tag:blogger.com,1999:blog-23916896395665658862024-03-25T02:21:01.090-07:00and then we eatadventures in foodamarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-2391689639566565886.post-33967165962588098272013-02-01T21:10:00.001-08:002013-02-01T21:10:20.641-08:00Sautéed potatoes with mushrooms<br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5840218416418280914'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBDR_IONUC8f_xiOHUKvqqTmlr13YYmQux1ZTXNspepKWfWDKxp2Zy1Zq8mKs2_trJJIJgg0skqZLRzlGAHOQXv27VvC-Ntn99jY8arXp-eS2LOw1jPaGEd2mPQLCsRpXVTtFRY_cMNw/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />This is the ultimate Russian winter comfort food, and it's very easy to make. The only secret is, the potatoes and the mushrooms have to be cooked separately, then combined just before serving. Why can't we make it a one-skillet meal? Because the mushrooms need salt early, to help them release their water and become crisp; the potatoes, on the other hand, cook best without salt, that will make them break down and lose their shape, if added too early.<br /><br />Here I made this dish with store-bought crimini mushrooms. Back in Russia we used any type of foraged forest mushrooms, with even more delicious results, or, in the middle of the winter, when no fresh mushrooms were available, we would rinse pickled mushrooms to remove the brine, and then proceed with the recipe.<br /><br />I like to season my mushrooms with a little thyme, garlic, and fresh ground pepper. Most Russian cooks go for sautéed onions, and leave out the pepper. Try it both ways. Both are good.<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5840218426840988594'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8etT7JutC8YBDzAYSWeaB46qTuWvc1UlLWJOadU-5u29s_EZKBlRsFcxCWmZHALGgfJaDU4oy2hGj6cmMnHkz1i6rh3qquMhOe2A5wBojC1Mw2rZZbnHExF9ZsEr-XAzdxnvlVH7bQb4/s288/13.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /> <b>Sautéed potatoes with mushrooms</b><br /><i>Serves four</i><br /><br />For the potatoes:<br />2 Tbsp olive oil<br />5 large Yukon Gold potatoes, cut into 1/2-inch cubes<br />Sea salt<br /><br />Heat oil in a large cast-iron skillet over medium-high heat. Add the potatoes, cook, stirring occasionally, until almost tender. Season with sea salt, continue cooking until cooked through.<br /><br />For the mushrooms:<br />2 Tbsp olive oil<br />8 oz crimini mushrooms, sliced 1/8 inch thin<br />Sea salt <br />Fresh ground black pepper<br />2 large garlic cloves, minced<br />5-6 thyme sprigs, leaves picked, stems discarded<br /><br />Heat oil in a large cast-iron skillet over medium-high heat. Add mushrooms, season generously with salt and pepper. Cook until the mushrooms release the liquid and it evaporates. Add garlic and thyme. Continue cooking until mushrooms and garlic are browned.<br /><br />Combine potatoes with mushrooms, serve as a side to braised meat, or on their own.<br /><br /><br />- Posted using BlogPress from my iPad<br />amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-19769010628397150582013-01-22T20:58:00.001-08:002013-01-24T12:56:58.608-08:00Colors of winter<br />
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Short days, cold rains, the flu season... This is when we need more vitamins in our diet, to fight off this cold, and more colors on our plates, to add cheer to the long nights in front of the fire. Luckily, here in California, the winter farmers market supplies both.<br />
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Winter vegetables come in a palette of soft whites, muted purples, deep greens, and warm yellows; they go well with the gold of roasted chicken and duck, deep browns of braised meats, and the neutral tones of earthy grains. They prefer slow, thoughtful cooking techniques; they are complimented with sturdy winter herbs - thyme, rosemary, sage, oregano, parsley. Winter vegetables are full of vitamins, minerals, and micro-nutrients that help us survive the cold and boost our energy when we need it most.<br />
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Beets come in a rainbow of colors: red, pink, golden, white. Slice very young, tender raw beets for salads, both roots and tops. Roast larger beets for salads, soups, or to serve as a side dish: trim the greens, leaving 1 inch attached (save the greens to add to soups or braised greens), wash the beets, place them in an oven-proof dish, add 2-3 Tbsp water, cover with aluminum foil, roast at 400 degrees until tender (pierce with a wooden pick through the foil to check), 30-60 minutes, depending on the size; let cool, peel. The beets are complimented with balsamic vinegar, roasted garlic, truffle oil, thyme.<br />
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Broccoli adds emerald green color and a wealth of minerals to the plate. Separate the florets, peel and slice the stems, steam in a steamer or in a microwave until tender, refresh in ice water to stop cooking and to preserve the color. My favorite way to serve the broccoli is as a cold salad with dried cranberries and sliced almonds, with a dressing of almond butter, Tamari soy sauce, and olive oil.<br />
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Brussels sprouts like to steam, sauté, or roast. They are complimented by garlic, lemon (grate the rind over them, squeeze the juice), and mild olive oil.<br />
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Cabbage comes in green and red, and in plain and crinkled Savoy varieties. The large outer leaves, blanched, make wrappers for cabbage rolls, with rice, vegetables, meats, or anything. The tender center leaves go into soups and sautés. Green cabbages have an affinity with apples, pears, caraway seed, white wine, and onions. All cabbages go beautifully with bacon and smoked meats.<br />
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Carrot adds sunny color, sweetness and vitamins to everything it touches. There are white, gold, and purple varieties too. Love it raw!<br />
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Cauliflower is not just a white flower. It's also gold, green, and purple flower! All colors do well steamed until almost tender, then sautéed, or prepared ou gratin. Cream of cauliflower soup is a life-saver for people who can't tolerate milk products: the pureed cauliflower supplies the creamy texture, no cream needed.<br />
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Celery: the crunchy stalks are a perfect snack, great for dipping; the classic combination of chopped onions, celery, and carrot, sautéed in a mixture of olive oil and butter, can enhance any soup or transform a grain dish. Celery also makes a great soup on it's own. Did I mention Bloody Mary?<br />
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Chard is a close relative of beets, and the leaves come in the same palette of jewel colors, and can be used the same ways as the beet tops. Steam, sauté, braise.<br />
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Fennel, thinly sliced, adds subtle anise flavor to salads, soups and stews. It's also great prepared au gratin.<br />
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Garlic is love, and an indispensable ingredient in almost every savory, and some sweet dishes. Every time I heat up an oven to roast anything, I also toss in a head of garlic, wrapped in aluminum foil. Serve roasted garlic with a cheese and fruit plate, add it to mashed potatoes, spread it on top of steaks, mix it into sauces for roasted meats and vegetables. Large garlic cloves, sliced thin and fried in olive oil, make garlic chips, a nice garnish to meat dishes.<br />
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Grapefruit - juice it! This time of the year, we need tons of vitamin C, and the grapefruit delivers it, together with the tangy and pleasantly bitter flavor, and a wonderful aroma. Like most citrus fruits, it's a natural antidepressant.<br />
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Kale is a leafy cabbage, and it works well in the same types of preparations. I love to use kale leaves to wrap rice, vegetables, and meats, to make kale rolls. I also like it braised with onion, bacon, and white wine. Black Tuscan kale, aka Dino kale, aka "the favorite", is the darkest of them all, and has the deepest flavor and the highest vitamin content. It is friends with white beans, tomatoes, onions and garlic.<br />
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Leek, a mild, subtle green onion, works well in delicate soups. Also, try browning it in butter, than braising it with white wine and shallots, low and slow, until it's melting tender. Addictive. The white part is to eat; I use the green part to flavor stocks.<br />
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Lemon, my second main staple after garlic, is indispensable with fish and shellfish; it takes any green vegetable dish to the next level (think garlic and lemon green beans, or Meyer lemon roasted Brussels sprouts), and it's one of the best flavorings for a roasted chicken.<br />
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Mandarin: eat it out of hand, or add it to a green salad.<br />
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Onion, you already know... I like to marinate thin slices of red onion in 1 part sherry vinegar, 3 parts boiling water, with salt, sugar, and spices (whatever I'm in a mood for; say, allspice, cloves and cinnamon), to top burgers <br />
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Parsley root adds deeper, earthier flavor than parsley leaves to soups and stocks. My grandma always used the whole parsley plant, tops and roots, to make a soup. I like it her way. The root also roasts well, and is a nice, flavorful addition to roasted root vegetables.<br />
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Parsnip used to be a European staple food, before the potatoes arrived. It still mashes well, and a combination of mashed parsnips and potatoes is even better.<br />
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Potato. They say that the classic chefs toque has 101 pleats that represent 101 potato dishes that the chef knows how to make. I'm not there yet: I routinely make about 40 potato dishes. But my toque only has 17 pleats! I need a new toque. My latest favorite potato dish is smashed potatoes with garlic and herbs: boil gold, red, and purple potatoes until tender; let cool; mince garlic, thyme, rosemary, and parsley with some sea salt; spread the herb mixture on the cutting board; with the palm of your hand, smash the potatoes into the herb mixture; heat 1 Tbsp olive oil and 1 Tbsp butter in a large pan over medium heat; transfer smashed potatoes to the pan, cook until fragrant and golden, turning once.<br />
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Radish: winter radishes have thick skins and strong flavors. I like to peel them and cook them. Black Spanish and Watermelon radishes are great roasted.<br />
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Rutabaga: the big gentle "Swede" is sweet, and is at it's best roasted, or as a puree.<br />
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Turnip is sweet and crunchy. Peel it and roast it, boil it, or sauté it, then glaze it with honey and apple juice, balsamic vinegar, or soy sauce.<br />
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- Posted using BlogPress from my iPad<br />
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Location:<a href="http://maps.google.com/maps?q=San%20Carlos,%20CA&z=10">San Carlos, CA</a></div>
amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-71317268006829263382012-12-09T19:31:00.001-08:002012-12-11T19:02:09.972-08:00The island feastIt's always hard to come back from a vacation, especially one so perfect and food-centered as this one. Here are a few pictures from our South Pacific island feast.<br />
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Our destination was Tonga, an island kingdom located between Fiji, Samoa, and Cooks Islands, a short three-hour flight from New Zealand. From Auckland we took an Air New Zealand flight to the Tonga capital Nuku'alofa, then a charter flight in an antique 1944 DC3 airplane to the Vava'u island group, where we chartered a sailing catamaran to sail between the islands.<br />
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Picture a perfect tropical island, with a coral reef, a sandy beach, and coconut palms swaying in the warm breeze, surrounded by deep blue waters, full of fish, dolphins, and whales. Now picture sixty of these islands, a few of them with little native villages or fishing resorts, most of them uninhibited, within one-hour sail from each other. This is Vava'u island group.<br />
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Tongans love their food, and are very proud of it. The local diet is based on tropical vegetables (taro, sweet potato) and fruits (coconut, pineapple, bananas), with a lot of fresh fish and shellfish, and some pork, with some potatoes, tomatoes, chili peppers, and lettuce thrown in. At the farmers market in the main town Neiafu you get a large basket of coconuts for $7 paangas ($1 paanga roughly equals 60 US cents), and a bunch of bananas or a pile of pineapples for $3 paangas. <br />
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Farmers market in Neiafu:<br />
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This is what we were using for snacks while sailing. Our regular afternoon after diving and snorkeling snack consisted of New Zealand cheese, salami, and crackers with bananas and pineapple slices, and a drink of an unripe coconut with a shot of rum poured in. <br />
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For breakfasts, I made simple omelets with bacon and cheese for those who were hungry in the morning; those who were not subsided on instant porridge, bananas, Turkish coffee and green tea.<br />
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Our divers and fishing lines proved to be useless in the South seas: the fish shied away from the divers, and it never got the lure. I had to go fishing at the farmers market. Fortunately, the local fishermen sell them (cheap) at the farmers market: spiny lobsters, barracuda, Pacific snapper, grouper, parrot fish, jacks, etc., come in fresh every morning. We grilled the snapper and trevally on board on our gas grill, and I pan-fried parrot fish fillets with fresh coconut flakes - all delicious, accompanied with a rice and vegetable pilaf, green salad, or boiled potatoes.<br />
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Parrot fish:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153601345361618"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBjkA9r5NIJemau0ih-V8ke5CKLUukAev-OSpERq3vpwOOuV_mQ3kvr2CaodI9gq-OIH8N9AlmnHdckxuUTC6Rf8K3MO-35XqDy7DoN8zcefnsujUtAuCU8662Tb_ffTpNHaFJk1RVdY/s288/16.jpg" style="margin: 5px;" width="210" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153627942039026"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPHb5qSPsS2a2AUnJebHCfGzu67bdWWrna5YV0dfQP4L-DsaV_YgcvZNfOfaON0j3tUY5O3-KCVuHmA8B_BT7Xzq5LtXoZluJ42YKyFNfq6HLkh4hJ0OPNYTmiSA-wh0uyYW9_KVVfTM/s288/17.jpg" style="margin: 5px;" width="210" /></a></center>
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Cutting up a trevally:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153662627958290"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh645jPZHp9vqOpLzhRI-_DTJLOKk-HsC6OZVAaTitqQMtqPUKmqrx3FR3rN7t2FtTG2GUW-P3jcFKNKfRX8ikullY7qsX4oAq8RsO0-_YwSyljmaWApt6B_UjdBmSX_kynrqP8JiLxtGI/s288/18.jpg" style="margin: 5px;" width="210" /></a></center>
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Spiny lobster:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153709184355874"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8fy7qKfTSMQG5W5CmXR82aMvmMAJpgT68vDsH9dblSftbYbh9W8QQIEvXH6SpePS6yqGO7ANt_bRzvG2neGF0F_dSzeez02fU8qpmihcWmch2jw0Vu54L2a-xoWC6jYQ1nteFJPDhNk/s288/22.jpg" style="margin: 5px;" width="196" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153740121527842"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJsl-SjaZ33JfJwlBNSX_y2WX4rnuZQc5HzOc2RjYtb5y_TBHRw4XdWFcW9c8sPiYPxEdHuQjwJMIqdN1ge-38uXbHNSSqfG8b93UBjWFxt-s64wKaxlDBB-RuJAPY8bsQgjq9ewro-8/s288/23.jpg" style="margin: 5px;" width="210" /></a></center>
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The highlight of the island cuisine is ota ika - raw fish - bite-size pieces of firm white fish, marinated with lemon juice, coconut cream, and vegetables, served with potato fries. This is addictive! Their fish soup is also coconut-based and delicious.<br />
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Ota ika:<br />
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<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153767941202738"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5qQaySxyTo-gsGyqH8teSH8mCZT3KSmACkBPSbtbrHizJJsPA9yK5tD_oZMXzu4SQLH7pd-duk1BrSmrEjK9FWQLRX4EwhJhQWMMIv20G5GxihMyGvpQNK7IP81eA9Cv0uKA_PZdzsM/s288/20.jpg" style="margin: 5px;" width="210" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153793793885442"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9tSo5-fRKgh-TzK2265KCiZpgAT0CwIRnOPBcBTUvMemSW3bsXALK8wEB6-lAj-6bITKrMrhIHB8Qn56E6WUgJizIGr98QJz2Kag6V19g2G4N9BGmXPEVlFHkxu-wNcKaj_qmWAV1wM/s288/21.jpg" style="margin: 5px;" width="210" /></a></center>
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Fish coconut soup:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153824843106690"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmdm3Jjo7JelrsNefOc41hE0sKCh1V_FfPtrXdnqIHhReZvTR7O-j0f0rD62srBMSedXtbZi7E2-NbC2bdRV9DDiJqzbFfTVVASFM-toJmEwAfytLS539A32mTSvWtAtkPAsldqXjKvE/s288/25.jpg" style="margin: 5px;" width="210" /></a></center>
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Back to New Zealand, it was a completely different food experience. The country's main feature is rolling green hills, where they raise sheep, cows, and deer. New Zealand lamb feeds the world, but it tastes the best in New Zealand in spring. Beef and venison are fresh and tender. Even in the most touristy places you get a tender cut of meat, cooked to perfection and plated beautifully.<br />
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Rack of lamb:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153855960023954"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XoBgCXru3ChYTT8-woXbDO-RdNedjARE1V_YFxC3YvLlk_TXvyD01gS5L8u9fxVcFn0_XnFPBUCVtmH_sjFTer_4zVz01tLS9z5w1Fl7JWsOd4wa9LVDU6xXMRaQWfi-wNWQVAD7YBQ/s288/26.jpg" style="margin: 5px;" width="210" /></a></center>
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Lamb chops:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153884331124626"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMvgluLao7Y3P1NWouBHaLiK4To1PyEwhTyKnDd0Q7Xmex1dkYqLHbuMtXwlzxgjtjUJ_S4Dr_cxcI5h3LP3hnO6BneYl49xw5ylVmOZVU6HmkosICZSjJwuvY4mn2UjhhsDDNDaTlZ0/s288/27.jpg" style="margin: 5px;" width="210" /></a></center>
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Venison cooked on a hot stone:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153925274133698"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGu3RQTzEYz3TDjsgbpv-nrQDaDcuDBoDCnNyTfD1PECHfza_9beGvt36u69g8RDDL2ubS5-STjc7JqV49AImmMN1eD7uq4yr-cAWFDYmDZThd7Q9AKGTo95IzzESJN-rqBSCsW5_7KmQ/s288/28.jpg" style="margin: 5px;" width="210" /></a></center>
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Steaks:<br />
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<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153965328587538"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyVveDPcEImrTCFXcRzWCtsTv9nCtgxqt03oQYaWoV7XaBDCAIjt_0jbg32usGz5dpltzyKNYbSojfpribT297KQ3u2iPStiHXXngX0cL6ILmB3qlmfh0tlS15utc4zoW9Fsermar6Ks/s288/38.jpg" style="margin: 5px;" width="210" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820153997356481314"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8wVpc2A-dQOPv1Hl1si8Ze01acicul0KSbTX4h_zk03c8UoQJNBc2xKKngiXst0o6ZNxKIagJYITniU-DoViJtCprGRaCpAsEALCVMIzPZ7EfVI8BcBVDDojXBHZLwryBJlbEtXDrVo/s288/39.jpg" style="margin: 5px;" width="210" /></a></center>
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Fish and seafood:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154026327494098"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_q8nkMAbsQaBqxSQn3Ex7bqOejjD0GuIYHPy_4YROIGKSQ19yjvsBrCD6yPiGRv_huEEZgOA3TpX14zfN0zoRTIpgyCxIwDFXYCmAktUHSMVWDI2gC3hq7XCZ_FRjQIrt6vPZyn4OhVQ/s288/32.jpg" style="margin: 5px;" width="210" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154057093896290"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRT5O0ZE2sXhOTDTKz76XeB0JgX-NE0YOygGQiS7UDMr35SL1sX2fBJ3pn6aNQV5kEpOC7j7QSVem-XsFfhJJj9SZ5VQW6M5BZdWLsVu8m02t-i_DhBPHS7vWYOsJ8i5jNDta1yrD4OQ/s288/31.jpg" style="margin: 5px;" width="206" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154080995047762"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDZYlhqOxvVWFngXFnBhaEWYtLurVeiZ4lw8qeX0GsiDkngHbUpD4-rLNXjfAxQZJ8slN7jeU6jPQc2eP0jgIHNG-EtN2k__w3zTnk4iCNQFxYZd0oYCLCuUOkWIJdDI9SZM2JXHkesE/s288/30.jpg" style="margin: 5px;" width="210" /></a></center>
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In Auckland, fish and seafood are great, and they do mind the presentation.<br />
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Street sushi is a Southrn Hermispere exotic, and, surprisingly, they are edible, and tasty.<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154101533663730"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXV-_1ro73uJbvXhGc0sVTVjsC2ZXs1HuMzpwepzLZzhi4v3trrTTZevoUObvQl4474ApbeQvvkAVGUMoIkLJ2CScs5F231LGPgCFIl58lMlpp0ipwPxVVom18JC3yq7l29an73zld3c/s288/33.jpg" style="margin: 5px;" width="281" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154130993281890"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaYuT4kBek39ImJkn4phG36AQpMi3N615p_gAdI0k9wTNVE98MOWXSRbQlbxmROLXifczZLbouBXgi3x6UMS6Xk_U55Pit6xPJYJugNrRFPhcoAH5K4dMbK4h-Jp_eaX5Yt30pX2vlJY/s288/34.jpg" style="margin: 5px;" width="210" /></a></center>
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Breakfasts and snacks:<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154160150828338"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocgnTGZG-PwkWpHBftYaQBZzRiufdbkCo47rYMJ9SolAvQYEbm0sC0rpbOZ3WMN5RZMhG22vo4cMDnAAOuJSPOkpkDh0dfOuUCaBGPQ6ZoFfTU-VvYqV9EIyrjQfk1J2NSeEwMh5svnk/s288/36.jpg" style="margin: 5px;" width="281" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154192919530754"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBl605ZDFcDrEWaoOi7FGsnYTkiZFjdsxa4Hj4kzbWbSPHcwYCbXFciUUf0uGdIxp3nNMVL1BxWvoL9_Q38bqD_yzjpxZ0FXSyxJK0IjzB1mmuLQ4Wn5qGCmt8OwpC9cWIaROeWvh8Mo/s288/37.jpg" style="margin: 5px;" width="278" /></a></center>
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5820154222607768338"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8D37gfYEmGLMFMI54xCMOiU7SuFAQ3QFZ5FQppAEWS47QBbUIdL7jEHOKfFGBApo98oJoE2ATMiEgyCczilZVz1E-tdAk1HUqIyZORnUGUzwk44csT6pnnB6Vr_EGcxyb4pgYSYMU_I/s288/35.jpg" style="margin: 5px;" width="281" /></a></center>
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Our captain's birthday falls on December, 1st. The International Date Line is set up all crooked and twisted in the South Pacific, to make sure that all the island nations are on the same time and date. So, after celebrating our captain's first ever summer birthday in Auckland by bar-hopping, we got on the plane to San Francisco on December, 2nd, and we flew into December, 1st and back into December 2nd, three more times. The turbulences didn't allow for a proper celebration on the plane, but we held tight to our wine glasses, and we toasted every one of our captains birthdays in and out!<br />
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- Posted using BlogPress from my iPad<br />
<div class="blogpress_location">
Location:<a href="http://maps.google.com/maps?q=Kingdom%20of%20Tonga;%20New%20Zealand&z=10">Kingdom of Tonga; New Zealand</a></div>
amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-20353865510829868932012-08-14T22:02:00.001-07:002012-08-14T22:13:03.608-07:00Learning Indian home cooking<br />
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<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760549426049666"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cBa0JnOzS9TdvPJjpbmRLuc1NQSkA9Oal40cw8pojmQYUvoyVJImwQtxW1az9Eqbtca5_kL5hVq6L2QGpnnJYZpGC0P2SYa-go8TLoMXAzHzpls3vP8Wye1xV1KK4_sx1KmECPZL_uk/s288/6.jpg" style="margin: 5px;" width="281" /></a></center>
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This month I started cooking for one of your typical international Californian families: the husband is from Hungary, the wife from India. Both love their native cuisines, and want to share them at the family dinner table, but with two little kids and two full-time jobs they of course need help cooking.<br />
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I have an extensive menu of Eastern-European dishes, including a few traditional Hungarian recipes, so I was able to satisfy the Hungarian side of the family just fine. My ideas of Indian cuisine, on the other hand, are limited to the menus of the local Indian lunch joints, and Californian dishes with "oriental" flavors. Luckily, the visiting Indian grandmother agreed to teach me a few traditional homemade dishes.<br />
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Today we had our first hands-on lesson:<br />
Daal<br />
Stir-fried cauliflower<br />
Chicken curry<br />
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I was about to get lost in the family's well-organized spice cabinet (that takes up an entire floor-to-ceiling built-in closet), when my teacher showed me a tin box with a few spices that she uses in everyday cooking. <br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760586312277746"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDAL5f6guQpXwqReh-r6AEUVzFq77GvzD5-SVBsobDvhy7DAV2GrKY3cyBIj2ghSZmBOzzpFaoW1Q0EYNzuzEq77BtGvBkntj1ytWoUP215tiGOf_ZPq3nJvqAeEfvG2mwiK1qYFMFdE/s288/9.jpg" style="margin: 5px;" width="264" /></a></center>
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Clockwise from the top: cumin seed, ground cumin, turmeric, black mustard seed, asafetida, ground coriander; center, red chili powder.<br />
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Tadka, the traditional flavor base, is made of cumin, mustard and turmeric, cooked in olive oil. <br />
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<b>Daal</b>:<br />
1-1/2 cup yellow lentils<br />
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2 Tbsp olive oil<br />
2 tsp black mustard seed<br />
2 tsp cumin seed<br />
2 tsp ground turmeric<br />
8 dried curry leaves<br />
8 dried red chilies, with seeds, broken up<br />
About 2 tsp (1-1/2 inch piece) jaggery (raw sugar)<br />
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2 medium tomatoes, chopped<br />
1 small bunch cilantro, chopped, to garnish<br />
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Cook lentils in pressure cooker with 3 cups water until very tender.<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760628004033954"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJixzgGTHjlh3KHfNIlPUyPuqMOTKLcL4wwSNBGfwIEQlXsUkkAKtnZ-Mu_xykwOZOMUCtCbkoknufWtMIbRr0YpqRLVKHdK6mZKkM-6swHYj0FhzEL9z7rPW91CNn_WkN3uyuKZzf0s/s288/11.jpg" style="margin: 5px;" width="271" /></a></center>
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Heat oil in a pot. Add mustard seed, cumin, turmeric, curry leaves, red chilies, cooked lentils. Add water to make soup consistency, season with jaggery. Bring to boil, add chopped tomatoes, bring to boil again, serve, garnished with chopped cilantro.<br />
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<b>Stir-fried cauliflower</b>: <br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760667824851266"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PrYI2cu1du8mtoz6A7yPZA7L3Eqh6oVzgfGJzeYROsk3SO0KR_Dhl_CqTGeDYBRpp1cVueN_MCqDf0VW4PIMEtK8fV216oQLDnw9Y_YfMsJaY8FVPEbzNvRJIlRoFGnkY39Pr47lZ44/s288/13.jpg" style="margin: 5px;" width="210" /></a></center>
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2 Tbsp olive oil<br />
2 tsp black mustard seed<br />
2 tsp cumin seed<br />
2 tsp ground turmeric<br />
1 tsp asafetida<br />
2 cauliflowers, cut into bite-size pieces<br />
4 fresh hot green chili peppers, with seeds<br />
1 tsp salt<br />
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Heat oil in a large sauté pan. Add mustard seeds, heat until the seeds start to pop. Add cumin seed, turmeric, asafetida; add cauliflower, chilies, season with salt. Stir for a while, cover, reduce heat to medium-low, cook until soft and dry, stirring occasionally.<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760694169222706"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4IknR9KAw7taEMab8OQg-OgQNaLC-r7FbFmvPPMQWQCquYZFyDqO2s0eQLXN5R9TLv4owOLTtwk-8ydgn-Pij2-AgzXHF1bi4D6dlkdPUhi4nm5tco3Yr7gyfICavUlaCBm05vaqK5c/s288/14.jpg" style="margin: 5px;" width="281" /></a></center>
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<b>Chicken curry</b>: <br />
For the curry paste: <br />
1 small bunch cilantro<br />
1 small bunch mint<br />
1 medium onion<br />
4 large garlic cloves<br />
3-inch piece of ginger<br />
1 medium tomato<br />
1 Tbsp black peppercorns<br />
1 Tbsp cumin seed<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760719595115858"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQocmZZbzW1KuL1ucgpjQ2SlDMTZj3Gycf2PfRWn4whMMvRBOsstEnuz2pRbSsLkEd3VNfWu6qJw4LPteYpKGqYhyphenhyphenGD1w7xFdqTtWt2C_4dF2DI2t2psBmq8SVfyJw73OK9FJME2E3lAQ/s288/16.jpg" style="margin: 5px;" width="210" /></a></center>
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Roughly chop all paste ingredients, combine in blender, blend into almost smooth paste. Remove paste from blender; rinse the blender container with cold water, save the rinsing water.<br />
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<center>
<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760751306428738"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiFgxfRGTJwhBigsZqVm6LTXjP-WPKzcslJeepoq_jdV5B_CJRNKpKagn9MLmav5JfhvNyAxmf1sS9WwVwI5mo1SYD_CZ88cpmf-TP_-8OrQQFseVhMovuZqPzH-4PHaStK6m-N3IaGw/s288/17.jpg" style="margin: 5px;" width="210" /></a></center>
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2 Tbsp olive oil<br />
4 boneless, skinless chicken breasts, cut into small pieces<br />
1 Tbsp salt, or to taste<br />
1 cup heavy cream<br />
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Heat oil in a large pan over medium-high heat. Add curry paste, cook, stirring, until it starts to brown. Add chicken. Cook, stirring, until chicken pieces turn golden on all sides. Add 1-2 cups water from blender, scrape the pan to deglaze. Cook until the liquid thickens, 10-15 minutes. Taste, add salt. Stir in cream, cook 5 more minutes, serve over rice.<br />
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<a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5776760773228956898"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH_RWDWhd3Oz4mkDdG1G1eVm3hFloVpPkpsJz5U_vGPTALENM-Zv9HZFbmhn96WKTtOEAfy4YQzIG0MThx5rVfAflKlNpKX5ysLQYFHWyPcjt6o18YW2gEWuB97ogPav9D7F3VpoMtg0/s288/18.jpg" style="margin: 5px;" width="210" /></a></center>
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<b>Menu today</b>:<br />
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<span style="color: red;">Chicken soup with wild rice and mushrooms</span><br />
<br />
<span style="color: green;">Daal<br /> Stir fried cauliflower</span><br />
<br />
<span style="color: orange;">Leek and potato frittata</span><br />
<span style="color: green;">Garlic green beans</span><br />
<br />
<span style="color: blue;">Baked cod with tomatoes and bell peppers</span><br />
<span style="color: green;">Cannellini beans with kale and tomato</span><br />
<br />
<span style="color: red;">Chicken curry</span><br />
<span style="color: green;">White rice, flat bread (store-bought)</span><br />
<br />
<span style="color: red;">Cabbage rolls</span><br />
<span style="color: green;">Braised cabbage with caraway</span><br />
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- Posted using BlogPress from my iPad<br />
<div class="blogpress_location">
Location:<a href="http://maps.google.com/maps?q=San%20Francisco,%20CA&z=10">San Francisco, CA</a></div>
amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-24463165301100349812012-05-24T22:20:00.001-07:002012-05-24T22:26:16.354-07:00Spring vegetables<b>Asparagus</b><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336335744580722'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZanu3Z4ZOvSCG6enevl9Aw5WkioyPILGYma_wvBWhhm26VVddFk9wTw9rXEhBW7j8QgXL_Geo4nRMPSl3xcmpWlDc9UonvD-ZB6PV4yt5wUjta6FTbsk4NDxLlj3Uz58H98XgitvL2A/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Steamed asparagus and broccoli with lemon dressing<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336338286270050'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDF0HC1RINuocWOXque-T7CPQFZkyZD16q-Y61WeO425_ccYIGAwhG7oM8MkaUHac0sDZbo9nNWgu6GnhJNPgn0QRD2gX943TBh9hVUKUxRMuZVCBS6Jq0r-BOeXTe-RB5NXOqf51_Mfc/s288/9.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Roasted asparagus with orange and oregano<br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336349411859426'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8cay_k1sya7gEPdKNhmJJERDjk_PtWxWzbggJU0lx6qtYraKVz-2__UEAd4xjmnXGgk6Pj4W_43eMe8WNBTjrKLe8S04bqaBL_LOVUFv69IT63wMqOvoJm25ACxCPBnjBjOynvETdiM/s288/11.jpg' border='0' width='281' height='192' style='margin:5px'></a></center><br />Asparagus with saffron champagne vinaigrette<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336357840517826'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTGUJqqv0pedlO5_tTyAdRl8UokYusnLjh1UPzYl88xpJHDsdMAjInnL9Mge8Arknp0r4x4n6C3nzDva6t62-HxrrkTdWu6qjY60h62Lgt2uoU9esUTkt5DhbChYuFb8oE6u3xyngvdw/s288/22.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Grilled chicken with asparagus<br /><br /><br /><b>Fava beans</b><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336358508045410'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8ZpzjtC4UXscC3NzQvM5u32fMm0IPVljjd9W0rCoMtnu2hmMSghN1p701DLqSOn732VNBEDaNq77ytMdbeVvxGCsUSQDsOSUfdCpvurS9euwZ497ohKoVvk2yc7yTZVoE6wUsPE4niM/s288/23.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336368569350514'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4juAVQne8zg64TCTM9-doZgypkJzltGJ0OtNK5P-VLVJ3GEg6yr3_V8UtKRh1hKbUzHsLACKgytO5HCdaMXHVLG-0KpVoEOcI8JnCamC5T5QuOPRg4BSk-D6ykpMkPUu7k2SCJpehJE/s288/13.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Quinoa pasta with beans and asparagus<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336372985855026'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pycYXpnN6Cz2LBRJ0jP92Ba8vs3Iahgd4nYMM-rqpuH2WM8nrkCDn6CtkW2nTQJaBe5qIStZIzeqM7SoAcwLhxkZG9u99CU2bawQPC1YZ5WezXFWQj_UFeMZJzU1d-WyaJ1H8QDn2S0/s288/14.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Fava bean dip with garlic and Meyer lemon<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336379909435810'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpv_ACWs-vczGKYKbjuK4UDaBsuf5gEi7Yhsv0tuiCFZ7UeyhQFlrCP7gN_MLbXZjfVPCna4JtQaB4JPuqhM79qjrOuABWErPUgN1xb81eqG0bxVsvT7YFirMQE8cyIuRalULatWjxEG0/s288/15.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Beans and peas ragout<br /><br /><b>Leeks</b><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336387131113426'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWFOBO3Vgi4iOQqYD9sjzma_u4pdckhKtsvwmdIwkQT1WycLmfWDBb4T58OLi4LhnrwGixEcq2_fmOo_RGtK2TB3PcMrXeYSYIHKpgZDY4X9HXzFrPpLsp9hzqX-Dx5khyphenhyphenJ2_Cv7JDYQ/s288/16.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Braised leeks in white wine<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336397062965570'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf8dd7zIsX15zh1SMom9HJGHK4eeB3QSaXI9mO3-et5A7TxpFb8635JXgIyY8u8HE5lh7DOKvqlPHCNxgPScb1f_6dhJ5dBpplB6__ELGZPxCwhr5fhvu3z45xjyPMODmyL9Gi7k49Is/s288/17.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Leek, spinach, and Gruyere quiche<br /><br /><b>Radish</b><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336397304573746'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQvhhXzVZcgfnxtXZ-teiTuBH3EInuVBtP04dqESrXGmk6W1ULIuazv_XdVgA3FRbt47_PpOL22FBODiwvDPe4jILyjm1-DZufoycQQX1JVHyUpWIbrSl4yLoXvqSMV9wnyZnkbRJhv8/s288/18.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336416392612226'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEN-Yc3pCJAl5khLUqMLrsSDnInEGV0OEJam_QVz_hH9JBLMAQwkb_SIBzlDULHRPY35svZzTMPRER_dHJ7kxbMNiYoLO_tVyqN2-7yjoP-u8PYwIl9fhGn9Z4VzMYzx-9OKjXaQbzmc/s288/20.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Sautéed radishes and watercress<br /><br /><b>Artichokes</b> <br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5746336424414088082'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3SmMS7Z89jkuSqplmTOxMCvaArhzEp5t8Bim9VzhHOkmYFkLz5gD7IhxVL8-jEYGxyPxYNv4QhYna1pbSkC_y2WBRSm503bRJdo_VjWQhi1sfl6vF_Kb1gpENATaSQbz03saADtjjmc/s288/21.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Steamed artichokes with lemon vinaigrette<br /><br /><br />- Posted using BlogPress from my iPad<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-74075671496140779912012-04-28T22:44:00.001-07:002012-05-12T20:49:09.919-07:00Do not compostDo not compost<br /><br />I didn’t say this! By all means, please do compost! It’s economical, fun, good for your garden and for the rest of the planet. However, I’ve noticed that people get carried away, and put on the compost pile things that should go in the pot and on the table. Please, do not compost these, give them a try:<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694423520519650'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldrzmsCUKxUpeRrXuWjuFSJeZo6-rLBeMXj69PiMTTcooz2z0sw-cYuGVXd8Q7fDu5d3FsACIGlKfM8bx-d_UxJmbDo0QmbQ-j6sUuOTZ3sxlGRaoiss917JyAXW070ywNcKWLzkVVgA/s288/6.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Beet greens. They are sweet, tender, and full of vitamins. Why would you toss beet greens, and then go and buy Swiss chard? It’s actually the same plant, except the beets were bred to have larger roots, and the chard was bred for the leaves. Clean the beet greens carefully, then use in braised greens dishes, add to borscht, or sauté in olive oil and toss with pasta.<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694429089738242'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmi6kK3wc3c9vRDIfnoQN_eFDvhB7L8rkKlmmgFT6BNeFNs7fT058gZypwSqbzwQzm3sF_78J1soELVIOriRLNgeJAz-stdWz_Imz2PcUogOA2KaV7FU3s9ZPBio37jdWBCCxi3FxgCc/s288/9.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Radish and turnip tops. These greens add wonderful, slightly spicy flavor and tons of vitamins to any dish where you would use other leafy greens. Or roast radishes or small turnips with the greens attached, for added textural interest.<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694431821188610'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n0YBt_sjCVEwJsmPzOyLcIFsZtx_w1yN9234lQT-S-OF3F9UDvrk96K-2rcJQb_IJFobiPOFymq5_8wHHYYxI-cTQtRkFE9j3PHOfCb2zmNzCFS9wDDaIw5Mx6PgxpUoAQ3cY34jCXk/s288/10.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Outer green cabbage leaves, cauliflower, broccoli, and kohlrabi leaves. These can be tougher than the cabbage heads, so they take longer to cook. On the other hand, they have higher concentration of vitamins and minerals than white cabbage heads. When braising cabbage, start with shredded outer green leaves, give them 15 minutes head start, then add shredded white or red cabbage.<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694437626433730'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-tATvQ4CTRJrooddMpc-5VRg8hTXZqdJS-DHB1Ta7gveJE0cFWgqtzzXZ0yHn0LivBpT0t2M63bonDpXf2GiPZT3NhSMGzWNEWKNuehS6gZ9lDWiBTRfN77XQY0vPFrlefQttQB9hco/s288/11.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Or, remove the thick center veins from the leaves, blanch them in in boiling water or steam in a microwave for about 2 minutes, refresh under cold water, stuff with your choice of seasoned cooked grains, meats, and vegetables, roll into tight parcels, place in a baking dish with chicken or vegetable broth, tomato sauce, sour cream, or a combination; bake uncovered at 375 degrees until tender and beginning to turn golden. Serve with the pan sauce.<br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694447249974530'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7OKis_9XS0YpdNpQHWaLgqkeNPGgs9VZGWHLNLBlROyxWS_qMsg-zGByu7kYaHkuJP4c1Be9jdKy-4pcVt2aaYpM6U_ft8N5wm9pxu9tE_6nzfnoAMYHopjQiIEBMimkM9KVZVFChKA/s288/12.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Broccoli stems. Peel them, cut a slice and try it raw – you’ll be surprised. It’s the best part of the broccoli! If anything is left after you tried them raw, slice them and steam in a steamer or in the microwave, together with the florets, 4-5 minutes. Refresh with cold water, toss with your favorite salad dressing. My current favorite is 1 Tbsp almond butter, 1 tsp tamari soy sauce, 1 Tbsp olive oil, 1/2 tsp white wine vinegar or sherry vinegar, enough water to thin, salt and pepper. Top with dried cranberries, sliced almonds, toasted hazelnuts, sunflower seeds, or whatever you like.<br />Carrot tops. They taste like a carrot with a hint of parsley. They can be tough, so cut them finely and add to braised greens, soups, or pasta sauces in the beginning. Give them time to soften, and they will give your dish additional tasty goodness.<br /><br />When making chicken or vegetable stock, carrot and onion trimmings, parsley stems and roots, green parts of leeks, kale stems, cabbage cores, leafy celery tops, small cloves from the center of a garlic head, lemons halves squeezed for juice, mushroom stems, bottom parts of asparagus – all add flavor, color and nutrition to the stock. Make sure that the vegetables are well cleaned. Simmer them in the stock for about 30 minutes to extract the flavor. If you are making a vegetable stock, after straining it, you can still compost the vegetables.<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5736694450574692546'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnhsMem0ZDtbTtPjyx20NtZDBKy3mPrxdKk3FU5XbCSEKJUJ8wD6AetwdQoMPNbioUK9_EYejt1Z371aVvd6mdVuMMYJApw6E2Ntne5_suNt67tJWASSu0LqRiVFeFwhBJ0btPY1g0M8/s288/13.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />I’ve listed vegetable parts that I’ve been using in my cooking and enjoying for a long time. There may be other neglected edible plants or plant parts out there. Please do your research before attempting to cook and eat anything new. Our goal is to get taste and nutrition, not to get sick.<br />Do not try to cook with the greens from tomatoes, potatoes, peppers, and other members of the nightshades family – they can be poisonous.<br />Braised mixed greens<br />This is a “loose” recipe, with lots of possible variations. I have made it with or without meat; with wine, different types of vinegar, and apple cider; using almost every leafy vegetable on the market. Taste as you cook. Note that chickories will add some bitterness, and chards and beets will add sweetness; adjust the seasoning.<br /><br />Wash your greens well. Don’t waste time on drying then: any water clinging to the leaves will help them cook.<br /><br />Serves 4<br />2 Tbsp olive oil<br />2 ounces bacon or pancetta, thinly sliced (optional)<br />1 large red onion, thinly sliced<br />2 cloves garlic, minced<br />1 bunch black kale, stems removed, torn into bite-size pieces<br />1 bunch red kale, stems removed, torn into bite-size pieces<br />Tops from 1 bunch of turnips, with stems, chopped<br />Tops from 1 bunch of carrots, thick part of stems removed, chopped<br />1 cup not too fruity white wine (Italian pino grigio works well)<br />Salt, pepper<br /><br />In a large, deep sauté pan heat oil over medium heat. Add bacon or pancetta, if using, brown, stirring often. Add onion, cook, stirring, until soft and beginning to turn color. Add garlic, cook another minute to soften it. Start adding greens in batches. The greens will shrink, giving you room to add more greens. Stir to help the greens to shrink evenly. Add wine. Cover, reduce heat to medium-low to maintain slow simmer. Simmer until the greens are tender, 30-45 minutes. Remove the lid. Taste, season with salt and pepper. If there is a lot of liquid remaining on the bottom, cook uncovered until almost all the liquid evaporates. Serve as a side to pork, sausage, or chicken, or over white beans or pasta.<br /><br /><br />- Posted using BlogPress from my iPad<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA%4038.018459%2C-122.571040&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-37085925056161684952012-04-15T22:18:00.003-07:002012-04-15T23:49:17.181-07:00Last dinner on the Titanic<i>"Inside this floating palace that spring evening in 1912, warmth and lights, the hum of voices, the gay lilt of a German waltz - the unheeding sounds of a small world bent on pleasure"</i><font size="1"> - First-class passenger Lady Duff-Gordon</font><br />
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On April 14, 100 years after the first technological catastrophe of the modern era, sinking of the Titanic, we attempted to recreate a part of the last dinner served to the first class passengers. The original menu from the first class dining saloon survived, and the authors of the beautiful book "Last Dinner on the Titanic. Menus and Recipes from the Great Liner" did a great job of restoring the recipes, based on memoirs of the survivors, period recipes from upscale restaurants and hotels, and educated guesses. They also restored the menus from the a la carte restaurant and the second- and third- class dining rooms.<br />
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The first class menu included 11 courses, with a few selections in each. For our small party of five that would be too much, both cooking and eating; I decided to make a few dishes from that menu as close to the original as I could, in memory of the chefs and cooks who went down with the Titanic on that terrible night, and serve it in the period style and using the period dinnerware.<br />
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Many thanks to my dear guests for their company, excellent wines, photographing the food (I would never manage it myself, running around serving eight courses of small portions), and help with the dishes, that are, in the best Edwardian tradition, not dishwasher safe.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5731863586260096498'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2f_sYLiZbfZ5XTdFOHUXnLx45_Ajvchr8SPm9j-wUfaROjJMnianSuvIl9Gcrz_5PLyWkjoOdeDz_9Cxs1LPUvVnvJugGcQpwnjlrq0jh_1EODcJBI5JVKnXXybpfrppvYQm0vghkyLs/s288/4.jpg' border='0' width='215' height='154' style='margin:5px'></a></center><br />
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<b>R.M.S. Titanic</b><br />
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<i>Dinner menu<br />
April, 14, 2012<br />
First class dinner saloon</i><br />
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Canapé a'l Admiral<br />
Consommé Olga<br />
Chicken Lyonnaise<br />
Asparagus salad, champagne saffron vinaigrette<br />
Beef fillet Forestier<br />
Cheeses and salumi, fresh fruits<br />
Madagascar vanilla ice cream <br />
Chocolate pudding<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5731863590726320018'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF5t25bD4o97wBriF7e1w_cM84Luc9F-updVojDrO-N-x399pb-etTA-lL0LnrrlBboLH-At1Dh9DDwniWvofCsMqWGmiA3pz3BIqyvhs-t5Kp56Lm1IGuJ6WYlsaqi_RWn0vG71nyGk/s288/6.jpg' border='0' width='281' height='165' style='margin:5px'></a></center><br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5731863595498238322'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4KaDvqLRASsMRUpUBAUSsx5wVMwM9fNQX5AKJcWFPL74QNQp8Q2PhtuP0_PEmZib9sGnJbYymR185JdLvqBCakWsRXZ4UGRqXxxHbBlVkSlyqtYwwgi9W45nbirrMxohGLRPQ1ZhGCc/s288/7.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5731863603159922290'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5wPMcBLAc8D6BE_soX42IXzOzPc7d3BN5J_qu1CRZ4lhGKXqsOyhYOKxoSaM8mzaT0ge1tc6JAJsPA1WVr9RuxCzsknKRQIFTuUCazOVh7zkDvl3KlCQFN3W7wjto2Xin1ASCmD9iD8/s288/8.jpg' border='0' width='281' height='192' style='margin:5px'></a></center><br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5731863609305955010'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtV0Fes4QIg93mts_Rsn49BGWUCh1xawxx8E6vsNfhXQ-fMO4_q34baS3xX7fPCdSev6aMnDLP6uqSCi1L9nvgXrE3J4w8Bojba5R4iYW6AGWxRG_JaLsCNqs6hL1_OjMe_VSQ9lBa4F8/s288/9.jpg' border='0' width='281' height='200' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-47950192782216162182012-02-01T23:29:00.001-08:002012-02-01T23:31:31.353-08:00Fish selyanka<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437110140520146'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRQYxftpIJFq5NToejdg7FP9AztotNcuyg7c1zoZngIBpJLBrpIInZ7mTRdtHPCsmmVV7f_1oTvGS38bX4QpW4NLyUIs8ptmRqpjmLswM9uL3ZrMh581aTYZGGtElq77huy01rO_dWbU/s288/4.jpg' border='0' width='281' height='193' style='margin:5px'></a></center><br />
Here is another Russian cold-weather favorite, fish selyanka. Russia's beloved sturgeon and pickled vegetables come together in a tangy, rich, comforting soup, layered with subtle flavors. <br />
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The variations are as many as there are cooks. One version uses rinsed, chopped sauerkraut in addition to pickles, olives, and capers. In another version crayfish or shrimp shells are added to the stock, and cooked crayfish or shrimp tails are used to garnish the finished dish.<br />
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The rich fish stock for this soup can be made with any non-oily mild tasting inexpensive white fish, or with sturgeon heads and trimmings. Fatty fishes would add extra heaviness and too strong flavors to the stock, and should be avoided. <br />
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Fish that work well:<br />
Perch<br />
Ruffe<br />
Striped bass<br />
Snapper<br />
Sturgeon heads<br />
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Fish that don't work:<br />
Salmon<br />
Tuna<br />
Sea bass<br />
Mackerel<br />
Sardines<br />
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If using small fish, ask the fishmonger to scale and gut it, but leave the heads and tails on - they contribute to the stock. After making the stock the fish is usually discarded. I was making mine with white perch, and the little sweet fishes from the stock actually made a very good snack; just have to be careful about the bones - they are numerous and tiny.<br />
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Fish stock is different from meat and chicken stocks because it cooks very fast. If you put the aromatic vegetables in it whole, they will just begin cooking by the time the fish is completely spent. So, to get the most out of the vegetables, we'll chop them into large chunks.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437118239004274'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwmpAAVqc9VeeJZE0x26VMSYnCu65AVyI-SF-iH7bMjqoc3AtSGGhi5-o-xmd7kfhDiiLeKkc5gKbNgbatMgiwIPpK9ubr7Gz4HJXak0m_IGOuKgS_3mHQBCCv2vKAdUSttiYKTnzAi8/s288/6.jpg' border='0' width='281' height='141' style='margin:5px'></a></center><br />
Fish selyanka<br />
Serves 4<br />
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For the stock:<br />
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1-1/2 lb small fish or fish heads and trimmings<br />
1 yellow onion, chopped<br />
2 carrots, chopped<br />
2 celery sticks, chopped<br />
1 whole parsley, with root, or 1 chopped parsnip and 1 small bunch of parsley leaves<br />
1 cup white wine<br />
Water to cover<br />
1 bay leaf<br />
10 black peppercorns<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437117292009474'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7tB_PRsoSKQGizB1LbP8y0x1_LuMhkLX7XQmdN_LY1PvpASi07Bp6g7sioke7R1k7fRuVUyH3An7Rwcd3qCpGNPj-U3y-1Pe8GrkppEHY8-TlPbIs1RGRvW1PWfudMQuLukF-pH4mAE/s288/5.jpg' border='0' width='281' height='205' style='margin:5px'></a></center><br />
Place fish, onion, carrots, celery, parsley and parsnip into a pot. They should fit relatively tight. Pour in white wine and water to cover. Bring to a boil over medium-high heat. Reduce the heat to achieve slow even simmer. Skim the stock, add bay leaf and black peppercorns. Simmer, uncovered, for 30 minutes. Remove from heat, strain stock through a fine strainer into a clean pot. Discard the vegetables and fish (or, if the fish looks good, sprinkle it with sea salt and enjoy).<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437118583674482'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FpuZNbUkDIYluiJLUeJteN91U9ZgxgevWoxyvT0SgSx2i1tBipLaSBsXsdOVXdC4DP9gxo1PflGfDSS7jdBJrk2PuWVN0L2Y_hU6vO0_umI8FZpvskDEtHzi-iqCJwWGFGspomIUDYY/s288/8.jpg' border='0' width='281' height='185' style='margin:5px'></a></center><br />
For the selyanka:<br />
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1 Tbsp olive oil<br />
1 Tbsp butter<br />
1 yellow onion, diced<br />
2 Tbsp tomato paste<br />
1 lb sturgeon, cut into four portions, skin and cartilage removed<br />
20 olives, pitted and sliced<br />
3 large kosher pickles, sliced<br />
2 Tbsp capers, rinsed<br />
1/2 cup marinated mushrooms (optional)<br />
Salt, pepper<br />
Lemon slices, chopped parsley (for serving)<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437125525526930'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqaS43-rGJkWxuYSBIO0sqAnhirlMxT9NNb51b4IZYJ_L0NMtV0vd6i63DpJLL_Y64zXfdEhrAqW8lLJnl2lExwuecrt9pdiKMFpgx3RyXZ3jIsH0Xvg6S3Yrn0vkJnpApxGt3rILnso/s288/7.jpg' border='0' width='281' height='212' style='margin:5px'></a></center><br />
Heat oil and butter in a sauté pan over medium heat. Sauté onions, stirring, until soft and beginning to turn color, 5-7 minutes. Add tomato paste, sauté 5 minutes more. Add 1 cup fish stock, stir well.<br />
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Bring 3 cups of stock to a boil. Add sturgeon, return to boil, reduce heat, simmer until sturgeon is cooked through, about 5 minutes. Add onion-tomato mixture, olives, pickles, capers, mushrooms (if using). Heat through. Adjust seasoning. Depending on your ingredients, you may or may not need to add salt. Serve garnished with lemon slices and chopped parsley.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704437133920946850'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgQtIFhJbjOXVTzDSUYI9CGsM8gJGjSjOnzIYyuTNHhJ1v7mrNsq8JStnEGIP-Znly9RwOepxQWA1DdQPicZ1Gkq9ZSLuZub6RFpjSWbRLRFNWLnqoBdbNPe9rEtCZRShsyKqywP4lkI/s288/9.jpg' border='0' width='281' height='209' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-46059716463000662412012-02-01T19:12:00.001-08:002012-02-01T19:15:27.256-08:00Hey, Sweetie! Tasting California wildflower honey<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704370868767994786'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiNqtW_bBdoKJrC6lQlU_U2p6o5a_w7N8OEPmhtRQkgJE4rdHBjcNJk0gO4hirre9TNbam1GhDYh8xnJQn0Dc-LmimDsQzYpPE11Ny85aKc6X4tD3nLFOlTfnfc4aY8AYgWcbo0x52D4/s288/4.jpg' border='0' width='281' height='193' style='margin:5px'></a></center><br />
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I don't have a sweet tooth. At all. Indifferent to chocolate. Order cheese and wine for dessert. Eat fruit preserves one or two times a year (with cheese). I love fruits, but prefer them not too sweet. When I bake, people who don't like their desserts too sweet spoon sugar on my tarts. Those who like sweets, don't eat them at all.<br />
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Honey is different. The flavor of a good honey is so complex that you are not annoyed by the sweetness, you just enjoy the whole experience. It's as balanced as a well crafted wine.<br />
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I actually come from a honey producers family: my dad keeps bees at his country house near Moscow. He usually gets a few liters of honey to give to the family and friends, and some extra to sell. The varieties that he gets are clover, linden, buckwheat, and mixed summer flowers, depending on the season.<br />
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Now, where are my dad and his bees, and where am I? No chance to get our family honey, so I get mine from the farmers market.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704370877243464770'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvujrmLAYPQwHDcNgZY6xVwawKRJvyEx_0b_bWax5NJ04I3DT_DOke7iM17kK3DjnrXVBOFkNZGSKgbjnzwM8HQFB3dGQrpQpE42a1sRchyphenhyphen5BdOi2dbGN4qwE16EIgbIZZvQ-NyrUzkg/s288/5.jpg' border='0' width='281' height='241' style='margin:5px'></a></center><br />
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Our farmers market honey people, Marchall's Farm, move their bees following the flowers, in order to produce single-origin honeys. <br />
Here is what I got in their signature red mesh bag:<br />
- Orange blossom honey - very floral, not too sweet<br />
- California sage honey - delicate, very light herbal taste, not sweet at all<br />
- Wild blackberry - SWEET, complex, fruity<br />
- Star thistle honey - very complex, winey, slightly bitter (pleasant) aftertaste<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5704370878766300834'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVzs4qsS0QE4wE7gP8xx7rIndpLijPgyosYWoMSBscLNLy0PAEjG3XUSYZa_K78TLODNspykhtrcwI4jiP74LWJK53wtVAB_yWV0O64GrH1Yf_6Qv6RslLxewexPOIPWBrokNa4uuJDY/s288/6.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
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I like my honey served at teatime on a slice of a very strong hard cheese. traveling in Bashkiria as a student, I fell in love with their dense white buckwheat honey, and the way they spread it generously over a thick slice of a Swiss-style local cheese.<br />
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Marchall's farms suggest paring their honey with a blue cheese, but I don't want to deal with the mess. So here were are, pairing a French Comte with California sage honey and white tea. You can try this with an off-dry German Riesling too.<br />
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Other suggestions for cooking with honey:<br />
- Mix 1 Tbsp honey, 1 Tbsp Olive oil, 1 tsp Worchestershire sauce dash of Tabasco, 1 tsp ground black pepper. Use to marinate beef or chicken for the grill.<br />
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- Use a mixture of 2 Tbsp honey, 1 tsp dry mustard, juice of 1 lemon, salt and pepper as a rub for grilled chicken breasts<br />
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- For a tasty slaw, dress 2 cups shredded cabbage and 1/2 cup shredded carrot with 1 Tbsp honey, 1 Tbsp olive oil, juice of 1 lemon, salt and pepper; mix well.<br />
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- Parboil young carrots, turnips, rutabagas until almost tender. Sauté in butter, glaze with honey and balsamic vinegar<br />
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- Use instead of sugar to sweeten Turkish coffee<br />
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- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-14231864289084826122012-01-17T20:07:00.001-08:002012-01-17T20:10:17.534-08:00More pelmeni<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5698818669249848882'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7eiSSn3WNXOOdcRLSpcJJGQA9GOFRm13JlJ40hF8csvwJmfBDvvadhaq0bxJPgCN31-qgKd-NhNI8Ow59hmIaPh5VKcjw8_B2ZdOZs5h76BaRm5g00osG5dO9Qjy48LgTUKSZGPgMOw/s288/4.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
I am still dealing with 200 pelmeni from one of my December posts. Well, I guess they are down to under 100 now.<br />
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Cooking pelmeni in a clear broth and serving them with it makes a fast and warming one-pot meal (Hello, ravioli in brodo, meet wonton soup!)<br />
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Any tasty homemade stock will work. I used my fresh made chicken stock, but beef stock would be even better, and vegetable broth or, in a pinch, salted water, are good. I never use store bought stocks for clear soups. They may be OK in sauces or pureed vegetable soups, but in a clear soup you taste the broth straight, and the packaged stocks never taste right. Also, in a clear soup the broth should be clear and beautiful, I haven't found packaged stuff that's perfectly clear. Please, don't do this shortcut. Use water.<br />
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So, bring your homemade stock or lightly salted water with a bay leave in it to a boil, drop frozen pelmeni in, bring back to boil, reduce the heat, simmer until pelmeni float, then two more minutes. Ladle the soup into deep bowls, garnish with herbs of your choice - parsley, dill, green onions are mine - and tons of freshly ground black pepper. Enjoy in front of a fireplace, with a shot of ice-cold vodka.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5698818671069815122'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqB9M-aD0d2EhDnX3oEmkNp1r6xDXQEHOqJ-iCARyOM6Wb8Cs_9kLMAmPXYBADRmdphOyV-f2kIoTzb2eaXhzu_U06zHaR1nYV3ebdHwhAyxZgreLO_r3a8L-8u-oIc_EfT2Q-tn-airQ/s288/5.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-46268485739295594472012-01-14T20:43:00.001-08:002012-01-14T20:45:07.352-08:00Last years tomatoes<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5697714810052702898'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCyS3VEo7SLaB8cEFUEH2ZKoEinZK1H7n-6PS_r8_x6-CatogSnNve80NE777jOd2cXgfJPKDaU8X0EsykJVsyz6uDSj9bQno0eEvqGDIhpOSDGtEfvuiFAlK1ZVTcFOP9sjH7kfh9i4/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
With the weird weather this year, my garden tomatoes were not producing very much over the summer. But now - in the middle of January! - there are suddenly lots of cherry tomatoes on the last years plants.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5697714818081567362'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOL8ttg1YJGpwa02aVgZxGXe7Ap7hy8fqcvk4pk6K9r1MkzLgvlPJLtlPk0UlLWAHdnw6gwPQOuHhE4gRksNWTNTpQuAgYRhxpyAKl_dCM3_umfJHaltKMlp0vkSG4u-PqBsm-P_JDebI/s288/5.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
They don't ripen completely, I guess the days are too short. So I pick them orange, and let them ripen in the kitchen for a day or two. They are not as super-sweet as summer tomatoes, but they taste great! Even in their orange state the taste is complex and sweet.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5697714823907509650'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-jY46Kqzij4xuxol0opPPcUvARlNhwUnglpBRsunr08VDFatzHa_VQOy58VB7xIMk_IYtgoT2LHOWoYxBn5b8ay2VyhuTQJX96fyIPsXFhTZvwbfYmPZN4MikcUysrI-6SD6hBkXXoo/s288/6.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
The rains and cold weather are coming, and they will kill my plants for sure, but for now we are enjoying tomatoes fresh off the vine in the middle of the winter.<br />
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- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-60260376292746383722011-12-11T22:22:00.001-08:002011-12-11T22:23:28.223-08:00Russian food. PelmeniThese pot-stickers probably came to Siberia from China. Then they spread all over Russia, and became a favorite winter food. If the temperatures stay consistently below freezing for 3-4 month, you can invest into making a few hundreds pot-stickers, freeze them outside, put them in a bag, and hang it outside of the window, to be cooked as needed. They cook from frozen in about ten minutes. They are economical, easy to cook, and oh, so tasty! Shaping them is labor-intensive, but if you live in a region with freezing winters, or in a house with a large freezer, you only need to make them once a year.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5685123304900124594'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5V5JNvdRaa7wxNQvMYf1jDgPGt9zz2Nig2dqPFHeX7elFlYcw6SQ84HfUkCbhe2G_ueBdAG1TnHufDF_DHQPwuRmecxk9E0-FLjvZCeEjpJUIanTaTADTkZx3tCChaJOfIo6ECXuL8k/s288/2.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
In Siberia, they make pelmeni with all types of filling: mushrooms, potatoes, cabbage, grains, fish, meat, poultry, or any combinations. In Moscow, where I grew up, pelmeni are always filled with mixed meats, and seasoned with salt, pepper, and minced onion. The usual filling is half ground beef (not too lean) and half pork. Whenever we had venison, we would always mix ground venison into pelmeni filling (1/3 beef, 1/3 pork, 1/3 venison)<br />
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In my family, we would spend the afternoon before the New Years Eve making pelmeni. Mom made the filling, dad rolled out the dough, and we all shaped. The first hundred or so would go on our holiday table, the rest froze on all available surfaces out on the balcony, for winter dinners to come. We would put a whole peppercorn into one of the pot-stickers. The lucky recipient could make a wish that will come true in the new year.<br />
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In California, I like to make pelmeni for our Tahoe ski trips. After a day of skiing, they cook fast, and they taste great! Rolling out the dough is physically demanding. My dad (who is very good at it) being 9000 miles away and my boyfriend not being part of the culture, I replace them both with my pasta machine, on it's thinnest, ravioli setting. I then cut out dough circles with a 3-inch round cutter. A glass with a thin edge, or a cut tin can can do fine. Pelmeni should be a little larger than ravioli, but smaller than most Chinese potstickers, about 2 inches across.<br />
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Serve pelmeni in beef stock with a little white wine vinegar, straight with butter and<br />
a lot of fresh ground black pepper, with sour cream with minced garlic and scallion, or even with mayonnaise!<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5685123310637433314'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjlOevYu37MzLT76lYa0CSBYnQ0Ixr9nLE0zUMk-Q-CxsS4TOfmr6ecPZ41PX0WmGwo9UVah9L682ad0f_FfYtSeaUaAYOhdUJFcg6xfQUMJSo1-aCjB4zo87LBRbAbk3-Ht9xpZGKwM/s288/3.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
Pelmeni<br />
Makes about 200, serves 10-12<br />
<br />
2 cups all-purpose flour<br />
1 tsp salt<br />
1 egg<br />
1/2cup water<br />
<br />
for the filling:<br />
1.5 pound mixed ground meats (3/4 pound beef and 3/4 pound pork; or 1/2 pound beef, 1/2 pound pork, 1/2 pound venison)<br />
1 large onion, minced<br />
1 tsp salt<br />
1 (generous) tsp fresh ground black pepper<br />
<br />
Make the dough: sift flour into a large bowl. Mix in salt. Make a well in the center. Pour egg and water in. Mix, gradually incorporating the flour from the sides, to make very stiff dough, knead. At first it will look like it's too dry and not coming together. Do not despair, keep kneading. If after five minutes of kneading it's still not coming together, add a few drops of water, repeat (you can skip the gym that day). Cover with plastic, let rest 30 minutes.<br />
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Make the filling: combine ground meats, onion, season with salt and pepper, mix well.<br />
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On a floured surface, roll out the dough as thin as possible, using a rolling pin and a lot of elbow grease, of a pasta machine. Cut out 3-inch circles. Put together the leftovers, and roll out again.<br />
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Place about 1/2 tsp of filling in the center of each circle. Pinch the edges together tight. Connect the corners to make a neat ring. Place on a floured plate or cutting board. Repeat 199 times, or so. Freeze. Put in ziplock bags, keep in the freezer for up to 6 month.<br />
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To cook: in a large pan bring water to boil over high heat. Add frozen pelmeni, bring back to boil. Reduce heat to medium, cook until pelmeni float to the surface, 5-10 minutes. Remove with a slotted spoon.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5685123315809177106'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj48PWGebW2Gtbuqlzs37-dL3QVSMNMgW_RCv6etuoQjYmpBQUyKxwlenffgXIelwo6l5la19j_mfNDiPBgUduBM_-g4ZHn7_6dvJddyAuOu_KylCtym_2JPdzpXKhZhOfoYsOhPddl54/s288/4.jpg' border='0' width='281' height='196' style='margin:5px'></a></center><br />
Serve with:<br />
- sour cream and black pepper<br />
- sour cream + minced garlic + minced parsley or scallion<br />
- white wine vinegar and fresh ground black pepper<br />
- beef stock + dash of white wine vinegar<br />
- melted butter + a lot of fresh ground black pepper<br />
- 1 cup sour cream blended with 1 cooked carrot and 2 minced garlic cloves<br />
- (I didn't say this) mayonnaise<br />
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- Posted using BlogPress from my iPadamarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-72227501177665841612011-12-07T18:37:00.001-08:002011-12-11T19:10:29.451-08:00Russian food. Assorted meat selyankaI guess it's the season: I've been cooking a lot of Russian food recently. From Russian Californians with a food nostalgia to families who never tried Russian food and want something different for their special occasion dinner, everyone is requesting traditional Russian dishes. I've even been working with a fine restaurant that decided to offer zakuski spread as a part of their appetizer menu.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCEa2BAe_JJ4M_829NSFU-Hr4dxNF-pRc9gDi_OrVMKXP7mgryC2dgL2xpilanUnu1DjhUIZcVQElnPiDIk24mhdyy6dy7lgVtVGTEQ3nPUagVsMV7tWJZ1HtlpTKPsgR70wUrE5YJxQ/s1600/selyanka1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCEa2BAe_JJ4M_829NSFU-Hr4dxNF-pRc9gDi_OrVMKXP7mgryC2dgL2xpilanUnu1DjhUIZcVQElnPiDIk24mhdyy6dy7lgVtVGTEQ3nPUagVsMV7tWJZ1HtlpTKPsgR70wUrE5YJxQ/s320/selyanka1.JPG" width="320px" /></a></div><br />
There is very little information available on traditional Russian cuisine. A friend (of Russian background!) asked me a few days ago: "What do you mean by Russian cuisine? Isn't it all just French food made with available local ingredients?" The answer is "No". The French cuisine became a huge influence in Russian cooking in the 19th century, when French chefs immigrated to Russia to escape the revolution, and were hired by aristocratic families and fancy restaurants; but there are distinctive tastes and cooking techniques that make Russian cuisine stand on it's own, and reflect the character of the people and the land, even after absorbing multiple influences from the neighbor countries. I am going to put together a series of posts about russian cuisine, with recipes, techniques, and serving ideas, for easy reference. I hope I can paint a complete picture.<br />
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Contrary to what most restaurant menus would make you think, Russian cuisine is much more than borscht, beef Stroganoff, blini with caviar, and cold vodka. <br />
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The short growing season and long winter in most regions forced the cooks to make creative use of vegetables with long storage potential (cabbages, potatoes, turnips, beets, onions) and grains (wheat, rye, buckwheat, rice, barley, to name a few), to develop an assortment of pickled, marinated, and fermented vegetable recipes and smoked and dried meats for storage. During the short spring and summer growing season, fresh young vegetables and herbs are praised and presented in salads, cold and hot soups, or prepared simply to accompany the main course.<br />
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Wild mushroom hunting is a favorite national pastime and a competitive sport, and boiled, sautéed, pickled, marinated, dried mushrooms add their charm to many dishes. In modern times, when wild mushrooms are unavailable, cultivated varieties take their place in recipes, but they are never as good as the real thing!<br />
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Fish, both salt- and freshwater, was always popular. Two specifically Russian ways to prepare fish are whole de-boned fish or slices of fillet baked in pastry, and cooked fish, covered with jelly, served cold as an appetizer. There is a number of fish soups and salads, using both fresh and smoked fish. Pickled herring, a Scandinavian influence, is enormously popular, as it goes so well with vodka.<br />
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The most used meats are beef and pork, both served hot, or cold as an appetizer. Organ meats, such as tongues, harts, livers and kidneys, are cooked in soups, pates, baked in pastry, or made into sausages. Lamb and mutton are a recent fashion brought from the South. As part of Georgian, Armenian, Azerbaijani, Uzbek dishes they are very popular now.<br />
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Poultry and game - chickens, duck, goose, rabbit, pheasant, quail, grouse - are reserved for festive holiday roasts and stews. They are presented nicely, and grace the holiday table. Organ meats are also used. Chicken liver mousse is everyone's favorite.<br />
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What really sets Russian cuisine apart from the rest of the world is it's extensive use of yeast dough to make all kinds of bread, filled bread, pastries, pies, rolls, etc, baked, fried, boiled. Vatrushki (cheese pies) for breakfast. Small piroshki with meat and vegetable fillings as a part of the appetizer spread. The soup is usually accompanied with piroshki with a filling that compliments the soup. A meat or a fish pie can be a main entree at a family gathering, or one of the dishes served at a formal dinner. To finish, hot tea with sweet pastries and fruit preserves.<br />
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<b>Assorted meat selyanka</b><br />
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There is no recipe for this soup. It can be made with anything.<br />
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In the old times, selyanka (means "village girl") was a soup made with a hearty beef stock, the meat used to make the stock, and any pickled vegetables on hand. 19th century restauranteurs dresses the girl up with tomatoes, olives, capers, and fancy smoked meats, and they called it "assorted meat selyanka". Still, she didn't lose her rustic character. Anything goes. If you serve a cold meat plate at a dinner party, make a selyanka the next day. It will show the meat leftover to their best advantage, and it will cure the hangover, if any.<br />
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After you invested time and effort into making beef stock, this soup comes together in minutes. At home, I usually make a lot of beef stock once in a while in my 8-quart stock pot, then freeze whatever I don't use immediately in 1-quart ziplock bags for soups, and in ice cube trays for sauces. This way, I have my "bouillon cubes" at all times.<br />
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Serves 6<br />
<br />
2 Tbsp olive oil<br />
1 large onion, thinly sliced<br />
1 cup roasted tomato sauce (substitute tomato paste)<br />
2 quarts beef stock<br />
3 medium kosher pickles, cut into small cubes<br />
1 pound assorted smoked or cooked meats and sausages (smoked pork shoulder, smoked ham, dry salami, summer sausage, frankfurters, boiled beef tongue, cooked kidney, Canadian bacon, smoked chicken, smoked duck), the more the merrier. If making stock from scratch, include the boiled beef from stock. Cut into small cubes.<br />
2 Tbsp capers, rinsed<br />
1 cup olives, rinsed<br />
1 lemon, cut into thin slices, to garnish<br />
Flat parsley leaves, to garnish<br />
6 Tbsp sour cream, to serve<br />
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Heat oil in a large pan over medium heat. Add onions, sauté until golden, 10 minutes. Add tomato sauce or tomato paste, sauté 10 minutes more. <br />
<br />
Add stock and pickles, bring to a boil, reduce heat to low. Add meats. Heat through. Add capers and olives.<br />
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Pour soup into hot soup bowls or small crocks, add capers and olives. Garnish with lemon slices and parsley. Serve hot. Pass sour cream at the table. <br />
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- Posted using BlogPress from my iPad<br />
<div class="blogpress_location">Location:<a href="http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10">San Rafael, CA</a></div>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-76094458892831451552011-11-07T20:01:00.001-08:002011-11-07T20:06:05.647-08:00All my favorite fall fruits<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5672470222274882370'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmZvYC-FsdRU6ej8Szv3wCenzIa276tD28qrdQ68rXXu9iF8dL0p9vQZWF-fbl6GaZRL91lE0h1wO1PfaECjjuVPsJ8I3IfdN1J64ioAQfjk8CaeALkKYesIgUc1CtRaUMZELUPo1xcE/s288/2.jpg' border='0' width='281' height='199' style='margin:5px'></a></center><br />
Now is the magical time when all three of my favorite fruits come together at the market at the same time:<br />
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<b>Figs</b> are going out, the few still available are overripe, beginning to dry out, but still delicious. At this point, don't use them for cooking - enjoy them fresh while they last, or, if you are lucky to have a large tree, dry some for the winter.<br />
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<b>Grapes</b> are at the peak now. Super-sweet, juicy and wonderful as an accompaniment to wines and cheeses, in salads, or just eat them straight.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5672470229878631874'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3n8TuYFrFpBKaph4iW1Z5wwdE-X8_oQMBdln_7EVpMQSNcS3s42xYTUz4icDrj5ZG3bazfSVYCcu74qauSa0MI65T4_j-eZJDRx3cjgTkGIwKQEnhPQHZtWkubhI_aN13W1pUqjxFlE/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
<b>Persimmons</b> are just coming in. My favorite Fuyu variety, that is not tannic and can be eaten still firm and crunchy, is good and sweet already. It's great sliced as a part of cheese and fruits board (think soft, sharp cheeses), sliced into salads, chopped into salsas, baked in a pie, or just eaten out of hand.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5672470231259181906'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffF63ptdi21jYd71rMLrgcoR9TPsMOAX0GF3xSbHo7bif2XZTNlcywDqJ5Osmn_UEAS2vAnAzbVR5wkf2QUJT9_76bf5n6Mk47xsgaKhonStWk-rvV8YmtFnGEshayhw1Z-w1NGxcpkU/s288/4.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
I don't even mention <b>apples</b> as my favorite fruit, they are too common, and everyone's favorites. But I eat a lot of apples now, when most varieties are at the peak: bake pies and tarts with Granny Smiths, Pippins, Honeycrisps, and tiny tart crab apples; slice Fujis, Honeycrisps, Rome Beauties, Empire, and McIntosh to serve with wine and cheese (lots of pairing options here), sauté Pippins and Granny Smiths to serve with savory meat dishes - poultry and pork work very well with apples; store some, wrapped in paper, in a box in a cool place, for the winter.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5672470240057545282'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6huLnhYMtgTESIJ2Y2FyLzbsKtOer-33wE_wD1Fkv3D9n3VnRLITffk5lYbxtaKDFvWX5nODoepsejf842b7N-kgGVqp7gGPVTxPwi2UO1Oc-CXvwolbeyb5YTS0wNZkjY4bb-N4mvbI/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-58978122557428632192011-11-04T21:24:00.001-07:002011-11-04T21:25:42.560-07:00Old cast iron pots restoration project<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5671362840093947538'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7bNVG6EGLgAvZF5eheiF8qavlNGwGnco4cLPfz7424UGU3ExJzMaVNhqUjCZS0B_FkW4dG_IbU5GQsJlESXmFglYkHGW9O4Wkij0FlaPCrGa_dlG1ZfuNHWOVZpogqoPaQ9TZSdQonM/s288/2.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
I got these old, dirty and rusty cast iron pots in a second-hand store for a few dollars each. From a brief inspection and an Internet research, it appears that the small one used to be a Cape Cod fire starter (they would fill it with lamp oil, soak a lava rock with an iron handle in it overnight, then light it and put it in the fireplace to ignite the firewood), and the large one was a cooking pot used over an open fire (the outside was covered with sooth), both about 100 years old.<br />
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I loved the shapes of the pots, and I wanted to use them in my kitchen. How do I clean them? <br />
A wire sponge and Barkeeper's Friend didn't achieve anything. <br />
Medium-grade steel wool showed me that there may be some metal underneath the dirt and rust, and if I keep rubbing, in the next 500 hours or so I will see more of it.<br />
A drill with a wire brush attachment blew a lot of rust iron dust in my face and cleaned some parts of the pots almost OK, but it couldn't reach inside the pots.<br />
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Finally, I took my pots to the local Porsche repair shop to be sandblasted. It took them a week, and they charged me as for Porsche repair, but the result was perfect, clean cast iron, stripped bare, beautiful dull-grey gun-metal color, and ready to start rusting again any moment now.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5671362849255788306'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDbuV3ksiq26ztGJwiPZ6LxaYiz_F_JdJCslLDixfKuv7E_ap3EDMU8jGAjiDzBaq7FAxrN2y0rtiIFNMPXBgS1hZvAEZL5eU0RUHl887si0MV31fTE3OdM8vPc2y3bg60as2uKF8-tI/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
Now, I had to act fast. I took my pots home and started the seasoning process righ away. <br />
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A layer of rendered bacon fat, brush inside and out, wipe, into 400 degree oven. Lots of smoke. Let cool.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5671362857950419410'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_W3id6b032pEBJs5FH5o2KoeEXEhbRX4d3yo_lPghvrU16sWZF2cfFj5ByzvnKRd7vy3b7LyjnJFRgaBiOEVzfXFbDSOkmsNKrohdZIrkZSHs0SCjzA_QSflyVmdxXZ-UD7EXtbEd7vU/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
A layer of olive oil, brush inside and out, wipe, into 400 degree oven. Lots of smoke. Let cool.<br />
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Repeat three times.<br />
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The pots are gradually developing a shiny non-stick coat of polymerized fat, turning from dull grey to reddish-brown to black.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5671362867142178370'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2kU9WVOn3ckxpF0Glmfp1kgyV4vEksZCRQ7K-HGFd5DqeDmBF3lJOA6tvlHmPkbD19gRWHzx7xTgXtFGkVXiFRCcMbfTtDwHLmFG_8kQLg_wK_MB2sqbL57fmfp-udodR1WVhkIjevg/s288/5.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
Now the 100 years old pots are ready to cook again. I already used the small one to cook white beans with bacon and chorizo on my gas grill, and made a mutton stew with onions, carrots, and rice, and a borsch, in the larger one, on the stove. Waiting for the weather to put them on the open fire. Or should I give up on the weather and use them in the fireplace?<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5671362873232603234'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bFnTZ8DZ9LHS44Ml3fo05DdD6HiuWAK3DEIQXbbVcAEtQFqpYN3aXqjRm3torRXvA-OVp_ya_1Zi5NPdTuNjtBr-h0wQe9cbO-fhO6164KjJ_HyjVz2nGd53PRONf4linqJ4rKdUuA0/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
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<br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-86162567835180684562011-10-17T17:47:00.001-07:002011-10-17T17:49:57.747-07:00Terrine of grilled eggplant and fire-roasted peppers with tomato confit<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627370441443730'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ51bXvTTClXhuRbK4j4NMMlfaPUOu3QEOUzJtOL8hoCeJ-T3fcEdBk_bYMUO7nsXffsH4q4nsb6W9zsIAN9Ov4CtKZ0ZGniPZdwkr6sEoCBaMN5Esy462xHE9yVeX7xvxnEIsMeshk4/s288/2.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
Good bye, summer!<br />
<br />
They are probably the last ones of the season, and I'll miss them terribly. But at this weeks farmers market an almost six-pound bag of slightly overripe organic heirloom tomatoes was $5, and they were of absolutely beautiful, sunny orange and red varieties. I had to take them home, and now everything I eat has tomato sauce on it. I also put away a couple of bags of tomato confit in the freezer for later.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627373996710402'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WTUw6QQB8iHWcLmfUfAtocneF2arAILP-ddeK-AETVOvF9OKnd0tNe0U6knuHQ43jkZAd0uh8j0ynYlOceiiThyrHPMon-mwn1qQmbMDtNYAl4WWqHyb8go0UQJVAuN6c838LVCZ8FU/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
<b>Tomato confit</b><br />
<br />
<i>Makes a lot</i><br />
<br />
1/2 cup olive oil<br />
1 large onion, thinly sliced<br />
10 cloves garlic, peeled<br />
5 sprigs oregano<br />
5 sprigs thyme<br />
5 pounds ripe (or slightly overripe, undamaged) tomatoes, or as many as you can fit in your roasting pan, cored<br />
Salt, pepper, red pepper flakes<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627383828977650'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NdmonOB2rbWJgS6MYxsGrGVZRwAKX8I7t7XU666Jo-b1sGkyYwdUR5XPxfJ3Q1YReoHWVu26JULmjgLN0D_9Fy4joqYPNBq0nY0N9scOErrVQBJrntA5gGh3WgbNFiUccHPfRxcT3XM/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
Preheat oven to 400 degrees.<br />
Cover the bottom of a roasting pan with olive oil, spread onion, garlic, and herbs in the pan. Place tomatoes on top of onion mixture, stem side down, fitting them close together. Season with salt, black pepper, and red pepper flakes. Bake about one hour, or until tomatoes char on top and blister. Let cool a little. Remove oregano and thyme. Puree vegetables in blender, working in batches, adding liquid from the bottom of the pan as needed. Store in a refrigerator, or freeze in locking bags or in ice cube trays. Use on pastas, eggs, beans, thin with stock to make tomato soup, braise fish fillets in it, or make my simple version of a vegetable terrine, while eggplants and bell peppers are still in season, and the weather is grill-friendly.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627385192301986'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zgnlorNTcwHwRsAJCpZlsIyWDxBG0sSR2oi_gV9ggkZAyXMxMbqpR0ZfN3JkeneW_LeNNd6iVlbhRrAp6hk6j91KCqneFrFUPowBwOY78eXxlutwPrVaOMio_t9hFgmG1jKxf2J_xfU/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
<b>Terrine of grilled eggplant and fire-roasted peppers with tomato confit</b><br />
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<i>Makes 1 4-cup container</i><br />
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2 bell peppers<br />
3 small Italian eggplants<br />
Olive oil for grilling<br />
Salt, pepper<br />
2 cups tomato confit<br />
2 bags unflavored gelatin<br />
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Preheat a gas or charcoal grill. Place peppers on the hottest part of the grill, char on all sides, turning occasionally, until almost all the skin blackens. Place in a covered container and leave until cool enough to handle.<br />
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Slice eggplants lengthwise 1/4 inch thick. Brush with olive oil, season generously with salt and pepper. Remember that the vegetables will be served cold, so stronger seasoning will help them shine. Grill, turning once or twice, until soft and nice grill marks are created.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627391721843218'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1d1XdB75UZgf8wkeHCELWXoqJz8_2xzoSYDxGgygUBUGwkZDqitnG5UwW59JJuvqYAJjZBlFKaqcLfJNxqU22XAveWklL3NJe-84rJab_GoIll6akVyUZsBHHtFJrE7Nzn0VkksoZug/s288/8.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
When peppers are cool enough to handle, remove the skins - they should slide off easily - and cores and seeds. Work over a bowl to catch the juices. Slice peppers lengthwise.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627394637621666'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenc25xSEuyD45hGuuwR55Mg8qD30IBVI08Ga8trMwwBmIwuwtv07aXHJY6jQMDA_c6akaVYvEt33mGirzlaysE9bdHzB-SnHGXnfGrcve5_wPrdC7PLC4PDMI58wALMkBkqITWQ7I_04/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
Line 4-cup Pyrex container, loaf pan, or terrine with plastic wrap. Put a layer of eggplant slices on the bottom, with the best grill marks facing down - this will be the top of the finished terrine. Top with a layer of peppers. Repeat, finishing with a layer of eggplant, with the best grill marks facing up, in case you decide to serve the terrine in the mold.<br />
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Divide tomato confit into two roughly equal portions. Bring one to almost boil, add any pepper juices to it. Sprinkle gelatin on cool confit, let sit two minutes. Add hot confit, mix well. Pour tomato-gelatin mixture over the vegetables in the mold. Pierce in a few places with a bamboo skewer, to let the tomato flow under and around the vegetables. Cover and refrigerate overnight.<br />
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Turn the terrine over to a cold plate, remove the mold and plastic, slice to show the colorful layers, and serve with more tomato confit, if desired.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5664627400480706914'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyv_q9cSYv0PgW09UKQAxw_BC_Oa3jDqZsyrdqR53mISeoxewezANvcde3D58uTVQ7cVDQIAX95NQiYEMC13EvYB-tOdNRsCsY9nai9pZSFdKJbntNLJwIvG7urcD4TQO6mv8wNiYT7tU/s288/7.jpg' border='0' width='238' height='281' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-12397607180968272472011-09-27T18:17:00.001-07:002011-09-27T18:20:04.241-07:00Slow burger<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5657213526156030290'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmSyxJCT-0pvA2gO_3cSzEEqPzjWpg5unJJEsyiBaaFLUfGRXDOZ6AQ1PHF3LCabICOowBLSRDYUZHFvUNoOD0E5hm-AK4en-z-wehs8xCz05grluyg1CCUPwcR-VsTs6loZmGlVG9Sk/s288/2.jpg' border='0' width='281' height='189' style='margin:5px'></a></center><br />
This Marin Sun Farms grass fed burger sits on top of a pile of wild arugula, and a thick slice of heirloom tomato. It is garnished with sautéed crimini mushrooms, sharp cheddar, grilled bacon, marinated red onions, and fried sage. I skipped the bun and fries - why bother? - and ate it with knife and fork. Tastes like meat.<br />
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<b>For the burger:</b><br />
1/2 lb ground grass fed beef<br />
1/2 tsp Worcestershire sauce<br />
Sea salt, fresh ground black pepper<br />
Olive oil for the grill<br />
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Season beef with Worcestershire sauce, salt and pepper. Shape into a ball, then flatten on a cutting board to about 1 inch thick burger. Make a shallow depression in the center to allow for expansion while cooking. Preheat gas grill. Oil the grill, cook burger over direct heat, covered, 3-4 minutes per side. Add toppings and cheese for the last minute of cooking.<br />
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<b>For marinated onion</b> (makes about 1/2 cup, keep unused portion refrigerated for up to a week): Slice 1 small red onion into very thin rings. Rinse under cold running water, drain. Season with a pinch of sea salt. Toss with 1 Tbsp sherry vinegar and 2 Tbsp white wine vinegar. Let sit 30 minutes at room temperature.<br />
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<b>For fried sage</b>: Heat 3 Tbsp olive oil in a skillet over medium heat. Add 6-8 large sage leaves. Cook until crisp, 3-4 minutes, turning carefully with tongs. Dry on paper towels. Use to garnish grilled meats, soups and salads. Cool and reserve the aromatic oil for use in salads.<br />
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- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-49259207692767192632011-09-16T19:35:00.001-07:002011-09-16T19:36:39.893-07:00September fruit, cheese and wine pairing<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5653151368444903714'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPDU9L2eu7wWgI935SnfqrWrLgYnQ6r2Bq3xypQSl-q6oxFT9WvacllJF3X7N_X1ESQ7l2gEM1cA3BQ3KcAemzMjp-CIc8i5iV16U6630oFzTyAhq_NYPyBMM2t7fIiuCOAZLlgs6s6M/s288/2.jpg' border='0' width='212' height='281' style='margin:5px'></a></center><br />
<b>Fruit: Black Mission figs<br />
Cheese: Chevre rolled in fine herbs<br />
Wine: Beringer Knights Valley Alluvium Blanc 2008</b><br />
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Summer, I'll miss you! Long sunny days. The pool. Grilling in the park. Sitting outside on a warm evening, with the stars above me and a glass of chilled Sauvignon Blanc in front of me. Heirloom tomatoes. Bell peppers. Spot prawns with mango salsa. Peaches, nectarines, pears, melons. I'll even miss the zucchinis, no matter how tired of them I feel now. But most of all I'll miss the figs.<br />
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You just cannot get figs out of season: they have to be picked very ripe, they don't keep, and they don't travel. The season is short, and it is now. <br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5653151395642671362'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWLwK89WBYOgZzLf-9g2poDPd-PXx1r7sYTRKxjpw-FOLEvlZlN5xluaJsqKVnqdIzuhF-NphkxVUzjhzm9v6aBdx7bOd_GgRmpyElZUaZpybGHh2AtBkOb-CxvdKkoqwWJkBuGH1COA/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
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Like all fruits, the only food created by the nature that was designed to be eaten, figs are great when you just eat them out of the basket. However, they really shine paired with cheese and wine.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5653151472836334386'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA0AlXA5GPhTll-KXx4MXoOQB682VCckV5Y54jM8l0-0WuS9Xshd2IyO46H9zxnVM0zVYb9i0ecGO1obNb-FeB3svhppIRtbcK4xWOfP-f6fUFpf7lRwrbJQWjIHtAT74EbyO8bCcBmU/s288/4.jpg' border='0' width='281' height='194' style='margin:5px'></a></center><br />
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I have selected Beringer Alluvium Blanc for it's fruitiness and chewy texture, not unlike my figs. The wine is deep golden color, it smells of exotic flowers and sweet citrus, and the taste is lush and tropical. And it has a hint of fig! Composed mostly of Sauvignon Blanc and Semillion grapes and aged in oak, it has a creamy start and a long, spicy and herbal aftertaste.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5653151482648315394'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNVPOorm6_x-5W8QfzVE_EfaeMfcU22hmw0MGX4kPSlUyvtjQuH8z_vn55G9GJATfthyphenhyphen9X_UmwD04ZOp2-yqCXW5dTxov7UOVDPGIfOhBxVRi-mps0783bZSD9h1i_mBKjrhnjrR3K0Y/s288/5.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />
A soft goat cheese is a natural partner for the figs. Usually, I don't like any flavorings on my cheese, but for this pairing I picked a Chevre rolled in fine herbs, to honor the herbal character of the Sauvignon Blanc in the wine. And the wine supports it perfectly!<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5653151487192026898'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfG-s5LG614BtSij8hb1YBRtqztHD2MR2S8wEWK1Q1Wy7Hfc_1VT09IU0xtkdpt6uqI7BcU4Xx0uQZuamY5a9bdgq76gZtCpouqdq4zrvtrVKypFKZGC2Rkb1oAsBqF9leYrPUKBQUUDw/s288/6.jpg' border='0' width='281' height='181' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,%20CA&z=10'>San Rafael, CA</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-34708080348311168242011-09-11T17:01:00.001-07:002011-09-11T17:02:52.928-07:00Market find: candy stripe figs<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5651256387550294226'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcoDvq3vTYBpoj1eVGZWSKgR0fBXL_Sxs2o4DPzCSduVxrnqp6Ybwl8EZmWFxMJNdc3y2J7rTiuMFpxnXLl1osbZC2jqZO0HOgC0yw2DILsG9YMLKz3SZUsYxNyEqFuvjAG9YPAoiFoY/s288/2.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
These pretty "candies" come from the farmers market and are actually a variety of figs, properly named Candy Stripe. Lighter in flavor than popular Black Mission figs and with a hint of citrus, they go well into sweet-savory dishes.<br />
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Quarter them for arugula salad with almonds, figs, and sherry vinaigrette; or cut a cross on top and insert a dab of goat cheese, season with a drop of honey and fresh ground black pepper; or wrap them in prosciutto slices; and enjoy the flavor of the early fall.<br />
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<center><a href='https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5651256395172117282'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9d6XwBdD3f0nWZNvZlzUstx_mNmZZ80icHzmcxHWSEKs4TWTv6nUV5VD7X0I1jENIPxcGlagz76EkwvdtrODkPyVOdBu5iXcv0BwD-eBx94zXxwqOk8f6OA1JlCriLaXGlhrwjLOQgg/s288/3.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
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- Posted using BlogPress from my iPad<br />
<p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=San%20Rafael,United%20States%4038.018439%2C-122.571337&z=10'>San Rafael,United States</a></p>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com1tag:blogger.com,1999:blog-2391689639566565886.post-10842328920104119232011-08-22T21:51:00.001-07:002011-08-22T22:21:29.070-07:00Shooting vegetables: Garden photography class<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909403243908978"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LSMQKk9fhhdseEzZQ6_Ditraj3zZ3BguVtw3zatXhvlMmzhHDteqRcozZRrHukfTKpiFmzMJlqjp_CiwDkSHeH5bsrZJpxACr8x5SscXbM6rhnEENiVp9bJstgs0Vu4KKnilarLYRMM/s288/2.jpg" style="margin: 5px;" width="281px" /></a></center><br />
On a beautiful August day, when summer vegetables look their best and the vineyards are heavy with grapes getting ready for the harvest, <a href="http://www.kj.com/">Kendall-Jackson winery</a> invited a local <a href="http://www.photographydesign.com/index.htm">nature photographer Leagh Wachter</a> to teach a photography class in their extensive vegetable garden and on the demo vineyard. The garden photography class was designed for those who are not content with just sipping wine and sampling fruits and vegetables, but who also want to capture their beauty. Of course, I am one of them! Having found out about the class at the last moment, I managed to get in.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909415987652722"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZjPlMoXJZM-1r6Ig-iym7-i3PI-d6gOiAWnf83hvrPCuSfRyAk0twExIssK7-TeXI8cobQriCuQU3vkk9WDlXzkOThgiFbGqAbU2hhcxkDaLyO4eruxy0MDtj77Axjv6ESEgQ88tDes/s288/15.jpg" style="margin: 5px;" width="281px" /></a></center><br />
I said it was a beautiful August day. Well, it was a good day for photography: the morning fog lifted a little by 9 am, but the sun never came out; it remained overcast (and cold!) all morning, giving us perfect diffused light for the duration of the class.<br />
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I arrived partially frozen in my convertible, and was greeted, together with other students, by Leagh, winery's estate manager Robin, and Jack the cat, who, despite his impressive size, moves very fast, and is difficult to convince to pose for a picture. It wasn't a wildlife photography class after all.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909429155389394"><img border="0" height="190px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6ysixt9m41zHDJfUEhaOv-KE_XX-5Ujgjdeshp_81FG7bHwcKswVzyoEpcY8lPwE0ezIb4dnpFZF86w_LgITkjCQEuqPGHdIuvb2rksfA3j9iyeVD5DWJQEO_OCIcUDeBxrSKvvdUnw/s288/3.jpg" style="margin: 5px;" width="281px" /></a></center><br />
Behind the tasting room, on the outdoor patio, the kitchen staff had just started fire in their pizza oven. Later on I watched the chef taking temperature of the oven - it was 880 degrees then. In the morning it was just hot enough to help thaw my frozen fingers in front of the wood fire.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909440224227010"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VES-w-WwKPIgd65hDqe4k3bD-3RGrjQGk8gBLguB2djHmL5tx7nIN1rT5GFYXeIx5BDB_IpccOSuoxiCt6vdwjHUQN7z3r9TzBO9qzRaFYiDpQ7yTLZkyGeJX3ZAYeL4vUUdjYLzDs4/s288/4.jpg" style="margin: 5px;" width="281px" /></a></center><br />
The day started with a sip of Kendall-Jackson new partially un-oaked Chardonnay, Avant, which they pare with fried green tomatoes topped with goat cheese, to highlight the tart and creamy aspects of the wine.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909449216858994"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O8tH03hF4DXa4U00xsj2i09K4IXhiaNH8B5vAdwJkIdsOc62WK0y_0ceH2Vf62ZrSvM6Ci8TGAiM2EwTFMk16zs_x7EJD65YNsk_UbZJEO8gXd1F2HOC4C7y9bAQP4GyMHIi2xi7mJM/s288/5.jpg" style="margin: 5px;" width="281px" /></a></center><br />
Then Leagh gave us a short lecture on specifics of outdoor lighting, sharing tips on when to shoot (early morning and early evening light are the best), how to select the light angle, use a diffuser (a cardboard frame filled with semi-transparent parchment paper) to tame harsh afternoon light, and a sheet of white paper held in front of the subject to fill in. He handled us printouts illustrating the same subjects photographed in different lighting, with different depth of field, and different composition.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909470582873266"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxDeFHZtEikKsAYNJXuGkDp6lWeuKUTbxab5O1DCBxX94sJXLsG7RvecencfZOYjsuw_udT7KOjgr90MPKJn0KIzECu7WlINGH7DivBPFPQatiY2dFXQ7oJSJCQ7yQcyhAfubA9xwRXo/s288/6.jpg" style="margin: 5px;" width="281px" /></a></center><br />
After that all 25 of us, with our iPhones, point-and-shoot cameras and SLRs, were released to roam the garden and the vineyard. Leagh would go from one student to another, giving advise and ideas what to try. <br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909485085429394"><img border="0" height="281px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YKgACdVlsrOvvRcYCh3WtKc_DNA1-pBx7bInB72frFDHALOscIHSmBN-zwpxyj8jfRvrTzDoPVM-D-DidA6h94Y-MR2zUUrAloHlieOb8mJnh-hUDSWXi0R-S1-3_niGcU0hty0fwEI/s288/16.jpg" style="margin: 5px;" width="187px" /></a></center><br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909499909334738"><img border="0" height="281px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJr7OwpJhXWGkncHP09GGstBFd9LgiLZMTxGPGZFIEQQJ_Jo60FdWL-BMsC4S3okRSCkbtLYBErAk5S2zidXFQWhyphenhyphenVY3xBh9YeW5p1yjkGnfPnkK42ROhQ_SnnobWh6PR5wxq30ZQXsk/s288/7.jpg" style="margin: 5px;" width="187px" /></a></center><br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909507997004834"><img border="0" height="222px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYERg5TCEgzdhKK4a1eiWQycPdqmNOKK3yiB_IOrODsasSN271kH6CBld3OpIE5-ePizXAkT7c9P7rNyTFVz2XWLst5xHWyk5VVBiQ66UHZf9SCn53VHAGjebtlM8IU-09aGj2NzzdrMU/s288/8.jpg" style="margin: 5px;" width="281px" /></a></center><br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909516062129890"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EO3GSLzxFZqjJUf3miDw54cbWfnEkdfM8hHPaVhAHK8vGdptSMVxi29WHWWX-bArGxHQldBuSWYMIEe4Serq9vQUtFk2ghXGwz5SEVQFZbBGenMvCojNGd8NSFcum2Osqws26S-9YYQ/s288/9.jpg" style="margin: 5px;" width="281px" /></a></center><br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909525176900290"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpvyLCJMW3ENEbPiYhG23vRXH7j5zLdqRWYahiAvjXd-kZCBnw-NqXLjjahJqUTSVyegiDvFpowejQXm9Jkbvpi2tjnCIYnmNAuaQHqGc3IVR3kIJSR165LY50oueVmWxPxyD9v9eBz4/s288/10.jpg" style="margin: 5px;" width="281px" /></a></center><br />
Two hours later, we gathered for another wine and food pairing. The winery's culinary staff pair their Monterey county Pinot Noir with brick oven pizzas with roasted tomatoes, either vegetarian Margherita, or topped with sausages, artichokes, and mushrooms.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909538389921330"><img border="0" height="222px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrIJHduaPM1_hpqZ9QVO_DfyCz8ULCkmq_PYmhjS0W5OJLaVL_4IC_eMrenWfpVUJC-pfGZU8ey2ugxtMfLIwW5GUYkV9gAlsdKzWzlWXhqJ5ex39ftxD7CkBlVCl43JM_zayVgJ9TSw/s288/11.jpg" style="margin: 5px;" width="281px" /></a></center><br />
Kendall-Jackson people are obsessed with heirloom tomatoes. Half of the vegetable garden is taken by 175 varieties of them, arranged by color, and the next weekend they have their annual heirloom tomato festival. Sadly, this cold year was not the best for tomatoes. Most of them, except the cherry varieties, are just beginning to turn colors. The rest of the garden is organized by flavor profile, grouping together vegetables, fruits, and herbs that would compliment the same wine.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909545057180114"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3KDUGoRhC7Wk68wnxBjRO2GJem-H2j6Edrf6EoFhQpScJubFiJDtyrPP5FgVEs3S3ULCgp9ZJzVXzCIHwJM1y6QYYv5HKJiq64_AFCDb0i7u420wIaq3z0gx0CB7bugnvYxhUdQoCnM/s288/12.jpg" style="margin: 5px;" width="281px" /></a></center><br />
After the class some of us went for a complimentary wine tasting that the winery threw in with the class, others continued experimenting with picturing vegetables and grapes.<br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909566464665378"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnYgukna_vtYQKKE5wYMR1l-YIpC65epz_4epesYRvx7J74YMl2GPRGB_NWoM5ejO64-Bqq1pY5stsFaEBejjVRTI2HIdLDoxBtQFsnpwTtZRt7d6XXROuNKwYkWXPlJluOdYh5XbtjE/s288/13.jpg" style="margin: 5px;" width="281px" /></a></center><br />
It felt like a very relaxing experience, and i was delighted by the opportunity to see and picture my favorite foodstuffs in their natural setting, but I was nearly exhausted after all the hours of hauling my heavy zoom camera around, kneeling, crawling, bending and twisting, trying to get close-up and the best angle. <br />
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<center><a href="https://picasaweb.google.com/100079537127522866810/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5643909573971918882"><img border="0" height="187px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZCSdVyHEOrAqr1PRoX-rewQydqoXVjBkwhqvRt_pMYD3rtnHPGv2EC8lmfd7c-w03b9vRXGeqam-020gKAv9UoKtj2Qcatsx3s2XDmlBIrZlW0h7XlotbfgCNbDY4LtdqxFUUYc_QPY/s288/14.jpg" style="margin: 5px;" width="281px" /></a></center><br />
Now I am looking forward to the next class in fall, when the vines will turn colors. Please, don't let it rain then!<br />
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- Posted using BlogPress from my iPad<br />
<div class="blogpress_location">Location:<a href="http://maps.google.com/maps?q=Santa%20Rosa,%20CA%4038.018440%2C-122.571301&z=10">Santa Rosa, CA</a></div>amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-29121576514003091252011-07-25T20:30:00.001-07:002011-07-25T20:32:51.551-07:00Gazpacho, because it's summer<center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5633498327419881634'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTiqqHFrwQfO3RrupAZwDS0wFTHF6Gk6oaOO5G6YuEmi0L-2XWhv8GekoREHgGE8VtJKasCOVeW8g1BVrpa6OgaswytNdLOjO55j-XKWogIHt3_CDHhvbt8-XYZZMfBnTFgGvIC-X2I8/s288/2.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
This simple cold soup is the symbol of summer. Its taste depends entirely on the quality of the vegetables. Only at the peak of the summer you can get the super-ripe, sweet, aromatic tomatoes, delicate Persian cucumbers that do not require peeling or seeding - the entire cucumber is delicious, - and juicy, tasty bell peppers.<br />
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When I don't have all the ingredients in my garden, I go to the favorite growers at the farmers market, and try to get a taste before I buy. If each vegetable tastes perfect, they will blend into a delicious refreshing bowl of soup.<br />
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<center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5633498342398246146'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoJ2nS5PQX-tAGoQf9V8aJbX2naPw4fquMJcBRqTR1bINieCxcOWp9VNn-w3cO8rpm8-xTuPda-vPwEr8MHGh1q_vNbDUhKI81kKq-Mvkj47C1AHhMk5PxPtLFpuNF6zGC1SHHf05p-k/s288/3.jpg' border='0' width='281' height='266' style='margin:5px'></a></center><br />
<b>Gazpacho</b><br />
<i>Serves 4</i><br />
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1 large or 2 small bell peppers, seeded<br />
2 medium ripe tomatoes<br />
3 Persian cucumbers, unpeeled<br />
1 Maui onion<br />
3-4 clove garlic<br />
2 cups tomato juice<br />
1/2 cup olive oil<br />
Salt, pepper, sherry vinegar - to taste<br />
Basil, parsley, or other herbs, to garnish<br />
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Chop all vegetables. Combine with tomato juice. Puree in blender, working in batches; I like to leave some chunks for more interesting texture. Season with olive oil, sherry vinegar, salt and pepper. Refrigerate 2-3 hours. Garnish with herbs and serve.<br />
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<center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5633498364678950434'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWewwrypzNnLFP2GaAH67bBoLXl_6bv6THmcglxgZ6vsPYGdBZaKb_AnRmvAGSoKwGIhxSviEvedtNGCEf0FC8eb42Rkgo-6-Lr9gsEqU3YlwnWzWHpRRsSVArfDfzRixKOWBq3HPw2I/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />
- Posted using BlogPress from my iPadamarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-4013012446806193382011-07-22T19:28:00.001-07:002011-07-25T18:07:51.161-07:00Grill everything: Fish<br /><br /><center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5632416931956418642'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXTrVUOChlrk1T7XAmm5U148et_MaXxduN_fVGMCudtPGRNxeGvuIYWCTO3KquH8n8ZJufMWDdeB4RUeKNfoImhnPMfgf-8uxqZSN8Er8uCXKdWeQgO3iT3FhPCCequOT5JN0h8Ovm2A/s288/1.jpg' border='0' width='281' height='167' style='margin:5px'></a></center><br /><br />Nothing makes as quick, easy, tasty, and healthy summer meal as fish on the grill. You can create any marinade, seasoning, glaze, or sauce to add more character to your fish. I like to use lemon, garlic, and herbs with olive oil to marinate the fish for a Mediterranean flavor, soy sauce, ginger, and brown sugar glaze for an Asian accent, lime-mango salsa for a tropical twist. <br /><br />However, if the fish is good and fresh, it needs no enhancement beyond some sea salt and freshly ground white pepper to bring out it's natural flavor.<br /><br />The three problems that hold people from grilling more fish are:<br /><br />1. It's expensive. I know it is, and it's getting more expensive very day, with all the rules and regulations, overfishing, supermarket profit margins, etc. We have to be flexible to still afford the fish. My solutions:<br />- buy from the fishermen. The local Pacific king salmon in season is $9/pound from the boat in the marina, $10/pound in the fish market in the marina, $11/pound in the fish market 100 yards from the marina, $25/pound at Whole Foods. Buying a whole fish to split with your friends is a good excuse for a party.<br /><br /><br /><center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5632373577625307458'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ZS4-ADhTO2ZkhRart-0DJN9xaANolopiN2ALVT2DFd0mNTm-KGnzivGXT8pkaYxCnXcUD7iQd_tWMZEZ3hFN5wp_61zU-xhyhHOz6ZlTQnoeLT15DwOVnPkrTzp6vZo1bmsVvof1Qg/s288/1.jpg' border='0' width='281' height='206' style='margin:5px'></a></center><br /><br />- watch out for sales; my local Safeway got an overstock of Copper River salmon, and they were selling the fillets at $10/pound today, instead of their regular $24/pound. Of course I got one!<br />- buy what's in season; at peak season for Alaskan sockeye salmon, a whole fresh fish (3-6 pounds, totally manageable for a larger family or an individual with some room in the freezer) was $4.99/pound at Costco.<br /><br />2. It's easy to overcook and make it dry and unpalatable - just watch your fish, as soon as it flakes and is opaque throughout, it's ready to go. Don't waste a second. Most salt-water fishes are safe to eat raw anyway, so it's better to err on the undercooked side.<br /><br />3. Turning over and taking off the grill a tender cooked flaky fish can be tricky. It tends to stick to the grill, fall apart, or both.<br />- Make sure the fish and the grill are well oiled to prevent sticking, and the grill is very hot.<br />- Don't move the fish until cooked on one side and ready to flip. Flip only once.<br />- When grilling fillets, place them on a very hot grill flesh side first. After it's seared, slide a wide spatula under the fillet, parallel to the grill ridges, and quickly flip it to the skin side to finish cooking.<br />- Tie fish steaks into compact round shapes, and use a wide spatula, parallel to the ridges, to turn and remove the steak from grill.<br /><br /><br /><center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5633461502089490898'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuDW3skg6Zb7UtTy90IZa_quMVkb0S5M78MsQQm1srcioQesZjYvBDRXG0LSgGBHpptzbfFFSY37k63XYrtHksBUoFFEzfnHNkX8VUG2j7Mk3XudI87gs0cebKWGHuXG4ERZtRH_ZIcs/s288/2.jpg' border='0' width='281' height='208' style='margin:5px'></a></center><br />- For a whole fish, leave the scales on - the scales won't stick. Remove the skin with the scales before serving.<br />Or wrap the fish in grape, banana, or lettuce leaves. The leaves will char and add to the flavor, preventing sticking at the same time.<br />Or place thin lemon slices, kaffir lime leaves, or rosemary and thyme sprigs between the fish and the grill - same as above.<br />Or use a fish basket. I found out that even well oiled non-stick baskets stick badly, but it's much easier to free a fish stuck to a basket than one stuck to the hot grill. <br /><br /><center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5632416940397033458'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Gu0VjW-oSDr_GG14_bsbmTLuHpsfGT5UAPmxDIl7RPcKN3693yRxz5FIrA5Ee2yEytaKxzY2KRiFNi1-ghcpzheM4Gb3ZjER7qUmeOZOl1Th8EeullMARPfxoT_DnMxxlkCaacchivQ/s288/2.jpg' border='0' width='281' height='198' style='margin:5px'></a></center><br /><br />My favorite fishes for the grill are:<br /><b>Whole</b>: all trouts, sardines, mackerel, red snapper, Thai snapper, pompano, stripped bass, sole, turbot.<br /><b>Steaks</b>: salmon, sturgeon, Chilean sea bass, halibut, dorado (mahi-mahi), tuna, monkfish, marlin.<br /><b>Fillets</b>: salmon, halibut.<br /><br /><br /><center><a href='https://picasaweb.google.com/polina.antonova/AndThenWeEat?authkey=Gv1sRgCMX_jeW_ip7GTw#5632416954217066338'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0SxdE898TvYT_c6D5AYbkp6mH-UtXLc8iaE07anfOBa8ZzLoYjfl4bfOhURul96Nq-qesukQJ5i07w15Q9Dx2W24lWNaZ7lQS_tG5yF8H_xHTp7PDFI0OKoxaGUxd-Us2wFXZOBd6U4/s288/3.jpg' border='0' width='281' height='128' style='margin:5px'></a></center><br /><br />Fishes that don't work for me: tilapia, all kinds of sole fillets, catfish, cod.<br /><br /><br />- Posted using BlogPress from my iPad<br /><br />amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-26652221506641348972011-05-28T15:43:00.000-07:002011-05-28T15:43:45.102-07:00Grill everything: Whole chickenInspired by my success with grilling cut-up rabbit, and by Chicken Chimehuin recipe in <a href="http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545">Francis Mallmann's cookbook "Seven Fires"</a>, I now decided to grill a whole butterflied chicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVsIt6xY_kHr9c7KPFivrVnNziVf4TITEKbGqpbqSMewNVTAJXm3WXNy9-jvUydC69sch5sYVCkzI7y1L0OtH87s1MYo4tcDVmN3jhcSvWC36BtZUASStljB3ijv2tXDeZ-xBclaOWnE/s1600/Chicken_on_the_grill.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVsIt6xY_kHr9c7KPFivrVnNziVf4TITEKbGqpbqSMewNVTAJXm3WXNy9-jvUydC69sch5sYVCkzI7y1L0OtH87s1MYo4tcDVmN3jhcSvWC36BtZUASStljB3ijv2tXDeZ-xBclaOWnE/s400/Chicken_on_the_grill.JPG" width="400px" /></a></div><br />
The recipe calls for a 2-3/4 pound chicken - they don't make these anymore, not in North America. Last time I looked in the supermarket, the organic chickens were 6 pounds and up. That time I needed a small chicken for roasting, and I didn't specifically care for organic, so I asked to bring me a few conventional ones in a hope to find a smaller specimen. They were between 6.5 and 7 pounds!<br />
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Now, this monstrosity would be very difficult to roast evenly, and it would never grill, no way! It can be BBQ'd slowly, but this was not what I was looking for. Mallmann's idea is to recreate gaucho cooking over wood fire, and he is a big enthusiast of grilling on the verge of burning, adding flavor interest with charred patches on otherwise perfectly cooked meat. Grilling simplicity, and charred, rustic grilled meats appeal to me. I sure wanted to try this. But if I attempt to lightly charr a 6-pound dinosaur that is about 50% fat, it would be completely burned on the outside and rake of burned chicken fat long before it's enormous breasts come close to the desired temperature.<br />
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I needed a real chicken! Now, I happen to have friendly farmers who raise chickens underfoot, and they would get me one of the right size and superior quality, she would even have a name and a life story - if I called them a day before, and then drove two hours to their farm (and two hours back, if there is no traffic). I'll do it some day. But this time, I didn't plan ahead again, and I needed the chicken today.<br />
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So I did the same as I did when I needed a roster: the smallest supermarket chicken that I met recently is Trader Joe's kosher chicken, and it'll have to do this time. The smallest TJ's kosher chicken that I found was a little over 3 pounds. It's obviously the same breed as all other commercial chickens, as it shares the same traits: unbelievably huge breasts for it's size, and a lot of internal fat. Also, because of some specifics of the kosher processing, it's hairy. I mean, they cannot just plunge the bird into boiling water and then use a machine to pluck it. As a result, there are always some feathers left. So expect to spend some meditative time with the tweezers finishing the epilation job.<br />
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Anyway, with most of the fat and feathers removed, my bird was approaching the desired weight of 2-3/4 pounds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvEEdKQp2AbYrRJXwyN_FDgScYDauG1Zn4G-aL8B88vIzS67MxLeg2Cx3AyKPbb5qSQ3HjBzR5T1LRUmrU2RtKx8lJto2ybQm_ktPLBf7fuGPArMXfh1sWY8Ep0iuXXINEpwzjO7WqvQ/s1600/Chicken_Batterflied.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvEEdKQp2AbYrRJXwyN_FDgScYDauG1Zn4G-aL8B88vIzS67MxLeg2Cx3AyKPbb5qSQ3HjBzR5T1LRUmrU2RtKx8lJto2ybQm_ktPLBf7fuGPArMXfh1sWY8Ep0iuXXINEpwzjO7WqvQ/s400/Chicken_Batterflied.JPG" width="400px" /></a></div><br />
I cut it through the breast and flattened it the best I could. The breast was still protruding, Holliwood-style. Than I made a paste of rosemary, garlic, salt, pepper, and lemon rind, and massaged it into the bird, carefully lifting the skin and spreading the mixture between the skin and the meat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBwnBD_BEH0Ld8rl8hZgbc6DNOHlEbMZo_jnd27rIYTbZFzNjx9UzDrpwsslJOwj-jXlrfbfHsmcrdsU1wxNY4tLWk5ZVTLj59t0Iki-T7GetEcOwH91wTrCzdhRyXrU_l2j2kCOILYc/s1600/marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBwnBD_BEH0Ld8rl8hZgbc6DNOHlEbMZo_jnd27rIYTbZFzNjx9UzDrpwsslJOwj-jXlrfbfHsmcrdsU1wxNY4tLWk5ZVTLj59t0Iki-T7GetEcOwH91wTrCzdhRyXrU_l2j2kCOILYc/s400/marinade.JPG" width="400px" /></a></div>I heated the grill on full power, then reduced the heat to medium, brushed the grill with olive oil, and grilled my bird for about 15 minutes per side, bone-side first, putting out the flare-ups that occurred regularly - I thought I had cut off most of the fat, no?<br />
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The weird shape of the breast-forward chicken does create a problem: the legs were well cooked and beginning to burn long before the breast was done, so I covered them with foil for the last ten minutes of cooking.<br />
Finally, it was done as desired: moist inside, 160 degrees, charred patches and golden-brown outside. Served with olive-parsley-garlic sauce, which is a green slurry of finely minced parsley and garlic in olive oil, as the recipe suggests (I couldn't resist doubling the garlic and adding some red wine vinegar to the sauce - it's so much like chimichurri!) and preserved lemons.<br />
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It's good, and I'll do it again. But the next time, I'll do it with a real chicken.amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com2tag:blogger.com,1999:blog-2391689639566565886.post-70690854345968647442011-05-28T15:21:00.000-07:002011-05-28T15:21:05.858-07:00Grill everything: RabbitNow, who told you that rabbit tastes like chicken? They either never actually tried rabbit and are judging from the similar size and shape of the parts, or they only tasted it in one of those preparations that cover up the delicate flavor of the meat with a lot of sauce and spices. Rabbit tastes like rabbit! If i would compare it to chicken, I'd say that rabbit tastes like chicken should in the perfect world. It has delicate meaty flavor that, depending on the animal's diet, can sometimes be distinctly sweet. Also rabbit meat is naturally lean, so it's good for you.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNQOPHkiT1P3WrPGLA8AwlUhnh3EboRVnafCOl4wG0mNwbi4aB4dRKPKy1hdozv2T9pekqjtKjwOjNut9zEkvHhpStRD75KciNwgtdsciUJKk4-jctnjFDAON_wf22BTV5crTnUmqTnc/s1600/GrilledRabbit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNQOPHkiT1P3WrPGLA8AwlUhnh3EboRVnafCOl4wG0mNwbi4aB4dRKPKy1hdozv2T9pekqjtKjwOjNut9zEkvHhpStRD75KciNwgtdsciUJKk4-jctnjFDAON_wf22BTV5crTnUmqTnc/s320/GrilledRabbit.JPG" t8="true" width="320px" /></a></div>The traditional, fool-proof way to cook rabbit is stewing or braising. This is what I have always been doing too. Sometimes I would save the tiny tender flanks (belly), loins, liver and kidneys to add to other things on the grill, but the legs always went into the braising pot. They can be tough and dry if cooked by dry heat, especially coming from a large animal that's been previously frozen.<br />
This small (2 pounds) rabbit that I got from <a href="http://www.devilsgulchranch.com/">Devil's Gulch Ranch</a> was fresh and looked tender, and it obviously had been well fed, as it had some fat in it, so I decided to risk cooking it all on the grill - and it worked!<br />
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I got the idea of the marinade at <a href="http://www.jamieoliver.com/recipes/meat-recipes/grilled-marinated-rabbit-coniglio-ma">Jamie Oliver's website</a> .<br />
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I left out the honey: the meat is already sweet, why try to improve it? I cut up the bunny and rubbed the parts with a paste made of minced garlic, lemon zest and juice, rosemary, thyme, olive oil, salt and white pepper, covered and let them sit for 30 minutes or so. I preheated my gas grill on it's highest setting, then just before cooking I turned the gas down to medium and let some of the heat escape, so the actual cooking was done at 400 degrees or so.<br />
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The only secret in grilling rabbit (besides getting a young and fresh one from a good source) is that different parts cook in different times.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fyex5CmQuzQxo98iuwvzv4AZVjRmLbApDus4n3ioqswVX5N6hdjG7PO5BsvY8zj-AfAwjezSFFAeIxGwR5ve8nrsyERb8fynsfvUDzZZlnpo7FtwGNMGIU2bT7fGbQ-kmNZusNLxOZ4/s1600/RabbitCutupMarkup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fyex5CmQuzQxo98iuwvzv4AZVjRmLbApDus4n3ioqswVX5N6hdjG7PO5BsvY8zj-AfAwjezSFFAeIxGwR5ve8nrsyERb8fynsfvUDzZZlnpo7FtwGNMGIU2bT7fGbQ-kmNZusNLxOZ4/s400/RabbitCutupMarkup.JPG" width="400px" /></a></div><br />
The hind legs are largest and toughest, hardworking parts of the beast. They took 15 minutes per side.<br />
I added the smaller front legs while turning the hind legs over. They cooked about 8 minutes per side.<br />
The delicate loins were ready after 3 minutes per side.<br />
Then I turned heat back up, and quickly seared the bellies and liver and kidneys, threaded on a bamboo skewer, 2 minutes per side. This made the belly pieces really crispy without burning them, and cooked the liver and kidneys perfectly: browned on the outside, moist and tender inside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiI6WMEgi0mVuX8XahICmwoJ5eaKyTKnAJv2N7cfhc94AjYQSBCuBEnU51tAsylKmF2sXaXQFDgbe3P6Cpb8l2CtivblGs0vOWmb2IkGVYqdnkfYonkXkNBNUfg2ulRzEd_ize_z1ong/s1600/GrilledRabbit1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiI6WMEgi0mVuX8XahICmwoJ5eaKyTKnAJv2N7cfhc94AjYQSBCuBEnU51tAsylKmF2sXaXQFDgbe3P6Cpb8l2CtivblGs0vOWmb2IkGVYqdnkfYonkXkNBNUfg2ulRzEd_ize_z1ong/s400/GrilledRabbit1.JPG" width="400px" /></a></div><br />
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Served with grilled vegetables, green salad, California Pinot Noir.amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0tag:blogger.com,1999:blog-2391689639566565886.post-34663301412614652182011-05-20T09:56:00.000-07:002011-07-05T18:36:12.920-07:00Grill everything: Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXprxGkyq6ucQJztLL4WACDUyLmKMqVOEzdgZtJ9_XG3kIpGMnGvppSLfThAxUE2y1Dz7L1l_VopF5ezT0MaAkzirEZa5kXvHsJDympAyulNOEQd0ZrWRLTlpGfYbAs0phP5MEy3HyGMo/s1600/LotsOfVegs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img align="left" border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXprxGkyq6ucQJztLL4WACDUyLmKMqVOEzdgZtJ9_XG3kIpGMnGvppSLfThAxUE2y1Dz7L1l_VopF5ezT0MaAkzirEZa5kXvHsJDympAyulNOEQd0ZrWRLTlpGfYbAs0phP5MEy3HyGMo/s320/LotsOfVegs.JPG" width="176px" /></a></div>Here I am, in the "beautiful, sunny California" in the end of May (heavy fog one day, so that you don't know if it's day or early morning till 4 pm, when the howling wind takes away the fog and brings in the rain clouds; pouring rain the next two days; upper 50s; repeat). I know I shouldn't be complaining: if this climate is good enough to grow grapes, it's probably good enough for me. But please, can it be just a little warmer sometimes? I'm waiting for summer. Begging for summer. Doing my little Voodoo dance to bring the summer in. The magic dance requires me to pretend that it is summer now. So every time the weather allows me to get outside, I cook my dinner on the grill, and serve it outside too. I even made the poor dear boyfriend have dinner out in the patio, in 50 knot wind, so that he had to hold his napkin with one hand, while protecting his face from the flying salad with the other. We pulled it off just fine, so I know, the summer is coming...<br /><br />Since all grills are different, I cannot give you the exact cooking times. Mine is a Weber Q 320 gas grill that goes from <strike>zero</strike> 65 to 600 in 15 minutes. Probe your vegetables with a fork from time to time to find out right cooking times for your grill.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVp8f4Tt97hipLCygXklM1xBu8Poatpjev5fmS_c6SEd5IQnpwQlc11vkGKndtP5drZ0jTD84SNa9utXWV7l9FxVVIb4fSXILVoqbDOAfmQuw9vABgEaY8m51zlFJ4hRdNtTrcT9j2fZc/s1600/VegetablesToGrill.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVp8f4Tt97hipLCygXklM1xBu8Poatpjev5fmS_c6SEd5IQnpwQlc11vkGKndtP5drZ0jTD84SNa9utXWV7l9FxVVIb4fSXILVoqbDOAfmQuw9vABgEaY8m51zlFJ4hRdNtTrcT9j2fZc/s400/VegetablesToGrill.JPG" width="400px" /></a></div><br /><br />I like to prepare assorted vegetables, then brush them all together with light olive oil seasoned with salt and freshly ground black pepper just before placing them on the grill.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrhYeBxgPV-8HaKS4xYrxCfKvdOmByZ-A1ryzDSZirKZlT4lNl4CEU5-UVEhIsS7WEsFDxzjaTU8Huc2mbVhlKGugy5kjZEPefZAfrXFOTMYHwGqPhJH17B_RW3bSwNux03yhqgq6Z9g/s1600/Fresh_vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrhYeBxgPV-8HaKS4xYrxCfKvdOmByZ-A1ryzDSZirKZlT4lNl4CEU5-UVEhIsS7WEsFDxzjaTU8Huc2mbVhlKGugy5kjZEPefZAfrXFOTMYHwGqPhJH17B_RW3bSwNux03yhqgq6Z9g/s400/Fresh_vegetables.JPG" width="400px" /></a></div><br /><br /><b>Artichokes:</b> Peel off tough outer leaves. Cut off the top 1/3. Cut in halves. Remove the choke with a spoon or tip of a paring knife. I don't bother to rub the cut surfaces with lemon juice to protect them from discoloration - they are going to charr anyway. Parboil until almost tender, 10-15 minutes. Shock in ice water. Brush with seasoned oil, grill, turning once, until the heart is tender and the leaves are charred, 5-6 minutes.<br /><br /><b>Asparagus:</b> Break off tough root ends (if you have a powerful blender, save the roots for a cream of asparagus soup). Toss with seasoned oil, grill until tender, 2-3 minutes, turning once or twice to get nice grill marks.<br /><br /><b>Bell peppers:</b> Core, slice into 6 segments, brush with seasoned oil, grill, turning once, until tender and the skins are lightly charred, 4-5 minutes. Remove skins if desired.<br /><br /><b>Carrots:</b> trim the root and the greens, leaving 1/2 inch of the greens attached (for presentation). Parboil until almost tender, 15-20 minutes. Shock in ice water. Brush with seasoned oil, grill, turning, until tender and marked on all sides, 5-6 minutes.<br /><br /><b>Eggplant:</b> For grilling, select slender Japanese eggplants. Slice into 1 inch wheels, either straight or on diagonal. Brush with seasoned oil. Grill, turning once, until tender and lightly charred, 4-5 minutes.<br /><br /><b>Fennel:</b> Trim off the green tops. Cut the bulb into six segments, brush with seasoned oil, grill, turning once, until almost tender but still crunchy, 6-8 minutes.<br /><br /><b>Lemons:</b> Cut in halves, brush the cut side with oil, place on the grill with the curbside down. Grill 1-2 minutes just to soften. Squeeze over your grilled meats, fish, or vegetables.<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8sfB1ilBEJCYNYjGAqmE0VjCCjOTZMVV_CFnOse1LT3rUwr4wbojhyS5kKD3F5JNnOzoWNuKIjn2d5yNbtwgTHB_KnmEN9TLYwec4qEzR2WHLk-gh9nZFK4U9RnBbxcLt9E5MeOqH7I/s1600/grilled_vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8sfB1ilBEJCYNYjGAqmE0VjCCjOTZMVV_CFnOse1LT3rUwr4wbojhyS5kKD3F5JNnOzoWNuKIjn2d5yNbtwgTHB_KnmEN9TLYwec4qEzR2WHLk-gh9nZFK4U9RnBbxcLt9E5MeOqH7I/s400/grilled_vegetables.JPG" width="400px" /></a></div><b>Mushrooms:</b> Trim the roots even with the cups. If the gaps in the grill are large and the mushrooms are small, thread them on bamboo skewers soaked in water. Brush with oil, cook 3-4 minutes, turning once. Cook portabello cups on the cooler side of the grill 8-10 minutes, until soft, turning once, brush with white wine vinegar or balsamico, if desired. Slice before serving.<br /><br /><b>Radish:</b> Trim roots and greens, cut in halves, brush with seasoned oil. Grill on the cut side, just to mark, about one minute.<br /><br /><b>Ramps, baby leeks:</b> Remove outer leaves. Cut off the green part, leaving 1 inch for presentation. Cut lengthwise, rinse, rubbing with your fingers, under running water, to remove the dirt that is clinging between the leaves. Brush with seasoned oil. Grill, turning once, until tender and lightly charred, 2-3 minutes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL10PUccrfE3AXg5ZAyYazqcbbk0g_F9fWcHDiWaJtCbNeRX-Vlbdz-_1JkziPVALWJrs1DIefT1MYw4NWvVUE0gPmrIO3fgR63O8iT2B2zH_HXj8Kq_R1sObpezTHHUOd0zo4_bdK_0/s1600/spring_vegetables_med.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL10PUccrfE3AXg5ZAyYazqcbbk0g_F9fWcHDiWaJtCbNeRX-Vlbdz-_1JkziPVALWJrs1DIefT1MYw4NWvVUE0gPmrIO3fgR63O8iT2B2zH_HXj8Kq_R1sObpezTHHUOd0zo4_bdK_0/s320/spring_vegetables_med.JPG" width="320px" /></a></div><br /><b>Spring onions:</b> Remove the green tops, leaving 1-2 inches. Trim off the root, but leave the root end intact, so that the layers won't separate (you can cut it off after cooking). Cut the bulb into six segments, brush with seasoned oil, grill, turning once, until tender and well marked.<br /><br /><b>Summer squashes (green, yellow, crookneck, pattypan, zucchini, etc.):</b> Slice oblong squashes into 1 inch wheels, either straight or on diagonal. Cut pattypans in halves, or, if small, leave whole. Brush with seasoned oil. Grill, turning once, until tender, 3-4 minutes.<br /><br /><b>Sweet potatoes, yams:</b> scrub thoroughly, brush lightly with oil. Grill in their skins over medium heat, turning occasionally, until tender (about 20 minutes). Cut in halves lengthwise, season with salt, pepper, olive oil. Eat out of the skins, or, if organic, skins are good to eat too.<br /><br /><b>Tomatoes:</b> Cut in halves. Brush with seasoned oil. Place on the cool side of the grill, cut side down, and grill gently, just to charr the cut side.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3HR8CfYp-hU9cbiCkbxteFuTMJQxyjrdhnskENdXjSjhdVxMAEbuKU8vKZGi4RAIWaouGgaFd_QifeOjDz36J4fMy9dT5SmX_MH7VIsfLB5DhHZE0wORwtaWwvlqK0lhZl4frznrgdw/s1600/GrilledVegs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3HR8CfYp-hU9cbiCkbxteFuTMJQxyjrdhnskENdXjSjhdVxMAEbuKU8vKZGi4RAIWaouGgaFd_QifeOjDz36J4fMy9dT5SmX_MH7VIsfLB5DhHZE0wORwtaWwvlqK0lhZl4frznrgdw/s400/GrilledVegs.JPG" width="375px" /></a></div><br />amarillohttp://www.blogger.com/profile/09426085227827859354noreply@blogger.com0