o:p><span style="font-family:Times New Roman;"> </span></o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"><span style="font-family:Times New Roman;">Heat the butter in a large saucepan or <a href="http://www.distinctive-decor.com/le-creuset-8-quart-enamel-on-steel-stock-pot.html">stock pot </a>and add the onions and then the garlic (to keep garlic from burning). Once softened, add the mushrooms and cook until they release their moisture.<span> </span>Add the flour and paprika and stir. Cook for two minutes.<span> </span>Add the broths and bring to a boil and reduce the heat to med-low.<span> </span>Cook for 10 minutes and add the cream and taste.<span> </span>Adjust seasonings if necessary.<span> </span>Add the dill.</span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size:100%;"> </span></p><span style="font-size:100%;"><span style="font-family:Times New Roman;">Serve with a garnish of sour cream and a side of crusty bread. </span></span><span style="font-size:100%;"><br /></span><p><span style=";font-family:'Times New Roman';font-size:100%;" >(Serves 8-10)</span></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-77457204431781457162009-07-24T10:17:00.000-07:002009-07-24T10:20:21.157-07:00Authentic Chicken Enchiladas with Red Chiles Sauce, Spanish Rice and Beans<p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong><span style="font-weight: normal;">Originally published October 7, 2008</span><br /></strong></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong><br /></strong></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Authentic Chicken Enchiladas with Red Chile Sauce, Spanish Rice and Beans</strong></span><br /></p><p></p><span style=";font-family:Times New Roman;font-size:100%;" >Recipes used with permission of Dora Jennings</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Recently, we invited a wonderful lady, Dora Jennings, to teach a cooking class for us on Mexican cuisine. Dora teaches the Mexican cuisine she learned growing up in a Mexican border town. Of course, other regions of Mexico have different takes on what she prepared for us. This meal is fabulous and I was able to re-create it easily.</span><br /></p><p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" > </span><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Chicken Enchiladas and Red Chiles Sauce </strong></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ></span> </p><span style=";font-family:Times New Roman;font-size:100%;" >10 dried and seeded Huajillo (Guajillo) peppers</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >5 Ancho peppers dried and seeded</span></p><span style=";font-family:Times New Roman;font-size:100%;" >Garlic Powder or Garlic Oil</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Enough Corn Tortillas for 2-4 enchiladas per person</span></p><span style=";font-family:Times New Roman;font-size:100%;" >4 Chicken breasts de-boned and skinned</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >1 Med. Onion diced</span></p><span style=";font-family:Times New Roman;font-size:100%;" >24 oz. Queso Fresco crumbled</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Powdered Chicken Bullion Knorr Brand</span></p><span style=";font-family:Times New Roman;font-size:100%;" >1 Cup Peanut oil or other oil with high smoke point</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >2 tbsp olive oil</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Preparing the enchilada sauce:</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Split the dried peppers, remove stems, fibers and seeds.<span> </span>Place the peppers into a pot that is deep enough for them to be covered with water.<span> </span>Bring the water to a boil and add the peppers.<span> </span>Boil them until they are soft. Once softened, taste the water used to boil the peppers.<span> </span>If it tastes bitter discard the water.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><span style=";font-family:Times New Roman;font-size:100%;" >Place peppers, a tablespoon of powdered chicken bullion and some of the remaining red water used to boil the peppers (if the water is bitter add fresh water) into a blender.<span> </span>Blend until the sauce is smooth.<span> </span>Dip your index finger into the sauce.<span> </span>When you rub your index finger and thumb together you should feel no fibers or skin; it should be slick.<span> </span>If not, you may want to use a sieve and strain it.</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Place a sauté pan on medium heat and add the olive oil.<span> </span>Once it is hot add the garlic oil or garlic powder.<span> </span>Once it is fragrant add the red sauce and lower the heat to simmer until you are ready to dip the tortillas.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Poaching the chicken:</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Bring a pot of water to a boil add salt or chicken broth and then add the chicken breasts.<span> </span>Bringing the water to a boil first will reduce the amount of white film that leads to boil-overs.<span> </span>Cook the chicken until it is done—about 20 minutes.<span> </span>Remove the chicken to a plate so it can cool.<span> </span>Once it is cool enough to handle, shred the chicken.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong></strong></span> </p><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Creating the Cheese Topping:</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Cube one 24oz<span> </span>wheel of Queso Fresco (Queso Fresco is available in most grocery stores) into 1 or 2 inch cubes.<span> </span>Likewise, cube ½ of a medium onion.<span> </span>Place the onion into a food processor and pulse 3 times.<span> </span>Add the cheese and pulse until the cheese and onion are mixed well and cheese is crumbly.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong></strong></span> </p><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Assembling the Enchiladas:</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Add peanut oil to a skillet (about 2 cups) and heat to 350 degrees.<span> </span>Add one corn tortilla and cook on both sides until the edge just begins to crisp (5-10 seconds on each side).<span> </span>You want your tortilla to be pliable.<span> </span>If the tortilla cannot be rolled it has been cooked too long. Repeat this process until you have cooked the entire batch.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><span style=";font-family:Times New Roman;font-size:100%;" >Dip a tortilla into the red sauce and place a small amount of chicken on it and roll it tightly.<span> </span>The enchilada should be about the diameter of a nickel. Place it on a baking sheet, seam side down, and repeat until you are finished with the batch.<span> </span>Sprinkle the queso fresco and onion mixture onto the enchiladas and bake for 10 minutes in a preheated oven set to 275 degrees.</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong></strong></span> </p><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Spanish Rice</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >2 Roma Tomatoes</span></p><span style=";font-family:Times New Roman;font-size:100%;" >¼ Onion Chopped in large pieces</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >1-1/2 cup Basmati, Texmati or other Long Grain Rice</span></p><span style=";font-family:Times New Roman;font-size:100%;" >Powdered Chicken Bullion to taste</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >4 T Olive oil</span></p><span style=";font-family:Times New Roman;font-size:100%;" >Chicken Broth (reserved from poaching the chicken)</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Pre-soak rice in warm water—the longer you soak it the quicker it will cook.<span> </span>Drain well just prior to cooking.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><span style=";font-family:Times New Roman;font-size:100%;" >Boil the tomatoes until soft, place in a blender and add powdered chicken bullion and blend them.</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Set a frying pan or sauté pan over medium heat and add the oil.<span> </span>When oil is hot, add the onion and cook until softened.<span> </span>Add the drained rice and toast for 5 minutes. Add the tomato puree, mix well and cook for 2 minutes.<span> </span>Add enough poaching liquid to cover the rice and cover.<span> </span>If rice is undercooked after all broth is absorbed, add more broth until rice is soft.</span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" ><strong></strong></span> </p><span style=";font-family:Times New Roman;font-size:100%;" ><strong>Mexican Beans</strong></span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >By far, the beans are the easiest part of this meal to make.<span> </span>They taste great.<span> </span>I will always make my beans this way from this point forward.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><span style=";font-family:Times New Roman;font-size:100%;" >3 cups of dried pinto beans</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >½ head of garlic</span></p><span style=";font-family:Times New Roman;font-size:100%;" >½ onion</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >6 slices chopped bacon</span></p><span style=";font-family:Times New Roman;font-size:100%;" >Powdered Chicken Bullion</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" >Bring a pot of water to a boil.<span> </span>Add the bullion, bacon, garlic head and onion and bring back to a boil.<span> </span>Add the beans.<span> </span>Taste the water and adjust seasonings now because your beans will end up tasting like the liquid used to cook them. As the beans cook they will absorb the broth, so keep hot water handy to pour in when the beans begin to absorb the liquid. When the beans are soft, puree them with a hand blender until smooth.</span></p><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style=";font-family:Times New Roman;font-size:100%;" ></span></o:p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-71793000184981589332009-07-24T10:14:00.000-07:002009-07-24T10:16:58.580-07:00Arroz Con Pollo with Salsa Verde<p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style=";font-family:Arial;" >Originally posted July 25, 2008<br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style=";font-family:Arial;" ><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style=";font-family:Arial;" >Arroz Con Pollo (Chicken with Rice) is one of my favorite Spanish dishes.<span> </span>The chicken is tender and the rice is fluffy.<span> </span>(I made a large pot of it for our staff here at </span><a href="http://www.distinctive-decor.com/"><span style=";font-family:Arial;" >www.distinctive-decor.com</span></a> <span style="font-family:Times New Roman;"><span style=";font-family:Arial;" >and they loved it.) <o:p></o:p></span></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style="font-family:Times New Roman;"><span style=";font-family:Arial;" >My recipe is a conglomeration of many recipes. (This brings up a practice of mine.<span> </span>I always research multiple recipes and take what I like from each one.<span> </span>I then piece the recipe back together and give it a whirl.<span> </span>If I like it; I keep it.<span> </span>If not, I go back to the drawing board. This is not a hard thing to do; I promise!)<o:p></o:p></span></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style="font-family:Times New Roman;"><span style=";font-family:Arial;" >For this recipe to really be great you need a heavy cooking vessel that retains heat well and can be placed into the oven. I use a </span><a href="http://www.distinctive-decor.com/le-creuset-cookware.html"><span style=";font-family:Arial;" >9-1/2 quart Le Creuset French Oven</span></a> <span style=";font-family:Arial;" >for this, the larger the better.<span> </span>They are somewhat expensive, but the results are outstanding.<span> </span>Consider the investment because I use mine for Sunday pot roasts, soups, stews, braising or even boiling 2 lbs of pasta.</span></span></span></p><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style="font-family:Times New Roman;"><span style=";font-family:Arial;" ><span style="font-weight: bold;">Arroz Con Pollo</span><o:p></o:p></span></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;font-size:100%;"><span style=";font-family:Arial;" ><span class="bodytext">1 Fryer or purchase an already cut-up chicken </span><br /><span class="bodytext">Enough cooking oil to brown the chicken and sauté your sofrito </span><br /><span class="bodytext">Salt and freshly ground black pepper </span><br /><span class="bodytext">1 Tablespoon ground cumin </span><br /><span class="bodytext">2 teaspoons paprika </span><br /><span class="bodytext">cayenne pepper to your taste (go sparingly if you make the salsa condiment)</span><br /><span class="bodytext">Chorizo sausage </span><br /><span class="bodytext">1 yellow onion, chopped </span><br /><span class="bodytext">5 garlic cloves, minced </span><br /><span class="bodytext">1 red bell pepper, chopped<o:p></o:p></span></span></span></p><span class="bodytext">1 green bell pepper chopped </span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;font-size:100%;"><span style=";font-family:Arial;" ><span class="bodytext">3 bay leaves </span><br /><span class="bodytext">4 cups long grain white rice </span><br /><span class="bodytext">1 can diced tomatoes with liquid </span><br /><span class="bodytext">6 cups chicken broth, warm </span><br />(Green olives are optional—if you want them in the dish, scatter them over the top after the dish has cooked.)</span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><span style="font-family:Times New Roman;"><span style=";font-family:Arial;" >Preheat oven to 350 degrees F. <o:p></o:p></span></span></span></p><span style="font-size:100%;"><br /></span><p><span style=";font-family:Arial;font-size:100%;" >Mix the paprika, cayenne, salt, pepper and cumin to make a dry rub.<span> </span>Coat each chicken piece with the rub.<span> </span>Gently place the chicken, skin side down, in your heavy, enameled cast iron Dutch/French oven heated to med-high. Brown both sides of chicken pieces and remove to a plate. This will take about 10 minutes.</span></p><span style="font-size:100%;"></span><p><span style=";font-family:Arial;font-size:100%;" >Saute your chorizo in the French oven and cook for a couple of minutes.<span> </span>(If you are using dry chorizo you need to chop it up and sauté it before browning the chicken.<span> </span>Once crispy remove it and reserve until you reinsert the chicken later. The fat rendered from the dry chorizo will serve as your browning fat for the chicken.) Add your sofrito--onions, peppers, bay leaves and garlic. Saute until softened thoroughly (almost falling apart).<span> </span>Add the broth and tomatoes and cook for another two minutes.<span> </span>At this point, taste the mixture and adjust seasonings.<span> </span>Add the rice and boil (stir a few times to prevent the rice from sticking to the bottom of the Dutch oven.<span> </span>Once you have achieved a boil, reduce heat and cook until the mixture simmers for 7 minutes.<span> </span>Reinsert the chicken (lay it on top so the rice will cook evenly.)<span> </span>Put on the lid and pop your dutch oven into the oven preheated to 350 degrees. Cook the dish for 20 minutes or until the chicken is done and the rice is tender. </span></p><span style="font-size:100%;"></span><p><span style=";font-family:Arial;font-size:100%;" >(After 20 minutes remove the dutch oven from the oven and check the doneness of the chicken and rice.<span> </span>If your rice is not as tender as you like it and all liquid has been absorbed simply add a few cups of hot water and cook in the oven 10-15 minutes longer. If liquid still remains place back into the oven until visible liquid has been absorbed.</span></p><span style=";font-family:Arial;font-size:100%;" >Believe it or not, arroz con pollo can be a little flat on the tongue because the rice tends to weaken the flavor. Sometimes it needs something tangy to really highlight the flavors.<span> </span>This salsa verde is a great way to add that tang and still be true to the dish.</span><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;font-size:100%;"><span style=";font-family:Arial;" ><span style=";font-family:Arial;" ><span class="bodytext"><br /></span></span></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;font-size:100%;"><span style=";font-family:Arial;" ><span style=";font-family:Arial;" ><span class="bodytext"><span style="font-weight: bold;">Salsa Verde (Green Sauce):</span> </span><br /><span class="bodytext">2 jalapeno pepper, seeded and roughly chopped </span><br /><span class="bodytext">One whole bunch of fresh cilantro leaves </span><br /><span class="bodytext">5 scallions roughly chopped with green ends <o:p></o:p></span></span></span></span></p><span class="bodytext">2 garlic cloves</span><br /><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;font-size:100%;"><span style=";font-family:Arial;" ><span style=";font-family:Arial;" ><span class="bodytext">1/2 cup olive or canola oil </span><br /><span class="bodytext">2 Limes, juiced<o:p></o:p></span></span></span></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="bodytext" style="font-size:100%;"><o:p></o:p></span><span class="bodytext" style="font-size:100%;"><span style=";font-family:Arial;" >Place all ingredients into a blender or food processor.<span> </span>Blend well.<span> </span>Pour as much as you like over your arroz con pollo.</span></span></p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0tag:blogger.com,1999:blog-790418733894484600.post-80463268403505236262009-07-24T10:12:00.000-07:002009-07-24T10:13:50.391-07:00Why We do What We DoOriginally published July 22, 2008<br /><p>I have made no secret about what my wife and I do for a living in this blog (see the links). Our website, <a href="http://www.distinctive-decor/">www.distinctive-decor</a>, has been quite a success for us. We sell gourmet kitchen products, fine china, fine tea ware, bar ware, coffee ware, collectibles and a number of other items. Our goal is to sell the highest quality merchandise and offer it to our customers at a fair price with great customer service.</p><br /><p>It has become quite normal, with our store's web presence, to do business with some really neat people working on cool projects [at least, I think so]. We have sold items as props for the movie industry, carafes for green rooms in New York and LA and helped outfit some chic restaurants. We have worked with casinos, clothiers, coffee houses, tea rooms and a host of other industries. </p><br /><p>This past week we worked with the staff at a very well known cooking show. This was a kick for me because I have watched this guy on TV since he started on the network. They were interested in <a href="http://www.distinctive-decor.com/tutto-mio-dinnerware.html">Tutto Mio</a>, a line of fine Italian dishes and serving pieces. We were able to get the deal and they were a pleasure to work with, too.</p><br /><p>While last week was gratifying it is not as significant or as gratifying as all the feedback we receive from our repeat and first-time customers. </p>Marcushttp://www.blogger.com/profile/00522129074164553382noreply@blogger.com0