tag:blogger.com,1999:blog-72903132116651265282024-03-13T08:17:00.468-05:00Prijatno!Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7290313211665126528.post-60273954223533727762021-11-19T16:31:00.037-06:002021-11-19T17:04:33.061-06:00Zora Kolači and images of the back yard<p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/SyJj7I1LJ_I/AAAAAAAABaU/7f9Pdruj1Ag/s1600-h/001cropv15.jpg"><font size="3"></font></a><a href="http://lh6.ggpht.com/_0ItzggMSqAY/SyJj7I1LJ_I/AAAAAAAABaY/1mJAesbEzkM/s1600-h/001cropv19.jpg"><img alt="001-crop v1" border="0" height="525" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTCmkU48I/AAAAAAAABPE/Kz8yO-_MZco/001cropv1_thumb7.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="001-crop v1" width="456" /></a></p><font size="3"></font> <p><font size="3"><i>Originally posted in 2011</i></font></p><p><font size="3">Thank goodness David was the only one to witness my embarrassing moment in the back yard the other day. I was enjoying the cooler temperatures and the crystal clear skies, and I was taking pictures with our brand new Cannon zoom lens. </font></p> <p align="center"><font size="3">Here’s Esperanza (Yellow Bells)…</font></p> <p><img alt="033 v1" border="0" height="439" src="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTDcsLrJI/AAAAAAAABPI/YWJTkFyYWAU/033v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="033 v1" width="656" /></p> <p align="center"><font size="3">and a White-winged Dove - one of three species who come to visit the bird bath and feeders:</font></p> <p align="center"><a href="http://lh3.ggpht.com/_0ItzggMSqAY/SuXTDhCjqjI/AAAAAAAABPM/eIAF7rbCQE8/s1600-h/0012v1.jpg"><img alt="001 (2) v1" border="0" height="439" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTEVzxs1I/AAAAAAAABPQ/J4UU3jEV5Rw/0012v1_thumb.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="001 (2) v1" width="656" /></a></p> <p align="center"><font size="3">My <em>17-year-mistake</em>, aka Cowgirl Joycie, was sniffing for coyotes and snakes…ok, no coyotes but snakes – it’s always a possibility when you live near a bayou</font><font size="3">.</font></p> <p align="center"><font size="3"><img alt="098 v1" border="0" height="406" src="http://lh5.ggpht.com/_0ItzggMSqAY/SuXTFKlbldI/AAAAAAAABPU/2D3jxCec_Tw/098v1_thumb.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="098 v1" width="606" /></font></p> <p align="center"><font size="3">Favorite dog Chula, also known as <em>Shederella,</em> was chillin’ quietly in the bushes.</font></p> <p align="center"><font size="3"></font><font size="3"><a href="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTFjzOrcI/AAAAAAAABPY/taC0I9eVzD0/s1600-h/038cropv13.jpg"><img alt="038-crop v1" border="0" height="489" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTGWLl2EI/AAAAAAAABPc/hXCorL82ijU/038cropv1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="038-crop v1" width="606" /></a></font></p> <p align="center"><font size="3"><font size="3">Rocky LuLu’s head was buried in the <em>Katy Ruellia</em> – </font>no doubt also looking for small, unsuspecting creatures.</font></p> <p align="center"><font size="3"><img alt="IMG_1367" border="0" height="406" src="http://lh3.ggpht.com/_0ItzggMSqAY/SuXTHKPpHgI/AAAAAAAABPg/Lreh_PUe35U/IMG_1367_thumb.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_1367" width="606" /></font></p> <p align="center"><font size="3">Even the garden art was minding its own business!</font></p> <p align="center"><font size="3"></font><a href="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTHm8CkzI/AAAAAAAABPk/0MQP6WYLC60/s1600-h/030v14.jpg"><img alt="030 v1" border="0" height="405" src="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTILX8b_I/AAAAAAAABPo/YtCIwvAS6Fw/030v1_thumb2.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="030 v1" width="606" /></a></p> <p><font size="3"><font size="3">The monarchs are migrating south and our yard is a reliable stop-over: favorite Husbie plants native bushes that naturally attract butterflies…a gardening wizard is my man! </font></font></p> <p><font size="3"><font size="3">I was lying in the hammock and I had just photographed this slim beauty feasting on the nectar of a Mexican milkweed plant when suddenly…</font></font></p> <p><font size="3"><font size="3"><img alt="020-crop v1-crop v2" border="0" height="490" src="http://lh5.ggpht.com/_0ItzggMSqAY/SuXTJNBDZiI/AAAAAAAABPs/M6vq635DP1A/020cropv1cropv2_thumb3.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="020-crop v1-crop v2" width="506" /></font></font></p> <p><font size="3">Snap! snap!…quickly followed by a few more snaps and <em>lo and behold</em> w</font><font size="3">ithin a couple of seconds, I was very rudely deposited on the metal support beam on the ground. OUCH! My back, my buttocks, my elbow…<em>the camera…</em></font></p> <p><font size="3">was safe! And sweet, considerate David had turned his head! </font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/SuXTK3ZGvII/AAAAAAAABPw/riMvzTF-Bd0/s1600-h/023v13.jpg"><img alt="023 v1" border="0" height="681" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTL_XXXQI/AAAAAAAABP0/GErLABm0Udk/023v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="023 v1" width="456" /></a><font size="3"></font></p> <p><font size="3"><em>Just so that we are on the same page: I AM <strong>NOT</strong> AS BIG AS THAT ENORMOUS HOLE!</em> </font></p> <p><font size="3">Favorite daughter’s hammock was left out all summer during the heat and drought, followed by several weeks of downpours, and then back with the stifling heat. Those ravaging <font size="2"><em>most destructive</em> </font>forces must have aged and weakened the ropes <em>substantially…</em> or</font><font size="3"> was it bad construction - made in China, no doubt…? </font></p> <p><font size="3"><em><strong>OR…</strong></em></font></p> <p><font size="3"><strong><em>Do you think it’s because I’ve been eating too many of these sweet, delicious and addicting Zora Kolači?</em></strong> </font></p> <p><font size="3"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/SuXTMY0q3YI/AAAAAAAABP4/2bcFMBLYOj0/s1600-h/002cropv13.jpg"><img alt="002-crop v1" border="0" height="512" src="http://lh5.ggpht.com/_0ItzggMSqAY/SuXTNPAHP6I/AAAAAAAABP8/_nmuAAAXINg/002cropv1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="002-crop v1" width="556" /></a> </font></p> <p><font size="3"></font></p> <p><font size="3"><strong>Zora Kolači </strong>have always been a favorite treat in my family. <font size="3">In my native Serbia, <em>Kola</em>č (pronounced Kolach) is a pastry or cake, and <em>Kolači</em> are cookies or small cakes. </font></font><font size="3">With no similarities to the filled yeast dough known in Texas as <a href="http://en.wikipedia.org/wiki/Kolache">Kolaches</a>, these bars have three layers: a sweet short crust base, jam in the middle and a moist and crispy meringue on the top. </font><font size="3">These are easy to make and very popular with locals alike. </font></p> <p align="center"><font size="3">You start with a meaty nut, like walnuts</font><font size="3"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTN2cbfxI/AAAAAAAABQA/-sRlyHXwChA/s1600-h/002v13.jpg"><img alt="002 v1" border="0" height="418" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTOjvMMfI/AAAAAAAABQE/MbWB9AkWNp8/002v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="002 v1" width="556" /></a> </font></p> <p align="center"><font size="3">Grind them as finely as you can. I used my awesome Serbian grinder, but a food processor will do.</font><a href="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTPHqcIUI/AAAAAAAABQI/SUezWGaBsb8/s1600-h/006v13.jpg"><img alt="006 v1" border="0" height="418" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTPwGvxcI/AAAAAAAABQM/V7oNkwRk23M/006v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="006 v1" width="556" /></a></p> <p align="center"><font size="3">Pat the short crust pastry in the baking pan and spread it with a thick layer of raspberry (or apricot) jam</font>. <em>Y<font size="3">u-um!</font></em><img alt="007 v1" border="0" height="372" src="http://lh6.ggpht.com/_0ItzggMSqAY/SuXTQd8jHbI/AAAAAAAABQQ/RtCx7L5XYe8/007v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="007 v1" width="556" /></p> <p align="center"><font size="3">Whip up the egg whites and sugar, then gently</font>…<em>oh so gently</em>…<font size="3">blend them with the ground walnuts to make a meringue for the top.</font><a href="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTRPwqreI/AAAAAAAABQU/m3_umKuSC7g/s1600-h/009v13.jpg"><img alt="009 v1" border="0" height="418" src="http://lh5.ggpht.com/_0ItzggMSqAY/SuXTR188WYI/AAAAAAAABQY/8jRFSopfwKY/009v1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="009 v1" width="556" /></a></p> <p align="center"><font size="3">With a crispy, cracked top and a gooey middle, chocolate brownies will have stiff competition!</font><a href="http://lh3.ggpht.com/_0ItzggMSqAY/SuXTSZowwuI/AAAAAAAABQc/Hk58UeF9dug/s1600-h/013cropv13.jpg"><img alt="013-crop v1" border="0" height="381" src="http://lh4.ggpht.com/_0ItzggMSqAY/SuXTTj5cKBI/AAAAAAAABQg/DrI1NDV5DyQ/013cropv1_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="013-crop v1" width="556" /></a></p> <blockquote> <p><strong><font color="#0080c0" size="3">Zora Kolači</font></strong></p> <p><font size="3">Translated from <i>Veliki Narodni Kuvar</i> (People’s ‘Big’ Cookbook)</font> </p> <p> </p> <p><font size="3"><em>For the short crust base and filling:</em></font></p> <font size="3">1¾ cups (210 grams) flour</font> <p><font size="3">1/4 teaspoon (1 gram) salt</font></p> <p><font size="3">1/3 cup (70 grams) sugar</font></p> <p><font size="3">10 tablespoons (140 grams) unsalted butter, room temperature</font></p> <p><font size="3">1 egg yolk</font></p> <p><font size="3">½ cup (130 grams) raspberry, apricot or jam of your choice</font></p> <p><font size="3"></font></p> <p><font size="3"></font></p> <p><font size="3"><em></em></font></p></blockquote><p> </p><blockquote><p><font size="3"><em>For the meringue topping:</em></font></p> <p><font size="3">4 egg whites (about 150 grams)</font></p> <p><font size="3">¼ teaspoon (1 gram) cream of tartar</font></p> <p><font size="3">1 cup plus 1 tablespoon (210 grams) granulated sugar</font></p> <p><font size="3">1 1/2 cups (140 grams) walnuts – measure and then grind as finely as possible, without becoming pasty</font></p> <p><font size="3">about 1 heaping teaspoon confectioner’s sugar, for dusting the top</font></p> <p><font size="3"></font></p> <p><font size="3"></font></p> <p><font size="3">Prepare a 8 x 8 inch (20cm x 20cm), 9 x 9 inch, or a 7 x 11inch (18cm x 26cm) baking pan by lining it with parchment paper or buttering the bottom and sides and dusting with a little flour.</font></p> <p><font size="3">Preheat the oven to 350ºF (180ºC)</font></p> <p><font size="3"><em>Make the base:</em></font></p> <p><font size="3">Place flour, salt and sugar in the bowl of a mixer (or you can use a regular bowl and hand-held mixer or a wooden spoon). Blend together. Add butter and egg yolk and combine until starting to form a ball. Don’t overbeat. Gently pat dough into the prepared baking pan. Dough does not have to be smooth. Spread jam over dough to about ½ inch (12cm) from the sides of the pan. Refrigerate while you make the meringue topping.</font></p> <p><font size="3"><em>Make the meringue topping:</em></font></p> <p><font size="3">Combine egg whites and cream of tartar in a clean and dry bowl of a mixer (or you can use a regular bowl and hand-held mixer). With the whisk attachment, beat the whites until foamy and white. With the mixer on medium speed, slowly pour in the sugar. Beat until the mixture is stiff and shiny. Remove the bowl from the mixer and add the ground walnuts. Using a spatula, slowly and very gently mix in the walnuts by lifting the meringue from the bottom upward. You don’t want to deflate the meringue by stirring or using a mixer at this point. Spread meringue on top of jam without smoothing it too much.</font></p> <p><font size="3">Bake in a preheated oven for 30 to 40 minutes (depending on the size of the pan). The meringue should be light brown. Place on a wire rack to cool for about 30 minutes. When the pan is still warm, cut longwise with a sharp, thin knife, into about ¾ inch sections and crosswise into about 1½ inch sections. The meringue may crack as you go, but that’s ok - rinsing and drying the knife after every cut will help achieve cleaner edges. To serve, dust tops with confectioner’s sugar. </font></p></blockquote><blockquote><p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p></blockquote> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com11tag:blogger.com,1999:blog-7290313211665126528.post-50447662333035368592019-08-27T16:50:00.002-05:002019-08-27T18:21:58.909-05:00Col. Teague Gray Harris, Jr. <br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt;">It was the end of an era last Thursday when we said goodbye to my father-in-law, Colonel Teague Gray Harris, Jr., who died </span><span style="font-size: 18.6667px;">thirteen days short of his 100th birthday. It was a beautiful day in San Antonio. The ceremony was led by the Rev. Stanford Adams of the Episcopal Church of the Good Shepherd in Austin. The Colonel's grandchildren read from his bible, and sharp, young members of the honor guard detail at Fort Sam Houston performed the military rites. </span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 18.6667px;">I was honored to deliver the eulogy:</span></span></span></div>
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<span style="font-family: inherit; font-size: large;">Good Morning,</span></div>
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<span style="font-family: inherit; font-size: large;">I am Dragana Arežina Harris, and I have been fortunate to know
my father-in-law, Teague Gray Harris, Jr, fondly known as “Bucky” to many of
his peers, for most of my adult life. We called him Colonel out of deep respect
for his history, sacrifice, patriotism, and principles by which he led his
life.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel was born on a farm in South Carolina on
August 17, 1919, one hundred years ago, during the post WWI recession. The
middle child of a school teacher and a cotton farmer, he learned good old Southern
principles of hard work, frugality, and honesty at an early age.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> Although the Colonel’s entrance into military service
was somewhat serendipitous, once hooked, he embraced it completely. He was
appointed to West Point by a US senator. It was an honor that he didn’t take
seriously at first, until he went on a blind date who was quite impressed, and
she urged him to go. He graduated from the United States Military Academy West
Point in June 1943, after which he served as a B-24 pilot with the 458th Bomber
Group, Eighth Air Force in Horsham St. Faith Air Base in East Anglia,
England. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel became an accomplished pilot during World War
II, and during the return from his eleventh mission, his plane, named Bomb
Totin’ Mama, was shot down over England. Half of his crew was killed in the
crash and he was assumed dead at first and placed in the morgue. He was found alive the following morning, and over the
next year he recovered from a broken back and third-degree burns. He continued to
serve the Air Force and retired after 30 years, but not before earning several
military honors: Legion of Merit with Oak Leaf Cluster, the Air Medal, the
Purple Heart, and the Air Force Commendation Medal. His heroism exemplifies
America’s Greatest Generation.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> He married the love of his life, Mary Virginia Grant,
and together for 64 years, they raised two admirable sons, traveled the
world in a military capacity, represented the United States Air Force in
exemplary fashion, and always honored their humble roots and family.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> Colonel Harris lived a life of great discipline and
made sure that his sons, Teague and John, did so too. The young boys were
always buzz cut. When he became commander of the base near Athens in the early
70’s, he rigorously enforced the rules, much to the younger generation’s
dismay. Letters of reprimand crossed the Atlantic from Greece to Houston, when
my husband, Teague, then a freshman at Rice University, let his hair grow below
his shirt collar. Many years later, now a resident of Austin, the Colonel
finally embraced his younger son John’s ponytail, but not before many heated
debates.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> As an immigrant to the US, the Colonel and Mrs. Harris
taught me about their Southern culture and traditions. These included elaborate
Thanksgiving dinners in South Carolina and San Antonio, when the Colonel always
carved the turkey with great pride. He loved biscuits, experimenting with
sourdough, and grits. He ate bacon for breakfast almost every day, and fried
chicken for Sunday dinner. Pralines and boiled peanuts were also high on his
list. His BLT’s with homegrown tomatoes, “pimmena” cheese sandwiches, and
pickled peaches became my favorites, partly because we both love to eat, and
the Colonel taught me to love it all.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel underwent a ‘softening’ in character when
Susan and I joined the family, and even more when he became a grandfather to
Alex, Emilia and Haley. They loved listening to his personal accounts of WWII
and spending time with him on the Harris ranch near Lometa. During one trip
when they were still very young, the Colonel lined them and their cousins up
and taught them to click their heels and salute him whenever he passed by.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The ranch is where he taught Haley how to whittle, and
later, it became a place of gathering during opening weekend for deer hunting,
where he provided the steaks and managed to wrangle the younger generation
during heated political discussions. It was the Col’s way or the highway, and
no one dared sit in his recliner as the repercussions would be dire. My son,
Alex, who attended these manly weekends when he was old enough, remembers that
“grandpa always had my back”, especially during poker games against his wily
opponents.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel loved woodworking. He crafted many
cherished pieces of furniture for our homes, and he didn’t forget his
grandchildren - a rocking horse that Haley named Bucky Buckaroo, Santa’s
reindeer, beds and other furniture for Emilia and Haley’s American Girl dolls,
and a solid wooden car and train set for Alex. He loved the challenge of
do-it-yourself repairs and excelled at it. He loved restoring old furniture and
making clocks. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> There’s another side to the Colonel though: when I
asked my daughter, Emilia, to describe her grandfather, the first words that
came to her mind were “trouble-maker”. She recalls her grandpa telling them a
story about an incident during his childhood in Greystone. He was put in a
closet as punishment whereupon he preceded to wreak havoc by climbing to the
top shelf and throwing things to the floor. He recalls, “They thought they were
teaching me a lesson, meanwhile, it was I who was teaching them a lesson!”<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel recently revealed that during his flight
training near Smyrna, Tennessee, he and a fellow pilot secretly commanded a
plane and took a couple of young ladies for an illegal spin over the town. He
said, “I wouldn’t qualify as an angel. I haven’t done anything bad, but I like
to stir things up!” More recently, I found him chasing unsuspecting staff in
his scooter down the hallway in the retirement home. He claimed many times that
he was living among old folks, one of which he was not.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel was always dedicated to his family and
upon retirement, he and Mrs. Harris moved back to Greenville, South Carolina,
where they lovingly took care of their parents until their deaths. In Austin,
this devotion was once again evident when he cared for Mrs. Harris with much
passion and intensity. I saw that same incredible devotion in the way that John
and Susan, whom I have called Saint Susan many times, cared for the Colonel in
his last years. My husband, Teague, and the Colonel spent many times on the road
in search of the best barbecue, at the same time admiring county courthouses in
the Hill Country along the way.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel had a voice of authority, and we remember
many strongly worded letters to AT&T and the homeowner’s association. Many
years ago, during a friendly argument when I disagreed with him, he told me to
“get back on the boat”. I was taken aback at first, but soon realized he said
it in jest. He created a t-shirt especially for me to emphasize his point – a
boat on the front with “get back on the boat”, and on the back it reads “Just
kidding, you’re a keeper!” I will treasure that t-shirt always.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: large;"> The Colonel’s goal in the last few years was to make
it to 100. His will to live was so strong that he underwent two surgeries to
repair broken legs – always with a positive attitude and little complaint. In
the end, his physical being was greatly diminished, but his mind and his
presence were considerable. Where I come from, one turns the age of your
birthday on January 1st, so Colonel, in keeping with Serbian reason, you made
it!<o:p></o:p></span></div>
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<br />Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com3tag:blogger.com,1999:blog-7290313211665126528.post-29722018117045563062011-03-31T22:24:00.001-05:002011-04-01T07:45:44.745-05:00Shubhra Ramineni’s “Palak” Paneer<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TZVFYC-z8TI/AAAAAAAAB9o/SWWz9V67248/s1600-h/006%20v2.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="006 v2" border="0" alt="006 v2" src="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFYoKnWuI/AAAAAAAAB9s/WHXDaSIQ_HY/006%20v2_thumb.jpg?imgmax=800" width="756" height="495" /></a></p> <p><font size="3">I first met the genteel and beautiful Shubhra Ramineni at a pasta class hosted by fellow Chowhound Jay Francis.  With her handsome husband and the cutest baby in tow, she graciously allowed us a first look at her cookbook, </font><a href="http://www.amazon.com/Entice-Spice-Indian-Recipes-People/dp/0804840296/ref=cm_cr_pr_product_top"><em><font size="3">Entice with Spice, Easy Indian Recipes for Busy People</font></em></a><font size="3"> which was in the process of publication.  </font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TZVFZemKUQI/AAAAAAAAB9w/klzWtj5FRcs/s1600-h/image4.png"><font size="3"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh6.ggpht.com/_0ItzggMSqAY/TZVFaHNkCPI/AAAAAAAAB90/Fvs4IAGlZ7I/image_thumb2.png?imgmax=800" width="199" height="296" /></font></a><font size="3">Upon opening the book, I was greeted by a collage of family photos, travel images of India and of course, Indian food and markets.   Particularly catchy to me was a colorful map of Shubhra’s motherland citing </font><font size="3">family members’ birthplaces, notable monuments and regional food products.  What followed was a listing of over 90 recipes and a veritable account of how a successful engineer became a cook and author:  it came from a need to drop the unhealthy eating habits she had developed as an overworked corporate individual and go back to the nutritious diet on which she was raised.   </font></p> <p><font size="3">Shubhra naturally turned to her family for recipes and developed them with a busy lifestyle in mind.  The novice cook will find an invaluable 25-page mini-encyclopedia within the book which includes sections headed Indian Cooking Made Easy; Cookware and Tools; Tips and Techniques; Freezing, Refrigerating and Reheating Methods; and Essential Indian Ingredients.  Did you know that in India “curry” is a plant and also means ‘gravy’ or ‘sauce’ and not the blend of spices developed by English colonists; that the bright red color of tandoori chicken comes from the addition of coloring (!); and that carom seeds (a new one for me) aid in settling upset gassy tummies?   The book has helpful tips accompanying many recipes; some including instructional photos showing the important steps. </font></p> <p><font size="3">I have had limited success with cooking Indian food because I was usually following recipes with a mind-boggling array of spices and complicated and long-winded cooking methods.  After less than stellar results, my family would drop hints about “going out for Indian” more often!  That’s not the case with Shubhra’s <font size="3"><em>Saag Paneer.  </em>It’s my favorite Indian dish and the first recipe I made from her book. </font>  Hubs and I finished it off quickly and I made more a few days later.  It is easy to make and it’s full of spicy flavor!  For part of the spinach, I substituted chard and kale that I harvested in the beautiful garden of <a href="http://www.foodphotographystudio.com/data/web/studio.html"><font size="3">Ralph Smith Photography</font></a><font size="3">.   The garden is an organic wonder that provides herbs, fruits and vegetables year round, some of which are used in <a href="http://www.foodphotographystudio.com/index.php#mi=2&pt=1&pi=10000&s=0&p=0&a=0&at=0">Ralph’s photo shoots</a>. </font></font></p> <p><font size="3"><font size="3"> </font></font><font size="3">  </font><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TZVFaVcm8gI/AAAAAAAAB94/1dUkhFS8jPc/s1600-h/005-v15.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="005 v1" border="0" alt="005 v1" align="left" src="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFbB6R3RI/AAAAAAAAB98/mIZWpLaAVfQ/005-v1_thumb3.jpg?imgmax=800" width="406" height="540" /></a><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFbyDeqCI/AAAAAAAAB-A/XSbV1c-eBlc/s1600-h/007-v16.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="007 v1" border="0" alt="007 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFceCwWqI/AAAAAAAAB-E/QO5I6zpkskY/007-v1_thumb4.jpg?imgmax=800" width="406" height="540" /></a></p> <p align="center"><font size="3"><strong>A colorful feast for the eyes</strong></font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TZVFdHdYCkI/AAAAAAAAB-I/mdsHFNIJHWs/s1600-h/004-v15.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="004 v1" border="0" alt="004 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TZVFdoStXTI/AAAAAAAAB-M/YgAy9Z9yRuQ/004-v1_thumb3.jpg?imgmax=800" width="556" height="418" /></a></p> <p align="center"><font size="3"><strong>Creamy and spicy with home made <em>paneer</em></strong></font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFeFKNs4I/AAAAAAAAB-Q/2BzM54IbslI/s1600-h/034-v11.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="034 v1" border="0" alt="034 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TZVFe_Y1G4I/AAAAAAAAB-U/VKVQgDknjy4/034-v1_thumb.jpg?imgmax=800" width="556" height="418" /></a></p> <blockquote> <p><font size="3"><i><font color="#0080c0"><strong>“Palak” Paneer</strong></font></i> slightly adapted from Shubhra Ramineni’s <em>Saag Paneer</em>.  </font></p> <p><font size="3">Serves 4</font></p> <p><font size="3">1 pound (500g) fresh chard, washed, de-ribbed and coarsely chopped</font></p> <p><font size="3">1 pound (500g) fresh spinach, washed, trimmed and coarsely chopped, or a 10-ounce (285g) package of frozen spinach</font></p> <p><font size="3">2 ripe tomatoes, quartered</font></p> <p><font size="3">1 teaspoon ground turmeric</font></p> <p>¼<font size="3"> to ½ heaping teaspoon cayenne pepper</font></p> <p><font size="3">½ teaspoon salt</font></p> <p><font size="3">½ teaspoon freshly ground black pepper</font></p> <p><font size="3">3 tablespoons vegetable oil</font></p> <p><font size="3">3 teaspoons finely grated fresh ginger</font></p> <p><font size="3">1 small onion, diced</font></p> <p><font size="3">1 – 2 serrano peppers, diced</font></p> <p><font size="3">1 recipe <i>Paneer</i> (Indian cheese), cubed and pan-fried, <i>see recipe below</i></font></p> <p><font size="3">½ cup (125ml) heavy cream, or more to taste</font></p> <p><font size="3">Place chard, spinach and tomato in a medium saucepan over medium heat. If you’re using frozen spinach add ½ cup water. Cook for 7 minutes, stirring occasionally.</font></p> <p><font size="3">Add turmeric, red pepper, salt and black pepper. Stir to combine and cover. Simmer for 15 minutes, stirring occasionally. The greens will become soft and tender and the tomatoes will become mushy. Remove from heat and puree using an immersion blender or transfer contents to a blender and puree until smooth.</font></p> <p><font size="3">Pour the oil into a small skillet and place over medium heat. When the oil is hot, add the ginger, onion and serrano pepper. Sauté until the onion is browned, stirring frequently, about 4 minutes. Pour into the saucepan with the greens. Add the <i>paneer </i>(cheese cubes) and heavy cream and stir to combine. Simmer for 5 minutes over medium heat, stirring occasionally. Enjoy immediately or cool and refrigerate for later.</font></p> </blockquote> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TZVFff_Fs7I/AAAAAAAAB-Y/M8x98FlH-WA/s1600-h/020-v14.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="020 v1" border="0" alt="020 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TZVFgD_BUbI/AAAAAAAAB-c/d14vRRPT1d4/020-v1_thumb2.jpg?imgmax=800" width="506" height="381" /></a></p> <blockquote> <p><font size="3"><i><font color="#0080c0"><strong>Paneer </strong></font></i>(Indian cheese)</font></p> <p><font size="3">Makes ¼ pound (125g)</font></p> <p><font size="3">4 cups (1 liter) whole milk </font></p> <p><font size="3">juice of 1 lime</font></p> <p><font size="3">Pour milk into a heavy medium pot. Bring to a rolling boil over high heat, stirring frequently as it comes to a boil. Don’t let it boil over. Immediately reduce the heat to medium-low.</font></p> <p><font size="3">Add lime juice and stir for about 45 seconds or until the milk separates into curds (solids) and whey (liquid). If the milk does not separate add more lime juice - 2 teaspoons at a time – until it separates.</font></p> <p><font size="3">Fold a large piece of cheesecloth to create four layers. Line a colander with cheesecloth and place it over a large bowl to catch the whey. Pour the curds into the cheesecloth. Let the whey drain through the cheesecloth into the bowl.</font></p> <p><font size="3">Gather the sides of the cheesecloth to create a bundle and press it against the side of the pot to squeeze out the excess whey. Be careful as it will be hot.</font></p> <p><font size="3">Place the bundle on a plate. Unfold the cheesecloth and with your hands, mold the cheese, now <i>paneer</i>, into a square block about ¾-inch thick. Fold the cheesecloth back over the <i>paneer.</i></font></p> <p><font size="3">Pour the whey into the pot that the milk boiled in. Place the pot on top of the <i>paneer</i> and allow the rest of the whey to drain out, about 30 minutes.</font></p> <p><font size="3">Remove pot and discard the whey. Unfold the cheesecloth. Transfer the <i>paneer</i> to a plate and cover with plastic wrap. Refrigerate for a minimum of one hour and up to one day before using.</font></p> <p><font size="3">To fry <i>Paneer:</i>  Cut the <i>paneer </i>into ¾-inch cubes. You should get about 16 or so. Pour 3 tablespoons of vegetable oil into a non-stick skillet over medium heat. When the oil is hot, add the cubed <i>paneer. </i>Fry the cubes until they are lightly browned on all sides, turning very carefully to retain their shapes. Remove from skillet and drain on a plate that has been lined with a paper towel. </font></p> </blockquote> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TZVFg8QnEDI/AAAAAAAAB-g/dHSSxoPXo5A/s1600-h/041-v11.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="041 v1" border="0" alt="041 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TZVFhVNTMWI/AAAAAAAAB-k/V086Kgo6JBk/041-v1_thumb.jpg?imgmax=800" width="556" height="418" /></a></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com10tag:blogger.com,1999:blog-7290313211665126528.post-657962671822580412011-02-21T22:06:00.001-06:002011-02-21T22:06:56.992-06:00Root Vegetable Soup<p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TWM2VNXCyuI/AAAAAAAAB88/4tnn_fSAnks/s1600-h/029-crop-v125.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="029-crop v1" border="0" alt="029-crop v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TWM2Vlz_kUI/AAAAAAAAB9A/5op_XEHxN0s/029-crop-v1_thumb23.jpg?imgmax=800" width="466" height="606" /></a></p> <p><font size="3">As I sit at my computer today, the sun has made a strong appearance and is cheekily playing on the lifeless leaves of our many dead plants and trees.  The view outside is not too encouraging.  After two hard freezes earlier this month and the promise of snow (alas, Mother Nature did not deliver) it’s time to uproot that which could not withstand the extreme temperatures and wind, and replant. </font></p> <p><font size="3">After the loss of a bumper producing Key (Mexican) lime tree – the one that was responsible for the most amazing ‘Lime-cello’ - we have decided that our new lime trees will grow in large pots from now on.  Even though it will be a pain to move them come winter, it will be easier than having to start anew.  Citrus trees take several years to establish themselves but once they are ready their harvests are truly enjoyable!  After finally amazing us with dozens of beautiful lemons hanging like golden ornaments a couple of years ago my Meyer lemon produced only 2 lemons this year.  I’m hoping it will recover in time for the next crop.  </font></p> <p><font size="3"><font size="3">I was fortunate not to have to leave home while </font>temperatures in the twenties brought freezing rain and caused no less than </font><a href="http://abclocal.go.com/ktrk/story?section=news/local&id=7938977"><font size="3">750 traffic accidents</font></a><font size="3"> during a 15-hour period alone!  There was much whining down south and much teasing from our hardier countrymen up north!  Say what you will, but our cars and homes are equipped to handle extreme heat and not the ice and freeze, and the memory of Husbie watching TV with his ski cap on always produces a chuckle!</font></p> <p><font size="3">This Root Vegetable Soup <a href="http://draganabakes.blogspot.com/2011/01/roasted-poblano-and-corn-soup.html">first introduced on New Year’s Day</a> made a heartwarming reprise.</font><font size="3">  Each root vegetable has a distinctive flavor that is not lost in the simple broth.  It’s not too late to make it this winter.</font></p> <p align="center"><strong><font size="3">From left to right:  rutabaga, carrots, fennel, red jalapeno peppers, garlic and parsnips</font></strong></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TWM2WcoXqxI/AAAAAAAAB9E/-7gPmyY3mds/s1600-h/014-crop-v112.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="014-crop v1" border="0" alt="014-crop v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TWM2W5TZI1I/AAAAAAAAB9I/bj79HxW0zoU/014-crop-v1_thumb10.jpg?imgmax=800" width="646" height="267" /></a></p> <blockquote> <p><strong><font color="#0080c0" size="3">Root Vegetable Soup </font></strong></p> <p><em><font size="3">Serves 4</font></em></p> <p><font size="3">2 tablespoons olive oil</font></p> <p><font size="3">½ onion, diced</font></p> <p><font size="3">1 small fennel bulb, trimmed at the bottom and sliced, including tops (save some leaves for decoration)</font></p> <p><font size="3">½ red bell pepper or 2 red jalapeno peppers, halved lengthwise and then sliced</font></p> <p><font size="3">1 clove garlic, smashed, peeled and sliced</font></p> <p><font size="3">1 small rutabaga, peeled and diced in ¾ inch pieces</font></p> <p><font size="3">1 carrot, peeled and sliced into ½ inch discs</font></p> <p><font size="3">1 parsnip, peeled and sliced into ½ inch discs</font></p> <p><font size="3">6 black whole peppercorns</font></p> <p><font size="3">5 - 6 cups chicken broth, preferably homemade</font></p> <p><font size="3">salt, to taste</font></p> <p><font size="3">1 chicken bouillon cube, optional</font></p> <p><font size="3">1 scallion, sliced on the diagonal</font></p> <p><font size="3">sprinkle of red pepper flakes for some heat, optional</font></p> <p><font size="3">Heat olive oil in a soup pot over medium heat. Add chopped onion and sauté, stirring occasionally, until soft and beginning to brown, about 5 minutes.</font></p> <p><font size="3">Add fennel, red peppers and garlic. Sauté for 1 minute, stirring constantly so that the garlic doesn’t burn.</font></p> <p><font size="3">Add rutabaga, carrot, parsnip and peppercorns to the pot. Cover with chicken broth and cook until vegetables are just tender. Season with salt and chicken bouillon, if desired.</font></p> <p><font size="3">Serve hot with sliced scallion, red pepper flakes and fennel fronds.</font></p> </blockquote> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TWM2XPPDy7I/AAAAAAAAB9M/e_LQTfoGtL8/s1600-h/040-v16.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="040 v1" border="0" alt="040 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TWM2X4hpuTI/AAAAAAAAB9Q/w7Yq6prIhYM/040-v1_thumb4.jpg?imgmax=800" width="406" height="540" /></a></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com3tag:blogger.com,1999:blog-7290313211665126528.post-15991547320840803042011-01-19T12:45:00.001-06:002011-02-21T22:24:04.143-06:00Roasted poblano and corn soup<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TTcxKG4hZiI/AAAAAAAAB74/ZjKrbc92enM/s1600-h/018-crop-v11.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="018-crop v1" border="0" alt="018-crop v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TTcxLEpqGlI/AAAAAAAAB78/mzNMW2wQV3Y/018-crop-v1_thumb1.jpg?imgmax=800" width="506" height="669" /></a></p> <p><font size="3">Every New Year’s Day our home calls for a gathering of family and friends.   After the detritus from fireworks has been swept away and our minds have cleared of the bubbly imbibed the night before, those closest to me trickle in for a low-key celebration to welcome the start of a new calendar year.  The stars of the meal are invariably </font><a href="http://draganabakes.blogspot.com/2010/01/krofne-serbian-doughnuts-for-good-luck.html"><font size="3">Krofne</font></a><font size="3"> - Serbian doughnuts.  Sweet and yeasty, they symbolize growth, abundance and everything good from the first day on.   While the yeast dough is rising and the kids wait patiently for the first batch of <em>krofne </em>to come out of the fryer, we indulge in a variety of soups.   In <font size="3"><a href="http://www.infoplease.com/ipa/A0108157.html">the old country</a></font> soup is consumed almost every day and is an integral part of the main meal.   A clear thin broth at the start stimulates the appetite for heavier courses to follow.</font></p> <p><font size="3">In our new homeland, there are heartwarming and nourishing favorites that make an appearance every New Year’s Day – my sister’s Chicken Tortilla Soup from <em><a href="http://www.amazon.com/Stop-Smell-Rosemary-Traditions-Remember/dp/0963242121">Stop and Smell the Rosemary</a></em>;  Wild Mushroom Soup - a thick and creamy combination of wild and cultivated mushrooms always laced with sherry, port or Marsala and sometimes finished off with dried porcini powder; and Debbie’s Potato Soup that I learned to make during a ski trip to Utah several years ago.  </font></p> <p><font size="3">Since I love to change things up and can’t leave well alone (a common complaint of favorite husband!) I introduce a couple of new soups every year.  This year I made a <a href="http://draganabakes.blogspot.com/2011/02/root-vegetable-soup.html">Root Vegetable Soup</a> including rutabagas and parsnips and a Roasted <em>Poblano</em> and Corn Soup.   Both were very well received!</font></p> <p><font size="3">My personal favorite this year was the Roasted <em>Poblano</em> and Corn Soup.   I come from a food culture that takes its peppers very seriously.  Every fall a haze blankets the old country and excites the senses with its sweet-smoky aroma.  Caused by the rising smoke of roasting sumptuous red peppers, <a href="http://palachinkablog.com/ajvar/">families gather</a> to make and can this distinctive relish known as <em><a href="http://www.npr.org/templates/story/story.php?storyId=6430271">ajvar</a>.</em>   It is a labor-intensive but much loved tradition.   <em>Ajvar</em> defines our cuisine and is eaten daily throughout the year.  </font></p> <p><font size="3">Living in Texas and in close proximity to Mexico has been a boon for me when it comes to food.   I think it’s safe to say that much of Mexican cuisine includes the use of an enormous variety of peppers.   Native to South and Central America, peppers were introduced to southeast Asia hundreds of years ago and spread throughout the world during the spice trade.   The <em>poblano </em>pepper has been my favorite pepper for many years now.   Far more complex in taste than your common green bell pepper, the <em>poblano</em> chile can range in heat from mild to hot.   My Roasted Poblano and Corn Soup<font size="3"> will be as spicy as the heat intensity in the <em>poblano</em> peppers dictate.   In my mind, the higher on the <em>poblano</em> range of the <a href="http://ushotstuff.com/Heat.Scale.htm">Scoville scale</a> the better!   </font></font></p> <p><font size="3">The <em>poblano </em>pepper’s firm walls and pseudo heart shape lends itself well to being roasted and stuffed as in <a href="http://en.wikipedia.org/wiki/Chiles_en_nogada">Chiles en Nogada</a> and <a href="http://en.wikipedia.org/wiki/Chile_relleno">Chiles Rellenos</a>.   <em>Poblano </em>chiles are a bold contrast to avocados in </font><a href="http://draganabakes.blogspot.com/2010/03/avocado-and-poblano-pepper-omelette.html"><font size="3">my favorite omelette</font></a> <font size="3">and add crunch to a flavorful <a href="http://draganabakes.blogspot.com/2010/02/chicken-salad-with-flavors-of-mexico.html">chicken salad</a>.    When dried, the <em>poblano</em> chile is called an <em>ancho</em> chile, a key ingredient of Mexican <em><a href="http://en.wikipedia.org/wiki/Mole_%28sauce%29">mole</a></em>.  </font></p> <p align="center"><font size="3"><strong><em>Poblano</em> peppers under the broiler.   Roasting the peppers imparts a smoky flavor and intensifies the heat:</strong></font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TTcxL_kkp6I/AAAAAAAAB8A/wRMP0XGH6us/s1600-h/012-v15.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="012 v1" border="0" alt="012 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TTcxMDoraMI/AAAAAAAAB8E/ecp6H8Q3wmM/012-v1_thumb3.jpg?imgmax=800" width="506" height="339" /></a></p> <p align="center"><font size="3"><strong>As you can see the skin has already separated from the flesh and is very easy to peel:</strong></font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TTcxM2hPpGI/AAAAAAAAB8I/qT_x2BbVs4E/s1600-h/016-v15.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="016 v1" border="0" alt="016 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TTcxNuqwKDI/AAAAAAAAB8M/d9KzdsxwBY4/016-v1_thumb3.jpg?imgmax=800" width="506" height="339" /></a></p> <p align="center"><font size="3"><strong>Corn, another ‘new world’ wonder, adds sweetness and balance to the heat:</strong></font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TTcxOCIaN3I/AAAAAAAAB8Q/8GDwwJmw_2Y/s1600-h/Roasted-Corn-009-v12.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Roasted Corn 009 v1" border="0" alt="Roasted Corn 009 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TTcxOnLa9BI/AAAAAAAAB8U/a8Q_sQ7nwT8/Roasted-Corn-009-v1_thumb.jpg?imgmax=800" width="506" height="381" /></a></p> <p align="center"><strong><font size="3">The soup before it is blended:</font></strong></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TTcxPTmkLkI/AAAAAAAAB8Y/18H-Mz3Fdjc/s1600-h/011-v11.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="011 v1" border="0" alt="011 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TTcxQNN-8GI/AAAAAAAAB8g/LMtBre-xaFc/011-v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> <blockquote> <p><font size="3"><strong>Roasted Poblano and Corn Soup</strong>  <em>loosely adapted from a recipe by </em></font><font size="3"><em>M.S. Milliken & S. Feniger</em></font></p> <p><em><font size="3">Serves 6</font></em></p> <p><font size="3">9 – 10 <i>poblano</i> chiles, about 2 pounds</font></p> <p><font size="3">2 ears or fresh corn, husks intact, silken ends trimmed </font></p> <p><font size="3">1 quart milk (I used 1% but any other milk will do)</font></p> <p><font size="3">1 tablespoon cumin seeds </font></p> <p><font size="3">1 bay leaf </font></p> <p><font size="3">1/4 cup olive oil</font></p> <p><font size="3">1 medium onion, diced </font></p> <p><font size="3">2 large cloves garlic, minced </font></p> <p><font size="3">½ -1 teaspoon ground cumin</font></p> <p><font size="3">2 cups chicken stock </font></p> <p><font size="3">chopped chives, cilantro, sour cream and lime segments for garnish, optional</font></p> <p><font size="3">To roast the <i>poblano</i> chiles and corn you may grill or broil them – the choice is yours. Preheat the broiler in your oven or fire up your grill. Grease the <i>poblanos</i> by dipping your fingers in a little oil and rubbing them all around. Place <i>poblanos</i> and corn about 5 inches below the broiler or on the grill. Roast until charred on all sides, turning every few minutes. Place roasted <i>poblanos</i> in a bowl or paper bag. Cover and allow them to steam for about 15 minutes. Now clean them but <i>do not run them under water to rinse them</i>. You will lose their flavorful juices if you do so. Carefully peel the skin off the <i>poblanos</i>. Pull the stem off but be careful not to burn your fingers as the steam escapes.  Split the <em>poblanos</em> in two lengthwise. Remove the seeds and discard. Chop coarsely and place in a bowl with any juices that they may have released. When the corn husks are charred on all sides, remove them from the broiler or grill and cool. Remove husks and silk and cut kernels off with a knife. Place in a bowl with the chopped <i>poblano </i>peppers. Set aside.</font></p> <p><font size="3">Infuse the milk by placing it in a medium saucepan with the cumin seeds and bay leaf. Place over medium heat and bring to a bare simmer but do not boil. Remove from heat and let sit for 20 minutes. </font></p> <p><font size="3">Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until starting to brown, about 10 to 15 minutes. Add the garlic and ground cumin and cook, stirring frequently, for about 5 minutes. Then stir in the diced <i>poblanos </i>and corn kernels and continue to cook over low heat for 5 more minutes. </font></p> <p><font size="3">Using a sieve, strain the infused milk into the corn and chili mixture. Add the chicken stock and bring to a slow simmer over low heat. Simmer gently for 15 minutes. </font></p> <p><font size="3">To puree the soup you can use an immersion blender and puree to the consistency of your liking. You can also cool the soup for about 20 minutes (to prevent possible explosion of soup) and pour it into a food processor or blender to puree it. Pour it back into the soup pot to warm before serving.</font></p> <p><font size="3">Serve hot with sour cream, chives and cilantro as garnish and a squeeze of few drops of fresh lime juice. </font></p> </blockquote> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TTcxQyOOjXI/AAAAAAAAB8k/DPYLkDmRa-s/s1600-h/025-v21.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="025 v2" border="0" alt="025 v2" src="http://lh5.ggpht.com/_0ItzggMSqAY/TTcxRVswFDI/AAAAAAAAB8o/i1FzGCZKEzc/025-v2_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> <p><strong><font color="#800000" size="4"><em>Prijatno!</em></font></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com4tag:blogger.com,1999:blog-7290313211665126528.post-76302246322410297022010-12-13T19:27:00.000-06:002011-01-19T09:22:46.508-06:00Foraging with chef Randy Rucker<p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TQjn2WekZII/AAAAAAAAB5k/E4gC9WtVqzs/s1600-h/098-v21.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="098 v2" border="0" alt="098 v2" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjn3DglD5I/AAAAAAAAB5o/mnC7c1IxSp0/098-v2_thumb1.jpg?imgmax=800" width="456" height="607" /></a></p> <p><font size="3">We couldn’t have asked for a more beautiful day when fourteen eager food-centric men and women gathered at </font><a href="http://bootsiescafe.wordpress.com/" target="_blank"><font size="3">Bootsie’s Heritage Café</font></a><font size="3"> in Tomball, Texas.  Inspired by local </font><a href="http://greensandbeans.wordpress.com/"><font size="3">chef Randy</font></a><font size="3"> </font><a href="http://draganabakes.blogspot.com/2009/11/randy-rucker-and-did-wine-dinner.html"><font size="3">Rucker</font></a><font size="3">, we met with a purpose - to bring out the gatherer in us.  Inherent in humans since the beginning of time, it’s an activity largely lost to us today due to industrialization and a small but very powerful number of corporations that control our food supplies and have in many cases sucked all semblance and nutritional value from our food…if you haven’t seen </font><a href="http://www.takepart.com/foodinc"><font size="3">Food, Inc.</font></a><font size="3"> yet, do so immediately!   </font></p> <p><font size="3">On a positive note, a shift to a local and sustainable culture is gaining momentum with Farmer’s Markets popping up everywhere in the nation.  </font><a href="http://chefmonicapope.keepercollection.com/content/display/page/home"><font size="3">Chef Monica Pope</font></a><font size="3"> coined it best: <em>eat where your food lives!</em>   A sweet vine-ripened tomato grown in your own garden or by a local farmer will be far superior tasting to one that has travelled thousands of miles.  Oh yeah, and it’s better for the local economy and the environment.  Consider fruit from Chile - it travels some 4,000 to 5,000 miles to get to your grocery store.  In many cases it is harvested unripe, coated in wax and treated to retard its ripening…hello green bananas!  </font></p> <p><font size="3">A leader in promoting local produce and meat, Randy Rucker talks about the local <em>terroir.   Terroir</em> is the French work for “land” originally used by the wine industry to describe the flavors the soil imparts on grape vines and ultimately the wines produced from those grapes.   Animals raised for food that eat what the <em>terroir</em> produces taste better.  When cooked and accompanied by local vegetables in season, Mother Nature’s ultimate gift for nourishment and healing is gained.  </font></p> <p><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="085 v1" border="0" alt="085 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TQjn5Zyi8dI/AAAAAAAAB5w/T8c1c0Go8Qk/085-v1_thumb.jpg?imgmax=800" width="456" height="607" /></font></p> <p><font size="3">So it is with foraging.   Wild, edible plants offer a range of flavors and benefits.   It was at one of Randy’s </font><a href="http://www.smithphotography.com/2009/10/tenacity-at-studio.html"><font size="3">Tenacity dinners</font></a><font size="3"> last year that I discovered peppery - sour wood sorrel and purslane, which imparted a distinct lemon flavor.   Enthusiastic about his vocation, Randy’s vision for his restaurant is that it is “consistently inconsistent”.   With an emphasis on the freshest food, Randy and his young crew forage several times a week.  He is also training his chefs to not only update the restaurant menu daily, but <em>hourly.  </em>He shuns fixed menus, claiming that there is only a short window of time that vegetables, once harvested, are at their peek. </font></p> <p><font size="3">A heartwarming breakfast of house-made venison sausage, soft-boiled eggs, biscuits and gravy prepared us for the brisk but sunny weather outdoors.  After a short introduction to the area and perusal of a website by local forager </font><a href="http://houstonwildedibles.blogspot.com/"><font size="3">Merriwether</font></a><font size="3">, we were confident that we would find many edible native treasures.  Our first stop was </font><a href="http://www.hcp4.net/parks/burroughs/"><font size="3">Burroughs Park</font></a><font size="3">, a gorgeous 320-acre enclave offering many amenities, including a beautiful wooded area with winding trails.  </font></p> <p align="center"><font size="3">David, Kelsey, chef Randy and Chuck examine the <em>terroir.</em></font></p> <p align="left"><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TQjn6_cnViI/AAAAAAAAB50/AXJ0mxV-uuc/s1600-h/059-v17.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="059 v1" border="0" alt="059 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjn732q4-I/AAAAAAAAB54/dwfCdECsMRc/059-v1_thumb3.jpg?imgmax=800" width="506" height="381" /></font></a></p> <blockquote> <p align="center"><font size="3">This Beautyberry cluster lives up to its name.  Eaten raw, pickled or made into jelly, beautyberries can also be made into wine.   </font></p> </blockquote> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TQjn86L_aAI/AAAAAAAAB58/ffjiE6FQotQ/s1600-h/048-crop-v17.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="048-crop v1" border="0" alt="048-crop v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjn9T7YlLI/AAAAAAAAB6A/9NqD4F0D0rk/048-crop-v1_thumb5.jpg?imgmax=800" width="506" height="446" /></font></a></p> <p align="center"><font size="3">Edible Lichen must be boiled to neutralize its high acid content.</font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TTcBwg_gX1I/AAAAAAAAB7s/ZvBj6rFlX2M/s1600-h/080-v14.jpg"><font size="3"></font></a><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TTcBwg_gX1I/AAAAAAAAB7w/aza-MzKwy-k/s1600-h/080-v19.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="080 v1" border="0" alt="080 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjoAABRmJI/AAAAAAAAB7A/MTudjMD3qQ4/080%20v1_thumb%5B9%5D.jpg?imgmax=800" width="456" height="606" /></a></a></a></p> <p align="center"><font size="3">We also found Bittercress, Chickweed and Queen Anne’s lace (wild carrot).  Below, Wood Sorrel…found in my front yard the next morning!</font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TQk4NVQKarI/AAAAAAAAB7I/ZHIQ9YdTPds/s1600-h/011%20v1%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="011 v1" border="0" alt="011 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TQk4OrAkUHI/AAAAAAAAB7M/wArGAIMbJKk/011%20v1_thumb.jpg?imgmax=800" width="506" height="381" /></a></p> <p align="center"><font size="3">Tiny dollarweed can be hard to find but is very pretty on a plate.</font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TQjoDqjIauI/AAAAAAAAB6U/YZRTEz1Uxfw/s1600-h/075-v14.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="075 v1" border="0" alt="075 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjoEqg_R-I/AAAAAAAAB6Y/vzAC4smy10o/075-v1_thumb2.jpg?imgmax=800" width="506" height="381" /></font></a></p> <p align="center"><font size="3">Chuck was determined to find sassafras – and he did at the very end of our expedition.  The leaves of the sassafras come in three distinct shapes.  When dried and ground to a powder, it is know as <em>filé.</em>  Added to gumbo at the end of cooking, it enhances the flavors of the stew with its earthiness.  The root is used to make tea and root beer.  </font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TQjoFtpR_4I/AAAAAAAAB6c/bP4iClZEGdE/s1600-h/055-crop-v16.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="055-crop v1" border="0" alt="055-crop v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TQjoGUm1SrI/AAAAAAAAB6g/qel9FCKIlRE/055-crop-v1_thumb4.jpg?imgmax=800" width="456" height="596" /></font></a></p> <p align="center"><font size="3">Our next stop was “the farm”, a large plot with several organic beds and fruit and nut trees.  Crops are rotated annually to maintain the soil’s high nutrient levels.  </font></p> <p align="center"><font size="3">A pea plant</font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TQjoIm_RwiI/AAAAAAAAB6s/d970Ngvlsow/s1600-h/094-v11.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="094 v1" border="0" alt="094 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TQjoJto7SAI/AAAAAAAAB6w/9Lv8brqWSYI/094-v1_thumb1.jpg?imgmax=800" width="456" height="607" /></font></a></p> <p align="center"><font size="3">I’m holding the largest and most beautiful bunch of lettuce I have ever seen!  In the absence of a grocery bag, I made a pouch of my sweater.  I stuffed it with bok choy, borage, kale and green beans!  It was a highly fruitful and edifying day!</font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TQjoKSbG4YI/AAAAAAAAB60/6fMbuzBlnUo/s1600-h/0976.jpg"><font size="3"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="097" border="0" alt="097" src="http://lh4.ggpht.com/_0ItzggMSqAY/TQjoLq7Z3EI/AAAAAAAAB64/6b355CtW4nY/097_thumb3.jpg?imgmax=800" width="506" height="381" /></font></a></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com2tag:blogger.com,1999:blog-7290313211665126528.post-26957153570806638062010-11-05T13:19:00.001-05:002011-01-21T14:48:40.884-06:00Szechuan eggplant with pork and hot bean sauce<p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TNRKnKF78tI/AAAAAAAAB5Q/e8XQWLUz4G8/s1600-h/048v15.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="048 v1" border="0" alt="048 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TNRKnjoe1EI/AAAAAAAAB5U/KnBrVleyVAM/048v1_thumb3.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3"><font size="3">My friend Chantal and I were feeling pretty relaxed and rejuvenated after our acupuncture sessions recently.   We left with instructions to refrain from touching our right ears for a couple of hours.   Do you know that your ears alone have <a href="http://www.health-science-spirit.com/earacupuncture.html" target="_blank">dozens of reflex points</a> that address a myriad of ailments including hypertension, nervous disorders and inflammation?   The bursa in my shoulder felt great after being stimulated by a dozen or so tiny needles and w</font></font><font size="3"><font size="3">e decided on a casual lunch in nearby Chinatown.   </font></font></p> <p><font size="3"><font size="3">Le Lai Restaurant is situated in the old Dynasty Plaza shopping mall on Bellaire.   One of the original Chinese malls built long before the massive expansion of Chinatown in west Houston, Dynasty Plaza is now in desperate need of a facelift inside and out.   For now, it seems to be holding its own against umpteen spiffy malls nearby, thanks to an old and loyal clientele.</font></font></p> <p><font size="3"><font size="3"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Chinese menu 06-2010 v1" border="0" alt="Chinese menu 06-2010 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TNRKoJ6-rwI/AAAAAAAAB5Y/_v0l0H1l0VE/Chinesemenu062010v1_thumb.jpg?imgmax=800" width="506" height="381" /></font></font></p> <p><font size="3">In Le Lai Restaurant, we</font><font size="3"> noticed that were were the only Caucasians present – not an unusual sight considering the size of Houston’s Chinese community.   It is also a great indicator that were about to enjoy an authentic Chinese meal!   A large menu foreign to us both was posted at the counter but our table menus provided us with translations.   Service was terse and brisk and our order of whole fried fish and Szechwan eggplant was delicious.   At $4.50 per lunch plate, our bill came to $9.89 including tax.  To our surprise Chantal’s iced tea, my jasmine tea and two bowls of soup were included for free - quite a bargain!   We were quite satisfied until…  </font></p> <p><font size="3">An Oriental woman walked towards the exit, paused beside our table and smiled at us.  We were somewhat surprised to be acknowledged by this little old lady.   Before she disappeared through the door she gibed sarcastically,  “Cheaper than McDonald’s, eh?”  </font></p> <p><font size="3">Her question took several stunned seconds to digest.   We looked at each other in dismay and sheer disbelief.    We were obviously the result of a common stereotype that all Americans eat at McDonald’s.    We have never taken to fast food since we both grew up in foreign lands and are accomplished cooks.   Much of our friendship revolves around dining on gourmet food and wine, cooking and experimenting in the kitchen.   Heck, our meals and desserts are all made from scratch; my husband and I tend a vegetable garden every year; and <em><strong>for the Chinese lady’s information I make pasta, </strong></em><a href="http://draganabakes.blogspot.com/2009/05/daring-bakers-challenge-apple-cherry.html" target="_blank"><em><strong>filo dough for strudel</strong></em></a><em><strong> and even her native homeland’s </strong></em><a href="http://draganabakes.blogspot.com/2009/06/daring-cooks-make-chinese-dumplings-and.html" target="_blank"><em><strong>dumplings from scratch!</strong></em></a></font></p> <p><font size="3">Stereotypes about the eating habits of groups of people are unfortunate but very prevalent.   We all have them in varying degrees.   Had the old Chinese lady kept hers to herself she would not have shown herself to be ignorant and rude and we would have ended our meal on a more positive note.  </font></p> <p><font size="3">Bad vibes aside, here’s a recipe Chantal shared with me that she learned from Dorothy Huang, a local cooking instructor and author.   It’s important to have all of the ingredients ready before you start to cook as tender Japanese eggplant cooks quickly.   Here it is coated in a rich sweet and spicy brown sauce. </font></p> <blockquote> <p><font color="#0080c0" size="3"><strong>Szechwan Eggplant with pork and hot bean sauce</strong></font></p> </blockquote> <blockquote> <p><font size="3">adapted from </font><a href="http://www.amazon.com/Dorothy-Huangs-Chinese-Cooking-Huang/dp/0960449809"><font size="3">Dorothy Huang’s <em>Chinese Cooking</em></font></a></p> <p><font size="3">Serves 2 </font></p> <p><i><font size="3"></font></i></p> <p><i><font size="3">Seasoning sauce:</font></i></p> <p><font size="3">1 tablespoon sugar</font></p> <p><font size="3">2 teaspoons cornstarch</font></p> <p><font size="3">2 tablespoons chicken stock</font></p> <p><font size="3">2 tablespoons hot bean sauce</font></p> <p><font size="3">1 tablespoon soy sauce</font></p> <p><font size="3">1 tablespoon dry sherry</font></p> <p><font size="3">1 tablespoon cider vinegar</font></p> <p><font size="3">1 teaspoon sesame oil</font></p> <p><font size="3">Mix all of the ingredients listed for the seasoning sauce in a small bowl.   </font></p> <p> </p> <p><font size="3"></font></p> <p><font size="3"><em>Have all of the following ingredients ready before cooking: </em></font></p> <p><font size="3">1½ pounds Japanese eggplant (the long, slender kind with thin skins)</font></p> <p><font size="3">3 tablespoons oil</font></p> <p><font size="3">1 teaspoon minced ginger root </font></p> <p><font size="3">2 teaspoons minced garlic</font></p> <p><font size="3">¼ pound lean ground pork</font></p> <p><font size="3">salt, to taste</font></p> <p><font size="3">½ cup chicken broth</font></p> <p><font size="3">2 green onions, chopped</font></p> <p><font size="3">Rinse the eggplant.  If they are small, the peel will be tender and you do not have to peel them; if they are large with a tough skin, peel them first.  Cut eggplant into 1/2 inch chunks.</font></p> <p><font size="3">Heat oil in a wok over high heat.  Add ginger root, garlic and ground pork; stir for 1 minute.</font></p> <p><font size="3">Add eggplant and salt, stirring constantly for 1 minute. Add chicken broth, turn heat to medium, cover and cook for 8 to 10 minutes or more.</font></p> <p><font size="3">Add seasoning sauce and chopped green onions; stir until thickened and serve with steamed rice.</font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TNRKo6Z8pII/AAAAAAAAB5c/eQG-b0I7YvU/s1600-h/045v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="045 v1" border="0" alt="045 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TNRKpoefwCI/AAAAAAAAB5g/zqWi1xMe560/045v1_thumb2.jpg?imgmax=800" width="506" height="381" /></a> </p> </blockquote> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com6tag:blogger.com,1999:blog-7290313211665126528.post-27635578251437750112010-09-30T23:59:00.001-05:002010-10-01T10:21:13.847-05:00Asparagus, tomato and Gruyère tart<p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TKVqqwI7gZI/AAAAAAAAB4E/GttfYtGAe3Y/s1600-h/030v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="030 v1" border="0" alt="030 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TKVqrZBt1-I/AAAAAAAAB4I/nHvnryz6vZI/030v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3">This colorful vegetable tart is the reason favorite Daughter is hooked on asparagus!   I came across this simple recipe in </font><a href="http://www.marthastewart.com/recipe/perfect-asparagus-gruyere-tart" target="_blank"><font size="3">Martha’s</font></a><font size="3"> vast recipe collection several years ago and it has been requested many times.   Served as an appetizer or main dish when accompanied with a soup or salad, this tart has a handful of ingredients and is very easy to prepare  – it fits right into a young lady’s busy college schedule.   </font></p> <p><font size="3">I have been fortunate to have children that love vegetables.  We were never a fast-food family as that option was not available to my parents in South Africa when I was little.   My kids ate what was served at our dinner table and our extended family feasts from the get-go.   I was spared the drama of picky eaters and watched their friends exhibit some strange behaviors.  One young neighbor <em>never</em> ate at our home.   He subsisted on a diet of chicken nuggets alone.   I’m sad to see that he is now an obese young man.   Another young girl asked me what that whole bird was I had sitting in a roasting pan.  It was a chicken… And I once come across a kid at the check-out counter that could not recognize broccoli (!) so he couldn’t look up the <a href="http://supermarketpage.com/prucodes.php" target="_blank">PLU</a> code.   It’s no wonder we are now in the midst of a health crisis with no change in sight.</font></p> <p><font size="3">When it comes to asparagus,  I always buy the bunch with the thinnest spears and fresh buds.    It’s just a personal preference, but any thickness is good.   An excellent provider of Vitamin K, folate, Vitamins C and A, asparagus is also a natural diuretic and is high in antioxidants.</font></p> <p><font size="3">This recipe combines the flavors or asparagus and Swiss-made Gruyère cheese.  They pair beautifully together and it’s no wonder – they are both common items in the Swiss kitchen.  </font><font size="3">Here I have added sliced cherry tomatoes to the mix for a beautiful and delicious presentation. </font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TKVze_xujgI/AAAAAAAAB4o/fxFWuq7aGhw/s1600-h/001-crop%20v2%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="001-crop v2" border="0" alt="001-crop v2" src="http://lh5.ggpht.com/_0ItzggMSqAY/TKVzfkgF_RI/AAAAAAAAB4s/2WTLlYPGdi8/001-crop%20v2_thumb%5B2%5D.jpg?imgmax=800" width="556" height="370" /></a>    </p> <blockquote> <p><font color="#0080c0" size="3"><strong>Asparagus, tomato and Gruyère tart  </strong><em><font color="#000000">adapted from a recipe by Martha Stewart</font></em></font></p> <p><font size="3">a little flour for the work surface</font></p> <p><font size="3">1 sheet frozen puff pastry</font></p> <p><font size="3">5½ ozs (2 cups) Gruyère cheese, grated </font></p> <p><font size="3">1½ pounds thin or medium asparagus</font></p> <p><font size="3">8 cherry tomatoes, sliced in half</font></p> <p><font size="3">1 tablespoon olive oil</font></p> <p><font size="3">salt and pepper </font></p> <p><font size="3">Preheat oven to 400ºF. </font></p> <p><font size="3">On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle.  Trim uneven edges.  Place pastry on a baking sheet (I line mine with a silpat).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle.  Using a fork, pierce dough inside the markings at 1/2-inch intervals. </font></p> <p><font size="3">Sprinkle pastry with Gruyère.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange asparagus and tomato halves in a single layer over Gruyère.  Brush with oil and season with salt and pepper.  Bake until spears are tender, 20 to 25 minutes.  Remove from oven and cool for 5 minutes.</font></p> <p><font size="3">Cut tart with a pizza cutter into desirable pieces.  Serve hot.</font></p> <p> <a href="http://lh5.ggpht.com/_0ItzggMSqAY/TKVqtRE2WkI/AAAAAAAAB4U/q106UPDUw7g/s1600-h/007v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="007 v1" border="0" alt="007 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TKVqtj1ZgHI/AAAAAAAAB4c/Ns9IKntuj_Y/007v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> </blockquote> <p align="center"><font size="3"><strong>Make sure you sprinkle some cheese on the edges too!</strong></font> </p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TKVqujrjF5I/AAAAAAAAB4g/OIAQjhyrEHY/s1600-h/032v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="032 v1" border="0" alt="032 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TKVqvGCWmRI/AAAAAAAAB4k/whEXsIHKMUo/032v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com6tag:blogger.com,1999:blog-7290313211665126528.post-57409319906456959382010-09-22T19:02:00.001-05:002010-09-22T23:24:07.833-05:00Sōté seasoned salmon, roasted Hatch pepper sauce and Jicama mango ‘slaw’<p><font color="#000000" size="3"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TJqY9i_TvqI/AAAAAAAAB3M/3moNK1EF3zA/s1600-h/004v34.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="004 v3" border="0" alt="004 v3" src="http://lh3.ggpht.com/_0ItzggMSqAY/TJqY-K8gayI/AAAAAAAAB3Q/BAJbC_BbQHk/004v3_thumb2.jpg?imgmax=800" width="556" height="418" /></a></font><font color="#000000" size="3"></font></p> <p><font color="#000000" size="3">I was introduced to a great seasoning blend after a volunteer stint recently.  If you are a <a href="http://www.houstonchowhounds.com/" target="_blank">Houston Chowhound</a>, you are undoubtedly thinking about food most of your waking hours.   Which vendor has the freshest seafood?   Which taco truck is conveniently located on your errand route?   Where to savor your next gourmet meal? </font><font color="#000000" size="3">  So it was no surprise to me when a fellow </font><font color="#000000" size="3">civically-minded Chowhound organized a meeting of our food-obsessed minds at the Houston Food Bank early one Saturday morning.   </font></p> <p><font color="#000000" size="3">After a short tour of the facility, we entered the vast kitchen.   A thorough hand-washing followed, and then we donned the oh-so-flattering hairnets, plastic aprons and gloves and formed two long assembly lines.   I was in first position in my line, separating individual containers and portioning out handfuls of ice-cold spaghetti from an enormous bin to my right.   My friend Maureen followed with a piece or two of chicken, and the rest in line scooped vegetables, sauce, parmesan, fresh basil (yes <em>fresh </em>basil<em>) </em>and lastly, canned fruit.   By the time each container reached Gary, Maureen’s husband,  it was pretty greasy and sticky.  Gary was responsible for one of the ‘sealing machines’ and tried gallantly to keep the plastic wrap in position so that it could form a tight seal on each tray before it was carted off to the freezer.   Fortunately for us he is mechanically inclined and in less than three hours we had assembled almost 1,000 wholesome meals!</font></p> <p><font color="#000000" size="3">To my left was a quiet gentleman named Larry.   He was not part of our assembly line.  He had a special spot at the head of the table and was our designated “basil chopper”.   Larry wowed us with his superior knife skills by mincing bushels of basil for the spaghetti dinners we were packaging.   I later found out that his ‘gramma’ Douglas developed a recipe for a delicious Kosher seasoning named Sōté.  </font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TJqY-uuhn2I/AAAAAAAAB3U/a5dzcvsQ-TA/s1600-h/SOTE%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="SOTE" border="0" alt="SOTE" src="http://lh4.ggpht.com/_0ItzggMSqAY/TJqY-_syBDI/AAAAAAAAB3Y/h0g53xzaeNM/SOTE_thumb%5B4%5D.jpg?imgmax=800" width="231" height="233" /></a></p> <p><font color="#000000"><font size="3"><a href="http://www.thesote.com/"><font size="3">Sōté</font></a>, pronounced So-tay, stands for “salt of the earth”.    The Serb in me and my knowledge of <a href="http://www.omniglot.com/writing/serbo-croat.htm">Cyrillic</a> loves the use of diacritic marks in the label!</font><font size="3">   Sōté is a mixture of Kosher salt, black pepper, paprika, garlic, chilli, ginger, spice extract, turmeric and other spices.   It is not spicy and contains no MSG.   Salt is King here and the accompanying spices dance delicately around him.   </font></font></p> <p align="center"><font color="#000000"><font size="3"><font color="#000000" size="3"><strong>Coarse Kosher salt, black pepper, paprika…</strong></font><font color="#000000"><font size="3"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TJqY_VeUcAI/AAAAAAAAB3c/nFi5LbvK8_k/s1600-h/005%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="005 v1" border="0" alt="005 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TJqY_2IPJQI/AAAAAAAAB3g/MAX4ZGNczIs/005%20v1_thumb%5B2%5D.jpg?imgmax=800" width="506" height="381" /></a></font></font></font></font></p> <p align="left"><font color="#000000"><font size="3">Larry gifted me with a few containers to share with friends and family (<em>disclaimer: I am not making a dime as I promote it)</em>.   I have used it on baby back ribs and flatiron steaks with great results.    <font color="#000000"><font size="3">Sōté is also suitable for vegetables but be forewarned that it is mostly salt so a little sprinkle goes a long way.   </font></font>I lightly sprinkled the salmon in my recipe below and paired it with a homemade roasted Hatch pepper sauce for a little fire and a sweet and crunchy jicama salad – the pairings were excellent!  <font color="#000000"><font size="3">    </font></font></font></font></p> <p align="left"><font size="3">Sōté<font color="#000000"> is locally produced (another positive point in my mind) and packaged by the Texas Custom Spice Company in Houston.   The packaging is understated and comes in a well-sealed metal container with a see-through lid.  </font><font color="#000000">To order <a href="http://www.thesote.com/" target="_blank">Sōté</a>, click on the link.   Also for sale are cool t-shirts and salt shakers.</font></font>   </p> <p align="center"><strong><font size="3">Juicy ‘slaw’</font></strong><font color="#333333" size="3"><strong><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TJqZAl4lgFI/AAAAAAAAB3k/i5U1Uu-r0_M/s1600-h/011v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="011 v1" border="0" alt="011 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TJqZBGpH4GI/AAAAAAAAB3o/XpvpIt5P0XQ/011v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></strong></font></p> <blockquote> <p><strong><font color="#0080c0" size="3">Sōté rubbed salmon with Hatch pepper sauce and Jicama mango slaw</font></strong></p> <p><font size="3">Serves 2</font></p> <p><font size="3">¾ lb salmon filet</font></p> <p><font size="3"><a href="http://www.thesote.com/" target="_blank">Sōté</a> seasoning or seasoning of your choice</font></p> <p><font size="3">1 tablespoon olive oil</font></p> <p><font size="3">Pat salmon dry with a paper towel to remove any moisture. Rub a little Sōté seasoning on the salmon, remembering that the Sōté is mostly salt.</font></p> <p><font size="3">Pour olive oil into an oven-proof pan or cast iron skillet. Heat pan over medium heat until the oil is very hot. Carefully add the salmon, skin side down. Cover with a splatter shield if necessary to prevent oil from splashing everywhere. Sauté salmon until the edges begin to turn color, about 5 – 6 minutes. Meanwhile, preheat the broiler. Remove pan with salmon from heat and place under broiler for 2 minutes to sear the top. Remove pan from oven using an oven mitt. Serve with Hatch pepper green sauce and Jicama mango slaw.</font></p> <p><font color="#0080c0" size="3"><strong>Hatch pepper sauce</strong></font></p> <p><font size="3">¼ cup mayonnaise</font></p> <p><font size="3">¼ cup sour cream</font></p> <p><font size="3">1 roasted Hatch pepper (spicy or not), skin removed, stemmed and seeded</font></p> <p><font size="3">1 tablespoon fresh lime juice</font></p> <p><font size="3">¼ cup lightly packed cilantro leaves</font></p> <p><font size="3">1 peeled and chopped<i> </i>Roma tomato</font></p> <p><font size="3">Place all ingredients in a small blender and blend until smooth. Refrigerate until ready to serve.</font></p> <p><font color="#0080c0" size="3"><strong>Jicama mango ‘slaw’</strong></font></p> <p><font size="3">½ lb jicama, peeled and julienned (use the <i>mandoline</i> for this if you have one)</font></p> <p><font size="3">1 mango, peeled, sliced thin and then longwise into thin strips </font></p> <p><font size="3">8 radishes, sliced thinly (here again, the <i>mandoline </i>comes in handy)</font></p> <p><font size="3">1/3 cup red onion, sliced thin</font></p> <p><font size="3">¼ cup cilantro, chopped</font></p> <p><font size="3">4 tablespoons fresh orange juice</font></p> <p><font size="3">4 tablespoons fresh lime juice</font></p> <p><font size="3">1 teaspoon sesame oil</font></p> <p><font size="3">salt and pepper to taste</font></p> <p><font size="3">Combine all ingredients in a medium bowl. Chill until ready to serve.  Serve using tongs to drain slaw from the juices.</font></p> <p> </p> <p align="center"><font size="3"><strong>Colorful juice from the ‘slaw’</strong></font><strong><em><font color="#800000" size="4"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TJqZBvR3NlI/AAAAAAAAB3s/s-DA5vjIvmI/s1600-h/016%20v2%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="016 v2" border="0" alt="016 v2" src="http://lh4.ggpht.com/_0ItzggMSqAY/TJqZCclIYJI/AAAAAAAAB3w/G0i0qCX14Ro/016%20v2_thumb%5B1%5D.jpg?imgmax=800" width="506" height="381" /></a></font></em></strong></p> </blockquote> <p align="left"><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com4tag:blogger.com,1999:blog-7290313211665126528.post-32259500041003795362010-09-09T00:02:00.001-05:002010-09-16T23:30:08.995-05:00Hatch chilies in scalloped potatoes and gruyere cheese<p><font color="#000000" size="3" face="Arial Narrow"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TIhqS9BgGVI/AAAAAAAAB2k/JqNFC3z0BI4/s1600-h/030-crop%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="030-crop v1" border="0" alt="030-crop v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TIhqTW08mII/AAAAAAAAB2o/FlyGYXyjXxs/030-crop%20v1_thumb%5B2%5D.jpg?imgmax=800" width="556" height="409" /></a></font><font color="#000000" size="3" face="Arial Narrow"></font></p> <p><font color="#000000" size="3">If ever there is too short a season for a flavorful vegetable it has to be Hatch pepper season.  Two to three weeks is all we get and if you’re not paying attention, you might miss the call of these extraordinary chilies.  The arrival of Hatch chilies from New Mexico around mid-August is a much anticipated event in Houston.   It’s when my favorite grocery stores, Central Market and H.E.B roll out the rotating cages, crank up the fires and for a few lively weeks excite our senses during the Hatch Chile Festival.  </font></p> <p><font color="#000000" size="3">The aroma of roasting Hatches emanating from the parking lots act as a magnet to pepper lovers miles away.   As if we haven’t already perspired enough through the hot and humid summer, the Hatch heat index sweats our foreheads and clears our sinuses with spice levels from mild to very hot.   Live music adds to the festivities and a feeling of merriment and well-being follows!   In what must be a highly lucrative operation, Central Market has included Hatch chilies in products such as sausage, guacamole, meatballs, crab cakes, tortilla chips, bread and even granola and brownies.   They know a good thing when they see it!</font></p> <p><font color="#000000" size="3">A good char intensifies the deep rich green flesh and easily releases the thin skin.  Because the Hatch’s flesh is delicate, a quick tumble in the cage over flames for only 7 –10 minutes is all it takes.   I let the experts roast mine every year and purchase several pounds.  They freeze well and I plan to enjoy them in soups, stews and omelets for months to come.   </font></p> <p><font color="#000000" size="3">Hatch chilies are not a seed variety but are named after the village of Hatch in southern New Mexico around which they are farmed.  Considered to be the chili capital of the world, the area exports over 250,000 chilies to Texas alone!   For a recent family gathering I decided to add chopped roasted hatch peppers to scalloped potatoes.    The chilies complemented the sharpness of the gruyere, and the cream…enough said!   </font></p> <p align="center"><strong><font color="#000000" size="3">Hatch chili scalloped potatoes with baby back ribs and green beans</font></strong><strong><font size="3" face="Arial Narrow"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TIhqUdFLmtI/AAAAAAAAB2s/1gvQjvJjOUg/s1600-h/033%20v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="033 v1" border="0" alt="033 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TIhqU39dBfI/AAAAAAAAB2w/8DBMji3zDrw/033%20v1_thumb.jpg?imgmax=800" width="506" height="381" /></a></font></strong></p> <p align="center"><font color="#000000" size="3"><strong>Layer upon layer</strong></font><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TIhqVsES6EI/AAAAAAAAB20/CCPcmBbFXV8/s1600-h/020v13.jpg"><font color="#000000" size="3"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="020 v1" border="0" alt="020 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TIhqWK_EFaI/AAAAAAAAB24/xB5pe_TDgW8/020v1_thumb1.jpg?imgmax=800" width="506" height="381" /></font></a><font face="Arial Narrow"></font></p> <blockquote> <p><font color="#0080c0" size="3"><strong></strong></font></p> <p><font color="#0080c0" size="3"><strong>Hatch chilies in scalloped potatoes and gruyere cheese</strong></font></p> <p><font size="3">8 russet potatoes, peeled, sliced crosswise as thin as possible. <i>This is a good time to use a <a href="http://www.mandolineslicer.org/">mandoline slicer</a>, if you own one. </i></font></p> <p><font size="3">4 cups whipping cream or half-and-half</font></p> <p><font size="3">5 -6 roasted Hatch chilies (spicy or mild), peeled, stemmed, seeded and finely chopped</font></p> <p><font size="3">8 ounces gruyere cheese, coarsely grated</font></p> <p><font size="3">salt and freshly ground black pepper, to taste</font></p> <p><font size="3">Have a 9 x 13 casserole dish ready. Pour about 2 tablespoons of cream or half-and-half on the bottom of the dish and spread evenly.</font></p> <p><font size="3">Arrange potato slices evenly in a layer on the bottom of the dish. The potatoes should be touching but not overlapping each other. Sprinkle about 1 – 2 tablespoons of chilies on top of the potatoes. Sprinkle about ¼ cup of gruyere cheese on top of the chilies and potatoes. Season with salt and freshly ground black pepper. Pour about ½ cup of cream or half-and-half over cheese. </font></p> <p><font size="3">Continue layering potatoes, chilies, cheese, salt, pepper and cream. End with a layer of potatoes and then gruyere cheese. Pour the rest of the cream over the potatoes.</font></p> <p><font size="3">Heat oven to 400ºF. Cover the potatoes with foil. Bake for 1 hour.</font></p> <p><font size="3">After an hour, remove the foil. Bake for another 10 minutes or until the potatoes are soft when pricked with a fork, the cream is set and the top is nicely browned. </font></p> <p><font size="3">Remove from the oven and allow potatoes to rest for about 10 minutes.</font></p> <p><font size="3"></font></p> <p align="center"> <font size="3"><strong>Creamy, spicy, gooey deliciousness!</strong></font><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TIhqWg3KTVI/AAAAAAAAB28/3L8RUm_hmDE/s1600-h/045v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="045 v1" border="0" alt="045 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TIhqXXD0FUI/AAAAAAAAB3A/nDK9YV8m4VI/045v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> </blockquote> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com12tag:blogger.com,1999:blog-7290313211665126528.post-62541187178048845812010-09-01T00:19:00.001-05:002010-09-01T23:08:03.956-05:00Shrimp salad with avocado and radish sprouts<p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TH3iSWa9NTI/AAAAAAAAB2E/WQvrLWd9EJA/s1600-h/124v11.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="124 v1" border="0" alt="124 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TH3iTNMBHQI/AAAAAAAAB2I/EETTdpxgWA8/124v1_thumb.jpg?imgmax=800" width="456" height="607" /></a></p> <p><font size="3">I came across something beautiful in the grocery store that I had never seen before – radish sprouts.   Easily overlooked amidst the bigger and bolder green vegetables, these lovely delicate young shoots from the daikon radish remind me of the shamrock clover.   Growing happily together in high concentrations (each determined to be the tallest) a fresh bunch will surely cheer your soul!  </font></p> <p><font size="3"></font><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="081 v1" border="0" alt="081 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TH3iTr2gfFI/AAAAAAAAB2M/27izDC6srRo/081v1_thumb2.jpg?imgmax=800" width="406" height="540" /></p> <p><font size="3">If you love spicy radishes, you’ll love radish sprouts.  Their bright green heart-shaped leaves look innocent enough, but they pack a fair amount of spice – enough to clear the sinuses!   They house a significant amount of Vitamins C, B6 and A due to the fact that they are germinating seeds.   Potassium is abundant, and in 5 - 6 days of rapid-fire growth the sprouts can reach 8 inches.    Since a sprout is the beginning of a larger vegetable, higher levels of enzymes and photochemical compounds are present within their small bodies.   The are therefore considered by many to be a ‘miracle food’.   </font></p> <p><font size="3"><a href="http://http://www.gardening-guides.com/novelties/sprouts.php">Sprouts can be grown year round</a> with little attention.  </font><font size="3">Too delicate to be cooked, they are a brilliant addition to salads and sandwiches, wraps and spring rolls.   </font></p> <p align="center"><font size="3"><strong>Bright green leaves</strong></font> <img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="072 v1" border="0" alt="072 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TH3iUOPWnqI/AAAAAAAAB2Q/jWQ1v1oBGRA/072v1_thumb1.jpg?imgmax=800" width="506" height="381" /></p> <p align="center"><font size="3"><strong>The tender roots barely take hold of the moist medium underneath, as lanky stems support leaf tops.</strong> </font><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TH3iUjTMXzI/AAAAAAAAB2U/rR8_l9TtByo/s1600-h/082v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="082 v1" border="0" alt="082 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TH3iVMJE_FI/AAAAAAAAB2Y/u5QOnFKbrWo/082v1_thumb2.jpg?imgmax=800" width="406" height="540" /></a> </p> <blockquote> <p><font color="#0080c0" size="3"><strong>Shrimp, avocado and radish sprout salad</strong></font></p> </blockquote> <blockquote> <p><font size="3"><em>Serves 4 as a first course</em></font></p> <p><font size="3">12 Jumbo shrimp, shelled and deveined</font></p> <p><font size="3">1 cup boiled, diced potato</font></p> <p><font size="3">½ red pepper, diced</font></p> <p><font size="3">1 avocado, peeled, seeded and diced</font></p> <p><font size="3">½ cup radish sprouts</font></p> <p><font size="3">marinade and dressing (below)</font></p> <p><font size="3">a few long chive leaves or 1 tablespoon fresh chives, chopped</font></p> <p><font size="3"></font></p> <p><font size="3"><strong>Marinade (and dressing)</strong></font></p> <p><font size="3">1½ tablespoons freshly squeezed orange juice</font></p> <p><font size="3">1½ tablespoons red wine vinegar</font></p> <p><font size="3">¼ cup tightly packed radish sprouts</font></p> <p><font size="3">½ teaspoon Dijon mustard</font></p> <p><font size="3">½ cup extra virgin olive oil</font></p> <p><font size="3">½ teaspoon sugar</font></p> <p><font size="3">salt, to taste</font></p> <p><font size="3">For the marinade and dressing:</font></p> <p><font size="3">Place all ingredients in a small food processor and blend until sprouts are finely chopped and the mixture comes together.  Place shrimp in a medium bowl.  Add 3 tablespoons of the sprout mixture to the shrimp.  Marinate shrimp for about 20 minutes while you prepare the rest of the ingredients.  Set aside the left over mixture to be used as a dressing.</font></p> <p align="center"><font size="3"><font size="3"><strong>Marinate the shrimp first</strong></font></font></p> <p><font size="3"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="091 v1" border="0" alt="091 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TH3iVT-yHmI/AAAAAAAAB2c/7WFe1sBMDu0/091v1_thumb1.jpg?imgmax=800" width="506" height="381" /></font></p> <p><font size="3">Grill or broil shrimp until cooked tender, about 3 minutes on each side.  Discard shrimp marinade.  </font></p> <p><font size="3">You can either layer the salad in martini glasses, or in individual bowls.  Layer as follows.</font></p> <p><font size="3">Bottom to top: diced potatoes, diced red pepper, a little dressing, shrimp, fresh sprouts, avocado, more dressing.  Stick the chive leaves in for a dramatic presentation or chop them up and sprinkle on top of the salad.</font></p> <p align="center"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="108 v1" border="0" alt="108 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TH3iWJUw4yI/AAAAAAAAB2g/2Kk4aPc4Bag/108v1_thumb2.jpg?imgmax=800" width="406" height="540" /></p> </blockquote> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com5tag:blogger.com,1999:blog-7290313211665126528.post-83997651834815782292010-08-19T13:20:00.001-05:002010-08-19T13:20:20.190-05:00Fresh fig, gorgonzola and prosciutto salad with lemon-honey dressing<p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TG112ZfDMxI/AAAAAAAAB1o/pvLxrh0MlEk/s1600-h/009v15.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="009 v1" border="0" alt="009 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TG112x-ZfdI/AAAAAAAAB1s/dDytwVXiGFY/009v1_thumb3.jpg?imgmax=800" width="556" height="418" /></a> </p> <p><font size="3">Dried figs are a year round treat, but when July rolls around I get giddy with anticipation for fresh figs.   Knowing my passion for figs (my </font><a href="http://www.draganabakes.blogspot.com/" target="_blank"><font size="3">blog header</font></a><font size="3"> tells all) my dear husband gifted me with three trees that are finally producing enough of their precious fruit so that I can satisfy my craving!   I’m a lucky girl!   I’ve beaten the pesky birds and bugs many mornings to enjoy them fresh off the tree, standing in the shade created by their large leaves.  Restraint was difficult, but restrain myself I did!  I saved a batch and made </font><a href="http://draganabakes.blogspot.com/2010/07/fernet-branca-marinated-fig-ice-cream.html" target="_blank"><font size="3">fig ice cream</font></a><font size="3"> <em>to die for,</em> fig chutney (recipe will come soon) and several fig-inspired salads.  </font></p> <p><font size="3">If you ask me, there is no sweeter or more luscious fruit than a perfectly ripe and juicy black fig.   <font size="3">Technically not a fruit, the fig is actually a flower that is inverted into itself </font><font size="3">   </font>The skin starts firm and green but ripens to a delicate covering for the pulp within - soft tiny flowers that house its unique nectar.  </font><font size="3">  The skin is actually stem tissue and the pulp is comprised of male and female flower parts with tiny sandy grains that are actually unfertilized ovaries.  <font size="3">The fig was revered by Greek and Roman gods and considered an aphrodisiac and is likened by </font><a href="http://draganabakes.blogspot.com/2009/08/fabulous-figs.html" target="_blank"><font size="3">many a poet</font></a><font size="3"> to female sexual organs.  Lovely<font size="3"> analogy!</font></font></font></p> <p><font size="3">Pity me that the season for fresh figs is so short!   Other than their delicious taste, they provide us with numerous benefits:  one cup (149g) contains 58% of the recommended daily allowance (RDA) of dietary fiber!   Also, 38% of RDA of Manganese, an important enzyme activator;  29% of vitamin K for healthy blood clotting;  29% of Potassium for healthy muscles and nerves;  25% Magnesium and Calcium for strong bones, muscles and blood flow.  And if you’re very active, there’s a substantial amount of natural sugar to keep you moving for a long time! </font></p> <p><font size="3">In my salad, piquant gorgonzola cheese is a perfect match for a syrupy fig.   Add savory prosciutto and you have a winning trifecta!</font></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="017 v1" border="0" alt="017 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TG113eH25FI/AAAAAAAAB1w/DyCvW3lECeo/017v1_thumb2.jpg?imgmax=800" width="506" height="381" /></p> <p><font size="3">Fresh figs are best eaten or cooked immediately, or refrigerated for a minimal time (I’d say two days max.).    <font size="3">Since figs are so delicate once they ripen, most producers dry them before shipping around the world.</font></font></p> <blockquote> <p><font color="#0080c0" size="3"><strong>Fig, gorgonzola and prosciutto salad with Honey-lemon dressing</strong></font></p> <p><font size="3">Adapted from a recipe by Jamie Oliver in <i>The Best American Recipes 2003 – 2004.  </i>Serves 4</font></p> <p><font size="3"></font></p> <p><font size="3">4 handfuls mixed salad greens</font></p> <p><font size="3">6 ripe fresh figs, any type</font></p> <p><font size="3">8 thin slices prosciutto or Serrano ham</font></p> <p><font size="3">8 fresh basil leaves </font></p> <p><font size="3">4 ounces gorgonzola or other blue cheese of your choice</font></p> <p><font size="3">Place the salad greens in a large bowl. Cut the stems off the figs and slice them in half lengthwise and add to the salad greens. Roll prosciutto into small tube shapes, if desired, and add to the bowl. Add the basil leaves and crumble the blue cheese on top.  Drizzle generously with Honey-lemon dressing.</font></p> <p><font size="3"></font></p> <p><font size="3"><strong>Honey-lemon dressing</strong></font></p> <p><font size="3">6 tablespoons extra-virgin olive oil</font></p> <p><font size="3">3 tablespoons fresh lemon juice</font></p> <p><font size="3">1 tablespoon honey</font></p> <p><font size="3">Sea salt and freshly ground black pepper</font></p> <p><font size="3">Combine all ingredients in a glass jar and shake until well combined.</font></p> </blockquote> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TG114bGhPRI/AAAAAAAAB10/cq4CCQ9rKlk/s1600-h/029v16.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="029 v1" border="0" alt="029 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TG1146Ac_ZI/AAAAAAAAB14/LGJTsH0EcZk/029v1_thumb4.jpg?imgmax=800" width="506" height="381" /></a>  </p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com6tag:blogger.com,1999:blog-7290313211665126528.post-58313374067648220682010-08-13T23:11:00.001-05:002010-08-13T23:11:25.619-05:00Potato Salad with red peppers and mustard vinaigrette<p><font size="3"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TGYXZoT4JmI/AAAAAAAAB1U/nq08O9OWeMM/s1600-h/008%20v1.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="008 v1" border="0" alt="008 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TGYXaS9PmvI/AAAAAAAAB1Y/fr1Y4TKarBQ/008%20v1_thumb.jpg?imgmax=800" width="556" height="418" /></a></font></p> <p><font size="3">The quintessential summer meal in America must include a potato salad.   No barbeque or picnic would be complete without this comfort food!   There are as many versions of potato salad as there are varieties of the potato - would you believe over 5,000 with 3,000 originating in the Andes alone?   </font></p> <p><font size="3">Soothing to the tongue and neutral in flavor, potatoes are a <font size="3">versatile starchy tuber that lend themselves to many interpretations and flavors</font>.   </font><font size="3">In Eastern Europe vinegar and oil are the preferred dressings over mayonnaise.   This version has a little of each.   Hot cooked new potatoes are first tossed in vinegar which allows their starch to absorb its acidity.   The acidity is balanced by a thin coating of creamy mayonnaise, grainy Dijon mustard, crisp chopped red peppers and a few pungent scallions.  </font></p> <p><font size="3">No peeling is necessary as this salad is made with new potatoes.  Favorite daughter has a fit when she sees me peeling any variety of potato…and with good reason:  much of the fiber and nutrients are housed in the potato peel which acts as a jacket to keep the nutrients inside the potato during the cooking process.</font></p> <p><font size="3">Unfortunately potatoes have received a bad rap since the emergence of low carbohydrate diets.   I have recently discovered that they have enormous nutritional value and are considered by many to be one of mother nature’s whole foods.   Yes, they are high in carbohydrates (21% of the recommended daily allowance - RDA), but of that percentage 26% is beneficial fiber.  </font></p> <p><font size="3">Vitamins galore!  Potatoes contain a variety of important vitamins and high amounts in several.   Vitamin C has 48%of the RDA!  Vitamin B6 46%!  Niacin and Folate 21% each, Thiamin 13%, and many more.   Now let’s talk minerals:  Potassium 46%, Manganese 33%, Magnesium and Phosphorus 21% each, and Iron and copper 18% each.   It contains no fat and because it’s a vegetable it has no cholesterol either.   One portion size is 1/3 lb or one medium potato.  Enjoy your potatoes so that your body can reap the benefits!</font></p> <p> <font size="3"><font color="#0080c0"><strong>Potato Salad with red pepper and mustard vinaigrette</strong></font>, adapted from <i>Gourmet Magazine</i>, June 2002 </font></p> <blockquote> <p><font size="3">Makes 8 - 10 servings</font></p> <p><font size="3">4 lb fingerling or new potatoes, skin left on</font></p> <p><font size="3">½ cup diced red bell pepper</font></p> <p><font size="3">2 scallions (green onions), finely sliced <br />1 tablespoon sugar <br />½ cup walnut vinegar or white-wine vinegar, divided <br />2/3 cup finely chopped shallots <br />¼ cup coarse-grained Dijon mustard <br />1 tablespoon vegetable oil</font></p> <p><font size="3">1 tablespoon mayonnaise</font></p> <p><font size="3">salt and freshly ground black pepper, to taste</font></p> <p><font size="3">Cover potatoes with salted cold water. Bring to a boil and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.</font></p> <p><font size="3">Whisk together sugar and 6 tablespoons vinegar in a large bowl until sugar is dissolved.</font></p> <p><font size="3">When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices if using fingerlings or cut in half if using new potatoes. Add potatoes to vinegar mixture and toss gently to combine. Add diced red pepper and scallions.</font></p> <p><font size="3">Whisk together shallot, mustard, vegetable oil, mayonnaise and remaining 2 tablespoons vinegar in a small bowl. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula. </font></p> <p><font size="3">Serve immediately at room temperature or chill if serving later.</font> </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="001 v2" border="0" alt="001 v2" src="http://lh3.ggpht.com/_0ItzggMSqAY/TGYXbDVs-ZI/AAAAAAAAB1c/CW_HnRz9haM/001v2_thumb3.jpg?imgmax=800" width="556" height="418" /></p> </blockquote> <p> <strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com5tag:blogger.com,1999:blog-7290313211665126528.post-29926049194738582632010-07-29T16:53:00.001-05:002010-08-04T15:42:24.880-05:00Fernet Branca marinated fig ice cream<p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TFH4Tn7LmEI/AAAAAAAAB08/dtzqsAuekds/s1600-h/009v16.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="009 v1" border="0" alt="009 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TFH4UYdoMtI/AAAAAAAAB1A/njF7qr_m-3s/009v1_thumb4.jpg?imgmax=800" width="456" height="607" /></a></p> <p><font size="3">With squinting eyes and a hacking cough I spat out my first gulp of </font><a href="http://www.branca.it/"><em><font size="3">Fernet-Branca</font></em></a><font size="3"><em>.</em>    It’s a common reaction with Fernet virgins – <em>so why didn’t the liquor salesman or the pastry chef warn me? </em>  My startled nostrils and taste buds were screaming Robitussin and Listerine.  The dark brown concoction was highly medicinal with a strong dose of Pine-Sol - and nasty to put it kindly!   After shelling out a pretty penny for the bottle, I realized that I should have done my homework and goggled it before I planned to use it with my small but precious harvest of figs!   Just look at my blog header and you’ll understand </font><a href="http://draganabakes.blogspot.com/2009/08/fabulous-figs.html"><font size="3">my love of figs</font></a><font size="3">.  </font></p> <p><font size="3">I considered trashing the bottle but local pastry chef </font><a href="http://plinkoeats.blogspot.com/2010/01/possessed-by-devil-water.html"><font size="3">Plinio Sandalio</font></a><font size="3"> recently tweeted that “fernet branca makes miracles”.   I’m not sure what planet he comes from (ok, I know he’s from Bolivia) but I believe he was thinking “miracles” with desserts.  Upon further research I discovered that Fernet is a miracle potion for those with hangovers!   It’s considered the national drink of Argentina and is wildly popular in San Francisco.  I tried it with iced coke, a common mix which I found a little more palatable, but I was still thinking that I was not going to let this Fernet fool around with my beloved figs!</font></p> <p><em><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="010 v1" border="0" alt="010 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TFH4U6L96jI/AAAAAAAAB1E/kNidCWBGwd4/010%20v1_thumb%5B1%5D.jpg?imgmax=800" width="506" height="381" /></em></p> <p><font size="3">So who am I to question a professional chef?   As you can see, I sacrificed a few figs to find out that this overzealous <em>digestif</em> does indeed have special powers…when used in small amounts.   I found a marinade in Cooking Light magazine from San Francisco chef </font><a href="http://www.cuesa.org/markets/artisans/artisan_140.php"><font size="3">Luis Villavelazquez</font></a><font size="3"> and marinated them for several days…just because I wasn’t quite sure what to do with them just yet!   Eventually I decided upon fig ice cream and made a rich custard base from a recipe by ice cream wiz </font><a href="http://www.davidlebovitz.com/"><font size="3">David Lebovitz</font></a><font size="3">.   Rich in egg yolks and cream,  the classic custard base was the perfect complement to the brazen marinade.  </font></p> <p><font size="3"><em>The result was brilliant!</em>   We were swooning with delight as we scooped spoonfuls into our mouths.  It was a beautiful marriage of velvety sweet figs, rich custard, and a gentle hint of herbs and spices.   <strong><em>A miracle!</em></strong></font></p> <p><em>FYI:   Fernet began as a medicinal potion compounded by Bernardino Branca, a chemist in Milan.  It was taken to ease stomach ailments, hangovers and cramps.   The list of ingredients is incredibly long – over 40 with some still remaining a secret.  Based on grapes, it also contains a sizeable portion of saffron, myrrh, mint, cardamom, aloe, mushrooms, fermented beets, coca leaf, gentian, rhubarb, wormwood, zedoary, cinchona, bay leaves, absinthe, orange peel, Echinacea, quinine, ginseng, St. John's wort, sage, galangal, peppermint oil – and the list goes on!  Today it is made by fifth generation Fratelli Branca.  It is aged in oak barrels for 12 months and contains over 40% alcohol.  The alcohol content in the marinade prevents the ice cream from hardening rock solid.  Even after a few days it remained the perfect scooping texture.</em></p> <p align="center"><font size="3">A vintage label</font><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="image" border="0" alt="image" src="http://lh4.ggpht.com/_0ItzggMSqAY/TFH4WPYuNrI/AAAAAAAAB1I/gFyDufDoaRQ/image_thumb1.png?imgmax=800" width="303" height="358" /></p> <blockquote> <p><font color="#0080c0" size="3"><strong>Fernet Branca marinated fig ice cream</strong></font></p> </blockquote> <blockquote> <p><font color="#000000" size="3"><strong>Fig marinade</strong> <em>adapted from Cooking Light, August 2010</em></font></p> <p><font size="3">¼ cup water</font></p> <p><font size="3">¼ cup honey</font></p> <p><font size="3">1 tablespoon Fernet Branca (a little goes a long way!)</font></p> <p><font size="3">1 teaspoon lemon juice</font></p> <p><font size="3">pinch of salt</font></p> <p><font size="3">6 fresh figs, stems removed and then quartered</font></p> <p><font size="3">Combine water, honey, Fernet Branca, lemon juice and salt in small saucepan.  Bring to a boil.  Remove from heat.  Place figs in a glass container.  Pour marinade over figs and cover.  Refrigerate for up to 3 days - the longer the better!  Keep chilled until ready to add to the Custard base.</font></p> <p><font size="3"> </font></p> <p><font size="3"><strong>Custard base</strong> <em>adapted from David Lebovitz’s Vanilla Ice Cream recipe in </em></font><a href="http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs"><font size="3"><em>The Perfect Scoop</em></font></a></p> <p><font size="3">1 cup (250ml) whole milk</font></p> <p><font size="3">A pinch of salt</font></p> <p><font size="3">3/4 cup (150g) sugar</font></p> <p><font size="3">2 cups (500ml) heavy cream</font></p> <p><font size="3">5 large egg yolks</font></p> <p><font size="3">Combine the milk, salt, sugar and heavy cream in a saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Scoop out ¼ cup milk and set aside.</font></p> <p><font size="3">Whisk the egg yolks in a medium bowl to combine. While whisking, add ¼ cup milk drop by drop to warm the eggs and prevent them from curdling. Pour the egg mixture into the milk in the saucepan and whisk continuously. Return saucepan to the heat and bring to a boil. Cook for 1 minute until it thickens slightly and then set aside to cool completely. Refrigerate for several hours or overnight until thoroughly chilled.</font></p> <p><font size="3">Freeze the custard in your ice cream maker according to the manufacturer's instructions for 10 minutes. When ice cream starts to thicken, slowly add the marinade but hold back the figs.   Continue to freeze in the ice cream maker (about 10 more minutes) and then add the figs.  Freeze until well blended and set.  Transfer to a container and freeze.</font></p> </blockquote> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TFH4Wz1L6DI/AAAAAAAAB1M/upUNNfj13Gs/s1600-h/016v16.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="016 v1" border="0" alt="016 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TFH4XnsutGI/AAAAAAAAB1Q/sFl8jErmZGQ/016v1_thumb4.jpg?imgmax=800" width="556" height="418" /></a>  </p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com7tag:blogger.com,1999:blog-7290313211665126528.post-80395854950193071202010-07-18T22:28:00.001-05:002010-07-19T00:08:32.139-05:00Bobotie<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TEPGK0tupvI/AAAAAAAABz0/YJmXJsdQhlk/s1600-h/024v12.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="024 v1" border="0" alt="024 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/TEPGLV5VIhI/AAAAAAAABz4/nJUeRonHlA4/024v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3">“What’s that buzzing sound?”,  we asked each other within the first few minutes of the first football (soccer) match in World Cup action last month.  Not to be outdone by any other nation in WC history, the spirit of native South Africa rang through <a href="http://www.southafrica.info/2010/vuvuzela.htm">vuvuzelas</a> – the long plastic instrument evocative of kudu horns used by tribal leaders to announce meetings.  The unmistakable droning sound led me to believe that a plague was imminent and the stadium was about to be attacked by a swarm of bees!    </font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TEPGMPXVGsI/AAAAAAAABz8/Qr1_j-2KC4c/s1600-h/SouthAfricaFIFA1.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="South Africa FIFA" border="0" alt="South Africa FIFA" align="left" src="http://lh3.ggpht.com/_0ItzggMSqAY/TEPGMpnFeDI/AAAAAAAAB0A/KlcTDVj5Cb4/SouthAfricaFIFA_thumb.jpg?imgmax=800" width="256" height="240" /></a><font size="3">Congratulations to the</font> <font size="3">country of </font><font size="3">my</font><font size="3"> childhood for setting the standard for other African nations.   The South African team of Bafana Bafana (“the boys” in Zulu) captivated the world by showing that they can compete on the world stage.  Troubling issues in the shadows of the state-of-the-art stadiums temporarily took a back seat as the world watched the biggest event in sporting history unfold for an entire month.   Who can forget Landon Donovan’s winning goal against Algeria, the drama behind Ghana’s painful loss to Uruguay in penalty kicks, and Puyol’s header that took Spain to the finals? </font></p> <p><font size="3">Sadly off-the-scale ticket prices made it impossible for many locals to attend.  Horrendous refereeing – particularly during USA vs. Slovenia - and the unpredictable Jabulani ball revealed the pros and cons of technology.  An </font><a href="http://www.cbsnews.com/stories/2010/07/16/world/main6684212.shtml"><font size="3">extraordinary octopus</font></a><font size="3"> named Paul predicted the outcome of all of Germany’s games and in the end favored team Spain walked off with the gold-plated trophy. </font></p> <p><font size="3">It was an interesting month for me because I had a connection to several participating countries:  <font size="3">Serbia because it is my birthplace;  USA because I am now a proud citizen; and </font>South Africa because it provided my immigrant parents the freedom to succeed and therefore offered us kids a wonderful childhood.  </font><font size="3">I spent 16 of my formative years in South Africa, oblivious of the racial tension that would erupt after our emigration.   </font></p> <p align="center"><strong><font size="3">My beautiful mother, Emilija with me (in the back) and </font><font size="3">my brother and sister, Božidar and Vesna on Durban beach</font></strong></p> <p><font size="3"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/TEPGNB9sbEI/AAAAAAAAB0E/UVnCSkbPwfg/s1600-h/Durban%20beach%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Durban beach" border="0" alt="Durban beach" src="http://lh4.ggpht.com/_0ItzggMSqAY/TEPGN8Xh4QI/AAAAAAAAB0I/wnFT7nPsNxY/Durban%20beach_thumb%5B3%5D.jpg?imgmax=800" width="331" height="440" /></a></font><font size="3"></font></p> <p><font size="3">Because we rarely ‘ate out’ back then, we experienced new foods during family trips.  During our holidays in Durban, we stayed at the Killarney Hotel where there was a curry dish on the menu every day.  We fell in love with Indian food and were mesmerized by the brilliant spices at the <a href="http://www.southafrica-travel.net/kwazulu/durban_indian.html">Victoria Street Market</a>.  We also enjoyed <em>Bobotie</em>, a definitive South African dish which is believed to have originated with the Cape Malay slaves.  Settlers, beginning with the Portuguese and followed by the Dutch, French, English and Indians, brought spices from their homelands and incorporated them into the local fare.  <a href="http://dutch-history.suite101.com/article.cfm/dutch_east_india_company">The Dutch East India Company</a> managed trade between Europe and the Far East and brought many slaves to the Cape Province from Malaysia and Indonesia.  </font><font size="3">The addition of sweet components to meat dishes is common with the Malay.  In <em>Bobotie</em> (<a href="http://www.forvo.com/word/bobotie#af">hear bobotie pronounciation</a>) the egg custard sets the spicy, sweet meat, crunchy almonds and plump golden raisins.  It is typically finished with fresh sliced banana, grated coconut and eaten with chutney and yellow rice (plain basmati below).  </font></p> <p><font size="3"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="003 v1" border="0" alt="003 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TEPGOu_vvgI/AAAAAAAAB0M/VFIiBhMbcGY/003v1_thumb3.jpg?imgmax=800" width="506" height="381" /></font></p> <blockquote> <p><font size="4"><font color="#0080c0"><strong><font size="3">Bobotie</font> </strong></font><font color="#000000" size="3">adapted from <em>African Cooking</em> by Laurens van der Post</font></font></p> </blockquote> <blockquote> <p><font size="3"><em>Serves 6</em></font></p> <p><font size="3">1 slice wheat bread, broken into small pieces</font></p> <p><font size="3">1 cup milk</font></p> <p><font size="3">2 tablespoons butter</font></p> <p><font size="3">2 pounds coarsely ground lamb, beef or a combination of both</font></p> <p><font size="3">1½ cups finely chopped onions</font></p> <p><font size="3">2 tablespoons curry powder</font></p> <p><font size="3">1/2 - 1 teaspoon spicy <em>masala (I used a home made masala brought to me from India by a friend)</em></font></p> <p><font size="3">1 tablespoon light brown sugar</font></p> <p><font size="3">1 teaspoon salt</font></p> <p><font size="3">½ teaspoon freshly ground black pepper</font></p> <p><font size="3">¼ cup freshly squeezed lemon juice</font></p> <p><font size="3">3 eggs</font></p> <p><font size="3">1 medium-sized tart apple, peeled, cored and finely grated</font></p> <p><font size="3">½ cup golden raisins</font></p> <p><font size="3">¼ cup almonds, coarsely chopped</font></p> <p><font size="3">4 small fresh lemon, orange, or bay leaves</font></p> <p><font size="3"><em>To finish</em>:  grated coconut, freshly sliced banana, chutney and basmati rice </font></p> <p><font size="3">Preheat the oven to 300º F.  Combine the bread and milk in a small bowl and let the bread soak for at least 10 minutes.</font></p> <p><font size="3">Meanwhile, in a heavy 10- to 12-inch saucepan, melt the butter over moderate heat. When hot, add the ground meat and cook it, stirring constantly while breaking the meat up until the meat is completely cooked.  Using a slotted spoon, transfer the meat into a deep bowl.</font></p> <p><font size="3">Discard all but about 2 tablespoons of fat from the saucepan and add the onions.  Stirring frequently, cook for about 5 minutes until the onions are soft and translucent but not brown.   Add the curry powder, masala, sugar, salt and pepper, and stir for 1 or 2 minutes. Then stir in the lemon juice and bring to a boil over high heat. Pour the entire mixture on the meat.</font></p> <p><font size="3">Using your hands, squeeze the bread until the milk runs dry.  Reserve the drained milk.  Add the bread, 1 of the eggs, the apple, raisins, and almonds to the meat mixture.  Mix with both hands until the ingredients are well combined.  Taste for seasoning and add more salt, curry or masala if desired.   Transfer the meat mixture loosely into a 3-quart oven-proof dish and smooth the top with a spatula. Tuck the lemon, orange or bay leaves beneath the surface of the meat. </font></p> <p><font size="3">With a wire whisk or rotary beater, beat the remaining 2 eggs with the reserved milk for about 1 minute or until they are frothy.  Slowly pour the mixture over the meat.  Bake for 30 minutes, or until the custard is set and the top is light golden brown.</font></p> <p align="center"><font size="3"><strong>Lemon leaves are tucked into the meat and the custard is poured over the mixture and baked</strong> </font> </p> </blockquote> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TEPGPf1eEQI/AAAAAAAAB0Q/Y8vytngy3rk/s1600-h/012v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="012 v1" border="0" alt="012 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TEPGQGDdk-I/AAAAAAAAB0U/XQp1o7T4PS0/012v1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> <p align="center">   <font size="3"><strong>Serve hot with yellow rice, fresh banana slices, grated coconut and chutney of your choice</strong></font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/TEPGQjJISJI/AAAAAAAAB0Y/hlhtWST-wMI/s1600-h/031cropv13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="031-crop v1" border="0" alt="031-crop v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TEPGRRnD78I/AAAAAAAAB0c/PkdYbbJUEX0/031cropv1_thumb1.jpg?imgmax=800" width="506" height="381" /></a></p> <p></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com4tag:blogger.com,1999:blog-7290313211665126528.post-4043181416769537572010-06-30T23:53:00.001-05:002010-07-04T13:42:49.051-05:00Grilled corn (esquite) with black beans, lime dressing and queso Cotija<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TCwfIzhd5WI/AAAAAAAABzQ/zzmDUNzULvM/s1600-h/024v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="024 v1" border="0" alt="024 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TCwfJas5qhI/AAAAAAAABzU/H9RLy9ZFft0/024v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a><font size="3">One of my favorite aromas is grilled sweet summer corn emanating from Hispanic food stands and taco trucks.   Smoky and hot with the presence of a little char, roasted corn on the cob is becoming a common street food here in Texas as it is in Mexico.  Known as <em>elote,</em> corn is usually roasted in its husk.  When stripped but left attached at the end, the husk (also known as the shuck) becomes the handle with which one eats the corn.   Slathered with mayonnaise, lime and chili powder, it is one toothsome treat!</font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TDDWIcRjCYI/AAAAAAAABzs/7WYPQ6x62ls/s1600-h/Cinco%20de%20Mayo%20Roasted%20Corn%20009%20v1%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Cinco de Mayo Roasted Corn 009 v1" border="0" alt="Cinco de Mayo Roasted Corn 009 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TDDWKJPGPuI/AAAAAAAABzw/F7Sf22SsL90/Cinco%20de%20Mayo%20Roasted%20Corn%20009%20v1_thumb%5B1%5D.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3"><em>Elote</em> that has been cut off the cob are called <em>esquites, </em>and that’s what I served my delightful bunco group at my <a href="http://draganabakes.blogspot.com/search/label/Cinco%20de%20Mayo">Cinco de Mayo</a> feast this year.  Served with traditional Mexican accompaniments of mayonnaise, lime juice, chili powder, cayenne pepper and Cotija cheese, I took my <em>esquites</em> one step further by adding black beans and scallions.<em>   </em>It was very well received!</font></p> <blockquote> <p><font color="#0080c0" size="3"><strong>Roasted corn <i>(esquites)</i> with black beans, lime dressing and queso Cotija</strong></font></p> <p><font size="3">4 ears corn, husks on</font></p> <p><font size="3">½ – 1 can black beans (14-oz), rinsed and drained</font></p> <p><font size="3">2 scallions, chopped</font></p> <p><font size="3">Lime dressing (see below)</font></p> <p><font size="3">1/3 cup queso Cotija (Cotija cheese), crumbled</font></p> <p><font size="3"><em>To roast the corn</em>: Soak corn with husks intact in cold water for 30 minutes. Drain water and pat dry. Broil or grill corn, turning every few minutes, until the husks char and corn kernels are cooked but still firm, about 12 – 18 minutes depending on the intensity of the heat. Cool and remove husks. Cut kernels off the cob and place them in a bowl.</font></p> <p><font size="3">Add black beans, scallions and lime dressing. Toss to combine and top with crumbled Cotija cheese and sprig of cilantro.</font></p> <p><font size="3"><strong>Lime dressing</strong>:</font></p> <p><font size="3">1/3 cup mayonnaise (sour cream or yogurt would be fine as well)</font></p> <p><font size="3">2 teaspoons freshly squeezed lime juice</font></p> <p><font size="3">¼ teaspoon chili powder, or a little more to taste</font></p> <p><font size="3">¼ teaspoon cayenne pepper</font></p> <p><font size="3">¼</font> <font size="3">teaspoon cumin</font></p> <p><font size="3">¼ teaspoon salt</font></p> <p><font size="3">Combine sour cream or mayonnaise, lime juice, chili powder, cayenne, cumin and salt in a small bowl.  Set aside.</font> <a href="http://lh3.ggpht.com/_0ItzggMSqAY/TCwfNt1wS3I/AAAAAAAABzg/EKcXuRIUdsc/s1600-h/046v11.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="046 v1" border="0" alt="046 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TCwfOrZ9_PI/AAAAAAAABzk/Wy9oHmTaKR4/046v1_thumb.jpg?imgmax=800" width="556" height="418" /></a></p> </blockquote> <p> <strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com7tag:blogger.com,1999:blog-7290313211665126528.post-71483474364990902142010-06-17T11:12:00.001-05:002010-08-19T10:04:55.796-05:00Tabbouleh with mint, honeydew melon and prosciutto<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TBpJX8gzccI/AAAAAAAABzA/t6sCqCX1uZE/s1600-h/027v24.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="027 v2" border="0" alt="027 v2" src="http://lh3.ggpht.com/_0ItzggMSqAY/TBpJYjJ2PpI/AAAAAAAABzE/RHjCFrTC7Qw/027v2_thumb2.jpg?imgmax=800" width="556" height="418" /></a><font size="3"></font></p> <p><font size="3">Whether you spell it <em>tabbouleh, tabouleh, tabouli</em> or even <em>tabuli</em>, you will love this light and fruity version!  A staple in the Middle East, <em>tabbouleh</em> is a cold salad often found on <a href="http://draganabakes.blogspot.com/2010/02/meze-mezze.html">meze</a> plates.  <em>Tabbouleh</em> is made with bulgur, a whole grain wheat that has been parboiled, dried, crushed </font><font size="3">and sorted by size.  It is very high in fiber and protein and a perfect food for those watching their calorie intake - i.e., someone like me!  </font></p> <p><font size="3">I have recently formed a <a href="http://www.nbc.com/the-biggest-loser/">Biggest Loser</a> contest with 16 of my lovely friends with the hopes of shedding the twenty, yes 20, or so pounds that I have gained since starting my blog!  The effect of sitting in front of a computer for hours on end and ingesting more calories than my typing fingers can burn </font><font size="3">has shown its ugly side.  Yeast dough, chocolate <em>ganache</em>, and the pleasing glass of wine in hand while I cooked will be replaced by healthier options until such time as <em>I win this thing</em>…<em>and that bundle of money to be awarded!   </em>(</font><font size="3">I am normally not very competitive but I seem to be showing my ugly side so let’s get back to <em>tabbouleh</em>…after all, this is a food blog and I have a job to do!)</font></p> <p><font size="3">With</font><font size="3"> temperatures well into the 90’s here in Texas, <em>tabbouleh</em> is the perfect summer salad because stovetop heat is not needed to cook it.   <font size="3">It rehydrates and softens within 30 minutes with the simple addition of cold water.   <font size="3">Available in most grocery stores, b</font></font>ulgur comes in different sizes and ‘fine’ (#1) bulgur is the choice for <em>tabbouleh</em>.  </font><font size="3"></font></p> <p><font size="3">My garden is about to be overtaken by mint and I have been thinking of ways to use it in the kitchen.  Here it replaces parsley, the traditional herb of choice in <em>tabbouleh</em>.  I have never been a fan of cucumbers so they’ve been tossed for flavorful honeydew melon…and since melon and prosciutto go hand-in-hand I guarantee that you will love a few thin slices with the salad.</font></p> <p><font size="3">You may be questioning my choice of honeydew melon over one with less sugar (cantaloupe).   A girl’s got to get her vitamins and honeydew melon is very high in vitamin C and potassium.  Surprisingly, it’s high water content results in only 60 calories per cup!</font></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="015 v1" border="0" alt="015 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TBpJZVwNImI/AAAAAAAABzI/5bM5vOlL02o/015v1_thumb1.jpg?imgmax=800" width="556" height="418" /></p> <blockquote> <p><font color="#0080c0" size="3"><strong>Tabbouleh with mint, honeydew melon and prosciutto</strong></font></p> <p><font size="3">Adapted from Gourmet, July 2006.  Original recipe by Melissa Roberts-Matar</font></p> <p><font size="3">1 cup cold water <br />¾ cup fine bulgur (5 oz) <br />1½ cups loosely packed fresh mint leaves <br />1/3 cup extra-virgin olive oil <br />3 tablespoons fresh lime or lemon juice <br />1½ cups diced firm, ripe honeydew melon <br />½ cup finely chopped red onion <br />½ teaspoon salt</font></p> <p><font size="3">¼ pound thinly sliced prosciutto</font></p> <p><font size="3">Pour water over bulgur in a bowl.  Let stand for 30 minutes.  Drain in a sieve if there is water at the bottom of the bowl.</font></p> <p><font size="3">Place mint, oil and lime or lemon juice in a blender or food processor.  Blend until the mint is finely chopped but still has some distinguishable pieces.</font></p> <p><font size="3">Toss bulgur with mint mixture, honeydew, onion, and salt.  Refrigerate for at least an hour before serving.</font></p> <p><font size="3">Serve with prosciutto.  Serves 4.</font></p> <p> <img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="013 v1" border="0" alt="013 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TBpJZyxi2MI/AAAAAAAABzM/S5sbkwt0PFA/013v1_thumb.jpg?imgmax=800" width="506" height="381" /></p> </blockquote> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com5tag:blogger.com,1999:blog-7290313211665126528.post-14851277453103013372010-06-09T16:42:00.001-05:002010-06-09T17:09:09.339-05:00Onion Jam<p><font color="#000000" size="3"></font><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TBAKlWpx_cI/AAAAAAAAByw/mSKevbQAA-w/s1600-h/029v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="029 v1" border="0" alt="029 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/TBAKoVGzULI/AAAAAAAABy0/Kiz7Qwt69Do/029v1_thumb2.jpg?imgmax=800" width="556" height="372" /></a></p> <blockquote> <p><font size="3">I have always loved the taste of jams and preserves.  What can be better than fruit cooked with a healthy dose of sugar?  A picky eater as a youngster -- oh, how things have changed -- bread, butter and jam kept this overactive, skinny little girl happy.  Peanut butter and jelly was an unheard-of combination in South Africa so </font><font size="3">my sandwiches were filled with salted butter and exotic berry jams, apricot, plum or my all-time favorite fig.  </font></p> <p><font size="3"><font size="3"><font color="#000000">I still enjoy my jam and butter but it’s more likely to be on a single piece of toast since the calories add up a lot quicker now :(    With the increase in availability of a wide variety of cheeses from all over the world and locally by our very own artisans (try <a href="http://blueherontexas.com/">Blue Heron Farm</a>), a new way of enjoying preserves has emerged.   Chunky preserves can complement a pungent, rich cheese with its texture and sweetness;  fig jam is a perfect partner to tangy goat cheese.   </font></font></font></p> <p><font size="3"><font size="3"><font color="#000000">A mind-boggling array of delicious <em>savory</em> jams has emerged in recent years.  Chipotle peppers cannned with peaches or raspberries, ginger with figs, and blueberries with garlic are just a few that come to mind.  </font></font></font><font size="3"><font size="3"><font color="#000000">Here’s the simple recipe for Onion jam that I served with</font> </font></font><font size="3"><a href="http://draganabakes.blogspot.com/2010/06/walnut-bread-with-humboldt-fog-goat.html">Walnut bread</a><font size="3"></font><font size="3"> and </font><a href="http://en.wikipedia.org/wiki/Humboldt_Fog" target="_blank"><font size="3">Humboldt Fog</font></a><font size="3"> chè</font><font size="3">vre (goat cheese) as seen in <a href="http://draganabakes.blogspot.com/2010/06/walnut-bread-with-humboldt-fog-goat.html">my previous post</a>.  </font>When cooked slowly, the onions are allowed to absorb the sugar, soy sauce, wine and vinegar.  Once the water in the liquids has evaporated the mixture becomes thick, jammy and complex in flavor…sweet, salty, a tad sour…<a href="http://www.npr.org/templates/story/story.php?storyId=15819485"><em>umami</em></a>... and perfect with <font size="3">chè</font><font size="3">vre.</font> </font></p> <p><font size="3">This savory jam would also be an outstanding accompaniment to a roast beef or turkey sandwich.  It would be delicious with a freshly grilled steak or on a vegetable pizza.  The thought of it mingling with melting <em>queso</em> in a quesadilla makes my mouth water!.  Get creative with it…it’s worth the 45 minutes or so of stirring!</font></p> <p><font size="3"><strong><font color="#0080c0">Onion Jam</font></strong> from the <em><a href="http://www.amazon.com/Mustards-Grill-Napa-Valley-Cookbook/dp/1580080456">Mustards Grill Napa Valley Cookbook</a></em></font></p> <p><em><font size="3">Makes about 1 cup</font></em></p> <p><font size="3">1 tablespoon extra virgin olive oil</font></p> <p><font size="3">2 cups sliced onions; <em>I have used both yellow and red</em></font></p> <p><font size="3">2 tablespoons sugar</font></p> <p><font size="3">½ teaspoon soy sauce</font></p> <p><font size="3">1 tablespoons balsamic vinegar</font></p> <p><font size="3">2 tablespoons red wine</font></p> <p><font size="3">2 tablespoons water</font></p> <p><font size="3">Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 - 8 minutes until tender and translucent. Add the sugar and cook, stirring occasionally, for 15 - 20 minutes, until onions are golden brown. Add the remaining ingredients and cook, stirring often to avoid scorching, for about 20 minutes, until the mixture is thick and jam like.  Taste and adjust for salt, if necessary.  The slower you cook it, the richer the jam will become. Store tightly covered in the refrigerator for up to 2 weeks. </font></p> </blockquote> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TBAKpr54SAI/AAAAAAAABy4/IgpFOZ5RDPw/s1600-h/030v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="030 v1" border="0" alt="030 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/TBAKsG5C1EI/AAAAAAAABy8/jLNrkvBQBMM/030v1_thumb1.jpg?imgmax=800" width="506" height="339" /></a> </p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com5tag:blogger.com,1999:blog-7290313211665126528.post-65541518780920276692010-06-02T11:15:00.001-05:002010-06-10T22:49:14.744-05:00Walnut bread with Humboldt Fog goat cheese and Onion jam<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TAaDjjyAElI/AAAAAAAABvk/1YQZmvu61OY/s1600-h/024v25.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="024 v2" border="0" alt="024 v2" src="http://lh6.ggpht.com/_0ItzggMSqAY/TAaDkH9vTNI/AAAAAAAABvo/CyrnuOesTZ4/024v2_thumb3.jpg?imgmax=800" width="556" height="372" /></a> </p> <p><font size="3">My </font><a href="http://draganabakes.blogspot.com/2010/03/apple-galettes-with-vanilla-bean-goats.html"><font size="3">love for goat cheese</font></a><font size="3"> <em>(chèvre)</em> is no secret.  I am an afflicted <em>turophile!</em>  It’s a new word for me and probably for you as well, dear reader.  It comes from the Greek <em>tyros ‘</em>cheese’ and <em>philos</em> ‘love’<em> </em>and was first used by the English in the 1930s.  Rarely used today, it also means ‘connoisseur of cheese’.   Aside from being a dedicated turophile, I also spend way too much time on the internet where I came across an alternative/rock band based in Toledo, Ohio named <a href="http://www.myspace.com/turophileband">Turophilie</a>, that claims to have “no tolerance for the lactose intolerant”!   I listened to a couple of songs on their playlist and quite like their sound.  Interesting stuff one comes across on the internet! </font></p> <p><font size="3">Back to <em>chèvre</em>…Hubby and I hosted a wine dinner recently with goat cheese or goat's milk in every single course.   For starters, and with the help of my accomplished wine group members, I managed to pack eight delicious tidbits on two appetizer plates.   Each of the items varied in texture, flavor and color and presented a feast for the eyes!</font></p> <blockquote> <p align="center"><em><strong>Warm appetizer plate</strong></em></p> <p align="center">Tartelettes with chèvre, red peppers and caramelized red onions </p> <p align="center">Creamy Mediterranean chèvre polenta with scallops on a half shell<i></i></p> <p align="center">Dates stuffed with chèvre wrapped in bacon <i></i></p> <p align="center">Roasted beet and chèvre tower with pistachios </p> </blockquote> <font size="3"></font> <p align="center"><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TAaDmOYchlI/AAAAAAAAByM/8wxy1oK9EKQ/s1600-h/Chevre%20dinner%202-2010%20hot%20app%20plate%5B4%5D.png"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Chevre dinner 2-2010 hot app plate" border="0" alt="Chevre dinner 2-2010 hot app plate" src="http://lh4.ggpht.com/_0ItzggMSqAY/TAaDnOd1siI/AAAAAAAAByU/pJHmcMfRkNY/Chevre%20dinner%202-2010%20hot%20app%20plate_thumb%5B4%5D.png?imgmax=800" width="456" height="304" /></a> </p> <blockquote> <p align="center"><em><strong>Cold appetizer plate</strong></em></p> </blockquote> <blockquote> <p align="center">Humboldt Fog on homemade walnut bread </p> <p align="center">Terrine of chèvre with zucchini and roasted red, orange and yellow peppers<i></i></p> <p align="center">Chèvre crème brulee with turbinado crust <i></i></p> <p align="center">Melon salad with chèvre feta and sherry vinegar dressing<i></i></p> <p align="center"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/TAaDogJ0LnI/AAAAAAAAByc/IpmP3FDHfFc/s1600-h/Chevre%20dinner2%202-2010%20cold%20app%20plate%5B7%5D.png"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Chevre dinner2 2-2010 cold app plate" border="0" alt="Chevre dinner2 2-2010 cold app plate" src="http://lh5.ggpht.com/_0ItzggMSqAY/TAaDp6aLRoI/AAAAAAAAByk/mbomyfG8-S0/Chevre%20dinner2%202-2010%20cold%20app%20plate_thumb%5B7%5D.png?imgmax=800" width="456" height="304" /></a></p> </blockquote> <p align="left"><font size="3"><em>Chèvre</em> overkill, you say?  It can never happen in my world, but it was a definite challenge for Hubby in the wine pairing department.  Since a few members of our group tend to steamroll toward the reds, we had to remind them that goat cheese loves to be courted by champagne, Sauvignon Blanc and Riesling.   I managed to sneak some <em>chèvre</em> into the spinach and pine nut ‘cigars’ that accompanied the main course of grilled lamb chops with celery root and Yukon gold puree and sautéed mushrooms.   We drank a few Chateauneuf-du-Pape reds and everyone was very happy.   Homemade <a href="http://draganabakes.blogspot.com/2010/03/apple-galettes-with-vanilla-bean-goats.html">Vanilla bean goat’s milk ice cream</a> topped individual apple tarts for dessert and we were ecstatic! </font></p> <p align="left"><font size="3">In my ‘humboldt’ opinion, </font><a href="http://en.wikipedia.org/wiki/Humboldt_Fog" target="_blank"><font size="3">Humboldt Fog</font></a><font size="3"> <em>chèvre </em>rivals the best the French can produce.   Made in California by <a href="http://www.cypressgrovechevre.com">Cypress Grove Chèvre</a>, it is the epitome of American made cheese.  It’s firm and chalky, thick and creamy, with an unmistakable tang derived from the acids unique to goat’s milk.  The rind is edible, as well as the delicate layer of ash that runs through the middle of the cheese, giving it a pretty layer-cake look.  Best at room temperature, the outer layer oozes creamy-rich decadence seen in the picture at the <a href="http://draganabakes.blogspot.com/search/label/Randy%20Rucker">end of this post</a>.</font></p> <p align="left"><font size="3">A nice complement to the <em>chèvre </em>is bread made with walnuts and shallots.   The soft rich cream in the cheese contrasts with a hint of onion and crunchy nuts.  It’s also great with <a href="http://draganabakes.blogspot.com/2010/06/onion-jam.html">Onion Jam</a>, a recipe I’ll share</font><font size="3"> in the next few days.   Here’s the bread…on bright red!</font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/TAaDqm_KF2I/AAAAAAAABv8/w5WLyC7oovM/s1600-h/006cropv26.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="006-crop v2" border="0" alt="006-crop v2" src="http://lh3.ggpht.com/_0ItzggMSqAY/TAaDrGRkswI/AAAAAAAABwA/zJjy1Vj6jr8/006cropv2_thumb4.jpg?imgmax=800" width="556" height="447" /></a> </p> <blockquote> <p><b><font color="#0080c0" size="4">Walnut bread</font></b></p> <p><font size="3">Adapted from <i>The Cheese Course</i> by Janet Fletcher</font></p> <p><i><font size="3">Makes one 8-inch round loaf</font></i></p> <p><font size="3">1 cup walnuts</font></p> <p><font size="3">¼ ounce package active dry yeast, or 2½ teaspoons instant yeast</font></p> <p><font size="3">1/3 cup warm water (110ºF to 115ºF)</font></p> <p><font size="3">1 cup milk</font></p> <p><font size="3">1/3 cup unsalted butter, cut up into chunks</font></p> <p><font size="3">about 3 cups unbleached all-purpose flour</font></p> <p><font size="3">½ cup whole-wheat flour</font></p> <p><font size="3">2 teaspoons salt</font></p> <p><font size="3">1/3 cup minced shallots</font></p> <p><font size="3">2 tablespoons cornmeal</font></p> <p><font size="3">1 pound Humboldt Fog cheese</font></p> <p><font size="3">Preheat oven to 350ºF. Toast walnuts on a baking sheet until fragrant and lightly toasted, about 15 minutes. Let cool and then chop coarsely.</font></p> <p><font size="3">In a small bowl sprinkle the yeast over the warm water and let stand for 2 minutes to soften. Stir to dissolve and allow to sit for about 5 – 10 minutes, or until fine bubbles form on the surface. This means that the yeast is active and you have just ‘proofed’ it.</font></p> <p><font size="3">Heat the milk and butter in a small saucepan until butter is melted. Set aside to cool to about 110ºF.</font></p> <p><font size="3">In a large bowl, stir together 1¾ cups of the all-purpose flour, whole-wheat flour and salt. Add the active (proofed) yeast, milk and butter mixture, shallots and walnuts. Stir until well blended. Add more all-purpose flour gradually, stirring until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead until the dough is smooth and elastic, about 5 minutes, adding more flour as necessary.</font></p> <p><font size="3">Shape the dough into a ball and transfer to a large greased bowl (I use about 1 tablespoon olive oil). Turn the dough over to coat the entire surface with oil. Cover with a clean kitchen towel and let rise until doubled, about 1½ hours. Punch the dough down and transfer to a lightly floured work surface. Reshape into a ball and transfer to a baking sheet dusted with the cornmeal. Cover with the towel and let rise until doubled, about 1½ hours.</font></p> <p><font size="3">Preheat oven to 425ºF. Put a baking dish with ice water on the floor of the oven to create steam. Slash the loaf a couple of times, and then bake for 30 minutes. Reduce the oven temperature to 325ºF, remove the water from the oven and continue to bake bread until it is well browned, about 30 minutes more. Let cool on rack before slicing.  Serve with sliced Humboldt Fog cheese and <a href="http://draganabakes.blogspot.com/2010/06/onion-jam.html">Onion Jam</a>.</font></p> <p>  <img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="032 v1" border="0" alt="032 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/TAaDrpqrKKI/AAAAAAAABwE/RETyOD-L07I/032v1_thumb1.jpg?imgmax=800" width="506" height="339" /></p> </blockquote> <p></p> <p></p> <p></p> <p><font color="#000000" size="3">I am submitting this recipe to <a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>, a weekly review of yeast-driven food.  Check the link for some wonderful recipes!</font></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com8tag:blogger.com,1999:blog-7290313211665126528.post-40891491472813158482010-05-25T00:21:00.001-05:002010-06-17T21:20:01.430-05:00Tuna Puri wins 2nd place at the Tournament de Tuna!<p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/S_teD1IgtsI/AAAAAAAABuQ/DQyg9uWDS5Q/s1600-h/102%20v1%5B7%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="102 v1" border="0" alt="102 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/S_teEnOoJHI/AAAAAAAABuU/bqnX5a-QeR8/102%20v1_thumb%5B5%5D.jpg?imgmax=800" width="406" height="540" /></a><font size="3"></font></p> <p><font size="3">I travelled the world in my mind with ideas for a winning combination of flavors that would wow the judges during Saturday’s Tournament de Tuna.  I bounced from Portugal to Spain, Northern Africa to Greece, and I finally settled way out east in India!  </font></p> <p><font size="3">Featuring canned Portuguese tuna, <a href="http://www.larucheimports.com/index2.asp">Queen of the Coast</a> was introducing its products to the USA.   The Queen herself made a graceful appearance.</font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S_6a42ZwT1I/AAAAAAAABvU/9HK8tbdf6Es/s1600-h/Queen%20of%20the%20Coast%5B7%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Queen of the Coast" border="0" alt="Queen of the Coast" src="http://lh5.ggpht.com/_0ItzggMSqAY/S_6a5Y5Ra-I/AAAAAAAABvY/mdfDoo9s63M/Queen%20of%20the%20Coast_thumb%5B5%5D.jpg?imgmax=800" width="506" height="338" /></a> </p> <p><font size="3">It was an intimate affair – six eager contestants butting into each other in the home kitchen as we plated our promising dishes.  From left to right:  Todd Romero, Chantal Duvall, yours truly, Joni Buck, and Holly Erickson watched </font><font size="3">Jenn Molholt</font><font size="3"> win with her tasty <em>Baked tuna fritter with spicy/tangy tomato relish and avocado</em>.   It was crispy on the outside, perfectly tender on the inside and delicious!  </font></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="image" border="0" alt="image" src="http://lh4.ggpht.com/_0ItzggMSqAY/S_teGURrEvI/AAAAAAAABuY/YvrhRq2Zbho/image_thumb%5B5%5D.png?imgmax=800" width="606" height="273" /></p> <p><font size="3">After much hype on </font><a href="http://www.facebook.com/home.php?#!/LoveRaphael"><font size="3">Facebook</font></a><font size="3">,  the romantic and adventurous </font><a href="http://www.facebook.com/LoveRaphael#!/LoveRaphael?v=app_6009294086"><font size="3">Raphael</font></a><font size="3"> made his grand appearance, fresh off his seafaring boat.  He was very handsome, charming and gracious, even when Chantal planted a big red kiss!  His accent made my legs buckle…and it looked like he was enjoying my <em>Tuna puri!</em> </font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/S_teHFobYGI/AAAAAAAABuc/W4xFIf_7D4g/s1600-h/Raphel%2030705_10150198363800319_653625318_12833702_1237832_n-cropv1%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Raphel 30705_10150198363800319_653625318_12833702_1237832_n-cropv1" border="0" alt="Raphel 30705_10150198363800319_653625318_12833702_1237832_n-cropv1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S_teHkxN8lI/AAAAAAAABug/szVmAkZt9rY/Raphel%2030705_10150198363800319_653625318_12833702_1237832_n-cropv1_thumb%5B4%5D.jpg?imgmax=800" width="456" height="401" /></a></p> <p><font size="3"><em>Pani puri</em> is an Indian snack (<em>chaat)</em> found in street food carts.  A foodie friend, Jay recently introduced me to a great vegetarian restaurant in Houston called </font><a href="http://www.b4-u-eat.com/houston/restaurants/reviews/rsv5118.asp"><font size="3">Shiv Sagar</font></a><font size="3">.  Their <em>dosas </em>are excellent and that’s where I spotted the delicate <em>pani puri.</em>   (Thanks Jay for steering me away from making dosas, oy!)    I picked the soft-spoken restaurant owner’s brain for information and ideas for <em>pani puri</em> and eventually bought a package.  They had potential -  small, hollow, crispy fried breads are the vessels for spiced vegetables and sauces.   </font><font size="3">In order to incorporate the canned tuna, I checked with my Indian connection and knowledgeable friend, Manjula.   </font></p> <p><font size="3">A vegetarian herself, Manjula </font><font size="3">described the various sauces I should use and assured me that tuna would fit right in.  Her mother’s own <em>garam masala</em> and a fair amount of chopped onions contributed greatly to the richness of the filling.   W<font size="3">illing taste-tester and an excellent cook herself, my neighbor Cheryl stated that the sweetness of the yoghurt sauce balanced the spiciness of the serrano chiles in the green sauce.  </font>The sauces – one sweet, one sour, and one spicy; and a variety of crunchy and leafy garnishes created a complete flavor and textural sensation.  </font></p> <p align="center"><font size="3">This was my presentation.  A shot of Mango <em>lassi</em> completed the plate.</font></p> <p align="center"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S_teIWfAPFI/AAAAAAAABuk/wVVayULyQrw/s1600-h/081-crop%20v1%5B6%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="081-crop v1" border="0" alt="081-crop v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S_teJb1gABI/AAAAAAAABuo/C6hFQvH8Wrs/081-crop%20v1_thumb%5B4%5D.jpg?imgmax=800" width="506" height="470" /></a></p> <p><font size="3"><font size="3">Thanks to Karen, Dwight, Joan and Amber at </font><a href="http://www.soundworks.com/"><font size="3">Soundworks</font></a><font size="3"> for hosting the fun-filled affair and giving us amateur cooks an opportunity to experiment and revel in each other’s company.  </font></font><font size="3">Judges Brandy Graesser of Hubbell and Hudson </font><font size="3">Viking Cooking School</font><font size="3">, food marketing wiz George Darsey, and Raphael himself made positive comments and I walked off with a fantastic prize – cooking lessons at the <a href="http://www.hubbellandhudson.com/viking-cooking-school.html">Viking Cooking School</a>, perfect for someone who’s always willing to experiment in the kitchen!</font> </p> <p align="center"><font size="3">Yours truly, <a href="http://dirtykitchenadventures.wordpress.com/2010/05/26/tournament-de-tuna-at-soundworks/">Jenn</a>, Raphael, <a href="http://feedingthemassesonebowlatatime.blogspot.com/">Holly</a> and the Queen of the Coast</font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S_6a6JNe3YI/AAAAAAAABvc/WB9DEORFbPg/s1600-h/Winners%20with%20Raphael%20and%20the%20Queen%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Winners with Raphael and the Queen v1" border="0" alt="Winners with Raphael and the Queen v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S_6a6xBKJFI/AAAAAAAABvg/4wYRfg7Kuv0/Winners%20with%20Raphael%20and%20the%20Queen%20v1_thumb%5B2%5D.jpg?imgmax=800" width="506" height="369" /></a></p> <p align="center"><font size="3">Now to the recipe!  Start with paper-thin <em>Pani Puri</em> (these are made by </font><font size="3">Satyam Foods & Snacks, Inc.</font><font size="3">), and thin, crunchy <em>sev, </em>a vermicelli-like snack made with chick pea (gram) flour<em>.</em></font> </p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S_teJ3sl4SI/AAAAAAAABus/F7rnZC7WTRQ/s1600-h/046%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="046 v1" border="0" alt="046 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/S_teKxGL-tI/AAAAAAAABuw/SRpdIPp7beY/046%20v1_thumb%5B2%5D.jpg?imgmax=800" width="406" height="540" /></a></p> <p align="center"><font size="3">Here’s the filling…simple ingredients deliciously seasoned with <em>garam masala</em> and black mustard seeds.  </font></p> <p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S_teLl8z0CI/AAAAAAAABu0/K2MPE4Dd1IY/s1600-h/063%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="063 v1" border="0" alt="063 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S_teMbto6TI/AAAAAAAABu8/TSewPy2UXmE/063%20v1_thumb%5B2%5D.jpg?imgmax=800" width="506" height="381" /></a><font size="3"></font></p> <p><font size="3">To make a hole for the filling, tap the top of one side of each puri with the back of a spoon, and then fill it with the tuna mixture.  Drizzle with Spicy green chutney, <em>Dahi</em>, pomegranate molasses and top with <em>sev,</em> chives, tomato and cilantro.  Pop the entire <em>puri</em> in your mouth for a blast of savory, sweet, sour and spicy heaven!</font></p> <p align="center"><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S_teNBqR7OI/AAAAAAAABvA/LNewYoTwyco/s1600-h/065%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="065 v1" border="0" alt="065 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S_teNxC1fYI/AAAAAAAABvE/3fMpD-kDJoI/065%20v1_thumb%5B2%5D.jpg?imgmax=800" width="506" height="381" /></a> </p> <blockquote> <p><font size="3"><strong><font color="#0080c0">Tuna <em>Puri</em></font>   </strong><em>Please note that this recipe looks more complicated than it is!  You can substitute store-bought Spicy Cilantro Chutney and the rest of the components are very simple to assemble. </em></font></p> <p><font size="3">One bag (7.4 oz) <em>Pani Puri</em> (small, fried and hollow Indian breads, available at all Indian grocers) </font></p> <p><b><font size="3"></font></b></p> <p><b><font size="3">Tuna and Chick Pea filling</font></b></p> <p><font size="3">1 – 2 tablespoons olive oil </font></p> <p><font size="3">1 cup finely diced onion</font></p> <p><font size="3">1 – 2 teaspoons <em>garam masala</em> (a spice mixture available at all Indian grocers)</font></p> <p><font size="3">½ teaspoon black mustard seeds </font></p> <p><font size="3">1 cup diced fresh tomatoes, seeds removed</font></p> <p><font size="3">3 cans (6 oz/170g each) <i><a href="http://www.larucheimports.com/index2.asp">Queen of the Coast</a></i> <a href="http://www.larucheimports.com/downloads/new_brochure.pdf">Tuna Salad with Chick Peas</a>, or 5 oz canned tuna in oil plus 11 oz cooked chick peas</font></p> <p><font size="3">salt, to taste</font></p> <p><font size="3">In a medium saucepan, heat olive oil. Add onion and sauté for 5 minutes until beginning to soften but not brown. Add <em>garam masala</em> and mustard seeds and cook for 1 minute. Add tomatoes and sauté for 1 more minute. Add canned Tuna Salad with Chick Peas and stir gently until heated through. Season with salt, if necessary.</font></p> <p><font size="3"></font></p> <p><font size="3"><b>Spicy Cilantro Chutney </b><i>( substitute with store-bought chutney, if you wish)</i><b></b></font></p> <p><font size="3">3 green chiles such as serrano or jalapeno, stemmed and seeded</font></p> <p><font size="3">¾-inch piece peeled fresh ginger</font></p> <p><font size="3">3 tablespoons lemon juice</font></p> <p><font size="3">1 tablespoon oil </font></p> <p><font size="3">¼ cup water</font></p> <p><font size="3">1 teaspoon salt</font></p> <p><font size="3">½ teaspoon sugar or jaggery (palm sugar)</font></p> <p><font size="3">1 tsp cumin seeds, toasted</font></p> <p><font size="3">1 bunch cilantro (about 5 ounces) <i>less about 6 stems- reserve for garnish</i></font></p> <p><font size="3">Place all ingredients except for the cilantro in a blender. Pulse until combined and finely chopped. Add cilantro and blend until smooth. Season with additional salt if necessary.</font></p> <p><font size="3"></font></p> <p><b><font size="3"><em>Dahi</em> (sweetened yoghurt)</font></b></p> <p><font size="3">1 cup plain yoghurt</font></p> <p><font size="3">1 tablespoon sugar or <em>jaggery</em> (palm sugar)</font></p> <p><font size="3">½ teaspoon pomegranate molasses</font></p> <p><font size="3">pinch of salt</font></p> <p><font size="3">Whisk yoghurt, sugar, pomegranate and salt to blend. Adjust to taste.</font></p> <p><font size="3"></font></p> <p><b><font size="3">For the garnish:</font></b></p> <p><font size="3">½ cup <i>sev</i>, a fried vermicelli-like snack made with gram (chick pea) flour (available at all Indian grocers)</font></p> <p><font size="3">pomegranate molasses or sweet tamarind chutney (available at all Indian grocers) </font></p> <p><font size="3">¼ cup finely sliced scallions or chives</font></p> <p><font size="3">½ cup chopped fresh tomato</font></p> <p><font size="3">leaves from about 6 stems cilantro (reserved from Spicy Cilantro Chutney), finely chopped</font></p> <p><font size="3"></font></p> <p><b><font size="3">To assemble <em>Pani Puri</em></font></b></p> <p><font size="3">Carefully make a hole on one side of each <em>pani puri</em>. Fill each one about ¾ to the top with warm Tuna and Chick Pea filling. Arrange p<em>ani puri</em> on a serving platter. Drizzle with Spicy Cilantro Chutney, <em>Dahi</em>, and garnishes (<em>sev</em>, pomegranate molasses, scallions, tomato and chopped cilantro). Serve with a shot of Mango Lassi to cool the palate!</font></p> <p> </p> <p><b><font size="3"></font></b></p> <p><b><font size="3">Mango <em>lassi</em> </font></b></p> <p><font size="3">2 cups plain yoghurt</font></p> <p><font size="3">2 mangoes, peeled and chopped, or 2 cups frozen mango cubes</font></p> <p><font size="3">¼ cup milk</font></p> <p><font size="3">toasted and ground pistachio nuts and a slice of fresh mango for decoration</font></p> <p><font size="3">Blend yoghurt, mangoes and milk in a blender. Pour into glasses and sprinkle with chopped pistachio nuts. Serve cold.</font></p> </blockquote> <p align="center"><font size="3">Mango <em>lassi</em> – refreshing and not too sweet!</font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/S_teOe7-pbI/AAAAAAAABvI/ww_y2w0C_Xk/s1600-h/117%20v1%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="117 v1" border="0" alt="117 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S_tePEGVWOI/AAAAAAAABvM/RgRjGneSJro/117%20v1_thumb%5B3%5D.jpg?imgmax=800" width="406" height="540" /></a><font size="3"></font></p> <p><font size="3">Click on the link for more pictures of the </font><a href="https://raphaelbuzz.com/detuna/"><font size="3">Tournament de Tuna</font></a>.  </p> <p><font size="3">This post is my entry to the <em>Magic Bullet To Go Giveaway</em>, for which you can find details @ </font><a href="http://www.funandfoodcafe.com/2010/06/win-magic-bullet-to-go-recipe-contest.html"><font size="3">Fun and Food Cafe</font></a><font size="3">. You could win a Magic Bullet Food processor!  It’s easy!</font></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com4tag:blogger.com,1999:blog-7290313211665126528.post-81930130545630737892010-05-19T01:38:00.001-05:002010-05-31T09:07:20.636-05:00Queen of the Coast Tuna<p><img style="display: block; float: none; margin-left: auto; margin-right: auto" alt="Queen of the Coast" src="http://raphaelbuzz.com/_Images/QCLogo.jpg" width="266" height="368" /></p> <p><font size="3">I have entered a cooking contest!  My first one ever!  What was I thinking?  </font></p> <p><font size="3">I’m nervous!  I’ve cooked and baked for parties and family through the years and accepted their compliments and gentle criticisms, but I’ve never had my food judged by strangers before.   We’ll see if I have the thick skin necessary to accept any negative feedback!   <font size="3">What if they can’t stand my plate?  What if the presentation falls apart at the last minute?   I keep on trying to remind myself that it’s all in the name of fun, but as you can tell…<em>I have real issues</em>, unlike the serene beauty above!</font></font></p> <p><font size="3">I will participate in the Tournament de Tuna on Saturday!   It’s a means of introducing <a href="http://www.larucheimports.com/index2.asp">Queen of the Coast Tuna</a><font size="3"></font> to the US.   </font><font size="3">Imported from Portugal by </font><a href="http://www.larucheimports.com/index2.asp"><font size="3">LaRuche Imports, Inc.</font></a><font size="3">, the tuna comes canned in water or oil, or as ready-to-eat salads with either chickpeas; peas and carrots; black-eyed peas; and red beans and sweet corn.  All packed in easy-to-open cans, these salads stand alone as delicious and healthy meals.  </font></p> <p><font size="3"></font><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S_OHbphbIgI/AAAAAAAABt4/mB0s0qP4Ass/s1600-h/image%5B6%5D.png"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="image" border="0" alt="image" src="http://lh3.ggpht.com/_0ItzggMSqAY/S_OHcbeiVnI/AAAAAAAABt8/zGg63t5KO34/image_thumb%5B2%5D.png?imgmax=800" width="256" height="256" /></a></p> <p><font size="3"><font size="3">I am using the Tuna Salad with Chick Peas in my dish.  </font></font><font size="3">My mind is spinning with ideas and ingredients – I haven’t bought canned tuna in years because we have been enjoying the benefits of fresh tuna.  Do I play it safe with a Mediterranean dish?  Do I add a twist with Mexican flavors, Moroccan, Caribbean spices or how about a little Asian ginger and lemongrass?   As you can see, I’m all over the map but I’m narrowing it down slowly.   I can’t tell you what it will be…there are competitors lurking on this site, you know.</font></p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S_OHc0GrfGI/AAAAAAAABuA/42KS5pgFL1k/s1600-h/Raphael%5B4%5D.jpg"><font size="3"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="Raphael" border="0" alt="Raphael" align="left" src="http://lh6.ggpht.com/_0ItzggMSqAY/S_OHdDOyMyI/AAAAAAAABuE/AKDZ_BOveMU/Raphael_thumb%5B2%5D.jpg?imgmax=800" width="146" height="186" /></font></a><font size="3">Karen, Joan and Amber at </font><a href="http://www.soundworks.com/"><font size="3">Soundworks</font></a><font size="3"> have been a lot of fun as they have encouraged my friend Chantal and me along the way.   And there’s an added bonus – we will meet the mysterious and unabashedly handsome </font><a href="http://www.facebook.com/LoveRaphael#!/LoveRaphael?v=app_6009294086"><font size="3">Raphael</font></a><font size="3">, lover of women, romance, tuna and the sea!   Follow the hype on </font><a href="http://www.facebook.com/home.php?#!/LoveRaphael"><font size="3">facebook</font></a><font size="3"> and enter the contest for a chance to win a </font><a href="http://www.facebook.com/home.php?#!/LoveRaphael?v=app_4949752878&ref=ts"><font size="3">trip</font></a><font size="3"> to Portugal. </font><font size="2">  </font></p> <p><font size="3">And most of all - </font><font size="3">WISH ME LUCK!!!</font></p> <p><font color="#800000" size="4"><strong><em></em></strong></font></p> <p><font color="#800000" size="4"><strong><em></em></strong></font></p> <p><font color="#800000" size="4"><strong><em>Prijatno!</em></strong></font></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com6tag:blogger.com,1999:blog-7290313211665126528.post-77923727292957391992010-05-11T01:01:00.001-05:002010-05-17T03:31:13.905-05:00Strawberry and blackberry shortcakes with Grand Marnier whipped cream<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S-jyoxVRn8I/AAAAAAAABtA/xLhu5AbEhns/s1600-h/086%20v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="086 v1" border="0" alt="086 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/S-jyphZ7X_I/AAAAAAAABtE/pRQbIte8Y5A/086%20v1_thumb.jpg?imgmax=800" width="606" height="405" /></a> </p> <p><font size="3">It’s finally berry season and these strawberry and blackberry shortcakes went over very well at a meeting with my foodie friends at a backyard barbeque recently.   Slightly sweet and very tender, these shortcakes are a cinch to make.   Similar to scones and Southern biscuits, shortcakes contain a ‘healthy’ dose of shortening (or my preferred butter) which creates a “short” and delicate crumb.   Filled with lightly sweetened whipped cream and a combination of fresh summer berries soaked in a little bit of orange decadence (aka Grand Marnier), this dessert prettily announces the beginning of Summer.</font></p> <p><font size="3">As wonderful as all berries are, I had a major run-in with them in Oregon during a wine-tasting trip in the Willamette Valley.  It was late September and much to my delight I found the country roads surrounding our Bed and Breakfast lined with enormous wild blackberry bushes - hundreds of them – loaded with thousands upon thousands of blackberries at different stages of ripening!  These impressive, sometimes 12-foot tall plants use boundary fences and posts as support for their thorny, entangled canes.   They provide a wonderful feast for the birds for several months and I was astounded that so many perfectly ripe and sweet berries were left to rot.   I couldn’t wait to get my mitts on them!</font></p> <p><font size="3"><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S-li_6-nM2I/AAAAAAAABtc/KfkPeJ6YgIk/s1600-h/Oregon%20Sept%2008%20105-crop%20v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Oregon Sept 08 105-crop v1" border="0" alt="Oregon Sept 08 105-crop v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S-jyqKhaouI/AAAAAAAABtg/7hwNWQV6pIc/Oregon%20Sept%2008%20105-crop%20v1_thumb.jpg?imgmax=800" width="406" height="458" /></a></font></p> <p><font size="3">Fearless of the possibility of snakes which make the bushes their habitat, I dove in and moved from branch to branch and ate more than I was putting into my Ziploc.  <font size="3">I was not intimidated!   I conquered!   Unable to</font> pace myself midst such glorious fruit, I became an uncontrollable glutton.   H</font><font size="3">ere was my chance to load up <em>for free</em> on vitamin C, vitamin K, manganese, fiber, and oh yeah…I forgot…<em>sugar!</em>   </font></p> <p><font size="3">It was a morning (and sometimes evening) ritual, with a healthy dose of wine-tasting in between <em>(I know…more sugar)</em>.  I had totally ignored the warnings of my friend <a href="http://www.smithphotography.com/" target="_blank">Ralph</a>, who predicted my affliction.   In a couple of days my mouth was reeling from a serious overgrowth of yeast.   Generously fueled by my greed and the sharp increase in <em>sugar,</em> I had a veritable bloom of yeast buds splurging in my mouth.   It was not a pleasant feeling and nothing short of a drastic change in diet and a few pills would stop it.   </font></p> <p><font size="3">But don’t let me stop you from enjoying these shortcakes with berries…in moderation of course!  </font><font size="3">Our group is planning a wine-tasting trip to Washington state this fall... </font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S-jyq7IglrI/AAAAAAAABtM/OkMg9N6zHKo/s1600-h/050v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="050 v1" border="0" alt="050 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S-jyrt5iToI/AAAAAAAABtQ/3Re89rz2fOo/050v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a> </p> <blockquote> <p><strong><font color="#0080c0" size="4">Strawberry and blackberry shortcakes with Grand Marnier whipped cream</font></strong></p> <p><font size="3">Makes about 10 – 16 shortcakes. Adapted from <i>Baking From My Home to Yours</i> by Dorie Greenspan</font></p> <p><font size="3">3½ cups all-purpose flour</font></p> <p><font size="3">2 tablespoons baking powder</font></p> <p><font size="3">¾ teaspoons salt</font></p> <p><font size="3">6 tablespoons sugar</font></p> <p><font size="3">1½ sticks (12 tablespoons cold unsalted butter), cut into small chunks</font></p> <p><font size="3">1½ cups cold heavy cream</font></p> <p><font size="3">Center a rack in middle of oven. Preheat oven to 425ºF. Line a large baking sheet with a silpat or parchment paper.</font></p> <p><font size="3">Whisk the flour, baking powder, salt and sugar together in a large bowl. Add the chunks of butter and quickly work it in the flour with your hands or a pastry cutter until the butter is the size of small peas.</font></p> <p><font size="3">Pour the cream over the mixture and mix it gently with a fork until the dough is just combined but there is still flour on the bottom of the bowl. Use your hands to form a rough ball but don’t overwork the dough or it may become tough.</font></p> <p><font size="3">Dump the dough onto a lightly floured surface and roll it out with a rolling pin to about ¾-inch thickness. Using a 2-inch or 3-inch cookie cutter, cut circles out and place on prepared baking sheet about 2 inches apart. Collect the scraps, re-roll and cut more dough circles. Bake for 15 - 18 minutes, turning the cooking sheet around about half way through the baking time. When the shortcakes are light golden brown, remove them from the oven and transfer them to a rack to cool.</font></p> <p><font size="3"><b><i>When ready to serve</i></b>, slice each shortcake horizontally in half. Place the bottom half on a serving plate and top with a couple of spoonfuls of the berries and whipped cream. Top with remaining half of shortcake and dust with confectioner’s sugar.</font></p> <p><font size="3"></font></p> <p><b><i><font size="3">Strawberries and blackberries in Grand Marnier</font></i></b></p> <p><font size="3">2 lbs strawberries and blackberries (the proportion is up to you)</font></p> <p><font size="3">¼ cup sugar</font></p> <p><font size="3">2 tablespoons Grand Marnier</font></p> <p><font size="3">Wash berries and place on clean kitchen towel to dry. Hull strawberries and then slice them into thirds. Transfer strawberries and blackberries to a bowl. Add sugar and Grand Marnier and mix gently. Set aside to macerate for about an hour. </font></p> <p><font size="3"></font></p> <p><b><i><font size="3">Grand Marnier whipped cream </font></i></b></p> <p><font size="3">2 cups heavy whipping cream</font></p> <p><font size="3">2 tablespoons confectioner’s sugar</font></p> <p><font size="3">1 tablespoon Grand Marnier</font></p> <p><font size="3">1 teaspoon vanilla essence</font></p> <p><font size="3">1 teaspoon orange zest</font></p> <p><font size="3">Whip cream and sugar in a bowl until it begins to thicken. Add Grand Marnier, vanilla essence and orange zest.   Whip carefully until it’s thick. </font> </p> </blockquote> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S-jysPfHAKI/AAAAAAAABtU/ZFhOkpymwbI/s1600-h/088v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="088 v1" border="0" alt="088 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S-jys5AjctI/AAAAAAAABtY/ZRVPmyfG-io/088v1_thumb2.jpg?imgmax=800" width="556" height="372" /></a></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com10tag:blogger.com,1999:blog-7290313211665126528.post-68717423919289868882010-04-22T01:32:00.001-05:002010-04-22T08:36:03.903-05:00Baby bella mushroom tart<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S8_tdBk5bxI/AAAAAAAABsI/VDYWWB5XoxI/s1600-h/051v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="051 v1" border="0" alt="051 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S8_td3iFDyI/AAAAAAAABsM/IuLgZbebGKo/051v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3">In Italy, France, eastern Europe and Russia, foraging for mushrooms in the spring and fall is a national pastime.   You know that the season is under way when neighbors behave strangely - avoiding eye-contact while discreetly wandering in the direction of the woods and emerging casually with a bounty neatly tucked out of sight in coat pockets!  <font size="3">Similarly, w</font>hen you see cars parked in disarray on the side of the road, you can be pretty sure that scavengers are secretly searching for mushrooms in the damp woodland areas nearby.   S<font size="3">ecrecy and protection of the fruitful sites are carried through generations, and i</font>t is rude to ask where where the mushrooms were found. </font></p> <p><font size="3">There is a magical quality to mushrooms.  I am always amazed at their instant appearance on my lawn after a rainy spell.  But because I’m mycophobic (like most of us in America) when surprised by mushrooms that have the potential of being poisonous, I don’t venture to even touch them, let alone consider eating them!  In Europe the attitude is decidedly mycophilic and children are taught to identify the edible from the poisonous at an early age.  If you are in France and there is any doubt in your mind, you can conveniently take your harvest to a<font size="3"><font size="3"> pharmacist - they are all trained to identify them.</font></font></font></p> <p><font size="3">During our stay at the amazing </font><a href="http://www.villaferraiatuscany.com/"><font size="3">Villa Ferraia</font></a><font size="3"> in </font><a href="http://www.smithphotography.com/2009_10_25_archive.html"><font size="3">Tuscany</font></a><font size="3">, my wine group and I were treated to an afternoon of foraging in the cool, humid woods.   Amateurs at best, we were accompanied by an expert woodsman who spoke not a word of English and nodded ‘yes’, and ‘no’ to our findings.   </font><a href="http://draganabakes.blogspot.com/search/label/tortellini" target="_blank"><font size="3">Stefano</font></a><font size="3"> is the culinary director at the </font><a href="http://www.smithphotography.com/2009/11/villa-ferraia.html" target="_blank"><font size="3">Villa</font></a><font size="3">.   Here’s his find – a huge portobello!   Mushrooms flourish in humus, the decaying vegetation found on moist soil around trees and under brush.  </font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S8_teyUxn4I/AAAAAAAABsQ/HHlnB1HpleE/s1600-h/200609Italy117v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2006 09 Italy 117 v1" border="0" alt="2006 09 Italy 117 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S8_tf2tlKZI/AAAAAAAABsU/06LinbMg_n8/200609Italy117v1_thumb.jpg?imgmax=800" width="556" height="418" /></a><font size="3"></font></p> <p><font size="3">We were very fortunate to find a few <em>ovoli</em> mushrooms that day!   In researching for the name of this bright orange mushroom, I discovered that they are very rare.   They have brilliant orange caps and white stems and are very expensive to buy if you are lucky enough to find them at market.   </font></p> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/S8_tgjgpMpI/AAAAAAAABsY/SRveaxIzTAA/s1600-h/200609Italy126cropv1%5B1%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2006 09 Italy 126-crop v1" border="0" alt="2006 09 Italy 126-crop v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S8_thExYjiI/AAAAAAAABsc/5p9Z8hP00jk/200609Italy126cropv1_thumb.jpg?imgmax=800" width="556" height="409" /></a></p> <p align="center"><font size="3"><font size="3"><font size="3">Always eaten raw, they were sliced thinly and wonderful paired with a local Chianti.  </font></font></font></p> <p><font size="3"></font><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S8_thz4_XUI/AAAAAAAABsg/WSn90dR7AIg/s1600-h/200609Italy150cropv1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2006 09 Italy 150-crop v1" border="0" alt="2006 09 Italy 150-crop v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S8_tim3aOxI/AAAAAAAABsk/FcegSwsvB5U/200609Italy150cropv1_thumb.jpg?imgmax=800" width="456" height="538" /></a></p> <p><font size="3"><font size="3"><font size="3">Mushrooms can be called the ‘</font></font>meaty’ vegetable because of their high protein content.  They can easily replace meat to balance a meal.  </font><font size="3">In this mushroom tart, I use dried porcini mushrooms and young portobello mushrooms, also known as ‘baby bellas’.   A little brandy and salty parmesan to the mix enhance the earthiness of this hearty tart. </font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S8_tjSKPoRI/AAAAAAAABso/apF-p2F3sVc/s1600-h/004cropv1%5B1%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="004-crop v1" border="0" alt="004-crop v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S8_tj32oYLI/AAAAAAAABss/aMTkBzThvdY/004cropv1_thumb.jpg?imgmax=800" width="556" height="456" /></a></p> <blockquote> <p align="left"><font color="#0080c0" size="3"><strong>Baby bella mushroom tart</strong></font></p> <p align="left"><font size="3">Adapted from the Torta Salata recipe in <b><i><a href="http://www.amazon.com/Bologna-Mia-Memories-Kitchen-Italy/dp/0312262086"><font color="#0080c0">Bologna Mia</font></a></i></b> by Loretta Paganini.  Serves 8</font></p> </blockquote> <blockquote> <p align="left"><font size="3"><em><strong>Tart dough</strong></em></font></p> </blockquote> <blockquote> <p align="left"><font size="3">2 cups all-purpose flour</font></p> <p align="left"><font size="3">1 teaspoon sea salt</font></p> <p align="left"><font size="3">8 tablespoons unsalted butter, cubed in 1” pieces and chilled</font></p> <p align="left"><font size="3">2 egg yolks</font></p> <p align="left"><font size="3">5 tablespoons ice water</font></p> </blockquote> <blockquote> <p><font size="3"><em><strong>Filling</strong></em></font></p> </blockquote> <blockquote> <p><font size="3">¼ cup dried porcini mushrooms, soaked in hot water to cover for 30 minutes (reserve water after draining) </font></p> <p><font size="3">2 tablespoons olive oil </font></p> <p><font size="3">1 small red onion, finely chopped </font></p> <p><font size="3">2 cloves garlic, minced </font></p> <p><font size="3">2 20 oz packages Baby Bella mushrooms, brushed clean of any dirt, stems removed and thinly sliced  </font></p> <p><font size="3">¼ cup brandy </font></p> <p><font size="3">1 - 1½ teaspoons sea salt (to taste) </font></p> <p><font size="3">1 teaspoon freshly ground black pepper </font></p> <p><font size="3">½ teaspoon red pepper flakes </font></p> <p><font size="3">¼ cup chopped fresh parsley </font></p> <p><font size="3">2 large eggs </font></p> <p><font size="3">1 cup whipping cream </font></p> <p><font size="3">½ teaspoon freshly ground white pepper </font></p> <p><font size="3">pinch of freshly ground nutmeg </font></p> <p><font size="3">1/3 cup parmesan cheese, grated </font></p> </blockquote> <blockquote> <p><font size="3"><em>To make the tart dough:</em>  Place flour, salt and butter in food processor (or bowl).  Pulse (or work quickly with your hands) until the butter is the size of peas.  Add egg yolks and ice water and pulse until the mixture forms a mass.  If it’s still dry, add more water, one teaspoon at a time.  Shape into a flattened ball and wrap in plastic or foil and refrigerate for at least 30 minutes.</font></p> <p><font size="3">Butter a 9” tart pan with a removable bottom.  Sprinkle lightly with flour.  On a floured counter, roll out the dough to about an 11” circle.  Carefully transfer the dough to the tart pan.  Pat the dough so that it is snug in the bottom and sides of tart pan and trim the excess from the edge of the pan.  Prick the bottom at 1” intervals with the tines of a fork.  Chill while you prepare the filling.</font></p> </blockquote> <blockquote> <p><font size="3"><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S8_tkaS9_CI/AAAAAAAABsw/EcQ1hGCEI4s/s1600-h/011v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="011 v1" border="0" alt="011 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/S8_tlArefDI/AAAAAAAABs0/WyZs4iKkha8/011v1_thumb.jpg?imgmax=800" width="556" height="418" /></a></font></p> <p><font size="3"><em>To make the filling:</em> Preheat the oven to 400ºF.  In a large saucepan, heat the oil.  Add the onions, garlic, mushrooms and drained porcini mushrooms.  Sauté over high heat for about 10 minutes, or until the vegetables begin to soften.  Add the brandy and porcini water and cook over low heat for about 20 minutes and the mixture begins to dry out.  Add salt, black pepper, red pepper flakes and parsley and combine. Remove from heat and allow the mixture to cool.</font></p> <p><font size="3">In a small bowl, whisk the eggs, cream, white pepper, nutmeg and parmesan cheese until combined.  Add to the cooled mushroom mixture and mix well.  Pour the filling into the prepared crust and bake for 35 – 40 minutes, or until deep golden brown on the top.</font></p> <p><font size="3">Cool on a rack and serve warm or at room temperature.</font></p> </blockquote> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S8_tlzBNTBI/AAAAAAAABs4/jJL_0aNXhMU/s1600-h/026v1.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="026 v1" border="0" alt="026 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S8_tmUwEeFI/AAAAAAAABs8/_BNUD7GD-7U/026v1_thumb.jpg?imgmax=800" width="556" height="418" /></a>    <strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com6tag:blogger.com,1999:blog-7290313211665126528.post-86493383581625619632010-04-08T22:01:00.001-05:002010-06-16T14:24:51.508-05:00Sautéed fresh garbanzo beans<p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S76YgvxnzYI/AAAAAAAABrk/5mNNQan6t20/s1600-h/030v14.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="030 v1" border="0" alt="030 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S76Yhcjvr6I/AAAAAAAABro/QR6soGeX0_8/030v1_thumb2.jpg?imgmax=800" width="556" height="418" /></a></p> <p><font size="3">If you blink at the wrong time during early spring, you may miss the fleeting presence of <em>fresh </em>garbanzo beans, still in their small, fuzzy green pods.   Also known as chickpeas, ceci beans, Indian peas, Bengal gram and Kabuli chana, we are much more familiar in the US with garbanzos in canned or dried forms before they become the key ingredient in hummus, falafel, Indian vegetarian curries and Italian salads.</font><font size="3">  </font></p> <p><font size="3">I first spied fresh garbanzos as recently as last year.   Popping the beans out of their pods and savoring their green, sweet, and slightly nutty essence transported me far from the hectic, crowded city to a spacious country porch, a rocking chair and visions of me shelling garbanzos…I <font size="3"><font size="3">was well on my way to eating the entire bag by the time I arrived home!   Similar to green pea pods but smaller, their shells are thinner, hairy and paper-like.  One or two peas occupy each pod.  This </font><a href="http://farm2.static.flickr.com/1193/532681512_93c49978de_b.jpg" target="_blank"><font size="3">picture</font></a><font size="3"> shows how they are sold at markets in Mexico - fresh pods still attached to their branches.  </font></font></font><font size="3"><font size="3"><font size="3">The leaves are used to make sun tea and the branches are fed to the <em>burros!</em>   In the US you will pay a little more since you’re only buying the pods.   If you a lucky enough to come across some at your market or grocery store, grab some!  </font></font></font></p> <p align="center"><font size="3"><font size="3"><font size="3">This is how I found them</font></font></font></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="023 v1" border="0" alt="023 v1" src="http://lh4.ggpht.com/_0ItzggMSqAY/S76YhwNS89I/AAAAAAAABrs/Xq_PWZG3UBk/023v1_thumb1.jpg?imgmax=800" width="506" height="381" /><font size="3"></font></p> <p><font size="3"><font size="3"><font size="3"><font size="3">Sadly, most of the crops in California support the dried garbanzo market.   Hopefully, with more families embracing a farm-to-table approach to their diets, these wonderful legumes will become a seasonal staple .   </font><font size="3">I recently read about a California farmer and his support of his Hispanic foreman’s “agricultural fantasy” - selling fresh garbanzos to “Gringos”!  When they introduced them at a market in San Francisco, Hispanic women delighted in the fresh crop, while the “Gringas” were not so easily charmed, especially put off by the chilling thought of, <em>heaven forbid,</em> shelling the beans themselves!!!  (</font><a href="http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml"><font size="3">Link</font></a><font size="3"> to the entire article).   </font>  <font size="3">For people as particular as they are, sautéing them in their shells as I did below saves shelling time and they can be eaten like <em>edamame</em> – each person shelling his or her own.</font></font></font></font></p> <p><font size="3">In Mexico and from the Eastern Mediterranean to India, fresh garbanzos are eaten raw as well as cooked, and in many areas they are considered the poor man’s protein.  Aside from being high in protein, t<font size="3">hese nutritious little gems are also high in fiber and potassium . </font></font><font size="3">  <font size="3"><font size="3">My</font></font><font size="3"> recent batch made it home with only a few beans eaten!   I decided to process them minimally so that they retain some of the raw “green” nutty taste that I hunger for.  A quick sauté did the trick for me, but you could also toss the pods in a little bit of olive oil and roast them at 425F for 25 – 30 minutes for a creamier texture. </font></font></p> <p><font size="3"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="055 v1" border="0" alt="055 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S76Ym2Z_NaI/AAAAAAAABsE/Bu1u_UsbyZo/055v1_thumb1.jpg?imgmax=800" width="506" height="381" /></font></p> <p><font size="3">Heat a little bit of olive oil in a pan.  Carefully add the fresh garbanzo beans.  They will quickly begin jumping like popping corn!</font>   </p> <p><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S76YkkM5pqI/AAAAAAAABr4/XuMzfQfeq-s/s1600-h/012v13.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="012v1" border="0" alt="012v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S76YlPRgBlI/AAAAAAAABr8/RLR3-VZrijo/012v1_thumb1.jpg?imgmax=800" width="506" height="339" /></a><font size="3"></font></p> <p><font size="3">When the shells are charred on both sides, sprinkle with chile powder, cayenne pepper and kosher salt, to taste.  Finish with a squeeze of fresh lime juice.</font></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="058 v1" border="0" alt="058 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S76YjvWcdQI/AAAAAAAABr0/0D-WGEnWchw/058%20v1_thumb.jpg?imgmax=800" width="506" height="381" /><a href="http://lh6.ggpht.com/_0ItzggMSqAY/S76YmFWjznI/AAAAAAAABsA/V4HwWwdS6O4/s1600-h/055v13.jpg"></a></p> <p><font size="3">This simple snack is my entry to <em>Magic Bullet To Go Giveaway</em>, for which you can find details @ </font><a href="http://www.funandfoodcafe.com/2010/06/win-magic-bullet-to-go-recipe-contest.html"><font size="3">Fun and Food Cafe</font></a><font size="3">. You could win a Magic Bullet Food processor!  It’s easy!</font></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com7tag:blogger.com,1999:blog-7290313211665126528.post-37351851918112077042010-04-04T15:04:00.001-05:002010-04-06T14:15:23.159-05:00Easter Babka<p><a href="http://lh5.ggpht.com/_0ItzggMSqAY/S7jwvL2UXfI/AAAAAAAABq0/LD0rm9h3s0g/s1600-h/028%20v1%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="028 v1" border="0" alt="028 v1" src="http://lh3.ggpht.com/_0ItzggMSqAY/S7jwvlKkOYI/AAAAAAAABq4/oUJZG6vf18M/028%20v1_thumb%5B2%5D.jpg?imgmax=800" width="406" height="540" /></a></p> <p><font size="3">This magnificent <em>babka</em> is a traditional Polish Easter bread that I made for my best friend’s annual Easter celebration.  Standing six inches tall, it is a slightly sweet yeast cake dotted with rum-soaked golden raisins and topped with a sweet lime glaze.  Rich in flavor thanks to 10 egg yolks, 2 whole eggs and melted butter, this <em>babka </em>is a fine way to break the Lenten fast!</font></p> <p><font size="3"><em>Babka</em> is the Northern Slavic word for “little grandmother”.  The bread is baked in a special pan that shapes the <em>babka</em> to emulate a full skirt covering the ample hips of a typical Eastern European grandmother.   The pan has ridges and curves suggesting the pleats and flowers of the fabric.  Unfortunately I don’t own a <em>babka</em> pan, so my large angel food cake pan became an acceptable stand-in.   </font></p> <p><font size="3">Thanks, Dorota for allowing me to make your <em>babka</em> this year!   Your Easter feasts are well-known and always a joy. </font></p> <p><a href="http://lh4.ggpht.com/_0ItzggMSqAY/S7jwwfOSCbI/AAAAAAAABq8/V5zhJ-MusGI/s1600-h/042%20v1%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="042 v1" border="0" alt="042 v1" src="http://lh6.ggpht.com/_0ItzggMSqAY/S7jww8tiddI/AAAAAAAABrA/eGluSi4BWCg/042%20v1_thumb.jpg?imgmax=800" width="506" height="381" /></a> </p> <p> </p> <blockquote> <p><font size="3"><font color="#0080c0"><strong>Babka</strong></font> (adapted from Valinda’s recipe on Allrecipes)</font></p> <p><font size="3"><font size="3"><font size="3">1/3 cup rum, <em>optional – if you want to soak the raisins*</em></font></font></font></p> <p><font size="3"><font size="3">3/4 cup golden raisins</font></font></p> <p><font size="3">1 cup milk or half-and-half</font></p> <p><font size="3"><font size="3">1/2 cup water </font></font></p> <p><font size="3"><font size="3">1 tablespoon sugar</font></font></p> <p><font size="3">2 1/2 (.25 ounce) packages active dry yeast</font></p> <p><font size="3">2 eggs, room temperature</font></p> <p><font size="3">10 egg yolks, room temperature</font></p> <p><font size="3">3/4 cup unsalted butter (1 1/2 sticks), melted and cooled but still warm</font></p> <p><font size="3">2 teaspoons vanilla extract</font></p> <p><font size="3">2 teaspoons lime zest</font></p> <p><font size="3"><font size="3">6 1/3 cup all-purpose flour, plus about 1 cup more for kneading</font></font></p> <p></p> <p><font size="3"></font></p> <p><font size="3">*<em>If you want the raisins to be plump and delicious, soak them in the rum the night before or at least 2 hours before you start the recipe.  </em></font></p> <p><font size="3">Warm the milk, water and sugar until it reaches 110F (45C).    Add yeast and set aside for about 5 minutes.   L<font size="3">ightly oil a large bowl and set aside.   </font>Drain raisins and enjoy the rum while you bake!</font></p> <p></p> <p><font size="3">Stir 2 eggs, egg yolks, butter, vanilla and lemon rind in a large bowl of a mixer.   Using the paddle attachment,  mix in yeast mixture and raisins and beat well.   When a loose dough has formed, turn out onto a well-floured floured surface and knead until smooth, about 10 minutes, using the extra 1 cup of flour if necessary.   P</font><font size="3">lace the dough in the oiled bowl and turn to coat on all sides with the oil.   Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.   Deflate the dough by punching it down and folding it over onto itself about 4 times.   Let rise again until doubled in volume, about 30 minutes. </font></p> <p><font size="3">Grease a <em>babka</em> pan or a large angel food cake pan.  Deflate the dough again and turn it out onto a lightly floured surface.   Shape it into a fat cylinder.  Place it into the <em>babka</em> or cake pan and fold over the ends.   Smooth the top with your hands until the dough is evenly dispersed.   Cover the pan with a damp cloth and let the dough rise until tripled in volume, about 40 minutes.  Meanwhile, preheat oven to 375F (190C). </font></p> <p><font size="3">Bake in preheated oven 10 minutes. Reduce oven temperature to 325F (165C) and bake for 30 minutes more. Reduce oven temperature to 275F (135C) and bake for another 15 to 20 minutes, until golden brown.   </font><font size="3">Let <em>babka </em>stand 5 to 10 minutes before removing from pan and cooling on a rack. </font></p> <p><font size="3"><strong>The Icing</strong></font></p> <p><font size="3">2 cups confectioner’s sugar</font></p> <p><font size="3">2 tablespoons milk</font></p> <p><font size="3">1 teaspoon lime zest</font></p> <p><font size="3">1 tablespoon lime juice</font></p> <p><font size="3">1 teaspoon vanilla</font></p> <p><font size="3">Mix above ingredients together.  Add more milk or sugar to achieve a pouring consistency.  Pour over the warm <em>babka.</em></font> </p> </blockquote> <p><a href="http://lh3.ggpht.com/_0ItzggMSqAY/S7jwxoZU4hI/AAAAAAAABrE/8QB1-v2XcEA/s1600-h/047%20v1%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="047 v1" border="0" alt="047 v1" src="http://lh5.ggpht.com/_0ItzggMSqAY/S7jwyJqwBbI/AAAAAAAABrI/g-pBcuZQ7JM/047%20v1_thumb%5B1%5D.jpg?imgmax=800" width="406" height="540" /></a> </p> <p align="center"><font size="3"><font size="3"><strong>Peace and joy as we celebrate our Lord’s resurrection today!  </strong></font></font></p> <p align="center"><font size="3"><font size="3"><strong><em>Hristos voskrese!</em></strong></font></font></p> <p></p> <p></p> <p><strong><em><font color="#800000" size="4">Prijatno!</font></em></strong></p> Draganahttp://www.blogger.com/profile/17177892833520392121noreply@blogger.com5