tag:blogger.com,1999:blog-52283202993570360722024-02-19T08:32:54.661-08:00Autumn Stirs the PotGood food is mandatory.Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-5228320299357036072.post-8555518332060917742014-06-16T13:35:00.001-07:002014-06-16T16:02:13.963-07:00The Darkest Chocolate Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">It seems like I just finished my first year of graduate school, but s</span><span style="font-family: Verdana, sans-serif;">uddenly summer is here in less than a week. After a hectic yet encouraging spring semester, I have returned to a somewhat relaxed life [for now]. With my new freedom and with </span><span style="font-family: Verdana, sans-serif;">Dave's cast removal</span><span style="font-family: Verdana, sans-serif;">, we can finally get back to cooking regular meals at home and blogging about it. </span><span style="font-family: Verdana, sans-serif;">I vaguely remember the last time I made a blog post, way back in January.</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">I actually had to dust off my camera today before I could begin taking photos. Tsk tsk. While I am not collaborating with Harlequin this year, I still hope to get back into the swing of weekly or bimonthly posts throughout the summer. </span><br />
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<span style="font-family: Verdana, sans-serif;">As soon as the sun came out a couple weeks ago, I felt the urge to make ice cream. Because I became lactose intolerant in the last year, my dairy consumption has sadly been limited. Even so, I cannot resist ice cream, particularly homemade custard ice cream. And though I love making <a href="http://autumnstirsthepot.blogspot.com/2011/09/thyme-ice-cream.html" target="_blank">unusual ice cream flavors</a>, I really wanted to pull off a basic chocolate ice cream.</span><br />
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<span style="font-family: Verdana, sans-serif;">I tweaked a Bon Appetit recipe and made a decadent, incredibly smooth chocolate ice cream. The combination of chocolate, cocoa, and caramelized sugar creates a dark and deep chocolate flavor. Though this recipe has several steps and making a custard can seem intimidating, the finished product is well worth the effort. </span><br />
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<span style="font-family: Verdana, sans-serif;">A double boiler is not essential for this recipe. I don't have one, so I usually use a pot that just fits inside a larger pot. A metal bowl can also be used to sit atop a saucepan. </span></div>
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<span style="font-family: Verdana, sans-serif;">Patience is key when making custard. The mixture must cook on low and be stirred frequently to prevent the egg from cooking unevenly. </span><br />
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<span style="font-family: Verdana, sans-serif;">Ideally, this recipe takes 5 days to make: 2 days to allow the custard to ripen in the fridge, and 3 days to further ripen in the freezer. I read up on why homemade ice cream should be ripened, and I learned that as it sits, the ice cream's texture becomes smoother. Commercial ice cream makers get around this wait time by adding stabilizing emulsifiers like soy lecithin. Because I want the smoothest ice cream possible but without additives, I find that the wait is necessary. If the wait time is undesirable, however, I included directions for an overnight option which result in an equally tasty, but less smooth ice cream. </span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">The Darkest Chocolate Ice Cream</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.bonappetit.com/recipe/chocolate-ice-cream" target="_blank">Bon Appetit </a></span><br />
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<span style="font-family: Verdana, sans-serif;">difficulty: medium-hard</span><br />
<span style="font-family: Verdana, sans-serif;"><i>makes 1 quart</i></span><br />
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<span style="font-family: Verdana, sans-serif;">7oz dark chocolate (around 72% cacao), chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 3/4 cup whole milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup plus 2 Tbsp heavy cream, divided</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup unsweetened cocoa</span><br />
<span style="font-family: Verdana, sans-serif;">4 egg yolks</span><br />
<span style="font-family: Verdana, sans-serif;">13 Tbsp sugar, divided</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif;">Using a double boiler (or a metal bowl or small saucepan that sits over the larger saucepan) with an inch of barely simmering water, melt the chopped chocolate. Whisk until smooth and set aside to cool slightly.</span><br />
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<span style="font-family: Verdana, sans-serif;">Mix together milk, 1/2 cup heavy cream, and cocoa in a medium saucepan. Heat on medium until just boiling. Remove from heat and set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">Using a whisk or an electric beater, whip egg yolks and 7 tablespoons of the sugar in a small bowl until slightly thickened, very shiny, and ribbons are easily formed; about 2 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">While constantly whisking, add the hot milk mixture to the egg yolks in a slow, steady stream. Pour back into the saucepan. Whisk in the melted chocolate and return to burner.</span><br />
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<span style="font-family: Verdana, sans-serif;">Stirring frequently with a wooden spoon, heat egg mixture on low until it is slightly thickened and easily coats the back of a spoon; 5 to 8 minutes. Remove from heat and set over a bowl of cold water. Cool just to room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;">While the custard is cooling, heat the remaining 6 tablespoons of sugar and 2 tablespoons of water in a small saucepan on medium-high. Stir just until sugar dissolves. Continue to cook, occasionally swirling the pan <b>but not stirring</b>, until mixture becomes a honey amber color; about 5 minutes. Remove from heat and quickly whisk in the remaining 2 tablespoons of cream until completely combined. Stir into custard. Add salt and vanilla extract to custard.</span><br />
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<span style="font-family: Verdana, sans-serif;">Strain the custard into a quart sized jar or other container. </span><br />
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<span style="font-family: Verdana, sans-serif;"><i>For the smoothest ice cream ever: </i>Let custard ripen in refrigerator for 2 days. Process in an ice cream maker according to the manufacturer's instructions. Gently fold ice cream into a quart-sized, freezable container (I use a yogurt container). Press either plastic wrap or parchment paper on the top of the ice cream to prevent freezer burn. Let further ripen in freezer for 3 more days. Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>For a less smooth, quicker ice cream: </i>Let custard cool in refrigerator for at least 2 hours. </span><span style="font-family: Verdana, sans-serif;">Process in an ice cream maker according to the manufacturer's instructions. Gently fold ice cream into a quart-sized, freezable container. Press either plastic wrap or parchment paper on the top of the ice cream to prevent freezer burn.</span><span style="font-family: Verdana, sans-serif;"> Let chill in freezer at least overnight before serving.</span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1tag:blogger.com,1999:blog-5228320299357036072.post-35769856300410688662014-01-22T12:50:00.002-08:002014-01-22T17:14:56.132-08:00Oat & Sesame Peanut Butter Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Before we fled the coop, my parents would take my sister and I to San Francisco each summer en route to visiting my grandma. While getting a view of the ocean was exciting enough for us Montana girls, we were also fascinated by the bustling ado of Chinatown. We were the predictable tourists, buying trinkets and personalized keychains in little shops that filled the Chinatown streets. While our trivial purchases have long been forgotten, I still remember the smell and taste of the fried sesame pastries we would find on our visits. </span><br />
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<span style="font-family: Verdana, sans-serif;">These pastries, known as j<a href="http://en.wikipedia.org/wiki/Jin_deui" target="_blank">ian dui</a>, are made with rice flour and sesame seeds and filled with a sweetened paste, often black bean. I am still not sure what provoked my picky younger self to try this treat. Regardless, my adult self is thankful because jian dui opened up to me the wonderful world of sesame seeds. They are nutty, healthy and versatile in cooking and baking. While not a huge candy fan, I still can't resist a sesame seed sweet and <a href="http://autumnstirsthepot.blogspot.com/2011/01/gomasio.html" target="_blank">gomasio</a> is one of my staple seasonings. </span><br />
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<span style="font-family: Verdana, sans-serif;">I have never attempted to make jian dui or any sesame candy for that matter. Instead, I've been adding sesame seeds to some of my healthier treats. </span><span style="font-family: Verdana, sans-serif;">I used to make this oat peanut butter recipe, but rather rolled the "batter" into balls to keep in the fridge. It was a great energy snack or dessert when I didn't feel like making something else. To switch it up, I've recently been making them in bar form and have tried adding sesame seeds. The result is absolutely fantastic. While I won't pretend that this recipe is sugar-free, I still find it to be a healthier dessert option than cookies or brownies. </span><span style="font-family: Verdana, sans-serif;">Plus, I find these bars to be much more satisfying. I think it is because t</span><span style="font-family: Verdana, sans-serif;">here is something magical that happens when oats, peanut butter and chocolate come together. With the addition of sesame seeds, the finished product is nutty, complex, and conjures up the taste of the nostalgic sesame sweetness I love. </span><br />
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<span style="font-family: Verdana, sans-serif;">I have made many variations to this recipe. The original calls for chocolate chips, but I find that the bittersweet baking chocolate bars tend to be darker in flavor, so I usually add in chocolate chunks. </span><br />
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<span style="font-family: Verdana, sans-serif;">I have also tried this recipe with maple syrup instead of honey. Despite my love for honey, I am reluctant to use it in large quantities when baking. It is expensive and inevitably creates a sticky mess on every surface of my kitchen. However, when I substituted it with maple syrup, I was disappointed with the results. Because maple syrup is thinner, it prevented the bars from firming up in the fridge. I have concluded that honey creates a superior finished product, making the mess worth it.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have also found that it is much easier and less time consuming if I mix everything in the square pan instead of a separate bowl. Also, I feel like I lose the peanut butter honey goodness between each vessel transfer, so I like to prevent any unnecessary loss if possible. </span><span style="font-family: Verdana, sans-serif;">It may be a bit trickier to stir everything together, but it is certainly doable. </span></div>
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<span style="font-family: Verdana, sans-serif;">It is not necessary to grease the pan before adding the oat mixture because the refrigerated bars should come right out of the pan. However, if you want some insurance, place a sheet of parchment paper in the pan before mixing everything together. That way you can lift out the bars without worry.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Oat & Sesame Peanut Butter Bars</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://melanieinthemiddle.com/2012/09/no-bake-peanut-butter-oatmeal-snack-bars.html" target="_blank">Melanie in the Middle</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes 2 dozen small bars</span></i><br />
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<span style="font-family: Verdana, sans-serif;">2 c old-fashioned oats</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 c raw, hulled sesame seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c shredded coconut</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 c natural peanut butter (no sugar added)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c honey</span><br />
<span style="font-family: Verdana, sans-serif;">1.5 ounces bittersweet chocolate, cut into small chunks (or about 1/4 cup)</span><br />
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<span style="font-family: Verdana, sans-serif;">In a 8-inch square pan, mix together the oats, seeds, coconut and salt. In a small saucepan, combine the peanut butter and honey. Warm on medium-low until the peanut butter and honey are melted and uniform, about 2 minutes. Pour the peanut butter mixture onto the oat mixture in the pan. Carefully fold the wet mixture into the dry until well-mixed. Add the chocolate chunks. Press down mixture with the back of a rubber spatula or a measuring cup. </span><br />
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<span style="font-family: Verdana, sans-serif;">Refrigerate for at least 20 minutes before cutting into bars. They must be very firm to cut and successfully lift out of the pan. Once cut, the bars do not need to stay in the fridge to stay firm, though they will keep longer if refrigerated. </span><br />
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Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com4tag:blogger.com,1999:blog-5228320299357036072.post-6660872331076966002014-01-06T11:16:00.000-08:002014-01-06T11:18:49.888-08:00Whole Wheat Sesame and Black Pepper Crackers<br />
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<span style="font-family: Verdana, sans-serif;">Oh, hello there. I nearly forgot I had a blog. Yikes. After attempting to work full-time and attend graduate school this fall, something had to give, and unfortunately it was my blog. After a few recovery weeks and the holidays, I am ready to approach blogging again. It was a necessary break, but I hope I am able to maintain at least sporadic posting during the following semester.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Since I last posted, some fun food activities have developed in our house. Dave has become an avid bread baker, busting out beautiful, delicious loaves every week. For Christmas presents this year, I took a stab at making chocolate bars from scratch. I roasted cocoa nibs and blitzed them into oblivion with some cocoa butter and sugar. It was a complicated, but super satisfying process. Tempering the chocolate was a bit frustrating</span><span style="font-family: Verdana, sans-serif;">, especially because I'm not detail-oriented. I found the finished product to be gritty, which can only be prevented with a special food processor. Still, the chocolate flavor was intense, floral and very delicious. If I make chocolate again, I will post about the process. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYReMjPwH19nIrPYMZCoWeAVhnRwdutYvwVqfA3XdppRZDyElGsMME1LjU3ySigpCpY9uItDX_j8wowX3LaM-JCESV7dQ3-p2oQNX6AWi06Bwt3ukG3d9LciCkWMB4Lk4eIKcz4WGqEY/s1600/dave+bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYReMjPwH19nIrPYMZCoWeAVhnRwdutYvwVqfA3XdppRZDyElGsMME1LjU3ySigpCpY9uItDX_j8wowX3LaM-JCESV7dQ3-p2oQNX6AWi06Bwt3ukG3d9LciCkWMB4Lk4eIKcz4WGqEY/s1600/dave+bread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dave's 50 Percent Whole Wheat Bread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Autumn's Dark Chocolate with Roasted Pistachios and Sea Salt</td></tr>
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<a name='more'></a><span style="font-family: Verdana, sans-serif; text-align: center;">After the rich foods we inevitably ate during the holidays, lighter meals currently appeal to me. For instance, I love the simple picnic-y meal of good cheese, crackers, smoked salmon and pickled vegetables. My mom made crackers over the holidays, so I was inspired to make some crackers once I was back in Missoula. </span><br />
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<span style="font-family: Verdana, sans-serif; text-align: center;">Not surprisingly</span><span style="font-family: Verdana, sans-serif; text-align: center;">, making crackers is super easy. </span><span style="font-family: Verdana, sans-serif; text-align: start;">I decided on water crackers, since they are the lightest, crispest of crackers. I also used some whole wheat flour to add some nuttiness. I love sesame seeds and the spiciness of black pepper, but other toppings (or no toppings) would work with this cracker recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;">I actually made one batch of crackers where I pressed the sesame seeds into the dough by hand after I had completely rolled it out. After I took the crackers out of the oven, all of the sesame seeds slid off. On the second batch, I decided to press in the sesame seeds and black pepper using the rolling pin towards the end of the rolling. The seeds and pepper were adequately pressed into the dough and did not fall off after baking.</span><br />
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<span style="font-family: Verdana, sans-serif; text-align: left;">In order to achieve a cracker-y crispness, it is key to cook the cracker dough completely. Let the edges of the dough adequately brown, </span><span style="font-family: Verdana, sans-serif;">otherwise the center will be soft.</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;"> If the crackers are not crisp enough after they have been broken up, throw them back in the oven for a few minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Cutting the crackers can be tricky. I broke up the first batch by hand and the second batch with a knife. Both yielded a roughly cracker shape. If a more uniform, rectangular cracker shape is desired, then precut the dough with a pizza cutter once it is laid out on the cookie sheet. Making the cut marks will help the crackers break apart in rectangles once cooked. I like the rustic look of the broken pieces, so I did not precut mine. </span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Whole Wheat Sesame and Black Pepper Crackers</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from <a href="http://www.epicurious.com/recipes/member/views/RUSTIC-WATER-CRACKERS-1272571" target="_blank">Epicurious</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes approximately 1 1/2 dozen crackers</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 c whole wheat flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 c white flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp kosher salt (or scant 1/2 tsp sea salt)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 c water, plus 1 to 2 teaspoons</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 tsp raw sesame seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh black pepper</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 400 degrees. Lightly dust a cookie sheet with flour or line it with parchment paper. </span><br />
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<span style="font-family: Verdana, sans-serif;">Mix the flours and salt in a medium-sized bowl. Whisk together the water and oil in a liquid measuring cup or a small bowl. Slowly pour the liquid mixture into the dry mixture. Mix together. If the dough is dry, then add a teaspoon or two of water (I added two teaspoons). Mix the dough just until a ball can be easily formed. Do NOT knead the dough. Let sit for 10 minutes to rest before rolling.</span><br />
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<span style="font-family: Verdana, sans-serif;">On a lightly floured surface, roll out the dough into a rectangular shape. Once it reaches about 1/8-inch in thickness, evenly distribute the sesame seeds and freshly cracked black pepper on the surface. Continue to roll out the dough until it is about 1/16-inch in thickness or roughly 10-inches by 15-inches. Carefully fold the dough over on itself and lift it onto the cookie sheet. Prick the dough all over with a fork to prevent bubbles from forming.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake for 12 to 15 minutes, or until the edges are golden brown and the center is hard. Cool on a rack. Break up crackers by hand or with a sharp knife. Store crackers in a sealed container.</span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com2tag:blogger.com,1999:blog-5228320299357036072.post-13271097771711973642013-09-09T18:19:00.003-07:002013-09-09T18:41:10.613-07:00A Fancy Ragù Dinner for the Humble<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I neglected to post a recipe last week. I made a creamy baked eggplant dish, and the ratio of eggplant to cream was out of whack. </span><span style="font-family: Verdana, sans-serif;">The flavor was awesome, but the pools of cream were not. </span><span style="font-family: Verdana, sans-serif;">If eggplant is on the horizon for a future <a href="http://www.harlequinorganicproduce.com/farm-blog.html" target="_blank">CSA share</a>, then I will attempt to improve the recipe for a blog post. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Anyhow, when I go to a restaurant and find soft polenta with a </span><span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Verdana, sans-serif;">ragù</span></span><span style="font-family: Verdana, sans-serif;"> of braised pork shoulder on the menu, I look no further. I cannot resist such a hearty, satisfying dish. The polenta perfectly sops up the rich sauce from the slow-cooked pork. There is nothing more satisfying to eat in the dead of winter. </span><br />
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<span style="font-family: Verdana, sans-serif;">While I love the heartiness of such a dish, I also love to make a lighter, vegetarian version.</span><b style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> </b><span style="font-family: Verdana, sans-serif;"> This slight -</span><span style="font-family: Verdana, sans-serif;"> though temporary - turn in the weather got me excited about making such a polenta dish. Plus, several of this week's <a href="http://www.harlequinorganicproduce.com/farm-blog.html" target="_blank">CSA share </a>vegetables can be used.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.amazon.com/dp/143918187X/?tag=googhydr-20&hvadid=12123231247&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1922893850844950602&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_1njzii9aag_b" target="_blank">Tamar Adler</a> enlightened me on the proper way to cook polenta. Apparently lots of water and plenty of cooking time is the trick. She notes how cooking the polenta for up to an hour will reduce the "soapy" taste, and she is right. Though the off taste is very subtle, it is noticeable and worth eliminating with an extended cooking time. As long as I start cooking the polenta at the beginning of my cooking session, it is usually done when everything else is also just finished.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Vegetarian Ragù with Polenta</span></b><br />
<i><span style="font-family: Verdana, sans-serif;">serves 5 to 6</span></i><br />
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<b><span style="font-family: Verdana, sans-serif;">Polenta</span></b><br />
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<span style="font-family: Verdana, sans-serif;">1 c polenta</span><br />
<span style="font-family: Verdana, sans-serif;">5 c water</span><br />
<span style="font-family: Verdana, sans-serif;">large pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">a dab of butter (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large saucepan, bring <span style="line-height: 19.1875px;"><b>5 cups </b>(yes, 5) and salt to a boil. Slowly add polenta and reduce heat to low. Gently simmer, stirring occasionally, until the polenta is no longer soapy, 45 minutes to an hour. Stir in butter if desired. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.1875px;">The cooked polenta will firm up in the fridge, but it is tasty sliced and sauteed in a little oil.</span></span><br />
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<b><span style="font-family: Verdana, sans-serif;">Vegetarian </span></b><b><span style="font-family: Verdana, sans-serif;">Ragù</span></b><br />
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<span style="font-family: Verdana, sans-serif;">1 medium yellow onion (or 1/2 of a jumbo), chopped</span><br />
<span style="font-family: Verdana, sans-serif;">5 plump cloves of garlic, minced or finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 bell pepper, red or green, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium summer squash, quartered lengthwise and sliced in 1/4-inch pieces</span><br />
<span style="font-family: Verdana, sans-serif;">8 oz of mushroom, wild or crimini, chopped </span><br />
<span style="font-family: Verdana, sans-serif;">28 oz of tomatoes, canned or fresh, diced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Italian dried oregano</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c dry red wine, or more to taste</span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 c fresh basil, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">parmesan, grated</span><br />
<span style="font-family: Verdana, sans-serif;">extra virgin olive oil (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large cast iron or frying pan, heat about 1 tablespoon of olive oil on medium heat. Add onion and garlic, and saute, stirring regularly, until light brown and translucent, about 5 minutes. Add bell peppers, summer squash and mushrooms. Cook, gently tossing to stir, until mushrooms have released most of their moisture and vegetables are <i>just</i> tender, about 8 to 10 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add diced tomatoes, oregano, salt and pepper, and red wine. Turn heat to medium low and simmer for about 15 minutes, or until tomatoes are soft and melded into the vegetable mixture. Season to taste. </span><br />
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<span style="font-family: Verdana, sans-serif;">Serve over soft polenta and garnish with fresh basil, grated parmesan, and drizzled extra virgin olive oil.</span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com5tag:blogger.com,1999:blog-5228320299357036072.post-10777977098651908022013-08-26T20:32:00.000-07:002013-08-27T10:53:06.404-07:00Roasted Poblano Tacos <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">August has been a complete whirlwind for me. I moved into a new apartment and suddenly grad school starts tomorrow. Yipes. My head is spinning a little bit, but I'm exciting for this new phase in my life. Once we get the apartment situated, I'll post some house pictures.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have been waiting all summer for poblanos to be ready so that I could post these tacos. </span><span style="font-family: Verdana, sans-serif;">My friend Ari turned me on to this delicious recipe a while back, and I am grateful. It is a refreshing change from my usual <a href="http://autumnstirsthepot.blogspot.com/2012/05/bean-tacos-with-taquiera-style-salsa.html" target="_blank">black bean</a> or <a href="http://autumnstirsthepot.blogspot.com/2011/05/living-in-portland-i-am-lucky-to-be.html" target="_blank">carnitas</a> tacos. </span><br />
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<span style="font-family: Verdana, sans-serif;">The roasted poblanos are simmered with charred onions and then a dollop of sour cream is added to mellow out the flavors. The finished poblano filling ends up mildly spicy and very tasty. Next time I might garnish the tacos with crumbled cotija for an added brightness and tang. </span><br />
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<span style="font-family: Verdana, sans-serif;">I am a huge fan of roasted peppers, but not of the actual roasting and peeling. My impatience often leaves me with a mangled, half-skinned pepper. Plus, poblanos are a little trickier to roast and peel as their skins tend to be thinner than bell peppers. The best strategy is to make sure to really blacken the skin and let them steam under a lid or covered bowl before peeling. Also, as you can see from the above pictures, I failed to stem my peppers first. I highly recommend stemming and seeding prior to roasting, as the roasted peppers are very fragile. </span></div>
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<span style="font-family: Verdana, sans-serif;">The creamy poblano strips pair really well with <a href="http://autumnstirsthepot.blogspot.com/2013/07/basic-hummus-pickled-red-onions.html" target="_blank">pickled red onion</a>, so I recommend making a quick batch. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Roasted Poblano Tacos</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.bonappetit.com/recipe/rajas-poblanas" target="_blank">Bon Appetit</a></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;"><i>makes 2 to 3 servings, depending on appetite and fixins'</i></span><br />
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<span style="font-family: Verdana, sans-serif;">3 poblano peppers (about 12 oz)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 onion (or 1/3 giant onion), about 1 heaping cup peeled and sliced</span><br />
<span style="font-family: Verdana, sans-serif;">3 plump garlic cloves, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c water</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp mexican oregano</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt, or more to taste</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 Tbsp sour cream</span><br />
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<span style="font-family: Verdana, sans-serif;">corn tortillas</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://autumnstirsthepot.blogspot.com/2013/07/basic-hummus-pickled-red-onions.html" target="_blank">pickled red onion</a></span></div>
<span style="font-family: Verdana, sans-serif;">sliced cabbage</span><br />
<span style="font-family: Verdana, sans-serif;">chopped cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">crumbled cotija or shredded jack cheese (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">sliced avocado (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to broil. Stem and seed each poblano pepper. With a spatula, smash down each pepper until slightly flattened. Place the peppers on a cookie sheet or cast iron pan and set under the broiler. Roast until blackened on each side, about 10 minutes a side. Remove from pan, place in a bowl or on a plate and cover with a lid to steam for 10 minutes. Remove the lid and let cool to the touch. Carefully peel each pepper. </span><span style="font-family: Verdana, sans-serif;">Cut each pepper in half lengthwise and then in 1/4-inch strips. Set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Meanwhile, heat a <b>dry</b> medium-sized cast iron pan or heavy-bottomed skillet on medium-heat. Add the onions and cook, stirring regularly, until brown and slightly charred. Add garlic and cook until fragrant, about 30 seconds. Turn the heat to low and add the 1/2 cup of water, oregano and salt. Simmer until most of the water is gone, about 5 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Stir in the poblano strips and cook for another 5 minutes. If the pan becomes too dry within the 5 minutes, then add a tablespoon or two of water. Remove from heat and stir in the sour cream. Adjust seasonings as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat the tortillas and serve with roasted poblano filling, pickled red onion, cilantro, and avocado or cotija, if desired. </span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1tag:blogger.com,1999:blog-5228320299357036072.post-36001747349048023772013-08-19T18:22:00.002-07:002013-08-19T21:15:55.056-07:00Stuffed Bell Peppers<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">The local wildfires have ushered everyone into their homes today. Instead of lounging on a couch with a fan blowing directly at my face, I decided to turn on the oven and cook. It was maybe not the soundest idea during this hot summer day, but it was certainly worth it. </span><br />
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<span style="font-family: Verdana, sans-serif;">I'm continuing with last week's theme of making a new-to-me recipe. I pulled a stuffed pepper recipe from Nigel Slater's <a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370" target="_blank">Tender</a> because he appears to be a huge fan of stuffing this particular vegetable (he has about 6 stuffed pepper variations included in the book). This recipe is quite simple, if you are willing to bear a hot oven. I also think it could easily be varied*, substituting anaheim or poblano for the bell pepper and cilantro for the basil. If I try the variation, I'll make a note of the results at the bottom of the post.</span><br />
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<span style="font-family: Verdana, sans-serif;">The most difficult step in this recipe is parboiling the peppers. This step starts the cooking process for the peppers, which ensures that the filling and peppers are done at the same time. If you do not want to parboil the peppers first, then I recommended wrapping the uncooked, stuffed peppers with foil for the first two-thirds of the cooking time.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Stuffed Bell Peppers</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370" target="_blank">Tender</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes 6 to 8 servings</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<span style="font-family: Verdana, sans-serif;">1 large onion, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp olive oil, plus more</span><br />
<span style="font-family: Verdana, sans-serif;">2 plump garlic cloves, peeled and sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 large tomatoes, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">12 oz ground pork</span><br />
<span style="font-family: Verdana, sans-serif;">1 c breadcrumbs</span><br />
<span style="font-family: Verdana, sans-serif;">4 large green or red bell peppers</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c grated parmesan</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp fresh, chopped basil, or 3 Tbsp fresh parsley</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees. Fill a large pot with water and bring to a boil. Turn down to a low simmer until needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large frying pan, heat the two tablespoons of oil on medium heat. Add the chopped onion. Sweat the onion until softened, but not brown, 5 to 7 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in the tomatoes. Cook until the tomatoes begin to collapse and the mixture becomes saucy, about 5 minutes. Remove from heat.</span><br />
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<span style="font-family: Verdana, sans-serif;">Season very well with salt and black pepper. Stir in the pork, breadcrumbs, and fresh basil. Set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Return the water to a rapid boil. Cut each pepper in half lengthwise. Remove the seeds, but keep the stems to maintain a bowl-like shape. Place the peppers halves in the pot. Parboil for 5 to 7 minutes, or until peppers just start to become soft. Remove with tongs or a slotted spoon and place, skin side down, on a large cookie sheet.</span><br />
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<span style="font-family: Verdana, sans-serif;">Fill each pepper with the pork filling, making sure to press gently to fill all the pepper crevasses. The pork mixture should completely fill each pepper and create a mound. Drizzle each pepper half with some olive oil and sprinkle evenly with parmesan. Bake for 35 to 40 minutes, or until sizzling and the tops are nicely browned. </span><br />
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<span style="font-family: Verdana, sans-serif;">*variation: replace bell peppers with anaheim or poblano, but remove the tops instead of halving. Also, replace fresh basil with cilantro.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-83866987998761041542013-08-12T19:02:00.000-07:002013-08-13T06:03:25.092-07:00Italian Bread Salad (Panzanella Caprese)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">This week's <a href="http://www.harlequinorganicproduce.com/farm-blog.html" target="_blank">CSA share</a> is actually a great combination for salsa. Last summer I made a <a href="http://autumnstirsthepot.blogspot.com/2012/10/roasted-green-medley-salsa.html" target="_blank">green salsa</a> using tomatillos and green cherry tomatoes. It's a very simple recipe, especially if a food processor is used.</span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">Instead of making another salsa for this post, I decided to branch out a bit. Because we have a lot of tomatoes, my friend Ari suggested that I make Italian bread salad. I was familiar with the salad, but had never eaten it. I love the classic combination of tomatoes, mozzarella and bread, so I decided to give it a try. Plus, this recipe uses that day old, half-used baguette that is often tricky to finish before it goes stale.</span><br />
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<span style="font-family: Verdana, sans-serif;">This colorful salad is very flavorful and satisfying. </span><span style="font-family: Verdana, sans-serif;">After toasting the bread to make something like rustic croutons, the salad sits for a period of time, allowing the bread to soak in the dressing. I was worried that doing so would cause a soggy texture. However, the crisp bread pieces were somehow soft but still crisp.</span><br />
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<span style="font-family: Verdana, sans-serif;">Missoula fortunately has a great French bakery, </span><a href="http://www.lepetitoutre.com/" style="font-family: Verdana, sans-serif;" target="_blank">Le Petit Outre</a><span style="font-family: Verdana, sans-serif;">. The pastries are beyond tasty and the espresso is killer. The loaf choices are also awesome, though I wish they made more simple whole wheat varieties. Nonetheless, their baguette is solid. When tomatoes are in season, I like to make </span><a href="http://autumnstirsthepot.blogspot.com/2011/10/trench-breakfast.html" style="font-family: Verdana, sans-serif;" target="_blank">Pan Tumaca</a><span style="font-family: Verdana, sans-serif;"> for breakfast, using a fresh baguette.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Italian Bread Salad (Panzanella Caprese)</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://whatscookingamerica.net/Salad/PanzanellaCaprese.htm" target="_blank">Whats Cooking in America</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes about 6 servings</span></i><br />
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<span style="font-family: Verdana, sans-serif;">1/2 a day old baguette (about 12 inches), or about 5 cups torn into small pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c olive oil plus 2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp balsamic vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt, plus more</span><br />
<span style="font-family: Verdana, sans-serif;">black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">4 medium-large tomatoes, or about 1 1/2 lbs, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 red onion, thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 large handful basil leaves, or about 1/2 cup thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 lb fresh mozzarella, or about 1 1/2 cups torn into small pieces</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees. Spread the torn pieces of bread onto a cookie sheet. Drizzle 2 tablespoons of olive oil on the bread. Toss to coat and sprinkle with a pinch of salt and some black pepper. Toast in the oven for 10 to 12 minutes, or until crisp and golden, stirring once. Remove and let cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">Meanwhile, prepare the dressing. Mix the garlic and salt together to make a paste. Add 1/4 cup of olive oil and the balsamic vinegar. Whisk until emulsified. Set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">Toss the cooled bread, tomatoes, red onion, mozzarella, and basil into a large salad bowl. Add dressing and gently toss to coat. Let sit to meld flavors for about 30 minutes, stirring once or twice. Serve at room temperature.</span><br />
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Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com3tag:blogger.com,1999:blog-5228320299357036072.post-91243002319914235772013-07-29T17:59:00.000-07:002013-07-29T19:22:06.026-07:00Summer Squash Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MTHg9sbsh4hj0sCH104d-ZhxXV049Ph5sVYjVgKODUeWkBx1c3USkRTDvgNVcexSsYbwB4le5n2R5l025X83PRUiWNYb8I_pXPqHbohDobsvFOsmTCFr125W0OTWvqj_j42WlZR58q8/s1600/squash+gratin+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MTHg9sbsh4hj0sCH104d-ZhxXV049Ph5sVYjVgKODUeWkBx1c3USkRTDvgNVcexSsYbwB4le5n2R5l025X83PRUiWNYb8I_pXPqHbohDobsvFOsmTCFr125W0OTWvqj_j42WlZR58q8/s1600/squash+gratin+main.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love gratins. Well, I suppose I just like anything that is slowly baked with bubbling cheese. I make lots of gratin in the winter, especially with copious amounts of kale and chard. Every once in a while in the summer, I cave in and turn on the oven to make one with my summer vegetables. Thankfully, the weather has tamed a bit and turning on the oven isn't as crazy as it seems.</span><br />
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<span style="font-family: Verdana, sans-serif;">Antohi pepper is an Italian pepper that is well-suited for sautéing. However, if Antohi is a difficult pepper to find, then red sweet italian peppers or a red bell pepper can easily work in this recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;">The original NY Times recipe calls for a cup of cooked rice. I opted instead to add breadcrumbs on the top, because I like the texture of them a bit better. However, if you want a little more sticking power with this meal, add a cup of cooked white or brown rice towards the end when the milk mixture and vegetables are mixed. </span><br />
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<span style="font-family: Verdana, sans-serif;">Also, this recipe would make a great breakfast casserole. Just increase the egg amount to two eggs. Maybe throw in some crumbled bacon as well.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Summer Squash Gratin</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.nytimes.com/2008/08/19/health/nutrition/19recipehealth.html?_r=0&adxnnl=1&pagewanted=print&adxnnlx=1374966025-VoTewfT+6bO02+T0iBnRaw" target="_blank">The NYTimes</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes 4 to 6 servings</span></i><br />
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<span style="font-family: Verdana, sans-serif;">2 Tbsp oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 spring onion or half a yellow onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 lbs zucchini or other summer squash, cut in half moons about 1/4-inch thick</span><br />
<span style="font-family: Verdana, sans-serif;">2 antohi peppers, or other small sweet peppers, diced</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt, divided</span><br />
<span style="font-family: Verdana, sans-serif;">black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c packed white cheddar or mozzarella cheese (I used a combo)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c grated parmesan cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 c breadcrumbs</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp dried thyme leaves or about 1 tsp fresh</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp chopped fresh basil or 2 Tbsp fresh parsley for garnish</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees. Grease a two-quart baking dish with butter or oil. </span><br />
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<span style="font-family: Verdana, sans-serif;">In a large frying pan, heat oil on medium heat. Add onion and fry until translucent, about 5 minutes. Add 1/2 teaspoon salt, black pepper, garlic, squash, and peppers. Turn up heat to medium-high. </span><span style="font-family: Verdana, sans-serif;">Saute vegetables, stirring regularly, until squash is almost translucent and nearly tender, about 10 minutes. The squash will cook further in the oven. Set aside to cool slightly, about 5 minutes. Add more salt and pepper to taste.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a bowl, whisk together the egg, milk, 1/2 teaspoon salt, and cheese. In a small bowl, mix together the breadcrumbs, parmesan cheese, and thyme. </span><br />
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<span style="font-family: Verdana, sans-serif;">Gently mix together the sauteed vegetables and milk-egg mixture. Pour into prepared baking dish. Sprinkle with breadcrumb mixture. </span><br />
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<span style="font-family: Verdana, sans-serif;">Cook for about 35 to 40 minutes, or until nicely browned on the top and on the edges. Let cool for about 10 minutes. Garnish with basil or parsley. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-34853971660939161702013-07-23T07:01:00.000-07:002013-09-15T20:12:05.478-07:00Eggplant Stew + Pan Fried Naan<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Over the past couple years, I have been on a hiatus from eating eggplant due to overconsumption. During a pseudo-vegetarian phase in high school, I discovered grilled eggplant sandwiches, ate them religiously, and found as many other ways I could to add eggplant into my daily meals. I couldn't get enough of it. And then I did. It seems to be a trend of mine to get sick of a certain food and to subsequently take a long break from it. Anyway, I am fairly certain that I am done with my eggplant-free phase. To celebrate, I made an Indian-inspired stew which ended up a nice change from the typical grilled meats and cold salads of the summer season. </span><br />
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<span style="font-family: Verdana, sans-serif;">One of the most helpful and delightful cookbooks I own is <a href="http://www.nigelslater.com/tender_volume-one.asp" target="_blank">Tender</a> by Nigel Slater. The book is divided by vegetable and describes the basics to seasoning and cooking along with a handful of simple, succulent recipes for each vegetable. I like his philosophy of cooking, and I always find myself salivating when I read through his recipes. My next cookbook purchase will be the <a href="http://www.nigelslater.com/tender_volume-two.asp" target="_blank">second volume</a> of Tender, which is about fruit.</span><br />
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<span style="font-family: Verdana, sans-serif;">At first glance, I thought this recipe looked too simple. The only seasoning is a garlic, ginger, and lemon paste that is added in the middle of the cooking process. Yet, it ended up tasting very flavorful and bright. It is a fairly spicy dish, but the yogurt helps to manage and distribute the heat. It went really well with some fresh, buttery naan, though I think <a href="http://autumnstirsthepot.blogspot.com/2013/04/chapati-indian-flatbread.html" target="_blank">chapati</a> or rice would also work well.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe calls for the eggplant to sit in a colander with salt for a period of time, which serves to remove the bitterness. This step is not essential but recommended. It will take about 30 minutes, but I found that I was able to let the eggplant and salt sit in the colander while I comfortably prepared the rest of the ingredients. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Eggplant Stew</b></span><br />
<span style="font-family: Verdana, sans-serif;">from <a href="http://www.nigelslater.com/tender_volume-one.asp" target="_blank">Tender</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes about 4 servings</span></i><br />
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<span style="font-family: Verdana, sans-serif;">2 medium eggplant</span></div>
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<span style="font-family: Verdana, sans-serif;">sea salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1-inch piece ginger, or 1 1/2 tsp finely chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">4 large garlic cloves, or 2 tsp finely chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">juice of 1 lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">4 medium tomatoes</span></div>
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<span style="font-family: Verdana, sans-serif;">2 serranos or other small hot chiles</span></div>
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<span style="font-family: Verdana, sans-serif;">a handful of cilantro, or about 1/3 c chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 c vegetable oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 c water</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 c plain yogurt, low-fat or whole</span></div>
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<span style="font-family: Verdana, sans-serif;">naan (see recipe below), rice, or chapati for serving</span></div>
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<span style="font-family: Verdana, sans-serif;">Chop off the top and bottom of the eggplant and peel off skin. Cut into larger bite-sized cubes. Place in a colander and sprinkle with 1 to 2 teaspoons of sea salt. Gently toss to coat with the salt. Let sit for about 30 minutes. Rinse and pat dry with a towel.</span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, prepare the ginger and garlic. Combine with the juice of the lemon in a blender or small food processor. Blend until a thin paste forms. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coarsely chop the tomatoes and very thinly slice the serranos. Do not remove the seeds. Chop the cilantro.</span></div>
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<span style="font-family: Verdana, sans-serif;">After rinsing and patting dry the eggplant, heat the oil in a large pot on medium heat. When quite hot, add the eggplant pieces. Fry, stirring occasionally, until golden brown and almost tender, about 10 minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add the lemon paste. Stir to combine. Add the tomatoes and chiles and let cook for a few seconds. Add the cilantro and the 1/4 cup water. Season with salt and simmer on medium-low for about 5 minutes, or until the eggplant is just tender.</span></div>
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<span style="font-family: Verdana, sans-serif;">Gently stir in the yogurt. Simmer for about 8 minutes, or until flavors are well-blended. Serve with warm naan, rice, or chapati.</span></div>
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<span style="font-family: Verdana, sans-serif;">I have tried my hand at several different naan recipes. Most require a pizza stone and a really hot oven. Due to this unmistakable heat wave, I could not and would not turn on my oven. I vaguely remembered making a pan fried naan recipe once before, but could not find the recipe or anything close. So, I used a basic naan recipe, added a little baking powder and successfully cooked the dough in a hot cast iron pan. Of course, this recipe can also be made in the oven, if you are feeling bold. </span></div>
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<span style="font-family: Verdana, sans-serif;">The key to a successful pan fried naan is to roll out the dough to the thickness of a tortilla. Any thicker, and the naan will likely blacken before it is completely cooked through. Because the dough is very flexible, I found it easy to stretch the dough in my hands like pizza dough. However, a rolling pin should do the trick as well.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pan Fried Naan</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.manjulaskitchen.com/2007/05/22/naan-bread/" target="_blank">Manjula's Kitchen</a></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><i>makes 6 naan </i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;">The original naan recipe calls for only 2 cups of flour. When I substituted 1/2 cup of that flour with whole wheat, the dough was too wet. I ended up slowly adding about 1/4 cup of white flour. If using only white flour, then reduce the flour to just 2 cups.</span><br />
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<span style="font-family: Verdana, sans-serif;">Also, I added the cumin seeds because it reminds me of the naan I often eat at Indian restaurants. Adding them is optional. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3/4 c warm water</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp yeast</span><br />
<span style="font-family: Verdana, sans-serif;">1 3/4 c white flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c whole wheat flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 Tbsp plain yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp cumin seeds (optional)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">melted butter or ghee</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Dissolve the yeast in the warm water and let sit for about 5 minutes, or until foaming. </span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium-sized bowl, mix the flours, salt, sugar, and baking powder until well mixed. Slowly add the oil and plain yogurt. The dough should be dry and a bit crumbly. Stir in the cumin seeds, if using.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add the yeast water to the flour mixture. Stir with a wooden spoon until a wet dough forms. Turn out dough onto a floured work surface. Knead, adding a little flour as needed, until a smooth but still slightly wet dough forms, about 5 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place the dough in a bowl with a drizzle of oil and toss around to coat. Lay a towel or plastic wrap over the bowl and let the dough rise until doubled, 1 1/2 to 2 hours. </span><br />
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<span style="font-family: Verdana, sans-serif;">Divide the dough into 6 pieces. Form each dough into a smooth ball. Let the dough balls rest for about 15 minutes on a lightly floured surface with a towel set over them.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat a large, dry cast iron pan on medium heat until hot. On a floured work surface, roll out one of the dough balls until it is the thickness of a tortilla. Set in the hot pan and cook for about 2 minutes, or until the surface is very bubbly. Flip and cook another 2 minutes, or until brown spots have formed. Set aside and brush with butter or ghee. Repeat until all dough balls are cooked. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-90832344996520761052013-07-15T19:14:00.000-07:002013-07-18T17:45:03.508-07:00Zucchini Pasta with Basil + Preserving Greens<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">During the height of summer, I often find myself with a surplus of chard and kale from my garden. Last year, I</span><span style="font-family: Verdana, sans-serif;"> was keen on adding greens to smoothies to help reduce my bounty. This season, I</span><span style="font-family: Verdana, sans-serif;"> seem to have a consistent amount of leftover greens each week from my </span><a href="http://www.harlequinorganicproduce.com/community-supported-agriculture---csa.html" style="font-family: Verdana, sans-serif;" target="_blank">CSA share</a><span style="font-family: Verdana, sans-serif;">. Even after daily salads, I still seem to end up with extra greens at the end of the week. It is a hefty amount of greens for one person, but I can manage for the most part with a few tricks here and there.</span><span style="font-family: Verdana, sans-serif;"> Since I am a little tired of green smoothies, </span><span style="font-family: Verdana, sans-serif;">I thought I'd try preserving the extras. </span><br />
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<span style="font-family: Verdana, sans-serif;">Preserving greens can be an easy way to pare down your vegetables in the summer. I find that blanching the greens and freezing them is the best way to do so. Not only does blanching thoroughly clean the greens, but it also helps retain flavor. The frozen greens can be quickly thawed and used for winter gratins or in soups and stews. </span><br />
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<span style="font-family: Verdana, sans-serif;">Tamar Adler's <a href="http://www.amazon.com/An-Everlasting-Meal-Cooking-Economy/dp/1439181888" target="_blank">book</a> has inspired me to try to use my cooking water more than once. So, in the spirit of reducing, I thought I'd make a pasta dish as well, reusing the blanching water to cook the pasta.</span><br />
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<span style="font-family: Verdana, sans-serif;">I love orecchiette. </span><span style="font-family: Verdana, sans-serif;">Its bowl-like shape is perfect for holding pools of delicious pasta sauce. </span><span style="font-family: Verdana, sans-serif;">I find it a very satisfying pasta style, particularly with pesto. However, it can sometimes be difficult to find, so penne or rotini will also work well.</span><br />
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<span style="font-family: Verdana, sans-serif;">In this week's <a href="http://www.harlequinorganicproduce.com/farm-blog.html" target="_blank">CSA share</a>, we have more zucchini and basil. I decided to use the basil to make a simple, "broken-down" pesto. I made a paste with the oil, garlic and basil which mixed in very nicely with the pasta and fried zucchini. A little bit of lemon juice brightens the fried zucchini and the fresh mozzarella is a nice salty addition. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preserved Greens</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">any amount of chard, kale, or spinach with larger stems removed</span><br />
<span style="font-family: Verdana, sans-serif;">a large bowl of ice water</span><br />
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<span style="font-family: Verdana, sans-serif;">Boil a large pot of water. Add about 2 handfuls of greens. Do not overcrowd. Blanch greens for about 4 minutes. With tongs or a small <b>metal</b> sieve, transfer greens to an ice water bowl. Let sit for about 2 minutes. Drain in a colander and squeeze out excess liquid. Repeat until all greens are blanched and cooled. </span><br />
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<span style="font-family: Verdana, sans-serif;">Place cooked greens in a freezable plastic bag, label, and freeze for many, many months. Thaw on the counter or in the fridge. Use for gratins, smoothies, soups, or stews.</span><br />
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<span style="font-family: Verdana, sans-serif;">*Reuse the cooking water for pasta or for boiling more vegetables.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><b>Zucchini and Basil Pasta</b></span></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.nytimes.com/2011/04/27/dining/27ottorex2.html?_r=0" target="_blank">The NY Times</a></span><br />
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<span style="font-family: Verdana, sans-serif;">makes 3 to 4 servings</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>I tried eating this pasta cold and it was not as bright and flavorful. I definitely recommend eating it warm. Also, some toasted pine nuts would be killer in this dish.</i></span><br />
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<span style="font-family: Verdana, sans-serif;">6 oz of short pasta such as orecchiette, or roughly a scant 2 cups uncooked</span><br />
<span style="font-family: Verdana, sans-serif;">2 oz fresh basil or about 2 cups, loosely packed</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, peeled</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 medium zucchini or other summer squash, halved and sliced in 1/4-inch pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp lemon juice, or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">4 oz of fresh mozzarella, or roughly 1 cup cubed or torn</span><br />
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<span style="font-family: Verdana, sans-serif;">Boil a large pot of salted water. Add pasta and cook to al dente, or according to package instructions. Drain and set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small food processor, blender or with an immersion blender, puree basil, garlic, extra virgin olive oil, and a big pinch of salt to form a thick paste. Set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large frying pan, heat the tablespoon of vegetable oil on medium heat until hot. Add zucchini slices and a big pinch of salt and black pepper. Cook, stirring just occasionally, until browned and translucent, about 10 minutes. Remove to a medium-sized heatproof bowl. Sprinkle with lemon juice.</span><br />
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<span style="font-family: Verdana, sans-serif;">Toss the basil paste and mozzarella pieces with the cooked zucchini. Add salt and pepper to taste. Eat warm or cold. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1tag:blogger.com,1999:blog-5228320299357036072.post-40833025692376951992013-07-08T20:34:00.003-07:002023-02-28T22:10:21.369-08:00Chicken Ramen Salad with Napa Cabbage <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_-oyaCYcniwxKgqZTB7CzTpVwL_n82is0CA6ZbyZ_ZYKaEhdMugyYHK_iK_9SojBOq1Om4YN4izxdiX1rDqVajCGKNmaPWRRJUDFRhxx0l8SNFbxmf3w0LqREkIBk0ne8QQjNfoSBC0/s1600/chicken+salad+main.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_-oyaCYcniwxKgqZTB7CzTpVwL_n82is0CA6ZbyZ_ZYKaEhdMugyYHK_iK_9SojBOq1Om4YN4izxdiX1rDqVajCGKNmaPWRRJUDFRhxx0l8SNFbxmf3w0LqREkIBk0ne8QQjNfoSBC0/s1600/chicken+salad+main.jpg" /></a></div>
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<span face="Verdana, sans-serif">I've made some more changes on the blog hoping to create a more straightforward and simple look. I tried my hand at some coding as well, so if anyone is having issues with reading the text or viewing the photos, please let me know.</span><br />
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<span face="Verdana, sans-serif">Anyway, in high school a very close friend of mine would regularly request Chicken Ramen Salad for her birthday dinner. It was a hit with her family, and I always enjoyed it. Yet as an adult, it is a salad that I never think to make. I wouldn't normally have ramen on hand, and I tend to lean toward Italian-inspired salads.</span><br />
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<span face="Verdana, sans-serif">Kaly, one of the two farmers at <a href="http://www.harlequinorganicproduce.com/" target="_blank">Harlequin</a> and my close friend's older sister, mentioned that she had made a version of Chicken Ramen Salad recently using some of the farm's napa cabbage. I thought I'd give it a whirl since this week's CSA share will include plenty of Asian vegetables perfect for such a salad including napa cabbage, carrots and green onions. And anyway, buying the Maruchan ramen was very nostalgic for me. </span><br />
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<span face="Verdana, sans-serif">The first time I toasted the ramen, I didn't let the pieces brown sufficiently. A well-toasted ramen will make all the difference in this salad. Make sure to add the sesame seeds last, as they brown very quickly. </span></div>
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<span face="Verdana, sans-serif">If you are hoping to make a vegetarian dish, the chicken can easily be omitted or replaced with baked or fried tofu. I might try frying tofu with ginger the next time I make it.</span></div>
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<span face="Verdana, sans-serif">Typical Chicken Ramen Salad dressings are very sweet. I found some recipes that called for over 1/4 cup of sugar! I decided to add a few teaspoons of honey to brighten the dressing, but I think that the honey could be omitted entirely if desired.</span><br />
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<b><span face="Verdana, sans-serif" style="font-size: large;">Chicken Ramen Salad with Napa Cabbage</span></b><br />
<span face="Verdana, sans-serif">adapted from <a href="http://www.justapinch.com/recipes/main-course/chicken/ramen-chinese-chicken-salad.html" target="_blank">Just a Pinch</a></span><br />
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<i><span face="Verdana, sans-serif">makes 6 to 8 servings </span></i><br />
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<span face="Verdana, sans-serif">about 3/4 of a napa cabbage, larger leaves removed and thinly sliced, about 6 cups</span><br />
<span face="Verdana, sans-serif">1 medium carrot, shredded</span><br />
<span face="Verdana, sans-serif">2 or 3 green onions, chopped</span><br />
<span face="Verdana, sans-serif">1/4 c finely chopped cilantro</span><br />
<span face="Verdana, sans-serif">2 c cooked and shredded chicken (see below)</span><br />
<span face="Verdana, sans-serif">ramen noodles with almonds and sesame (see below)</span><br />
<span face="Verdana, sans-serif">dressing (see below)</span><br />
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<b><span face="Verdana, sans-serif">Chicken</span></b><br />
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<span face="Verdana, sans-serif">1 large chicken breast, about .75 lb</span><br />
<span face="Verdana, sans-serif">1 1-inch piece ginger, peeled and thickly sliced</span><br />
<span face="Verdana, sans-serif">1/2 tsp salt</span><br />
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<b><span face="Verdana, sans-serif">Ramen</span></b><br />
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<span face="Verdana, sans-serif">1 3-oz package ramen noodles, discarding seasoning packet</span><br />
<span face="Verdana, sans-serif">1/3 c slivered or chopped almonds</span><br />
<span face="Verdana, sans-serif">1 heaping Tbsp sesame seeds</span><br />
<span face="Verdana, sans-serif">1 Tbsp vegetable or olive oil</span><br />
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<b><span face="Verdana, sans-serif">Dressing</span></b><br />
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<span face="Verdana, sans-serif">1/3 c olive oil</span><br />
<span face="Verdana, sans-serif">1/4 c seasoned rice vinegar</span><br />
<span face="Verdana, sans-serif">2 tsp toasted sesame oil</span><br />
<span face="Verdana, sans-serif">2 tsp honey (or sugar)</span><br />
<span face="Verdana, sans-serif">1 Tbsp soy sauce or tamari</span><br />
<span face="Verdana, sans-serif">1 tsp freshly grated ginger</span><br />
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<span face="Verdana, sans-serif"><i>For chicken</i>: Place chicken breast, ginger slices and salt in a medium saucepan. Fill with water to completely immerse chicken. Heat water to boil. Lower heat to medium-low, cover, and poach for 10 to 15 minutes or until chicken is no longer pink in center. </span><br />
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<span face="Verdana, sans-serif">Remove chicken breast from pot. Discard ginger. Let cool. Shred with two forks. Refrigerate until needed.</span><br />
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<span face="Verdana, sans-serif"><i>For ramen</i>: Break up ramen into smaller pieces. Heat oil on medium in a cast iron or frying pan. Add ramen and toast, stirring occasionally, until starting to brown, about 2 minutes. Add almonds and toast until just brown, about 2 minutes. Add sesame seeds and stir to toast, about 1 minute, being careful not to burn seeds. Remove from heat and set aside. </span><br />
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<span face="Verdana, sans-serif"><i>For dressing</i>: In a bowl or liquid measuring cup, whisk together all ingredients. Taste and adjust seasonings as needed.</span><br />
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<span face="Verdana, sans-serif"><i>For salad: </i>In a large salad bowl, toss together cabbage, carrots, green onions and cilantro. Add chicken and ramen with nuts and seeds. Toss with salad dressing and serve. </span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-30661262917903764202013-07-01T15:29:00.002-07:002013-07-01T15:29:47.174-07:00Basic Hummus + Pickled Red Onions <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">In the spirit of the approaching 4th of July holiday, I wanted to post two recipes for my favorite BBQ fixins': hummus and pickled red onions. </span><span style="font-family: Verdana, sans-serif;">If you are struggling to eat up your CSA broccoli, carrots and kohlrabi*, then chop them up and eat with hummus. </span><br />
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<span style="font-family: Verdana, sans-serif;">In college, my roommates and I had a nice grill and a large backyard which brought about many BBQs each summer. We were </span><i style="font-family: Verdana, sans-serif;">mostly</i><span style="font-family: Verdana, sans-serif;"> vegetarian at the time, so my standard BBQ meal was black bean burgers with hummus. While I have since grown tired of those <a href="http://www.nytimes.com/recipes/12221/McBittys-Bean-Burgers.html" target="_blank">black bean burgers</a> (sending me on an endless journey for the best veggie burger), I still like to make hummus as a classic and healthy dip. </span><br />
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<span style="font-family: Verdana, sans-serif;">It might be puzzling that I have never been a fan of sauerkraut. It was not a common condiment in my household growing up, which certainly contributed. There is something in its sour aroma that keeps me away. Despite my resistance to fermented cabbage, I still like having something tangy with my barbecued food. A few years ago I discovered a very simple pickled red onion recipe, and I instantly fell in love. It's subtly sweet flavor enhances rather than overpowers. Plus, it seems to satisfy even the sauerkraut lovers. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Basic Hummus</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">scant 2 cups cooked chickpeas, or 1 15 oz can, drained</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c roasted tahini</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c lemon juice, or to taste</span><span style="font-family: Verdana, sans-serif;"><br />2 cloves garlic, peeled and smashed</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp salt, or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp cumin</span><br />
<span style="font-family: Verdana, sans-serif;">about 1/3 c water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">good quality extra virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp parsley, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">various raw vegetables, sliced into sticks</span><br />
<span style="font-family: Verdana, sans-serif;">pita, sliced</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large food processor, blend chickpeas, tahini, garlic, salt, cumin and lemon juice until well blended. Slowly add water until very creamy and smooth. Adjust seasonings and lemon juice as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">Spread in a shallow bowl or plate. Drizzle with oil. Dust with paprika and garnish with parsley. </span><br />
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<span style="font-family: Verdana, sans-serif;">This pickled red onion recipe is a now staple in my rotation. It's very easy to make and keeps in the fridge for months. </span><br />
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<span style="font-family: Verdana, sans-serif;">It may seem odd that there is so little liquid in the recipe. However, once you get the onions cooking, they will release quite a bit of their own liquid. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pickled Red Onions</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.davidlebovitz.com/2008/09/pickled-red-onions/" target="_blank">David Lebovitz</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>This recipe is also great on tacos. </i></span><br />
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<span style="font-family: Verdana, sans-serif;">3/4 c white vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 clove garlic, peeled</span><br />
<span style="font-family: Verdana, sans-serif;">2 to 3 black peppercorns</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp whole coriander seeds or about 9 seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp dried thyme</span><br />
<span style="font-family: Verdana, sans-serif;">1 red onion, thinly sliced</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small saucepan, heat the vinegar, sugar and salt until just boiling. Add the seasonings and onion slices, reduce heat to medium-low and simmer for about 30 seconds.</span><br />
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<span style="font-family: Verdana, sans-serif;">Remove from heat and let cool. Store in a jar in the refrigerator for many months.</span>
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<span style="font-family: Verdana, sans-serif;"><br class="Apple-interchange-newline" />*Note: Not sure how to prepare kohlrabi or how to eat it? Read below.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>How to prepare kohlrabi:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Cut off all spindly pieces. Peel off skin, and cut off thick bottom. Slice into sticks. Eat with hummus. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-87187568006397210372013-06-28T12:23:00.001-07:002013-06-28T14:19:01.854-07:00Garlic-Scented Wilted Spinach<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">With summer comes the lovely Salad Days when I seem to eat some type of salad everyday. It is a habit that is unavoidable when greens are so fresh and accessible. However, every once in a while in the summer, I pine for greens in a different form. I made <a href="http://autumnstirsthepot.blogspot.com/2013/02/saag-with-fried-potatoes.html" target="_blank">saag</a> a few days ago with some chard and turnip greens, and today I thought I'd make a simple spinach dish. </span><br />
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<span style="font-family: Verdana, sans-serif;">This garlic-scented spinach dish is something I usually make in the winter. It takes less than 10 minutes to prepare and is very tasty. The simple seasonings and lemon bring out the flavor of the spinach and the garlic serves as a nice undertone. I often make it with chard, making sure to remove the larger stems.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Garlic-Scented Wilted Spinach</span></b><br />
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<i><span style="font-family: Verdana, sans-serif;">makes 1 to 2 servings (depending on how big you want your muscles to be)</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">If you are hoping for a more robust garlic taste, then finely chop the garlic and keep it in the pan with the spinach. Though be careful not to burn it. Otherwise, I usually add the fried garlic clove to some other dish I'm making that day.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 large garlic clove, peeled and <b>smashed</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 large handfuls fresh spinach, or about 2 packed cups</span><br />
<span style="font-family: Verdana, sans-serif;">1 small lemon wedge</span><br />
<span style="font-family: Verdana, sans-serif;">salt and black pepper</span><br />
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<span style="font-family: Verdana, sans-serif;">With a lid handy, heat oil on <b>medium low</b> in a cast iron or frying pan, about 2 minutes. Add smashed garlic clove and cook until lightly golden, 1 to 2 minutes. Discard clove. </span><br />
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<span style="font-family: Verdana, sans-serif;">Add spinach to pan and turn to coat with oil, 30 seconds. Add about 1 tablespoon of water and cover pan with lid. Steam spinach for about 30 seconds. Remove lid and stir in salt. If not completely wilted, cook spinach about 30 seconds more. Once wilted, turn off heat and squeeze lemon wedge over spinach. Toss to coat. Add black pepper as desired. Serve immediately.</span><br />
<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-13075585066062553572013-06-24T18:33:00.001-07:002014-09-01T09:29:25.605-07:00Beet + Carrot Fritters with Lemony Yogurt<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">This week's </span><a href="http://www.autumnstirsthepot.blogspot.com/2013/05/spring-salad-with-tamari-sunflower-seeds.html" style="font-family: Verdana, sans-serif;" target="_blank">CSA</a><span style="font-family: Verdana, sans-serif;"> share brings us some more of Harlequinn's delicious carrots and beets. A few of you mentioned that you aren't huge beet fans, so I thought I'd post a recipe to help change that opinion. Even if you are a beet lover, this recipe is a nice change from classic beet dishes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Fritters or something I rarely make, or rarely even think about. It's all very silly because fritters are delicious, filling, and fairly easy to prepare. And if you need a dish that children will also like, fritters</span><span style="font-family: Verdana, sans-serif;"> seem to appeal to all ages. </span><br />
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<span style="font-family: Verdana, sans-serif;">These beet and carrot fritters have an earthy, sweet taste that is unlike your average zucchini fritter. Because they are mellow in flavor, the lemony yogurt adds a nice brightness.</span><br />
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<span style="font-family: Verdana, sans-serif;">The batter will be very wet and chunky. It will seem unlikely that the fritters will hold together when flipped. However, because they are cooked for a long time at a medium heat, they form a thick crust and actually hold together very well. The trick is to wait the full 4 minutes and to firmly and quickly flip each fritter. </span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Beet and Carrot Fritters</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Beet-and-Carrot-Pancakes-5110" target="_blank">Epicurious</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>makes about 8 fritters</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>If you have a food processor with a grater attachment, then I recommend using it for this recipe. It'll be quicker and less messy.</i></span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/3 c packed shredded beets, about 2 medium peeled beets</span><br />
<span style="font-family: Verdana, sans-serif;">1 c shredded carrots, about 3 medium peeled carrots</span><br />
<span style="font-family: Verdana, sans-serif;">1 c diced yellow onion, about 1 medium onion<br />2 large garlic cloves, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">fresh black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 large egg, beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c white flour</span><br />
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<span style="font-family: Verdana, sans-serif;">2 - 3 Tbsp vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">finely chopped green onion (optional garnish) </span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium-sized bowl, fold together the shredded beets and carrots, onion, and garlic until well mixed. Stir in the salt and plenty of black pepper. Fold in the egg until well combined. Gently stir in the flour.</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 250 degrees. </span><span style="font-family: Verdana, sans-serif;">Heat a cast iron pan or other frying pan on <b>medium</b> heat. If using a smaller pan (8 or so inches), add about 1 1/2 tablespoons of oil to the pan. If using a larger pan (10 inches or so), add about 2 </span><span style="font-family: Verdana, sans-serif;">tablespoons</span><span style="font-family: Verdana, sans-serif;"> of oil. There should be a thin layer of oil that easily and completely coats the pan. Heat oil until shimmering or until it is difficult to hold your hand an inch above the pan for more than a few seconds.</span><br />
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<span style="font-family: Verdana, sans-serif;">Depending on the pan size, add 2 to 4 large dollops (about a heaping 1/4 cup each) of batter to the hot oil. Do not crowd the pan. Set a timer for 4 minutes. Gently press each dollop of batter with a spatula to flatten. After 4 minutes, quickly and firmly flip each fritter and cook on the other side for another 4 minutes. Drain fritters on a plate with a paper towel and set in oven to keep warm. Add more oil to the pan as needed. Repeat until all batter is cooked. The pan will get hotter throughout the cooking process, so shorten the time to about 3 minutes as you cook more batches. </span><br />
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<span style="font-family: Verdana, sans-serif;">Serve hot with lemony yogurt (below) and freshly chopped green onion. </span><br />
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<span style="font-family: Verdana, sans-serif;">Note: Fritters reheat fairly well in a pan with a little bit of oil.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Lemony Yogurt</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>This recipe is great with fritters, but it's also a great dip for kabobs. </i></span><br />
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<span style="font-family: Verdana, sans-serif;">3/4 c plain yogurt, preferably greek (whole, nonfat, or a combination)</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp lemon juice, or more to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp chopped fresh mint or cilantro</span><br />
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<span style="font-family: Verdana, sans-serif;">Stir all ingredients together in a small bowl. Depending on the sourness of the yogurt, adjust seasoning and lemon juice amounts. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com5tag:blogger.com,1999:blog-5228320299357036072.post-3950035704273979462013-06-17T18:23:00.000-07:002015-02-03T20:12:15.138-08:00Baby Bok Choy + Napa Cabbage Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">The growing season is underway and we already have some interesting vegetables ready to be harvested and eaten. This week's star vegetables include baby bok choy, napa cabbage and green onions. </span><br />
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<span style="font-family: Verdana, sans-serif;">When I think of napa cabbage and green onions, I often think of pot stickers, but I thought I'd post a stir fry recipe to also incorporate the bok choy. However, if you have a hankering for pot stickers, than I recommend this basic <a href="http://www.epicurious.com/recipes/food/views/Pork-Pot-Stickers-236605" target="_blank">recipe</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;">I am fairly new to eating both bok choy and napa cabbage. In the past year or so, I have learned that bok choy is awesome in a stir fry because it provides a crunchy element along with its cooked greens. Napa cabbage is great fresh, but it also holds up well in a stir fry.</span><br />
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<span style="font-family: Verdana, sans-serif;">I find that when I eat stir fry at most Thai restaurants, it is often very sweet. So if I want a Thai-style dish, I prefer to make it at home (or I'll go to <a href="http://www.pokpokpdx.com/" target="_blank">Pok Pok</a> if I'm in Portland). </span><span style="font-family: Verdana, sans-serif;">I have an excellent <a href="http://www.amazon.com/Real-Thai-Thailands-Regional-Cooking/dp/0811800172/ref=sr_1_1?s=books&ie=UTF8&qid=1371510636&sr=1-1&keywords=Real+Thai%3A+The+Best+of+Thailand%27s+Regional+Cooking" target="_blank">Thai cookbook</a> with several recipes that are not too sweet and are very flavorful. This particular stir fry recipe tastes a lot like the rich stir fry noodles dishes I would sometimes get from the Portland food carts.</span><br />
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<span style="font-family: Verdana, sans-serif;">At first glance, this stir fry recipe may seem intimidating. Do not fret! The only difficulty in a recipe like this one is in the preparation. The actual cooking stage takes less than 10 minutes and does not require any fancy cooking skills. I tried to organize the recipe as clearly as possible so that the preparation stage would not feel overwhelming.</span><br />
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<span style="font-family: Verdana, sans-serif;">**If this recipe seems too complicated, I intend to post a simple napa cabbage salad recipe with a creamy parmesan dressing later in the week.</span><br />
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<span style="font-family: Verdana, sans-serif;">Like leeks, napa cabbage can hide a lot of dirt in its crevices. When you remove the large outer leaves and cut the bottom off, make sure to give the cabbage a good rinse.</span></div>
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<span style="font-family: Verdana, sans-serif;">This stir fry recipe will be very easy if you put the ingredients in separate bowls near or on the stovetop. The actual cooking happens in a flurry so it is helpful to have the ingredients within an arms reach. This recipe will give you the opportunity to pull out those small dishes you have in the cabinet that you rarely use. </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/AVvXsEjqZ79Hi43wvdLuVYy-AKd0dsTpJAGSS1SRMfsm56ot7ZCHjcJsC-_ljDc3Z3Xwhk9IK09Gax-e2XTsCABYN6Mkv7liOg-fnPrEAu5t7PFWdl1AV5TW4D9RyzpZTmBaBlbEiDbhT8187Jg/s1600/stir+fry+all+prep.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ79Hi43wvdLuVYy-AKd0dsTpJAGSS1SRMfsm56ot7ZCHjcJsC-_ljDc3Z3Xwhk9IK09Gax-e2XTsCABYN6Mkv7liOg-fnPrEAu5t7PFWdl1AV5TW4D9RyzpZTmBaBlbEiDbhT8187Jg/s1600/stir+fry+all+prep.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See? It's not so intimidating.</td></tr>
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<span style="font-family: Verdana, sans-serif;">Once all of the ingredients are prepared, you can breathe a sigh of relief. The stir fry process will be quick and painless. I like to have my bottle of oil open and ready to pour during the process.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Baby Bok Choy and Napa Cabbage Stir Fry</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.amazon.com/Real-Thai-Thailands-Regional-Cooking/dp/0811800172/ref=sr_1_1?s=books&ie=UTF8&qid=1371510636&sr=1-1&keywords=Real+Thai%3A+The+Best+of+Thailand%27s+Regional+Cooking" target="_blank">Real Thai</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">makes 4 to 5 servings</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><i>This stir fry is not spicy. If you want some heat, add about 1/4 tsp of red chili flakes or a chopped small red thai chili with the garlic. </i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;"><i>Also, i</i></span><i style="font-family: Verdana, sans-serif;">f you are unsure about how to prepare the bok choy and napa cabbage, the preparation instructions below will provide details. </i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 baby bok choy (pak choi), or roughly 3 cups chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 of a napa cabbage, or roughly 3 cups chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 lb flank or skirt steak</span><br />
<span style="font-family: Verdana, sans-serif;">salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 lb wide rice noodles</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs, beaten</span><br />
<span style="font-family: Verdana, sans-serif;">6 large garlic cloves<br />3 to 4 Tbsp vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 Tbsp soy sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp fish sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp rice or white vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">4 green onions, sliced</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Preparation</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">1. P</span><span style="font-family: Verdana, sans-serif;">repare noodles according to package instructions or do the following: Fill a tea kettle with water and heat just before boiling. In a large bowl, soak noodles with the hot water for 25 to 30 minutes. The noodles should be almost tender.</span><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">2. In the meantime, s</span><span style="font-family: Verdana, sans-serif;">tick the steak in the freezer for about 20 minutes. This step will make it easier to thinly slice. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. While the noodles are sitting in the hot water and the steak is in the freezer, mix together the soy sauce, brown sugar, fish sauce, vinegar, and black pepper in a small bowl. Stir in the green onions. Set near stovetop.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Cut off the bottom 1/2 inch of each baby bok choi and discard. Cut the stem into 1/2-inch slices. The leafy part can be cut in larger slices, about 1 1/2 inches. Remove the large outer leaves of the napa cabbage. Slice off the bottom inch of the cabbage and discard. Like the bok choi, slice the stem part in 1/2-inch slices and the leafy part in about 1 1/2-inch slices. All together, you should have roughly 6 cups of chopped vegetables.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Coarsely chop the garlic and set near stovetop. Beat eggs in a small dish and set near stovetop.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">6. Take steak out of freezer and slice against the grain in 1/8-inch pieces. Depending on the size of the steak, you may want to cut the slices in half lengthwise. Sprinkle evenly with a big pinch or two of salt.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">7. Drain the noodles. Set near stovetop.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;"><b>Stir and Fry</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. In a wok, large cast iron pan, or large frying pan, heat 1 tablespoon of oil on medium-high until hot. Add garlic and fry, stirring constantly for 15 seconds. Add the bok choy and cabbage. Cook, stirring constantly until greens are shiny and stems are tender, about 2 minutes. Scrape greens and garlic back into bowl. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Add another tablespoon of oil to the hot pan. Add the steak and let sit undisturbed for 1 minute. Stir steak and continue to cook until no longer pink, about another minute. Remove and add to bowl with greens.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Add about another tablespoon of oil to pan. Before pan can get too hot, immediately add noodles and gently toss to coat with oil, about 20 seconds. Push noodles to edge of pan. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Add a teaspoon of oil to the open part of the pan. Add the beaten eggs and let sit for about 20 seconds. Scramble and cook through. Toss noodles with eggs.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Add beef and greens to noodles and stir to combine. Add soy sauce mixture and cook for another minute. Serve. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com6tag:blogger.com,1999:blog-5228320299357036072.post-35248999955586272322013-05-27T19:38:00.004-07:002013-06-16T14:21:15.346-07:00Spring Salad with Tamari Sunflower Seeds<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vOs3A2qspFAmOQFyf7iqEh8aKelzO354klRPSQtItkvBO80iCt7oygqJsvtJX7epUthdfxiAldoKpJXrUtRHgVnaIUBnIzqbVtOZGbzYXEBfbGQqyUvO2IzkHZNFHDfhAWA6LgNOFa8/s1600/turnips+salad+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vOs3A2qspFAmOQFyf7iqEh8aKelzO354klRPSQtItkvBO80iCt7oygqJsvtJX7epUthdfxiAldoKpJXrUtRHgVnaIUBnIzqbVtOZGbzYXEBfbGQqyUvO2IzkHZNFHDfhAWA6LgNOFa8/s1600/turnips+salad+main.jpg" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Summer is nearly on the way which means some exciting changes are on the horizon for the blog. As I mentioned before, Dave is</span><span style="font-family: Verdana, sans-serif;"> heading the CSA operation for</span><span style="font-family: Verdana, sans-serif;"> <a href="http://www.harlequinorganicproduce.com/" target="_blank">Harlequin Organic Produce</a> this season. Starting in June, I will help Dave sell produce and distribute CSA shares </span><span style="font-family: Verdana, sans-serif;">at the </span><a href="http://www.missoulafarmersmarket.com/" style="font-family: Verdana, sans-serif;" target="_blank">farmer's market</a><span style="font-family: Verdana, sans-serif;"> on Tuesday evenings</span><span style="font-family: Verdana, sans-serif;">. I am thrilled to be working with such dedicated, hardworking, and ethical farmers.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">When I decided to help out at the farmer's market, an idea sparked in Dave's head to tie the recipes on the blog with the set of vegetables delivered from Harlequin each week. It is often difficult to use up a week's helping of produce and </span><span style="font-family: Verdana, sans-serif;">unfamiliar vegetables (i.e. celery root) can be intimidating. By tying the blog to the CSA share, </span><span style="font-family: Verdana, sans-serif;">customers will get an idea of what to cook based on which vegetables they've received. I will focus my recipes on simple meals that incorporate a few of the vegetables from each week. </span><br />
<a name='more'></a><br />
<span style="font-family: Verdana, sans-serif;">To introduce the partnership between Harlequin and the blog, I thought I'd post a tasty salad recipe using some of Harlequin's spring produce. Starting in mid June, I will begin my weekly posting of Harlequin-inspired vegetable recipes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">If anyone has questions about how the blog will change with this seasonal partnership, please email me or leave a comment. Also, if you want to get a CSA share, there's still <a href="http://www.harlequinorganicproduce.com/purchase-csa.html" target="_blank">time</a>! Oh, and </span><span style="font-family: Verdana, sans-serif;">I still plan to blog non-vegetable recipes, because I'm sure we'll all need some sweet treats here and there.</span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">Dave has familiarized me with a number of "unusual" vegetables, including turnips. I'm sure my mom is rolling her eyes right now, because there is a good chance I had plenty of turnips when I was little. Regardless, it wasn't until recently that I began to appreciate and enjoy them. They are great in savory pies or <a href="http://autumnstirsthepot.blogspot.com/2011/12/beef-and-root-pasties-with-stout.html" target="_blank">pasties</a>, but in the spring they are best eaten raw.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Harlequin's salad turnips are bright and sweet, perfect for slicing into a salad or just eating like an apple. Plus, their salad mix is killer. When you've got good salad greens, there is little else you need to make a delicious salad. Just a homemade dressing and a few garnishes will create a satisfying dish. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Spring Salad</span></b><br />
<i><span style="font-family: Verdana, sans-serif;">makes 2 to 3 servings</span></i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 large handfuls of salad mix</span><br />
<span style="font-family: Verdana, sans-serif;">2 or 3 medium salad turnips, peeled and very thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;"><i>tamari sunflower seeds </i>(recipe below)</span><br />
<span style="font-family: Verdana, sans-serif;"><i>honey mustard dressing</i> (recipe below)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Mix together greens, sliced turnips and seeds in a medium bowl. Gently toss with dressing. Serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Back in college, Dave would regularly make these tamari seeds. We seemed to take a break during our stint in Portland, but Dave has been making them more often this spring. They are cheap, easy to prepare</span><span style="font-family: Verdana, sans-serif;"> and add a nice salty nuttiness to any salad. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For those of you who are unfamiliar with tamari, it is a type of less salty <a href="http://en.wikipedia.org/wiki/Soy_sauce#Japanese" target="_blank">soy sauce</a>. I recommend using true tamari, however, regular soy sauce will also work fine in this recipe.</span><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Tamari Sunflower Seeds</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 c raw sunflower seeds</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp tamari or soy sauce</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">On medium heat in a dry cast iron pan or other frying pan, slowly toast sunflower seeds. Stir frequently to ensure even toasting. Once the seeds are golden and fragrant, turn off heat. Add tamari or soy sauce and stir vigorously until absorbed. This should happen within seconds. Let cool. Store in an airtight container.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Honey Mustard Dressing</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">1 Tbsp olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp honey</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp prepared mustard (preferably coarse ground)</span><br />
<span style="font-family: Verdana, sans-serif;">1 small clove garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
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<span style="font-family: Verdana, sans-serif;">Whisk or stir all ingredients together until emulsified. Taste and adjust seasonings as needed.</span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1tag:blogger.com,1999:blog-5228320299357036072.post-86644986269531356572013-05-14T18:44:00.002-07:002013-05-14T18:45:58.479-07:00Avocado Yogurt Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: clear; color: #222222; font-family: Verdana, sans-serif; font-size: 12.800000190734863px;">I try to eat local foods whenever they are available and affordable, and it has been surprisingly easy since I relocated to Montana. I can get local <a href="http://www.lifelinefarm.com/aboutfarm.php" target="_blank">dairy</a> and <a href="https://sites.google.com/site/mannixfamilygrassfinishedbeef/" target="_blank">beef</a> from many local farms and ranches, and the <a href="http://www.wmgcoop.com/" target="_blank">Western Montana Growers Cooperative</a> has significantly expanded local distribution of Montana produce. Because of this, for a good chunk of the year I am able to get most of my produce and staple bulk items from locally grown sources. And it's only going to get easier as the vigorous growing season approaches. </span><br />
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<span style="font-family: Verdana, sans-serif;">Yet there is one particular nonlocal food that I can't seem to omit from my diet. Save for the dead of winter when their quality is particularly low, I can't resist avocados. I recently learned to be patient and buy green avocados to be ripened slowly on my counter. When I buy store ripened avocados, they are usually bruised and mostly tasteless. However, I find that if I control the ripening, letting the avocado sit for a few days, the flavor is bold and the blemishes are nonexistent. Now </span><span style="font-family: Verdana, sans-serif;">I always try to cook a pot of black beans on the stove on the weekend so I can eat tacos whenever my avocados decide to ripen. </span><br />
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<span style="font-family: Verdana, sans-serif;">Still, despite my love for perfectly ripened avocados, I am very picky about leftover avocado. Even if I drown it in lime juice and tightly cover it with plastic wrap, I still get a mediocre tasting avocado the next day. And since I can somehow never finish an entire avocado at one time, I wanted to find a way to preserve the leftovers. I've made avocado dill sauces for salmon in the past, but never one with yogurt and cilantro. </span><span style="font-family: Verdana, sans-serif;">This particular sauce is similar to guacamole, but smoother and tangier. I also find that it lasts longer in the fridge than homemade guacamole. </span></div>
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<span style="font-family: Verdana, sans-serif;">The first time I decided to make this sauce, I ate it with blackened chicken. The two went really well together. Later in the week I used the sauce in veggie tacos and breakfast tacos. I tried it as a dressing for a kale salad, and it did not stand up very well. The flavor of the kale was too strong for the dressing to come through. I might try it again with a chopped salad. </span><br />
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<b>Avocado Yogurt Sauce</b></span><br />
<span style="color: #222222; font-family: Verdana, sans-serif;">adapted from <a href="http://www.eatingwell.com/recipes/cilantro_avocado_dressing.html" target="_blank">Eating Well</a></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i>
<i>makes about 8 oz</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
1/2 an avocado</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c yogurt, plain</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, peeled and smashed</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c cilantro or about a handful</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp of lime juice or more to taste</span><br />
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Blend all ingredients in a food processor, blender or with an immersion blender until very smooth. Taste and adjust seasonings as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">Eat on grilled chicken and fish or on any kind of taco. Store in the fridge an use within 3 to 5 days.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPw3JryqnF10y037PEILxRCUcBcvODRiv57w-DYnO6j9vxPXG6_PP6rMvF_Jk6JSo3mnfcYMif4Lt27mNZbqr7ikB25rC-XMSlNWMk2ZM3eM4-jmmS-Q-zQW2fECcODUZgvBGrM7Cq_Y/s1600/avocado+close+up+taco.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPw3JryqnF10y037PEILxRCUcBcvODRiv57w-DYnO6j9vxPXG6_PP6rMvF_Jk6JSo3mnfcYMif4Lt27mNZbqr7ikB25rC-XMSlNWMk2ZM3eM4-jmmS-Q-zQW2fECcODUZgvBGrM7Cq_Y/s1600/avocado+close+up+taco.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast taco with black beans, egg, cabbage, and avocado sauce</td></tr>
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<span style="font-family: Verdana, sans-serif;"> </span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com2tag:blogger.com,1999:blog-5228320299357036072.post-81017701876638802432013-04-29T19:30:00.001-07:002013-04-29T20:10:37.048-07:00Rhubarb Crisp with Rosemary Ice cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEpuA6FayDtutc0rFG2bbcHTXjFOWX0Ptp6dAM26aQQ-UowJGBxh2HupGsrXFFMdqrIsEIvRTAduB3Hbh4JY8lCoPG9VWS0kLhCrqA-ODzsGmmVfAUFupPntTR-hxeBYW7Ix2VSmVZpI/s1600/Rhubarb+Main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEpuA6FayDtutc0rFG2bbcHTXjFOWX0Ptp6dAM26aQQ-UowJGBxh2HupGsrXFFMdqrIsEIvRTAduB3Hbh4JY8lCoPG9VWS0kLhCrqA-ODzsGmmVfAUFupPntTR-hxeBYW7Ix2VSmVZpI/s1600/Rhubarb+Main.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Tis the season for rhubarb, at least in Oregon. This is the time of year when I look forward to making <a href="http://autumnstirsthepot.blogspot.com/2012/05/yogurt-cups-redux-with-stewed-rhubarb.html" target="_blank">rhubarb compote</a> to mix in yogurt or breakfast oatmeal. Yet, our sluggish spring prevents Montana rhubarb from bursting forth for a few more weeks. I was hoping to wait until it was locally in season, but its recent accessibility in most grocery stores tempted me too greatly. So I suppose this recipe is meant for those in the lower states who are enjoying their abundant and locally sourced rhubarb. </span><br />
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<span style="font-family: Verdana, sans-serif;">I </span><span style="font-family: Verdana, sans-serif;">was originally going to make a rhubarb crisp with rosemary. However, because I believe that all crisps must be eaten with ice cream, I thought it'd be fun to experiment with another "savory" ice cream. I followed my </span><a href="http://autumnstirsthepot.blogspot.com/2011/09/thyme-ice-cream.html#uds-search-results" style="font-family: Verdana, sans-serif;" target="_blank">thyme ice cream</a><span style="font-family: Verdana, sans-serif;"> recipe, substituting rosemary for the thyme.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Rhubarb Crisp</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.nytimes.com/2010/05/19/dining/19minirex.html?ref=dining&pagewanted=print" target="_blank">The Minimalist</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>makes about 8 servings</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Filling</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">about 2 1/2 lbs rhubarb, cut in 1 1/2-inch pieces (about 5 1/2 cups)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">zest of half an orange, about 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees. Grease a 9-inch square baking pan with butter. Mix rhubarb, brown sugar, zest and juice in the baking pan. Set aside.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Topping</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh74H50qBi0SzdjVfOVoyRoOzy6QCVaEL07i14p1WTKLDwxNkpJteh31CZtAfNZ0V9h65by0yxWmhCQVkl9K7Vmm7_VWrtmFtTTgul1V5zSLPOrYIIUasPCeGR7U7oZxkEYfoD3Xnr70o/s1600/rhubarb+cut+butter+demo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh74H50qBi0SzdjVfOVoyRoOzy6QCVaEL07i14p1WTKLDwxNkpJteh31CZtAfNZ0V9h65by0yxWmhCQVkl9K7Vmm7_VWrtmFtTTgul1V5zSLPOrYIIUasPCeGR7U7oZxkEYfoD3Xnr70o/s200/rhubarb+cut+butter+demo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grip for cutting butter</td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3/4 c packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c oats</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">6 Tbsp cold butter, cubed</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c almonds, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Mix brown sugar, flour, oats, and spices in a medium-sized bowl. Cut in butter using a fork or two knives until evenly distributed and mixture sticks together when pinched. Alternatively, pulse in food processor. Stir in almonds. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Spread crisp topping over rhubarb mixture and baking for about 45 minutes, or until golden brown and bubbly. Serve warm or cold with rosemary ice cream.</span><br />
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<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Rosemary Ice Cream</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>makes one quart</i></span><br />
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<span style="font-family: Verdana, sans-serif;">2 c cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 c whole milk</span><br />
<span style="font-family: Verdana, sans-serif;">4 3-inch sprigs fresh rosemary</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp honey</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine cream, milk, rosemary, honey, and sugar in a medium heavy-bottomed saucepan. Heat on medium-low stirring frequently until mixture begins to steam and form tiny bubbles on the edge of the pot, about 10 minutes. Do not boil. Remove from heat, cover and steep for 20 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Strain the mixture into a bowl and stir in the vanilla. Refrigerate until very cold, about 4 hours to overnight. I sped up the process by having the bowl sit in a larger bowl of ice water in the fridge for about 2 hours.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Freeze in an ice cream machine according to the manufacturer's instructions. Otherwise, follow David Lebovitz's simple instructions <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/" target="_blank">here</a> for making ice cream in the freezer.</span><br />
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Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-48848365480320695882013-04-18T18:13:00.000-07:002013-04-18T18:14:07.609-07:00Chapati (Indian Flatbread)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">We have been teased this past week with shockingly cold weather and biting wind. </span><span style="font-family: Verdana, sans-serif;">I wore my down jacket at recess and still shivered every day this week.</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">It really doesn't seem like summer break will be here in six mere weeks. Yet soon enough, slow-cooked wintry meals will be just a foggy memory. In the meantime while the weather is a bit confused, I'll be cooking up some warming </span><a href="http://autumnstirsthepot.blogspot.com/2013/02/saag-with-fried-potatoes.html" style="font-family: Verdana, sans-serif;" target="_blank">saag</a><span style="font-family: Verdana, sans-serif;"> or dal and serving it with this chapati.</span></div>
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<span style="font-family: Verdana, sans-serif;">I enjoyed chapati for the first time at a killer Indian restaurant in Portland called </span><a href="http://www.bollywoodtheaterpdx.com/" style="font-family: Verdana, sans-serif;" target="_blank">Bollywood Theater</a> <span style="font-family: Verdana, sans-serif;">that serves</span><span style="font-family: Verdana, sans-serif;"> authentic street food. If you find yourself in the Northeast neighborhood, you must go there. Their chapati, also known as roti, is dripping in ghee and is spectacular (like most everything else on the menu). </span></div>
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<span style="font-family: Verdana, sans-serif;">While I love to take the time to make a fresh batch of naan every once in a while, chapati is much easier and healthier. It's made with 100% whole wheat flour and is somehow still light and chewy. The trick is to brush a little bit of melted butter onto each freshly grilled flatbread and to eat them while they're still warm.</span></div>
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<span style="font-family: Verdana, sans-serif;">It's recipes like this one that make me appreciate good flour. I use Montana whole wheat flour from the bulk bins at the </span><a href="http://www.goodfoodstore.com/" style="font-family: Verdana, sans-serif;" target="_blank">Good Food Store</a><span style="font-family: Verdana, sans-serif;">. The flavor is strikingly sweet and nutty. If you are unable to acquire Montana flour, then use </span><a href="http://www.kingarthurflour.com/" style="font-family: Verdana, sans-serif;" target="_blank">King Arthur</a><span style="font-family: Verdana, sans-serif;">. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Chapati</span></b><br />
<span style="font-family: Verdana, sans-serif;">from <a href="http://www.amazon.com/Flatbreads-Flavors-Bakers-Jeffrey-Alford/dp/0061673269" target="_blank">Flatbreads & Flavors</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<i><span style="font-family: Verdana, sans-serif;">makes 8 chapati</span></i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 c whole wheat flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">about 1 c warm water</span><br />
<span style="font-family: Verdana, sans-serif;"><br />ghee or melted butter</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sift together the flour and salt in a medium-sized bowl. Slowly add the warm water and mix to form a sticky dough. </span><span style="font-family: Verdana, sans-serif;">On a lightly floured surface, knead the dough for 5 to 8 minutes until silky and smooth. Place back in bowl and cover with plastic wrap. Let rest in the fridge for at least 30 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cut the dough into 8 equal pieces and roughly roll each into a ball. Place a towel over the dough balls to keep them from drying out.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat an ungreased 12-inch cast iron or griddle pan on medium-high heat. On a lightly floured surface, roll out a dough ball until it is about 7 inches wide or about the thickness of a tortilla. Gently place on the hot pan. Cook for 10 seconds and then flip it over. Cook on the second side for about 1 minute. Flip back to the first side and cook for about 1 minute, or until bubbles form. Set aside and brush with butter.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Repeat with each dough ball, keeping the finished chapati warm with a towel or foil. Serve while still warm with curry or dal. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">*Note: If you are not planning on serving all 8 in the same day, then place the remaining dough balls in the fridge and use within a couple of days. </span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-34036743803020082752013-03-31T10:27:00.001-07:002013-07-03T18:42:34.404-07:00Chocolate and Nut Energy Bars <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">At about 3 o'clock in the afternoon each day at work, I find my stomach grumbling like nobody's business. I wait it out and then in my desperation, make an unhealthy quick meal when I get home (i.e. quesadilla). This is all because </span><span style="font-family: Verdana, sans-serif;">I've never been big on snacks. There's something I find very unsatisfying about eating chips or crackers or a handful baby carrots. I end up eating a bunch, but still feeling hungry. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">It wasn't until my friend <a href="http://peacelovemusicgrows.blogspot.com/" target="_blank">Emily</a> started making various energy bars that I reconsidered snacking. Turns out, you can make a snack that has only a few healthful ingredients, is tasty, and is actually satisfying. Usually one energy bar will keep me full for a few hours. Also, thanks to <a href="http://pinterest.com/" target="_blank">Pinterest</a>, the energy bar combination ideas are endless. </span><br />
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<span style="font-family: Verdana, sans-serif;">So far, these bars have been my favorite. They are reminiscent of a fudgy brownie, but not overly rich. In fact, I think they have the ideal balance between nutty, salty, and sweet. </span><br />
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<span style="font-family: Verdana, sans-serif;">Simply blend up some toasted nuts, dates, and chocolate and then press the mixture into a pan. </span><span style="font-family: Verdana, sans-serif;">They'll keep for a week or so, if you can avoid sharing them with others.</span><br />
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<span style="font-family: Verdana, sans-serif;">I'd say that the most "difficult" step in making these bars is removing the pits from each of the dates. It's actually pretty simple once you get the hang of it. Just tear open an end and yank out the pit. Done.</span><br />
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<span style="font-family: Verdana, sans-serif;">Make sure not to overblend the mixture in the food processor. The first time I made a batch, I blitzed it for 1 minute or so. The food processor steamed up from the heat and the fat was separated from the chocolate. Though the finished product was still delicious, it was very oily and messy. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chocolate and Nut Energy Bars</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted </span><span style="font-family: Verdana, sans-serif;">from </span><a href="http://kneadtocook.com/5-ingredient-chocolate-energy-bars/" style="font-family: Verdana, sans-serif;" target="_blank">Knead to Cook</a><br />
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;">1/2 c cashews, lightly toasted*</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c almonds, lightly toasted*</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Medjool dates (the soft kind), pitted</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup chocolate chips (preferably Ghirardelli Bittersweet)</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">*To toast nuts: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees. Toast nuts on a cookie sheet for about 10 minutes, or until fragrant and lightly toasted. Let cool. </span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>The Bars</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a food processor, blend cashews, almonds and salt until the consistency of a coarse cornmeal, about 15 seconds. Add the dates and blend until mixture begins to pull together, about 30 seconds. Add chips and cocoa powder. Pulse until chocolate chips are well chopped and the cocoa powder is evenly mixed, about 10 pulses. The mixture should pull together slightly. <i>Do not over blend, otherwise the mixture will heat up and separate the fat from the chocolate chips.</i></span><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<span style="font-family: Verdana, sans-serif;">Press down mixture into a loaf pan (I used a 9" x 5" pan) lined with parchment or wax paper. Use a flat-bottomed measuring cup to smooth out the top. Refrigerate until firm, about an hour. Cut into bars and keep in a sealed container. Because they tend to dry out in the fridge, leave them on the counter but make sure to eat them in a week or so.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-7183172857313545742013-03-21T17:19:00.003-07:002013-04-27T13:38:24.357-07:00Roasted Vegetable Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Have I mentioned how much I love Tamar Adler? I wrote about her book, <a href="http://www.amazon.com/Everlasting-Meal-Cooking-Economy-Grace/dp/1439181888/ref=sr_1_1?s=books&ie=UTF8&qid=1363728037&sr=1-1&keywords=an+everlasting+meal" target="_blank">An Everlasting Meal</a>, in a previous <a href="http://autumnstirsthepot.blogspot.com/2012/12/roasted-curry-carrot-soup-quick-stock.html" target="_blank">post</a>, and I can't stress enough how great it is. If you love food and cooking and want to feel inspired, then I urge you to get a copy. Her philosophy of cooking reminds me to relax and to use plenty of good olive oil. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">One of her many cooking tips is to set one day of the week aside to roast a few pans of vegetables. This way, you'll have plenty of cooked food that can quickly be prepared in a variety of ways throughout the week. Adler's recipe for a roasted root salad is one of my favorites. It is an ideal recipe during our transition from winter to spring, as it uses ingredients from both seasons. </span><span style="font-family: Verdana, sans-serif;">While Adler encourages you to cook everything on one day, it's easy enough to roast the vegetables the day you want to eat the salad. Just leave enough time so that they can cool to room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The beauty of her recipes is that the boundaries are wide. You can use most any vegetable you have on hand, though I tend to use roots. My favorite combination is with potatoes, sweet potatoes, parsnips and carrots. I think I'll swap out the sweet potatoes for beets next time.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Also, Adler's recipe calls for different handful sizes and other rough estimates. I find that the measurements below work best for me, but you might want more olive oil or less lemon juice, etc. Since you're not using an emulsified dressing, you can add more of whichever dressing ingredient while everything is in the bowl. Just make sure to toss well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Roasted Vegetable Salad</span></b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.amazon.com/Everlasting-Meal-Cooking-Economy-Grace/dp/1439181888/ref=sr_1_1?s=books&ie=UTF8&qid=1363728037&sr=1-1&keywords=an+everlasting+meal" target="_blank">An Everlasting Meal</a></span><br />
<br />
<i><span style="font-family: Verdana, sans-serif;">makes 2 to 4 servings</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<i><span style="font-family: Verdana, sans-serif;">I recommend toasting the almonds while you've got the oven on for the vegetables. Just remember to set a separate timer for the almonds, as they should only take about 10 minutes to toast.</span></i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 cups chopped and roasted vegetables, </span><i style="font-family: Verdana, sans-serif;">room temperature</i><span style="font-family: Verdana, sans-serif;"> (i.e. a couple carrots, 1 beet, 1 small sweet potato, 1 parsnip and/or potato) *</span><span style="font-family: Verdana, sans-serif;">roasting instructions follow</span><br />
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<span style="font-family: Verdana, sans-serif;">1 shallot, thinly sliced (as shallot sizes vary, aim for about 1/4 cup of sliced)</span><br />
<span style="font-family: Verdana, sans-serif;">scant 2 Tbsp white wine vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">kosher salt </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp prepared coarse ground mustard</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp good olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">a big squeeze of lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 cup toasted almonds, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 large handful of baby arugula</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp coarsely chopped flat-leaf parsley</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>To roast vegetables:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees. Peel all vegetables and chop in large bite-sized pieces. If using potatoes, cut them slightly smaller than other roots, as they tend to take longer to cook. Spread chopped vegetables on a large cookie sheet and drizzle with a healthy glug of olive oil. Toss to coat. Sprinkle with a big pinch of kosher salt. </span><br />
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<span style="font-family: Verdana, sans-serif;">Roast vegetables for 25 to 30 minutes, stirring once. Vegetables should be tender but crisp. Let cool to room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Dressing</b></span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium-sized salad bowl, soak shallot slices in white wine vinegar with a pinch of salt for 10 to 15 minutes. Stir in mustard and let sit for a 2 to 3 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Salad Assembly</b></span><br />
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<span style="font-family: Verdana, sans-serif;">If using leftover roasted vegetables, bring them to room temperature by leaving them on the counter for an hour or so. </span><br />
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<span style="font-family: Verdana, sans-serif;">Toss roasted vegetables and arugula in the salad bowl with the soaked shallots. Add the olive oil and toss to combine. Add a squeeze of lemon juice. Add almonds and parsley and gently toss together. Serve.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1tag:blogger.com,1999:blog-5228320299357036072.post-1645273578575417202013-03-14T20:16:00.002-07:002013-03-24T20:03:51.193-07:00Irish Brown Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Ireland is full of everything you would imagine: breathtaking green pastures, friendly people, beautiful dairy cows, and great food. Not surprisingly, my favorite part of Ireland was being able to get Guinness on nitro and some fresh brown bread at pretty much any type of restaurant. I desperately miss having my daily pint of creamy stout with its precise layer of head. While </span></span><span style="font-family: Verdana, sans-serif;">I have found that imported Guinness is not as tasty as what I drank overseas,</span><span style="font-family: Verdana, sans-serif;"> I have been able to approximate a version of the brown bread we frequently ate and loved. </span><br />
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<span style="font-family: Verdana, sans-serif;">It was three years ago when my mom, sister, uncle, three aunts and I took a trip to Ireland. We were quite the crew as we traveled from Dublin to Dingle and back. Though it was often difficult to coordinate all seven of us, it was a spectacular trip, and I can't wait to go back. </span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Traditional Irish brown bread is nothing like the Americanized soda bread that is standard on St. Patrick's Day. Rather than a sweetened, white bread with added seeds and dried fruit, brown bread is dark, nutty and simple. The general components are coarse, stone ground whole wheat flour, buttermilk, and baking soda. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Since I now live in wheat country, I was hoping to find a local coarse ground whole wheat flour. Unfortunately, I have failed to find it in my local grocery stores. </span></span><span style="font-family: Verdana, sans-serif;">Instead I used the graham flour processed at Bob's Red Mill in Milwaukie (just south of Portland), which ironically sources its wheat from Montana. Though graham flour is a sufficient substitute in this recipe, I still wish I had filled my luggage with bags of coarse whole wheat flour that was ubiquitous in Irish grocery stores.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Because not everyone spends all of their money on appliances and weird ingredients like I do, and therefore, might not have the required supplies for this recipe, I mention some suggestions for alternatives below:</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><i><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Dutch Oven</span></i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br style="background-color: clear; color: #222222; font-size: 12.800000190734863px;" /></i><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Using a dutch oven with a lid helps the bread steam with its own moisture as it bakes. It tends to be a drier bread, so it's ideal to retain as much moisture as possible. The original recipe calls for using a tall cake pan, like a springform, with another pan laid on top. If you don't have a tallish cake pan, than try using 2 cast iron pans that are the same size. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">If neither option will work for you, place a roasting pan with boiling water on an oven rack below the bread while it bakes. I use this method when making <a href="http://autumnstirsthepot.blogspot.com/2011/06/dark-chocolate-sourdough-bread.html" target="_blank">chocolate sourdough bread</a>.</span></span><br />
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<i style="font-family: Verdana, sans-serif;"><i>Graham Flour</i></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIsWjm3NhPsHH-v2tl72ar_ZISI2QaFoPWM-1YnfHQq-_jpXSIwIAis_I28SigvBsnuY-SrxweSPGzGk_Xq5jSKUa2E9fVBAUuKZVd_E1LVAg8V64jqGmXWmKgyb-mW5znxSV0O8M0rs/s1600/irish+graham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIsWjm3NhPsHH-v2tl72ar_ZISI2QaFoPWM-1YnfHQq-_jpXSIwIAis_I28SigvBsnuY-SrxweSPGzGk_Xq5jSKUa2E9fVBAUuKZVd_E1LVAg8V64jqGmXWmKgyb-mW5znxSV0O8M0rs/s320/irish+graham.jpg" width="212" /></a><span style="font-family: Verdana, sans-serif;"><br style="background-color: clear; color: #222222; font-size: 12.800000190734863px;" /><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">Graham flour is the most similar available flour to the coarse whole wheat used in traditional Irish brown bread recipes. While the result is not identical to the breads we enjoyed in Ireland, it is pretty darn close. If you are fortunate enough to live in Portland, then you can head down to the Bob's Red Mill store and buy the graham flour in bulk for a reasonable price. Otherwise, you can generally find it in a health food store in smaller packages.
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222; font-size: 12.800000190734863px;">If you'd rather not spend money on the graham flour, then you can make a flour and wheat mixture that will have a similar texture. For this recipe, use 2 cups white flour, 1 scant cup wheat bran, and 4 teaspoons of wheat germ to make 3 cups of "graham" flour. I have yet to try it out, but when I do I will report back. If this alternative does not jive with you, then just use whole wheat flour.</span></span><span style="font-family: Verdana, sans-serif;"><i><br /></i></span><br />
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<span style="font-family: Verdana, sans-serif;"><br style="background-color: clear; color: #222222; font-size: 12.800000190734863px;" /><span style="background-color: clear; color: #222222;"><b><span style="font-size: large;">Irish Brown Bread</span></b></span></span></div>
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<span style="font-family: Verdana, sans-serif;">from <a href="http://sodabread.info/" target="_blank">sodabread</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">1 cup white flour
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3 cups coarse ground whole wheat flour or graham flour (see above for details)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">1 tsp salt
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1 1/2 tsp baking soda
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2 Tbsp butter, cubed
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16 oz buttermilk (full fat preferred), <b>divided </b></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">Preheat oven to 425 degrees. Grease the bottom of a dutch oven or tall cake pan (see note above).</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">Mix flours, salt, and soda together in a large bowl. Rub in butter with hands or with 2 forks. Slowly stir in <b>14 ounces</b> of buttermilk until a sticky dough forms; do not overmix. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">On a lightly floured surface, lay out the dough and knead gently for just a minute. Overworking the dough will create a drier bread. Form into a round and gently flatten until the round reaches about 6 inches in diameter. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">With a sharp knife, cut a cross on the top of the dough, about 1/2 inch deep. Lay the dough round into the dutch oven or pan. Brush with the remaining 2 ounces of buttermilk (you may have some leftover). </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">Cover with a lid or another pan and bake for 30 minutes. If you are not using a lid, then follow the instructions above the recipe. Remove lid and bake for an additional 13 to 15 minutes. The bottom of the bread will sound hollow when knocked.
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: clear; color: #222222;">Let cool on a rack. Serve with butter. This bread is best served the day it is baked. Otherwise, keep leftovers in the fridge to help retain moisture.</span></span></div>
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Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com3tag:blogger.com,1999:blog-5228320299357036072.post-43151083805963764552013-02-25T18:55:00.001-08:002013-04-27T13:36:36.443-07:00Saag with Fried Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">When I moved back to Montana this summer, my mother bequeathed to me her old crock pot. It is a handy little appliance, and I have since expanded my world of convenient cooking. Besides making endless batches of beans and stock, I've also been making killer Indian food. Thanks to <a href="http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117" target="_blank">The Indian Slow Cooker</a> cookbook, I've discovered the absolute easiest way to make saag, a dish of curried greens, is in my crock pot. </span><br />
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<span style="font-family: Verdana, sans-serif;">With a healthy pile of greens and some Indian spices, the crock pot melds it all into a heavenly spiced dish. Modern Saag Paneer dish is typically made with spinach, but I have found that many other greens are also great in this dish. Because you are cooking the greens for a total of 5 hours, even the sturdiest green will eventually break down. Kale and chard both stand up well, and if you have an overabundance of mustard greens in the summer, use them. </span><br />
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<span style="font-family: Verdana, sans-serif;">I've also been experimenting with flatbreads from another great <a href="http://www.amazon.com/Flatbreads-Flavors-Bakers-Jeffrey-Alford/dp/0061673269" target="_blank">cookbook</a>. My recent favorite has been chapati, which is an ideal accompaniment to this meal. It is a tortilla-like Indian flatbread made of entirely whole wheat flour and is much easier to make than naan. I will be posting a recipe for chapati very soon. </span><br />
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<span style="font-family: Verdana, sans-serif;">I have a 5 quart crock pot which is the perfect size for this recipe. If you have a 10 quart or larger, I would recommend doubling the recipe. You will yield a nice helping of leftovers with little extra effort. </span><br />
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<span style="font-family: Verdana, sans-serif;">Having an immersion blender makes this recipe a cinch because you can blend everything right in the slow cooker. However, you can also blend the greens in batches with a blender or food processor. Just make sure to let the greens cool slightly before blending.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Saag with Fried Potatoes</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117" target="_blank">The Indian Slow Cooker</a></span><br />
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<i><span style="font-family: Verdana, sans-serif;">makes 4 to 6 servings</span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">The original recipe calls for cubed paneer, a non-melting soft cheese. Some family friends introduced fried potatoes as a substitute, and I prefer it. You could also use plain or fried tofu. </span></i><br />
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<span style="font-family: Verdana, sans-serif;"><b>Saag</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i>
1 lb spinach, kale and/or chard, washed and larger stems roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 onion, peeled and roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 small tomatoes, cored and roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 head garlic, or about 10 cloves, peeled and left whole</span><br />
<span style="font-family: Verdana, sans-serif;">1 2-inch piece of ginger, peeled and roughly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 - 4 serranos, stems removed</span><br />
<span style="font-family: Verdana, sans-serif;">1 heaping Tbsp cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp <a href="http://allrecipes.com/recipe/easy-garam-masala/" target="_blank">garam masala</a> </span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp red chili powder (not Mexican)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp turmeric</span><br />
<span style="font-family: Verdana, sans-serif;">1 - 2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">chapati or naan</span><br />
<span style="font-family: Verdana, sans-serif;">yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">chopped cilantro</span><br />
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<span style="font-family: Verdana, sans-serif;">Place a large helping of the greens in the bottom of the crock pot. Add in the onions, tomatoes, garlic, and all of the spices except the salt. Pack the top of the crock pot with the remaining greens. Cook on high for about 3 hours, stirring once or twice. With an immersion blender, puree the mixture until almost smooth. </span><br />
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<span style="font-family: Verdana, sans-serif;">Add the salt to taste and heat on low for 2 hours to let the flavors further develop. Towards the end of the cooking time, prepare the Fried Potatoes (below). Once potatoes are finished, gently stir into saag. Serve with chapati and fixins'. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Fried Potatoes</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 medium potatoes, scrubbed</span><br />
<span style="font-family: Verdana, sans-serif;">about 1/4 c oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Chop the potatoes into 1/2-inch cubes. Heat oil in a 7-inch cast iron or a small saucepan on medium-high. When hot, add potatoes in batches, making sure they are not overcrowded. Fry potatoes, stirring regularly, until brown on all sides. Drain and set aside. Repeat until all potato cubes are fried. Stir into saag. </span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com2tag:blogger.com,1999:blog-5228320299357036072.post-33589240383875107092013-02-17T16:16:00.003-08:002014-01-22T13:17:53.850-08:00Chai <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Holy Moly. It has been far too long. The last month was a blur of finalizing my graduate applications. Finally, though, I can say that I have officially applied for graduate school. Wahoo!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I suddenly have loads of time, and I'm slowly remembering how I used to occupy it. Yesterday, the first weekend day since my freedom, I had about 5 different food projects going at once. It felt great. I pulled my dusty camera out and got to work documenting these projects. </span><br />
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<span style="font-family: Verdana, sans-serif;">This winter we've been enjoying weekly loaves of homemade artisan bread, thanks to Dave's handiwork. We've also been experimenting with some of Tamar Adler's recipes in her transformative </span><a href="http://www.amazon.com/Everlasting-Meal-Cooking-Economy-Grace/dp/1439181888" style="font-family: Verdana, sans-serif;" target="_blank">book</a><span style="font-family: Verdana, sans-serif;">. And with my regular batches of <a href="http://autumnstirsthepot.blogspot.com/2012/07/almond-milk.html" target="_blank">almond milk</a>, I've been enjoying some delicious chai tea. </span><br />
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<span style="font-family: Verdana, sans-serif;">Chai is surprisingly cheap to make from scratch. The spices should be available in the bulk spice section of most natural foods grocery stores. It takes about 25 minutes to make, and the outcome is a jarful of tasty tea. It has been a great treat in the morning when I'm feeling a bit sluggish. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The nice thing about this recipe is its pliability; you can change the balance of the spices to your own liking. I reduced the amount of cloves from the original recipe, since I am particularly sensitive to their flavor. Also, you might find that you're used to a sweeter chai, so you can easily add a few teaspoons extra of honey. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Chai </span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from </span><a href="http://www.wholefoodsmarket.com/recipe/homemade-chai-tea" style="font-family: Verdana, sans-serif;" target="_blank">Whole Foods Market</a><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="font-family: Times; font-size: small;"><br /></span></span>
<i><span style="font-family: Verdana, sans-serif;">Without milk, this chai will last in the fridge for several weeks. That way, you can mix the chai with a bit of milk for each serving. If you choose to mix all of the chai with the milk, make sure to use it within a week. You can also enjoy this tea as iced chai (see note below).</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<span style="font-family: Verdana, sans-serif;"><b>Tea </b></span><br />
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<span style="font-family: Verdana, sans-serif;">1 1-inch piece fresh ginger, peeled and thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Verdana, sans-serif;">6 green cardamom pods</span><br />
<span style="font-family: Verdana, sans-serif;">4 whole cloves</span><br />
<span style="font-family: Verdana, sans-serif;">4 black peppercorns</span><br />
<span style="font-family: Verdana, sans-serif;">1 allspice berry</span><br />
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<span style="font-family: Verdana, sans-serif;">1 Tbsp loose black tea (or 2 tea bags)</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The Fixin's</b></span><br />
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<span style="font-family: Verdana, sans-serif;">2 Tbsp honey or maple syrup</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup almond milk or cow's milk</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small saucepan, mix the ginger, cinnamon, cardamom, cloves, peppercorns and allspice with 3 cups cold water. Bring to a boil and simmer on medium-low for 5 to 7 minutes. Remove from heat, cover, and steep for about 10 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Return to heat and bring to a boil. Add the black tea. Remove from heat and steep for 5 to 7 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Strain tea into a glass jar. While still warm, stir in honey and, if using, vanilla. Refrigerate for several weeks. </span><br />
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<span style="font-family: Verdana, sans-serif;">For each serving of tea, heat up 3/4 cup chai with 1/4 cup of milk. Alternatively, mix 1 cup of milk with all of the tea and use within a week. </span><br />
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<span style="font-family: Verdana, sans-serif;">Note: I found that the cold chai premixed with milk was a bit too watered down when I added ice. I would recommend mixing the chai tea with just a splash or two of milk and ice. </span><br />
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<br />Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com0tag:blogger.com,1999:blog-5228320299357036072.post-30520568023617174502012-12-31T10:49:00.001-08:002013-02-20T20:51:21.616-08:00Curried Carrot Soup & Quick Stock<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Happy New Year! I took quite a hiatus from blogging. Good grief. The good news is that I can see the light at the end of the tunnel. In 6 weeks, I will have no choice but to be done with my graduate applications. I cannot wait. </span><br />
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<span style="font-family: Verdana, sans-serif;">A couple months ago, Dave and I picked up our winter box from <a href="http://www.harlequinorganicproduce.com/" target="_blank">Harlequin Produce</a>, a friend's farm located a bit north of Missoula. We received 100 pounds of organic food for $50, plus a full day of farm work (thanks to Dave). It was a screamin' deal. The assortment of produce consisted of mostly storable items, with plenty of squash and onions to last us through the winter. We enjoyed the process of figuring out how to manage our load of produce with such a small apartment and little storage. We ended up roasting most of our perishable goods, including peppers and tomatoes, intending to freeze them and eat them in the coming months. We also received about 20 pounds of carrots which were almost all eventually used to make this delicious soup. </span><br />
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<span style="font-family: Verdana, sans-serif;">The carrots we received were on the bitter side, and there's no better way to bring the sugars out than by slow roasting. Once the carrots have been roasted, you can go in many different directions with a soup. My friend Brad made a similar curried soup last summer when we fell upon a large load of carrots. I loved it and wanted to try to make my own version this season. The soup ends up being healthy, yet incredibly satisfying. </span><br />
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<span style="font-family: Verdana, sans-serif;">The beauty of this type of recipe is that while the vegetables are roasting, a quick stock can be made from the leftover vegetable scraps. There is nothing more peaceful than having a pot of water on the stove with veggie scraps, slowly simmering into a sweet broth while a pan of aromatic vegetables roasts in the oven. After the initial 10 minutes of food preparation, you can sit and relax while your produce takes care of itself. I learned of this method of casual, yet resourceful cooking from a wonderful book called <u><a href="http://www.amazon.com/An-Everlasting-Meal-Cooking-Economy/dp/1439181888/ref=sr_1_1?ie=UTF8&qid=1353892986&sr=8-1&keywords=an+everlasting+meal+tamar+adler" target="_blank">An Everlasting Meal</a></u>. I strongly recommend the book for someone who is feeling a bit lackluster about his or her cooking. </span><br />
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<i><span style="font-family: Verdana, sans-serif;">Garam masala is not the most common spice blend found in the pantry. However, if you don't have any, it can easily be put together using this <a href="http://indianfood.about.com/od/masalarecipes/r/garammasala.htm" target="_blank">recipe</a>.</span></i></div>
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<span style="font-family: Verdana, sans-serif;"><i>**Make sure to save your carrot, onion, and garlic scraps. These scraps will be used to make the quick stock. </i></span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Curried Carrot Soup</span></b></div>
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<i style="font-family: Verdana, sans-serif;">makes about 8 cups of soup</i></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 lbs medium carrots, quartered</span></div>
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<span style="font-family: Verdana, sans-serif;">1 large onion, cut into large pieces</span></div>
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<span style="font-family: Verdana, sans-serif;">oil</span></div>
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<span style="font-family: Verdana, sans-serif;">coarse salt</span></div>
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<span style="font-family: Verdana, sans-serif;">5 cloves of garlic, peeled and smashed</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp cumin seed</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp garam masala</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 tsp curry powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp ground ginger</span></div>
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<span style="font-family: Verdana, sans-serif;">a pinch or two of cayenne</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp dried thyme</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp turmeric</span></div>
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<span style="font-family: Verdana, sans-serif;">6 cups of <i>quick stock</i> or vegetable broth</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">salt and pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">about 1 Tbsp apple cider vinegar (lemon juice will also work)</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees. Spread carrots and onion pieces onto a large cookie sheet. Drizzle with plenty of oil and sprinkle with coarse salt. Roast for 30 to 40 minutes, or until carrots are thoroughly wrinkled and onions are brown on the edges. Remove and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large soup pot, heat a tablespoon of oil on medium heat. Add smashed garlic cloves and cumin seed. Stir until cumin is fragrant and garlic is beginning to soften. Add remaining spices and stock. Stir to combine. Add roasted carrots, onion, and roasting juices to the soup pot. Remove pot from heat. </span></div>
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<span style="font-family: Verdana, sans-serif;">Using an immersion blender puree soup until smooth. If using a blender, let soup cool slightly and then blend in batches. Once blended smooth, throw soup back into the pot. Return to stove and heat on medium. Season with salt and pepper. Adjust spices if needed. Add cider vinegar to balance the flavors. Simmer for 15 to 20 minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Serve with warm flatbread. </span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Quick Stock</span></b></div>
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<i style="font-family: Verdana, sans-serif;">The simplest stock can be made with just water and vegetable scraps. Anything else you throw in will just enhance the flavor.</i></div>
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<span style="font-family: Verdana, sans-serif;">vegetable scraps (carrot ends, onion ends, onion skins, garlic skins, etc)</span></div>
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<span style="font-family: Verdana, sans-serif;">6 cups water</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bay leaf (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 or 3 black peppercorns (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Throw everything together in a medium saucepan. Bring mixture to a boil. Turn to medium-low and simmer for as long as you can, or up to 4 hours. Using a sieve, strain out vegetable scraps. If not using immediately, stock can be frozen for many months. </span></div>
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Autumnhttp://www.blogger.com/profile/03775924366397228864noreply@blogger.com1