tag:blogger.com,1999:blog-24815306730511494012024-03-06T22:34:02.535-05:00 Neurotic Kitchen ~ cook from your heart without losing your headSam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.comBlogger287125tag:blogger.com,1999:blog-2481530673051149401.post-15112525785101846252022-01-30T16:59:00.009-05:002022-01-30T17:24:49.946-05:00Cream Tea Scones with Lemon Icing <p><span style="font-family: trebuchet; font-size: medium;">Around here, snowy winter Sunday mornings are for baking. On these lazy days, it's inevitable that you'll find me whipping up one of a dozen recipes I make over and over again because they are so fast and easy to execute. I am a creature of habit, particularly where baking is concerned, and this is because I've just never felt I had the innate "touch" of a great baker, so familiarity comforts me. With that said, I sure do love <a href="http://www.neurotickitchen.com/2020/06/the-cake-of-summer-ricotta-berry-cake.html">tinkering with already excellent recipes</a> to adapt them seasonally and more importantly, to <a href="http://www.neurotickitchen.com/2019/07/the-dessert-you-didnt-know-you-needed.html">my many cravings</a>. </span></p><p><span style="font-family: trebuchet; font-size: medium;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFagWSXmd-R9clOw3tEv75cZZ3WSq0aS3m7oYDA5sARy0puGfwTnCdQlrEw3-0vYhcnO-_2m_xmlDq2t-ghyjyYSaSjrcj7KMtmYtoPA14UPZucn8JPRAdfeurpaJ7aRsnaa3N68OtxH_W7VOvTQxQ9MuCAWSDISgmhryiuowJmBx3FxjMez6KmMDLuA=s3992" style="margin-left: auto; margin-right: auto;"><span style="font-family: trebuchet; font-size: medium;"><img border="0" data-original-height="3992" data-original-width="2760" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFagWSXmd-R9clOw3tEv75cZZ3WSq0aS3m7oYDA5sARy0puGfwTnCdQlrEw3-0vYhcnO-_2m_xmlDq2t-ghyjyYSaSjrcj7KMtmYtoPA14UPZucn8JPRAdfeurpaJ7aRsnaa3N68OtxH_W7VOvTQxQ9MuCAWSDISgmhryiuowJmBx3FxjMez6KmMDLuA=w443-h640" width="443" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">King Arthur Baking's Perfect "Cream Tea Scones" </span></td></tr></tbody></table><span style="font-family: trebuchet; font-size: medium;"><br /></span><p></p><p><span style="font-family: trebuchet; font-size: medium;">Would anyone argue that a batch of scones, warm out of the oven, sliced open with a more than generous swipe of salted butter smeared inside, are one of life's great pleasures? The whole family loves them and because they require only one bowl to prep and ingredients you've already got in your pantry, they're an absolute no brainer. <a href="https://www.kingarthurbaking.com/recipes/cream-tea-scones-recipe">King Arthur Baking's Cream Tea Scones</a> is a stellar recipe in the scone genre (there are also butter based scones as well). I've probably made these at least twice a year for 5 years now. They're simple, satisfying, special, and importantly, never dry. </span></p><p><span style="font-family: trebuchet; font-size: medium;">This morning, for whatever reason, something got into me and my persistent lemon cravings took over, causing me to want to put a little spin on our regular scones. With my favorite <a href="http://www.neurotickitchen.com/2019/07/the-dessert-you-didnt-know-you-needed.html">lemon brownies</a> in mind, I went ahead and road-tested an ad libbed lemon iced version with half of the dough. The result I had hoped for, a sweet, tangy, slightly salty lemon icing on the same tender scones, only this time inflected with lemon zest, was as I'd hoped, and it definitely scratched my itch for a citrus. For the final flourish, I did not even consider leaving out the salted butter I usually spread inside upon serving - and in doing so, the perfect sweet, salty, zingy breakfast bite was born. Don't hesitate to try King Arthur Baking's fantastic original version, but I've jotted down my new Lemon Iced rendition below. I hope you enjoy it if you try.</span></p><p><b><u><span style="color: #ffa400; font-family: trebuchet; font-size: medium;">Cream Tea Scones with Lemon Icing</span></u></b></p><p><b><span style="color: #ffa400; font-family: trebuchet; font-size: medium;">Adapted from King Arthur Baking</span></b></p><p><b><span style="color: #ffa400; font-family: trebuchet; font-size: medium;">Serves 12</span></b></p><p><b><span style="color: #ffa400; font-family: trebuchet; font-size: medium;">Ingredients:</span></b></p><p><span style="font-family: trebuchet; font-size: medium;">3 Cups All Purpose Flour</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 Tablespoon Baking Powder</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 teaspoon Salt</span></p><p><span style="font-family: trebuchet; font-size: medium;">1/3 Cup Granulated Sugar</span></p><p><span style="font-family: trebuchet; font-size: medium;">Zest of 1 Lemon</span></p><p><span style="font-family: trebuchet; font-size: medium;">~</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 teaspoon real Vanilla Extract</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 teaspoon Lemon Juice</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 1/3 to 1 1/2 Cup Heavy Cream, plus more for brushing on Scones</span></p><p><span style="color: #ffa400; font-family: trebuchet; font-size: medium;"><b>For the Lemon Icing:</b></span></p><p><span style="font-family: trebuchet; font-size: medium;">1/2 to 3/4 Cup Confectioner's Sugar </span></p><p><span style="font-family: trebuchet; font-size: medium;">1 teaspoon Lemon Juice</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 tablespoon Heavy Cream + more as needed</span></p><p><span style="font-family: trebuchet; font-size: medium;">1 drop Yellow Food Color (optional)</span></p><p><span style="font-family: trebuchet; font-size: medium;">Pinch of Salt (plus additional)</span></p><p><b><span style="color: #ffa400; font-family: trebuchet; font-size: medium;">Method:</span></b></p><p><span style="font-family: trebuchet; font-size: medium;">Preheat the oven to 425</span></p><p><span style="font-family: trebuchet; font-size: medium;">Line a baking pan with parchment</span></p><p><span style="font-family: trebuchet; font-size: medium;">Mix Dry Ingredients in a bowl with the Lemon Zest, whisking together until well incorporated.</span></p><p><span style="font-family: trebuchet; font-size: medium;">Measure Heavy Cream into a measuring cup and add the rest of the wet ingredients to that cup. Stir.</span></p><p><span style="font-family: trebuchet; font-size: medium;">Flour a clean surface. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Slowly pour the liquid into the dry ingredients, mixing with a large fork until a cohesive dough forms.</span></p><p><span style="font-family: trebuchet; font-size: medium;">The dough should be drier, not sticky or wet, but you can add a little extra cream as needed to help it come together. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Cut the dough into halves and place them onto the floured surface. Pat them into round discs, about 3/4 inch high and 5 or more inches wide. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Brush both discs with additional Heavy Cream and cut them into six even wedges a piece. Move the wedges onto the baking pan and parchment with ample space in between them.</span></p><p><span style="font-family: trebuchet; font-size: medium;">Place the whole baking pan in the freezer for 15 minutes. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Once fully chilled, place in the oven to bake 14 - 15 minutes until the edges are becoming a dark golden but not burnt color. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Pull out the scones. As they cool a bit on a new surface, mix up the Lemon Icing ingredients in a small bowl. If you need a little extra liquid add a few more drops of Heavy Cream. Stir or whisk until very smooth. </span></p><p><span style="font-family: trebuchet; font-size: medium;">Once the scones have cooled for about 5 minutes, dip their tops in the icing. Optionally sprinkle with another pinch of salt and enjoy! </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgp3EDuoY8ZxHB7O-jQOLiCJcYti9WVxlMKgHgEQVll2wZ77hLDhsuR5FlVyHo1Dja06ydP68s_0A-r9-dYiVRq7LOF2yXvct5arQ_j5HnZrGD3h1ar-CO3UTY10Z0l0jdH6xAz1JqnnciJjV34a8JkILZp5e5IujaK73E3USHBo3Tkun0d0rgppzKsmQ=s3741" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3741" data-original-width="2863" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgp3EDuoY8ZxHB7O-jQOLiCJcYti9WVxlMKgHgEQVll2wZ77hLDhsuR5FlVyHo1Dja06ydP68s_0A-r9-dYiVRq7LOF2yXvct5arQ_j5HnZrGD3h1ar-CO3UTY10Z0l0jdH6xAz1JqnnciJjV34a8JkILZp5e5IujaK73E3USHBo3Tkun0d0rgppzKsmQ=w490-h640" width="490" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Lemon glazed and ready to be plated </span></td></tr></tbody></table><span style="font-size: medium;"><br /></span><p><br /></p>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-54945984936801030732021-07-25T21:29:00.011-04:002022-01-30T17:02:00.305-05:00New Family Classic - Salted Maple Blondies <span style="font-family: trebuchet; font-size: medium;">Today, I am very excited to record another irresistible dessert that will undoubtedly make our family rotation. Conceived in a moment of desperation wherein I was craving something chewy, buttery, sweet and salty (what's new?), these Salty Maple Blondies were thrown together with the ingredients we had on hand in a pinch, and with the help of one of my favorite baking resources. More on that below. While Brownies are usually where it's at for me, I have been known to love a good Blondie, and the recipe I will share here is special for a variety of reasons. </span><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgPZkvAf5Coljoly9E30h5JwWPaM3-Z1VXCrqygE5ED4cDTG-S_ajj5LmOzcY6lQ6-VIclagdLGoidQ8M6mTbjPC-_38bsTKyTaKiT8jspBzM4tfxb1cRAxP_RwpkpXB5rSKTCs5vY5if/s835/IMG_3528.jpeg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="835" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgPZkvAf5Coljoly9E30h5JwWPaM3-Z1VXCrqygE5ED4cDTG-S_ajj5LmOzcY6lQ6-VIclagdLGoidQ8M6mTbjPC-_38bsTKyTaKiT8jspBzM4tfxb1cRAxP_RwpkpXB5rSKTCs5vY5if/w634-h640/IMG_3528.jpeg" width="634" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Salted Maple Blondies</span></td></tr></tbody></table><span style="font-size: medium;"><br /></span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">Much like our <a href="http://www.neurotickitchen.com/2014/09/cravings-deep-dark-chocolate-easiest.html">house recipe Brownies</a>, I don't prefer the cake-y variety, so I was thrilled when these came out extra chewy, sweet, and, as I had purposely intended, a little salty. They're also fully customizable (great with nuts or without, perfect with milk or dark chocolate), and they even give off some pretty strong cookie dough vibes, if you're into that kind of thing. Before we start, I have to give a shout to a wonderful resource that I turn to often, the <a href="https://www.oven.ly/recipes">Ovenly</a> Cookbook. It's one of my go to dessert cookbooks and the Blondie Recipe you see today was adapted from their recipe, <i>Ooey Gooey Honey Blondies,</i> which I am sure are also fantastic. </span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">We used Maple Syrup instead of honey and upped the salt content by using salted butter. We keep ours in the fridge so they are always chewy but firm. They also cut cleanly and beautifully when chilled, which is a trick I use on my brownies too. All in all, if you make this one bowl recipe, you're in for salty, sweet and buttery bliss. I prefer them cut in small squares or skinny bars as they are quite rich. Their salted maple character gives me the urge to serve them as a sweet after a country-style brunch with lots of bacon, but that is a story for another day. In short, you should try 'em! </span><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><b><span style="color: #bf9000; font-family: trebuchet; font-size: medium;"><u>Salted Maple Blondies</u></span></b></div><div><span style="color: #bf9000; font-family: trebuchet; font-size: medium;">Adapted from the Ovenly Cookbook's Honey Blondies</span></div><div><span style="color: #bf9000; font-family: trebuchet; font-size: medium;">Serves 8</span></div><div><span style="color: #bf9000; font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="color: #bf9000; font-family: trebuchet; font-size: medium;">Ingredients:</span></div><div><span style="font-family: trebuchet; font-size: medium;">Softened Salted Butter (for preparing the pan)</span></div><div><span style="font-family: trebuchet; font-size: medium;">1 Stick + 2 Tablespoons Salted Butter</span></div><div><span style="font-family: trebuchet; font-size: medium;">1 Cup packed Dark Brown Sugar (or, preferably, a 50/50 mix of Light Brown and Dark Brown)</span></div><div><span style="font-family: trebuchet; font-size: medium;">1/4 Cup Vermont or other Pure Maple Syrup</span></div><div><span style="font-family: trebuchet; font-size: medium;">1 Egg at room temperature</span></div><div><span style="font-family: trebuchet; font-size: medium;">1 teaspoon Salt</span></div><div><span style="font-family: trebuchet; font-size: medium;">1 teaspoon Pure Vanilla Extract or, my favorite, <a href="https://hivebrands.com/products/nielsen-massey-vanilla-paste?variant=34695554531464&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQjwl_SHBhCQARIsAFIFRVVFkz47BZZiuPl8_1j2VvTH2Sk98E4akT5_BI3sx8QDEcHiEX_-BVUaAosKEALw_wcB">Vanilla Bean Paste</a></span></div><div><span style="font-family: trebuchet; font-size: medium;">1 Cup plus 2 Tablespoons All Purpose Flour</span></div><div><span style="font-family: trebuchet; font-size: medium;">1/2 Cup Milk or Semisweet Dark Chocolate (bars cut into chunks or chips)</span></div><div><span style="font-family: trebuchet; font-size: medium;">1/3 Chopped Raw Pecans or Walnuts (Optional)</span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="color: #bf9000; font-family: trebuchet; font-size: medium;">Method:</span></div><div><span style="font-family: trebuchet; font-size: medium;">Preheat your over to 350 and line a 8x8 Baking Pan with foil and then grease with salted butter.</span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">In a small pan, melt the butter over a low flame until melted. Allow it to cool. In a big bowl, use a whisk to blend the melted butter, brown sugar(s), maple syrup, egg, salt, and vanilla extract until well blended and without lumps. Now add the flour and mix until incorporated, chocolate chunks, and blend again until they are well distributed, using a spatula.</span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">Spread the batter into a pan and smooth it out all the way to edges. Sprinkle nuts on top if you so choose. </span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">Bake for 28-30 minutes until the center has firmed up and the edges are golden brown. Cool and place in the fridge for 2 hours (don't skip this step). Even more preferably you can put it right into the freezer for a half hour before cutting. This will speed the process up and ensure they are the best possible texture. </span></div><div><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span style="font-family: trebuchet; font-size: medium;">Use the foil to lift out of the pan and onto a cutting surface. Cut into bars or 2x2 inch squares. Store in the fridge and serve chilled as you enjoy. </span></div></div>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-10415249363249698432020-06-28T22:56:00.001-04:002020-06-29T12:56:51.581-04:00The Cake of Summer - Ricotta Berry Cake<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Our family's official cake of Summer 2020 is all you might expect craving during this most tumultuous time in many of our lives - simple, comforting and, somehow, familiar. Because the pandemic has made shopping more challenging, you'll be happy to discover how customizable this fruit-driven Ricotta Cake is. No matter how I tinker with it, it comes out absolutely beautiful and delicious with whatever berries or stone fruits (such as peaches, nectarines, plums) are available and seasonal. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Raspberry Ricotta Cake with Lemon Whipped Cream, Photo: NK</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />Needless to say, I have had some extra time on our hands lately, so I've been able to make this cake a few times now, tweaking the original <a href="https://www.bonappetit.com/recipe/raspberry-ricotta-cake">recipe from Bon Appetit</a> slightly and adding two different flavored Whipped Cream toppings that, at least for me, are a welcome vehicle both for complementary flavors and additional creaminess. The cake is perfectly fine on its own, but I've been known to be a little<i> extra in the kitchen - but only in ways that don't add much labor, of course!</i> One key ingredient sets my cake apart from the original: <a href="https://www.amazon.com/s?k=vanilla+bean+paste&hvadid=78065376967440&hvbmt=be&hvdev=c&hvqmt=e&tag=mh0b-20&ref=pd_sl_29f79vsjcf_e">Vanilla Bean Paste</a>. I use this in nearly everything I bake in place of Real Vanilla Extract (I prefer either Rodelle or Nielsen-Massey brand). The paste has actual Vanilla Bean specs in it and is really packed with flavor and just a bit of additional sweetness. It's a great investment if you bake a lot, but certainly not necessary to have. I feel the same about Vanilla Beans (which I used in one of the Whipped Cream variations below). They are a great thing to have in your pantry and take so many recipes over the top with barely any effort. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />I hope you enjoy giving this easy Ricotta Berry Cake a spin. At 10-15 minutes to prepare, you're sure to be making it all summer. Here's to less crazy times ahead, but until then, stay healthy and safe! xxxooo -Neurotic Kitchen. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDiF02Owhs5K0xerv8KrvTHFWeartjfI4sWeJZf87zyCHM490Wg1gxJi9OTOkHYB0SIqpgZfKm-0vivmIH0GfWJCCZtqcYfMCZmxmEX25pA_E2DVQDZNQykRAr_GBGpBhdOfVbk53L6V1/s1600/IMG_1424.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1375" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDiF02Owhs5K0xerv8KrvTHFWeartjfI4sWeJZf87zyCHM490Wg1gxJi9OTOkHYB0SIqpgZfKm-0vivmIH0GfWJCCZtqcYfMCZmxmEX25pA_E2DVQDZNQykRAr_GBGpBhdOfVbk53L6V1/s640/IMG_1424.jpeg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Raspberry Ricotta Cake, Photo: NK</span></td></tr>
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<span style="color: #e06666;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Raspberry Ricotta Cake (+ Peach Strawberry Variation & Whipped Cream Toppings)</b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Parchment</span><span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"> Paper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Round 9 inch cake pan</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Nonstick Vegetable Oil Spray (I have also used Olive Oil applied with paper towel and it works just fine)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons Baking Powder</span><span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon Kosher Salt</span><span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 large Eggs</span><span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups full fat Ricotta Cheese (I use Galbani brand most often)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 Tablespoon Heavy Cream (optional, but will make for a moister cake- I recommend doing this if especially if you feel the Ricotta is on the drier side)</span><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon Vanilla Bean Paste (or Real Vanilla Extract)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup Salted Butter, melted (1 stick)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1.5 cups Fresh Raspberries</span><span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"> (*for Peach + Strawberry Variation add 1 3/4 -2 Cups chopped Strawberries and Peaches plus some for the topping once cake has been poured in the pan)</span></div>
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<span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"><b>*See optional Whipped Cream Accompaniments below</b></span></div>
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<span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #e06666;">Method:</span></b></span></div>
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<span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350 degrees and take your 9 inch round cake pan and line it with Parchment Paper, leaving some overhang. Grease the Parchment with Nonstick Spray or a little oil. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">In a large bowl, whisk the Flour, Sugar, Baking Powder, and Salt. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Now, whisk the Eggs, Ricotta, Heavy Cream (if using) and Vanilla Bean Paste or extract in a medium bowl until smooth. Fold this mixture into dry ingredients just until blended. Now fold in melted Butter, followed by * 1 1/4 Cup Raspberries, taking care not to crush berries. Scrape the batter into prepared pan and scatter remaining 1/4 Cup Raspberries over top. (*or 1 3/4- 2 cups fruit for the Strawberry Peach Variation)</span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Bake cake until it is golden brown in color and and a toothpick inserted into the center comes out clean, 50 minutes in most ovens. Let cool at least 20 minutes before unmolding. Serve with a dollop of the optional Whipped Cream Toppings below!! </span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><b>NOTE:</b> The Cake itself can also be made two days ahead and stored tightly wrapped at room temperature. The Whipped Cream can also be made ahead and stored in the fridge several days. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQX9U0Y06NXRfG7XIPT-VsiKKXSksM-rNbFYiuvQ4E2aT9DUKurstcZIRmS5aPheravVMYbpHi0oXoZOJCMz8YrAz1tsU14erySSfNJ7oanddrF7Mfzv1ppTuEjsGsm20A5jxy2zeMNnu/s1600/IMG_2264.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQX9U0Y06NXRfG7XIPT-VsiKKXSksM-rNbFYiuvQ4E2aT9DUKurstcZIRmS5aPheravVMYbpHi0oXoZOJCMz8YrAz1tsU14erySSfNJ7oanddrF7Mfzv1ppTuEjsGsm20A5jxy2zeMNnu/s640/IMG_2264.jpeg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Strawberry Peach Variation with Vanilla Bean Whipped Cream, Photo: NK</span></td></tr>
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<b style="background-color: white;"><span style="color: #e06666; font-family: "trebuchet ms" , sans-serif;">Lemon Whipped Cream (Recommended for Raspberry Cake)</span></b></div>
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<span style="color: #e06666; font-family: "trebuchet ms" , sans-serif;"><b>(From Bon Appetit Magazine)</b></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 cup heavy whipping cream</span><span class="Apple-converted-space" style="background-color: white; font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 tablespoons sugar</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">zest of 1 lemon</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 teaspoons lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">*Beat all ingredients in a bowl until stiff peaks form<br /><b><span style="color: #e06666;"><br /></span></b></span><b style="background-color: white;"><span style="color: #e06666; font-family: "trebuchet ms" , sans-serif;">Vanilla Bean Whipped Cream (Recommended for Strawberry or Peach Strawberry Cake)</span></b><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 Cup Heavy Whipping Cream</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 Tablespoons Sugar</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 teaspoon Real Vanilla Extract or Vanilla Bean Paste</span><br />
<span class="Apple-converted-space" style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 Vanilla Bean, scraped out, bean set aside for another use (optional) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">*Beat all ingredients in a bowl until stiff peaks form</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg08ZZExWE_L4KWhdQOFrtyeOMZfvFMEXSlwbxfrHJ7qSBXMmIzdIprOFC9V4DyXXe_HtEdrOtcGD1Y48nJKp-Cr2ZVB5YaVd34YLMeFvdfFOx0XPEwBJszFijbbWeNQOrNYOqEFITxcvq/s1600/staw.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg08ZZExWE_L4KWhdQOFrtyeOMZfvFMEXSlwbxfrHJ7qSBXMmIzdIprOFC9V4DyXXe_HtEdrOtcGD1Y48nJKp-Cr2ZVB5YaVd34YLMeFvdfFOx0XPEwBJszFijbbWeNQOrNYOqEFITxcvq/s640/staw.jpeg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Strawberry Peach Variation, Photo: NK </span></td></tr>
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-62807535911706379312020-01-06T20:59:00.000-05:002020-01-06T21:04:02.829-05:00How To: Classic Italian American Cheese & Salumi Platter <span style="font-family: "trebuchet ms" , sans-serif;">Want to kick off a fabulous party? There's no better way to get the conversation going than by bringing your hungry guests together around a smashing cheese (and sometimes meat) platter. As the conventional wisdom goes, such a plate need not be complicated to create and there's no need to include more than just a few high quality components for it to be successful. While these are both absolutely TRUE statements, there is still something to be said for the buzz and mouthwatering visual you can create with a decadently abundant Cheese & Salumi plate that overflows with flavors, colors, and textures.</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">Classic Italian American Cheese & Salumi Board</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />Italian Americans, having forged what I will lovingly call a new branch of their ancestral brand built around culinary extravagance ("abbondanza,"as they would say), are the force behind what many of us think of when we picture an over the top cheese and meat board. With this in mind, I glossed over years of other delightful themed cheese plates I've created (from French, to Spanish, to those inspired by the American South), and tapped into my Brooklyn Italian roots to bring you this classic Italian (American) Cheese & Salumi Platter. The <i>how to</i> continues below. Do check out some of our other themed platters here: <span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2012/04/easter-hors-doeuvres-french-cheese.html" style="color: #197f66;">French Cheese and Charcuterie Plate</a> / </span></span><span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/12/all-american-starters-southern-cheese.html" style="color: #197f66;">Southern Cheese Plate with the works!</a> / </span></span><a href="http://www.neurotickitchen.com/2016/11/thanksgiving-starters-ultimate-cheese.html">Thanksgiving Cheese Board</a>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">It's never too early to get ready for the next party or holiday. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">**For more great tips on how create a winning Antipasti for a crowd, <a href="http://www.neurotickitchen.com/2016/11/thanksgiving-starters-ultimate-cheese.html">CLICK HERE</a>. **</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Classic Italian American Cheese & Salumi Platter</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Serves 8 Adults</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>3-4 Italian Cheeses</b> (Clockwise from top of photo: sliced Ubriaco or similar (drunken goat cheese with purple rind), cubed Provolone (bold, salty and tangy- choose Provolone Dolce for a milder flavor), Marinated Mozzarella Balls (recipe follows - you'll need 10-12 small bite sized bocconcini balls), and Piave Vecchio (mild, snackable Italian Cheeese, a kid favorite too)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 hard Italian Salami</b>, sliced thin (we like many varieties from Olli Salumeria brand)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>3/4 Lb to 1Lb Imported Prosciutto</b> di Parma or San Daniele (choose the best you can afford), there are also many good domestic Prosciuttos as well</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Mixed Olives </b>(suggested: Castelvetrano variety in green, Kalamata/Nicoise or Oil Cured in black) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Radicchio Leaves</b> (pictured with Provolone cubes nestled in them)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Fresh Oregano Sprigs </b>(pictured as garnish and used in Marinated Artichokes) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Italian Parsley</b> (pictured as garnish and used with Mozzarella balls)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Halved Breadsticks</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Carr's Water Crackers</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Good Italian or French Bread</b>, sliced thinly</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Orange Fig Preserve</b> - we like Dalmatia Brand </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Satsuma Mandarin Orange</b> (ideally with stem and leaf) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Olive Oil </b>About a 1/2 to 3/4 Cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 <b>Lemons </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 head<b> Garlic </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Salt</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Pepper </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">10-12 Small Balls of Mozzarella (Bocconcini)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Jar Roasted Red Peppers</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 14 Ounce Can Artichoke Hearts -Marinated Artichoke recipe follows (or buy ready marinated) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>To Prepare & Serve:</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Make the Marinated Artichokes (method follows) 8 hours ahead of the night before.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Use your imagination on this one but basically you add 1/3 cup of Olive Oil to a small pan. Warm over medium-low heat and add 3-4 crushed Garlic Cloves, cooking until they become slightly golden. Add about a half a lemon, sliced, then a few sprigs of herbs such as Oregano or Fresh Marjoram. Turn off the heat and squeeze the rest of the Lemon's juice into the Olive Oil. Season with Salt and Pepper (and Crushed Red Pepper if you like). Pour oil and all its contents over artichokes in a non-reactive container (glass) and let marinate 8 hours or overnight, tossing a few times along the way. Remove the Lemons and Herb Sprigs before serving.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Slice the <b>jarred Red Peppers</b> into bit sized pieces. Toss them with one to two cloves of thinly sliced Garlic. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Toss the <b>Mozzarella balls</b> with some Olive Oil and a few pinches finely chopped Italian Parsley. Season with a little Salt and Pepper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Cube and slice the various Cheeses as described above</b>. I nestled the Provolone cubes in bright red <b>Radicchio leaves</b> (use 1 or 2 to form a cup)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Arrange all the other components as pictured. I like to use an oval or round wood board and a series of small bowls to hold the composed items (Mozzarella, Peppers, Artichokes). Enjoy!! </span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-49479221106223605292020-01-05T13:12:00.000-05:002020-01-05T13:22:56.962-05:00Holiday House Recipe - Our Favorite Pignoli Cookie <span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;">After many years of baking, testing, and refinement (AKA: eating them non stop each Christmas), I’m ready to share our family's favorite Pignoli Cookie recipe. These are, to my mind, the best holiday cookie of all time. They are good year round and versatile enough to serve from breakfast (they are the ultimate coffee cookie) straight through to dessert. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrJ3GeaP9wNoY6wKplHc4W3isgL7s-vR6zGClp8oMfdKFbc6tmrFxBb_LEIc_lws9ilREgHnwrvvBsOnBjPaI1Tt5xrwTctzP_rODhuspQRKUUeM-2tU783u3PytW7oxPDEWN1koRFmNF/s1600/pignoli+done+.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrJ3GeaP9wNoY6wKplHc4W3isgL7s-vR6zGClp8oMfdKFbc6tmrFxBb_LEIc_lws9ilREgHnwrvvBsOnBjPaI1Tt5xrwTctzP_rODhuspQRKUUeM-2tU783u3PytW7oxPDEWN1koRFmNF/s640/pignoli+done+.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif;">As if that weren't enough, they are naturally Gluten Free and Dairy Free. Pignoli are truly cookies for us all. With so many great things going for them, the fact that they can also be prepped in minutes </span><span style="font-family: "trebuchet ms" , sans-serif;">have solidified their top spot in my holiday (and every day) cookie pantheon. Before we go on to reveal the house recipe, I must give my thanks to genius chef, <a href="http://www.neurotickitchen.com/2013/10/a-cookie-to-pine-for-lidias-pignoli.html">Lidia Bastianich, for the original recipe</a>. I've made hers many times over the years, and while it is delicious, I have found that we prefer ours much less sweet. </span></span><br />
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<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif;">We use only half the sugar of the original, but the ratio is very flexible and can adjust to your personal taste. If you want them sweeter, you can add a little more sugar, but I’d suggest stopping at 3/4 cup. Also, our cookies have evolved to include a dusting of confectioner's sugar once finished. This extra layer of sugar is the perfect counterbalance to the lightly sweet and almond-y chewiness of the cookie interior, complemented by the firmly textured, savory and toasty pine nut flavor. These cookies also make the perfect host/hostess gift. The batches you give don't have to be huge (a dozen is quite nice in fact) because they happen to be so satisfying that you really only need one or two (but don’t feel bad if you can’t stop). Pignoli Cookies also last a few weeks frozen in an airtight container.</span></span></span><span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;">They freeze well too! Recipe follows below.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #262626;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><u><b>Our Favorite Pignoli Cookies</b></u></span></span><br />
<b style="font-family: "trebuchet ms", sans-serif;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Makes 25-30 </span></b><br />
<b style="font-family: "trebuchet ms", sans-serif;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b style="font-family: "trebuchet ms", sans-serif;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><b style="font-family: "trebuchet ms", sans-serif;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-small;"> </span></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;">14 ounces of Almond Paste - I prefer to use one tube of Odense Brand plus One Box of Solo Brand (you’ll need to remove one ounce as solo comes in 8 Oz boxes). </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1/2 Cup Granulated Sugar</span></span></span><br />
<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">2 large Egg Whites </span></span><br />
<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Finely grated zest of one big Orange </span></span><br />
<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1.5 cups whole Pine Nuts</span></span><br />
<span style="background-color: white; color: #262626;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">A few Tablespoons of Confectioner’s Sugar for dusting </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><b>Equipment:</b></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="background-color: white;"><span style="color: #262626; font-family: "trebuchet ms" , sans-serif;">2 to 3 medium to large Baking Sheets lined with Parchment Paper</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="background-color: white;"><b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="background-color: white;"><b><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Method: </span></b></span></span></span><br />
<span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350 with rack in the middle. Crumble almond paste into the work bowl of your food processor fitted with a whisk and process until you get fine crumbs. Add sugar gradually as you continue to process. Once you’ve added all the sugar, add the egg whites and orange zest. Spread the pine nuts on a plate. Form the dough into 1 inch sized balls (about 2 Tablespoons) by rolling them with your palms. Having your hands just slightly damp is helpful in doing this. Then roll the balls in the pine nuts and place them on the baking sheets with a little space in between. (Photos below). </span><br />
<span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="background-color: white; color: #262626; font-family: "trebuchet ms" , sans-serif;">Bake until the pine nuts become slightly golden but not burnt (I watch them very carefully at the end) about 14-15 minutes. The cookie will appear very, very soft but will firm once you let them cool on baking sheet and then transfer to a plate or rack. Once cooled, sprinkle with confectioner's sugar!</span><br />
<span style="background-color: white; color: #262626; font-size: 14px;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZR5vcCCfEUlftq2O2U1OI-bUKggGLhUhukcuktby4kk35bzBSCBJ_0L1knZn903o0XjG2RAVOlIYJszVMHVQWxBnTSycD3IwggcIu0Lig2C6DKrG-a3H35RRUWm3E0_i4kb6hBqIh256/s1600/pignoli+sheet+pan+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZR5vcCCfEUlftq2O2U1OI-bUKggGLhUhukcuktby4kk35bzBSCBJ_0L1knZn903o0XjG2RAVOlIYJszVMHVQWxBnTSycD3IwggcIu0Lig2C6DKrG-a3H35RRUWm3E0_i4kb6hBqIh256/s400/pignoli+sheet+pan+.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Ready for the oven</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwG5HmrXI9-OHEZWxnOYGBpZ-GJDSXEXqxciLhhbNJKlR0ypl_39Tn-ptnPzYbzb1HSBjnVX3dwfQXoKwlQ2Qx4eLRXG2vM6DbQLPJQx0rCzXW0WLMwKjmDgFdI2ivj1ZSHNXKBxTNrn8/s1600/pignoli+dust+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwG5HmrXI9-OHEZWxnOYGBpZ-GJDSXEXqxciLhhbNJKlR0ypl_39Tn-ptnPzYbzb1HSBjnVX3dwfQXoKwlQ2Qx4eLRXG2vM6DbQLPJQx0rCzXW0WLMwKjmDgFdI2ivj1ZSHNXKBxTNrn8/s400/pignoli+dust+.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">The final dusting</span></td></tr>
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-75032898753627527702019-07-15T23:05:00.001-04:002019-11-07T12:13:41.838-05:00The Dessert You Didn't Know You Needed - Lemon Brownies <span style="font-family: "trebuchet ms" , sans-serif;">My love of lemon is well documented on this blog (take a look <a href="http://www.neurotickitchen.com/2018/02/baking-inspiration-lemon-shortbread.html">here</a>, <a href="http://www.neurotickitchen.com/2013/08/pizza-with-punch-lemon-pizza-sorrentina.html">here</a>, and <a href="http://www.neurotickitchen.com/2012/06/lemon-lust-crab-pasta-with-lemon-and.html">here</a>) so it was only natural that in my quest for the perfect dessert fix, I stumbled on yet another lemon sweet to add to my repertoire. If you're like most people, you might find the idea of a Lemon Brownie quite out of the box. Nevertheless, these didn't seem all that odd to me, because years ago I had discovered and enjoyed a similar recipe - Paula Deen's unexpectedly delicious recipe for orange brownies. And by discovered I mean I shamelessly ate far more than my fair share when a coworker brought them to the office. While my opinion of Paula has seen better days, her brownies (they are tangy, chewy, and orangey-just like a brownie but without the chocolate), made me a believer. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE9Uw3hyphenhyphenrRQouVSbm4DkmAB2L7WfPHJjdenExoh__lgD1Q_Aj7Joy5YVO0o440ZlodVWszytu97NK_TTlxv-b0FKCe7APBvBTdMQHfyp7T7RPGc-3bOkau6pdWBdJL3M9WeQtwHGsxqd7/s1600/Screen+Shot+2019-07-14+at+9.54.23+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1182" data-original-width="966" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE9Uw3hyphenhyphenrRQouVSbm4DkmAB2L7WfPHJjdenExoh__lgD1Q_Aj7Joy5YVO0o440ZlodVWszytu97NK_TTlxv-b0FKCe7APBvBTdMQHfyp7T7RPGc-3bOkau6pdWBdJL3M9WeQtwHGsxqd7/s640/Screen+Shot+2019-07-14+at+9.54.23+PM.png" width="523" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Lemon Brownies, Photo: Neurotic Kitchen </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">So what makes today's recipe more Lemon Brownie than the ubiquitous lemon bar? It's all about the texture - these will not be cake-like. What emerges from your oven will be chewy and fudgey, which is, in fact, just the way I like my <a href="http://www.neurotickitchen.com/2014/09/cravings-deep-dark-chocolate-easiest.html">chocolate brownies</a>. The result is a bitesized confection that is tart but sweet, and overall, a hugely satisfying little sunny bite. For me, the lemon brownie is the epitome of an easy and elegant handheld dessert. Rest assured, the kids will like them too! </span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;">We'll get to the recipe soon, but first, some tips:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Bring butter fully to room temperature.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Do not overmix batter.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Do not overbake batter. It's done when you see just the slightest golden color at the very corners of the pan. Not more than 25 minutes in most ovens - you'll want to keep an eye on it. </span><br />
<br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Lemon Brownies</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Recipe very lightly adapted from <a href="https://wickedgoodkitchen.com/best-ever-lemon-brownie-bars-gluten-free-option/">Wicked Good Kitchen</a></b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1 Cup All Purpose Flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Cup Granulated Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon fine Sea Salt </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2/3 Cup Salted Butter (equal to 11 Tablespoons) + a bit extra for greasing the pan</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Large Eggs + 1 Large Egg White</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tablespoon + 1 teaspoon Grated Lemon Zest </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoon + 2 teaspoons Lemon Juice</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<b style="color: #b45f06; font-family: "Trebuchet MS", sans-serif;">Glaze Ingredients:</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 Cup Sifted Confectioner's Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tablespoon + 1 teaspoon Lemon Juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2.5 teaspoons Lemon Zest</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">+ one drop of yellow food color (completely optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">+ flakey Sea Salt (also optional)</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Equipment:</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Parchment Paper</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Glass or metal pan (9x9)</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Place rack in lower third of the oven and preheat to 350 degrees. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Grease the baking pan with butter and place parchment into the pan, leaving an overhang so you can easily lift the brownies out of the pan once they've cooled. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Using a mixer fitted with a paddle attachment (or using a whisk in a large bowl and mixing by hand), stir together flour, sugar, and salt until well incorporated. Add butter and mix until well combined. Do NOT beat at high speed or over mix. In a small bowl whisk the eggs, lemon zest, and lemon juice together. Scrape edges of the bowl and pour the contents into the flour batter bowl, stirring with a whisk (or electric mixer) until the batter well blended and smooth. Once again, do not over-beat (note: this is precisely why I like to make this recipe by hand, just be sure ingredients are well-incorporated). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">With a rubber spatula, scrape batter into the baking pan and smooth the top. Place in the oven to bake for 25 minutes. Do not overbake. You will see slightly golden edges beginning to appear. The middle will be semi-firm but not hard. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Let the brownies fully cool and then gently lift them out of the pan by the parchment overhand, supporting the bottom as well. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Make the glaze </b>by combining the confectioner's sugar, lemon juice, and lemon zest and whisk vigorously until smooth and glossy. You have two options with the glaze - you can either pour it onto the uncut brownies and cut them once it has hardened, or you can cut the brownies into small bitesized bars and separate them on a plate. Using a spoon, drizzle the glaze onto each until almost totally covered. This is my preference. In either scenario you can optionally sprinkle the tiniest bit of flakey sea salt on to of the icing as it hardens. If your lemon zest is not bright yellow, you can add a drop of yellow food color to the glaze before adding it.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">These brownies can be stored up to five days in fridge if you place them in an airtight container. They also freeze nicely! </span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-43439569600637488402019-03-07T22:59:00.005-05:002019-04-04T15:12:29.365-04:00Mardi Gras in Minutes - Cajun Shrimp & Grits with Chard <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Sorry it's taken so long for me to do a new post. Life's gotten extra busy -- I'm sure you can relate. Though I'm committed to adding more content here on my very first love, Neurotic Kitchen, you can always find frequent updates on our everyday meals and exploits over on <a href="https://www.instagram.com/neurotickitchenista/">instagram</a>. Today's dish, an easy Mardi Gras meal that comes together in just 20 minutes (if you get pre-cleaned shrimp), originated over on instagram! I so enjoyed making and eating it, I knew it had to be recorded here for my archives. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br />Check out the details below and I promise it won't be so long until I post again! </span></div>
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXWovLZQXVVQU_XeaVCFC4WxKqgCgqB2a8RfsZDidgQI-ttwuDKdP25Fz_2n5LFIsQGXwoHMyj2JIP09CkAhe5IW7x7uATRF4bggIBvYXn9RXRei9Wj65joMFReucHK5qWO1UrrhnR3G7/s1600/Screen+Shot+2019-03-07+at+10.27.23+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="920" data-original-width="1186" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXWovLZQXVVQU_XeaVCFC4WxKqgCgqB2a8RfsZDidgQI-ttwuDKdP25Fz_2n5LFIsQGXwoHMyj2JIP09CkAhe5IW7x7uATRF4bggIBvYXn9RXRei9Wj65joMFReucHK5qWO1UrrhnR3G7/s640/Screen+Shot+2019-03-07+at+10.27.23+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Cajun Shrimp & Grits with Chard, Photo: NK</span></td></tr>
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<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span></span>
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span></span>
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><u>Cajun Shrimp & Grits with Chard</u></b></span></span><br />
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Serves 3-4</b></span></span><br />
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Timing: can be made in 20 minutes with pre-cleaned shrimp</b></span></span><br />
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></span>
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">1 Cup Quick Grits</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">1 Lb medium sized wild Shrimp, peeled, pre-cleaned, tails on or off </span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">Cajun Spice Blend (double recipe below)</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">1 Bunch Rainbow or Red Swiss Chard</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">2 Pats Butter</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">Canola or Grapeseed Oil for cooking Shrimp</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">Cheddar Cheese, for grating, optional</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">Hot Sauce of your choice</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">Mix Cajun Spice Blend (do ahead if possible). Recipe follows below. </span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">Wash and dry Chard, cut the leaves into 2 inch ribbons and the stems into half-inch lengths (do ahead if possible)</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">Rinse shrimp and pat dry. Season on both sides with Cajun Spice Blend.</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">Start your Quick Grits according to the package instructions (boil water and add the grits) and while you are doing so, add 2 tablespoons of oil in a separate skillet and cook your shrimp, a few minutes per side, until fully pink and golden from the spices - the inside should be opaque but not dry. When shrimp are done set aside. In the same skillet, add a few tablespoons of water and toss in the chard over medium high heat. Let it wilt in the pan, stirring a few times (3-4 minutes). Add some butter to the Grits and loosen with water if needed.<br /><br />To serve, spoon some Grits into each bowl, add grated cheddar if you like. Top with shrimp and chard, plus hot sauce of your liking. Enjoy! </span></span><br />
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span></span>
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b><u> Cajun Spice Blend</u></b></span></span><br />
<span style="background-color: white;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Yield: Enough for 8 servings of shrimp</b></span></span><br />
<span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="background-color: white;"><b><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons salt</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"> 2 teaspoons garlic powder</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"> 2 1/2 teaspoons paprika</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"> 1 teaspoon ground black pepper </span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon onion powder</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"> 1 teaspoon cayenne pepper</span></span><br />
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif;"> 1 1/4 teaspoons dried oregano </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">1 1/4 teaspoons dried thyme</span><br style="background-color: white;" /><span style="background-color: white;">Optional crushed red pepper (will be quite hot with it) </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Method: </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mix! Can be made ahead. </span><br />
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<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-47730452570341708532018-08-12T22:37:00.001-04:002018-08-13T10:32:44.919-04:00Italian Grill - Spicy Shrimp Skewers <span style="font-family: "trebuchet ms" , sans-serif;">Today I'd like you to check </span><span style="font-family: "trebuchet ms" , sans-serif;">out one of my favorite recipes this summer -- Spicy Calabrian Shrimp Skewers. You may already know <a href="http://www.neurotickitchen.com/2014/04/restaurant-inspiration-flatiron-room.html">I'm a sucker for Calabrian chili,</a> so when I find it in a jar anywhere I always stock up in order to have it on hand. </span><span style="font-family: "trebuchet ms" , sans-serif;">I make </span><a href="https://parade.com/650165/alison-ashton/spicy-calabrian-shrimp/" style="font-family: "trebuchet ms", sans-serif;">Giada De Laurentiis' incredibly easy dish</a><span style="font-family: "trebuchet ms" , sans-serif;"> with large shrimp (about 16-20 count per pound). The recipe consists of a simple marinade which you let sit on the shrimp a few hours (4 is perfect). I then portion out the shrimp (4 per person alongside another protein is a good amount), and skewer them through the tail and opposite end of the shrimp. Using two skewers is a little trick I learned to prevent them from spinning on the stake, making them easier to flip. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Remember to soak the wooden skewers for at least an hour beforehand to prevent them from burning. Grill these just a few minutes per side until they are opaque and cooked through. Serve the shrimp kebabs alongside any other fish (or meat for surf and turf) atop lightly dressed greens or herbs -- so easy!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDy-r2YPZrou6yssvacRMxXCYaqwqCrmgKbwbNcnyDW7oWUNo768pRsez8Vfh5vXEpkfg7Tm0nbEUeUbBtm4WqACY2DlkgyMn2Yz7aYqJAE5BsuydjLxBaoDJfU9tWI0V-6VhHDOdcG3q/s1600/Screen+Shot+2018-08-12+at+10.24.02+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="828" data-original-width="1192" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDy-r2YPZrou6yssvacRMxXCYaqwqCrmgKbwbNcnyDW7oWUNo768pRsez8Vfh5vXEpkfg7Tm0nbEUeUbBtm4WqACY2DlkgyMn2Yz7aYqJAE5BsuydjLxBaoDJfU9tWI0V-6VhHDOdcG3q/s640/Screen+Shot+2018-08-12+at+10.24.02+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Shrimp Skewers with Grilled Calamari on the side, Photo: NK</td></tr>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">***To check out the Spicy Calabrian Shrimp recipe, click <a href="https://parade.com/650165/alison-ashton/spicy-calabrian-shrimp/">HERE</a>. </span></b>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com1tag:blogger.com,1999:blog-2481530673051149401.post-48416650707598169692018-07-22T22:12:00.002-04:002018-07-23T20:38:10.789-04:00Marinated Chicken on the Grill with Zesty Drizzling Oil <span style="font-family: "trebuchet ms" , sans-serif;">I always say I am not the world's biggest chicken fan but my family remains unconvinced. They say that for someone who claims not to like it, I sure make it a lot (a bit of an overstatement, if you ask me). The truth is, it's not that I really dislike chicken, it's that so much chicken out there is underwhelming, mediocre, and sometimes, awful. While I generally see chicken as a vehicle for other flavors, I will grant that when it's perfectly cooked perfectly, it doesn't need all that much enhancement. My rules for chicken are simple - bone in and skin on. With those two starting points, you're already ahead of the game. </span><br />
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<tr><td style="text-align: center;"><img border="0" data-original-height="910" data-original-width="1174" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80K4kxUmzmUx_BMT6vTjmShhe_dIY5dfswDWYuf87K_91t0Q2BDmwH6J4Sh_MxGH4eheDaAvLlh9svqdIEPjPdhxJ9N642ZZmMmFagn1kg6rePgf8c_8RW_zTRlu7C_Ak3CzaI3ghMkJb/s640/Screen+Shot+2018-07-22+at+9.43.35+PM.png" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Marinated Chicken on the Grill with Zesty Drizzling Oil, Photo: NK </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />The zesty marinade and drizzling oil that I will share with you today is perfect for chicken on the bone. The basic marinade paired with a bright and tangy dressing for serving come together to make a chicken dish that manages to be super juicy and flavorful, without taking away from understated greatness of well-cooked chicken. I like to use a mix of drums and thighs but you can select any combination of chicken pieces, including breast. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />After the marinade is prepared, I throw the chicken in a large gallon Ziploc and pour it in so it can sit in the fridge 4 hours or so. Jiggle the bag here and there to distribute the flavor. You can now make the drizzling oil ahead. Once grilled (or cooked), plate the chicken and drizzle it over each piece, reserving some for any guests that would like a little extra.</span></div>
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<b style="color: red; font-family: "trebuchet ms", sans-serif;"><u>Zesty Grilled Chicken Marinade</u></b></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Serves 4 </b></span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/3 Cup Olive Oil </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Small Sweet Pepper</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons Kosher Salt </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 small Hot Red Chile (or Jalapeno), roughly chopped </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 large Lemon, (zested and zest set aside) cut in half, another large Lemon, cut in half for grilling </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon White Wine or White Vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon Lemon Juice (squeezed from one of the Lemon Halves)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Handful of chopped Parsley </span></div>
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<b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Method: </span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Combine all ingredients and pour over chicken in a plastic bag or sealed container. Marinate in the fridge for 4 hours, turning occasionally. Bring to room temperature, scrape away the marinade from the chicken pieces and grill. Grill the second lemon cut sides down on the grill alongside the chicken (towards the end of the cook time) for a pretty, utilitarian garnish. To serve, plate the chicken and drizzle with the infused oil over it (recipe follows below). Scatter torn parsley around the platter and finish with the lemon halves. </span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><u>Infused Drizzling Oil</u></span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Enough for 4 Servings </b></span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients: </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/3 Cup Extra Virgin Olive Oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 Tablespoons finely minced <a href="https://www.foodnetwork.com/big-game/big-game-parties/10-ways-to-use-sweet-mini-peppers">mini Sweet Peppers </a>(two or more colors if possible) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Finely minced Hot Chile to taste (1/2 teaspoon is a good start) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 Garlic Cloves, 2 whole and crushed, 1 clove minced finely and set aside</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons Lemon Zest </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon Lemon Juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon White Wine or White Vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Handful Curly Parsley, torn </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salt to taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: red;">Method:</span></b><br />Warm the Olive Oil over a low flame with 2 whole cloves crushed garlic until the garlic starts to become slightly golden and fragrant, but not burnt. Remove the whole cloves and discard. Add the hot chile, sweet peppers, lemon zest and 1 clove minced fresh garlic. Warm for another minute or two and turn off the flam. Add the lemon juice and white wine vinegar. Cool the drizzling oil and then and add salt to taste. Reserve until chicken is cooked and drizzle over each piece. Enjoy! </span></div>
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-35893083848106064062018-03-16T21:56:00.002-04:002018-12-23T01:53:43.688-05:00Instant Classic - Salted Chocolate Chunk Shortbread Cookies<span style="font-family: "trebuchet ms" , sans-serif;">Alison Roman's recipe for <a href="https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies">Shortbread Chocolate Chunk Cookies</a> went indisputably viral after a feature in the <i>New York Times </i>excerpted her controversial musings on America's favorite cookie:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><span style="background-color: white; color: #222222;">“I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely."</span><span style="background-color: white; color: #222222;"> </span></i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMUpBkFE0BHLw9t_MlOnKo_0t-hu0s0d11_aAZxZ0QdKxnUTn13FF8cP7RHh9WvjN_bv_BapZKrsrSLcyENxqEVQQoDOqYfnKNFlhlvR_VI4dih4IsgUDz6L-oWdppduQc4fB-8BatHdh/s1600/Screen+Shot+2018-03-16+at+9.51.02+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1118" data-original-width="946" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMUpBkFE0BHLw9t_MlOnKo_0t-hu0s0d11_aAZxZ0QdKxnUTn13FF8cP7RHh9WvjN_bv_BapZKrsrSLcyENxqEVQQoDOqYfnKNFlhlvR_VI4dih4IsgUDz6L-oWdppduQc4fB-8BatHdh/s640/Screen+Shot+2018-03-16+at+9.51.02+PM.png" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Chunk Shortbread Cookies, Photo: NK</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Featured in her absolutely indispensable cookbook, "Dining In," this recipe has everything I look for in a go-to dessert. This is probably why myself and practically every food blogger in the country tried them all at once. These cookies are really easy to make and almost impossible to mess up. They include very few ingredients, none of which are exotic. Since attempting them for the first time two months ago, I've made them four times since! I love that there is no tricky rolling or cutting of notoriously fickle shortbread dough. The other thing I love about shortbread? No egg. I am somehow always out of egg when I get the urge to bake. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Roman's original recipe is proportioned to yield a generous quantity of rich, crumbly and buttery cookies, and the dough rolls store well in the freezer or fridge until you are ready to bake -- this means fresh cookies any time. I don't recommend halving the recipe, but you may want to make them in two rounds, even a day or so apart. Freshly sliced and baked. What could be better? Because really, they are delicious, oh,<i> are they delicious. </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">These cookies are also elegant. I was trying to explain this to my husband today, badly perhaps, as he remained unconvinced; there's something about them that is more adult than your average chocolate chip - probably the shortbread component that sets them apart. I feel as if they could stand up to a wine pairing, or look elegant served alongside fancy hors d'oeuvres. Their sparkly, sugared edges lend a sophistication to these chocolate chips that transcends the ubiquity of their genre.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>One tip </b>- once I slice and salt these, I try and put them back into the fridge for ten or so minutes to re-chill. The one time I did not they came out flatter (but still delicious). </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>So there you have it, </i>Alison Roman's masterpiece. I changed nothing in the recipe except I did use large granule sugar in the raw rather than Demerara, because it's what I had on hand. Enjoy and my hat's off to the creator of this positively essential recipe, one I know will be in my rotation for life - follow the link <a href="https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies">HERE</a> or <a href="https://www.bonappetit.com/recipe/salted-butter-and-chocolate-chunk-shortbread">HERE</a> to view it.</span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-1100249657063789922018-02-19T21:34:00.004-05:002019-10-14T18:38:58.272-04:00Easy & Elegant - Milk Poached Chicken With Rosemary Garlic Oil<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I don't make Chicken too often but when I do, I reliably revert to a few <i>can't miss </i>recipes. When it's not decadent <a href="http://www.neurotickitchen.com/2016/04/weeknight-indulgence-roasted-chicken.html">Roasted Chicken with Orange Tarragon Butter</a> or <a href="http://www.neurotickitchen.com/2012/01/winter-warmers-one-pot-comfort-foods.html">Ina Garten's Chicken with Forty Cloves of Garlic</a>, Mimi Thorisson's Milky Chicken is a fantastic choice, in fact, <a href="http://www.neurotickitchen.com/2013/10/perfect-poached-roasted-chicken-apple.html">I can still remember the day I first read her beautiful blog</a>. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Milk Poached Chicken, Photo: NK </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">I've probably made this recipe at least four times and it has never disappointed, but last night's dinner was especially flavorful. I was able to achieve a <a href="https://www.instagram.com/p/BfW8N3yAcPs/?taken-by=neurotickitchenista">beautifully browned and crispy skin</a> thanks to a quick infused oil I created. I basted the skin with it in the last fifteen minutes of cooking. I've included steps on how you do it below. For the <a href="http://www.neurotickitchen.com/2013/10/perfect-poached-roasted-chicken-apple.html">Milk Poached Chicken Recipe</a> and notes on our first time making it, click <a href="http://www.neurotickitchen.com/2013/10/perfect-poached-roasted-chicken-apple.html">HERE</a>. You won't be sorry. </span></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;"><b><u>Rosemary and Garlic Infused Olive Oil</u></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bastes 1 Chicken</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 Tablespoons Olive Oil </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Large Cloves of Garlic, lightly crushed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 Sprigs Rosemary (or similar herb of your choice)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoons Butter (optional but recommended) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salt and Pepper </span></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Warm Olive Oil over medium heat. Add Garlic and Rosemary. Cook until Garlic begins to get some color then lower the flame all the way. Allow to cook another 5-7 minutes (make sure Garlic doesn't burn). Turn off the flame and stir in 2 Tablespoons Butter. Add a sprinkle of Salt and some Pepper. You can use the oil for all different applications but it is especially good poured over a Roast Chicken in the last 15 minutes of cooking to achieve an extra crispy and flavorful skin. Enjoy! </span></div>
Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-69974653210440379942018-02-10T21:48:00.004-05:002018-02-22T15:08:06.826-05:00Baking Inspiration - Lemon Shortbread Sandwich Creams<span style="font-family: "trebuchet ms" , sans-serif;">Though I greatly prefer cooking to baking, I've been on a bit of a baking tear lately. Specifically, I've seriously been enjoying making (and eating!) shortbread. I can't believe that I just never knew it was so easy! Butter, sugar, flour, and there you have it. Practically instant. One bowl. No egg. You don't have to feel guilty about eating the dough! Though you'll spend a bit of time chilling the dough and cutting it out, shortbread is kind of idiot-proof, which is how I like my baking. Once I got the basic method down, I decided to experiment - a lot. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRckFX0VI4-F4mJ8gsT-E5bPHDnNmTEDh6sGZE-SmPFwWnZWvFAhukuxdkII9Ni4oWA4wtV8H-E5_I7gHDxD9y2Zcu7UvJOSLSfpsmP0kgd6mdAjKG5jZENRZHjFUPQD2Y2jSeiDicOqF/s1600/IMG_2340.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1490" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRckFX0VI4-F4mJ8gsT-E5bPHDnNmTEDh6sGZE-SmPFwWnZWvFAhukuxdkII9Ni4oWA4wtV8H-E5_I7gHDxD9y2Zcu7UvJOSLSfpsmP0kgd6mdAjKG5jZENRZHjFUPQD2Y2jSeiDicOqF/s640/IMG_2340.jpg" width="594" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Lemon Shortbread Sandwich Cookies filled with tangy Lemon Buttercream, Photo: NK</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, it happens to be Girl Scout cookie season and around the time I placed my order with my usual supplier, a good friend of mine mentioned she was on the hunt for <a href="http://www.girlscouts.org/en/cookies/all-about-cookies/Meet-the-Cookies.html">Lemonades</a>. I'd never heard of them because apparently they aren't sold in our geographic area, but when she described them - shortbread with tangy lemon icing - they sounded pretty darn good to me. Lemon, after all, is one of my all time favorite flavors, and eating buttercream, well, it's probably one of my main guilty pleasures in the dessert realm. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">My next project was clear. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">After a couple of tasty tries creating <a href="https://www.instagram.com/p/Be4fgfxAM7b/?taken-by=neurotickitchenista">plain lemon shortbread cookies</a>, I went one step further and created a lemony buttercream to go with them. While both the cookie and and the buttercream are easy to make, I will warn you that sandwich cookies are fairly labor intensive from a quantity perspective because you need to make 40 cookies to get just 20 sandwiches. And trust me, you'll eat them fast! Nevertheless, these were delicious, and to maximize the yield, I actually ended up icing some of them open-faced so that I could get more cookies out of the batch. Once that was done, I stored them in the freezer with parchment between the layers. If you do so, be sure to detach the cookies before they unfreeze so the buttercream stays intact. I can't wait to share these with my friend and I hope you enjoy them too!! </span><br />
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<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><b><u>Lemon Shortbread Sandwich Cookies</u></b></span><br />
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;">Adapted from Bon Appetit</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Yield</b> - About 40 cookies or 20 Sandwich Cookies </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Sticks Unsalted Butter room temperature</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Cup Confectioners Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 teaspoons packed finally grated Lemon Peel</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon Lemon Extract </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons Lemon Juice </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Cups All Purpose Flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon Coconut Palm Sugar or Brown Sugar (optional) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Generous pinch Kosher Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1Tablespoon <a href="https://jet.com/product/detail/bd79ed834d1f45bcbb73e4fd5018fe25?jcmp=pla:ggl:grocery_catch_all:nj_all_products:na:PLA_786581911_40564182389_pla-374628067147_c:na:na:na:2PLA15&pid=kenshoo_int&c=786581911&is_retargeting=true&clickid=d846ae7a-5552-412b-8f4a-cec184a5757a&gclid=CjwKCAiA5OrTBRBlEiwAXXhT6DuZtICDu0z5izO5B_1Q5coFVJ7nWAa_BPqKivtiw7yamGG3A_rmKxoCzPIQAvD_BwE">Sparkling Sugar </a>or other large grain granulated (or regular white sugar is fine)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Lemon Buttercream (Recipe Below)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Equipment: </b>Small Round Cookie Cutter (Oreo sized), Rolling Pin, Saran Wrap and Parchment Paper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Cook's Note: If you use this dough recipe for larger cookies you'll likely have to bake them more like 15-16 minutes</span></b><br />
<b><span style="color: #e69138;"><br /></span></b>
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Line two baking sheets with parchment paper. Using a mixer beat the Butter and Confectioners Sugar until smooth and a little fluffy. Beat in Lemon Peel and Lemon Extract. Add Flour and Salt and mix until just blended. Beat in the optional Coconut Palm Sugar or Brown Sugar (this gives a pretty speckle to the cookies which creates some visual interest). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Move dough to large piece of saran wrap and form into a disk. Place another piece of saran wrap over the disk and roll it out to about a quarter inch thickness. Slide dough sheet with saran wrap still on it onto a baking sheet and transfer to the fridge to chill for 30-40 minutes. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350 and remove the dough from the fridge. Remove the top layer of saran and cut out circles with a cookie cutter making them as close together as possible. Lift the bottom layer of saran and cut out cookies off the baking sheet. Carefully peel each circle off and transfer back onto the parchment covered baking sheet - they won't spread much but you should leave an inch of space in between if possible. Sprinkle with Sparkling Sugar and re</span><span style="font-family: "trebuchet ms" , sans-serif;">turn baking sheet to fridge to chill 10 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Reserve the dough scraps and re-roll them, repeating the same process, to make as many other cookies as you can. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Place in the middle rack of the oven and cook 11 minutes until the edges are turning just slightly golden and you can smell the shortbread. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Allow to fully cool without disturbing. Cookies will be very delicate. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Once cool you can ice the cupcakes with Lemon Buttercream (recipe is below). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">***Be sure the Buttercream is room temperature when you ice the cookies so it spreads on gently and you don't break the cookie. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Once you've iced the bottom cookie add the top cookie and gently press together. Chill again in the fridge to fuse everything together. Serve at room temperature! </span><br />
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<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><b><u>Lemon Buttercream</u></b></span><br />
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;">Yield: Approximately 1.5 Cups, enough to ice 20 sandwich cookies with more to spare</span><br />
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 stick Salted Butter, softened</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 Cups Confectioners Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tablespoon Lemon Extract </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon Vanilla Extract </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons Lemon Juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Lemon Zest (a few pinches, optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3-4 Drops Yellow Food Coloring (optional) </span><br />
<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="color: #e69138; font-family: "trebuchet ms" , sans-serif;">Method:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Blend the first two ingredients on medium speed until fluffy and fully incorporated. Add the rest of the ingredients and blend. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">You can store several days in the fridge but to ice the cupcakes you must allow the buttercream to come to room temperature. </span></div>
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-78864773126163634662018-02-04T14:52:00.001-05:002018-02-05T12:18:14.350-05:00Our Favorite Party Salad - Shepherd's Salad<span style="font-family: "trebuchet ms" , sans-serif;">Long ago I wrote a post about <a href="http://www.neurotickitchen.com/2012/06/unexpected-summer-salads-perfect-bbq.html">the sad plight of the salad at barbecue or banquet-style events</a>. Whenever you're cooking a big (and rich) party meal like a <a href="http://www.neurotickitchen.com/2013/02/play-by-plate-super-bowl-party-menu.html">Super Bowl spread</a>, it's easy to feel like you simply must add leafy greens to temper the gluttony. In turn, guests will feel obliged to place a scoop or two of salad on their plates, though you're like to find the <a href="http://www.neurotickitchen.com/2016/12/something-for-everyone-comfort-food.html">Mac and Cheese you serve</a> goes a heck of a lot faster. The problem with standard salads is, at least in my experience, unless they are something very special, they just don't get eaten and often go almost completely to waste. As a fix, I try and keep banquet salads as interesting as possible by using irresistible (think: Prosciutto and Burrata) fun, or unexpected ingredients (for ideas, check out: <a href="http://www.neurotickitchen.com/2012/06/unexpected-summer-salads-perfect-bbq.html">this</a>, <a href="http://www.neurotickitchen.com/2015/07/farmers-market-inspiration-salad-with.html">this</a>, <a href="http://www.neurotickitchen.com/2012/06/one-sexy-salad-grilled-apricot-burrata.html">this</a> or <a href="http://www.neurotickitchen.com/2013/08/a-salad-to-swoon-for-french-cucumber.html">this</a>). </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Shepherd's Salad, Photo: NK</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />Nonetheless, if you need an exceptionally simple and satisfying make-ahead salad that most people actually eat, my go-to is Shepherd's Salad - a Turkish/Middle Eastern favorite made with chunky cuts of universally-loved veggies: cucumber, tomato and pepper, which are then tossed in a vinegar or lemon dressing. I don't know why diners seem to prefer Shepherd's Salad over traditional green salads, but I think it has something to do with the fact that people love crunchy things, and it's easier to serve and eat with one hand as you would at a buffet. Additionally, kids seem to be more tolerant of it than they are of leafy salads. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Of course, this dish is at its best in summer when tomatoes are at their peak, but with a little careful buying, it can still be tasty in winter months. Just be sure to purchase whichever tomatoes (large or small) are the most ripe. Since today's recipe will accompany our Super Bowl spread, I opted for cherry tomatoes cut in half or thirds because they looked the best. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Shepherd's Salad benefits from being dressed ahead and sitting for a bit, and you can serve it cold or room temperature, which I generally prefer. I recommend dressing it 3-4 hours before serving and giving it a few tosses. You can absolutely do the chopping the morning of or even the night before, and the salad will still maintain much of its crunchiness and freshness. Some of Shepherd's Salad omit the olives or include grated feta (or ricotta salata would be a nice choice too). I like mine with a small amount of olives and no cheese. It's tasty enough. </span><br />
<span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;"><u><br /></u></span>
<span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;"><u>Coban Salad / Coban Salatasi (Shepherd's Salad)</u></span><br />
<span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;">Very Minimally Adapted from <a href="https://www.thespruce.com/turkish-shepherds-salad-coban-salatasi-recipe-3274347">The Spruce </a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #cc0000;">Serves 8 lightly, 6 generousl</span>y</span><br />
<span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2 Large Hothouse Cucumbers (Seedless) - one with the skin off, the other skin on (to create visual interest)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large Tomatoes <b>or </b>a big carton of small Cherry or Grape Tomatoes (go by what's the most ripe - in winter you may have better luck with smaller sized ones)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Green Bell Pepper, ribs and seeds removed</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoons Italian Parsley, finely chopped </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chopped and pitted (non-canned) Black Olives such as Kalamata, Gaeta or even Cured Black Olives </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Optional - 1/2 Cup Dry Feta or Ricotta Salata </span><br />
<span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;">Dressing Ingredients: </span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 Cup Extra Virgin Olive Oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1.5 Tablespoons Red Wine Vinegar or Lemon Juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt and Pepper to taste</span><br />
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<b><span style="color: #cc0000; font-family: "trebuchet ms" , sans-serif;">Method: </span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chop all vegetables except the Parsley in relatively uniform bite sized pieces and throw them in a bowl. (If using small Tomatoes you may decide to cut them in half or thirds). If large, you'll want to scrape out the seeds as much as possible).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Toss in the finely chopped Parsley and Stir. If using chopped Olives, sprinkle a handful throughout. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix dressing Ingredients, tasting and seasoning to your liking. Dress the salad and let sit in the fridge or at room temperature 3-4 hours, tossing 1 or 2 times if possible. Taste and adjust seasoning before you serve. Add optional grated Cheese. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy! </span>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-46633813858380800072017-12-28T14:59:00.000-05:002017-12-28T15:00:28.207-05:00Christmas Eve, Italian Style<span style="font-family: "trebuchet ms" , sans-serif;">Christmas Eve is traditionally our designated holiday to host, but with the end of this year being so busy for us, we were on the fence. As it is my favorite holiday meal of all time, I found that I was quite saddened by the idea of not being in the kitchen making a big fish feast, in keeping with the custom of so many (mainly southern) Italian and Italian American households. While I resolved that it would be too hectic to make seven fishes as normal, I was still very excited to choose two basic dishes that could be served to our small group of guests. Both dishes featured below can be made in less than 20 minutes once prep is done. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif;">First, the appetizer: <span style="color: #990000;"><b>Calamari alla Luciana</b></span> (Squid Neapolitan Style) </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9JxfI6GmdDmiZNtE002B-T9o56FKLBFeUdnn4F4lwjVo9OYhtSVcXwbR3sdQnzNxMcmnehs1oUhNj_zfW5gz0VH33t6QcGLbgKYmot9oVZMbYmJIqqha6f9t8RuKshJjjqlupnv2_R5j/s1600/IMG_0846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9JxfI6GmdDmiZNtE002B-T9o56FKLBFeUdnn4F4lwjVo9OYhtSVcXwbR3sdQnzNxMcmnehs1oUhNj_zfW5gz0VH33t6QcGLbgKYmot9oVZMbYmJIqqha6f9t8RuKshJjjqlupnv2_R5j/s640/IMG_0846.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.foodandwine.com/recipes/aspen-2005-calamari-alla-luciana">Calamari alla Luciana, Photo: NK - Recipe HERE</a> </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">and then the main, <span style="color: #990000;"><b>Monkfish Piccata</b></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.mariobatali.com/recipes/monkfish-piccata/">Monkfish Piccata, Photo: NK - Recipe HERE</a><br /> (Note: we omitted the artichokes and kale and served spinach instead) </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Do click through some of our more involved (but never difficult or unduly time consuming) Feast of the Seven Fishes menus below, but I hope today's post gives you some great ideas for your next fish-driven dinner party or family meal. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2011/12/my-feast-of-five-fishes-because-7-might.html" style="color: #197f66; text-decoration-line: none;">Feast of the Seven Fishes for 6 - Year 1</a></u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2012/12/christmas-eve-seafood-feast-for-six.html" style="color: #197f66; text-decoration-line: none;">Feast of the Seven Fishes for 6 - Year 2 </a></u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><span style="color: #197f66; text-decoration-line: none;"><a href="http://www.neurotickitchen.com/2013/12/feast-of-seven-fishes-2013.html" style="color: #197f66; text-decoration-line: none;">Feast of the Seven Fishes for 6 - Year 3</a></span></u></span></div>
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<span style="background-color: white; font-size: 13.2px;"><u><a href="http://www.neurotickitchen.com/2015/12/the-most-wonderful-time-of-year-feast.html"><span style="font-family: "trebuchet ms" , sans-serif;">Feast of the Seven Fishes 2015</span></a></u></span></div>
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<span style="background-color: white; font-size: 13.2px;"><u><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2014/12/yuletide-roundup-christmas-2014.html">Feast of the Seven Fishes Holiday Roundup</a></span></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;">For Dessert: </span>Using the selection of Christmas Cookies we'd already baked and serving them alongside high quality store bought Gelato was a fas solution. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I've featured all the recipe to links to this year's Christmas Cookie Assortment below. Five varieties to choose from may sound daunting, but the baking was made easy and achievable by spreading it out over a few days (freezing some of those made in advance helped us immeasurably). The key is also to choose easy, foolproof cookie recipes, sticking to those that require minimal prep, ideally less than 15 minutes.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x9t-wlp2rjVH4KWtCwEILl1KvI-zi_uSzs9_di3qAFBMiRymem-FkWNsFvXDF3NhWa6YQ0s5_OgDh58RDvMBWV9OkY5HO7hv6pBrO0EtFMMMIFinEdZwhJuriEfLW9sbBHGRxbzfOEnE/s1600/IMG_9710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1234" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x9t-wlp2rjVH4KWtCwEILl1KvI-zi_uSzs9_di3qAFBMiRymem-FkWNsFvXDF3NhWa6YQ0s5_OgDh58RDvMBWV9OkY5HO7hv6pBrO0EtFMMMIFinEdZwhJuriEfLW9sbBHGRxbzfOEnE/s640/IMG_9710.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Christmas Cookie Assortment, Photo: NK</span></td></tr>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><b>Cookie Assortment, clockwise from the top:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprints-recipe-1941936"><br /></a></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprints-recipe-1941936">Ina Garten's Shortbread Jam Thumbprints</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.foodandwine.com/recipes/christmas-morning-biscotti">Christmas Morning Biscotti</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2017/12/carols-cookies-and-christmas-cheer.html">Arrowroot Cookies with Cinnamon</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/10/a-cookie-to-pine-for-lidias-pignoli.html">Pignoli Cookies</a> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.foodandwine.com/recipes/spiced-italian-pecan-meringues">Spiced Italian Pecan Meringues</a> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">~~</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I hope you enjoy and that the holiday season brought happiness and peace to your home. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">We look forward to returning to our usual menu program next Christmas Eve! </span></div>
Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-81389712926484579892017-12-20T23:32:00.044-05:002022-01-23T11:42:53.944-05:00Carols, Cookies and Christmas Cheer<div class="separator" style="clear: both; text-align: left;">
<span face=""trebuchet ms" , sans-serif">The holiday season is in full swing, and though this is the most busy time for some, it's actually a bit slower in our household, believe it or not. The preceding months were absolutely action packed, and try as I might, I did not get to do nearly enough blog-worthy kitchen experimentation. </span></div>
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<span face=""trebuchet ms" , sans-serif">Every holiday season, I attempt to add another cookie to my <i>highly selective</i> baking repertoire (find two of our other favorites <a href="http://www.neurotickitchen.com/2013/10/a-cookie-to-pine-for-lidias-pignoli.html">HERE</a> and <a href="http://www.neurotickitchen.com/2016/12/christmas-cookie-of-year-snowballs.html">HERE</a>). As a prerequisite, the recipes I repeat must be both very easy to master and predictable in outcome. Nothing bothers me more than doing everything exactly the same and getting a less than stellar result, but such is life with baking, and that's why to this day, I will always prefer to cook. </span></div>
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<span face=""trebuchet ms" , sans-serif">This year I have had a bit of an inexplicable thing for shortbread (all my life I had no idea it was so easy to make, often with only 3 ingredients in the dough! ) so Ina Garten's Shortbread Jam Thumbprints drew me in almost immediately. After one test run for half this large-batch recipe, I was convinced that it was totally foolproof. A baker I am not, but I know a good cookie when I taste one. </span></div>
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<span face=""trebuchet ms" , sans-serif"><b><br />You'll find the link to the recipe in the photo below</b>. You can make them ahead and freeze them too! I used unsweetened Coconut Flake whereas the Contessa calls for sweetened. I think ours came out delicious. Pull them just when the coconut stars to get slightly golden. You can't miss! </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznFEo4L0p9am2C3wB8q17KDOXXwK1DMq__es7ipIJZbCt5_smpdVTvN15j9kkDpmKAyiczi03eGTTYf0-lgjShoUx3Fw2p28GiRJIesS2qzttBSdhVS3C64rbdjBqADiz-qvy5QcKqaYV/s1600/IMG_0744.jpg" style="margin-left: auto; margin-right: auto;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznFEo4L0p9am2C3wB8q17KDOXXwK1DMq__es7ipIJZbCt5_smpdVTvN15j9kkDpmKAyiczi03eGTTYf0-lgjShoUx3Fw2p28GiRJIesS2qzttBSdhVS3C64rbdjBqADiz-qvy5QcKqaYV/s640/IMG_0744.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""trebuchet ms" , sans-serif">Ina's Jam Thumbprint Cookies - <a href="http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe-1956592">Click HERE </a>for Recipe! </span></td></tr>
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<span face=""trebuchet ms" , sans-serif"><b>Next up,</b> with all sugar and holiday treats around, I set out to bake an ever so slightly more virtuous treat for my family, one a little less sweet, maybe a little more biscuit like, but still satisfying over a cup of tea or, for the little one, a sippy cup of Milk. </span><br />
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<span face=""trebuchet ms" , sans-serif">Arrowroot Flour always catches my eye in the health food store, and I've always been curious about it. Given this, it only made sense that I should try and recreate a childhood favorite, Arrowroot Cookies. Turns out Arrowroot itself is pretty interesting. It is a tropical tuber and is native to Indonesia, though is widely used across the eastern world in particular. The starch from derived from this tropical root, commonly referred to as Arrowroot Flour, is known for being easily digestible and satisfying. It was prized in ancient South and Central American cultures particularly. Arrowroot, as the colonists renamed it sometime in the mid 1600's, is almost certainly derived from an Arawak word "aru-aru" which means "meal of meals." </span><br />
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<span face=""trebuchet ms" , sans-serif">Once I got my hands on a super simple recipe from another blogger, I was pleased both by how fast the easy dough came together, the equally quick bake time and of course the results. The original recipe from <a href="http://someoneinthekitchen.blogspot.com/2014/05/arrowroot-cookies.html?m=1">Someone's In The Kitchen Blog </a>appears below with my only change, the addition of a 1/2 teaspoon of Cinnamon, a favorite spice in our house, and the fact that I used light brown sugar instead of dark. Either would work. </span><br />
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<span face=""trebuchet ms" , sans-serif">Kids and adults of all ages will enjoy these simple, homey treats, and you will love the cost savings as compared to other kid's crackers. You could get creative and cut the dough into letter shapes, stamp it, decorate with a fork as I did, or even engage your kids in the effort. </span><br />
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<span face=""trebuchet ms" , sans-serif">Enjoy and I hope the holiday season is as stress free and fun as possible! </span><br />
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<span face=""trebuchet ms" , sans-serif" style="color: #cc0000;"><b>Simple Cinnamon Arrowroot Biscuits</b></span><br />
<span face=""trebuchet ms" , sans-serif">Lightly Adapted from <a href="http://someoneinthekitchen.blogspot.com/2014/05/arrowroot-cookies.html?m=1">Someone's In The Kitchen</a></span><br />
<span face=""trebuchet ms" , sans-serif">Yields 25-30 Cookies </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMuw5dXWLOz9nzeNx8jxnSRQU2uVwKzoO8hkGV05v_ewKdsMRE8f66S5-L50mTVq-sD3EChCrptAHI4iZlZ6clHkRgoFU8dnX3hlzKM-WkzgW_JhDPT-7RDowSCiAo_Iayi9QWl-hqW4Y/s1600/IMG_0720.JPG" style="margin-left: auto; margin-right: auto;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMuw5dXWLOz9nzeNx8jxnSRQU2uVwKzoO8hkGV05v_ewKdsMRE8f66S5-L50mTVq-sD3EChCrptAHI4iZlZ6clHkRgoFU8dnX3hlzKM-WkzgW_JhDPT-7RDowSCiAo_Iayi9QWl-hqW4Y/s400/IMG_0720.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""trebuchet ms" , sans-serif">Simple Arrowroot Cookies - So many possibilities! Photo: NK </span></td></tr>
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<span face=""trebuchet ms" , sans-serif" style="color: #cc0000;"><b>Ingredients: </b></span><br />
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<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1/4 cup butter brought to room temperature</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1/3 cup light brown sugar</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1 egg</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1 teaspoon vanilla </span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1/2 cup arrowroot flour</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1 cup all-purpose flour</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">1/2 teaspoon baking powder</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;">Pinch of salt</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif" style="background-color: white; color: #222222; font-size: 15.84px;">1 teaspoon Cinnamon </span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;"><br /></span></span><span face=""trebuchet ms" , sans-serif" style="color: #cc0000;"><span style="background-color: white; font-size: 15.84px;"><b>Method</b></span></span><br />
<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Preheat oven to 350. </span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">In a KitchenAid or using a hand blender, combine butter and brown sugar together until creamy</span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Add vanilla and egg and beat well.</span></span><br />
<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif"><br /></span></span>
<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Sift together flours, baking powder, salt and cinnamon if using.</span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Combing dry ingredients with egg mixture and mix until incorporated. </span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Turn dough out onto a lightly floured surface and roll into about ¼ inch thickness. </span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="background-color: white; color: #222222; font-size: 15.84px;"><br />Cut into desired shapes and put</span><span style="background-color: white; color: #222222; font-size: 15.84px;"> cookies on a parchment lined cookie sheet, not too far apart as they will not spread out when baking. </span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Bake for about 10 minutes or until lightly browned.</span></span><br />
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<span style="background-color: white; color: #222222; font-size: 15.84px;"><span face=""trebuchet ms" , sans-serif">Cool on rack.</span></span>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-66264788975594722692017-11-05T17:34:00.001-05:002017-11-05T18:26:13.070-05:00Comfort Cooking - Perfect Chicken Stock <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHMuyKNzr4AtNsKIOYjCwxDfow_paNPUOe0KCd3pAz9VoOehzaYWgX0GL8jPt3Sg2WKfAJvJC0Yd8aHls6U8WjqjYkr7-PYYFWPkEmgBJ6f7V-WlP-UcNF8uthvcmXo2uiEJFAC5YzTwm/s1600/IMG_1745.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHMuyKNzr4AtNsKIOYjCwxDfow_paNPUOe0KCd3pAz9VoOehzaYWgX0GL8jPt3Sg2WKfAJvJC0Yd8aHls6U8WjqjYkr7-PYYFWPkEmgBJ6f7V-WlP-UcNF8uthvcmXo2uiEJFAC5YzTwm/s400/IMG_1745.jpg" width="300" /></a><span style="font-family: "trebuchet ms" , sans-serif;">Rainy, gloomy, and damp, today is just a Chicken Soup kind of fall day. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Of course, the first step to any great soup is a well developed stock, and if you've got some leftover Chicken and nothing better going on for a few hours, making it is from scratch is both wonderfully easy and very worthwhile. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Now, keep in mind, you can certainly put your own stamp on Stock (it's very hard to mess up and the longer you simmer it, the more the flavors will intensify), but it you're looking for a good basic method, the below recipe works very well and always seems to deliver a tasty result. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Here's how we do it:</span><br />
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<b><u><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><br /></span></u></b>
<b><span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><u>Perfect Chicken Stock</u> </span></b><br />
<b><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">Makes 5 Quarts </span></b><br />
<span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><b>Slightly adapted from Ina Garten</b> </span><br />
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<b><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">Ingredients: </span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">The seasoned, cooked carcass of a 4.5-5 lb Roaster Chicken, with some meat still on it (we like make Chicken Salad with the meat of the Roaster Chicken, and <b>reserve about 2 Cups of chopped, cooked Chicken to add back whenever we make the Chicken Soup from this stock</b>)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3-4 large Carrots, rinsed, cut lengthwise and broken half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 very large Yellow Onion cut into quarters, skin on</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 Celery Stalks, leaves on, broken in half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Parsnips, halved crosswise</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 head of Garlic, top slice off</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large Leek, (hard green tops discarded then cut lengthwise and in half, then and soaked to remove dirt)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large handful of fresh Dill</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1.25 Tablespoons Kosher Salt (a bit less if you are sodium sensitive, you can always add more later if needed)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoons Whole Peppercorns </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5 Quarts (1 Gallon + 1 Quart) Spring Water </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Squeeze of Lemon Juice (optional) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;">Method:</span></b>Add all the ingredients into a very large pasta or cast iron pot (ideally with a strainer basket inside to easily remove the large solids). </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cover with Water and bring to a boil over high heat. Lower to a simmer and cook uncovered for about 4 hours (skim foam from the top periodically if you can). When finished, let it cool and strain it all using a colander until all solids are removed. I like to finish it with a squeeze of Lemon Juice. Use the Stock to make your favorite Chicken or Chicken Noodle Soup! (<b>Cook's Note: for a very simple, improvised Chicken Soup,</b> I just saute some chopped yellow Onion, Carrot and Celery and add chopped cooked Chicken, Stock, and some cooked Barley or small Pasta. Greens like Parsley, Dill or Thyme would be a welcome addition -- add Salt and Pepper only as needed, serve and enjoy!). </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tip </b>- Use extra Carrots, Onions and Leeks you may have bought to make our favorite <a href="http://www.neurotickitchen.com/2017/03/comfort-food-classic-turkey-mushroom.html">Turkey Mushroom Meatloaf!</a></span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-51393666250251271642017-09-16T16:18:00.003-04:002017-09-16T16:18:28.695-04:00Saying Goodbye to Summer - Fig & Brioche Tartines <span style="font-family: Trebuchet MS, sans-serif;">There are few things that make me happy about the end of summer, but the beauty of the fall season to come is one of them. With that comes great produce - Pumpkins and Pumpkin flavored foods get all the attention (or should I say, <i>overexposure?</i>), but for me, the humble Fig is the most worthy harbinger of the changing season. Earthy green or purply brown on the outside and bright and beautiful on the inside, it's as if they carry the last of the sweet summer memories into the autumn the chill. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNXhgcdtnqei2lhlSgf2vAXLxK20sB_jwsrKtqzximd1SpZzIdsYV8PngLKFgOgx9lmLfAm4rQnDng2p1JgxNaS51SULrxF025X1TygyXKXljhy2tFQkdfyYJC3oSPDMDrhrcUJ3qbm4o/s1600/Screen+Shot+2017-09-16+at+2.06.11+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="589" data-original-width="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNXhgcdtnqei2lhlSgf2vAXLxK20sB_jwsrKtqzximd1SpZzIdsYV8PngLKFgOgx9lmLfAm4rQnDng2p1JgxNaS51SULrxF025X1TygyXKXljhy2tFQkdfyYJC3oSPDMDrhrcUJ3qbm4o/s1600/Screen+Shot+2017-09-16+at+2.06.11+PM.png" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Fig & Brioche Tartines, Photo: NK</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />If you you look back through Neurotic Kitchen's late summer posts, <a href="http://www.neurotickitchen.com/2016/10/seasons-bounty-israeli-couscous-with.html">you'll almost always find a Fig recipe to try</a>. This year's is the simplest, and was inspired by a decadent Grilled Cheese Sandwich I enjoyed from one of the food trucks at the lovely <a href="http://hallockville.com/">Hallockville Museum Farm Country Fair</a>. Hallockville is a not-for-profit and working farm featuring landmark historic buildings. The organization seeks to "preserve and interpret the history of farming on the North Fork of Long Island." The Country Fair had lots of great food, farm-themed amusements for the kids, and lots of really interesting old-time tractors and farm equipment. This city girl was shocked by how much she enjoyed the antiques! If you have the chance, make sure to visit next summer. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Anyways, on the drive home, we stopped by our favorite farm stand where they were selling some really good looking, ripe black figs. Seeing as I can almost never resist them, I just knew they'd need to be worked into our dinner somehow. The next stop was to the supermarket where I grabbed a log of Brie and, when additional inspiration struck, some sliced Brioche. What followed was one of the easiest and yummiest pre-dinner bites I've had in a while. I hope you enjoy as much as we did!</span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;"><b><u>Fig & Brioche Tartines</u></b></span><br />
<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;"><b>Serves Six</b></span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">About 8 Ripe Black Figs, cut into 1/4 inch slices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 Ounce Log or Wheel of Brie (doesn't need to be a fancy Brie)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 slices Brioche</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fig Preserves (Optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salted Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coarse Sea Salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh Thyme Sprigs (Optional)</span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;"><b>Method: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hollow out the Brie Log or wheel and reserve the soft inside in a bowl or on a surface until it reaches room temperature. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Just as you would a grilled cheese, butter both sides of each slice of Brioche and lightly toast until one side is deeply golden and close to fully toasted. Lower the flame all the way. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Remove Brioche to heatproof surface, toasted side up. Lightly spread each slice with optional Fig Preserve (a thin layer) and a healthy amount of Brie. Butter the griddle again and return the toast, Brie Side up to the griddle where you'll heat until the Brie Fully Melts. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Remove toasts and top with slices of Fig. Now give them a l</span><span style="font-family: "Trebuchet MS", sans-serif;">ight sprinkle of Sea Salt and a garnish of fresh Thyme Sprigs (with a few of the leaves removed and scattered on top. Enjoy! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Neurotic Kitchen Tip:</i> This would make for a great brunch dish too</span>!<br />
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<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-69960965710301820182017-07-24T21:23:00.016-04:002020-08-13T23:30:11.752-04:00House Special - My Rules of Seafood Pasta<span face="" style="font-family: "trebuchet ms", sans-serif;">Seafood pasta is the signature dish of our household, with Linguine and White Clam Sauce inarguably holding the top spot. Still I am at heart, a lover of variety. That's why especially in summer when fresh fish most appeals to me, I like to change things up a bit and create different variations of shellfish over pasta, whether in white (oil/broth based) or red "tomato-based" sauces. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RJiH5x8E_L2G8L29biiElRFXt9ztVv1mBqX0-m2I3UTpSyvQWF2LQBImzL3HrGF0nbMHfGY7iwF8joAd9f5bsk21qKlK1YjBEAl_iyK3F4wsKTPFcsp7d4DOXQvH9JPp4TzXgd9o50db/s1166/Screen+Shot+2020-08-13+at+11.26.52+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1166" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RJiH5x8E_L2G8L29biiElRFXt9ztVv1mBqX0-m2I3UTpSyvQWF2LQBImzL3HrGF0nbMHfGY7iwF8joAd9f5bsk21qKlK1YjBEAl_iyK3F4wsKTPFcsp7d4DOXQvH9JPp4TzXgd9o50db/w640-h606/Screen+Shot+2020-08-13+at+11.26.52+PM.png" title="The House Special Linguine Vongole" width="640" /></a></div><span face="" style="font-family: "trebuchet ms", sans-serif;"><br /></span>
<span face="" style="font-family: "trebuchet ms", sans-serif;">One thing is for sure, once you master the very forgiving technique of most basic seafood pastas, you are almost guaranteed a quick cooking meal that tastes and feels special. Just be sure you are choosing the absolute freshest fish you can find - it will make all the difference.</span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">Below you'll find some of <b>my rules and techniques for successful Seafood Pastas</b> plus <b>a few of our favorite recipes that you can try.</b> Once you get the hang of them you owe it to yourself to improvise one on your own. You'll be surprised at how easy it is. </span><br />
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<span face="" style="color: #741b47; font-family: "trebuchet ms", sans-serif;"><b>TIPS</b></span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">1. <b>Always clean, prep and chop non-fish ingredients ahead.</b> Seafood pastas are quick cooking so if you aren't prepared, your timing can be really thrown off. Chop all vegetable or herb ingredients in advance (usually garlic, shallot or onion, and a green like Italian Parsley). </span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">2. <b>With shellfish, smaller is always better</b>. Particularly with bivalves, the smallest Littleneck Clams or Mussels are the way to go. I always find them to be sweeter, fresher, and more flavorful. If you cannot personally select them just ask your fishmonger to select the smallest they can find. <b>Shrimp is probably an exception to this rule</b>, as the various sizes can all be delicious as long as they are fresh (and <b>preferably, Wild & American</b>). Consider your recipe in choosing the most ideal Shrimp size. </span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">3. <b>Scrub and prepare all shellfish as directed </b>- this is crucial because no one likes a sandy dish of food. Additionally, the process of cleaning is your opportunity to to do some additional quality control. I personally sniff every Clam, Shrimp or Mussel that I serve. If anything has a cracked shell, or smells a bit off, definitely toss it. <b>Your nose will almost always steer you in the right direction</b>. The internet has a wealth of information on cleaning your shellfish, and you'll find tricks for all varieties (for instance, <a href="http://www.foodnetwork.com/recipes/ina-garten/mussels-in-white-wine-recipe-1937316">Ina Garten submerges Mussels in cold water with flour to get them to unleash any sand or impurities</a>). Your fishmonger may also be able to execute timesaving measures such as peeling and deveining Shrimp. Even if you have to pay a little extra, it's nearly aways worth it. </span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">4. <b>Salt the pasta water</b>. This is the rule almost always, but I find it particularly important with Seafood Pasta which is usually delicately flavored and layered.</span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">5. <b>Don't overcook the pasta</b>. Please. Al dente is crucial, and to get it perfect ever time, I time it! Also, always <b>reserve some pasta water to loosen the pasta </b>if necessary or add to the sauce. </span></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">6. <b>Don't overcook the Shellfish</b>. Noticing a theme? Whether clams, mussels, <b>here is my secret to success -- the second they open, take them out and set them aside in a bowl to catch the juices</b>. To achieve this, you'll need to stand by your pot with tongs and work quickly, checking under the lid of the pot frequently. This is no big deal - Shellfish cooks so quickly and there's nothing worse than rubbery seafood (I'm talking to you, Calamari). </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span face="" style="font-family: "trebuchet ms", sans-serif;">7. This one is more a suggestion but I can't resist -- skip the Cheese! <b>There's an unwritten rule that Italians don't put grated cheese on Seafood</b>. I abide by this rule and it has never failed me. If you follow these steps, the flavor will be there - or there is not much a sprinkle of Salt can't fix. </span></div>
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<span face="" style="color: #741b47; font-family: "trebuchet ms", sans-serif;"><b>BASIC METHOD</b></span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">1. <b>Start your salted Pasta Water boiling. </b></span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">2. <b>Add either Olive Oil or Salted Butter</b> to a large, deep pan. (I actually like a mix of both - depending on how many you are serving, either one or two Tablespoons of each will do. Warm it over a medium flame taking care not to let it smoke). </span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">3. <b>Add minced fresh Garlic or finely chopped Onion or Shallots</b>. These are always good aromatic base ingredients. Cook gently taking care not to burn, especially if we're talking Garlic. If you burn the Garlic, dump it and start over. </span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">4. <b>Time for Liquid.</b> For Clam Sauce I use Clam Juice and White Wine. White Wine, even in a red-based sauce, is preferably. It won't turn your Calamari or Onions purple. That's a plus. As an aside, if you are cooking Calamari, always cook the Tubes before the Tentacles, removing the Tubes before cooking the Tentacles, the reason being that the Tentacles have the purple pigment which will turn the whole dish purple - it'll taste fine but won't look as good.</span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">5. <b>Once your liquid is bubbling, add the shellfish </b>-- Clams, Mussels, a mix, etc. If you are working with Calamari, Shrimp, or finned Fish, I usually choose to cook them in a separate pan and toss it all together towards the end b. If you are adding "red" or Tomato Ingredients (fresh chopped Tomatoes, Sauce, Paste, now would also be a good time to add it). Cover to steam, checking frequently. As Shellfish begin to open, pull them out one by one right away and place them in a bowl to catch the juices. Continue until all Shellfish has opened and discard any that take much longer than the rest. </span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">6. <b>Want it more brothy? </b>You can always add more wine! Also add Salt, Pepper, Crushed Red Pepper as needed at any point in the process, just be gentle with Salt as Seafood has natural salinity. My rule of thumb: you can always add but never subtrace salt. If you over-salt, Lemon can some times counteract it. Speaking of Lemon, Lemon Juice and Zest are natural partners to "white" style Seafood Pasta preparations. </span><br />
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<span face="" style="font-family: "trebuchet ms", sans-serif;">7. <b>When are you done? </b>Your fish and Shellfish is all cooked, you have some sort of brothy sauce or tomato based sauce, and your Pasta is done and drained (with some pasta water reserved). Either plate the Pasta and top with Shellfish and Broth, or toss it all together in a large, high-sided pan. You can add a few drizzles of Oil and/or some Pasta Water to create more of a sauce (stirring consistently). Taste for Salt, Pepper and add fresh Herbs to finish-- my favorite is finely chopped Italian Parsley for versatility. Serve and enjoy! </span><br />
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<span face="" style="color: #741b47; font-family: "trebuchet ms", sans-serif;"><b>Some Recipes to Get You Started</b></span><br />
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<a href="http://www.neurotickitchen.com/2012/08/ingredient-spotlight-sungold-tomatoes.html"><span face="" style="font-family: "trebuchet ms", sans-serif;">Scallops With Sungold Tomato Pasta</span></a><br />
<a href="http://www.neurotickitchen.com/2011/12/my-feast-of-five-fishes-because-7-might.html"><span face="" style="font-family: "trebuchet ms", sans-serif;">Linguine With White Clam Sauce</span></a><br />
<a href="http://www.neurotickitchen.com/2014/07/ready-in-minutes-summery-seafood-feast.html"><span face="" style="font-family: "trebuchet ms", sans-serif;">Spaghetti Rigati With Lemony Calamari</span></a><br />
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-29374500909193538962017-06-26T22:08:00.001-04:002017-06-27T21:24:44.836-04:00Tried & True - Summer Menu Inspiration <span style="font-family: "trebuchet ms" , sans-serif;">I say it every year. Summer is my favorite time to cook. From simple yet elegant meals driven by the best seasonal ingredients (basically my goal all year), to desserts that practically make themselves, no time of year inspires me more. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmCwV3UVw__bAKloRBgaAV-tBIcr9pvixJXNhBjVVdYRca92KZvo8XVDLjivQHW66PGh1eDAUHme_W4I4jTPTMInh9IkFvDcwSc8ldJWn-waz0xYFovYHt9aZ-nsv4-1FL1a7V6ZlqLaq/s1600/Image-1+copy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmCwV3UVw__bAKloRBgaAV-tBIcr9pvixJXNhBjVVdYRca92KZvo8XVDLjivQHW66PGh1eDAUHme_W4I4jTPTMInh9IkFvDcwSc8ldJWn-waz0xYFovYHt9aZ-nsv4-1FL1a7V6ZlqLaq/s640/Image-1+copy.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Neurotic Kitchen Summer Favorites </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">As you think about your own cooking goals this summer, whether they include big parties or intimate entertaining, I thought it might be helpful to compile a list of<i> just some </i>of my tried and true summer dishes. You can rest assured that all of them have been made multiple times and, better yet, you can prep or make almost all in advance. This means you'll have more time to enjoy your parties, which is as it should be. I hope you enjoy and I wish you a season you can savor in more ways than one. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><u><b>Neurotic Kitchen's Summer Menu Ideas</b></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>"Surf" Mains/Starters/Sides</u></b></span></span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><i>Turn any dish into a Surf & Turf with one of these</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2016/08/simplicity-grilled-marinated-calamari.html"><br /></a></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2016/08/simplicity-grilled-marinated-calamari.html">Grilled Marinated Calamari Salad </a>- serve alongside Steak for an easy Surf & Turf, salad included, or as a great starter</span><br />
<a href="http://www.neurotickitchen.com/2015/07/elegant-and-easy-tuna-crudo-with-peach.html">
<span style="font-family: "trebuchet ms" , sans-serif;">Tuna Crudo with Peach & Jalapeno</span></a><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Skewered Shrimp - Season the marinate large shrimp in flavors to your liking. Stack one serving (3-4 shrimp) and skewer them in two places for easy flipping. Grill on a piastra, pizza stone or grill basket</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.marthastewart.com/332783/clams-in-cartoccio">Clams in Cartoccio</a> - these grillable hobo packs makes any main a Surf & Turf</span><br />
<a href="https://www.blogger.com/blogger.g?blogID=2481530673051149401#editor/target=post;postID=4059920016419373405;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=5;src=postname">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooked Shrimp Ceviche</span></a><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/06/a-few-of-my-favorite-things-clam.html">Fluke Ceviche</a></span><br />
<a href="http://www.neurotickitchen.com/2015/04/french-kiss-rose-mignonette-for-oysters.html">
<span style="font-family: "trebuchet ms" , sans-serif;">Rose Mignonette for Oysters</span></a><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/search?q=oysters">Margarita Oysters Verde</a> (Salsa Verde, Lime & a splash of Tequila) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/06/lazy-days-of-summer-two-simple-seafood.html">Grilled Scallop Salsa Cruda</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Pastas/Pizzas - App, First Course or Main</u></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/08/pizza-with-punch-lemon-pizza-sorrentina.html">Lemon Pizza</a> in Grill or Oven </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2012/08/ingredient-spotlight-sungold-tomatoes.html">Scallop & Sungold Tomato Pasta</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: purple;"><b>Menus:</b></span></span>
<b><span style="color: purple;"><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u>
<u><span style="font-family: "trebuchet ms" , sans-serif;">Latin Inspired Menu</span></u></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.blogger.com/blogger.g?blogID=2481530673051149401#editor/target=post;postID=2204319708692436933;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname">Mojo Marinated Skirt Steak</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://jet.com/product/detail/611183bb4a6348e08d2cdf295845374e?jcmp=pla:ggl:JD_cons_Cwin_Grocery_a3:Grocery_Rice_Beans_Grains_Rice_a3:na:PLA_786123560_41411200992_pla-293280771778:na:na:na:2&code=PLA15&pid=kenshoo_int&c=786123560&is_retargeting=true&clickid=3782d4f3-5c6f-4632-b73a-fe260df484a7">Yellow Rice</a></span><br />
<a href="http://www.neurotickitchen.com/2012/06/unexpected-summer-salads-perfect-bbq.html"><span style="font-family: "trebuchet ms" , sans-serif;">Watermelon Arugula Salad </span></a><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Or</span><br />
<a href="http://www.neurotickitchen.com/2012/06/unexpected-summer-salads-perfect-bbq.html"><span style="font-family: "trebuchet ms" , sans-serif;">Grilled Pineapple, Basil & Cucumber Salad</span></a><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/08/simply-summer-corn-with-garlic-jalapeno.html">Corn with Jalapeno Lime Butter</a> </span><br />
<span style="color: purple;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><u><br /></u></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><u>Florentine Inspired Menu</u></span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2016/09/return-of-classic-prosciutto-melon.html">Prosciutto & Melon</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2014/07/italian-feast-on-grill-bistecca-alla.html">Bistecca Florentina</a> - T-bone Steak Marinated in Herbs on the Grill, </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2014/07/italian-feast-on-grill-bistecca-alla.html">Italian Corn</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2014/07/italian-feast-on-grill-bistecca-alla.html">Summer Stone Fruit Panzanella Salad</a> (use any seasonal stone fruit)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Assorted Gelati </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><b><u>Classy American BBQ Menu</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Israeli Couscous with Seasonal Additions (ideas <a href="http://www.neurotickitchen.com/2016/10/seasons-bounty-israeli-couscous-with.html">here</a>, <a href="http://www.neurotickitchen.com/2014/05/summery-side-israeli-couscous-with.html">here</a> or <a href="http://www.neurotickitchen.com/2015/08/back-to-basics-nks-original-israeli.html">here</a>) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Tomato and White Onion Salad, Red Wine/Olive Oil/Oregano Dressing </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Corn on the Grill - just remove the silk, soak the corn a long while and grill in the husks</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ribeyes <a href="http://www.neurotickitchen.com/2016/05/budget-cuts-denver-steak-marinade.html">Marinated in Caper Vinaigrette</a> then grilled </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2014/07/weeknight-indulgence-strawberry-pretzel.html">Strawberry Pretzel & Gelato Sundae</a></span><br />
<span style="color: purple;"><b><u><br /></u></b>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Greek Inspired Menu</u></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://seasonalcookinturkey.com/coban-salatas-turkish-shepherds-salad/">Shepherd's Salad</a> (Any variation like Cucumber, Tomato, Scallion etc)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">New Potatoes & Green Bean Salad with Vinaigrette</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leg of Lamb Marinated in Mint and Yogurt - Grilled</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Assorted Sorbets (Mint, Lemon, etc) </span><br />
<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><br /></u></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Other Easy Sides/Starters:</u></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.blogger.com/blogger.g?blogID=2481530673051149401#editor/target=post;postID=5284378523940062384;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname">Sweet & Savory Watermelon Wedges</a> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2015/07/farmers-market-inspiration-salad-with.html">Tomato Carpaccio</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2013/07/fancy-cue-grilled-peaches-crottin.html">Grilled Peaches with Goat Cheese</a></span><br />
<a href="http://www.neurotickitchen.com/search?q=crab+salad" style="font-family: "trebuchet ms", sans-serif;">Crab Salad served on or with Cucumber Chips</a><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Grilled Asparagus on a Grill Basket or in Foil Packets </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><b><u style="background-color: white;">Ready to Serve - Products We Love</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://salsaxochitl.com/xochitl-chips-salsa/"><span style="background-color: white;">Xotchitl</span> Tortilla Chips </a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://salsaxochitl.com/xochitl-chips-salsa/">Xotchitl Salsa</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://seasonalcookinturkey.com/coban-salatas-turkish-shepherds-salad/">Tate's Chocolate Chip Cookies</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.laboratoriodelgelato.com/thelab.php">Il Laboratorio del Gelato</a> - all flavors (especially the mascarpone used in our <a href="http://www.neurotickitchen.com/2014/07/weeknight-indulgence-strawberry-pretzel.html">Pretzel Strawberry Sundae</a>)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.talentigelato.com/products/sicilian-pistachio">Talenti Gelato</a> - Particularly Sicilian Pistachio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://spoonable.myshopify.com/products/salty-caramel">Spoonable Salted Caramel </a>- Makes any Ice Cream special </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.walmart.com/ip/Nabisco-Famous-Chocolate-Wafers-9-oz/17670785">Nabisco Famous Chocolate Wafers</a> - add to Ice Cream, serve with coffee, etc</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Your favorite Pie a la Mode -- we like <a href="http://www.briermere.com/pielist.htm">Briermere Farms Peach Cherry</a> </span><br />
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<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-41479328904697696712017-06-19T22:11:00.001-04:002017-06-19T22:11:14.413-04:00Ingredient Spotlight - Mint Simple Syrup<span style="font-family: Trebuchet MS, sans-serif;">The summer heat is on full blast and you are, no doubt, in need of some refreshment. At least that's how I felt when I decided to use the overflowing bounty of my herb garden to jazz up a cold glass of Iced Tea - one of the many simple pleasures of the season, I am sure you'll agree. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">If you've ever included Mint to your garden, you know that it is prolific, growing and spreading like a weed as it takes over everything in its immediate proximity. Looking for a practical way to capitalize on this abundance, I decided to find a <b>Mint Simple Syrup Recipe.</b> The process took just about 15 minutes (including washing and chopping the Mint) and the results were delicious - Simple Syrup can be used in Cocktails (the possibilities are really endless) and Mocktails and as you've probably guessed, it was an awesome way to add extra flavor and sweetness to home-brewed Iced Tea. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDgJ7w_Zz1TdBNhibNYTbwGLiTNRI946sk39Mx24nnqkSHduheyKRDZUt4ROxMotiyfuu98FQ66EG1hnw-EUNz1I6GhiZHKCx5QHvEcVKhGPVC2H8ePkBuwyRQu5z6oe9_kHPCmoYd1yd/s1600/Screen+Shot+2017-06-19+at+9.53.28+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="594" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDgJ7w_Zz1TdBNhibNYTbwGLiTNRI946sk39Mx24nnqkSHduheyKRDZUt4ROxMotiyfuu98FQ66EG1hnw-EUNz1I6GhiZHKCx5QHvEcVKhGPVC2H8ePkBuwyRQu5z6oe9_kHPCmoYd1yd/s1600/Screen+Shot+2017-06-19+at+9.53.28+PM.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Mint Simple Syrup, Photo: NK </span></td></tr>
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<b> RECIPE </b>from <a href="http://www.epicurious.com/recipes/food/views/minted-simple-syrup-15243">Epicurious</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LK7sYnxmQvq8GIHemULkj2fQEvTBUWmte2KLffzkp2OyuFyewS8XmoRat_CLMBhevuD_sFnf_N7YeP35DGDM-GAysVsFMZD3QAX8mXAefjhP1JN5wA_D2klPTpzSmMsDy1By5s2VDMPN/s1600/Screen+Shot+2017-06-19+at+10.05.15+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="272" data-original-width="614" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LK7sYnxmQvq8GIHemULkj2fQEvTBUWmte2KLffzkp2OyuFyewS8XmoRat_CLMBhevuD_sFnf_N7YeP35DGDM-GAysVsFMZD3QAX8mXAefjhP1JN5wA_D2klPTpzSmMsDy1By5s2VDMPN/s640/Screen+Shot+2017-06-19+at+10.05.15+PM.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKe2cB4tx3EJZZ5hOGFO9dbZeqE3N9akOk_o3j5bHDHI1bJ_qEj2ynaZ5dmfO2XVFx29rRwF-AvnCPgNuSdB8E_QzPdHeDLc4wD6a02011rsLiMGYt2rvqs49Nd4_Ybfz6uuV6aOrMp468/s1600/Screen+Shot+2017-06-19+at+10.05.24+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="611" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKe2cB4tx3EJZZ5hOGFO9dbZeqE3N9akOk_o3j5bHDHI1bJ_qEj2ynaZ5dmfO2XVFx29rRwF-AvnCPgNuSdB8E_QzPdHeDLc4wD6a02011rsLiMGYt2rvqs49Nd4_Ybfz6uuV6aOrMp468/s640/Screen+Shot+2017-06-19+at+10.05.24+PM.png" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">Bottom's up and enjoy! </span></div>
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-12610759146863625102017-05-22T22:23:00.003-04:002017-05-22T22:23:56.757-04:00London Calling - Dinner At Ottolenghi & More<span style="font-family: "trebuchet ms" , sans-serif;">Last week's journey to London was our first trip across the pond in several years, which makes me all the more excited to chronicle some of the highlights as I've done for many of our past travels, domestic or international. For more on some of the highlights (food or otherwise) enjoyed during our previous jaunts, click below. </span><br />
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<a href="http://www.neurotickitchen.com/2016/06/montreal-food-paradise-en-francais.html"><span style="font-family: "trebuchet ms" , sans-serif;"></span></a><br />
<a href="http://www.neurotickitchen.com/2016/06/montreal-food-paradise-en-francais.html"><span style="font-family: "trebuchet ms" , sans-serif;"></span></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">London at Dusk, Photo: NK </span></td></tr>
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<span style="background-color: white; font-size: 13.2px;"><u><a href="http://www.neurotickitchen.com/2016/06/montreal-food-paradise-en-francais.html"><span style="color: purple; font-family: "trebuchet ms" , sans-serif;">Montreal Family Trip for Four</span></a></u></span></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2012/05/destination-paris-classic-croque.html" style="text-decoration-line: none;">Paris and the Loire Valley</a></u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><span style="text-decoration-line: none;"><a href="http://www.neurotickitchen.com/2011/12/best-thing-i-ate-in-spain-so-far.html" style="text-decoration-line: none;">Spain, Barcelona and Madrid</a></span></u></span></div>
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<u style="background-color: white; font-size: 13.2px;"><span style="text-decoration-line: none;"><a href="http://www.neurotickitchen.com/2013/06/when-in-rome-culinary-recap-eternal.html" style="text-decoration-line: none;"><span style="color: purple; font-family: "trebuchet ms" , sans-serif;">When in Rome - Culinary Recap and Restaurants of Rome, Sorrento, and the Amalfi Area</span></a></span></u></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2012/11/destination-san-francisco-and-napa.html" style="text-decoration-line: none;">San Francisco and Napa Valley Food Guide</a></u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2012/11/wine-with-everything-filet-mignon-with.html" style="text-decoration-line: none;">San Francisco and Napa Valley Wine</a></u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><span style="text-decoration-line: none;"><a href="http://www.neurotickitchen.com/2016/03/california-dreaming-san-fran-to-la.html" style="text-decoration-line: none;">San Fran to Los Angeles Pacific Coast Highway Road Trip</a></span></u></span></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2013/05/my-kind-of-town-chicago-culinary.html" style="text-decoration-line: none;">Chicago Culinary Highlights - Two Restaurants to Try</a> </u><br style="background-color: white; font-size: 13.2px;" /><u style="background-color: white; font-size: 13.2px;"><a href="http://www.neurotickitchen.com/2013/11/soul-of-south-kickin-collard-greens.html" style="text-decoration-line: none;">Lowcountry Cooking Inspiration - South Carolina</a></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Though the primary purpose of this trip was work, I am so glad that while I headed out to the office, scenically located near the Thames by gorgeous <a href="https://www.stpauls.co.uk/">St.Paul's</a>, my family was able to enjoy the sights in lovely London, even if we did have a few rainy days in between. As for myself, it was a pleasure to take in the city through adult eyes, having last experienced it decades ago as a ten year old. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">As far as culinary highlights, the undeniable winner was our trip to <a href="http://www.ottolenghi.co.uk/locations"><b>Ottolenghi</b></a> in the Islington section of London. I have a real <a href="http://www.neurotickitchen.com/2014/02/meet-chef-ottolenghis-eggplant-with.html">fascination with this amazing chef</a>. From his gorgeous cookbooks packed with creative recipes built largely on Middle Eastern flavors, to his charming public persona and commitment to <a href="https://www.theguardian.com/lifeandstyle/2016/oct/29/cook-for-syria-campaign-recipes-yotam-ottolenghi-chicken-meatballs-harak-osbao">activism</a>, there is nothing not to like about <a href="http://www.ottolenghi.co.uk/">Yotam Ottolenghi</a>. You'll find his restaurants in multiple locations across London, but if you make the trip to the Islington Ottolenghi, I can tell you you'll be greeted by a display window overflowing with sweet treats. Upon entering, you cannot help but feast your eyes on the counter offering an array of colorful and appetizing prepared foods. Continue even further and you'll discover the chic yet bustling communal tables in the back. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The Ottolenghi dining format is small plates driven, allowing you to taste a great variety of creative preparations. I love this sort of meal as I am always wanting to sample more dishes than my stomach or wallet will allow. You'll also find lots of vegetable-centric dishes, so it's a great option for non meat eaters. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Our dinner was mouthwatering start to finish, with almost all the dishes executed impeccably. Add to that friendly and approachable servers, and the fact that this was the scene of our first taste of <a href="http://winefolly.com/review/orange-wine/"><b>orange wine</b></a> (I cannot believe I've lived my life never discovering this wonder), and it was a memorably dining experience through and through. Luckily, I was able to discretely capture some photos for you. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Heirloom Tomato Salad, Scallops with Mango, Roasted Beets with Tahini, Spiced Pork Chops and the most amazing Carrot Cake. All from Ottolenghi Islington, Photo: NK </span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">We surely enjoyed some other very solid meals, with a strong honorable mention going to <a href="https://www.cote-restaurants.co.uk/restaurant/details/marylebone">Cote Brasserie</a> (a reliable chain - we visited the charming Marylebone location) where we dined on quite a lovely bistro meal. Similarly, <a href="https://www.tripadvisor.com/Restaurant_Review-g186338-d803235-Reviews-Osteria_Antica_Bologna-London_England.html">Osteria Antica Bologna</a> in bustling Clapham (a quick overground rail trip outside London) offered a delicious Italian meal and endearing service. Special thanks to our two sets of lifelong friends for hosting us at both venues, <a href="https://www.instagram.com/p/BTzhSptBh5b/?taken-by=neurotickitchenista">and in their lovely homes</a>. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As for the rest of our trip, we were able to pack in some of the enumerable sights that London and its surrounding areas offer, from <a href="https://www.ornc.org/top-10-things-to-do-in-greenwich?gclid=Cj0KEQjwmIrJBRCRmJ_x7KDo-9oBEiQAuUPKMjeO_9z02HoRGdusaLKgkfzCtFOcyAJuvSgyY35YKgoaAsxU8P8HAQ">a visit to Greenwich by boat</a>, a trip to the <a href="http://www.visitlondon.com/things-to-do/place/427179-natural-history-museum#LXBVJmWQ5c5lfpaG.97">Natural History Museum</a>, to the <a href="https://en.wikipedia.org/wiki/Temple_Church">Temple Church</a> and the absolutely not to be missed <a href="http://www.iwm.org.uk/visits/churchill-war-rooms">Churchill War Rooms</a> (the latter two to the particular delight of my inner history nerd), there was certainly something for everyone. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thanks to all our friends and colleagues for an amazing trip and until next time, London! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">The Temple Church, Photo: NK </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Leave lots of time to enjoy the Churchill War Rooms,<br />Photo: NK</span></td></tr>
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Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-73994083932009149772017-04-23T21:46:00.001-04:002017-04-23T22:05:09.642-04:00Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino<span style="font-family: "trebuchet ms" , sans-serif;">Mint, lemon and chili together are a <a href="http://www.neurotickitchen.com/2013/07/meatless-monday-pasta-zucchini-lemon.html">very classic Italian flavor combination</a>. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Photo: NK</span></td></tr>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><u><b>Spaghetti with Shrimp, Lemon, Mint & Pecorino</b></u></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">Serves 3 as an entree (or 4 lightly)</span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">Lightly Adapted from<i> <a href="http://www.foodandwine.com/recipes/spaghetti-shrimp-lemon-mint-and-pecorino">Food & Wine</a></i></span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 lightly toasted Pine Nuts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Pound Spaghetti </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 Cup Extra Virgin Olive Oil </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Garlic Cloves, halved</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Kosher Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Zest of one Lemon</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tablespoon Lemon Juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 Cup Chopped Mint, plus small leaves set aside for garnish</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Cup grated Pecorino Romano</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon jarred Calabrian Chili (we like <a href="http://www.supermarketitaly.com/brands/Tutto-Calabria.html">Tutto Calabria</a>) or substitute Crushed Red Pepper</span><br />
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<b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Method: </span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! </span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-41400587468023963762017-04-17T22:38:00.000-04:002017-04-18T12:06:01.550-04:00Easter 2017 - Persian Style Herbed Rice <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">As long as I can remember, Easter has always been my absolute favorite holiday. For me, it's a day already so filled with hope, joy and a sense of renewal. It also coincides with spring, a season of rebirth itself, one signaling that summer is right around the corner. Last but not least, with the exception of delivering some baskets the Easter Bunny may have dropped off for the little ones, Easter isn't saddled with all the pressures gifting that plagued Christmas. No, in my mind, Easter is just perfect - right down to the menu.<br /><br />This year, we went with the very traditional Lamb main. It was warm enough to grill outside and my husband cooked it perfectly. We adapted a great recipe for full racks (vs. sliced up chops from the rack) and drizzled it with a Greek lemon sauce called Ladolemono before serving. This would be a winner any time of year and it was so easy. Find the recipe <a href="http://www.foodandwine.com/recipes/grilled-lamb-chops-ladolemono">HERE</a>. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Amazingly easy Lamb that we adapted Michael Psilakis' recipe by upping the grill time for a few full racks vs.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">individual chops. Simple <a href="http://www.foodandwine.com/recipes/grilled-lamb-chops-ladolemono">Ladolemono</a> (a Greek Lemon Sauce) provides a little extra brightness to this rich dish. </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">For a great side, you can't go wrong with our <a href="http://www.neurotickitchen.com/2012/10/restaurant-inspiration-ilili-brussels.html">ilili Brussels Sprouts</a>, a sweet, savory and tangy dish inspired by an amazing Lebanese restaurant in NYC by the same name. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.neurotickitchen.com/2012/10/restaurant-inspiration-ilili-brussels.html">ilili Brussels Sprouts</a>, Our version of the restaurant's recipe featured <a href="http://www.neurotickitchen.com/2012/10/restaurant-inspiration-ilili-brussels.html">HERE</a> on the blog</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Finally, I adapted a much more technically complex (and phenomenal looking recipe for <a href="http://www.foodandwine.com/recipes/herbed-rice-sabzi-polo">Sabzi Polo</a>, Persian Herbed Rice served in a slightly molded form with a crispy crust on its outside) by playing off many of its flavors but presenting it more as a traditional (and far faster and easier) Rice dish. One day I will try the real thing but this meal was all about speed and ease despite the significant amount of time it took me to wash, chop and prep the many herbs that went into our meal! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Persian Style Herbed Rice - A quick version of a much more involved side dish, <a href="http://www.foodandwine.com/recipes/herbed-rice-sabzi-polo">Sabzi Polo.</a> I adapted ours using many</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">of the same flavors and folding them simply in a basic rice dish. The recipe follows below.</span><br />
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<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">I hope you enjoy the easy recipe below. And don't wait until next Easter to try it! </span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><u><b><br />Persian Style Herbed Rice</b></u></span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">Recipe Adapted from <a href="http://www.foodandwine.com/recipes/herbed-rice-sabzi-polo">Food & Wine</a></span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><b>Serves 8 </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #38761d;"><b><br /></b></span>
<span style="color: #38761d;"><b>Ingredients:</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2 Cups Basmati Rice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoons Salted Butter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6 Garlic Cloves, Minced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Cup minced Dill</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Cup minced Italian Parsley</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 Cup Olive Oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 Teaspoon Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/3 Cup Water heated with a 1/4 teaspoon Spanish Saffron Threads</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="color: #38761d;"><b><br /></b></span>
<span style="color: #38761d;"><b>Method:</b></span></span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">1. Prepare Basmati Rice as directed in Water, cooking until just the tiniest bit underdone.</span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">2. As Rice cooks, heat Salted Butter in a small pan and saute minced Garlic a few minutes until soft and fragrant but not browned. Turn of the heat. </span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">3. In another small pot, heat the Saffron threads over medium heat in 1/3 Cup water until quite hot and water becomes deeply colored, about 5 minutes. Allow to sit. </span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">4. Fluff the Rice and carefully fold in all the Herbs, the Butter and Garlic, and toss gently adding the brewed Saffron liquid and distributing it throughout, reserving a small amount for serving. Follow by drizzling in 1/4 Olive Oil. Stir to incorporate. </span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">5. Finish by adding 1/2 teaspoon Salt and then combine.</span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">6. Taste and adjust Salt as needed. </span><br />
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;">7. To serve, remove to a serving bowl and drizzle with remaining brewed Saffron. Garnish with leftover herbs and enjoy! </span><br />
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-5713067176439695822017-03-27T21:30:00.012-04:002020-11-08T18:14:31.294-05:00Comfort Food Classic - Turkey Mushroom Meatloaf <span face=""trebuchet ms" , sans-serif">Every once in a while, I get a craving for Meatloaf. It doesn't happen often, but when it does, I go out of my way to make it something special. Most often, I'll go for our standard (but very awesome) <a href="http://www.neurotickitchen.com/2013/01/superbowl-super-flavor-best-ever-turkey.html">Turkey Meatloaf recipe</a>, complete its own yummy basting and serving sauce, but this particular night, I wanted something different - a slightly faster cooking Meatloaf packed with savory, tender Mushrooms that the whole family (toddlers and up!) will eat. </span><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeuuXOfM-F5EkGB0f_AsF15Au3CC27P1WZtJVqzEtLEliOxNq1nYdbEmv888E7HphYpFmn8YyK8dBfy-tq7Tx6KH-6zHJ3P81S7_rD16OFccQDBtjc3oMoNzchcJ_-KoP6XoKRyulpf0b/s2048/IMG_7884.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeuuXOfM-F5EkGB0f_AsF15Au3CC27P1WZtJVqzEtLEliOxNq1nYdbEmv888E7HphYpFmn8YyK8dBfy-tq7Tx6KH-6zHJ3P81S7_rD16OFccQDBtjc3oMoNzchcJ_-KoP6XoKRyulpf0b/w640-h480/IMG_7884.HEIC" width="640" /></a></div><span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Because this Meatloaf is also relatively small-batch (double the recipe and cook in two pans if you'd like to make more), it stays extra juicy and cooks in just about hour. You don't have to love Mushrooms to love this recipe, but you will find that they add extra richness, texture and meatiness. You almost feel like you're eating Beef instead of healthier Turkey Meat. Try this for your next family dinner. You won't regret it. </span><br />
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<b><span face=""trebuchet ms" , sans-serif" style="color: purple;">Most Delicious Mushroom Meatloaf</span></b><br />
<span face=""trebuchet ms" , sans-serif">Serves 4 </span><br />
<span face=""trebuchet ms" , sans-serif">*(If you double the recipe, best to divide into two portions and bake it in two sheet or roasting pans, side by side)</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<b><span face=""trebuchet ms" , sans-serif" style="color: purple;">Ingredients:</span></b><br />
<span face=""trebuchet ms" , sans-serif">3 Tablespoons Unsalted Butter, divided</span><br />
<span face=""trebuchet ms" , sans-serif">1 large Carrot, minced</span><br />
<span face=""trebuchet ms" , sans-serif">1 Leek, white and light green parts, minced (you can sub in 3 minced Scallions as well)</span><br />
<span face=""trebuchet ms" , sans-serif">1 Medium Yellow Onion, finely diced</span><br />
<span face=""trebuchet ms" , sans-serif">Cup and a half minced or diced mixed Mushrooms (we used Oyster and Cremini)</span><br />
<span face=""trebuchet ms" , sans-serif">3 Tablespoons minced Chives</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">1 Cup Panko Breadcrumbs</span><br />
<span face=""trebuchet ms" , sans-serif">1 Cup Low Sodium Chicken Broth</span><br />
<span face=""trebuchet ms" , sans-serif">1 LB Ground Organic Turkey</span><br />
<span face=""trebuchet ms" , sans-serif">1 Egg, lightly beaten</span><br />
<span face=""trebuchet ms" , sans-serif">1/8 Teaspoon Black Pepper</span><br />
<span face=""trebuchet ms" , sans-serif">1 teaspoon Coarse Sea Salt or Kosher Salt</span><br />
<span face=""trebuchet ms" , sans-serif">1 Tablespoon Ketchup</span><br />
<span face=""trebuchet ms" , sans-serif">2 Tablespoons Grated Parmigiana Reggiano Cheese </span><br />
<b><span face=""trebuchet ms" , sans-serif"><br /></span></b>
<b><span face=""trebuchet ms" , sans-serif" style="color: purple;">Method:</span></b><br />
<span face=""trebuchet ms" , sans-serif"><br /></span><span face=""trebuchet ms" , sans-serif">Turn oven to 350 with rack in the middle. </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Melt 2 Tablespoons of the Butter medium skillet over medium heat. Add minced Carrots and cook until beginning to soften, about 3 minutes. Add Leek, and saute for about 2 minutes. Add Onion and saute another two minutes. Add minced Mushrooms and continue </span><span face=""trebuchet ms" , sans-serif">to cook another 3-4 minutes until they have softened but are still springy. Stir in Chives and Parsley and turn off the heat.</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Add Panko to a large bowl. Stir in Chicken Broth and blend to moisten the Panko. Add the Mushroom Veggie Mix to the bowl as well as the Turkey, and 1 Egg. Blend. Melt the last Tablespoon of Butter and pour it in. Season with Salt and Pepper. Add Ketchup and Parmigiana Cheese. Blend.</span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Grease a high sided Baking Pan and mound the Meatloaf down the middle of it. It will seem rather wet and that is ok. It should be about six inches wide to nine inches long and about an inch and a half high. Bake about 1 hour until cooked through (170 in the middle with an instant read thermometer). Rest for 5-10 minutes and serve warm. </span></span><br />
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<span face=""trebuchet ms" , sans-serif">Enjoy! </span></div>Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0tag:blogger.com,1999:blog-2481530673051149401.post-55087898288713865962017-03-15T23:02:00.002-04:002017-03-15T23:02:51.135-04:00Cocktail Break - St. Pat's Guinness Bloody Mary<span style="font-family: Trebuchet MS, sans-serif;">Erin go bragh and happy St. Pats! Today, I'm going to give you a recipe tip you won't soon forget. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A recipe tip about cocktails...</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A genius idea given to me by the barkeep at venerable Irish bar on the Upper West Side of Manhattan, the scene of more than a few good times with my best friend before life forced us to become "responsible adults." </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Something tells me we'll be back. <i>And you know why?</i> Because they make a great Bloody Mary, and the best Bloody Marys...</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI6W48jgUOggFkcL9XArVM3xct0h6YpDmxj_JTpRjScetCA8TBEO2iT_PjEdclDm2x0AucpQktKaymIlXWUIBsA95ktKJjE29wOR9OA5DyKD0db811VkMPwCiEpKbiDzRpuTRD9CLWL_a/s640/IMG_4309.JPG" style="margin-left: auto; margin-right: auto;" width="480" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Guinness Bloody Mary, Photo: NK</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI6W48jgUOggFkcL9XArVM3xct0h6YpDmxj_JTpRjScetCA8TBEO2iT_PjEdclDm2x0AucpQktKaymIlXWUIBsA95ktKJjE29wOR9OA5DyKD0db811VkMPwCiEpKbiDzRpuTRD9CLWL_a/s1600/IMG_4309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b><b><span style="font-family: Trebuchet MS, sans-serif;">have Guinness in them! </span></b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;">YES. Who knew you could improve on a Bloody Mary? The bartender are <a href="http://georgekeeley.com/">George Keeley</a> did, that's who. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />They say <i>Guinness is Good</i>, but Guinness Bloody Mary's are definitely better. As a matter of fact, lots of things benefit from a good dose of stout - like this easy <a href="http://www.neurotickitchen.com/2013/03/weeknight-shortcut-beef-and-guinness.html">Beef Pot Pie</a>. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Even if you favor green drinks on St. Pat's be sure to give this recipe a try some time this year. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b><u>Guinness Bloody Mary's Our Way</u></b></span></span><br />
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Yields 1 Cocktail</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b>Tools:</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 short rocks glass</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Toothpick or Cocktail Skewers</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients: </b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1.5 Ounces of Vodka</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Ounces of Low Sodium Tomato Juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon Horseradish </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Splashes Worcestershire</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Lime Wedge for garnish and one for the mix</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Lemon Round for garnish and lemon for the mix</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Green Olives stuffed with Pimento</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Celery Stalk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Seasoned Salt (Celery Salt or other flavored Salt Blend) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Dashes of Tabasco </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Ounce of Guinness </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and Pepper to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b>Method: </b></span></span><br />
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Rim your glass with some Lemon and dip it into Seasoned Salt. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fill a short glass 2/3 of the way with Tomato Juice, then add Vodka, Horseradish, Tabasco, Worcestershire and a good squeeze of lemon. Stir.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Thread three Olives onto a cocktail skewer and finish with a small Lime Wedge. Set aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add Ice and Stir. Pour on the Guinness. Taste and add additional Tabasco, Horseradish and Seasoned Salt or Pepper as you wish. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with a Celery Stalk and the Olive skewer. Enjoy!! </span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"><b><br /></b></span>
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"><b><br /></b></span>
<br />Sam T. H.http://www.blogger.com/profile/02638089328380818430noreply@blogger.com0