tag:blogger.com,1999:blog-200626722024-03-07T21:36:01.261-05:00Chez MéganeLife is good here. It's all about the food.Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-20062672.post-8421813798159374852011-02-19T12:04:00.018-05:002011-02-20T11:05:08.642-05:00Chocolate Guinness Cake<span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BoUEK7CBzSDVGAeQdJpB_iXVRyatFo64ySKGITgq5swRZfChp1Rn-9NHrp0OnWB4q0ri0Z4hNxRvcGyi0JkcWO7Bu-PqZwdhE95GRQRQ3OrWXcjd5GeJ8yJfEGa4hlr5CGmt/s1600/DSC_0043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BoUEK7CBzSDVGAeQdJpB_iXVRyatFo64ySKGITgq5swRZfChp1Rn-9NHrp0OnWB4q0ri0Z4hNxRvcGyi0JkcWO7Bu-PqZwdhE95GRQRQ3OrWXcjd5GeJ8yJfEGa4hlr5CGmt/s400/DSC_0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5575452274581160082" border="0" /></a></span><span style="color: rgb(0, 0, 0); font-family: arial;font-family:trebuchet ms;font-size:85%;" ><br /></span> <style>@font-face { font-family: "Cambria"; }@font-face { font-family: "Georgia"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style><span style="font-family: arial;font-family:arial;font-size:85%;" >I made this cake last year for Saint Patrick's Day and I stumbled across the photo of it recently in my archives. As this is my first post in quite a long time, I figured I should post something REALLY good.</span><span style="font-size:85%;"><br /></span><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br />This may be my favorite cake. I don't bake very often, as I don't generally crave desserts. This attitude is a little something I brought back with me from <i>my Paris years</i>. (Why bake when you can buy an exquisite dessert from any number of 'boulangeries' a block from your house?!) However, this cake is actually something to crave and it's easy enough to make that there's no need to fuss. Not for even one minute. It's only one layer, you make it in a springform pan, the frosting is a breeze...and everyone will love it. If you have an aversion to Guinness, feel free to use any Stout you like. I used Brooklyn Brewery's delicious Black Chocolate Stout.<br /><br />Nigella Lawson aptly describes it's chocolatey velvet crumb as "damp", which is nearly the perfect adjective for it. Although it's a dense cake, it is incredibly rich and moist, with a nice complexity and subtle coffee flavor, much the way a perfect Stout beer tastes on draft. The cream cheese frosting is glossy and smooth, making it the perfect compliment to this cake. To quote Ina Garten, "how bad can that be?"<br /><br />Make it now and make it often.<br /><br />Lastly, a big thank you to all of you who have stopped by my blog recently and left such kind compliments. I wish I had more time to detail all the great recipes I've discovered over the past few years. Here's to hoping for more time to blog!<br /><br /><b>Nigella's Chocolate Stout (or "Guinness") Cake</b><br /><br /></span><span style="font-size:85%;"></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">For the cake:</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">1 cup Guinness, or any other Stout you prefer</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">1 stick plus 2 Tbsp butter (i.e. 10 Tbsp total)</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">¾ cup unsweetened cocoa </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">2 cups sugar</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">¾ cup sour cream</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">2 eggs</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">1 Tbsp pure vanilla extract</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">2 cups all-purpose flour</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">2 ½ tsp. baking soda</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span><span style="font-size:85%;"></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">For the frosting:</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">8 oz cream cheese, softened</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">1 ¼ cups confectioners’ sugar</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">½ cup heavy cream</span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span><span style="font-size:85%;"></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">Preheat oven to 350 degrees F. Butter and line a 9-inch springform pan with parchment paper. (Cut a circle of parchment to fully cover the bottom of the pan).</span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"> </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">Add the stout to a medium sized saucepan (something fairly wide since you’ll be stirring all the ingredients in this). Over low to medium heat, add the butter in small chunks until melted. Once all the butter is melted into the beer, whisk in the cocoa and sugar until dissolved. Remove from the heat once this mixture is well combined.</span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"> </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">In a separate bowl, beat together the sour cream, eggs and vanilla. Add this to the slightly cooled Guiness mixture and whisk until smooth. Gradually whisk in the flour and baking soda until completely smooth once again.</span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"> </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">Pour this cake batter into the springform pan and bake for about 45 minutes, or up to one hour. When a tester comes out clean, remove from the oven and let it cool in the pan completely.</span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"> </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">For the frosting, add the confectioners’ sugar to the bowl of a food processor. “Pulse” the sugar for a few beats to remove any lumps. Add the softened cream cheese and mix together until smooth. Add the cream a little bit at a time and mix until it becomes a nice spreadable consistency.</span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"><br /></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;"> </span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;color:black;">Frost the top of the cake while you enjoy the rest of the bottle of that stout.</span></p> <span style="color: rgb(0, 0, 0); font-family: arial;font-family:arial;font-size:85%;" ><br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 0, 0); font-family: arial;font-family:arial;font-size:85%;" ><br /></span><br /></span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com7tag:blogger.com,1999:blog-20062672.post-8812915707095342122009-02-10T15:49:00.004-05:002009-02-10T16:07:19.573-05:00Key Lime Pie<span style="font-family: verdana;">I recently got back from a fabulous trip to Key West, FL. I ate a ton of great seafood, as you can imagine. This trip also allowed me to devour key lime pie...every day. This is a picture of the key lime pie from </span><a style="font-family: verdana;" href="http://blueheavenkw.homestead.com/Blue_Heaven_Restaurant_Key_West.html">Blue Heaven</a><span style="font-family: verdana;">...mile-high meringue!!</span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw66_VTh65d8lcmmtO-L2AsY9kFSgCa4rHBYWs7EzQwhNquOAVjUhR1N6ulkpQ8NxrMmDPW_TlVIMkCASvUfkheAK1U9lPJOwQzdL7sfTfHuTkZFwPKhnmAQoUxUUTYMuak8n/s1600-h/IMG_0642.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdw66_VTh65d8lcmmtO-L2AsY9kFSgCa4rHBYWs7EzQwhNquOAVjUhR1N6ulkpQ8NxrMmDPW_TlVIMkCASvUfkheAK1U9lPJOwQzdL7sfTfHuTkZFwPKhnmAQoUxUUTYMuak8n/s400/IMG_0642.JPG" alt="" id="BLOGGER_PHOTO_ID_5301276987498809522" border="0" /></a><span style="font-family: verdana;">I was a fan of key lime pie way before I actually made it to Key West, but it was a joy to try the real deal. Here's my version that I've served a several dinner parties and always is a hit. I love how easy it is to put together. The most time consuming part of this recipe is juicing the limes. I've posted this recipe before, but here's a refresher! </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPCzj76x82eZoeotpvBdV-U2bCku8MATFt4EWXsopeVCffOB9DJL7KfmTy-Sw-yVTLWOlp-uQFVprdQ8CidoMuhPtl5YGFYMpdD2RMJ-gtF3YPsFj_lhI4SgpYQLObxhFvGQy/s1600-h/IMG_0296.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPCzj76x82eZoeotpvBdV-U2bCku8MATFt4EWXsopeVCffOB9DJL7KfmTy-Sw-yVTLWOlp-uQFVprdQ8CidoMuhPtl5YGFYMpdD2RMJ-gtF3YPsFj_lhI4SgpYQLObxhFvGQy/s400/IMG_0296.JPG" alt="" id="BLOGGER_PHOTO_ID_5301276990677683298" border="0" /></a><span style="font-weight: bold; color: rgb(0, 102, 0); font-family: verdana;">Lime Tart with Gingersnap Crust</span><span style="color: rgb(0, 102, 0); font-family: verdana;"> </span><span style="font-family: verdana;font-size:85%;" ><span style="font-weight: bold; color: rgb(0, 102, 0);"><br />(recipe adapted from Cook's Illustrated, </span><span style="font-style: italic; font-weight: bold; color: rgb(0, 102, 0);">The Best Recipe</span><span style="font-weight: bold; color: rgb(0, 102, 0);">)</span><br /></span><br /><span style="font-family: verdana;">1 1/2 cups gingersnap crumbs, ground in a food processor from gingersnap cookies</span><br /><span style="font-family: verdana;">2 Tbsp sugar</span><br /><span style="font-family: verdana;">4 Tbsp butter, melted</span><br /><span style="font-family: verdana;">dash of cinnamon</span><br /><br /><span style="font-family: verdana;">Pulse the gingersnaps in a food processor until uniformly ground. Add the sugar and cinnamon. Pulse a few more times to incorporate. Remove the gingersnap crumbs to a mixing bowl. Stir in the melted butter until well combined. Press the crumbs evenly over the bottom and up the sides of a buttered tart pan. Using plastic wrap helps prevents the crumbs sticking to your fingers.</span><br /><br /><span style="font-family: verdana;">Bake the crust at 325 degrees F for 15 minutes. Remove from the oven and let cool for 15-20 minutes. You don't want to pour the filling into a piping hot crust.</span><br /><br /><span style="font-family: verdana;">1 (14 oz) can sweetened condensed milk</span><br /><span style="font-family: verdana;">1/2 cup fresh lime juice, strained</span><br /><span style="font-family: verdana;">4 egg yolks</span><br /><span style="font-family: verdana;">2 Tbsp grated lime zest</span><br /><br /><span style="font-family: verdana;">Whisk together the egg yolks and lime zest in a medium bowl for several minutes. (Cook's Illustrated says this turns the yolks a pale green, but I didn't find this to be true.) Whisk in the condensed milk and then the lime juice. Let this mixture rest just a few minutes to thicken.</span><br /><br /><span style="font-family: verdana;">Once the crust has mostly cooled, pour the filling into the crust. Bake at 325 degrees F for 15-17 minutes or until the filling is almost set, but still wobbly in the center. Cool again until the tart is at room temperature, then refrigerate for about 3 hours until well chilled.</span><br /><br /><span style="font-family: verdana;">Whipped Cream:</span><br /><span style="font-family: verdana;">1 cup heavy whipping cream</span><br /><span style="font-family: verdana;">3 Tbsp confectioner's sugar</span><br /><br /><span style="font-family: verdana;">Beat the heavy cream on medium speed with an electric mixer until soft peaks form. Gradually beat in the sugar until smooth and stiffer peaks form. Using a pastry bag with a small star tip, pipe the whipped cream over the tart in whatever way your technique allows! OR when I don't have much time to put it together, I skip the pastry bag and decorate the top with fruit.</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVWhJ5pOlyN6F4cW9HxYJ8hwPixmT8ndX53w9lBjJjeUAEoYom3F47yz1_4UMXepWg3YsoHMG60CbuOmmIMhWn9OFjA4CYc6TF3K4EJGMsfrxfbrGcCt_FDHER1iIN2EiYvSl/s1600-h/IMG_0301.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVWhJ5pOlyN6F4cW9HxYJ8hwPixmT8ndX53w9lBjJjeUAEoYom3F47yz1_4UMXepWg3YsoHMG60CbuOmmIMhWn9OFjA4CYc6TF3K4EJGMsfrxfbrGcCt_FDHER1iIN2EiYvSl/s400/IMG_0301.JPG" alt="" id="BLOGGER_PHOTO_ID_5301276989126555842" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com7tag:blogger.com,1999:blog-20062672.post-49900628667805780002009-01-11T11:02:00.004-05:002009-01-11T12:47:57.645-05:00Shepherd's Pie or Cottage Pie...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbC8JxtQqsTzxfM2GXW24qXxP6ud9HnYeN298EJWF4tn90_FMEasCXCMZjMczZ9zNK20UxgmzHVyNnjGSqxJFPdQ3s4UGJe1Un49viQ5a2BSb0mf8rQE3NDKOFecG0xsEEqZps/s1600-h/IMG_6773.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbC8JxtQqsTzxfM2GXW24qXxP6ud9HnYeN298EJWF4tn90_FMEasCXCMZjMczZ9zNK20UxgmzHVyNnjGSqxJFPdQ3s4UGJe1Un49viQ5a2BSb0mf8rQE3NDKOFecG0xsEEqZps/s400/IMG_6773.JPG" alt="" id="BLOGGER_PHOTO_ID_5290093139966194514" border="0" /></a>I was searching through my digital photos this morning and realized almost everything I make, or at least take pictures of, is comfort food. I’m really good at making comforting, rich dishes. I’m really NOT good at making salads. I’m OK at preparing vegetables. I think as the New Year begins, it’s natural to sort of take stock of the kitchen and your cooking personality. I haven’t really said it out-loud until now, but I might as well face facts. I’m mashed potatoes and gravy. My husband is a salad with blue cheese and pears. Hopefully, together we make a great dinner. And because we're all making resolutions, I hope to become a little more salad and less gravy this year.<br /><br />All this brings us to this post, which is about how I make a really great Shepherd’s Pie. I’ve actually learned from Gordon Ramsey’s F Word TV Show that what I make is actually called “Cottage Pie” since I use ground beef. In the past, I have used all ground lamb, half ground lamb and ground beef, and all beef. No reason you can’t use whichever you prefer in this recipe. I don’t eat very much lamb, so its rich taste is a little much for me in this dish, but its up to you.<br /><br />As you could probably guess, I think it is essential that there be gravy to bind the meat and vegetables together. I’ve seen and tried recipes that just call for a bit of broth, but then you have the ground beef swimming in bland liquid. Imagine tuna noodle casserole with just broth and not cream-of-whatever soup?! Ghastly!<br /><br />A few tips I’ve learned over my many attempts at Shepherd’s/Cottage Pie:<br /><br />1. Basically formed of 4 components (mashed potato, ground meat, vegetables, sauce), season each one well!<br />2. Make stiff mashed potatoes. Add a bit of milk and butter, but just a little milk at a time. These should be stiffer potatoes than you might want to eat alone. Loose mashed potatoes turn into soup in the oven…this one I learned the hard way.<br />3. Cook the vegetables to their desired doneness before you assemble the casserole and bake.<br />4. Lots of fresh herbs are key – don’t skip these. It brightens up the flavor.<br /><br /><span style="font-weight: bold;">Shepherd’s Pie or Cottage Pie</span><br /><br />1.5 lb ground beef; or ½ lb ground lamb + 1 lb ground beef<br />3 carrots, peeled and diced<br />1 yellow onion, diced<br />1 cup frozen green peas<br />2 Tbsp butter<br />2 Tbsp all-purpose flour<br />2 cups beef broth<br />¼ cup Dry Sherry, or white wine<br />1 Tbsp fresh thyme leaves<br />½ tsp dried marjoram<br />½ tsp fresh rosemary, chopped<br />1 Tbsp fresh parsley, chopped<br />salt/pepper<br /><br />2 lbs potatoes, Russet or Yukon Gold, diced into 2-inch cubes<br />splash of milk<br />2 Tbsp butter<br />salt/pepper<br /><br />Mashed Potatoes:<br />Place the diced potatoes into a saucepan and cover with cold water. Bring to a boil over high heat, cooking 15-20 minutes until tender. Drain and put potatoes back into the hot saucepan. With the heat off, let the dry out in the pan a few minutes. Add the butter and a splash of milk and mash. Add a little more milk as needed, but keep them stiff.<br /><br />Shepherd’s Pie filling:<br />Heat a Tbsp of olive oil in a large stainless steal sauté pan, preferably with sides, over medium heat. Add the diced onion and carrots. Cook, stirring occasionally, until caramelized and carrots are tender but not falling apart. Add salt and pepper halfway through cooking. Remove vegetables to a plate.<br /><br />In the same pan, add the ground meat. Cook over medium high heat, breaking apart the meat with a wooden spoon into small chunks. Season with salt and fresh ground pepper. When cooked through, remove to a plate.<br /><br />In the same pan, make the gravy. All those meat and vegetable browned bits are on the bottom of the pan and will help enrich the sauce. Add 2 Tbsp of butter to the pan over medium-low heat. Once melted, sprinkle in 2 Tbsp of flour. Cook the flour until lightly browned, about 2-3 minutes. Add the Sherry or white wine, stirring to deglaze the pan. Slowly add the beef broth and whisk vigorously to incorporate the flour. Bring to a boil and stir until thickened. Add the fresh and dried herbs to the gravy.<br /><br />Add the cooked ground meat and vegetables back into this pan with the gravy. Stir in the frozen peas.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1F3yicX9mC_OMeqFTf4KnYlEM87AocUh6V32OejFZI2z-Fb2MeV70E5CpykAAh9jUmqh-4JPPSQQdYjg7i4MM9PY8Xnw9mRjzxs0zpyMLQFF1Zc5PWzlLFurdkfsihVJoaVw/s1600-h/IMG_6768.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1F3yicX9mC_OMeqFTf4KnYlEM87AocUh6V32OejFZI2z-Fb2MeV70E5CpykAAh9jUmqh-4JPPSQQdYjg7i4MM9PY8Xnw9mRjzxs0zpyMLQFF1Zc5PWzlLFurdkfsihVJoaVw/s400/IMG_6768.JPG" alt="" id="BLOGGER_PHOTO_ID_5290093133461027314" border="0" /></a>Pour this mixture into the bottom of a greased 9x13 baking dish. Top with large spoonfuls of the mashed potato. Smooth out evenly to cover the entire dish. Bake at 400 degrees F for 30-40 minutes until bubbling hot and potatoes have slightly browned on top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtT8llcGG6UztNDCRArGli3NMJ-z-H2QcFMso__Ci5HyUcGp_iy5gMjEUP3Zx2EHWHX0fcQzJR40vVzlScplfP0wyuG2THrbbgvXAY0lG5LsqfU9bTgbSOl35POril2nrb_83D/s1600-h/IMG_0926.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtT8llcGG6UztNDCRArGli3NMJ-z-H2QcFMso__Ci5HyUcGp_iy5gMjEUP3Zx2EHWHX0fcQzJR40vVzlScplfP0wyuG2THrbbgvXAY0lG5LsqfU9bTgbSOl35POril2nrb_83D/s400/IMG_0926.JPG" alt="" id="BLOGGER_PHOTO_ID_5290093129659872146" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com4tag:blogger.com,1999:blog-20062672.post-48650777891391279832008-08-16T17:00:00.000-05:002008-08-16T16:40:17.199-05:00Chipotle Chicken Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVtypKb7LLtX7b1ebCV7oNgeYqHZtbV_1k0iEX9r5SS2gfrgnCsnEBcA8Dt11j_c4_H881fuP6Z2mPyHWXpRJn-XsulESqHG-tZkwT074HhaLrUHPATqeVbQgTPvqY1Q9okeu/s1600-h/IMG_1093.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVtypKb7LLtX7b1ebCV7oNgeYqHZtbV_1k0iEX9r5SS2gfrgnCsnEBcA8Dt11j_c4_H881fuP6Z2mPyHWXpRJn-XsulESqHG-tZkwT074HhaLrUHPATqeVbQgTPvqY1Q9okeu/s400/IMG_1093.JPG" alt="" id="BLOGGER_PHOTO_ID_5235231927492261762" border="0" /></a><br />Obviously, I don't get around to writing about food these days as much as I'd like. My only promise is that when you do come by, you'll find completely satisfying and reliably delicious food. Enough on that.<br /><br />This recipe was mentioned in this previous post, so I figured I better come through. We've become absolutely obsessed with one cookbook. What is this manifestation of latin food-heaven on earth? <a href="http://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218922702&sr=8-1">Rick Bayless' <span style="font-style: italic;">Mexican Everyday</span></a>. I can't remember the last time I bought a cookbook and actually made more than say, one recipe (if that!) out of it. Can you? I have many beautiful, inspired and ambitious cookbooks that I dream of tackling, yet never really have the time. However, I dove into these recipes and they really rewarded me. The recipes are perfectly balanced - both utterly delicious and very homemade, yet easy enough to tackle on a weekday and completely unpretentious. The tag lines under the title of the cookbook really say it all: Easy. Full-Flavored. Tradition-packed.<br /><br />Some of the bounty we've sampled (recipes that will hopefully make it to this blog eventually) are: roasted chipotle salsa; roasted tomatillo green chile salsa; adobo marinade; spinach and mushroom green chile enchiladas; Crusty chorizo and black bean subs; a glorious skillet-pineapple upside down cake.<br /><br />These tacos are a spin-off of ideas from this cookbook. We marinate the chicken in chipotle chiles (yes, this is SPICY), charcoal-grill them and place them with caramalized onions, cilantro and avocado within corn tortillas. Not just any corn tortillas, though. A corn tortilla quesadilla-of-sorts, where we sandwich cheddar cheese between the tortillas and grill until the cheese melts and the tortillas are a bit crispy, but can still be folded. This may lead you to ask - is this taking things too far? Rather indulgent, isn't it? Well...yes. And if you don't like it, you're free to warm up a boring ol' plain corn tortilla for your taco. Or, fry your own tortillas to<a href="http://chezmegane.blogspot.com/2006/04/tacos-and-taco-salad.html"> make homemade crispy taco shells.</a><br /><br />So, this is more of a method than a recipe, but here you go!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chipotle Chicken Tacos</span></span><br /><br />1 can chipotle chiles in adobo<br />2 Tbsp water<br />2 lbs skinless, boneless chicken breasts<br /><br />1 yellow onion<br />1/2 cup fresh cilantro, chopped<br />1-2 avocados, chopped<br />black or refried beans, optional<br /><br />For EACH taco:<br />2 Tbsp cheese, shredded<br />(cheddar, monterey jack, queso fresco or goat cheese)<br />2 corn tortillas<br /><br />1. Puree the chipotle chiles with their adobo sauce, plus the 1-2 Tbsp water in a food processor until smooth. Place the chicken in a ziploc bag. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for 6-8 hours or overnight. I've kept this in the fridge for over 24 hours and it was fine.<br /><br />2. Grill the chicken until just cooked through and still juicy. Let the chicken cool to room temperature. Thinly slice or chop for use in the tacos. Warning! Chicken is spicy =) Can be made a few days ahead.<br /><br />3. Heat 1 Tbsp olive oil in a saute pan. Add the sliced onions and cook over medium-low heat until the onions sweat, turn translucent and just begin to brown. Season with salt and pepper and turn the heat up to medium. Stir fairly often to prevent scorching and to brown all the onions evenly. This will take around 15 minutes.<br /><br />4. Chop the avocado, prepare some salsa if you have time, wash the cilantro - get all of your toppings/accompaniments ready.<br /><br />5. Heat 1 tsp of olive oil in a wide, nonstick skillet. Turn 2 corn tortillas in the oil and let saute for a few seconds to heat that side. Flip the tortillas over and sprinkle with cheese. Place another tortilla on top of each one, pressing down on the top of each one. Once the bottom side is slightly browned and crisped, flip the tortillas over to brown the other side. Once the cheese melts and the tortillas are golden, remove from the pan. Repeat for each taco.<br /><br />6. Assemble your tacos. One each tortilla, pile some of the ultra-spicy chicken, onions, avocado, cilantro and a dollop of salsa or sour cream. YUM!Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com1tag:blogger.com,1999:blog-20062672.post-10946241702542891392008-08-16T15:26:00.004-05:002008-08-16T15:39:54.672-05:00Fast Pizza Dough...revised!I wanted to revise the previous pizza dough recipe to include the following options in case you do not have a food processor. Maybe using a standing mixer or just doing it by hand will be your preferred method. Either way, don't let it stop you from making this for dinner - TONIGHT!<br /><br /><span style="font-weight: bold;">Pizza Dough - the fast way!</span><br /><br /><span style="font-style: italic;">(2 baking-sheet sized pizzas, each serving 3-4)</span><br /><span style="font-size:85%;">from The Best Recipe, by the editors of Cook's Illustrated</span><br /><br />1 1/2 cups warm water (105-110 degrees F)<br />1 packet Rapid Rise yeast<br />1 Tbsp sugar<br />2 Tbsp olive oil<br />4 cups bread (or all-purpose) flour<br />1 1/2 Tbsp salt<br /><br />Preheat the oven to 200 degrees F and then TURN OFF.<br /><br />1. Food Processor Method:<br />Pulse water, yeast and sugar in a food processor, 2 times is sufficient. Add oil, flour and salt. Pulse until dough forms a fairly smooth ball, or basically comes together. It will be a bit tacky, but shouldn't be so sticky that it pulls apart, getting stuck on your fingers. Add more flour (or water, if too thick) by the Tbsp and pulse until desired consistency is achieved.<br /><br />2. Stand Mixer Method:<br />Measure the water into a small bowl. Add the yeast and sugar and mix to combine. Next, add the oil to the yeast mixture. In the bowl of a standing mixer, place the flour and salt. Using the paddle hook, turn on low speed for a short time, just to combine. Add the liquid ingredients slowly to incorporate. Once a mass of dough forms, remove the paddle hook and replace with the dough hook. Knead with the dough hook on medium speed just briefly until a smooth ball forms.<br /><br />3. Bowl Method – no appliances!<br />Measure the water into a small bowl. Add the yeast and sugar and mix to combine. Next, add the oil to the yeast mixture. Combine the salt and about ¾ of the flour in a large mixing bowl. Pour the liquid ingredients into the flour and mix until combined with a sturdy wooden spoon or spatula. Stir in the rest of the flour until a mass of dough forms. Place dough out on a floured cutting board and knead until smooth, about 5-7 minutes. Don’t knead in too much extra flour, just enough to keep it from sticking.<br /><br />Next:<br />Place dough in a well-oiled bowl (I mean really well-oiled!), cover with plastic wrap and place in the oven for 40 minutes. Make sure the oven is turned off.<br /><br />Remove and divide dough in half. Usually the dough is pretty soft and pliable; easy to spread out. (If it's too sticky, dip your fingers in olive oil and pat the dough out that way. Don't add too much extra flour to a sticky dough as this makes it tough, in my experience).<br /><br />To Bake:<br />1. In a 450 degree oven, Bake crust, topped only with sauce, for 10 minutes<br />2. Remove crust and add toppings, including cheese on top<br />3. Bake another 8-10 minutes until cheese is melted<br /><br />This method results in a crisp crust and cheese that is just melted, but not overly browned. If you pile all the toppings on the dough at the beginning, the crust never cooks through and is soggy in the middle.Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com5tag:blogger.com,1999:blog-20062672.post-58967065407141388932008-07-13T08:36:00.005-05:002008-07-13T09:44:57.657-05:00Back from Vacation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqjdUiuiTImFEcfKY788xI-uPfn42oMv_LKPR8l8106PC7jtrUIGKg6hnYRXs9l0-2jyFzjF9SREa_tUGoivgkfqXmxM3SIbTTdXBVuV9ImGFqTGk-Zil0QTu10dUe5eN0hlw/s1600-h/CanadaSept05+071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqjdUiuiTImFEcfKY788xI-uPfn42oMv_LKPR8l8106PC7jtrUIGKg6hnYRXs9l0-2jyFzjF9SREa_tUGoivgkfqXmxM3SIbTTdXBVuV9ImGFqTGk-Zil0QTu10dUe5eN0hlw/s400/CanadaSept05+071.jpg" alt="" id="BLOGGER_PHOTO_ID_5222509565833922450" border="0" /></a>Just spent a week in Canada at the family's lakehouse. This idyllic setting provides R&R like no where else I know. You leave your car at the landing, take a boat for 20 minutes to the island, take all your groceries for the week, and most importantly, bring 3 good books and leave your cell phone behind. It's heaven. No TV, no email, no distractions.<br /><br />Since we vacationed with Paul's family, we split cooking responsibilities between couples and each made 2 meals during the week. Meal one was <a href="http://chezmegane.blogspot.com/2007/06/summer-grilling.html">marinated flank steak</a>, garlic bread and salad. Meal two was homemade pizza. Other highlights throughout the week were spicy Kung Pao Chicken, Chipotle Chicken Tacos (w/Paul's righteous <a href="http://chezmegane.blogspot.com/2007/03/whole-new-world.html">guacamole</a>, of course!) and this <a href="http://chezmegane.blogspot.com/2006/03/chicken-curry-with-cashews.html">Chicken Curry with Cashews,</a> which remains one of <a href="http://chezmegane.blogspot.com/2006/09/my-100th-post.html">my favorite meals</a>.<br /><br />I'm sure you'll agree with me that everything tastes better on vacation, even a simple ham & cheese sandwich, ketchup chips, an apple and a beer, which was mostly what my lunch consisted of each day! Funny how the prospect of eating this at the office (minus the beer, of course) is a rather depressing thought. Kind of a boring lunch, really, but sitting on a rock in the sun, looking out at the shimmering, calm water, knowing all you've got to do that day is swim, lay in the hot sun and drink a Gin & Tonic as soon as the clock strikes 5, is pretty damn satisfying.<br /><br />Sigh...but back to the task at hand. Paul and I make this pizza more often than I'd like to admit because it's so easy and delicious. The dough recipe comes from The Best Recipe cookbook, by Cooks Illustrated. They provide many different crust options and this is their "fastest" pizza dough. You can have homemade pizza ready to eat in 1 hour. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAFJ72CejS7ijZ8T12bensBX0fVqnue_PMgZfKCNzHzfb-Khyphenhyphenoeq35tthvWNLmBBp8OBoCY5shRBC0q5ZD_pvhHzH_2L4Cea9adsG91VmkcDPSMku4iMUshmwCdx9lvGn9vN-/s1600-h/IMG_0909.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAFJ72CejS7ijZ8T12bensBX0fVqnue_PMgZfKCNzHzfb-Khyphenhyphenoeq35tthvWNLmBBp8OBoCY5shRBC0q5ZD_pvhHzH_2L4Cea9adsG91VmkcDPSMku4iMUshmwCdx9lvGn9vN-/s400/IMG_0909.JPG" alt="" id="BLOGGER_PHOTO_ID_5222508143696907858" border="0" /></a><span style="font-weight: bold;">Fastest Pizza Dough</span><br /><span style="font-style: italic;">(makes 2 baking-sheet sized pizzas)</span><br /><br />1 1/2 cups warm water (105-110 degrees F)<br />1 packet Rapid Rise yeast<br />1 Tbsp sugar<br />2 Tbsp olive oil<br />4 cups bread (or all-purpose) flour<br />1 1/2 Tbsp salt<br /><br />Preheat the oven to 200 degrees F and then TURN OFF.<br /><br />Pulse water, yeast and sugar in a food processor, 2 times is sufficient. Add oil, flour and salt. Pulse until dough forms a fairly smooth ball, or basically comes together. It will be a bit tacky, but shouldn't be so sticky that it pulls apart, getting stuck on your fingers. Add more flour (or water, if too thick) by the Tbsp and pulse until desired consistency is achieved.<br /><br />Place in a well-oiled bowl (I mean really well-oiled!), cover with plastic wrap and place in the oven for 40 minutes. Make sure the oven is turned off.<br /><br />Remove and divide dough in half. Usually the dough is pretty soft and pliable; easy to spread out.<br /><br />-If it's too sticky, dip your fingers in olive oil and pat the dough out that way.<br />-Don't add too much extra flour to a sticky dough as this makes it tough, in my experience.<br /><br />Here's where we've mastered our technique:<br />Preheat the oven to 450 degrees. Top your crust with pizza sauce (or bottled marinara sauce works well) and bake, without other toppings, for 10 minutes.<br /><br />Remove from the oven, add your toppings and cheese, and bake another 9-10 minutes until the cheese is melted. This method results in a crisp crust and cheese that is just melted, but not overly browned. If you pile all the toppings on the dough at the beginning, the crust never cooks through and is a little soggy.<br /><br />Hope you enjoy our favorite pizza as much as we do!<br /><br />The standard:<br />quality hot italian (or chorizo) turkey sausage<br />thinly sliced yellow onions (placed on the pizza raw, they get cooked just enough)<br />thinly sliced red peppers (sauteed for a few minutes to soften)<br />1 ball fresh mozzarella, thinly sliced. (It's a mess to try and grate it). There is no substitute here for fresh.<br />grated parmeggiano-reggiano<br />dried oregano, sprinkled on with the other toppings.<br /><br />Extras we swap in or out:<br />sliced and sauteed cremini mushrooms<br />black olives<br /><br />I'm drooling already.Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com1tag:blogger.com,1999:blog-20062672.post-42859253005311905682008-06-14T11:31:00.005-05:002008-06-14T16:21:39.852-05:00Summer (Salad) Lovin'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vlbGKayJxPVin5A5M5D7M6uQwU5rgvC14yyJkPpHI7AGhYG9Yyh1OMWrdI8OwrupFOd7DJoidWrh_y-O-BNXoBblQpfWP9ez0lTCK44oT7YT8Ra1p0ucxpNEQapjMOTB_R_4/s1600-h/IMG_6766.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vlbGKayJxPVin5A5M5D7M6uQwU5rgvC14yyJkPpHI7AGhYG9Yyh1OMWrdI8OwrupFOd7DJoidWrh_y-O-BNXoBblQpfWP9ez0lTCK44oT7YT8Ra1p0ucxpNEQapjMOTB_R_4/s400/IMG_6766.JPG" alt="" id="BLOGGER_PHOTO_ID_5211778320710815954" border="0" /></a><span style="font-family:trebuchet ms;">Although my job leaves me generally “helping” with dinner instead of shopping, planning or instigating, I still have the same passion for good food as when I was able to spend hours relishing its preparation. Life has changed a lot in that respect this past year or so, but I’m still able to get cookin’ on the weekends.</span> <span style="font-family:trebuchet ms;"><br /><br />Summer is in full swing here in DC, with highs in the upper 90’s this past week. We both leapt onto the grill this season – chile rubbed steaks, grilled plantains, burgers, corn on the cob, and the usual bbq fare. I dare to say it all tastes better enjoyed on our new deck, too. We are reveling in home ownership – perhaps a bit too much.</span><br /><br /><span style="font-family:trebuchet ms;">Summer also brings in the season of salads at our house. Throughout the year, I frown on salad. I can’t help but sigh at the thought of preparing or eating it. It’s a flaw, I know. How un-girl-like of me? I either leave most of the salad on my plate or devour it first so I can eat the good food afterward.<br /><br /></span><span style="font-family:trebuchet ms;">Maybe I’m a little harsh on myself. There are salads out there that I do really like, yet somehow it’s ingrained in me that salads do not equal satisfying. Well, I’ve finally found one that meets all my comfort food needs: Bread Salad. It has at least 2 things going for it. It has bread. It has cheese. </span> <span style="font-family:trebuchet ms;"><br /><br />What I love about this salad (in addition to the 2 above highlights of life!) is that it’s so well balanced between strong flavors and summer freshness. This and a glass of wine is all I need for dinner. Please let me know if there’s another salad I could say that about? I may be a salad-hater, but I’m willing to be converted.</span> <span style="font-family:trebuchet ms;"><br /><br /></span><div style="text-align: center;"><div style="text-align: left;"><span style="font-family:trebuchet ms;">This salad stands up to many changes – swap ingredients as you see fit. Keep the bread, cheese and tomatoes but change up the greens, add artichoke hearts, grilled corn, or other vegetables. Olives are a must for me. Add grilled or roasted chicken (check the Zuni Café Cookbook!). Go wild. </span><br /></div><span style="font-family:trebuchet ms;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JnrA2bFAcKvGnlLx9wm82Xjy7ZyonMnmjLva91I05s6jYhcETHIZUoQp1YCOyesypcqHZFwaGlw1lmLGeP40tKRFpeAL8YP95nI2V7_LJ-H2oujiwDg_pMljonNmDrBntKbf/s1600-h/IMG_6764.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JnrA2bFAcKvGnlLx9wm82Xjy7ZyonMnmjLva91I05s6jYhcETHIZUoQp1YCOyesypcqHZFwaGlw1lmLGeP40tKRFpeAL8YP95nI2V7_LJ-H2oujiwDg_pMljonNmDrBntKbf/s400/IMG_6764.JPG" alt="" id="BLOGGER_PHOTO_ID_5211778326331704226" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;font-family:trebuchet ms;" >We found these great heirloom grape tomatoes at a farmer's market.</span><br /></span></div><span style="font-family:trebuchet ms;"><br /></span><span style="font-weight: bold;font-family:trebuchet ms;" >Our Summer Staple: Bread Salad</span><span style="font-family:trebuchet ms;">, or Panzanella<br />Serves 3-4</span> <span style="font-family:trebuchet ms;"><br /><br />½ baguette, cut into cubes</span><br /><span style="font-family:trebuchet ms;">Drizzle olive oil</span><br /><span style="font-family:trebuchet ms;">Drizzle balsamic vinegar</span> <span style="font-family:trebuchet ms;"><br />2 large handfuls salad greens, baby spinach or arugula</span><br /><span style="font-family:trebuchet ms;">½ pint grape or cherry tomatoes, sliced in half if too large</span> <span style="font-family:trebuchet ms;"><br />1 8-oz ball fresh mozzarella, diced</span><br /><span style="font-family:trebuchet ms;">¼ cup sliced kalamata olives, or other briny black olives</span><br /><span style="font-family:trebuchet ms;">¼ cup thinly sliced red onion, or scallions</span><br /><br /><span style="font-family:trebuchet ms;">Dressing:</span> <span style="font-family:trebuchet ms;"><br />2-3 Tbsp olive oil</span> <span style="font-family:trebuchet ms;"><br />1-2 Tbsp Balsamic vinegar</span><br /><span style="font-family:trebuchet ms;">2 cloves garlic, minced</span> <span style="font-family:trebuchet ms;"><br />¼ cup chopped fresh basil leaves</span><br /><span style="font-family:trebuchet ms;">salt & pepper</span><br /><br /><span style="font-family:trebuchet ms;">Preheat the oven to 425 degrees. Lay the bread cubes out on a baking sheet, drizzle with olive oil and balsamic vinegar (go lightly on the vinegar), and toss gently. Make the sure the bread is in one layer and place in the oven for approximately 6-8 minutes or until lightly toasted. This is to your preference, but we prefer them just toasted on the outside, not hard throughout like croutons.</span><br /><br /><span style="font-family:trebuchet ms;">In a large salad bowl, whisk together the dressing ingredients. Add the tomatoes, mozzarella, olives and red onion. Toss to combine. Add the salad greens and cooled bread cubes and toss again. Serve immediately. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsYHpLhvThLX7VdH4yLSUlhJkrUiad3MO48peCzEsGSyFWFwBfET0WVNykcMs3fOoG851MfhWhjacSrbOGYpS_eECvlF0MVQPpd5w-h2L_gbxxMdEXnQeOyWb52HpiOVg4yMl/s1600-h/IMG_6767.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsYHpLhvThLX7VdH4yLSUlhJkrUiad3MO48peCzEsGSyFWFwBfET0WVNykcMs3fOoG851MfhWhjacSrbOGYpS_eECvlF0MVQPpd5w-h2L_gbxxMdEXnQeOyWb52HpiOVg4yMl/s400/IMG_6767.JPG" alt="" id="BLOGGER_PHOTO_ID_5211778335021764898" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com2tag:blogger.com,1999:blog-20062672.post-89391217117428634942008-01-05T13:05:00.000-05:002008-01-05T15:15:01.106-05:00New Year's Eve!<span style="font-family:trebuchet ms;">We had a very fun New Year's Eve soiree last week complete with massive quantities of food and drink. Which no one ate. Oh, everyone drank, though. I know this much because of the dance party that ensued until 3:30 am.</span> <span style="font-family:trebuchet ms;"><br /><br />Anyway, I am quite confident that the food was not the problem because everything was delicious. We started the party at 9 pm, which is a little late for eating a huge plate of hors d'oeuvres. I didn't even eat as much as I thought I would. Anyway, we gave away some leftovers and have been feasting on the rest ourselves. I'm actually quite proud of all the homemade goodness I put out and I would replicate this spread in the future whenever possible. I never get tired of looking for appetizer recipes, so if you have favorites of your own, please pass them my way!!</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />The Menu...</span> <a style="font-style: italic; font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLuvSYNvip8uFFx9j7PnId6N0uVrBAc6d_TC99FB0wT7-a-Q37k8bE0D5rTg4WAk0MC5fulPnd4ZLoDrmjwCZuY4ZUy5HQ3DQlJdV8t-ZXDaFt0neLyRZC8fQfEXE0MVqoyBF/s1600-h/IMG_6896.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLuvSYNvip8uFFx9j7PnId6N0uVrBAc6d_TC99FB0wT7-a-Q37k8bE0D5rTg4WAk0MC5fulPnd4ZLoDrmjwCZuY4ZUy5HQ3DQlJdV8t-ZXDaFt0neLyRZC8fQfEXE0MVqoyBF/s400/IMG_6896.JPG" alt="" id="BLOGGER_PHOTO_ID_5152080897764468258" border="0" /></a><span style="font-style: italic;font-family:trebuchet ms;" >Mediterranean Layer Dip served w/pita</span> <br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >Mushroom Croustades</span> <br /><br /><span style="font-style: italic;font-family:trebuchet ms;" ><a href="http://chezmegane.blogspot.com/2006/07/spinach-artichoke-dip.html">Hot Spinach Artichoke Dip</a> w/crudite</span> <br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >Various Cheeses w/baguettes, crackers, etc.</span> <br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >Spiral Sliced Glazed Ham, served w/dijon mustard and cornichons</span><br /> <span style="font-style: italic;font-family:trebuchet ms;" ><br />Sliced Fresh Pineapple</span> <br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >Peppermint White Chocolate Chip Brownies</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />Store-bought supplements:</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br />Cashews</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br />Chex Mix</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br />Sweet Potato Chips</span> <span style="font-family:trebuchet ms;"><br /><br />So, yeah, I guess that's a lot. Well, we live and we learn. Abundance should be our middle name. I don't feel at all bashful admitting that I loved everything I made. It may seem an odd assortment, but I love that feeling of not knowing where to start!<br /><br />I added the pineapple last minute and it was devoured. The cheeses were brought by our good friends who scored some amazing finds from the <a href="http://www.cowgirlcreamery.com/index.html">Cowgirl Creamery</a> that just opened downtown. We had an incredible aged cheddar that was really flavorful, salty, dry and almost crumbly, a great blue and a triple creme brie named fleur de lis. My personal favorite hors d'oeuvre were the Mushroom Croustades. <a href="http://chezmegane.blogspot.com/2007/06/peasant-bread.html">Another</a> amazing Junior League cookbook recipe! These were seriously good. You'll feel like a professional caterer when you pull these out. I'll save the recipe for another day since I also have to get this yummy dip on the page.</span> <a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-0NHVmGUhX5gup7PaViSGoZ51WgV36VPnpsV2heMbvhFVoSYXzju238WA-qKiaZWOdwoIDpJhR6XDkX8qC5EodDevZIlXeN1khr-w1WF845geBqQPbPyQQfqEEkYUKeo5rOh/s1600-h/IMG_6897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-0NHVmGUhX5gup7PaViSGoZ51WgV36VPnpsV2heMbvhFVoSYXzju238WA-qKiaZWOdwoIDpJhR6XDkX8qC5EodDevZIlXeN1khr-w1WF845geBqQPbPyQQfqEEkYUKeo5rOh/s400/IMG_6897.JPG" alt="" id="BLOGGER_PHOTO_ID_5152081237066884658" border="0" /></a><span style="font-weight: bold;font-family:trebuchet ms;" >Mediterranean Layer Dip</span><br /><span style="font-style: italic; font-family: trebuchet ms;font-size:85%;" >Essentially hummus topped with olive tapenade and a fresh tomato/cucumber/mint salad. Refreshing and light but deep in flavor and easy to prepare. Of course, buying the hummus is a time-saver.</span><span style="font-size:85%;"> </span><span style="font-family:trebuchet ms;"><br /><br />Hummus, recipe to follow</span> <span style="font-family:trebuchet ms;"><br />Olive Tapenade, recipe to follow</span> <span style="font-family:trebuchet ms;"><br />2 medium tomatoes, diced</span> <span style="font-family:trebuchet ms;"><br />1/2 seedless cucumber, diced</span> <span style="font-family:trebuchet ms;"><br />1 Tbsp lemon juice</span> <span style="font-family:trebuchet ms;"><br />1 tsp olive oil</span> <span style="font-family:trebuchet ms;"><br />2 Tbsp chopped fresh mint</span><br /><span style="font-family:trebuchet ms;">2 Tbsp chopped fresh parsley</span> <span style="font-family:trebuchet ms;"><br />2 Tbsp chopped fresh basil</span><br /><span style="font-family:trebuchet ms;">4-5 green onions, thinly sliced</span> <span style="font-family:trebuchet ms;"><br />1/3 cup diced feta cheese, or chevre</span> <span style="font-family:trebuchet ms;"><br />pita bread</span> <span style="font-family:trebuchet ms;"><br /><br />Prepare hummus and olive tapenade up to 3 days in advance. Refrigerate until needed.</span> <span style="font-family:trebuchet ms;"><br /><br />Combine tomatoes, cucumbers, herbs, lemon juice, and olive oil in a mixing bowl with salt and pepper to taste. Let stand 30 minutes at room temperature. Drain off the excess liquid.</span> <span style="font-family:trebuchet ms;"><br /><br />Begin assembly by choosing a beautiful platter. I think a cake stand would look elegant or just a large white plate would work. Spread all of the hummus down on the platter. Top this with the olive tapenade, leaving about an inch border of hummus showing. Next, spoon the tomato salad mixture evenly over the tapenade. Sprinkle with feta, green onions and additional black olives, if desired. Sprinkle extra parsley over the top and around the platter. Serve with pita bread. Soften bread by wrapping in foil and placing in a 350 degree oven for 15 minutes.</span> <br /><br /><span style="font-family:trebuchet ms;">Hummus:</span> <span style="font-family:trebuchet ms;"><br />2 (15 oz) cans chickpeas, rinsed and drained</span> <span style="font-family:trebuchet ms;"><br />3 cloves garlic</span> <span style="font-family:trebuchet ms;"><br />1/2 cup tahini</span> <span style="font-family:trebuchet ms;"><br />6-8 Tbsp lemon juice</span> <span style="font-family:trebuchet ms;"><br />1/2 tsp paprika</span> <span style="font-family:trebuchet ms;"><br />1/2 tsp ground cumin</span> <span style="font-family:trebuchet ms;"><br />3 Tbsp olive oil</span> <span style="font-family:trebuchet ms;"><br />salt</span> <span style="font-family:trebuchet ms;">pepper</span><br /><span style="font-family:trebuchet ms;">couple dashes hot sauce</span> <span style="font-family:trebuchet ms;"><br /><br />This recipe is to taste. I don't have a large food processor, so I did this in 2 batches. Start by chopping the garlic alone in the processor. Add the chickpeas and other ingredients and puree until smooth. Add more lemon juice and/or spices, if desired. I added a few tbsps of water to help the consistency, but you can add oil instead. Taste and season...taste and season...</span> <span style="font-family:trebuchet ms;">Makes about 3 cups.<br /><br />Olive Tapenade</span>: <span style="font-family:trebuchet ms;"><br />1/2 cup kalamata olives</span> <span style="font-family:trebuchet ms;"><br />1/2 cup green olives stuffed w/pimento</span><br /><span style="font-family:trebuchet ms;">1/2 cup jarred roasted red peppers, sliced</span> <span style="font-family:trebuchet ms;"><br />2 Tbsp fresh basil, torn</span><br /><span style="font-family: trebuchet ms;">1 Tbsp fresh oregano, chopped (dried is ok)</span><br /><span style="font-family:trebuchet ms;">1 Tbsp capers, drained</span><br /><span style="font-family:trebuchet ms;">1 Tbsp olive oil</span> <span style="font-family:trebuchet ms;"><br />ground black pepper</span> <br /><br /><span style="font-family:trebuchet ms;">Pulse the herbs together in the food processor until chopped. Add the other ingredients. Pulse until finely chopped, but not pureed. Makes about 1 cup.<br /><br /><br />Okay, okay, stop twisting my arm. Here's one more freebie. The easiest dessert that I pulled out of nowhere and everyone complimented me on...the brownies!!! Don't worry, they are very subtly flavored with peppermint...think candy-cane.<br /><br />I box brownie mix (for 8x8 pan)<br />1/2 pkg white chocolate chips<br />1/2 tsp peppermint extract<br /><br />Prepare brownie mix according to package directions. Stir in white chocolate chips and mint extract. Bake according to directions. Slice, serve and get ready for rave reviews. Note how the mint sprig garnish signals the mint in the brownies...oh la la! =)</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1B3uCwwzXjwalfkNTq_a0uxekKCw2P9N813QAjreRUOj3DuzpKUaEEku3uquYfzM8JoRWcZl9H0zOjr5PsSBiNaH6FolxwBZgmBVhK7_SEB0cCfkmC-GY6es5QQ4IK_N85v7/s1600-h/IMG_6899.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1B3uCwwzXjwalfkNTq_a0uxekKCw2P9N813QAjreRUOj3DuzpKUaEEku3uquYfzM8JoRWcZl9H0zOjr5PsSBiNaH6FolxwBZgmBVhK7_SEB0cCfkmC-GY6es5QQ4IK_N85v7/s400/IMG_6899.JPG" alt="" id="BLOGGER_PHOTO_ID_5152085025228039746" border="0" /></a><br /><span style="font-family:trebuchet ms;"><br /><br /></span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com3tag:blogger.com,1999:blog-20062672.post-39413705014816190542007-11-25T19:19:00.000-05:002007-11-25T19:51:44.250-05:00Thanksgiving in NYC<span style="font-family: trebuchet ms;">We spent this Thanksgiving in NYC and our appetites were more than satisfied during this trip. While most of you were feasting on turkey, stuffing and pumpkin pie, we were slurping up soup dumplings and folding over large slices of pizza.</span><br /><br /><span style="font-family: trebuchet ms;">We spent a glorious Thanksgiving lunch at Joe Shanghai's in Chinatown, which is known all over the city for their soup dumplings. As a soup dumpling virgin, I had no idea these things were so good. They were truly awesome - warm, incredibly savory and actually fun to eat. They are steamed dumplings with a little pork meatball and savory broth in the center. You have to poke a small hole in the dumpling, pour in a teaspoonful of flavored soy-ginger sauce, slurp out the soup and proceed to eat the rest of the dumpling without burning your mouth. We also had amazing Orange Beef, Homemade Fried Shanghai noodles, and Kung Pao Chicken, all of which were incredibly good.</span><br /><br /><span style="font-family: trebuchet ms;">It was just a few short hours of walking around the city and seeing a movie before we could eat again. After striking out on a few of our favorite places in the West Village, we stumbled across a cute cafe called the Bus Stop. They had homey food that was perfect for the chilly evening and our tired feet. I got my roast turkey with stuffing, mashed potatoes and wilted spinach. While not as good as our usual family feast, it hit the spot. Some earthy red wine and a slice of dark syrupy pecan pie rounded out the meal perfectly!</span><br /><br /><span style="font-family: trebuchet ms;">The next day we sought out one of the best coffee bars in NYC. Cafe Grumpy was reviewed in the New York Times and being the coffee lovers that we are, we had to make the trek. I had an amazing cappucino, and my other half said the espresso "changed his life." Their set up was incredible and it's hard to describe the care they took when pulling the shots of espresso and the precision with which they executed each step in the process. Definitely recommended if you're a coffee geek in any stretch of the imagination.</span><br /><br /><span style="font-family: trebuchet ms;">We waited in the cold outside Jon's Pizzeria for what has to be the best pizza in town. Then it was across the street to the Blind Tiger for some cask ale in front of a warm fireplace. Shopping ensued for much of the afternoon and then when more eating was in store, we had a marvelous dinner at Pastis in the meatpacking district. </span><br /><br /><span style="font-family: trebuchet ms;">I actually don't think there is anywhere I'd rather eat than a French bistro or brasserie. Just reading the menu and seeing things like </span><span style="font-style: italic; font-family: trebuchet ms;">Tripes</span><span style="font-family: trebuchet ms;"> or </span><span style="font-style: italic; font-family: trebuchet ms;">Carre d'Agneau</span><span style="font-family: trebuchet ms;"> melts my heart. I don't even eat tripe or skate or boar pate, but when I see it on a menu, it's like I'm back in France. I know that I will find good inexpensive red wine, good bread, braised meats that melt in your mouth and warm chocolate cakes or creme brulee. I feel nourished, fulfilled and jovial in a way that just going down the local burrito joint will never ever do for me. At Pastis, I had a warm goat cheese salad, braised beef with carrots (in the richest meaty sauce you can imagine) with french fries to soak up that sauce. Between our party of 4, we shared a warm chocolate cake, an </span><span style="font-size: 100%; font-family: trebuchet ms;">Île flottante</span><span style="font-family: trebuchet ms;">, and a creme brulee. Does life get any better?!</span><br /><br /><span style="font-family: trebuchet ms;">Well, that was my two days of fabulous eating in NYC this Thanksgiving. Hope your Thanksgiving was just as fulfilling!</span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com2tag:blogger.com,1999:blog-20062672.post-78293291165830435632007-11-10T10:05:00.000-05:002007-11-10T10:44:32.961-05:00It's November already!?!Hello, hello, hello...<br />Is anybody out there?<br /><br />Testing, one...two...three...(clear throat)...Let's try this again, huh? Hmm...what's been going on since mid-September?<br /><br />New Job - check<br />In process of buying first home - check<br />Cooking more frequently - check<br />trying many new restaurants - check<br />feelin' good - check<br /><br />I'm also giddy that it's my favorite-ist month - November! The season of pigging out on Turkey and all the fixin's is upon us. I'm an unabashed Thanksgiving food lover. Surprisingly, I've met quite a few people who are ambivalent or even (gasp!) reviled by Thanksgiving dinner. This I do not understand.<br /><br />Turkey, stuffing, mashed potatoes, and green beans all drowning in gravy with just a dollop of cranberry sauce (you know, to completely offset all that fat) pretty much makes my eyes light up. Every component delicious and completely necessary. Add red wine and pumpkin pie and it's any wonder we don't all weep onto our plates in gratitude of our great heaping piles of bounty. It's the holiday for hedonists and strikes a deep personal divide between those that will completely let go, devour more than they ought and those that will not budge for one meal from their deep conviction that fat is evil. If they feel they must portray that we are what we eat, please do not do so for my benefit. We are what we eat, there's no doubt. I'm perfectly comfortable knowing that I am Gravy. <br /><br />As I write this, I'm of course at once sure of myself and confused. I do not wish to vilify healthy eaters, because we all must be most of the time, but at the same time I am disturbed by the lack of passion when it comes to this one day in November when we can shed our reservations, become passionate food whores, drink too much and laugh at/with our family members. <br /><br />All this being said, I'm going to NYC for Thanksgiving to eat Chinese food. I'm starting to feel a little bit of pain (my taste buds) when thinking about this. But, the good news is, I'm quite confident that I can create a beautiful Thanksgiving spread any day of the year so don't worry, I'll get mine! <br /><br />This week, I'll be making these tasty <a href="http://chezmegane.blogspot.com/2006/11/pumpkin-barsagain.html">Pumpkin Bars</a> for my employer's Thanksgiving potluck. <br />Happy Turkey month!Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com2tag:blogger.com,1999:blog-20062672.post-19377924397253629032007-09-17T20:00:00.000-05:002007-09-17T18:05:36.586-05:00Sunday Dinners 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpg6w0xmRd3PU7WHRUAnS4nGHTlge_t16tcgsZ9Gk0rGFPZ9q_eTMeQaA1rgs7ZBvQDC5fkrmaZzUvARoDr8H3E320IxwCXuLNLucBL4j2YiOe3cNsafKmL5OlWzuKPCTXT9zJ/s1600-h/IMG_6673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpg6w0xmRd3PU7WHRUAnS4nGHTlge_t16tcgsZ9Gk0rGFPZ9q_eTMeQaA1rgs7ZBvQDC5fkrmaZzUvARoDr8H3E320IxwCXuLNLucBL4j2YiOe3cNsafKmL5OlWzuKPCTXT9zJ/s400/IMG_6673.JPG" alt="" id="BLOGGER_PHOTO_ID_5108203308260351986" border="0" /></a>Wow - summer is coming to an end. Labor day weekend has come and gone, and August has flown by. I feel the urge to get this grilling triumph down on the page before the summer comes to a close. We had some friends over for another Sunday dinner and made an amazing smoked brisket on the grill, twice-baked potatoes, a green salad with apples, candied pecans and shaved parmesan, and a small gratin of spinach artichoke dip for an appetizer.<br /><br />You'll have to wait for the brisket since it requires much consultation with the grill-master for the exact recipe, but the rest of the meal was just as worthy. You can see our humble dining room above, just waiting for the onslaught of food and wine.<br /><br />First, the appetizer...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba2X8VzlOMZm21T2lAlY05M7fn2jsGiJczYsfmtSRTps7SFVegWKLOc2GBIN_cK4yTLjVaA-Ui7c6I_SoKkJAlJy78vhHQsiSPFkf72ZVmGmHIeQ7zzTwnbH96RzKoIBoeU3k/s1600-h/IMG_6664.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba2X8VzlOMZm21T2lAlY05M7fn2jsGiJczYsfmtSRTps7SFVegWKLOc2GBIN_cK4yTLjVaA-Ui7c6I_SoKkJAlJy78vhHQsiSPFkf72ZVmGmHIeQ7zzTwnbH96RzKoIBoeU3k/s400/IMG_6664.JPG" alt="" id="BLOGGER_PHOTO_ID_5108205082081845250" border="0" /></a>The recipe for this Spinach-Artichoke dip can be found <a href="http://chezmegane.blogspot.com/2006/07/spinach-artichoke-dip.html">here</a>. I make this often and it never disappoints. This is a picture before it bakes in the oven until bubbly. I think it tastes best on warmed pita bread or baguette slices. This can be made well in advance.<br /><br />Next, the sides...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHf8gA7yVRu5PdJsCwY6XFY8t6W7duQuk90GqDU64EEx1lfGpBLVg-TiJpMxW9PUykBT0qEFrobKtwDG6GbOExOVl8EJxVvQj5rpItEVU2Yao_Et4U-eC6BJJn1zMh98Be28k/s1600-h/IMG_6662.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHf8gA7yVRu5PdJsCwY6XFY8t6W7duQuk90GqDU64EEx1lfGpBLVg-TiJpMxW9PUykBT0qEFrobKtwDG6GbOExOVl8EJxVvQj5rpItEVU2Yao_Et4U-eC6BJJn1zMh98Be28k/s400/IMG_6662.JPG" alt="" id="BLOGGER_PHOTO_ID_5108197999680774098" border="0" /></a><span style="font-weight: bold; color: rgb(0, 0, 153);">Twice Baked Potatoes</span><br /><br />4 Russet baking potatoes<br />1/4 cup chopped fresh chives<br />2 Tbsp chopped fresh thyme<br />1/2 cup sour cream<br />milk, maybe 1/2 cup<br />1 stick butter<br />fresh ground black pepper<br />kosher salt<br />2/3 cup grated white cheddar cheese<br /><br />I found this combo to be really, really good. Of course, you can use whatever kind of cheese or cream cheese, etc, that you think makes a great mashed potato. I think the more herbs the better. Throw some blanched broccoli in with the mashed potatoes before baking, add a salad and this could be a hearty vegetarian meal.<br /><br />Wash the potatoes and poke a few holes all over them with a knife. Bake at 375 degrees F for 1 hour or until potatoes are cooked through. Remove from the oven and let cool 10 minutes.<br /><br />Cut the potatoes in half lengthwise and scoop out the insides to a large bowl, leaving a small amount behind to keep a nice shell to hold the mashed potatoes. Add the butter, milk, sour cream, herbs and seasoning to the cooked potato and mash thoroughly. Stir in the shredded cheese; taste and re-season.<br /><br />Scoop some of the mashed potatoes into each potato skin and sprinkle with additional shredded cheese. These can be made up to this point well in advance, just bring to room temperature before continuing. Bake at 400 degrees F for 15 minutes, or until cheese is melted and the potatoes are hot. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCF4yL-_vZkxmAv8Iq_y-xo4lg6e4jOamgKbQlX_XBw61AFA9HcDdByaAUlqcaxWIeVnPyDqW_Dy1kM1o3tF5XJ6P3ESyJOy57I4GkeSHmFePDj_1Onfhxb8hOnL-6sDcnPq7/s1600-h/IMG_6665.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCF4yL-_vZkxmAv8Iq_y-xo4lg6e4jOamgKbQlX_XBw61AFA9HcDdByaAUlqcaxWIeVnPyDqW_Dy1kM1o3tF5XJ6P3ESyJOy57I4GkeSHmFePDj_1Onfhxb8hOnL-6sDcnPq7/s400/IMG_6665.JPG" alt="" id="BLOGGER_PHOTO_ID_5108202337597743074" border="0" /></a><span style="font-weight: bold; color: rgb(0, 153, 0);">Mixed Greens with Candied Pecans, Apples and Shaved Parmesan</span><br /><br />3 cups washed lettuces (spring mix or baby lettuces)<br />1/2 cup whole pecan halves<br />1 Tbsp brown sugar<br />1 tsp butter<br />1 apple, fuji or something similar<br />large shavings of Parmeggiano Reggiano (or blue cheese if you prefer)<br /><br /><span style="font-style: italic;">Dressing:</span><br />1 Tbsp balsamic vinegar<br />2 tsp dijon mustard<br />3 Tbsp olive oil<br />1 Tbsp shallots, minced<br />1 tsp garlic, minced<br />fresh ground black pepper<br /><br />First, toast the pecans in a dry skillet over medium heat for 1 minute. Add the butter and brown sugar and cook another 1-2 minutes until the sugar is dissolved and the pecans are evenly coated. Stir often for another minute and then remove to a piece of waxed paper or greased piece of foil, spreading them out so they cool separately.<br /><br />Mix the dressing ingredients (amounts are approx.) in the bottom of a large salad bowl. Season to taste. Add the chopped apple to the dressing, place the lettuces on top of this, then the cooled pecans and finally the shavings of parmesan. Cover and refrigerate until serving. Do not make more than 1 hour in advance. Toss gently before serving.Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com3tag:blogger.com,1999:blog-20062672.post-64439117567662525332007-09-11T21:49:00.000-05:002007-09-11T19:08:58.820-05:00A breakfast trial run.No matter where we've lived, we've found our breakfast place. Ideally not just a diner, but not an upscale restaurant either. Most seem to have wooden benches or chairs that are slightly sticky. Most of the time the coffee is strong and the service somewhere between too slow and just right, and most Sundays, there are lines out the door.<br /><br />We have found our breakfast place in <a href="http://www.lunagrillanddiner.com/about_us/about_us.html">Luna Grill and Diner</a>. With a sort of small town vibe and homestyle food, it hits all the right notes. As our 10 years together could account for, we predictably order 2 coffees and 2 plates of eggs benedict, both with a side of fruit substituted for the potatoes. Since I feel everything is improved with cream sauce, eggs benedict is pretty much the most satisfying thing I can think of to eat at 10 am on a Sunday morning. Nevermind that Hollandaise sauce is not a cream sauce, merely a <span style="font-style: italic;">creamy</span> sauce. It still sneaks in under the radar as the magical reason a poached egg perched on grilled ham that sits on a toasted english muffin is as close to a transcendent experience as one can get. Pretty pale looking at first, but full of sunshine once you burst that runny yellow egg yolk.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU1idOdRfb3cT5478fXfDQa_KayylRqQNvt3pCgPL_JesajNr__NTCP5NtNbXoegl0MVHh__pmbfuGioJewJCJRqXJfQ2M68C020ogiR5R6cXpDqopEu_Xg_-cbjNbYPVOUMU/s1600-h/IMG_6666.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU1idOdRfb3cT5478fXfDQa_KayylRqQNvt3pCgPL_JesajNr__NTCP5NtNbXoegl0MVHh__pmbfuGioJewJCJRqXJfQ2M68C020ogiR5R6cXpDqopEu_Xg_-cbjNbYPVOUMU/s400/IMG_6666.JPG" alt="" id="BLOGGER_PHOTO_ID_5107852130259394466" border="0" /></a>In a righteous attempt at creating this at home, I found new appreciation for the breakfast line cook. Indeed, I made a beautiful and decent tasting E.B. but the hollandaise was tricky. It came together and didn't break, but mine was too buttery and perhaps too lemony. It should be rich yet subtle and mine bragged too loudly of its fat content.<br /><br />Still, we <span style="font-style: italic;">managed </span>to choke it down and after the hour of prep time and the mountain of dishes accrued, we decided that next week we'd happily go back to Luna.<br /><br />Anyone with a tried and true Hollandaise recipe is welcome to share it here!Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com0tag:blogger.com,1999:blog-20062672.post-19299984517503176512007-09-09T09:29:00.000-05:002007-09-09T08:30:34.029-05:00Key Lime Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17qYK7KkyE7AeJrykjq048_q3wbSkOHC8fG3h4Ruj5S95egTYzCprNIuXXoLqfpBOo-16H1yzWmmDWvwzQoCgGJDbBMy-Yb8KBMdnKy8yTbwjJXVzTaPxGu4nW_NeuT0DYDrh/s1600-h/IMG_6678.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17qYK7KkyE7AeJrykjq048_q3wbSkOHC8fG3h4Ruj5S95egTYzCprNIuXXoLqfpBOo-16H1yzWmmDWvwzQoCgGJDbBMy-Yb8KBMdnKy8yTbwjJXVzTaPxGu4nW_NeuT0DYDrh/s400/IMG_6678.JPG" alt="" id="BLOGGER_PHOTO_ID_5108195697578303410" border="0" /></a>Alas...lots of cooking and very little writing do not a food blog make! I'm here to remedy this, finally. I think I have a few recipes that are worth sharing - and eating.<br /><br />To start, my first attempt at using a pastry bag. Not overly impressive. But if you keep in mind it was completely without research or practiced technique, I think it looks cute enough. Plus, piping whipped cream doesn't hold it's shape quite as well as a buttercream frosting.<br /><br />This whipped cream topped a creamy lime custard tart with a spicy gingersnap crust. Resembling key lime pie, but without real key limes, I admit it's only a Lime Tart. But, as a defense, Cook's Illustrated says that using Persian limes (supermarket limes) are both much easier to juice, as they're larger, and the taste difference is negligible. I don't know if I truly buy that these limes are interchangeable. I've had real key lime pie and it is superb, after all. But, this plain old Persian lime tart was easy and tasted fabulous!<br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Lime Tart with Gingersnap Crust</span><span style="color: rgb(0, 102, 0);"> </span><span style="font-size:85%;"><span style="font-weight: bold; color: rgb(0, 102, 0);"><br />(recipe adapted from Cook's Illustrated, </span><span style="font-style: italic; font-weight: bold; color: rgb(0, 102, 0);">The Best Recipe</span><span style="font-weight: bold; color: rgb(0, 102, 0);">)</span><br /></span><br />1 1/2 cups gingersnap crumbs, ground in a food processor from gingersnap cookies<br />2 Tbsp sugar<br />4 Tbsp butter, melted<br />dash of cinnamon<br /><br />Pulse the gingersnaps in a food processor until uniformly ground. Add the sugar and cinnamon. Pulse a few more times to incorporate. Remove the gingersnap crumbs to a mixing bowl. Stir in the melted butter until well combined. Press the crumbs evenly over the bottom and up the sides of a buttered tart pan. Using plastic wrap helps prevents the crumbs sticking to your fingers.<br /><br />Bake the crust at 325 degrees F for 15 minutes. Remove from the oven and let cool for 15-20 minutes. You don't want to pour the filling into a piping hot crust.<br /><br />1 (14 oz) can sweetened condensed milk<br />1/2 cup fresh lime juice, strained<br />4 egg yolks<br />2 Tbsp grated lime zest<br /><br />Whisk together the egg yolks and lime zest in a medium bowl for several minutes. (Cook's Illustrated says this turns the yolks a pale green, but I didn't find this to be true.) Whisk in the condensed milk and then the lime juice. Let this mixture rest just a few minutes to thicken.<br /><br />Once the crust has mostly cooled, pour the filling into the crust. Bake at 325 degrees F for 15-17 minutes or until the filling is almost set, but still wobbly in the center. Cool again until the tart is at room temperature, then refrigerate for about 3 hours until well chilled.<br /><br />Whipped Cream:<br />1 cup heavy whipping cream<br />3 Tbsp confectioner's sugar<br /><br />Beat the heavy cream on medium speed with an electric mixer until soft peaks form. Gradually beat in the sugar until smooth and stiffer peaks form. Using a pastry bag with a small star tip, pipe the whipped cream over the tart in whatever way your technique allows!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4laSYlPqO6usLr6eHaGegNovZH01H6Q10GFvgzZqMzHB7MUNFEP9y5lvWUZZcvTe241U23cl_3gyLYsoAAUVYjScnRza-pA8zFxkQCjPoD5o0LRPVtwjNWYLqKekObCzedmPw/s1600-h/IMG_6680.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4laSYlPqO6usLr6eHaGegNovZH01H6Q10GFvgzZqMzHB7MUNFEP9y5lvWUZZcvTe241U23cl_3gyLYsoAAUVYjScnRza-pA8zFxkQCjPoD5o0LRPVtwjNWYLqKekObCzedmPw/s400/IMG_6680.JPG" alt="" id="BLOGGER_PHOTO_ID_5108195706168238018" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com2tag:blogger.com,1999:blog-20062672.post-33189434078441809582007-08-12T09:45:00.000-05:002007-08-12T10:51:13.659-05:00Sunday Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCY7QQ2sZdBT1Fr7KFJYW0DlbnVIKKJy2Sv6EHwT36HqPafoO5hQrvi71a4iWLwiWrKRngh__ZKaXjZEzU6_zKxDYt538YYjg-psKt2GiUAJHJng4qrwVV0Mcy3bw108nufaeT/s1600-h/IMG_6650.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCY7QQ2sZdBT1Fr7KFJYW0DlbnVIKKJy2Sv6EHwT36HqPafoO5hQrvi71a4iWLwiWrKRngh__ZKaXjZEzU6_zKxDYt538YYjg-psKt2GiUAJHJng4qrwVV0Mcy3bw108nufaeT/s400/IMG_6650.JPG" alt="" id="BLOGGER_PHOTO_ID_5097838790468515506" border="0" /></a><span style="font-family:trebuchet ms;">I recently uploaded quite a few pictures from my camera and, to my surprise, I <span style="font-weight: bold;">have</span> been doing some cooking these past few weeks! Such a wonderful realization. Cooking has definitely taken a backseat lately, but the last few weekends, we've really done it well.</span><br /><br /><span style="font-family:trebuchet ms;">I officially started a new job that I really like. I point this out because I think the only reason I'm able to cook at all after a long day is because it's become much more of a joint effort - Paul either cooks most of the time, or definitely is in the kitchen with me when I'm tackling it. Doing it together really helps make it fun. The question, "what should we have for dinner?" is much less daunting with his help. (I'll spare you the part about my guilt over not being able to "do it all." If I'm honest, it was fleeting anyway. Letting go of it has made me much happier and if I can make something new, interesting or just satisfying a few times a week, that's good enough for me. It's not so much a lowering of my standards as a lowering of the frequency of my output.)</span><br /><br /><span style="font-family:trebuchet ms;">Anyway, on Sundays, we've been making a big dinner. A few weekends ago we made a meal inspired by Nigella Lawson. I've owned Feast for a long time, but this was the first attempt to use her recipes. We made an outstanding roast chicken and her smashed potato gratin. I can't squeal enough with delight over these potatoes. </span><span style="font-style: italic;font-family:trebuchet ms;" >Good</span><span style="font-family:trebuchet ms;"> </span><span style="font-style: italic;font-family:trebuchet ms;" >Lawd,</span><span style="font-family:trebuchet ms;"> they're good! </span> <span style="font-family:trebuchet ms;"><br /><br />The gratin is a cross between Gratin Dauphinois and mashed potatoes. If I'm honest, it's a recipe that I might have overlooked, especially since I have an extremely biased opinion that Gratin Dauphinois cannot possibly be improved upon. I'm so glad we tried these, though, because these potatoes are delicious, slightly healthier (although no less rich) and even easier to make than a traditional gratin made of thinly sliced potatoes baked in heavy cream. Don't skip the onions or celery in here - they add a deep vegetal flavor that is hard to describe but extremely delicious. </span> <span style="font-weight: bold; color: rgb(0, 0, 102);font-family:trebuchet ms;" ><br /><br />Smashed Potato Gratin</span> <span style="color: rgb(0, 0, 102);font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;"><br />(recipe adapted from <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363/ref=pd_bxgy_b_text_b/102-3241372-3418555?ie=UTF8&qid=1186932392&sr=8-10">Feast, by Nigella Lawson</a>)</span></span> <span style="font-family:trebuchet ms;"><br /><br />2 lbs potatoes, peeled</span> <span style="font-family:trebuchet ms;"><br />3 cups milk</span> <span style="font-family:trebuchet ms;"><br />2 tsp coarse salt</span> <span style="font-family:trebuchet ms;"><br />1/2 stick of celery, whole</span> <span style="font-family:trebuchet ms;"><br />4 green onions, trimmed</span> <span style="font-family:trebuchet ms;"><br />black or white pepper</span> <span style="font-family:trebuchet ms;"><br />about 1 stick butter</span> <span style="font-family:trebuchet ms;"><br />1/4 cup parmesan cheese</span> <span style="font-family:trebuchet ms;"><br /><br />*One important note to remember is that this has many similarities to making mashed potatoes. You don't necessary measure the milk, but instead use as much as you feel you need once you start mashing the potatoes. This recipe is different in that you cook the potatoes in the seasoned milk. Just keep in mind that you should remove the cooked potatoes from the milk, start mashing and add as much milk as you need.</span> <span style="font-family:trebuchet ms;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiIL-HW8jzBuuhHyO6u9X5VE9rAwyyA292s_Z7rEgYQVtevwvxcjXJDtV3zUA5jM8yUDkayiVviKL23ppo1hwc1RDAjw-q_9jEfzY-5yMhuG6uJAWVtK2IW9yxfLKvMGJuny-/s1600-h/IMG_6643.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiIL-HW8jzBuuhHyO6u9X5VE9rAwyyA292s_Z7rEgYQVtevwvxcjXJDtV3zUA5jM8yUDkayiVviKL23ppo1hwc1RDAjw-q_9jEfzY-5yMhuG6uJAWVtK2IW9yxfLKvMGJuny-/s400/IMG_6643.jpg" alt="" id="BLOGGER_PHOTO_ID_5097838799058450114" border="0" /></a><span style="font-style: italic;">This is about the consistency you're going for...<br /><br /></span></div><span style="font-family:trebuchet ms;">1. Butter your gratin dishes or one large baking dish. </span> <span style="font-family:trebuchet ms;"><br /><br />2. Peel and chop the potatoes into 1 inch chunks. Place them in a saucepan with the milk, whole green onions, celery, salt, pepper and 3/4 of the stick of butter. Bring this mixture to a boil, reduce the heat and let it simmer about 20-25 minutes.</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmkKga4oSmpfgYcaDuG5dZNkdUp_S4hl8gLW85CSwTnpOgR1MhTLjXnBWRW_haeyZ0uLW2GYMvjrku70ug1Ldxf1cvMY0FtqtEKsVecA-DAUK_NRTPnsQ1onZUeE2wtTKnvQG/s1600-h/IMG_6642.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmkKga4oSmpfgYcaDuG5dZNkdUp_S4hl8gLW85CSwTnpOgR1MhTLjXnBWRW_haeyZ0uLW2GYMvjrku70ug1Ldxf1cvMY0FtqtEKsVecA-DAUK_NRTPnsQ1onZUeE2wtTKnvQG/s400/IMG_6642.jpg" alt="" id="BLOGGER_PHOTO_ID_5097838803353417442" border="0" /></a><span style="font-family:trebuchet ms;">3. Removed the celery and green onion pieces from the milk. Removed the potatoes to a medium bowl, start smashing them with a fork or potato masher, but do not completely mash, you want some chunks. This mixture should be more liquidy than normal mashed potatoes because the liquid will cook off in the oven. </span> <span style="font-family:trebuchet ms;"><br /><br /></span><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><span style="font-family:trebuchet ms;">4. Pour into your gratin dish and sprinkle with parmesan cheese. Bake at 425 degrees F for 30 minutes. The top should be nice and brown and the contents bubbling. </span><span style="font-style: italic;font-family:trebuchet ms;" >Serves 4 of us, maybe 6 less gluttonous people.</span><br /></div><span style="font-style: italic;font-family:trebuchet ms;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz_YUIEXfbxtkm_ftQFe38XjEt7HMizoKEcEsJ3NnCyXIY9Pjh2zbBsIU99HlUhq1-0InopQ75puhxPcUknfMZLElqhZQIqVHwEl5u0OlNGCII1xe-faV2Q5dWvLQf3dUE1qN/s1600-h/IMG_6648.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz_YUIEXfbxtkm_ftQFe38XjEt7HMizoKEcEsJ3NnCyXIY9Pjh2zbBsIU99HlUhq1-0InopQ75puhxPcUknfMZLElqhZQIqVHwEl5u0OlNGCII1xe-faV2Q5dWvLQf3dUE1qN/s400/IMG_6648.jpg" alt="" id="BLOGGER_PHOTO_ID_5097840783333340930" border="0" /></a><span style="font-style: italic;">The finished gratin with most of the liquid absorbed.</span><br /></div><br /></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLw-i0ez4nWOoXYlnsSGZM3_Ua4PaMV5tyIN5KOfVwhMy6xFAw-iQNZ2NdEL1146CL_uy_dj5GruC7Llb0uTK6vOyu8EHcRSmoJB7VEhjnMOYEM1ciM3y-pSIyyiJOX-dmKvQd/s1600-h/IMG_6639.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLw-i0ez4nWOoXYlnsSGZM3_Ua4PaMV5tyIN5KOfVwhMy6xFAw-iQNZ2NdEL1146CL_uy_dj5GruC7Llb0uTK6vOyu8EHcRSmoJB7VEhjnMOYEM1ciM3y-pSIyyiJOX-dmKvQd/s400/IMG_6639.jpg" alt="" id="BLOGGER_PHOTO_ID_5097838803353417458" border="0" /></a><span style="font-style: italic;">I had to include this picture because it makes me laugh. </span><br /></div><br /><span style="font-family:trebuchet ms;">If you're still reading, the roasted chicken we made was also inspired by Nigella. We stuffed it full of celery, onions and herbs, and slathered it with a mixture from her St. Tropez Chicken. This included olive oil, honey, Herbes de Provence, garlic and lemon juice. Roasted at 375 degrees for 1 1/2 hours, it turned out to be really damn good. Sprinkle Herbes de Provence on chicken and you can't really go wrong!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisF6hcwKbPL1K5-lz_8VXLvrfKOfp1e1yVcX0y-q6ll_qboehNXkDshYNn9j7PMZ1cFE6-vhng00qs4gIc_AJn16wUZCmC4_UVYZqveegB5uocXFNIWwKS_gn2UKulBILLTHsV/s1600-h/IMG_6645.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisF6hcwKbPL1K5-lz_8VXLvrfKOfp1e1yVcX0y-q6ll_qboehNXkDshYNn9j7PMZ1cFE6-vhng00qs4gIc_AJn16wUZCmC4_UVYZqveegB5uocXFNIWwKS_gn2UKulBILLTHsV/s400/IMG_6645.jpg" alt="" id="BLOGGER_PHOTO_ID_5097838799058450130" border="0" /></a>Here's to Sunday dinners!Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com3tag:blogger.com,1999:blog-20062672.post-35707046961047325022007-07-26T11:44:00.000-05:002007-07-25T20:19:01.918-05:00Presto Pasta!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLErr81QcL6XnpqVS7oaIb1AoO9-01Li7-u48C9SFpL7Iq-m0V8mS2F19h_m6YNqYWFOQ95nWQWLI-BaxgLqnUJl8vML35PwhSCvUKH190CrK3EGOxfBZax2310P72jEaqlqNr/s1600-h/IMG_6604.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLErr81QcL6XnpqVS7oaIb1AoO9-01Li7-u48C9SFpL7Iq-m0V8mS2F19h_m6YNqYWFOQ95nWQWLI-BaxgLqnUJl8vML35PwhSCvUKH190CrK3EGOxfBZax2310P72jEaqlqNr/s400/IMG_6604.jpg" alt="" id="BLOGGER_PHOTO_ID_5091305204613461650" border="0" /></a><span style="font-family:trebuchet ms;">I bet you can get a pretty good idea from this blog that I enjoy pasta. I enjoy it even more when it's dressed in a rich creamy sauce. We made this weeks ago and wished we could eat it for days on end. This recipe is based on a Rachael Ray recipe called Peasant Pasta. Her recipe is plainly rich tomato cream sauce and I've make ours a little spicy, which I think is a little more fun.</span> <span style="font-family:trebuchet ms;"><br /><br />We cook together spicy sausage with garlic, cayenne pepper, a dash of chili powder, crushed tomatoes and cream. Peas and a handful of fresh basil are stirred into the sauce and tossed with penne pasta. So, if you don't like sausage, I'm sorry. You're really missing out. We used turkey sausage this time with great success, but chicken would also be great in this. I would increase the spices though, since the recipe calls for hot Italian sausage. This isn't really that spicy of a dish, it just balances out the richness of the cream. I believe I ate my portion in total silence until I was practically licking the plate - it's <span style="font-style: italic;">that </span>good.</span> <span style="font-family:trebuchet ms;"><br /><br />This recipe makes a ton, so I like to freeze half the sauce (before adding the cream or basil) to use another time. We toss the remaining half with about 1/2 lb of pasta and still have plenty for lunch the next day<span style="font-family:trebuchet ms;">!</span></span><span style="font-family:trebuchet ms;"> </span><span style="color: rgb(204, 0, 0); font-weight: bold;font-family:trebuchet ms;" ><br /><br />Spicy Tomato Cream Sauce with Sausage and Peas</span><br /><br /><span style="font-family:trebuchet ms;">1 lb hot Italian sausage or turkey sausage links, casings removed</span><br /><span style="font-family:trebuchet ms;">3 cloves garlic, minced</span> <span style="font-family:trebuchet ms;"><br />1/8 tsp cayenne pepper, or more</span> <span style="font-family:trebuchet ms;"><br />1/2 tsp chili powder</span><br /><span style="font-family:trebuchet ms;">1/2 cup chicken broth</span><br /><span style="font-family:trebuchet ms;">1 (28 oz) can crushed San Marzano tomatoes</span> <span style="font-family:trebuchet ms;"><br />1/2 cup frozen peas</span> <span style="font-family:trebuchet ms;"><br />1/2 cup cream</span> <span style="font-family:trebuchet ms;"><br />20 fresh basil leaves, torn</span> <span style="font-family:trebuchet ms;"><br />parmesan cheese</span> <span style="font-family:trebuchet ms;"><br />3/4 lb penne or other tubular pasta</span> <span style="font-family:trebuchet ms;"><br /><br />Cook the sausage in a non-stick skillet over medium high heat, breaking it up into bite size chunks. Cook all the way through, drain off any grease and return to heat. Add the garlic, cayenne, chili powder, and lots of freshly ground black pepper. Cook 2-3 minutes.</span><br /><br /><span style="font-family:trebuchet ms;">Bring to a boil a large pot of water for the pasta. Salt the water and cook penne 10-12 minutes.</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_82k9qWWRMTo/RqDbJpbIYcI/AAAAAAAAALE/6ZX0loXuBr8/s1600-h/IMG_6601.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_82k9qWWRMTo/RqDbJpbIYcI/AAAAAAAAALE/6ZX0loXuBr8/s400/IMG_6601.JPG" alt="" id="BLOGGER_PHOTO_ID_5089308537713615298" border="0" /></a><span style="font-family:trebuchet ms;">Deglaze the pan with chicken broth, scraping the pan and letting the broth reduce. Add the crushed tomatoes and simmer on low heat for about 10 minutes. Taste and add more cayenne or black pepper if it isn't spicy enough. Stir in the cream, peas and torn basil. Taste once more for seasoning. Toss the drained pasta with the sauce and serve with grated parmesan cheese.<span style="font-style: italic;"> Serves 6.</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWcruxKNid7fzbXXP8yn-0VhpNxi4ndANcuB01Ev_jOGbGqR621IVFubay798gLjNZCErjV3nkKlEpxRbfO90ortFETrQ92OC8nIhXYtcCcy2z64TBHkgbJ5f-zFB-neb4_38/s1600-h/IMG_6608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWcruxKNid7fzbXXP8yn-0VhpNxi4ndANcuB01Ev_jOGbGqR621IVFubay798gLjNZCErjV3nkKlEpxRbfO90ortFETrQ92OC8nIhXYtcCcy2z64TBHkgbJ5f-zFB-neb4_38/s400/IMG_6608.JPG" alt="" id="BLOGGER_PHOTO_ID_5091305208908428962" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_82k9qWWRMTo/RqDbJ5bIYdI/AAAAAAAAALM/XQBikguxzbg/s1600-h/IMG_6608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_82k9qWWRMTo/RqDbJ5bIYdI/AAAAAAAAALM/XQBikguxzbg/s400/IMG_6608.JPG" alt="" id="BLOGGER_PHOTO_ID_5089308542008582610" border="0" /></a><span style="font-family:trebuchet ms;">I'm submitting this to Ruth's </span><a style="font-family: trebuchet ms;" href="http://onceuponafeast.blogspot.com/2007/04/presto-pasta-night-roundups.html">Presto Pasta Night</a><span style="font-family:trebuchet ms;"> gathering over at </span><a style="font-family: trebuchet ms;" href="http://onceuponafeast.blogspot.com/">Once Upon a Feast</a><span style="font-family:trebuchet ms;"> since it is pasta and a quick dish at that. Enjoy the meal ideas over there each Friday!</span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com5tag:blogger.com,1999:blog-20062672.post-38084169437467066812007-07-22T15:58:00.000-05:002007-07-24T06:59:00.582-05:00Lasagna of a different sort.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tSR5o7zuU2sOP-Gnakv3WQ-comTGlALABpOQyHgUfX9HaAjRURSKo0BS0RO4_Kb31x3Vbo16KV88vS-itO5WrEXTKOFC6ltwNz_Yeqv5vBQYhLaBAe_rwu5WRKOLItf5F2uL/s1600-h/IMG_6599.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tSR5o7zuU2sOP-Gnakv3WQ-comTGlALABpOQyHgUfX9HaAjRURSKo0BS0RO4_Kb31x3Vbo16KV88vS-itO5WrEXTKOFC6ltwNz_Yeqv5vBQYhLaBAe_rwu5WRKOLItf5F2uL/s400/IMG_6599.JPG" alt="" id="BLOGGER_PHOTO_ID_5089301004340978066" border="0" /></a><span style="font-family:trebuchet ms;">I posted this recipe about a year ago but came across it again recently. I think it's definitely a keeper. I love taking recipes for familiar, comforting foods and just twisting them a bit into something new. This lasagna might sound a little odd, but we love it. Many of the key Italian flavors are replaced by Mexican ones - cilantro instead of basil, black beans instead of meat, and a tomato sauce gets spiked with salsa.</span><br /><br /><span style="font-family:trebuchet ms;">If you can find fresh pasta sheets, definitely use those, otherwise normal lasagna noodles or the no-boil ones work really well. Of all the lasagna I've made, the ones that turn out the best include whole-milk ricotta, good quality aged parmigiano-reggiano and plenty of fresh herbs. You really can't go wrong if you use high quality cheese, especially the ricotta. A few months ago I made a lasagna with skim-milk ricotta and it was pretty awful - tasteless and dry instead of rich and creamy. This recipe is like most though and substitutions abound. Spicy sausage or ground meat would be a nice alternative, as would adding mixed roasted vegetables. This recipe makes a 9x13 pan so there's plenty to freeze for later!</span> <span style="font-weight: bold; color: rgb(102, 0, 0);font-family:trebuchet ms;" ><br /><br />Black Bean and Spinach Lasagna</span> <ul style="font-family: trebuchet ms;"><li>12 no-boil lasagna noodles, or 9 long lasagna noodles, cooked and drained</li><li>1 medium onion, chopped</li><li>1 red bell pepper, chopped</li><li>2 Tbsp olive oil</li><li>3 cloves garlic, minced</li><li>1 tsp ground cumin</li><li>2 tsp chili powder</li><li>1 tsp oregano<br /></li><li>1 (28 oz) can crushed San Marzano tomatoes</li><li>1 (16 oz) jar medium chunky salsa</li><li>salt and pepper<br /></li><li>1 pkg frozen spinach, thawed and drained</li><li>1 (15 oz) can black beans, rinsed and drained</li><li>1 (15 oz) container whole milk ricotta</li><li>1 cup grated parmigiano-reggiano</li><li>1 egg</li><li>1/2 cup chopped fresh cilantro</li><li>1 cup shredded mozzarella</li><li>1 cup shredded monterey jack<br /></li></ul><span style="font-family:trebuchet ms;">Heat the olive oil in a large pot over medium high heat. Add the onions and bell pepper, cook until onions are quite soft. Add the garlic, cumin and chili powder and cook 2 more minutes. Stir in the tomatoes and salsa, cover and simmer on low heat for 15-30 minutes, stirring occasionally, while you prepare the other ingredients.</span> <span style="font-family:trebuchet ms;"><br /><br />In a medium bowl, mix together the ricotta, egg, and parmigiano. Add a little milk or cream to loosen the mixture a bit, so that it spreads easily. Season with black pepper.</span> <span style="font-family:trebuchet ms;">Drain the set aside both the black beans and the spinach. Taste the tomato sauce, adding salt, pepper or more spice, if needed. The sauce can taste a little acidic but it will balance out once combined with the pasta and cheeses. Stir in the cilantro and turn off the heat.</span><br /><br /><span style="font-family:trebuchet ms;">Put a ladle full of sauce over the bottom of a 9x13 baking dish. Put down a layer of lasagna noodles, then half the ricotta mixture. Next, sprinkle on half the black beans and spinach, some shredded mozzarella and monterey jack and top with a small amount of tomato sauce. Repeat by layering the noodles, ricotta, beans and spinach, shredded cheese and sauce. Top with final lasagna noodles, the remaining tomato sauce and sprinkle with a generous covering of cheese.</span><br /><br /><span style="font-family:trebuchet ms;">Bake, covered, at 375 degrees F for 45 minutes. Remove the foil/cover and bake another 15-20 minutes, or until browned and bubbling. </span><span style="font-style: italic;font-family:trebuchet ms;" >Serves 8.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChxomr_c5Vsqi4Y4HXaUiDXzJU1_QZxPFe20ziTR9fLyajis7h_ExjFb2BAkhJQctAA6mfbjOH8BF-SEEr-_P_Osb7TUWrJgz3HeeMN9P-LvxF_yddT4c_eqj1WbK3i0Oz5gZ/s1600-h/IMG_6600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChxomr_c5Vsqi4Y4HXaUiDXzJU1_QZxPFe20ziTR9fLyajis7h_ExjFb2BAkhJQctAA6mfbjOH8BF-SEEr-_P_Osb7TUWrJgz3HeeMN9P-LvxF_yddT4c_eqj1WbK3i0Oz5gZ/s400/IMG_6600.JPG" alt="" id="BLOGGER_PHOTO_ID_5089301008635945378" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com6tag:blogger.com,1999:blog-20062672.post-60125728188827610492007-07-20T12:10:00.000-05:002007-07-20T11:45:20.211-05:00Gettin' Outta Town<div style="text-align: center;"><div style="text-align: left;">My apologies for the delay in posting! I lost my camera cord for a while and refuse to post without pictures. More to come soon!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LTFWZap1ilsK2l0Q_QbG4nCAtk9cf_hlWco5owDcwAXmXERuBxZSpQ_TfGpLyzHSaZxUSLIHQ0y3_1nwbc533X_BkKqVLPBlV_YzAdOQWlWqwmy2m4Elh9Yr-aebvYXiWLHY/s1600-h/IMG_6612.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LTFWZap1ilsK2l0Q_QbG4nCAtk9cf_hlWco5owDcwAXmXERuBxZSpQ_TfGpLyzHSaZxUSLIHQ0y3_1nwbc533X_BkKqVLPBlV_YzAdOQWlWqwmy2m4Elh9Yr-aebvYXiWLHY/s400/IMG_6612.jpg" alt="" id="BLOGGER_PHOTO_ID_5089297589841977730" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;">Downtown Charlottesville</span></span><br /></div><span style="font-family:trebuchet ms;">Last weekend we went to see our good friends who live in Charlottesville, Virginia. We had passed through only once on our way to see Monticello a few months ago, so we were glad to see more of the town. It's a great college town in the way it has everything you want - great restaurants, a pedestrian mall with a pavilion that regularly welcomes quite famous bands, nice people, and a sense of community. Music plays and the outdoor seating at restaurants is packed with happy, boisterous people.</span><br /><br /><span style="font-family:trebuchet ms;">One of the highlights of the pedestrian mall was the gelateria that served some of the most delicious and authentic gelato I've had outside of Italy. It came really close to the real stuff! We had a sinful combo of pistachio, coconut and tiramisu, although I may have sampled the amaretto, honey and chipotle chocolate, too.</span><br /><br /><span style="font-family:trebuchet ms;">I could tell you in detail about our visits to a couple wineries in the area, but besides being a fun way to spend an afternoon, the wines aren't anything to rave about. The setting is beautiful and some of the whites are decent and I think it's enough to keep it at that. If you are visiting Virginia, it's a wonderful thing to do, don't get me wrong. Buy a glass, bring a picnic and take in the scenery.</span><br /><br /><span style="font-family:trebuchet ms;">Besides getting my gelato fix, one of the more amazing moments of the evening was when our host, Matthew, opened his liquor cabinet. We met these amazing friends of ours in Paris, so we have many grand memories and shared loves. I usually think Paul has the reputation of having an odd but beautiful assortment of alcohols, but Matthew takes it to another level. You can see in the picture the wonderful representation. He doesn't have anything close to what you would call normal. I'm pretty sure more than a few aren't even legal to have here, which is especially fun.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaENt2OBht9tx_ebPQ3yRbMNHB09gqRF2I6rhA5Eixkdfkr5r2T07EohX2mUgUWcpup4wWSo45J7k_GfMTZW2RZP-kUE7ndZqH0jPLi6QgmIs4dQp10biDmhg7tkw9WrC-Lzgo/s1600-h/IMG_6621.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaENt2OBht9tx_ebPQ3yRbMNHB09gqRF2I6rhA5Eixkdfkr5r2T07EohX2mUgUWcpup4wWSo45J7k_GfMTZW2RZP-kUE7ndZqH0jPLi6QgmIs4dQp10biDmhg7tkw9WrC-Lzgo/s400/IMG_6621.JPG" alt="" id="BLOGGER_PHOTO_ID_5089297585547010418" border="0" /></a><span style="font-family:trebuchet ms;">First we were shown the Absinthe, then the Grappa, the a few tequilas, one bottle encased in leather. There were a few mini-bottles from Budapest and farther which tasted of pine needles and had an unattractive brown color. There was definitely a kind of tequila with a worm in it, and Havana Club brought back from Cuba, but the pièce de resistance, and the only one we tried, was a French Calvados of unknown age. But rest assured, it was old. You can see by the picture the layers of furry mold covering the label. It was an assertive but smooth apple brandy and it tasted refined. It was definitely a pleasure to taste and a sight to see.</span><br /><br /><span style="font-family:trebuchet ms;">The other significant event of the weekend was my husband eating grilled Alaskan salmon and loving it! I think it was because he trusted the source - Matthew grew up in Alaska, fishing and eating wild salmon the way the rest of us grew up eating hamburger or Kraft dinner. It was grilled to perfection with a little jerk seasoning and I think we have a new favorite!</span><br /><br /><span style="font-family:trebuchet ms;">Merci Beaucoup Matthew and Aniseh!</span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com1tag:blogger.com,1999:blog-20062672.post-12163691847248050662007-07-03T20:06:00.000-05:002007-07-04T15:39:45.657-05:00Who wants dessert?<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzVKiOGvdHn0WG_ENuKj_koTyQUqB3bF0AdqtuaLI_1MHOJA_oc3b7DCytdsbm2Qqg9yCiX1M_QUrPVDpKOvH-p-JjRBo126m4uBoymeMGWdLqvUb-pAvFnfxRoYjhXIBZFxX/s1600-h/IMG_6588.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzVKiOGvdHn0WG_ENuKj_koTyQUqB3bF0AdqtuaLI_1MHOJA_oc3b7DCytdsbm2Qqg9yCiX1M_QUrPVDpKOvH-p-JjRBo126m4uBoymeMGWdLqvUb-pAvFnfxRoYjhXIBZFxX/s400/IMG_6588.JPG" alt="" id="BLOGGER_PHOTO_ID_5083152920893697378" border="0" /></a><span style="font-family:trebuchet ms;">I don't know what I'm doing lately. I haven't made this many desserts in quite awhile. The strangest part is that I don't even need much prompting to get in the kitchen and whip it up. What can I say? I'm a sucker for fresh summer fruit and new individual baking dishes. In addition to loving the taste of these strawberry-blueberry crisps, I love my new individual gratin-like dishes that are the perfect vessels with which to carry these raw berries to baked, bubbly perfection.</span> <span style="font-family:trebuchet ms;"><br /><br />I'm not all that picky when it comes to crisp topping; I mean, honestly, any combo of brown sugar, nuts, oatmeal or cookies crushed up with butter is going to pretty freaking good. In these crisps, I made a basic crisp topping with ingredients I had right in the pantry: oatmeal, almonds, flour and brown sugar. I love berries this time of year and there's the added bonus: no peeling or chopping, just rinse and toss them in! This recipe serves 2, but you could easily double or triple the recipe for your next picnic!<br /><br />Happy 4th of July!</span> <span style="font-family:trebuchet ms;">What are you cooking for The Fourth? Leave your favorite dishes or desserts in the comments section!</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3Y4UaoExNHA5alOprM4b0zZ8kRgAaGNaz8BSzpqFYtNwPQuYh1QdnR3nOonaO25nQlrLHendYNa7fjE_ZnPeg1AJA-1BzV-ybl5JrffG8aDTy6aKKu9jj0pRhsPliC4vXSIh/s1600-h/IMG_6591.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3Y4UaoExNHA5alOprM4b0zZ8kRgAaGNaz8BSzpqFYtNwPQuYh1QdnR3nOonaO25nQlrLHendYNa7fjE_ZnPeg1AJA-1BzV-ybl5JrffG8aDTy6aKKu9jj0pRhsPliC4vXSIh/s400/IMG_6591.JPG" alt="" id="BLOGGER_PHOTO_ID_5083152925188664690" border="0" /></a><span style="color: rgb(102, 0, 0); font-weight: bold; font-family: trebuchet ms;">Berry Crisp<br /></span><span style="font-family: trebuchet ms;font-size:85%;" ><span style="color: rgb(102, 0, 0); font-style: italic;">(adapted from Alton Brown)</span></span><span style="color: rgb(102, 0, 0); font-weight: bold; font-family: trebuchet ms;"><br /></span> <span style="font-family:trebuchet ms;">5 large fresh strawberries</span> <span style="font-family:trebuchet ms;"><br />1 cup fresh blueberries</span> <span style="font-family:trebuchet ms;"><br />1 Tbsp sugar</span> <span style="font-family:trebuchet ms;"><br />1 Tbsp all-purpose flour</span> <span style="font-family:trebuchet ms;"><br /><br />1/4 cup all-purpose flour</span> <span style="font-family:trebuchet ms;"><br />1/4 - 1/3 cup brown sugar</span><br /><span style="font-family:trebuchet ms;">1/4 cup oatmeal (or amaretti or other cookies)</span> <span style="font-family:trebuchet ms;"><br />1/3 cup sliced almonds</span> <span style="font-family:trebuchet ms;"><br />3 Tbsp butter</span> <span style="font-family:trebuchet ms;"><br />vanilla ice cream</span> <br /><br /><span style="font-family:trebuchet ms;">Toss the rinsed and drained berries with the sugar (to taste) and flour to coat evenly. In a separate bowl, combine the flour, brown sugar, oatmeal and almonds. Cut in the butter with a pastry cutter, fork or your fingers until the butter is in small pieces, about the size of a pea.</span> <br /><br /><span style="font-family:trebuchet ms;">Butter 2 gratin dishes, small dishes or ramekins and pour the tossed berries in them. Top the berries with a generous amount of the topping. Bake at 350 degrees F for 30-35 minutes or until the berries are bubbling beneath the browned topping. Let cool 5-10 minutes. Serve with a scoop of vanilla ice cream. </span><span style="font-style: italic; font-family: trebuchet ms;">Serves 2.</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcmX-PshCKznuhmn7_Qfrxu9NWQtg-EPiz3hLGiIaZJcAaXj41OQEMvGXOEmT81GnuTfq0heIs90o0cOiQfcz9fVe0G4pcPh7yYmUcGcFsoRRC6xm-ZKZTQvpMwxTJfpd3cso/s1600-h/IMG_6592.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcmX-PshCKznuhmn7_Qfrxu9NWQtg-EPiz3hLGiIaZJcAaXj41OQEMvGXOEmT81GnuTfq0heIs90o0cOiQfcz9fVe0G4pcPh7yYmUcGcFsoRRC6xm-ZKZTQvpMwxTJfpd3cso/s400/IMG_6592.JPG" alt="" id="BLOGGER_PHOTO_ID_5083152933778599298" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com4tag:blogger.com,1999:blog-20062672.post-73604456453695751852007-06-29T15:20:00.000-05:002007-07-02T17:42:27.346-05:00Peasant Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXEGMFQcF5c9DXXd8tI1oLI-m3GGDpB_FenWqX3gOpNBKuyk_NVzaa9v9IFrRBqRHn-81cGph3lnh5_Fxsf565B8rzY-VaiVIekNNPaufcxhyesAqiVMRu8EzbX7vfm-DHPdT/s1600-h/IMG_6576.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXEGMFQcF5c9DXXd8tI1oLI-m3GGDpB_FenWqX3gOpNBKuyk_NVzaa9v9IFrRBqRHn-81cGph3lnh5_Fxsf565B8rzY-VaiVIekNNPaufcxhyesAqiVMRu8EzbX7vfm-DHPdT/s400/IMG_6576.JPG" alt="" id="BLOGGER_PHOTO_ID_5082730231687261474" border="0" /></a>This is the delicious bread my husband grew up enjoying: Peasant Bread from the Palo Alto, California Junior League Cookbook. It's a lovely ciabatta-like rustic bread that is brushed with melted butter and baked on a sprinkling of cornmeal for added crunch on the bottom. In addition to being simple to make, it's incredibly delicious! As far as I know, there are two volumes of these cookbooks, and I own one of them. Mine was given to me for my wedding shower from Paul's lovely aunt Pam. I love to have this link with California, especially so close to where my husband was born.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa_3cyJJsfbYOLO_pW3QF2h3YQFL__9Qm_UdtvbY2MJz731c3S9ayNx6ayBPiZOjnPm9U7DNXAuNxdkDNbsp5xGvNAz0RDUQtXqyd2YBG2SJbUF2SwTrxAQd4ez5Jr5e3G3gQ/s1600-h/IMG_6587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa_3cyJJsfbYOLO_pW3QF2h3YQFL__9Qm_UdtvbY2MJz731c3S9ayNx6ayBPiZOjnPm9U7DNXAuNxdkDNbsp5xGvNAz0RDUQtXqyd2YBG2SJbUF2SwTrxAQd4ez5Jr5e3G3gQ/s400/IMG_6587.JPG" alt="" id="BLOGGER_PHOTO_ID_5082731631846600018" border="0" /></a>This cookbook is just great, too. It's a brief but beautiful book that feels like my own little personal collection; a slice of another sort of life. And since it's true to California, it doesn't contain your average church cookbook casseroles...no, no. It does have some kitchy things like Coconut Mold with Brandied Prunes, Chicken Curry, Ceviche, and something called Gullixson Crab, but it also has rich dishes like 2-day Filet of Beef, a great Pasta Salad, Chicken in Vermouth, and Salmon in Mustard Cream. I'm sure you get the idea. It takes me to another world of women's luncheons and society dinners. "Why, yes, this recipe will be just the thing!"<br /><br />Hope you make it soon! You'll love it!!<br /><span style="text-decoration: underline;"><br /></span><span style="font-weight: bold; color: rgb(0, 102, 0);">Peasant Bread</span><br /><br />1 packet yeast<br />2 cups lukewarm water<br />1 Tbsp sugar<br />2 tsp salt<br /><br />Stir these together until the yeast and sugar dissolve. Pour into:<br /><br />4 cups all-purpose flour<br /><br />Stir until dough comes together and is quite sticky. Transfer this to a well-oiled bowl, cover and let rise for 45 minutes.<br /><br />Transfer dough to a floured cutting board and divide into 2 rectangular loaves. Place these loaves on a well-oiled sheet pan sprinkled with a generous amount of cornmeal (about 3-4 Tbsp). Let the loaves rise another 45 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLslxKee307YvchrGIDaKpiIzge96GYN0p7DD0ElRr1be-hPgvhAjFQLyd6aKoCZ-VNLZ-mVDCPWa6GohbVKH3-SZ9Hsdtz3cNq1L4js5PMT8cvVTDtEKb2G7CL-eAkVEt8w2/s1600-h/IMG_6570.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLslxKee307YvchrGIDaKpiIzge96GYN0p7DD0ElRr1be-hPgvhAjFQLyd6aKoCZ-VNLZ-mVDCPWa6GohbVKH3-SZ9Hsdtz3cNq1L4js5PMT8cvVTDtEKb2G7CL-eAkVEt8w2/s400/IMG_6570.JPG" alt="" id="BLOGGER_PHOTO_ID_5082730227392294162" border="0" /></a>Brush the loaves with melted butter. Bake at 425 degrees F for 15 minutes, then decrease the temperature to 375 degrees F and bake for 15-20 minutes. Brush with more melted butter after removing them from the oven; let cool a bit, slice and serve!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDiZDrlcH6UpAdni3DpHHZ5FH89x5IQ8Ml7khQOCzN8RJg6Od59vj1LAa3_T1NkRX8G3B7Xc4AQCGS7Hz6b2teW-d1PZ4PwIXho0VXq7CJIcGW705VJbM9fIuooixo8R_kihk/s1600-h/IMG_6571.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDiZDrlcH6UpAdni3DpHHZ5FH89x5IQ8Ml7khQOCzN8RJg6Od59vj1LAa3_T1NkRX8G3B7Xc4AQCGS7Hz6b2teW-d1PZ4PwIXho0VXq7CJIcGW705VJbM9fIuooixo8R_kihk/s400/IMG_6571.jpg" alt="" id="BLOGGER_PHOTO_ID_5082731627551632706" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com7tag:blogger.com,1999:blog-20062672.post-6554442079353394282007-06-22T16:56:00.000-05:002007-06-23T15:53:41.276-05:00Summer Grilling<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbokPiUsmgkOPZWzoQ3u9kM8DOW4lKdcd71WkeOfBiEBnER2P3iUHxuW_8ydYn3u3MRHgvOBXUuAlrfwdZa9vT1jXcuZeYzgaH6hJhm7GXcUKlz0nRL1sSl_TnIfsdNdFCdW8A/s1600-h/IMG_6558.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbokPiUsmgkOPZWzoQ3u9kM8DOW4lKdcd71WkeOfBiEBnER2P3iUHxuW_8ydYn3u3MRHgvOBXUuAlrfwdZa9vT1jXcuZeYzgaH6hJhm7GXcUKlz0nRL1sSl_TnIfsdNdFCdW8A/s400/IMG_6558.jpg" alt="" id="BLOGGER_PHOTO_ID_5079365205941111282" border="0" /></a>Nothing says summertime like firing up the grill and tossing on a few steaks, kabobs, hamburgers or ears of corn on the cob. I started thinking that grilling often ends up with a protein heavy meal - the options are endless, after all. Every carnivore loves a slightly charred steak or pork chop, eh? We have been marinating and grilling our favorite flank steak for a few weeks in a row now, and occasionally, our dinners lack, well, vegetables. The easiest solution? Put the vegetables on the grill, too!<br /><br />My parents are avid gardeners who've grown everything: peppers, onions, corn, potatoes, asparagus, blueberries, raspberries, green peas, green beans, (gasp for air!) broccoli, cauliflower, squash, melon, and the list goes on and on. I hope everyone can experience the taste of new potatoes cooked the day they are dug out of the ground. Simply brilliant.<br /><br /><span>For grilled corn on the cob, clean off the silk while leaving the husks on and soak the entire cob in water for about 15 minutes. This will allow the corn to steam inside its husk while on the grill. Place on the grill for 15-20 minutes or until the corn kernels are tender. Slather with butter, salt and pepper and enjoy!</span><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMeTQmFJ7fJeXbpvgcoYWK06NAQC3LKuO5kojrgVFGQMuy-wRZJ86yr_zD6cAauD7E_XdMBf6yzmviyp-jcoyF2vq30eq6tmGuY1a2-6ZXjNXCM265EA-zDUvLRD6y8lXzhNx/s1600-h/IMG_6560.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMeTQmFJ7fJeXbpvgcoYWK06NAQC3LKuO5kojrgVFGQMuy-wRZJ86yr_zD6cAauD7E_XdMBf6yzmviyp-jcoyF2vq30eq6tmGuY1a2-6ZXjNXCM265EA-zDUvLRD6y8lXzhNx/s400/IMG_6560.JPG" alt="" id="BLOGGER_PHOTO_ID_5079363642573015506" border="0" /></a><span style="font-weight: bold;">Marinated Flank Steak<br /><br /></span>For this sweet, flavorful flank steak, marinate the steak overnight (24 hours, but 8 hours would do) in:<br /><br />1/4 cup soy sauce<br />1/4 cup red wine vinegar<br />1/4 cup honey<br />2 cloves garlic, minced<br />2 tsp ginger, minced<br />1 green onion, sliced<br />ground black pepper<br />1 flank steak (about 3 lbs), trimmed of fat<br /><br />Mix together and place in a large ziploc bag. Tenderize the flank steak by going over it with a fork, stabbing it throughout. This also allows the marinade to really be absorbed. Marinate in the fridge overnight. Cook the steak about 5-8 minutes over medium high heat for medium rare. The steaks are quite thin so cook accordingly.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /></span>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com1tag:blogger.com,1999:blog-20062672.post-11201871477548987622007-06-03T14:31:00.000-05:002007-06-07T18:01:42.763-05:00Lemon Tart with Coconut Crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAovobM57LBs3MbEMdtVWWYvUKZaRYQJQDA4SrCioWK0yPkHsnCtRGXuPfu-IsOfXIetzIkA5f7e2H649NW4uqsiQZ_Kc36VU9M5I0YAU3h9ysN7Yk6v6-9m4pKMRCtMP0_0E4/s1600-h/IMG_6524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAovobM57LBs3MbEMdtVWWYvUKZaRYQJQDA4SrCioWK0yPkHsnCtRGXuPfu-IsOfXIetzIkA5f7e2H649NW4uqsiQZ_Kc36VU9M5I0YAU3h9ysN7Yk6v6-9m4pKMRCtMP0_0E4/s400/IMG_6524.JPG" alt="" id="BLOGGER_PHOTO_ID_5072717167797553554" border="0" /></a><span style="font-family:trebuchet ms;">These back to back lemon posts display, dear readers, what is the integral theme of my eating habit. It is called a rut. I'm not exactly proud of this but it is true - if I get one craving in my head, I don't let go of it for some time. (Note: making mac 'n cheese 5 days in a row) But, hey, at least it isn't another cake! Lemon and coconut are a fantastic pairing. Lemon tarts were some of my favorite desserts in Paris. Sold at every corner bakery, I adore the smooth and tangy lemon filling with a perfectly light crust.<br /><br /></span> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">So, you know it's a sad day when you get a call and the glorious lemon tart with a coconut crust you made the day before was idiotically left on the counter <i>sans couverture</i> and devoured by a resident ant colony.<span> </span>I can only picture what a happy death those ants must have experienced swimming into the perfectly baked (set but not gelatinous) smooth and creamy lemon filling. It was so good, damn it! I was so proud of myself for not over-baking it, too. It had a really simple crust made of only three things - coconut, sugar and egg whites – that spared me a lot of time in preparing the tart and tasted great, too.<br /></span></p><p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family:Times New Roman;"> </span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;">I have somehow shed my sadness over this tart-loss and have vowed to bake again. At some point, anyway.<br /></p><br /><span style="font-family:trebuchet ms;">Top this tart with sliced strawberries or fresh blueberries for a delicious fruit tart, or leave it simply lemon fabulous. Or use tiny tartlet pans for individual servings!</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlEdgnE6EYqTmRJc1CFewZK7kyTaFHXikoTtfJQH2Rshx8dHQ96EnbBAKGNElnT2AWueaH7hl4BSAnPcHnG2Wh8FcN8AsjvS58THr5Q3O6IyPVBkymW-04cyp2dMepliP_iDk/s1600-h/IMG_6521.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlEdgnE6EYqTmRJc1CFewZK7kyTaFHXikoTtfJQH2Rshx8dHQ96EnbBAKGNElnT2AWueaH7hl4BSAnPcHnG2Wh8FcN8AsjvS58THr5Q3O6IyPVBkymW-04cyp2dMepliP_iDk/s400/IMG_6521.JPG" alt="" id="BLOGGER_PHOTO_ID_5073452934350064034" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 0);font-family:trebuchet ms;" >Lemon Tart with a Coconut Crust</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Lemon Filling:</span> <span style="font-family:trebuchet ms;"><br />3 whole eggs</span> <span style="font-family:trebuchet ms;"><br />3 egg yolks</span> <span style="font-family:trebuchet ms;"><br />1 cup sugar</span> <span style="font-family:trebuchet ms;"><br /><span style="font-family:trebuchet ms;">3/4 cup fresh lemon juice, strained</span></span><span style="font-family:trebuchet ms;"> (about 5-6 lemons) </span><span style="font-family: trebuchet ms;font-family:trebuchet ms;" ><br />2 Tbsp lemon zest (about 3 lemons)</span> <span style="font-family: trebuchet ms;font-family:trebuchet ms;" >pinch of salt</span> <span style="font-family: trebuchet ms;font-family:trebuchet ms;" >6 Tbsp unsalted butter, cubed</span> <span style="font-family:trebuchet ms;">First, zest 3 lemons and set the zest aside. Juice those lemons first and then 3 others. This is the most time consuming part. Set up a small mesh strainer over a large glass measuring cup and squeeze, using a fork or a fancier tool to help.</span><span style="font-family:trebuchet ms;"><br /><br />Whisk together the eggs, egg yolks, sugar, lemon juice, zest, and salt in a medium stainless steel saucepan. Add the bits of butter and whisk over medium low heat constantly for about 7-10 minutes. Do not let the mixture boil.<br /><br />Cook until thickened and mixture coats the back of a spoon. Remove from the heat and pour through a fine mesh strainer and set aside.</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuhqbZcrx0DiR2s3RSlpTgvEgCmkVOBX3PQhypMtEre_oGJtPisK_80zLVdc7ghjU6ZgncwRKzxvAGOzoqWAj4SQtpkLmfAw_X_Bp6gasY96hQL7Wn3HBiu_EwCl36Q-mib_p/s1600-h/IMG_6520.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuhqbZcrx0DiR2s3RSlpTgvEgCmkVOBX3PQhypMtEre_oGJtPisK_80zLVdc7ghjU6ZgncwRKzxvAGOzoqWAj4SQtpkLmfAw_X_Bp6gasY96hQL7Wn3HBiu_EwCl36Q-mib_p/s400/IMG_6520.JPG" alt="" id="BLOGGER_PHOTO_ID_5072717159207618930" border="0" /></a><span style="font-weight: bold;font-family:trebuchet ms;" >Coconut Crust:</span><br /><span style="font-family:trebuchet ms;">2 cups sweetened shredded coconut</span><br /><span style="font-family:trebuchet ms;">1/2 cup sugar</span> <span style="font-family:trebuchet ms;"><br />2 egg whites</span><br /><br /><span style="font-family:trebuchet ms;">Place the coconut and sugar in the bowl of a food processor. Pulse until the coconut is very fine. Add the egg whites and process until thoroughly incorporated. The mixture will be wet and sticky.</span> <span style="font-family:trebuchet ms;">Using wet fingers, press the coconut evenly on the bottom and sides of a well greased tart pan, or 8 individual tartlet pans. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bMkPCxk-za7dXpKC96-oWCqzAw5iwfLiCkslRJhi3O62el6xDdafE0whgTE-VQ3-wMqHKuP_Xt2VQkgTr6gi8e48qI3f8GLJQLWV0jALfoKbaVO3CryuW01dc-kVleGpy4qA/s1600-h/IMG_6517.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bMkPCxk-za7dXpKC96-oWCqzAw5iwfLiCkslRJhi3O62el6xDdafE0whgTE-VQ3-wMqHKuP_Xt2VQkgTr6gi8e48qI3f8GLJQLWV0jALfoKbaVO3CryuW01dc-kVleGpy4qA/s400/IMG_6517.JPG" alt="" id="BLOGGER_PHOTO_ID_5072717150617684322" border="0" /></a><span style="font-family:trebuchet ms;">Bake at 325 degrees F for 25-30 minutes until golden. Half way through baking, press the crust down with the back of a spoon as the egg whites tend to puff up.<br /><br />Remove the crust from the oven when golden, and pour in the lemon filling. Return to the 325 degree F oven for 8-10 minutes. Cook until set but not completely. The filling should still shake easily (not wobble like jello) when it's done. Cool completely to serve.<br /><br />If using small tartlet pans, remove the crust from the pans after baking. Cool them 10 minutes, but remove them while still warm. Place back on a baking sheet and then pour in the lemon filling. This crust becomes quite sticky, so removing them after they're completely cooled would be tricky. However, since I made a large tart, I didn't trust myself to remove the whole thing nicely from the pan, so I just kept it in - up to you.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiNQ8PcMimi2rF1uQ8F2rNcLMhITrXDVjSTpg8U1r9SBqMPft7TJnB_syo_9AddQu39MJZ1FJCMvJcQKULLeGmbl2C8hbm3RQcLrm9IWdA4BSk8xLXoOYN_McTLip7DmLHOhk/s1600-h/IMG_6531.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiNQ8PcMimi2rF1uQ8F2rNcLMhITrXDVjSTpg8U1r9SBqMPft7TJnB_syo_9AddQu39MJZ1FJCMvJcQKULLeGmbl2C8hbm3RQcLrm9IWdA4BSk8xLXoOYN_McTLip7DmLHOhk/s400/IMG_6531.jpg" alt="" id="BLOGGER_PHOTO_ID_5073452934350064050" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com10tag:blogger.com,1999:blog-20062672.post-26917939213430701262007-05-26T17:05:00.000-05:002007-05-27T16:31:19.979-05:00Pucker Up, Baby!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FN8JJjktRzZOMLIQ03Pizj-nxE3fDBuRbcUTmEDG102m2n6RFEKSLYK5skqcE8F1l0U01hLIeNhJTQsxNJ05n_q6DmDU4UxBcXxDn7DQxFb45AsC4b-Y7bzXuvA2QZXMiOEL/s1600-h/IMG_6510.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FN8JJjktRzZOMLIQ03Pizj-nxE3fDBuRbcUTmEDG102m2n6RFEKSLYK5skqcE8F1l0U01hLIeNhJTQsxNJ05n_q6DmDU4UxBcXxDn7DQxFb45AsC4b-Y7bzXuvA2QZXMiOEL/s400/IMG_6510.jpg" alt="" id="BLOGGER_PHOTO_ID_5069354467231958146" border="0" /></a>Lemons scream Spring to me. Their vibrant yellow color calls for attention whenever I pass them at the market. I bet there are a few of you out there who would agree with me that when confronted with the choice of chocolate or lemon, lemon wins most of the time. Lemon tarts, lemon meringue pie, lemon poppy seed muffins, lemonade, or margaritas bursting with fresh citrus are my favorites.<br /><br />I remember Martha Stewart saying that lemons were what she missed most while she was stuck in the slammer. I laughed with everyone else when she said it since it was classic Martha, but I know that eating good food directly impacts my own state of well-being, so I don't really hold it against her so much. I don't know that I would say lemons, per say, as I feel it has slightly frigid undertones, but homemade ravioli, aged serrano ham, even ice cream might make my list! Or hell, a glass of red wine!<br /><br />So, it might not make my prison list, but sometimes I do yearn for a real shot of lemon. Something so tangy it makes my mouth pucker from the initial sourness and then smile as I savor the lingering sweetness. This lemon cake does the trick. This is a yogurt cake, similar to the yogurt cakes I've made in the past, but baked in a loaf pan this time around. This is somewhat like a pound cake, but lighter in texture and slightly moister because of the oil. It's wonderful for breakfast or dessert!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gSPxS36glXZZBc-yJADzQpzdJdu06BCf0nhGNEuzXw4mXAuGF6pDmjjfhcLoB7EGbXarGONQN2zdI-fi0e1BX0aVPdm5TxDPOMA9gQ4DptGkEnRfERfv5oR0XLR46s-saLXX/s1600-h/IMG_6512.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gSPxS36glXZZBc-yJADzQpzdJdu06BCf0nhGNEuzXw4mXAuGF6pDmjjfhcLoB7EGbXarGONQN2zdI-fi0e1BX0aVPdm5TxDPOMA9gQ4DptGkEnRfERfv5oR0XLR46s-saLXX/s400/IMG_6512.jpg" alt="" id="BLOGGER_PHOTO_ID_5069354471526925458" border="0" /></a><span style="color: rgb(0, 102, 0);">Lemon Yogurt Cake</span><br /><span style="font-size:85%;"><span style="color: rgb(0, 102, 0); font-style: italic;">(recipe adapted from Ina Garten)</span></span><br /><br />1 1/2 cups all-purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />3 large eggs<br />1 1/3 cups sugar, divided<br />1 cup whole-milk plain yogurt (or low-fat)<br />1 tsp vanilla extract<br />1/3 cup lemon juice (about 2 lemons)<br />1 Tbsp lemon zest (about 2 lemons)<br />scant 1/2 cup vegetable oil<br /><br />glaze:<br />1 cup powdered sugar<br />4-5 Tbsp fresh lemon juice<br /><br />Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, mix together the yogurt, sugar, eggs, vanilla extract and lemon zest. Gradually whisk in the flour mixture, a little at a time, until well combined. Finally, whisk in the oil very lightly until it is incorporated. Do not overmix.<br /><br />Grease and flour a 9x5 loaf pan. Pour the batter into the pan and bake at 350 degrees F for 55-65 minutes. While the cake is baking, bring the lemon juice and remaining 1/3 cup sugar to a simmer over low heat until the sugar is dissolved. Set aside.<br /><br />Remove the cake from the oven when it is done and let it cool about 10-15 minutes. Remove it carefully from the pan and place on a cooling rack or plate. Slowly pour the lemon syrup over the top of the cake so it can soak into the cake giving it a lot of flavor. Cool completely.<br /><br />If you would like the add the glaze, mix together the confectioners' sugar and lemon juice until smooth and pour evenly over the cake. I left the glaze off this time but I would definitely use it if serving for dessert.Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com5tag:blogger.com,1999:blog-20062672.post-82817613946965920792007-05-16T06:20:00.000-05:002007-05-16T19:31:35.761-05:00Thinking and Blogging? Together?<span style="font-family: trebuchet ms;">Well, it's been a while. Excuses go something like this - transitioning from one job to the next while spending a long weekend hosting the parents and seeing all the sights in DC.</span><br /><br /><a style="font-family: trebuchet ms;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2IBA7-HXIoJjmsP-BxFtMAIKhHgIjlyWkzQ50ZHZQ5HhqaK5SLeckaYYE2a8kH5qLSiZ4pafQ46hAw1BOLdI8lLiWXPHE6tI4ym5kURCHTc2sJuRd9VDJYCJMe1ap-px_x0y/s1600-h/TB.bmp"><img id="BLOGGER_PHOTO_ID_5059549512235251698" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2IBA7-HXIoJjmsP-BxFtMAIKhHgIjlyWkzQ50ZHZQ5HhqaK5SLeckaYYE2a8kH5qLSiZ4pafQ46hAw1BOLdI8lLiWXPHE6tI4ym5kURCHTc2sJuRd9VDJYCJMe1ap-px_x0y/s400/TB.bmp" border="0" /></a><span style="font-family: trebuchet ms;">Some time between all of that, I was tagged with a Thinking Blogger Award! I'm happy that some part of this blog has resonated with some of you out there, even though, personally, I feel I'm doing more thinking these days than actual blogging! Nevertheless, I'm proud to wear the badge, so thanks to Mooncrazy of</span><span style="text-decoration: underline; font-family: trebuchet ms;"> </span><a style="font-family: trebuchet ms;" href="http://pbetouffee.blogspot.com/2007/05/thinking-blogger-award.html">Peanut Butter Etouffee</a><span style="font-family: trebuchet ms;"> for the prize!</span><br /><br /><span style="font-family: trebuchet ms;">Since this is a meme, I'll continue the tradition with my pick of 3 blogs that really make me think, although there are many that come to mind.</span><br /><br /><a style="font-family: trebuchet ms;" href="http://www.davidlebovitz.com/">David Lebovitz</a><span style="font-family: trebuchet ms;"> - Having lived in Paris, I feel so close to the topics he chronicles and inspired that he does so in such depth and with such passion for France and all it has to offer. Although I tried my best to devour everything to be found in Paris, David takes it to an entirely different level and I'm transported back there whenever I read his blog. The way he points out the idiosyncrasies of the French language and people truly makes me laugh and cry at the same time.</span><br /><br /><a style="font-family: trebuchet ms;" href="http://teaandcookies.blogspot.com/">Tea and Cookies</a><span style="font-family: trebuchet ms;"> - Tea started her fabulous blog around the time I was starting mine and after having read only a little of her writing, I knew I would be going back again and again. Once I realized she was also a former American Expat, I knew our common experience would link us in a way that few others can understand. Her words and wisdom make me think about this crazy life a little bit differently and her honesty and thoughtfulness make me strive for those qualities in my own writing.</span><br /><br /><span style="font-family: trebuchet ms;">Do I just love cookies? Maybe. But, </span><a style="font-family: trebuchet ms;" href="http://ilovemilkandcookies.blogspot.com/">Milk and Cookies</a><span style="font-family: trebuchet ms;"> is another blog that I enjoy for quite a few reasons but mostly because of the fantastic photography, yummy recipes and the simple fact that JenJen blogs from Australia, meaning that I can read about cool ice cream treats in the dead of winter and autumn dishes in the spring, transporting me away to another season and another place.</span><br /><br /><span style="font-family: trebuchet ms;">So many more I could mention, but that will do for now. More recipes soon!</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tHHCDvrqLrRLLUvjr_8xUsOc28UrLH1gpPw5RHLpKEgxznGBp-dnFRTsRYOpuMaLvUza3FVaRqLfivEoKj33Z9dcfdbnNuHS_6JsuMWL2pXzabOCfWH2Md36nDv0A3uEZAdY/s1600-h/collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tHHCDvrqLrRLLUvjr_8xUsOc28UrLH1gpPw5RHLpKEgxznGBp-dnFRTsRYOpuMaLvUza3FVaRqLfivEoKj33Z9dcfdbnNuHS_6JsuMWL2pXzabOCfWH2Md36nDv0A3uEZAdY/s400/collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5065320122846446706" border="0" /></a>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com5tag:blogger.com,1999:blog-20062672.post-33752648183641797602007-05-05T15:31:00.000-05:002007-05-05T15:48:46.558-05:00Turkey Sausage is the New Black!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDqwsfHwTrAJEesYvHL-5XsLRmEdAYecbI4O72KMn26KeHMxdSR2J_QR9nvEVkOTq5JyBPomYp3LLh4gUJDrJVtiSo5vHLtvi_x6CX21ID50_sIUxgfjo-Dz093-uQYz5_p6G/s1600-h/MarchFood07+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDqwsfHwTrAJEesYvHL-5XsLRmEdAYecbI4O72KMn26KeHMxdSR2J_QR9nvEVkOTq5JyBPomYp3LLh4gUJDrJVtiSo5vHLtvi_x6CX21ID50_sIUxgfjo-Dz093-uQYz5_p6G/s400/MarchFood07+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5061180808471064530" border="0" /></a><br /><st1:country-region style="font-family: trebuchet ms;" st="on"></st1:country-region><span style="font-family: trebuchet ms;">This lasagna was a small triumph for me. I’ve made quite a few pans of lasagna in my time, but this was truly one of the best. The turkey sausage made it nice and spicy, but it wasn’t overloaded with meat the way some lasagna becomes. The sauce I made had a little spice to it, too, and the whole thing was a well balanced combination of richness, spiciness and cheesy goodness without being greasy or heavy. </span><p style="font-family: trebuchet ms;" class="MsoNormal">I was inspired both by Ina Garten’s recipe for Turkey Lasagna and an Epicurious recipe including a <a href="http://www.epicurious.com/recipes/recipe_views/views/100989">spicy tomato sauce</a>. Garten’s lasagna called for goat cheese mixed in with the ricotta but, while I love goat cheese, I didn’t have any on hand. I did have some cream cheese, and since I had tried that before with great results, I stirred some of that in with the ricotta for added creaminess. I find this unnecessary with fresh whole milk ricotta, but supermarket brands are pretty bland, so I like the rich taste that cream cheese gives the filling. Really, what isn’t made better with cream cheese?</p> <p style="font-family: trebuchet ms;" class="MsoNormal">I don’t know if all of you out there have an opinion about this or not, but I used frozen spinach in this lasagna, and it’s the second or third time I’ve done so, and I really think it tastes nasty. Most of the time, I don’t mind frozen spinach in baked dishes, but from now on I’m going to cook down fresh spinach. I thought it gave the lasagna almost a bitter flavor, especially when reheated the next day. Any thoughts?</p> <p style="font-family: trebuchet ms;" class="MsoNormal">This lasagna reminds of the way I like my drinks – lighter, in the sense that the proportions are kept the same, but in a smaller amount, not weak, in the sense that less alcohol is diluted in the same amount of tonic, for example. Everything in a typical lasagna is here and it is rich tasting, but it’s also lighter than most. So, in my roundabout way, I’m trying to say that this is a meal you can also feel good about eating.<br /></p> <p style="font-family: trebuchet ms;" class="MsoNormal"> </p><p style="font-family: trebuchet ms;" class="MsoNormal"><st1:country-region style="color: rgb(153, 0, 0); font-weight: bold;" st="on"><st1:place st="on">Turkey</st1:place></st1:country-region><span style="color: rgb(153, 0, 0); font-weight: bold;"> Sausage and Spinach Lasagna with Spicy Tomato Sauce</span><br /><span style="font-size:85%;">(adapted from Ina Garten and epicurious.com)</span></p> <p style="font-family: trebuchet ms;" class="MsoNormal">The Sauce:<o:p></o:p></p> <p style="font-family: trebuchet ms;" class="MsoNormal">2 tablespoons olive oil<br />1 medium onion, finely chopped<br />4 garlic cloves, minced<br />1 teaspoon dried oregano<br />3/4 teaspoon dried basil<br />3/4 teaspoon dried marjoram<br />3/4 teaspoon dried crushed red pepper flakes<br />1 28-oz can crushed tomatoes<br />1 6-oz can tomato paste <!--[if !supportLineBreakNewLine]--> <!--[endif]-->Cook the onion in the olive oil over medium heat until transluscent. Sweat the onions but don’t let them brown, stirring occasionally, for 5-8 minutes. Add the garlic, crushed red pepper flakes and dried herbs. Stir frequently and cook 2-3 minutes. </p> <p style="font-family: trebuchet ms;" class="MsoNormal">Add the tomato paste, stir to break it up and cook about 1 minute. Add the crushed tomatoes and a splash of red wine, if you have some on hand. Let the sauce simmer, stirring occasionally, for at least 30 minutes, preferably 1 hour. Taste for seasoning and set aside.<o:p> </o:p></p> <p style="font-family: trebuchet ms;" class="MsoNormal">The Filling:</p> <p style="font-family: trebuchet ms;" class="MsoNormal">1 ¼ lb spicy Italian sausage links, casings removed<br />9 traditional lasagna noodles, or 12 barilla no-cook noodles<br />1 15-oz container ricotta cheese<br />3-4 oz cream cheese, about ½ cup<br />1 10-oz pkg frozen spinach, thawed, or 2 cups cooked fresh spinach<br />1 ¼ c. grated parmesan cheese<br />1 large egg, slightly beaten<br />2 cups fresh mozzarella cheese, grated or thinly sliced</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Preheat the oven to 375 degrees F. Cook the sausage in a non-stick pan over medium heat, breaking the links into small chunks with a spatula, until no longer pink. Remove the sausage to a paper towel lined plate and set aside.</p> <p style="font-family: trebuchet ms;" class="MsoNormal">In a medium bowl, stir together the ricotta cheese, cream cheese, ¾ cup parmesan cheese and the egg. Season with black pepper.</p> <p style="font-family: trebuchet ms;" class="MsoNormal">In a 9x13 baking dish, place about 1 cup of the sauce over the bottom. Layer 3 or 4 lasagna noodles on the bottom, depending on their size. Cover the noodles with half of the ricotta mixture and half of the sausage and spinach. Sprinkle lightly with mozzarella. Ladle some sauce over the top and make another layer by first placing the noodles down, then the rest of the ricotta, sausage and spinach. Sprinkle with more cheese and ladle on a bit more sauce, reserving plenty of sauce for the top. Add the last of the noodles on top and cover generously with sauce. Sprinkle with the remaining mozzarella and parmesan. </p> <p style="font-family: trebuchet ms;" class="MsoNormal">Bake for 45 minutes to 1 hour, until the top is nicely browned and lasagna is bubbling and hot.</p>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com4tag:blogger.com,1999:blog-20062672.post-22758202779254726302007-04-28T17:38:00.000-05:002007-04-28T18:42:02.328-05:00Pizza...Obsession or Healthy Devotion?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKpxvERDk7AdVfRWv65s3KX3ATm6Msuok-Er2B3e5xtrBdAav5YLts5YbSPutgoeJPdY_naPqvIlbXEcMaIeCY-hB5KD4qrPtwX0lLa5n1oZa9QlicvSseeHuR2pegi2aZ5iu/s1600-h/MarchFood07+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKpxvERDk7AdVfRWv65s3KX3ATm6Msuok-Er2B3e5xtrBdAav5YLts5YbSPutgoeJPdY_naPqvIlbXEcMaIeCY-hB5KD4qrPtwX0lLa5n1oZa9QlicvSseeHuR2pegi2aZ5iu/s400/MarchFood07+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5058622833323749282" border="0" /></a><span style="font-family:trebuchet ms;">So many of the meals we try to make at home come from our desire to imitate delicious restaurant dishes. Eating at fantastic restaurants is fundamental to our understanding and high expectations for the food we eat. When you know how good something can be, how can you go home and eat cereal?</span><o:p style="font-family: trebuchet ms;"> Even when that profound experience I'm referring to includes pizza? Oui.</o:p> <p style="font-family: trebuchet ms;" class="MsoNormal">Although everyone says <st1:place st="on"><st1:city st="on">Washington</st1:city>, <st1:state st="on">DC</st1:state></st1:place> isn’t a pizza town, I have had some pretty good pizza here, although I have found a lack of authenticity. I desperately miss the thin and crispy Italian-style pizza found in <st1:city st="on">Paris</st1:city>, with toppings like <st1:place st="on"><st1:city st="on">Parma</st1:city></st1:place> ham and arugula, or chorizo with a cracked egg on top, but I am enough of a pizza lover that I’ll take it deep-dished, stuffed, chewy or crispy, as long as it’s done well.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4qawodug2Mg7xbhUyxw-mD-CFpAnEcVeo6z1gpbokmktyuiE83aPv69MijcJyTKSCfbrRyLkipEX0_HJjSuw9rzdxh__am1KiUlwp4kwhcFy-8V7sMmZ1i4DZy6yJ-9PxVyY/s1600-h/MayFood+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4qawodug2Mg7xbhUyxw-mD-CFpAnEcVeo6z1gpbokmktyuiE83aPv69MijcJyTKSCfbrRyLkipEX0_HJjSuw9rzdxh__am1KiUlwp4kwhcFy-8V7sMmZ1i4DZy6yJ-9PxVyY/s400/MayFood+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5058626432506343362" border="0" /></a> </p> <p style="text-align: center;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><span style="font-style: italic;">Pizza Parma from Pizzeria Carmine in Paris</span></span><br /></p><p style="font-family: trebuchet ms;" class="MsoNormal">So far, there have been a few interesting pizzas that have left an impression on me. The first was at <a href="http://www.rusticorestaurant.com/index.htm">Rustico</a>, in <st1:city st="on"><st1:place st="on">Alexandria</st1:place></st1:city>, where they have a huge brick oven and generally create good quality thin crust pizzas. I remember loving their chicken, bacon and apple version. Next, we had some really yummy grilled flatbread topped with butternut squash, onions, spinach and feta during happy hour at <a href="http://www.ebbitt.com/main/home.cfm?Section=Main&Category=About_the_Ebbitt">Old Ebbitt’s</a> downtown. So, it is with these two variations that I offer you the following ideas for some amazingly different and delicious pizza.</p> <p style="font-family: trebuchet ms;" class="MsoNormal"><o:p></o:p>First, an easy pizza sauce. This makes much more than you need for one pizza, but I divide it into smaller freezer bags or containers and freeze it for the next time we make pizza. Thaw in the microwave before using. I’m not kidding around with the San Marzano tomatoes, either; their texture is much better than other brands of crushed tomatoes. Pizza making is serious business, right? One of these days, we’re going to get back into making our own pizza dough, which we used to love doing. But, when there isn’t time for that, we love the fresh dough you can buy at Whole Foods and form yourself.</p> <p style="color: rgb(153, 0, 0); font-weight: bold; font-family: trebuchet ms;" class="MsoNormal">Easy Pizza Sauce</p> <p style="font-family: trebuchet ms;" class="MsoNormal">1 28-oz can San Marzano crushed tomatoes<br />4 cloves garlic, minced<br />1-2 Tbsp dried basil<br />2 tsp dried oregano<br />½ tsp dried crushed chili flakes, or to taste<br />½ tsp salt<br />pepper<br />1 tsp olive oil</p> <p style="font-family: trebuchet ms;" class="MsoNormal"><o:p></o:p>Combine all the above ingredients in a small bowl until well mixed. No need to cook it! Makes enough for maybe 4 large pizzas.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrIwiiEvETgftsIol-wWWPxuMj9pK-75CJw_OziYKwjKJNbEafyEp9gLUHvViQPQAO0Q6dUeDnck1prWBtfIb-OPgggNe4eC8VoHBr7oEMwMGOYcb4pQ4vghzMAl_22K1E4Mp/s1600-h/MarchFood07+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrIwiiEvETgftsIol-wWWPxuMj9pK-75CJw_OziYKwjKJNbEafyEp9gLUHvViQPQAO0Q6dUeDnck1prWBtfIb-OPgggNe4eC8VoHBr7oEMwMGOYcb4pQ4vghzMAl_22K1E4Mp/s400/MarchFood07+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5058622824733814674" border="0" /></a></p><span style="font-weight: bold; color: rgb(0, 102, 0);font-family:trebuchet ms;" ><br />Chicken, Bacon and Apple Pizza with White Cheddar</span> <p style="font-family: trebuchet ms;" class="MsoNormal">1 cup leftover roast chicken<br />3 slices bacon, diced<br />1 granny smith or gala apple, diced or thinly sliced<br />½ onion, thinly sliced<br />Easy pizza sauce<br />½ cup grated white cheddar<br />1 small ball fresh mozzarella<br />Dried oregano<br />Your favorite pizza crust</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Sauté the bacon in a non-stick skillet over medium heat until crisp. Remove to a paper towel lined plate to drain. Wipe out the pan and add a little olive oil. Sauté the onion and apple until slightly softened. </p> <p style="font-family: trebuchet ms;" class="MsoNormal">Form the pizza crust as thick or thin as you wish, on a pizza peel, if you have one, or a baking sheet if you don’t. If you have a pizza stone, preheat it in a very hot oven, at least 450 degrees. If using a baking sheet, 425 may be sufficient.</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Top the crust with as much sauce as you like, some shredded chicken, some bacon pieces and the apple and onion mixture. Sprinkle with some cheddar, slices of fresh mozzarella, and dried oregano. Bake for 10 minutes, or so, until the crust is crispy and cheese melted.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk5hTyxUmx1wfgJ4z8NdUtnIiYBx4qS0Jh6TpNZB8VvabAFVCrea54Oj2yfKsR-g55fwf-hiwnSDhDNnU3Zn-ImPp-NTpjvhoNOvf3RrYcayli7e_bKmcSP6qp_7e3ab_qG-J/s1600-h/AprilFood07+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk5hTyxUmx1wfgJ4z8NdUtnIiYBx4qS0Jh6TpNZB8VvabAFVCrea54Oj2yfKsR-g55fwf-hiwnSDhDNnU3Zn-ImPp-NTpjvhoNOvf3RrYcayli7e_bKmcSP6qp_7e3ab_qG-J/s400/AprilFood07+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5058622837618716594" border="0" /></a></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><o:p> </o:p> <span style="color: rgb(153, 51, 0); font-weight: bold;">Pizza with Butternut Squash, Sage and Caramelized Onions</span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><o:p></o:p>A white pizza that makes an equally divine appetizer when entertaining, or dinner when simply hungry. </p> <p style="font-family: trebuchet ms;" class="MsoNormal"><o:p></o:p>¼ whole butternut squash, peeled and diced<br />6-8 fresh sage leaves, chopped<br />2 cloves garlic, minced<br />½ large yellow onion, thinly sliced<br />Fresh mozzarella<br />½ cup aged parmesan, or asiago cheese</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Caramelize the onions by heating some olive oil in a saucepan. Add the onions and cook over medium low heat for 5-7 minutes to sweat the onions until very soft. Season with salt and pepper and turn the heat up to medium high. Sauté, stirring every few minutes, until onions are browned and caramel colored. Remove from heat.</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Toss the diced butternut squash pieces with a little olive oil, salt and pepper, and spread on a small baking sheet. Roast at 375 for 15 minutes, until tender and slightly browned.</p> <p style="font-family: trebuchet ms;" class="MsoNormal">Brush your pizza crust with some olive oil and sprinkle with minced garlic. Top with the cheeses, caramelized onions, sage leaves and diced butternut squash. Bake for 10-15 minutes. Cool slightly before cutting and serving.</p>Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.com7