tag:blogger.com,1999:blog-45721279845038582402024-03-13T08:18:06.588-07:00FROM THE HILSGardening, Cheese Making, Cooking and Travel Noteshilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4572127984503858240.post-53350588389038095322011-10-09T00:14:00.000-07:002011-11-10T07:53:24.284-08:00Fabrication des Fromages de Chevre<div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" >A DAY ON THE FARM</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTRGO6_2nD_xhARrXHey6Y9wPGeIKLz_0D0X6nAh0of5UchxLujyAbnB52ySNBYgW4RwBftbjH5K8SmI3RJ4QIV7fFpw4iW6mCeML4ZkW2IVlt0cqF78b4HCChepxnMNg_wR90SfQlNQ/s1600/P1020073.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" ><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTRGO6_2nD_xhARrXHey6Y9wPGeIKLz_0D0X6nAh0of5UchxLujyAbnB52ySNBYgW4RwBftbjH5K8SmI3RJ4QIV7fFpw4iW6mCeML4ZkW2IVlt0cqF78b4HCChepxnMNg_wR90SfQlNQ/s400/P1020073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673347567999250306" /></span></a><div style="text-align: center;"><span class="Apple-style-span" >Begins with a beautiful drive over two mountains in the dark. Each day the sun rose just as I was entering <a href="http://maps.google.com/maps?q=11330+LAIRIERE&hl=en&ie=UTF8&ll=43.022596,2.483768&spn=0.065259,0.137157&hnear=Lairi%C3%A8re,+Aude,+Languedoc-Roussillon,+France&t=m&vpsrc=0&z=13&iwloc=A">Lairiere</a>. The farm was just on the other side of the village. </span></div><span class="Apple-style-span" ><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UHjiTZP_E-v5sYXxpzcNvf9b37ssEMw_KdsCyTTMee6zLA7Q_bRwkjQ9g5iOzCsjG4YnwEX9cczBwyJEWrIzewB21C-sGQ0i62jDsc01IJP2gC84FxFBUXz_ODfCODueoOFzUZbd9cU/s1600/P1020080.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UHjiTZP_E-v5sYXxpzcNvf9b37ssEMw_KdsCyTTMee6zLA7Q_bRwkjQ9g5iOzCsjG4YnwEX9cczBwyJEWrIzewB21C-sGQ0i62jDsc01IJP2gC84FxFBUXz_ODfCODueoOFzUZbd9cU/s400/P1020080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673347550363718466" /></a><br /></span><div style="text-align: center;"><span class="Apple-style-span" >As I arrived Wilko and Clamont would be milking the goats. The milk is then transferred directly to a big vat on the other side of the wall in the fromagerie for heating.</span></div><span class="Apple-style-span" ><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWlz_2hBcf2G72w0Cuv6yfddUX8AJIVX8B-rLzovcZ2GkFx_4AFOKjyMJoMapbEz1DMwBfHj4usR5soQhiaGCrheoxbZKsRjqv0_84CxfXJSPSHno1W7q6Lv_ALJG7dmHLm6qNSCZ1GQ/s1600/P1020079.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWlz_2hBcf2G72w0Cuv6yfddUX8AJIVX8B-rLzovcZ2GkFx_4AFOKjyMJoMapbEz1DMwBfHj4usR5soQhiaGCrheoxbZKsRjqv0_84CxfXJSPSHno1W7q6Lv_ALJG7dmHLm6qNSCZ1GQ/s400/P1020079.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673344947225207954" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xXerEtW_rclx0En1ONIZMz0FWi_xkvxe7LhJC3kxRM7oce0ZiAeCRqKWqvkvCo0uoo5oVsEP4-k62Q5oPTfrc8ekP3lIWRXCEk9V6I4LRnyoO_zLa1NiLcX3BeuwN7urUu-8hQgBjkc/s1600/P1020068.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xXerEtW_rclx0En1ONIZMz0FWi_xkvxe7LhJC3kxRM7oce0ZiAeCRqKWqvkvCo0uoo5oVsEP4-k62Q5oPTfrc8ekP3lIWRXCEk9V6I4LRnyoO_zLa1NiLcX3BeuwN7urUu-8hQgBjkc/s400/P1020068.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673344935881989794" /></a></span><div style="text-align: center;"><span class="Apple-style-span" >Once the milk has hit the proper temperature, its time to test the PH level. This will determine the amount of renet necessary. Renet is then added to each of four large plastic tubs and the milk is poured in. These tubs remain exactly like this with as little movement as possible over night.</span></div><span class="Apple-style-span" ><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaax3YEUNXzcgSuAE9-bNMvRrrz_Wn6vtCML1giKX0ucApKJT9bedGJ4ThYURrTQEkJDdB76IBjqph7H_mM-JRCMuJEPkAOHeciR0_lfUVOzbFZH7_fzNn6TIRUivuhS_cyc3lMyJ_NBY/s1600/P1020088.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaax3YEUNXzcgSuAE9-bNMvRrrz_Wn6vtCML1giKX0ucApKJT9bedGJ4ThYURrTQEkJDdB76IBjqph7H_mM-JRCMuJEPkAOHeciR0_lfUVOzbFZH7_fzNn6TIRUivuhS_cyc3lMyJ_NBY/s400/P1020088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673347553823816962" /></a></span><div style="text-align: center;"><span class="Apple-style-span" >While we fill the tubs for tomorrow's cheese Clamont takes the goats out for the day. They get dropped off at a different location each morning and are left free to roam until the evening. </span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >In order to find them again, because they journey far and wide, little gps trackers have been placed on their collars.</span></div><span class="Apple-style-span" ><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK2bX1MQtvWZo3U2awkomLmfrH7CmlijP7MBh2LfuB7B5Sw1vuRh4SWnxiUHFKDDPbuaOD7QEU8XC9ZOaopkPjB3iCpBIX819gX_0Ud7po5TmVBwAJcYaqkNQiB_y8nDFvxxUTP26xHY/s1600/P1020089.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK2bX1MQtvWZo3U2awkomLmfrH7CmlijP7MBh2LfuB7B5Sw1vuRh4SWnxiUHFKDDPbuaOD7QEU8XC9ZOaopkPjB3iCpBIX819gX_0Ud7po5TmVBwAJcYaqkNQiB_y8nDFvxxUTP26xHY/s400/P1020089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673344923000865026" /></a></span><div style="text-align: center;"><span class="Apple-style-span" >While the goats are being placed to roam, its time for me to mold the chevre from yesterday's vats. Scooping the curd into little plastic molds to dry overnight.</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >Each day one or two of the plastic vats are reserved and placed in cheese cloth to dry for a few hours to make either a ricotta style cheese, a Buche (the rolled logs) or Pave (a triangle shaped molded cheese)</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><span class="Apple-style-span" ><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQahtBp8smGvkoxALcx_eadYjtq6fOls2hCRTSNYHuiADxZaODTW8fO40WoP94bJx9GeLkPEomnx3ohymmBj-1_iO6vlnbCMNka20SLNvQDS543Pt_MYeFSMi1diEwkPKSqAaJIyE19g/s1600/P1020067.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQahtBp8smGvkoxALcx_eadYjtq6fOls2hCRTSNYHuiADxZaODTW8fO40WoP94bJx9GeLkPEomnx3ohymmBj-1_iO6vlnbCMNka20SLNvQDS543Pt_MYeFSMi1diEwkPKSqAaJIyE19g/s400/P1020067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673344932887986562" /></a></span><div style="text-align: center;"><span class="Apple-style-span" >Of course, before today's cheeses can be molded, yesterdays must be removed from the molds and salted. </span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >...And the cheese from the day before that needs to be turned and placed in a cooler with humidity and temperature control.</span></div><span class="Apple-style-span" ><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkj1aQOM6FsghYQN97kTz9J5pZmDNJpG73bVG-f1TI0ktXPQywnCcED3k3A5Y6AiDbMpOFJe0DTx_I1q96wAvyytEjsl6jSWb-LpOF4x0kY1RLTTzYdoaiMnqv6lE0v7sVnI286B2hDc/s1600/P1020093.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkj1aQOM6FsghYQN97kTz9J5pZmDNJpG73bVG-f1TI0ktXPQywnCcED3k3A5Y6AiDbMpOFJe0DTx_I1q96wAvyytEjsl6jSWb-LpOF4x0kY1RLTTzYdoaiMnqv6lE0v7sVnI286B2hDc/s400/P1020093.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673344919583433858" /></a></span><div style="text-align: center;"><span class="Apple-style-span" >And on one special day we decided to try and make Mozzarella de Chevre. The flavor was spot on but keeping the temperature constant for stretching proved difficult without the proper equipment so the consistency was off.</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >Perfecting the Mozzarella is going to be my special project back in SF, more on that to come... </span></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-21073768568091103272011-02-25T15:22:00.000-08:002011-02-26T09:19:18.427-08:00Arriver Paris<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9Cg5NGNunjk_z9Yom6ou8LDy2UcnsfA_vCb1NHv7YXfrot-VPvAtsYNGniKIgqGVby3xc72MmCme7ncjgYUK1dtq5R0I_7MEs9kSoiRHKzWTDEeX9V0B0V-0YcOW7dVPqC4cFFxa9ys/s1600/P1000452.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9Cg5NGNunjk_z9Yom6ou8LDy2UcnsfA_vCb1NHv7YXfrot-VPvAtsYNGniKIgqGVby3xc72MmCme7ncjgYUK1dtq5R0I_7MEs9kSoiRHKzWTDEeX9V0B0V-0YcOW7dVPqC4cFFxa9ys/s400/P1000452.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578032034624177954" /></a><span class="Apple-style-span"><div style="text-align: left; ">Ahhh, Paris...</div></span><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Here I sit in my beautiful parisian apartment with rain hitting the skylight. Sipping a nice white wine and listening to TSF Jazz.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Life is good.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">After a day of getting acquainted with my neighborhood, I can say I think I chose well.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Great little shops, brasseries and cafes abound. Interspersed by an array of very Missionesque hipsters. Or "bobo's" as I have learned they are called here. A very apt name that will be brought back to SF with me...</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">The route (NYC, Iceland) I took to get here was excellent. the Blue Lagoon is definitely a worthy destination for any lover of hot baths. Although I must say I was less enraptured by the idea of rubbing the clay on my face than my fellow patrons. Especially after picking up numerous clumps only to find a disturbing amount of other peoples hair trapped within. Definitely glad I sprang for the exclusive lounge and would highly recommended it to any visitor, the private changing room and shower alone were worth the admission price.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RiJ8OLxMdYp0ITvTChkH25Vzvt-sqVAZzjVmBcxAb1xeMxyYGvchG6AI17Hh7NzRMjp9s79DcT9etOmvx2HA8oUnEBdZbEx0cEKd36iG2M0MztGyR7LW7Yg_xnqLxLphg7jw4UGzHeQ/s1600/P1000437.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RiJ8OLxMdYp0ITvTChkH25Vzvt-sqVAZzjVmBcxAb1xeMxyYGvchG6AI17Hh7NzRMjp9s79DcT9etOmvx2HA8oUnEBdZbEx0cEKd36iG2M0MztGyR7LW7Yg_xnqLxLphg7jw4UGzHeQ/s400/P1000437.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578035576262785874" /></a></span><div style="text-align: left;"><span class="Apple-style-span">I post the above picture because I know Mike is a big fan of the "troll under the bridge" that I randomly captured, this ones for you dear.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Although I was told that the food in Iceland was horrible I did manage to find a little restaurant called Fiskfelagid (or The Fish Company in English) <a href="http://www.fiskfelagid.is/">http://www.fiskfelagid.is/</a>. Apparently its about a year old and the chef has already won the prestigious best chef in Iceland award.</span></div><div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjD8C4eov1peNM10JNRJW6HrRufgEE0Vg6bq1dXKIlhQf5qCIazQn_Ds1mzjBCpHpoFri9dYwpKc5XelKUPOpSZJtvz9TUKQnBF1ITexk_eTiYqkhLCOzGS-4mgUuUQfKacF6UkLq45qc/s1600/P1000445.JPG"><img style="text-align: left;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjD8C4eov1peNM10JNRJW6HrRufgEE0Vg6bq1dXKIlhQf5qCIazQn_Ds1mzjBCpHpoFri9dYwpKc5XelKUPOpSZJtvz9TUKQnBF1ITexk_eTiYqkhLCOzGS-4mgUuUQfKacF6UkLq45qc/s400/P1000445.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578037180347310050" /></a><div style="text-align: left;"><br /></div></span></div><div><span class="Apple-style-span"> </span></div><div style="text-align: left;"><span class="Apple-style-span">I thought the food was quite tasty although for the molecular gastronomy thing they are doing the portion sizes were HUGE.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><div style="text-align: left;">This one here is the beer crusted Artic Char and dry crusted Salmon, with walnut powder, Salmon Roe, real mustard sauce and malt ice cream.</div></span><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Its a starter, you should've seen the size of the main course! Then again I suppose Iceland was populated by Vikings, they are probably not used to normal fine dining portion sizes.</span></div><div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS482IY3p8qUiw58_PvU0vKiuYPEimx29R9lP67vfMs3ZFLTLdssrFum30kqDoeOA-I0xkqt28AuiTPYUwec4R8MgAATIg4cz8WBtti75541fL2I3s_M-AvDmHcPW9-pbmq_bePOu5ExU/s1600/IMG_20110222_205506.jpg"><img style="text-align: left;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS482IY3p8qUiw58_PvU0vKiuYPEimx29R9lP67vfMs3ZFLTLdssrFum30kqDoeOA-I0xkqt28AuiTPYUwec4R8MgAATIg4cz8WBtti75541fL2I3s_M-AvDmHcPW9-pbmq_bePOu5ExU/s400/IMG_20110222_205506.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5578039438293443314" /></a><div style="text-align: left;"><br /></div></span></div><div style="text-align: left;"><span class="Apple-style-span">I mean just look at the difference in size when compared to this starter of Caviar Over a Crisp Poached Egg, Smoked Salmon from L'Atelier de Joel Rubuchon in NYC.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Which I believe it goes without saying was absolutely fabulous!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">The whole meal both food and company (being joined as I was by my BFF Katie) were awesome.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">I mean really just spectacular....</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Ok I suppose thats all for now -- I am planning to hit up this little taco stand (yes you read that right) around the corner from my apartment, if this rain ever lets up...</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">According to some Ex-Pat Missionite San Franciscan's it's like a taste of home and worth trying, I'll be the judge of that...</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">More pics and tales will follow, until then I bid you all a fond adieu.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">hils </span></div><div style="text-align: justify;"><br /></div><div><br /></div><div><br /></div><div><br /></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-62862609052759628582010-11-23T10:30:00.000-08:002010-11-23T12:39:58.045-08:00<div style="text-align: center;"> <span style=";font-family:trebuchet ms;font-size:85%;" ><span style="font-size:180%;">24-HOUR BRINED CLEMENTINE GLAZED TURKEY </span><br /><span style="font-size:100%;">(Adapted from<a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html"> Alton Brown’s Good Eats Roast Turkey</a> recipe)</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJodieOD79DZr9HrNwkmmYp1zFdzYwICyKEApOfCsSBnxAL1e_AqcKFhwi6l6ACBratpVIVfLYlZRU76Q7LMzW_jdg80pOaKxxSIZXVCC7IrIDf4vudWtzEgipM8zhRjrapSlVCsDnsQ/s1600/Turkey.bmp"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJodieOD79DZr9HrNwkmmYp1zFdzYwICyKEApOfCsSBnxAL1e_AqcKFhwi6l6ACBratpVIVfLYlZRU76Q7LMzW_jdg80pOaKxxSIZXVCC7IrIDf4vudWtzEgipM8zhRjrapSlVCsDnsQ/s400/Turkey.bmp" alt="" id="BLOGGER_PHOTO_ID_5542834356732901714" border="0" /></a><br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">INGREDIENTS:</span><br /><span style="font-size:100%;"><br />1 (14 to 16 pound) Free-Range Organic Young Turkey (reserve giblets for gravy)<br /><br />1 (5 Gallon) <a href="http://www.recipetips.com/glossary-term/t--38165/brining-bag.asp">Brining Bag</a><br /><br /><span style="font-weight: bold;">The Brine:</span><br />1 cup kosher salt<br />1/2 cup light brown sugar<br />1 gallon vegetable stock<br />1 tablespoon black peppercorns<br />1/2 tablespoon allspice berries<br />1/2 tablespoon chopped candied ginger<br />1 gallon iced water<br /><br /><span style="font-weight: bold;">The Aromatics:</span><br />2 Clementines (you may substitute Tangerines), 1 Quartered; 1 Sliced<br />1/2 onion, sliced<br />1 cinnamon stick<br />1 cup water<br />4 sprigs rosemary<br />6 leaves sage<br />2 T Butter – softened and combined with a ½ t. each, finely chopped, lemon-thyme, sage and rosemary<br /><br /><span style="font-weight: bold;">The Glaze:</span><br />½ Cup freshly squeezed Clementine juice (approx. 4 clementines)<br />1 small cinnamon stick<br />1 T sugar<br />1 t corn starch<br />½ t salt<br />½ t white pepper</span><br /><br /><span style="font-weight: bold;">The Brine:</span><br /></span><div style="text-align: justify;"><span style="font-size:100%;">Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.</span><br /><br /><span style="font-size:100%;">Approx. 27-hours* prior to cooking time place thawed turkey breast side down into a large brining bag. Combine the brine with the ice water and pour over the turkey.<br /><br /></span><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;font-family:georgia;font-size:85%;" >Tip: For a 6pm Thanksgiving dinner, 3pm Wednesday is perfect. </span><br /></div><br /><span style="font-size:100%;">Close up the bag and store in a cool place such as your refrigerator or a large cooler*.</span><br /><br /></div><div style="text-align: center;"><span style=";font-family:georgia;font-size:85%;" ><span style="font-style: italic; font-weight: bold;">Tip: I generally store the turkey in a large cooler on my back porch w/ a couple ice packs.<br />However if there is room in your fridge that is ideal.</span></span><br /></div><div style="text-align: justify;"><br /><span style="font-size:100%;">You will want to flip the turkey in the brine once, I usually do this first thing upon rising Thanksgiving morning, after making the coffee of course.</span><br /><br /><span style="font-size:100%;">Preheat oven to 500 degrees.</span><br /><br /><span style="font-size:100%;">Combine the quartered clementine, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes<span style="font-size:85%;"> (If you do not have a microwave you can you can combine all ingredients in a small sauce pan and simmer on med-high for 10 mins, just enough to bring out the flavors)</span>.</span><br /><br /><span style="font-size:100%;">Remove bird from brine and rinse inside and out with cold water. Discard brine.</span><br /><br /><span style="font-weight: bold;">Seasoning the Bird:</span><br /><span style="font-size:100%;">Place bird, breast side up, on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with the 1.5 T of the herbed butter.</span><br /><br /><span style="font-size:100%;">Gently loosen the skin around the neck/ breast area to separate it from the meat. Once loosened gently</span><span style="font-size:100%;"> rub remaining herbed butter directly on the meat under the skin, then insert the sliced clementine between the skin and the meat.</span><br /><br /><span style="font-weight: bold;">Cooking the Bird, step 1:</span><br /><span style="font-size:100%;">Roast on lowest level of the oven at 500 degrees F. for 30 minutes. While the Turkey is roasting prepare the glaze.</span><br /><br /><span style="font-weight: bold;">The Glaze:</span><br /><span style="font-size:100%;">In a small sauce pan combine clementine juice, sugar and cinnamon stick, heat on med-low until it begins to simmer. Whisk in the salt, pepper and corn starch and stir until just thickened, should just barely coat the back of a wooden spoon.</span><br /><br /><span style="font-weight: bold;">Cooking the Bird, step 2.:</span><br /><span style="font-size:100%;">After 30 mins. remove the turkey from oven and baste with the Clementine glaze. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.</span><br /><br />After 90 mins. open the oven and baste* the bird again with pan drippings and glaze that have collected at the bottom of the roasting pan. And again after another 30 mins.<br /><br /><div style="text-align: center;font-family:georgia;"><span style="font-weight: bold; font-style: italic;font-size:85%;" >*I am well aware of how Alton Brown feels about opening the the oven to baste, I still choose to do so...</span><span style="font-weight: bold; font-style: italic;font-size:85%;" > </span><span style="font-size:85%;"><br /></span></div><br /><span style="font-size:100%;">Let turkey rest, loosely covered for 15 minutes before carving.<br /><br /></span><div style="text-align: center;"><span style="font-family: georgia; color: rgb(204, 0, 0);font-size:100%;" ><span style="font-style: italic;"><span style="font-weight: bold;">Don't forget to save those pan dripping for your gravy, mmmmm</span></span></span><br /></div></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-56857895970928491292010-03-18T14:03:00.001-07:002010-03-18T14:03:36.408-07:00BLACK QUINOA RISOTTO W/ HEIRLOOM SQUASH<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/fromhils/4160381895/" title="photo sharing"><img src="http://farm3.static.flickr.com/2761/4160381895_dd08a93551_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/fromhils/4160381895/">Black Quinoa Risotto</a><br />Originally uploaded by <a href="http://www.flickr.com/people/fromhils/">fromhils</a></span></div>INGREDIENTS:<br /><br />4 C Porcini Stock (may substitute vegetable or chicken) I use Star brand Porcini Bouillon Cubes<br /><br />1 C Black Quinoa<br /><br />1 sm Shallot chopped<br /><br />1 Heirloom Squash (Acorn, Winter, Butternut will also work)<br /><br />2 T Chopped Toasted Almonds<br /><br />1 T Chopped Toasted Sage<br /><br />Salt & White Pepper<br /><br />¼ t Cayenne<br /><br />1 T Extra Virgin Olive Oil<br /><br />Step 1:<br /><br />Peel and cube Squash, cubes should be approx. 1” squares<br /><br />Step 2 (make stock):<br /><br />If using the Porcini Bouillon: in medium saucepan bring 4 C water to boil, add 1 porcini bouillon cube and dissolve. Reduce heat to low. If using prepared stock simply bring to a boil then reduce heat to low.<br /><br />Step 3:<br /><br />In separate large bottom saucepan with heat on medium-low add oil, shallots and a pinch of salt, stirring occasionally.<br /><br />When Shallots start to become translucent add cubed squash to pan, add salt, white pepper & cayenne to the squash then stir to coat w/the oil and shallots. Cover and cook for approx. 2 mins.<br /><br />Using a standard size soup ladle add 1 ladle full of warm stock to squash mixture, stir and cover for another couple minutes.<br /><br />Step 4:<br /><br />Add quinoa to pan, stir to integrate with squash mixture, add a ladle full of stock and continue stirring, as liquid is absorbed by the squash and quinoa add more a ladles worth at a time while stirring constantly. After 3 ladle worth of stock have been incorporated, add 2 additional and allow to cook covered until fully incorporated.<br /><br />Continue adding stock until the quinoa reaches the desired consistency.<br /><br />Step 5:<br /><br />While Quinoa is cooking, chop almonds and sage.<br /><br />To toast almonds: Cook In a dry skillet over high heat stirring constantly, remove to paper towel when browned<br /><br />To Toast Sage: Add 1 t olive oil to small skillet, heat on high, add sage. Once it begins to brown remove to paper towel.<br /><br />Plating the dish:<br /><br />Scoop Quinoa Risotto into bowl, sprinkle the top w/ toasted almonds and crunchy sage.<br /><br /><br />Enjoy!<br clear="all" />hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-30873074686790744812010-03-04T21:05:00.000-08:002010-03-04T21:09:31.683-08:00Vegan Wild Mushroom Tacos With Almond Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbdTspfUgPTEY7wstpuTJyIvRNp8i5f8qREK7UMLB-Jq2ct8v8BEr1nbwHswp2M9JngwkmfKuzoGqDyXr43fSe3clLuySN4xS30-DW9S_K7JW8db7IcF3_-9ZD9q-dCuWMQcxC0CyE6w/s1600-h/IMG_1519.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbdTspfUgPTEY7wstpuTJyIvRNp8i5f8qREK7UMLB-Jq2ct8v8BEr1nbwHswp2M9JngwkmfKuzoGqDyXr43fSe3clLuySN4xS30-DW9S_K7JW8db7IcF3_-9ZD9q-dCuWMQcxC0CyE6w/s400/IMG_1519.JPG" alt="" id="BLOGGER_PHOTO_ID_5445012157679044338" border="0" /></a><br /><p style="font-family: verdana; text-align: left; color: rgb(51, 51, 153);" class="MsoNormal"><span style="font-size:85%;">INGREDIENTS, makes 4 tacos:</span></p><div style="color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;"><b style="">For Tacos:<o:p></o:p></b></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">8oz Mushroom Sampler Package (I used: <strong><span style="">MYCOPIA® Brand Chef Sampler, <a href="http://mycopia.com/fresh-consumers.htm"><span style="">http://mycopia.com/fresh-consumers.htm</span></a>)<o:p></o:p></span></strong></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">1 T Extra Virgin Olive Oil</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">¼ t Cayenne</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">¼ t Cumin</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">1 T Ground Chipotle</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: center; color: rgb(51, 51, 153);font-family:verdana;"><span style="font-size:85%;">1 T “Carne Asada” Seasoning (I use El Mexicano brand: <a href="http://www.mesamexicanfoods.com/market/shop/carne-asada-seasoning-mix/p_66.html">http://www.mesamexicanfoods.com/market/shop/carne-asada-seasoning-mix/p_66.html</a>)</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">1 C Water</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Salt<br /></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style=";font-size:85%;" >4 Organic Sprouted Whole Kernel Flourless Corn Tortillas, I used Food for Life brand</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><br /></span><span style=";font-size:85%;" ><o:p></o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style=";font-size:85%;" >1 C Spinach (Arugula or Mache would also be excellent)<o:p></o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style=";font-size:85%;" ><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><strong><span style=""><br /></span></strong></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><strong><span style="">For Almond Cream:<o:p></o:p></span></strong></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">1T Almonds Blanched & Slivered</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">½ C Plain-Unsweetend Almond Milk</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">¼ t Cayenne</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">¼ t Cumin</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Salt as needed</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Step 1:</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Clean and Trim Mushrooms, Slice if needed.</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Step 2 (prepare Mushrooms):</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 5pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Add Olive Oil to a <u>very hot</u> large deep sided skillet (or cast iron pan), Add Mushrooms and a pinch of salt. Continue to cook on Med-High heat stirring occasionally until they begin to soften. </span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 5pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">While mushrooms cook, mix together Cayenne. Cumin and Carne Asada Seasoning</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Step 3:</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Add seasoning mixture to mushrooms, stir to incorporate, reduce heat to med-low and add water. Simmer, stirring occasionally, until all water has evaporated.</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Step 4:</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">While mushrooms simmer prepare Almond Cream. Place all dry ingredients in food processor and mix until the consistency of superfine cornmeal. When proper consistency is reached slowly add almond milk while continuing to process. Final product should have the consistency of crème fraiche. Note: there may still be tiny pebbles of almond. </span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Step 5:</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Heat Corn tortillas in warm oven. Clean & Chop Spinach. Slice Avocado.</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;"><br />Plating the dish:</span></p><div style="text-align: center; color: rgb(51, 51, 153);"> </div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: verdana; text-align: center; color: rgb(51, 51, 153);"><span style="font-size:85%;">Place 2 warm tortillas on each plate, place 1/4<sup>th</sup> of the chopped spinach on each tortilla. Cover this w/ 1/4<sup>th</sup> of the braised mushrooms, then 1/4<sup>th</sup> of the sliced avocado. Spoon a dollop of Almond Cream over each taco. Season w/ additional cayenne or hot sauce to taste.</span></p>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-12671971043159798692009-12-05T10:35:00.000-08:002009-12-05T11:54:39.641-08:00Thanksgiving: Holiday of Food<span style="font-size:100%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">I love Thanksgiving</span></span>, <span style="color: rgb(255, 102, 0);font-family:arial;" >its one of the only times of year that my propensity to make WAY to much food is considered apropos. </span><br /><br /><span style="color: rgb(255, 102, 0);font-family:arial;" >This year I went a </span><span style="font-style: italic; color: rgb(255, 102, 0);font-family:arial;" >little </span><span style="color: rgb(255, 102, 0);font-family:arial;" >crazy even for me. Today's pictorial post is a bit of the tasty tasty evidence of my insanity.</span></span><br /><br /><span style="color: rgb(255, 102, 0);font-family:arial;" >The dinner menu:</span> <span style="font-size:85%;"><span style="color: rgb(255, 102, 0);font-family:arial;" >Housemade Tofu Roast, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >24hr Brined Clementine Glazed Turkey</span><span style="color: rgb(255, 102, 0);">,</span><span style="color: rgb(255, 102, 0);font-family:arial;" > Slow Roasted Tai Snapper w/ Wild Rice -Date Stuffing, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >Brioche-Sage-Cranberry Stuffing, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >Vegetarian & Turkey Gravy, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >Mashed Potatoes w/ Crispy Shallots, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >"Brown-N-Serve" Dinner Rolls, </span><span style="color: rgb(255, 102, 0);font-family:arial;" >Cranberry Gelee</span></span><br /><br /><span style="font-family:arial;"><span style="font-size:100%;"><span style="color: rgb(255, 102, 0);">My cooking adventure began on the Saturday & Sunday before the big day, that vacuum sealer I got from Mike a couple years ago xmas really came in handy. </span></span></span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4wBROxAe7HRvyL4wckyltDQ6YCsa_mvmXwmKSFS6KBikzAXJpmFURc7I5W98VVnG91-TcZU2ayHQYUKTRwgOq8ervLi8y2K_QN_D99AbPOLmm2P8bRanySb6QLdE8XdqxTJ3newbqw0/s1600-h/IMG_1351.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4wBROxAe7HRvyL4wckyltDQ6YCsa_mvmXwmKSFS6KBikzAXJpmFURc7I5W98VVnG91-TcZU2ayHQYUKTRwgOq8ervLi8y2K_QN_D99AbPOLmm2P8bRanySb6QLdE8XdqxTJ3newbqw0/s400/IMG_1351.JPG" alt="" id="BLOGGER_PHOTO_ID_5411827162018624978" border="0" /></a><span style="color: rgb(255, 102, 0);"><span style="font-size:78%;">Sealed goodness includes: Almond-Peanut-Sesame Stick snackmix,<br />Garlic Sage Cashews, Honey Truffle Popcorn, Almond Butter & Cranberry-Cornmeal Cookies &<br />Homemade Brioche</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO62oiK4lPN_FgJNxpMM6f3MjKZW9v7hmdhGhyKQDRtUQbADmA1zHeXli0UOEK8TwVLb8tG9EKEnmjcPMfhy29gdK5WJwN88K_xhWxwNy5dzS4deO_woql1ZdB0f36lLa_HJKY4YqC4RE/s1600-h/IMG_1349.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO62oiK4lPN_FgJNxpMM6f3MjKZW9v7hmdhGhyKQDRtUQbADmA1zHeXli0UOEK8TwVLb8tG9EKEnmjcPMfhy29gdK5WJwN88K_xhWxwNy5dzS4deO_woql1ZdB0f36lLa_HJKY4YqC4RE/s400/IMG_1349.JPG" alt="" id="BLOGGER_PHOTO_ID_5411827170136227602" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">Homemade Brioche Fresh out of the oven<br /><br /></span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWj9gxcdyIiAlSfvhxfPT7t0Az3Gy2zaAOnRLWLEslE0klTES0x-sqvXdYXtb05hO3z0WMobkOsESgUzRS8KQ0v11Wn3_HplYw-5G44gDuNeXrW0DnFfTO3_qPovTL1DluxB_Zc9pxWE/s1600-h/IMG_1370.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWj9gxcdyIiAlSfvhxfPT7t0Az3Gy2zaAOnRLWLEslE0klTES0x-sqvXdYXtb05hO3z0WMobkOsESgUzRS8KQ0v11Wn3_HplYw-5G44gDuNeXrW0DnFfTO3_qPovTL1DluxB_Zc9pxWE/s400/IMG_1370.JPG" alt="" id="BLOGGER_PHOTO_ID_5411827184313747794" border="0" /></a><br /><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">Housemade Tuna Belly Rillettes w/ Ankimo (Monkfish Liver, the foie gras of the sea) Butter. </span><br /><span style="color: rgb(255, 102, 0);">Served w/ the brioche, microgreens and truffle oil</span><br /></span></span></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl1BPKmLKnMt8gcJN6xTKZcbGRmEDc376zt1BAMTb_GrAqHSvwhR4DR4oCY4st7GVtunoVKrYcOzvv_O32UA4N7miecdL1qYKGq10KUNYB34h90bKzFFKGjQGQ3Fej8paDfFFvNGquJ0/s1600-h/IMG_1357.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl1BPKmLKnMt8gcJN6xTKZcbGRmEDc376zt1BAMTb_GrAqHSvwhR4DR4oCY4st7GVtunoVKrYcOzvv_O32UA4N7miecdL1qYKGq10KUNYB34h90bKzFFKGjQGQ3Fej8paDfFFvNGquJ0/s400/IMG_1357.JPG" alt="" id="BLOGGER_PHOTO_ID_5411827180956344850" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">Another use for the brioche, mixed w/ sage and dried cranberries for a buttery delicious stuffing.<br /><br /><br /></span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaum8UBnRln-cZN2onW3Gmfu-6KPLJgZOGrKeUKscPTknZGyDgshQ7YSF7IG3cbAF8QF5tyR8UKfTrh1KhyphenhyphengUVR7vmSzxBXP7YBY3CVBDZ1hP9ZCDJ7eV-bYsBr-mtMZdwaTVoNxW1sU/s1600-h/IMG_1360.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaum8UBnRln-cZN2onW3Gmfu-6KPLJgZOGrKeUKscPTknZGyDgshQ7YSF7IG3cbAF8QF5tyR8UKfTrh1KhyphenhyphengUVR7vmSzxBXP7YBY3CVBDZ1hP9ZCDJ7eV-bYsBr-mtMZdwaTVoNxW1sU/s400/IMG_1360.JPG" alt="" id="BLOGGER_PHOTO_ID_5411827192578627666" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">Tried my hand at making baguette as well. While its wasn't pretty it tasted great.<br /></span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3AiPLMpg8PpMwT21Il7hFjgm3KldMSSNd02z8z-z7eKD9ohrNi4c2C7f0myrnye33NuuChnddtX46XdmzB2zEY8C2V5nk06jpxW9nERgHzCs0hPpkN8ckUyuB2l1m0blt3Fd1AWlPoQ/s1600-h/IMG_1371.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3AiPLMpg8PpMwT21Il7hFjgm3KldMSSNd02z8z-z7eKD9ohrNi4c2C7f0myrnye33NuuChnddtX46XdmzB2zEY8C2V5nk06jpxW9nERgHzCs0hPpkN8ckUyuB2l1m0blt3Fd1AWlPoQ/s400/IMG_1371.JPG" alt="" id="BLOGGER_PHOTO_ID_5411828041106178882" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">And paired wonderfully w/ my housemade chevre.<br /><br /><br /><br /></span></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2RSFS3QAFSjKMbjr5Rqc9YCmLMebo3yPHj3FDbmXui9VtLDx4jWeqgSIEOtErYQEyEy9UJW4Uhyphenhyphen2jIjVUDvbF0DJ0UA8HUkbvL2GAIH0aMmBVdii4xBIQOvvYUBTPY_TqU3aUerhxos/s1600-h/IMG_1368.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2RSFS3QAFSjKMbjr5Rqc9YCmLMebo3yPHj3FDbmXui9VtLDx4jWeqgSIEOtErYQEyEy9UJW4Uhyphenhyphen2jIjVUDvbF0DJ0UA8HUkbvL2GAIH0aMmBVdii4xBIQOvvYUBTPY_TqU3aUerhxos/s400/IMG_1368.JPG" alt="" id="BLOGGER_PHOTO_ID_5411828029175478306" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">A beautiful sight ready for guests, Not pictured the 2002 vintage Josephine brut champagne.<br /></span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1eevfK5w9l8kYqBBtoGpS5nQafK104OlmLZT8XGW51ryoZcdiytwLOJ8HgBA30SmqjQTcwdfLizZyLb05kcSznn9fdlAMjnGjomdSJDZa8ELz-XMFZxGjZZpXWEiK-RNt24v_9yoxow/s1600-h/IMG_1367.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1eevfK5w9l8kYqBBtoGpS5nQafK104OlmLZT8XGW51ryoZcdiytwLOJ8HgBA30SmqjQTcwdfLizZyLb05kcSznn9fdlAMjnGjomdSJDZa8ELz-XMFZxGjZZpXWEiK-RNt24v_9yoxow/s400/IMG_1367.JPG" alt="" id="BLOGGER_PHOTO_ID_5411828022708572914" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">My take on crudite, w/ housemade chevre dip & truffle-cranberry dijon<br /></span></span></span></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-YLc7REKKT_yWr-oh1aEtb47FfPRmjlnNezvEo9kPJjdYVxekidvUs9zqQh2aLI6TdBgsrVhcr3Zj27tswj0X_YB4v7lngV2cZUzpNux3vKthyphenhypheno6Fh9KqWXnC2iiBZb2cyCCYbn2fME/s1600-h/IMG_1374.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-YLc7REKKT_yWr-oh1aEtb47FfPRmjlnNezvEo9kPJjdYVxekidvUs9zqQh2aLI6TdBgsrVhcr3Zj27tswj0X_YB4v7lngV2cZUzpNux3vKthyphenhypheno6Fh9KqWXnC2iiBZb2cyCCYbn2fME/s400/IMG_1374.JPG" alt="" id="BLOGGER_PHOTO_ID_5411828036667268754" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">The Table is set</span></span></span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzxaTJ-7cbEE1LRBn6JGzDmP47wvCmA336_trw55Bd8aPEZ7updaFuuHDchofMTD0d-dKuTOCGRODoN9fjPcf5-9KddjNGmrUtZeAbtyB1QMC8249ylqPpemIg5XKny4DZsozOwQ0tyY/s1600-h/IMG_1375.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzxaTJ-7cbEE1LRBn6JGzDmP47wvCmA336_trw55Bd8aPEZ7updaFuuHDchofMTD0d-dKuTOCGRODoN9fjPcf5-9KddjNGmrUtZeAbtyB1QMC8249ylqPpemIg5XKny4DZsozOwQ0tyY/s400/IMG_1375.JPG" alt="" id="BLOGGER_PHOTO_ID_5411828049910276258" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">Its time for the bird<br /></span></span></span></div><br /><br /><br /><div style="text-align: center;"><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);">And of course its not Thanksgiving if your not stuffed to the gills, wanting to sleep but wait wait wake up its time for dessert.</span></span></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c17a2rU-0JAY2XV3gJNjm77wASCm8y_B2Vjf3IArCYlUAC8Kv5HfIePyg9gdXDD-_S57PO07LJMyypYNjFLgbMhNj2kwM1nU_MNBMc8Za7WgRzhYKk8Aaloi330ebg1hJsPeoF0-Kr4/s1600-h/IMG_1361.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c17a2rU-0JAY2XV3gJNjm77wASCm8y_B2Vjf3IArCYlUAC8Kv5HfIePyg9gdXDD-_S57PO07LJMyypYNjFLgbMhNj2kwM1nU_MNBMc8Za7WgRzhYKk8Aaloi330ebg1hJsPeoF0-Kr4/s400/IMG_1361.JPG" alt="" id="BLOGGER_PHOTO_ID_5411830270514048402" border="0" /></a><span style="font-family:arial;"><span style="font-size:78%;"><span style="color: rgb(255, 102, 0);"><br /></span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsJnbRnh0I_2VrsTBT2c0vhG9m0qgebWkHHeRr_cRDC-S5jMdgrWvhKqPrrOowYDBHzxA7BjOxhGgg8pf_IAQdRc2zCmdg5d7JrpQ3QOePiPaT2iKbLFb4Pm4P8tDrdYrVtMRjW-OkJ0/s1600-h/IMG_1377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsJnbRnh0I_2VrsTBT2c0vhG9m0qgebWkHHeRr_cRDC-S5jMdgrWvhKqPrrOowYDBHzxA7BjOxhGgg8pf_IAQdRc2zCmdg5d7JrpQ3QOePiPaT2iKbLFb4Pm4P8tDrdYrVtMRjW-OkJ0/s400/IMG_1377.JPG" alt="" id="BLOGGER_PHOTO_ID_5411830065632819970" border="0" /><span style="color: rgb(255, 102, 0);font-size:78%;" ><span style="font-weight: bold;"><span style="font-weight: bold;">And lots of it. </span></span></span></a><span style="color: rgb(255, 102, 0);font-size:78%;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsJnbRnh0I_2VrsTBT2c0vhG9m0qgebWkHHeRr_cRDC-S5jMdgrWvhKqPrrOowYDBHzxA7BjOxhGgg8pf_IAQdRc2zCmdg5d7JrpQ3QOePiPaT2iKbLFb4Pm4P8tDrdYrVtMRjW-OkJ0/s1600-h/IMG_1377.JPG"><span style="font-weight: bold;"><span style="font-size:78%;"><span style="font-weight: bold;"><span style="color: rgb(255, 102, 0);"><span style="color: rgb(255, 102, 0);">(not pictured: Allison's delicious apple pie </span></span></span></span></span></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsJnbRnh0I_2VrsTBT2c0vhG9m0qgebWkHHeRr_cRDC-S5jMdgrWvhKqPrrOowYDBHzxA7BjOxhGgg8pf_IAQdRc2zCmdg5d7JrpQ3QOePiPaT2iKbLFb4Pm4P8tDrdYrVtMRjW-OkJ0/s1600-h/IMG_1377.JPG"><span style="font-weight: bold;"><span style="font-size:78%;"><span style="font-weight: bold;"><span style="color: rgb(255, 102, 0);"><span style="color: rgb(255, 102, 0);">and my homemade vanilla ice-cream w/ cinammon-caramel swirl.)</span></span></span></span></span></a><br /><span style="font-size:100%;"><br /></span><div style="text-align: left;"><span style="font-size:100%;"><span style="color: rgb(255, 102, 0);"><br /><br />It was indeed a day of gluttony, and unfortunately I didn't get pictures of everything I prepared but I think you (whoever <span style="font-style: italic;">you</span> are) get the gist.</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsJnbRnh0I_2VrsTBT2c0vhG9m0qgebWkHHeRr_cRDC-S5jMdgrWvhKqPrrOowYDBHzxA7BjOxhGgg8pf_IAQdRc2zCmdg5d7JrpQ3QOePiPaT2iKbLFb4Pm4P8tDrdYrVtMRjW-OkJ0/s1600-h/IMG_1377.JPG"><span style="font-weight: bold;"><span style="font-size:78%;"><span style="font-weight: bold;"><span style="color: rgb(255, 102, 0);"></span></span></span></span></a></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-27585156752234587932009-06-08T11:20:00.000-07:002009-06-11T20:36:14.313-07:00fromhils' Quick Chicken Recipe (Submission to @fandw)RT @fromhils: @fandw chix leg, rub thym, truffle mustrd, oil. Brown chix. Chix+wedge potato w/ garlic-shallot in oven 375, 20m. Deglze pan sherry+butter 4 sauce
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWJqbSMN7qE5PLd_PaUfUrVOlDreAU2CNKfw9XPJquvdCq3dd7Qu4-aE6nqJgsemnu_jggthVAUf9vGXxXdIbcVTv5TFuiVSnOkc7hMiMowBr47zxmHxrgBxLnWoayThsFTE0Kdn9SWM/s1600-h/IMG_0974.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWJqbSMN7qE5PLd_PaUfUrVOlDreAU2CNKfw9XPJquvdCq3dd7Qu4-aE6nqJgsemnu_jggthVAUf9vGXxXdIbcVTv5TFuiVSnOkc7hMiMowBr47zxmHxrgBxLnWoayThsFTE0Kdn9SWM/s400/IMG_0974.JPG" alt="" id="BLOGGER_PHOTO_ID_5345549197071846002" border="0" /></a>
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</w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman";} p.MsoNoSpacing, li.MsoNoSpacing, div.MsoNoSpacing {mso-style-priority:1; mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; 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font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--><span style="font-size:100%;"><span style=";font-family:times new roman;font-size:100%;" >This recipe is one of my favorite old standbys. It is quick, very easy and delicious. The best part is that the short active time makes it perfect for a weekday evening diner party.</span>
<br />
<br /></span><div style="text-align: center;"><span style="font-size:100%;">
<br />Roasted Chicken w/ Fingerling Potatoes</span></div> <p class="MsoNoSpacing" style="text-align: center;" align="center"><span style="font-size:10;"><span style="font-size:85%;">(Prep to Table approx. 45 minutes, Active time 15)</span></span></p><p class="MsoNoSpacing" style="text-align: center;" align="center"><span style="font-size:10;"><span style="font-size:85%;">Serves 4
<br /></span></span></p><p class="MsoNoSpacing" style="text-align: center;" align="center">
<br /></p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p style="text-align: center;" class="MsoNoSpacing">Ingredients:</p><p style="text-align: center;" class="MsoNoSpacing">
<br /></p> <p class="MsoNoSpacing"><o:p> </o:p></p> <table class="MsoNormalTable" style="border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0"> <tbody><tr style=""> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">4 P.<span style=""> </span>Organic, Free-Range Chicken</p> <p class="MsoNoSpacing">(leg and thigh, attached)</p><p class="MsoNoSpacing">
<br /></p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">4 T<span style=""> </span> Honey Truffle Mustard (Far West Fungi makes a great one: http://store.farwestfungi.com/fwf116.html)</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> </tr> <tr style="height: 32.35pt;"> <td style="padding: 0in 5.4pt; width: 239.4pt; height: 32.35pt;" valign="top" width="319"> <p class="MsoNoSpacing">10P.<span style=""> </span>Sm.<span style=""> </span>Fingerling Potatoes</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 239.4pt; height: 32.35pt;" valign="top" width="319"> <p class="MsoNoSpacing">4T<span style=""> </span>Chopped Thyme - Fresh</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> </tr> <tr style=""> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">1<span style=""> </span>Sm.<span style=""> </span>Shallot (finely chopped)</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">4 T<span style=""> </span>Olive Oil</p><p class="MsoNoSpacing">
<br /></p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> </tr> <tr style=""> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">1<span style=""> </span>Sm.<span style=""> </span>Garlic Clove (finely chopped)</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">3T<span style=""> </span>Sherry</p><p class="MsoNoSpacing">
<br /></p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> </tr> <tr style=""> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">3T<span style=""> </span>Butter</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"> <p class="MsoNoSpacing">Salt & Pepper</p> <p class="MsoNoSpacing"><o:p> </o:p></p> </td> </tr> </tbody></table> <p class="MsoNoSpacing"><o:p> </o:p></p><p class="MsoNoSpacing"><o:p>
<br /></o:p></p> <p class="MsoNoSpacing">Pre-heat oven to 375°</p> <p class="MsoNoSpacing"><b style=""><o:p> </o:p></b></p> <p class="MsoNoSpacing"><b style="">
<br /></b></p><p class="MsoNoSpacing"><b style="">For Chicken:<o:p></o:p></b></p> <p class="MsoNoSpacing">Clean and trim the Chicken as needed, leaving the skin intact</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Mix together, Mustard<span style=""> </span>& 2T each of the Olive Oil and Thyme.<span style=""> </span></p> <p class="MsoNoSpacing">Spread mixture evenly and lightly over the chicken (both over and under the skin). Salt and Pepper generously (preferably coarse kosher or sea salt & coarse fresh ground black pepper)</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Heat a large deep-sided (at least 2") oven-safe skillet on high until just smoking. Place the chicken, skin side down to brown. </p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing"><b style="">
<br /></b></p><p class="MsoNoSpacing"><b style="">Potatoes:<o:p></o:p></b></p> <p class="MsoNoSpacing">While the chicken is browning, slice the potatoes into small wedges and toss with remaining Olive Oil, Thyme, Shallot & Garlic. Salt and Pepper generously (preferably coarse kosher or sea salt & coarse fresh ground black pepper).</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Once browned transfer chicken to a plate.<span style=""> </span>Close the fire and deglaze pan w/ 1T of the sherry.<span style=""> </span>Transfer the potatoes to the waiting pan and toss gently in pan juices. </p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Return chicken to the pan, skin-side up, placing directly on top of the potatoes, add 1T of the butter (cut into little pieces & spread throughout the dish) and approx 3T water (or white wine) cover and place in the waiting oven.
<br /></p><p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Cook approx. 25 minutes . Until potatoes are slightly softened and browned (a little bite should remain, the crunchy bits are delicious) & chicken is cooked through.</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Transfer Chicken and Potatoes to a warmed serving platter.
<br /></p><p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Return pan to stove-top on Medium and deglaze with remaining Sherry, add butter and mix till fully incorporated. Pour sauce over chicken and potatoes. </p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing"><span style="font-size:10;">
<br /></span></p> <p class="MsoNoSpacing"><span style="font-size:10;">Accompaniment:<span style=""> </span>A simple salad of mixed lettuce w/ red wine vinaigrette<o:p>
<br /></o:p></span></p> <p class="MsoNoSpacing"><span style="font-size:10;">
<br /></span></p><p class="MsoNoSpacing"><span style="font-size:10;">Wine:<span style=""> </span><span style=""> </span>Serves well with white, rose and lighter reds. Such as: Elyse Rose 2006,<span style=""> </span>Kistler “McCrea” 2006, or Hirsch Vineyards Pinot Noir 2006<o:p></o:p></span></p> hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-91442845771577059612009-05-24T13:12:00.001-07:002009-05-24T14:11:13.688-07:00Chilaquiles Raul y Hilery<div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Years and years ago, back when I was a pastry chef at Wolfgang Puck's cafe at south coast plaza, there was a line cook named Raul. One Sunday morning he made breakfast for the kitchen crew. It was an amazing dish made with cheese, eggs and tortilla chips, I was instantly in love.</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I would beg him every Sunday to please create this dish again. Knowing he was having a good laugh at me, a vegetarian at the time he assured me he was not using chicken stock. I of course knew better and simply didn't care it was that good...</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I soon started making a variation of his recipe for Mike and I, whenever possible. Mike was similarly enamored with this Mexican peasant dish. </span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Now Mike and I try this dish, called Chilaquiles (http://en.wikipedia.org/wiki/Chilaquiles), whenever we find them on a menu whether here in SF or on vacation in Mexico. We have come to realize that there are many regional variations of this dish, some covered in green sauce some in red and others with no sauce at all. Raul's version (as well as mine) is most closely related to what you find in Guadalajara.</span></span><br /></div><span style="font-size:85%;"><br /></span><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Over the years I have developed my own variations, however it stays true to the origins of that first magical incarnation created by Raul.</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">With no further ado here are the pics and recipe hints for Chilaquiles Raul y Hilery. </span></span><br /></div><span style="font-size:85%;"><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This morning I had some blue corn tortillas that were beginning to dry out so the first step was to cut them into triangles and lightly fry them.</span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnqAMTeqR4J-i74IKTSXujrbmFLuX87JrwxljaidfWWKmw6qhXKqq2GVuQ3tFwdpavAxrQO46kaibOL1KhQgrUBrJU1Taja8dSpwqa6Nqan3PT6GtKSvDMzN5XZMc1GVv5XsaOwVAdYQ/s1600-h/IMG_0877.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnqAMTeqR4J-i74IKTSXujrbmFLuX87JrwxljaidfWWKmw6qhXKqq2GVuQ3tFwdpavAxrQO46kaibOL1KhQgrUBrJU1Taja8dSpwqa6Nqan3PT6GtKSvDMzN5XZMc1GVv5XsaOwVAdYQ/s320/IMG_0877.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486727238119154" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">In a deep-bottomed skillet sweat (in 2T of butter) half a yellow or white onion and large clove of garlic, once they are just beginning to go transparent I add two sliced Serrano peppers -- cook covered. Mike and I tend to like things pretty spicy so i do not seed them, however the spice level can be moderated to your taste. </span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rIDtk9l8MjYAY2mNbqiNLkNur8oHIiDpbJvKNK6pTNEf8G75XlA3wze_9yjEM0R1bX64os30qtCjHKy31wBdzY1Mrc1T2RRt26H-ck8QMkmWYQPU3CxnWTvUFHXNKDsj1YvJLBymTOQ/s1600-h/IMG_0883.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rIDtk9l8MjYAY2mNbqiNLkNur8oHIiDpbJvKNK6pTNEf8G75XlA3wze_9yjEM0R1bX64os30qtCjHKy31wBdzY1Mrc1T2RRt26H-ck8QMkmWYQPU3CxnWTvUFHXNKDsj1YvJLBymTOQ/s320/IMG_0883.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486723710058210" border="0" /></a><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Chilaquiles a great way to use up old chips... </span></span><br /></div><span style="font-size:85%;"><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Once the onions garlic and peppers are fully cooked (about 5 mins) you'll add the chips, I used the blue corn chips I made earlier as well as the remnants of a bag of white corn chips I had laying around. </span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Stir to mix with the onions etc. then add about a cup of chicken or veggie stock. In this case I dissolved half a cube of veggie bouillon into a cup of hot water. Mix gently and simmer, covered, for about 5 mins or until the chips begin to get slightly soft. </span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmoLqHlFA3Yh_tQu-QJ_9szR8UXry53nPFb5lsSrDUpDgW4R-BDMJip_t8N5i_aFT2UmRcU9UJe5CfZtZr7eEB5xYyJX7mBWImm7R8qKdZh2pSR95uiUQY4gd3iObwa7aPuK8LbhyIhk/s1600-h/IMG_0884.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmoLqHlFA3Yh_tQu-QJ_9szR8UXry53nPFb5lsSrDUpDgW4R-BDMJip_t8N5i_aFT2UmRcU9UJe5CfZtZr7eEB5xYyJX7mBWImm7R8qKdZh2pSR95uiUQY4gd3iObwa7aPuK8LbhyIhk/s320/IMG_0884.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486718415766946" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I then add 2 diced Roma tomatoes, cumin, cayenne, salt, and this pico de gallo seasoning I get from the corner store, ah the beauties of living in the mission.</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I stir gently and add about half a cup more liquid, regular water works fine at this point. Cover and simmer for another five minutes until the tomatoes just begin to fall apart.</span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_T6sm1gYehiH1NcB2A1BhsPehrPzzhla3JtfoU-8IT8f3lEklUwWy5VvkXShuE41l15a8nigWqKo-Se7SLdZ1wVlK72LCrnaUiPyfIY16bnnFIgUdPRheMvcIbPOyEi-IGLmyXljmUwQ/s1600-h/IMG_0886.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_T6sm1gYehiH1NcB2A1BhsPehrPzzhla3JtfoU-8IT8f3lEklUwWy5VvkXShuE41l15a8nigWqKo-Se7SLdZ1wVlK72LCrnaUiPyfIY16bnnFIgUdPRheMvcIbPOyEi-IGLmyXljmUwQ/s320/IMG_0886.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486447000862850" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Now its time for the greens, in this version I used an Arugula blend but spinach is excellent too. Toss with the other ingredients and cook uncovered until the greens are ever so slightly wilted.</span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1ogud75TbuYm_nxBeM5miZSWSZayH5mzEHMIec_DRsmqus__pNo4wBidG5idmdP_C9AXe6_KBq6FTQbnT6pk5yJiZ-e3iUV8A1Wpnq2SCLTPvudD3F791sSOWaFMYoo65seA_jAQzqg/s1600-h/IMG_0887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1ogud75TbuYm_nxBeM5miZSWSZayH5mzEHMIec_DRsmqus__pNo4wBidG5idmdP_C9AXe6_KBq6FTQbnT6pk5yJiZ-e3iUV8A1Wpnq2SCLTPvudD3F791sSOWaFMYoo65seA_jAQzqg/s320/IMG_0887.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486444824373186" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Then pour in 6 lightly beaten eggs. Salt the eggs lightly and stir to begin scrambling. I usually cover for a couple minutes here, it allows the eggs to steam a bit as they scramble and gives a nice texture.<br /><br />Be sure to stir often so the eggs don't stick to the bottom of your pan as most of the butter and liquid has already been soaked up by the tortillas. </span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQX6XfgItuQWjzH9Z08xeFbaaWa5_LIhxdjBsvQo_znU2iHasLeEC98TDuiC1aDASopKx38ufxXywaLOn9VZ-1b6gYe2CliB4SaAnnvRo4wLp0wfeF2mSR2OQ3ONLehh912pTDWmu3TE/s1600-h/IMG_0888.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQX6XfgItuQWjzH9Z08xeFbaaWa5_LIhxdjBsvQo_znU2iHasLeEC98TDuiC1aDASopKx38ufxXywaLOn9VZ-1b6gYe2CliB4SaAnnvRo4wLp0wfeF2mSR2OQ3ONLehh912pTDWmu3TE/s320/IMG_0888.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486438000078850" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Once the eggs are cooked to your desired consistency, I like them on the undercooked side, Add about 1.5 cups of a mellow cheese -- Jack works beautifully. Stir lightly and close the fire.</span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzPh5eK7SH6Vlkvdy3F9ZDzFJ95p66O-jWlHxGQBy6PvQcsQv_CEJ8Ri7ZG-uqKlJTh2nkz8woKLj3xTf-eCnnpQV7jJ-jw8NH3VKkT1FBm57Ojpjenuhkg2aeO9XVOc3JGEovBK0zVw/s1600-h/IMG_0889.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzPh5eK7SH6Vlkvdy3F9ZDzFJ95p66O-jWlHxGQBy6PvQcsQv_CEJ8Ri7ZG-uqKlJTh2nkz8woKLj3xTf-eCnnpQV7jJ-jw8NH3VKkT1FBm57Ojpjenuhkg2aeO9XVOc3JGEovBK0zVw/s320/IMG_0889.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486431482955234" border="0" /></a><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Once plated I add, sliced avocado, creama fresca casera, a smokey hot cause, a little cilantro and crumbled queso fresca. Served with refried black beans leftover from Nachos we made earlier in the week.</span></span><br /></div><span style="font-size:85%;"><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzErxJCee06OK7IW6I4_VrdUofohgZxtVoa_hUTopLcm26to00TIzj29_rQ3pXBUgTd8eNAaXhBTiV1WTW0vnBeuoFHusd2dYgvMOvnkrbTj8Qf4TnidxDLk9UVBnszpKuFSIbh4QYcOo/s1600-h/IMG_0894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzErxJCee06OK7IW6I4_VrdUofohgZxtVoa_hUTopLcm26to00TIzj29_rQ3pXBUgTd8eNAaXhBTiV1WTW0vnBeuoFHusd2dYgvMOvnkrbTj8Qf4TnidxDLk9UVBnszpKuFSIbh4QYcOo/s320/IMG_0894.JPG" alt="" id="BLOGGER_PHOTO_ID_5339486428409939298" border="0" /></a><br /></span>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-83214931957815404582009-05-02T16:35:00.000-07:002009-05-02T17:36:24.642-07:00Rainy Saturday Baking<div style="text-align: center;"><div style="text-align: justify;"><span style=";font-family:trebuchet ms;font-size:85%;" >I had oginally planned to do gardening this afternoon but since the weather didn't look like it was going to cooperate I decided baking was in order instead.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Made my flourless almond butter chocolate chunk cookies and some banana walnut muffins.</span><br /></div><br /><span style=";font-family:trebuchet ms;font-size:85%;" >First the cookies.</span><br /><br /><div style="text-align: justify;"><span style=";font-family:trebuchet ms;font-size:85%;" >This is my favorite cookie recipe, I modified it from a flourless peanut butter version by Michael Recchiuti, </span><span style="text-decoration: underline;font-family:trebuchet ms;font-size:85%;" >http://www.recchiuti.com/recipe_detail.html?recipe=02. </span><br /></div><div style="text-align: center;"><br /></div><span style=";font-family:trebuchet ms;font-size:85%;" >I love the richness of flavor created with the almond butter, the toasted almonds and rough chopped 70% chocolate for the chips. </span><br /><div style="text-align: center;"><br /></div><span style=";font-family:trebuchet ms;font-size:85%;" >The final modification is to combine fleur de sel and vanilla salt together and sprinkle a small amount on the cookies just after they come out of the oven.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoTOMC9RM7KYT36MXdzDr1VWx1IxUbv2K7uvAYCySk_IlZn-F14EZd5j3mdJU_Ulk55gbR5x5L1ZLJ_5jcGNEcvuCu7B3YqyYRtVe1yjaTGHzq6kxHVp6M2-q6RtczL0D26V4LdhRDog/s1600-h/IMG_0765.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoTOMC9RM7KYT36MXdzDr1VWx1IxUbv2K7uvAYCySk_IlZn-F14EZd5j3mdJU_Ulk55gbR5x5L1ZLJ_5jcGNEcvuCu7B3YqyYRtVe1yjaTGHzq6kxHVp6M2-q6RtczL0D26V4LdhRDog/s320/IMG_0765.JPG" alt="" id="BLOGGER_PHOTO_ID_5331378185355095058" border="0" /></a></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYnKEZFc9l1R6ffAaEMdyXa-4p7L0rDJBtbxfHSUOTVZU-YKLROWETMZCjZjDnSch4tK8J4B8HKVJYBJZ0ac7akPXWBD0ibVCvMj2PghUiy15uC10odkFknqOnypVgwzI9_1oUm064oM/s1600-h/IMG_0769.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYnKEZFc9l1R6ffAaEMdyXa-4p7L0rDJBtbxfHSUOTVZU-YKLROWETMZCjZjDnSch4tK8J4B8HKVJYBJZ0ac7akPXWBD0ibVCvMj2PghUiy15uC10odkFknqOnypVgwzI9_1oUm064oM/s320/IMG_0769.JPG" alt="" id="BLOGGER_PHOTO_ID_5331378182768315730" border="0" /></a></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCq2esT2g8GqXKaFkv92B3DW3rgxDEN-WkYni0p_XUszxFlf-q9d7wIWTthLuCt21G0ufPizkzObvSMBesnNwq6sCQ0u6PkyVD2f3RY5-wepc00Jem0J8tKtSDQmuoG1wk4DcAEkevU5k/s1600-h/IMG_0770.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCq2esT2g8GqXKaFkv92B3DW3rgxDEN-WkYni0p_XUszxFlf-q9d7wIWTthLuCt21G0ufPizkzObvSMBesnNwq6sCQ0u6PkyVD2f3RY5-wepc00Jem0J8tKtSDQmuoG1wk4DcAEkevU5k/s320/IMG_0770.JPG" alt="" id="BLOGGER_PHOTO_ID_5331378175426776658" border="0" /></a></span><span style="font-size:85%;">The cookie in all its glory</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdio8E5ZGiPLRh7_87mtJCSVJRA6NLpBH5VShgPIbLlRr8a4OeMcOQWY2NHl2Km5xHLSfhtkwO-NIYwE6aN82m_o5hTDb3vl02tgY_D6MauLJyEU58zMYu_J2WsFyedrlvUd1dKiDrQsY/s1600-h/IMG_0774.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdio8E5ZGiPLRh7_87mtJCSVJRA6NLpBH5VShgPIbLlRr8a4OeMcOQWY2NHl2Km5xHLSfhtkwO-NIYwE6aN82m_o5hTDb3vl02tgY_D6MauLJyEU58zMYu_J2WsFyedrlvUd1dKiDrQsY/s320/IMG_0774.JPG" alt="" id="BLOGGER_PHOTO_ID_5331378170854491938" border="0" /></a></span><br /><div style="text-align: justify;"><div style="text-align: left;"><span style=";font-family:trebuchet ms;font-size:85%;" >For the Banana Walnut muffins I modified a recipe for banana bread from the new farm vegetarian cookbook, http://www.farmcatalog.com/index.php?main_page=product_info&products_id=17.</span><br /></div><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The farm is a commune in Tennesee where an old friend of mine grew up. I always loved this banana bread, so I decided to try a muffin version. Ended up modifying to the point of near unrecognizability.</span><br /></div><br /><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >In place of the margarine the recipe calls for I used clarified butter, which was blended with medium brown sugar.</span><br /></div><br /><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind53KJAdvRROvh_8UgmRBvUkGKuxb5CvevpPUp1WOcMqjhsQzpAbrz7NIEk8KiJqQOp0RpsdhS3AK_E_nIR9W-PXn3ruUzChH40kNK2X5KKFuJ5NWfsQyXJ5MJ1yKeSHQLP0ZpY0q7Kk/s1600-h/IMG_0783.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind53KJAdvRROvh_8UgmRBvUkGKuxb5CvevpPUp1WOcMqjhsQzpAbrz7NIEk8KiJqQOp0RpsdhS3AK_E_nIR9W-PXn3ruUzChH40kNK2X5KKFuJ5NWfsQyXJ5MJ1yKeSHQLP0ZpY0q7Kk/s320/IMG_0783.JPG" alt="" id="BLOGGER_PHOTO_ID_5331376889658783650" border="0" /></a></span><br /></div><span style=";font-family:trebuchet ms;font-size:85%;" >In place of the all purpose flour I used cake flour, which gave the finished product a cupcake feel. </span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For the bananas I froze very ripe bananas then let them thaw into a mush. Then I added toasted walnuts and some burnt caramel I had in the fridge.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi343L-ZE0axJ_qWn-T93JIvqiZJPukxiKMv_iVA4_Vuz3bpu7dQpwqdSHX-dEuzh_d1sfXBc2jr9DDBOhVZWsLaPvDGgEm2Z-THR2Y_rTd2cy1cM2hvd8z8H_HoqKNTPcaCwhl8DMeokY/s1600-h/IMG_0785.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi343L-ZE0axJ_qWn-T93JIvqiZJPukxiKMv_iVA4_Vuz3bpu7dQpwqdSHX-dEuzh_d1sfXBc2jr9DDBOhVZWsLaPvDGgEm2Z-THR2Y_rTd2cy1cM2hvd8z8H_HoqKNTPcaCwhl8DMeokY/s320/IMG_0785.JPG" alt="" id="BLOGGER_PHOTO_ID_5331383038193435074" border="0" /></a></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05RkIBIcugeLWOytfskifjlKO9BX6eIrOAV3j9QTyqGsm_6WhWWyIHm2k6lX7ez6fTdJFUMCdkQWiP_nECoJwfhf2HABWQNn7RuLA6wq1q9FkKgage9B2dEtpwq-C6OFc_o_YMmP4bN0/s1600-h/IMG_0786.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05RkIBIcugeLWOytfskifjlKO9BX6eIrOAV3j9QTyqGsm_6WhWWyIHm2k6lX7ez6fTdJFUMCdkQWiP_nECoJwfhf2HABWQNn7RuLA6wq1q9FkKgage9B2dEtpwq-C6OFc_o_YMmP4bN0/s320/IMG_0786.JPG" alt="" id="BLOGGER_PHOTO_ID_5331378170454094914" border="0" /></a></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >After placing in the muffin tins, prior to baking, I swirled some additional burnt caramel around the mixture using a toothpick (for the mini cupcakes) and a paring knife (for the standard).</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJOuoIlBHPwGSztThlNWUdcGpXFo5FL4Li0xAzpTaxb80gO9wKekp_2Ovh0megVUmbK1rPdXSQ4J-XniAHiqIE5ASK_b6OkhQYUO0mY9B1NZPDFedwLDMCCSwfTlayG-blFHlnV03bdk/s1600-h/IMG_0788.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJOuoIlBHPwGSztThlNWUdcGpXFo5FL4Li0xAzpTaxb80gO9wKekp_2Ovh0megVUmbK1rPdXSQ4J-XniAHiqIE5ASK_b6OkhQYUO0mY9B1NZPDFedwLDMCCSwfTlayG-blFHlnV03bdk/s320/IMG_0788.JPG" alt="" id="BLOGGER_PHOTO_ID_5331376877802986354" border="0" /></a></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The finished muffin here is from the standard batch.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwVrB9Ng9LpC0gsKn3sT2mqBGGs95MQQqMSRF3tnQ7ptmf8-NOrSNN7eQWBidAhTRLNLUe2snp5FFVR87eIRUyB8B1FH2FCF0RTF1o-gwx87B1S_hz-9iyt0bbo_qzITWWX3KC5YjYHo/s1600-h/IMG_0797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwVrB9Ng9LpC0gsKn3sT2mqBGGs95MQQqMSRF3tnQ7ptmf8-NOrSNN7eQWBidAhTRLNLUe2snp5FFVR87eIRUyB8B1FH2FCF0RTF1o-gwx87B1S_hz-9iyt0bbo_qzITWWX3KC5YjYHo/s320/IMG_0797.JPG" alt="" id="BLOGGER_PHOTO_ID_5331376874326860722" border="0" /></a></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >An afternoon well spent.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSxCJDMQtkRfoSPH1l5u3frGY1X4XJb5EaW8thEjK7gceF8fIavkNDSyquZzPDYSz7paGbunOh-k40kTm7tOVm5qlIWSp-3l9DJTZs008QzlrIOcH4XuNOVExbrkr644ofoyJs51YpBs/s1600-h/IMG_0791.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSxCJDMQtkRfoSPH1l5u3frGY1X4XJb5EaW8thEjK7gceF8fIavkNDSyquZzPDYSz7paGbunOh-k40kTm7tOVm5qlIWSp-3l9DJTZs008QzlrIOcH4XuNOVExbrkr644ofoyJs51YpBs/s320/IMG_0791.JPG" alt="" id="BLOGGER_PHOTO_ID_5331376869522925074" border="0" /></a></span><br /></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-78239812174810307842009-04-26T20:34:00.001-07:002009-04-27T17:40:17.877-07:00Pizza Night<span style=";font-family:trebuchet ms;font-size:85%;" >Two posts in one week. I wonder if that means I have finally shaken off my winter cyber-hibernation?</span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><br />Had a good Sunday, went and picked up a bunch of veggies for my garden. I'll be potting them throughout the week.<br /><br />I also got ambitious with dinner and decided to make pizzas with homemade dough and mozzarella.<br /></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This was definitely my best batch of mozzarella yet. The consistency, flavor and melt point were all excellent.</span><br /><br /><span style="font-family:trebuchet ms;">Took some pics along the way.</span></span><br /><br /><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >Here is a pic of the supplies I used.<br /><span style="font-size:78%;">I was able to find unpasteurized (raw) cows milk at whole foods.<br />I think this may have been one reason this batch was so good.</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTL4UX_7UwUIgXPcw47XCAsYg_iYTNsJR4eZWf1mewYXY65jejiptn8jchOK5FmK-XHPc69jufDUw-kXUOmz9AuQE7E5XtVam2omzNMdS6tmadAxiI5-DVUagz-K_wlYsX6qMZBwkrVs/s1600-h/IMG_0732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTL4UX_7UwUIgXPcw47XCAsYg_iYTNsJR4eZWf1mewYXY65jejiptn8jchOK5FmK-XHPc69jufDUw-kXUOmz9AuQE7E5XtVam2omzNMdS6tmadAxiI5-DVUagz-K_wlYsX6qMZBwkrVs/s320/IMG_0732.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211641519702258" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >Here are a couple pics of the different milk stages after adding the rennet.<br /><span style="font-size:78%;">When the curd pulls away from the side and the whey is basically clear its time to start ladling it into a large bowl. </span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF5Ja2HlowoT-3-DJSjw0GDRY6Qa30v-vrjS5p91n8z5wsFO9f-MDFckxeHbCTX76PfncPIjbgCzrUO-ZFP-l6dnx68VKXRpOGyQtIzKQreB-Qj65LSegqc95UwcPK0bixieFMDIlJoo/s1600-h/IMG_0733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF5Ja2HlowoT-3-DJSjw0GDRY6Qa30v-vrjS5p91n8z5wsFO9f-MDFckxeHbCTX76PfncPIjbgCzrUO-ZFP-l6dnx68VKXRpOGyQtIzKQreB-Qj65LSegqc95UwcPK0bixieFMDIlJoo/s320/IMG_0733.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211416260565090" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Fz2v_DaPKfbcbIqvz5aVPyQDTk-2VQ8sSPPnTwQAmmmIyF0yGmAy7PStpDsOkC4f9ntz417B_X5Ua0wgWY6QNXu8MT2IsHCfYUj3hLTt6fy_Sjvc1o-abY58FOXFTPznt9IASUfZEA8/s1600-h/IMG_0735.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Fz2v_DaPKfbcbIqvz5aVPyQDTk-2VQ8sSPPnTwQAmmmIyF0yGmAy7PStpDsOkC4f9ntz417B_X5Ua0wgWY6QNXu8MT2IsHCfYUj3hLTt6fy_Sjvc1o-abY58FOXFTPznt9IASUfZEA8/s320/IMG_0735.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211414580658402" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >Pre-stretching/ post-draining</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_6kqHmfNoKbHkImOHE47Ui-ZeeS2VLQoFs3ZyYritZmRouG3xKgR86A9hhaoy_EDzLD1qD-yRjDXuHTbPbc1oSUM3l_6yOdI3XaFAt9pqH1fhFIh7pdeSiMlnnDKr87Gzyuj6gHj9JI/s1600-h/IMG_0737.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_6kqHmfNoKbHkImOHE47Ui-ZeeS2VLQoFs3ZyYritZmRouG3xKgR86A9hhaoy_EDzLD1qD-yRjDXuHTbPbc1oSUM3l_6yOdI3XaFAt9pqH1fhFIh7pdeSiMlnnDKr87Gzyuj6gHj9JI/s320/IMG_0737.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211408257120434" border="0" /></a><span style="font-size:85%;"><br /></span><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >Post-stretching</span><span style="font-size:85%;"><br /><span style="font-size:78%;">(modified the recipe and stretched once rather than twice, I think this helped with the melt-ability)</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBBh5TIjZNn2fZa-Dfe_TIeYSaIiQiLduQ0xwIarFjiIja4RSXm5S1tXXLzBpn5dIu_sy58OggQWqUGNbHlR0og5WnJRYUlkQ0KX5e3f4MLHwsEN1whsFnBMgV8fUvi5mccjdsqsUQ3w/s1600-h/IMG_0739.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBBh5TIjZNn2fZa-Dfe_TIeYSaIiQiLduQ0xwIarFjiIja4RSXm5S1tXXLzBpn5dIu_sy58OggQWqUGNbHlR0og5WnJRYUlkQ0KX5e3f4MLHwsEN1whsFnBMgV8fUvi5mccjdsqsUQ3w/s320/IMG_0739.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211404416096178" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >For storage, petite mozzarella balls in olive oil w/ chili peppers and parsley.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTyagM-5LK8SqGQkPAhHozHusRhsTersq39muJpZLxZPXpmMs5g2NhM3BcNWSsH03FPLlDabErH6Qp1q1oZdJ-YbD-jwCCOUmdtDnxZjhoEbGamwVOSmsHZjT7j6d7zOMFID50IV4YCc/s1600-h/IMG_0741.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTyagM-5LK8SqGQkPAhHozHusRhsTersq39muJpZLxZPXpmMs5g2NhM3BcNWSsH03FPLlDabErH6Qp1q1oZdJ-YbD-jwCCOUmdtDnxZjhoEbGamwVOSmsHZjT7j6d7zOMFID50IV4YCc/s320/IMG_0741.JPG" alt="" id="BLOGGER_PHOTO_ID_5329211400390445458" border="0" /></a><br /><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:85%;" >Pizza Pics:</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Ingredients: Mike's had Dino Kale lightly sauteed w/ chili oil and fluer de sel, House-Made Arugula Pesto, House-Made Chili Oil, Fresh Mozzarella & a Fried Egg. Mine had Rapini lightly sauteed w/ chili olive oil and fluer de sel, Truffle Oil, Prosciutto de Parma, Fresh Mozzarella and a Fried Egg.<br /><br />Both were served w/ a lovely Rose of Pinot Noir from Robert Sinskey Vineyards, Caneros. </span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHeUZj5QEfGMI0YsBwjxCvmzZrDGQseXYmDmfxOdP3DC1BNl7d7M_GypkC5KZvPQZ5M2I8ugc5j6dOUlgx0-7k8bsmA63bXNn3yUbnqXpYoYXQzUnOaZuE5WdgPUB_V_AqXgmAmBkNoo/s1600-h/IMG_0743.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHeUZj5QEfGMI0YsBwjxCvmzZrDGQseXYmDmfxOdP3DC1BNl7d7M_GypkC5KZvPQZ5M2I8ugc5j6dOUlgx0-7k8bsmA63bXNn3yUbnqXpYoYXQzUnOaZuE5WdgPUB_V_AqXgmAmBkNoo/s320/IMG_0743.JPG" alt="" id="BLOGGER_PHOTO_ID_5329210823951555298" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgZApXQzZWvk84fE2_95QBsIKOY1xTkd6rglnW8i96T6zsgNjWRT_9cs53S9ClJwlGRAMMksFeBPBAt69w8qpnQ6Yufdhwf49mSozdqbLXk5P6os7M5mVXeqV0DaOrwZzNvElrUB3ZIM/s1600-h/IMG_0744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgZApXQzZWvk84fE2_95QBsIKOY1xTkd6rglnW8i96T6zsgNjWRT_9cs53S9ClJwlGRAMMksFeBPBAt69w8qpnQ6Yufdhwf49mSozdqbLXk5P6os7M5mVXeqV0DaOrwZzNvElrUB3ZIM/s320/IMG_0744.JPG" alt="" id="BLOGGER_PHOTO_ID_5329210818784855890" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Mike's pizza pie</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCChGK7xFAR0lCXXOC-y3RrSj4IYHkIMT4y6bg5bSxieCHvT-HQDy-y7T99T2qF4-sKSKLS_1r1s20t2JzC_4hLuuLEBEychkGZpM0LXv68I4nrYh24JKmYETwXTJfI4fNDGDwat3MmQ/s1600-h/IMG_0746.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCChGK7xFAR0lCXXOC-y3RrSj4IYHkIMT4y6bg5bSxieCHvT-HQDy-y7T99T2qF4-sKSKLS_1r1s20t2JzC_4hLuuLEBEychkGZpM0LXv68I4nrYh24JKmYETwXTJfI4fNDGDwat3MmQ/s320/IMG_0746.JPG" alt="" id="BLOGGER_PHOTO_ID_5329210815238998706" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" >Hilery's pizza pie</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLA52vcTMpbHRTJZJwwAtR_Fuu-ZM0yziC4zXQ8B9NDSQIK78y4hv1kDUK1PAJstdAUQA7Ou08GTNfdu996HPnX3GRA4-dlrIhNiahh6PGHZ8ox7Cl-A7wCjKqSX27-n4V55oOkI4iTs/s1600-h/IMG_0748.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLA52vcTMpbHRTJZJwwAtR_Fuu-ZM0yziC4zXQ8B9NDSQIK78y4hv1kDUK1PAJstdAUQA7Ou08GTNfdu996HPnX3GRA4-dlrIhNiahh6PGHZ8ox7Cl-A7wCjKqSX27-n4V55oOkI4iTs/s320/IMG_0748.JPG" alt="" id="BLOGGER_PHOTO_ID_5329210811009542386" border="0" /></a>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-63135181457479894992009-04-25T15:47:00.000-07:002009-04-26T10:46:05.127-07:00I'm Back...<div style="text-align: justify;font-family:georgia;"><span style="font-size:85%;">Don't have any new garden or cheese making photos right now. So thought I post some photos from the Taste of the Nation (http://tasteofthenation.com) benefit my friend Steffi and I attended on Thursday.<br /></span><br /><span style="font-style: italic;font-size:78%;" >fore warning I've said it before and I'll say it again a photographer I am not, especially once the wine starts flowing. I think you'll get the idea though</span><span style="font-size:85%;">. <span style="font-size:78%;">Remember clicking the photos makes'm bigger.</span><br /><br /></span><span style="font-size:85%;">The Menu, sorry I know its hard to read, did my best w/ it but using crappy iphoto software and was pretty buzzed by the time I remembered to take a photo of it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt6Yeg5S75dDhkzpUiRmRErX_BjOQMdZ3fMwk3sm_i5Tju8CspSuLSYBSK1DmQ2AuKgd1qRwmhpxvGBdV6rs9ia4wwpfv_DdO3pJMdWvyEULpp3rTLLbzqYqWpfYdc8hajCp35qCJ0c8/s1600-h/IMG_0722.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt6Yeg5S75dDhkzpUiRmRErX_BjOQMdZ3fMwk3sm_i5Tju8CspSuLSYBSK1DmQ2AuKgd1qRwmhpxvGBdV6rs9ia4wwpfv_DdO3pJMdWvyEULpp3rTLLbzqYqWpfYdc8hajCp35qCJ0c8/s320/IMG_0722.JPG" alt="" id="BLOGGER_PHOTO_ID_5328770242575144178" border="0" /></a><br /><br /></span><span style="font-size:85%;">The line from were we sat, if you squint or click and enlarge the photo you'll see Jamie Lauren, Absinthe, Top Chef. Her Crudo of Kampachi w/ pickled peppers and lemongrass oil ended up being the favorite dish of the evening for our entire table (of course we all forgot to take a photo of it).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIgC4kRDDIoSNFfuJgldvWH1ok__773w9b2_1oNECQVA12ApOkclYo6UU9JilgS0abeVc1I9ZLB4CkGZ1ZwfBRmzPVPh94VdbHAITb6E3TXHmj0CtLSXC4Gp4eXJ76witLIjgnv21x_Y/s1600-h/IMG_0705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIgC4kRDDIoSNFfuJgldvWH1ok__773w9b2_1oNECQVA12ApOkclYo6UU9JilgS0abeVc1I9ZLB4CkGZ1ZwfBRmzPVPh94VdbHAITb6E3TXHmj0CtLSXC4Gp4eXJ76witLIjgnv21x_Y/s320/IMG_0705.JPG" alt="" id="BLOGGER_PHOTO_ID_5328770240762898786" border="0" /></a><br /></span><span style="font-size:85%;">Our table, Steffi and I were assigned to table 62 and had great table mates in Rick and Luis.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU12WXiD4Fx_4-viU2gFpgL1TwxK8uTVwwCX9ppfQwh0Y5Jljfc3B4C4pZPPBt-QDMgUcX2KhL2wbUCL_38fqmGktIkJp1WOn2gq4meFyeinpo-IX3y53K1R0T6yplKI2APABdqgmkQA/s1600-h/IMG_0706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU12WXiD4Fx_4-viU2gFpgL1TwxK8uTVwwCX9ppfQwh0Y5Jljfc3B4C4pZPPBt-QDMgUcX2KhL2wbUCL_38fqmGktIkJp1WOn2gq4meFyeinpo-IX3y53K1R0T6yplKI2APABdqgmkQA/s320/IMG_0706.JPG" alt="" id="BLOGGER_PHOTO_ID_5328770238540272594" border="0" /></a><br /></span><span style="font-size:85%;">And now to the food:<br /><br /></span><span style="font-size:85%;">Grilled Asparagus salad w/ Meyer Lemon and Smoked Mozz by Koren Grevson, Avec Chicago<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2gMcSCllYcPWPkrgx5BmpZ9iymqnuO4KWt0tWlo7tNjl8zAr7FgjGFWl7ZTHvyy0DwfAPFkaOlEht1VM5UuYpGVcKYs7L70ZSf8y3Gw8gUDSvAfrCkOjVljiF18LDSvFybxVySeNyqw/s1600-h/IMG_0704.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2gMcSCllYcPWPkrgx5BmpZ9iymqnuO4KWt0tWlo7tNjl8zAr7FgjGFWl7ZTHvyy0DwfAPFkaOlEht1VM5UuYpGVcKYs7L70ZSf8y3Gw8gUDSvAfrCkOjVljiF18LDSvFybxVySeNyqw/s320/IMG_0704.JPG" alt="" id="BLOGGER_PHOTO_ID_5328770229008947186" border="0" /></a><br /><br /></span><span style="font-size:85%;">The soup, Onion Veloute w/ spring garlic puree and crispy frogs legs, Gavin Kaysen, Cafe Boulud NYC. Man those frogs legs were delicious.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHfA3Fx_UekSTbYdERTgEmH6KbD3v4Zx0Woi51OKd9oMtn2eZTHGWIzMq7JbSAtdkRSC6rc_Zb4uA_vmqVK9ZmjfNGWNdtwA4aCH8fKAllSt_94NUidDjWcXVHSkNCUFYn6irKxNxCYM/s1600-h/IMG_0707.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHfA3Fx_UekSTbYdERTgEmH6KbD3v4Zx0Woi51OKd9oMtn2eZTHGWIzMq7JbSAtdkRSC6rc_Zb4uA_vmqVK9ZmjfNGWNdtwA4aCH8fKAllSt_94NUidDjWcXVHSkNCUFYn6irKxNxCYM/s320/IMG_0707.JPG" alt="" id="BLOGGER_PHOTO_ID_5328766686821655698" border="0" /></a><br /><br /></span><span style="font-size:85%;">Chris from Incanto, SF's Braised Beef Shank w/ Bone Marrow Horse Radish Creme Fraiche. This was definitely my favorite of the main courses. The next pic is all of the main courses, the snapper was good but wrapped in grape leaves and dill, which made it a bit bitter for my taste. C'est la vie.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtkr3zLRtdbRu6MLTHtOBGCbEpGSeLjHnh-4bM147r-La_p_pLXbrSDddRZyLdqKtgzBCFEBR2orsCNmPiO2BErSYVCQrlhq0699TSEZSz__pDcYU6KEHlMRTg_6bORO884MWCgh-Vg4/s1600-h/IMG_0715.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtkr3zLRtdbRu6MLTHtOBGCbEpGSeLjHnh-4bM147r-La_p_pLXbrSDddRZyLdqKtgzBCFEBR2orsCNmPiO2BErSYVCQrlhq0699TSEZSz__pDcYU6KEHlMRTg_6bORO884MWCgh-Vg4/s320/IMG_0715.JPG" alt="" id="BLOGGER_PHOTO_ID_5328766682853505522" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Aaeso9i0_EAWSHJhXWLZ1gH_Yio5LkPdFc0hL-HxBr9a7B0Aulp721NyTfwy8YdMiLKPmq1hFZCMNXNaCRtPoyng_KRDqwL2yJjy9X0wYFhNZFXk_3lbATf_tviv3820KlPXX80UBW4/s1600-h/IMG_0716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Aaeso9i0_EAWSHJhXWLZ1gH_Yio5LkPdFc0hL-HxBr9a7B0Aulp721NyTfwy8YdMiLKPmq1hFZCMNXNaCRtPoyng_KRDqwL2yJjy9X0wYFhNZFXk_3lbATf_tviv3820KlPXX80UBW4/s320/IMG_0716.JPG" alt="" id="BLOGGER_PHOTO_ID_5328766629208423890" border="0" /></a><br /><br />The dessert prepared by Elizabeth Falkner, Citizen Cake, Orsen both SF. She called it Earth, Air, Fire. The fire was the chocolate mouse w/ Cayenne Pepper. The air was a meringue and the chocolate cookie crumbs along side were the earth. They had a nice explosive quality too, a "pop rocks" feel.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaq9P-XUHUHse1M8nxhlF9SBfWkl5g4A_Yl28skihRj8PljJBokw8FG38TqCACLcV5JwP9WTc1WmAwWVhy_U_dvegx6hh_0MLoExOtG7mkqSJCohyb2tIhT7dPz9XtLi5kSBkGLV3ozs/s1600-h/IMG_0727.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaq9P-XUHUHse1M8nxhlF9SBfWkl5g4A_Yl28skihRj8PljJBokw8FG38TqCACLcV5JwP9WTc1WmAwWVhy_U_dvegx6hh_0MLoExOtG7mkqSJCohyb2tIhT7dPz9XtLi5kSBkGLV3ozs/s320/IMG_0727.JPG" alt="" id="BLOGGER_PHOTO_ID_5328766638875527090" border="0" /></a></span></div>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-13471954468038315062008-11-08T13:54:00.000-08:002008-11-10T12:09:17.313-08:00Chevre, Pasta & HopeWell it has been quite a while since my last post and a lot has gone on. So I will be covering a couple different events.<br /><br />I guess I'll go in order of occurrence...<br /><br />Chevre:<br />A couple/few weeks ago I made my first batch of chevre. It turned out awesome and I couldn't believe how easy it was to make. The fact that I was finally able to find the proper type of goats milk was really exciting.<br /><br />When making the cheese I first let the whole batch drain for about 6 hours, which created a nice slightly crumbly but spreadable cheese. Here's a couple pics:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HTgmHSCQ-IjaJozTbOY7KxBIXGxaXGsSK149mUanONqOYH7lsD8H_hkLbuecDkMMCdeOc9jQDDWP8ofIsdk0AzLQZpsVQ99QyNxnPyNkkeBPYxFHGWXxGskNdz32A0B1EIEVDqUgxnk/s1600-h/IMG_0418.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HTgmHSCQ-IjaJozTbOY7KxBIXGxaXGsSK149mUanONqOYH7lsD8H_hkLbuecDkMMCdeOc9jQDDWP8ofIsdk0AzLQZpsVQ99QyNxnPyNkkeBPYxFHGWXxGskNdz32A0B1EIEVDqUgxnk/s320/IMG_0418.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266411111730897010" /></a><br />Above is the crumbly cheese and below is what I made with it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenmrbywXVrhz19NCaQKCIBg1RjZRwwg_ngwoIYKeamT9VV3iIcIICHdJ2GjIj5F1CdfZiSJIyfCglVfBZBg2go1F3GWh6VHg7HMuWxcj33IFvfhrHRnnOo3IyuoNtmjaNXtjILD5UvE4/s1600-h/IMG_0428.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenmrbywXVrhz19NCaQKCIBg1RjZRwwg_ngwoIYKeamT9VV3iIcIICHdJ2GjIj5F1CdfZiSJIyfCglVfBZBg2go1F3GWh6VHg7HMuWxcj33IFvfhrHRnnOo3IyuoNtmjaNXtjILD5UvE4/s320/IMG_0428.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266414076857813250" /></a>Chevre omelet w/ heirloom tomato & mache salad, served w/ homemade bagel and chevre spread.<br /><br />This is what we had for Breakfast that day. I had made a batch of bagels a couple weeks earlier and thrown them in the freezer, they were great toasted w/ a light smear of this single process chevre. I threw just a touch of lemon zest in to the egg mixture, which added a nice dimension to the peppery chevre omelet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXS5naqCoeJidIVfQeMNnjl1NqXz4mpMsE4-AkrfwUdfIPM740dQxDTbPOJL2a3DojCP6IFTjKzo47t9o4EdKx8Bka3-PwKWq_3gd4Aw3LiRgYTaUL-d2RsCz9Z3Tb0l5zLV63nDYKHGs/s1600-h/IMG_0434.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXS5naqCoeJidIVfQeMNnjl1NqXz4mpMsE4-AkrfwUdfIPM740dQxDTbPOJL2a3DojCP6IFTjKzo47t9o4EdKx8Bka3-PwKWq_3gd4Aw3LiRgYTaUL-d2RsCz9Z3Tb0l5zLV63nDYKHGs/s320/IMG_0434.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266414081528811394" /></a>Guava jam and single process chevre tart<br /><br />For the tart I used a jar of guava jam given to Mike and I by some friends. I reduced down the jam in a saucepan and added a couple of beaten egg yolks for texture. The crust is a standard tart crust however for a bit of a kick I added some fresh ground pepper to the dough. It was a nice addition to the sweetness of the guava filling and creaminess of the chevre. I added droplets of the chevre to the tart once it was about half baked. This allowed it to remain creamy.<br /><br />I molded the remaining chevre and allowed another six hours or so of draining. This gave the cheese a texture and shape similar to the logs you by in the store. Before wrapping I rolled the fully drained cheese in fresh ground pepper, chili flakes and thyme from the garden.<br /><br />Check it out:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxosDXjsxgHI6aLRXXbRIbGJhp640S1HqAQ2m22selJjhnh-Dx6C-mfjo4fZMOsFvqMrGjy74G_tGlbIihab41407nnRd3GT2FfcYhqDPD_K8K4WVWV4YcC_yaYfu44vM_8IY9TtFEDVY/s1600-h/IMG_0421.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 304px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxosDXjsxgHI6aLRXXbRIbGJhp640S1HqAQ2m22selJjhnh-Dx6C-mfjo4fZMOsFvqMrGjy74G_tGlbIihab41407nnRd3GT2FfcYhqDPD_K8K4WVWV4YcC_yaYfu44vM_8IY9TtFEDVY/s320/IMG_0421.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266418153781283314" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybURN17sxRq-a-mV1kdGkjxnbOt6r64P5vBcCsr4udcKW5ULho51ys3aKPJSMQY6Q9MJHP6yisOwkRRKN2pCxBOfTdYR4WQO60J1J1ASstHU6CmrlZFw0u1MRunqRi2_M-2ix-pDjbGI/s1600-h/IMG_0435.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybURN17sxRq-a-mV1kdGkjxnbOt6r64P5vBcCsr4udcKW5ULho51ys3aKPJSMQY6Q9MJHP6yisOwkRRKN2pCxBOfTdYR4WQO60J1J1ASstHU6CmrlZFw0u1MRunqRi2_M-2ix-pDjbGI/s320/IMG_0435.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266418162451512626" /></a><br /><br />Pasta:<br /><br />About a week after the Chevre experiment our friend Pete came for a visit from LA. As is the tradition when Pete comes to town we had a really nice dinner party. Drue and Ali came over and made some excellent dishes. Ali's pumpkin soup in particular was divine (sorry no pics of it). Of course we also drank some amazing wines...<br /><br />My dish for this party was so yummy I had to post about it. Here's the pic:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBJFjugINJ1qk2yWVcFcdyYQ_nsHQsaujFQMC2tPtwIL05ZhdeQw3573EMthTDQH6Hs1tjTyOKks0Yg_lI2dfWozq1kDysjpl3tPac0BsfMBBM0VS-zQ28I9rFHP2IJev7wpgqsPAnk4/s1600-h/IMG_0437_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBJFjugINJ1qk2yWVcFcdyYQ_nsHQsaujFQMC2tPtwIL05ZhdeQw3573EMthTDQH6Hs1tjTyOKks0Yg_lI2dfWozq1kDysjpl3tPac0BsfMBBM0VS-zQ28I9rFHP2IJev7wpgqsPAnk4/s400/IMG_0437_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5266430341298215186" /></a>Truffle Pasta w/ Golden Chanterelle and Rapini.<br /><br />I was able to get an excellent Italian black truffle from Far West Fungi at the ferry building, which was used in the creation of this dish.<br /><br />The pasta was handmade and hand cut, I added finely grated truffle to the dough which was made w/ 3/4 type 001 flour and 1/4 fine ground semolina.<br /><br />For the sauce I used a slightly modified version of Michael Mina's truffle sauce recipe (see link at sidebar). My main modification was that I swapped the preserved black truffle for the fresh. The recipe made a rather large batch so I was able to use the remaining sauce the next day in a very grown up baked Mac and Cheese.<br /><br />Once we were just about ready for the pasta course I sauteed together the mushroom and rapini and tossed together w/ the pasta. I placed a small serving of the truffle sauce in the bottom of each bowl then twirled in the pasta and veggies. For an extra bit decadence I also broiled some fatted calf fois gras. I placed a couple little slices on top of each serving of pasta (except Mike's of course)and drizzled on the rendered fat. The left over black truffle was then finely grated onto the pasta, together w/ a bit of pecorino, and lastly another drizzle of the truffle sauce.<br /><br />Hope:<br /><br />So as many of you who actually read this blog already know I just got back from Reno where I volunteered to be part of the Obama campaign's get out the vote operation.<br /><br />It was an amazing time and I really felt like we helped turn Nevada Blue.<br /><br />I was so busy during this time that I did not take many photos but will post the one's I have shortly, together with a more detailed post about my experiences and the great people I met.<br /><br />Signing off for now.<br /><br />hilshilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-64687391102907823032008-10-04T13:59:00.000-07:002008-10-04T14:39:20.368-07:00I've got peppers!Back again, this time with pics of my pretty new peppers beginning to grow. <br /><br />On the bell plant, so far I am looking at a single bell pepper but there are some new blossoms that look pretty promising. I think I'll let this one ripen on the plant till it becomes a red pepper as the green ones tend to give me a tummy ache..<br /><br />Here's a pic of its early stages:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYIN3fJc86-2CReQY3ERaqOH5lsZyOrl4scfGbWmhTIsAYfuLxAYj01IYgmOs47L3MdswX2lVBrfouMBmGMWtW4oAZflqPMXkFTqxcMZKfs-hkMTJs6UdlsRP1juK-ZRg9b4l5PB6cRQ/s1600-h/IMG_0405.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYIN3fJc86-2CReQY3ERaqOH5lsZyOrl4scfGbWmhTIsAYfuLxAYj01IYgmOs47L3MdswX2lVBrfouMBmGMWtW4oAZflqPMXkFTqxcMZKfs-hkMTJs6UdlsRP1juK-ZRg9b4l5PB6cRQ/s320/IMG_0405.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5253410350431543522" /></a><br /><br />I also have a nice jalapeno starting, there are a couple very promising looking flowers in bloom right now on this plant. When I have a few on hand I think I have to try my hand at making a relish like the awesome one Diane made (Mike and I got to try it this summer in VT).<br /><br />Check it out:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4n7-_4g1lRA3zQW25qyjMBi5vepKyJkMDb99uXBDOLrc7yezJe0ASj66FsatXSTBDrpcjCQuB1A6Q5EtHUSg2F-PBB3NKQwjF6NQygJhvOf894fAr0cf1VRXZHUaEUKHOe19kH52qGk/s1600-h/IMG_0400.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4n7-_4g1lRA3zQW25qyjMBi5vepKyJkMDb99uXBDOLrc7yezJe0ASj66FsatXSTBDrpcjCQuB1A6Q5EtHUSg2F-PBB3NKQwjF6NQygJhvOf894fAr0cf1VRXZHUaEUKHOe19kH52qGk/s200/IMG_0400.JPG" alt="" id="BLOGGER_PHOTO_ID_5253409813518196098" border="0" /></a><br /><br />The Serrano and Anaheim pepper plants are showing some flowering blossoms, hopefully they will hold and soon peppers will be growing there too.<br /><br />I also noticed this morning that my zucchini may be just about ready to bloom. I may soon have my first blossoms, here's some pics of what I think will soon be a blossom:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6QnjXc6Dov35Mebk7R1J_cr_fKbseWacBwzX8LXNYJ2Es8MzHXXKbpQ9x3d7Oww1ZnoUlTVkYHjfvZlkUthCT6kpliU5LTJxNAcbiD3ArgsEQEa-LZ1wJFXw2YWeKrtlSpiZuQ_8dlM/s1600-h/STA_0409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6QnjXc6Dov35Mebk7R1J_cr_fKbseWacBwzX8LXNYJ2Es8MzHXXKbpQ9x3d7Oww1ZnoUlTVkYHjfvZlkUthCT6kpliU5LTJxNAcbiD3ArgsEQEa-LZ1wJFXw2YWeKrtlSpiZuQ_8dlM/s320/STA_0409.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5253413385384133602" /></a><br /><br />and<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Us6wMxQmFJAQ8FUQJqUilByNRDShzoBKAis_qLfy-ycKwoiT-b3ScmfpXkD5C5AECsOWnq13PtugCSUQ9gz8tAjWNDR5ZcAq9qs5CuY7wdjDnhFE8apMXYcWP6wuXLcgmIiSXKWU74c/s1600-h/STD_0412.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Us6wMxQmFJAQ8FUQJqUilByNRDShzoBKAis_qLfy-ycKwoiT-b3ScmfpXkD5C5AECsOWnq13PtugCSUQ9gz8tAjWNDR5ZcAq9qs5CuY7wdjDnhFE8apMXYcWP6wuXLcgmIiSXKWU74c/s320/STD_0412.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5253413859139362738" /></a><br /> <br />Everything else is going great the ants have stopped invading my lemon tree which is excellent! Although unfortunately the fruit-flys are still loving my whole garden but I guess in the bay area that is to be expected. You can actually see a bit of their handy work when you look at the leaves of the bell pepper plant. Luckily however the bit of soap burn (from the organic insect killing soap) on the leaves seems to be the only effect to date.<br /><br />Made a batch of bagels for Mike and I this morning too which turned out very yummy, threw a bunch in the freezer so we would have easy breakfasts when we want. No pics of this but soon enough I'll make a nice gourmet dinner again and post some pics of that.<br /><br />till then, luv ya.<br /><br />hilshilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-30109989308205780372008-09-20T14:08:00.000-07:002008-09-20T14:48:03.101-07:00Making CheeseWell I am back after a short absence, the last couple weeks were really busy preventing me from posting but I purposefully made no plans today so that I could garden and cook, hooray.<br /><br />So I recently made another batch of mozzarella using the recipe in Rikki Carrol's Home Cheese making book (there is a link on the side to her cheese making website). This batch came out really well, it seems gooeier and better melting than the first batch. This evening I'll be using it in a baked pasta dish. YUMM!<br /><br />Here's some pics of the process and the finished product:<br /><br />This first pic is how it all begins a big stock pot, a gallon of milk, a slotted spoon and thermometer... After it reaches 55 degrees you throw in some citric acid:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSva6238Ui7QbqbM1FrSoH8tEtBCouijRiBLBm4Q5ZxHI7dQIujSfO774g7eenRhQKmuER3SUNuX5Zo8Vr0LsEoHfYoLrFHHiM_OSGV5iYtfuC6gHxND243ZN5wmI7mKTER1xuipiKJiI/s1600-h/IMG_0380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSva6238Ui7QbqbM1FrSoH8tEtBCouijRiBLBm4Q5ZxHI7dQIujSfO774g7eenRhQKmuER3SUNuX5Zo8Vr0LsEoHfYoLrFHHiM_OSGV5iYtfuC6gHxND243ZN5wmI7mKTER1xuipiKJiI/s200/IMG_0380.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215290713979346" border="0" /></a><br />This is just after I added the rennet:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWiXKn4cnjBAmJhT-u9aceu1tt4XrNtzfDBGsliYWJCGZIolGnBi2RjKyA3DUbikK8OSFVRebkKPFrN10CCVU-jZ_SHSesRYTcZk5VVKjMWFHp8Xcc8NtLiCY5kGUE8uhu80Fr-JCK1o/s1600-h/IMG_0381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWiXKn4cnjBAmJhT-u9aceu1tt4XrNtzfDBGsliYWJCGZIolGnBi2RjKyA3DUbikK8OSFVRebkKPFrN10CCVU-jZ_SHSesRYTcZk5VVKjMWFHp8Xcc8NtLiCY5kGUE8uhu80Fr-JCK1o/s200/IMG_0381.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215300415485634" border="0" /></a><br />Once the curd has formed I spooned it in to a microwavable bowl, this is the curd pre-stretching, once you've got it like this you knead it kinda like a loaf of bread:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjOUAzQ3c7_u6aSjOyY7DTxN6Mk_smpCmtsEJxU_kihaA5uOrQfKcEw4rT6izi2qpmVLJXeiImCgKtVXdOJDU9cOOAGUXVXCkOtnXdVzjvTtDdVo-d_oOj-sNJ5cdUkBHLtkwRUE3XR4/s1600-h/IMG_0382.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjOUAzQ3c7_u6aSjOyY7DTxN6Mk_smpCmtsEJxU_kihaA5uOrQfKcEw4rT6izi2qpmVLJXeiImCgKtVXdOJDU9cOOAGUXVXCkOtnXdVzjvTtDdVo-d_oOj-sNJ5cdUkBHLtkwRUE3XR4/s200/IMG_0382.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215305159213362" border="0" /></a><br />In order to stretch the mozzarella it has to be at least 145 degrees, hence the microwave, you throw it in for 30 seconds at a time and pull it out and stretch and stretch and stretch, this pic is post stretching, the cheese is a nice consistency and ready to be divvied up:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3qo4Dm59TS5Lt2NznT_gEYfKQ8SX3dMzZCJcecBi5f6daDQDQTk-wCmk8_xyPDKiyGv-IVMXWvltb3wL0Mdkx5aMFiZ3_kkdWhBr2CK2Qt3WkLNQFk46thRT5xKsptU-XQX5omEW3ZM/s1600-h/IMG_0383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3qo4Dm59TS5Lt2NznT_gEYfKQ8SX3dMzZCJcecBi5f6daDQDQTk-wCmk8_xyPDKiyGv-IVMXWvltb3wL0Mdkx5aMFiZ3_kkdWhBr2CK2Qt3WkLNQFk46thRT5xKsptU-XQX5omEW3ZM/s200/IMG_0383.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215308118982482" border="0" /></a><br />I divvied it up into to large mozz. balls and took the remainder and made little baby mozz. balls, for this I combined some of the olive oil from my bosses property in Sonoma mixed with parsley and rosemary from my garden, you can see both finished products below:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwvcq5K6dMXJ_H6DFTqna2GzEjNy0LN4wII6e-4pQzT-DEx3k628mkGR6NfZ26TpjpKxxcFAl4Mdij3ORGAHdYbIKXjXAGjVw6XwLKuPN1_nJUyQOFw5pl0xG47nR1AInONTUNiX_3k8/s1600-h/STB_0386.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwvcq5K6dMXJ_H6DFTqna2GzEjNy0LN4wII6e-4pQzT-DEx3k628mkGR6NfZ26TpjpKxxcFAl4Mdij3ORGAHdYbIKXjXAGjVw6XwLKuPN1_nJUyQOFw5pl0xG47nR1AInONTUNiX_3k8/s200/STB_0386.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215311465033858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn29U4lc7Q6fMZizOklurOjXKGnKoJUA8y8LTX75J0j_tOSdc1TU4dCFRrK30SL_zGWQjih6m2qWKRgUOltq4YLT27o9_xkqLeS6Z7zwRIzJg7QIMCRUWA-DrJ-Zr25CTbrX5KE2cGSQs/s1600-h/IMG_0389.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn29U4lc7Q6fMZizOklurOjXKGnKoJUA8y8LTX75J0j_tOSdc1TU4dCFRrK30SL_zGWQjih6m2qWKRgUOltq4YLT27o9_xkqLeS6Z7zwRIzJg7QIMCRUWA-DrJ-Zr25CTbrX5KE2cGSQs/s200/IMG_0389.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215745317859442" border="0" /></a><br /><br /><br />Using the leftover whey from making the mozzarella I made some whey ricotta too:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7zC_6hTkRzrp4LF0AB-HlHmeXVO1RKBrW4lIUGamnIcl6o4o0ePY9pbaafyb0YvoXF7HTV2PeATnms7Pi-DjfBxmYykNvBhXpOqURQa_FR9tpgjEV8bTCDbWE0Bw4T1UP-4Zq4TaNGY/s1600-h/IMG_0394.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7zC_6hTkRzrp4LF0AB-HlHmeXVO1RKBrW4lIUGamnIcl6o4o0ePY9pbaafyb0YvoXF7HTV2PeATnms7Pi-DjfBxmYykNvBhXpOqURQa_FR9tpgjEV8bTCDbWE0Bw4T1UP-4Zq4TaNGY/s200/IMG_0394.JPG" alt="" id="BLOGGER_PHOTO_ID_5248215757605134162" border="0" /></a><br />This morining I started a nice tomato sauce which will this evening be used in the baked pasta. It is looking good so far and smelling up the house quite nicely. Mike walked in saying it smells like my grandfather's house in here.<br /><br />I made a slight modification to my standard sauce recipe this time by throwing in a couple anchovies after the onions were sweated. No pics of the sauce yet but I'll throw up a pic our two when I am getting the pasta together.<br /><br />Till later...hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-50673529903140750692008-09-01T13:28:00.000-07:002008-09-20T14:48:17.841-07:00Garden PicsSo Here are some pics of my Meyer Lemon tree and greenhouse -- I realized that as this blog continues hopefully I'll see my photography skills improve as well, which would be excellent cause they could definitely use a lot of improvement.<br /><br />This first pics is a close up of one of the young Meyer Lemons, there will be lots of pics like this as I monitor their growth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpc3Lx1UgysMbu_NG8Dw4e2dfX29pTA0QQOLJhI8u6DsX2LmSZg8gPKOYoBACJg6UnE8xkPbirjCU6GcVBVxK_KJkYaI8XN_MXcz6hIYcFT8BdBf-f0Uz782Cx81mT_ZcgkkhRd28mRw4/s1600-h/IMG_0278.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpc3Lx1UgysMbu_NG8Dw4e2dfX29pTA0QQOLJhI8u6DsX2LmSZg8gPKOYoBACJg6UnE8xkPbirjCU6GcVBVxK_KJkYaI8XN_MXcz6hIYcFT8BdBf-f0Uz782Cx81mT_ZcgkkhRd28mRw4/s320/IMG_0278.JPG" alt="" id="BLOGGER_PHOTO_ID_5241153008204702226" border="0" /></a><br /><br />Here is another pic of the lemon tree, this one is a close up of what I believe may become a slew of new lemons, I have been using a cotton swab to pollinate the flowers since I am growing the tree indoors...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIIRobP0nxkguAAC3TIs81UlZielNCJ-KRuUWsdxvltVl5CYMDsGhHszGWxnD-gV68xVaEqT7rbHkKNMeG23gySN2MO-wwsorw_DybzTSBanbtVUJWLICY8rCPstnCPENAjhHQFlBzA8/s1600-h/IMG_0296.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIIRobP0nxkguAAC3TIs81UlZielNCJ-KRuUWsdxvltVl5CYMDsGhHszGWxnD-gV68xVaEqT7rbHkKNMeG23gySN2MO-wwsorw_DybzTSBanbtVUJWLICY8rCPstnCPENAjhHQFlBzA8/s320/IMG_0296.JPG" alt="" id="BLOGGER_PHOTO_ID_5241158658079794562" border="0" /></a><br /><br />I am unfortunately have a bit of an insect problem at this time. Fruit fly's and ants are loving the bay area right now cause we've had no rain since March. I am however maintaining organic gardening practices so I have been using a sesame oil insecticide it seems to be working well but I have found myself spraying weekly.<br /><br />For the lemon tree I have also been using an organic citrus food once a month.<br /><br />The greenhouse is going great, I harvested my first small batch of Italian arugula yesterday and one of the Basque peppers. I'll be having these for dinner tonight on a pizza with my homemade mozzarella.<br /><br />So far in the greenhouse I am growing Italian Arugula and Basque Piment d’ Espelette:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwISlJJ7ZC8L_idLYuQJ-dUwFxyvSP2O6rox4vG77wRALjQo7LwcL3zOpM02iYYpCa-aHAPFCgrMH8APJmJMALqxFuTBSQD7Nutc0BMjah7s2E6Y42Yg0n9mTl3o1n8UzruHX8FD4Pog/s1600-h/IMG_0282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwISlJJ7ZC8L_idLYuQJ-dUwFxyvSP2O6rox4vG77wRALjQo7LwcL3zOpM02iYYpCa-aHAPFCgrMH8APJmJMALqxFuTBSQD7Nutc0BMjah7s2E6Y42Yg0n9mTl3o1n8UzruHX8FD4Pog/s320/IMG_0282.JPG" alt="" id="BLOGGER_PHOTO_ID_5241164072012252018" border="0" /></a><br /><br />I am growing Jalapeno peppers, Serrano peppers, Anaheim peppers, and green and red bell peppers:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTLraZp54uGb9EruaLFpEPtq3b1agjOiMHOZ3Aas56aJHUSr1i9e54ZtwG6mMsa-5PPuj703KlbxpA75f0dK-cLR9Iw8UYtrRvY-4uXMh655s3jWtGsQaIMjSbRQKEvpkUEFyCpEgmng/s1600-h/IMG_0305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTLraZp54uGb9EruaLFpEPtq3b1agjOiMHOZ3Aas56aJHUSr1i9e54ZtwG6mMsa-5PPuj703KlbxpA75f0dK-cLR9Iw8UYtrRvY-4uXMh655s3jWtGsQaIMjSbRQKEvpkUEFyCpEgmng/s320/IMG_0305.JPG" alt="" id="BLOGGER_PHOTO_ID_5241167047993002866" border="0" /></a><br /><br />Zucchini, and Swiss Chard:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5shL4S52YRzVhATYUbtyfiFrW2o_iQj8_WCEwzkybjqDXh4Hpj-Z1rwgIKFIrkSjxOS6VlvVcgkpaCH1Wi-wodXDgVaf7Vqq_wd6qHrjyBhxMr7Si_-4cUKbaUFOtQIppzVbRhyJIftg/s1600-h/IMG_0283.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5shL4S52YRzVhATYUbtyfiFrW2o_iQj8_WCEwzkybjqDXh4Hpj-Z1rwgIKFIrkSjxOS6VlvVcgkpaCH1Wi-wodXDgVaf7Vqq_wd6qHrjyBhxMr7Si_-4cUKbaUFOtQIppzVbRhyJIftg/s320/IMG_0283.JPG" alt="" id="BLOGGER_PHOTO_ID_5241168433865738274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlHbOwIFujHqFYqZIN9c2pXINqKroumeBvP7DjHizINhxlusAzyLYjmdg5wsxnO9vsyacpqT1ANrCi4Ji5QBeQ6Lt-fdP9rQD3jyZGMTtSMEyX64s64oAeY7R83IofqD-B6v4OwHLLF0/s1600-h/IMG_0272.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlHbOwIFujHqFYqZIN9c2pXINqKroumeBvP7DjHizINhxlusAzyLYjmdg5wsxnO9vsyacpqT1ANrCi4Ji5QBeQ6Lt-fdP9rQD3jyZGMTtSMEyX64s64oAeY7R83IofqD-B6v4OwHLLF0/s320/IMG_0272.JPG" alt="" id="BLOGGER_PHOTO_ID_5241168435216723010" border="0" /></a><br /><br />And an array of herbs like Basil, Peppermint, Cilantro, Flat Leaf Parsley, Golden Sage, Rosemary and Thai Basil:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIEpJZvU4iwh9A5AAM4pvvYwCqdm1YxYvrI6BzOw-xgfBK4taZG4HvJd24UOCWm2GGdOGl9bdDGR7U2vp1by-4iMzMGZPvPiKJYYYOmqkFiSYfehB21aWJ5ZE4-qhdCgL-9vlI-EiiZc/s1600-h/IMG_0309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIEpJZvU4iwh9A5AAM4pvvYwCqdm1YxYvrI6BzOw-xgfBK4taZG4HvJd24UOCWm2GGdOGl9bdDGR7U2vp1by-4iMzMGZPvPiKJYYYOmqkFiSYfehB21aWJ5ZE4-qhdCgL-9vlI-EiiZc/s320/IMG_0309.JPG" alt="" id="BLOGGER_PHOTO_ID_5241169395764775410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1c62HlVeqFbmkEz6FeKcxnp54s9qYEnz9jAOHuQ4K3LgiOG3-J2QjQtiVhOB8hIf8bhTwJdy9qVkPYbTe9OQKvTg50POnkSaOUCkTMVQ-aQZjuwFZffFdQN7Kad2u6gc2RZPpbYIhEQ/s1600-h/IMG_0308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1c62HlVeqFbmkEz6FeKcxnp54s9qYEnz9jAOHuQ4K3LgiOG3-J2QjQtiVhOB8hIf8bhTwJdy9qVkPYbTe9OQKvTg50POnkSaOUCkTMVQ-aQZjuwFZffFdQN7Kad2u6gc2RZPpbYIhEQ/s320/IMG_0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5241172688486508322" border="0" /></a><br />Alright signing off for now in order to work on the pizza, if it looks good maybe i'll post the pics and recipe later today...hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0tag:blogger.com,1999:blog-4572127984503858240.post-36214321571494958022008-08-25T16:13:00.000-07:002008-08-25T16:53:47.030-07:00And it begins...Caviar Three Ways, <br />2008 Wine Dinner<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2333/2275176660_960c69cc82.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 252px; height: 213px;" src="http://farm3.static.flickr.com/2333/2275176660_960c69cc82.jpg?v=0" alt="" border="0" /></a><br />So here it begins...<br /><br />I have decided that the time has come to begin recording my culinary adventures.<br /><br />Wither it be recipes of my own creation as seen here (Caviar three ways) or amazing things others have created.<br /><br />This page will also chronicle the developments of my new garden and document my travails as I try my hand at the fine arts of cheese making and meat curing.<br /><br /><br />In order to start off with a bang I will include a couple more pics here of our annual Dead President Wine and Food extravaganza, enjoy!<br /><br /><div style="text-align: center;"> Tangerine Basil Sorbet 2008 Wine dinner<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2234/2275173274_0ff259acbb.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 188px; height: 251px;" src="http://farm3.static.flickr.com/2234/2275173274_0ff259acbb.jpg?v=0" alt="" border="0" /></a><br /><br /><div style="text-align: center;">Ali's Fish course 2008 Wine Dinner<br />(those are fake eggs, made with mozzarella cheese and yellow tomatoes).<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2312/2275163956_9ac8e0e583.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://farm3.static.flickr.com/2312/2275163956_9ac8e0e583.jpg?v=0" alt="" border="0" /></a><br /><br />Hirsch Vineyards, 2004 Pinot Noir, Sonoma Coast<br />2008 Wine Dinner<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2119/2275200284_37c1ea960a.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://farm3.static.flickr.com/2119/2275200284_37c1ea960a.jpg?v=0" alt="" border="0" /></a><br /><br />1988 Opus One, 2007 Wine Dinner<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/174/395972919_5fcd1b646f.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://farm1.static.flickr.com/174/395972919_5fcd1b646f.jpg?v=0" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/snackfight/2275173274/in/set-72157603936938707/"><img style="cursor: pointer; width: 200px;" src="http://www.flickr.com/photos/snackfight/2275173274/in/set-72157603936938707/" alt="" border="0" /></a>hilshttp://www.blogger.com/profile/15408448412476446158noreply@blogger.com0